[Note: Integrated as part of FoodData Central, April 2019.] The USDA National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States and provides the foundation for most food composition databases in the public and private sectors. This is the last release of the database in its current format. SR-Legacy will continue its preeminent role as a stand-alone food composition resource and will be available in the new modernized system currently under development. SR-Legacy contains data on 7,793 food items and up to 150 food components that were reported in SR28 (2015), with selected corrections and updates. This release supersedes all previous releases. Resources in this dataset:Resource Title: USDA National Nutrient Database for Standard Reference, Legacy Release. File Name: SR-Leg_DB.zipResource Description: Locally stored copy - The USDA National Nutrient Database for Standard Reference as a relational database using AcessResource Title: USDA National Nutrient Database for Standard Reference, Legacy Release. File Name: SR-Leg_ASC.zipResource Description: ASCII files containing the data of the USDA National Nutrient Database for Standard Reference, Legacy Release.Resource Title: USDA National Nutrient Database for Standard Reference, Legacy Release. File Name: SR-Leg_ASC.zipResource Description: Locally stored copy - ASCII files containing the data of the USDA National Nutrient Database for Standard Reference, Legacy Release.

[Note: Integrated as part of FoodData Central, April 2019.] The database consists of several sets of data: food descriptions, nutrients, weights and measures, footnotes, and sources of data. The Nutrient Data file contains mean nutrient values per 100 g of the edible portion of food, along with fields to further describe the mean value. Information is provided on household measures for food items. Weights are given for edible material without refuse. Footnotes are provided for a few items where information about food description, weights and measures, or nutrient values could not be accommodated in existing fields. Data have been compiled from published and unpublished sources. Published data sources include the scientific literature. Unpublished data include those obtained from the food industry, other government agencies, and research conducted under contracts initiated by USDA’s Agricultural Research Service (ARS). Updated data have been published electronically on the USDA Nutrient Data Laboratory (NDL) web site since 1992. Standard Reference (SR) 28 includes composition data for all the food groups and nutrients published in the 21 volumes of "Agriculture Handbook 8" (US Department of Agriculture 1976-92), and its four supplements (US Department of Agriculture 1990-93), which superseded the 1963 edition (Watt and Merrill, 1963). SR28 supersedes all previous releases, including the printed versions, in the event of any differences. Attribution for photos: Photo 1: k7246-9 Copyright free, public domain photo by Scott Bauer Photo 2: k8234-2 Copyright free, public domain photo by Scott Bauer Resources in this dataset:Resource Title: READ ME - Documentation and User Guide - Composition of Foods Raw, Processed, Prepared - USDA National Nutrient Database for Standard Reference, Release 28. File Name: sr28_doc.pdfResource Software Recommended: Adobe Acrobat Reader,url: http://www.adobe.com/prodindex/acrobat/readstep.html Resource Title: ASCII (6.0Mb; ISO/IEC 8859-1). File Name: sr28asc.zipResource Description: Delimited file suitable for importing into many programs. The tables are organized in a relational format, and can be used with a relational database management system (RDBMS), which will allow you to form your own queries and generate custom reports.Resource Title: ACCESS (25.2Mb). File Name: sr28db.zipResource Description: This file contains the SR28 data imported into a Microsoft Access (2007 or later) database. It includes relationships between files and a few sample queries and reports.Resource Title: ASCII (Abbreviated; 1.1Mb; ISO/IEC 8859-1). File Name: sr28abbr.zipResource Description: Delimited file suitable for importing into many programs. This file contains data for all food items in SR28, but not all nutrient values--starch, fluoride, betaine, vitamin D2 and D3, added vitamin E, added vitamin B12, alcohol, caffeine, theobromine, phytosterols, individual amino acids, individual fatty acids, or individual sugars are not included. These data are presented per 100 grams, edible portion. Up to two household measures are also provided, allowing the user to calculate the values per household measure, if desired.Resource Title: Excel (Abbreviated; 2.9Mb). File Name: sr28abxl.zipResource Description: For use with Microsoft Excel (2007 or later), but can also be used by many other spreadsheet programs. This file contains data for all food items in SR28, but not all nutrient values--starch, fluoride, betaine, vitamin D2 and D3, added vitamin E, added vitamin B12, alcohol, caffeine, theobromine, phytosterols, individual amino acids, individual fatty acids, or individual sugars are not included. These data are presented per 100 grams, edible portion. Up to two household measures are also provided, allowing the user to calculate the values per household measure, if desired.Resource Software Recommended: Microsoft Excel,url: https://www.microsoft.com/ Resource Title: ASCII (Update Files; 1.1Mb; ISO/IEC 8859-1). File Name: sr28upd.zipResource Description: Update Files - Contains updates for those users who have loaded Release 27 into their own programs and wish to do their own updates. These files contain the updates between SR27 and SR28. Delimited file suitable for import into many programs.

The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR. The current version, Survey-SR 2013-2014, is mainly based on the USDA National Nutrient Database for Standard Reference (SR) 28 (2) and contains sixty-six nutrientseach for 3,404 foods. These nutrient data will be used for assessing intake data from WWEIA, NHANES 2013-2014. Nutrient profiles were added for 265 new foods and updated for about 500 foods from the version used for the previous survey (WWEIA, NHANES 2011-12). New foods added include mainly commercially processed foods such as several gluten-free products, milk substitutes, sauces and condiments such as sriracha, pesto and wasabi, Greek yogurt, breakfast cereals, low-sodium meat products, whole grain pastas and baked products, and several beverages including bottled tea and coffee, coconut water, malt beverages, hard cider, fruit-flavored drinks, fortified fruit juices and fruit and/or vegetable smoothies. Several school lunch pizzas and chicken products, fast-food sandwiches, and new beef cuts were also added, as they are now reported more frequently by survey respondents. Nutrient profiles were updated for several commonly consumed foods such as cheddar, mozzarella and American cheese, ground beef, butter, and catsup. The changes in nutrient values may be due to reformulations in products, changes in the market shares of brands, or more accurate data. Examples of more accurate data include analytical data, market share data, and data from a nationally representative sample. Resources in this dataset:Resource Title: USDA National Nutrient Database for Standard Reference Dataset for What We Eat In America, NHANES 2013-14 (Survey SR 2013-14). File Name: SurveySR_2013_14 (1).zipResource Description: Access database downloaded on November 16, 2017. US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference Dataset for What We Eat In America, NHANES (Survey-SR), October 2015. Resource Title: Data Dictionary. File Name: SurveySR_DD.pdf

Several USDA food composition databases, including the Food and Nutrient Database for Dietary Studies (FNDDS), Standard Reference (SR) Legacy, and the USDA Branded Food Products Database, have transitioned to FoodData Central, a new and harmonized USDA food and nutrient data system. FoodData Central also includes expanded nutrient content information as well as links to diverse data sources that offer related agricultural, environmental, food, health, dietary supplement, and other information. The new system is designed to strengthen the capacity for rigorous research and policy applications through its search capabilities, downloadable datasets, and detailed documentation. Application developers can incorporate the information into their applications and web sites through the application programming interface (API) REST access. The constantly changing and expanding food supply is a challenge to those who are interested in using food and nutrient data. Including diverse types of data in one data system gives researchers, policymakers, and other audiences a key resource for addressing vital nutrition and health issues. FoodData Central: Includes five distinct types of data containing information on food and nutrient profiles, each with a unique purpose: Foundation Foods; Experimental Foods; Standard Reference; Food and Nutrient Database for Dietary Studies; USDA Global Branded Food Products Database. Provides a broad snapshot in time of the nutrients and other components found in a wide variety of foods and food products. Presents data that come from a variety of sources and are updated as new information becomes available. Includes values that are derived through a variety of analytic and computational approaches, using state-of-the-art methodologies and transparent presentation. FoodData Central is managed by the Agricultural Research Service and hosted by the National Agricultural Library. Resources in this dataset:Resource Title: Website Pointer for FoodData Central. File Name: Web Page, url: https://fdc.nal.usda.gov/index.html Includes Search, Download data, API Guide, Data Type Documentation, and Help pages.

Context

dataset USDA.csv contains all foods in the USDA database in 100-gram amounts.

Content

FoodData Central is an integrated data system that provides expanded nutrient profile data and links to related agricultural and experimental research.

Acknowledgements

MITx ANALYTIX

The USDA National Nutrient Database for Standard Reference, Release 25 (SR25) is the major source of food composition data in the United States and provides the foundation for most public and private sector databases. SR25 contains nutrient data for over 8,100 food items and up to 146 food components, such as vitamins, minerals, amino acids, and fatty acids. It replaces the previous release, SR24 issued in September 2011.

The Nutrient Data Laboratory is responsible for developing authoritative nutrient databases that contain a wide range of food composition values of the nation's food supply. This requires updating and revising the USDA Nutrient Database for Standard Reference (SR) and developing various special interest databases. However, with over 7,000 food items in SR and a complete nutrient profile costing approximately $2,000 for one sample, analyzing every food item for every nutrient and meeting all user requirements is impossible. Consequently, priorities must be determined. Procedures using food consumption data and nutrient values for developing the Key Foods list are explained. Key Foods have been identified as those food items that contribute up to 75% of any one nutrient to the dietary intake of the US population. These Key Foods will be used to set priorities for nutrient analyses under the National Food and Nutrient Analysis Program. The tables describe key foods based on Continuing Survey Of Food Intakes By Individuals (CSFII, 1989-) and WWEIA-NHANES (What We Eat In America - National Health and Nutrition Examination Survey 2001-) survey data.

The USDA (United States Department of Agriculture) National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors.

Abstract

The USDA National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors.

This version, Release 28 (SR28) is the last of the series, latest revision: May 2016, contains data on 8,789 food items and up to 150 food components. It replaces SR27, initially issued in August 2014 and revised in May 2015.

Excessive information on the research and the database can be found in the PDF file included.

Attention:

The xlsx and csv files uploaded are the shortened version. They contain data for all food items but not all nutrient values - starch, fluoride, betaine, vitamin D2 and D3, added vitamin E, added vitamin B12, alcohol, caffeine, theobromine, phytosterols, individual amino acids, individual fatty acids, or individual sugars are not included.

To download the extended dataset, please visit: https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/methods-and-application-of-food-composition-laboratory/mafcl-site-pages/sr11-sr28/

Suggested citation:

US Department of Agriculture, Agricultural Research Service. 2016. Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised). Version Current: May 2016. http://www.ars.usda.gov/nea/bhnrc/mafcl

Context

This dataset contains the Food Nutrition and Component data in detail. It has been downloaded from FoodData Central. FoodData Central is an integrated data system that provides expanded nutrient profile data and links to related agricultural and experimental research.

Content

This dataset contains 5 different data types: 1. Foundation Foods 2. Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018) 3. National Nutrient Database for Standard Reference Legacy Release (SR Legacy) 4. USDA Global Branded Food Products Database (Branded Foods) 5. Experimental Foods

These distinct data types can be linked, thus strengthening the ability of researchers, policymakers, and others to address vital issues related to food, nutrition, and diet-health interactions. It also provides a broad snapshot in time of the nutrients and other components found in a wide variety of foods and food products.

Acknowledgements

I would like to thank FoodData Central for providing all the data in this dataset: https://fdc.nal.usda.gov/

The United States Department of Agriculture (USDA) Nutrient Data Laboratory (NDL), in collaboration with the National Cattlemen's Beef Association, National Pork Board, American Lamb Board, and meat scientists at selected universities, has conducted several research studies designed to update and expand nutrient data on retail meat cuts in the USDA National Nutrient Database for Standard Reference (SR). These studies have provided current and accurate estimates of data to update SR, and the study results have been incorporated into data sets that can be used for nutrient labeling. NDL has developed these data sets, presented in an easy-to-use table format.
Each data set provides retailers with easier access to the most accurate nutrient data for the purpose of on-pack nutrition labeling and for nutrition claims. These data sets focus on the cuts identified by USDA Food Safety and Inspection Service (FSIS) proposed labeling regulations for fresh, single-ingredient meats. The FSIS, an agency of the USDA, is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry and egg products is safe, wholesome, and correctly labeled and packaged. Resources in this dataset:Resource Title: The USDA Nutrient Data Set for Retail Beef Cuts, Release 3.0. File Name: Retail_Beef_Cuts03.pdfResource Description: Each data set provides retailers with easier access to the most accurate nutrient data for the purpose of on-pack nutrition labeling and for nutrition claims. These data sets focus on the cuts identified by USDA Food Safety and Inspection Service (FSIS) proposed labeling regulations for fresh, single-ingredient meats. The online version of this document can be found at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Retail_Beef_Cuts03.pdfResource Title: The USDA Nutrient Data Set for Retail Beef Cuts, Release 3.0 (MS Excel download). File Name: Beef_Labelling_Table03.xlsxResource Description: The tables in "The USDA Nutrient Data Set for Retail Beef Cuts" imported into a Microsoft Excel spreadsheet. The online version of this spreadsheet can be found at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Beef_Labelling_Table03.xlsxResource Title: USDA Nutrient Data Set for Retail Pork Cuts, Release 2. File Name: Pork09.pdfResource Description: Each data set provides retailers with easier access to the most accurate nutrient data for the purpose of on-pack nutrition labeling and for nutrition claims. These data sets focus on the cuts identified by USDA Food Safety and Inspection Service (FSIS) proposed labeling regulations for fresh, single-ingredient meats. Find the online version of this document at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Pork09.pdfResource Title: USDA Nutrient Data Set for Retail Pork Cuts, Release 2 (MS Excel download). File Name: Pork09_Tbl.xlsResource Description: The tables in "The Revised USDA Nutrient Data Set for Fresh Pork" imported into a Microsoft Excel spreadsheet. Find the online version of this spreadsheet at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Pork09_Tbl.xlsResource Title: Raw Ground Pork (MS Excel download). File Name: EstNutrRawGrndPork4_28.xlsResource Description: These tables provide nutrient profiles for raw ground pork from 4-28% fat, in increments of 1% fat, as determined by regression equations. Find the online version of this spreadsheet at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/EstNutrRawGrndPork4_28.xlsResource Title: USDA Nutrient Data Set for Retail Veal Cuts. File Name: Retail_Veal_Cuts.pdfResource Description: Each data set provides retailers with easier access to the most accurate nutrient data for the purpose of on-pack nutrition labeling and for nutrition claims. These data sets focus on the cuts identified by USDA Food Safety and Inspection Service (FSIS) proposed labeling regulations for fresh, single-ingredient meats. Find the online version of this document at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Retail_Veal_Cuts.pdfResource Title: Veal Labeling Table (MS Excel download). File Name: Veal_Labeling_Table.xlsxResource Description: The tables in "The USDA Nutrient Data Set for Retail Veal Cuts" imported into a Microsoft Excel spreadsheet. Find the online version of this spreadsheet at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Veal_Labeling_Table.xlsxResource Title: USDA Nutrient Data Set for Retail Lamb Cuts. File Name: Lamb_Labeling_Doc.pdfResource Description: Each data set provides retailers with easier access to the most accurate nutrient data for the purpose of on-pack nutrition labeling and for nutrition claims. These data sets focus on the cuts identified by USDA Food Safety and Inspection Service (FSIS) proposed labeling regulations for fresh, single-ingredient meats. Find the online version of this document at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Lamb_Labeling_Doc.pdfResource Title: Lamb Labeling Table (MS Excel download). File Name: Lamb_Labeling_Table.xlsxResource Description: The tables in "The USDA Nutrient Data Set for Retail Lamb Cuts" imported into a Microsoft Excel spreadsheet. Find the online version of this spreadsheet at https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Meat/Lamb_Labeling_Table.xlsx

Original Title: Composition of Raw, Processed, Prepared Foods USDA National Nutrient Database for Standard Reference, 27th Edition

The database consists of several datasets: food descriptions, nutrients, weights and measures, footnotes and data sources. The Nutrient Data file contains the average nutrient values per 100 grams of the edible portion of the food along with fields to further describe the average value. Information on household measures for food items is provided. Weight is given for food items without waste. Footnotes are provided for a few items where information on food descriptions, weights and measurements, or nutrient values is not available in the available contexts. Data were collected from published and unpublished sources. Published data sources include scientific literature. Unpublished data include information obtained from the food industry, other government agencies, and research conducted under contracts initiated by the USDA Agricultural Research Service (ARS). Updated data since 1992 have been published electronically on the USDA Nutrient Data Laboratory (NDL) website. Standard Reference (SR) 27 contains composite data for all food groups and nutrients published in 21 volumes of Handbook of Agriculture 8 (US Department of Agriculture). of Agriculture 1992–76), and its four supplements (US Department of Agriculture 1990–93), which replaced the 1963 version (Watt and Merrill, 1963). SR27 supersedes all previous versions, including printed versions, if there are any differences.

Source: https://catalog.data.gov/dataset/composition-of-foods-raw-processed-prepared-usda-national-nutrient-database-for-standard-r Last update at https://catalog.data.gov/organization/usda-gov: 2020-02-21

Food choices significantly affect global health, contributing to an estimated 11 million deaths from diseases such as diabetes, cancer, and cardiovascular disease.

The American Institute for Cancer Research emphasizes the potential reduction of neoplasms, or abnormal tissue growth, by changing lifestyle and dietary choices in developing countries. Over the past decade, there has been an increase in the consumption of processed and ultra-processed foods worldwide. This escalation underscores the critical need to investigate and raise awareness of the effects of these foods on overall health.

Definition of processed and ultra-processed foods Food processing involves techniques that modify raw foods for ease of storage and consumption. In contemporary classifications, foods are divided into four categories: unprocessed, processed culinary, processed foods, and ultra-processed foods (UPF). including cleaning, dehydrating, heating, juicing or freezing, apart from raw agricultural products. Examples include tofu (from raw soybeans), dry roasted almonds (from raw almonds), and canned vegetables (such as tomatoes, carrots). In contrast, ultra-processed foods undergo more processing and contain additional ingredients such as fats, salt, sugar, preservatives, artificial colors and flavors, such as processed meats, sugary drinks, packaged sweets. frozen snacks, instant soups and meals.

Dispelling beliefs about processed foods There is a common misconception that all processed foods have no nutritional value and are harmful. However, some processing methods can enhance or preserve food, such as fortifying food with essential nutrients such as iron, vitamins, and iodine to prevent deficiencies. In addition, processing methods such as cooking, drying, and pasteurization can prevent the growth of harmful bacteria, increase shelf life, and improve flavor and texture, making food easier to prepare.

Nutritional content and its effect Research shows that ultra-processed foods (UPFs) have poor nutritional value and contribute to severe conditions such as obesity. These foods are typically high in energy, refined carbohydrates, unhealthy fats, and sugar, but low in fiber, protein, minerals, and vitamins. Various studies have linked consumption of UPFs to increased risks of obesity, abdominal obesity, metabolic syndrome, high blood pressure, hypertension, type 2 diabetes, cardiovascular disease, cancer, and depression. These health risks are associated with poor nutritional content and high glycemic levels in UPFs.

Getting to know food labels Identifying processed and ultra-processed foods from food labels alone can be challenging, as specific processing techniques are often not disclosed. However, understanding some basic concepts of food development and processing can help. For example, fresh fruits and vegetables are not processed or ultra-processed, while cooking ingredients such as vegetable oils, sugars, and salts fall into the minimally processed category. Additionally, the number of ingredients listed on a food product can indicate its level of processing. Cosmetic additives listed at the end of the ingredie...

1 “My Table—Sample Menus for a 2000 calorie Food Pattern—Day 1 Breakfast” used as the example [20].USDA National Nutrient Database for Standard Reference–Release 27, 2014 [18].Derivation of DI and QI values for a composite meal (‘My Plate’, Day 1, Breakfast 1)

1 USDA National Nutrient Database for Standard Reference (Release 27; 2014).2 DRI—Dietary Reference Intakes (Food & Nutrition Board, Institute of Medicine, National Academy of Sciences, USA) for women (19–50 years of age) taken as representative for a general population.3 Qualifying Index of a nutrient (qi) = ratio of DRI of nutrient to DRI of energy in 2000 kcal.4 Nutrient Balance of food (NB) = provision of each qualifying nutrient relative to DRI (values of qi greater than 1.0 have been truncated to 1.0—see text).5 Actual Niacin content (not niacin equivalents).6 Retinol Activity Equivalents (RAE).7 Vitamin D content taken as Vitamin D2 + D3.Derivation of ‘Qualifying Index’ (QI) and ‘Nutrient Balance’ (NB) for non-fat milk with added vitamins A & D 1.

1 USDA National Nutrient Database for Standard Reference (Release 27; 2014).2 MRV—Maximum Reference Values per day (taken from various sources–see text).3 Disqualifying Index of nutrients (di) = ratio of MRV of nutrient to DRI of energy in 2000 kcal.Derivation of ‘Disqualifying Index’ (DI) for non-fat milk (with added vitamins A & D 1).

The database contains values for 506 food items for five subclasses of flavonoids: FLAVONOLS:Quercetin, Kaempferol, Myricetin, Isorhamnetin FLAVONES: Luteolin, Apigenin FLAVANONES: Hesperetin, Naringenin, Eriodictyol FLAVAN-3-OLS: (+)-Catechin, (+)-Gallocatechin, (-)-Epicatechin, (-)-Epigallocatechin, (-)-Epicatechin 3-gallate, (-)-Epigallocatechin 3-gallate, Theaflavin, Theaflavin 3-gallate, Theaflavin 3'-gallate, Theaflavin 3,3' digallate, Thearubigins ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin Resources in this dataset:Resource Title: USDA Database for the Flavonoid Content of Selected Foods, Release 3.3 (March 2018). File Name: Flav_R03-3.accdbResource Description: This file contains the Flavonoid Database imported into a MS Access database. In addition to the summary values, a separate file containing the individual values used to calculate the summary values is included, along with all information on conversion factors used to calculate the individual aglycone values, analytical method, country of origin, etc. It also includes relationships between files. You need MS Access 2007 or later to use this file. The file structure is the same as that of the USDA National Nutrient Database for Standard Reference. Resource Title: USDA Database for the Flavonoid Content of Selected Foods Release 3.3 Documentation . File Name: Flav3.3.pdf

Resource Description: This file contains the Flavonoid Database imported into a MS Access database. In addition to the summary values, a separate file containing the individual values used to calculate the summary values is included, along with all information on conversion factors used to calculate the individual aglycone values, analytical method, country of origin, etc. It also includes relationships between files. You need MS Access 2007 or later to use this file. The file structure is the same as that of the USDA National Nutrient Database for Standard Reference. Resource Title: USDA Database for the Flavonoid Content of Selected Foods Release 3.3 Documentation .

The database contains values for 283 food items for the following proanthocyanidins groups:

• Dimers
• Trimers
• 4-6 mers (tetramers, pentamers and hexamers)
• 7-10 mers (heptamers, octamers, nonamers and decamers
• Polymers (DP>10)

• Resource Title: READ ME - USDA Database for the Proanthocyanidin Content of Selected Foods.

  File Name: PA02.pdf

  Resource Description: Information regarding the documentation, data sources, data management, data quality evaluation, aggregation and format, sources of data, and references cited.

  Resource Software Recommended: Adobe Acrobat Reader,url: http://www.adobe.com/prodindex/acrobat/readstep.html




• Resource Title: Data Dictionary.

  File Name: PA02_DD.pdf




• Resource Title: PA02.accdb.

  File Name: PA02.zip

  Resource Description: This file contains the Proanthocyanidin Database imported into a MS Access database version 2007 or later. The file structure is the same as that of the USDA National Nutrient Database for Standard Reference.

BackgroundAccurate methods of assessing food intake in infants are needed to assess the relationship between infant feeding practices and risk of childhood obesity. Current methods are either subjective or have limited ability for use beyond clinical research settings.ObjectiveTo assess the accuracy of the RFPM to evaluate simulated milk intake including energy, macronutrient, and micronutrient intake compared to direct weighing within a controlled study.MethodsIndividuals were recruited to prepare three 2 fl oz, 4 fl oz, 6 fl oz, and 8 fl oz servings of infant formula and to capture photographs at different stages of preparation (dry powdered formula, prepared formula, and liquid waste) using the SmartIntake® application. Gram weights of the bottles were obtained by the RFPM and direct weighing. Using the United States Department of Agriculture National Nutrient Database for Standard Reference, energy, macronutrient, and micronutrient values were generated from gram weights.ResultsIntake of formula prepared from powder measured by the RFPM was equivalent to weighed intake within 7.5% equivalence bounds among all servings and each serving size. The mean difference between methods varied among servings sizes with the RFPM underestimating intake by 1.6 ± 0.4 kcals in 2 fl oz servings, 4.8 ± 0.6 kcals in 4 fl oz servings, and 6.2 ± 1.0 kcals in 6 fl oz servings, and overestimating intake by 0.1 ± 1.2 kcals in 8 fl oz servings. Bland-Altman analysis showed that the RFPM overestimated intake at lower levels food intake and underestimated intake at higher levels. Considering photographs of only the prepared formula bottle and the bottle with formula waste to simulate ready-to-feed formula and human breast milk, intake estimated by the RFPM was equivalent to the directly weighed intake within 7.5% for all servings.ConclusionsThe RFPM has higher accuracy than subjective methods and similar accuracy as compared to the objective methods in estimating simulated intake of milk and formula with lower burden to caregivers. The RFPM is a viable method for measuring intake in exclusively milk fed infants by caregivers in a controlled environment with potential for widespread use in research and clinical practice.

This database contains data on the isoflavone content of 560 food items. Isoflavones included in the database are daidzein, genistein, glycitein and total isoflavones. Other phytoestrogens (coumestrol, biochanin A, and formononetin) are included as a separate table in the PDF report and in the database. Resources in this dataset:Resource Title: READ ME - USDA Database for the Isoflavone Content of Selected Foods, Release 2.1. File Name: Isoflav_R2-1.pdfResource Description: Information about the release history, documentation, format of the database, sources of data, and references cited in the data.Resource Software Recommended: Adobe Acrobat Reader,url: http://www.adobe.com/prodindex/acrobat/readstep.html Resource Title: Data Dictionary. File Name: Isoflav_R21_DD.pdfResource Title: Isoflav_R2-1.accdb . File Name: Isoflav_R2-1.zipResource Description: This file contains the Isoflavone Database imported into a MS Access database, version 2007 or later. The file structure is the same as that of the USDA National Nutrient Database for Standard Reference.