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Title: Meeting the Needs of U.S. Dietitians for Food Composition Data

Author
item McCabe Sellers, Beverly
item CHENARD, CATHERINE - UNIV OF IOWA
item Bogle, Margaret

Submitted to: Journal of Food Composition and Analysis
Publication Type: Review Article
Publication Acceptance Date: 7/11/2007
Publication Date: 7/20/2007
Citation: McCabe Sellers, B.J., Chenard, C., Bogle, M.L. 2007. Meeting the needs of U.S. dietitians for food composition data. Journal of Food Composition and Analysis. doi:10.1016/j.jfca.2007.07.002.

Interpretive Summary: This article presents an in-depth review of how food composition data and nutrient databanks are needed in dietetic practice and research and describes how these needs are being met currently. The article also presents examples of future needs for food composition data. Information is presented in tables of examples of current websites and software that provide resources for dietetic practice and research.

Technical Abstract: As the largest group of U.S. food and nutrition experts, Registered Dietitians (RDs) of the American Dietetic Association require food composition data to make practice decisions. Needs for these data vary with the practice area, but RDs experience some common needs: 1) easy access to data, 2) continual updates with new foods and new food components important to human health, 3) simple ways to keep abreast of changes, and 4) a basic understanding of the uses and limitations of the data in various practice areas. These needs are largely being met but gaps exist and some improvements can be made. Availability of accurate data has improved along with the technology to convert the information into useful formats for planning and evaluating diets, writing educational materials, and counseling clients. Clinical RDs may not be optimally using the current food composition data because hardware and software are not readily accessible or does not match the complexity and speed of dietary analysis needed in daily practice. Many undergraduate programs do not include courses or training about how food composition data are generated and tabulated. RDs may not know where to quickly find information or know what data are available. As food composition data continue to expand, RDs may benefit from exploring new ways to stay abreast of changes and to advocate for what is most needed in their practices. Better methods and more food composition data will support evidence-based and cost-effective dietetic practice.