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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #202358

Title: "Food Composition" in Present Knowledge in Nutrition, Ninth Edition, Volume 1

item Holden, Joanne
item Harnly, James - Jim

Submitted to: Present Knowledge in Nutrition Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/23/2006
Publication Date: 11/17/2006
Citation: Holden, J.M., Harnly, J.M., Beecher, G. 2006. Food Composition. In: Bowman, B.A., Russell, R.M., editors. Present Knowledge in Nutrition, Ninth Edition, Volume 1. Washington, D.C.:International Life Sciences Institute. p. 781-794.

Interpretive Summary: Present Knowledge in Nutrition is published every 5 years and is composed of chapters summarizing the state of knowledge in the field of nutrition. The chapter entitled "Food Composition" describes the USDA National Nutrient Database for Standard Reference and the Special Interest Databases. The quality of data in the database is evaluated for 40 food groups and 43 nutrients, groups of nutrients, and bioactive compounds. The chapter describes how data is acquired for the database, deficiencies in the database, and continuing plans for eliminating the deficiencies. In addition, the chapter summarizes the current state-of-the art for analytical methodology which is appropriate for the large scale studies necessary to populate the database.

Technical Abstract: None