Comparing nutritional value of diets among nutrition software

Authors

  • Lorraynne Barbosa de Assunção Nutritionist by Universidade Federal de Goiás
  • Raquel Machado Schincaglia Universidade Federal de Goiás
  • Daniella De Brito Trindade Nutritionist by Universidade Federal de Giás
  • Márcia Helena Sacchi Correia Professor of the Universidade Federal de Goiás, Faculdade de Nutrição, Goiânia, Goiás, Brasil
  • Maria do Rosário Gondim Peixoto Professor of the Universidade Federal de Goiás, Faculdade de Nutrição, Goiânia, Goiás, Brasil

Keywords:

Nutrients, Software, Observational Study

Abstract

Objective: To compare three nutritional calculation software regarding the agreement of nutritional composition, specifically the total energy of the diet, macro and micronutrients, totalizing 16 nutrients. Methods: Observational study that software evaluated were the DietWin Profissional®, Avanutri Online® and the World Food Dietary Assessment System®. Food Recall data from 100 children were used. The normality of the variables were verified using the Kolmogorov-Smirnov test. The results were analyzed using the Friedman and Tukey test, with a confidence level of 5%. Results: The nutritional calculations showed significant statistical differences in energy and fifteen nutrients: carbohydrates, proteins, lipids, saturated and monounsaturated fats, cholesterol, fiber, vitamins A, D, E and C, sodium, iron, calcium and zinc (p<0.05). The DietWin® program obtained the lowest values   for the nutrients analyzed and the WorldFood® showed the highest values. Conclusion: The characteristic tables that make up the programs varied significantly in estimating values   of nutrients.

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Published

2017-08-16

How to Cite

de Assunção, L. B., Schincaglia, R. M., Trindade, D. D. B., Correia, M. H. S., & Peixoto, M. do R. G. (2017). Comparing nutritional value of diets among nutrition software. Journal of Health Informatics, 9(3). Retrieved from https://jhi.sbis.org.br/index.php/jhi-sbis/article/view/478

Issue

Vol. 9 No. 3 (2017)

Section

Original Articles

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