Enriching OpenFood.ch database through linkage with another nutritional database
Most diet-related diseases such as obesity and diabetes are due to a misbalance between several nutrients, not only a few ones. Therefore, the current OpenFood database is incomplete from a nutritional point of view. Only legally required information for the packaging are included (e.g. mainly energy/kcal, proteins, fats and carbohydrates).
We thus aimed at enriching the database through adding nutrient values of already existing food items (e.g. salt content in Gruyeres cheese). Since these data are external (so less reliable), we will tag them.
We used the generic food items from the Swiss Food Composition Database as references and linked OpenFood foods with the most relevant reference food using an algorithm based on food names and nutrient profiles.
Joined the team