Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| vermilion | PATO_0001302 | [A color consisting of red and orange hue with a slight amount of gray.] |
| concentration of betagarin in material entity | CDNO_0200853 | [The concentration of betagarin when measured in some material entity.] |
| concentration of flavanone in material entity | CDNO_0200273 | [The concentration of flavanone when measured in some material entity.] |
| concentration of liquiritigenin in material entity | CDNO_0200852 | [The concentration of liquiritigenin when measured in some material entity.] |
| concentration of hydroxyflavanone in material entity | CDNO_0200847 | [The concentration of hydroxyflavanone when measured in some material entity.] |
| concentration of garbanzol in material entity | CDNO_0200851 | [The concentration of garbanzol when measured in some material entity.] |
| concentration of (+)-taxifolin in material entity | CDNO_0200850 | [The concentration of (+)-taxifolin when measured in some material entity.] |
| cheshire cheese | FOODON_03310410 | |
| garfish (raw) | FOODON_03309424 | |
| needlefish food product | FOODON_00002445 | |
| Strongylura exilis | NCBITaxon_129062 | |
| ryecorn (food product) | FOODON_03310413 | |
| Secale cereale | NCBITaxon_4550 | |
| national geopolitical entity | ENVO_00000009 | [A political association with effective dominion over a geographic area.] |
| blackfoot abalone | FOODON_03412681 | |
| 02 breakfast cereals (efg) | FOODON_03400692 | |
| european food groups (efg) | FOODON_03400690 | [The European Food Groups (EFG) classification system was developed, as a project of COST Action 99/Eurofoods, in an attempt to evaluate the level of food description and classification that would permit international comparisons of the results of available food consumption and food availability surveys. In order to formulate the EFG system, several classification schemes used for recording food intake at the international and national classification schemes were compared: International - FAO Food Balance Sheet, WHO GEMS/FOODS regional diets, DAFNE classification system for Household Budget Survey (HBS) data, and Eurocode 2 core classification (levels 1 and 2); National - French National Food Consumption Survey (1999), Dutch National Food Consumption Survey (1998), and British National Food Survey. In the process of comparing food intake data from various European countries, it became evident that such comparisons are feasible only when results are expressed at the raw ingredient level. Since the DAFNE classification system groups food items at the raw level, it was one of the international classification schemes used to create the EFG food grouping system. Ref.: Ireland, J., Van Erp-Baart, A.M.J., Charrondière, U.R., Møller, A., Smithers, G., and Trichopoulou, A.: Selection of food classification system and food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56, Suppl. 2, S33 - S45, 2002.] |
| pollock fillet (with skin, raw) | FOODON_03309423 | |
| 03 flour (efg) | FOODON_03400693 | |
| obsolete: new zealand sole | FOODON_03412680 |