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You searched for: Subject "USDA National Nutrient Database for Standard Reference" Remove constraint Subject: "USDA National Nutrient Database for Standard Reference"
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1. Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in Tomatoes

Author:
Xianli Wu; Liangli Yu; Pamela R Pehrsson
Source:
Advances in Nutrition pp. -
ISSN:
2161-8313
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; fresh market; nutrition; people; tomatoes;     Show all 5 Subjects
Abstract:
... Tomatoes are the second most consumed vegetable in the United States. In 2017, American people consumed 9.2 kg of tomatoes from a fresh market and 33.2 kg of processed tomato products per capita. One commonly asked question by consumers and the nutrition community is "Are processed tomato products as nutritious as fresh tomatoes?" This review addresses this question by summarizing the current unde ...
DOI:
10.1093/advances/nmab109
CHORUS:
10.1093/advances/nmab109

2. Update on “A Partnership for Public Health: USDA Global Branded Food Products Database”

Author:
Brienna Larrick; Alison Kretser; Kyle McKillop
Source:
Journal of food composition and analysis 2022 v.105 pp. 104250
ISSN:
0889-1575
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; USDA; food availability; food composition; ingredients; nutrient content; product labeling; public health; public-private partnerships; Maryland;     Show all 10 Subjects
Abstract:
... “A Partnership for Public Health: USDA Global Branded Food Products Database” is a public-private partnership between the US Department of Agriculture, the Institute for the Advancement of Food and Nutrition Sciences, GS1 US, 1WorldSync, Label Insight, and the University of Maryland. The goal of the Partnership is to improve public health and the sharing of open data by expanding and enhancing the ...
DOI:
10.1016/j.jfca.2021.104250
CHORUS:
10.1016/j.jfca.2021.104250

3. Methodology for developing a nutrient and food pattern equivalents database for selected branded foods in the USDA National Household Food Acquisition and Purchase Survey-1

Author:
Shanthy A. Bowman; Linda S. Kantor
Source:
Journal of food composition and analysis 2022 v.105 pp. 104167
ISSN:
0889-1575
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; USDA; energy; food composition; sodium; unsaturated fats;     Show all 6 Subjects
Abstract:
... The objective was to develop Healthy Eating Index-2015 (HEI) nutrients and food pattern equivalents (FPEs) for about 3500 branded foods that were among the foods collected in the U.S. Department of Agriculture (USDA) National Household Food Acquisition and Purchase Survey-1 that could not be directly linked to foods in the USDA nutrient and food pattern equivalents databases. Computation of the HE ...
Handle:
10113/7502642
DOI:
10.1016/j.jfca.2021.104167
CHORUS:
10.1016/j.jfca.2021.104167

4. Consumer Food Waste and Its Implications for Sustainable Food Management in the University Setting (OR20-05-19)

Author:
Lauren Pavone; Allison Lilly-Tjaden; Matt Silverman; Hee-Jung Song
Source:
Current developments in nutrition 2019 v.3 no.Supplement_1 pp. -
ISSN:
2475-2991
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; at-risk population; calcium; cross-sectional studies; dietary fiber; educational institutions; experimental design; food availability; food groups; food production; food service; fruits; greenhouse gas emissions; greenhouse gases; higher education; national surveys; nutritive value; plate waste; students; vegetables; vitamin D; waste reduction; whole grain foods; Maryland;     Show all 24 Subjects
Abstract:
... This study aimed to quantify the amount of plate waste, by food category, generated in the university dining hall facility, and estimate the frequency patterns and resulting nutritional and environmental implications. This study took place in a large, public university setting, and adopted a cross-sectional study design. A food waste audit was conducted during six intermittent days. Student plate ...
DOI:
10.1093/cdn/nzz047.OR20-05-19

5. Manganese Levels in Plant-based Diets May Exceed U.S. Dietary Recommendations-an Examination of the Ornish and DASH Diets (P24-011-19)

Author:
Teresa LeMoon
Source:
Current developments in nutrition 2019 v.3 no.Supplement_1 pp. -
ISSN:
2475-2991
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; Adequate Intakes; Dietary Approaches to Stop Hypertension diet; Tolerable Upper Intake Level; adults; bioavailability; energy content; heart health; ingredients; intestinal absorption; iron; legumes; manganese; men; nutrient content; nutrition risk assessment; nutritional status; nuts; omnivores; plant-based diet; plant-based foods; toxicity; whole grain foods; women; United States;     Show all 25 Subjects
Abstract:
... Manganese (Mn) is a dietary mineral critical for life, yet high levels of Mn can lead to symptoms of toxicity. The Mn content in food varies considerably and is most concentrated in plant-based foods, whole grains, legumes, nuts, etc. The adult adequate intake (AI) for Mn is 1.8 mg/day for women and 2.3 mg/day for men while the tolerable upper intake level (UL) is 11 mg/day for men and women. Mn a ...
DOI:
10.1093/cdn/nzz044.P24-011-19

6. Nutrient composition and retention in whole turkeys with and without added solution

Author:
J.R. Williams; J.M. Roseland; Q.V. Nguyen; J.C. Howe; K.Y. Patterson; P.R. Pehrsson; L.D. Thompson
Source:
Poultry science 2017 v.96 no.10 pp. 3586-3592
ISSN:
0032-5791
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; USDA; calcium; internal temperature; issues and policy; meat; nutrient content; phosphorus; quality control; sodium; taste; zinc;     Show all 12 Subjects
Abstract:
... Whole turkeys sold in retail outlets are typically processed with added solutions to improve their taste and tenderness. The purpose of this study was to evaluate the nutrient composition of whole turkeys with and without added solution, and to update the nutrient profile of turkey for the USDA National Nutrient Database for Standard Reference. Eleven pairs of turkeys with added solution were obta ...
DOI:
10.3382/ps/pex165

7. Human Milk Nutrient Composition in the United States: Current Knowledge, Challenges, and Research Needs

Author:
Xianli Wu; Robert T Jackson; Saira A Khan; Jaspreet Ahuja; Pamela R Pehrsson
Source:
Current developments in nutrition 2018 v.2 no.7 pp. -
ISSN:
2475-2991
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; breast milk; calcium; data quality; energy; experimental design; infant feeding; infant formulas; infants; lactating women; lactation; lactose; minerals; nutrient content; nutrient requirements; nutrients; Canada; United States;     Show all 18 Subjects
Abstract:
... Human milk is considered to be the ideal food for infants. Accurate, representative, and up-to-date nutrient composition data of human milk are crucial for the management of infant feeding, assessment of infant and maternal nutritional needs, and as a guide for developing infant formula. Currently in the United States, the nutrient profiles of human milk can be found in the USDA National Nutrient ...
DOI:
10.1093/cdn/nzy025
PubMed:
30087951
PubMed Central:
PMC6063275

8. Repeat 24-hour recalls and locally developed food composition databases: a feasible method to estimate dietary adequacy in a multi-site preconception maternal nutrition RCT

Author:
Rebecca L. Lander; K. Michael Hambidge; Nancy F. Krebs; Jamie E. Westcott; Ana Garces; Lester Figueroa; Gabriela Tejeda; Adrien Lokangaka; Tshilenge S. Diba; Manjunath S. Somannavar; Ranjitha Honnayya; Sumera A. Ali; Umber S. Khan; Elizabeth M. McClure; Vanessa R. Thorsten; Kristen B. Stolka; For the Women First Preconception Nutrition Trial Group
Source:
Food & nutrition research 2017 v.61 no.1 pp. 1311185
ISSN:
1654-661X
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; antinutritional factors; beverages; cooking; diet recall; energy; food groups; guidelines; maternal nutrition; mentoring; nutrient retention; nutrients; nutritionists; nutritive value; phytic acid; portion size; pregnant women; recipes; rural areas; Democratic Republic of the Congo; Guatemala; India; Pakistan;     Show all 23 Subjects
Abstract:
... Background: Our aim was to utilize a feasible quantitative methodology to estimate the dietary adequacy of >900 first-trimester pregnant women in poor rural areas of the Democratic Republic of the Congo, Guatemala, India and Pakistan. This paper outlines the dietary methods used. Methods: Local nutritionists were trained at the sites by the lead study nutritionist and received ongoing mentoring th ...
DOI:
10.1080/16546628.2017.1311185

9. Cluster Analysis of Micronutrients in Raw and Minimally Processed Plant Foods (P24-049-19)

Author:
Ying Li; Jaspreet Ahuja; Rahul Bahadur; Pamela Pehrsson
Source:
Current developments in nutrition 2019 v.3 no.Supplement_1 pp. -
ISSN:
2475-2991
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; USDA; almonds; ascorbic acid; calcium; carrots; cluster analysis; copper; corn meal; data collection; dried vegetables; folic acid; food composition; fruit juices; fruits; iron; legumes; magnesium; manganese; minimally processed foods; niacin; nutrients; nutritional adequacy; onions; pantothenic acid; pasta; patient education; phosphorus; plant-based foods; potassium; pyridoxine; raw fruit; riboflavin; rice; seeds; selenium; sodium; thiamin; vitamin A; vitamin B12; vitamin D; walnuts; zinc;     Show all 43 Subjects
Abstract:
... This study aims to determine groups of unprocessed plant-based foods that have similar micronutrient profiles. Raw and minimally processed plant foods (fruits, fruit juices, vegetables, nuts and seeds, legumes, cereal grains and pasta) were identified from the USDA National Nutrient Database for Standard Reference Legacy (2018). A dataset of concentrations of selected micronutrients per 100 g of t ...
DOI:
10.1093/cdn/nzz044.P24-049-19

10. Nutrient Analysis of Grain-Finished and Grass-Finished Lamb

Author:
C. L. Gifford; D. R. Woerner; J. N. Martin; T. E. Engle; K. E. Belk; L. W. Douglass; K. Y. Patterson; J. M. Roseland; Q. V. Nguyen
Source:
Meat and muscle biology 2017 v.1 no.2 pp. 94
ISSN:
2575-985X
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; Dietary Guidelines; chops; cooking; dietary minerals; fatty acid composition; finishing; food groups; ground lamb meat; health care workers; healthy diet; healthy eating habits; least squares; legs; lipid content; loins (meat cut); minerals; nutrient content; nutrients; nutrition labeling; retail marketing; roasts; saturated fats; scapula; sheep feeding; shoulders; solid wastes; stews; trans fatty acids; vitamin B complex; Colorado;     Show all 31 Subjects
Abstract:
... ObjectivesThe 2015 Dietary Guidelines for Americans recommend consumption of nutrient dense foods while emphasizing that intake of total fat, saturated fat, and trans fat while emphasizing the benefit of consuming nutrient dense food from all 5 food groups as part of a healthy eating pattern (USDA & USDHH, 2015). With the implementation of the Food Safety and Inspection Service (FSIS) final rule ( ...
DOI:
10.221751/rmc2016.091

11. Nutrient Values for Ground Beef Products Ranging from 3 to 30% Fat for 4 Cooking Methods, from USDA Research Study

Author:
J. M. Roseland; Q. Nguyen; J. R. Williams; K. Y. Patterson; L. W. Douglass; J. C. Howe
Source:
Meat and muscle biology 2017 v.1 no.2 pp. 93
ISSN:
2575-985X
Subject:
USDA National Nutrient Database for Standard Reference,   etc   ; calcium; cholesterol; cooking; dietary minerals; folic acid; food purchasing; ground beef; lipid content; loaves; monounsaturated fatty acids; nutrient content; nutrients; nutrition policy; nutritionists; patties; polyunsaturated fatty acids; protein value; reference standards; regression analysis; retail marketing; saturated fatty acids; sodium; statistical models; thiamin; vitamin K; United States;     Show all 27 Subjects
Abstract:
... ObjectivesA research study was designed by the USDA Nutrient Data Laboratory (NDL) to obtain nutrient data for ground beef over a range of fat levels and to establish the relationship between the total fat and various nutrients, to update the USDA National Nutrient Database for Standard Reference (SR). Materials and MethodsGround beef samples (n = 72) labeled from 3 to 30% fat, covering the range ...
DOI:
10.221751/rmc2016.090