2006 Annual Report 1.What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? Why does it matter? The research to be undertaken falls under National Program 107-Component 4, Composition of Foods, Performance Goal 3.1.2 for food composition and consumption. There is a requirement to "develop techniques for determining food composition, maintain national food composition databases, [and] monitor the food and nutrient consumption of the U.S. population." In addition, the Action Plan discusses the fact that the national nutrition focus is shifting from the prevention of nutrient deficiencies to emphasizing health and reducing disease risk. USDA is the primary provider of current, accurate, unbiased, and representative food composition data for up to 140 nutrients and other components (e.g., flavonoids) which may be bioactive. These data for approximately 7,300 foods are used as the foundation of most other food composition databases and related applications in the U.S. and worldwide to monitor food and nutrient intake, to conduct human nutrition research, to label foods under the Nutrition Labeling and Education Act, and to provide a safe and adequate food supply. In particular, data for newly recognized food components (e.g., choline) are used to test important health hypotheses (e.g., relationship of choline intake to incidence of Neural Tube Defects in infants). This project supports the research to develop and maintain the National Nutrient Databank System (NNDB). The project covers research conducted under three main objectives: Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of more than 3,000 foods and 65 components for the National Health and Nutrition Examination Survey (NHANES), What We Eat in America. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality, and to assess the sources and variability in nutrient levels. 2.List by year the currently approved milestones (indicators of research progress) Year 1 (FY 2004) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National Food and Nutrient Analysis Program (NFNAP) Identify foods for analysis using the Keyfoods Method. Develop statistically sound sampling plans for foods to be analyzed. Generate new analytical data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Develop Request for Proposals (RFP) to solicit qualified analytical contractors. Receive and evaluate lab proposals. Estimates for added/fortified nutrients Develop and implement relevant modifications to the National Nutrient Databank System (NDBS) to facilitate entry of data. Analyze enriched and unenriched grain products. Initiation of calculation of added nutrients for commodity type foods to incorporate in SR18. Initiate update of multi-ingredient processed foods for SR18 (2005). Disseminate SR releases Disseminate SR17 on the Web site www.ars.usda.gov/nutrientdata. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Fluoride Review and compile final data for fluoride in beverages and water. Provide fluoride analytical data to Nutrition Coordinating Center (University of Minnesota). Release USDA Fluoride database on the Web site www.ars.usda.gov/nutrientdata. Trans fatty acids Review existing data for trans fatty acids. Qualify analytical labs. Choline Prepare and release Special Interest Database for Choline and Betaine for foods on the Web site www.ars.usda.gov/nutrientdata. Sample and analyze selected baby foods for choline. Phytonutrients Review and compile data for proanthocyanidins in vegetables, seeds, nuts, and grains. Release first Special Interest Database for proanthocyanidins in foods. Compile and review new analytical data for flavonoids in fruits, vegetables, nuts, and grains. Update and release flavonoids Special Interest Database. Database for special populations Procure and prepare samples of Native American and Alaskan foods samples for analysis. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Modification of formulation module in AIM NDBS. Multiple manuscripts on formulation validation of multi-ingredient retail and restaurant foods. Validate multi-nutrient expert system Recruit and train participants for data evaluation study. Distribute sets of publications to participants. Assess sources and variability in nutrient levels in selected foods Collect matched sample units of selected foods for analysis. Generate nutrient values for selected nutrients for individual units and composite samples. Review and analyze data. Develop statistical model of nutrient variability through analyses of variance for the values. Draft manuscript(s) for publication. Nutrient variability studies for folate in selected foods Identify foods to be tested. Collect and process samples for analysis. Send identical samples to four labs for analysis. Review and evaluate results. Prepare manuscripts for publication. Year 2 (FY 2005) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National food and nutrient analysis program (NFNAP) Develop updated Keyfoods Lists using 2001-2002 NHANES data. Set priorities for new foods to be analyzed. Develop specific statistical sampling plans for foods. Collect and analyze samples of foods for up to 128 dietary components. Review and compile data for foods. Analytical contracts for NFNAP Develop request for proposals. Receive and evaluate lab proposals. Ship check samples and evaluate results. Obtain best and final offers and award contracts. Award new contracts to acceptable multiple offerors. Monitor analytical and quality assurance data. Estimates for added/fortified nutrients Calculate estimates for formulated foods using new data for agricultural commodities. Review and release data in SR18. Disseminate SR releases Compile and disseminate SR18 on the Web site www.ars.usda.gov/nutrientdata. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Fluoride Incorporate fluoride data into SR18 (2005). Initiate manuscripts for fluoride results for sampling of water, beverages, and quality assurance programs. Submit manuscript(s) to journals. Trans fatty acids Qualify analytical labs. Develop sampling plans for foods to be analyzed. Select foods for monitoring. Analyze samples for trans fatty acid levels. Complete development of Special Interest Database for Trans Fatty Acids. Incorporate data for food ingredients into SR18. Choline Develop sampling plans for food ingredients. Analyze food ingredient samples. Review and release data in updated version of the choline Special Interest Database. Phytonutrients Initiate update of the Special Interest Database for Isoflavones. Complete the update of the flavonoids Special Interest Database. Database for special populations Identify sources of additional Native American foods to be analyzed. Procure and prepare sample units. Analyze samples for up to 128 nutrients. Review and prepare data for release data in SR19 (2006). Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality, and to assess the sources and variability in nutrient levels. Validate procedures for developing estimates for formulated foods Modify formulation module in AIM NDBS. Develop plan for testing NDBS algorithms for calculation. Determine test sets of foods to be analyzed and calculated. Sample and process test set of foods for analysis. Analyze foods for indicator nutrients in test foods. Initiate recalculation of composition of formulated foods based on analytical data. Initiate analysis data to assess differences between original and experimental formulations. Develop and publish manuscript to document results. Validate multi-nutrient expert system Recruit and train participants for data entry study. Distribute sets of publications for validation study to participants. Receive results and analyze participants' data. Develop manuscript to report results of study. Define and modify algorithms for NDBS (new). Assess sources and variability in nutrient levels in selected foods Develop a plan to identify sources and magnitude of variability in food values. Conduct statistical analysis of available data. Prepare manuscript for publication. Develop new research plan for variability studies based on preliminary data results. Year 3 (FY 2006) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National Food and Nutrient Analysis Program (NFNAP) Identify foods for analysis. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Review and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Estimates for added /fortified nutrients Estimate added nutrient values for agricultural commodity type foods to incorporate into SR20. Initiate update of multi-ingredient processed foods in SR20 (2007). Initiate estimation of added sugar and incorporate values into SR20. Disseminate SR releases Disseminate SR19 on the Web site www.ars.usda.gov/nutrientdata. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients, flavonoids as well as databases for special populations. Trans fatty acids Review and compare data to existing data for trans fatty acids. Develop sampling plans for foods to be analyzed. Select food sample units for monitoring. Analyze samples for trans fatty acid levels. Incorporate data for food ingredients into SR19 (2006). Initiate estimation of values for related foods in SR20. Choline Update choline database and add choline data to SR19. Develop estimates for more than 3,000 related foods for Food and Nutrient Database for Dietary Supplements (FNDDS) for SR20 in 2007. Phytonutrients Complete update of Special Interest Database for flavonoids. Review status of research for other components for indications for bioactivity (new). Seek partners and funding to support database development (new). Monitor status of existing Special Interest Databases for currency and biological relevance (new). Databases for special populations Analyze samples of American Indian and Alaska Native foods. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality, and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient Determine additional test sets of foods to be analyzed and calculated. Continue to sample and process foods for analysis. Analyze foods for second tier indicator nutrients in test foods. Recalculate composition of formulated foods based on analytical data. Analyze data to assess differences between original and experimental formulations. Develop and publish manuscript to document results. Assess sources and variability in nutrient levels in selected foods Revise plan to assess variability in food values. Conduct statistical analysis of available data. Prepare manuscript for publication. Develop new research plan for variability studies based on preliminary data results. Validate multi-nutrient expert system Define and modify algorithms for NDBS for new components of interest (new). Year 4 (FY 2007) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National Food and Nutrient Analysis Program (NFNAP) Identify foods for analysis. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Estimates for added nutrients Release estimates for added nutrient values for commodity type foods and incorporate into SR20. Complete updates for multi-ingredient processed foods in SR20. Estimate added sugar and incorporate values into SR20. Disseminate SR releases Disseminate SR20 on the Web site www.ars.usda.gov/nutrientdata. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Trans fatty acids Review and compare data to existing data for trans fatty acids. Develop sampling plans for selected foods to be analyzed. Select foods sample units for monitoring. Analyze samples for trans fatty acid levels. Incorporate data for food ingredients into SR20. Complete estimation of values for related foods in SR20 (2007). Choline Update choline database and add choline data to SR. Complete estimates for more than 3,000 related foods in FNDDS. Incorporate choline data into SR20 (2007). Phytonutrients Review status of research for other components for indications for bioactivity (new milestone). Seek partners and funding to support database development (new milestone). Monitor status of existing Special Interest Database for currency and biological relevance (new). Databases for special populations Assess needs for data for other population groups, (e.g., Hispanics). Procure and prepare samples. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality, and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Complete manuscripts. Validate multi-nutrient expert system Monitor data quality and system requirements for NDBS. Assess sources and variability in nutrient levels in selected foods Complete manuscripts to describe experiments to estimate variability. Year 5 (FY 2008) Objective 1. To develop and release the USDA National Nutrient Database for Standard Reference (SR) and its related subset of 3,000 foods and 65 components for the NHANES, What We Eat in America. National Food and Nutrient Analysis Program (NFNAP) Identify foods for analysis for monitoring of Keyfoods and special populations. Develop statistically sound sampling plans for foods to be analyzed. Generate new data for foods and up to 128 dietary components. Evaluate and compile new analytical data. Analytical contracts for NFNAP Monitor analytical and quality control data. Disseminate SR releases Disseminate SR21 on the Web site www.ars.usda.gov/nutrientdata. Objective 2. To develop and release the Special Interest Databases for fluoride, trans fatty acids, choline, phytonutrients as well as databases for special populations. Trans fatty acids Monitor trans fatty acid data currency for FNDDS. Update trans fatty acid data as needed. Choline Monitor choline data currency for FNDDS. Update choline data as needed. Phytonutrients Review status of research for other components for indications for bioactivity (new milestone). Seek partners and funding to support database development (new milestone). Monitor status of existing Special Interest Databases for currency and biological relevance. Databases for special populations Procure and prepare samples of foods (e.g., Hispanic) samples for analysis. Analyze samples. Evaluate and release data. Objective 3. To develop and validate food formulation methods for nutrient calculation, to validate the multi-nutrient expert system for the evaluation of data quality and to assess the sources and variability in nutrient levels. Validate food formulation methods for nutrient calculation Develop and publish manuscript to document results. Monitor needs for changes in procedures. Validate multi-nutrient expert system Define and modify algorithms for NDBS for new components of interest (new milestone). Assess sources and variability in nutrient levels in selected foods Develop new research plan for variability studies based on preliminary data results. 4a.List the single most significant research accomplishment during FY 2006. Given the magnitude and diversity of the U.S. food supply, developing and maintaining accurate and representative data for nutrients and other bioactive components in U.S. foods is a major undertaking. To address this problem Nutrient Data Laboratory (NDL) developed and perodically updates the USDA National Nutrient Database for Standard Reference (SR). Release 19 was released in August 2006. SR is the major product of the National Nutrient Databank System and is available on the NDL Web site (www.ars.usda.gov/nutrientdata). SR19 provides estimates of composition for up to 140 components and almost 7,300 foods. This release also includes data for selected foods analyzed under the National Food and Nutrient Analysis Program (NFNAP). Major changes made to the SR database since the last release include: the addition of nutrient values for fluoride from the USDA National Fluoride Database of Selected Beverages and Foods - Release 2; the addition of nutrient values for total choline and betaine for some foods from the USDA Database for the Choline Content of Common Foods; the addition of about 50 traditional or subsistence foods collected for development of the American Indian/Alaska Native Foods Database; 74 new cured ham items, including: cured natural hams and the following enhanced products: ham with natural juices, ham and water added, and ham and water product. In addition to the nutrients and foods mentioned above, a number of new foods were added to the database including 30 breakfast cereals, 29 fast foods (breakfast items, and hamburger and chicken sandwiches) and 26 sweets (desserts, frostings, and candies) using data submitted by the food industry or generated by USDA through NFNAP. In addition, many nutrient values in all food groups have been updated with new data from NFNAP, food companies, and the scientific literature. A number of brand name items in baked products, breakfast cereals, and meals, entrees, and side dishes were deleted because products were no longer on the market or nutritional information does not reflect current market data. These data are the major source of food composition data in the United States and are critical to U.S. health and nutrition research and monitoring programs as well as for the development of food and agricultural policy and trade. They provide the foundation of the FNDDS used to evaluate nutrient intakes from National Health and Nutrition Examination Survey (NHANES) and are used in the development of nutrition guidance materials. 4b.List other significant research accomplishment(s), if any. The USDA beef calculator was released in September 2006. The beef calculator is an adjunct software program to the USDA search program on the NDL Web site. The program allows the user to select a type of ground beef (product with a labeled lean or fat composition from 70%-95% lean or 5%-30% fat) and a preparation method (raw, broiled patty, pan-broiled patty, pan-browned crumbles, and baked loaf). The program will provide a report of nutrient values on a 100g basis or serving size. The current ground beef values available in SR are for the following lean/fat ratios: 95%/5%, 90%/10%, 85%/15%, 80%/20%, 75%/25%, 70%/30%. This program allows the user to obtain nutrient information for any of the intermediate lean/fat products. This calculator will provide the beef industry with the nutrient values for ground beef needed to meet the requirements of the proposed FSIS labeling regulation on single-ingredient meat products. It will also provide consumers, dietitians, and scientists with the nutrient profiles of raw or cooked ground beef products between 70% and 95% lean meat and will allow for a better estimate of nutrient intake with regard to this food. NDL collaborated with the National Pork Board to update data in SR for fresh pork cuts. Changes in animal husbandry practices and industry procedures have led to availability of leaner cuts. New, limited, nutrient profiles for nine natural pork products, raw and cooked, were released as a special interest database, "The Revised USDA Nutrient Data Set for Fresh Pork", on the NDL Web site in June 2006. Furthermore, the availability of enhanced products has become common. Over 30% of pork products available in the retail market are enhanced with salt solutions to increase flavor, cooking properties, and consistency. However, these enhanced products are higher in water, sodium, and phosphorus than the natural cuts. The study determined the nutrient composition of natural and enhanced pork products, both raw and cooked. Consumers, scientists, and government agencies will be better able to estimate nutrient intake, particularly for nutrients associated with risk factors for hypertension. 4c.List significant activities that support special target populations. Data for American Indian and Alaska Native Foods American Indians and Alaska Natives are at high risk for several chronic diseases, including cardio vascular disease, diabetes, and obesity. Fifty traditional or subsistence foods were added to the American Indian/Alaska Native Foods Database. These foods were hunted, harvested, fished and prepared by tribal members. Data developed for this project were shared with the tribes that provided the samples. In many cases, the wild form of a plant or animal had a very different nutrient profile than its domesticated counterpart (e.g., berries, fish). In almost all cases, these data were generated from a limited sampling. Therefore, they are subject to revision as additional samples are analyzed. 5.Describe the major accomplishments to date and their predicted or actual impact. This project expands and updates available data for traditional nutrients and bioactive components. USDA's food composition data are the foundation of most other national, local, and regional nutrition and health research applications. In addition, they are used to guide the development of health policy in the U.S. and worldwide. Updating the database to keep current with the nutrient recommendations [changes in the units for reporting nutrients, such as folate, and different forms of a nutrient being used for the Recommended Dietary Allowance (RDA) vs. the Tolerable Upper Intake Level (UL), such as vitamin E] issued by the Institute of Medicine in the Dietary Reference Intakes and the Dietary Guidelines for Americans 2005 is essential for nutrition monitoring activities. Major accomplishments to date over the life of the project (FY 2004, 2005, and 2006) include the release of SR 17, 18, and 19, (Objective. 1)including data for American Indian and Alaska Native Foods (Objective 2), and fluoride and nutrient values for added vitamin E and added vitamin B12 to be used for the FNDDS (Objective 1); Special Interest Databases for choline/betaine, proanthocyanidins, and fluoride (Objective 2); investigation of the stability of folate in homogenized food samples and variability of results among analytical laboratories (Objective 3); and development of the Ground Beef Calculator (Objective 1). 6.What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end-user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products? Periodic releases of the USDA Nutrient Database for Standard Reference (SR), provide the foundation for most other food composition databases in the U.S. and in many other countries of the world. This database serves as the basis for food policy development, nutrition monitoring, nutrition research, trade and food product development. The analytical data collected under this program is be disseminated to users in academia, the government, the food industry, the media, and consumers. Research findings pertaining to sampling of the food supply, the evaluation of data quality and the generation of statistically representative estimates is of value to other investigators in the U.S., other national governments, and international health and agriculture organizations. USDA's food composition products are available on the NDL Web site www.ars.usda.gov/nutrientdata, on free software for the PALM OS PDA, and on versions to be loaded onto PC's. NDL's search programs easily bring high quality USDA nutrient data to health professionals and to the American public to assist them in making knowledgeable food choices. The technology was transferred, in part, to the scientific community in FY 2006 through presentations at the 30th National Nutrient Databank Conference, Experimental Biology 2006, the Institute of Food Technologist 2006 Annual Meeting, the annual meeting of the Association of Official Analytical Chemists, and the American Dietetic Association meeting. In addition to scientific presentations, Nutrient Data Laboratory information was highlighted at several Human Nutrition Research Program-sponsored exhibitions at professional meetings. NDL redesigned its bookmark this year. To emphasize the progression of nutrient data from printed materials to electronic formats and to be able to emphasize specific special interest databases of particular pertinence to an audience. NDL provided bookmarks that highlighted the new added sugars database and provided a handout on the added sugars database. NDL's outreach materials played a vital role at the Human Nutrition Research Centers' booth at the Experimental Biology meeting, where the booth emphasis was obesity. For the annual databank conference, products and services emphasized on the NDL bookmark included NDL's newest products: the ground beef calculator and the flavonoids database. Materials distributed at professional meetings and available for visitors to the NDL and Beltsville Agricultural Research Center (BARC) included bookmarks and handouts on a variety of subjects including NDL in general, SR18, the fluoride database, NFNAP, phytonutrients databases, and the three user-friendly SR search programs. NDL database methodologies and research products were also transferred to 27 database developers representing 26 countries during the International Postgraduate Course for Production, Management, and Use of Food Composition Data (Wageningen, The Netherlands, October 2005). The training course was supported, in part, by the Food and Agriculture Organization, U.N. and United Nations University. There are no obvious constraints to the transfer of this technology. Constraints to the release of data may be due to the lack of resources to update data and software, and providing special subset databases. 7.List your most important publications in the popular press and presentations to organizations and articles written about your work. (NOTE: List your peer reviewed publications below). Data from SR are cited frequently and sourced by major media. For example, the food section of The Washington Post utilizes the NDL database for calculating the "Nutritional Analysis" of published recipes: "At the end of each recipe in the Food section you'll find a breakdown of calories and nutrients. These figures are generated by a computer program designed specifically for nutritional analysis. All information is based on figures from the USDA Nutrient Data Laboratory." These kinds of citations occur frequently in publications such as Parade magazine and USA Today, which go to something like 35 million readers weekly. Other sources, which frequently use NDL data, include the Journal of the American Dietetic Association, Emerging Food R&D Report, and Business Wire. Chun, J., Lee, J., Ye, L., Exler, J., Eitenmiller, R.R. 2006. Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. Journal of Food Composition and Analysis. 19:196-204. Gebhardt, S.E., Holden, J.M., Haytowitz, D.B. The development of values for vitamins E and B12 for fortified foods in the United States. Sixth International Conference on Dietary Assessment Methods in Copenhagen, Denmark, April 27-29, 2006. Gebhardt, S.E., Thomas, R.G. Updating weights and percent refuse for raw fruit in the USDA National Nutrient Database for Standard Reference. National Nutrient Databank Conference, Hawaii, September 18-20, 2006. Haytowitz, D.B. Nutrient content and nutrient retention of selected mushrooms. Institute of Food Technologists Annual Meeting + Food Expo, Orlando, Florida, June 24-26, 2006. Holden, J.M., Bhagwat, S.A., Cutrufelli, R.L. Development of USDA’s databases for bioactive compounds. Invited talk at the Chocolate Manufacturer's Association in New York, May 8, 2006. Holden, J.M., Pehrsson, P.R., Perry, C., Patterson, K.K., Haytowitz, D.B. Understanding nutrient variability: impact on public health. National Nutrient Databank Conference, Hawaii, September 18-20, 2006. Holden, J.M., Pehrsson, P.R., Perry, C., Haytowitz, D.B. What's behind the numbers? Statistical sampling. National Nutrient Databank Conference, Hawaii, September 18-20, 2006. Kiker, J., Howe, J.C., Holden, J.M., Alvarado, C., Boyce, J., Luna, A., Thompson, L. Nutritional composition of grilled and raw enhanced or non-enhanced chicken breast fillets. 95th Annual Meeting of the Poultry Science Association, Edmonton, Canada, July 16-19, 2006. Pehrsson, P.R., Haytowitz, D.B., Holden, J.M. Food composition information for ethnic populations in the U.S. National Nutrient Databank Conference, Hawaii, September 18-20, 2006. Showell, B.A., Howe, J.C., Holden, J.M., Thompson, L., Luna, A., Mueller, S., Douglass, L. Comparison of the nutrient content of commercially-prepared rotisserie chicken to roasted chicken. Institute of Food Technologists Annual Meeting + Food Expo, Orlando, Florida, June 24-26, 2006. Thomas, R.G., Gebhardt, S.E. Nuts and seeds as sources of alpha and gamma tocopherols. ICR/WCRF International Research Conference, Washington, D.C., July 13-14, 2006. Thomas, R.G., Gebhardt, S.E. Reassessment of household measures and weights for selected fruit in USDA National Nutrient Database for Standard Reference. Maryland Dietetic Association annual meeting, Towson, Maryland, March 31, 2006. Williams, J., Howe, J.C., Trainer, D., Snyder, C., Boillot, K., Lofgren, P., Buege, D., Douglass, L., Holden, J.M. Nutritional changes in fresh pork cuts from 1991-2005. Institute of Food Technologists Annual Meeting + Food Expo, Orlando, Florida, June 24-26, 2006. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., Prior, R.L. 2006. Concentration of anthocyaninins in common foods in the United States and estimation of normal consumption. Journal of Agriculture and Food Chemistry. 54:4069-4075. Review Publications Gebhardt, S.E., Lemar, L.E., Cutrufelli, R.L., Haytowitz, D.B., Howe, J.C., Pehrsson, P.R., Stup, M.A., Exler, J., Holcomb, G.T., Thomas, R.G., Showell, B.A., Holden, J.M. 2005. USDA National Nutrient Database for Standard Reference, Release No. 18. Home Page: www.ars.usda.gov/nutrientdata Cutrufelli, R.L., Pehrsson, P.R., Haytowitz, D.B., Patterson, K.K., Holden, J.M. 2005. USDA National Fluoride Database of Selected Beverages and Foods, Release 2. Home Page: www.ars.usda.gov/nutrientdata. Pehrsson, P.R., Cutrufelli, R.L., Gebhardt, S.E., Lemar, L.E., Holcomb, G.T., Haytowitz, D.B., Exler, J., Thomas, R.G., Stup, M.A., Showell, B.A., Howe, J.C., Holden, J.M. 2005. USDA database for the added sugars content of selected foods. Home Page: www.ars.usda.gov/nutrientdata. Phillips, K., Patterson, K.K., Rasor, A., Exler, J., Haytowitz, D.B., Holden, J.M., Pehrsson, P.R. 2006. Quality control materials in the usda national food and nutrient analysis program (nfnap). Analytical and Bioanalytical Chemistry. 384:1341-1355. Pehrsson, P.R., Perry, C., Cutrufelli, R.L., Patterson, K.K., Wilger, J., Haytowitz, D.B., Holden, J.M., Day, C., Himes, J., Harnack, L., Levy, S., Wefel, J., Heilman, J., Phillips, K., Rasor, A. 2006. Sampling and initial findings for a national study of fluoride in drinking water. Journal of Food Composition and Analysis. 19:S45-S52. Tarrago-Trani, M.T., Phillips, K.M., Lemar, L.E., Holden, J.M. 2006. New and existing oils and fats used in products with reduced trans fatty acid content. Journal of the American Dietetic Association. 106:867-880. Ferreira, D.W., Haytowitz, D.B., Tassinari, M.A., Peterson, J.W., Booth, S.L. Vitamin k contents of grains, cereals, fast-food breakfasts, and baked goods. J Food Sci. 2006 Jan;71(1):S066-70. Peterson, J., Beecher, G.R., Bhagwat, S.A., Dwyer, J., Eldridge, A., Gebhardt, S.E., Haytowitz, D.B., Holden, J.M. Flavonones in oranges and their near relatives: tangerines/mandarins, tangors, and tangelos. Journal of Food Composition and Analysis. 19:S66-S73. Haytowitz, D.B., Cutrufelli, R.L., Lemar, L.E., Thomas, R.G. 2005. The USDA National Nutrient Database for Personal Digital Assistants (PDAs), SR18 version. Home Page. http://www.ars.usda.gov/nutrientdata. Haytowitz, D.B., Cutrufelli, R.L., Lemar, L.E., Thomas, R.G. 2005. The USDA National Nutrient Database for Windows, SR18 version. Home Page. www.ars.usda.gov/nutrientdata. Elder, S.J., Haytowitz, D.B., Howe, J., Peterson, J.W., Booth, S.L. Vitamin k contents of meat, dairy and fast food in the u.s. diet. J Agric Food Chem. 2006 Jan 25;54(2):463-467. Peterson, J., Beecher, G.R., Bhagwat, S.A., Dwyer, J., Gebhardt, S.E., Haytowitz, D.B., Holden, J.M. 2006. Flavanones in grapefruit, lemons, limes. Journal of Food Composition and Analysis. 19:S74-S80. Haytowitz, D.B., Gebhardt, S.E., Lemar, L.E., Cutrufelli, R.L., Howe, J.C., Pehrsson, P.R., Stup, M.A., Exler, J., Holcomb, G.T., Thomas, R.G., Showell, B.A., Holden, J.M. 2005. USDA National Nutrient Database for Standard Reference, Release no. 18, CD-ROM.