Food Composition Data: The Foundation of Dietetic Practice and Research

Sodium and potassium in composite food samples from the Canadian Total Diet Study

“…f Less than the detection limit for potassium (1.5 mg/kg); assigned value of 1 mg/kg for group average calculation. (Pennington et al, 2007). In addition, the Na content of processed foods can vary by as much as an order of magnitude between competing brands (Thompson, 2009).…”

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households

“…The use of item-specific nutrition information may improve accuracy by capturing ethnic variation in preferred products (28)(29)(30). Strengths and weaknesses of this and other classification systems for food processing and convenience have been discussed previously; our categorization is based on the top-rated NOVA system (16,17).…”

“…Studies of racial/ethnic variation in diet have been hindered by differential bias in self-reported intake and lack of culturally appropriate questionnaires or food-composition databases (25)(26)(27)(28)(29); therefore, food-purchasing data recorded by barcode scanning may provide valuable insight (30). Disparities in dietary quality have worsened in the past decade, which suggests that changes in highly processed or RTE foods may have occurred (10)(11)(12).…”

The distance learning tool ‘Food Composition Study Guide’ contributes to global capacity development in food composition

“…These applications have important implications for nutrition, health, and agriculture-related programmes and policies (Burlingame, 1998;Willett, 1998;Hagenimana et al, 1999;Charrondiere et al, 2002;Riboli et al, 2002;Englberger et al, 2003;Greenfield and Southgate, 2003;IOM, 2003;Burlingame, 2004;FAO/WHO, 2004;Toledo and Burlingame, 2006;Pennington et al, 2007;Vorster et al, 2007).…”