2005 Annual Report 1.What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? What does it matter? Current, accurate, unbiased, and representative food composition data for up to 136 nutrients and other components (e.g., flavonoids) which may be bioactive are not widely available from sources other than USDA. These data for more than 7,100 foods are used as the foundation of most other food composition databases and related applications in the U.S. and worldwide to monitor food and nutrient intake, to conduct human nutrition research, to label foods under the Nutrition Labeling and Education Act, and to provide a safe and adequate food supply. In particular, data for newly recognized food components (e.g., choline) are used to test important health hypotheses (e.g., relationship of choline intake to incidence of Neural Tube Defects in infants). This project supports the research to develop and maintain the National Nutrient Database System (NDBS). The project covers research conducted under three main objectives; Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of more than 3,000 foods and 65 components for the National Health and Nutrition Examination Survey (NHANES), What We Eat in America. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. The research to be undertaken falls under National Program 107-Component 4, Composition of Foods, Performance Goal 3.1.2 for food composition and consumption, there is a requirement to "develop techniques for determining food composition, maintain national food composition databases, [and] monitor the food and nutrient consumption of the U.S. population." In addition, the Action Plan discusses the fact that the national nutrition focus is shifting from the prevention of nutrient deficiencies to emphasizing health and reducing disease risk. 2.List the milestones (indicators of progress) from your Project Plan. Year 1 (FY 2004) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Identify foods for analysis using the Keyfoods Method. Develop statistically sound sampling plans for foods to be analyzed. Generate new analytical data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Develop request for proposals (RFP) to solicit qualified analytical contractors. Receive and evaluate lab proposals. Estimates for added/fortified nutrients Develop and implement relevant modifications to Architecture Integration Management-National Nutrient Data Bank System (AIM-NDBS) to facilitate entry of data. Analyze enriched and unenriched grain products. Initiation of calculation of added nutrients for commodity type foods to incorporate in SR18. Initiate update of multi-ingredient processed foods for SR18 (2005). Disseminate SR releases Disseminate SR17 on the Web site, www.nal.usda.gov/fnic/foodcomp. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Fluoride Review and compile final data for fluoride in beverages and water. Provide fluoride analytical data to Nutrition Coordinating Center (NCC). Release USDA Fluoride database on the Web site, www.nal.usda.gov/fnic/foodcomp. Trans fatty acids Review existing data for trans fatty acids. Qualify analytical labs. Choline Prepare and release Special Interest Database for Choline and Betaine for foods on the Web site, www.nal.usda.gov/fnic/foodcomp. Sample and analyze selected baby foods for choline. Phytonutrients Review and compile data for proanthocyanidins in vegetables, seeds, nuts, and grains. Release first Special Interest Database for proanthocyanidins in foods. Compile and review new analytical data for flavonoids in fruits, vegetables, nuts, and grains. Update and release flavonoids Special Interest Database. Database for special populations Procure and prepare samples of Native American and Alaskan foods samples for analysis. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Modification of formulation module in AIM-NDBS. Multiple manuscripts on formulation validation of multi-ingredient retail and restaurant foods. Validate multi-nutrient expert system Recruit and train participants for data evaluation study. Distribute sets of publications to participants. Assess sources and variability in nutrient levels in selected foods Collect matched sample units of selected foods for analysis. Generate nutrient values for selected nutrients for individual units and composite samples. Review and analyze data. Develop statistical model of nutrient variability through analyses of variance for the values. Draft manuscript(s) for publication. Nutrient variability studies for folate in selected foods Identify foods to be tested. Collect and process samples for analysis. Send identical samples to four labs for analysis. Review and evaluate results. Prepare manuscripts for publication. Year 2 (FY 2005) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Develop updated Keyfoods Lists using 2001-2002 NHANES data. Set priorities for new foods to be analyzed. Develop specific statistical sampling plans for foods. Collect and analyze samples of foods for up to 128 dietary components. Review and compile data for foods. Analytical contracts for NFNAP Develop request for proposals. Receive and evaluate lab proposals. Ship check samples and evaluate results. Obtain best and final offers and award contracts. Award new contracts to acceptable multiple offerors. Monitor analytical and quality assurance data. Estimates for added/fortified nutrients Calculate estimates for formulated foods using new data for agricultural commodities. Review and release data in SR18. Disseminate SR releases Compile and disseminate SR18 on the Web site, www.nal.usda.gov/fnic/foodcomp. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Fluoride Incorporate fluoride data into SR18 (2005). Initiate manuscripts for fluoride results for sampling of water, beverages, and quality assurance programs. Submit manuscript(s) to journals. Trans fatty acids Qualify analytical labs. Develop sampling plans for foods to be analyzed. Select foods for monitoring. Analyze samples for trans fatty acid levels. Complete development of Special Interest Database for Trans Fatty Acids. Incorporate data for food ingredients into SR18. Choline Develop sampling plans for food ingredients. Analyze food ingredient samples. Review and release data in updated version of the choline Special Interest Database. Phytonutrients Initiate update of the Special Interest Database for Isoflavones. Complete the update of the flavonoids Special Interest Database. Database for special populations Identify sources of additional Native American foods to be analyzed. Procure and prepare sample units. Analyze samples for up to 128 nutrients. Review and prepare data for release data in SR19 (2006). Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate procedures for developing estimates for formulated foods Modify formulation module in AIM-NDBS. Develop plan for testing NDBS algorithms for calculation. Determine test sets of foods to be analyzed and calculated. Sample and process test set of foods for analysis. Analyze foods for indicator nutrients in test foods. Initiate recalculation of composition of formulated foods based on analytical data. Initiate analysis data to assess differences between original and experimental formulations. Develop and publish manuscript to document results. Validate multi-nutrient expert system Recruit and train participants for data entry study. Distribute sets of publications for validation study to participants. Receive results and analyze participants' data. Develop manuscript to report results of study. Define and modify algorithms for NDBS (new). Assess sources and variability in nutrient levels in selected foods Develop a plan to identify sources and magnitude of variability in food values. Conduct statistical analysis of available data. Prepare manuscript for publication. Develop new research plan for variability studies based on preliminary data results. Year 3 (FY 2006) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Identify foods for analysis. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Review and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Estimates for added/fortified nutrients Estimate added nutrient values for agricultural commodity type foods to incorporate into SR20. Initiate update of multi-ingredient processed foods in SR20 (2007). Initiate estimation of added sugar and incorporate values into SR20. Disseminate SR releases Disseminate SR19 on the Web site, www.nal.usda.gov/fnic/foodcomp. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Trans fatty acids Review and compare data to existing data for trans fatty acids. Develop sampling plans for foods to be analyzed. Select food sample units for monitoring. Analyze samples for trans fatty acid levels. Incorporate data for food ingredients into SR 19 (2006). Initiate estimation of values for related foods in SR20. Choline Update choline database and add choline data to SR19. Develop estimates for more than 3000 related foods for FNDDS (SR20 in 2007). Phytonutrients Complete update of Special Interest Database for isoflavones. Review status of research for other components for indications for bioactivity (new). Seek partners and funding to support database development (new). Monitor status of existing Special Purpose Databases for currency and biological relevance (new). Databases for special populations Analyze samples of Native American and Alaskan Foods. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient Determine additional test sets of foods to be analyzed and calculated. Continue to sample and process foods for analysis. Analyze foods for second tier indicator nutrients in test foods. Recalculate composition of formulated foods based on analytical data. Analyze data to assess differences between original and experimental formulations. Develop and publish manuscript to document results. Assess sources and variability in nutrient levels in selected foods Revise plan to assess variability in food values. Conduct statistical analysis of available data. Prepare manuscript for publication. Develop new research plan for variability studies based on preliminary data. results. Validate multi-nutrient expert system Define and modify algorithms for NDBS for new components of interest (new). Year 4 (FY 2007) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Identify foods for analysis. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Estimates for added nutrients Release estimates for added nutrient values for commodity type foods and incorporate into SR20. Complete updates for multi-ingredient processed foods in SR20. Estimate added sugar and incorporate values into SR20. Disseminate SR releases Disseminate SR20 on the Web site, www.nal.usda.gov/fnic/foodcomp. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Trans fatty acids Review and compare data to existing data for trans fatty acids. Develop sampling plans for selected foods to be analyzed. Select foods sample units for monitoring. Analyze samples for trans fatty acid levels. Incorporate data for food ingredients into SR20. Complete estimation of values for related foods in SR20 (2007). Choline Update choline database and add choline data to SR. Complete estimates for more than 3,000 related foods in FNDDS. Incorporate choline data into SR20 (2007). Phytonutrients Review status of research for other components for indications for bioactivity (new milestone). Seek partners and funding to support database development (new milestone). Monitor status of existing Special Purpose Interest for currency and biological relevance (new). Databases for special populations Assess needs for data for other population groups, (e.g., Hispanics). Procure and prepare samples. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Complete manuscripts. Validate multi-nutrient expert system Monitor data quality and system requirements for NDBS. Assess sources and variability in nutrient levels in selected foods Complete manuscripts to describe experiments to estimate variability. Year 5 (FY 2008) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Identify foods for analysis for monitoring of Keyfoods and special populations. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Disseminate SR releases Disseminate SR21 on the Web site www.nal.usda.gov/fnic/foodcomp. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Trans fatty acids Monitor trans fatty acid data currency for FNDDS. Update trans fatty acid data as needed. Choline Monitor choline data currency for FNDDS. Update choline data as needed. Phytonutrients Review status of research for other components for indications for bioactivity (new milestone). Seek partners and funding to support database development (new milestone). Monitor status of existing Special Purpose Databases for currency and biological relevance. Databases for special populations Procure and prepare samples of foods (e.g., Hispanic) samples for analysis. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Develop and publish manuscript to document results. Monitor needs for changes in procedures. Validate multi-nutrient expert system Define and modify algorithms for NDBS for new components of interest (new milestone). Assess sources and variability in nutrient levels in selected foods Develop new research plan for variability studies based on preliminary data results. 4a.What was the single most significant accomplishment this past year? The problem is to develop and maintain accurate and representative data for nutrients and other bioactive components in foods. To address this problem the Nutrient Data Lab (NDL) developed the USDA National Nutrient Database for Standard Reference (SR), Release 18, which was released in August 2005. SR is the major product of the National Nutrient Databank System (NDBS) and is available on the NDL Web site (www.nal.usda.gov/fnic/foodcomp) and on CD-ROM. SR18 provides estimates of composition for up to 136 components and over 7,100 foods. In SR18 estimates for several "Added Nutrients" were developed to reflect the interest in the scientific community in being able to separate and quantify amounts of intrinsic nutrients versus fortified forms. For SR18 NDL added values for added Vitamin E and added vitamin B12. This release also includes data for selected foods analyzed under the National Food and Nutrient Analysis Program (NFNAP). NFNAP is a program designed to:. 1)identify those foods that are the major contributors of nutrients to the U.S. diet;. 2)conduct a probability-based nationwide sampling of those foods; and. 3)analyze the samples under USDA supervised laboratory contracts. In FY 2005, NDL sampled 125 food items, including fast foods, rotisserie chicken from grocery stores, and other retail foods and beverages in 12 locations across the U.S. Of these, 29 were for the American Indian/Alaskan Native database and 27 were USDA commodity foods. To date, NFNAP nutrient data were used to add or update 357 food items in SR. Major changes made to the SR database since the last release include: updated and expanded data for a variety of food items, including different types of french fried potatoes and mushrooms; baked products; industrial wheat flours; baby foods and infant formulas; sweeteners; and beverages including bottled waters, brand name sports drinks, energy drinks, wine, and beer. Seventy-two new food items representing 12 new beef cuts, e.g., shoulder tender medallions, recently introduced to the retail market were added. Data for USDA Commodity ready-to-eat breakfast cereals were added, which expands the available data on USDA Commodities. These are used in USDA nutrition assistance programs such as the National School Lunch Program and the Food Distribution Program on Indian reservations. Data for brand name fast food items have been added including 28 thick, thin and regular crust pizza items. Nutrient values for added vitamin E and added vitamin B12 for all foods used in the FNDDS have been added. Formulations that previously used retail fats and oils were recalculated using new data for industrial fats and oils that were released in SR17. These data are the major source of food composition data in the U.S. and are critical to U.S. health and nutrition research and monitoring programs as well as for the development of food and agricultural policy and trade. They provide the foundation of the FNDDS used to evaluate nutrient intakes from National Health and Nutrition Examination Survey (NHANES) and are used in the development of nutrition guidance materials. 4b.List other significant accomplishments, if any. The USDA beef calculator was released in September 2005. The beef calculator is an adjunct software program to the USDA search program on the NDL Web site. The program allows the user to select a type of ground beef (product with a labeled lean or fat composition from 70%-95% lean or 5%-30% fat) and a preparation method (raw, broiled patty, pan-broiled patty, pan-browned crumbles, and baked loaf). The program will provide a report of nutrient values on a 100 g. basis or serving size. The current ground beef values available in SR are for the following lean/fat ratios: 95%/5%, 90%/10%, 85%/15%, 80%/20%, 75%/25%, 70%/30%. This program allows the user to obtain nutrient information for any of the intermediate lean/fat products. This calculator will provide the beef industry with the nutrient values for ground beef needed to meet the requirements of the proposed FSIS labeling regulation on single-ingredient meat products. It will also provide consumers, dieticians, and scientists with the nutrient profiles of raw or cooked ground beef products between 70% and 95% lean meat and will allow for a better estimate of nutrient intake with regard to this food. NDL is collaborating with the National Pork Board to update data in SR for fresh pork cut. Changes in animal husbandry practices and industry procedures have led to availability of leaner cuts. Furthermore, the availability of enhanced products has become common. Over 30% of pork products available in the retail market are enhanced with salt solutions to increase flavor, cooking properties, and consistency. However, these enhanced products are higher in water, sodium, and phosphorus than the natural cuts. The study will determine the nutrient composition of natural and enhanced pork products, both raw and cooked. The study entails a national retail sampling of the nine top-selling retail pork cuts plus ground pork (only three cuts will be samples for the enhanced segment of the study). Natural pork samples have been shipped to the University of Wisconsin for determination of weights and components, and cooked by the most common method identified for each cut. Prepared samples will be delivered to a commercial laboratory acceptable under NFNAP guidelines for homogenization and nutrient analyses. Data from this study will be used to update SR for fresh pork and to introduce new enhanced pork products into SR. Industry will utilize this data to meet requirements of the proposed FSIS labeling regulation for single ingredient meat products. Consumers, scientists, and government agencies will be better able to estimate nutrient intake, particularly for nutrients associated with risk factors for hypertension. 4c.List any significant activities that support special target populations. Data for Native American and Alaskan Native Foods Native Americans and Alaskan Natives are at high risk for several chronic diseases, including cardiovascular disease (CVD), diabetes, and obesity. As part of a program to improve the dietary habits of Native Americans, NDL continued to collaborate with scientists in the National Agricultural Statistics Service, the Utah State University, the Indian Health Service and others to determine the composition of traditional foods. Additional foods for Alaskan Natives and Native Americans from the North Central region have been collected, prepared and are being analyzed. The availability of these data will stimulate health research among scientists who investigate the health and dietary habits of Native Americans. 5.Describe the major accomplishments over the life of the project, including their predicted or actual impact. The accomplishments for this project plan will expand and update available data for traditional nutrients and bioactive components. USDA's food composition data are the foundation of most other national, local, and regional nutrition and health research applications. In addition, they are used to guide the development of health policy in the U.S. and worldwide. Updating the database to keep current with the nutrient recommendations (changes in the units for reporting nutrients, such as folate, and different forms of a nutrient being used for the Recommended Dietary Allowance (RDA) vs. the Tolerable Upper Intake Level (UL), such as vitamin E) issued by the Institute of Medicine in the Dietary Reference Intakes and the Dietary Guidelines for Americans 2005 is essential for nutrition monitoring activities. Major accomplishments over the life of the project (FY 2004 and 2005) include the release of SR, release 17 and 18, (Objective. 1)including data for Native Americans and Alaskan Native Foods; (Objective. 2)and nutrient values for added vitamin E and added vitamin B12 to be used for the FNDDS (Objective 1); Special Interest Databases for Choline/Betaine, Proanthocyanidins, and Fluoride (Objective 2); investigation of the stability of folate in homogenized food samples and variability of results among analytical laboratories (Objective 3); and development of the Ground Beef Calculator. 6.What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end-user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products? Periodic releases of the USDA Nutrient Database for Standard Reference (SR), provide the foundation for most other food composition databases in the U.S. and in many other countries of the world. This database serves as the basis for food policy development, nutrition monitoring, nutrition research, trade and food product development. The analytical data collected under this program will be disseminated to users in academia, the government, the food industry, the media, and consumers. Research findings pertaining to sampling of the food supply, the evaluation of data quality and the generation of statistically representative estimates will be of value to other investigators in the U.S., other national governments, and international health and agriculture organizations. USDA's food composition products are available on the NDL Web site www.nal.usda.gov/fnic/foodcomp, on free software for the PALM OS PDA, and on versions to be loaded onto PC's. The technology was transferred, in part, to the scientific community in FY 2005 through presentations at the 29th National Nutrient Databank Conference, Experimental Biology 2005, the Institute of Food Technologist 2005 Annual Meeting, the annual meeting of the Association of Official Analytical Chemists, and the American Dietetic Association meeting. In addition to scientific presentations, Nutrient Data Laboratory information was highlighted at several Human Nutrition Research Program-sponsored exhibitions at professional meetings Information from the Lab was also featured at a variety of non-nutrition related conferences and events, including BARC Field Day, FFA annual meetings, the National Science Teachers Association, Minorities in Science and Technology, high school and college career/health fairs, and several teacher workshops conducted for Maryland Agricultural Education Foundation. Materials distributed at these venues included Nutrient Data magnets and bookmarks, Standard Release announcements, and promotional flyers for HG-72, NFNAP, Phytonutrient Data, and database availability on PDA and PC. NDL database methodologies and research products were also transferred to the International Network of Food Data Systems (INFOODS) through a specialized training program which was held in South Africa in September 2005. The training course was supported, in part, by the Food and Agriculture Organization, U.N. and United Nations University. There are no obvious constraints to the transfer of this technology. Constraints to the release of data may be due to the lack of resources to update data and software. Data from SR are cited frequently and sourced by major media. For example, the food section of The Washington Post utilizes the NDL database for calculating the "Nutritional Analysis" of published recipes: "At the end of each recipe in the Food section you'll find a breakdown of calories and nutrients. These figures are generated by a computer program designed specifically for nutritional analysis. All information is based on figures from the USDA Nutrient Data Laboratory. These kinds of citations occur frequently in publications such as Parade magazine and USA Today, which go to something like 35 million readers weekly. Other sources, which frequently use NDL data, include the Journal of the American Dietetic Association, Emerging Food R&D Report, and Business Wire. 7.List your most important publications in the popular press and presentations to organizations and articles written about your work. (NOTE: List your peer reviewed publications below). Bliss, R. Nutrient Database to help Native Communities. Agricultural Research Magazine. September 2005. Haytowitz, D., Exler, E., Patterson, K., Pehrsson, P., Holden, J. Use the key foods with an analytical quality control program. National Nutrient Databank Conference, March 31- April 6, 2005. Holden, J., Cutrufelli, R.. USDA food and beverage composition database: The national nutrient data bank. Pacific Southwest Section AOAC, Sacramento, CA, March 3, 2005. Holden, J., Bhagwat, S. Status of USDA's databases for bioactive compounds. EuroFIR network meeting, Lisbon, Portugal, March 12-16, 2005. Holden, J., Bhagwat, S., Haytowitz, D., Gebhardt, S., Harnly, J. Development of USDA's databases for bioactive compounds. 7th Oceaniafoods, Wellington, New Zealand, April 8-17, 2005. Howe, J., Showell, B., Holden, J., Buege, D. Effect if cooking on nutrient content, cooking yields, and nutrient retentions of beef value cuts. International Congress of Meat Science and Technology, Baltimore, Maryland, August 7-12, 2005. Schweitzer, A., Zhao, C., Andrews, K., Holden, J., Perry, C., Harnly, J., Wolf, W., Dwyer, J., Picciano, M., Betz, J., Saldanha, L., Yetley, E., Fisher, K., Sharpless, K., Radimer, K., Bindewald, B. Dietary supplement ingredient database project: Initial evaluation of high priority nutrients in multivitamin/multimineral supplements. BARC Poster Day Presentation 2005. Showell, B., Howe, J., Holden, J., Buege, D. Comparison of the nutrient content of beef value cuts to their source cuts. International Congress of Meat Science and Technology, Baltimore, Maryland, August 7-12, 2005. Sorenson, A., Smith, K., Pehrsson, P. Using composition data on Navajo foods to develop cycle menus for Navajo senior center. National Nutrient Databank Conference, March 31- April 6, 2005. Thomas, R. G. Nutritional Properties of Flaxseed. Maryland Dietetic Association Meeting. Lanham, Maryland, April 8, 2005. Williams, J., Howe, J., Trainer, D., Buege, D., Zeisel, S., Holden, J. Nutrient comparison for different ham products. International Food Technology, New Orleans, Louisiana, July 17-20, 2005.