Minggu, 06 September 2015
Introduction
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. As information is updated, new
versions of the database are released. This version, Release 25 (SR25), contains data
on 8,194 food items and up to 146 food components. It replaces SR24 issued in
September 2015
Updated data have been published electronically on the USDA Nutrient Data Laboratory
(NDL) web site since 1992. SR25 includes composition data for all the food groups and
nutrients published in the 21 volumes of “Agriculture Handbook 8” (U.S. Department of
Agriculture 1976-92), and its four supplements (U.S. Department of Agriculture 1990-
93), which superseded the 1963 edition (Watt and Merrill, 1963). SR25 supersedes all
previous releases, including the printed versions, in the event of any differences.
In July 2001, when NDL converted to a new version of its Nutrient Databank System
(NDBS), formats were changed and fields added to improve the descriptive information
for food items and the statistical information about the nutrient values. While data in
previous releases have been moved to the new NDBS, they may not have been
updated through the complete system. Therefore, many of these new fields contain data
only for those items that have been processed through the new NDBS and it will take a
number of years before they are populated for all food items in the database.
Data have been compiled from published and unpublished sources.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 Unpublished data include those obtained from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). These contract analyses are
currently conducted under the National Food and Nutrient Analysis Program (NFNAP),
in cooperation with the National Cancer Institute (NCI) and other offices and institutes of
the National Institutes of Health (Haytowitz et al., 2008). Data from the food industry
represents the nutrient content of a specific food or food product at the time the data is
sent to NDL. The values may change due to reformulations or other processing
changes by individual companies between the time that SR is released and the next
update of SR. Values in the database may be based on the results of laboratory
analyses or calculated by using appropriate algorithms, factors, or recipes, as indicated
by the source code in the Nutrient Data file. Every food item does not contain all of the
nutrients/components released in SR.
Specific Changes for SR25
The major changes to the database since the last release are listed below.
Nutrient profiles were added for new foods and existing nutrient profiles were
updated for SR25 using data generated by USDA through the NFNAP or submitted
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by the food industry. Foods added or updated include: Greek yogurt, taco shells,
canned spaghetti and meatballs, frozen chicken tenders, barbecue rotisserie
chicken (breast, drumstick, thigh, wing, and back (with and without skin)), sliced
ready-to-eat luncheon meats (bologna, chicken, and salami), and bacon (regular,
low-sodium and pre-cooked), frozen meat and cheese lasagna, pot pie, dried and
frozen egg products, protein shakes, regular and light mayonnaise, regular and
light Italian dressing, lightly salted mixed nuts, and iced tea. A major focus of this
effort was to expand and monitor those foods which are major contributors of
sodium to the diet, as well as to provide data on formulated foods, produced by the
food industry to replace food items in the Food and Nutrient Database for Dietary
Studies (FNDDS) which previously relied on home-prepared recipes. Nutrient data
for other food items were updated and expanded in response to specific requests
from the Food Surveys Research Group (FSRG) to support future releases of the
FNDDS. A complete list of the added food items can be found in the ADD_FOOD
file and the updated nutrients in the CHG_NUTR file. The formats of these files
can be found on p. 40.
Over 200 food industry items for baked products and mixed dishes have been
added for SR 25. Several generic items have been updated, as well. Sodium
values have been reviewed and updated for over 100 foods in these groups.
A study was conducted to obtain nutrient values for specific cuts of raw Australian
beef, veal, and lamb. Australian scientific collaborators sent samples to Texas
Tech University, where they were homogenized, composited, and analyzed for
nutrients needed for labeling. Beef cuts from grass-fed beef and from Wagyu beef
(from cattle breeds originating in Japan) were analyzed. The grass-fed beef cuts
were: boneless tenderloin, boneless top loin, boneless top sirloin cap-off, boneless
ribeye roast cap-on, boneless bottom round ̧ boneless top round cap-off, and 85%
lean ground beef. The Wagyu beef cuts, from two different Australian yield grades
(yield grade 4/5 and yield grade 9), were: boneless tenderloin, boneless top loin,
and small end rib roast. The veal cuts analyzed were rib roast, fore shank, and
hind shank. Ground lamb sold as 85% lean was also analyzed.
A study was conducted to determine the nutrient composition of whole turkey.
Whole turkeys, enhanced with added water, salt, and sodium phosphate, were
obtained from 11 different retail locations according to the NFNAP nationwide
sampling plan. Measurements of weight of meat, with and without skin, were
determined. Samples were homogenized, composited, and analyzed at
commercial laboratories for nutrient content in both raw and roasted forms. As a
result of this study, data has been generated to create new SR items for these
enhanced whole turkey items: light meat (with and without skin), dark meat (with
and without skin), gizzard, heart, liver, neck, and skin. Nutrient profiles for many
turkey items such as “fryer-roaster”, “hen”, and “tom” have been removed. This
change has been made since the new SR25 turkey values represent one or more
unidentified market classes.
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A study of non-enhanced/natural whole turkeys was also conducted. Since non- enhanced turkeys were not readily available in the NFNAP national retail locations,
samples were obtained locally. Measurements of weight of meat, with and without
skin, were determined. Samples of whole turkeys from 4 different retail outlets
were homogenized, composited, and analyzed at commercial laboratories for
nutrient content in both raw and roasted forms. As a result of this study data has
been generated to update existing SR items, which are from non- enhanced whole
turkey, for these items: light meat (with and without skin), dark meat (with and
without skin), gizzard, heart, liver, neck, and skin.
Products, such as mixed dishes and breakfast cereals no longer on the market or
without current data, have been removed. A complete list of deleted food items
can be found in the DEL_FOOD file. The format of the file is given on p. 40.
The food group, “Ethnic Foods” has been renamed “American Indian/Alaska Native
Foods” to better reflect its contents. Food Groups are described in greater detail
below (p. 5).
A section on Notes on Foods has been added to the documentation and placed
after the references. When the earlier paper copies of Agriculture Handbook No.
8, Composition of Foods: Raw, Processed, Prepared were released in separate
sections by food group there was a section for each food group called Notes on
Foods. The Notes gave additional information about the foods, such as the
definitions of lean and fat for meats or enrichment for grain products. For some
food groups, a brief description of research projects conducted to generate nutrient
data were described. In this release Notes on Foods were added for Breakfast
Cereals and Poultry Products. When applicable, “Notes on Foods” released earlier
have been updated to include new information.
Data Files
The data files for SR25 are available in ASCII format and as a Microsoft Access 2003
database. A description of each field in these files and the relationships between each
begins on p. 26. The Access database contains all the SR25 files and relationships, with
a few sample queries and reports. An abbreviated file (p. 37), with fewer nutrients (46)
but all the food items, is also included. A Microsoft Excel 2003 spreadsheet of this file is
also provided. These database and spreadsheet files are generally compatible with later
releases of the same software package or with other software packages released at the
same time.
Database Reports
The data in SR25 are available as reports in two different presentations. The first
presents items in SR25 as page images containing all the data for each food. These
data are separated into files by food groups. The second presentation contains selected
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foods and nutrients in SR25. Those reports are sorted either alphabetically by food
description or in descending order by nutrient content in terms of common household
measures. The food items and weights in these reports are adapted from those in the
“U.S. Department of Agriculture Home and Garden Bulletin 72, Nutritive Value of Foods”
(Gebhardt and Thomas, 2002).
Adobe Reader is needed to see these files. There is a link from the NDL web site to
Adobe’s web site where it can be downloaded at no charge.
Database Content
The database consists of several sets of data: food descriptions, nutrients, weights and
measures, footnotes, and sources of data. The sections below provide details about the
information in each. More extensive details on many specific foods are available in the
printed “Agriculture Handbook 8” sections (U.S. Department of Agriculture, 1976-92).
Food Descriptions
This file includes descriptive information about the food items. For more details on the
format of the Food Description file, see “Food Description File Formats” (p. Error!
Bookmark not defined.). A full description (containing the name of the food with
relevant characteristics, e.g., raw or cooked, enriched, color) and a short description
(containing abbreviations) are provided. Abbreviations used in creating short
descriptions are given in Appendix A. In creating the short description, the first word in
the long description is not abbreviated. In addition, if the long description is 25
characters or less, the short description contains no abbreviations. Abbreviations used
elsewhere are given in Appendix B. Brand names used in food descriptions are in
upper case. Scientific names, common names, manufacturers’ names, amounts of
refuse, and refuse descriptions are provided where appropriate. The common name
field includes alternative names for a product, e.g., soda or pop, for a carbonated
beverage. In addition this field also includes Uniform Retail Meat Identity Standard
(URMIS) identification numbers and USDA commodity codes as appropriate. The food
group to which the food item belongs is also indicated. A code is also provided
indicating if the item is used in the Food and Nutrient Database for Dietary Studies
(FNDDS; USDA, ARS, 2012). The factors used to calculate protein from nitrogen are
included, as well as those used to calculate kilocalories. There are no factors for items
prepared using the recipe program of the NDBS or for items where the manufacturer
calculates protein and kilocalories.
The refuse and refuse description fields contain amounts and descriptions of inedible
material (for example, seeds, bone, and skin) for applicable foods. These amounts are
expressed as a percentage of the total weight of the item as purchased, and they are
used to compute the weight of the edible portion. Refuse data were obtained from
NFNAP and other USDA-sponsored contracts and U.S. Department of Agriculture
Handbooks 102 (Matthews and Garrison, 1975) and 456 (Adams, 1975). To calculate
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the “amount of nutrient in edible portion of 1 pound (453.6 grams) as purchased,” use
the following formula:
Y = V*4.536*[(100-R)/100]
where
Y = nutrient value per 1 pound as purchased,
V = nutrient value per 100 g (Nutr_Val in the Nutrient Data file), and
R = percent refuse (Refuse in the Food Description file).
For meat cuts containing bone and connective tissue, the amount of connective tissue is
included in the value given for bone. Separable fat is not shown as refuse if the meat is
described as separable lean and fat. Separable fat generally refers to seam fat and
external trim fat. Separable lean refers to muscle tissue that can be readily separated
from fat, bone, and connective tissue in the intact cut; it includes any fat striations
(marbling) within the muscle. For boneless cuts, the refuse value applies to connective
tissue or connective tissue plus separable fat. The percentage yield of cooked, edible
meat from 1 pound of raw meat with refuse can be determined by using the following
formula:
Y = (Wc/453.6)*100
where
Y = percentage yield of cooked edible meat per 1 pound as purchased, and
Wc = weight of cooked, edible meat in grams.
Food Group. To facilitate data retrieval the food items in SR are organized into food
groups. Currently there are 25 food groups, which are listed in the FD_GROUP file.
For more details on the format of the Food Group Description file, see “Food Group
Data File Formats” (p. 29). Starting with SR25, the food group, “Ethnic Foods” has
been renamed “American Indian/Alaska Native Foods” to better reflect its contents.
Data on other ethnic foods are contained in their respective food groups, for example
data on plantains, a Latino ethnic food are in food group 9 (Fruit and Fruit Juices, while
the Asian foods, miso and natto, are entered in food group 16 (Legumes and Legume
Products). Food group 36 contains foods sampled at various restaurants (not fast food,
which are in food group 21), and are different from the home prepared items or
prepared frozen entrees included in Food Group 22, Meals, Entrees, and Sidedishes
Some food items, such as beverages and rice, though obtained at restaurants are
included in their respective food groups. At this time Restaurant Foods contains food
items obtained from family-style restaurants, Latino restaurants, and Chinese
restaurants.
LanguaL. To address the needs of diverse users of the USDA food composition
databases in addition to the food descriptions, starting with SR23 NDL is providing an
expanded standardized food description for selected food groups (spices and herbs,
fruits and fruit juices, pork products, vegetables and vegetable products, and beef
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products) based on the LanguaL Thesaurus (Moeller and Ireland, 2009). The use of
this multi-hierarchical food classification system will permit the harmonization of food
description terms and definitions across many cultures and languages to support food
research, food safety, nutrition monitoring, and food marketing.
LanguaL stands for "Langua aLimentaria" or "language of food". The work on LanguaL
was started in the late 1970's by the Center for Food Safety and Applied Nutrition
(CFSAN) of the United States Food and Drug Administration as an ongoing co- operative effort of specialists in food technology, information science, and nutrition.
Since then, LanguaL has developed in collaboration with the NCI, and, more recently,
its European partners, notably in France, Denmark, Switzerland, and Hungary. Since
1996, the European LanguaL Technical Committee has administered the thesaurus.
The thesaurus provides a standardized language for describing foods, specifically for
classifying food products for information retrieval. LanguaL is based on the concept that:
Any food (or food product) can be systematically described by a combination of
characteristics or facets
These characteristics can be categorized into viewpoints and coded for computer
processing
The resulting viewpoint/characteristic codes can be used to retrieve data about the
food from external databases
The current facets for foods in SR25 include: product type; food source; part of plant or
animal; physical state, shape or form; extent of heat treatment; cooking method;
treatment applied; preservation method; packing medium; container or wrapping; food
contact surface; consumer group/dietary use/label claim; geographic places and
regions; and adjunct characteristics of food.
The specific tables added to SR are the LanguaL Factor File (p. 29) and the LanguaL
Factors Description File (p. 30). For more information on LanguaL, see the web site:
www.langual.org
Nutrients
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. The following statistical
attributes are provided to better describe the data:
Nutrient value – the mean of the data values for a specific parameter. Nutrient
values have been rounded to the number of decimal places for each nutrient as
specified in the Nutrient Definition file (p. 32).
Number of data points – the number of data points used to estimate the mean.
Standard error – the standard error of the mean: a measure of variability of the
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mean value as a function of the number of data points.
Number of studies—the number of analytical studies used to generate the mean.
A study is a discrete research project conducted or reported for a specific food. A
study can be the analysis of one nutrient in one food, one nutrient in many foods,
or many nutrients in many foods.
Minimum value—the smallest observed value in the range of values.
Maximum value—the largest observed value in the range of values.
Degrees of freedom—the number of data values that are free to vary after certain
restrictions are placed on the estimates; used in probability calculations.
Lower- and upper-error bounds—represents a range of values within which the
population mean is expected to fall, given a pre-specified confidence level. For
SR25 and related releases, the confidence level is 95 percent.
Statistical comments—provide additional details about certain assumptions made
during statistical calculations. The definition of each comment is given after the
description of the Nutrient Data file under “File Formats” (p. 29).
Other fields provide information on how the values were generated, as follows:
Derivation code—gives more information about how a value was calculated or
imputed. Procedures used to impute a nutrient value are described by Schakel et
al. (1997).
Reference NDB number—indicates the NDB number of the food item that was
used to impute a nutrient value for another food. This field is only populated for
items which have been added or updated since SR14 for which an imputed value
is provided.
Added nutrient marker—a “Y” indicates that a mineral or vitamin was added for
enrichment or fortification. This field is populated for ready-to-eat breakfast
cereals and many brand-name hot cereals in food group 08. In future releases,
this field will be populated for other food groups, where applicable.
AddMod_Date—indicates when a value was either added to the database or last
modified. This field was first added with SR24. Data, which have not been
updated since SR14 (2001) carry the date when that section of AH-8 was
published. When the nutrient values are reviewed, but not modified, there is no
change in the AddMod_Data. Hence, the field may not accurately reflect the
currency of the data. Dates associated with calculated values (carbohydrate by
difference, energy, vitamin A (IU and RAE), and folate DFE) may carry newer
dates reflecting their recalculation when other values in the profile of a particular
food item were updated, though the values from which the specific value was
calculated may not have changed. Only values added or modified since SR14 will
have newer dates. To determine if the date has changed the values between the
current and preceding releases are compared to the number of decimal places
specified in the Nutr_Def table. The date associated with the source documents
used to determine the mean can be found in the Src_Data file. The description of
this file can be found on
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