Macronutrients and energy in home‐prepared enteral tube feeding: Comparison between food composition table estimates, nutrition labels, and laboratory analysis

2021 ◽  
Author(s):  
Emilaine Ferreira dos Santos ◽  
Vanessa Xavier de Melo ◽  
Suelen Ávila ◽  
Vitória Araújo Marques Dengo ◽  
Ana Laura Aristides Dall'igna ◽  
...  
Keyword(s):  
Tube Feeding ◽  
Food Composition ◽  
Laboratory Analysis ◽  
Nutrition Labels ◽  
Enteral Tube Feeding ◽  
Food Composition Table ◽  
Composition Table

Development of 9th Revision Korean Food Composition Table and Its Major Changes

2018 ◽  
Vol 23 (4) ◽  
pp. 352 ◽  
Author(s):  
Su-Hui Park ◽  
Se-Na Kim ◽  
Sang Hoon Lee ◽  
Jeong-Sook Choe ◽  
Youngmin Choi
Keyword(s):  
Food Composition ◽  
Food Composition Table ◽  
Composition Table ◽  
Korean Food

12th IFDC 2017 special issue – Brazilian Food Composition Table (TBCA): Development and functionalities of the online version

2019 ◽  
Vol 84 ◽  
pp. 103287 ◽  
Author(s):  
Kristy Soraya Coelho ◽  
Eliana Bistriche Giuntini ◽  
Fernanda Grande ◽  
João da Silva Dias ◽  
Eduardo Purgatto ◽  
...  
Keyword(s):  
Food Composition ◽  
Online Version ◽  
Special Issue ◽  
Food Composition Table ◽  
Composition Table

scholarly journals Agreement of dietary fiber and calorie intake values according to the choice of nutrient composition and household measure tables

2017 ◽  
Vol 30 (2) ◽  
pp. 233-244
Author(s):  
Michele DREHMER ◽  
Cristiane MELERE ◽  
Shaline Modena REINHEIMER ◽  
Suzi Alves CAMEY
Keyword(s):  
Food Frequency Questionnaire ◽  
Food Composition ◽  
Nutrient Composition ◽  
Calorie Intake ◽  
Household Expenditure ◽  
Fiber Intake ◽  
Food Frequency ◽  
Food Composition Table ◽  
Household Expenditure Survey ◽  
Composition Table

ABSTRACT Objective: To analyze the variations in the daily intake of dietary fiber and calories according to the different nutrient composition and homemade measure tables. Methods: Five different methods based on different nutrient composition and household measure tables were used to calculate daily calorie and fiber intake, measured using a food frequency questionnaire, of 633 pregnant women receiving care in primary health care units in the Southern region of Brazil; they were selected to participate in a cohort study. The agreement between the five methods was evaluated using the Kappa and weighted Kappa coefficients. The Nutritional Support Table, a Brazilian traditional food composition table and the Brazilian household expenditure survey were used in Method 1. Brazilian Food Composition Table and the Table for the Assessment of Household Measures (Pinheiro) were used in Methods 2 and 3. The average values of all subtypes of food listed in the Brazilian Food Composition Table for each corresponding item in the food frequency questionnaire were calculated in the method 3. The United States Department of Agriculture Food Composition Table and the table complied by Pinheiro were used in Method 4. The Brazilian Food Composition Table and the Brazilian household expenditure survey were used in Method 5. Results: The highest agreement of calorie intake values were found between Methods 2 and 3 (Kappa=0.94; 0.92-0.95), and the lowest agreement was found between Methods 4 and 5 (Kappa=0.46; 0.42-0.50). As for the fiber intake, the highest agreement was found between Methods 2 and 5 (Kappa=0.87; 0.82-0.90), and the lowest agreement was observed between Methods 1 and 4 (Kappa=0.36; 0.3-0.43). Conclusion: Considerable differences were found between the nutritional composition tables. Therefore, the choice of the table can influence the comparability between studies.

Protein, carbohydrate and fibre in cereals from Mali—how to fit the results in a food composition table and database

2004 ◽  
Vol 17 (3-4) ◽  
pp. 291-300 ◽  
Author(s):  
I Barikmo ◽  
F Ouattara ◽  
A Oshaug
Keyword(s):  
Food Composition ◽  
Food Composition Table ◽  
Composition Table

Food Composition Table for Short Method of Dietary Analysis (2nd Revision)1

1951 ◽  
Vol 27 (5) ◽  
pp. 386-389
Author(s):  
JANE M. LEICHSENRING ◽  
EVA DONELSON WILSON
Keyword(s):  
Food Composition ◽  
Dietary Analysis ◽  
Food Composition Table ◽  
Composition Table ◽  
Short Method

Development of a regional food composition table for West Africa

2013 ◽  
Vol 140 (3) ◽  
pp. 443-446 ◽  
Author(s):  
Barbara Stadlmayr ◽  
U.Ruth Charrondière ◽  
Barbara Burlingame
Keyword(s):  
West Africa ◽  
Food Composition ◽  
Regional Food ◽  
Food Composition Table ◽  
Composition Table

Simulation of total dietary iodine intake in Flemish preschool children

2011 ◽  
Vol 108 (3) ◽  
pp. 527-535 ◽  
Author(s):  
Stefanie Vandevijvere ◽  
Y. Lin ◽  
R. Moreno-Reyes ◽  
I. Huybrechts
Keyword(s):  
Dairy Products ◽  
Iodine Intake ◽  
Food Composition ◽  
State University ◽  
Total Iodine ◽  
Iodised Salt ◽  
Food Composition Table ◽  
Scenario Analyses ◽  
Dietary Records ◽  
Composition Table

The aim of the present study was to calculate the distribution of total iodine intake among Flemish preschoolers and to identify the major sources contributing to iodine intake. A simulation model using a combination of deterministic and probabilistic techniques was utilised. Scenario analyses were performed to assess iodine intake via dairy products, industrially added iodised salt in bread and discretionarily added iodised household salt. Relevant data from 3-d estimated dietary records of 696 preschoolers 2·5–6·5 years old were used. Usual iodine intakes were calculated using the Iowa State University method. With a more generalised utilisation of iodised salt in bread (44 % of the bakers in 2011 instead of 12 % in 2002), mean iodine intake increased from 159 to 164 μg/d using the McCance and Widdowson's food composition table and from 104 to 109 μg/d using the German food composition table. The percentage of preschoolers with an iodine intake below the estimated average requirement (65 μg/d) decreased from 5–12 to 4–9 %, while the percentage of preschoolers with an iodine intake above the tolerable upper intake level (300 μg/d) remained constant (0·3–4 %). Mean iodine intake via food supplements was 4·2 μg/d (total population) and 16·9 μg/d (consumers only). Both in 2002 and 2011, sugared dairy products, milk and iodised salt (21·4, 13·1, and 8·7 %, respectively in 2011) were the main contributors to total iodine intake. In conclusion, dietary iodine intake could still be improved in Flemish preschoolers. The use of adequately iodised household salt and the more generalised use of iodised salt by bakers should be further encouraged.

Sign in / Sign up

Export Citation Format

Share Document