Composition Tables Research Articles

NutriPersona: Conception of a computational tool for elaboration of personalized menu from a Brazilian food composition database

Computational tools have been used in nutritional care. In Brazil, all diet evaluation and calculation tools use food composition data from other countries, which can influence the nutrient content of the calculated menus. Another limitation is that they do not automatically generate menus. This study aimed to develop a computational tool to represent the nutritionist’s expertise in elaborating personalized menus using the Nutrient Intake Assessment Database of the Brazilian Food Composition Table (TBCA NIA-DB). The steps for developing the NutriPersona tool included defining the necessary information during the decision-making process, restructuring the TBCA NIA-DB, and developing the algorithm to generate the menus automatically. The steps required to generate the personalized menus were organizing the TBCA NIA-DB food groups, using the finite state machine technique to implement computational strategies to elaborate nutritionally adequate menus, and considering the patient’s preferences. The tool validation was performed by generating 105 menus, which were evaluated by experienced nutritionists (n = 18) and showed 89.2% agreement on suitability for nutritional recommendations and proposed preferences. The NutriPersona tool was effective in simulating the nutritionist’s expertise; it will contribute to optimizing nutritional care and function as a decision support tool.

Current practices, challenges and new advances in the collection and use of food composition data for Africa

High-quality food composition data are indispensable for improved decision-making in food security, health policy formulation, food labeling, diet formulation, agricultural policymaking, nutrition research, and many other nutrition-related activities. The optimisation of dietary patterns is a powerful tool to reduce the impact of malnutrition on a population’s health and well-being. Many countries in resource-poor settings lack a framework for developing and managing food composition data appropriate for these purposes. In the article, an overview of available food composition tables in Africa and the origin, use and limitations of theses tables are discussed. It is important that those working on any nutrition-related activity for resource-poor settings understand the limitations of current food composition data. Production of high-quality data requires the harmonization and adoption of international standards and guidelines across Africa. Moreover, continuity in the production, compilation and management of high-quality food composition data is challenged by suboptimal capacity building in terms of organizational, institutional and legal framework development. In this perspective article, the authors deliberate on challenges with a focus on Africa, while discussing new advances in food composition activities. Opportunities (such as the Internet of Things (IoT), wearable devices, natural language processing (NLP) and other machine learning techniques) to improve existing resources must be more actively explored and supported.

Estimation of greenhouse gas emissions from Japanese healthy meals with different protein sources

IntroductionDiets that promote people’s health and environment-friendly are essential for achieving a sustainable society. Protein sources are the main contributors of greenhouse gas emissions (GHGE), and lower intakes of livestock meat and more intakes of poultry meat and legumes are recommended. Although Japanese consume less meat than other countries, it is unclear whether the GHGE of healthy Japanese meals is sufficient to solve climate change. In addition, most previous studies have focused on general household meals, not necessarily healthy meals. Therefore, we explored recommended food choices of protein sources in both healthy and environment-friendly meals.MethodsWe used data on healthy meals provided by retailers certified under the “Healthy Meal and Food Environment” Certification System. We first examined the number of main ingredients in the staple, main, and side dishes. We then compared the GHGE of meals with different combinations of main ingredients of main dishes (protein sources). To estimate the GHGE, we developed a database of GHGE per food weight for each food in the Standard Tables of Food Composition in Japan.ResultsData on a total of 509 meals were considered in the analysis. The mean ± standard deviation of the total GHGE of one meal was 1044.7 ± 614.9 g-CO2 eq/650 kcal. The minimum and maximum values were 412.5 and 4268.5 g-CO2 eq/650 kcal, respectively. Regarding meat, chicken was more likely to be used in meals with low GHGE.DiscussionThe healthy meals with the lowest GHGE in this study had the potential to contribute to solving climate change. Although healthy meals in this study were created with the same nutrient level criteria, a large difference existed between the minimum and maximum GHGE and it depends on the choice of protein ingredients. The findings may be useful to develop food guide for Japanese taking environmental perspectives into account.

The Contribution Of Fiber In Entmoli Enteral Formula As A Functional Food

Background: Enteral formula is a liquid food that can be orally or parenterally. This experimental study aims to develop an enteral formula with high nutritional value and good organoleptic properties, namely Entmoli. Entmoli is an alternative enteral formula for patients who need fiber intake. It contains high fiber with exceptional functional food like Moringa leaves. Moringa leaves have high fiber and micronutrients that help the healing process of disease. Research Methods: Entmoli's nutritional value is analyzed using comparative tests and calculations with TKPI (Indonesian Food Composition Table).Research Result: Based on the proximate test, per serving (50g), Entmoli contains 149 kcal of energy, 4.9 g of protein, 1.3 g of fat, and 27.8 g of carbohydrates. In TKPI calculations, per serving of Entmoli contains 224.2 kcal of energy, 11.3 g of protein, 7 g of fat, 28.7 g of carbohydrates, and 5.9 g of fiber.Conclusion: The difference in results may be due to the loss of nutrients due to the processing of the formula. The organoleptic test results also show that Entmoli has good scores in all aspects of organoleptic properties, including taste, color, aroma, and texture.

До питання актуальності запровадження безглютенового шкільного харчування

The purpose of the study was to determine the possibility of providing children who need a gluten-free diet with appropriate nutrition in the conditions of a general secondary education institution. Research materials and methods. A sociological survey of parents was conducted regarding the main problems of providing nutrition to children who need dietary nutrition in the conditions of a general educational institution. The development of the sample diet was carried out on the basis of approved and published on the website of the Ministry of Health of Ukraine "Technological maps of dishes and drinks intended for the organization of school meals", as well as recipes and technological maps of dishes from other official printed sources, taking into account the requirements of current regulatory documents and dietary recommendations. The calculation of the daily set of products, food and energy value was carried out taking into account data from the tables of the chemical composition of products and the norms of physiological needs of different age groups of children. The results. According to the results of the conducted research, the possibility and expediency of developing a menu for the organization of gluten-free food in the conditions of general secondary education institutions was determined. A sample menu for organized nutrition of children of different age groups has been developed, taking into account the requirements of current regulatory documents. The compliance of the developed menu with the requirements of the current regulatory documents on the product set, indicators of nutritional and energy value has been proven. Conclusions. The results of the work indicate the possibility and expediency of developing a menu for the organization of food for children with special dietary needs in the conditions of a general secondary education institution, which will facilitate the child's socialization and help him integrate into society.

Food sources of energy and nutrients among US college students: The Health Starts Here cohort study

Objective: Identifying the food sources contributing most to total energy percentage, macronutrients, vitamin and mineral consumption among college freshmen, and whether sex played a role. Participants: First-year undergraduate students (N = 269). Methods: Diet was assessed using a DHQ-III and estimated with food source composition tables. Nutrient intakes were expressed as a percentage of total dietary intakes for each food category. Mann-Whitney U tests were used to determine the differences between the two sexes for each food category. Results: A significant proportion of energy and nutrients is contributed by certain food categories, such as grain products, meat, poultry, fish; however, other less desirable sources of energy and nutrient are also identified, including sugary and sports drinks. Among female students, a greater portion of nutritional intakes came from healthier choices. Conclusions: A majority of total energy intake comes from food categories that are energy-dense but also provide essential nutrients.

Dietary patterns, body mass index, physical activity level and energy intake among the female elderly population in Mauritius

Background: The aging population is becoming a global issue and Mauritius has experienced a 20.4 % growth in the last four years. There is a lack of information regarding nutrition among the Mauritian elderly. This study aimed to investigate dietary patterns and energy intake and their associated factors, to determine the relationship between body mass index (BMI), physical activity level (PAL), nutrition knowledge (NK) and energy intake among the female older adults. Methods: The study was carried out among 167 female participants aged 60 and above from both urban and rural areas in Mauritius. A questionnaire was used to determine their eating habits and food frequency, PAL, NK, anthropometric measurements and demographic data. Three 24-hour dietary recalls over three weeks were used to calculate the energy intake using the Tanzania food composition table and Nutritionist Pro software. SPSS was used to analyse the data. The main statistical tests used were ANOVA, Independent-samples t-test (ISTT), Pearson correlation and Chi-squared. Results: A significant relationship was found between age group and energy intake (p = 0.027), with individuals aged 70–89 having higher energy intake. Both BMI and PAL were significantly associated with energy intake (p ˂0.001). There was a moderate significant negative relationship between NK scores and energy intake (r = -0.474, p ˂0.001). Vegetarianism, eating difficulties and residence area did not have a statistically significant relationship with energy intake. There was a negative and significant correlation between consumption frequency of whole-grain carbohydrates and BMI and a significant positive relationship between BMI and consumption frequency of refined carbohydrates. Conclusions: The mean energy intake of the participants was much higher than the recommended daily allowance of caloric intake in India and other countries. Furthermore, the dietary pattern of the subjects was diversified including both healthy and unhealthy eating habits.

Are intermediate school meals a real contribution to improve a healthy and sustainable diet?

PurposeThe purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality.Design/methodology/approachAn observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones.FindingsThe results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products.Research limitations/implicationsThis study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production.Practical implicationsIntermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets.Social implicationsThe promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools.Originality/valueMany studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field.

Priority setting in the German healthcare system: results from a discrete choice experiment.

Worldwide, social healthcare systems must face the challenges of a growing scarcity of resources and of its inevitable distributional effects. Explicit criteria are needed to define the boundaries of public reimbursement decisions. As Germany stands at the beginning of such a discussion, more formalised priority setting procedures seem in order. Recent research identified multi-criteria decision analysis (MCDA) as a promising approach to inform and to guide decision-making in healthcare systems. In that regard, this paper aims to analyse the relative weight assigned to various criteria in setting priority interventions in Germany. A discrete choice experiment (DCE) was employed in 2015 to elicit equity and efficiency preferences of 263 decision makers, through six attributes. The experiment allowed us to rate different policy interventions based on their features in a composite league table (CLT). As number of potential beneficiaries, severity of disease, individual health benefits and cost-effectiveness are the most relevant criteria for German decision makers within the sample population, the results display an overall higher preference towards efficiency criteria. Specific high priority interventions are mental disorders and cardiovascular diseases.

The Associations of Habitual Intake of Sulfur Amino Acids, Proteins and Diet Quality with Plasma Sulfur Amino Acid Concentrations: The Maastricht Study

BackgroundPlasma sulfur amino acids (SAAs), i.e., methionine, total cysteine (tCys), total homocysteine (tHcy), cystathionine, total glutathione (tGSH), and taurine, are potential risk factors for obesity and cardiometabolic disorders. However, except for plasma tHcy, little is known about how dietary intake modifies plasma SAA concentrations. ObjectiveTo investigate whether the intake of SAAs and proteins or diet quality is associated with plasma SAAs. MethodsData from a cross-sectional subset of The Maastricht Study (n = 1145, 50.5% men, 61 interquartile range: [55, 66] y, 22.5% with prediabetes and 34.3% with type 2 diabetes) were investigated. Dietary intake was assessed using a validated food frequency questionnaire. The intake of SAAs (total, methionine, and cysteine) and proteins (total, animal, and plant) was estimated from the Dutch and Danish food composition tables. Diet quality was assessed using the Dutch Healthy Diet Index, the Mediterranean Diet Score, and the Dietary Approaches to Stop Hypertension score. Fasting plasma SAAs were measured by liquid chromatography (LC) tandem mass spectrometry (MS) (LC/MS-MS). Associations were investigated with multiple linear regressions with tertiles of dietary intake measures (main exposures) and z-standardized plasma SAAs (outcomes). ResultsIntake of total SAAs and total proteins was positively associated with plasma tCys and cystathionine. Associations were stronger in women and in those with normal body weight. Higher intake of cysteine and plant proteins was associated with lower plasma tHcy and higher cystathionine. Higher methionine intake was associated with lower plasma tGSH, whereas cysteine intake was positively associated with tGSH. Higher intake of methionine and animal proteins was associated with higher plasma taurine. Better diet quality was consistently related to lower plasma tHcy concentrations, but it was not associated with the other SAAs. ConclusionTargeted dietary modifications might be effective in modifying plasma concentrations of tCys, tHcy, and cystathionine, which have been associated with obesity and cardiometabolic disorders.

Nutrient Composition Analysis for Recipes

Abstract: Having an accurate nutrition profile for recipes is crucial for various applications, such as dietary analytics, recommendation systems, and nutritional assistance. However, online databases often collect recipes from various sources to increase the variety and quantity of the dataset. As a result, the nutritional information provided may be incomplete and unreliable. This paper proposes a scalable method to estimate the nutritional profile of recipes using a reliable and standard nutritional database. Previous studies have shown the effectiveness of string-matching methods on small datasets, and this proposed method is applied to a large dataset called Recipe DB, which contains recipes from multiple sources. The United States Department of Agriculture Standard Reference (USDA-SR) database is used as a reference to compute the nutritional profiles. The efficiency of the proposed method is evaluated by calculating the average error across the recipe database, which is 36 calories per serving, and falls within the range of errors attributable to physical variations. The study employs Named Entity Recognition, Nutrition Composition Tables, and the USDA SR for nutrition analysis.

The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study

Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network analysis. Respondents were purposively sampled from fishing communities in the coastal regions of Ghana. One-on-one interviews were performed by trained field assistants, audio recorded and videotaped, and transcribed for further data analysis. The most common small fish species identified were anchovies and herrings. Anchovies were fried and eaten whole. Herrings were eaten either smoked or fresh; for fresh herring, the head, fins, and viscera were removed before boiling. Herrings were smoked with the head and viscera; however, both the head and viscera were removed before being added to boiling soup and were not consumed. Anchovies were fried for 10 min, and herrings were boiled for 15–30 min. Processing methods and further meal preparation depend on the small fish species. Nutrient composition and contribution of small fish depend on the processing method, preparation method, and what tissues are eaten. Thus, these results will be of importance for sampling schemes for food composition tables and for the calculation of nutrient intake from small fish.

I. The Outline and the Revised Points of the Standards Table of Food Composition in Japan-2020- (Eighth Revised Edition)

I. The Outline and the Revised Points of the Standards Table of Food Composition in Japan-2020- (Eighth Revised Edition)

II. Impact of the Japanese Standard Tables of Food Composition 2020 on Patient Meals and Nutritional Therapy of Various Diseases

II. Impact of the Japanese Standard Tables of Food Composition 2020 on Patient Meals and Nutritional Therapy of Various Diseases

Relationship between nutrient-related dietary pattern and mild cognitive impairment in middle-aged and elderly people in 15 provinces of China

Objective: To explore the relationship between nutrient-related dietary pattern and mild cognitive impairment (MCI) in middle-aged and elderly people. Methods: A total of 6 444 middle-aged and elderly people aged ≥55 years were selected in 2018 China Health and Nutrition Survey. MCI was evaluated by Mini-Mental State Examination, and the intakes of various foods were obtained by consecutive 3-day 24-hour dietary survey and weighing method. The intakes of various nutrients and total dietary energy were calculated based on the food composition table. Demographic and social information, lifestyle and health status of the respondents were obtained through questionnaire survey and physical measurements. In this study, vitamin C, vitamin E, zinc, iron, copper and selenium were selected as dependent variables. Nutrient-related dietary patterns were extracted by reduced rank regression method, and the relationship between dietary patterns and MCI was analyzed by multivariate logistic regression model. Results: Six dietary patterns were extracted in this study, and dietary pattern 1 with the highest explanatory degree was selected for subsequent analysis. Dietary pattern 1 was characterized by higher intakes of legume products, vegetables, fruits, nuts, pork, aquatic products and plant oil. Multivariate logistic regression analysis showed that the risk of MCI was lower in Q4 dietary score group than in Q1 dietary score group (OR=0.69, 95%CI: 0.49-0.98) in the 55-64 age group. In people with sleep duration of 8 hours per day, the risk of MCI was reduced in Q2, Q3 and Q4 dietary score groups compared with the Q1 dietary score group, with OR values of 0.68 (95%CI: 0.51-0.92), 0.67 (95%CI: 0.49-0.92) and 0.65 (95%CI: 0.45-0.92), respectively. Interaction analysis showed that the risk for MCI increased in those aged 65-74 years and ≥75 years compared with those aged 55-64 years in Q1 dietary score group. However, the risk for MCI decreased in both age groups as dietary pattern scores increased. Compared with those with sleep duration less or more than 8 hours per day in Q1 dietary score group, those with sleep duration of 8 hours per day in Q2 and Q3 dietary score groups had a reduced risk for MCI. Conclusion: Dietary patterns with higher intakes of legume products, vegetables, fruits, nuts, pork, aquatic products, and plant oil are negatively associated with MCI in people aged 55-64 years and those who slept 8 hours per day, and may reduce the risk of MCI with aging.

Estimation of Free Sugars in the Filipino Food Composition Table and Evaluation of Population-Level Intake

Recommendations to reduce intake of free sugars are included in some national dietary guidelines. However, as the content of free sugars is absent from most of the food composition tables, the adherence to such recommendations is hard to monitor. We developed a novel method to estimate the free sugar content in the Philippines food composition table, based on a data-driven algorithm that enabled automated annotation. We then used these estimates to analyze the free sugar intake of 66,016 Filipinos aged 4 years and over. The average free sugar consumption was 19 g/day, accounting for an average of 3% of the total caloric intake. Snacks and breakfast were the meals with the highest content of free sugars. Intake of free sugars, in grams per day and as % of energy, was positively associated with wealth status. The same pattern was observed for the consumption of sugar-sweetened beverages.

Multidimensional Scaling of Varietal Data in Sedimentary Provenance Analysis

AbstractVarietal studies of sedimentary provenance use the properties of individual minerals or mineral groups. These are recorded as lists of numerical tables that can be difficult to interpret. Multidimensional Scaling (MDS) is a popular multivariate ordination technique for analyzing other types of provenance data based on, for example, detrital geochronology or petrography. Applying MDS to varietal data would allow them to be treated on an equal footing with those other provenance proxies. MDS requires a method to quantify the dissimilarity between two samples. This paper introduces three ways to do so. The first method (“treatment‐by‐row”) turns lists of (compositional) data tables into lists of vectors, using principal component analysis. These lists of vectors can then be treated as “distributional” data and subjected to MDS analysis using dissimilarity measures such as the Kolmogorov‐Smirnov statistic. The second method (“treatment‐by‐column”) turns lists of compositional data tables into multiple lists of vectors, each representing a single component of the varietal data. These multiple distributional data sets are subsequently subjected to Procrustes analysis or 3‐way MDS. The third method uses the Wasserstein‐2 distance to jointly compare the rows and columns of varietal data. This arguably makes the best use of the data but acts more like a “black box” than the other two methods. Applying the three methods to a detrital titanite data set from Colombia yields similar results. After converting varietal data to dissimilarity matrices, they can be combined with other types of provenance data, again using Procrustes analysis or 3‐way MDS.

The Arachidonic Acid Content of the Australian Diet Is Lower than Previously Estimated

Linoleic acid [18:2(n-6)] is the most abundant polyunsaturated fatty acid in the Western diet and is considered to be the primary source of tissue arachidonic acid [20:4(n-6)]. Dietary 20:4(n-6) may also contribute to tissue 20:4(n-6) levels in humans, but the extent of this contribution is unclear. We believe that literature estimates of 20:4(n-6) intake of 200–1000 mg/d are too high, possibly because of incorrect values in food composition tables where high amounts of 20:4(n-6) are recorded in margarines, some vegetable products and animal fat. We assessed the 20:4(n-6) content of common Australian foods and found that the 20:4(n-6) levels (on a 100-g edible basis), were 891 mg and 390 mg, respectively, for duck and chicken egg yolks, 294 mg for liver, 153 mg for kidney, 75 mg for skinless turkey, 56 mg for lean pork, 49 mg for lean lamb, 31 mg for chicken breast, 56 mg for chicken legs and 35 mg for lean beef. Eicosapentaenoic acid [20:5(n-3)] levels were <10 mg/100 g in chicken meat, turkey meat, emu meat and chicken eggs, whereas the values for 20:5(n-3) for beef, lamb, liver, kidney and duck egg yolk ranged from 11 to 138 mg/100 g food. Applying our current 20:4(n-6) measurements to previously determined food intakes of Australian adults determined in an Australiawide survey in 1983, we estimated the mean 20:4(n-6) intake for Australian adult males to be 130 mg/d and females 96 mg/d. Whether such intakes of dietary 20:4(n-6) make an important contribution to tissue 20:4(n-6) levels is uncertain.

Development and validation of the nutrient-rich food index for China

To select the nutrient-rich food(NRF) index applicable to the food characteristics of Chinese residents through population-based dietary quality validation. Sixteen NRF indices were constructed based on the Chinese Food Composition Table and the Chinese Food Labelling Nutrient Reference Values, using 100 g as the base amount of food for calculation. The NRF indices were validated by the China Prime Diet Quality Score(CPDQS), a dietary quality assessment index, using food intake data collected from 14 068 adult residents in 15 provinces in 2018 under the China Health and Nutrition Survey. The CPDQS was used as the dependent variable and the dietary NRF index score was used as the independent variable. The multiple linear regression models were performed after adjusting the covariates and the NRF index with the largest coefficient of determination R~2 was used as the most appropriate index. Regression analysis showed that the R~2 of NRF8.2 index was the largest, which was 0.16. Dried legumes, fungi and algae, nuts, vegetables, eggs and aquatic products scored higher on the NRF8.2 index. The high scoring subgroups had higher average daily intakes of cereals and potatoes, vegetables, fruits, soybeans and nuts, dairy, eggs and aquatic products, as well as lower consumption of livestock and poultry meat, beverages, salt and cooking oil, compared to the low scoring subgroup on the Dietary NRF8.2 Index. In terms of nutrient intake, the medium and high NRF8.2 subgroups had relatively high intakes of energy, protein, vitamins and minerals and relatively low intakes of fat and sodium. The NRF8.2 index explains the maximum variation in CPDQS and is a relatively suitable NRF index for the Chinese population.

Algorithm-based mapping of products in a branded Canadian food and beverage database to their equivalents in Health Canada's Canadian Nutrient File.

There is increasing recognition of the value of linking food sales databases to national food composition tables for population nutrition research. Expanding upon automated and manual database mapping approaches in the literature, our aim was to match 1,179 food products in the Canadian data subset of Euromonitor International's Passport Nutrition to their closest respective equivalents in Health Canada's Canadian Nutrient File (CNF). Matching took place in two major steps. First, an algorithm based on thresholds of maximal nutrient difference (between Euromonitor and CNF foods) and fuzzy matching was executed to offer match options. If a nutritionally appropriate match was available among the algorithm suggestions, it was selected. When the suggested set contained no nutritionally sound matches, the Euromonitor product was instead manually matched to a CNF food or deemed unmatchable, with the unique addition of expert validation to maximize meticulousness in matching. Both steps were independently performed by at least two team members with dietetics expertise. Of 1,111 Euromonitor products run through the algorithm, an accurate CNF match was offered for 65% of them; missing or zero-calorie data precluded 68 products from being run in the algorithm. Products with 2 or more algorithm-suggested CNF matches had higher match accuracy than those with one (71 vs. 50%, respectively). Overall, inter-rater agreement (reliability) rates were robust for matches chosen among algorithm options (51%) and even higher regarding whether manual selection would be required (71%); among manually selected CNF matches, reliability was 33%. Ultimately, 1,152 (98%) Euromonitor products were matched to a CNF equivalent. Our reported matching process successfully bridged a food sales database's products to their respective CNF matches for use in future nutritional epidemiological studies of branded foods sold in Canada. Our team's novel utilization of dietetics expertise aided in match validation at both steps, ensuring rigor and quality of resulting match selections.