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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Research Project #433312

Research Project: Development of Databases on Composition of U.S. Foods

Location: Nutrient Data Laboratory

Project Number: 8040-52000-064-52-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 1, 2017
End Date: Aug 31, 2018

Objective:
Objective 1. Develop and expand the USDA-ARS food composition databases to represent the dynamics of the U.S. food supply, including increased use of commercially packaged foods, restaurant foods, school foods, and ethnic foods. (NP107; C2, PS 2A; C3, PS 3A) Sub-Objective 1.A. Update the USDA National Nutrient Database for Standard Reference (SR) to represent the dynamics of the current U.S. food supply, including increased availability and variety of commercially packaged, restaurant, school, and ethnic foods. Sub-Objective 1.B. Expand and update existing food yield and nutrient retention factor tables to reflect current food preparation methods and food products. Sub-Objective 1.C. Provide nutrient composition data for use in the national survey, What We Eat In America (WWEIA), NHANES. Sub-Objective 1.D. Monitor sodium and related nutrients in commercially processed and restaurant foods in the U.S. food supply. Objective 2. Develop authoritative food composition databases for non-nutritive components that may promote health; examples include isothiocyanates and other sulfur-containing compounds. Expand existing databases, including flavonoids, to include more foods, variability estimates, and other information (cultivar, weather, growing conditions, etc.), which impact the nutrient values. (NP107; C2, PS 2A; C3, PS 3A) Sub-Objective 2.A. Expand and update accurate representative values for a number of bioactive compounds in raw, processed, and prepared foods in different Special Interest Databases (SID). Sub-Objective 2.B. Develop a new Special Interest Database (SID) on the content of sulfur-containing bioactive compounds in selected foods, with special emphasis on variability and factors, e.g., cultivar, location, and growing conditions, which potentially could influence variability. Sub-Objective 2.C. Determine the effect of various preparation methods on the content of various bioactive compounds in selected foods.

Approach:
Improved food composition data and research focused in ongoing ARS programs will be conducted by monitoring and analyzing nutrients in foods, including basic commodities and ingredients used in recipes and multi-components foods, ethnic foods, and contributors of emerging bioactive compounds which have shown potential in disease prevention. These data will be reviewed, studies and entered into the USDA food composition databases as part of the USDA FooD Data Systems (FoodDS), including Special Interest Databases on various bioactive compounds. Research will also be reported in scientific journals and by presentations at professional meetings. Using market share data and protocols established for the National Food and Nutrient Analysis Program, foods will be sampled across the country, composited and analyzed. Data a will be disseminated through the USDA FooDS.