The reason is that the database programs have become old and it is time to build a new program and reorganize the presentation of the data in accordance with international developments. This will be of great benefit to all work with the data and their utilization. Publishing the data on Mat\u00eds' website will be easier than before and saves time. Users of the data will benefit from improved access to it.<\/p>\n\n\n\n
![\"Meeting](\"https:\/\/gamla.matis.is\/media\/frettir\/medium\/Fundur_ISGEM_070308.jpg\")
On March 6-7, Anders M\u00f8ller from Danish Food Information met with Mat\u00eds employees to discuss improvements to the \u00cdSGEM database program. Anders has for many years been one of the leading experts in Europe on the development of food databases. \u00cdvar Gunnarsson, a computer scientist at Hugsj\u00e1, took part in the meetings, but he has worked on the \u00cdSGEM program.<\/p>\n\n\n\n
In \u00cdSGEM you can search for approximately 900 foods and find information on each type. It contains, for example, information on the energy value of each type of food or more specifically kilocalories, fat in food, protein, carbohydrates and added sugar. In addition, information on supplements, such as vitamins and minerals. \u00cdSGEM is therefore suitable for those who want to stick to it or avoid certain substances, such as the amount of salt or sugar in their food.<\/p>\n\n\n\n
The database provides the public as well as the business community with information on food composition and is an essential tool for the food industry and food control, for nutrition research, teaching, catering of large kitchens and advice on a healthy diet. The data is used in programs that calculate how much people get from the various nutrients. Mat\u00eds offers the Matarvefinn calculator on its website.<\/p>\n\n\n\n
At Mat\u00eds, measurements are made of the chemical content of food for the \u00cdSGEM database and data are also collected from domestic and foreign parties. \u00cdSGEM was a prerequisite for participation in the European Food Information Resource (EuroFIR) network of excellence on the chemical content of food and ways to disseminate the information through databases and online.<\/p>\n\n\n\n
Pictured are from left: Bj\u00f6rn \u00deorgilsson, Mat\u00eds, \u00cdvar Gunnarsson computer scientist, Anders M\u00f8ller from Danish Food Information, \u00d3lafur Reykdal and Cecilia Garate, from Mat\u00eds.<\/p>","protected":false},"excerpt":{"rendered":"
\u00cdslenski gagnagrunnurinn um efnainnihald matv\u00e6la (\u00cdSGEM) er gagnagrunnur sem geymir b\u00e6\u00f0i uppl\u00fdsingar um efnainnihald matv\u00e6la \u00e1 \u00edslenskum marka\u00f0i og \u00fatflutt […]<\/p>\n","protected":false},"author":1,"featured_media":43519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1973],"tags":[],"class_list":["post-43518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"\n