scholarly journals The Design and Development of a Food Composition Database for an Electronic Tool to Assess Food Intake in New Caledonian Families

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1668
Author(s):  
Juliana Chen ◽  
Solène Bertrand ◽  
Olivier Galy ◽  
David Raubenheimer ◽  
Margaret Allman-Farinelli ◽  
...  
Keyword(s):  
New Caledonia ◽  
Phase 1 ◽  
Saturated Fat ◽  
Food Composition ◽  
Mobile App ◽  
Portion Size ◽  
Cross Sectional ◽  
Food Items ◽  
Specific Food ◽  
Country Specific

The food environment in New Caledonia is undergoing a transition, with movement away from traditional diets towards processed and discretionary foods and beverages. This study aimed to develop an up-to-date food composition database that could be used to analyze food and nutritional intake data of New Caledonian children and adults. Development of this database occurred in three phases: Phase 1, updating and expanding the number of food items to represent current food supply; Phase 2, refining the database items and naming and assigning portion size images for food items; Phase 3, ensuring comprehensive nutrient values for all foods, including saturated fat and total sugar. The final New Caledonian database comprised a total of 972 food items, with 40 associated food categories and 25 nutrient values and 615 items with portion size images. To improve the searchability of the database, the names of 593 food items were shortened and synonyms or alternate spelling were included for 462 foods. Once integrated into a mobile app-based multiple-pass 24-h recall tool, named iRecall.24, this country-specific food composition database would support the assessment of food and nutritional intakes of families in New Caledonia, in a cross-sectional and longitudinal manner, and with translational opportunities for use across the wider Pacific region.

scholarly journals Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

2011 ◽  
Vol 15 (3) ◽  
pp. 518-526 ◽  
Author(s):  
Mary AT Flynn ◽  
Clare M O'Brien ◽  
Gemma Faulkner ◽  
Cliona A Flynn ◽  
Magda Gajownik ◽  
...  
Keyword(s):  
Vitamin D ◽  
Energy Content ◽  
Phase 1 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Portion Sizes ◽  
Food Patterns ◽  
Total Fat ◽  
Gender Groups

AbstractObjectiveTo evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.DesignEvaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.SettingGovernment agency/community.SubjectsGeneral population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.ResultsGoals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. ‘Palm of hand’ as a descriptor for meat portions and a ‘200 ml disposable cup’ for quantifying cereal foods were preferred.ConclusionsRevision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.

scholarly journals The Nutritional Profile and On-Pack Marketing of Toddler-Specific Food Products Launched in Australia between 1996 and 2020

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 163
Author(s):  
Jennifer R. McCann ◽  
Catherine G. Russell ◽  
Julie L. Woods
Keyword(s):  
Food System ◽  
Saturated Fat ◽  
Public Health Action ◽  
Cross Sectional ◽  
Retail Food Environment ◽  
Health Action ◽  
Health Promoting ◽  
Sectional Analysis ◽  
Over Time ◽  
Specific Food

With the food system evolving, it is not clear how the nutrition and on-pack claims of toddler foods have been impacted. Data on the trends in Australia are lacking, so we sought to determine the changes in the nutrition and on-pack claims of toddler-specific packaged foods over time. A retrospective cross-sectional analysis was conducted using the Mintel Global New Products Database. The number of toddler-specific foods increased from 1996 to 2020. Over time, a lower proportion of meals and snacks were classified as “ultra-processed”, but a higher proportion of snacks were classified as “discretionary”. Meals launched after 2014 had higher median values for energy, saturated fat, and sugar than those in earlier years. Toddler snacks launched after 2014 had lower median values for sodium, and higher median values for fat, saturated fat, and sugar than those in earlier years. The mean number of total claims per package increased over time for snacks, with an increase in unregulated claims for both meals and snacks. Public health action is needed to ensure that the retail food environment for young children is health-promoting, including stringent and clear regulations for on-pack claims, and compositional guidelines and guidance on how to reduce the number of ultra-processed foods for toddlers.

scholarly journals Perceptions of portion size and energy content: implications for strategies to affect behaviour change

2011 ◽  
Vol 15 (2) ◽  
pp. 246-253 ◽  
Author(s):  
Emily Brindal ◽  
Carlene Wilson ◽  
Philip Mohr ◽  
Gary Wittert
Keyword(s):  
Fast Food ◽  
Energy Content ◽  
Portion Size ◽  
Average Error ◽  
Cross Sectional ◽  
Energy Estimation ◽  
Food Items ◽  
Computer Based ◽  
Males And Females ◽  
Actual Size

AbstractObjectiveTo assess Australian consumers’ perception of portion size of fast-food items and their ability to estimate energy content.DesignCross-sectional computer-based survey.SettingAustralia.SubjectsFast-food consumers (168 male, 324 female) were asked to recall the items eaten at the most recent visit to a fast-food restaurant, rate the prospective satiety and estimate the energy content of seven fast-food or ‘standard’ meals relative to a 9000 kJ Guideline Daily Amount. Nine dietitians also completed the energy estimation task.ResultsRatings of prospective satiety generally aligned with the actual size of the meals and indicated that consumers perceived all meals to provide an adequate amount of food, although this differed by gender. The magnitude of the error in energy estimation by consumers was three to ten times that of the dietitians. In both males and females, the average error in energy estimation for the fast-food meals (females: mean 3911 (sd 1998) kJ; males: mean 3382 (sd 1957) kJ) was significantly (P < 0·001) larger than for the standard meals (females: mean 2607 (sd 1623) kJ; males: mean 2754 (sd 1652) kJ). In women, error in energy estimation for fast-food items predicted actual energy intake from fast-food items (β = 0·16, P < 0·01).ConclusionsKnowledge of the energy content of standard and fast-food meals in fast-food consumers in Australia is poor. Awareness of dietary energy should be a focus of health promotion if nutrition information, in its current format, is going to alter behaviour.

scholarly journals Development of a Sport Food Exchange List for Dietetic Practice in Sport Nutrition

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2403
Author(s):  
José Miguel Martínez-Sanz ◽  
Susana Menal-Puey ◽  
Isabel Sospedra ◽  
Giuseppe Russolillo ◽  
Aurora Norte ◽  
...  
Keyword(s):  
Cross Sectional Study ◽  
Food Composition ◽  
Nutritional Composition ◽  
Portion Size ◽  
Sport Nutrition ◽  
Cross Sectional ◽  
Food Exchange ◽  
Dietary Practice ◽  
Nutritional Data ◽  
Deviation Coefficient

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to apply a previous published methodology to design food exchange lists to the development of a sports food exchange list, with sport products available in Spain. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 322 sports foods from 18 companies were selected, taking into account their interest in sports practice and with nutritional data provided by companies. Sports foods were divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports food composition database based on portion size usually consumed by athletes and/or recommended in commercial packaging was created. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The definition of each exchange list with the amounts—in grams—of each sports food within each group and subgroup, was done using statistical criteria such as mean, standard deviation, coefficient of variation, and Z value. Final exchange values for energy and macronutrient have been established for each group and subgroup using a methodology to design food exchange lists previously published by the authors. In addition, those products with high Z values that can provide greater variability in dietary planning were included. The usefulness of sport foods lists as well as the use of an exchange system in the dietary practice of sports nutrition is discussed, and examples of how to use them with athletes are presented. This first sport foods exchange list showed in this study, with commercial sports products available in Spain, can be a novel tool for dietetic practice and also can allow sport nutrition professionals to develop another sport food list using the methodology described in this paper. Its management would allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

scholarly journals A questionnaire for screening the micronutrient intake of economically active South African adults

2009 ◽  
Vol 12 (11) ◽  
pp. 2159-2167 ◽  
Author(s):  
Marjanne Senekal ◽  
Nelia P Steyn ◽  
Johanna Nel
Keyword(s):  
South African ◽  
Phase 1 ◽  
Correlation Coefficients ◽  
Food Sources ◽  
Phase 2 ◽  
Screening Questionnaire ◽  
South Africans ◽  
Food Items ◽  
Micronutrient Intake ◽  
Specific Food

AbstractObjectiveThe aim of the present study was to develop (phase 1) and validate (phase 2) a screening questionnaire to assess the adequacy of micronutrient intake of economically active South African adults.DesignFor identification of indicator foods to be included in the screening questionnaire (phase 1), a comprehensive, eighty-six-item, quantified FFQ that reflected the food sources of thirteen selected micronutrients associated with the nutrition-related health status of South Africans was developed and completed by 554 adults of all four major ethnic groups. Resulting dietary data were subjected to stepwise regression analyses to identify indicator foods to be included in the final screening questionnaire. For validation of frequency of intake reporting of specific food items included in the screening questionnaire (phase 2), a sample of sixty-six African and eighty-four white adult volunteers of both genders completed a 7 d record as well as the screening questionnaire. The frequency of intake of specific food items derived from the two methods was then compared using Spearman correlation coefficients.ResultsPhase 1 identified thirty indicator foods that formed the basis of the screening questionnaire. In phase 2, significant correlations were found for the total group for twenty-two out of the thirty items in the questionnaire, with correlations being the best for white females and the poorest for African males and females.ConclusionsA screening questionnaire (thirty-item FFQ) that can be used by researchers and health professionals to assess an individual’s risk of inadequate micronutrient intake was developed and validated.

scholarly journals Procedure to Estimate Added and Free Sugars in Food Items from the Swedish Food Composition Database Used in the National Dietary Survey Riksmaten Adolescents 2016–17

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1342 ◽  
Author(s):  
Julia Wanselius ◽  
Cecilia Axelsson ◽  
Lotta Moraeus ◽  
Christina Berg ◽  
Irene Mattisson ◽  
...  
Keyword(s):  
National Sample ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Dietary Survey ◽  
Free Sugars ◽  
Added Sugars ◽  
Food Items ◽  
School Year ◽  
Specific Food

A high intake of added and free sugars is associated with poor diet quality, caries, and potentially has a role in non-communicable diseases. As a result, dietary guidelines advice limitation. However, there is no standardized method for estimation of added and free sugars in food items and consequently intake is difficult to measure. This study aimed to refine a procedure for sugars estimation and apply it to a Swedish dietary survey on adolescents (Riksmaten Adolescents 2016–17). A national sample of 3099 adolescents in school year 5, 8 and 11 participated (55% girls). Individual dietary intake data from two non-consecutive days was collected retrospectively and used for analysis. A ten-step systematic procedure for estimation of sugars in a Swedish context has been developed by combining two earlier methods, one for estimation of added sugars and one for free sugars. Sugars estimates were made for all food items comprising the survey database. Mainly objective decisions were necessary to make the estimates (92% and 93% for the sugars respectively); meaning that the procedure was largely transparent. In relation to Nordic Nutrition Recommendations, 45% of the participants had an intake that adhered to the guidelines. However, the majority of intakes was close to the recommendation. Further research on how specific food sources contribute to added and free sugars is necessary to facilitate further guidance on sugars and how to reach recommended target levels in Sweden.

scholarly journals Nutritional Content of Street Food and Takeaway Food Purchased in Urban Bosnia and Herzegovina

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2594
Author(s):  
Sofia Sousa ◽  
Inês Lança de Morais ◽  
Gabriela Albuquerque ◽  
Marcello Gelormini ◽  
Mariana Santos ◽  
...  
Keyword(s):  
Bosnia And Herzegovina ◽  
Urban Areas ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Systematic Sampling ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Street Food ◽  
Food Items ◽  
Banja Luka

Street food (SF) and takeaway food (TAF) are important sources of out-of-home meals in urban Bosnia and Herzegovina, where diet-related non-communicable diseases are growing rapidly. This study aimed to characterise SF and TAF purchased in urban areas of Bosnia and Herzegovina, regarding customers’ characteristics and the nutritional composition of the foods and beverages. A cross-sectional study was conducted in Sarajevo and Banja Luka in 2017. SF (n = 194) and TAF vending sites (n = 154) were selected through random and systematic sampling. Data on the food items purchased and customers’ characteristics were collected by direct observation. Nutritional composition was estimated using data from chemical analyses of the foods most commonly available. Two-thirds of the customers observed (n = 755) were aged ≥35 years, half were women and 27.7% were overweight/obese. A total of 929 food items were purchased. The most commonly bought SFs were confectionery (30.5%), water (27.9%) and soft drinks/juices (22.2%). TAF customers purchased mostly savoury pastries (39.8%), breads (27.1%) and main dishes (21.4%). Almost half of customers purchased industrial food (i.e., pre-packaged foods and beverages produced by the food industry). The purchases presented median contents of 18.7 g of fat (39.6% saturated, 32.3% monounsaturated, 22.1% polyunsaturated, 1.5% trans), 838 mg of sodium and 285 mg of potassium. Saturated-fat contribution was higher in SF purchases (60.4% vs. 30.2%, p < 0.001), whereas TAF purchases presented higher trans-fat proportion (1.8% vs. 0.6%, p < 0.001), sodium (1241 vs. 89 mg, p < 0.001) and sodium-potassium ratio (6.1 vs. 0.6, p < 0.001). Generally, SF and TAF bought in Sarajevo and Banja Luka were rich in saturated and trans fatty-acids and sodium, and poor in potassium. Nutrition policies promoting use of healthier fats and salt reduction in SF and TAF may contribute to the prevention of diet-related diseases in these settings.

scholarly journals Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

2017 ◽  
Vol 2017 ◽  
pp. 1-15
Author(s):  
G. I. Davidson ◽  
H. N. Ene-Obong ◽  
C. E. Chinma
Keyword(s):  
Manihot Esculenta ◽  
Nutrient Intake ◽  
Food Composition ◽  
Group Discussions ◽  
Dietary Recall ◽  
Citrullus Vulgaris ◽  
South Eastern ◽  
Study Population ◽  
Specific Food ◽  
Country Specific

Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as “abacha” (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, “ora” (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

scholarly journals A Mobile App to Optimize Social Participation for Individuals with Physical Disabilities: Content Validation and Usability Testing

2021 ◽  
Vol 18 (4) ◽  
pp. 1753
Author(s):  
Dahlia Kairy ◽  
Mir Abolfazl Mostafavi ◽  
Catherine Blanchette-Dallaire ◽  
Eva Belanger ◽  
Andrea Corbeil ◽  
...  
Keyword(s):  
Information And Communication Technologies ◽  
Social Participation ◽  
Physical Disabilities ◽  
Mobile App ◽  
User Centered Design ◽  
Mobility Limitations ◽  
User Friendliness ◽  
Cross Sectional ◽  
Information And Communication ◽  
Information Optimization

Background: Social participation is beneficial for individuals’ health. However, people with disabilities that may lead to mobility limitations tend to experience lower levels of social participation. Information and communication technologies such as the OnRoule mobile application (app) can help promote social participation. Objectives: To obtain potential users’ perceptions on the usability and content of the OnRoule app for providing information on accessibility, as well as its potential to optimize social participation. Materials and Methods: Cross-sectional user-centered design study. Individuals with physical disabilities (n = 18) were recruited through community organizations and interviewed using a semi-structured guide. Interviews were recorded, transcribed, and analyzed using thematic analysis. Results: Three main themes were identified: (1) “user-friendliness”; (2) “balance between the amount and relevance of information”; and (3) “potential use of the app”. Discussion and Conclusion: Findings from this study indicated that the app was easy to use, had pertinent information, and enabled a positive experience of finding information. However, several areas of improvement were identified, such as the clarity of specific elements, organization and amount of information, optimization of features, and inclusiveness. Apps such as OnRoule could optimize social participation by facilitating the process of finding resources in the community and building a sense of connectedness between users.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

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