18th National Nutrient Databank Conference Proceedings
May 23-26, 1993
Baton Rouge, Louisiana
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18th National Nutrient Databank Conference Proceedings May 23-26, 1993 Baton Rouge, Louisiana
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New Users Workshop
Getting Started: An Overview of
Nutrient Databases
Suzanne P. Murphy, University of California, Berkeley
Data Sources, Conventions and
Terminology
David B. Haytowitz, USDA-HNIS
How to Select a Nutrient Database
Application
Phyllis Stumbo, University of Iowa
What Do I Need and Why?
Loretta White Hoover, University of Missouri-Columbia
Now What Do I Do?
R. Sue McPherson, University of Texas
Panel: Moving Into the Next Century
Analytical Methods Challenges
Gary Beecher, Nutrient Composition Lab
Databases
Loretta Hoover, University ofMissouri
Industry Issues
Ann C. Grandjean, Center for Human Nutrition
Ethnic Diversity and Nutrient Databases
Hispanic Foods
Mary Elena Martinez, University of Texas
Asian American Foods: The Need of a Nutrient Composition System for International Use
Committee Reports
Citing Nutrient Databases
Suzanne Murphy, University of California, Berkeley
Current Issues in Analytical Methodologies
Total Genistein, Diadzein & Glycitein
Content of Soyfoods
Patricia A Murphy and Huei-Ju Wang Iowa State University
Determination of Trans Fatty Acids
in Dietary Fats
W.M. Nimal Ratnayake, Health and Welfare, Canada
The Impact of the Nutrition Labeling and Education Act
(NLEA) on Fat Analysis
Donald E. Carpenter, Kraft General Foods
Collecting Brand Names in National Surveys
Brand Information Collection in
NHANES III. What are the Issues to Consider?
Margaret McDowell, NCHS, CDC, DHHS
Brand Names in the USDA Survey
Food Coding Data Base
Linda Ingwersen, HNIS, USDA
Issues Related to Increasing Brand
Names in the Survey Nutrient Data Base
Sue Gebhardt, HNIS, USDA
Recipes: Methods, Problems, and Issues
I. Recipe Calculation Methods
Yield Factor and Summation Methods
Grace J. Petot, Case Western Reserve University
Recipe Calculations: Nutrient
Retention Factor Method
Kristin Marcoe, USDA, HNIS
II. Problems and Issues Associated with Recipes
Recipe Information Obtained During
Dietary Survey Interviews-The NHANES III Experience
Margaret McDowell,
DHHS, CDC, NCHS
Coding Recipes: Dilemmas and
Decisions
Betty Pedoff, USDA,
HNIS
Problems and Issues Related to
Calculating Recipes in Several Settings
Grace J.
Petot, Case Western Reserve University
Nutrition at Either End of the Life Cycle
Patterns of Food and Nutrient Intake
Among the Elderly
Katherine Tucker, Tufts University Center on
Aging
Development and Reproducibility of a
Young Adult's Food Frequency Questionnaire
Helaine Rockett, Channing Labs/Harvard Medical
School
The Relationship Between Nutrients and
Foods in Children's Diets
Pat Crawford, University of Califomia,Berkeley
Nutrient Intakes of American Children
Ages 2 to 10 Years (summary)
Ann Albertson, General Mills, Inc.
Updates
USDA Nationwide Food Surveys
(summary)
USDA Nutrient Data
Ruth H. Matthews, HNIS, USDA
NHANESIII
(summary)
Margaret McDowell, NCHS, CDC, DHHS
Total Diet Study
& Nutrition Labeling
Jean Pennington, Center for Food Safety
&
Applied Nutrition, FDA
International Interface Standard
and LANGUAL
Jean Pennington, Center for Food Safety
& Applied Nutrition, FDA
USDA Nutrient Composition Laboratory
Update (summary)
Gary R. Beecher, Nutrient Composition Laboratory,
BHNRC, ARS, USDA
Food Analysis 101: How to Get Good
Data (summary)
Joanne M. Holden, Nutrient Composition Laboratory, USDA
Database Quality and Variability
Criteria of Quality and Sources of
Variability (summary)
Jack L. Smith, University of Delaware
Nutrient Variability
Jean Pennington, Center for Food Safety and Applied Nutrition, FDA
Carbohydrates: Beyond Proximate Analysis
Carbohydrate Data: Present and
Future Needs
Karen W. Andrews and Pamela R. Pehrsson, HNIS,
USDA
Carbohydrate Based Food Ingredients: Use, Energy Value, and Analysis (summary)
Nutrition Monitoring in the States: Experiences, Benefits, and Outcomes
Daily Fruit and Vegetable
Consumption Among Vermonters (summary)
Alison Gardner, TA Foster, LJ Paulozzi, RF Spengler, CA
Finley, Vermont Department of Health
Knowledge, Attitudes and Beliefs
about Diet and Cancer in Appalachian Ohio
Barbara Pryor, Mary E. Plummer, Ellen M. Capwell,
Ohio Department of Public Health
Developing a State Nutrition
Surveillance Monitoring Program: Problems and Possibilities
(summary)
Tom Melnik, New York State Health Department
Methodological Issues in Analyzing
School Menus
(summary)
Pat McKinney, FNS, USDA
USDA Survey Nutrient Data Base System: Workshop on File Formats
Development of a New Database Format for USDA's CSFII Food Codes
Randy LaComb, HNIS, USDA
Recipe and Nutrient File Formats (summary)
Nancy Raper, HNIS, USDA
Programmers' Perspective - Use of Formats in Other Systems
Lois Steinfeldt, University of Texas
International & Ethnic Foods Databases
Nutrient Composition of Selected Ethnic Foods
Lisa Oehrl,
Southern Testing and Research Laboratory
The Mexican Database and Its Use in the CRSP Project
(summary)
Jeff Backstrand,
University of Connecticut
FAO and Food Databases for Developing Countries
Gustaaf P. Sevenhuysen,
Collaborations Between INFOODS and FAO to Expand Sources of International
Use of Nutrient Databases for Nutrition Labeling
FSIS Policies for the Use
of Databases for Labeling
Linda Posati, Food Safety and Inspection Service, USDA
AlB's Model System for Nutrition Labeling of Bakery Foods
James Vetter, American Institute ofBaking
Use of a Custom Database for Nutrition Labeling and Consumer Information
(summary)
Janet Helm, McDonald's Corporation
Database Considerations for In-Store Nutrition Shelf
Labeling
Karen Falk, Graphic Technology, Inc.
Capstone
"Current Status, Continuing Challenges"
Carol T. Windham, PhD,
Utah State University