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United States Department of Agriculture

Agricultural Research Service

Title: Development of Sampling Strategies for Foods

Author
item Holden, Joanne

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 15, 2006
Publication Date: November 4, 2007
Citation: Holden, J.M. 2007. Development of Sampling Strategies for Foods. EuroFIR FoodComp Course, October 16-21, 2006, Bratislava, Slovak Republic and Second Asia Foodcomp Course, Novemer 4-17, 2006, Hyderbad, India.

Technical Abstract: National nutrient databases rely, in part, on the generation of original analytical data to estimate nutrient values for commonly consumed foods. The generation of representative analytical values for nutritional components requires the collection of units (e.g., packages of cereal, heads of cabbage) of a food according to a predetermined sampling plan. The development of this plan includes consideration of multiple factors (e.g., brand, climate, ripeness) which have an impact on the mean and statistical variability of values for a given food and component. The strategy for sampling must include a demographic plan coupled with characteristics about the food itself to define the locations for sampling, the type of sample units to select, and the number of units required. USDA's National Food and Nutrient Analysis Program includes food sampling research to determine the optimal sampling scheme for each food. A probability based sampling strategy has been developed to assure the representativeness of food samples collected. Sampling plans for more than 400 agricultural products (e.g., fruits, vegetables, meats, flours) and processed foods (e.g., pizza, macaroni and cheese) have been developed. Basic statistical concepts of sampling will be discussed and will be demonstrated by developing sampling plans for four foods (poultry, bread, margarine, and one processed product) with application to developed and developing countries.

Last Modified: 4/16/2014
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