Abstract copyright UK Data Service and data collection copyright owner.
The Food Standards Agency Standard Recipes Database, 1992-2012 study includes 8,397 up-to-date recipes (for food products), guidance notes and a project report. The Food Standards Agency (FSA) requires information on components of food dishes to ensure that foods consumed as ingredients of other foods are accounted for in dietary exposure assessments, as far as practicable and where appropriate. Exposure assessment is a vital component of risk assessment. Consumer dietary exposure assessment, in its simplest form, involves combining data on the amount of consumption of a food with data on the level of a chemical in the food in order to estimate the amount of the chemical ingested by an individual in a population over the period of the survey. UK consumption patterns are generally derived from two surveys: (i) National Diet and Nutrition Survey (NDNS) which provides detailed, quantitative information on food consumption, nutrient intakes and related characteristics in the general population. (ii) Diet and Nutrition Survey of Infants and Young Children (DNSIYC), 2011 which provides nationally representative data on the types and quantities of foods consumed by the 4 to 18 month age group. Food ingredients (recipe) information from the Recipes Database is used to break down the consumption of foods recorded in dietary surveys into consumption of their ingredients. Total consumption of a particular ingredient can then be calculated more accurately from all sources (e.g. "total apples" would include apples eaten as: fresh fruit, in a baked apple pie, as part of a fruit salad, from juice etc.). FSA commissioned a project (completed in 2015) to rebuild its recipes database. The protocol developed for this project included derivation of standardised recipes. The recipes represent foods consumed in the UK, as reported in national nutrition surveys. Recipes have been produced using a consistent approach and a well-documented methodology to ensure transparency.
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Each food recorded in the national dietary surveys is assigned a food code and a food name (which usually includes a description of the food type and condition, e.g. raw, fresh, peeled, boiled, grilled etc.). All food codes as recorded during national nutrition surveys since 1992 are included in the Standard Recipes Database (SRD), in order to reflect the UK food consumption depicted by these surveys over a period of 20 years.
Simple random sample
Compilation or synthesis of existing material
