A Web‐based Food Value Analysis Application to Compare Foods at Different Levels of Processing

Abstract

Numerous factors influence consumer food purchasing decisions including cost, convenience, taste, nutrition, shelf‐life, and food safety risk. We developed a web‐based application for use by nutrition educators to assist consumers in comparing attributes of foods prepared from home recipes to processed forms (e.g., frozen, canned, dry mix). Multiple databases were used to create the attributes of interest: the USDA Food and Nutrient Database for Dietary Studies (FNDDS) and National Nutrient Database for Standard Reference (SR) for selecting foods; FNDDS, SR, and Gladson Nutrition Database for nutrient values using equivalent serving sizes across food forms; USDA MyPyramid Equivalents Database for food groups; Center for Nutrition Policy and Promotion Food Prices Database and Nielsen Homescan data for prices per serving; popular cookbooks for preparation and cooking time; and extension publications and package use‐by dates for shelf‐life and food safety concerns. Based on their preferences, consumers can compare foods at different levels of processing and choose those that can help meet dietary guidelines given constraints they may have on their budgets, time, and food preparation skills. Funding provided by ILSI North America.