Location: Methods and Application of Food Composition Laboratory
Project Number: 8040-10700-003-001-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Jul 22, 2019
End Date: Jul 21, 2024
Objective:
The objective will be to 1) work with the BHNRC to optimize the USDA FoodData Central (FDC) including functionalities for users (search, reports, connectivity to different databases through an ontology; 2) incorporate databases presently managed by the Food Survey and Research Group (FSRG), including the Food and Nutrient Database for Dietary Studies (FNDDS) and Food Patterns Equivalents Database (FPED); 3) expand the capabilities for data submission, information and accessibility; 4) link to external, food-related databases as agreed upon by the BHNRC laboratories; and 5) work with the National Agricultural Library (NAL) to enhance the user interface, download capabilities and monitoring of performance to continually update and sustain access to data.
Approach:
Together with the Director of the Beltsville Human Nutrition Research Center (BHNRC), Research Leaders of the Methods and Application of Food Composition Laboratory (MAFCL) and the Food Survey Research Group (FSRG), the Public-Private Partnership for the Global Branded Foods Database and designated staff, UMD will oversee the work involved with the optimization (development, testing, installation and configuration) of the USDA FoodData Central. In addition, UMD will work with members of the National Agricultural Library to design, develop, and test the external access to FDC. Key resources such as technical writers, content developers, analysts, and subject matter expertise in food, nutrition and agriculture will be identified and engaged as needed.
