International Journal of Medical and Health Sciences Research 2313-7746 2313-2752 International Journal of Medical and Health Sciences Research EuroFIR Project – A Key Role in Creation and Compiling of Bulgarian Food Composition Database International Journal of Medical and Health Sciences Research International Journal of Medical and Health Sciences Research 08-2014 2014 08-2014 08-2014 1 8 74 81 30 Nov 30 Nov <div>The food chemical composition databases provide a detailed information on nutritional composition, derived from the specific needs of each country. Data sources and their quality should be documented for each nutrient and in accordance with international and regional standards. The  collaboration with leadership of the EuroFIR Project and contacts with various representatives of the participating countries contributed to capacity development in our country  in a following way: EuroFIR workshops, training courses, self training.Thus, only helped the professional growth of staff to learn the basic criteria for correct description, identification of foods and establishment and compiling of Bulgarian food chemical composition database.</div><div>Bulgarian Food Composition Data Base includes 828 foods with 37 nutrients for each food:</div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span> English food names and Bulgarian food names</div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span> No Scientific names</div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span> 828 food codes </div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span>Original Food Group</div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span> Nitrogen to protein conversion factor (NCF) and the Fatty acid conversion factor (FACF) were provided for a number of foods </div><div>•<span class="Apple-tab-span" style="white-space:pre"><span style="line-height: normal; white-space: normal;"> </span></span>LanguaL food description -  for all foods</div>