NURS1013- Lecture 8_Food composition tables.pdf

Food composition tables  At the end of this presentation students will be able to: Define Food composition table Describe the methods used to compile food composition tables Outline the uses of food composition tables Analyze the disadvantages of food composition tables  Nutrient contents in foods...

Food composition tables  At the end of this presentation students will be able to: Define Food composition table Describe the methods used to compile food composition tables Outline the uses of food composition tables Analyze the disadvantages of food composition tables  Nutrient contents in foods can vary as a result of: Environmental feed, soil, and climate genetic influences such as  genetic resources (varieties/cultivars, breeds) processing influences such storage conditions, processing, fortification and market share;  Nutrient contents in foods can vary as a result of:  Cultural and consumption patterns resulting in country-specific foods, recipes and brand-name foods (commercial foods with the same brand-name can have varying composition due to taste or fortification regulations across borders- recent news about carbonated drinks)  Nutrient contents in foods can vary as a result of:  food biodiversity: highly influences the composition of foods, nutrient values may vary several times among different varieties of food. Leads to variation between foods and within the same type of food A Food composition table is a tabular representation of information on the nutritional content of commodities delivered.  Data refer to 100 grams of food, for its content in energy  Data includes information on the following nutrients : protein, fat, iodine, iron, niacin, riboflavine, thiamine, vitamin A, vitamin B6, vitamin B9, vitamin B12, vitamin C and Zinc. Retrieved from http://www.wfp.org/fais/nutritionalreporting/glossary#F  Is the process of comparing an individual’s usual/typical food intake with the recommended guidelines of his country in order to identify risk factors for poor nutritional health.  This is a process which involves forecasting and considering meals over a period of time for an individual or a family with the aim of improving healthy intake- it includes, shopping & preparation  Diet planning process consists of six principles which are Adequacy – provides sufficient energy and enough of the nutrients to meet the nutritional needs and to maintain the health of most healthy people. Balance – eat a diverse selection of foods to obtain all the nutrients Retrieved from: http://www.texashste.com/documents/curriculum/nutrition/diet_planning_princi ples.pdf  Diet planning process consists of six principles which are Nutrient Density – a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcal, the higher the nutrient density. Consume more nutrient dense foods Energy control – managing energy intake; fit intake with need Moderation – select foods low in fat and sugar, for weight control Variety – select foods from different food groups Retrieved from: http://www.texashste.com/documents/curriculum/nutrition/diet_planning_princi ples.pdf  High-quality be food composition data should Representative of national food habits and consumption patterns generated according to international guidelines so that they are comparable and reliable. include a good selection of food components and the majority of highly-consumed foods.  However many tables only include raw foods and a small number of nutrients while processed and fortified foods are lacking.  Food composition tables sometimes has incomplete, outdated and unreliable data.  Many developing and some developed countries do not have tables or databases.  These countries borrow data from other sources including publicly available database such as the United States Department of Agriculture (USDA) or from FCTs/FCDBs from neighboring countries.  This may introduce a variety of errors- e.g. biodiversity, envi, genetics issues     Most FCT/FCDB do not include fortified foods or food supplements (containing vitamins and minerals). Some FCT/FCDBs include a few fortified foods, rarely include foods with the specific product/brand-names. This leads to nutrient intake estimations being underestimated in some countries. Food composition Table creation, modifications and updating is affected by policy environments of countries and allocation of human and financial resources; which limits these processes. Now that food labelling has become mandatory through Codex Alimentarius this situation may change- because manufacturer data can be easily added to databases. Retrieved from http://www.fao.org/infoods/infoods/food-composition-challenges/en/  FCT/FCDB can vary significantly natural differences (e.g. soil, genetics, climate) or artificial differences (e.g. due to nutrient definitions or expressions, enrichment, fortification). Food also differ based on level of processing/preparation different nutrient contents exist between e.g. raw, cooked and processed foods Differences also exist between the nutrients are defined and expressed which also influences nutrient values. This is the case for many vitamins (e.g. Vitamin A, D or E, or folate versus folic acid) and even for macronutrients (total vs. available carbohydrates). Therefore the data in FCT/FCDB must not be viewed as simple numbers; a great deal of knowledge is needed to generate, compile, update and use these data adequately.    Centers for disease control and prevention. (n.d.). NHANES Dietary Web Tutorial. Retrieved from http://www.cdc.gov/nchs/tutorials/dietary/Survey Orientation/ResourceDietaryAnalysis/intro.htm International Network of Food Data Systems. (2013). Food composition challenges. Retrieved from http://www.fao.org/infoods/infoods/foodcomposition-challenges/en/ World Food Programme. (n.d.). Food aid information system. Retrieved from http://www.wfp.org/fais/nutritionalreporting/glossary#F