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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #222911
Title: Compilation and Estimation of Nutrient Values in Foods: Development of Standard Procedures

Author
item Holden, Joanne
item Gebhardt, Susan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/28/2008
Publication Date: 3/18/2008
Citation: Holden, J.M., Gebhardt, S.E. 2008. Compilation and Estimation of Nutrient Values in Foods: Development of Standard Procedures. Compiler Network Meeting, March 18-20, 2008, Norwich, UK.

Interpretive Summary:

Technical Abstract: For more than 100 years the US Department of Agriculture (USDA) has supported the generation and compilation of food composition data. Today the Agricultural Research Service, USDA develops and maintains the National Nutrient Data Bank, a repository of food composition data which provides the foundation for most other U.S. food composition database applications including the databases for the U.S. What We Eat in America: NHANES and for epidemiological and clinical research, nutrition policy, and product development. USDA food composition data are disseminated via the internet website www.ars.usda.gov/nutrientdata. Values for the more than 7,200 foods and up to 140 dietary components may are derived from the chemical analysis of representative samples of foods,are obtained from the food industry or scientific literature, or are calculated from data for similar foods. For any food and nutrient combination numerous values may be evaluated and combined according to procedures based on widely accepted scientific and statistical principles to provide accurate nationally representative, and consistent estimates. The procedures are based on widely accepted scientific and statistical principles. The challenging process of maintaining a dynamic reservoir of current and specific estimates for components in foods requires a detailed knowledge of principles of food science, nutrition, biochemistry, and statistics. Collaboration with the food industry, the scientific community, and government agencies is essential to this process.