Development of a country-specific food composition database for Sri Lanka

Country-specific Food Composition Data (FCD) could support nutritional research, and aid in making informed decisions to develop food and nutrition policies in a country. Sri Lanka is ethnically diverse, and its food culture and trends are driven by this diversity, resulting in a varied pattern of food consumption. This study aimed to develop a comprehensive food composition database (FCDB) specific to Sri Lanka including cooked food as a crucial component. A list of 243 food items was selected to be included in the FCDB. The FCD was compiled using data extraction, cooking according to local recipes, followed by recipe calculation. Compiled FCD was included in an open-access website using a Database Management System. The Sri Lankan FCDB consists of the nutritional content of 243 food items, with values for 30 components. The FCDB mainly comprises raw food, raw mixed dishes, cooked food dishes, and packaged products, which include traditional/ cultural food items of Sri Lanka. Findings indicated that different rice cultivars had different food compositions depending on the rice variety and the yield factor. The development of the FCDB marks the initial availability and accessibility to FCD for the most popular Sri Lankan food dishes. Sri Lankan FCBD will support future nutritional studies and diet-related education and interventions within Sri Lanka. • This is the first comprehensive effort to compile FCD for cooked foods in Sri Lanka. • A comprehensive nutrient database was developed for 243 commonly consumed food items. • Nutrients consumed can be computed by selecting the food and their approximate weight. • The nutrient content of cooked food was calculated using recipe calculation.