File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Reliability of a systematic methodology to estimate added sugars content of foods when applied to a recent Australian food composition database

TitleReliability of a systematic methodology to estimate added sugars content of foods when applied to a recent Australian food composition database
Authors
KeywordsAdded sugars
Food composition
Food composition database
Reliability
Repeatability
Systematic methodology
Food analysis
Australia
AUSNUT2011-2013
Issue Date2016
Citation
Journal of Food Composition and Analysis, 2016, v. 46, p. 36-42 How to Cite?
Abstract© 2015 Elsevier Inc. This study aims to assess the reliability of a previously published method for estimation of added sugars content of foods when applied to the latest Australian food composition database, AUSNUT2011-2013. Two researchers independently applied a previously published, 10-step, stepwise methodology to estimate added sugars content of 5740 foods in AUSNUT2011-2013. The added sugars content of individual foods estimated by the two researchers was compared using paired sample t-tests and Pearson's correlations. Kappa statistics were used to assess the consistency between two researchers in steps chosen. Overall 4126 foods (72% of all foods in AUSNUT2011-2013) were assigned an estimated value based on objective criteria (Steps 1-6), and 1614 (28%) were assigned a subjectively estimated value (Steps 7-10). While statistically significant, the mean difference between the values estimated by the two researchers was small (0.7. g; SD 4.6. g). The kappa statistic (0.761; p<. 0.001) indicated good inter-researchers agreement in steps chosen. Excellent correlations were observed between the two sets of values where the two researchers used the same step. In conclusion, the method has good reliability when applied to the new AUSNUT2011-2013. Further studies to examine its reliability when applied to food composition databases from other countries is warranted.
Persistent Identifierhttp://hdl.handle.net/10722/222699
ISSN
2015 Impact Factor: 2.78
2015 SCImago Journal Rankings: 1.144

 

DC FieldValueLanguage
dc.contributor.authorLouie, Jimmy Chun Yu-
dc.contributor.authorLei, Linggang-
dc.contributor.authorRangan, Anna M.-
dc.date.accessioned2016-01-19T03:37:02Z-
dc.date.available2016-01-19T03:37:02Z-
dc.date.issued2016-
dc.identifier.citationJournal of Food Composition and Analysis, 2016, v. 46, p. 36-42-
dc.identifier.issn0889-1575-
dc.identifier.urihttp://hdl.handle.net/10722/222699-
dc.description.abstract© 2015 Elsevier Inc. This study aims to assess the reliability of a previously published method for estimation of added sugars content of foods when applied to the latest Australian food composition database, AUSNUT2011-2013. Two researchers independently applied a previously published, 10-step, stepwise methodology to estimate added sugars content of 5740 foods in AUSNUT2011-2013. The added sugars content of individual foods estimated by the two researchers was compared using paired sample t-tests and Pearson's correlations. Kappa statistics were used to assess the consistency between two researchers in steps chosen. Overall 4126 foods (72% of all foods in AUSNUT2011-2013) were assigned an estimated value based on objective criteria (Steps 1-6), and 1614 (28%) were assigned a subjectively estimated value (Steps 7-10). While statistically significant, the mean difference between the values estimated by the two researchers was small (0.7. g; SD 4.6. g). The kappa statistic (0.761; p<. 0.001) indicated good inter-researchers agreement in steps chosen. Excellent correlations were observed between the two sets of values where the two researchers used the same step. In conclusion, the method has good reliability when applied to the new AUSNUT2011-2013. Further studies to examine its reliability when applied to food composition databases from other countries is warranted.-
dc.languageeng-
dc.relation.ispartofJournal of Food Composition and Analysis-
dc.subjectAdded sugars-
dc.subjectFood composition-
dc.subjectFood composition database-
dc.subjectReliability-
dc.subjectRepeatability-
dc.subjectSystematic methodology-
dc.subjectFood analysis-
dc.subjectAustralia-
dc.subjectAUSNUT2011-2013-
dc.titleReliability of a systematic methodology to estimate added sugars content of foods when applied to a recent Australian food composition database-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jfca.2015.11.002-
dc.identifier.scopuseid_2-s2.0-84947784043-
dc.identifier.volume46-
dc.identifier.spage36-
dc.identifier.epage42-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats