Development of a matching file of Australian food composition databases (AUSNUT 2007 to 2011–13)

Neale, Elizabeth P.; Probst, Yasmine; Tapsell, Linda C.

doi:10.1016/j.jfca.2016.05.003

Cited by 14 publications

(10 citation statements)

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“…The more recent release of the nested hierarchical food groups of the AUSNUT 2011–2013 food classification system was used for the analyses of this study ( 33 ) . For this to occur, a matching file was used to translate food items from the AUSNUT 2007 to the AUSNUT 2011–2013 food classification system ( 34 ) . There are three food group levels in the AUSNUT 2011–2013 food classification system, including the major ( n 24), sub-major ( n 132) and minor ( n 515) food groups ( 33 , 35 ) .…”

Section: Methodsmentioning

confidence: 99%

Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

et al. 2018

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Understanding food choices made for meals in overweight and obese individuals may aid strategies for weight loss tailored to their eating habits. However, limited studies have explored food choices at meal occasions. The aim of this study was to identify the usual food choices for meals of overweight and obese volunteers for a weight-loss trial. A cross-sectional analysis was performed using screening diet history data from a 12-month weight-loss trial (the HealthTrack study). A descriptive data mining tool, the Apriori algorithm of association rules, was applied to identify food choices at meal occasions using a nested hierarchical food group classification system. Overall, 432 breakfasts, 428 lunches, 432 dinners and 433 others (meals) were identified from the intake data (n 433 participants). A total of 142 items of closely related food clusters were identified at three food group levels. At the first sub-food group level, bread emerged as central to food combinations at lunch, but unprocessed meat appeared for this at dinner. The dinner meal was characterised by more varieties of vegetables and of foods in general. The definitions of food groups played a pivotal role in identifying food choice patterns at main meals. Given the large number of foods available, having an understanding of eating patterns in which key foods drive overall meal content can help translate and develop novel dietary strategies for weight loss at the individual level.

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Section: Methodsmentioning

confidence: 99%

Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

et al. 2018

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“…Because the values of dietary intake measurements used are likely to influence the results, the more recent release of the AUSNUT 2011–13 food composition database was used for the analyses of this study to standardize dietary data ( 39 ). For this to occur, a previously developed matching file ( 40 , 41 ) and “umbrella foods” list ( 41 ) were used to translate the food items from the AUSNUT 1999 and 2007 to the AUSNUT 2011–13 food composition database. All of the food matching was performed using the VLOOKUP function in Microsoft Excel (Microsoft Corporation, 2010, version 14.0.7).…”

Section: Methodsmentioning

confidence: 99%

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

et al. 2020

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Consumption of nuts has been associated with a range of favorable health outcomes. Evidence is now emerging to suggest that walnuts may also play an important role in supporting the consumption of a healthy dietary pattern. However, limited studies have explored how walnuts are eaten at different meal occasions. The aim of this study was to explore the food choices in relation to walnuts at meal occasions as reported by a sample of overweight and obese adult participants of weight loss clinical trials. Baseline usual food intake data were retrospectively pooled from four food-based clinical trials (n = 758). A nut-specific food composition database was applied to determine walnut consumption within the food intake data. The a priori algorithm of association rules was used to identify food choices associated with walnuts at different meal occasions using a nested hierarchical food group classification system. The proportion of participants who were consuming walnuts was 14.5% (n = 110). The median walnut intake was 5.14 (interquartile range, 1.10-11.45) g/d. A total of 128 food items containing walnuts were identified for walnut consumers. The proportion of participants who reported consuming unsalted raw walnut was 80.5% (n = 103). There were no identified patterns to food choices in relation to walnut at the breakfast, lunch, or dinner meal occasions. A total of 24 clusters of food choices related to walnuts were identified at others (meals). By applying a novel food composition database, the present study was able to map the precise combinations of foods associated with walnuts intakes at mealtimes using data mining. This study offers insights into the role of walnuts for the food choices of overweight adults and may support guidance and dietary behavior change strategies.

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“…Participants’ daily dietary intakes were initially analysed using FoodWorks 7 Professional for Windows (2012; Xyris Software (Australia) Pty Ltd), which uses the Australian food, supplement and nutrient database 2007 (AUSNUT 2007). The national database has recently been updated (AUSNUT2001-13) therefore we have used the matching file ( 23 ) to update all foods and recipes information from reported intake in the CHAMP study; this database also converts participants’ number of serves of each food group. Branded products were matched to AUSNUT 2007 food name using AUSNUT 2007 Brand Match File ( 24 ) , then AUSNUT 2007 food name was matched to AUSNUT 2011-13 using matching file ( 23 ) .…”

Section: Methodsmentioning

confidence: 99%

Diet quality and its implications on the cardio-metabolic, physical and general health of older men: the Concord Health and Ageing in Men Project (CHAMP)

et al. 2017

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The revised Dietary Guideline Index (DGI-2013) scores individuals' diets according to their compliance with the Australian Dietary Guideline (ADG). This cross-sectional study assesses the diet quality of 794 community-dwelling men aged 74 years and older, living in Sydney, Australia participating in the Concord Health and Ageing in Men Project; it also examines sociodemographic and lifestyle factors associated with DGI-2013 scores; it studies associations between DGI-2103 scores and the following measures: homoeostasis model assessment - insulin resistance, LDL-cholesterol, HDL-cholesterol, TAG, blood pressure, waist:hip ratio, BMI, number of co-morbidities and medications and frailty status while also accounting for the effect of ethnicity in these relationships. Median DGI-2013 score was 93·7 (54·4, 121·2); most individuals failed to meet recommendations for vegetables, dairy products and alternatives, added sugar, unsaturated fat and SFA, fluid and discretionary foods. Lower education, income, physical activity levels and smoking were associated with low scores. After adjustments for confounders, high DGI-2013 scores were associated with lower HDL-cholesterol, lower waist:hip ratios and lower probability of being frail. Proxies of good health (fewer co-morbidities and medications) were not associated with better compliance to the ADG. However, in participants with a Mediterranean background, low DGI-2013 scores were not generally associated with poorer health. Older men demonstrated poor diet quality as assessed by the DGI-2013, and the association between dietary guidelines and health measures and indices may be influenced by ethnic background.

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Development of a matching file of Australian food composition databases (AUSNUT 2007 to 2011–13)

Abstract: Changes to the food supply and analytical methods necessitate updating food composition databases over time.

Cited by 14 publications

References 11 publications

Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

Diet quality and its implications on the cardio-metabolic, physical and general health of older men: the Concord Health and Ageing in Men Project (CHAMP)

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