According to the experts at the Agriculture and Consumer Protection Department of the Food and Agriculture Organization, or FAO, of the United Nations, food composition data used for diet analysis is of little value if it is used incorrectly. Like any software, diet analysis programs are limited by the talent of the programmer, accuracy and timeliness of the data or content and the expertise of the user.
Expertise
To be an effective user, you need to be experienced in using the software and database that runs the diet analysis program you are accessing. It is essential to understand how the data is compiled or prepared, the source of the value output, different types of values, food nomenclature and how values are derived. This includes knowledge about protein, carbohydrates, energy values and vitamin equivalents. Some tools are easier to use than others. Read all the information that accompanies the software program you intend to use. By following the directions, you have a higher likelihood that the results will be accurate and more meaningful.
Reliability
If you are interested in becoming an expert in diet analysis, you will need proper training. The FAO suggests that Wageningen Agricultural University and UNU/FAO/INFOODS have specialized short courses in the production, management and use of food composition data in worldwide centers. If your goal is to use a diet analysis tool, look for one that is reliable.
Dr. Jim Painter at the University of Illinois created software called the Nutrition Analysis Tool or NAT. This tool has been used by individuals in more than 80 countries and receives more than 1,000,000 hits per month. NAT was built in 1996 and has been updated to include information on fast foods. It even allows you to use brand name foods in your analysis. For more information on NAT, see the Resources section.
Limitations
According to the FAO, several studies have been conducted comparing food value analysis using computerized food composition programs. These studies reveal the results of the analysis vary greatly. If you decide to use a diet analysis program, it could be of value to use two different tools and compare the results. If you find significant variability it may be caused by old data, differences in the software logic, errors in the food values in the data bases, or in the composition of foods recorded in the data. Nutrition analysis is not an exact science. If you find differences, talk with your health care provider or dietician for guidance.
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