Food Composition Data: A User's Perspective (UNU, 1987, 223 pages): Participants

Food Composition Data: A User's Perspective (UNU, 1987, 223 pages)

Acknowledgments

Foreword

Preface

Executive summary

Report and recommendations of the conference

(introductory text...)

Introduction

The users and their needs

Food composition data

A food composition data system

Recommendations

References

Experiences with food composition data: the context

INFOODS: Background and current status

(introductory text...)

Introduction

Growing need for and availability of information on components of foods

Generation and recording of food component data

INFOODS - an international network of food data systems: a framework for discussion

Summary and conclusions

References

Data: the user context

(introductory text...)

Introduction

The link between the user and the data

The variability of the data

The INFOODS system

(introductory text...)

Introduction

Data interchange and regional centres

Regional decisions

Local decisions

The uses of food composition data

Need for a standardized nutrient data base in epidemiologic studies

(introductory text...)

Introduction

Limitations of diet-related epidemiologic studies

Factors influencing diet-related epidemiologic studies, using diet and colon cancer studies as an illustration

Some potential problems with incomplete and non-standardized nutrient data bases

Summary

References

Epidemiological uses of food composition data in the European context

(introductory text...)

Introduction

Nutritional epidemiology

The problems

Suggestions for improvement

Ongoing activities

Summary

References

NCI food data needs: impact on coding systems

(introductory text...)

Introduction

International research

United States studies

Local research

Individual level

Uses of food composition data

Implications for infoods

Summary

Food composition -a key to dietary appraisal and improvement in the United States

(introductory text...)

Introduction

Food composition data needs

National nutrition monitoring system

Nutrition education

Discussion

Approaches to meeting data needs

References

Using food composition data to communicate nutrition to the consumer

(introductory text...)

Introduction

NUTREDFO system development

Nutrient and food constituent data sources

Food composition data characteristics and limitations

Interrelationships of nutrition education and food composition data

Using NUTREDFO for nutrition guidance research

Comments on selected nutrients in NUTREDFO

Recommendations

Acknowledgements

References

Nutrient composition data uses and needs of food companies

(introductory text...)

Introduction

Available food composition data

Uses of food composition data

Needs and concerns

Summary

References

Managing food composition data

Concerns of users of nutrient data bases

(introductory text...)

Introduction

Accessibility

Installation and updating efforts

Data availability

Computational concerns

Data-base and software products

References

Managing food composition data at the national level

(introductory text...)

Introduction

Data input

Data output

Special considerations

Conclusions

References

Maintaining a food composition data base for multiple research studies: the NCC food table

(introductory text...)

Introduction

Specific user needs and approaches to these needs

Minimizing redundancy in the nutrient data base

Summary

References

Managing a nutrient data-base system: meeting users' needs and expectations

(introductory text...)

Introduction

The HVH-CWRU nutrient data-base system

Uses and users

Meeting users' needs and expectations

Conclusions

References

International food composition data

Nutrient intake data calculated using food composition tables: factors affecting accuracy

(introductory text...)

Introduction

Materials and methods

Results

Discussion

References

The status of food composition data in Asia

(introductory text...)

Introduction

Food availability

Generation of food composition data

Users and uses of food composition data

Unmet needs

The future of ASIAFOODS

Acknowledgements

References

Food composition data in Sweden and the nordic countries

(introductory text...)

Swedish food composition tables

Swedish national nutrient data bases

Other Swedish data bases

Food composition tables in other nordic countries

Nutrient data banks in the other nordic countries

References

Food data in Canada: the Canadian nutrient file

(introductory text...)

Introduction

Methods

Discussion

References

Other considerations

A system for evaluating the quality of published nutrient data: Selenium, a test case

(introductory text...)

Introduction

Background

Procedure

Criteria

Calculation of the mean SE value and confidence code

Results

Discussion

Implications

Acknowledgements

Disclaimer

References

Consideration of food composition variability: What is the variance of the estimate of one-day intakes? Implications for setting priorities

(introductory text...)

Introduction

Magnitude of the reported variability of composition

Impact of composition variation on a one-day food intake

Additional impact of a random error in intake estimation

Some implications for data analyses

Validation of food intake data: implications of food composition variation

Systematic errors in food composition data

Relevance to priorities for food composition data

Conclusions

References

Dietary assessment methods used by the national health and nutrition examination surveys (NHANES)

(introductory text...)

Introduction

Design of NHANES II

Major nutrition-related components of NHANES II

Uses of dietary data

Plans for future NHANES

Conclusion

Systems considerations in the design of INFOODS

(introductory text...)

Introduction

Staff turnover and system growth

Documentation

The choice of environmental and basic tools

Choices of operating systems

Choice of programming language

User interface

Data representations

System architecture and linkages

Stability

Primitive tool-based systems

Summary

References

Participants

Participants

Lenore Arab
Klinisches Institut fur
Herzinfarktforschung
Heidelberg, Federal Republic of
Germany

George H. Beaton
Department of Nutritional Sciences
Faculty of Medicine
University of Toronto
Toronto, Canada

Gary R. Beecher
Nutrient Composition Laboratory
Beltsville Human Nutrition Research
Center
Beltsville, Maryland, USA

Lena Bergstrom
National Food Administration
Uppsala, Sweden

Åke Bruce
National Food Administration
Uppsala, Sweden

Ritva R. Butrum
Diet and Cancer Branch
Division of Cancer Prevention and
Control National Cancer Institute
Washington, D.C., USA

Marilyn Buzzard
Nutrition Co-ordinating Center
Division of Biometry
School of Public Health
University of Minnesota
Minneapolis, Minnesota, USA

Maria A. S. C. Coelho
Laboratory of Nutritional Biochemistry
Department of Nutrition
Federal University of Pemambuco
Cidade Universitaria, Brazil

Diane Feskanich
Nutrition Co-ordinating Center
Division of Biometry
School of Public Health
University of Minnesota
Minneapolis, Minnesota, USA

Hernando Flores
Laboratory of Nutritional Biochemistry
Department of Nutrition
Federal University of Pernambuco
Cidade Universitaria, Brazil

Margaret F. Gloninger
Department of Epidemiology
Graduate School of Public Health
University of Pittsburgh
Pittsburgh, Pennsylvania, USAR.

Gaurth Hansen
Department of Nutrition and Food
SciencesUtah State University
Logan, Utah, USA

Frank N. Hepburn
Nutrition Monitoring Division
Human Nutrition Information Service
US Department of Agriculture
Washington, D.C., USA

Joanne M. Holden
Nutrient Composition Laboratory
Beltsville Human Nutrition Research
CenterBeltsville, Maryland, USA

Loretta W. Hoover
Department of Human Nutrition, Food
Food Systems Management
University of Missouri-Columbia
Columbia, Missouri, USA

John C. Klensin
Principal Research Scientist
INFOODS Secretariat
Massachusetts Institute of Technology,
Cambridge, Massachusetts, USA

Hyun Kyung Moon Lee
Department of Epidemiology
Graduate School of Public Health
University of Pittsburgh
Pittsburgh, Pennsylvania, USA

Betty B. Peterkin
Human Nutrition Information Service
US Department of Agriculture
Washington, D.C., USA

Grace J. Petot
Departments of Nutrition,
Epidemiology, and Biostatistics
School of Medicine
Case Western Reserve University
Cleveland, Ohio, USA

William M. Rand
Executive Secretary, INFOODS
INFOODS Secretariat
Massachusetts Institute of Technology
Cambridge, Massachusetts, USA

Anita Schubert
Nutrient Composition Laboratory
Beltsville Human Nutrition Research
Center Beltsville, Maryland, USA

Noreen B. Schvaneveldt
Department of Nutrition and Food
Sciences
Utah State University
Logan, Utah, USA

Ann Sorenson
Office of Assistant Secretary of Health is,
Office of Disease Prevention and Health
Promotion
Department of Health and Human
Services
Washington, D.C., USA

Fred H. Steinke
Nutritional Biochemistry Department
Ralston Purina Company
St. Louis, Missouri, USA

Aree Valyasevi
Institute of Nutrition
Mahidol University
Bangkok, Thailand

Pamela C. Verdier
Bureau of Nutritional Sciences
Food Directorate, Health Protection
Branch
Health and Welfare Canada
Ottawa, Ontario, Canada

Carol T. Windham
Department of Nutrition and Food
Sciences
Utah State University
Logan, Utah, USA

Wayne R. Wolf
Nutrient Composition Laboratory
Beltsville Human Nutrition Research
Center
Beltsville, Maryland, USA

Catherine E. Woteki
National Center for Health Statistics
US Dept of Health and Human Services
Hyattsville, Maryland, USA

Bonita W. Wyse
Department of Nutrition and Food
SciencesUtah State University
Logan, Utah, USA

Vernon R. Young
Laboratory of Human Nutrition
Department of Applied Biological
Sciences
Massachusetts Institute of Technology
Cambridge, Massachusetts, USA