Food composition databases can be useful resources for patients with CSID. Many registered dietitians (RD) use food composition databases to assess a patient’s nutritional status and develop appropriate diets. Food composition databases (or food composition tables) are resources that provide detailed food composition data on the nutritionally important components of foods. Food composition databases provide values for energy and nutrients including carbohydrates, proteins, fats, fiber, vitamins, and minerals. The composition of food can vary widely, depending on the variety of plant and animal, on growing and feeding conditions and, for some foods, on freshness. Tables are based on average values from several samples analyzed in a laboratory. There are some variables that cannot fully be accounted for in a food composition table. For example, starch digestion is affected by whether or not the starch is cooked, how the starch is cooked, the structure of the starch granules, and each individual person’s metabolism.
The United States Department of Agriculture issues the standard food composition database, known as the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference (http://ndb.nal.usda.gov/). Although this can be a starting point for RDs when developing a diet, the USDA National Nutrient Database for Standard Reference does not always list the subtypes of sugar for a particular food item (fructose, lactose, maltose, and sucrose). The USDA National Nutrient Database for Standard Reference also does not list starch grams for food. Knowing the type of sugar and the starch content for food is key for a patient with CSID.
For that reason, the databases (links below) have been developed for use with CSID patients. The information is drawn from the 2014 Nutrition Coordinating Center (NCC) Food and Nutrient Database which is developed and maintained by NCC, located at the University of Minnesota Division of Epidemiology and Community Health in Minneapolis. For food items in the database, subtypes of sugar (glucose, fructose, lactose, maltose, and sucrose) and total starch grams are included.
All diets, including those developed using a food composition database should be discussed with a qualified medical professional, most likely an RD. If you cannot find an RD in your area willing to work with your unique situation, please contact firstname.lastname@example.org for a referral. Alternately you could also look for a compatible dietitian by visiting http://www.eatright.org, the website for the Academy of Nutrition and Dietetics.
Candy, sugar, and sweets
Commercial entrees and dinners
Eggs and related products
Fats, oils, and nuts
Fruits and fruit products
Imitation milk, cream, and related products
Meat, fish, and poultry
Milk, cream, cheese, and related products
Soups, gravy, and sauces
Vegetables and vegetable products