Ribeiro, MafaldaSilva, MartaViegas, OlgaMartins, ZitaCasal, SusanaMendes, EuláliaPinto, EdgarFaria, Miguel A.Ferreira, Isabel MPLVOPinto, Edgar2025-03-252025-03-252020Ribeiro, M., silva, M., Viegas, O., Martins, Z., Casal, S., Mendes, E., Pinto, E., Faria, M. A., & Ferreira, I. M. P. L. V. O. (2020). Whole meals nutritional composition: Comparison between experimental and theoretical data. XIX CONGRESSO DE NUTRIÇÃO E ALIMENTAÇÃO, 22, 118. https://actaportuguesadenutricao.pt/wp-content/uploads/2020/12/ACTA-22_LOW.pdf2183-5985http://hdl.handle.net/10400.22/29865Information concerning food composition is essential in public health and nutrition. Chemical analyses are the most accurate methodologies for the assessment of food composition, however, these procedures are very expensive and time-consuming. Therefore, food composition data has been compiled in databases to facilitate the access and manipulation of information. Although food composition databases (FCDB) are vital tools, they have some limitations.engFood compositionPublic health and nutritionconference poster not in proceedings