1. Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and Completeness Denise King, PhD Lisa Harnack, DrPH, RD University of Minnesota Nutrition Coordinating Center ncc.umn.edu

2. Nutrition Coordinating Center Mission: To develop, provide, and support state-of-the-art methods and databases for researchers for the collection and analysis of dietary data Founded in 1974 to support NHLBI Lipid Research Clinics (LRC) and the Multiple Risk Factor Intervention Trial (MRFIT)

3. Objectives What exactly is a food and nutrient database? How are these databases used? The challenge- completeness versus comprehensiveness Solutions to this challenge

4. What is a food and nutrient database? Database that quantifies the nutrient composition of foods Total Protein (g)1.09 Total Fat (g)0.33 Total Carbohydrate (g)22.84 Total Dietary Fiber (g)2.6 Magnesium (mg)27 Phosphorus (mg)22 Potassium (mg)358 Sodium (mg)1 Vitamin C (ascorbic acid) (mg)8.7 Thiamin (vitamin B1) (mg)0.031 Riboflavin (vitamin B2) (mg)0.073

5. Food and Nutrient Database Uses

6. Nutrition Labeling

7. Self Quantified Movement- Diet Trackers

8. Research F.D.A. Ruling Would All but Eliminate Trans Fats The New York Times November 7, 2013 Study Questions Fat and Heart Disease Link The New York Times March 17, 2014 Obesity Studies Tell Two Stories, Both Right The New York Times April 14, 2014

9. Nutrition Surveillance NHANES – National Health and Nutrition Examination Survey FITS - Feeding Infant and Toddlers Study (Gerber)

10. Medical Management of Diseases

11. Menu Planning in Institutions

12. Variety of databases available Public Private

13. Common Needs

14. Includes the Foods Americans Eat

15. American Palate is Diversifying Spring Roll Naan Arroz con Leche Tamale Kreplach Spanakopita Cannoli Chinese Broccoli Tabbouleh Jambalaya Caribou Stew General Tso Chicken

16. Kept Current with the Marketplace

17. A High Level of Completeness Does the database include the nutrient(s) needed (e.g. oxalic acid)? How complete are the nutrient data for foods in the database?

18. Seesaw Issue Comprehensive Complete

19. Seesaw Issue Comprehensive Complete

20. Comparison of Completeness *Source: International Nutrient Databank Directory, http://www.nutrientdataconf.org/indd/index.cfm?event=databases http://www.nutrientdataconf.org/indd/index.cfm?event=databases Accessed Aug 29,2014 Database# Foods# NutrientsVitamin D Completeness (%) FNDDS*7,2536559 NCC18,000165100 ESHA*40,00013320

21. How do we achieve a balance between comprehensiveness and completeness?

22. How do we go beyond the label nutrients?

23. Reverse Engineer Foods to Create Food Formulations/Recipes

24. Food calculation program that… Estimates ingredient amounts that –Follow ingredient statement convention AND –Produce a recipe with a nutrient composition profile that closely matches nutrition facts panel information

25. ‘Core’ foods allow reverse engineering to work

26. Other Challenges Language used to describe foods Descriptive AND user friendly! Currency – consumer choice is exploding, an effect of consumer demand and public policy

27. Future Considerations Branded Food Products Database – current nutrition label and ingredient information provided by manufacturers International Databases – different languages, nutrient fortification levels present difficulties (FAO-INFOODS)

28. Resources http://www.ncc.umn.edu/ http://www.nutrientdataconf.org/indd/ http://www.ncc.umn.edu/products/databaseconsiderati ons.htmlhttp://www.ncc.umn.edu/products/databaseconsiderati ons.html http://ndb.nal.usda.gov/ http://www.ars.usda.gov/News/docs.htm?docid=12089 http://www.fao.org/infoods/infoods/tables-and- databases/en/