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Meeting the Needs of US Dietitians for Food Composition Data

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Meeting the Needs of US Dietitians for Food Composition Data JO{-IRNAL OF FOOD COMPOSITTON AND ANALYSIS ffiELSEVIER Journal of Food Composition and Analysis 2l (2008) S27-S34 www.elsevier.com/locatc/jfca Study Review Meeting the needs of US dietitians for food composition data Beverly J. McCabe-Se11ers"'*, Catherine Ann Chenardb "Agricultural Research Seruice, United States Department of Agricuhure, Lower Mississippi Delta Nulrition Interuention Research Initiatiue, 900 S. Shackleford Road, Suite 509, Little Rock, AR 72207, USA bt)niuersity of lowa General Clinical Research Center, 200 Hawkins Drh;e, 157 Medical Research Facility, Iowa City, IA 52242-t 183, USA Received 4 April 2007; received in revised form 3 July 2007; accepted 1 I July 2007 Abstract As the largest group of US food and nutrition experts, registered dietitians (RDs) require food composition data to make practice decisions. Uses for these data vary with the practice area, but RDs experience some common needs: (1) easy access to d,ata,(2) continual updates with new foods and new food components important to human health, (3) simple ways to keep abreast of changes, and (4) a basic understanding ofthe uses and limitations ofthe data in various practice areas. These needs are largely being met, but gaps exist and some improvements can be made. Availability of accurate data has improved along with the technology to convert the information into useful formats for planning and evaluating diets, writing educational materials, counseling clients and conducting research. However, RDs in some settings may not have access to the technology needed to use flood composition databases. Many undergraduate programs do not include courses or training about how food composition data are generated and tabulated. RDs may not know where to quickly find information or know what data are available. As food composition data continue to expand and technology advances, RDs may benefit from exploring new ways to stay abreast ofchanges and advocate for what is most needed in their practices. Better methods and more food composition data will support evidence-based and cost-effective dietetic practice. @ 2007 Published by Elsevier Inc. Keywords: Dietetics; Nutrition assessment; Food; Software; Diet 1. Introduction (2) databases that are continually updated with new foods and food components important to human health; US registered dietitians (RDs) serve the public by (3) simple ways to keep abreast of changes in food promoting optimal nutrition, health, and well-being composition data; and (4) an understanding of the uses throughout the lifecycle and in a myriad of practice and limitations of food composition data in their practice settings (ADA, 2007). To fulfill their roles as food and setting. This paper examines how well these needs for food nutrition experts, RDs rely on the availability of sound composition data are being met. food composition data to conduct research, develop and apply evidence-based nutrition guidelines, and monitor 2. Ease of data access improving the intake of individuals and groups. Little has been written about the specific food composition data needs of Since the early days offood analysis in the late 1880s, the US RDs. Although uses for food composition data vary composition of foods has been disseminated in print form with the practice setting, RDs experience some common (USDA, 1896, 1950; Pennington and Douglass, 2005). needs based on their overarching role as the food and With the passage of the Nutrition Labeling and Education nutrition expert: (l) easy access to food composition data; Act of 1990 (FDA, 1999), printed data for a list of government-mandated nutrients are easily accessible on the labels of most US foods. Although printed data are useful Tel.: + I 501 9548884; fax: * 1 501 9549596. 'Corresponding author. for making inquiries about the composition of foods, E-mail addresses : [email protected], [email protected] (B.J. McCabe'Sellers)' manually summarizing the composition of multiple com- [email protected] (C.A. Chetard). ponents in specific foods over a day or several days is 0889-1575/$-see front matter @ 2007 Published by Elsevier Inc' doi: I 0. I 0l 6/j.ifca.2}07 .07 .002 s28 B.J. McCabe-Sellers, C.A. Chenard / Joumal of Food Composition and Analysis 2l (2005) 527-534 laborious and impractical. Various "short methods" of As technologies improved and costs decreased, food calculating the composition of diets were developed using composition applications and the associated hardware the average value of key nutrients among groups of foods have become more accessible to RDs and also to their (Clark and Cofer 1962; Leichsenring and Donelson, 1951; clients (Connors, 2006; Aronson, 2007). Via the WWW, Wheeler et a1., 1996). With the advent and continual RDs and their clients can search US food composition improvement of computers and nutrition software since the databases, use web-based software to calculate daily late 1950s and the development and expansion of the intakes Qrleighbors-Dembereckyj and Painter, 2002), view World Wide Web (WWW) and wireless technology since nutrition labeling data via food manufacturer or grocery the 1990s, RDs can now access, compute, and evaluate the websites (e.g. Peapod$),20071, obtain the composition of food composition of client intakes, meal plans, or food menu items or entire meals at some chain restaurants (e.g. frequency questionnaire responses (McNutt et al., this Arby's@, 2007), and interact with clients in real-time issue) faster and more easily than ever before and from (Aronson, 2007). Table 2 presents a few examples to locations other than the office desktop (Bodner-Montville illustrate these developments. et a1., 2006; Cekola and Litov, 2006; Champagne and Despite the variety of dietary assessment applications Allen, 2004; Hart and Kolasa, 1985; Hertzler and Hoover, currently on the market, not everyone has access to or uses 197 7 ; McCaffree, 200 I ; Neighbors-Dembereckyj and Pain- the available technology to access food composition data ter,2002; Orta and Reinarts, 1994; Probst and Tapsell, (Connors and Simpson,2004; Fox et al,200l; Hoggle et al., 2005; Stumbo, 2007). RDs have seen the development of 2006; Turner, et a1., 2005). Although use of technology is applications tailored for specific practice areas such as not widespread, especially in healthcare (Aronson, 2007; school nutrition, institutional and restaurant foodservice, Hoggle et al., 2006; McCaffree, 2001), it is on the increase. food labeling, counseling, education, and clinical and For example, data for the 1999-2000 school year showed epidemiological research. Table I lists some examples. 46Yo of school districts used computerized nutrient analysis Table I Examples of specialized food composition applicationsu Title URL Clinical and epidemiology research Food and Nutrition Data System for Research (NDSR), University of Minnesota http://www.ncc.umn.cdu Nutrition Coordinating Canter, Minneapolis, MN Food Intake Analysis System (FIAS), UT-Houston Health Science Center, Houston, TX http://www.sph.uth. tmc.edu/fi as NutritionQuest, Berkley, CA http:i/www.nutritionquest.com ProNutra, Viocare Technologies Inc., Princeton, NJ htqr://www.viocare.com School foodseruice USDA Nutrient Standard Menu Planning Approved Programs http://healthymeals.nal.usda.gov (select Nutrient Standard Menu Planning) Snackwise@ Nutrition Rating System, Columbus Children's Hospital, Columbus, OH http://www,snackwise.org Ins t itut ional fo o ds eroic e The CBORD Group Inc., Ithaca, NY http://rvww,cbord.com Computrition Inc,, Chatsworth, CA http://www.computrition.com CookenPro@ Recipe Software, Barrington Software Inc., Barrington, IL http:/iwww.cooken.com Culinary Software Services Inc., Boulder, CO http:/iwww.culinarysoflware.com DietMaster Systems Inc., Rochester, MN http ://www. dietmaster.com MenuMizar, Menu Systems Inc., Ruffs Dale, PA http://www.menumizar.com CalcMenu Web, Redwood City, CA http://www. eg-software.com Menu2U@Plus, HPSI Inc., Irvine, CA https://www.webmcnuplus.com Food labeling Genesis R&D ESHA Research, Salem, OR. http://www.esha.com/genesissql NutriData, San Clemente, CA http://www.nutridata.com Nutritionist ProTM Food Labeling Software, Axlya Systems, Stafford, TX http://www.nutritionistpro.com/np_core_food TechWizardrM, owl Software, Columbia, Mo http://www.owlsolt.com Teaching Diet Analysis Plus, Thomson Wadsworth, Florence, KY http:/ithomsonedu.com/nutrition (select nutrition software) DINE@ Healthy Curriculum Guide, DINE Systems Inc., Whiteville, NC http://www.dinesy$tenrs.com EatRight Analysis, ESHA Research tr tq: ://nutrition jbpub.com/resources/software.ofm Nutrition and Exercise Manager Software, CalorieKing, Costa Mesa, CA http ://content.calorieking.com/solutions/educational Nutritionist Pro: Nutrition Analysis Software, Axxya Systems http://nutrition.jbpub.com/rcsources/software.cfm You are what you eat, The Nutrition Company, Long Valley, NJ http ://www. nutritionco.com/YAWYE. htm "This is not a comprehensive list; inclusion does not constitute an endorsement by the authors. Websites accessed on June 15,2007 B.J. McCabe-Sellers, C.A. Chenard / Journal of Food Composition and Analysis 21 (2008) 527-534 s29 Table 2 Examples' of web-based food composition applications Name and URL Description General applications DietSite.com Inc. Free diet and exercise analysis tool http://www.dietsite. corn Fast Food Nutrition Facts Explorer Search and compare nutdent data for foods at l2 popular chain restaurants http ://www.fatcalories.com FitDayTM, Cyser Software
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