39nutrientdataconf.org/pastconf/ndbc39/program_guide.pdf · 39. th. national nutrient databank...

39th NATIONAL NUTRIENT DATABANK CONFERENCE

“The Future of Food and Nutrient Databases: Invention, Innovation, and Inspiration”

PROGRAM AND ABSTRACTS

May 16 – 18, 2016

The Westin Hotel 400 Courthouse Square Alexandria, VA 22314

Cover Art by Randy LaComb

39th National Nutrient Databank Conference The Future of Food and Nutrient Databases: Invention, Innovation, and Inspiration May 16-18, 2016 Alexandria, VA

TABLE OF CONTENTS

Committees of the 39th National Nutrient Databank Conference . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Conference Sponsorship and Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Message from the Executive Committee Chair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Message from the Program and the Local Arrangements Committee Chairs . . . . . . . . . . . . . . . . . 7

2016 National Nutrient Databank Conference Lifetime Achievement Awardee . . . . . . . . . . . . . . 9

Past National Nutrient Databank Conference Lifetime Achievement Awardees . . . . . . . . . . . . . . 10

Conference Learning Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Conference Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Abstracts for Oral Presentations

Monday May 16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Tuesday May 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Wednesday May 18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Poster Viewing Guide

Student Posters Submitted for Award Competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Monday May 16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Tuesday May 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Abstracts for Poster Presentations

Student Posters Submitted for Award Competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Monday May 16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Tuesday May 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Continuing Professional Education Certificate of Attendance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Plans for 39th NNDC Conference Proceedings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

List of Attendees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

40th National Nutrient Databank Conference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97

Note pages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99


39TH NATIONAL NUTRIENT DATABANK CONFERENCE COMMITTEES

Executive Committee Chair, Carol Boushey, University of Hawaii Cancer Center Chair-elect, Thea Zimmerman, Westat Grants Manager, Julie Eichenberger, Iowa City VA Health Care System

Treasurer, Rose Tobelmann, Innovation Lifecycle Consulting, MN Past Chair, Diane Mitchell, Pennsylvania State University Historian, Phyllis Stumbo, University of Iowa

Steering Committee Elizabeth Braithwaite, ESHA Research Ruth Charrondiere, FAO Italy Catherine Champagne, PBRC Susie R Day, University of TX Josephine Deeks, Health Canada Rachel Fisher, DNRC, NIH Lisa Harnack, University of MN

David Haytowitz, USDA, ARS, NDL Marie Kuczmarski, University of DE Susie McNutt, Westat Alanna Moshfegh, USDA, ARS, FSRG Pamela Pehrsson, USDA, ARS, NDL Laura Sampson, Harvard SPH

Program Committee Chair, Alanna Moshfegh, USDA, ARS, FSRG Catherine Champagne, PBRC Diane Mitchell, Pennsylvania State University

Pamela Pehrsson, USDA, ARS, NDL Judith Spungen, FDA

Local Arrangements Committee Chair, Donna Rhodes, USDA, ARS, FSRG Caitlin Daw, USDA, ARS, FSRG James Friday, USDA, ARS, FSRG Anne Garceau, USDA, ARS, FSRG

Melanie Hymes, USDA, ARS, FSRG Ashley Jarvis, USDA, ARS, FSRG (2015) Randy LaComb, USDA, ARS, FSRG Pamela Pehrsson, USDA, ARS, NDL

1


The 39th National Nutrient Databank Conference Wishes to

Acknowledge the Generous Support of Sponsors!

3


MESSAGE FROM NNDC EXECUTIVE COMMITTEE CHAIR

Welcome! As the current chair of the Executive Committee, I am honored to be asked to welcome attendees to the 39th National Nutrient Databank Conference (NNDC). Although this is the 39th meeting, this particular meeting represents a first! Two years ago at the NNDC in Portland, Oregon; the Steering Committee made a decision to change from alternating single day and multiple days meetings every other year to one multiple day meeting every other year. This meeting in Alexandria, Virginia represents the first meeting of the new sequence. The inspiration for the content of this meeting is a credit to the Program Chair, Alanna Moshfegh; and the Local Arrangements Chair, Donna Rhodes. They were both helped by their respective committee members, as well as support and advice from the NNDC Executive Committee members. The work of the NNDC originates exclusively from a small army of devoted volunteers that share a common interest in food composition databases which play a foundational and pivotal role in advancing research, practice and policy in foods and nutrition. Take a few moments to view the names in this program book of the committee members that work to sustain this organization and created the stimulating meeting that will unfold over the next few days. Then, say thanks to these individuals that helped make this unique continuing education opportunity. Finally, consider becoming a part of the continued successful future of the NNDC and sign up to volunteer. Best regards, Carol J Boushey

5


MESSAGE FROM PROGRAM AND LOCAL ARRANGEMENTS COMMITTEE CHAIRS

On behalf of both the Program and the Local Arrangements Committees, we welcome you to Alexandria, Virginia for the 39th National Nutrient Databank Conference. We are excited to host this conference. Please enjoy not just the conference, but all that Alexandria and the Washington, DC area have to offer. Our focus -- prominent presenters, international emphasis, food industry innovations, technology advancements, and student opportunities -- is enriched by this historic venue. We hope the past history of Alexandria and the future of food and nutrient databases leave you with Invention, Innovation, and Inspiration! Sincerely, Alanna Moshfegh, Program Committee Chair Donna Rhodes, Local Arrangements Committee Chair 39th NATIONAL NUTRIENT DATABANK CONFERENCE -- BY THE NUMBERS

• 13 sessions including the keynote address and 2 optional workshops

• 38 oral presentations

• 67 poster presentations including 9 from students for award competition

• 21 countries and 6 continents represented in presentations

• 195+ registered attendees including 20+ from outside the United States

7


2016 NATIONAL NUTRIENT DATABANK CONFERENCE

LIFETIME ACHIEVEMENT AWARDEE

Rose Tobelmann, MS, RD 2014+ Principal Consultant Innovation Lifecycle Consulting 34 years General Mills, Inc. (retired) Minneapolis, Minnesota Education MS, Food and Nutrition Michigan State University NNDC Executive Committee 2013-17 Treasurer 2011-12 Past Chair 2009-10 Chair 2007-08 Chair-elect

“Nutrient databases have been an important part of my life beginning in graduate school while working with Drs. Mary Zabik and Karen Morgan at Michigan State University.

Throughout my career at General Mills, I held several roles - developing nutrition labeling and expanding dietary intake. In every role, nutrient databases were the source of information for foods and ingredients. The National Nutrient Databank Conference (NNDC) was the single forum focused solely on nutrient databases where I was able to build professional relationships with researchers from academia, government and my colleagues in the food industry.

It is my hope that NNDC will continue to bring together scientists and foster communication among researchers focused on the importance of accurate nutrient data and the software/applications necessary to use it appropriately.”

Sincerely, Rose Tobelmann

9


PAST NATIONAL NUTRIENT DATABANK CONFERENCE LIFETIME ACHIEVEMENT AWARDEES

Year Awardee Conference 1995 Jean Hankin, PhD, RD 20th NNDC

2001 Gary Beecher, PhD 25th NNDC

2011 Jean Pennington, PhD 35th NNDC

2012 Suzanne Murphy, PhD, RD 36th NNDC

2013 Joanne Holden, MS 37th NNDC

2014 Phyllis Stumbo, PhD, RD 38th NNDC

10


CONFERENCE LEARNING OBJECTIVES

At the end of this conference, attendees will be able to:

1. Describe pressing innovation needs of food and supplement databases to meet future nutrition and health research priorities and challenges both nationally and internationally.

2. Identify both public and private composition database developments and technology enhancements

within the United States and around the world. 3. Describe major Federal nutrition initiatives including the 2015-2020 Dietary Guidelines for Americans

and plans for preparing for the Guidelines beyond 2020, and directions in nutrition labeling. 4. Convey key factors in monitoring health and nutrition in the United States—both ongoing and

planned--through the National Health and Nutrition Examination Survey. 5. Recognize major food product changes that are targeted to address Dietary Guidelines

recommendations and impact composition of food products. 6. Recognize the increasing prominent role of dietary supplements in assessing total dietary intake. 7. Identify new strategies for database compilation tasks for those dietary components that are of

prominent public health concern and present unique challenges.

11


Monday May 16, 2016

7:30 am - 5:00 pm ** Registration **

7:30 - 8:30 am Breakfast provided.

Posters displayed all day. Authors available for presentation 1:00-1:45 pm.

8:30 WELCOME

AWARD PRESENTATION HONORING ROSE TOBELMANN, MS, RD 2016 National Nutrient Databank Conference Lifetime Achievement Awardee

Carol Boushey, PhD, RD, Associate Professor, University of Hawaii Cancer Center NNDC Executive Committee Chair Donna Rhodes, MS, RD, Nutritionist, Food Surveys Research Group, USDA 39th NNDC Local Arrangements Chair

OPENING SESSION

9:00

9:45

10:00

10:15

KEYNOTE ADDRESS Innovation Needs of Food & Supplement Databases to Meet Future Research Challenges

Catherine Woteki, PhD, RD USDA Under Secretary for Research, Education, and Economics and Chief Scientist

A Partnership for Public Health: USDA Branded Food Products Database-Public Partner Pamela Starke-Reed, PhD

Deputy Administrator, Agricultural Research Service, USDA

A Partnership for Public Health: USDA Branded Food Products Database-Private Partner Alison Kretser, MS, RD, International Life Sciences Institute, North America

Audience questions for the panel

10:30 - 11:00 am Beverage Break and Poster Viewing

13

SESSION 1 INNOVATIONS FOR TODAY AND THE FUTURE IN FOOD DATABASES select databases and current innovations applied

11:00

11:15

11:30

11:45

Moderator: Donna Rhodes, MS, RD, Food Surveys Research Group, USDA

Development of a Factory-to-Fork Food Composition Database to Monitor Changes in the US Food Supply

Jennifer Poti, PhD, University of North Carolina at Chapel Hill

How to Solve for Data Transparency: Unlocking the Future of Innovation - The Role of Granular Product Attribution

Dagan Xavier, Label Insight

FoodSwitch™ and Use of Crowdsourcing to Inform Nutrient Databases Elizabeth Dunford, PhD, MPH, R Nutr, The George Institute for Global Health


12:00 - 1:00 pm 1:00 - 1:45 pm

Lunch provided. Poster Session with Authors

SESSION 2 NUTRIENT DATABASES GLOBAL AND NATIONAL databases from across the globe

1:45

2:00

2:15

2:30

2:45

3:00

3:15

Moderator: Alanna Moshfegh, MS, RD, Food Surveys Research Group, USDA C O D E X Impacts Nutrition and Food Composition Research and Databases

Mary Frances Lowe, PhD, Food Safety and Inspection Service, USDA The New Version of Danish Food Composition Database FRIDA including a Case Study on Recipe Calculation Compared to a Chemical Analysis

Anja Biltoft-Jensen, PhD and Tue Christianson, MS, Technical University of Denmark FoodTrack™ – Development of Novel Australian Food and Nutrient Database

Xenia Cleanthous, MS, BS, National Heart Foundation of Australia

Systematic Evaluation on Korean Food Composition Databases Against International Standards

Hwayoung Noh, PhD, International Agency for Research on Cancer, France Belgian Branded Food Products Database to Inform Consumers on A Healthy Lifestyle in A Public-Private Partnership

Carine Seeuws, NUBEL – Nutrients of Belgium Antioxidant Micronutrient Content in Highly Consumed Foods of Bangladesh

Nazma Shaheen, PhD, University of Dhaka, Bangladesh


3:30 - 3:45 pm Beverage Break and Poster Viewing

14

SESSION 3 NUTRIENT DATABASES: GLOBAL AND NATIONAL databases from the United States

3:45

4:00

4:15

4:30

4:45

Moderator: Julie Eichenberger, PhD, RDN, Iowa City VA Health Care System Nutrient Data Laboratory-USDA: Meeting Food and Dietary Supplement Composition Research Needs

Pamela Pehrsson, PhD, Nutrient Data Laboratory, USDA USDA Food and Nutrient Database for Dietary Studies 2013-2014

Carrie Martin, MS, RD, Food Surveys Research Group, USDA Development of A Database of Intrinsic, Fortification, and Enrichment Nutrient Levels in Foods Reported Consumed in WWEIA, NHANES

Mary Murphy, MS, RD, Exponent, Inc.

The International Life Sciences Institute Crop Composition Database: An Online Resource for Researchers and Regulatory Scientists Theresa Sult, BA, International Life Sciences Institute Crop Composition Database Audience questions for the panel

5:00 ADJOURN

5:30 - 7:00 pm WELCOME RECEPTION (Cash bar and light appetizers provided.)

15


Tuesday May 17, 2016 7:30 am - 5:00 pm ** Registration **

7:30 - 8:30 am Breakfast provided.

Posters displayed all day. Authors available for presentation 1:00-1:45 pm.

8:30 ANNOUNCEMENT OF STUDENT POSTER AWARD WINNERS Carol Boushey, PhD, RD, Associate Professor, University of Hawaii NNDC Executive Committee Chair

SESSION 4 HEALTH AND DIETARY ASSESSMENT

8:45

9:30

10:15

Moderator: Phyllis Stumbo, PhD, RD, University of Iowa, retired Making the Dietary Guidelines for Americans “for Americans”: the Critical Role of Data Analyses Kellie Casavale, PhD, RD, Office of Disease Prevention and Health Promotion, DHHS

Eve Stoody, PhD, Center for Nutrition Policy and Promotion, USDA Monitoring Health and Nutrition in the United States: NHANES

Kathryn Porter, MD, MS, Director, Division of Health and Nutrition Examination Surveys, National Center for Health Statistics, DHHS


10:30 – 11:00 am Beverage Break and Poster Viewing

SESSION 5 FOOD INDUSTRY INNOVATIONS product innovations impacting composition and addressing 2015-2020 Dietary Guidelines for Americans recommendations

11:00

11:15

11:30

11:45

Moderator: Rose Tobelmann, MS, RD, Innovation Lifestyle Consulting General Mills’ Insights and Innovations for the 2015 Dietary Guidelines for Americans Michelle Tucker, MS, RD, General Mills

Nestlé’s Innovations that Support the 2015-2020 Dietary Guidelines for Americans Recommendations Timothy Morck, PhD, Nestlé Corporate Affairs

Innovation with Purpose: How the Food Industry Is Supporting Public Health

Danielle Greenberg, PhD, PepsiCo Audience questions for the panel

17

12:00 - 1:00 pm 1:00 - 1:45 pm

Lunch provided. Poster Session with Authors

SESSION 6 DIETARY SUPPLEMENTS: ASSESSMENT AND COMPOSITION

1:45

2:00

2:15

2:30

2:45

3:00

Moderator: Diane Mitchell, MS, RD, Pennsylvania State University Research Applications with the Dietary Supplement Label Database

Johanna Dwyer, PhD, RD, Office of Dietary Supplements, DHHS Dietary Supplement Collection and Processing in the National Health and Nutrition Examination Survey

Jaime Gahche, MPH, National Center for Health Statistics, DHHS The Dietary Supplement Ingredient Database Provides Category-Specific Patterns in Analytical Ingredient Content in Dietary Supplements

Karen Andrews, BS, Nutrient Data Laboratory, USDA Operation Supplement Safety: A DoD Initiative to Promote Safe Supplement Use

Patricia Deuster, PhD, MPH, Uniformed Services University of the Health Sciences Botanical Supplements: Transition from Ingredient to Product and Need for a Database

James Harnly, PhD, Food Composition and Methods Development Laboratory, USDA Audience questions for the panel

3:15 - 3:30 pm Beverage Break and Poster Viewing

SESSION 7 FOOD AND NUTRIENT DATABASES IN APPLICATION PROGRAMMING INTERFACES

3:30

3:45

4:00

4:15

Moderator: Thea Zimmerman, MS, RD, Westat, Inc. Curating Nutrition Databases for Apps and Technologies: Ideal vs Real

Danielle Starin, MS, RD, Nutritionix Making Food and Nutrient Databases Accessible to mHealth App Developers Through Application Programming Interfaces

Lisa Harnack, DrPH, RD, University of Minnesota

Use and Continued Development of the Automated Self-administered 24-hour Recall Amy Subar PhD, MPH, RD, National Cancer Institute, DHHS


4:30 ADJOURN

6:00 - 9:00 pm NETWORK, DINE, CELEBRATE — optional event, additional registration and fee cocktail reception and dinner at historic Gadsby’s Tavern in Old Towne Alexandria, VA

18


Wednesday May 18, 2016

7:30 am - 12 noon ** Registration **

7:30 - 8:30 am Breakfast will be provided.

8:30 WELCOME Judith Spungen, MS, RD, Food and Drug Administration, DHHS

SESSION 8 THE NUTRITION FACTS LABEL

8:45 KEYNOTE ADDRESS Directions in Nutrition Labeling

Susan Mayne, PhD Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, DHHS

SESSION 9 DIETARY COMPONENTS: CHALLENGES AND STRATEGIES

9:30

9:45

10:00

10:15

10:30

Moderator: Catherine Champagne, PhD, RDN, Pennington Biomedical Research Center

Added Sugars: Definition and Estimation in the USDA Food Patterns Equivalents Databases

Shanthy Bowman, PhD, Food Surveys Research Group, USDA Salt and Sodium Optimization in Food Products

Janice Johnson, PhD, Cargill Developing a Dietary Glucosinolate Database – Challenges of Sample Preparation and Analytical Methods

Xianli Wu, PhD, Nutrient Data Laboratory, USDA A Systematic Approach to The Development of An Anthocyanin Database for Australian Foods

Ezinne Korie, MS, University of Wollongong, Australia


10:45 - 11:15 am Beverage Break

SESSION 10 THE FUTURE OF FOOD AND NUTRIENT DATABASES: INVENTION, INNOVATION, AND INSPIRATION

11:15

Moderator: Carol Boushey, PhD, RD, University of Hawaii Cancer Center The Future of Food and Nutrient Databases: Invention, Innovation, and Inspiration

Richard Black, PhD, Quadrant D Consulting

11:45 am - 12 noon 39th NNDC MEETING: CLOSING and ADJOURNMENT

19

OPTIONAL WORKSHOPS – no additional fee

12:30 - 1:30

1:30 - 3:00

Moderator: Pamela Pehrsson, PhD, Nutrient Data Laboratory, USDA Federal Dietary Supplement Databases: Tools for Research

• A Demonstration of the Dietary Supplement Ingredient Database (DSID): Ingredient Estimates and Applications

Phuong-Tan Dang, Nutrient Data Laboratory, USDA

• Features and Updates to the Dietary Supplement Label Database (DSLD) Leila Saldanha, PhD, RD, Office of Dietary Supplements, DHHS

FAO/INFOODS e-Learning Course on Food Composition Data David Haytowitz, MS and Pamela Pehrsson, PhD, Nutrient Data Laboratory, USDA (e-course author--U. Ruth Charrondiere, PhD, Food and Agriculture Organization)

20


ABSTRACTS for ORAL PRESENTATIONS Monday May 16, 2016

OPENING SESSION A PARTNERSHIP FOR PUBLIC HEALTH: USDA BRANDED FOOD PRODUCTS DATABASE: THE PUBLIC1 AND PRIVATE2 . Pamela Starke-Reed, PhD1; Alison Kretser, MS, RD2; 1ARS, USDA; 2International Life Sciences Institute, North America. Background: The importance of comprehensive food composition databases is more critical than ever in helping to address global food security. The USDA National Nutrient Database for Standard Reference is the “gold standard” for food composition databases. Objective: The presentation will include new developments in strengthening the USDA National Nutrient Database to improve the quality of nutrient intakes in dietary assessment surveys. An update on the status of the USDA Branded Food Products Database will be provided from two Partners—the Public,1 as represented by USDA, and the Private,2 as represented by ILSI North America. Description: “A Partnership for Public Health: USDA Branded Food Products Database” is a public-private partnership whose goal is to enhance public health and the sharing of open data by enhancing the USDA National Nutrient Database with nutrient composition of branded food and private label data provided by the food industry. The submission of data to the USDA Branded Food Products Database is voluntary, however, if a manufacturer participates, a set of mandatory attributes agreed upon by the Partners must be submitted. As part of the USDA National Nutrient Database, the USDA Branded Food Products Database will ensure that these data are publicly available to those who will utilize them. This includes, but is not limited to, federal agencies, the research community, international databases, proprietary databases and end users, and the food industry. In addition, these data can be used to support the development of consumer facing applications (i.e., “Apps”). SESSION 1 DEVELOPMENT OF A FACTORY-TO-FORK FOOD COMPOSITION DATABASE TO MONITOR CHANGES IN THE US FOOD SUPPLY. Jennifer Poti, PhD; Emily Yoon, MPH RD; Jessica Ostrowski, MPH RD; Bridget Hollingsworth, MPH RD; Julie Wandell, MPH RD; Shu Wen Ng, PhD; Barry Popkin, PhD; Carolina Population Center, University of North Carolina at Chapel Hill. Background: In order to monitor changes in the US food supply and assess the impact of these potential changes on individual dietary intake, there is an urgent need for refined food composition databases comprised of up-to-date brand- and product-specific nutritional information reflecting the diverse, continuously evolving array of packaged foods and beverages purchased by Americans. Objective: Our aims were to link each barcoded consumer packaged good (CPG) food or beverage product to a food item reported in nationally representative dietary intake surveys in a time-specific manner and to generate sales-weighted average nutritional profiles for each consumed food based on corresponding CPGs. Description: Database development used data for household purchases (Nielsen Homescan, 2007-2012), Nutrition Facts Panels (multiple sources including Mintel Global New Products Database), and dietary intake (What We Eat in America [WWEIA], 2007-2008 to 2011-2012). This “Crosswalk” approach connected each UPC-barcode food or beverage product purchased by US households to a corresponding item reported from stores in each cycle of the WWEIA dietary intake survey during the equivalent time period. Using nutrition composition information and purchase data, an alternate Crosswalk-based nutrient profile for each WWEIA intake code representing a packaged food was created as a sales-

21

weighted average of all corresponding CPGs. WWEIA intake codes were aggregated into food groups, and changes in the nutrient content of each group were assessed across time. Trends in mean daily energy intake were estimated using the Crosswalk-based nutrient profiles. Conclusion: Our Crosswalk approach can potentially augment national nutrition surveys by utilizing commercial food purchase and nutrient databases to capture changes in the nutrient content of packaged foods and beverages. This system can potentially advance our understanding of the packaged foods sector of the US food system and the impacts of product reformulations, introduction of new products, and shifts in purchasing patterns on human health. HOW TO SOLVE FOR DATA TRANSPARENCY: UNLOCKING THE FUTURE OF INNOVATION - THE ROLE OF GRANULAR PRODUCT ATTRIBUTION. Dagan Xavier; Label Insight. Background: The biggest bottleneck affecting any initiative around making product data publically available, whether that be via the Branded Food Products Database for Public Health” Public-Private Partnership Initiative or the Consumer Information Transparency Initiative (CITI) SmartLabel™ initiative, is in supporting the generation and maintenance of product data in a way that supports all use cases. The desire to support these initiatives exists on the side of the brand managers, but given a context where brand managers are challenged with various different ‘transparency’ initiatives, including retailer driven initiatives, a new definition of standardized product data is required. Objective: To share learnings that Label Insight has experienced from working with the leaders in the industry around solving this pain point and making it easy to generate, analyze and maintain their product data to support all initiatives taking place in the industry. The struggle to feed the demand of transparent product data is real, and efforts to standardize this data around a single view of the data is making the challenge greater. This presentation will explore these challenges and propose an alternative view of standardization as the solution. Description: We would like to reflect upon all that we have learnt, outline problems that have now been solved, paint a picture for how these initiatives will unfold, and then also discuss how solving for data transparency will unlock the future of innovation in the industry. Conclusion: Current product attribute standards that exist today are limited, and don’t always compliment many of the data transparency initiatives that are evident in our industry. Through our learnings and experiences, Label Insight has found that granular product attribution is the only way to solve for true data transparency, and is the key to unlocking the future of innovation in consumer facing product attribution. FOODSWITCH AND USE OF CROWDSOURCING TO INFORM NUTRIENT DATABASES. Elizabeth Dunford, PhD1,2; Bruce Neal, PhD1; 1The George Institute for Global Health, University of Sydney, Australia; 2Carolina Population Center, University of North Carolina. Background: Poor diet caused by excess consumption of salt, fat, sugar and energy is now a leading cause of ill health in most countries around the world. Better food choices can be supported by quality labelling and a supportive food environment. Objective: The FoodSwitch app was designed to show consumers at-a-glance nutritional information while also supporting the collation of the data required to drive enhanced industry practice and government policy. Description: A database containing nutritional data and barcodes for 15,000 Australian packaged foods was created. Foods were categorized into one of 650 categories. By scanning the barcode of food products using a smartphone’s camera, the FoodSwitch app presents a nutritional profile of a food with either traffic lights or a Health Star Rating. The application also suggests healthier alternative products in the same category. Nutrient profiling techniques were applied to each product to determine healthier choices. A crowd-sourcing function was built into the app to engage consumers and crowd-source additional data. FoodSwitch was downloaded by >250,000 users in its 1st year, with more than 600,000 downloads to date, and has now been launched in the UK, New Zealand, South Africa, China and India. Crowd-sourcing in Australia alone has resulted in >40,000 new products being added to the database, with >300 photos sent in daily. A version for hypertensives (SaltSwitch), and those with Coeliac Disease (GlutenSwitch) and additional filters for Sugar, Saturated Fat and Energy have been launched. Conclusion: International interest in technologies supporting FoodSwitch has identified the system as a new method for tracking the global food supply. The enormous success of FoodSwitch has proved the huge consumer desire for better labelling. The huge volume of data we have crowd-sourced is enabling us to drive improvements to the broader food environment by holding industry and government to account for their performance.

22

SESSION 2 C O D E X IMPACTS NUTRITION AND FOOD COMPOSITION RESEARCH AND DATABASES. Mary Frances Lowe, PhD; CODEX ALIMENTARIUS and Food Safety and Inspection Service, USDA. Background: Global food trade, now annually a $200b industry, existed for millennia; until recently, however, food was mainly produced, sold and consumed locally. In the last century, trade has grown exponentially in volume and diversity. Objective: To understand how C O D E X_A L I M E N T A R I U S impacts nutrition research and food composition databases (FCDB). Description: For over 50 years, the Codex international food standards/specifications, guidelines and codes of practice impact the safety, quality and fairness of global food trade for consumers and importing/exporting businesses; billions of tonnes of food are produced, marketed and transported yearly. Public concerns about biotechnology, pesticides, and food composition (e.g., nutrients, additives) are addressed in meetings. Independent international risk assessment bodies or ad-hoc consultations organized by FAO/WHO drive development of Codex standards, which are based on the best available science; international NGO and IGO do not vote but may contribute information and opinion. Recommendations are voluntary but Codex standards often serve as a basis for national legislation. Codex members cover 99% of the world's population; an increasing number of developing countries are taking an active part in the Codex process through financial support and training. Eighteen active committees address food process topics e.g., food labeling and acceptable analytical methods, as well as targeted food groups (Fish, Cereals/Pulses/Legumes, Fats/Oils, Milk and Milk Products, Fruits and Vegetables (processed and fresh), and foods for special dietary uses). With so many foods now imported into the US, dietary assessment for nutrition research is connected to these decisions and data; with global harmonization of FCDB, these decisions and data are again, very relevant. Conclusion: Codex helps countries compete in sophisticated world markets, improves food safety, and contributes to the connection of the US food supply to the global food supply for research and FCDB. THE NEW VERSION OF DANISH FOOD COMPOSITION DATABASE FRIDA INCLUDING A CASE STUDY ON RECIPE CALCULATION COMPARED TO A CHEMICAL ANALYSIS. Anja Biltoft-Jensen; Erling Saxholt; Pia Knuthsen; Tue Christensen; National Food Institute, Division of Risk Assessment and Nutrition, Technical University of Denmark. Objective: Constantly updated food data that reflect the food supply, such as the recently published http://frida.fooddata.dk, is essential for recipe calculation in dietary assessment. The objective of this study was to compare the content of selected nutrients estimated by recipe calculation and chemical analysis of fast food based on data from http://frida.fooddata.dk. Materials and methods: New fast food data in http://frida.fooddata.dk was based on 135 samples of ready to eat fast foods as burgers and sandwiches collected from fast food outlets, separated into their recipe components which were weighed. Typical components were bread, French fries, vegetables, meat, and dressings. The fast foods were analyzed and the content of energy, protein, saturated fat, iron, thiamin, potassium and sodium were compared to recipe calculation. Wilcoxon Signed Rank test, Spearman correlation coefficients and Bland-Altman plots were used for comparing the two methods. Results: Overall there were differences between the chemical and recipe analysis for energy, protein, saturated fat and iron (P<0.01), but not for thiamin, potassium and sodium (P>0.05). The error percentage was largest for saturated fat (28%). Correlations ranged from 0.49 for iron to 0.75 for energy. Bland-Altman plots showed larger differences for higher contents for thiamin and potassium. Results depended on the type of fast food. For burgers (n=36) there was no significant difference for any of the nutrients between the two methods. Meat/French fry mix (n=16) had significant differences (P<0.01) for five out of seven nutrients, and the fast food type with the largest difference between the two methods. Significance: Recipe calculation is a cost-effective alternative to chemical analysis in dietary assessment and nutrient labeling. But recipe calculation can introduce deviations compared to chemical analysis. Future challenges for Frida.fooddata.dk in relation to recipe calculation, could be to include more varieties and better coverage of foods used as ingredients.

23

http://frida.fooddata.dk/



FOODTRACKTM – DEVELOPMENT OF NOVEL AUSTRALIAN FOOD AND NUTRIENT DATABASE. Xenia Cleanthous, MND BSc (Biomed)1; Jill Freyne, PhD2; Simon Gibson, BCompSci (Hons)3, Karen Harrap, BIT3; Manny Noakes, BSc Dip Nut&Diet PhD4; 1Health Outcomes Division, National Heart Foundation of Australia, VIC, Australia; 2Digital Productivity Flagship, CSIRO, NSW, Australia; 3Health and Biosecurity, CSIRO, QLD, Australia; 4Food and Nutrition Flagship, CSIRO, SA, Australia. Background: Tracking changes in the nutritional composition of the food supply is necessary to guide public health nutrition strategies. Previously, data collection was out-sourced and was paper-based - a costly and time-consuming model, resulting in poor data quality. Objective: To address these issues, CSIRO together with the Heart Foundation developed FoodTrack™ – a technology-based tool for collection of nutrition and product data for foods sold in Australian supermarkets. Description: The FoodTrack platform consists of a smartphone application (App), a cloud-based database, and a web-portal. The App is used to record product data (descriptors, nutrition information panel(s), ingredients, front-of-pack labels etc.) via fields that highlight questionable data; reducing entry errors. It also uses barcode recognition software, which retrieves existing product data; improving efficiency and reducing duplication. The web portal is used by in-house staff to audit, edit and export the data, facilitated by images captured by the App. FoodTrack has led to marked improvements in data quality, significantly lowered data acquisition costs, and greater market coverage. Data processing time has reduced from ~14 minutes/product (paper-based) to ~6 minutes, and error rates have decreased from ~3% to <1%. FoodTrack was implemented in 2014 with data updated on an annual basis, and is nearing completion of the year-two collection; in the first year, nutrition and product data was collected for 13,000+ products, across all major categories in Australian supermarkets. Conclusion: FoodTrack has been recognised as an innovative and comprehensive food and nutrient database in Australia; since its inception, the Heart Foundation has been awarded two federal government contracts requiring the use of FoodTrack; (1) monitoring and evaluation of the voluntary front-of-pack labelling system – the Health Star Rating system, together with CSIRO, and (2) a government-led food reformulation initiative. Operationally, FoodTrack also underpinned the criteria review process for the previous Heart Foundation Tick Program. SYSTEMATIC EVALUATION ON KOREAN FOOD COMPOSITION DATABASES AGAINST INTERNATIONAL STANDARDS - A PREREQUISITE TOWARDS DEVELOPMENT OF A STANDARDIZED KOREAN NUTRIENT DATABASE FOR USE IN INTERNATIONAL SETTINGS. Hwayoung Noh, PhD1, Geneviève Nicolas1, Hee Young Paik2, Jeongseon Kim, PhD3, Nadia Slimani, PhD1; 1International Agency for Research on Cancer, Lyon, France; 2Seoul National University, Seoul, Republic of Korea; 3National Cancer Centre, Gyeonggi-do, Republic of Korea. Background: Standardized nutrient databases (NDBs) for global nutritional surveillances are a prerequisite to derive reliable and comparable nutrient intake data across countries for prevention and control of non-communicable diseases. Recently, the first Asian version of international standardized dietary assessment tool (GloboDiet Korean version) has been developed under the Global Nutritional Surveillance initiative framework coordinated by the International Agency for Research on Cancer–World Health Organization (IARC–WHO). For validation and implementation of the GloboDiet Korean version within this international setting, a standardized Korean NDB is required. Objective: This review aimed to systematically evaluate available existing Korean NDBs/FCDBs against the international standards provided by the Food and Agriculture Organization/International Network of Food Data Systems (FAO/INFOODS) with the ultimate aim to compile a standardized GloboDiet-compatible Korean NDB for use in nutritional surveillance and research in international settings. Furthermore, this study served as a pilot initiative to develop Standard Operating Procedures (SOPs) to ease standardization of NDBs in other countries participating to the IARC-WHO global nutrition. Description: 23 food components were prioritized for validation and implementation purposes and compared in terms of modes of expression, units, definitions and analytical methods. All food components were evaluated against the FAO/INFOODS standards and assigned into ‘comparable’, ‘convertible’ or ‘not-comparable’ groups. More than two-thirds of components were comparable with the international standards. The carbohydrate and energy values were regarded as ‘convertible’ and as easily transformed into comparable ones. The ‘not-comparable’ components (incl. dietary supplements) result from lack of documentation, inappropriate methods, and/or missing values in the Korean DBs. Conclusion: This review is a prerequisite step towards standardization of the Korean NDBs for use in nutritional surveillance and researches in international settings. Furthermore, this work will serve improving and customizing existing SOPs for standardizing end-user NDBs in different geographical regions.

24

BELGIAN BRANDED FOOD PRODUCTS DATABASE TO INFORM CONSUMERS ON A HEALTHY LIFESTYLE IN A PUBLIC-PRIVATE PARTNERSHIP. Carrine Seeuws; NUBEL – Nutrients of Belgium. Background: Nubel (Nutrients of Belgium) is a non-profit organization founded in march 1990 that manages nutrition related information in Belgium. Nubel consists of both private and governmental partners. Next to the board of Directors and the Scientific council, Nubel has numerous additional members working in the area of nutrition and health and which are using the Nubel products as basic information for several target groups. Objective: To develop, to update and to manage a scientific food composition database of nutrients in all kinds of food products and to distribute the data to potential users such as consumers, educational world, medical world etc. Nubel wants to exchange data on a national and international level in collaboration with private and governmental institutes with similar objectifs. Description: For each nutrient we known the origin of the data. This can be an analysis carried out in accredited laboratories, corrected values, calculated values, data from GS1 Belgilux, literature and other FCDB’s. The branded food products database is an interactive databank on the internet. The pictures, household measures and portion are available. Updates and new product information are added on a regular basis. We even have a daily update of the industrial data. In return the food industry receive objective information on nutritional values based on a scientific background that can be used to improve the quality of food products and to label food products. Conclusion: Nubel wants to develop tools on nutrition for several user groups and wants to identify stakeholders of the internet-based food composition databank systems. Nubel wishes to inform her users about a healthy lifestyle based on a well-balanced nutrition. ANTIOXIDANT MICRONUTRIENT CONTENT IN HIGHLY CONSUMED FOODS OF BANGLADESH. Nazma Shaheen; Nafis Md Irfan; Ishrat Nourin Khan; Avonti Basak; Md Mohiduzzaman; and Abu Torab MA Rahim; Institute of Nutrition and Food Science, University of Dhaka, Bangladesh. Objective: Antioxidant nutrient composition of food is of immense importance because of their established protective role on scavenging free radicals. This study aimed at estimating the antioxidant minerals and vitamins content in forty five highly consumed foods of Bangladesh. Methods: Sample were selected on consumption basis. Antioxidant minerals (Cu, Mn, Zn and Se) were estimated by ICPMS followed by microwave digestion and vitamin A and C (L ascorbic acid) were estimated by HPLC. Results: The estimated antioxidant minerals content in the commonly consumed foods were found in the range of 0.535 (milk) to 29.214 (mungbean), 0.311 (pangas fish) to 327.51 (spinach) and 0.74 (carrot) to 392.1 (kachki fish) mg/kg of fresh weight (FW) for Cu, Mn and Zn respectively. Se concentration in the analyzed foods was found highest in tengra fish (3.94 mg/kg of FW) and lowest in rice (0.025 mg/kg of FW). β carotene content varied in the range of 7 (cauliflower) to 9520 (red amaranth) μg 100g FW in plant foods. Vitamin C (L ascorbic acid) content of analyzed fruits and vegetables revealed that both green chili and mango contained highest amount (102 mg/100 g FW) whereas banana contained lowest amount (1.033 mg/100 g FW) of Vitamin C. Significance: The findings of the present study provides data on antioxidant micronutrient profile of highly consumed foods of Bangladesh which poses immense contribution in identifying antioxidant rich foods to prevent and manage free radical induced chronic degenerative diseases.

25

SESSION 3 NUTRIENT DATA LABORATORY-USDA: MEETING FOOD AND DIETARY SUPPLEMENT COMPOSITION RESEARCH NEEDS. Pamela Pehrsson; Jaspreet Ahuja; Karen Andrews; David Haytowitz; Kristine Patterson; Janet Roseland; Xianli Wu; Nutrient Data Laboratory, BHNRC, ARS, USDA. Background: The pace of diet-health research and a dynamic US food supply require composition research move in new directions. The USDA Nutrient Data Laboratory (NDL) develops the authoritative USDA National Nutrient Database for Standard Reference (SR) and Special Interest Databases for about 9,000 foods and 200 nutrients. SR is the foundation for national and many international food composition databases, contributing to national nutrition monitoring, Dietary Reference Intakes, Dietary Guidelines for Americans, food labeling, and global applied and original research. Objective: Summarize the current state of the research at NDL-USDA. Description: NDL works through collaborations to expand mean and variability estimates for foods and nutrients; under the USDA-NIH National Food and Nutrient Analysis Program (NFNAP), over 2,100 foods were added or updated with nationally representative analytical data, supporting calculations for thousands of additional foods. New projects include: 1) updates to meat/poultry products and a new study of 25OHD3 in animal flesh; 2) expanded flavonoid/proanthocyanidin databases and new data for sulfur-containing compounds; 3) composition information on commercially-processed foods while monitoring voluntary food industry sodium reductions; 4) institutional foods; 4) foods consumed by at-risk subgroups; 5) iodine analyses; and 6) new analytical data on carbohydrate fractions. Accounting for total nutrient intake, NDL generates the Dietary Supplement Ingredient Database (DSID), targeting popular dietary supplements (DS) from 50,000 US products. DSID provides national vitamin and mineral estimates in adult, children’s and non-prescription prenatal multivitamins (MVM) and fatty acids in omega-3 DS; research on botanicals is underway. Thousands of new products enter the US market annually; USDA is accelerating data capture for researchers, nutrition policy makers, food manufacturers and consumers through new technology e.g., database automation and a label entry portal for branded foods. Conclusions: These targeted projects in food and DS research and efficient new tools are essential to staying current with the aggressive pace of diet-health research. USDA FOOD AND NUTRIENT DATABASE FOR DIETARY STUDIES (FNDDS), 2013-2014. Carrie Martin, MS RD1; Caitlin Walker, BS2; Donna Rhodes, MS RD1; Meghan Adler, MS RD1; Lois Steinfeldt, MPH1; John Clemens, MS1; Rhonda Sebastian, MA1; Alanna Moshfegh, MS RD1; 1Food Surveys Research Group, BHNRC, ARS, USDA; 2University of Maryland. Background: The Food and Nutrient Database for Dietary Studies (FNDDS) is developed to code dietary intake records and calculate nutrient intakes for each two-year release of What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Objective: Describe enhancements and updates for FNDDS 2013-2014. Description: With every two-year release of FNDDS, the data undergo a process of review and update to support food and beverages collected in WWEIA, NHANES. Beyond updating the 65 nutrient values included in FNDDS 2013-2014, enhancements focus on three major areas. The first area is database expansion. Over 1,200 items were added for FNDDS 2013-2014 representing about a five-fold increase compared to releases prior to 2011-2012. The new foods/beverages reflect increased diversity of the U.S. marketplace, preparation method, and commercial/restaurant source. The second area is increased database transparency. Expanded documentation is provided for major default items to detail the basis and source for the composites used to represent their nutrient profiles. A total of 260 items discontinued between FNDDS 2011-2012 and 2013-2014 are documented with a rationale for discontinuation in a separate data file. The third area is the Recipe Protocol Project (RP2). RP2 provides the evidence basis for selection and standardization of ingredients and amounts used in recipes across similar items. Begun with FNDDS 2011-2012, recipes continue to be reviewed especially for the food/beverage groups that were extensively expanded or updated. Conclusion: FNDDS 2013-2014 will be available at http://www.ars.usda.gov/nea/bhnrc/fsrg. The enhanced database allows for new research analyses and provides additional detail on database development and food and beverage content.

26

http://www.ars.usda.gov/nea/bhnrc/fsrg

DEVELOPMENT OF A DATABASE OF INTRINSIC, FORTIFICATION, AND ENRICHMENT NUTRIENT LEVELS IN FOODS REPORTED CONSUMED IN NHANES, WWEIA. Mary M Murphy, MS RD; Leila M Barraj, DSc; Xiaoyu Bi, BS; Center for Chemical Regulation & Food Safety, Exponent, Inc. Background: Previous research has shown that nutrients added to foods through fortification and enrichment make important contributions to nutrient intakes in the United States. Objective: The objective of this project was to develop a database with estimates of intrinsic, fortification, and enrichment nutrients for foods reported consumed in recent releases of the National Health and Nutrition Examination Survey (NHANES), What We Eat In America (WWEIA). Fortification nutrients of interest for the database are vitamins A, D, E, C, B6 and B12, and folate, thiamin, riboflavin, niacin, iron, zinc, calcium, magnesium and potassium. Description: Foods assumed to be fortified and/or enriched were identified in the FNDDS-SR Links files used to process WWEIA 2009-2010 and 2011-2012. For each food identified as a fortified or enriched item, values for the applicable intrinsic, fortification and enrichment nutrient components per 100 g food were estimated. Three primary approaches were used to estimate nutrient levels: (1) estimate fortification or enrichment nutrients by comparing nutrient levels in fortified and nonfortified or enriched and unenriched forms of the otherwise same food; (2) assume all fortification nutrients were added to a fortified food; or (3) estimate intrinsic levels of nutrients in a fortified food using available nutrient and food composition data and calculate fortification nutrients by difference. Nutrient values estimated for each food used to process the FNDDS were combined to generate estimates of intrinsic, fortification, and enrichment nutrients per 100 g of each food code. For each food code and each of the 15 nutrients of interest, the sum of intrinsic, fortification, and enrichment nutrients corresponds to the nutrient value in FNDDS. Conclusion: This database can be used to estimate intake of nutrients added for fortification or enrichment purposes. Information on nutrient intakes from added sources could be used to better align intakes with nutrient needs. THE INTERNATIONAL LIFE SCIENCES INSTITUTE CROP COMPOSITION DATABASE: AN ONLINE RESOURCE FOR RESEARCHERS AND REGULATORY SCIENTISTS. Dr Véronique J Barthet1; Laurie Bennett2; Dr Alison Edwards3; Dr Brandon Fast4; Nancy Gillikin5; Karen Launis6; Dr Kristina Rogers-Szuma7; Jane Sabbatini8; Dr Jannavi R Srinivasan3; Theresa Sult, BA9; Dr Gregory B Tilton10; 1Canadian Grain Commission; 2International Life Sciences Institute Research Foundation (ILSI RF); 3FDA/CFSAN/OFAS/DBGNR; 4Dow AgroSciences LLC; 5Bayer CropScience LP; 6Syngenta Crop Protection, LLC; 7BASF Plant Science LP; 8Covance Inc; 9DuPont Pioneer; 10Monsanto Company. Background: The International Life Sciences Institute Crop Composition Database (ILSI-CCDB) is an open-access source of comprehensive nutritional composition data for six conventionally bred crops (canola, cotton, field corn, rice, soybean, and sweet corn). The ILSI-CCDB is managed by a working group representing academia, government agencies, and the agricultural and food industries. Over 80,400 unique visits to the database website were logged this past year (November 2014 through October 2015) from users in 127 countries. End-uses of the database include methodology comparisons, assessment of natural variation, nutritional studies, and crop breeder identification of nutritional components that are of particular interest. Objective: Version 5 of the database was released in October 2014 with several notable updates. Description: ILSI-CCDB Version 5 contains a substantially greater amount of data (842,500 data points, a seven-fold increase) compared to Version 4, as well as three new crops (canola, rice, and sweet corn). Rigorous data validation and quality control processes were established. Literature references for the analytical methods represented in the database were standardized and consolidated, allowing faster data upload for data providers and increased clarity for database end-users. Data quality checks were conducted on all data to identify and correct any errors that may have occurred during upload and subsequent handling in the database. An additional update (Version 5.1) was released in October 2015 to allow primary search results to be viewed on a dry weight rather than fresh weight basis. Conclusion: The ILSI-CCDB has historically been viewed as an excellent source of crop composition data from conventionally bred crops due to the large quantity of data contained within the database for a comprehensive set of analytes. The result of the Version 5 updates is a database with increased utility and ease of use that provides a high quality representation of variability in crop nutritional composition.

27


ABSTRACTS for ORAL PRESENTATIONS

Tuesday May 17, 2016

SESSION 4 MAKING THE DIETARY GUIDELINES FOR AMERICANS “FOR AMERICANS”: THE CRITICAL ROLE OF DATA ANALYSES. Kellie O Casavale, PhD RD1; Eve Essery Stoody, PhD2; 1Division of Preventive Science, Office of Disease Prevention and Health Promotion, DHHS; 2Office of Nutrition Guidance and Analysis, Center for Nutrition Policy and Promotion, USDA. Background: The 2015-2020 Dietary Guidelines for Americans (DGA) focuses on shifts in eating patterns to align current dietary intake with recommendations. In abbreviation, the 5 overarching Guidelines are to follow a healthy eating pattern across the life span; focus on variety, nutrient density, and amount; limit calories from added sugars and saturated fats and reduce sodium intake; shift to healthier food and beverage choices; and support healthy eating patterns for all. Key Recommendations provide further guidance on how individuals can follow the five Guidelines and describe food group, subgroup, and other dietary components of healthy eating patterns. Four approaches were used to provide the scientific basis for the DGA: 1) original systematic reviews; 2) high-quality existing reports, comprised primarily of systematic reviews; 3) data analyses; and 4) food pattern modeling analyses. Objective: National databases and analyses by federal agencies were critical to answer questions about chronic disease prevalence rates, food and nutrient intakes of the U.S. population, and nutrient content of foods. They were also essential to support food pattern modeling used to describe the types and amounts of foods to eat to help meet nutrient needs while taking into consideration current intakes in the United States and systematic reviews of scientific research. Description: New and/or updated data approaches included use of more recent data, methods for re-categorizing foods, and evaluation of Healthy Eating Index scores, eating behaviors, and prevalence of a wider array of health concerns. Conclusion: National databases and analyses contributed substantially to the rigorous scientific evidence base and resulting recommendations of the DGA. Looking ahead, they will continue to be essential in updating Federal nutrition policy, including future guidance for women who are pregnant and children from birth to 24-months. MONITORING HEALTH AND NUTRITION IN THE UNITED STATES—NHANES. Kathryn S Porter, MD MS; NHANES Program, National Center for Health Statistics, CDC, DHHS. Background: Relevant, accurate, and timely data based on in-person interviews and physical measures are critical for monitoring the nation’s health and nutrition status. Objective: The National Health and Nutrition Examination Survey (NHANES) is designed to produce U.S. population-based estimates of: a) health conditions, including awareness, treatment and control of conditions, b) environmental exposures, and c) nutrition status and diet behaviors. The dietary intake component of the survey produces data for What We Eat in America (WWEIA). Description: An overview of NHANES including the sample design, data collection, data releases, and key findings will be presented. Information on the NHANES Biospecimen Program will be provided and opportunities for researchers to access NHANES data or to collaborate on future content or will be discussed. Conclusion: NHANES provides objective national data for researchers, federal partners, and policy makers to benchmark the nation’s health and track progress toward the nation’s health objectives.

29

SESSION 5 GENERAL MILLS’ INSIGHTS AND INNOVATIONS FOR THE 2015 DIETARY GUIDELINES FOR AMERICANS. Michelle Tucker, MS RD; General Mills Bell Institute of Health and Nutrition. Background: The recently released 2015 Dietary Guidelines for Americans (DGA) is the key federal policy document that serves as the foundation for National nutrition programs such as School Lunch and WIC, nutrition labeling regulations, and consumer diet and health education (e.g. MyPlate). All federal dietary guidance for the public must be consistent with the DGA. General Mills (GMI) has helped increase Americans’ awareness of the DGA, and provides products that support the DGA recommendations. Objective: The audience will gain an understanding of how GMI can help consumers meet DGA recommendations through a wide range of products. The presentation will describe how GMI has developed products to help consumers meet key food group and nutrient recommendations, while meeting demand for taste, cost and convenience. Finally, the presentation will underscore the need to meet consumers where they are, and that small, sustainable changes are more practical and preferred to sweeping dietary overhauls that may not be accepted or maintained. Description: One of the most effective ways to improve consumers’ diets is to improve products they are already using, e.g. a change that is “invisible” to them. This presentation will review how GMI has helped Americans come closer to meeting the DGA recommendations with products that maintain the great taste, convenience and price consumers demand. We’ve helped Americans improve their diets with ready-to-eat cereal made with whole grain, low-fat yogurt, fortified foods, fruits and vegetables, while decreasing sodium and sugar in many popular products. Conclusion: This presentation highlights the opportunities and challenges with helping consumers meet the DGA. While GMI has paid particular attention to the evolution of whole grain recommendations, dairy foods, fortified foods, and sodium and sugar reduction efforts, there are still significant gaps between the DGA recommendations and consumers’ diets. NESTLÉ’S INNOVATIONS THAT SUPPORT THE 2015‐2020 DIETARY GUIDELINES FOR AMERICANS RECOMMENDATIONS. Timothy A Morck, PhD; Nestlé Corporate Affairs. Background: Nestlé takes seriously its role as a global leader in nutrition, health and wellness and is working diligently to address public health priorities and also meet consumers’ changing preferences through efforts that are consistent with, and supportive of, the 2015-2020 Dietary Guidelines for Americans (DGA) recommendations. Objective: Bring together world-class innovation in product development, with compelling consumer communication messaging, to promote a healthy eating pattern across the lifespan. Reinforce DGA recommendations by offering a variety of nutrient-dense product choices, limiting calories from added sugars and saturated fats, with reduced sodium options, that are still enjoyed and preferred by consumers. Provide easily understood messages about responsible portion guidance, recommending additional foods for more balanced meal occasions, and educating about the benefits of healthy hydration with water to reduce calories from beverages. Description: These challenges are not new for Nestlé, which developed its own Nestlé Nutritional Profiling System that has been guiding product innovation and renovation in this direction for over a decade. Some goals are more easily achieved than others, since the presence of some sugar, fat and sodium are for functional and food safety purposes, not solely for flavor. A combination of ingredient scrutiny, increasing vegetable and protein levels, package/portion size alteration, and education on how foods can be combined into a balanced eating pattern, results in a comprehensive MyPlate approach articulated by the DGA. Conclusion: In line with its commitment to Good Food, Good Life®, Nestlé aims to lead industry efforts to help ensure consumers have access to the foods, beverages and information they need to shift to healthier food and beverage choices that support healthy eating patterns for all. INNOVATION WITH PURPOSE: HOW THE FOOD INDUSTRY IS SUPPORTING PUBLIC HEALTH. Danielle Greenberg, PhD FACN; PepsiCo Inc. Background: Historically, the food industry has used innovation to support marketing efforts or to improve convenience. More recently, innovation efforts have been directed to support public health goals such as removing industrially produced trans fatty acids, or to reduce the availability of calories, added sugar, sodium, and saturated fats. Objective: To describe the efforts of industry to help attain public health goals while maintaining product characteristics that are appealing to the consumer. To note the challenges and opportunities for further development and innovation with public health goals in mind.

30

Description: Voluntary actions by the food industry have shown considerable success in helping the public to attain public health goals. For example the Healthy Weight Commitment Foundation, which has as members a large number of food companies has been successful in removing over 6 trillion calories from the food supply. Importantly, this reduction was independently evaluated finding that companies involved in this commitment removed significantly more calories from the food supply than did those not involved with the commitment. In addition, some companies have virtually eliminated industrially produced trans fats from their products. Likewise quantifiable and verifiable reductions in sodium, saturated fats, and added sugars have taken place through technological and culinary innovations. Conclusion: Voluntary innovation efforts by the food industry can have a meaningful benefit in attaining public health goals. SESSION 6 RESEARCH APPLICATIONS WITH THE DIETARY SUPPLEMENT LABEL DATABASE (DSLD). JT Dwyer1; RA Bailen1; LG Saldanha1; RB Costello1; RL Bailey1; L Rios-Avila1; JM Betz1; KW Andrews2; PR Pehrsson2; PA Gusev2; JM Harnly3; FF Chang4; J C Goshorn4; JJ Gahche5; CJ Hardy6; N Emenaker7; A Lindsey8; 1Office of Dietary Supplements, NIH; 2Nutrient Data Laboratory, BHNRC, ARS, USDA; 3Food Composition and Methods Development Laboratory, BHNRC, ARS, USDA; 4National Library of Medicine, NIH; 5National Center for Health Statistics, CDC; 6Center for Food Safety and Nutrition, FDA; 7National Cancer Institute; 8Consortium for Health and Military Performance, Uniformed Services University of the Health Sciences. Background: Dietary supplement products (DS) are significant sources of many bioactive substances. DSLD is the first free, publicly available database of DS marketed in the USA. Objective: Describe the use of DSLD in recent federal research Description: DSLD uses include: examine doses in vitamin K products; determine the composition of DS named energy and of energy drinks sold as DS; categorize botanical DS containing green tea as a primary and secondary ingredient; select botanical DS products representing varied categories for pilot studies of botanical initiative (http://dsid.usda.nih.gov/) and determine their chemical content, disintegration and dissolution properties; compare label claims and chemical analyses for nutrients in DS; examine the composition of over-the-counter vs. prescription prenatal DS; research types of vitamin D products to be included for tests on DS non-labeled for 25OHD presence; describe commonly occurring culinary spices in DS and compare their composition to products used in clinical trials; investigate ingredients in popular DS used by Warfighters; track changes in DS composition with changes in labeling requirements; and determine if 2 or more ingredients are in specific DS. Conclusion: DSLD is useful in federal research and is available at DSLD.NLM.NIH.gov/ DIETARY SUPPLEMENT COLLECTION AND PROCESSING IN THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY. Jaime Gahche, MPH; National Center for Health Statistics, CDC, DHHS. Background: With over half of U.S. adults taking one or more dietary supplements (DS), it is critical to monitor DS use patterns, and to maintain databases that include information on the nutrients and amounts contained in these products. The National Health and Nutrition Examination Survey (NHANES) has been collecting information on the use of DS from participants since 1971. The survey provides the most comprehensive population-based data on the use of DS for the U.S. noninstitutionalized population. Objective: To present information on the DS data collected in NHANES, and the NHANES label-based DS database that provides the nutrient values for these DS. Description: Over time, DS collection has improved, the amount of data collected has increased, and the database that provides the nutrient values for DS reported in NHANES has expanded. Currently, NHANES DS data is collected through a 30-day frequency questionnaire and two 24-hour dietary recalls. The products reported by participants are then linked to product label information, including ingredients and amounts, from the NHANES label-based DS database. Currently, this database contains over 15,000 products, including re-formulations. A growing source of labels for this database has been the Dietary Supplement Label Database (DSLD), which provides the largest publicly available data on label information for DS. NHANES also provides DSLD with product labels to ensure that products reported by the US noninstitutionalized population are represented in the DSLD. Conclusion: Collecting data on the use of DS is a critical element in nutrition monitoring of the U.S. population. NHANES provides data for researchers to estimate intake of nutrients contributed by DS and total nutrient intake from foods and DS combined. It also enables researchers to examine associations between nutrient intake and health, to compare intakes with specific nutritional biomarkers, and to assess the types of products consumed.

31

THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID) PROVIDES CATEGORY‐SPECIFIC PATTERNS IN ANALYTICAL INGREDIENT CONTENT IN DIETARY SUPPLEMENTS. Karen W Andrews, BS1; Pavel A Gusev, PhD1; Phuong-Tan Dang, BS1; Sushma Savarala, PhD1; Fei Han, PhD1; Pamela R Pehrsson, PhD1; Johanna T Dwyer, PhD2; Joseph M Betz, PhD2; Leila G Saldanha, PhD2; Rebecca B Costello, PhD2; Larry Douglass, PhD3; 1Nutrient Data Laboratory, BHNRC, ARS, USDA; 2Office of Dietary Supplements, NIH; 3Consulting Statistician. Background: The DSID is a collaborative project of the US Department of Agriculture, the Office of Dietary Supplements, NIH and other government agencies. The third release (http://dsid.usda.nih.gov), published in 2015, provides analytically-derived estimates of ingredient content in non-prescription prenatal (NPP) multivitamin/mineral (MVM) and omega-3 fatty acid dietary supplements (DS) for the first time along with updated estimates for adult and children’s MVMs. Objective: To incorporate the most common categories of DS marketed in the US into a databank of analytically verified DS ingredient content. Materials and Methods: For all DSID studies, nationally representative DS samples are sent for chemical analysis to pre-qualified laboratories. The accuracy and precision of measurements is monitored through the use of certified reference and in-house control materials. Relationships between the analytical and labeled content are evaluated by regression analysis. Two pilot studies of botanical DS are in progress. Results: At the most common label levels, for all vitamins (except for vitamin E), the mean predicted % differences from label were lower in NPP MVM when compared to estimates for adult and children’s MVM. The mean predictions for minerals were similar in these three MVM studies, except for manganese, selenium and potassium. While the mean content of most ingredients is within ±10% of label, measured amounts of iodine, selenium, chromium, and vitamin D exceed labels by more than 20% in some MVM categories. For supplements containing fish or plant oils, the ‘per serving’ predicted mean % difference from label was statistically significant for EPA (-5.4%) and ALA (3.6%) but the DHA estimates were similar to label levels. Significance: DSID ingredient estimates may differ for specific types of DS and for DS targeting specific consumer categories. DSID adjustments to label claims could improve the assessment of ingredient intake from DS. OPERATION SUPPLEMENT SAFETY: A DOD INITIATIVE TO PROMOTE SAFE SUPPLEMENT USE. Patricia A Deuster, PhD1; Andrea Lindsey, MS1; Caitlin Wong, MS1; Jonathan Scott, PhD1; Amy Eichner, PhD2; Rebecca B Costello, PhD3; 1Consortum for Health and Military Performance, Department of Military and Emergency Medicine, Uniformed Services University of the Health Sciences; 2US Anti-Doping Agency; 3Office of Dietary Supplements, NIH. Background: Unsafe dietary supplements (DS) are a threat to readiness in the Department of Defense (DoD). Approximately 20% of active duty Service members (SM) self-report taking body building and weight loss supplements, and the FDA has expressed concerns of adulteration, safety and adverse events for such products. This information, coupled with awareness of adverse events, led to a dietary supplement educational initiative for SM, leaders, providers, military families, and retirees called Operation Supplement Safety (OPSS). Objective: Provide the best information possible on DS and their ingredients to all DoD personnel and their families to enable them to make informed decisions regarding use. Materials and Methods: The OPSS website was built to provide educational materials for all of DoD. Evidence-based information is posted regularly and a question and answer feature is available. Answers to questions asked are prepared, with input from multiple communities, including federal partners. In 2012 the need for an OPSS High-Risk Supplement List (HRSL) was identified and a pilot testing program for products with potentially problematic ingredients began. The OPSS HRSL is updated every few weeks, and products identified for the HRSL are referred for incorporation into the NIH Dietary Supplement Label Database (DSLD). In February 2014 the OPSS HRSL was launched in partnership with the US Anti-Doping Agency, and in November 2015 the OPSS HRSL App was released. Results: Staff involved in the DoD HRSL and DSLD are working together to determine how they can best serve the DoD and civilian communities. This process will require both time and effort by multiple federal agencies. Significance: The OPSS HRSL effort must partner with the DSLD group to ensure problematic ingredients in supplements that can compromise mission readiness, such as stimulants and prohormones, continue to be identified and communicated to the public.

32

BOTANICAL SUPPLEMENTS: THE TRANSITION FROM INGREDIENT TO PRODUCT AND THE NEED FOR A DATABASE. James Harnly, PhD; Food Composition and Methods Development Lab, BHNRC, ARS, USDA. Authentication of botanical plant materials (e.g., leaves and rhyzomes) is a challenge which is further exacerbated by the processing that leads up to finished supplements (e.g., tablets, extracts, tinctures). Finished supplements may lose and/or gain compounds as a result of the extraction/purification process and mixing with a wide variety of excipients. Marker compounds are usually unique to a botanical, although their bioactivity may not be proven, and should make the transition from raw material to finished product to assure identification. You expect to find flavonols glycosides and triterpene lactones in Ginkgo biloba supplements and ginsenosides in American or Asian Ginseng supplements. The lack of distinctive markers makes identification of a supplement dependent on the ratio of existing compounds (i.e., their chemical fingerprint) and makes authentication even more difficult. With or without distinctive markers, an identification is more reliable with more marker compounds. Modern chromatographic and spectral methods make it possible to consider the entire metabolome of a botanical. However, since authentication is truly based on the comparison of an unknown with reference materials, the chemical fingerprints of both raw and finished materials are crucial. Establishment of a botanical supplement database with metabolomic profiles and chemical fingerprints of the original plant materials and finished supplements as well as taxonomic and genetic information will greatly enhance the process of authentication and our ability to detect adulteration. SESSION 7 CURATING NUTRITION DATABASES FOR APPS AND TECHNOLOGIES: IDEAL VS REAL. Danielle Starin, MS RD; Paige Einstein, RD; Nutritionix. Background: There are approximately 100,000 health apps currently available for smartphones and tablets, many of which provide diet-tracking technology. These diet-tracking apps may be used for a variety of purposes, from general portion control for weight regulation, to more involved tasks such as carbohydrate counting for diabetes management. Each of these diet-tracking apps relies on a nutrition database in order to provide accurate nutrition information to the user. However, the varied uses of such apps suggest that there is a wide range of accuracy that is required from the nutrition database. Objective: To characterize and compare current methods of creating and maintaining nutrition databases used for health apps and technologies. Description: While the ideal nutrition database is highly accurate, adaptable, and robust, it is also expensive and time consuming to construct. The app developer must take into account time and cost constraints to establish a nutrition database that is sufficient for the intended use of the app or technology. Some common methods of nutrition database construction include user sourcing, UPC scanning, direct sourcing, and integration of existing databases. The advantages and limitations of each of these methods should be considered when deciding how to construct a nutrient database. Conclusion: Developers must consider many attributes when determining the best nutrition database for their app or technology. While a highly accurate, expansive, and customizable database may not be feasible, many other options exist to create a database that meets the user’s needs. MAKING FOOD AND NUTRIENT DATABASES ACCESSIBLE TO MHEALTH APP DEVELOPERS THROUGH APPLICATION PROGRAMMING INTERFACES (APIS). Lisa Harnack, DrPH RD; Mayly Thor, RD; Nutrition Coordinating Center, University of Minnesota. Background: In recent years thousands of nutrition-related mobile health (mHealth) apps have been developed to support Americans in following diets recommended for disease prevention and treatment. These apps are a part of a large and growing market. In 2015 the mHealth market is estimated to reach $13 billion in sales, and is projected to have a compound annual growth rate of nearly 40% over the next 6 years. As a result of the mHealth trend, the University of Minnesota Nutrition Coordinating Center (NCC) has received hundreds of inquiries from app developers seeking a food and nutrient database to support their app. Through these interactions NCC has learned that app developers also want an application programming interface (API) as a choice to access a food and nutrient database. Objective: With funding from an NIH Research Evaluation and Commercialization Hub (REACH) grant, NCC is developing an API for the NCC Food and Nutrient Database. Description: An API can simplify and streamlines the use of information in a food and nutrient database because calculations that rely on data from multiple relational data files (e.g. calculating oxalic acid in 1 cup of raspberries) may be carried out by the API. An important step in developing an API is identifying the basic routines (data queries) needed by

33

app developers. Some data queries are not possible given inherent limitations with APIs. Thus, it is important to recognize limitations in making data accessible through an API. Developing an API requires close collaboration with software development and computer science experts. The costs associated with the developing and supporting an API are significant. Conclusion: Making high quality food and nutrient databases accessible through APIs is important to supporting mHealth apps. However, APIs may not address all requested data queries and development and support costs are significant. USE AND CONTINUED DEVELOPMENT OF THE AUTOMATED SELF‐ADMINISTERED 24‐HOUR RECALL (ASA24). Amy F Subar, PhD MPH RD1; Beth Mittl, BA2; Thea P Zimmerman, MS RD2; Sharon I Kirkpatrick, PhD RD3; TusaRebecca E Schap, PhD RD4; Amy Miller, MS2; Magdalena M Wilson, MPH1; Christie Kaefer, MBA, RD1; Nancy Potischman, PhD1; 1National Cancer Institute, 2Westat, 3University of Waterloo, 4USDA. Background: ASA24 is a fully automated, web-based, self-administered 24-hour dietary recall that provides a complete system for probing, coding, and calculating nutrient and food group intakes, based on USDA’s interviewer-administered Automated Multiple-Pass Method (AMPM). It has been available to investigators, clinicians, and educators at no cost since 2009. Modified versions are available for use with children and Canadian participants. Evaluation and validation studies indicate that ASA24 performs well compared to AMPM for intake estimates of nutrients, food groups, and supplements. Objective: To describe: 1) usage of ASA24 in studies to date, 2) the probe database that underlies the interview, and 3) pending updates. Description: From September 2009 until November 2015, 1,951 studies registered to use ASA24 and 208,118 recalls were collected. Average time needed to complete ASA24-2014 with and without asking about supplement intake was 30 and 22 minutes (median, 25 and 18 minutes), respectively. Time to complete declined from first to subsequent recalls. The probe database includes 13,305,069 unique detailed pathways consisting of foods/beverages, questions, and answers, with each question being dependent on a previous answer (i.e., the probes querying portion size depend on the food/drink reported [e.g., orange] and the form in which it was consumed [e.g., whole fruit, slices]). The database contains more than 2824 unique detailed probe questions and 12,299 portion-size images. New features of the mobile version, to be released in 2016, include: Intuitive instruction without an avatar, a Google-like search with filters, option to complete as a food record, and updated databases for the food list, nutrients, food groups, and supplements based on 2011-12 USDA and NHANES databases. Conclusion: ASA24 is a valuable resource that is widely used in research, comparable to interviewer-administered recalls, and continuously supported/improved to incorporate new technologies, databases, and data collection techniques.

34


ABSTRACTS for ORAL PRESENTATIONS Wednesday May 18, 2016

SESSION 9 ADDED SUGARS: DEFINITION AND ESTIMATION IN THE USDA FOOD PATTERNS EQUIVALENTS DATABASES. Shanthy A Bowman, PhD; Food Surveys Research Group, BHNRC, ARS, USDA. Objective: The Dietary Guidelines for Americans (DGA) 2015-2020 recommend that Americans limit their added sugars intake to no more than 10 percent of total energy intake. The definition and the methodology used to estimate added sugars in USDA Food Patterns Equivalents Databases (FPED) are discussed in this presentation. Materials and Methods: The FPED converts foods in the Food and Nutrient Database for Dietary Studies (FNDDS) to respective amounts of USDA food patterns groups. Added sugars is one of the 37 food patterns groups included in FPED. Added sugars are defined as caloric sweeteners that are added to foods as ingredients during food preparation, at the table, or during food processing. Sugars naturally present in milk and fruit are not added sugars, by definition. Added sugars are measured in teaspoon equivalents. One teaspoon equivalent of added sugars is defined as 4.2 grams of total sugar, the amount of total sugar present in one teaspoon of granulated sugar. FNDDS SR Links files and food label information are used to identify and estimate amounts of added sugars in foods. Results: Sugars such as cane sugar, brown sugar, confectioners’ sugar; syrups, honey, molasses, dextrose, fructose, maltose, and undiluted juice concentrated present in foods are examples of added sugars in FPED. The FPEDs provide added sugars amounts per 100 grams of each FNDDS food and their ingredients. Some examples of added sugars present in foods are: sugar 23.8; honey 19.6; fondant 21.2; soft drinks, 2.1 to 2.5; cakes 5 to 9; and fruit nectars 2 to 3 teaspoon equivalents. Significance: FPED servers as a valuable tool which consumers can use to assess and limit their added sugars intakes. Added sugars data can be used in nutrition education and food policy purpose. SALT AND SODIUM OPTIMIZATION IN FOOD PRODUCTS. Janice Johnson, PhD; Cargill, Inc. Background: To meet consumer demand and in the interest of public health, food manufacturers continue to develop new or reformulate existing food products to help lower the sodium content in the food supply chain. The technical challenge for a food scientist is to produce products that help consumers manage their sodium intake, without compromising product attributes such as taste and texture, shelf-life or food safety. Objective: To provide perspective on the technical challenges of optimizing the sodium content in food products without compromising desired product attributes (sensorial and microbiological). Description: The majority of sodium in the American diet comes from packaged retail products and restaurant foods. When reformulating processed foods, it is important to take a “back to basics” approach by understanding the functional role of the sodium containing ingredients in the formula in order to recreate the desired product attributes. Common tools for the scientists may include non-sodium ingredient alternatives or modifying processing conditions (e.g. pressure, mixing times, temperature). One of the more common sodium containing ingredient used in formulations is salt, which also is the most difficult to replace due to the many functional roles that it plays in food matrix; microbial management, protein modification and taste. To illustrate the technical challenges of reducing sodium in the food industry, three case studies (meat, cheese and bakery products) will be presented, along with new analytical techniques for helping identify more robust solutions. Conclusion: The food industry continues to deliver products that help meet a nutritionally balanced diet, without compromising the consumers’ sensory eating experience. Technical solutions to reduce sodium requires understanding the functional role of the sodium containing ingredient a food matrix. However, the science can no longer be a “cook and look” approach. It will require advanced analytical and sensory techniques to deliver lower sodium food products that meet consumers’ sensory expectations.

35

DEVELOPING A DIETARY GLUCOSINOLATE DATABASE – CHALLENGES OF SAMPLE PREPARATION AND ANALYTICAL METHODS. Xianli Wu1; Jianghao Sun2; Seema Bhagwat1; David B Haytowitz1; James M Harnly2; Pei Chen2; Pamela R Pehrsson1; 1Nutrient Data Laboratory, BHNRC, ARS, USDA; 2Food Composition and Methods Development Laboratory, BHNRC, ARS, USDA. Background: Glucosinolates are a group of important sulfur-containing compounds found in cruciferous vegetables. There is growing evidence that cancer chemopreventive agents from cruciferous vegetables could include glucosinolates and their degradation products. Objective: To estimate the dietary intake of this group of compounds and their health impact, there is a need to develop a valid dietary glucosinolate database. Description: Glucosinolates are very unstable and labile to the indigenous enzyme myrosinase. Upon cell rupture, the glucosinolates come in contact with myrosinase, which leads to the cleavage of glucose and an unstable aglycone. The unstable aglycone is further transformed into either nitrile, isothiocyanate or thiocyanate depending on the reaction environment. Sample preparation is the first challenge for accurate analysis. Total glucosinolates in freeze dried broccoli was calculated as 3.39 µmol/g, while in boiled broccoli, 11.21 µmol/g, suggesting deactivating the enzyme is a critical step. In this study, different processing methods were compared for their efficiencies in deactivating myrosinase. In addition, another challenge is the analytical method used to quantify glucosinolates. Glucosinolates are difficult to measure in their original forms. Most commonly used HPLC based methods measure derivatives of glucosinolates after one or several steps of reactions. Due to the substantial differences, results from different methods are not comparable. Total glucosinolates in freeze dried red cabbage using Cyclocondensation reaction and by measuring thiocyanate ions (indole glucosinolates) was calculated as 0.94 µmol/g, while by means of ISO 9167-1 the value was 8.81 µmol/g. But in freeze dried kale, total glucosinolates using Cyclocondensation reaction and by measuring thiocyanate ions was calculated as 0.68 µmol/g, but only 0.044 µmol/g with ISO 9167-1 method. Conclusion: The sample preparation procedure and the analytical method for quantification must be validated in order to generate reliable data of total glucosinolates in foods. A SYSTEMATIC APPROACH TO THE DEVELOPMENT OF AN ANTHOCYANIN DATABASE FOR AUSTRALIAN FOODS. Yasmine C Probst, PhD AdvAPD CHIA; Ezinne Korie; Karen Charlton, PhD APD; School of Medicine, University of Wollongong, Australia. Objective: To develop a systematic process for the creation of an anthocyanin database suited to the Australian food supply in the absence of an established analytical program. Current phytochemical research in reliant of overseas data for food intake analyses. Materials: The2011-13 Australian survey database (AUSNUT) and published scientific literature were applied with existing data from overseas sources where needed. Methods: Foods from AUSNUT 2011-13 were considered in terms of the likelihood of containing anthocyanins (ACN). A literature review was conducted to determine foods groups likely to contain ACN and applied to the major nested hierarchical food grouping system of AUSNUT 2011-13. Foods known to contain no ACN were assigned a zero value. Those likely to contain ACN even at trace levels had values applied either by a further literature review for published Australian analytical data, or borrowed values of overseas ACN values matched to the macronutrient composition of the food items. Results: The primary food groups containing trace to high levels of ACN were berries, tree fruits, nuts, legumes, vegetables, spices and beverages which related to 22 of 24 major food groups. Fish and seafood products and dishes, egg products and dishes, meat, poultry and game products and dishes, milk products and dishes and reptiles, amphibia and insects food groups were assigned zero values. Subgroup considerations were required at this stage particularly for the fats and oils food group. Significance: An Australian database will allow for analysis of population intake levels of ACN and dietary pattern analyses suited to the Australian food supply which has very different conditions to other countries. It will reduce reliance on the use of overseas data as has occurred in previous research. This systematic process will also allow for substitution of values with analytical data as it becomes available.

36

SESSION 10 THE FUTURE OF FOOD AND NUTRIENT DATABASES: INVENTION, INNOVATION, AND INSPIRATION. Richard M Black, PhD, Quadrant D Consulting, LLC. Background: Kimbal Musk suggested that “food is the new internet,” pointing out that the Global Software market is ~$US400 Billion, equivalent to the Global Seafood market. The Global Food market is 10X that. What drove the explosive growth of the internet will drive growth in food: data. And data acquisition is the key challenge in understanding the foods we consume and how we consume them. Objective: Argue that a branded foods database is an essential data source for the future of the Food & Beverage and Public Health sectors, and that a Public-Private partnership is the only viable path to this goal. Description: The USDA Standard Reference (SR) Database holds descriptions for about 9,000 foods and beverages. A typical grocery store has over 30,000. With diminished funding and staff can it be realistic to update these items every year? Further, over 20,000 new food & beverage products are introduced each year. 10% will be available three years after launch. Given that food policy as well as diet guidance are directly informed by NHANES (and others) analyses based on the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which uses SR, it strains credulity to believe that an accurate assessment of dietary intake is possible under the current system of data collection and verification. Food and beverage companies already provide a significant amount of nutrition information in the form of the Nutrition Facts Panel, and can transmit this information electronically to their customers (who in turn provide it to the consumer), in an agreed upon universal format. Leveraging these data to expand the USDA’s databases (albeit at less analytical depth) is a critical step forward, enhancing our understanding of “What America Eats.” This will open the door to future innovations to address unmet needs as well as leverage previously unrealized benefits. Conclusion: The Food & Beverage industry can partner with other stakeholders (e.g. USDA) to enhance the FNDDS, driving better policy decisions, dietary guidance, and product development. OPTIONAL WORKSHOPS A DEMONSTRATION OF THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID): INGREDIENT ESTIMATES AND APPLICATIONS. Phuong-Tan Dang, BS; Nutrient Data Laboratory, BHNRC, ARS, USDA. The Nutrient Data Laboratory at the US Department of Agriculture collaborates with the Office of Dietary Supplements at the NIH, and other federal agencies to develop, maintain and update the DSID. The DSID provides analytically-derived estimates of ingredient content in dietary supplements (DS) sold in the USA. The latest release, DSID-3, reports estimates of ingredient content and variability in non-prescription prenatal multivitamin/mineral (MVM) and omega-3 fatty acid DS for the first time. The third release also contains updated MVM data and application files for adult and children’s DSs. The purpose of this talk is to demonstrate: how to navigate the DSID website (//dsid.usda.nih.gov) which provides research summaries, history of DSID releases, glossaries and updates on current research projects; how to use online calculators in order to adjust ingredient content in commonly consumed DSs; how to use and download the data files; and to explain the DSID linking codes to National Health and Nutrition Examination Survey (NHANES) cycles and DS database. For all DSID studies, nationally representative supplement products are identified, sampled and analyzed by qualified laboratories experienced in DS chemical analysis. Data accuracy and precision are assessed through the use of quality control plans established which include certified reference materials, in-house controls and product duplicates. The analytical and labeled content are evaluated by regression analyses, weighted by DS market share information, if available. Results predicted by regression for the mean percent difference from label and the standard errors are linked to NHANES DS files by ingredient level. The DSID data files are available in Access, SAS and Excel formats. The online ingredient calculators for the adult and children’s MVMs have been updated and a new non-prescription prenatal MVM is now available. The DSID helps to assess and monitor nutritional status of US population by improving accuracy of ingredient intake from DS. FEATURES AND UPDATES TO THE DIETARY SUPPLEMENT LABEL DATABASE (DSLD). Leila G Saldanha, PhD; Office of Dietary Supplements, DHHS. The DSLD is a public use database launched in 2013 that captures label-derived information from dietary supplement (DS) products offered for sale in the US. The objective of this talk will be to demonstrate the search and data export options for graphing and statistical analysis, and updates to the DSLD. The information contained in the DSLD is obtained from the manufacturers' labels. It includes the name and form of active and inactive ingredients, amount(s) of active ingredient(s), label claims, warning statements, and an image of the label. Software applications permit a selection of search, view and

37

download options. Search features also offer users ways to expand and narrow searches. In 2015, LanguaLTM codes (modified for use in the U.S.) for supplement type and form, claims, and intended user group were incorporated into the DSLD, allowing analysis of database constituent characteristics and aiding in linking it with other databases. DSLD serves as a resource for professionals conducting population-based surveys and other epidemiological studies. Research scientists can use the DSLD to estimate the contribution DS make to total nutrient intakes for individuals and population groups. The DSLD is updated frequently to reflect changes in product formulations, and the addition of new products and features. FAO/INFOODS WORKSHOP: E-LEARNING COURSE ON FOOD COMPOSITION. David Haytowitz, MS; Pamela Pehrsson, PhD; Nutrient Data Lab, BHNRC, ARS, USDA. (E-learning course author: U Ruth Charrondiere, PhD; Food and Agriculture Organization.) Background: Food composition data are essential for nearly all nutrition activities and the documented uses of food composition databases now cover many specialized fields in health, agriculture, trade, food science, environmental sciences and economics. Therefore, sound food composition databases that are both comprehensive and representative of foods available and consumed in the country have become essential basic tools in almost all areas of nutrition. The ‘FAO/INFOODS e-Learning Course on Food Composition Data’ was published in 2013 and aims to close the existing knowledge gap on food composition among those generating, compiling or using food composition data. The course provides a good basic knowledge and understanding of essential issues related to food composition. It is an interactive, learner-centred course organized into 14 lessons, for a total of approximately 10 hours of self-paced learning. The e-learning course offers a wealth of examples, exercises and case studies based on best practices. The course is designed primarily to be used at undergraduate level and it is already in use at many universities. The course is available free of charge from the INFOODS website http://www.fao.org/infoods/infoods/training/en/ as an on-line version or as a CD. Purpose:

• To highlight the main contents of the ‘FAO/INFOODS e-Learning Course on Food Composition Data’ to enhance the use of food composition data in various activities and encourage attendees to take the full course after the workshop.

• To show the range of INFOODS resources for training in food composition • To discuss with participants on how best to use the course at Universities and Institutes

Who would profit most from the training: • Professors/lecturers/researchers • Other professionals generating, managing and using food composition data

Outcomes: • A better understanding of the generation, management and usage of food composition data, and their quality

requirements • Options and opportunities to introduce the course into the curricula of universities and other higher education

institutes Description of the programme:

• Lectures on key issues on food composition • Discussion on how to introduce the course into the curricula of universities

38


POSTER VIEWING GUIDE Student Posters Submitted for Award Competition Monday and Tuesday May 16-17, 2016

Title First Author Abstract page no.

A AN INNOVATIVE APPROACH TO ASSESSING FOOD PURCHASE BEHAVIOR University of Utah Philip Brewster 45

B TOTAL ANTHOCYANIN LEVELS IN COMMERCIALLY-AVAILABLE PIGMENTED GRAIN PRODUCTS George Mason University

Alexandra Hauver 45

C DIFFERENCES IN FOOD SOURCES OF SELECT NUTRIENTS AMONG US ADULTS BY OBESITY STATUS The Ohio State University

Rosanna Watowicz 46

D MIXED DISHES AND RESTAURANT FOODS ARE AN UNEXPECTED SOURCE OF DIETARY VITAMIN K Tufts University

Emily Finnan 46

E ACCURACY OF VOLUMETRIC VS. WEIGHT MEASUREMENT IN NUTRIENT ANALYSIS FOR RESEARCH University of Washington

Emma Partridge 47

F DEVELOPING A SYSTEMATIC DIETARY DATA QUALITY FRAMEWORK FOR USE IN A HEALTHY LIFESTYLE INTERVENTION TRIAL University of Wollongong, Australia

Vivienne Guan 47

G CORRELATION BETWEEN FOOD PROCESSING GRADE AND DIET QUALITY IN THE NURSES’ HEALTH STUDY Harvard University

Sinara Rossato 48

H A DATA ENTRY SYSTEM FOR DIETARY SURVEYS BASED ON VISUAL BASIC FOR APPLICATIONS PROGRAMMING FOR NUTRIENT INTAKE ANALYSIS Harvard University

Sinara Rossato 48

I HEAVY METALS IN COMMONLY CONSUMED FOODS OF BANGLADESH University of Dhaka, Bangladesh Nafis Irfan 49

39


POSTER VIEWING GUIDE

Monday May 16, 2016


1 CANADIAN NUTRIENT FILE: UPDATE ON CANADIAN FOOD COMPOSITION ACTIVITIES Josephine Deeks 51

2 CREATING A CANADIAN NUTRIENT DATABASE FOR THE AUTOMATED SELF-ADMINISTERED 24-HOUR RECALL (ASA24) Isabelle Rondeau 51

3 NIGERIAN FOOD COMPOSITION DATABASE Sally Adebamowo 52

4 WHAT WE EAT IN AMERICA FOOD CATEGORIES AND CHANGES BETWEEN SURVEY CYCLES Donna Rhodes 52

5 THE USDA MULTI-YEAR FOOD AND NUTRIENT DATABASE FOR DIETARY STUDIES, 1994-2012 Lois Steinfeldt 53

6 A CROSSWALK FOR DISCONTINUED CODES IN THE FOOD AND NUTRIENT DATABASE FOR DIETARY STUDIES Meghan Adler 53

7 LINKING USDA FOOD CODES TO UPCS Thea Zimmerman 54

8 FLAVONOID DATA PRODUCTS FROM THE FOOD SURVEYS RESEARCH GROUP: NEW, PUBLICLY AVAILABLE RESOURCES FOR EMERGING SCIENCE Rhonda Sebastian 54

9 FOOD GROUPING HARMONIZATION FOR CROSS-COUNTRY COMPARISONS IN THE ENVIRONMENTAL DETERMINANTS OF DIABETES IN THE YOUNG (TEDDY) STUDY Gesa Joslowski 55

10 CARBOHYDRATE QUALITY DATABASE Laura Sampson 55

11 ADULTS’ CONSUMPTION OF EMPTY CALORIES FROM ADDED SUGARS AND SOLID FATS SUBSTANTIALLY REDUCED IN THE UNITED STATES FROM 2003-04 TO 2011-12 Shanthy Bowman 56

12 ADDED SUGARS VALUES FOR SOME FOODS MAY VARY NOTABLY DEPENDING ON THE PROCEDURE USED TO ESTIMATE THIS FOOD CONSTITUENT Lisa Harnack 56

13 THE RELATIONSHIP BETWEEN CONSUMPTION OF SUGAR SWEETENED BEVERAGES AND IMPORTANCE OF TASTE, PRICE, AND NUTRITION IN FOOD CHOICES James Bock 56

14 ASSESSMENT OF TOTAL CHOLINE INTAKES IN THE US Taylor Wallace 57

15 DIETARY PROTEIN INTAKE BY MEAL TYPE AMONG ADULTS AGED 51 YEARS AND OVER: WHAT WE EAT IN AMERICA, NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY 2011-2012

Suruchi Mishra 57

16 REDUCING THE SODIUM CONTENT OF POULTRY UNDERGOING RITUAL SLAUGHTER AND TREATMENT Rebecca Goldsmith 58

17 SODIUM VALUES IN SELECT US COMMERCIAL BABY FOODS Mona Khan 58

41

Title First Author Abstractpage no.

18 STRUCTURED PRODUCT LABELING FOR FOOD AND DIETARY SUPPLEMENTS Elaine Ayres 58

19 MEAL KIT DELIVERY SERVICES: NUTRITION ANALYSIS OF AN EMERGING TREND Alexandra Jurewitz 59

20 RESTAURANT FOODS NUTRITION DATA: LIMITATIONS AND CHALLENGES Paula-Dene Nesbeth 59

21

COLLECTING WRAPPERS, LABELS, AND PACKAGES TO ENHANCE DIETARY INFORMATION FROM FOOD RECORDS AMONG CHILDREN 2-8 YEARS PARTICIPATING IN THE CHILDREN’S HEALTHY LIVING PROGRAM (CHL) FOR REMOTE UNDERSERVED MINORITY POPULATIONS IN THE PACIFIC RIM

Kim Yonemori 60

22 TAILORING DIETARY CODING PROCEDURES FOR INTAKES OF CHILDREN 12-24 MONTHS OLD IN THE INFANT AND TODDLER FEEDING PRACTICES STUDY (ITFPS-2) Deirdre Douglass 60

23 ESTIMATING USDA FPED COMPONENTS OF GROCERY FOOD ITEMS: TOWARDS THE IMPROVEMENT OF DIETARY QUALITY ASSESSMENT OF GROCERY PURCHASES Lethuy Tran 61

24 LIQ.IN7, HARMONIZED CROSS SECTIONAL SURVEYS IN CHILDREN, ADOLESCENTS AND ADULTS TO REPORT TOTAL FLUID INTAKE AND ITS DEMOGRAPHIC DETERMINANTS Isabelle Guelinckx 61

25 YOGURT: A CASE STUDY OF VITAMIN D IN NHANES 2011-2012 Samara Nielsen 62

26 FRUIT AND VEGETABLE CONSUMPTION OF U.S. ADULTS BY DEMOGRAPHIC CHARACTERISTICS, WHAT WE EAT IN AMERICA, NHANES 2009-2012 Katherine Hoy 62

27 NUTRITIONAL ADEQUACY OF HOME FOOD INVENTORIES OF SENIORS RECEIVING HOME-DELIVERED MEALS IN SOUTH CAROLINA Nancy Lashway 63

28 NUTRITION AVAILABILITY AND REPORTING AMONG TOP CHAIN RESTAURANTS Sarah Niederman 63

42


POSTER VIEWING GUIDE



1 THE DIETARY SUPPLEMENT LABEL DATABASE (DSLD): CHARACTERIZATION OF PRODUCTS USING LANGUALTM CODES Leila Saldanha 65

2 ANALYTICAL INGREDIENT CONTENT IN ADULT MULTIVITAMIN/MINERAL PRODUCTS (MVM): SECOND STUDY FOR THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID)

Pavel Gusev 65

3 APPLICATIONS OF THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID-3) TO THE NHANES DIETARY SUPPLEMENT DATA FILES Fei Han 66

4 DO VITAMIN D3 DIETARY SUPPLEMENTS CONTAIN MEASURABLE AMOUNTS OF 25-HYDROXY VITAMIN D3? Sushma Savarala 66

5 UTILIZING MICROSOFT SHAREPOINT TO SUPPORT CODING DIETARY INTAKES Amber Brown 67

6 VIOSCREEN, A WEB-BASED FOOD FREQUENCY QUESTIONNAIRE USES THE NDSR NUTRIENT DATABASE AND 1,200 FOOD IMAGES TO IMPROVE DIETARY ASSESSMENT Rick Weiss 67

7 OBTAINING HIGH QUALITY DATA FROM PROXY INTERVIEWS OF YOUNG CHILDREN Suzanne McNutt 68

8 RISE: FOOD ONTOLOGY FOR INGREDIENT SUBSTITUTION Alain Briançon 68

9 BEWARE THE GREEKS BEARING GIFTS: THE POTENTIAL IMPACT OF YOGURT INNOVATION ON DIETARY INTAKES Neal Hooker 68

10 TOTAL DIET STUDY INNOVATIONS IN TREATMENT OF CONSTITUENT VALUES BELOW THE LIMIT OF DETECTION Judith Spungen 69

11 A STEPWISE NUTRIENT ANALYSIS PROTOCOL FOR COMPUTER-ASSISTED NUTRIENT ANALYSIS (SNAP): DEVELOPMENT AND INITIAL IMPLEMENTATION Barbara Selley 69

12 EVALUATION OF A STEPWISE NUTRIENT ANALYSIS PROTOCOL (SNAP) FOR RECIPE ANALYSIS Katie Jessop 70

13 RECIPE CALCULATION: HOW TO HANDLE VARIABILITY AND UNCERTAINTY? Nadia Bastide 71

14 QUALITY CONTROL PROCEDURES FOR THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE NUTRIENT VALUES Jaspreet Ahuja 71

15 SODIUM VALUES IN FAST FOOD SANDWICHES AND BURGERS Melissa Nickle 71

16 EMERGING NUTRIENTS IN CHICKPEAS, LENTILS AND DRY PEAS Davide Haytowitz 72

17 NATURALLY OCCURRING TRANS FATTY ACID LEVELS IN ANIMAL-BASED FOODS IN THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE Janet Roseland 72

43


18 TRENDS IN NUTRIENT CONTENT OF READY-TO-EAT BREAKFAST CEREAL PURCHASES IN THE UNITED STATES, BY SUBPOPULATION, 2007-2012: UTILIZING THE UNC CROSSWALK

Bridget Hollingsworth 73

19 FAT AND OTHER KEY NUTRIENTS IN RETAIL LAMB CUTS IN THE UNITED STATES, AUSTRALIA AND NEW ZEALAND Quynhanh Nguyen 73

20 ESTIMATING ADDED SUGAR IN A FACTORY TO FORK DATA SYSTEM Jessica Ostrowski 74

21 NUTRIENT COMPOSITION OF RUFFED GROUSE, CANADA GOOSE AND CHICKEN BREAST IN THE USDA NATIONAL NUTRIENT DATABASE Juhi Williams 74

22 ANALYTICAL ESTIMATES OF EPIGALLOCATECHIN GALLATE (EGCG) IN A GREEN TEA DIETARY SUPPLEMENT PILOT STUDY FOR THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID) BOTANICAL INITIATIVE

Phuong Tan Dang 74

23 DEVELOPMENT OF A TOTAL GLUCOSINOLATE DATABASE FOR CRUCIFEROUS VEGETABLE FOOD FREQUENCY QUESTIONNAIRE Angela Yung 75

24 IS THERE REGIONAL VARIATION IN LABEL TOTAL FAT, SATURATED FAT CONTENT AND SODIUM DENSITY AMONG POPULAR SODIUM CONTAINING FOODS IN THE UNITED STATES?

Shirley Wasswa-Kintu 76

25 DEVELOPMENT OF A DATABASE OF TOTAL SUGARS LEVEL IN PROCESSED FOODS IN KOREA AND ITS APPLICATION TO KNHANES H-S Lee 76

26 ASSESSMENT OF WATER AND BEVERAGES INTAKE OF CHILDREN AND ADOLESCENTS PARTICIPATING IN THE LIQ.IN7 CROSS SECTIONAL SURVEYS Isabelle Guelinckx 77

27 VALIDITY AND RELIABILITY OF A 7-DAY FLUID DIARY TO PREDICT AVERAGE DAILY WATER INTAKE Stavros Kavouras 77

28 USING THE UNC CROSSWALK: EVALUATING TRENDS IN OVERALL AND SUBPOPULATION SPECIFIC NUTRIENT PROFILES OF SOFT DRINKS PURCHASED IN THE UNITED STATES, 2007-2012

Julie Wandell 78

29 A COMPARISON OF TWO WELL-VALIDATED ASSESSMENT TOOLS FOR THE MEASUREMENT OF ALCOHOL INTAKE Kristen Johnson 78

30 CANADA’S FOOD LABEL INFORMATION PROGRAM (FLIP): A COMPREHENSIVE DATABASE OF THE CANADIAN FOOD SUPPLY Alyssa Schermel 79

44


ABSTRACTS for STUDENT POSTERS SUBMITTED for AWARD COMPETITION

Monday and Tuesday May 16-17, 2016

A AN INNOVATIVE APPROACH TO ASSESSING FOOD PURCHASE BEHAVIOR. Philip J Brewster1; Patricia M Guenther, PhD RD2; Kristine C Jordan, PhD RD2; John F Hurdle, MD PhD1; 1Department of Biomedical Informatics, University of Utah; 2Department of Nutrition and Integrative Physiology, University of Utah. Objective: The goal of this project was to develop a metric for assessing grocery food quality unobtrusively and at scale, and then apply it to assess the quality of foods purchased by households using tobacco products and households not using tobacco products. Materials and Methods: We obtained de-identified 2012-13 sales transaction data for 4,000 households in each of four geographic locations (selected at random from 133,185 households) from a national grocery chain and re-classified 1,888 higher-order food descriptors in the grocer’s retail sales database into the 29 food categories of USDA’s Food Plan market baskets, which comply with the Dietary Guidelines for Americans. The standardized (“recommended”) expenditure share for each category was calculated using USDA data. We stratified households into those that ever purchased tobacco versus those that never purchased tobacco. Quality of food purchases was evaluated by comparing the observed to the standardized expenditure share for each category. The 29 categories were then grouped into 10 food groups, based on the Healthy Eating Index-2010, for scoring. Processed meat expenditures were also assessed. Results: Households that never purchased tobacco (n=12,713) had higher (~9%) median total scores (39.1 out of a possible 70 points on the modified HEI-2010 score) than those who did purchase tobacco (n=3,288, median score 35.7, p<0.01) as well as higher scores for 8 of the 10 components of the index (p<0.01). In addition, both groups spent far too much on processed meats, but tobacco-using households spent more (p<0.01). Significance: Tobacco users typically have poorer diets than non-users. This study replicated that finding, at scale, at the level of food purchases, indicating construct validity. This approach shows promise for studying population-level food purchase quality patterns and trends. B TOTAL ANTHOCYANIN LEVELS IN COMMERCIALLY-AVAILABLE PIGMENTED GRAIN PRODUCTS. Alexandra Hauver; Margaret Slavin, PhD RD; George Mason University. Background: Blue corn is increasingly prominent in the processed food industry, as evidenced by the variety of blue corn tortilla chips available for purchase in grocery stores. Consumers purchase them with the intention of consuming a healthier product. However, the anthocyanins, which provide this color and reported health benefits have not been quantified in these processed foods and reported in the scientific literature. Objectives: The objectives of the study are: 1) gather a minimum of 8 commercially available food products with blue corn as a predominant ingredient, and produce triplicate anthocyanin-rich extractions of each, 2) assess anthocyanin content of each extraction by two methods, and 3) compare anthocyanin content of processed pigmented grain products to known values for berries, and amounts demonstrated to be necessary for achieving health benefits. Description: Data collection by use of HPLC/MS to measure the five most common anthocyanins, and pH differential colorimetric assay for assessing total anthocyanin content. Anthocyanin contents will be reported on the basis of dry weight and per individual serving. Conclusion: We expect that anthocyanins will be present at detectable levels in the final blue corn products, but at levels lower than typically seen in fresh berries. Statistical differences will be evaluated between products of a similar category using one-way ANOVA.

45

C DIFFERENCES IN FOOD SOURCES OF SELECT NUTRIENTS AMONG US ADULTS BY OBESITY STATUS. Rosanna P Watowicz, MS RDN1; Catherine Eitel, BS1; Neal Hooker, PhD2; Colleen K Spees, PhD MEd RND FAND1; Christopher A Taylor PhD RND FAND1; 1Medical Dietetics, The Ohio State University; 2John Glenn School College of Public Affairs, The Ohio State University. Objective: United States obesity rates have reached epidemic proportions, yet current treatments revolve around diet and exercise rather than examining dietary patterns and behavioral differences between obese and normal weight adults. Materials and Methods: Dietary recalls obtained through 24-hour dietary recalls and anthropometrics for 15,268 adults from 2005-2010 NHANES were evaluated to assess the food sources of key nutrient intakes. Nutrients were aggregated to evaluate the total nutrients obtained as well as the percent of the day's intakes of nutrients from the USDA food categories. Differences in amounts (g), energy (kcals) and macronutrients (g) by food categories were compared across normal weight, overweight and obese status. Results: Mixed dishes were the leading contributor of non-beverage volume, energy and dietary saturated fat intakes, accounting for ~20% of the day’s energy and one-quarter of the saturated fat; however, there were no differences by weight status. Protein foods, snacks and sweets, grains and non-alcoholic beverages were the next leading sources of energy, regardless of weight status. Obese adults consumed significantly less fruit (P<0.001) and more non-alcoholic beverages (P<0.001) than normal weight and overweight adults. Obese adults consumed significantly less fiber from grains (P<0.001). Snacks and sweets accounted for 15% of the day’s intakes for all groups and didn’t significantly differ for energy or macronutrient contribution. Normal weight adults consumed significantly less protein foods than the overweight and obese adults (P<0.001), while also obtaining significantly less energy, protein and saturated fat from these foods (P<0.001). There were no significant differences in fats and oils or condiments across weight status, with modest contributions to overall intakes on the day of record. Significance: A greater understanding of how the food categories contribute to nutrient intakes is critical to developing targeted weight management intervention strategies. D MIXED DISHES AND RESTAURANT FOODS ARE AN UNEXPECTED SOURCE OF DIETARY VITAMIN K. Emily G Finnan, RD1; Stephanie G Harshman, MS1; David B Haytowitz, MS2; Sarah L Booth, PhD1; 1Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University; 2Nutrient Data Laboratory, BHNRC, ARS, USDA. Background: Variable intake of foods containing vitamin K can result in unanticipated interactions with stability of coumarin-based oral anticoagulation medications, such as warfarin. Current recommendations emphasize consistent intake of vitamin K-rich foods while taking these medications. However, comprehensive and current data on vitamin K content of mixed dishes and restaurant foods are lacking. Objective: To examine the amount of vitamin K (phylloquinone, 2’,3’-dihydro-phylloquine, and menaquinone-4) per serving of various representative restaurant foods and mixed dishes in the U.S. food supply. Description: Food samples were obtained from the National Food and Nutrient Analysis Program and were analyzed using standardized high performance liquid chromatography methods. Vitamin K forms were summed and classified as high (>100µg/serving), moderate (>25-100µg/serving), low (5-25µg/serving), or free (<5µg/serving) in vitamin K according to classifications used in the Academy of Nutrition and Dietetics Nutrition Care Manual. Of the 65 mixed dishes and restaurant foods, 1 was high, 20 were moderate, 34 were low, and 10 were free in vitamin K. Of the 21 high or moderate vitamin K foods, 13 foods (orange chicken, chicken parmigiana, spaghetti with meatballs, cheese-filled ravioli, cheese-filled ravioli with tomato sauce, meat submarine sandwich, cream of mushroom soup, fried cheese sticks, onion rings, nachos with cheese sauce, nachos with meat, cheese, and sour cream, cheese enchilada, and cheese quesadilla) contained no vitamin K-rich fruits or vegetables. Conclusion: Mixed dishes and restaurant foods composed of vitamin K-containing oils and animal products can be moderate sources of vitamin K. These foods have the potential to be overlooked as sources of vitamin K but they could contribute substantially to a person’s total daily vitamin K intake when considering bioavailability, portion size, and the dietary pattern in which these foods are consumed. This has important clinical and nutrition therapy implications for those prescribed coumarin-based oral anticoagulation medications.

46

E ACCURACY OF VOLUMETRIC VS. WEIGHT MEASUREMENT IN NUTRIENT ANALYSIS FOR RESEARCH. Emma K Partridge1; Jeannette M Schenk, PHD MS RD2; Kara Breymeyer, MPH RD2; Marian L Neuhouser, PhD RD2; 1University of Washington; 2Fred Hutchinson Cancer Research Center. Objective: The USDA standard release databases use food weight to determine nutrient content; many dietary self-assessment methods and emerging image-assisted technologies utilize estimated food volumes to assess dietary intake. Data are needed to understand the comparability of assessment using volumetric vs. weight measures. This study evaluates the accuracy of macronutrient content for foods estimated by volume compared to weight. Materials and Methods: Weights and volumes of 37 food portions from 6 groups were measured. Each trial was comprised of 10 replicates; additional quality control trials were conducted for 10% of randomly-chosen foods. Commonly consumed foods were selected to include variation in water content and shape. Foods were prepared and measured in an experimental nutrition laboratory. Nutrient information was extracted from the USDA SR 28 database for each food’s weight and volume; differences in weight and macronutrients were computed for each trial. Results: Significant differences in weight determined via volume by the USDA SR 28 (USDA weight) and experimental weight were found in 76% of trials. For 24% of all foods, calories estimated by USDA weight were significantly more than estimates by experimental weight; for 46% of foods, calories by USDA weight were significantly less than estimates by experimental weight. Protein content estimates by USDA and experimental weight differed significantly from each other for 100% of dairy and 69% of protein foods. Carbohydrate estimates differed significantly for 65% of foods; the highest was white rice, where estimates by USDA weight were 8.7±0.48g/serving lower than experimental weight estimates. Fiber content estimates differed significantly for 75% of fruit and vegetables. Lipid content estimates were significantly different for fat-dense foods and were as large as 4.85g/serving. Significance: Many researchers are reliant on nutrient databases to accurately determine the nutrient content of various foods. It is important to ensure the accuracy of these databases to estimate nutrient content based on food volumes. F DEVELOPING A SYSTEMATIC DIETARY DATA QUALITY FRAMEWORK FOR USE IN A HEALTHY LIFESTYLE INTERVENTION TRIAL. Vivienne Guan, BComm BNutrDiet(Hons) APD1; Yasmine Probst, MSc(NutrDiet) MHlthInfo GradCertBus PhD AdvAPD1; Elizabeth Neale, BNutrDiet(Hons) PhD APD1; Allison Humphries, MSc GradDipPH PhD1, 2; Linda Tapsell, BSc DipNutrDiet MHPEd PhD FDAA1; 1School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Australia; 2Illawarra Health and Medical Research Institute, University of Wollongong, Australia. Background: Accurate and valid dietary data is the basis for investigating diet-disease relationships. However, there is currently no method to systematically assess dietary data quality. Objective: To develop a systematic methodology for analyzing dietary data quality (DQ) in a clinical research setting. Description: A 1% random sample (n=4) of paper-based diet history records (source data) from participants (n=377) in a registered clinical trial was extracted as a pilot audit. All items listed on the source data underwent a 100% manual verification check with the food output data from FoodWorks software. DQ assessment and management frameworks, and spreadsheet error classifications from Health Informatics literature were adapted to propose a “fit-for-use” coding scheme and process model. The model was based on the observed discrepancy incidences related to intake of food items, quantity and frequency of reporting. A 10% random sample (n=38) of baseline dietary source data from participants (n=377) in the same trial was extracted to further develop the systematic method, excluding those from the pilot study. All items listed on the source data underwent a 100% manual verification check with the food output data from FoodWorks software and the pilot coding scheme and process model was applied. The newly observed discrepancy instances were recorded. On the basis of the observed discrepancy instances, a complete discrepancy coding scheme and process model was proposed. The differences in identified discrepancies in energy, macronutrient and micronutrient values generated from FoodWorks software between previously entered data and re-entered data were summarized to develop a scoring system to grade the quality of dietary data. Conclusion: The methodology proposed offers a systematic approach to evaluating dietary DQ in a research setting, though users should carefully consider the methodology behind dietary assessment methods to which the DQ framework is being applied.

47

G CORRELATION BETWEEN FOOD PROCESSING GRADE AND DIET QUALITY IN THE NURSES’ HEALTH STUDY. Sinara L Rossato, MSc PhD1; Changzheng Yuan, ScD1; Laura Sampson, MS RD1,2; Walter C Willett, MD DrPH1,2,3; 1Department of Nutrition, Harvard T.H. Chan School of Public Health; 2Department of Epidemiology, Harvard T.H. Chan School of Public Health; 3Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital, Harvard Medical School. Background: Studies have shown the detrimental effects of low diet-quality and the high intake of processed food intake on health outcomes; however, the relationship between food processing grade with the diet-quality was not analyzed to date. Objective: To describe the relationship between the food-processing grade, defined by four variables unprocessed, moderately, processed, and ultra-processed food groups, and the diet quality. Method: This was a cross-sectional study based on data from the Nurses’ Health Study (NHS), including 47,464 women who had dietary intake assessed by a food frequency questionnaire in 1986. Individuals who were older than 65 years, with BMI>30kg/m2, with chronic disease and energy intake lower than 500 and higher than 3500 kcal/day in the baseline were excluded. We examined the correlations between food processing grade with three diet-quality parameters: the Alternative Health Eating Index-2010 (AHEI-2010), the Mediterranean diet index (aMed) and the Dietary Approach to Stop Hypertension diet score (DASH). Analyses were stratified by age (<55, 55 to 59, 60 to 64 years old). Results: Unprocessed food group had stronger correlation with the diet quality indexes, ranging from a correlation of 0.27 between unprocessed food intake and the AHEI index for younger participants (P-value < 0.001), to 0.41 with the DASH-diet score for participants aged 60 to 64 years old (P-value <0.001). Conclusion: Unprocessed food intake was positively correlated with the diet quality. More studies are necessary to evaluate the NOVA’s accuracy in representing the food-processing grade. H A DATA ENTRY SYSTEM FOR DIETARY SURVEYS BASED ON VISUAL BASIC FOR APPLICATIONS PROGRAMMING FOR NUTRIENT INTAKE ANALYSIS. Sinara L Rossato1; Teresa T Fung1,2; Marcela P Rodrigues3; 1Department of Nutrition, Harvard T.H. Chan School of Public Health; 2Department of Nutrition, Simmons University; 3Federal University of Rio Grande do Sul – UFRGS, Porto Alegre, Brazil. Background: In nutritional epidemiology, short-term dietary assessment methods such as the 24-hour dietary recall and the food record produce the most accurate diet intake information. Nonetheless, both of these methods demand a complex and heavy workload for data entry and estimation of nutrients for local foods and recipes in countries not having standardized data entry software. Objective: We aimed to describe the development of a surrogate data entry system, entitled DietSys. Description: The DietSys system for dietary surveys focuses on short-term dietary assessment methods. This system was built using Visual Basic for Application (VBA) programing in Excel for Windows® for either a PC or a MacBook Microsoft operating system. The first iteration of the DietSys system compiled information from non-dietary questionnaires and the 24-hour dietary recall in a nested data set arrangement. The number of steps and the time expended for data entry from previous studies were compared with the data entry using the DietSys system. The DietSys system was found to be more than four times faster than the manual methodology applied in previous studies. This system allowed for detailed description of non-dietary and dietary information in one data set; arranged information of local food items, recipes, serving sizes, grams or volume consumed per day; and facilitated the nutrient composition analysis. Conclusion: DietSys contains all of the fundamental data entry properties found in other systems with the additional advantage of compiling dietary with non-dietary information, and having flexibility for different questionnaire formats and quality control strategies.

48

I HEAVY METALS IN COMMONLY CONSUMED FOODS OF BANGLADESH. Nafis Md Irfan1; Nazma Shaheen1; Ishrat Nourin Khan1; Saiful Islam1; Abu Torab MA Rahim1; Kawser Ahmed2; 1Institute of Nutrition and Food Science (INFS), University of Dhaka; 2Department of Oceanography, University of Dhaka. Objective: Heavy metal content in food is of immense importance because of its toxic effect. This study aimed at estimating the concentrations of heavy metals in forty five commonly consumed foods of Bangladesh. Methods: Food samples were selected on consumption basis. The heavy metals content were estimated using ICPMS followed by microwave digestion. Results: The concentrations of toxic metals estimated in commonly consumed foods ranged from 0.002 to 6.781, 0.0003 to 1.745, and 0.003 to 4.129 mg/kg of fresh weight basis for Cd, As and Pb respectively. The highest level of As was detected in hilsha fish while that of Cd and Pb in spinach and red Amaranth respectively. The content of potentially toxic heavy metals per 100g of EP on fresh weight basis ranged from 0.183 (rice) to 3.689 (bottle gourd leaves), 0.008 (chicken breast) to 8.484 (bottle gourd leaves), 0.007 (banana) to 0.63 (bottle gourd leaves), 0.005 (meni fish) to 5.35 (black gram), 0.001 (rice) to 0.38 (raddish), 0.001 (wheat) to 50.72 (red amaranth) and 0.001 (wheat) to 0.04 (red amaranth) of Cr, Ni, V, Mo, Ag, Ba and Sb respectively. Among the studied foods, As content was found above the Maximum Allowable Concentration (MAC) in three fish (hilsha, kachki and telapia) and vegetable species (raddish, green papaya and bottle gourd leaves) while that of Cd in six vegetable species. Pb content exceeded the MAC in mango, milk and in twelve vegetable species while that of Cr in all of the nine analyzed fish species and in two vegetable species (bottle gourd leaves and red amaranth). Significance: The database on heavy metal content is extremely useful for researchers, epidemiologists and policy makers for assessing the health risk associated with heavy metals intake through chronic dietary exposure in population of Bangladesh.

49


ABSTRACTS for POSTER PRESENTATIONS

Monday May 16, 2016

1 CANADIAN NUTRIENT FILE: UPDATE ON CANADIAN FOOD COMPOSITION ACTIVITIES. Josephine Deeks, MSc; Marie-France Verreault, PDq; Winnie Cheung, RD; Health Canada. Background: A new update of Canada’s food composition database, the Canadian Nutrient File (CNF) is scheduled for release in the near future. Users will find updates to many food categories as well as additions to better reflect the always changing food market. The updated nutrient data is being used to calculate nutrient intakes from the 2015 Canadian national nutrition survey as well as inform a multitude of nutrition studies, policies and health promotion activities in Canada. Objectives: To inform clients of the upcoming release of the CNF and highlight the new and updated contents. Description: Since the release of the 2010 version of the CNF the following food categories have been sampled, analyzed and added to the database through our Sampling and Nutrient Analysis (SNAP-CAN) program.

• Ready-to-eat breakfast cereals • Yogourts • Processed cheese products • Sausages • Wieners • Deli-meats • Commercial breads • Babyfoods; infant cereals and jarred foods • Soups; condensed and ready- to-eat • Margarines • Energy drinks • Vitamin waters

In addition, data relevant to the Canadian food market which was released by USDA in SR 23, 24, 25, 26, and 27 will be featured in the latest version. Conclusion: Soon an updated Canadian national database with nutrient profiles for many new and updated foods will be made available 2 CREATING A CANADIAN NUTRIENT DATABASE FOR THE AUTOMATED SELF-ADMINISTERED 24-HOUR RECALL (ASA24). Isabelle Rondeau, BSc RD1; Nadine Kebbe, BSc RD1; Isabelle Massarelli, BSc RD1; Thea Palmer Zimmerman, MS RD2; Amy F Subar, PhD MPH RD3; Paula J Robson, PhD4; 1Health Canada, Food Directorate; 2Westat; 3National Cancer Institute; 4Alberta Health Services. Background: The ASA24 is a freely available web-based tool for U.S. populations developed by the National Cancer Institute (NCI) enabling automated self-administered 24-hour recalls. Eliminating the need for trained interviewers reduces the cost of collecting dietary intakes in large scale studies. In 2014, ASA24-Canada-2014 was released. It includes a food list, questions and answers adapted for Canadian users. However, because the database did not initially include Canadian nutrient values, no analyses were possible. Objective: Adapt the ASA24 nutrient database to use the Canadian Nutrient File (CNF2015) and a Canadian recipe database used for surveys.

51

Description: The U.S. ASA24-2014 is linked to the U.S. Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies 4.1 (FNDDS). In Canada, 53% of the CNF is based on the USDA National Nutrient Database for Standard Reference (SR), and 95% of the Canadian recipe database is based on FNDDS. For this reason, a direct match was possible for the majority of FNDDS codes. Remaining food items were matched according to food name description. A small percentage (8%) of FNDDS codes could not be matched to Canadian foods. For these, FNDDS codes were kept and nutrient values were adjusted to account for fortification differences when necessary. Portion sizes were assigned Canadian gram weights if available. If not, FNDDS gram weights consistent with Canadian portion sizes were used. For items in the CNF and Canadian recipe database without complete nutrient profiles; appropriate FNDDS values were used when available. For unique Canadian foods that could not be matched to FNDDS, values were imputed based on similar Canadian foods. Conclusion: ASA24-Canada-2014 along with its nutrient database is now available. It provides a valuable means for Canadian researchers, clinicians and educators to collect and analyse dietary intakes in populations of interest in Canada. 3 NIGERIAN FOOD COMPOSITION DATABASE. Sally Adebamowo, MD ScD1,2; Ellen HertzMark3; Clement Adebamowo, MD ScD1,2,4; 1Department of Nutrition, Harvard School of Public Health; 2Office of Strategic Information and Research, Institute of Human Virology, Abuja, FCT, Nigeria; 3Department of Epidemiology, Harvard School of Public Health; 4Institute of Human Virology and Greenebaum Cancer Center, University of Maryland School of Medicine. Background and Objective: Worldwide, nutrition plays a major role in the epidemiology of communicable and especially non-communicable diseases such as heart disease, hypertension, diabetes, stroke and cancer. Given the diversity of foods in African populations, population specific databases are the ideal tool to estimate the nutrient composition of foods in large epidemiological studies. However, several African countries do not have a representative food composition database (FCD). The lack of a Nigerian FCD suggests that prior studies conducted in Nigeria based on FCD from other populations may misclassify persons based on dietary exposure and lead to biased results. In addition, the lack of a population specific FCD may be contributing to the dearth of studies assessing the impact of diet and NCDs in Nigeria. The aim of this study was to develop a comprehensive Nigerian food composition database (NFCD) which is representative of the peculiar, ethnic, local dishes, based on recipes collected from several sources in Nigeria and provide nutrient composition values for each food. Materials and Methods: We searched published food composition data sources for foods and identified recipes from cookbooks, websites, surveys, personal communication with dieticians and nutritionists. Each food and recipe was labeled with a unique code. To obtain the nutrient composition of the recipes, we analyzed each food per amount, used in the recipe. All analyses were performed using SAS 9.3 for UNIX statistical software (SAS Institute, Gary, NC, USA). Results: The NFCD provides information on the nutrient composition values of 28 nutrients including energy, carbohydrate, protein, fat, amino acids, vitamins and minerals, are provided for 22 food groups including ~500 commonly consumed foods and local Nigerian recipes. Significance: This FCD will facilitate nutritional epidemiology research to classify individuals appropriately by dietary exposure and used for examination of diet-disease relationships in Nigeria and populations with similar dietary habits. 4 WHAT WE EAT IN AMERICA FOOD CATEGORIES AND CHANGES BETWEEN SURVEY CYCLES. Donna Rhodes, MS RD; Meghan Adler, MS RD; John Clemens, MS; Alanna Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Background: The What We Eat in America (WWEIA) Food Categories, intended for use with data from WWEIA, NHANES and the Food and Nutrient Database for Dietary Studies (FNDDS), provide an application for analyzing food and beverages as consumed in the American diet. A new version is produced with each 2-year release cycle of WWEIA, NHANES and FNDDS. Objective: To display the WWEIA Food Categories and describe how updates to FNDDS effect the WWEIA Food Categories and potential analysis between survey cycles. Description: The WWEIA Food Categories arrange foods and beverages reported in WWEIA into 150+ unique categories, each with a 4-digit number and description. Each FNDDS food code is linked to a category. Beginning with 2011-2012, updates to FNDDS focus on increasing the variety of food/beverage codes. The 1100+ codes added to FNDDS 2011-2012 were placed into existing WWEIA Food Categories or into one of two new categories: protein and nutritional powders, or frankfurter sandwiches (single code). To better capture increased consumption and nutrient contribution, protein/nutritional powders were moved out of miscellaneous-not included in a specific category into this new category. FNDDS 2011-2012 codes were added to capture reports of frankfurter/hot dog sandwiches vs. coding individual components as a combination type for sandwiches as reflected in FNDDS 5.0 and earlier versions. Using the WWEIA Food Categories 2011-2012, frankfurter sandwiches were reported 799 times for 2 days of intake. This change resulted in

52

decreased reports of individual components previously included in other food categories: frankfurters, rolls and buns, other sandwiches. FNDDS codes added for Mexican mixed dishes also had an impact on the food categories. FNDDS 2013-2014 will include 1200+ new codes; details for WWEIA Food Categories 2013-2014 will be presented. Conclusion: WWEIA Food Categories provide an application to analyze food and beverage intake and are available at www.ars.usda.gov/nea/bhnrc/fsrg. 5 THE USDA MULTI-YEAR FOOD AND NUTRIENT DATABASE FOR DIETARY STUDIES, 1994-2012. Lois Steinfeldt, MPH; Carrie Martin, MS RD; Alanna Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Background: The Multi-year Food and Nutrient Database for Dietary Studies (M-FNDDS) is designed to characterize nutrient changes in foods/beverages over time and to facilitate trend analysis of nutrient intakes. Objective: Describe the M-FNDDS 1994-2012 and plans for characterizing nutrient changes for FNDDS 2013-2014 and beyond. Description: The M-FNDDS 1994-2012 is a database of all foods/beverages and their nutrient values used in national dietary surveys from 1994 through 2012. The M-FNDDS classified each change in a nutrient value during this time as either a food change or an analytical change. A food change to data values occurred because a food/beverage actually changed due to new fortification levels or reformulation. An analytical change occurred because of improvements to the data such as improved analytical procedures or because values are based on a more representative or larger sample. Identification of analytical change in nutrient values provides the capability to adjust for such changes when conducting trend analysis. Moving forward, the M-FNDDS will define an analytical change based only on a new or improved analytical method as designated by USDA’s Nutrient Data Laboratory. Conclusion: The M-FNDDS 1994-2012 was developed for use in research projects using the Continuing Survey of Food Intakes by Individuals 1994-96, 1998, the National Health and Nutrition Examination (NHANES) 1999-2000, and What We Eat in America, NHANES 2001-2012. It is available for download from the FSRG web site www.ars.usda.gov/nea/bhnrc/fsrg. Beginning with the 2013-2014 FNDDS, M-FNDDS will define nutrient value changes as an analytical change only if a new or improved analytical method resulted in different nutrient values. 6 A CROSSWALK FOR DISCONTINUED CODES IN THE FOOD AND NUTRIENT DATABASE FOR DIETARY STUDIES. Meghan E Adler, MS RD; Donna G Rhodes, MS RD; Alanna J Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Background: The Food and Nutrient Database for Dietary Studies (FNDDS), a database that provides nutrient values for foods/beverages reported in What We Eat in America (WWEIA), National Health and Nutrition Examination Survey (NHANES), is updated and a new version released to accompany each 2-year release of WWEIA, NHANES. Beginning with FNDDS 2011-2012 an extensive update resulted in a notable increase in the number of food/beverage codes added; additionally codes were discontinued which can pose challenges for researchers. Objective: To describe a crosswalk available that lists discontinued codes between FNDDS 5.0 (2009-2010) and FNDDS 2011-2012 and provides any appropriate link to code(s) inFNDDS 2011-2012. Description: Overall, 791 codes were discontinued between FNDDS 5.0 and FNDDS 2011-2012. A file was created which lists discontinued FNDDS 5.0 codes by number, main description and if appropriate, a link to one or more 2011-2012 codes. The rationale for discontinuation was defined as: dropped, expanded, consolidated or renumbered. Dropped codes (n=343) included out-dated products or were rarely used in the survey and therefore not linked. Expanded codes (n=110) were linked to two or more 2011-2012 codes, as the original code was replaced with multiple codes between versions. Consolidated codes were multiple codes subsequently captured under a single 2011-2012 code. Renumbered codes were assigned a different 8-digit number for 2011-2012 yet represented the same product in 2009-2010. Single links were identified for each consolidated (n=233) or renumbered code (n=105). Details will also be presented for FNDDS 2013-2014, as there were 260 codes discontinued between FNDDS 2011-2012 and FNDDS 2013-2014. Conclusion: The availability of a resource to crosswalk appropriate discontinued food/beverage codes between FNDDS versions benefits researchers conducting trend analysis or using the FNDDS to support other food intake databases. The file is available on the Food Surveys Research Group web site at http://www.ars.usda.gov.nea/bhnrc/fsrg.

53



http://www.ars.usda.gov.nea/bhnrc/fsrg

7 LINKING USDA FOOD CODES TO UPCS. TP Zimmerman, MS RD1; S Hermansen, MA1; CE Tornow, MA1; A Carlson, PhD2; 1Westat; 2ERS, USDA. (The views expressed here are those of the authors and cannot be attributed to the U.S. Department of Agriculture or the Economic Research Service.) Background: The nutrition research community has long been interested in the link between purchases of foods and reported consumption. Although many packaged foods now have nutrition facts labels, those data are not sufficient for most research purposes. The Information Resources Inc. (IRI) Universal Product Code (UPC) database contains over 800,000 UPCs for foods and beverages and corresponding sales data. Linking U.S. Department of Agriculture (USDA) nutrient databases to IRI database UPCs would allow USDA staff at the Economic Research Service (ERS), Center for Nutrition Policy and Promotion (CNPP), the Food Services Research Group (FSRG), and other researchers to investigate food purchases using nutrient and food group equivalent data. However, the IRI and USDA databases do not readily align, and the number of UPCs in the IRI database requires novel approaches in order to efficiently link the databases. Objective: Using automated methods, link IRI UPCs to USDA food codes. Description: Westat linked USDA food codes to the IRI database using a combination of automated and manual matching methods. A streamlined approach collapsed UPC descriptions to individual food items and then applied the matched USDA food code to all UPC items related to that food item. Quality control sampling weighted food items to increase the probability of reviewing foods with high market share. Conversion factors added to the database adjusted for differences between the form of the food as purchased and the form of the USDA food code. Conclusion: The final Linking Database provides USDA food codes and conversion factors for over 90% of the food items with sales in the IRI database. The majority of unmatched items do not exist in FNDDS or SR. Future work includes possible development of user-defined food codes and modification of FNDDS recipes to enable estimation of prices for foods reported in the National Health and Nutrition Examination Survey. 8 FLAVONOID DATA PRODUCTS FROM THE FOOD SURVEYS RESEARCH GROUP: NEW, PUBLICLY AVAILABLE RESOURCES FOR EMERGING SCIENCE. Rhonda Sebastian, MA; Cecilia Wilkinson Enns, MS RD LN; Joseph Goldman, MA; Lois Steinfeldt, MPH; Carrie Martin, MS RD; John Clemens, MS; Theophile Murayi, PhD; Alanna Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Background: Flavonoids, which are naturally-occurring, plant-based, bioactive compounds, may play important roles in promoting health. Until recently, U.S. databases of flavonoid content have not covered all foods and beverages, limiting the ability to assess dietary intakes of flavonoids in the U.S. population. Objective: Describe flavonoid-related data products available on the USDA Food Surveys Research Group (FSRG) Web site. Description: Products currently available are the Flavonoid Values for Survey Foods and Beverages 2007-2008 and a set of flavonoid intake data tables. The Flavonoid Values for Survey Foods and Beverages 2007-2008 release includes two components: the Provisional Flavonoid Addendum and the Flavonoid Intake Data Files. The first component, the Provisional Flavonoid Addendum, provides values for 29 individual flavonoids per 100 g of food for all items in USDA’s Food and Nutrient Database for Dietary Studies 4.1, the database used to code foods/beverages in What We Eat in America (WWEIA), NHANES 2007-2008. In addition to its use in WWEIA, NHANES, this addendum can also be used to calculate flavonoid intakes in other dietary studies. The second component is the four Flavonoid Intake Data Files, which document intakes in WWEIA, NHANES 2007-2008. The flavonoid intake data tables, based on the Flavonoid Intake Data Files, present nationally representative estimates of flavonoid intakes in the U.S. by gender and age, race/ethnicity, and family income (both as a percentage of poverty and in dollars). Conclusion: The Flavonoid Values for USDA Survey Foods and Beverages 2007-2008 and the flavonoid intake data tables may be downloaded from the FSRG Web site at www.ars.usda.gov/nea/bhnrc/fsrg. These new resources are valuable tools that will enable the research community to conduct more comprehensive investigations of the relationships between flavonoid intake and health.

54

http://www.ars.usda.gov/ba/bhnrc/fsrg

9 FOOD GROUPING HARMONIZATION FOR CROSS-COUNTRY COMPARISONS IN THE ENVIRONMENTAL DETERMINANTS OF DIABETES IN THE YOUNG (TEDDY) STUDY. Gesa Joslowski, PhD1; Jimin Yang, PhD RD2; Carin Andrén Aronsson, MS3; Jenna Rautanen4; Jill M Norris, PhD5; Suvi M Virtanen, MD PhD4,6; Ulla Uusitalo, PhD2; and the TEDDY Study Group; 1Institute of Diabetes Research, Helmholtz Zentrum München and Forschergruppe Diabetes, Klinikum rechts der Isar, Technische Universität München and Forschergruppe Diabetes e.V., Munich, Germany; 2Health Informatics Institute, Department of Pediatrics, Morsani College of Medicine, University of South Florida; 3Department of Clinical Sciences, Lund University, Malmö, Sweden; 4National Institute for Health and Welfare, Nutrition Unit, Helsinki, Finland; 5Department of Epidemiology, University of Colorado Denver, Colorado School of Public Health; 6University of Tampere, School of Health Sciences; Center for Child Health Research, University of Tampere and Tampere University Hospital and The Science Center of Pirkanmaa Hospital District, Tampere, Finland. Background: The Environmental Determinants of Diabetes in the Young (TEDDY) is an international study that aims to investigate the relations between dietary and other environmental predictors and the risk of developing islet autoimmunity and type 1 diabetes (T1D). The study enrolled 8676 children with increased risk for T1D from four countries (the U.S., Finland, Germany, and Sweden). Dietary intake is documented with a 24-hour recall at 3 months of age and with 3-day food records at 6, 9, 12 months of age and twice a year thereafter, and analyzed using country-specific food composition databases (FCDBs). It is critical to quantify the consumption of foods consistently across the participating countries when studying the dietary intake and the outcome. Objective: A food grouping harmonization was conducted to evaluate and achieve comparability on food group (FG) definitions and the quantification of intakes across the FCDBs used in Finland (FINELI), Germany (LEBTAB), Sweden (NFA-TEDDY), and the United States (Nutrition Data System for Research). Description: Systematic review revealed that the majority of existing FGs in the FCDBs were not comparable. Thus, an alternative classification system of 15 mutually exclusive main FGs (e.g. vegetables) and 80 subgroups (e.g. root vegetables, leafy vegetables) were developed based on TEDDY hypotheses. Foods and beverages are categorized into basic foods (single ingredient) or composite dishes (multiple ingredients). Composite dishes were broken down to ingredients using composition data available in the FCDBs or generic recipes created for the harmonization effort. Every ingredient was eventually assigned to one of the 80 subgroups. The total amount of daily consumption of every FG was expressed as either raw or prepared weight to achieve maximal comparability. Conclusion: A FG level harmonization was completed across all four FCDBs used in the TEDDY study to produce comparable quantifications of food exposure. 10 CARBOHYDRATE QUALITY DATABASE. Laura Sampson, MS RD1; Mary Franz, MS RD1; Lauren Dougherty, MS RD1; Yanping Li, PhD1; Walter Willett, MD DrPH1, 2, 3; 1Department of Nutrition, Harvard T.H. Chan School of Public Health; 2Department of Epidemiology, Harvard T.H. Chan School of Public Health; 3The Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital, Harvard Medical School. Objective: Develop a carbohydrate quality database for a semi-quantitative food frequency questionnaire (FFQ) to investigate the associations of saturated fats and different sources of carbohydrates with risk of coronary heart disease (CHD). Materials: The recently developed carbohydrate quality database was designed to quantify carbohydrate types such as grams of carbohydrate from potatoes, fruit, vegetables, legumes, fruit juice, refined grain, intact whole grain, milled whole grain and from whole grain. Five derived variables were created to sum groups of related variables. The database also defines refined, milled, and intact carbohydrate. Carbohydrate quality values were assigned assumed 0 (58-75%), imputed or calculated (1-21%), or recipe-derived (28-29%) for FFQ foods. Cereals were primarily recipe derived (88%). Methods: Diet (carbohydrate from potatoes, sugar, refined grain, intact whole grain, and milled whole grain) reported every four years from the Nurses’ Health Study (1980–2010) and Health Professionals Follow-up Study (1986–2010) FFQs were analyzed to assess the associations between cumulative dietary exposure and risk of CHD. Results: Using time varying Cox analysis, intakes of high quality carbohydrates from whole grains were significantly associated with lower risk of CHD comparing the highest to the lowest quintile: 0.90 [0.83–0.98], P trend=0.003). In contrast, intakes of low quality carbohydrates from refined starches/sugars were positively associated with risk of CHD (1.10 [1.00–1.21], P trend=0.04). Replacing 5% of energy intake from saturated fats with equivalent energy intake from carbohydrates from whole grains was associated with 9% lower risk of CHD: (0.91 [0.85–0.98]; P=0.01). Replacing saturated fats with refined starch and sugar was not associated with risk. Significance: The carbohydrate quality variables can be used to calculate low versus high quality carbohydrate intake. The database offers investigators a tool for examining the role of carbohydrate types in the development of CHD. Low quality carbohydrates appear to increase risk of CHD.

55

11 ADULTS’ CONSUMPTION OF EMPTY CALORIES FROM ADDED SUGARS AND SOLID FATS SUBSTANTIALLY REDUCED IN THE UNITED STATES FROM 2003-04 TO 2011-12. Shanthy A Bowman, PhD; James E Friday, BS; John C Clemens, MS; Alanna J Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Objective: The Dietary Guidelines for Americans (DGA) encourage Americans to maintain healthy weight by eating nutritious foods such as vegetables, fruit, whole grains, lean protein, and low-fat dairy, while limiting intakes of added sugars and solid fats that are sources of empty calories. The research objective was to identify changes in the dietary intakes by adults from 2003-04 to 2011-12. Materials and Methods: Day 1 dietary intake data of adults 20+ years in What We Eat in America, National Health and Nutrition Examination Surveys 2003-04 and 2011-12, were used for the study. Mean intake estimates for the two time periods were compared at p < 0.01. Results: Mean energy intake did not change significantly, 2216 calories in 2003-04 and 2191 calories in 2011-12. Significant reductions were noted in added sugars (20.2 teaspoons equivalents [tsp eq.] vs. 18.2 tsp eq.) and solid fats (47 grams vs. 37 grams) intakes. These changes translated to a reduction of 34 empty calories from added sugars and 90 empty calories from solid fats. The total vegetable (1.6 cup eq.); total fruit (1.0 cup eq.); total dairy (1.6 cup eq.); total meat, poultry, and seafood intakes (4.8 oz. eq.); and total grains (6.9 vs. 6.8 oz. eq.) remained the same, but whole grains increased significantly (0.6 vs. 1.0 oz. eq.). Significance: Changes in food composition during this period are partially responsible for the reduction in empty calorie intakes. Examples include the increased availability of lean meat low in solid fats, replacement of added sugars with low calorie sweeteners and sugar substitutes in beverages and snacks, and replacement of hydrogenated oils with unhydrogenated oils in fried products and margarine. Because 69 percent of adults are either overweight or obese, continued effort to limit empty calorie intakes is necessary. 12 ADDED SUGARS VALUES FOR SOME FOODS MAY VARY NOTABLY DEPENDING ON THE PROCEDURE USED TO ESTIMATE THIS FOOD CONSTITUENT. Lisa Harnack, DrPH RD; Bhaskarani Jasthi, PhD RD; Mayly Thor RD; Janet Pettit; Nutrition Coordinating Center, University of Minnesota. Background: The Food and Drug Administration (FDA) has proposed requiring added sugars as a food constituent on the Nutrition Facts Panel (NFP). Consequently, it is important that Food and Nutrient Databases used for labeling purposes include “added sugars” values for foods. There are multiple approaches that may be used to estimate added sugars values, with each approach potentially resulting in notably different values. Materials and Methods: The University of Minnesota Nutrition Coordinating Center (NCC) has assigned added sugars values to foods in the NCC Food and Nutrient Database using two approaches. One approach (hereafter referred to as “added sugars by available carbohydrate”) involves estimating grams of added sugars in a food by tabulating grams of available carbohydrate in food ingredients considered to be added sugars (e.g. corn syrup, fructose, brown sugar, maple syrup, honey, white sugar, etc.). The other approach (hereafter referred to as “added sugars by total sugars”) involves estimating grams of added sugars in a food by tabulating grams of total sugars in food ingredients considered to be added sugars. Added sugars values assigned to foods in the NCC database using each of these approaches were compared. Results: Among the 10,571 foods in the NCC Database with added sugars value assignments, the mean added sugars by available carbohydrate assignment is 17.1 grams/100 grams of food and the mean added sugars by total sugars assignment is 15.1 grams/100 grams of food. The percent difference in values was > 20% for 21% of the foods. The mean difference was highest for frozen desserts (28.9%) and candies (18.8%). Significance: It will be important for FDA to clearly specify the approach to be used to calculate food content of this food constituent since the approach used may result in notably different added sugars values for some foods. 13 THE RELATIONSHIP BETWEEN CONSUMPTION OF SUGAR SWEETENED BEVERAGES AND IMPORTANCE OF TASTE, PRICE, AND NUTRITION IN FOOD CHOICES. James Bock, BS; Samara Joy Nielsen, PhD MDiv; University of Pittsburgh. Objective: To explore the relationship between sugar sweetened beverage (SSB) consumption and importance of taste, price, and nutritional value. Methods: In the 2009-2010 NHANES, a cross-sectional nationally representative sample of the US population, in person 24 hour recall data was collected on 5762 adults 20 years and older. Data was collected on what influenced the diet choices of 4685 of these individuals who participated in the consumer behavior follow-up survey. We analyzed the association between SSB consumption and importance of taste, price, and nutrition, adjusting for race/Hispanic origin,

56

sex, and age. In addition, we examined whether quantity (g) of SSB consumption was associated with importance of taste, price and nutrition. Results: Forty four percent of adults are SSB consumers. Taste is very important to approximately the same percentage of SSB consumers and SSB nonconsumers (77.1% vs 76.0% NS). Nutrition is very important to a smaller percentage of SSB consumers than SSB nonconsumers (56.5% vs 63.1% p<0.05). Price is very important to a greater percentage of SSB consumers than SSB nonconsumers (39.0% vs 33.8% p<0.05). Significance: Taste, price and nutrition are important factors in food choice. It is imperative to correctly identify consumer behavior, for example SSB consumption. The only way to accurately assess SSB consumption is by ensuring that the food database (FNDDS) is reflective of the current SSB market. 14 ASSESSMENT OF TOTAL CHOLINE INTAKES IN THE US. Taylor C Wallace, PhD1, 2 and Victor L Fulgoni III, PhD3; 1Department of Nutrition and Food Studies, George Mason University; 2Think Healthy Group, LLC; 3Nutrition Impact, LLC. Objective: Choline is an essential nutrient and plays a critical role in brain development, cell signaling, nerve impulse transmission, and lipid transport and metabolism. This analysis aimed to assess usual intakes of choline and compare them with the dietary reference intakes for U.S. residents aged ≥2 years. Methods: The National Cancer Institute method was used to assess usual intakes of choline from foods according to data for participants in the 2009–2012 National Health and Nutrition Examination Survey (NHANES; n=16,809). Results: Suboptimal intakes of choline are prevalent across many life-stage subpopulations in the United States. Only 10.8 ± 0.6% of 2009–2012 NHANES participants aged ≥2 years (15.6 ± 0.8% of males and 6.1 ± 0.6% of females) achieved the adequate intake (AI) for choline. Children aged 2–3 years were the most likely to exceed the AI (62.9 ± 3.1%), followed by children aged 4–8 years (45.4 ± 1.6%) and children aged 9–13 years (9.0 ± 1.0%), compared to adolescents aged 14–18 years (1.8 ± 0.4%) and adults aged _19 years (6.6 ± 0.5%). When comparing by age and gender, males consumed significantly more choline than females for all age groups. Significance: These data indicate that there is a need to increase awareness among health professionals and consumers regarding potential suboptimal intakes of choline in the United States, as well as the critical role that choline plays in health maintenance throughout the lifespan. Food scientists and the food and dietary supplement industries should consider working collectively with government agencies to discuss strategies to help offset the percentage of the population that does not meet the AI. Revision of the DRIs for choline should include replacement of the AI with an EAR and a RDA, so that more accurate population estimates of inadequate intakes may be calculated. 15 DIETARY PROTEIN INTAKE BY MEAL TYPE AMONG ADULTS AGED 51 YEARS AND OVER: WHAT WE EAT IN AMERICA, NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY 2011-2012. Suruchi Mishra, PhD1; Joseph D Goldman, MS2; Nadine R Sahyoun, PhD, RD1; Alanna J Moshfegh, MS RD2; 1Department of Nutrition and Food Science, University of Maryland; 2Food Surveys Research Group, BHNRC, ARS, USDA. Objective: Evenly distributing daily protein intake at meals (∼25–30g /meal) has been suggested to improve muscle mass. The aim of this research is to evaluate protein intake and its distribution across the three meal types (breakfast, lunch, and dinner) in adults aged 51 years and older. Methods: Nationally representative dietary intake data of adults aged 51 years and older who reported consuming breakfast, lunch and dinner on the same day in What We Eat in America, NHANES 2011-2012 were analyzed (n=1,331). Total protein intake and protein per meal type were determined from a single in-person 24-hr dietary recall collected using the USDA Automated Multiple-Pass Method. Snacks contributed to the total protein intake but were not counted as a meal type. The proportion of individuals consuming at least 25g protein per meal type and across all three meal types was estimated. Results: Of the total population of adults aged 51 years and over, 64 ±2.5% of men and 71 ±1.8% of women were estimated to consume the three meal types on the same day. Among those reporting breakfast, lunch, and dinner on the same day, total daily mean protein intake from all foods and beverages including snacks was 95 ±2.0g and 68 ±1.4g for men and women, respectively. A total of 17 ±2.0, 55 ±3.5, and 73 ±3.4% of men and 5 ±1.0, 36 ±2.5, and 53 ±2.8% of women consumed at least 25g protein at breakfast, lunch, and dinner, respectively. Only 4 ±0.9% consumed at least 25g protein at each of the three meal types. Significance: In a national representative sample of adults aged 51 years and over, protein was mostly consumed at the evening meal, whereas breakfast was relatively lower in protein. Only 4% had protein intake of at least 25g at each of the three meal types.

57

16 REDUCING THE SODIUM CONTENT OF POULTRY UNDERGOING RITUAL SLAUGHTER AND TREATMENT. Rebecca Goldsmith, MPH RD1; Rona Schaffer, MSc RD1; Ronit Endevelt, PhD RD1,2; 1Nutrition Department, Ministry of Health, Jerusalem, Israel; 2University of Haifa, Israel. Background: In Israel, most poultry (primarily chicken) available to consumers, food manufacturers and catering concerns undergoes ritual slaughter and treatment, to render it "kosher", and thus compliant with religious laws. Following slaughter, the raw poultry is salted and later rinsed, resulting in high residual sodium levels. Poultry is widely consumed, the average consumption being 150 gm/day, so its relatively high sodium content contributes significantly to sodium intake. Currently Israel is conducting a national salt reduction program, which includes the food industry. The high sodium levels in poultry after slaughter present a unique culturally-determined problem and challenge. Steps to reduce the levels were prioritized for action, as the potential benefit would be highly significant. Objective: To reduce residual sodium levels in poultry. Description: Baseline sodium analyses of raw poultry before and after treatment were performed. These showed increases in sodium levels of 300-400 mg% following treatment, and as compared to levels in the United States NDB for similar products. Slaughterhouses were contacted, onsite inspections performed, and suggestions, with rabbinic approval, made for additional equipment and methods to reduce residual salt levels. With full cooperation and at considerable expense, changes including additional rinsing equipment were implemented. Repeat products analyses showed very significant sodium levels reduction, with some products containing less than 250 mg%. Based on current consumption figures, these changes will significantly reduce sodium intake. Front-of-pack (FOP) labeling related to the lowered poultry sodium levels is in preparation. Conclusion: The implementation in poultry slaughterhouses of newer processing methods resulted in significant reductions in sodium levels with no negative impact on kosher status. The changes will be suggested to beef slaughterhouses. It is anticipated, particularly following introduction of the FOP label, that other slaughterhouses will implement similar changes, resulting in a population-wide reduction in sodium intake, and progress towards achieving program goals. 17 SODIUM VALUES IN SELECT US COMMERCIAL BABY FOODS. Mona Khan; Pamela Pehrsson; Nutrient Data Laboratory, BHNRC, ARS, USDA. Objective: Researchers from the Centers for Disease Control and Prevention suggest reducing sodium in baby and toddler foods may reduce the long-term risk associated with high blood pressure by lessening a preference for salty foods early in life. However, analysis of many popular commercial toddler foods still contain small but variable amounts of sodium. The objective of this study is to determine analytically the sodium content of select leading commercial baby foods and toddler snacks sold in US. Materials and Methods: Nationwide samples of select foods were analyzed in 2014-15 using USDA National Food and Nutrient Analysis Program protocols; composites and quality control materials were analyzed by USDA approved laboratories using the ICP method. Results: Results for popular younger baby snacks included: corn-based snacks, 623mg/100g (50mg/8g serving), apple and cinnamon snack puffs, 180mg/100g (12mg/7g serving); arrowroot cookies, 300mg/100g (15mg/5g serving), biscuits 285mg/100g (50mg/19g serving), and animal crackers, 357mg/100g (25mg/7g serving). Results for toddler meals and snacks included: chicken sticks, 267mg/100 (190mg/71g serving); toddler macaroni and cheese with seasoned peas and carrots, 200mg/100g serving (226mg/113g serving); turkey stew with rice and vegetables, 201mg/100g (342mg/170g serving); spaghetti rings in meat sauce, 157mg/100g (267mg/170g serving); mashed potatoes and gravy with roasted chicken and carrots, 173mg/100g (260mg/150g serving); and pasta with turkey and vegetables, 235mg/100g (200mg/85g serving). A survey of the ingredients on the labels shows salt is not added to these foods but small amounts may be contributed by the following ingredients: whey, cheese sauce, and baking soda. Significance: These results will also support future public health policies for infants and small children and provide updated data for USDA food composition databases. 18 STRUCTURED PRODUCT LABELING FOR FOOD AND DIETARY SUPPLEMENTS. Elaine J Ayres, MS RD FAC-PPM/COR III; Laboratory for Informatics Development, NIH Clinical Center, NIH. Background: Standards are required to ensure the interoperability of data. International health care standards are developed through HL7 and used by electronic health records, laboratories and pharmaceutical companies to transmit electronic data files. To ensure international interoperability, HL7 standards also meet ISO standards. However, no HL7/ISO standard exists for the transmission of electronic food and dietary supplement labeling and composition data.

58

http://www.hl7.org/

http://www.iso.org/iso/home.html

Objective: This presentation will describe the development and benefits of a new HL7/ISO standard for electronic structured product labels for food and dietary supplements. Description: The provision of reliable and timely data from manufacturers remains a barrier to tracking the composition and provenance of the food supply. An international standard for medicinal product information has been developed by HL7 entitled “Structured Product Labeling”. Since 2009, pharmaceutical manufacturers have been required to submit standard electronic label files to the FDA. Files are available through DailyMed managed by the NIH National Library of Medicine. “SPL for Food” will use the same XML format and data standards. A preliminary analysis of the current standard has shown that data elements for commercially packaged food and canned dietary supplements are accommodated. Missing data will be added as required to meet all stakeholder needs. The barcode (GS1 GTIN file) is incorporated to track the provenance of the product and individual ingredients. “SPL for Food” is not mandated, but will provide a proven standard for use. Participation includes the FDA, NIH ODS, ILSI, GS1, AND, and the AAAAI. The USDA has been invited to participate. Conclusion: The creation of an HL7/ISO standard for the electronic exchange of food labels will enable manufacturers to provide timely, accurate and consistent food and dietary supplement data and images. This standard will complement current efforts with manufacturers and extend the ability to transmit electronic nutrition and dietary information through other HL7 standards. 19 MEAL KIT DELIVERY SERVICES: NUTRITION ANALYSIS OF AN EMERGING TREND. Alexandra Jurewitz, MPH JD; Kasey Heintz, MS; FDA. Background: Meal kit delivery services have risen in popularity over the past five years. For about what it costs to eat a meal away from home, these companies will deliver weekly meal kits that provide the consumer with the precise ingredients needed to cook a fresh meal at home. Some of these companies market healthier meals, whereas others do not. One appeal to meal kit delivery services is the time and energy the consumer saves by not having to create or find a recipe, go grocery shopping, and measure out each ingredient before cooking even begins. The food industry research and consulting firm Technomic has predicted, based on current adoption rates, that this meal kit service segment of the market will grow to anywhere between $3 billion to $5 billion within the next 10 years1 with the potential to become a large and influential part of Americans dietary intake. Objective: The objectives of this study were to 1) assess the landscape of meal kit delivery service companies, 2) compile available nutrition information for a small sample of meals from meal kit delivery service companies, and 3) to assess the nutrition in representative meals for companies both marketing ‘healthier’ meals and those that are not, to representative frozen, ready-to-eat meals purchased in the grocery store as well as to restaurant meals from top chains. Materials and Methods: Internet research was conducted to determine the breadth and scope of meal kit delivery service companies. Five delivery services were chosen for meal analysis, based on their market reach (close to nationwide) and publicly available information regarding ingredients, recipes and/or nutrition content. These companies were: Hello Fresh, Plated, Chef’d, Green Chef, and Veestro. Nutrition information and other available data were compiled from company websites and organized by meal type, description, or ingredients. Results: Over 10 meal kit companies are prominent in the US. Across these companies, nutrition information was available at widely varying levels detail. Analysis of nutrition information showed that meals ranged in nutritional content (e.g. calories, saturated fat, sodium, etc.). When compared to frozen, ready-to-eat meals in the grocery store as well as to restaurant meals from top chains, some meal kits had improved nutrition, but others did not. Significance: If meal kit delivery service continues to follow its projected growth, these meals have the potential to become a large and influential part of Americans’ dietary intake. This has implications for current dietary studies and the way questions are framed, as well as how meal components are analyzed. Considering such meals at this point in time enables us to proactively seek out the best methods to collect, store, and analyze their nutrition information and to better understand how their consumption is impacting consumer health. Some consumers may perceive meal kit options as healthier, but this may not always be the case. It will be important to educate consumers about the relative healthfulness of such meals to other meal options. 1http://www.fastcompany.com/3046685/most-creative-people/the-5-billion-battle-for-the-american-dinner-plate 20 RESTAURANT FOODS NUTRITION DATA: LIMITATIONS AND CHALLENGES. Paula-Dene Nesbeth, MS; Kasey Heintz, MS; Lauren Brookmire, MS; CFSAN/FDA. Background: As more Americans consume meals outside of the home, accurately capturing nutrient content of the meal from nutrition information provided by the food service organizations is vital to assess changes in dietary intake. While there are currently both commercially available and publicly available databases for packaged foods, there is no available

59

http://dailymed.nlm.nih.gov/dailymed/

http://www.fda.gov/ForIndustry/DataStandards/default.htm

https://ods.od.nih.gov/

http://www.ilsi.org/Pages/HomePage.aspx

http://www.gs1.org/

http://www.eatright.org/

https://www.aaaai.org/home.aspx

http://www.fastcompany.com/3046685/most-creative-people/the-5-billion-battle-for-the-american-dinner-plate

data source that comprises all restaurant menu items and accompanying up-to-date nutrition information. Moreover, restaurant nutrition information is more loosely regulated as compared to packaged foods, and therefore varies from restaurant to restaurant, in terms of level of detail, visual presentation and updates corresponding to menu changes. These variations impact the data quality of restaurant food nutrition information. Objective: The objectives of this study were to review various formats through which restaurants make their nutrition information available and to describe limitations of using this information to assess the average nutrient content within a food category, using calories and sodium content in common menu items as example. Description: In determining average calorie and sodium content for a food category, restaurant nutrition data for quick-serve and casual dining restaurants falling in the top 50 were collected from each restaurant’s official website and limitations were assessed. The format in which nutrition information was presented across official restaurant websites varied. This presents a limitation when attempting to standardize methodologies for assessing dietary information. Some restaurants presented information in the form of nutrition calculators broken down by each component (e.g. bread, cheese, meat) as opposed to values that were presented for a complete dish (e.g. cheeseburger). Another major limitation was the inconsistency of available data on serving size weights. Over half of the restaurants did not provide this information for menu items. Furthermore, there was a lack of a menu item description to accompany nutrition information. This can also create a challenge if items with similar names have different build components. Conclusion: While nutrition information released by restaurants can be consumer-friendly, it is not always provided in a useful format for nutrition data collection and analysis. Variations in format and inconsistencies in the information included create difficulty in determining nutrient content and comparing foods. 21 COLLECTING WRAPPERS, LABELS, AND PACKAGES TO ENHANCE DIETARY INFORMATION FROM FOOD RECORDS AMONG CHILDREN 2-8 YEARS PARTICIPATING IN THE CHILDREN’S HEALTHY LIVING PROGRAM (CHL) FOR REMOTE UNDERSERVED MINORITY POPULATIONS IN THE PACIFIC REGION. Kim Yonemori, RD1; Carol J Boushey, PhD MPH RD1; Rachel Novotny, PhD RDN LD2; Marie Fialkowski, PhD MS RD2; Reynolette Ettienne, PhD RD3; Lynne Wilkens, DrPH1; Rachael T Leon Guerrero, PhD MS RDN4; Andrea Bersamin, PhD5; Patricia Coleman, BS6; 1University of Hawaii Cancer Center; 2Human Nutrition, Food and Animal Science Department, University of Hawaii; 3University of Hawaii; 4College of Natural & Applied Sciences, University of Guam; 5Center for Alaska Native Health Research, University of Alaska Fairbanks; 6Northern Marianas College. Objective: To describe differences in dietary outcomes based on the provision of wrappers, labels or packages (WLP) to complement data from dietary records among children 2-8 years from the U.S. Affiliated Pacific. The WLP were intended to provide additional information to aid data entry staff with providing a better match for foods/beverages recorded in the dietary records (DR). Since WLP are primarily associated with ultra-processed foods, one might assume that differences in sodium, sugar, and other commonly added ingredients might emerge. Materials and Methods: Dietary intakes of children (2-8 y) in Alaska (AK), Hawaii, Commonwealth of the Northern Mariana Islands (CNMI), and Guam were collected using parent/caregiver completed 2-day DR. Parents were encouraged to collect WLP associated with the child’s intake. Trained staff entered data from the DRs using PacTrac3, a web application; and the WLP, when available. Results: Of the 1,948 DRs collected, 526 (27%) included WLP. Among the 4 jurisdictions, the record results with WLP had significantly higher amounts of added sugar and total energy (kcal) from discretionary solid fat and added sugars. In Guam, additional significant differences included higher sodium, calcium, and energy. Unique to CNMI was a greater amount of vegetables (cups/day) recorded among the WLP group. Whereas, Hawaii had a greater amount of fruits (cups/day) recorded. Significance: These results would suggest that the WLP enhanced the dietary intake data. The extra results observed in the WLP group provided additional desirable foods, as well as undesirable food components. Encouraging recorders to provide or take images of WLP may improve dietary intake results. 22 TAILORING DIETARY CODING PROCEDURES FOR INTAKES OF CHILDREN 12-24 MONTHS OLD IN THE INFANT AND TODDLER FEEDING PRACTICES STUDY (ITFPS-2). Deirdre Douglass, MS RD1; Amber Brown, MPH RD1; Thea Palmer Zimmerman, MS RD1; Suzanne McNutt, MS RD1; Allison Magness, PhD RD2; 1Westat; 2USDA. Background: The ITFPS-2 is a longitudinal study that collects information about the eating habits of a cohort of over 4,000 children from birth to five years old. Interviewers will collect up to ten 24-hour recall proxy interviews over the first two years of each child’s life using the USDA Automated Multiple Pass Method (AMPM). The recalls are coded using USDA’s Survey Net and the Food and Nutrient Database for Dietary Studies 5.0 (FNDDS). Dietary supplement information is coded in Excel 2010 using the 2009-2010 NHANES Database of Dietary Supplements (NHANES-DSD).

60

Objective: To tailor coding procedures to obtain more complete nutrient analyses of dietary and supplement intake for children 12-24 months old and to capture commonly reported combination foods. Description: Children between 12-24 months old eat a wide variety of foods in a number of combinations, generally in small amounts. These foods range from breastmilk and baby foods to table foods and adult snacks. A number of procedures were incorporated into the coding process to ensure the types and amounts of foods consumed are coded correctly. The procedures include age-based guidelines for coding breast milk based on research from the Gerber Feeding Infants and Toddlers Study (FITS) and the Davis Area Research on Lactation in Infant Nutrition and Growth (DARLING) Study; rules for coding unknown portion sizes of conventional foods (non-baby food) based on Survey Net’s default portion size for foods; expanded guidelines for applying combination codes to include infant formula and baby foods (e.g., oatmeal with formula or baby peaches); and standards for coding child doses of dietary supplements. Conclusion: Enhanced dietary coding procedures allow coders to better reflect infant and toddler consumption and supplement use and to identify foods consumed in combinations. 23 ESTIMATING USDA FPED COMPONENTS OF GROCERY FOOD ITEMS: TOWARDS THE IMPROVEMENT OF DIETARY QUALITY ASSESSMENT OF GROCERY PURCHASES. Lethuy Tran, PhD; Philip Brewster, PhD; Valliammai Chidambaram, MS; John F Hurdle, MD PhD; Department of Biomedical Informatics, University of Utah. Background: Estimating the quality of foods consumers buy is an alternative approach of nutritional monitoring and assessment compared to self-reported intake. An excellent metric to assess the dietary quality of grocery purchases is the Healthy Eating Index 2010 (HEI-2010). Important information in the HEI-2010 calculation includes the USDA Food Patterns (FPED) densities. We developed an HEI-2010 estimation model without the FPED densities, although this estimation model performs well on most of the HEI-2010 components, improvement on nutrient-based components can be achieved. Objective: Estimate the FPED densities of grocery food items to improve the dietary quality assessment of grocery purchases. Methods: The USDA FPED Equivalent Database provides the Food Patterns Components for nearly 10,000 food codes in the Food and Nutrient Database for Dietary Studies (FNDDS). Grocery markets have far more number of foods than the FNDDS. The UPC descriptors are the most significant piece of food item information obtained from the grocery stores. These condensed descriptors contain multiple abbreviations that make mapping FNDDS food codes challenging. We developed algorithms to find the closest match of grocery food items in the FNDDS food codes using our mapping of grocery metadata to WWEIA categories then to the FNDDS Food descriptors. Results: Out of 100,000 food items received from our grocery chain partner, the method was able to estimate the FPED densities ~79,000 items. Conclusions: Our proposed method was able to estimate the FPED densities for the majority of grocery food items given by our grocery chain partner. 24 LIQ.IN7, HARMONIZED CROSS SECTIONAL SURVEYS IN CHILDREN, ADOLESCENTS AND ADULTS TO REPORT TOTAL FLUID INTAKE AND ITS DEMOGRAPHIC DETERMINANTS. Isabelle Guelinckx, PhD RD1; J Salas-Salvadó, MD PhD2, LA Moreno, MD PhD3; J Gandy, PhD RD4; H Martinez, MD PhD5; SA Kavouras; PhD6; 1Hydration & Health Department, Danone Nutricia Research, Palaiseau, France; 2Human Nutrition Unit, Hospital Universitari de Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV (Institut d’Investigació Sanitària Pere Virgili), Biochemistry Biotechnology Department, Universitat Rovira i Virgili, Reus, Spain; 3Department of Health Human Performance and Recreation, University of Arkansas; 4British Dietetic Association, Birmingham, UK and School of Life and Medical services, University of Hertfordshire, Hatfield, UK; 5RAND Corporation and Hospital Infantil de Mexico Federico Gomez, Mexico City, Mexico; 6GENUD (Growth, Exercise, NUtrition and Development) Research Group, Faculty of Health Sciences, Universidad de Zaragoza, Zaragoza, Spain. Objective: To evaluate the total fluid intake (TFI) from drinking water and beverages in subjects aged 4-70 years, assess the proportion of subjects complying with the European Food Safety Agency (EFSA) adequate intake (AI) of water from fluids, and identify the possible demographic determinants of total fluid intake. Materials and Methods: 11720 children (8±2 years), 8109 adolescents (13±2 years) and 16,276 adults (40±14 years) (47% men) recruited in 13 countries in Asia, Europe and South America completed a 7 day fluid specific record. Visuals of standard containers were presented to increase the accuracy of reported total fluid intake (sum of drinking water and all other beverages). Results: The median TFI was 1.2 L/d, 1.2 L/d and 1.8 L/d in respectively children, adolescents and adults, yet with important differences between countries. 51% of adult sample did not comply with the EFSA AI of water from fluids, yet

61

non-compliance ranged from 24%(Germany) to 71%( Japan). Only 39% of children and 25% of adolescents reached the AI. In all age categories female subjects were significantly more likely to meet the AIs for fluids than males (4-9 years OR = 0.72; 10-18 years OR = 0.80; ≥ 18 years OR: 2.09). Compared to younger adults (18-29 years), the odds of meeting the AI were lower in individuals over 50 years [OR: 0.88; 95%CI: 0.80-0.96]. Adolescents were less likely to meet the AI than children (OR = 1.645, p<0.001 in males and OR = 1.625, p<0.001 in females). Significance: These results signify that a considerable portion of the study populations are potentially a risk of hydration related health consequences such as chronic kidney disease. The reference values of total water intake should be translated into practical recommendations for the general population and are ideally supported with community interventions. 25 YOGURT: A CASE STUDY OF VITAMIN D IN NHANES 2011-2012. Samara Joy Nielsen, PhD MDiv; Department of Sports Medicine and Nutrition, School of Health and Rehabilitation Sciences, University of Pittsburgh. Background: Yogurt is one of the quickest growing segments of food products. The amount and type of yogurt on the market is constantly changing. However, in the FNDDS 2011-2012, there are only 21 yogurt food codes. The largest expansion in yogurt products is in Greek yogurt. In the FNDDS 2011-2012, there are no Greek yogurts. Objective: To show how important it is to continually be updating the products/food codes in the USDA FNDDS database. To show how important it is to accurately reflect the nutrients in the updated products in the USDA database. Description: Examine the different yogurt food codes in the latest FNDDS using the NHANES 2011-2012 adult consumption data. Determine whether the yogurt food codes adequately reflects vitamin D consumption by US adults 2011-2012. Based upon current yogurt products, show how the nutrient database may not be accurately capturing the vitamin D certain individuals are consuming. Conclusion: It is possible to expand the amount and type of yogurt food codes in FNDDS to better represent the variety of yogurt products currently on the market. This will help more accurately capture the nutrient intake of individuals in the US. 26 FRUIT AND VEGETABLE CONSUMPTION OF U.S. ADULTS BY DEMOGRAPHIC CHARACTERISTICS, WHAT WE EAT IN AMERICA, NHANES 2009-2012. M Katherine Hoy, EdD RD; Joseph D Goldman, MA; Alanna J Moshfegh, MS RD; Food Surveys Research Group, BHNRC, ARS, USDA. Objective: Differences in fruit and vegetable (FV) consumption may exist among demographic segments of the population. The purpose of this study is to examine FV intake of U.S. adults by demographic characteristics. Materials and Methods: One day dietary intake data of adults 20+ years (N=10,563) from What We Eat in America, NHANES 2009-2012 were used. FV intake was estimated using the Food Patterns Equivalents Database (FPED) 2009-2012 and is expressed as cup equivalents (CE). FPED disaggregates foods and beverages as consumed into their ingredients, including fruits and vegetables. Mean intakes and percent reporting were compared by demographic (gender, age, ethnicity, income, education) characteristics. Differences between subgroups for each characteristic were compared separately by paired t-test. Results were considered significant at P<0.001. Results: Percentages reporting fruit intake were significantly higher for females (76%) vs males (68%); age groups 60+ (81%) vs both 20-39 (67%) and 40-59 (71%) years; high (79%) vs both low (64%) and middle income (70%) levels; education > high school (HS) (77%) vs both HS graduates (66%) and <HS (63%). Mean fruit intake (CE) was significantly higher for education >HS (1.1) vs HS graduate (0.8) and <HS (0.9). Percentages reporting vegetable intake were significantly higher for both Whites (96%) and Hispanics (95%) vs Blacks (91%); and high (97%) vs both middle (95%) and low income (93%) levels. Mean vegetable intakes (CE) were higher for males (1.8) females (1.5); Whites (1.7) vs both Blacks (1.3) and Hispanics (1.5); high (1.8) vs both low (1.4) and middle (1.5) income levels; and education >HS (1.7) vs both HS graduates (1.5) and <HS (1.4). Significance: FV intake varies among demographic segments of the population. This may be an important consideration when developing education and policy initiatives for increasing FV consumption.

62

27 NUTRITIONAL ADEQUACY OF HOME FOOD INVENTORIES OF SENIORS RECEIVING HOME-DELIVERED MEALS IN SOUTH CAROLINA. Nancy F Lashway, RD LDN MPH; William Hallman, PhD; Cara Cuite, PhD; Carol Byrd-Bredbenner, PhD RD FAND; Pamela Ohman-Strickland, PhD; George DiFerdinando Jr, MD MPH FACP; Rita McWilliams, PhD MPH; Mark Robson, PhD MPH DrPH; Rutgers, The State University of New Jersey, School of Public Health. The continuing trend to “age in place” highlights the need for community health services for the older population including social, health and nutrition services. Adequate nutrition helps promote quality of life, prevent and manage chronic health conditions, and delay death and disability especially for vulnerable populations such the homebound elderly who rely on home delivered meals (HDMs) supplemented by their home food environment. Data suggest that older adults do not meet nutritional requirements for energy, protein, calcium, magnesium, potassium, zinc, fiber, and vitamins D, B12, B6, C, E and K, but exceed folate and sodium recommendations. The purpose of the current study was to evaluate the household food supplies of homebound seniors receiving HDMs. Universal Product Codes (UPCs) provided nutritional content and number of servings, and staff detailed the number of containers to enable assessment of in-home food supplies for total kilocalories, protein (g), total fat (g), total carbohydrate (g), cholesterol (mg), sodium (mg), dietary fiber (g), vitamins A (IU), C (mg), and D (IUs), calcium (mg) and iron (mg). Total amounts of each nutrient were then compared to respective Daily Values (DVs) and Dietary Reference Intakes (DRIs) to compute the number of days recommendations could be met. Participants in this study were homebound seniors (aged 60 and above) who lived alone, resided in South Carolina and received HDMs. T-tests show the most significant differences in the studied nutrient content of in-home food inventories was between races (white compared to non-white), and for race and gender (white compared to non-white). Highest values for days meeting DVs and DRIs were found for vitamin A and sodium while lowest values were for vitamin D and calcium. Requirements for vitamin D and calcium increase with age; adequate intakes re recommended to prevent bone loss and lower hip fracture. Results obtained expand the limited research addressing the home food inventory of this vulnerable population, and could assist in policies and programs aimed at providing nutritious and culturally acceptable meals to maintain or improve their nutritional status. Females and non-white older adults may be especially at risk for nutritional deficiencies. 28 NUTRITION AVAILABILITY AND REPORTING AMONG TOP CHAIN RESTAURANTS. Sarah A Niederman, MPH; Elizabeth Leonard, MPH; Jenifer Clapp, MPA; New York City Department of Health and Mental Hygiene. Background: Foods eaten away from home account for one-third of Americans’ caloric intake and there is growing interest in restaurant nutrition transparency. The U.S. Food and Drug Administration (FDA) finalized rules requiring that calories be listed on menus and menu boards in chain restaurants, and that additional nutrition information be provided to customers upon request. However, final guidance on menu labeling has not been issued. Developed by the New York City Department of Health and Mental Hygiene, MenuStat.org is the most comprehensive public restaurant nutrition database. MenuStat includes annual data from restaurant websites (2012-2015), with over 150,000 menu items from over 150 top national restaurant chains. Objective: In advance of federal menu labeling rules and implementation, we sought to describe how top chain restaurants currently report nutrition. Description: Nearly 50 of the top 200 chain restaurants nationally do not provide nutrition information on their websites. Of those that do, nutrient and serving size reporting varies with around 90% of items listing calories and sodium, about 75% trans fat and about 50% serving size by weight. Nutritional content may be reported for a shared dish or a single portion of the dish. Additionally, restaurants report the nutritional content of customizations in different ways. Conclusion: Restaurant nutritional content reporting is inconsistent, making it more challenging to assess trends in nutrients over time, across restaurants, or across food types. The FDA regulates the Nutrition Facts Labels on packaged foods and beverages, which require food companies to report on nutrition information in a standardized way. Without similar guidance for the restaurant environment, consumers have variable access to information they need to make informed choices and restaurant food environment research will be less robust than it could be. We encourage the FDA to provide clear guidelines by releasing final guidance on menu labeling as soon as possible.

63


ABSTRACTS for POSTER PRESENTATIONS


1 THE DIETARY SUPPLEMENT LABEL DATABASE (DSLD): CHARACTERIZATION OF PRODUCTS USING LANGUALTM CODES. LG Saldanha1; JT Dwyer1; RA Bailen1; HF Chang2; JC Goshorn2; JD Ireland3; A Møller3; KW Andrews4; JM Betz1; RB Costello1; PR Pehrsson4; CJ Hardy5; PM Coates1; 1ODS/NIH; 2NLM/NIH; 3Danish Food Informatics; 4Nutrient Data Laboratory, BHNRC, ARS, USDA; 5CFSAN, FDA. Background: Launched in 2013, the DSLD is a public use database that captures label-derived information from dietary supplement products (DS) offered for sale in the US. LanguaLTM is a structured vocabulary for indexing and describing products in databases. In 2015, LanguaL codes (modified for use in the U.S.) for supplement type and form, claims, and intended user group were incorporated into the DSLD. Objective: To provide a description of the LanguaL codes used to categorize products in DSLD and to describe the products in the database based on this categorization scheme. Description: Of the nearly 40,000 products to date on-market in DSLD, >50% were combinations of ingredients (e.g. botanicals + nutrients) and 18% were botanicals. Although multivitamin and mineral (MVM), and calcium + vitamin D are commonly consumed DS in the U.S., <5% of the products in DSLD were MVM, and single vitamin and mineral products. 48% were in capsule form, followed by tablets 22%. The remaining forms, bars (0.1%), liquids (10.8%), powders (13.7%), made up <25% of the product forms. 98% of the products were intended for all individuals ≥4yrs. The remaining products were for pregnant and lactating women (0.5%), children 12mo. to <4yrs (0.9%), and infants <12 mo. (0.1%). 38% of the claims were coded as structure/function claims and 53% as other ingredient or constituent-related claims. The balance 8% of claims were categorized as nutrient content (7%), health (0.5%) and qualified health (0.4%) claims. Conclusion: Incorporation of LanguaLTM in the DSLD will allow analysis of database constituent characteristics and aid in linking it with other databases. The enhanced features will assist researchers not only in characterizing products consumed, but in determining exposure to DS, estimating the contributions of DS to total nutrient and bioactives intakes in surveys, and in other epidemiological applications. 2 ANALYTICAL INGREDIENT CONTENT IN ADULT MULTIVITAMIN/MINERAL PRODUCTS (MVM): SECOND STUDY FOR THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID). Pavel A Gusev, PhD1; Karen W Andrews, BS1; Phuong-Tan Dang, BS1; Fei Han, PhD1; Sushma Savarala, PhD1; Pamela R Pehrsson, PhD1; Johanna T Dwyer, PhD2; Joseph M Betz, PhD2; Leila G Saldanha , PhD2; Rebeca B Costello, PhD2; Larry W Douglass, PhD3; 1Nutrient Data Laboratory, BHNRC, USDA; 2NIH-ODS; 3Consulting Statistician. Background: Release 3 of the DSID (http://dsid.usda.nih.gov) provides regression equations that convert label ingredient amounts into predicted analytical content. The adjustments are linked to products reported in National Health and Nutrition Examination Surveys (NHANES). DS formulations and manufacturing practices, as well as analytical methods for minerals and vitamins are evolving. It is unknown whether DSID-3 equations and adjustments will be applicable to more recently manufactured adult MVM. Objective: To compare the relationships between the labeled and analytical ingredient content established in the two adult MVM studies. Materials and Methods: Five years after the initial DSID study, representative adult MVM were identified using weighted frequency from the NHANES 2007-08, a 2010 DS use survey by an independent marketing firm, and 2010 DS market share information. A statistical plan was developed for product purchase to attain a geographically diverse sampling and for the purpose of determining highly precise estimates of mean content with reliable assessments of product and lot variability.

65

In 2011, three or two lots of 124 products were purchased from mass market (64), natural health (30), and direct channels (30). Product samples were sent to qualified laboratories with quality control materials for the analysis of 22 vitamins and minerals. Major improvements in analytical methodology for iodine and chromium and vitamins A and D provide reliable data for these ingredients in adult MVM for the first time. Initially, 1181 test results from 71 batch were evaluated and >500 retest samples were analyzed. Results were finalized and are being statistically evaluated to be released in DSID-4. Results and Significance: The regression models for both minerals and vitamins will be compared between DSID-3 and the current study. The information obtained will be used to plan the frequency and scope of updates to the DSID for other MVM and possibly other DS categories. 3 APPLICATIONS OF THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID-3) TO THE NHANES DIETARY SUPPLEMENT DATA FILES. Fei Han, PhD1; Karen W Andrews, BS1; Pavel A Gusev, PhD1; Phuong-Tan Dang, BS1; Sushma Savarala, PhD1; Pamela R Pehrsson, PhD1; Johanna T Dwyer, PhD2; Leila G Saldanha, PhD2; Joseph M Betz, PhD2; Rebecca Costello, PhD2; Regan L Bailey, PhD2; Larry Douglass, PhD3; 1Nutrient Data Laboratory, BHNRC, ARS, USDA; 2Office of Dietary Supplements (ODS), NIH; 3Consulting Statistician. Background: To accurately assess the contribution of Dietary Supplements (DS) to total nutrient intake, the NDL at the U.S. Department of Agriculture, in collaboration with the ODS at the National Institutes of Health and other federal agencies, developed and maintains the publicly accessible Dietary Supplement Ingredient Database (DSID: http://dsid.usda.nih.gov/). DSID provides analytically-derived estimates of ingredient contents in nationally representative DS. Objective: To estimate DS ingredient content and link analytically-derived estimates to content indicated by ingredient labels reported in the National Health and Nutrition Examination Survey (NHANES) data files. Methods: Nationally representative DS are sampled by NDL and sent for analysis by laboratories experienced in performing chemical tests on DS. Quality assurance and quality control plans, with standard reference materials, in-house control materials, are established for each study to obtain accurate results. The nested data were analyzed using linear mixed model. Relationships between label and analytical values are evaluated through regression analyses with weights of DS market share, if available. Results: Newly released DSID-3 (March, 2015) provides estimated mean analytical content and associated uncertainty based on the ingredient label claim. The estimates for twenty ingredients in non-prescription prenatal multivitamin/minerals (MVMs) are linked to 48 products in NHANES 2007-2010. The estimates for three major fatty acids (EPA, DHA and ALA) in omega-3 fatty acid DS are linked to 363 products in NHANES 2005-2010. The estimates for sixteen ingredients in children’s MVMs are linked to 299 products in NHANES 2005-2010 and data for 18 ingredients in adult MVMs are linked to 1,815 products in NHANES 2003-2008. Significance: The estimated analytical ingredient contents linked to label levels are not specific to any brand and are applicable to DS reported in population surveys. The DSID-3 estimates can be used to replace information from label to more accurately assess ingredient intakes from DS in epidemiological studies. 4 DO VITAMIN D3 DIETARY SUPPLEMENTS CONTAIN MEASURABLE AMOUNTS OF 25-HYDROXY VITAMIN D3? Sushma Savarala, PhD1; Karen W Andrews, BS1; Pavel A Gusev, PhD1; Phuong-Tan Dang, BS1; Fei Han, PhD1; Pamela R Pehrsson,

PhD1; Johanna T Dwyer, PhD2; Christine L Taylor, PhD2; Joseph M Betz, PhD2; 1USDA Agricultural Research Service, Nutrient Data Laboratory (NDL); 2Office of Dietary Supplements, National Institutes of Health. Background: The assessment of total vitamin D intake from foods and dietary supplements (DS) may be incomplete if 25-hydroxy vitamin D [25(OH)D] intake is not included. Based on a review of vitamin D production methods, the NDL DS Ingredient Database team hypothesized that 25(OH)D may be present in vitamin D DSs. However, analytical data on the presence of 25(OH)D in vitamin D DS are not available. It is also unknown whether the current 25(OH)D methods are acceptable for obtaining data suitable for nutrient databases. Objective: To test analytically if commonly consumed vitamin D3 DSs contain 25(OH)D3. To identify DSs to be used for evaluation of interlaboratory agreement and within-laboratory reproducibility in vitamin D/25(OH)D measurements and their acceptability for nutrient databases. Materials and Methods: Six DS representing a diversity of vitamin D3 source materials, production methods, matrices, and supplement strength were identified using information from the Dietary Supplement Label Database, National Health and Nutrition Examination Surveys, the internet and retail stores. The products, sold as capsules, tablets and soft gels with vitamin D3 label content ranging from 2,000 to 12,500 IU per serving, and a powdered DS with a 25(OH)D3 labeled amount were analyzed by liquid chromatography tandem mass spectrometry by one laboratory.

66

Results: The DSs had vitamin D3 levels ranging from 12.8 to 59.5% above label claim and 25(OH)D3 levels ranging from 0.006 – 0.042 mcg/g. The two products that were sent in duplicate showed consistent results. The powdered DS contained 1.26 × 104 mcg/g of 25(OH)D3. Significance: The DS products screened for the pilot study contained 25(OH)D3 at levels similar to those in analyzed foods but minute compared to the amount of vitamin D3. A DS labeled at 2000 IU vitamin D3 per serving with no labeled 25(OH)D3 information was selected for the interlaboratory study of 25(OH)D/vitamin D method performance. 5 UTILIZING MICROSOFT SHAREPOINT TO SUPPORT CODING DIETARY INTAKES. Amber Brown, MPH RD; Deirdre Douglass, MS RD; Thea Palmer Zimmerman, MS RD; Suzanne McNutt, MS RD; Westat. Background: Westat’s Health Studies dietary coding team consists of 7 staff members working across 4 states to code 24-hour recalls using USDA’s Survey Net and the Food and Nutrient Database for Dietary Studies 5.0 (FNDDS). The dispersed arrangement created multiple challenges including how to accommodate access to information in different time zones, create communication opportunities for coders to work together, monitor their work in real time, and issue and update coder reference materials in a timely manner. To enable more collaboration and coding efficiencies, a SharePoint site was established for staff members to access daily on the Westat intranet through the virtual private network. Objective: To utilize SharePoint technology to enhance the use of Survey Net to code dietary intakes. SharePoint is a secure internet accessible platform. It allows information access 24 hours a day, supports of off-site coding, enables real time data sharing, and performs simultaneous search of multiple references. Description: This SharePoint site includes various features, such as the Wiki library to organize information from coder manuals, coding conventions, and training; the List feature to manage intake characteristics and track study-specific coding decisions; the Document Library feature to store coder documents such as reference manuals, study procedures, presentations, and coding tools; and the Search feature which allows users to search the entire site’s contents. In addition, all updates are immediately accessible to users. In one month, five users generated over 3,000 page views with an average of 101 page views daily. Coders report easier access to the reference materials and supervisors report a more efficient coding process. Conclusion: Using SharePoint as a secure place to store, organize, share, and access information has improved coding production, garnered cost savings, simplified quality control, and resulted in a more satisfied and fulfilled coding staff. 6 VIOSCREEN, A WEB-BASED FOOD FREQUENCY QUESTIONNAIRE USES THE NDSR NUTRIENT DATABASE AND 1,200 FOOD IMAGES TO IMPROVE DIETARY ASSESSMENT. Rick Weiss, MS1; Phyllis Stumbo, PhD2; 1Viocare, Inc.; 2University of Iowa. Background: Dietary assessment is achieved through taking food intake records, conducting interviews, and administering questionnaires, all with mixed success. Problems include limited time for conducting assessments, time and resources required to evaluate collected information, and for clinicians, lack of resources for supporting the change process. Objective: Develop a self-administered dietary assessment tool to improve dietary data collection and generate reports on nutrient intake and food use patterns that reliably assess intake making it more suitable for clinical counseling and research. Description: To address this problem, VioScreen, a web-based self-administered dietary assessment tool, using a graphical Food Frequency Questionnaire (FFQ) methodology that includes 1,200 food images and portion size options was developed. Results are immediately available for analysis; reports produced include a food pattern analysis, a list of foods and nutrients consumed and for counseling, it generates tailored behavioral feedback. The system uses the University of Minnesota’s NDSR database to ensure up-to-date food and nutrient information. Conclusion: VioScreen was evaluated through an inter-method reliability study with 74 subjects conducted at The Ohio State University by comparing a baseline and 3 month FFQ to six 24-hour recalls using NDSR conducted between the two FFQs. The inter-method reliability was higher for VioScreen than for the paper FFQ VioScreen was modeled after and higher than reported for many other paper FFQs used in major epidemiological studies. Of the macronutrients, only alcohol values were similar; for all others VioScreen correlations were substantially higher, being at or above 0.80 for most macronutrients (0.90 for alcohol, 0.84 for saturated fat, 0.82 for fat, and 0.79 for carbohydrate) and 0.67 for protein. Participant evaluations of VioScreen were generally very good to excellent on ease of use and capturing foods usually consumed. All subjects rated the questionnaire as easy to use; 93% rated VioScreen as either great or excellent.

67

7 OBTAINING HIGH QUALITY DATA FROM PROXY INTERVIEWS OF YOUNG CHILDREN. S McNutt, MS RD1; TP Zimmerman, MS RD1; D Douglass, MS RD1; N Weinfield, PhD1; A Magness, PhD RD2; 1Westat; 2 USDA. Background: The WIC Infant and Toddler Feeding Practices Study (ITFPS-2) collects 24-hour dietary recall data on infants and young children through proxy interviews with the child’s caregiver. Data retrieval (DR) is needed when caregivers report their child had something to eat/drink for a meal but cannot report what was consumed. In this case another source (a childcare provider) must be contacted to retrieve the information. The “gold standard” DR protocol, used in the USDA What We Eat in America (WWEA) survey conducted in the National Health and Nutrition Examination Survey (NHANES), instructs dietary interviewers to obtain provider contact information from the caregiver and try to make contact with the provider within 48 hours to complete the interview. This time-consuming protocol is possible because over a 2-year NHANES cycle, no more than 2,000 interviews are collected on 2-5 year olds. However, ITFPS-2 is collecting more than 10,000 AMPM interviews on 2-5 years olds over 3 years, and a more efficient protocol is required to ensure high quality and successful data collection. Objective: To describe the process for collecting standardized high quality proxy information on children 2-5 years old. Description: Caregivers are asked to report everything their child consumed on the target day, including foods eaten outside their care. Several strategies are employed to remind and encourage caregivers to obtain the information, including advance letters and reminder calls, a form for documenting data, and a prompt before starting the dietary interview. Despite these strategies, if caregivers cannot report their child’s entire day’s consumption, the interviewer asks them to contact their provider and a DR interviewer calls the caregiver the following day to retrieve the data. Conclusion: While the number of DR cases to date is relatively small, we have successfully completed DR on 80% of the intakes. 8 RISE: FOOD ONTOLOGY FOR INGREDIENT SUBSTITUTION. Alain Briançon, PhD; Barbara Boyce, DHSc RD; Ian Durham, PhD; Kitchology Inc. Kitchology is about overcoming food allergies and food intolerances using the power of technology and community. Its core technology -- “RISE” (Recipe Ingredient Substitution Engine) -- is a database with the ability to take a recipe and, based on a consumer’s specific requirements, modify said recipe to recommend appropriate ingredients for substitution. It also allows for consumers to provide feedback on the recommendations as well as add their own recommendations enabling curated, crowd-sourcing functionality. The requirements for RISE are:

• Relevance of the substitutions presented to the consumer’s condition (this requires a strong taxonomy) • Relevance of the substitutions presented to the food (this requires a strong classification) • Prioritization of substitutions to the consumer’s likes and dislikes while not requiring intensive encoding of

preferences (this requires a model for mapping uncertainty directly in the database) • Allowing for operation without requiring extensive sample points (this requires cooperative learning) • Allowing for consumer inputs while protecting integrity of database (this requires filtering and automatic

triggering of curation) RISE is a taxonomized food database where ingredients are organized through a hierarchy that accounts for the functionality of food (binder, taste, texture, protein, etc.) among others. It includes 480,000 substitution rules covering one-to-one, one-to-many, many-to-one and many-to-many conversions and their associated objectives. Objectives include the top 8 food allergy conditions and key nutrition guidelines. 80,000 culinary rules encode the pairing of ingredients for the best tasting meals based on information curated from top chefs. Query structures (stored procedures) encode uncertainty within the data to allow rollout when data is incomplete. This is enabled by the identification of stem Ingredients (that can be thought as eigenvalues for food). RISE can interface with traditional nutrition and allergen databases. RISE is a unique database enabling customized recommendations to consumers. 9 BEWARE THE GREEKS BEARING GIFTS: THE POTENTIAL IMPACT OF YOGURT INNOVATION ON DIETARY INTAKES. Neal Hooker, PhD1; Rosanna P Watowicz, MS RDN2; Colleen K Spees, PhD MEd RND FAND2; Christopher A Taylor, PhD RND FAND2; 1John Glenn School College of Public Affairs, The Ohio State University; 2Medical Dietetics, The Ohio State University. Background: The food supply is dynamic, leading to challenges for dietary assessment in accurately tracking intakes within an evolving market. The food industry continually updates product lines to meet policy mandates, consumer demands and to follow competitors’ trends. As one example of this, the boom of Greek-style yogurts has the potential to alter the resultant nutritional contribution of yogurt in the American diet. Contemporary national surveillance activities

68

are challenged to capture this dynamic thus we present an approach to incorporate food innovation data to better reflect market trends. Objective: The purpose of this study was to overlay the nutritional data of industry innovation in 575 new, repackaged or reformulated spoonable yogurts from the 2005-12 Global New Products Database (GNPD) to national yogurt consumption from 2005-12 NHANES to estimate the population consumption trends that may exist from such innovation. Description: GNPD product data (nutrients/100g) were cleaned and matched to the 22 yogurts in the Food and Nutrient Database for Dietary Surveys (FNDDS). Aggregated minimum, maximum, mean and minimum estimates from each yogurt FNDDS group were appended to the individual food file for yogurts consumption instances. Nutrient intakes were estimated using the FNDDS and GNPD variability data to obtain total nutrient intakes from yogurt per person per day (n=2,354). National estimates from FNDDS closely mirrored the GNPD mean and median product profiles for energy and protein; however, FNDDS had higher estimates of total carbohydrates, sugars and sodium than mean GNPD comparison products. In comparison, the product innovation data yielded considerably higher estimates of total fat, saturated fat and cholesterol than FNDDS estimates. Yogurt intakes predicted from minimum and maximum GNPD products demonstrate a potential impact on protein, saturated fat and sugars intakes. Conclusion: Product innovation could influence national consumption estimates when these products comprise a critical mass of the US food supply. 10 TOTAL DIET STUDY INNOVATIONS IN TREATMENT OF CONSTITUENT VALUES BELOW THE LIMIT OF DETECTION. Judith H Spungen, MS RD; Régis Pouillot, PhD; Margaret Gamalo, PhD; Stephanie Briguglio, MPH; Dana Hoffman-Pennesi, MS; Mark Wirtz; FDA. Background: Under FDA’s Total Diet Study (TDS), about 280 foods are collected quarterly and analyzed for over 800 constituents. TDS results, along with consumption data from the U.S. National Health and Nutrition Examination Survey (NHANES)/What We Eat in America (WWEIA), are used to estimate constituent intakes. When estimating the central tendency from concentration data, various options exist for dealing with “non-detect” values, i.e. values below an analytical instrument’s limit of detection (LOD). Non-detects can be assumed to be true zeros, set to an arbitrary fraction of the LOD, or set to the LOD itself. Decisions regarding treatment of non-detects can have major effects on intake estimates. For example, TDS-based intake estimates generated assuming that non-detects are all at the LOD (upper bound estimates) are about 10% higher for manganese and 15-20 times higher for lead than estimates generated assuming that non-detects are all true zeros (lower bound estimates). The extent to which the upper bound is an overestimate of intake and the lower bound an underestimate of intake likely depends on whether the analyte of interest is a nutrient or contaminant. Objective: We developed an innovative model for estimating mean TDS constituent concentrations that reduces the bias introduced by making assumptions about non-detects and increases the precision of the estimates. Description: We developed a Bayesian model that groups foods according to analyte concentration patterns. The underlying distribution within each group is assumed to be a zero-inflated lognormal distribution, with a proportion of values below the LOD equal to true zeroes and a proportion that is left-censored. Grouping provides reasonably tight confidence intervals for the estimates. Intake estimates based on the modeled values generally fall between traditional lower bound and upper bound estimates. Conclusion: Use of this model to generate food constituent concentration means reduces bias introduced by assumptions about non-detects. 11 A STEPWISE NUTRIENT ANALYSIS PROTOCOL FOR COMPUTER-ASSISTED NUTRIENT ANALYSIS (SNAP): DEVELOPMENT AND INITIAL IMPLEMENTATION. Barbara Selley, RD1; Katie Jessop, RD MHSc1; Mengdi Xia, RD MSc (c)2; Maureen Rose, RD PhD2; Elizabeth Mansfield, RD PhD3; 1Consulting Dietitian; 2School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, QC; 3Bureau of Nutritional Sciences, Health Canada, Ottawa, ON. Objective: To develop, implement and measure accuracy of a stepwise nutrient analysis protocol (SNAP) for computer-assisted nutrient analysis designed to minimize errors when generating values for recipes. Materials and Methods: A team of registered dietitians with extensive expertise in foodservice and computer-assisted nutrient analysis developed SNAP. Its 4 key steps are applicable to all recipes regardless of their complexity, method of preparation, or the nutrient analysis software used. In 2014, second year food service systems management (FSSM) students (n=76) were introduced to SNAP in a two-hour combined lecture and class participation session. Then, working in teams of 2 or 3, they applied SNAP while using Food Processor® software to analyze 1 of 3 recipes containing a variety of ingredients and methods (approximate time 1 hour). Each team recorded their ingredient coding reasoning,

69

assumptions, difficulties, and time required to analyze the recipe. Using this feedback, SNAP was refined and the exercise repeated with the 2015 FSSM students (n=78). Results: A majority of 2014 teams generated per serving values for calories, fat, sodium, protein and carbohydrate within ±20% of expert-derived values suggesting that most applied some or all of the SNAP steps. Values outside this range related to incorrect portioning and/or key ingredient coding. The proportion was improved upon in 2015 with the refinements made to SNAP based on the 2014 evaluation. Significance: The demand for provision of nutrition information in restaurants and other food services will undoubtedly lead to increased use of computer-assisted nutrient analysis. By enhancing the knowledge and skills of users of nutrient analysis software SNAP has the potential to minimize errors and thus increase accuracy of results generated for restaurants and other foodservice operations. SNAP can be implemented by nutrition and dietetics students and food professionals of differing backgrounds. 12 EVALUATION OF A STEPWISE NUTRIENT ANALYSIS PROTOCOL (SNAP) FOR RECIPE ANALYSIS. Katie Jessop, RD MHSc1; Barbara Selley, RD1; Mengdi Xia, RD MSc (c)2; Maureen Rose, RD PhD2; Elizabeth Mansfield, RD PhD3; 1Consulting Dietitian; 2School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, QC; 3Bureau of Nutritional Sciences, Health Canada, Ottawa, ON. Background: Recent menu labelling legislative initiatives and pressure from public health and consumer groups are forcing restaurant and other foodservice industries to search for affordable and accessible ways to derive nutrition information for menu items. Computer-assisted nutrient analysis offers the potential to generate nutrient profiles of menu offerings with ease and speed at relatively low cost. However, research is lacking on the challenges facing new users with varying food and nutrition competencies when they attempt to use nutrient analysis programs. Objective: A repeat measures, mixed methods approach was used to understand participants’ challenges in performing computer-assisted nutrient analysis and their capacities to generate accurate nutrient profiles of standardized recipes Description: A team of registered dietitians with extensive expertise in foodservice and nutrient analysis developed a training module to assist in computer-assisted nutrient analysis. During a two hour class, 76 second year University Dietetics students were taught the training module using the Food Processor® program as their computer- based tool. Students subsequently analyzed 3 standardized recipes of varying complexity. Student discussion groups and comparative analysis of student findings with expert values highlighted both systemic (i.e. software or database issues) and systematic challenges (i.e. user’s food and nutrition competencies) that students faced in deriving accurate nutrient analyses. This process evaluation was repeated with a new cohort the following year. The evaluation documented the effectiveness of the module and identified areas needing change and improvement. Conclusion: Application of the educational module to computer-based nutrient analyses assisted novice users of varying food and nutritional competencies to provide accurate nutrient analyses of standardized recipes of varying complexity.

70

13 RECIPE CALCULATION: HOW TO HANDLE VARIABILITY AND UNCERTAINTY? Nadia Bastide, PhD1,2; Delphine Lioger, PhD2; Francisco Deolarte (Engineer)3; Dr. Hervé This, PhD2,4; 1INNIT, Paris, France; 2Groupe de gastronomie moléculaire, Inra-AgroParisTech International Centre for Molecular Gastronomy, Paris, France; 3Innit Inc., Redwood City, CA; 4UMR GENIAL, AgroParisTech, Inra, Université Paris-Saclay, Massy, France. Objectives: Evaluating the nutrient content of mixed dishes is a major issue. One of the main limit is the variability in the composition of food ingredients and in retention and yield factors data [1]. There is nowadays no existing way to evaluate the extend of this issue. Our aim is to propose a new method allowing to take in account uncertainty and variability of existing data. Material and methods: We have chosen the mixed method for the calculation of recipe [1][2]. For variability and uncertainty calculation, we have used the differential calculus, as recommended by the JCGM [3]. Calculus were made using Maple 18. Nutritional data were taken from USDA database [4]. Yield and retention factors were taken from the references [5] to [8]. Results: On the example of roasted chicken with vegetables, uncertainty of nutrient values varies from 1% to 15%. The nutrient value per 100g edible portion is 9.32 ± 0.25 g for proteins, 5.13 ± 0.7 mg for vitamin C and 20.1 ± 0.1 mg for calcium. When an outlier value is included in the calculation, such as vitamin C in potatoes uncertainty may reach 33% of the initial nutritional value. In consequence, the choice of data and exclusion of outliers remains essential in order to avoid inconsistent variability or uncertainty. Significance: We have been developing a new method of recipe calculation, taking in account both variability between databases and the uncertainty of data. This estimation of variability and uncertainty may be a valued tool when accuracy is needed in recipe calculation and experimental data are not available. [1] Southgate and Greenfield, 2003. [2] Reinivuo and Laitinen, 2007. [3] Joint Committee for Guides in Metrology, 2008. [4] USDA sr28, 2015. [5] Bognár, 2002. [6] Bergström, “Rapport 32/94.” [7] Nutrient Data Laboratory, 2007. [8] Showell et al 2012. 14 QUALITY CONTROL PROCEDURES FOR THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE NUTRIENT VALUES. Jaspreet KC Ahuja, MS; David B Haytowitz, MS; Kristine Y Patterson, PhD; Pamela R Pehrsson, PhD; Nutrient Data Laboratory, BHNRC, ARS, USDA. Background: USDA National Nutrient Database for Standard Reference (SR) provides the foundation for most food composition databases used for food and nutrition research, nutrition monitoring and food policy, dietary practice and consumer education. The SR nutrient values file contains ~ 9,000 foods and upto150 nutrients and food components. A new version of SR is released annually, with new and updated nutrient values. While efforts are underway on increasing the number of foods in SR, it is important to continue to focus on data quality. Objective: To describe the quality control procedures for SR nutrient values. Description: Nutrient data in SR are acquired from different sources, including nationwide sampling and laboratory analyses, food industry, and scientific literature. Multiple quality control (QC) checks are conducted on these data, depending on the source. These include use of matrix-matched controls or standard reference materials for analytical data, use of a data quality evaluation system for data from scientific literature, and nutrient cross-checks and comparisons against label nutrient values and ingredients. These nutrient data are then further compiled and prepared for disseminated to the public. A series of QC checks are conducted at these steps to ensure database integrity and accuracy of nutrients. The latter includes nutrient crosschecks (e.g. total sugar < total carbohydrate) and outlier and edit limit checks (e.g. review nutrient values over the 90th percentile for a group of similar foods). Large changes in nutrient values and changes for highly popular foods are further reviewed. Details of different types of checks will be provided. Efforts to automate these processes are is underway and will be discussed. Conclusion: Details of the QC procedures for SR will help focus efforts on data quality and provide guidance for other database managers involved in developing and maintaining food and nutrient databases. 15 SODIUM VALUES IN FAST FOOD SANDWICHES AND BURGERS. Melissa Nickle, MPH; Pamela Pehrsson, PhD; Nutrient Data Laboratory, BHNRC, ARS, USDA. Background: The 2015 DGAC has identified dietary sodium as a nutrient of public health concern because of its continuous overconsumption and its relationship to prevent and treat hypertension. The largest food category contributor to food sources of sodium is sandwiches and burgers which accounts for 21% and on a daily basis, 49% of American adults eat sandwiches (What We Eat in America, NHANES 2009-2010).

71

Objective: The objective of this study is to examine and contrast the sodium in fast food sandwiches and burgers on a serving size and 100g basis. Methods and Materials: Under the USDA’s Nutrient Data Laboratory’s (NDL) monitoring program, high-consumption fast food sandwiches and burgers have been sampled and analyzed under a nationwide sampling from top fast food restaurants between 2012 and 2015. Composites and quality control materials were analyzed by USDA-approved laboratories using the ICP method; serving size weights were also determined. Results: Mean sodium values for sandwiches and burgers varied widely across brands and types. The highest amount of sodium was found in a plain breaded crispy chicken sandwich with pickles (753mg/100g; 1408mg/sandwich). Other sodium values for crispy chicken sandwiches with lettuce and mayo ranged from 566-638mg/100g and 713-1270mg/sandwich. Sodium values in subs ranged from 269-575mg/100g and 524-1127mg/ 6” sub. Sodium significantly differed between the two fish sandwiches sampled, brand A (582mg/sandwich) and brand B (1324mg/sandwich). Burger sodium values ranged from 461-668mg/100g and 456-1035mg/burger. Significance: Because of the varied sodium across brands and types of sandwiches and burgers, consumers need to make informed food choices by restaurants providing sodium values per serving on menus or menu boards. Reducing the salt in sandwich ingredients (bread, meat and condiments) will substantially impact sodium intakes because of high dietary sodium values and consumption rates. The results of this research will also support future public health policies and provide updated information for food composition databases. 16 EMERGING NUTRIENTS IN CHICKPEAS, LENTILS AND DRY PEAS. David B. Haytowitz; Nutrient Data Laboratory, BHNRC, ARS, USDA. Objective: Pulses, which include dry peas, lentils and chickpeas, have been domesticated since Neolithic times and are even mentioned in the Biblical story where Esau sells his birthright for some lentil stew. The Scientific Report of the 2015 Dietary Guidelines Advisory Committee acknowledges the consumption of pulses as having a positive outcome for a number of chronic diseases, including cardiovascular disease, diabetes and cancer. Furthermore, the United Nations has declared 2016 the International Year of Pulses. Although pulses are included in USDA’s National Nutrient Database for Standard Reference (SR), they were last analyzed over 30 years ago; no data on cultivar, growing conditions and agricultural practices were obtained at that time. At that time, only data for traditional nutrients was obtained and no data on compounds of emerging public health interest such as choline, phylloquinones and flavonoids were obtained. The aim of this project is to obtain and provide updated and more detailed information on the nutrient content of pulses and expand the data to include compounds of emerging public health interest. Materials and Methods: Samples from the 2014 harvest for dry peas (9 cultivars green; 8 cultivars yellow), lentils (3 cultivars green; 1 cultivar red) and chickpeas have been collected from four high producing states (Idaho, Montana, North Dakota and Washington). Samples were analyzed using accepted methods (AOAC), in qualified labs and under rigorous quality control procedures. Results: Values for choline ranged from 140 mg/100 g in yellow peas to 182 mg/100 g in red lentils. Values for phylloquinones ranged from 5.7 mg/100g in yellow peas to 54.9 mg/100g in black lentils. Samples were analyzed for a wide range of flavonoids, but only quercetin and kampfereol were detected. Conclusion: Expanding available data on pulse crops to include compounds of emerging nutritional interest will serve to facilitate increased research on their role in preventing chronic diseases. 17 NATURALLY OCCURRING TRANS FATTY ACID LEVELS IN ANIMAL-BASED FOODS IN THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE. Janet M Roseland, MS RD; Kristine Y Patterson, PhD; Quynhanh V Nguyen; Juhi R Williams, MS; Xianli Wu, PhD; Pamela R Pehrsson, PhD; Marlon G Daniel, MS; Nutrient Data Laboratory, BHNRC, ARS, USDA. Objective: Meat and milk (fat) from ruminant animals naturally contain trans fatty acids as a result of bacterial hydrogenation of unsaturated fatty acids in the rumen. Meats from non-ruminants sometimes contain small amounts of TFA. In addition, industrially-produced trans fatty acids are present in some margarines, shortenings, and frying fats due to partially hydrogenating unsaturated vegetable oils. Estimating dietary TFA intake is important, because of the association of intake of various TFAs with health. The objective of this study was to quantify the amount of naturally occurring TFA in animal-based foods consumed in the U.S. and to examine potential relationships between TFA content and total fat in selected species. Materials and Methods: TFA and total fat were measured in a variety of animal-based foods at a validated commercial laboratory using quality control protocols. Chloroform-methanol extraction or acid hydrolysis were used for total fat

72

measurement, and gas liquid chromatography for fatty acid analysis. Data were evaluated for cuts (excluding offal) within each of these species categories: beef, lamb, pork, turkey, and chicken. Results: Mean value for total trans fatty acids (g/100g) was 0.53 for beef (range=0.13-1.95) and 0.64 for lamb (range=0.02-1.7). Trans fatty acid values were much lower for pork, turkey and chicken, with means of 0.07, 0.07, and 0.08 respectively. Percent trans fatty acids compared to total fat averaged 5% in beef, 3% in lamb, and <1% for the other meats studied. High correlations were found between trans fatty acids and total fat for each species (r2= 0.88-0.99). Significance: Trans fatty acid content in meat varies among and between animal species. Obtaining data for trans fatty acids in meats in USDA nutrient databases will enable the assessment of trans fat intakes in the US population and will support further research into the relationship between trans fats and health. 18 TRENDS IN NUTRIENT CONTENT OF READY-TO-EAT BREAKFAST CEREAL PURCHASES IN THE UNITED STATES, BY SUBPOPULATION, 2007-2012: UTILIZING THE UNC CROSSWALK. Bridget Hollingsworth, MPH RD; Jessica Ostrowski, MPH RD; Julie Wandell, MPH RD; Carolina Population Center, University of North Carolina. Objective: Investigate nutrient content of Ready-to-eat Breakfast Cereal (RTEBC) purchases in the United States from 2007-2012 and differences across various subpopulations Materials and Methods: Our team created a Factory to Fork database where commercial data on Universal Product Codes (UPCs) were linked to USDA 8-digit codes reported in What We Eat In America, NHANES 2007-2008, 2009-2010, 2011-2012. Over 3800 RTEBC UPCs were matched to an 8-digit code for each two-year period. Nutrient profiles were created by weighting the UPCs by purchases made by the entire US sample and each of the following subpopulations: households by socioeconomic status, race-ethnicity, and location (US regions) and with or without children. Results: Over 20% of individuals in NHANES reported consuming RTEBC from 2007-2012 (21% in 2007-08, 34% in 2009-10, 35% in 2011-12). The average nutrient profile of RTEBC purchased in the US was consistent from 2007-2012. We found no meaningful differences among race-ethnic groups, between households with and without children, across socioeconomic status, nor among regions. Households with children purchased RTEBC that were about 10 calories and 5.5g sugar per 100g higher than RTEBC purchased by households without children, translating into roughly 4 calories and 2.2g sugar higher per cup. The sodium content of RTEBC purchased by all households decreased by approximately 40mg sodium per 100g from 2007 to 2012. Significance: Much research has focused on RTEBC sugar content and marketing, especially to children, but the lack of meaningful differences between nutrient profiles of RTEBC purchased by households with and without children indicates that all Americans are purchasing RTEBC of similar nutritional quality. Our creation of a database using time-specific UPC purchase data connected to sociodemographic information enables creation of subpopulation-specific nutrient profiles and will facilitate similar investigation into trends across time and subpopulation differences for all food groups. 19 FAT AND OTHER KEY NUTRIENTS IN RETAIL LAMB CUTS IN THE UNITED STATES, AUSTRALIA AND NEW ZEALAND. Quynhanh V Nguyen; Janet M Roseland, MS RD; Juhi R Williams, MS; Nutrient Data Laboratory, BHNRC, ARS, USDA. Objective: Lamb is a nutrient-rich meat for healthy diets, as an excellent source of protein, vitamin B12, niacin, zinc, selenium, iron, and riboflavin. About 50 percent of the U.S. retail lamb supply is domestic, 35 percent is from Australia and 15 percent is from New Zealand. The purpose is to obtain analytical nutrient data for retail lamb cuts sold in the U.S. and to update the National Nutrient Database for Standard Reference (SR). Material and Methods: These analytical studies were conducted on retail cuts from lamb raised in three different countries. Domestic retail lamb cuts were analyzed (n = 1 per cut) through a collaborative study with Colorado State University from lamb produced under grain-finished and grass-finished U.S. production systems. Cuts from Australia were analyzed (n = 5-6 per cut) through collaborations with Meat and Livestock Australia and Texas Tech University. New Zealand retail cuts were chosen by the Meat Industry Association of New Zealand, with analyses (n = 10 per cut) based on lean tissues after bone and fat had been removed. For all three studies, laboratory analyses were done using USDA approved protocols and methods; quality control and data evaluation were done at the USDA Nutrient Data Laboratory (NDL). Results and Significance: For most nutrients, Australian lamb cuts had higher values compared to New Zealand especially selenium. Only lamb rib had higher fat content in New Zealand (7.12 g) compared to Australia (5.59 g). These lamb data are available at http://www.ars.usda.gov/ba/bhnrc/ndl.These data will be valuable to nutritionists, dietitians, medical profession, and the lamb-consuming public.

73

http://www.ars.usda.gov/ba/bhnrc/ndl

20 ESTIMATING ADDED SUGAR IN A FACTORY TO FORK DATA SYSTEM. Jessica Ostrowski, MPH RD; Gregory Bricker, MS; Shu Wen Ng, PhD; Carolina Population Center, University of North Carolina. Background: Interest in added sugars (AS) in the food supply is widespread, yet legislation to include AS on nutrition labels is still pending. The Global Food Research Program at the University of North Carolina (UNC) developed an innovative, validated ingredient matching and linear programming (LP) approach to estimate AS content of consumer packaged goods (CPGs) at the UPC level. Objective: To incorporate estimated AS values into the UNC Crosswalk, described previously. Description: We estimated AS content of CPG beverages from the 2007-08 product database using the LP approach described in an earlier publication. We found that, of 7021 sugar-containing CPGs among 10 beverage categories, 6729 (95.8%) contained AS, and AS accounted for 65.6-100% of total sugars on average. We incorporated these UPC-level AS estimates into our Crosswalk, which links CPGs to FNDDS food codes and creates a weighted average nutrient profile that represents the CPG version of that item. Overall, our estimates were similar to those in FPED. Both our estimate and the FPED value were zero for 23% of food codes with a UNC AS estimate. We found a difference of ≥2.1g added sugar (0.5 teaspoon equivalents) per 100g of product for 30% of food codes. Our estimate was ≥2.1g higher than FPED for 15% of food codes and ≥2.1g lower for 15% of food codes. We will employ our AS estimates together with NHANES 2007-08 consumption data to report on the energy contribution of AS in U.S. diets. Conclusion: We estimate AS content of products, apply these to updated nutrient profiles, and translate what this means for U.S. diets. Future work will extend to additional years to measure trends. 21 NUTRIENT COMPOSITION OF RUFFED GROUSE, CANADA GOOSE AND CHICKEN BREAST IN THE USDA NATIONAL NUTRIENT DATABASE. Juhi R Williams, MS1; Janet M Roseland, MS, RD1; QuynhAnh V Nguyen1; Kristine Y Patterson, PhD2; Moira M Tidball3; 1Nutrient Data Laboratory, BHNRC, ARS,USDA; 2Consultant; 3Cornell Cooperative Extension. Objective: “Locavores” are individuals motivated to eat food that is locally grown, raised, produced, or harvested. Cornell University has been conducting research into consumption and nutritional value of wild game species as part of the locavore movement, including ruffed grouse and Canada goose. A collaborative study between Cornell University and USDA was established to acquire nutrient data for these species in the USDA National Nutrient Database for Standard Reference (SR).The objective of this study is to obtain analytical nutrient data for raw wild-caught ruffed grouse and Canada goose; to compare results to the nutrient composition of domestically-raised chicken breast, a commonly consumed poultry item. Materials and Methods: Grouse and goose were hunted during the fall season in New York, Minnesota and Vermont. Collection and field dressing protocols were provided to the hunters. Meat from each location were homogenized to form composites for nutrient analysis. In a separate study at Texas Tech University, skinless, boneless chicken breast were purchased from 12 retail outlets using a nationwide sampling plan from USDA’s National Food and Nutrient Analysis Program. Nutrient composition for grouse (n=2), goose (n=3) and chicken breast (n=6) was determined by commercial laboratories using validated AOAC methodologies. Quality assurance was monitored using in-house materials and random duplicates. Results: Per 100 grams, fat content was lowest in grouse (0.9g) compared to chicken (2.6g) and goose (4.0g). Protein was highest in grouse (25.9g) compared to goose (24.3g) and chicken (22.5g). Moisture was highest in chicken (73.9g) compared to grouse (72.9g) and goose (70.7g). Phosphorus and zinc were highest in goose, whereas calcium was lowest, compared to chicken and grouse. Iron was highest for goose (5.9mg) compared to grouse (0.58mg) and chicken (0.37 mg). Significance: Fat, iron, zinc and phosphorus levels were highest for Canada goose. These SR data will enable consumers, researchers, and Cooperative Extension specialists understand the nutritional benefits of healthy locally-sourced meat. 22 ANALYTICAL ESTIMATES OF EPIGALLOCATECHIN GALLATE (EGCG) IN A GREEN TEA DIETARY SUPPLEMENT PILOT STUDY FOR THE DIETARY SUPPLEMENT INGREDIENT DATABASE (DSID) BOTANICAL INITIATIVE. Phuong Tan V Dang, BS1; Karen W Andrews, BS1; Pavel A Gusev, PhD1; Sushma Savarala, PhD1; Fei Han, PhD1; Pamela R Pehrsson, PhD1; James M Harnly, PhD2; Pei Chen, PhD2; Yang Zhao, PhD2; Johanna T Dwyer, PhD3; Joseph M Betz, PhD3; Leila G Saldanha, PhD3; Rebecca B Costello, PhD3; 1Nutrient Data Laboratory, BHNRC, ARS, USDA; 2Food Composition and Methods Development Laboratory, BHNRC, ARS, USDA; 3Office of Dietary Supplements, NIH. Background: The DSID provides analytically-derived estimates of the ingredient content in dietary supplement (DS) products sold in the US. The Botanical Initiative was launched to investigate feasibility of botanical DS incorporation into the DSID. Among the popular ingredients surveyed, green tea was chosen for analysis in this pilot study due to its high consumption and the availability of certified reference materials and validated analytical methods. The bioactive

74

components of interest in green tea are polyphenols, which are attributed to the beneficial health effects in inflammatory and cardiovascular diseases. The major flavonoids are the catechins, with EGCG being the most abundant. Objective: To identify and measure the major catechin monomer EGCG and caffeine in products with and without label information about their concentration in order to provide estimates for the DSID. Materials and Methods: Green tea DS (n=32) × 2 lots were purchased from multiple sales channels and analyzed by 3 qualified laboratories. Eight products had labeled amounts for caffeine ranging from 4–120 mg per serving and 4-195 mg per day. Eighteen products had labeled claims for EGCG ranging from 19-525 mg per serving and 19-700 mg per day. The analysis of catechins were done using high-performance liquid chromatography using reversed phase column with ultraviolet absorbance or mass spectrometric detection. Catechins and caffeine were also measured in quality control materials to evaluate laboratory precision and accuracy of data. Results: The analytical results for EGCG in green tea products showed a wide range of concentration levels (0.44 - 522 mg/serving). For product samples with a label claim for EGCG, 12 out of 18 were within 20% of the label (mg/serving). Significance: The analytically-derived estimates of major catechins in green tea can provide information about the effectiveness of botanical label claim information and inform supplement flavonoid intake research. 23 DEVELOPMENT OF A TOTAL GLUCOSINOLATE DATABASE FOR CRUCIFEROUS VEGETABLE FOOD FREQUENCY QUESTIONNAIRE. Angela Yung, RDN; Vern Hartz, MS; Cynthia Thomson, PhD RDN; University of Arizona Cancer Center. Background: Research suggests that glucosinolates, bioactive compounds found in cruciferous vegetables, may have a protective effect against some cancers. The goal of this research was to more accurately assess total glucosinolate intake for cancer prevention research. Objectives: To develop a database of total glucosinolate values to link with the Arizona Cruciferous Vegetable Food Frequency Questionnaire (CVFFQ) which quantifies intake data on 24 cruciferous vegetables in addition to cruciferous-rich mixed dishes and glucosinolate-rich condiments. Description: The total glucosinolate database for raw and cooked cruciferous vegetables was created from a compilation of 11 published manuscripts reporting total glucosinolate content of foods grown in the United States. 45% of raw vegetables had total glucosinolate values reported from multiple (≥2) sources; the average value was applied to the database. Considering total glucosinolate content is reduced by cooking, a decreased percentage was applied to raw values to compute cooked values. Conclusion: Continued maintenance of this database with emerging literature, especially in regards to cooking effects on total glucosinolates, will be important to assure accurate estimates of total glucosinolate exposure and to ultimately link exposure to health outcomes, including cancer risk. Efforts to modify and link the database to a standard food frequency questionnaire are also underway.

75

24 IS THERE REGIONAL VARIATION IN LABEL TOTAL FAT, SATURATED FAT CONTENT AND SODIUM DENSITY AMONG POPULAR SODIUM CONTAINING FOODS IN THE UNITED STATES? Shirley Wasswa-Kintu, MS RDN LD; Jaspreet Ahuja, MS; Marlon Daniel, MS; Nutrient Data Laboratory, BHNRC, ARS, USDA. Objective: To determine if there are significant differences in total fat, saturated fat, and sodium density (based on label values) by census region among popular, sodium-containing, commercially processed foods in the U.S. Materials and Methods: A cross-sectional analysis was conducted where popular sodium containing commercially processed foods were purchased nationwide from 12 supermarkets with more than $1 million in annual sales during 2009-2014. Pickup locations and nutrition facts panel values on the package labels were entered for these foods into the United States Department of Agriculture’s nutrient databank system for 939 food packages representing 74 foods (e.g. breads, breakfast cereals, cheese, condiments, meats, mixed dishes, pizza, salad dressings and mayonnaise, sandwiches, savory snacks, soups, baked goods, and vegetables). These foods were sampled as part of an interagency federal effort to monitor sodium in the U.S. food supply. Mean label sodium density (sodium per energy value per serving) and % daily value (DV) for saturated fat and total fat values were estimated and tested for difference by region (Northeast, West, Midwest, and South; NE, W, MW, S, respectively) using ANOVA. Results: For the 74 commercially processed foods, MW, NE, MW, S mean values for total fat %DV per serving were 8.2+8.729% (n=166), 8.3+ 7.907% (n=143), 8.8+8.971% (n= 196), and 7.7+7.963% (n=150), respectively and mean saturated fat %DV values were 8.4+9.812% (n=159), 8.0+9.064% (n=137), 8.8+8.971%, and 7.9+9.236% (n=147) per serving respectively. Mean sodium density values were 7.1+14.015mg/kcal, 6.4+12.957mg/kcal, 7.7+19.055mg/kcal, and 7.3+14.295mg/kcal per serving respectively. Mean saturated fat %DV (p=0.9656), mean total fat %DV (p=0.6903) and mean sodium density (p=0.909) were not significantly different across regions. Significance: Researchers and public health officials targeting efforts to monitor sodium in the U.S. food supply should be aware that fat and sodium density label values of popular commercially processed foods are consistent by U.S. census regions.

25 DEVELOPMENT OF A DATABASE OF TOTAL SUGARS LEVEL IN PROCESSED FOODS IN KOREA AND ITS APPLICATION TO KNHANES. H-S Lee, PhD1; D Kim, MS1; M Yon, PhD1; J-Y Lee, MS1; J Nam, PhD1; S-j Park, MS1; C-I Kim, PhD2; 1Nutrition Management Service & Policy Team, Korea Health Industry Development Institute, Korea; 2Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Korea. Objective: This study was conducted to develop a total sugars database for the processed food manufactured in Korea and to estimate the dietary sugars intake of Koreans. Materials and Methods: Values for total sugars content of each food items were compiled based on the currently available nutrition label data from 24,221 foods (11,018 cookies & breads, 2,982 dairy products, etc.). We collected information from the product description on internet, food manufacturers, the Ministry of Food and Drug Safety (MFDS) and nutrition label on packaged foods purchased in mega-markets with a nationwide distribution channel and/or some local retail stores. Total sugars intake of Koreans was estimated by combining the total sugars contents of foods with intake of those foods reported consumed in the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2013. Total sugars content of foods other than processed foods were from the database developed and used in the previous study. Results: Mean intake of total sugars in Koreans was 72.1 g/person/day contributing to 14.7 % of total energy intake in 2013. Total sugars intake was higher in males than females (76.5 vs 67.7 g/person/day), in high income group than low income group (79.8 vs 67.9 g/person/day), and in adolescents (81.4 g/person/day). The major contributors of total sugars were sodas, fruit & vegetable beverages, cake & cookies, and dairy dessert products. Proportion of the population with total sugars intake higher than 20 % of total energy intake increased to 20.2% in 2013 from 16.7% in 2007. Also the proportion with total sugars intake from processed foods higher than 10 % of total energy intake has risen continuously to 34.0% in 2013. Significance: High sugar intake was shown to be detrimental to health. This database will enable the close monitoring of total sugar intake of Koreans and developing relevant policy measures.

76

26 ASSESSMENT OF WATER AND BEVERAGES INTAKE OF CHILDREN AND ADOLESCENTS PARTICIPATING IN THE LIQ.IN7 CROSS SECTIONAL SURVEYS. Isabelle Guelinckx, PhD RD1; J Salas-Salvadó, MD PhD2; LA Moreno, MD PhD3; J Gandy, PhD RD4; H Martinez, MD PhD5; SA Kavouras, PhD6; 1Hydration & Health Department, Danone Nutricia Research, Palaiseau, France; 2Human Nutrition Unit, Hospital Universitari de Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV (Institut d’Investigació Sanitària Pere Virgili), Biochemistry Biotechnology Department, Universitat Rovira i Virgili, Reus, Spain; 3GENUD (Growth, Exercise, NUtrition and Development) Research Group, Faculty of Health Sciences, Universidad de Zaragoza, Zaragoza, Spain; 4British Dietetic Association, Birmingham, UK and School of Life and Medical services, University of Hertfordshire, Hatfield, UK; 5RAND Corporation and Hospital Infantil de Mexico Federico Gomez, Mexico City, Mexico; 6Department of Health Human Performance and Recreation, University of Arkansas. Objective: To describe the intake of water and all other beverages in children and adolescents in 13 countries of 3 continents Materials and Methods: Data of 3611 children (4-9 years, 48% boys) and 8109 adolescents (10-17 years, 47% boys) was retrieved from 13 cross-sectional surveys. Details on the intake of all fluid types were obtained with a 7 day fluid-specific record. Results: In the total sample the highest mean intakes were observed for water (738 ± 567 mL/day), followed by milk (212 ± 209 mL/day), regular soft beverages (RSB) (168 ± 290 mL/day) and juices (128 ± 228 mL/day). Fluid intake of Mediterranean-like countries (Spain, France, Turkey and Iran) and also the two Asian countries (Indonesia and China) were characterised by a high contribution of water to total fluid intake (sum of water and all beverages, TFI), ranging from 47% to 78%. In countries of the Northern part of Europe (UK, Poland and Germany) the highest contribution to TFI came from hot beverages. The fluid intake of Mexico, Brazil, Argentina and Uruguay was characterised by a high contribution of juices and RSB that is as important as the contribution of water to TFI. Adolescents had a significantly lower milk intake and higher intake of RSB and hot beverages than children in most countries. The most consistent gender difference observed was that in both age groups males reported a significantly higher RSB consumption than females. Significance: On average, water was the fluid consumed in the largest volume by children and adolescents, but the intake of the different fluid types varied substantially between countries. Since mean RSB intake was as large, or even larger, than water intake in some countries, undertaking actions to improve fluid intake habits of children and adolescents are warranted. 27 VALIDITY AND RELIABILITY OF A 7-DAY FLUID DIARY TO PREDICT AVERAGE DAILY WATER INTAKE. Kavouras A Stavros, PhD1; EC Johnson, PhD2; JD Adams, MS1; LT Jansen, MS1; C a Capitain-Jiménez, MS3; I Guellincx, PhD RD4; E Perrier, PhD4; F Péronnet, PhD5; 1University of Arkansas, Department of Health, Human Performance & Recreation; 2University of Wyoming, Division of Kinesiology and Health; 3Universidad Hispanoamericana, Costa Rica; 4Danone Research, Department of Hydration & Health, Palaiseau Cedex, France; 5Université de Montréal, Départemnt de Kinésiologie, Montréal, Canada. Objective: To assess the validity and reliability of a seven day fluid diary (7FD) by comparing it to total water turnover assessed via deuterium oxide. Materials and Methods: One hundred one healthy males and females (41±14 y, 76.6±16.9 kg, 1.70±0.09 m, 26.4±5.5 kg∙m-2, 30±11% body fat) were enrolled. Subject participated in the study for four consecutive weeks where the 7FD was recorded on week two and four. Three doses of D2O (0.10, 0.05 and 0.08 g∙kg lean bm-1) were ingested at the beginning of weeks 1, 2 and 3. Urine samples were collected before ingestion of D2O, the following day and at the end of each week. Urine D/H, expressed in ppm vs the V-SMOW standard (155.76 ppm) was measured by mass spectrometry using the H2-water equilibration method. Water turnover (WTO) was calculated as total body water (TBW, L) / mean residence time of water in the body water pool. Results: WTO assessed either via D2O (W2: 3.64±1.20 , W4: 3.68±1.31 L/day) or 7DFD (W2: 3.51±1.30 , W4: 3.47±1.23 L/day) was not different between weeks 2 and 4 with both methods of estimation (P>0.05). Water turnover from D2O vs the 7DFD was linearly related during week 2 (F[1,95]=144.2, R2 = 0.61, p <0.001), and week 4 (F[1,85]=92.2, R2 = 0.52, p < 0.001). Intraclass correlations (95% CI) were 0.77 (0.68-0.84), and 0.74(0.63-0.83) for weeks 2 and 4, respectively. Lastly, the Bland-Altman analysis for combined mean difference between WTO for D2O and 7DFD was 0.167±0.876 L∙d-1, a 95% CI of -1.886-1.552 L∙d-1, with no apparent bias (F[1,180]= 1.0, R2=0.005, p = 0.325). Significance: The seven day fluid diary is a reliable and valid tool to estimate total water intake in adults.

77

28 USING THE UNC CROSSWALK: EVALUATING TRENDS IN OVERALL AND SUBPOPULATION SPECIFIC NUTRIENT PROFILES OF SOFT DRINKS PURCHASED IN THE UNITED STATES, 2007-2012. Julie Wandell, MPH RD; Bridget Hollingsworth, MPH RD; Jessica Ostrowski, MPH RD; Carolina Population Center, University of North Carolina. Objective: To assess nutrient profile trends in soft drinks purchased by U.S. households overall and among specific subpopulations using 2007-2012 Universal Product Code (UPC) purchase data. Materials and Methods: UPC-level data was obtained from various commercial sources and includes product description, attributes, package size, and nutrition facts panel (NFP) information. Each unique UPC from 2007-2012 was linked to USDA 8-digit codes reported as obtained from stores in WWEIA, NHANES 2007-2008, 2009-2010, and 2011-2012. For each two-year period, over 5,000 regular and diet soft drink UPCs were matched to a corresponding beverage food code. A nutrient profile was created by weighting UPCs by sales within the food code. Nutrient values, such as mean caloric and sugar content, were calculated over the six-year span for the entire U.S. household sample and specific subpopulations, including race-ethnic groups and households with or without children. Results: Over 121,000 U.S. households reported soft drink purchases from 2007-2012. Mean caloric and sugar density of purchases increased for this overall sample from 2007-2008 (22.0 kcal and 5.9g per 100g) to 2011-2012 (26.2 kcal and 7.0g per 100g). As household socioeconomic status increased, mean caloric and sugar content of purchases decreased. Likewise, across all time periods and race-ethnic groups, households with children reported purchases of soft drinks higher in mean calories and sugar content than households without children. Differences reflect the nutrient content of regular soft drinks and the proportion of regular vs. diet soft drinks purchased. Significance: Sugar content of soft drinks and other calorically sweetened beverages has become a public health concern. Use of NFP data weighted by purchase volume provides a better understanding of trends in the nutrient content of manufactured beverages and consumer purchase decisions. This analysis is one example of how this system may be used to determine subpopulation specific nutrient profiles. 29 A COMPARISON OF TWO WELL-VALIDATED ASSESSMENT TOOLS FOR THE MEASUREMENT OF ALCOHOL INTAKE. Kristen B Johnson, PhD RDN; Therese Killeen, PhD APRN BC; Alicia Marzolf, MSW; Bernadette P Marriott, PhD; and the BRAVO Group*; Medical University of South Carolina. *The BRAVO Group: Andrea Boan, Ron Acierno, Bashar W Badran, Alice Bova, Jeffrey J Borckardt, Christopher DeLeon, Mark DeSantis, James B Fox, Mark S George, Sarah Hamilton, Mark Hamner, Courtney Harrington, Kelly Holes-Lewis, Robert Malcolm, Kristen Morella, Donald Myrick, Marcie Pregulman, Matthew J Roden, Ariane C Shokri. Background: In 2013 NIAAA estimated 70.7% of adults drank alcohol in the prior year while 7% of adults had an alcohol use disorder (NIAAA 2015). From a dietary perspective, alcoholic beverages impact nutrient and energy intake and diet quality, thus accurate estimate of alcohol intake is important. Objective: The purpose of this analysis is to systematically compare two well-validated tools to measure alcohol intake. One-day 24-hour recall using the USDA’s Automated Multiple Pass Method (AMPM) and the Timeline Followback (TLFB), which is a well-validated tool that measures self report quantity and frequency of alcohol use, will be compared using baseline data from participants enrolled in a randomized placebo-controlled dietary trial in which both tools are routinely administered. Materials and Methods: On corresponding days, alcohol (grams) was assessed by the AMPM and number of standard drinks was estimated by the TLFB. Estimated number of standard drinks was multiplied by 14 to determine alcohol intake (grams) per NIAAA definition of a standard drink. Both tools were administered in-person by trained interviewers. T-tests and Pearson’s correlations will be used to compare the two measures. Results: Baseline data will be analyzed for 50 participants who endorsed alcohol use. Significance: The results of this study will provide insight into self-report of alcohol consumption using two well-validated tools. Results may increase awareness of measurement tools for alcohol intake from differing contexts which may provide insight into techniques to improve measurement of alcohol intake.

78

30 CANADA’S FOOD LABEL INFORMATION PROGRAM (FLIP): A COMPREHENSIVE DATABASE OF THE CANADIAN FOOD SUPPLY. Alyssa Schermel, MSc; Mary L’Abbé, PhD; Department of Nutritional Sciences, University of Toronto, Toronto ON. Background: Diet is a major determinant of health. The Global Burden of Disease Study (2010) showed that the burden of disease attributable to poor diet quality in Canada exceeds that of smoking, physical inactivity and alcohol consumption. This demonstrates the need for the Canadian food supply and eating habits to change. Objective: Our food supply research using the University of Toronto’s Food Label Information Program (FLIP) enables us to: 1. monitor particular nutrients in the food supply over time (e.g., sodium, sugar or trans fat); 2. test hypotheses related to the Canadian food supply (e.g., to understand the overall nutritional quality of foods available in Canada, or to explore food label characteristics that drive consumer choice); 3. build mobile apps and tools that incorporate nutritional information from the FLIP database to assist the public in choosing healthier foods; and 4) support international collaborations. Description: The FLIP is a database of packaged foods that is updated every 3 years. This work is done using a systematic and comprehensive approach for an industry-wide perspective of the major national and private label brands of foods available in Canada. The most recent phase, FLIP 2013, contains information on more than 15,500 products from four of the largest national retailers by sales, representing approximately 75% of the Canadian food retail market share. A Smartphone application was developed and used in store to scan and store UPCs and to photo record all sides of food packages. Data collected included product information (manufacturer, brand, UPC), serving size, price, nutritional composition (Nutrition Facts table), ingredients, and marketing information (including nutrient content claims, health claims, front of pack labeling, and children's marketing). Conclusion: This type of research helps to guide Canadian nutrition policy development, implementation and evaluation, in order to help Canadian consumers eat healthy and manage chronic diseases.

79

This page intentionally left blank.

81


CONTINUING PROFESSIONAL EDUCATION CERTIFICATE of ATTENDANCE REGISTERED DIETITIANS The American Society for Nutrition (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians. This program is approved for a maximum of 16.5 credit hours. To claim credit, an evaluation that will be sent by email shortly after the meeting must be completed. A Certificate of Attendance is included on the next page.

82

------------------------------------------------------------------------------------------------------------------------------------------

If needed, present a completed form to your Licensure Board upon request.

Continuing Professional Education Certificate of Attendance – Licensure Copy ̶

Participant Name: Registration Number: Activity Title: Activity Number: Dates Completed:

39th National Nutrient Databank Conference

126770 May 16 ̶ 18, 2016

CPE Level: 2 Number of CPEUs Awarded:

(Maximum: 16.5)

*Learning Need Codes: Suggested Learning Need Codes: 2020: Composition of foods, nutrient analysis; 1020: Computer, electronic technology; 1080: Legislation, public policy; 2000: Science of food and nutrition

Gwen Twillman Provider Signature

Provider Code: NS010

RETAIN ORIGINAL COPY FOR YOUR RECORDS *Refer to your Professional Development Portfolio Learning Needs Assessment Form (Step 2)

Continuing Professional Education Certificate of Attendance – Attendee Copy ̶

Participant Name: Registration Number: Activity Title: Activity Number: Dates Completed:

39th National Nutrient Databank Conference

126770 May 16 ̶ 18, 2016

CPE Level: 2 Number of CPEUs Awarded:

(Maximum: 16.5)

*Learning Need Codes: Suggested Learning Need Codes: 2020: Composition of foods, nutrient analysis; 1020: Computer, electronic technology; 1080: Legislation, public policy; 2000: Science of food and nutrition

Gwen Twillman Provider Signature

Provider Code: NS010

RETAIN ORIGINAL COPY FOR YOUR RECORDS *Refer to your Professional Development Portfolio Learning Needs Assessment Form (Step 2)

83


PLANS FOR CONFERENCE PROCEEDINGS

We are pleased to announce that proceedings from the 39th NNDC will be published in a special issue of the Journal of Food Composition and Analysis (JFCA) in coordination with Judith Crews, PhD, Executive Editor, JFCA. The home page for JFCA: (http://www.journals.elsevier.com/journal-of-food-composition-and-analysis/). All authors, including oral and poster presenters, are welcomed and encouraged to submit manuscripts. The details for manuscript submission and guide for authors will be posted on the NNDC web site (www.nutrientdataconf.org) by late May/early June. Authors are asked to submit their papers after June 1, 2016. DEADLINE FOR MANUSCRIPT SUBMISSION: July 15, 2016 The JFCA Guide for Authors may be found at: https://www.elsevier.com/journals/journal-of-food-composition-and-analysis/0889-1575/guide-for-authors. Please note that a guide with specific instructions for submitting manuscripts for the 39th NNDC Proceedings will be made available on the NNDC web site. 39th NNDC PROCEEDINGS CO-EDITORS Judith Crews, JCFA Diane C Mitchell, NNDC Alanna J Moshfegh, NNDC

85

http://www.journals.elsevier.com/journal-of-food-composition-and-analysis/

http://www.journals.elsevier.com/journal-of-food-composition-and-analysis/

http://www.nutrientdataconf.org/

https://www.elsevier.com/journals/journal-of-food-composition-and-analysis/0889-1575/guide-for-authors

https://www.elsevier.com/journals/journal-of-food-composition-and-analysis/0889-1575/guide-for-authors

Plan

now

to a

tten

d…

40th

Nat

iona

l Nut

rien

t Dat

aban

k C

onfe

renc

eM

inne

apol

is, M

NSp

ring

201

8Lo

cal A

rran

gem

ents

Cha

ir:

Lisa

Har

nack

97


NOTES

99


NOTES

100

39nutrientdataconf.org/pastconf/ndbc39/program_guide.pdf · 39. th. national nutrient databank...

Documents