Meeting recommended dietary intakes in meal plans with ≥4 servings of grain-based foods daily

Objective To develop meal plans using grain-based foods demonstrating how to incorporate wholegrain foods into a balanced diet for weight maintenance for different cuisines. The present study examines the ability of meal plans with ≥4 grain-based servings daily to meet nutrient recommendations using lacto-ovo vegetarian and rice-based cuisines. Design Eighteen plans from each cuisine for three age brackets for both genders were developed. Plans aimed for ≥4 servings of grain-based foods daily, with separate plans for all wholegrain, all refined-grain and half wholegrain–half refined-grain foods. Meal plans followed an isoenergetic approach and were designed to meet specific Australian nutrient reference values and serving sizes. Results All plans met the Recommended Dietary Intake or Adequate Intake for targeted nutrients except for Fe in the rice-based meal plan for females aged ≥19 years (17 mg). In the plans for 14–18 year and ≥19 year age groups, four servings of grain-based foods could be accommodated. In the plans for 9–13 years, increasing the number of grain-based food servings to four reduced micronutrients levels delivered by the total diet. Specific food choices were made to ensure nutrient targets were met across each category for wholegrain and refined-grain plans. The major difference in nutrients between wholegrain and refined-grain foods was found in the vegetarian cuisine, where the meal plans containing whole grains produced on average 30 % higher fibre (38–53 g) levels than those with refined grains (27–40 g). Conclusions With careful food selection, meal plans with ≥4 servings of grain-based foods daily can meet nutrient reference values for lacto-ovo vegetarian and rice-based cuisines

The evolution of food composition databases in Australia: applying data from 1944 to 2007 to current day dietary records

Pre 1980, Australian food composition data were printed tables and based largely on overseas values. Improvements in analytical methods, available technology and changes to the food supply led to a transition to electronic and later online databases. Currently dietary analysis of food intake data can be completed using food composition databases with very few users drawing on printed food composition tables. This study aimed to examine the nutrient output from different food composition data tables from 1944 to 2007 and describe the challenges faced when applying it to a present day dietary intake dataset from 2013. A two-step process was applied to analyse baseline food record data from the feasibility study of an interdisciplinary lifestyle intervention trial using food composition databases from 1944, 1948, 1954, 1968, 1977, 1991, 1999 and 2007. Differences in food data across all time points were determined with 2007 as the comparator database. Data were available for protein, fat, carbohydrate, thiamin, vitamin C, calcium and iron across the eight databases however nutrient data were not compared due to a lack of food matches between the databases. Differences in reported food composition data over time emphasizes the importance of using timely food composition data matched to the time period of the dietary intake data

Creation of a database for the estimation of cereal fibre content in foods

Food composition data provides a useful tool to calculate nutrient intake based on reported dietary consumption. This intake data may then be analysed for associations with health outcomes. Despite evidence for favourable health outcomes associated with cereal fibre intake, there is no existing quantification of cereal fibre within the vast majority of food databases. This study aimed to expand an existing Australian food database, the AUSNUT 2011-13, to include cereal fibre content of all foods and food products (n = 5741). Cereal fibre content (g) per 100 g was calculated using a systematic recipe-based approach, a food label-based approach and input from manufacturers. Overall 1918 foods were identified as containing ≫ \u3e 0.1% cereal fibre, spanning 19 of 24 major food groups. While the Cereal based products and dishes group contained the majority (47.2%) of these foods, the vast range of contributing food groups indicates the presence of cereal fibre in small amounts in a wide variety of food products. This paper describes methods that can be adapted for use within databases outside Australia. The database may allow assessment of cereal fibre intake within any Australian group that can then be applied in determining associations of cereal fibre intake with health outcomes

Development of a matching file of Australian food composition databases (AUSNUT 2007 to 2011-13)

Changes to the food supply and analytical methods necessitate updating food composition databases over time. In Australia, survey-specific databases include AUSNUT 1999, 2007, and 2011-13. There is no standardized method to match AUSNUT 2007 foods to 2011-13 counterparts. This study aimed to develop an AUSNUT 2007 to 2011-13 matching file, and demonstrate its use in the clinical trial context. Food items aligned with AUSNUT 2007 were back-matched to 1999 and then forward to 2011-13 using food identification codes and existing matching files. Any unmatched AUSNUT 2007 foods were manually matched to appropriate 2011-13 foods based on conceptual and nutritional similarities. The file was then applied to clinical trial data originally collected using AUSNUT 2007. Of the n = 3874 products in AUSNUT 2007, n = 1270 were initially matched to 2011-13 equivalents using existing matching files. Of these foods, n = 1070 were deemed to have an acceptable one-to-one match. A total of n = 2804 AUSNUT 2007 foods required manual matching. Application to clinical trial data found small differences in nutrient intake between original and converted data. The AUSNUT 2007 to 2011-13 matching file will facilitate conversion of dietary data originally collected using AUSNUT 2007 into 2011-13 foods and groups, and to allow re-coding of intake data

Vegetarian nutrition - Comparing physical performance of omnivorous and vegetarian athletes

Abstract of a conference presentation

Update of a database for estimation of whole grain content of foods in Australia

Food composition data is essential for calculating consumption based on reported dietary intake. Inclusion of the whole grain content of foods in food composition databases is limited. In Australia, quantification of whole grain composition does not include all foods within the current survey database, AUSNUT (Australian Food, Supplement and Nutrient) 2011-13. This study aimed to update an existing Australian whole grain database to include all foods and food products within AUSNUT 2011-13 (n = 5741). Whole grain content (g) per 100 g was calculated using a systematic recipe-based approach, and input from industry stakeholders, product packaging, and ingredient lists. Overall 590 foods were identified as containing whole grain. Cereals and cereal products formed the majority (43%) of the database. Foods with whole grain content 100.0 g/100 g were raw or puffed whole grains, whole grain flours, and ready to eat cereals made from 100% whole grains. Considerable variation in whole grain content exists between and within food groups. The updated database may be a useful tool for assessing whole grain content of Australian food intake data. Application will allow estimation of whole grain intake in highly varied Australian population groups

Development of an at-risk assessment approach to dietary data quality in a food-based clinical trial

Accurate and valid dietary data is the basis to investigate diet-disease relationships. Potential data discrepancies may be introduced when collecting and analysing data, despite rigorous quality assurance protocols. The aim of this study was to identify at-risk areas of dietary data in a food-based clinical trial. Source data verification was performed on a 10% random sample (n=38) of paper-based baseline diet history interview records in a registered clinical trial. All items listed in the source data underwent 100% manual verification based on the food input data from FoodWorks nutrient analysis software. Food item discrepancies were explored using food categories and summarised based on meals. The differences in identified discrepancies for energy and macronutrient output generated from FoodWorks software between previously entered data and re-entered data were compared. An overall discrepancy rate of 4.88% was identified. It was found that dinner intake data were more prone to discrepancy incidences than breakfast, lunch and snacks. Furthermore, assessing intake based on reported quantity and frequency may be more effective to correct discrepancies for quality improvement. Therefore, the dinner meal appeared to be an at risk area of dietary data. The method implemented in this study offers a systematic approach to evaluating dietary data in a research setting

A systematic literature review of the effect of anthocyanins on gut microbiota populations

Background: Evidence has shown that anthocyanins, a subclass of polyphenol, are metabolised in the gut, modulate bacterial species and exert bioactive effects through this interaction. Methods: A systematic literature review was undertaken to determine the level of current evidence for the association between anthocyanin intake and changes in gut microbiota populations. The studies included were also assessed for the different techniques used in microbiota determination. Following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, scientific databases, including Scopus, PubMed, ScienceDirect, Web of Science and MEDLINE, were searched up to June 2017. Details on population/sample, study design, intervention/control, dosage and method of microbiota determination were extracted. Results: Six studies (three in vitro, two animal and one human trials) were included in the review, which showed that anthocyanins induced a significant proliferative effect on Bifidobacterium spp., known for their wide use in probiotics and for the treatment of irritable bowel syndrome. There was also an observed inhibition of Clostridium histolyticum, which was shown to be pathogenic in humans. The depth of analysis is an important consideration for the choice of microbiota determination technique with respect to a comprehensive, high-resolution microbiota analysis or analysis of the main microbiota taxa. Conclusions: Very limited research has been carried out in the area of anthocyanins and gut microbiota; beneficial effects have generally been observed, and further clinical trials in humans are needed to confirm changes to gut microbes in relation to dietary anthocyanin intake and potential health benefits. Journal of Human Nutrition and Dietetic

Novel digital food photos resource enhances knowledge of nutrition and dietetics students

A robust knowledge of food composition, the Australian food supply and cooking methods is integral to dietetics practice. Students learn these concepts across a variety of subjects, however a new dietetics subject in 2009 and a faculty based learning and teaching grant provided a timely opportunity to develop innovative new digital resources for students to enhance their food composition knowledge. One-hundred and sixty high quality digital food photographs were developed and nutrient composition data were added, before making the resource accessible to students via their eLearning sites. The primary aim of this study was to assess the views and experiences of first and fourth year students regarding the usefulness and application of the digital food photos resource in developing their food composition knowledge. The secondary aim was to identify and explore other potential applications of the resource and recommendations for future upgrades. Forty students completed an online survey and six took part in semi-structured qualitative interviews, which were facilitated by the same two researchers, before being digitally recorded and transcribed verbatim. Preliminary findings highlighted that students found the resource to be an interactive and valuable contributor to their knowledge, I loved it. I absolutely loved it. Like I sat on it for hours going through it (S1). All of the fourth year respondents said they would use the resource again, as did 83% of the first year students. A revised edition is currently being developed with 180 additional photographs and student feedback about further nutrients, symbols used and future commercial applications