Federal Food Keys

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The Federal Food Key (BLS) is a food nutritional value database that was developed as a standard instrument for evaluating nutritional epidemiological studies and consumption surveys in the Federal Republic of Germany. The current BLS Version 3.0 records the average nutritional values and ingredients (138 items per food item) of around 10,000 food items (fresh food , preparations, ready meals, recipes).

The BLS is based on analysis values ​​that the Max Rubner Institute (formerly the Federal Research Center for Nutrition and Food) has compiled from the relevant specialist literature, as well as analysis values ​​from companies in the food industry and from international nutritional tables. These were documented in an unpublished base value file, stating the source number. In selecting the analysis values ​​for the BLS, preference was given to using domestic nutritional tables. However, the data from these investigations mainly relate to around 1100 unprocessed basic foods. In order to obtain the ingredients of a further 9,000 compound and processed foods, calculation methods have been developed that allow these values ​​to be determined. Thus, the nutritional value data of the BLS was mainly generated using these algorithms and loss model calculations.

In contrast to similar data collections in other countries, the federal food key cannot be used free of charge. License fees must also be paid for scientific or private non-commercial use .

The BLS is updated and maintained at the Max Rubner Institute in Karlsruhe. The MRI is an associated member of the “European Food Information Resource” ( EuroFIR ) network, which is building a Europe-wide internet-based information source. The aim is to provide data on the nutritional composition of foods collected according to harmonized principles, to provide information on bioactive substances with health-promoting effects in foods and to list nutritional data on ethno-food and traditional dishes.

Basic structure of the BLS

The structure of the key is to be explained using the example "B111000" for wholemeal bread-whole wheat bread.

  • The first divides the food into main food groups, i.e. the type, here B = bread and biscuits
  • The 2nd defines the food subgroups, here 1 = whole grain bread
  • The 3rd and 4th classify the individual foods, here 11 = wholemeal bread - whole wheat bread
  • The 5th processing, here = 0
  • The 6th the preparation form, here = 0
  • The 7th the weight reference, here = 0

Detailed structure of the BLS

Food main groups and subgroups (positions 1 + 2)

B - bread

C - cereals, cereals

  • C0 Other and without information
  • C1 grain
  • C2 flour
  • C3 Special grain
  • C4 Special cereal flours
  • C5 cereal products
  • C6 Ready meals based on grain / flour
  • C7 Ready meals on a special grain basis
  • C8 ready meals based on corn
  • C9 ready-made meals based on rice

D - Duration and pastries

E - eggs and pasta

F - fruits, fruit

G - vegetables

H - legumes, nuts, oil and other seeds

J - Vegetarian foods

K - potatoes, mushrooms

L - food for special nutrition

M - milk, dairy products, cheese

N - Non-alcoholic drinks, coffee, tea and water

P - Alcoholic beverages

Q - oils, fats, butters

R - recipe ingredients

S - confectionery, sugar, chocolate, ice cream

T - fish and fish products, crustaceans and mussels

U - meat

V - game, poultry, game birds, offal

W - sausages, meat products

X - menu components predominantly vegetable

Y - menu components predominantly animal

Processing of the food (position 5)

Processed foods

Dairy products M1, M2

  • 0 - other, without information, average consumption
  • 1 - <1% fat (for lean, skimmed = 0.3% fat)
  • 2 - 1–3% fat (for low-fat, partially skimmed = 1.5 to 1.8% fat)
  • 3 - <5% fat (for full fat = 3.5% fat)
  • 4 - <10% fat (for no information = 7.5% fat)
  • 5 - 10% fat (cream)
  • 6-15% fat
  • 7-20% fat
  • 8-30% fat
  • 9 - 40% fat

Dairy products M3-M7, M81-M83

Beverages N4-N7

  • 0 - other, without information, average consumption
  • 1 - drink black
  • 2 - drink with milk
  • 3 - drink with milk and sugar
  • 4 - drink with condensed milk / cream
  • 5 - drink with condensed milk / cream and sugar
  • 6 - drink with sugar
  • 7 - drink with sugar and lemon
  • 8 - drink with alcohol
  • 9 - dry product

Form of preparation of the food (position 6)

Basic foods B to W

  • 0.1 - commercially available, not prepared
  • 2 - cooked (general), heated gargezogen, poached, blanched, mikrowellenerwärmt , microwave cooked
  • 3 - cooked, pressure cooked,
  • 4 - braised , pressure braised steamed, pressure steamed
  • 5 - steamed, pressure steamed,
  • 6 - baked, fried (in air), casserole , gratinated
  • 7 - grilled, roasted , toasted
  • 8 - fried in fat,
  • 9 - deep fried

Menu recipes X and Y

  • 0 - other and without information
  • 1 - menu component, household
  • 2 - menu component, industrial kitchen
  • 3 - menu component, gastronomy
  • 4 - menu component, household
  • 5 - menu component, industrial kitchen
  • 6 - Menu component, gastronomy

Weight reference of the food (position 7)

  • 0–3 - traffic weight without kitchen waste
  • 4 + 5 - traffic weight with kitchen waste

Individual evidence

  1. ↑ List of members of the network "European Food Information Resource"

Web links