SIST EN 16104:2013
(Main)Food data - Structure and interchange format
Food data - Structure and interchange format
This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications. Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description. The standard regards food data as datasets covering: - identification, description and classification of foods including food ingredients, - qualitative and quantitative food properties that can be measured, calculated or estimated, - data quality values and other metadata, - specifications of methods used for obtaining these values, - references to sources for the information reported. This standard includes requirements on: semantics and data structure for food data, - content of referenced controlled vocabularies, - XML encoding for interchange of food data. This standard does not include: - food description methods, - quality assessment methods, - content of controlled vocabularies, for example controlled vocabularies for nutrients, - database implementation.
Lebensmitteldaten - Struktur und Austauschformat
Lebensmitteldaten beziehen sich auf Informationen über verschiedene Lebensmitteleigenschaften und umfassen verschiedene Stufen in der Generierung und Veröffentlichung derartiger Daten, z. B. Probenahme, Analyse, Lebensmittelbeschreibung, Lebensmitteleigenschaften und Beschreibung von Werten.
Diese Norm legt Anforderungen an die Struktur und Semantik von lebensmittelbezogenen Datensätzen und den Austausch von Lebensmitteldaten für verschiedene Anwendungen fest.
Die Norm betrachtet Lebensmitteldaten als Datensätze, die Folgendes enthalten:
- Identifizierung, Beschreibung und Klassifizierung von Lebensmitteln einschließlich Lebensmittelzutaten;
- qualitative und quantitative Lebensmitteleigenschaften, die gemessen, berechnet oder geschätzt werden können;
- Werte für Datenqualität und andere Metadaten;
- Festlegungen von Verfahren, die verwendet werden, um diese Werte zu erhalten;
- Referenzen auf Quellen für die angegebenen Informationen.
Diese Norm enthält Anforderungen an:
- die Semantik und Datenstruktur von Lebensmitteldaten;
- den Inhalt von referenzierten kontrollierten Vokabularen;
- die XML-Codierung für den Austausch von Lebensmitteldaten.
Diese Norm enthält keine:
- Verfahren zur Lebensmittelbeschreibung;
- Verfahren zur Qualitätsbewertung;
- Inhalte von kontrollierten Vokabularen, z. B. kontrollierte Vokabulare für Nährstoffe;
- Angaben zur Implementierung von Datenbanken.
Données sur les aliments - Structure et format d'échange
Les données sur les aliments désignent les informations relatives à différentes propriétés des aliments et incluent diverses étapes survenant au cours de la production et de la publication de ces données, par exemple l’échantillonnage, l’analyse, la description des aliments ainsi que la description des propriétés des aliments et des valeurs.
La présente norme énonce des exigences relatives à la structure et à la sémantique des groupes de données sur les aliments et de l’échange des données sur les aliments pour différentes applications.
La norme concerne les groupes de données sur les aliments englobant :
- l’identification, la description et la classification des aliments, y compris des ingrédients alimentaires,
- les propriétés qualitatives et quantitatives des aliments qui peuvent être mesurées, calculées ou estimées,
- les valeurs de qualité des données et autres métadonnées,
- les spécifications des méthodes utilisées pour obtenir ces valeurs,
- les références aux sources d’informations rapportées.
La présente norme inclut des exigences relatives à :
- la sémantique et la structure des données pour des données sur les aliments,
- le contenu des vocabulaires contrôlés référencés,
- l’encodage XML pour l’échange de données sur les aliments.
La présente norme n’inclut pas :
- les méthodes de description des aliments,
- les méthodes d’évaluation de la qualité,
- le contenu des vocabulaires contrôlés, par exemple les vocabulaires contrôlés relatifs aux nutriments,
- l’implémentation de la base de données.
Podatki o živilu - Struktura in format za izmenjevanje
Ta evropski standard določa zahteve o strukturi in pomenu podatkovnih nizov o živilih ter izmenjavi podatkov o živilih za različne namene. Podatki o živilih so informacije o različnih lastnostih živil in zajemajo različne faze tvorjenja in objave takih podatkov, npr. vzorčenje, analizo, opis živila, lastnosti živila in opis vrednosti. Standard obravnava podatke o živilih kot podatkovne nize, ki zajemajo: – opredelitev, opis in razvrstitev živil, vključno s sestavinami živil, – kvalitativne in kvantitativne lastnosti živil, ki jih je mogoče izmeriti, izračunati ali oceniti, – vrednosti kakovosti podatkov in druge metapodatke, – specifikacije metod, ki se uporabljajo za pridobitev teh vrednosti, – sklicevanja na vire navedenih informacij. Ta standard vključuje zahteve o: – pomenu in podatkovni strukturi podatkov o živilih, – vsebini nadzorovanih slovarjev, – XML kodiranju za izmenjavo podatkov o živilih. Ta standard ne zajema: – metod za opisovanje živil, – metod za ocenjevanje kakovosti, – vsebine nadzorovanih slovarjev, na primer nadzorovanih slovarjev o hranilih, – izvedbe zbirk podatkov.
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Podatki o živilu - Struktura in format za izmenjevanjeLebensmitteldaten - Struktur und AustauschformatDonnées sur les aliments - Structure et format d'échangeFood data - Structure and interchange format67.040Živilski proizvodi na splošnoFood products in general35.240.68Uporabniške rešitve IT v kmetijstvuIT applications in agriculture35.240.63Uporabniške rešitve IT v trgoviniIT applications in tradeICS:Ta slovenski standard je istoveten z:EN 16104:2012SIST EN 16104:2013en,fr,de01-marec-2013SIST EN 16104:2013SLOVENSKI
STANDARD
SIST EN 16104:2013
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16104
December 2012 ICS 35.240.60; 67.040 English Version
Food data - Structure and interchange format
Données sur les aliments - Structure et format d'échange
Lebensmitteldaten - Struktur und Austauschformat This European Standard was approved by CEN on 3 November 2012.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2012 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16104:2012: ESIST EN 16104:2013
EN 16104:2012 (E) 2 Contents Page Foreword . 4 Introduction . 5 1 Scope . 7 2 Terms and definitions . 8 3 Symbols (and abbreviated terms) . 12 3.1 UML notation . 12 3.2 Abbreviated terms and acronyms . 12 4 Data structure . 13 4.1 General . 13 4.2 Main data structure . 13 4.3 Bibliographic references. 14 4.4 Classes for attribute specification . 15 4.5 Classes for codes of controlled vocabularies . 16 4.6 Classes for identifiers . 17 5 Class descriptions . 17 5.1 General . 17 5.2 Classes for numerical and logical values . 18 5.3 Classes for text . 18 5.4 Class for date and time . 19 5.5 Code_ classes, for attributes based on controlled vocabularies . 20 5.6 Id_ classes, for identifiers . 20 5.7 Aggregation class . 21 5.8 Allergen class, AllergenSpec class, Code_Allergen classes . 21 5.9 ArticleInfo class . 22 5.10 Claim class, Code_ClaimType class, Code_ClaimCode class . 23 5.11 Code_SciName class . 23 5.12 Composite class, Code_Strategy class, Code_SamplingMethod class . 23 5.13 Contact class . 24 5.14 Contributor class . 24 5.15 Descriptor class, Code_Descriptor class . 24 5.16 Food class . 25 5.17 Id_Food class . 26 5.18 Image class. 26 5.19 Ingredient class . 26 5.20 Mandate class . 27 5.21 Measure class, Id_Measure class, Code_Action class . 27 5.22 Method class, Code_MethType class, Code_MethInd class . 28 5.23 MethodStep class, Code_MethStep class . 28 5.24 MethodValidation class, Code_MethValidation class . 29 5.25 Performance class . 29 5.26 Place class, Code_PlaceType class . 31 5.27 Preparation class, Code_Preparation class . 31 5.28 Programme class, Code_Programme class . 31 5.29 Property class, Code_Property class . 32 5.30 Quality class, Code_Quality class . 32 5.31 Quantity class . 33 5.32 Recipe class . 33 5.33 Reference class, Code_RefType class . 33 5.34 Sample class . 34 SIST EN 16104:2013
EN 16104:2012 (E) 3 5.35 Source . 34 5.36 TypedDate class, Code_Date class . 34 5.37 TypedValue class, Code_ValueType . 35 5.38 UoM class, Code_UoM class. 35 5.39 Vocabulary class . 36
Data encoding . 36 6.1 General . 36 6.2 Data instances with identity . 36 6.3 Sequential order of XML elements . 37 6.4 References to data instances . 37 6.5 Data instances of class attributes . 37 6.6 XML schema datatypes . 38 6.7 Encoding of Decimal datatype class . 38 6.8 Encoding of Date datatype class . 38 6.9 Encoding of MultiText datatype class . 38 6.10 Encoding of Vocabulary class . 39 6.11 Encoding of Code_ classes . 39 6.12 Encoding of list of valid values . 39 6.13 Encoding of identifiers . 41 Annex A (informative)
UML notation . 43 Annex B (informative)
Examples of data instances . 44 B.1 Overview . 44 B.2 Agreements between actors . 44 B.3 Data instances and dataset . 48 B.4 Food description and food property measures . 48 B.5 Aggregation of food property measures . 52 B.6 Food composite and food samples . 54 B.7 Food recipes . 57 B.8 Food article with article information . 60 Annex C (informative)
XML schema and example of XML encoding . 63 C.1 General . 63 C.2 XML schema . 63 C.3 XML document example . 64 Annex D (informative)
Examples of controlled vocabularies . 66 D.1 General . 66 D.2 Background . 66 D.3 Food description . 66 D.4 Food classification . 67 D.5 Food property description . 68 D.6 Analytical methods . 68 D.7 Geographic places and languages . 69 D.8 Units of measure . 69 D.9 Other controlled vocabularies . 70 Bibliography . 71 SIST EN 16104:2013
EN 16104:2012 (E) 4
Foreword This document (EN 16104:2012) has been prepared by Technical Committee CEN/TC 387 “Food data”, the secretariat of which is held by SIS. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 2013, and conflicting national standards shall be withdrawn at the latest by June 2013. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organisations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16104:2013
EN 16104:2012 (E) 5 Introduction The term food generally refers to substances intended for human consumption, normally with exceptions for e.g. medicines, and includes raw or processed food products and substances used in the manufacture. The exact definition, however, may vary depending on legislation and cultural differences. This standard can be used regardless of such variations.
This standard uses food properties as a general term when describing food constituents such as nutrients, heavy metals, micro-organisms, but also when describing various physico-chemical properties of foods.
Food data address description and identification of foods and their food properties. They are needed and used for many purposes, e.g. labelling, product development, dietary treatment, nutritional treatment, consumer information, and research. Thus, there are many types of parties that need to generate, compile, interchange, or access detailed information about foods. These include:
Food manufacturers Food analysis laboratories Authorities Researchers Resellers Retailers Nutritionists/dieticians Food distributors Consumers Restaurants/food service operators Software developers The ability and need to manage food information vary between these parties. There are multiple instances of all parties mentioned, which means that the information is interchanged in a large number of relations between parties. For example, a food manufacturer may have the need to communicate food information with multiple resellers, multiple retailers, multiple distributors and multiple authorities in multiple countries, and so on.
Currently, there are differences among member states and parties in the way food data are expressed with respect e.g. food description, definition of nutrients and other food properties, and methods used to generate compositional values. A common European Standard, established within the CEN framework, is a key tool enabling unambiguous identification and description of food data and its quality in e.g. databases, for dissemination and interchange.
Several European and international initiatives have focused on improving and harmonising food data description and interchange. This standard is based on two initiatives: the EuroFIR project [11] (an EC Network of Excellence funded by the 6th Framework Programme for Research and technological Development) 2005-2010 and Food and Beverage Extension to the GS1 GDSN Trade Item standard [14].
SIST EN 16104:2013
EN 16104:2012 (E) 6 'The Eurofir project mainly concerned specifications for documentation and interchange of data on nutrients and bioactive substances in food composition databases, while the GS1 standard was intended for use by trading partners in both the food service as well as the food retail sector. In addition, a set of use cases were developed and analysed. This standard was also aligned with the EFSA Standard Sample Description [17], and certain elements and specifications were incorporated. As a result, this standard is more innovative and broader in scope - in so far as it should be fit for the purposes of all these parties.
The main aim of the standard is to provide a framework that facilitates and enables generation, compilation, dissemination and interchange of food data that are comparable and unambiguous with respect to the identity of foods, the description of foods and food property measures including their quality. The standard is structured to be robust and flexible enough to incorporate future extensions with respect to various types of data. This standard will make it possible for any party in a community to send understandable food data to any other receiving party in that community. However, this standard does not include all definitions that are required. For example, the set of food properties that can be used, such as contents of various nutrients and heavy metals, is not included in the standard. These and all other so called controlled vocabularies will be agreed upon within the community. An annex of the standard provides examples of required controlled vocabularies. The reasons for not including the controlled vocabularies are: Most controlled vocabularies, for example with new food properties, will be constantly updated. Communities around the world are maintaining and using their own controlled vocabularies. The exchange of food data among different parties requires an agreement on not only what data to exchange but also on the encoding of the data. This standard includes data encoding rules based on XML which today is the most recognised general technique for data encoding.
Figure 1 illustrates a case where food data is exchanged between databases of partners (1) in some kind of community. They want to use this standard to set up a mutual agreement (2). Apart from selecting the standard (3), such an agreement will contain selections of controlled vocabularies and restrictions on data. Most of the data specified in the standard require a controlled vocabulary to be specified (5). Such controlled vocabularies are maintained by various organisations. An agreement will select the controlled vocabularies to use. Restrictions on data will be defined (4). For example, an agreement may state that a scientific name has to be provided for all foods, despite the fact that it is not required in the standard. In addition, an agreement may specify requirements on what food properties are to be exchanged or what language to use.
Figure 1 — Agreement for food data exchange (A) that are based on this standard (S) will also specify a set of controlled vocabularies (V). SIST EN 16104:2013
EN 16104:2012 (E) 7 1 Scope This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications. Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description. The standard regards food data as datasets covering: identification, description and classification of foods including food ingredients, qualitative and quantitative food properties that can be measured, calculated or estimated,
data quality values and other metadata, specifications of methods used for obtaining these values, references to sources for the information reported. This standard includes requirements on: semantics and data structure for food data, content of referenced controlled vocabularies, XML encoding for interchange of food data. This standard does not include: food description methods, quality assessment methods, content of controlled vocabularies, for example controlled vocabularies for nutrients, database implementation. SIST EN 16104:2013
EN 16104:2012 (E) 8 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 association relation between classes Note 1 to entry: This term refers to ISO/IEC 19501:2005 (Unified Modelling Language) [1]. 2.2 attribute
characteristics of a class described by the values it can have Note 1 to entry: This term refers to ISO/IEC 19501:2005 (Unified Modelling Language) [1]. 2.3 class definition of data for description of a certain concept
Note 1 to entry: Classes as described in ISO/IEC 19501:2005 (Unified Modelling Language) [1] may also describe operations and methods. That possibility is not used in this standard. Note 2 to entry: A class is used as a specification of a data instance. For example a data instance of an employee may be specified by a class that specifies two attributes: the name and the salary of the employee. Note 3 to entry: A class can be used by other classes to specify an attribute. For example, a class for dates may be used to specify a delivery date in one class and a birthday in another class.
EXAMPLE 1 A class that defines a data structure with a code representing a language and a text. EXAMPLE 2 A class that defines a set of codes for representation of languages. EXAMPLE 3 A class that defines a text as a sequence of characters. 2.4 class diagram schema of associations between classes Note 1 to entry: This term refers to ISO/IEC 19501:2005 (Unified Modelling Language) [1]. 2.5 controlled vocabulary carefully selected set of terms such that each concept from the domain of discourse is described using only one term in the set and each term in the set describes only one concept 2.6 data instance set of data that is specified by a class
2.7 datatype class class for specification of attributes SIST EN 16104:2013
EN 16104:2012 (E) 9 2.8 final preparation instruction instruction for how to prepare a real food product to be ready-to-eat
Note 1 to entry: A food article often includes a final preparation instruction that tells how to prepare it before you can eat it.
2.9 food substance intended for human consumption
Note 1 to entry: The term food generally refers to substances intended for human consumption, normally with exceptions for e.g. medicines, feed, cosmetics, tobacco, and includes raw or processed food products and substances used in the manufacture. The exact definition, however, may vary depending on legislation and cultural differences.
Note 2 to entry: Codex definition of food: “Food” means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs (CODEX STAN 1-1985 [20]). Note 3 to entry: EC definition of food: Food means “Any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. 'Food' includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment. It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC. ‘Food’ shall not include: (a) feed; (b) live animals unless they are prepared for placing on the market for human consumption; (c) plants prior to harvesting; (d) medicinal products within the meaning of Council Directives 65/65/EEC (1) and 92/73/EEC (2); (e) cosmetics within the meaning of Council Directive 76/768/EEC (3); (f) tobacco and tobacco products within the meaning of Council Directive 89/622/EEC (4); (g) narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961, and the United Nations Convention on Psychotropic Substances, 1971; (h) residues and contaminants. (Regulation (EC) No 178/2002). 2.10 food article real food product distributed in a specific packing EXAMPLE 1 Canned tomato soup of a certain brand and type. EXAMPLE 2 Corn flakes package of a certain brand and intended for a specific market. EXAMPLE 3 Apples labelled with the apple variety and name of the producer. 2.11 food data data identifying and describing properties of foods 2.12 food dataset identified, structured collection of records of food data that can be stored or exchanged
2.13 food description system
method for systematic description of food as a combination of characteristics Note 1 to entry: A food description system may include procedures for capturing and retrieval of information about the food.
Note 2 to entry: A food description system defines a set of aspects to be described and a set of food descriptors for each aspect.
SIST EN 16104:2013
EN 16104:2012 (E) 10 2.14 food descriptor single term in a controlled vocabulary for food description 2.15 food ingredient food that is used in production of, and still present in, another food EXAMPLE 1 According to EC directive 2000/13, an ingredient is any substance, including additives, that is used in, and still present after (even in an altered form), the manufacture or preparation of a food.
EXAMPLE 2 According to Codex Alimentarius “Ingredient” means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product although possibly in a modified form.
2.16 food ingredient list list describing the absolute or relative quantity or the ranking of food ingredients in a food 2.17 food label information information written on the package of a food article
2.18 food property qualitative or quantitative characteristic for a food that can be measured, calculated or estimated Note 1 to entry: Content of vitamins, minerals, allergens and micro-organisms as well as physico-chemical properties such as pH and specific gravity are examples of food properties. Note 2 to entry: Sets of food properties are defined and maintained by organisations such as EuroFIR [11], INFOODS [19], and CODEX [16] . EXAMPLE Content of vitamin C; content of calcium; pH; viscosity; retention factor o
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