Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and Completeness Denise King, PhD Lisa Harnack, DrPH, RD University of Minnesota.

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Presentation transcript:

Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and Completeness Denise King, PhD Lisa 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 Diversifying Spring Roll Naan Arroz con Leche Tamale Kreplach Spanakopita Cannoli Chinese Broccoli Tabbouleh Jambalaya 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 Issue Comprehensive Complete

Seesaw Issue Comprehensive Complete

Comparison of Completeness *Source: International Nutrient Databank Directory, Accessed Aug 29,2014 Database# Foods# NutrientsVitamin D Completeness (%) FNDDS*7, NCC18, ESHA*40,

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 ingredient amounts that –Follow ingredient statement convention AND –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 ons.htmlhttp:// ons.html databases/en/