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Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and Completeness Denise King, PhD Lisa Harnack , DrPH , RD University of Minnesota Nutrition Coordinating Center. n cc.umn.edu. Nutrition Coordinating Center. - PowerPoint PPT PresentationTRANSCRIPT
Food and Nutrient Databases: Overcoming the Seesaw Between
Comprehensiveness and Completeness
Denise King, PhDLisa Harnack, DrPH, RD
University of Minnesota Nutrition Coordinating Center
ncc.umn.edu
Nutrition Coordinating Center
• Mission: To develop, provide, and support state-of-the-art methods and databases for researchers for the collection and analysis of dietary data
• Founded in 1974 to support NHLBI Lipid Research Clinics (LRC) and the Multiple Risk Factor Intervention Trial (MRFIT)
Objectives
• What exactly is a food and nutrient database?
• How are these databases used?• The challenge- completeness versus
comprehensiveness• Solutions to this challenge
What is a food and nutrient database?
Database that quantifies the nutrient composition of foods
Total Protein (g) 1.09
Total Fat (g) 0.33
Total Carbohydrate (g) 22.84
Total Dietary Fiber (g) 2.6
Magnesium (mg) 27
Phosphorus (mg) 22
Potassium (mg) 358
Sodium (mg) 1
Vitamin C (ascorbic acid) (mg) 8.7
Thiamin (vitamin B1) (mg) 0.031
Riboflavin (vitamin B2) (mg) 0.073
Food and Nutrient Database Uses
Nutrition Labeling
Self Quantified Movement- Diet Trackers
Research
• F.D.A. Ruling Would All but Eliminate Trans Fats The New York Times November 7, 2013
• Study Questions Fat and Heart Disease Link The New York Times March 17, 2014
• Obesity Studies Tell Two Stories, Both Right The New York Times April 14, 2014
Nutrition Surveillance
• NHANES – National Health and Nutrition Examination Survey
• FITS - Feeding Infant and Toddlers Study (Gerber)
Medical Management of Diseases
Menu Planning in Institutions
Variety of databases available
Public Private
Common Needs
Includes the Foods Americans Eat
American Palate is DiversifyingSpring Roll
Naan
Arroz con Leche
Tamale
Kreplach
Spanakopita
Cannoli
Chinese Broccoli
TabboulehJambalaya
Caribou Stew
General Tso Chicken
Kept Current with the Marketplace
A High Level of Completeness• Does the database
include the nutrient(s) needed (e.g. oxalic acid)?
• How complete are the nutrient data for foods in the database?
Seesaw IssueComprehensive
Complete
Seesaw Issue
Comprehensive
Complete
Comparison of Completeness
*Source: International Nutrient Databank Directory, http://www.nutrientdataconf.org/indd/index.cfm?event=databasesAccessed Aug 29,2014
Database # Foods # Nutrients Vitamin D Completeness (%)
FNDDS* 7,253 65 59
NCC 18,000 165 100
ESHA* 40,000 133 20
How do we achieve a balance between comprehensiveness
and completeness?
How do we go beyond the label nutrients?
Reverse Engineer Foods to Create Food Formulations/Recipes
Food calculation program that…
Estimates ingredientamounts that
– Follow ingredient statement conventionAND– Produce a recipe with a nutrient composition profile
that closely matches nutrition facts panel information
‘Core’ foods allow reverse engineering to work
Other Challenges
• Language used to describe foods Descriptive AND user friendly!
• Currency – consumer choice is exploding, an effect of consumer demand and public policy
Future Considerations
• Branded Food Products Database – current nutrition label and ingredient information provided by manufacturers
• International Databases – different languages, nutrient fortification levels present difficulties (FAO-INFOODS)
Resources
• http://www.ncc.umn.edu/• http://www.nutrientdataconf.org/indd/• http://
www.ncc.umn.edu/products/databaseconsiderations.html
• http://ndb.nal.usda.gov/• http://www.ars.usda.gov/News/docs.htm?docid=12089• http://www.fao.org/infoods/infoods/tables-and-
databases/en/