Collaborations

The Beltsville Human Nutrition Research Center has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

ALMOND BOARD OF CALIFORNIA, MODESTO, CA,

Macronutrient Absorption from Almonds: The Measured Energy Value of Almonds in the Human Diet

AMERICAN EGG BOARD, Chicago, IL,

Obtaining Selected Nutrient Values for Processed Eggs in the U.S. for the USDA Food Composition Databases(ARS Foods)

AMERICAN SOCIETY FOR NUTRITION, INC., Rockville, MD,

Technical Nutrition Support for National Dietary Databases

Technical Nutrition Support for National Dietary Databases

ASPEN GLOBAL CHANGE INSTITUTE, INC, Basalt, CO,

Innovating Global Fruit and Vegetable Food Systems to Help Bring Sustainable Nutrition Security

ATIP FOUNDATION, ARLINGTON, TX,

Modernization of USDA Nutrient Databases for Incorporation of Branded Food Label Composition Data from Industry

Nutrient Database Modernization

BOWIE STATE UNIVERSITY, BOWIE, MD,

Research Partnership with Bowie State University

CENTER FOR DISEASE CONTROL AND PREVENTION, ATLANTA, GA,

Monitoring Sodium and Selected Nutrients in Food

DISTRICT OF COLUMBIA, WASHINGTON, DC,

Research Partnership with the University of the District of Columbia

FOOD AND DRUG ADMINISTRATION, College Park, MD,

Food Composition Research and Database Expansion

HOWARD UNIVERSITY, INC., WASHINGTON, DC,

Research Partnership with Howard University

ILSI NORTH AMERICA, Washington, DC,

Dietary Small RNAs, the Human Gut Microbiome, and Influence on Human Health

Study of Sodium and Potassium Intake, Food Sources, and the Relationship to Health Measures in Adults

INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, 43204 REUS SPAIN, ,

Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability

KONKUK UNIVERSITY, CHUNGJU 380-701, ,

Research Partnership with Konkuk University Division of Food and Bioscience (KKU)

NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC,

Food Forum

NATIONAL CANCER INSTITUTE, NIH, BETHESDA, MD,

National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics

NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, Washington, DC,

Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals

NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD,

Development of USDA Special Interest Database on Iodine in US Foods

USDA Dietary Supplement Ingredients Program

Methods for Identification and Authentication of Botanical Supplements using Spectral Fingerprints, DNA Barcodes,and Metabolite Profiles

NATIONAL INSTITUTES OF HEALTH, BALTIMORE, MD,

Collaboration of FSRG in Dietary Data Collection and Analysis for the Healthy Aging in the Neighborhoods of Diversity Across the Life Span Study

Food Composition Research and Database Expansion

John A. Milner Fellowship Program

NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD,

Nutrient Gene Interaction in Prostate Cancer Cells: Effects of I3C/DIM on AhR-Mediated Pathway

NORTH CAROLINA ARBORETUM SOCIETY, ASHEVILLE, NC,

Metabolomic Profiles and Chemical Fingerprints for Echinacea and Endophytic Fungi in Black Cohosh

NSF INTERNATIONAL, Ann Arbor, MI,

DNA Barcodes/Fingerprints, Chemical Fingerprints, and Metabolic Profiles for Botanical Supplements

OHIO STATE UNIVERSITY,THE, COLUMBUS, OH,

Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables

OHIO UNIVERSITY, ATHENS, OH,

Development of an Expert Program for Identification of Secondary Metabolites

OLD DOMINION UNIVERSITY RESEARCH FOUNDATION, NORFOLK, VA,

Research Partnership with Old Dominion University

PURDUE UNIVERSITY, WEST LAFAYETTE, IN,

Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals

QUALISOY, Chesterfield, MO,

Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults

SHANGHAI JIAO TONG UNIVERSITY, SHANGHAI, ,

Research Partnership with Shanghai Jiao Tong University

SICHUAN UNIVERSITY, CHENGDU, ,

Research Partnership with Sichuan University, College of Light Industry, Textile and Food Engineering

TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX,

Nutrient Composition of Meat and Meat Products

Nutrient Composition of Meat and Meat Products

TRUSTEES OF TUFTS COLLEGE INC, SOMERVILLE, MA,

Vitamin K Analysis of Food and Dietary Supplements

UNIVERSITY OF AGRICULTURE & VETERINARY MED., , ,

Investigation on Phytochemical and Macronutrient Properties of Soybeans Grown in Romania

UNIVERSITY OF ILLINOIS, Urbana, IL,

Investigations on the Impact of Dietary Interventions on the Human Microbiome

Nutrition and Microbiome Research to Reduce the Risk of Cancer

UNIVERSITY OF MARYLAND, COLLEGE PARK, MD,

Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean and Obese Individuals

Branded Foods Products Database (BFPDB) Automation and Ingredients

Metabolomic Methods for Plant and Animal Specimens

Nutrition Research with Walnuts to Reduce Risk of Disease

The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors

Health Promoting Roles of Food bio-Active Phenolic Compounds on Obesity-Altered Metabolic Functions and Physiology

The Study of Dietary Intakes of Adults and the Elderly and Related Survey Food and Beverage Databases

Collaborative Research on the Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults

Metabolomic Methods for Plant and Animal Specimens

Development of Databases on Food Composition (CDC)

Research to Enhance Dietary Intake Collection Methodology and Technical Databases

Development of Databases on Composition of U.S. Foods

Collaborative Research to Study Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables

Studies on the Effects of I3C/DIM on AhR-mediated Pathway

USDA Food Data System Information Technologies for External Users

Development of Databases on Composition of U.S. Dietary Supplements

Development of Special Interest Database on Iodine in U.S. Foods

Studies on the Effects of Dietary Bioactive Components on Chronic Disease Prevention

Development of Databases on the Composition of U.S. Foods

Developing Food Patterns Equivalents and Assigning Selected Nutrients for the FoodAPS1 and IRI Foods

USDA Food Data System Information Technologies

Nutrition Research to Reduce the Risk of Cancer

Dietary Interventions to Reduce Risk of Chronic Disease

Cross-Kingdom Regulation Between Dietary Small RNAs and Human Gut Microbiome, and Its Influence on Human Health

Establishment of USDA Food Data System (FooDS)

Metabolomic Methods for Plant and Animal Specimens

Nutrition Research of Naturally Occurring Food Components to Reduce Risk of Cancer

UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL, CHAPEL HILL, NC,

Food Composition Research

UNIVERSITY OF VERMONT & STATE AGRICULTURAL, BURLINGTON, VT,

Health Promoting Roles of Food Bio-Active Phenolic Compounds on Obesity-Altered Hearth, and Kidney Functions

US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA,

Physical Activity and its Impact on Glucose Metabolism and Fuel Management

USDA, ECONOMIC RESEARCH SERVICE, WASHINGTON, DC,

U.S. Point-of-Sale Data for USDA Databases

VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, Blacksburg, VA,

Development of Special Interest Database on Iodine in U.S.

Coordination of Food Sample Preparation and Analytical Quality Assurance for USDA Contracts (ODS)

Food Composition Research

Obtaining Selected Nutrient Values for Processed Eggs and related Foods in the U.S. for the USDA Food Composition Database (ARS FooDS)