Journal List > J Nutr Health > v.51(2) > 1081554

J Nutr Health. 2018 Apr;51(2):186-198. Korean.
Published online April 30, 2018.  https://doi.org/10.4163/jnh.2018.51.2.186
© 2018 The Korean Nutrition Society
Survey on utilization and demand for national food composition database
Hyun Sook Lee,1,** Moon-Jeong Chang,2,** Hye-Young Kim,3 Jee-Seon Shim,4,5 Jung Sug Lee,2 and Ki Nam Kim6
1Department of Food Science & Nutrition, Dongseo University, Busan 47011, Korea.
2Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea.
3Department of Food and Nutrition, Yong In University, Gyeonggi 17092, Korea.
4Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea.
5Cardiovascular and Metabolic Diseases Etiology Research Center, Yonsei University College of Medicine, Seoul 03722, Korea.
6Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea.

To whom correspondence should be addressed. tel: +82-42-420-2468, Email: kimkinam@dju.kr

**These authors contributed equally to this article.

Received February 23, 2018; Revised March 26, 2018; Accepted April 04, 2018.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

This study was performed to evaluate the utilization of a current national Food Composition Database (FCDB) and to investigate demand for nutrients that should be added or supplemented in order to expand the national FCDB.

Methods

Surveys were constructed based on the utilization of FCDB, use of a food and nutrition analysis program, utilization and importance of nutritional ingredients, and nutritional ingredients desired to be supplemented in the national FCDB. Self-administered surveys were obtained from 349 food and nutrition specialists, including dietitians, nutrition teachers, food industry workers, professors, and researcher.

Results

Exactly 73.6% of respondents used the FCDB, and 90.5% experienced using various food and nutrition analysis programs. Professors and researchers frequently utilized protein, carbohydrate, and lipid nutrients in the FCDB. Among vitamins, vitamin C, vitamin A, and vitamin D were frequently used. Among minerals, sodium and calcium were highly used. Among the subjects, 17.4% of subjects have used phytochemical DB. Carotenoids, anthocyanins, and isoflavones among phytochemicals were frequently used, in that order. Respondents desired an additional data on sugars, vitamin D, folic acid, selenium, iodine, dietary fiber, vitamin B12, and carotenoids in the FCDB.

Conclusion

The survey results indicate that the current FCDB is actively used for various purposes, although it is necessary to construct a national nutrition database with additional nutrients.

Keywords: food composition database; food nutrition analysis program

Tables


Table 1
General characteristics and experience used of food composition databases and its application programs in subjects
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Table 2
Utilization and ranking of the nutrients among food composition database for Koreans
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Table 3
Utilization and ranking of the phytochemicals among food composition database for Koreans
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Table 4
Importance scores and ranking of the nutrients among food composition database for Koreans (unit: scores)
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Table 5
Importance scores and ranking of phytochemicals among food composition database for Koreans (unit: scores)
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Table 6
Additionally required nutrients in further construction of food composition database for Koreans
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Notes

This research was supported by a grant (16162MFDS087) from Ministry of Food and Drug Safety in 2016.

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