scholarly journals Comparison of Food Composition Databases from Two Popular Commercial Nutrition Apps with a Research Food and Nutrient Database

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1369-1369
Author(s):  
Annie Lin ◽  
Nancy Morgan ◽  
Agnes Kwon ◽  
Christy Tangney ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Saturated Fat ◽  
Food Composition ◽  
Sensitivity Analyses ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Funding Sources ◽  
Wide Range ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Increasing interest in using commercial nutrition apps to evaluate energy intake and diet quality warrants further investigation of how diet data are being analyzed by clinicians. Few studies have compared food composition databases from commercial apps with a validated nutrient database used by the scientific community. We investigated the reliability of MyFitnessPal (v19.4.0) and 2017 CalorieKing databases with the 2017 Nutrition Coordinating Center Nutrition Data System for Research (NDSR) database. Methods The 50 most consumed foods were identified from an urban weight loss study. A single investigator searched each database to document data on calories and nutrients (i.e., total carbohydrates, sugars, fiber, protein, and total and saturated fat). Intraclass correlation coefficient (ICC) analyses evaluated the reliability between each commercial database with the NDSR; an ICC ≥ 0.90 was considered excellent; 0.75 to < 0.90 as good; 0.50 to < 0.75 as moderate; and < 0.50 as poor. Sensitivity analyses determined whether reliability differed by most frequently consumed food groups. Results The 3 most frequently consumed food groups were Fruits (15 items), Vegetables (13 items) and Protein (9 items). There was excellent reliability between CalorieKing and NDSR for all diet data (ICC range = 0.90–1.00). Between MyFitnessPal and NDSR, calories and nutrients had excellent reliability (ICC range = 0.90–1.00), except for total fat (ICC = 0.89) and fiber (ICC = 0.67). Sensitivity analyses showed good to excellent reliability between both commercial databases with NDSR for Vegetables and Protein groups (ICC range = 0.86–1.00). However, MyFitnessPal and NCC had poor reliability in calories, total carbohydrate, and fiber within the Fruit group (ICC range = 0.33–0.43). Conclusions CalorieKing had stronger agreement with NDSR. The wide range of ICCs between MyFitnessPal and NDSR is attributed to poor reliability among foods within the Fruit group. Our findings illustrate variability in nutrient data across commercial databases that can impact use in clinical nutrition analysis and translation of evidence-based interventions into practice. Future studies are needed to compare other popular commercial mobile nutrition apps with NDSR and/or other validated nutrient databases. Funding Sources The first author is supported by the National Cancer Institute.

scholarly journals Energy and macronutrient intakes in Belgium: results from the first National Food Consumption Survey

2010 ◽  
Vol 103 (12) ◽  
pp. 1823-1829 ◽  
Author(s):  
E. Temme ◽  
I. Huybrechts ◽  
S. Vandevijvere ◽  
S. De Henauw ◽  
A. Leveque ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Food Composition ◽  
Macronutrient Intake ◽  
Total Carbohydrate ◽  
Food Items ◽  
Multi Stage ◽  
Food Consumption Survey ◽  
Total Carbohydrates ◽  
Belgian Population ◽  
Total Fat

Belgium until recently lacked a systematic survey of dietary habits of its inhabitants. The present study evaluated dietary composition in Belgium with respect to energy and macronutrient intakes. Information on food intake was collected using a repeated non-consecutive 24 h recall (2–8 weeks apart) with the validated software package EPIC-SOFT, in combination with a FFQ (self-administered) covering sixty food items. The database of consumed food items was linked to food composition data. Usual macronutrient intake was estimated by the Nusser method. A representative sample of the Belgian population was randomly selected from the national register following a multi-stage procedure. Information on dietary intake was obtained from 3245 subjects aged 15 years and older. Mean energy percentage (E %) of total fat (37·9 E %) and SFA (16·0 E %) was higher than the dietary reference intakes (DRI). Mean E % of total carbohydrates (45·8 E %) was lower than the DRI, while mean E % of mono/disaccharides was 20·3. Total fat and SFA intakes were higher and total carbohydrate and sugar intakes were lower in the older age categories than in the younger age categories. The percentage of energy from SFA intake was lower and that from carbohydrates was higher than that found in an earlier Belgian study. Further efforts are necessary to improve dietary macronutrient intake, taking into account differences in age categories. In addition, it will be important to monitor its changes regularly using trend analyses.

scholarly journals Is Wheat Bread a Better Choice Than White Bread?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 568-568
Author(s):  
Lynn Ulatowski ◽  
Marina Marusic
Keyword(s):  
Dietary Fiber ◽  
Saturated Fat ◽  
Wheat Bread ◽  
White Bread ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Analysis ◽  
Nutritional Characteristics ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

scholarly journals Dietary guidelines and patterns of food and nutrient intake in Sweden

1999 ◽  
Vol 81 (S1) ◽  
pp. S113-S117 ◽  
Author(s):  
Wulf Becker
Keyword(s):  
Dietary Fibre ◽  
Nutrient Intake ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Fruit And Vegetables ◽  
Dietary Survey ◽  
Frequent Consumption ◽  
Total Carbohydrates ◽  
Food And Nutrient Intake ◽  
Total Fat

The Nordic and Swedish Nutrition Recommendations emphasize the balance between macronutrients in the diet. The amount of saturated and total fat should be limited to c. 10 %energy and 30 %energy, respectively, and the amount of total carbohydrates should be 55–60 %energy. Data from the first Swedish national dietary survey in 1989 show that the average diet is too high in fat, especially saturated fat (36–37 %energy and 16 %energy, respectively) while the content of total carbohydrates and dietary fibre is too low. However, parts of the population consume a diet that meets the recommendation for a particular macronutrient. A comparison of subjects with a low or high intake of total fat and saturated fat, dietary fibre or fruit and vegetables show some common trends with respect to the characteristics of a dietary pattern equal or close to the recommendations, e.g. more frequent consumption of fruit and vegetables and a lower consumption of some fat-rich foods, such as spreads, cheese and sausages.

Prudent Life-style for Children: Dietary Fat and Cholesterol

PEDIATRICS ◽  
1986 ◽  
Vol 78 (3) ◽  
pp. 521-525 ◽  
Author(s):  
Keyword(s):  
American Heart ◽  
Eating Habits ◽  
Saturated Fat ◽  
Heart Association ◽  
The United States ◽  
Dietary Factors ◽  
Atherosclerotic Cardiovascular Disease ◽  
Food Groups ◽  
Monounsaturated Fat ◽  
Total Fat

In the 1983 AAP Committee on Nutrition statement, "Toward a Prudent Diet for Children," the evidence linking dietary factors with the risk of atherosclerosis was reviewed.1 Based on the analysis of the available information, the Committee made seven recommendations concerning steps to be taken during childhood that would reduce the risk of atherosclerotic cardiovascular disease in adults. With respect to childhood eating habits, it was noted that, after 1 year of age, a varied diet that includes items from each of the major food groups is the best assurance of nutritional adequacy. The dietary trends in the United States during the last few decades, with emphasis on decreased consumption of saturated fats, cholesterol, and salt and increased intake of polyunsaturated fats, were recommended as sensible when followed with moderation.1 OTHER FINDINGS Since publication of that Committee statement, recommendations for alteration of childhood diets have also been made by the American Heart Association, 2 by the American Health Foundation, 3 and by a Consensus Development panel sponsored by the National Institutes of Health (NIH).4 All three of these groups have recommended more restrictive childhood diets than had been recommended by the Committee on Nutrition. The American Heart Association2 recommends a total fat intake that would be approximately 30% of total calories; this 30% would include 10% or less from saturated fat, 10% from monounsaturated fat, and less than 10% from polyunsaturated fat. The recommendation for daily cholesterol intake was 100 mg/1,000 calories and not to exceed 300 mg/d, total. Similar recommendations have been made by the American Health Foundation3 to achieve a target goal of serum total cholesterol values averaging 140 mg/dL for children and young adults.

scholarly journals Estimations of daily energy and nutrient availability based on nationally representative household budget survey data. The Data Food Networking (DAFNE) project

2007 ◽  
Vol 10 (12) ◽  
pp. 1422-1429 ◽  
Author(s):  
A Naska ◽  
E Oikonomou ◽  
A Trichopoulou ◽  
K Wagner ◽  
K Gedrich
Keyword(s):  
Nutrient Availability ◽  
Saturated Fat ◽  
Food Composition ◽  
Household Budget Survey ◽  
Daily Energy ◽  
Household Budget ◽  
Nationally Representative ◽  
Total Fat ◽  
Cost Efficient ◽  
Composition Table

AbstractObjectiveTo describe a cost-efficient method for estimating energy and nutrient availability using household budget survey (HBS) data.DesignFour different approaches were tested and the results were compared with published nutrient intake data. The selected method was exemplarily applied in German and Greek data.SettingGermany, 1998; Greece, 1998/99.MaterialNationally representative HBSs.ResultsComparisons showed that HBS-based estimates were generally close to intake data when results were presented as contributions to daily energy intake. Daily energy and protein availabilities were similar in Germany and Greece. Differences were observed in the availability of carbohydrates (German households reported a 5 percentage points higher contribution to daily energy availability) and lipids (Greek households recorded higher values for total fat, but lower values for saturated fat). Meat, added lipids and potatoes were important energy suppliers in Germany, whereas in Greece the first three energy suppliers were added lipids, cereals and meat. In both countries, meat, cereals, milk and cheese were important protein sources and cereals, potatoes, fruits and nuts contributed more than 60% of the daily carbohydrate availability. Added lipids were the major source of fat in the daily diet of both countries, but their contribution amounted to less than one-third in Germany and two-thirds in Greece.ConclusionsNational HBS data can be used for monitoring and comparing nutrient availability among representative population samples of different countries. The ground is set for the development of a harmonised food composition table to be applied to HBS food data at international level.

scholarly journals Food sources of nutrients among 13-year-old Portuguese adolescents

2011 ◽  
Vol 14 (11) ◽  
pp. 1970-1978 ◽  
Author(s):  
Joana Araújo ◽  
Milton Severo ◽  
Carla Lopes ◽  
Elisabete Ramos
Keyword(s):  
Dairy Products ◽  
Protein Intake ◽  
Parental Education ◽  
Saturated Fat ◽  
Individual Characteristics ◽  
Food Sources ◽  
Food Groups ◽  
Cross Sectional ◽  
Total Fat ◽  
Starchy Foods

AbstractObjectiveTo identify food sources of nutrients in adolescents’ diets and to identify differences in food sources according to individual characteristics.DesignA cross-sectional evaluation was carried out in the 2003/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ.SettingPublic and private schools in Porto, Portugal.SubjectsAdolescents aged 13 years (n 1522) enrolled at school.ResultsThe main sources of energy were starchy foods (26·5 %), dairy (12·5 %) and meat (12·0 %). The major contributors to carbohydrate intake were starchy foods (38·2 %) and fruit (13·8 %) and to protein intake were meat (28·0 %), dairy products (20·3 %), starchy foods (15·3 %) and seafood (13·6 %). The main sources of total fat were meat (22·0 %), starchy foods (13·4 %) and dairy products (12·7 %). Sweets and pastries presented important contributions to energy (11·1 %), carbohydrate (12·4 %), total fat (13·3 %) and saturated fat (16·6 %) intakes. Parental education was inversely associated with the contribution of sweets and pastries to energy, carbohydrate and fat intakes and it was positively associated with the seafood contribution to protein intake.ConclusionsThe major sources of carbohydrates were starchy foods, which also accounted for a quarter of energy intake. Dairy products plus meat accounted for another quarter of energy. Meat was a major source of protein and fats. Sweets and pastries contributed more than 10 % to energy, carbohydrates, total and saturated fat. Parental education was the strongest determinant of food sources and was positively associated with a healthier contribution of food groups.

scholarly journals Carbohydrates, Starch, Total Sugar, Fiber Intakes and Food Sources in Spanish Children Aged One to <10 Years—Results from the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3171
Author(s):  
Maria de Lourdes Samaniego-Vaesken ◽  
Teresa Partearroyo ◽  
Teresa Valero ◽  
Paula Rodriguez ◽  
María José Soto-Méndez ◽  
...  
Keyword(s):  
Dairy Products ◽  
Total Sugar ◽  
The Body ◽  
Food Sources ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Fiber Consumption ◽  
Total Carbohydrates ◽  
Reference Cohort ◽  
Milk And Dairy Products

Diet quality is a modifiable factor that may contribute to the onset of diet-related chronic diseases. Currently, in Spain there are no studies that examine the intakes and sources for total carbohydrates, starch, total sugar, and fiber by both children consuming all kind of milks and children regularly consuming adapted milk formulas. Our goal was to evaluate the contribution of different food groups to total carbohydrates, starch, total sugar, and fiber consumption within the EsNuPI study participants by assessing their usual intakes by applying two 24 h dietary recalls that were completed by 1448 children (1 to <10 years) divided into two cohorts: one Spanish Reference Cohort (SRS) of the general population (n = 707) and another cohort which included children consuming adapted milks including follow-on milk, toddler’s or growing up milk, fortified and enriched milks, here called Adapted Milk Consumers Cohort” (AMS) (n = 741). Estimation of the usual intake showed that nutrient intake increased with age for all nutrients except for fiber. The percentage of children by age and gender who met the reference intake (RI) range for total carbohydrates, was in all groups more than 50% of individuals, except for girls aged 6 to <10 years from the reference cohort in which only 46.9% complied the RI. Median fiber intake, both in the SRS and the AMS, was well below the adequate intake (AI) for children between 3 and 10 years. Main total carbohydrates sources were cereals, followed by milk and dairy products, fruits, bakery and pastry, vegetables and sugars and sweets. The highest contributors to starch intakes were cereals, bakery and pastry, vegetables, and fruits. Major sources of total sugar intakes were milk and dairy products, fruits, bakery and pastry, sugars and sweets, vegetables, and cereals. Nonetheless, milk and dairy products, and fruits, mainly provided lactose and fructose, respectively, which are not considered free sugars. Higher contribution to fiber intakes was provided by fruits, cereals, vegetables and bakery and pastry. There were no significant differences in relation with the total sugar intake according to the body mass index (BMI) between SRS and AMS. The present study suggests a high proportion of children had total carbohydrates intakes in line with recommendations by public health authorities, but still a significant number presented insufficient total carbohydrate and fiber intakes, while total sugar consumption was high, with no major differences between SRS and AMS cohorts.

scholarly journals Integrating Dietary Data into Microbiome Studies: A Step Forward for Nutri-Metaomics

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 2978
Author(s):  
Francisca Yáñez ◽  
Zaida Soler ◽  
Manon Oliero ◽  
Zixuan Xie ◽  
Iñigo Oyarzun ◽  
...  
Keyword(s):  
Assessment Tool ◽  
Dietary Assessment ◽  
Intraclass Correlation ◽  
Saturated Fat ◽  
Reference Method ◽  
Wilcoxon Test ◽  
Rrna Gene ◽  
Food Groups ◽  
Microbial Composition ◽  
Microbiome Composition

Diet is recognised as the main driver of changes in gut microbiota. However, linking habitual dietary intake to microbiome composition and activity remains a challenge, leaving most microbiome studies with little or no dietary information. To fill this knowledge gap, we conducted two consecutive studies (n = 84: a first pilot study (n = 40) to build a web-based, semi-quantitative simplified FFQ (sFFQ) based on three 24-h dietary recalls (24HRs); a second study (n = 44) served to validate the newly developed sFFQ using three 24HRs as reference method and to relate gut microbiome profiling (16S rRNA gene) with the extracted dietary and lifestyle data. Relative validation analysis provided acceptable classification and agreement for 13 out of 24 (54%) food groups and 20 out of 29 nutrients (69%) based on intraclass correlation coefficient, cross-classification, Spearman’s correlation, Wilcoxon test, and Bland–Altman. Microbiome analysis showed that higher diversity was positively associated with age, vaginal birth, and intake of fruit. In contrast, microbial diversity was negatively associated with BMI, processed meats, ready-to-eat meals, sodium, and saturated fat. Our analysis also revealed a correlation between food groups or nutrients and microbial composition. Overall, we provide the first dietary assessment tool to be validated and correlated with microbiome data for population studies.

scholarly journals Contribution of Dairy Foods to Energy and Nutrient Intakes in Children and Adults: Analysis of Nhanes 2015–2018

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1021-1021
Author(s):  
Christopher Cifelli ◽  
Julie Hess ◽  
Victor III Fulgoni
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
Vitamin B12 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Health Concern ◽  
Food Groups ◽  
Food Category ◽  
Dairy Foods ◽  
Total Fat

Abstract Objectives Dairy foods are foundational foods in healthy eating patterns. Consumption of dairy foods helps both children and adults meet the recommendations of a variety of essential nutrients. Accordingly, the objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in children and adults. Methods Twenty-four-hour dietary recall data from children age 2–18 (n = 5038) and adults age 19–99 (n = 9813) participating in the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018 were analyzed. Intakes (both absolute amounts and as a percentage of total intake) of energy and nutrients were determined for all food groups using the USDA food category system. Data were generated on an as consumed basis and on a disaggregated basis; the latter approach reallocated energy and nutrients from milk and cheese found in other foods (e.g., pizza) back to the respective dairy food group. Total dairy was defined as milk, cheese, and yogurt in this analysis. Results On a disaggregated basis, total dairy provided 14.2% and 9.7% of total kcal/d in children and adults, respectively. At current consumption levels, milk, cheese, and yogurt contributed 61.6% of calcium, 65.8% of vitamin D, 22.8% of potassium, 23.7% of protein, 38.5% of vitamin A, 38.3% of vitamin B12, 31.1% of riboflavin, 36.3% of phosphorus, 22.7% of zinc, and 18.1% of magnesium in children, on average. Dairy foods also contributed 19% of total fat, 31.1% of saturated fat, 13.9% of sodium, and 4.7% of added sugar to the diets of children. Similarly, in adults, milk, cheese, and yogurt contributed 49.5% of calcium, 45.9% of vitamin D, 11.6% of potassium, 15.7% of protein, 26.6% of vitamin A, 24.9% of vitamin B12, 18.6% of riboflavin, 25% of phosphorus, 15.5% of zinc, and 9.4% of magnesium to the diet, on average. Total dairy also provided 14.2% of total fat, 24.8% of saturated fat, and 10.1% of sodium in adults. Milk was the top source of calcium and vitamin D in both children and adults. Conclusions Milk, cheese, and yogurt remain significant sources of key nutrients for children and adults, including three out of the four underconsumed nutrients of public health concern (vitamin D, calcium, and potassium) as defined by the 2020 Dietary Guidelines for Americans. Funding Sources National Dairy Council.

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