PROTEIN NAP Database

<p>A&nbsp;dataset of expert-validated Nutrition and Physical Activity Plans (NAP), i.e., plans created and reviewed by experts in nutrition and physcial activity, as well as, medical experts. The dataset contains foods, meals, recipes, and physcial activities.</p> <p>The following databases have been used as input:</p> <ul> <li>USDA Food Composition Database, April 2018 (United States)</li> <li>Portuguese Food Composition Table (TCAP)</li> <li>Brazilian Food Composition Table (TACO)</li> <li>Peso, Uma Quest&atilde;o de Peso (Portugal)*</li> <li>Base de Datos del Centro de Ense&ntilde;anza Superior de Nutrici&oacute;n y Diet&eacute;tica (CESNID Foundation, Spain)*</li> <li>Luj&aacute;n University Data Base (Argentina)</li> <li>Spanish Food Composition Database (BEDCA, UGR)</li> <li>French food composition (CIQUAL, ANSES)</li> <li>Composition tables of foods and Greek dishes (CTFG, HHF)*</li> <li>Food Composition Database for Epidemiological Studies in Italy (FCDBE, IEO)*</li> <li>Irish Food Composition Database (IFCD, UCC)</li> <li>Polish Foods Composition Database (PFCT, NFNI)*</li> <li>Tables of the Nutritional Composition of Food Consumed in Brazil of IBGE (TCNA, IBGE)</li> <li>McCance and Widdowson&rsquo;s The Composition of Foods integrated dataset (Co FID)</li> <li>Mexican Food Equivalents System (Mexico)*</li> </ul> <p><em>* Items&nbsp;originating from these databases where not included in the offered file due to copyright issues; you may contact the authors directly for further inquiries regarding these items.</em></p> <p>Funding:&nbsp;The research leading to these results has received funding from the European Union&rsquo;s Horizon 2020 Research and Innovation Programme under grant agreement No 817732 (PROTEIN: PeRsOnalized nutriTion for hEalthy living).</p> <p>&copy; 2022 by the authors.</p>