LanguaL™ - an international framework for food description - Thesaurus 2014

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The LanguaL 2017™ Thesaurus - Systematic Display

	Updated 2018-06-12

FTC

E0131

Descriptor

WHOLE

Scope note

Description


Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).

A. PRODUCT TYPE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

PHYSICAL STATE, SHAPE OR FORM NOT KNOWN

PHYSICAL STATE, SHAPE OR FORM, MULTIPLE

DIVIDED OR DISINTEGRATED

WHOLE, NATURAL SHAPE

WHOLE, SHAPE ACHIEVED BY FORMING

WHOLE AND PIECES

SUPPLEMENT FORM

F. EXTENT OF HEAT TREATMENT

EXTENT OF HEAT TREATMENT NOT KNOWN

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT

NOT HEAT-TREATED

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

CONTAINER OR WRAPPING BY FORM

CONTAINER OR WRAPPING BY MATERIAL

CONTAINER OR WRAPPING NOT KNOWN

CONTAINER OR WRAPPING, OTHER

NO CONTAINER OR WRAPPING USED

SEALING/CLOSING ELEMENT

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

News

2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.

7th edition of the Belgian food composition table.

2022-10-04
New version of the Belgian printed food composition table. For more information, see the EuroFIR website.

First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.

Version 6.4 of the Swiss food composition database.

2022-08-01
The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.