Food composition tables (FCT) and databases (FCDB) are very important data resources that can contribute to the achievement of health gains through the improvement of knowledge and nutritional status of the population and the promotion of healthy eating, however they are far from complete. Therefore, a continuous development and update of these resources, with great focus in their user’s needs, should be considered a priority. Objectives: To identify and assess the type of utilization and needs of the Portuguese FCT/FCDB (TCA) user’s, in order to define priorities for its development and update.info:eu-repo/semantics/publishedVersio

Brazão, Roberto

Dias, Maria da Graça

Fernandes, Paulo

Lopes, Andreia

Oliveira, Luísa

English

Scientific Repository of the National Health Institute Doutor Ricardo Jorge

Food Composition Table user’s utilization and needs PortFIR assessment

Repositório Científico do Instituto Nacional de Saúde

10000110111111alimentos000000011food00000010111nutrientes0000110101data0001110001energia00000111111PortFIR0000100açúcares000100000foodex01010101010111informação0000000011110000energy00001010101111000111000000hidratosdecarbono00000101011011011010110101usersneeds0101000001101food000011100011110000110111111alimentos0011100011000011000010111nutrientes0000110101data0000000001energia0000011111PortFIR10000100açúcares00000000foodex0101010101informação00DAN100000011110000100Langual00001010101111000111000000hidratosdecarbono000101011011011010110101users000110needs101000001101food0001110110001111proteínas0000monitorização00salt010110ácidosgordos01TCA0011INSA10101111000datadata00001010100110111111alimentos000000110000001101010111nutrients00100000000110101data0000101vitamins10energia000111111Roberto Brazão () | Luísa Oliveira | Andreia Lopes | Paulo Fernandes | M. Graça Dias Monitoring and Surveillance Unit. Food and Nutrition DepartmentNational Institute of Health Doutor Ricardo Jorge, IP. Lisbon. PortugalFood Composition Table User’s Utilization and Needs PortFIR Assessment() roberto.brazao@insa.min-saude.pt110000110111111alimentos01100000011food00000010111nutrientes0000110101data0000000001energy00000111111PortFIR10000100açúcares00000000foodex0101010101informação0000000011110000energia100001010101111000111000000hidratosdecarbono000101011011011010110101usersneeds0101000001101food000011100011110000110111111alimentos0011100011000011000010111nutrientes0000110101data0000000001energia00000111111PortFIR10000100açúcares00000000foodex0101010101informação00DAN100000011110000100Langual00001010101111000111000000hidratosdecarbono000101011011011010110101users000110needs101000001101food00001110001111proteínas0000monitorização001salt01011ácidosgordos01TCA0011INSA00010101111000databases00001010100110111111alimentos00000110000000010111nutrients0000110101data0000101vitaminas10energia00011111PortFIR10000100açúcares00000000food0101010101informação0000000011110000lan11011110100001010101111000111000000hidratosdecarbono00101011011011010110101000000composition00101100001101food00001110001111proteínas000011010101111000databases00001010114-18 October 2019 ● INFARMED ● Lisbon ● PortugalFood composition tables (FCT) and databases (FCDB) are very important data resources,available to governmental authorities and policy makers, industrials, health and educationprofessionals and consumers, that can contribute to the achievement of health gainsthrough the improvement of knowledge and nutritional status of the population and thepromotion of healthy eating.Therefore, a continuous development and update of these resources, with great focus intheir user’s needs, should be considered a priority, to ensure more gains in all sectors ofnutrition and public health.In order to define priorities for the development and update of the Portuguese FCT/FCDB(TCA), the PortFIR User’s Group (GTU), transversal to the three PortFIR networks, i.e. onFood Composition (RPCA); on Food Chemical Contamination (RPCQA); and on FoodMicrobiological Information (RPIMA), decided to identify and assess the type of utilizationand information needs of the Portuguese FCT/FCDB user’s, from different sectors.IntroductionUsers Working Group (GTU) of the Portuguese Food InformationResource (PortFIR), established and maintained by National HealthInstitute Doutor Ricardo Jorge (INSA, I.P.), developed a questionnaireto evaluate the type of use and needs of the users of FCT and FCD.The survey was implemented on-line from 15 March to 02 June2017, using Google Forms, and FCT/FCDB users were invited toparticipate through direct contact by email and/or throughinvitations disseminated by professional associations and PortFIRnetworks partners, in order to reach a larger number of respondents(e.g.: Portuguese Association of Nutrition (APN)).Material and MethodsResults14.2%3.8%10.9%38.2%1.5% 1.0%8.4% 7.3% 4.8%0.8%9.1%0%1 %20%30%40%50%60%70%80%90%100%%Main area of activityRespondents = 395Valid responses = 395Figure 1: Respondents main area of activity.User’s of FCT and/or FCDB72.9%27.1%YesNoRespondents = 395Valid responses = 395Figure 2: Respondents who use FCT and/or FCDB due to professional activity.19.5%9.2%20.0%29.7%21.6%0%10%20%30%40%50%60%70%80%90%100%Didn't use Very rarely(1 x in 3 months)Few times(1 x per month)Often(1 x per week)Very often(more than 1 x per week)Regularity of use of FCT and/or FCDBRespondents = 395Valid responses = 380Figure 3: Regularity of use of FCT and/or FCDB in the last 3 months.%%Figure 4: Country of origin of the FCT and/or FCBD used.14.6%55.0%2.9% 3.3% 1.8% 0.0% 0.0%14.0%8.4%0%10%20%30%40%50%60%70%80%90%100%Didn't use Portugal Spain UK France Switzerland Netherlands USA OtherCountry of rigin of the FCT and/or FCDB usedValid respondents = 380Valid responses = 5136.2%BrazilIn addition, 53.2% f the respondents indicated that "Not always" found the answer they wanted in the TCA: Regarding their needs, for possible future TCA updates, users referred as thetop three priorities “Glycemic Index” (28.8%), “Portion” (28.5%) and “pH” (10,1%). Concerning other nutrients (1) and dishes/meals/recipes/food/species/varieties (2) that they wanted tosee included in TCA, users indicated as more important, respectively: (1) "omega-3 and omega-6 fatty acids" (27.5%), “essential amino acids" (18.9%) and "soluble fibre" (16.0%); and (2)“Traditional Portuguese dishes" (15.5%), "Cereals and pseudocereals” (11.2%) and “Vegetarian dishes" (10.1%).A participation of 395 people was obtained, 38.2% of which from “Health, clinical, nutrition and dietetics” areas (Fig. 1). 72.9% of the respondents use some FCT or FCDB due to theirprofessional activity (Fig. 2). Excluding 15 respondents, due to lack of consistency in some answers given, 29.7% of the valid respondents indicated that, in the 3 months before the survey,they used "Frequently (at least once a week) “ one of these types of tools (Fig. 3), standing out the “Portuguese Food Composition Table” (TCA) with 55% of the answers (Fig. 4).28.4%18.4%53.2%YesNoNot alwaysValid respondents = 380Valid responses = 380Availability of information in TCAFigure 5: Respond nts who indicated that theyhave found, not always found or not found at allsome information at TCA.28.5% 28.8%9.3% 8.2%4.1% 2.9%10.1%6.0%2.2%0%10%20%30%40%50%60%70%80%90%100%Portion GlycemicindexPhenoliccompoundsCaffeine Carotenoids Isoflavones pH Density /specificgravityOtherInformation needs, in addition to the nutrient valuesValid respondents = 372Valid responses = 1042%Figure 6: Respondents needs for additional information, in addition tothe nutrient values per food, to be made available in TCA (Percentage ofthe total number of valid responses recorded).27.5%16.0%10.6%6.3%1.6%18.9%11.5%5.9%1.8%0%10%20%30%40%50%60%70%80%90%100%Omega-3 andOmega-6Fatty AcidsSoluble fiber InsolublefiberVitamin K Biotin EssentialAmino AcidsIodine Selenium OtherOther nutrients to include in TCAValid respondents = 360Valid responses = 1012Figure 7: Respondents needs for other nutrients to include in TCA.(Percentage of the total number of valid responses recorded).15.5%6.4%10.1%3.0% 6.2% 5.6% 3.5% 4.1% 1.9% 4.0%7.0% 5.0%11.2% 9.2%2.5% 2.3% 2.4%0%10%20%30%40%50%60%70%80%90%100%Valid respondentes = 365Valid responses = 1045Figure 7: Respondents needs of prepared dishes/meals/recipes/food/species/varieties to be included in the TCA. (Percentage of the total numberof valid responses recorded).Prepared dishes/meals/recipes/foods/varietiesto be included in TCAThe survey results show that FCT/FCDB play an essential role in most food and nutrition related activities. Half ofthe total respondents indicated that they use these resources one or more times a week, with TCA being themain source of data for them (55%). However, 53.2% of TCA user’s referred that “not always” have found theinformation they needed.An intensive and thoroughly work is needed in the development, update and sustainable maintenance of theseresources, to ensure data availability accordingly to user’s needs.ConclusionsReport: “Necessidades dos utilizadores da Tabela daComposição de Alimento”. PortFIR PortugueseNetwork on Food Composition (RPCA), User’sWorking Group (GTU). INSA, 2017. Available in:http://hdl.handle.net/10400.18/4980References% %

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Food Composition Table user’s utilization and needs PortFIR assessment

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