Comparison of 4 Nutrient Databases with Chemical Composition Data from the Dietary Approaches to Stop Hypertension Trial

McCullough, Marjorie L.; Karanja, Njeri; Lin, Pao‐Hwa; Obarzanek, Eva; Phillips, Katherine M.; Laws, Reesa; Vollmer, William M.; O’Connor, Elizabeth; Champagne, Catherine M.; Windhauser, Marlene M.

doi:10.1016/s0002-8223(99)00416-2

Cited by 63 publications

(30 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Confidence in the accuracy of US databases has been affirmed by studies that show generally good agreement between database values and analytical data for diets or individual menu items. Calculations from four food composition databases were compared with chemical composition from the Dietary Approaches to Stop Hypertension trial and differences between the databases and the chemical analyses for 12 nutrients were less than 15% (McCullough et al, 1999). Good accuracy was also found between fat and energy values from restaurant chain information and chemical analysis of purchased samples (Root et al, 2004).…”

Section: Accurate and Up-to-date Information Generally Availablementioning

confidence: 99%

Meeting the needs of US dietitians for food composition data

McCabe‐Sellers

Chenard

2008

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Section: Accurate and Up-to-date Information Generally Availablementioning

confidence: 99%

Meeting the needs of US dietitians for food composition data

McCabe‐Sellers

Chenard

2008

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

“…The database also contains many unique regional foods and combination food items. The database was validated and used in multicenter trials funded by the National Institutes of Health (18).…”

Section: Food Intakementioning

confidence: 99%

Ethnic differences in dietary intakes, physical activity, and energy expenditure in middle-aged, premenopausal women: the Healthy Transitions Study

Lovejoy¹,

Champagne²,

Smith³

et al. 2001

The American Journal of Clinical Nutrition

Self Cite

140

View full text Add to dashboard Cite

Background:Menopause is a time of increased risk of obesity in women. The effect of menopause in African American women, in whom obesity is already highly prevalent, is unknown. Objective: We compared dietary intakes and energy expenditure (EE) between middle-aged, premenopausal African American and white women participating in a longitudinal study of the menopausal transition. Design: Dietary intakes by food record, EE by triaxial accelerometer, physical activity by self-report, and body composition by dual-energy X-ray absorptiometry were compared in 97 white and 52 African American women. Twenty-four-hour and sleeping EE were measured by whole-room indirect calorimetry in 56 women. Results: Sleeping EE (adjusted for lean and fat mass) was lower in African American than in white women (5749 ± 155 compared with 6176 ± 75 kJ/d; P = 0.02); however, there was no significant difference in 24-h EE between groups. Reported leisure activity over the course of a week was less in African American than in white women (556 ± 155 compared with 1079 ± 100 kJ/d; P = 0.02), as were the daily hours spent standing and climbing stairs. Dietary intakes of protein, fiber, calcium, magnesium, and several fatty acids were significantly less in African Americans, whereas there were no observed ethnic differences in intakes of fat or carbohydrate. Body fat within the whole group was positively correlated with total, saturated, and monounsaturated fat intakes and inversely associated with fiber and calcium intakes. Fiber was the strongest single predictor of fatness. Conclusion: Ethnic differences in EE and the intake of certain nutrients may influence the effect of menopausal transition on obesity in African American women.Am J Clin Nutr 2001;74:90-5.

show abstract

“…Vários estudos internacionais compararam características operacionais e bases de dados de nutrientes e de alimentos entre diferentes programas 3,[5][6][7][8][9][10][11] . Entretanto, são escassos os estudos comparativos entre os programas de análise de consumo alimentar disponíveis no mercado nacional 12 .…”

Section: N T R O D U ç ã Ounclassified

“…Outra limitação referese à ausência de um padrão de referência para comparação dos valores de nutrientes obtidos nos quatro programas, fato que impossibilita a inferência de hipóteses sobre superestimativas e subestimativas, limitando a interpretação dos resultados. Dados provenientes da análise química de nutrientes são considerados padrão-ouro para comparação de bases de dados de programas, uma vez que oferecem uma melhor aproximação da composição nutricional dos alimentos 7,12 . Os valores de energia e de macronutrientes de alimentos analisados no laboratório podem diferir significativamente dos valores fornecidos por tabelas de composição e programas, os quais, dependendo do programa utilizado na comparação, podem sub ou superestimar os dados em relação às análises químicas 12 .…”

Section: R E S U L T a D O Sunclassified

Comparação do valor nutricional de dez cardápios segundo quatro programas computacionais

et al. 2009

View full text Add to dashboard Cite

ObjetivoComparar os valores de energia e os nutrientes de 10 cardápios à luz de 4 programas computacionais de análise de consumo alimentar utilizados no Brasil. MétodosForam selecionados os programas NutWin, DietWin, DietPro e Virtual Nutri. Foram analisados o valor energético e 11 nutrientes de 101 alimentos, que compunham 10 cardápios. Para testar diferenças do valor nutricional dos 10 cardápios entre os programas, foram utilizados os testes de Kruskal-Wallis e Mann-Whitney. ResultadosOs programas variaram em relação ao número de alimentos (934 a 3 815), de nutrientes (28 a 144) e das principais fontes utilizadas. Não foram encontradas diferenças significantes dos valores de energia e macronutrientes entre os 4 programas. Em relação aos demais, o programa Diet Pro apresentou menores valores de gordura saturada, gordura monoinsaturada, gordura poliinsaturada, de ferro e sódio; o programa Virtual Nutri apresentou menores valores de fibra. ConclusãoOs resultados deste estudo não permitem inferências quanto à qualidade das bases de dados e nem indicam a superioridade de quaisquer desses programas que justifique sua utilização preferencial na prática do

show abstract

Comparison of 4 Nutrient Databases with Chemical Composition Data from the Dietary Approaches to Stop Hypertension Trial

Cited by 63 publications

References 25 publications

Meeting the needs of US dietitians for food composition data

Meeting the needs of US dietitians for food composition data

Ethnic differences in dietary intakes, physical activity, and energy expenditure in middle-aged, premenopausal women: the Healthy Transitions Study

Comparação do valor nutricional de dez cardápios segundo quatro programas computacionais

Contact Info

Product

Resources

About