Location: Methods and Application of Food Composition Laboratory
Project Number: 8040-52000-068-018-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2017
End Date: Aug 30, 2022
Objective:
The objective will be to 1) work with the BHNRC to automate and expand the Branded Foods Products Database that will be included in the USDA Food Data System (FooDS) 2) assist the BHNRC with oversight of data from the chemical analyses of ingredients commonly used in branded or restaurant foods; 3) expand the capabilities for data submission, information and accessibility; and 4) work with the National Agricultural Library (NAL) to develop and enhance website features for external users.
Approach:
Together with the Director of the Beltsville Human Nutrition Research Center (BHNRC), Research Leaders of the Nutrient Data Laboratory, the Food Survey Research Group (FSRG) and the Food Composition and Methods Development Laboratory (FCMDL) and designated staff, UMD will oversee the work involved with the maintenance of the Branded Foods Products Database (BFPDB) with new features related to access and ingredient analyses. This will also require collaboration with members of the National Agricultural Library to optimize the external access to BFPDB within FooDS.
