Location: Nutrient Data
2013 Annual Report
Objective 2: Evaluate and update existing food composition data for adequacy and completeness for nutrients of high public health concern and/or identified as potential nutritional adequacy concerns in the “What We Eat in America/NHANES” dietary survey, such as vitamin E, potassium, magnesium, and vitamins K and D focusing on foods commonly consumed.
Objective 3: Evaluate and update methods for food composition data acquisition, evaluation, compilation and dissemination of food composition data utilizing new, robust computer systems. Sub-Objective 3A: Expand methods for statistical sampling, sample handling, quality control, and data quality evaluation to ensure representative and accurate food composition estimates. Sub-objective 3B: Review, document and evaluate the existing method for estimating the nutrient content of processed, multi-ingredient foods. Sub-Objective 3C: Update existing food cooking yields and nutrient retention factors to reflect current food products, ingredients in formulations, and preparation procedures. Sub-objective 3D: Develop and modernize automated systems to electronically receive, evaluate, and compile food composition data from external sources and explore new methods for data dissemination.
Objective 4: Investigate the variability of food composition data attributable to inherent food differences as well as analytical methodology.
Objective 1: Coordinate with the Food Surveys Research Group and the Food Composition and Methods Development Laboratory to have an outside evaluation of the IT capabilities of the Nutrient Data Laboratory with respect to the ability to acquire and maintain multiple databases for bioactive food components from multiple sources including the food industry, assimilate data that characterizes variability of the food supply, allow for manipulation of large data sets and allow linkage with other similar databases/programs.
Objective 2: Implement changes to update and modernize the IT infrastructure underlying the ARS databases maintained by the Nutrient Data Laboratory. Such changes include (but are not limited to) the ability to download data via the web from outside sources such as from industry and scientific investigators, to assimilate large amounts of information regarding variability of data (e.g., variety, year, post harvest handling, farming method, climate, etc), to query from multiple views (e.g., all foods of one variety in one year, all analyses by a single method), to conduct in-line statistical analyses, and to link with other similar programs (e.g., the Phenol Explorer, the EPA pesticide exposure database).
Temporary Approach 1: NDL will identify a group of external advisors in concert with FCMDL and FSRG who can assist with the evaluation of current technology capabilities and future needs. Bring in external reviewers to provide written report about IT needs. Develop update plan to determine key changes needed to help optimize the sharing of food composition information.
Approach 2: Acquire new hardware and software to modernize IT infrastructure to ensure high quality information is available to stakeholders (other Federal Groups,Research Community)and to the general public as appropriate/needed.
3. USDA Table of Cooking Yields for Meat and Poultry. Cooking yield and retention data for over 175 retail cuts of meat and poultry were used to develop and release the first electronic version of the USDA Table of Cooking Yields for Meats and Poultry and supporting documentation on the NDL website. (Data provided are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
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