Abstract
Background
Accurate, adequate, and timely food and nutrition information is necessary in order
to monitor changes in the US food supply and assess their impact on individual dietary
intake.
Objective
Our aim was to develop an approach that links time-specific purchase and consumption
data to provide updated, market representative nutrient information.
Methods
We utilized household purchase data (Nielsen Homescan, 2007-2008), self-reported
dietary intake data (What We Eat in America [WWEIA], 2007-2008), and two sources of
nutrition composition data. This Factory to Fork Crosswalk approach connected each
of the items reported to have been obtained from stores from the 2007-2008 cycle of
the WWEIA dietary intake survey to corresponding food and beverage products that were
purchased by US households during the equivalent time period. Using nutrition composition
information and purchase data, an alternate Crosswalk-based nutrient profile for each
WWEIA intake code was created weighted by purchase volume of all corresponding items.
Mean intakes of daily calories, total sugars, sodium, and saturated fat were estimated.
Results
Differences were observed in the mean daily calories, sodium, and total sugars reported
consumed from beverages, yogurts, and cheeses, depending on whether the Food and Nutrient
Database for Dietary Studies 4.1 or the alternate nutrient profiles were used.
Conclusions
The Crosswalk approach augments national nutrition surveys with commercial food and
beverage purchases and nutrient databases to capture changes in the US food supply
from factory to fork. The Crosswalk provides a comprehensive and representative measurement
of the types, amounts, prices, locations and nutrient composition of consumer packaged
goods foods and beverages consumed in the United States. This system has potential
to be a major step forward in understanding the consumer packaged goods sector of
the US food system and the impacts of the changing food environment on human health.
Keywords
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Biography
M. M. Slining is an adjunct assistant professor, Department of Nutrition, University of North Carolina at Chapel Hill, and assistant professor, Department of Health Sciences, Furman University, Greenville, SC.
Biography
E. F. Yoon is project manager, Department of Nutrition, University of North Carolina at Chapel Hill.
Biography
J. Davis is a research assistant, Department of Nutrition, University of North Carolina at Chapel Hill.
Biography
B. Hollingsworth is a research assistant, Department of Nutrition, University of North Carolina at Chapel Hill.
Biography
D. Miles is a senior programmer analyst, Department of Nutrition, University of North Carolina at Chapel Hill.
Biography
S. W. Ng is an assistant professor, Department of Nutrition, University of North Carolina at Chapel Hill.
Article info
Publication history
Published online: November 01, 2014
Accepted:
September 5,
2014
Footnotes
Supplementary materials: PowerPoint presentation available at www.andjrnl.org
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT Supported by Robert Wood Johnson Foundation (grant 70017), National Institutes of Health (R01DK098072), and Carolina Population Center (5 R24 HD050924).
Identification
Copyright
© 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
