APPLIED SCIENCES 01/10/19 MIGHT: Statistical Methodology for Missing-Data Imputation in Food Composition Databases. This paper addresses the problem of missing data in food composition databases (FCDBs). The missing data can be either for selected foods or for specific components only. Most often, the problem is solved by human experts subjectively borrowing data from other FCDBs, for data estimation or imputation. Such an approach is not only time-consuming but may also lead to wrong decisions as the value of certain components in certain foods may vary from database to database due to differences in analytical methods. To ease missing-data borrowing and increase the quality of missing-data selection, we propose a new computer-based methodology, named MIGHT - Missing Nutrient Value Imputation UsinG Null Hypothesis Testing, that enables optimal selection of missing data from different FCDBs. ►▼ Show Figures Figure 1. EFSA 04/09/19 Updating DRVs: job done, after 10 years and 34 nutrients.
The publication this week of dietary reference values (DRVs) for sodium and chloride marks the end of ten years of work by EFSA’s nutrition scientists. It started in 2009 after the European Commission asked EFSA to update values last set in the 1990s for macronutrients such as proteins and carbohydrates, and all vitamins and minerals.
Many EFSA scientists have contributed to this achievement over the years. We asked the chairs and coordinators of two working groups to tell us more: Monika Neuhäuser-Berthold and Céline Dumas (vitamins); and Androniki ‘Ada’ Naska and Agnès de Sesmaisons-Lecarré (minerals). What is special about the two DRVs on sodium and chloride published this week? Agnès de Sesmaisons-Lecarré Agnès: In Western diets sodium and chloride are mainly found in salt but are naturally present in most food. Ada: It’s really satisfying to see the final two DRVs published. What are DRVs? Monika Neuhäuser-Berthold Androniki ‘Ada’ Naska Who uses the DRVs that EFSA has set?
Methods We matched 394 food and agricultural commodities from the Food and Agriculture Organization of the United Nations Supply and Utilization Accounts (SUAs) to food items in the United States Department of Agriculture Food Composition Database and obtained data on nutrient composition of the SUAs' food items. Findings Globally 2710 kcal (95% UI 2660–2770) were available per person per day in 2013. Interpretation Our global nutrient database provides a picture of the supply of various nutrients at the country level and can be useful to assess the performance of national food systems in addressing the nutritional needs of their population.
Funding Bill & Melinda Gates Foundation. TECHNICAL UNIVERSITY OF DENMARK 10/12/15 New and improved access to Danish food data. The National Food Institute, Technical University of Denmark, has launched a new database for food data in Denmark. Fødevaredata, as the database is called, is a mobile-friendly replacement for a previous database. It contains updated information about the nutrient content of different foods, includes more foods than previously and gives database users new search options. Overviews of foods’ nutrient content have been produced in Denmark for more than 125 years. The first official nutrient tables were published in the 1980s. Since 2002, the National Food Institute has made these tables available via an online database. In December 2015, the National Food Institute launched a new and more user-friendly database called Fødevaredata, Frida (Fooddata, Frida). The database contains information about nutrients in more than 1,100 foods on the Danish market.
Large user base and many uses More user-friendly and new data Synonyms for foods in the new database have also been included. Read more. Journal of Food Composition and Analysis Volume 37, February 2015, Pages 51–57 Key foods in Sweden: Identifying high priority foods for future food composition analysis. Original Research Article Science Department, National Food Agency, Box 622, SE-751 26 Uppsala, Sweden Received 15 May 2014, Revised 5 August 2014, Accepted 10 September 2014, Available online 28 October 2014 doi:10.1016/j.jfca.2014.09.008 Get rights and content Open Access Highlights 320 key foods contributing at least 75% to selected nutrient intake were identified. Top 3 nutrient contributors in Swedish diet: pizza, bolognese sauce, fried salmon. Study allowed foods in Swedish food database to be set in order of priority. Key food identification indicates priority for food composition analyses in future. Abstract High quality food composition data are essential in cutting-edge research, for example on diet and health, so regular updates and improvements of food composition data are necessary.
Keywords Key foods; Nutrient intake; Food consumption; Swedish food database; Riksmaten adults; Food composition; Food data management 1. Analysing nutrient profiles is costly. 2. 2.1. 2.2. 2.2.1. Journal of Food Composition and Analysis 17 (2004) 251–258 Fostering quality data in food composition databases: visions for the future. JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002) 15, 451–462 Brazilian Food Composition Database: Internet Dissemination and Other Recent Developments.
FAO - 2010 - Composition of Selected Foods from West Africa. Le site de SuperTracker. Procedia Food Science Volume 2, 2013, Pages 203â€“210 Limitations of Food Composition Databases and Nutrition Surveys for Evalua. Volume 2, 2013, Pages 203–210 36th National Nutrient Databank Conference Edited By Dr.Phyllis Stumbo and Dr.Suzanne McNutt Department of Nutritional Sciences, University of Toronto, 150 College St.
Toronto, ON, M5S 3E2, Canada Available online 29 May 2013 Abstract Background As the availability of fortified foods expands, it is increasingly important to monitor risk of excessive nutrient intake. Objective To describe limitations in the estimation of nutrient intakes from voluntarily fortified foods from the Canadian Community Health Survey (CCHS 2004) and National Health and Nutrition Examination Survey (NHANES 2007-08) for the purposes of evaluating fortification policies and practices. Description Working with the US Food and Nutrient Database for Dietary Studies, we identified voluntarily fortified foods by food code descriptions containing certain key words and the presence of nutrients for which additions were tracked in the database. Conclusion Keywords. JOURNAL OF NUTRITION - 1994 - Future directions in food composition studies. JOURNAL OF NUTRITION - 1994 - Future directions in food composition studies.
WIKIPEDIA - Food composition database. Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs). In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that: ‘A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’.
This demonstrates the main reason for establishing FCD at that time. To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. Chemical analysis Imputing and calculating values from data already within the database The data are estimations. Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam â€“ Tanzania - NOV 2008 - Tanzania food composition ta. This comprehensive document provides detailed information on 47 nutrients in over 400 commonly consumed Tanzanian foods and local dishes.
UNIVERSITY OF DHAKA - 2012 - Food composition tables and database for Bangladesh with special reference to seleted ethnic foods. DEPARTMENT OF FOOD TECHNOLOGY (Nepal) - FOOD COMPOSITION TABLE FOR NEPAL 2012. Braz. arch. biol. technol. vol.42 no.3 Curitiba 1999 Chemical and nutritional composition of some common foods in Abeokuta, Nige. Chemical and nutritional composition of some common foods in Abeokuta, Nigeria Silifat Ajoke Sanni I; Clara Raquel Bernstein Oguntona I*; Lateef Oladimeji Sanni II IDepartment of Home Science and Management, College of Agricultural Management, Rural Development and Consumer Studies, University of Agriculture, PMB 2240 Abeokuta IIFood Science and Tech Department, University of Agriculture, Abeokuta, Nigeria Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated.
Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Keywords: Chemical and nutritional composition, common foods, Abeokuta, Nigeria. NIH Division of Nutrition Research - Présentation : Limitations of Food Composition Databases. Procedia Food Science Volume 2, 2013, Pages 172â€“179 SuperTracker Incorporates Food Composition Data into Innovative Online Con. Volume 2, 2013, Pages 172–179 36th National Nutrient Databank Conference Edited By Dr.Phyllis Stumbo and Dr.Suzanne McNutt Abstract The SuperTracker online dietary and physical activity assessment tool is a major outreach effort to encourage behavior change and help implement the 2010 Dietary Guidelines. It provides a user-friendly but powerful interface to help individuals enter food intake, compare it to nutrient goals and the USDA Food Patterns, and track intake over time.
At its core, the SuperTracker relies on a food database adapted from ARS's Food and Nutrient Database for Dietary Studies (FNDDS) and MyPyramid Equivalents Database (MPED). Keywords Dietary assessment tools; FNDDS; MPED References U.S. FAO - 2011 - Poster : FAO/INFOODS Advances in Standard Setting: Useful for Food Composition and Dietary Assessment. NATIONAL INSTITUTE FOR HEALTH DEVELOPMENT (Estonie) - NutriData Food composition database & Dietary analysis programme.
Food Chemistry Volume 113, Issue 3, 1 April 2009, Pages 816â€“824 Harmonised procedures for producing new data on the nutritiona. Volume 113, Issue 3, 1 April 2009, Pages 816–824 EuroFIR Special Issue: The role of food composition data in improving quality, healthiness and safety of European diets Edited By Paul M. Finglas and Anna R. Denny Abstract Food composition databases provide important data that can be used in a variety of ways to improve the nutritional quality of food and the health of the populations.
Keywords Ethnic foods; Immigrant foods; Harmonised procedures; Validated data; Food composition database Copyright © 2008 Elsevier Ltd. Food Chemistry Volume 140, Issue 3, 1 October 2013, Pages 451â€“457 Progress with a global branded food composition database. Volume 140, Issue 3, 1 October 2013, Pages 451–457 9th International Food Data Conference: Food Composition and Sustainable Diets Edited By Paul Finglas Abstract Excess energy, saturated fat, sugar and salt from processed and fast foods are a major cause of chronic disease worldwide. A protocol for the project was agreed and published in 2011 with 24 collaborating countries.
This collaborative approach to the collation of food composition data offers potential for cross-border collaboration and support in developed and developing countries. Highlights ► The Food Monitoring Group aims to monitor the nutrient content of foods globally. ► There are currently 24 countries collaborating in this project. ► This project has potential for cross-country collaboration. ► Results will be used to advocate for healthier foods globally. Keywords Food composition databases; Food industry; Public health nutrition; Monitoring Copyright © 2012 Elsevier Ltd. Food Chemistry Volume 140, Issue 3, 1 October 2013, Pages 553â€“561 Food composition databases for effective quality nutritional. Volume 140, Issue 3, 1 October 2013, Pages 553–561 9th International Food Data Conference: Food Composition and Sustainable Diets Edited By Paul Finglas Abstract Background and objectives The main aim of this study was to validate a nutrient-estimation method applied using OPEN, a Slovenian platform for clinical nutrition.
Methods We used a Student’s t test to observe any differences between the analysed and calculated nutrient-content data, considering the 0.01 significance level. Results No statistically significant differences were observed in the mean contents of energy, total dietary fibre, water, macro-nutrients, and selected essential minerals: Ca, Fe, Mg, Zn, Na, P, Cu and I. Conclusions We noticed remarkable, but not statistically significant, difference in the mean values of iodine (−11%). Highlights Keywords Nutrient-estimation method; Recipe calculation; Chemical analysis of nutrient content; Energy and nutrient intake; Clinical setting Copyright © 2013 Elsevier Ltd.
FAO/INFOODS food composition database for biodiversity. Volume 140, Issue 3, 1 October 2013, Pages 408–412 9th International Food Data Conference: Food Composition and Sustainable Diets Edited By Paul Finglas Abstract Nutrient content can vary as much between different varieties of the same foods, as they do among different foods. Knowledge of varietal differences can therefore mean the difference between nutrient adequacy and inadequacy.
The FAO/INFOODS food composition database for biodiversity has been developed with analytical data for foods described at the level of variety, cultivar and breed, and for underutilized and wild foods. Highlights ► FAO/INFOODS food composition database for biodiversity with solely analytical data. ► Contains 451 components for over 6411 food entries. ► Aims to increase biodiversity in food composition databases. ► Helps to improve evaluation of nutrient intakes and adequacy. ► Contributes to better nutrition, health and sustainability of diets. Keywords. Food Chemistry - OCT 2013 - The Slovenian food composition database. Volume 140, Issue 3, 1 October 2013, Pages 495–499 9th International Food Data Conference: Food Composition and Sustainable Diets Edited By Paul Finglas Abstract The preliminary Slovenian food composition database was created in 2003, through the application of the Data management and Alimenta nutritional software.
In the subsequent projects, data on the composition of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data of the preliminary database were discarded. Highlights ► The current database includes data for 620 different foods from Slovenia. ► Data on Slovenian foods of plant origin will be added in early 2013. ► The database is internet-based to ensure widespread accessibility. ► Own OPEN nutrition software supports data exchange using the EuroFIR web services.
Keywords Food composition database; Biodiverse foods; Autochthonous foods; Foods at cultivar level; Dietary and nutritional treatment Copyright © 2013 Elsevier Ltd. RIVM_NL - Dutch Food Composition Database. UNIVERSITY OF SURREY 23/12/10 Compilation of food composition datasets- an analysis of user needs through the Use Case Approach. 3rd Internationl EuroFIR Congress - SEPT 2009. BBSRC (UK) - FOOD DATA BANKS â€“ Nutrients. EFSA 16/10/12 Updated food composition database for nutrient intake. National Nutrient Databank Conference.
ARS USDA - Food Composition and Nutrition Links. ARS USDA - SEPT 2012 - Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Rel. USDA - USDA National Nutrient Database for Standard Reference. ARS USDA - AOUT 2013 - Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Rel.