Evaluation of FNDDS food items for selection in controlled feeding studies

Transcription

1 Evaluation of FNDDS food items for selection in controlled feeding studies Bethany L. Six, RD, TusaRebecca E. Schap, MSc, RD, Deborah A. Kerr, PhD, & Carol J. Boushey, PhD, MPH, RD Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 34 th National Nutrient Databank Conference Prairie to Plate: Exploring Food and Nutrient Database Frontiers Session Title: Exploring New Frontiers New Variations in Databases July 12, 2010

2 Technology Assisted Dietary 2 Assessment (TADA) Mobile telephone food record (mpfr) Jam:14g Margarine:0g Milk:10g Orange Juice:12g Sausage:1g Scrambled Eggs:1g Toast:26g Current Methods next generation methods!

3 3 Client mpfr system diagram Image + Metadata Server 2 - Food dt Type (Label) - Labeled Segmented Images (Area Estimates) - Labeled Images With Food Type (e.g. Milk, Toast, Eggs) - Volume 1 Output Volume Estimation 5 User Confirmation and Adjustment Mariappan et al, Proceedings of the IS&T/SPIE Conference on Computational Imaging 2009; Zhu et al, Proceedings SPIE-The International Society for Optical Engineering FNDDS Indexing - Nutrient Information Research Community

4 Study design 4 Snacks Lunch 8:00am Pick-up 12:30pm 10:30pm Sleep Day 1 24-hour urine collection Day 2 9:00am Breakfast 6:00pm Dinner m 8:00a Return home

5 5 Adolescent characteristics Adolescents (n=15) Characteristic Number (%) Gender Male 12 (80) Female 3 (20) Age (40) (60)

6 6 Menu design Food selection Nutrient database Meals and snacks Identified as commonly consumed by adolescents 1,2 Matched to food codes in the FNDDS Food combinations from Standard Reference (SR), Release 22 4 Scrambled eggs FNDDS food code SR combination codes Novotny, J Am Coll Nutr. 2003; 2 Jensen, J Am Diet Assoc. 2004; 3 USDA Food and Nutrient Database for Dietary Studies, 3.0. (2008). Beltsville, MD: Agricultural Research Service, Food Surveys Research Group; 4 U.S. Department of Agriculture, Agricultural Research Service USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page,

7 7 Example meal: lunch Food description Food code Canned peach slices Ketchup Coca-Cola C % milk Cheeseburger sandwich Crinkle cut French fries Sugar cookie

8 8 Constructing combination foods Hamburger bun: Hamburger patty: Cheese slice: Lettuce: Ketchup: Tomato:

9 mpfr validation 9 24-hour urine collection 24-hour urinary nitrogen Measure energy and protein content of foods Calculated gram weight of consumption Estimated nutrient intake from the FNDDS

10 10 Evaluation of FNDDS food items for selection in controlled feeding studies Objective: Determine if the energy and protein content, measured with a bomb calorimeter and Dumas nitrogen analyzer, respectively, would match the published energy and protein values in the FNDDS.

11 Hypothesis Measured energy and protein values would correlate significantly with the FNDDS energy and protein values (P<0.05). 05) 11

12 12 The FNDDS nutrient values USDA Food and Nutrient Database for Dietary Studies, 3.0. (2008). Beltsville, MD: Agricultural Research Service, Food Surveys Research Group

13 Food sample collection and 13 preparation Homogenized Freeze-dried Dry sample

14 Energy: Bomb calorimeter 14 Parr 1281 Oxygen Bomb Calorimeter Energy expressed as kilocalories/100 grams before drying.

15 15 Protein: Dumas nitrogen analyzer PE 2410 Dumas Nitrogen Analyzer Food Conversion factor Egg or meat 6.25 Protein expressed as Dairy 6.38 grams/100 grams food Wheat 5.70 before drying. Other grains Chang et al, Food Analysis, 2003

16 16 Comparison: FNDDS and measured energy Food description Food Strawberry Splash Go-gurt Ratio published/measured energy 0.94 Berry Blue Go-gurt 0.95 Cheeseburger sandwich 0.95 Romaine lettuce 0.95 Toasted garlic bread 0.96 Sausage links 0.97 Hostess Ding Dong 0.98 Ice cream sandwich 1.02 Chocolate chip cookie 1.03 Canned pear halves 1.04 Iced chocolate cake 1.07 Food description Ratio published/measured energy Brownie 0.87 Little Debbie Swiss Roll Chewy chocolate chip granola bar White toast 0.89 Scrambled eggs 1.11 Canned peach slices Sugar cookie 1.15

17 17 Energy values in the FNDDS beyond 15% of measured value Food description FNDDS energy: measured energy ratio Crinkle cut French fries 0.77 Spaghetti with sauce, cheese 1.42 Spaghetti with sauce, cheese 1.42 Nutrient label: 155 kcal/100g Ratio: 0.89

18 18 Comparison: FNDDS and measured energy Pearson s correlation coefficient=0.981 P<0.01 Sugar cookie

19 Comparison: FNDDS and 19 measured protein values Food description Ratio published/ measured protein Crinkle cut French fries 0.93 Canned peach slices 0.96 White toast 0.97 Sugar cookie 0.98 Cheeseburger sandwich Ice cream sandwich 1.02 Scrambled eggs 1.03 Chocolate chip cookie 1.06 Hostess Ding Dong 1.06 Iced chocolate cake 1.08 Food description Ratio published/ measured protein Canned pear halves 1.24 Strawberry Splash 1.24 Go-gurt Sausage links 1.31 Little Debbie Swiss Roll 1.34 Brownie 1.49 Berry Blue Go-gurt 1.49 Toasted garlic bread 1.71 Spaghetti with sauce, 1.77 cheese Chewy chocolate chip granola bar Romaine lettuce 1.92

20 20 FNDDS protein values Example: Toasted garlic bread Food description Ratio published/ measured protein Toasted garlic bread g/100g 10.4 g/100g 12.5 g/100g

21 21 Comparison: FNDDS and measured protein values Pearson s correlation coefficient: P<0.01 Granola bar Toasted garlic bread

22 22 Constructing combination foods: Cheeseburger sandwich Hamburger bun: Hamburger patty: FNDDS energy: measured energy ratio FNDDS protein: measured protein ratio Cheese slice: Lettuce: Ketchup: Tomato:

23 23 Comparison: FNDDS and measured energy intake from all foods combined Pearson s correlation coefficient: P<0.01

24 24 Comparison: FNDDS and measured protein intake from all foods combined Pearson s correlation coefficient: P<0.01

25 25 Conclusions These results support the use of nutrient values from the FNDDS for controlled feeding studies. Foods selected to represent food codes in the FNDDS may translate to accurate estimates of total energy intake. Constructing food combinations using food codes for the individual food items will provide an accurate estimate of the energy and protein contents of the food item. The FNDDS is an acceptable food composition database to index with information obtained from image analysis and volume estimation from images captured with the mpfr.

26 Questions? 26

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28 28 Energy Intake Comparison Participant FNDDS energy consumed (kcal/day) Measured energy consumed (kcal/day ± SD) FNDDS: measured energy intake ratio 95% Confidence Interval ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , 1.09 Mean 1941 ± ± , 1.07

29 29 Protein Intake Comparison Participant FNDDS protein consumed (g/day) Measured protein consumed (g/day ± SD) FNDDS: measured protein intake ratio 95% Confidence Interval ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , ± , 1.68 Mean 65.8 ± ± , 1.22