SciName Finder™
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Anders Møller , Jayne Ireland Scientific names are necessary in food composition databases and scientific publications, to precisely identify plants and animals. A new internet site - SciName Finder™ (http://www.sciname.info/) - has recently been created as a tool to search scientific and vernacular/common names of plants and animals in authoritative sources. The database links into authoritative sources and currently contains 1,075,981 scientific and common/vernacular names. Danish Food Information has decided to provide access free of charg...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
USDA Food and Nutrient Database for Dietary Studies (FNDDS), 5.0
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Janice B. Montville , Jaspreet K.C. Ahuja , Carrie L. Martin , Kaushalya Y. Heendeniya , Grace Omolewa-Tomobi , Lois C. Steinfeldt , Jaswinder Anand , Meghan E. Adler , Randy P. LaComb , Alanna Moshfegh The Food and Nutrient Database for Dietary Studies (FNDDS) is used to code and analyze dietary intakes for the What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). To create FNDDS 5.0 for WWEIA, NHANES 2009-2010, data for over 7,200 foods were updated to incorporate changes in the marketplace and infor...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Changes in Nutrient Levels for Three Fresh Pork Loin Cuts between 1992 and 2010
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): J.R. Williams , J.C. Howe , K.Y. Patterson , J.M. Holden , J.M. Roseland , L. Thompson , A.M. Luna , J. Heilman , S. Thomas , C. Snyder , P. Lofgren Since nutrient composition of pork has changed over the past two decades, a collaborative study was conducted by scientists at the US Department of Agriculture (USDA), Texas Tech University and the National Pork Board to determine current nutrient values. The purpose was to obtain analytical nutrient data for three highly consumed fresh pork products in the USDA National Nutrient Database f...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
USDA Updates Nutrient Values for Fast Food Pizza
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Melissa Nickle , Pamela Pehrsson Consumption of quick service pizza has increased as Americans are spending more on food away from home. Pizza is consistently a primary Key Food in the USDA National Food and Nutrient Analysis Program (NFNAP) because it is a contributor of more than 14 nutrients of public health significance to the U.S. diet. The USDA Nutrient Data Laboratory collected national samples of the two leading fast food pizza chains to monitor and update changes in this popular food. Two brands of pizza - cheese (regular, thick, and th...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
USDA Develops a Database for Flavonoids to Assess Dietary Intakes
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Seema Bhagwat , David B. Haytowitz , Shirley I. Wasswa-Kintu , Joanne M. Holden The Nutrient Data Laboratory (NDL) of ARS/USDA issued “USDA Database for the Flavonoid Content of Selected Foods, Release 3.1” in 2012. A complementary database for the “USDA Database for the Isoflavone Content of Selected Foods, Release 2” was issued in 2008. To support the assessment of the flavonoids intake these two databases were expanded to comprise approximately 2900 foods from USDA's National Nutrient Database for Standard Reference (SR). Various es...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Addendum to the MyPyramid Equivalents Database 2.0
Conclusion The Addendum provides useful data for foods from more recent NHANES that are not in MPED 2.0. It will be available until the next equivalents database is released by ARS. (Source: Procedia Food Science)
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Methods for Calculating Dietary Energy Density in a Nationally Representative Sample
The objective of this study was to provide information that will inform the selection of a standardized ED calculation method by comparing and contrasting methods for ED calculation. The present study evaluates all consumed items and defines foods and beverages based on both USDA food codes and how the item was consumed. Results are presented as mean EDs for the different calculation methods stratified by population demographics (e.g. age, sex). Using United State Department of Agriculture (USDA) food codes in the 2005-2008 NHANES, a standardized method for calculating dietary ED can be derived. This method can then be ada...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): J.M. Holden , P.R. Pehrsson , M. Nickle , D.B. Haytowitz , J. Exler , B. Showell , J. Williams , R.G. Thomas , J.K.C. Ahuja , K.Y. Patterson , L.E. Lemar , S.E. Gebhardt This manuscript describes progress by the Nutrient Data Laboratory (NDL) in monitoring sodium in processed and prepared foods frequently consumed by the U.S. population. Recent concerns by the U.S. public health community about the intake of sodium by Americans have led ARS, USDA to develop a plan to monitor the levels of sodium in highly consumed commercial packaged a...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
ARS, USDA Updates Food Sampling Strategies to Keep Pace with Demographic Shifts
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Pamela Pehrsson , Charles Perry , Marlon Daniel The National Food and Nutrient Analysis Program (NFNAP) was implemented in 1997 as a collaborative food composition research effort between USDA and NIH. The goal of this program is to obtain nationally representative estimates of the nutritional components of important foods consumed in the US for inclusion in the USDA National Nutrient Databank System; to date, analytical food composition data generated for over 1800 foods have vastly improved overall data quality in the database. The NFNAP samp...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Sources of Variability in the Flavonoid Content of Foods
The objective of this manuscript is to examine and report on variability in the flavonoid content of foods. While the required information needed to assess variability is not available for all foods, data for a number of foods was analyzed using analysis of variance for cultivar, location and other factors. For orange juice, data for 247 samples representing 109 mean values, i.e., different cultivars and location, were analyzed. The overall range for hesperetin was 1-39mg/100g; samples from the United States 5-30mg/100g; samples from Brazil 5-25mg/100g; and samples from Corsica (France) 12-26mg/100g. For strawberries, data...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
INFOODS Contributions to Fulfilling Needs and Meeting Challenges Concerning Food Composition Databases
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): U. Ruth Charrondiere , Barbara Stadlmayr , Ramani Wijesinha-Bettoni , Doris Rittenschober , Verena Nowak , Barbara Burlingame Food composition data play a key role in most nutrition related activities. The International Network of Food Data Systems (INFOODS) has contributed to improving the availability and quality of food composition data worldwide. INFOODS activities include publication of regional and international food composition tables and databases (e.g., Food Composition Database for Biodiversity) and guidelines. Capacity development...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Assessment of Nutritional Intake During Space Flight and Space Flight Analogs
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): S.M. Smith , B.L. Rice , H. Dlouhy , S.R. Zwart Maintaining adequate nutrient intake during space flight is important not only to meet nutrient needs of astronauts but also to help counteract negative effects of space flight on the human body. Beyond these functions, food also provides psychosocial benefits throughout a mission. Dietary intake data from multiple space programs, including the Space Shuttle and the International Space Station, are discussed. These data arise from medical monitoring of dietary intake and crew health, as well as f...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Recent Trends in Ready-to-eat Breakfast Cereals in the U.S
Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): Robin G. Thomas , Pamela R. Pehrsson , Jaspreet K.C. Ahuja , Erin Smieja , Kevin B. Miller Data in the USDA National Nutrient Database for Standard Reference (SR) were examined to discern trends in ready- to-eat breakfast cereals resulting from manufacturers’ reformulations, many in response to public health concerns and consumer demand. The majority of the nutrient data for breakfast cereals in SR are supplied by manufacturers. Nutrient data and ingredients for Kellogg and General Mills ready-to-eat cereals within SR were examined, as thos...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Aligning Food Composition Tables with Current Dietary Guidance for Consumers
Conclusions: These types of variables are desirable in FCTs that will be accessed by consumers, or used to evaluate consumers’ adherence with dietary guidance. Developers of FCTs should ensure that their tables align with the latest developments in consumer guidance. (Source: Procedia Food Science)
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Suzanne Murphy NNDC Lifetime Achievement Award 2012
Publication date: 2013 Source:Procedia Food Science, Volume 2 (Source: Procedia Food Science)
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
