Open Platform for Clinical Nutrition (OPEN) is a web-based application aimed for dietary assessment and treatment. It enables dietary menu planing and diet recording with possibility of personal recipes input, as well as data on nutritional value of branded foods. It is usable for wide population especially for clinical dietetics, nutrition counsellors and doctors. In this master’s thesis we explored i) if wide population and users would trust the OPEN data more with publication of trustworthy scientific articles and ii) if there is a need for two different levels of data. Survey shows that publication of scientific articles could build-up trust and recognisability in information of OPEN, that’s why we prepared three short and three longer professional articles with different nutrition themes ready for OPEN publishing. Since users are searching their favourite food in the food composition database by generic groups (e.g. ‘honey’), and other times more narrow (e.g. ‘floral honey’), we also did a new classification scheme for OPEN, which includes three levels of foods in every generic food group. This new OPEN classification scheme is based on FoodEx2 scheme, which is developed by European Food Safety Authority (EFSA). It’s also harmonized with other classification schemes, such as LanguaLTM, Dunford, FoodEx2 and older version of OPEN classification. Because of unregulated naming of the foods in OPEN data base, we prepared also some rules for new naming of the foods, which are supported with suitable decrees and other legal acts.
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