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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.

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  1. Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and CompletenessDenise King, PhDLisa Harnack, DrPH, RDUniversity of Minnesota Nutrition Coordinating Center ncc.umn.edu

  2. 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)

  3. Objectives • What exactly is a food and nutrient database? • How are these databases used? • The challenge- completeness versus comprehensiveness • Solutions to this challenge

  4. What is a food and nutrient database? Database that quantifies the nutrient composition of foods

  5. Food and Nutrient Database Uses

  6. Nutrition Labeling

  7. Self Quantified Movement- Diet Trackers

  8. 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

  9. Nutrition Surveillance • NHANES – National Health and Nutrition Examination Survey • FITS - Feeding Infant and Toddlers Study (Gerber)

  10. Medical Management of Diseases

  11. Menu Planning in Institutions

  12. Variety of databases available Public Private

  13. Common Needs

  14. Includes the Foods Americans Eat

  15. American Palate is Diversifying Spring Roll Chinese Broccoli Arroz con Leche Jambalaya Tabbouleh Tamale Cannoli Caribou Stew Spanakopita Naan Kreplach General Tso Chicken

  16. Kept Current with the Marketplace

  17. 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?

  18. Seesaw Issue Comprehensive Complete

  19. Seesaw Issue Complete Comprehensive

  20. Comparison of Completeness *Source: International Nutrient Databank Directory, http://www.nutrientdataconf.org/indd/index.cfm?event=databases Accessed Aug 29,2014

  21. How do we achieve a balance between comprehensiveness and completeness?

  22. How do we go beyond the label nutrients?

  23. Reverse Engineer Foods to Create Food Formulations/Recipes

  24. Estimates ingredient amounts that Follow ingredient statement convention AND Produce a recipe with a nutrient composition profile that closely matches nutrition facts panel information Food calculation program that…

  25. ‘Core’ foods allow reverse engineering to work

  26. Other Challenges • Language used to describe foods Descriptive AND user friendly! • Currency – consumer choice is exploding, an effect of consumer demand and public policy

  27. 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)

  28. 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/

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