conversion of dietary data into information

Introduction

Dietary assessment are carried out to compare food intake patterns among different population groups , study relationship of food intake with health and to evaluate the effectiveness of dietary interventions. Moreover, dietary assessment is routinely conducted for data collection of different nutrition surveys and epidemiology studies. 

Often, data on the type and amounts of food eaten by certain individuals or population groups are important consideration IN estimation of nutrient intake . However , translation of food on the nutrient into nutritional intake data require information on the nutrient composition of foods. 

This is accessed from nutrient databased or food composition table, which are subjected to certain limitations or potential source of error. Assessing dietary status brings in to consideration the types and amount of foods consumed, intake of nutritionally important nutrient ant phytochemicals.

 There, for once food consumption data are integrated with composition of food, the intake of nutrients and other food components can be estimated. Planning food and nutrition program of national and international interest requires estimates of per capita (per person)intake of food, energy and nutrients.

Although per capita consumption of food cannot easily be measured, estimate of food disappearance (or availability)are frequently used indirect indicator  of consumption. Consequently, after carefully acquiring dietary records, the next step is the conversion of this data in to information that can be understood and used by dietitians, nutritionists and program managers for further interventions and management .

3D7)Percentage of women getting recommended intake of iron 8)Percentage of food groups/ foods being consumed in excess

Information withdrawn from data can be categorized in term of:

 1) Calorie/nutrient intake 

 2) Population health status 

  3) Diet diversity

Caloric/nutrient intake

The amount of energy in foods varies measured in calories. Calories represents a very small unit of energy, resultantly, energy is expressed in terms of kilocalories (1000 calories) and abbreviated as kcal or in some food labels as capital ''C''. caloric content of foods can be measured in the laboratory using a device called bomb calorimeter.

Usage of bomb calorimeter is not often feasible at household level leading to caloric estimation through mathematical calculation. These mathematical computation are now-a-day done robustly through nutrition software/having integrated food composition tables. By using food composition tables/databases, quantity of carbohydrates ,fats and lipids can be identified.

Protein and carbohydrates provide-4kcal/g while lipid provide-9 kcal/g. Hence ,10g of a pure carbohydrates or protein would contain 40(4*10)kcal, whereas 10g of a pure lipid would contain 90 (9*10)kcal. Although alcohol is no considered a nutrient, it provides 7kcal/g.

Food composition data bases (FCDBs) in data transformation

FCDBs represent detailed information about the composition of foods in a country . FCBDs can be found in different formats i.e. in electronic or paper versions, also known as food composition tables. FCBDs provide approximate values of nutrients (carbohydrates, proteins, fats, fiber, vitamin and minerals)present in each food listed.

 These values are estimated by chemical analysis of food in analytical laboratory or derived from already available appropriate data. Hence, energy content of a meal in ''kcal '' can be found by using following equation.

Kcal={(W1 C1+W2 C2+W3 C3 +.........+Wn Cn)

Kcal= energy in kcal

W=weight of energy yielding nutrient consumed

C= per gram caloric value of nutrient in question(in kcal)

The weight of energy yielding is calculated from food composition table by multiplying the %value with total food consumed in each meal or serving .

The Wight of energy yielding nutrients is calculated from food composition table by multiplying the % value with total food consumed in each meal or serving. For example, the calorie content of a breakfast comprising or oatmeal, low - fat (1%)milk, brown sugar, raisins, and carbohydrates, proteins, and lipids in these foods can be found on food composition tables.

Kilocalories	from	energy	yielding	nutrient
Food	Carbohydrates (4kcal/kg)	Protein (4kcal/kg)	Lipid (9kcal/kg)	Total kilocalories (kcal)
Oatmeal: 1cup Carbohydrates: 25g Protein: 6g Lipid: 2g	25 * 4= 100	6 * 4=  24	2 * 9 = 18	142
Milk,1cup Carbohydrates: 12g Protein; 8g Lipid: 2g	12 * 4= 48	8 * 4 = 32	2 * 9 = 18	98
Brown sugar,2 tablespoon Carbohydrates:24g Protein: 0g Lipid: 0g	24 * 4= 96	0 * 4 = 0	0 * 9 = 0	96
Raisins,1/2ounce Carbohydrates:11g Protein:0g Lipid: 0g	11 * 4 = 44	0 * 4 = 0	0 * 9 = 0	44
Orange juice,1cup Carbohydrates: 27g Protein:2g Lipid: 0g	27 * 4= 108	2 * 4 = 8	0 * 9 = 0	116
Totals	396	64	36	496

Total caloric content of this breakfast is 496 kcal. Because of rounding errors and other factors, calorie content calculated by using FCTs can slightly vary from calories mentioned on food tables. However, these differences are usually very small. The percent caloric contribution from each energy - yielding nutrient/ class can also be calculated. In the example of the oatmeal breakfast, the value are 

• percent kcal from carbohydrates: (396  divide 396) * 100=80%
• percent kcal from  protein : (64  divide  496) * 100=13%
• percent kcal from  lipids : (36  divide  496) * 100=7%

The breakfast provide 80% energy from carbohydrates, 13% from protein and 7% from lipids. It is recommended that in daily diet 46-60% 20-30% and 10-30% should come from carbohydrates , proteins and lipids, respectively.

 

Being able to do these calculations is also sometimes important in certain disease conditions(such as kidney disease) that may require a person to consume a diet low in a particular macronutrient(such as protein)

Population health status

By using dietary assessment data , indicator of the nutrient intake goals, recommended dietary guidelines and risk of diet presented in ranges or in the from of upper lower limits.

Food consumption indicators

 1)Percentage of population obtaining > 15% of total energy from fats

2)Percentage of population obtaining > 25% of total energy from protein

3)Percentage of population obtaining >50% of total energy from carbohydrates

4)Percentage of population obtaining >300mg cholesterol

5)Percentage of population obtaining >5g sodium

6)Percentage of population obtaining >450g fruits

7)Percentage of women getting recommended intake of iron

8)Percentage of food groups/ foods being consumed in excess

Dietary assessment obtained helps in comparing the nutrient and energy intake of population with their actual need. Moreover, it also help in identifying the disease associated with poor or excess food intake e.g. people with high cholesterol intake are mire prone to cardiovascular disorders.

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Diet diversity

Data obtained through dietary assessment gives information on consumption of a particular food group by individuals, population or groups such as amount of fruits and vegetables consumed in a particular time period. Assessment of the quantity of different foods consumed from each food group by a population is the measurement of dietary diversity.

This information related to all food groups indicates the status of good health in population . Information about how each food group and dietary diversity diet contributes to good health helps in formulation of nutritional guidelines and have policies.

Data obtained from dietary assessment can be analyzed based on foods, food group and eating habits that might be considered in monitoring dietary guidelines. have been developed to encourage people so they can adopt balance eating plans such as ''USDA food guide pyramid'' and ''MY plate food guidance system' . 

''USDA food guide pyramid'' assigns all foods in to five major food groups (grain, meat ,milk, fruits and vegetables) and recommends specific servings of foods from each group. Meal frequency is another indicator of health dietary behavior.

 Normally small and frequent meals are recommended to fulfill dietary needs. WHO guidelines of minimum meal frequency and dietary diversity are available for infants and children. Dietary assessment data can be interpreted to check conformance with these guideline.

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What is calorie Nutrient intake?

Write about food composition database?

What is diet diversity?

What are food consumption indicators?

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