Food composition databases for effective quality nutritional care

Background and objectivesThe main aim of this study was to validate a nutrient-estimation method applied using OPEN, a Slovenian platform for clinical nutrition. As the most desirable validation is a direct comparison of the calculated values with the values obtained from a chemical analysis of the same food, we performed a chemical analysis and a calculation for a representative set of daily meals (n = 20) and compared the data. The secondary aim was to evaluate the usability of the OPEN for dietary assessment.MethodsWe used a Student’s t test to observe any differences between the analysed and calculated nutrient-content data, considering the 0.01 significance level.ResultsNo statistically significant differences were observed in the mean contents of energy, total dietary fibre, water, macro-nutrients, and selected essential minerals: Ca, Fe, Mg, Zn, Na, P, Cu and I. We notice statistically significant difference in the mean calculated and analytical values of selenium.ConclusionsWe noticed remarkable, but not statistically significant, difference in the mean values of iodine (−11%). The present study also indicates that the OPEN is a useful and cost-effective tool for both dieticians and patients.

► We perform analysis and calculation for a representative set of daily meals (n = 20).
► We compare energy and nutrient intakes between calculated and analytical methods.
► It is still difficult to estimate the intake of selenium and iodine by calculation.
► Dietary-assessment tool could be reliable method for dieticians and patients.