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Comparative Validity of Mostly Unprocessed and Minimally Processed Food Items Differs Among Popular Commercial Nutrition Apps Compared with a Research Food Database

Annie Lin, Nancy Morgan, Danielle Ward, Christy Tangney, Nabil Alshurafa, Linda Van Horn, Bonnie Spring

2021Journal of the Academy of Nutrition and Dietetics18 citationsDOI

Topics & Concepts

Intraclass correlationCalorieDatabaseFood groupNutrientMedicineFood composition dataLimits of agreementDietary fiberEnvironmental healthSaturated fatFood scienceMathematicsStatisticsComputer scienceReproducibilityChemistryCholesterolInternal medicineOrganic chemistryEndocrinologyNuclear medicineOrange (colour)Mobile Health and mHealth ApplicationsConsumer Attitudes and Food LabelingNutritional Studies and Diet
Comparative Validity of Mostly Unprocessed and Minimally Processed Food Items Differs Among Popular Commercial Nutrition Apps Compared with a Research Food Database | Litcius