Comparison of Virtual Nutri Plus® and Dietpro 5i® software systems for the assessment of nutrient intake before and after Roux-en-Y gastric bypass

Abstract

OBJECTIVES:The assessment of nutritional intake before and after bariatric surgery assists in identifying eating disorders, nutritional deficiencies and weight loss/maintenance. The 7-day record is the gold standard for such an assessment and is interpreted using specialized software. This study sought to compare the Virtual Nutri Plus® and Dietpro 5i® software systems in assessing nutrient intake in obese patients with type 2 diabetes mellitus who underwent a Roux-en-Y gastric bypass.METHODS:Nutritional intake was assessed in 10 obese women with type 2 diabetes mellitus before and 3 months after Roux-en-Y gastric bypass. The 7-day record was used to assess food intake and then, the Virtual Nutri Plus® and Dietpro 5i® software systems were used to calculate calorie, macronutrient and micronutrient intake based on validated food chemical composition databases. Clinicaltrials.gov: NCT01251016.RESULTS:During the preoperative period, deficits in the ingestion of total fiber and 15 out of 22 estimated micronutrients were observed when using the Virtual Nutri Plus®, compared to deficiencies in total fiber and 4 micronutrients when using the Dietpro 5i®. During the postoperative period, both the Virtual Nutri Plus® and Dietpro 5i® systems detected deficits in the ingestion of total fiber, carbohydrates and 19 micronutrients, but only the Virtual Nutri Plus® detected deficits in complex B vitamins (except B12) and minerals.CONCLUSION:Virtual Nutri Plus® was more sensitive than Dietpro 5i® for the identification of deficits in nutrient intake in obese, type 2 diabetes mellitus patients undergoing Roux-en-Y gastric bypass.

Evaluation of New Technology-Based Tools for Dietary Intake Assessment—An ILSI Europe Dietary Intake and Exposure Task Force Evaluation

“…Results from a study using DES were compared with results from a national survey in the same population [28], and DAP compared FFQs with 24-h recalls collected using the same tool [26]. VNP was evaluated by comparing the coding of 24-h recalls with DietPro 5i, a different dietary intake coding software [77]. Lastly, GoCARB was compared with self-estimates of carbohydrates and carbohydrate intakes calculated from weighed food samples [100].…”

Nutritional guidance, monitoring, and supplementation before and after bariatric surgery — are we doing this correctly?

“…Patients frequently presented normal values for biochemical markers of protein and micronutrients at all study time points. The exception was lower levels of vitamin D in the preoperative period (17 [9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27]) as compared to the reference value (30-100), which almost normalized during the postoperative period at 3 (26 [15-45]) and 12 months (26 [21][22][23][24][25][26][27][28][29][30][31][32]). Borderline hemoglobin and protein values were found in all of the study cutoff time points but remained within the normal range.…”

Gut Microbiota Profile of Obese Diabetic Women Submitted to Roux-en-Y Gastric Bypass and Its Association with Food Intake and Postoperative Diabetes Remission

“…The amount of food consumed was recorded in terms of cooking units (such as tablespoons and cups), guided by illustrations from a manual, which was offered to all the participating patients [30]. The mean calorie, carbohydrate, protein, fat, fiber, and vitamin B12 intake was estimated by using Virtual Nutri Plus ® software [31] and two food chemical composition tables commonly used in Brazil: Tabela Brasileira de Composição de Alimentos-TACO [32] and Tabela de Composição de Alimentos: Suporte para Decisão Nutricional (Sônia Tucunduva) [33]. The fiber/lipid intake ratio (rF/L) was also calculated by dividing the mean of seven days record of fiber intake by the mean of seven days record of fat intake for each patient at each preoperative and postoperative time points studied.…”