DOI: 10.11118/978-80-7701-100-6-0086

HODNOCENÍ MODELOVÉ RECEPTURY PODLE METODIKY EUROFIR PRO NÁRODNÍ DATABÁZI POTRAVIN

EVALUATION OF MODEL RECIPES ACCORDING TO THE EUROFIR METHODOLOGY FOR THE NATIONAL FOOD DATABASE

Alžbeta Jarošová¹, Miroslav Jůzl¹, Tomáš Gregor¹, Markéta Janík Piechowiczová¹, Luděk Hřivna¹, Viera Šottníková¹, Alena Saláková¹, Marie Macháčková², Zuzana Šmídová²

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

² Ústav zemědělské ekonomiky a informací, Knihovna Antonína Švehly, Slezská 100/7, 120 00 Praha, Česká republika

NutriDatabase is a modern online tool designed for the systematic collection, analysis, and dissemination of nutritional information on foods available on the Czech market. It provides users with a detailed overview of energy value, macronutrients, micronutrients, and other parameters relevant to healthy eating. The database facilitates orientation in the nutritional quality of foods, supports informed consumer decision-making, and serves as a valuable data source for nutrition professionals, researchers, and the general public. Furthermore, it has significant application potential in clinical practice, where it can be used as a supportive tool in the planning of individualized dietary interventions. Between 2018 and 2022, the Institute of Food Technology at Mendel University participated in the development of production technologies and in the analysis of individual components of 13 food products, with the aim of evaluating model formulations of selected foods. The analyzed values were compared with the calculated values. For a total of six food products, all calculated values were within the established tolerance ranges. For six products, the calculated fatty acid content did not correspond to the determined values. A total of eleven products were entered into the Czech Nutrition Database (NutriDatabáze). The protocols of three products were further used as an appendix to the EuroFIR handbook Food Composition Calculation: Practical Examples of Calculation. The data were processed in accordance with the requirements of the EuroFIR Network of Excellence (European Food Information Resource).

Keywords: nutritional assessment, food composition, food choice

pages: 86-98, online: 2026