Information Harmonization

This section addresses:

:USDA #4:

Allow incorporation ARS ontology for ingredients nomenclature with access to external databases.

:USDA #8:

Provide links to other nutrition-related databases.

Table of Contents

Ontomatica Coverage

Ontomatica harmonizes terms defined by the authorities € below.

Our methods create relationships between terms € by using one or more of the following predicates €:

schema:sameAs skos:exactMatch skos:closeMatch skos:relatedMatch

Harmonization enables a depositor € to use the authority’s term, rather than an equivalent USDA term. Harmonization is essential for implementing USDA prime.

Authorities

Domain

Harmonized Terms from Authorities

Example

Bio-chemistry

USDA ARS chemicals

UN FAO INFOODS chemicals

US NIH PubChem chemicals

ChEBI chemicals

USDA NALT chemicals

USDA ARS GrainGenes (for wheat ontology)

UN FAO AgroVoc chemicals

Protein Data Bank (PDB) chemicals

Bio-chemical references in US Code of Federal Regulation

US NIH NCI Applied Research chemicals

US NIH NCI thesaurus chemicals

ChEMBL bioactive compounds

UniProt bioactive compounds

PDB bioactive compounds

US NIH NCBI Structure bioactive compounds

US NIH NCBI Taxon for bacteria and virus

US FDA Unique Ingredient Identifiers (UNII)

Enzyme Commission (EC) identifiers

DBpedia terms

Chemical Abstract Society (CAS) identifiers

Agricultural commodities

IR-4 commodities

UN FAO AgroVoc commodities

UN FAO CODEX crop groups

UN FAO CODEX livestock groups

UN FAO fish commodities

USDA NALT commodities

US EPA Food Commodity Intake Data (FCID)

Agriculture commodity references in US Code of Federal Regulation

DBpedia terms

Food and meals

USDA ARS Food Patterns Equivalents Data (FPED) identities

US NIH NCI Applied Research identities

Food identities in US Code of Federal Regulation

UN FAO food groups

Analytical methods

UN INFOODS tags for CODEX methods

AOAC international methods

Methods associated with specific analytical devices and equipment

Example: Fish

Aquatic term

UN FAO term code

EUNIS term code

DBpedia term

AgroVoc term code

NALT term code

Common octopus

cl_species:OCC

eunis:60605

dbpedia:Common_Octopus

agrovoc:c_5307

nalt:55627

Angler

cl_species:MON

eunis:124874

dbpedia:Lophius_piscatorius

agrovoc:c_46042

nalt:201339

Red mullet

cl_species:MUT

eunis:124879

dbpedia:Mullus_barbatus

agrovoc:c_43349

nalt:43361

Great Atlantic scallop

cl_species:SCE

eunis:60712

dbpedia:Pecten_maximus

agrovoc:c_31159

nalt:57135

Red swamp crawfish

cl_species:RCW

eunis:258990

dbpedia:Procambarus_clarkii

agrovoc:c_46824

nalt:50664

Swordfish

cl_species:SWO

eunis:124899

dbpedia:Swordfish

agrovoc:c_7559

nalt:65299

Crested flounder

cl_species:LFG

dbpedia:Crested_flounder

agrovoc:c_45572

nalt:40297

Giant grouper

cl_species:EEN

dbpedia:Giant_grouper

agrovoc:c_42341

nalt:40299

Largemouth black bass

cl_species:MPS

eunis:10072

dbpedia:Largemouth_bass

agrovoc:c_37035

nalt:52789

Pacific herring

cl_species:HEP

eunis:124939

dbpedia:Pacific_herring

agrovoc:c_39009

nalt:40303

Pandalid shrimps

cl_species:PDZ

dbpedia:Pandalidae

agrovoc:c_46467

nalt:31889

Penaeid shrimps

cl_species:PEZ

dbpedia:Penaeidae

agrovoc:c_46269

nalt:31890

Example: Variety of Frequently Used Terms

Term

UN FAO term code

NALT term code

DBpedia term

Brassica

agrovoc:c_1060

nalt:19293

dbpedia:Brassica

Flavonoids

agrovoc:c_2964

nalt:10004

dbpedia:Flavonoid

food composition

agrovoc:c_10961

nalt:10481

dbpedia:Food_composition_data

Bioavailability

agrovoc:c_32390

nalt:10477

dbpedia:Bioavailability

Nutritive value

agrovoc:c_5278

nalt:10486

dbpedia:Dietary_Reference_Values

Age

agrovoc:c_186

nalt:110

dbpedia:Ageing

Apples

agrovoc:c_541

nalt:11308

dbpedia:Apple

Processed foods

agrovoc:c_28228

nalt:15553

dbpedia:Processed_food

Carbonated beverages

agrovoc:c_28261

nalt:16986

dbpedia:Soft_drink

Fish products

agrovoc:c_2930

nalt:9444

dbpedia:Fish_products

Milk protein

agrovoc:c_4831

nalt:9453

dbpedia:Milk#Physical_and_chemical_structure

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