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3-2012

Agricultural Research Magazine March 2012

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9255_March2012r2-15.indd 1 2/15/12 11:50 AM healthcare costs in 2009 the conservators of the gold standard reached an estimated $2.5 of nutrient-profile data compilations trillion, yet America still ranks below worldwide. Read about the many U.S. severalcountriesinlife expectancy and Provides software makers who download and many key indicators of healthy living. import this premier nutrient database “These statistics underscore the vast a Wealth of into nutrition products on page 8. potential of a healthful diet and lifestyle Information Public and private sector users also to prevent chronic diseases before they rely on results of the annual ARS na- begin and to reduce healthcare costs,” tional “What We Eat in America”sur- says Molly Kretsch, Agricultural Re- vey ofthe foodspeople consume, when search Service Deputy Administrator the ‘Healthy Eating’ message of the and where the foodsare consumed, and for Nutrition, Food Safety and Quality. National Prevention Council.” the amountsconsumed. Read about Monitoring theamount and type ARS survey findings show that how the modern national dietary-intake of food consumed by the U.S. although the U.S. food supply is survey was developed and how results population is important to researchers abundant and some segments of the are used by federal, state, and local who track related health biomarkers population are overfed, many people policymakers on page 16. and to policymakers who evaluate still fall short of recommended intakes Together, researchers at the ARS nutrition policies. One key reason for for key nutrients. To figure out what’s Beltsville [Maryland] Human Nutrition monitoring what we eat in America is missing in their diets, nutrition sci- Research Center support America’s that the National Prevention, Health entists must know what nutrients are public nutrition policies and food and Promotion, and Public Health Council being consumed by people in different nutrition programs. This feature series of the Surgeon General referenced segments of the population—and that also highlights the “science behind the 68 percent of adults and 20 percent requires scientifically proven food- plate.” ChooseMyPlate.gov—a free, of children aged 6 and under as analysis methods. Read about how consumer-friendly, U.S. Departmentof overweight or obese. Kretsch is a ARS researchers develop cutting-edge Agriculture website—was introduced designee appointed to the council by food-analysis methods on page 4. as a reminder for healthy eating and U.S. Secretary of Agriculture Tom Other ARS researchers compile vali- is updated based on the 2010 Dietary Vilsack. dated nutrient data of what’s in foods Guidelines forAmericans. (See page “The council’s report cited the ARS into an authoritative national nutrient 13 for details.) national dietary-intake survey as a database and keep it current. Policy- These ARS researchers provide a key data source to track the ability makers rely on the evidence-based wealth of knowledge for monitoring of everyday people to advance their national nutrient database to make America’s nutritional bottom line. health through improving diet,” says recommendations that help Ameri- Kretsch. “Themission of the ARS na- cans know what foods to consume to Rosalie Marion Bliss tional program for human nutrition is get all or most of their nutrients from Public Affairs Specialist to define the role of food components the food supply. Researchers at the USDA-ARS Information Staff in optimizing health throughout the life ARS Nutrient Data Laboratory are Beltsville, Maryland cycle. Our research directly supports

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9255_March2012r2-15.indd 2 2/15/12 11:50 AM March 2012 Vol. 60, No. 3 ISSN 0002-161X Solving Problems for the Growing World

Agricultural Research is published 10 times a year by the Agricultural Research Service, U.S. Department of Agriculture (USDA). The Secretary of Agriculture has determined that this periodical is necessary in the Read about the transaction of public business required by law. science behind Tom Vilsack, Secretary ChooseMyPlate.com, U.S. Department of Agriculture where consumers Catherine E. Woteki, Under Secretary Research, Education, and Economics enjoy free interactive Edward B. Knipling, Administrator tools based on ARS Agricultural Research Service national nutrient Sandy Miller Hays, Director databases. Story Information Staff starts on page 8. Editor: Robert Sowers (301) 504-1651 Associate Editor: Sue Kendall (301) 504-1623 Art Director: BA Allen (301) 504-1669 Photo Editor: Anita Daniels (301) 504-1609 Staff Photographers: Peggy Greb (301) 504-1620 Stephen Ausmus (301) 504-1607  Monitoring Best Practices for Most information in this magazine is public property and may be reprinted without permission (except where Food Analysis copyright is noted). Non -copyrighted articles and high- ;OL-PYZ[:[LW·4VUP[VYPUN>OH[ resolution digital photos are available at ars.usda.gov/ar. >L,H[ Paid subscriptions are available from the U.S. Government Printing Office (Superintendent of Documents). See back cover for ordering infor mation.  Monitoring Food-Supply Complimentary 1-year subscriptions are available Nutrients directly from ARS to public libraries, schools, USDA ;OL:LJVUK:[LW·*VUZLY]H[VYZVM[OL employees, and the news media. Call (301) 504-1638 or e-mail [email protected]. 5H[PVUHS5\[YPLU[+H[HIHZL This magazine may report research involving pesticides. It does not contain recommendations for  Monitoring the U.S. Population’s their use, nor does it imply that uses discussed herein have been registered. All uses of pesticides must be Diet registered by appropriate state and/or federal agencies ;OL;OPYK:[LW·;OL5H[PVUHS¸>OH[>L before they can be recommended. ,H[PU(TLYPJH¹ :\Y]L` Reference to any commercial product or service is made with the understanding that no discri mination is intended and no endorsement by USDA is implied.  The Stealth Sodium Revolution The USDA prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income  ARS National Program for is derived from any public assistance program. (Not allprohibited bases apply to all programs.) Persons Human Nutrition Monitoring with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, Cover: The USDA-ARS human nutrition monitoring program is featured in this issue as S.W., Washington, D.C. 20250-9410, or call (800) 795- a three-part series covering food-analysis procedures, the national nutrient databases, 3272 (voice) or (202) 720-6382 (TDD). USDA is an and the national dietary-intake survey called “What We Eat in America.”Photo by equal opportunity provider and employer. Peggy Greb. (D2463-1)

Agricultural Research O March 2012 3

9255_March2012r2-15.indd 3 2/15/12 11:50 AM The First Step—Monitoring What We Eat

1XWULWLRQ0RQLWRULQJ nutrition center’s research programalso meetings, and scientific contracts,” says AThree-Part Series includes investigating the role of food Harnly. nutrients at the cellular level as well as ● Monitoring Best Practices for The most recent addition to the labo- in animal models and in human studies. ratory’s capabilities is a high-resolution Food Analysis p. 4 One of the nutrition center’s five mass spectrometer (HRMS). Harnly’s ● Monitoring Food-Supply laboratories is the Food Composition and group is using new spectrometry methods Methods Development Laboratory, where to discover compounds in foods that have Nutrients p. 8 researchers ensure that good food-analysis never before been documented. ● Monitoring the U.S. Population’s methods exist. “You can’t monitor people’s The researchers produce an extrac- Diet p. 16 nutrient intakes from their diets without tion from a food or supplement sample knowing what’s in the foods they eat,” with which to conduct different types says Yates. of analyses. They can look at the entire Headed by chemist James Harnly, the extraction—with no separation—to create laboratory’s researchers design, develop, a “spectral fingerprint.” Using pattern- and improve analytical methods for mea- recognition methods, the fingerprints can suring nutritional components in the food be “matched” with other standard profiles, supply. These include nutrients and their similar to how crime investigators use a estled in theMaryland suburbs secondary metabolites—substances pro- fingerprint database to make matches. The outside northeast Washington, duced by metabolism—and other bioactive components of the extractions can also be D.C., is arguably the world’s food components. The analytical methods separated by chromatography and then largest and most diversified ag- help food manufacturers and researchers identified or detected individually, provid- Nricultural research complex—the Henry A. provide values to the USDAfood-compo- ing an understanding of all the products of Wallace Beltsville Agricultural Research sition database that consumers can trust. metabolism. Center (BARC). Among its 7,000 acres of fields, farmland, and science buildings is The scientists then transfer these tech- Identifying botanical material in di- the Beltsville Human Nutrition Research nologies to the private, public, and aca- etary supplements is also a concern. For Center (BHNRC)—the oldest and most demic sectors. “We transfer our technology example, HRMS is useful for identifying comprehensive of six human nutrition and data to users through peer-reviewed potential adulteration of dietary supple- research centers within the Agricultural publications, official methods, scientific ment ingredients. Research Service. Two new buildings— totaling more than 100,000 square feet of Artist’s rendition of the Beltsville Human Nutrition research space—were added to BHNRC Research Center in Beltsville, Maryland. in 2003. “The first human nutrition research conducted by the U.S. Department of Agri- culture dates back to the late 1890s,”says Allison Yates, the nutrition center’s former director, “and USDA nutrition research first moved to the Beltsville area in 1941.” Yates is now BARC’s associate director. Nutri- tion centerresearchers oversee the national food and nutrient databases and national dietary-intake survey. These products are the tools used by scientists to examine the influence of dietary interventions on human health. Besides nutrition monitoring, the (K10784-1)

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9255_March2012r2-15.indd 4 2/15/12 11:50 AM Other BHNRC studies are showing that “There are many ways in which multiple HRMS fingerprinting, when combined instruments that measure molecules can 9LWDPLQ'1HHGV with chemical and statistical pattern meth- be used in parallel to provide much more ods called ANOVA-Principal Component information about food samplesthan single 5HHYDOXDWHG Analysis, can clearly establish chemical instruments used alone,” says Byrdwell. Until recently, highly accurate differences between food samples in terms These molecular mass-measuring instru- analysis methods for tracking of growing year and harvest time (early, ments are called “mass spectrometers.” the vitamin D content in foods mid, and late season). One of Byrdwell’s techniques is “dual- were not available. (See sec- With proven food-analysis methods as a parallel mass spectrometry,”in which two tion on “Better Analysis Meth- mass spectrometers are used in parallel. foundation for nutrition monitoring, other ods for Vitamin D,”page 5.) Another technique is “triple-parallel mass BHNRC researchers improve the design Yet very few foods in nature and validate the accuracy of dietary-survey spectrometry” in which three mass spec- contain vitamin D—so knowing instruments. “Scientifically analyzing and trometers, operating in different modes, how much vitamin D is in foods tracking the nutritional components within are used in parallel. theU.S. food supply provides a foundation Byrdwell’s experiments havealso shown and supplements is important for other BHNRC researchers who monitor that two systems for separating molecules for monitoring the population’s the food intakes of individuals and analyze (liquid chromatographs) can be used in overall intake. the population’s overall eating patterns combination to analyze complex food Vitamin D helps the body nationwide,” says Yates. samples for vitamin D and its metabolites. use calcium and phosphorus Better Analysis Methods for Vitamin D The amount of vitamin D permitted to to build and maintain strong Accurate data on the amountof vitamins be added in fortified American foods is bones and teeth. Vitamin D and minerals in the U.S. food supply is regulated by the U.S. Food and Drug Ad- can be formed in human skin critical to accurately assessing the intakes ministration (FDA). For example, orange by sunlight. But when sun juice and milk contain very little natural of these nutrients by the U.S. population. exposure is limited, dietary vitamin D, so orange juice is often fortified, BHNRC chemist Craig Byrdwell has sources are needed.Vitamin D and milk is almost always fortified, with pioneered new, highly precise methods for is added to some foods (called analyzing vitamin D in foods and dietary vitamin D3. Milk contains calcium, but calcium absorption by the body requires “fortification”) and is available supplements. Byrdwell authored a book in some dietary supplements. chapter describing his vitamin D analysis the presence of vitamin D. That is the methods, which appears in “Extreme main reason milk was originally chosen New and relevant scientific re- Chromatography.”Byrdwell is also a co- as a main food to be fortified with vitamin search prompted governments editor of the book, which was published D, according to Yates. The goal was to to reevaluate the adequate in May 2011. prevent rickets—a disorder caused by a intakes of vitamin D and cal- cium. As aresult, new vitamin Chemists Craig Byrdwell (foreground) and James Harnly, with the Beltsville Human Nutrition Research Center, review data from one of the liquid chromatography/mass spectrometry machines used in a D Dietary Reference Intakes process called “triple-parallel mass spectrometry.” They use this procedure to analyze the amount of were issued in November vitamin D in milk, orange juice, and dietary supplements. 2010 by the U.S. Institute of Medicine—part of the National Academies. The new science-based vita- min D analysis methods from the Agricultural Research Service and analytical values for foods and supplements provided previously unavail- able information to those who evaluate the human require- ments for vitamin D and to those who monitor vitamin D levels via population studies. The new vitamin D Dietary Reference Intakes are listed on page 6.

STEPHEN AUSMUS (D2438-1)

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9255_March2012r2-15.indd 5 2/15/12 11:50 AM New dietary reference intakes (DRIs) for vitamin D.* ¹AW]KIV¼\ Age group Recommended dietary Tolerable upper intake allowance (RDA) per day** level (UL) per day*** UWVQ\WZXMWXTM¼[ Children 1-3 years 600 IU (15 mcg) 2,500 IU (63 mcg)

Children 4-8 years 600 IU (15 mcg) 3,000 IU (75 mcg) V]\ZQMV\QV\ISM[ Children and adults 9-70 years 600 IU (15 mcg) 4,000 IU (100 mcg) NZWU\PMQZLQM\[ Adults over 70 years 800 IU (20 mcg) 4,000 IU (100 mcg) _Q\PW]\SVW_QVO Pregnant/lactating, ages 14-50 600 IU (15 mcg) 4,000 IU (100 mcg) _PI\¼[QV\PM *The Institute of Medicine (IOM) of theNational Academies publishes references and requirements for vitamins, minerals, and other nutrients for healthy people in a series of tables, called the Dietary Reference Intakes (DRIs). NWWL[\PMaMI\º **RDA = Average daily level of intake sufficient to meet the nutrient requirements of nearly all (97-98 percent) healthy people. IU = international units, mcg = micrograms. ¸)TTQ[WVAI\M[ ***UL = Maximum daily intake unlikely to cause adverse health effects.

lack of vitamin D, calcium, or phosphate that leads to soft, weak bones age, so that the product will contain at least the amount in children. stated on the label. “We can’t evaluate vitamin D intake unless we know how much people The study showed that nearly all commercially are getting from food and supplements,” says Yates. “And we must at- available orange juice brands tested contained levels tempt to estimate sun exposure.” Vitamin D3 is the form of vitamin D of vitamin D3 above the FDA-stipulated amount. The that humans make by the action of sunlight on skin. 2011 published study appears in the Journal of Food In May 2011, Byrdwell and colleagues published a study on the Composition and Analysis.

use of liquid chromatography, with ultraviolet and dual-parallel mass STEPHEN AUSMUS (D1530-1) spectrometry, to analyze the amount of vitamin D3 in samples of retail vitamin D-fortified orange juice. Currently, FDA has approved vitamin D fortification of fruit juices at levels not to exceed 100 international units (IU)—2.5 micrograms—for about 1 cup of 100 percent fruit juice. (FDA recognizes either vitamin D2 or vitamin D3 as meeting the recommendation/requirement for vi- tamin D.) Vitamin D-fortified juices must also be fortified with at least one-third of the reference daily value of calcium for balance. Because there is an acceptable range of vitamin D fortification, there is a need for analysis to determine the initial levels of vitamin D in a food or drink before fortification and the actual amount of the vitamin added to the products. Byrdwell and colleagues analyzed 47 commercially available forti- fied orange juice samples to determine their vitamin D3 content. “We sampled 12 cities and 4 brands per city,” says BHNRC nutritionist Jacob Exler, a coauthor of the study. (The project is part of the National Food and Nutrient Analysis Program; see page 14.) Nearly all samples were found by two different analytical methods to contain more vitamin D than the amount listed on the label. Byrdwell estimates that more vitamin D is put into the juice initially than the label states to make up for potential declining levels during stor-

Milk contains very little natural vitamin D, so it is almost always fortified.

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9255_March2012r2-15.indd 6 2/15/12 11:50 AM SCOTT BAUER (K7237-14) In 2007, a BHNRC team also analyzed 5 types of fluid milk collected from 24 sample locations nationwide for vitamin D3 levels: whole, skim, 1 percent fat (white and chocolate), and 2 percent fat. The team used HPLC with ultraviolet spectroscopic detection—a method the team has spe- cifically validated for analyzing vitamin D content in milk. Since fortification is optional, FDA stipulates that if a manufacturer fortifies milk with vitamin D, the milk must have a vitamin D content of 400 IU (10 micro- grams) per quart. Because FDA allows a 50-percent overage, the acceptable range of vitamin D-milk fortification is actually 400 IU to 600 IU (10 to 15 micrograms) per quart. For people aged 4 through 70 years and older, an 8-ounce glass of milk fortified with 150 IU of vitamin D would provide more than the label’s 25 percent daily value (about 37.5 percent). “This tolerance means the actual vitamin D content of an individual carton of milk can vary widely from the label value, and that’s what we found in the milk samples,” says Byrdwell. “We did not find that wide a range of variability among the orange juice samples.” Of the 120 milk samples procured in 2007, 16 percent had less than the stipu- lated 400 IU of vitamin D3 per quart; 77 percent had vitamin D3 between 400 IU and 600 IU; and 7 percent had more than 600 IU per quart (which is greater than the FDA-allowed overage). The 2010 published study appears in the Journal of Dairy Science. “Fortified milk is an important source of vitamin D for many North Americans, and current and accurate data is important Because there is an acceptable range of vitamin D that can be added to products, BHNRC researchers to the assessment of vitamin D intake have analyzed levels of vitamin D in orange juice and milk before and after fortification. This data is throughout the population,” says Exler. now included in the USDA National Nutrient Database for Standard Reference. Manufacturers of 2 percent milk enjoy the highest sales figures of all fluid milks, used when estimating the nutrient intake This researchis part of Human Nutrition, according to Exler. More than 80 percent of the U.S. population. Read more about an ARS national program (#107) described of the 2 percent milk samples collected in the national nutrient database in part two at www.nps.ars.usda.gov. 2007 had at least the required amount of of this series, beginning on page 8. James M. Harnly is with the USDA-ARS vitamin D3 (400 IU per quart). These and earlier studies underscore the Food Composition and Methods Develop- Results of the orange juice and milk importance of accurate nutrient analysis ment Laboratory, 10300 Baltimore Ave., analyses have been used to update food- of everyday foods to nationwide nutrition Bldg. 161, Beltsville, MD 20705-2350; composition data in the USDA National monitoring efforts.—By Rosalie Marion (301) 504-8569, [email protected]. Nutrient Database for StandardReference, Bliss, ARS. gov. the primary source of nutrient information *

Agricultural Research O March 2012 7

9255_March2012r2-15.indd 7 2/15/12 11:50 AM The Second Step—Conservators of the National Nutrient Database 1XWULWLRQ0RQLWRULQJ AThree-Part Series

● Monitoring Best Practices for compiling their food-composition data- work with a large number of industry Food Analysis p. 4 bases. “The Standard Reference—called groups, because they recognize the value ● Monitoring Food-Supply ‘SR’for short—is thefoundation of almost of being represented in the publicly avail- all of the food and nutrition databases, able SR database.” Nutrients p. 8 whether commercial or nonprofit, used The SR database includes more than ● Monitoring the U.S. Population’s in the United States,” says Holden. “It is 7,900 foods—and provides nutrient- Diet p.16 critical for national food policymakers, composition values, called “nutrient researchers, and those responsible for profiles,” for each of these food entries. monitoring nutritional status and dietary SR is available both online and via free intake.” download. There is no intellectual prop- The laboratory’s researchers have de- erty restriction on the database—which veloped a system for getting commonly is updated annually—and academic, non- consumed foods identified, obtained, and profit, commercial, and other governmental analyzed for their nutrient content, says scientific communities are encouraged to or more than 115 years, the U.S. NDL nutritionist David Haytowitz. “We download it. Department of Agriculture has provided data on the nutrient composition of foods in the The food industry is responsible for the accuracy of nutrition facts panels required on packaged-food American diet. Over time, aseries of USDA labels. Some food manufacturers use data from the national nutrient databases, provided by the F Beltsville Human Nutrition Research Center, to calculate values. institutions responsible for providing this data evolved, and today the data comes from the Beltsville Human Nutrition Re- search Center (BHNRC), part of USDA’s Agricultural Research Service. “Our mission is to ensure that science- based nutrient profiles exist for the U.S. food supply,”says nutritionist and research leader Joanne Holden, who heads the Nu- trient Data Laboratory (NDL) at the nutri- tion center, which is located in Beltsville, Maryland. “We work with other BHNRC, private, and public-sector scientists to ac- quire, evaluate, and disseminate accurate nutrient-profile data on foods—and now certain dietary supplements—consumed in the United States.” (See “National Food and Nutrient Analysis Program,”page 14.) Researchers at NDLare the conservators of theNationalNutrientDatabasefor Stan- dard Reference, the major authoritative source of information about food compo- sition used in the United States. Some of the data is also used by other countries in STEPHEN AUSMUS (D1830-30)

8 Agricultural Research O March 2012

9255_March2012r2-15.indd 8 2/15/12 11:50 AM A Moving Target A major challenge in keeping the SR database current, according to Holden, ,QVLGHWKH1XWULHQW 'DWD/DERUDWRU\ is that the U.S. food supply has changed STEPHEN AUSMUS (D2440-1) dramatically and has become increasingly To get an idea of the breadth of dynamic. Studies have shown that about 30 users of the National Nutrient Data- years ago, more people cooked at home. Now, people often pick up what are called base for Standard Reference (SR), “multi-component”prepared foods from a $JULFXOWXUDO5HVHDUFK magazine sat widevariety of restaurants and ready-to-eat down with Nutrient Data Laboratory market counters nationwide. research leader and nutritionist Another challenge is that across the Joanne Holden (left) to learn more. United States, there are hundreds of thou- sands of food products in stores—and some come on and off the market annually. More Q: How many users download the national nutrient database annually? than 600,000 unique Universal Product A: Because SR is available free, its use in business, industry, and Codes, often called “barcodes,” are found even academia often goes uncited. Once downloaded, the database on the products in these grocery stores. can be further conveyed in any number of ways, so we can’t track Each barcode includes a unique 12-digit users by counting downloads from our government site alone. manufacturer identification number, and different barcodes are created for differ- Q: What types of commercial hardware and software utilize the da- ent sizes of the same individual product. tabase via download and import? Store managers use the barcodes to track A: Personal and business computers, hand-held devices, mobile inventories and to price items. applications, commercial retail and proprietary software packages, While SR provides a nutrient profile for online tools, and more. more than 7,900 foods, each nutrient profile for each food entry can include about 140 Q: Who are the SR database users? nutrients and other dietary components. A: Our data underlies virtually all research into the nutrition/health In contrast, packaged-food labels carry connection. Users include public policymakers, public and private only about 15 nutrients. “One reason educators, medical and nutrition researchers, regulators, the food we don’t rely solely on a manufacturer’s and supplement industries, consumers, and commercial businesses. label nutrient data is that the label does not provide all the information we need,” Q: Which policymakers use the data? says Haytowitz. A: In addition to the Dietary Guidelines Advisory Committee, policy So how do NDL researchers accurately users of the data are federal nutrition assistance programs. These track the food supply to create nutrient include USDA’s Child Nutrition (school meals) and Supplemental profiles? They continuously monitor Nutrition Assistance (food stamps) Programs and the Special Supple- the food supply using annual data from mental Nutrition Program for Women, Infants, and Children (the WIC the BHNRC national “What We Eat in America” survey and other sources. program). The Department of Defense uses NDL data to formulate They learn of newer products that have feeding programs for soldiers. And international organizations use become popular in the United States as the data for interventions in countries with malnutrition. survey respondents report having eaten Q: Are creators of U.S. commercial retail products for sale that in- the new foods. When the survey uncovers corporate SR required to pay a government licensing fee? popular new foods, “we add them to our sampling and analytical program,”says A: No, the USDA-ARS national nutrient databases are available Haytowitz. “In that program, we arrange copyright free as a government service. for the purchase of representative samples of foods from all over the country to be analyzed using scientifically validated analysis methods, so that the data rep- and Drug Administration (FDA), and the Accuracy Is Key resents average values across the country.” National Institutes of Health (NIH), which “Scientifically validated analytical This careful sampling of the foodsupply also need representative data for research methods are key to our ability to produce is important to other government entities studies and for policy development. (See accurate nutrient profiles and therefore as well, such as the Centers for Disease “The National Food and Nutrient Analysis to the integrity of the SR database,” says Control and Prevention, the U.S. Food Program,”page 14.) Holden. While many foods come on and

Agricultural Research O March 2012 9

9255_March2012r2-15.indd 9 2/15/12 11:50 AM off the market quickly, NDL has fine- submission, which can be accessed tuned methods for honing in on foods at www.Papayahead.com. “There is with staying power and for those that no better source of real science-based contain “emerging”compounds impor- nutrient data,”says Jenkins. “We tant for researchers. Such compounds wanted to use the nutrient data to cre- include, for example, phytoestrogens ate a product that allows any family or called “isoflavones” and other plant- child to make informed choices about based compounds called “flavonoids.” “We make sure a valid nutrient profile on what they eat, anywhere, in a fun, easy, These compounds make up supplemental popularly eaten foods is in, or added to, our and interactive way.” databases that complement the core SR databases to keep current,”says Holden. Jenkins mostly uses a “freemium” database. Making Nutrition Fun and Games business model, which provides basic, The laboratory also has methods for After being downloaded, the BHNRC useful features for free, but also offers consolidating multiple near-identical national nutrient databases are often im- premium features for a fee. “We recently brand-name food products into an accurate ported into commercial software programs. launched for-fee content—also based on generic profile. Such is the case for the “Apps for Healthy the USDA-ARS nutrient databases—that “We recognize the nutritional parallels Kids” software contest—a competition is designed for registered dietitians and among multiple brands of a single gro- launched as part of First Lady Michelle others who want to publish meal plans for cery product,” says Holden. “We contract Obama’s comprehensive “Let’s Move!” their constituents,” says Jenkins. “Since only with analysts who use scientifically initiative. The goal of the initiative is to we are entering recipes, we needed mostly validated food-analysis methods, which resolve the challenge of childhood obesity single-ingredient food nutrient profiles to enable us to ensure that an accurate nutrient within a generation. work with for all our online content.” profile exists for each type of food item.” “The ‘Healthy Kids’ competition mo- The 7,900 nutrient profiles in the SR (See “Monitoring Best Practices for Food tivated American entrepreneurs, software nutrient database include single- and multi- Analysis,” page 4.) For example, while developers, and the public of all ages to ingredient foods. These include foods that there are many brands of yellow mustard use our food-nutrient data in a fun, en- are raw, cooked, processed, and prepared— on grocery store shelves, through years gaging way through tools and games to from raw eggs to frozen lasagna. of careful analysis, NDL researchers have encourage more nutritious food choices,” The NDLresearchers also produce an ad- determined that a single nutrient profile says Holden. ditional subset database of approximately can represent these brands in the national A runner-up in the “Tools” category, 3,000 selected SR foods and profiles for nutrient database under a line item entitled Dean Jenkins of Olympia, Washington, 65 nutrients. These 3,000 profiles are Mustard, prepared, yellow. chose to download SR when crafting his provided to the BHNRC Food Surveys Research Group,which uses them, and ad-

The “Apps for Healthy Kids” software contest—which utilizes ARS food-nutrient data—was launched as part of First Lady Michelle Obama’s “Let’s Move!”initiative. Here, the First Lady meets with students and chefs during a “Let’s Move!”event.

LAWRENCE JACKSON (P060410LJ-0312)

10 Agricultural Research O March 2012

9255_March2012r2-15.indd 10 2/15/12 11:50 AM STEPHEN AUSMUS (D2453-1) ditional custom-made profiles, to produce The game is currently another key database—the USDA-ARS available in a prototype Food and Nutrient Database for Dietary form that allows for future- Studies (FNDDS). This database is used development feedback. by the Food Surveys Research Group “Once a final version of the with modern dietary-intake surveying game has been developed, techniques to obtain national-level data we will decide if Trainer will on foods consumed by Americans and the still be available to play for resulting nutrient intakes. free,” says Villatoro. Both of the Beltsville center databases The Beltsville center’s (SR and FNDDS) provide a foundation national nutrient databas- for multiple USDA consumer-education es are also available for products. The “Apps for Healthy Kids” download and use within competition was administered by USDA’s products provided by com- Center for Nutrition Policy and Promotion mercial weight-loss en- (CNPP), in Alexandria, Virginia. Contes- terprises and within the tants were required to incorporate one of operating systems of mo- the two full Beltsville center databases or a bile hand-held phones and third database produced by CNPP (for the other devices, such as smart competition) that is based on the Beltsville phones. Weight Watchers, center databases. Allappsremain the intel- for example, which has a lectual property of the individuals or orga- strong online interactive nizations that developed them. Contestants component, uses nutrient Weight Watchers’ online interactive membership program features were also required to commit to providing profiles from the BHNRC nutrient profiles downloaded from BHNRC’s national nutrient the winning submissions free of charge to national nutrient database database to represent the online program’s generic foods. Members the public for a 1-year period. They can be to represent generic foods log in to access interactive tools for managing daily food choices. viewed online at appsforhealthykids.com/ within the onlineprogram. application-gallery. There are thousands of free and for-fee Many nongovernmental nutritional California entertainment software and apps for iPhone, iPod Touch, Android, websites also incorporate the BHNRC game developer David Villatoro and his Windows Phone 7, and BlackBerry hand- national nutrient databases. Michael team downloaded the FNDDS database held devices. Many of these apps are Moorehead, based in Granbury, Texas, is for use in their first-place submission in nutrition/health related and are based on the founder and creator ofCaloriecounter1. the “Game”category, a productcalled the download and import of the BHNRC com, a free downloadable mobile nutrition “Trainer.” national nutrient databases. app. He has been working with the BHNRC “Trainer gives players, who are kids, the national nutrient databases for many responsibility of caring for creatures—all years. “Caloriecounter1.com consists of whom have dietary and fitness needs,” “Tweens” (children ages 9-12) are of a core data set, which is the USDA says Villatoro. “Trainer requires the child, challenged to eat better and be more [BHNRC]national nutrient database,” physically active in PapayaHead.com, or player, to watchhow many calories, pro- winner of second prize in the “Apps for says Moorehead. tein, fat, and carbohydrates are consumed Healthy Kids” competition. Particularly attractive to these program so that the creature can remain healthy.” developers is that the science-based Villatoro also wanted to select food nutrient profiles are available free items from the national database that the of charge. “For this type of private player would be familiar with so enterprise, business owners don’t that players could learn about have to pay a licensing fee to the the types of nutrients they U.S. government,” says Richard J. consume every day. “Once Brenner, assistant administrator players learn how to create for technology transfer at ARS a well-balanced, nutritious and director of the Office meal in the game, the goal of Technology Transfer. is that they will apply what “Commercial businesses can they learn from the game install this data for use in in the real world.” custom, or proprietary, and retail software products.”

BOB NICHOLS (10DI1507-29)

Agricultural Research O March 2012 11

9255_March2012r2-15.indd 11 2/15/12 11:50 AM Anumber of professionals use specialized For example, Salem, Oregon-based ESHA Clinical dietitian Berit Christensen (right), at the National Rehabilitation software products containing the SR database. Research specializes in nutritional analysis Hospital in Washington, D.C., uses materials from ChooseMyPlate.gov and the USDA-ARS National Nutrient Database to teach a recovering stroke 9LWDPLQ'·V'HEXW The Academy of Nutrition and Dietetics software and databases for the United States patient how to manage weight and blood pressure through better nutrition. LQWKH1DWLRQDO (formerly the American Dietetic Association) and Canada. One of ESHA’s products is a has a membership that includes nearly business-to-business food-labeling software the nutritional analysis per serving. ESHA provides its customers 1XWULHQW'DWDEDVH 52,000 registered dietitians, among others, package that incorporates the SR database. regular updates through product-support agreements that include nationwide. Many of these professionals “U.S. food manufacturers must label the SR’s annual updated values. Until recently, authoritative val- run small local businesses in which they food packages and containers with nutri- When it comes to the voluntary labeling of the 20 most frequently ues for the amount of vitamin provide nutritional advice one-on-one. “I ent profiles according to the Code of Fed- consumed raw fruits and vegetables and D in the vast supply of food have an online tool called “Nutrihand Pro” eral Regulations,” says fish, nutritional assessment via proprietary that I use when advising my clients, which products on the market were Elizabeth Braithwaite, software or other means is not needed. FDA contains the USDA [BHNRC] national not available. Researchers at ESHA’s database man- provides posters with general nutritional nutrient database,”says registered dietitian ager. Also, FDA has the Beltsville Human Nutrition information for these items that retail stores Marjorie Nolan, based in New York City. proposed nutrition- can put up in the areas where the items are Research Center’s Nutrient “I use the software for logging in the foods labeling requirements Data Laboratory (NDL) headed sold. NDL assists FDA in the nutritional consumed by individual clients and many for restaurants with 20 data reported for these items, according to up vitamin D food-analysis nutrition tracking features. For more than or more locations. Haytowitz. studies on food products col- 2 years, the software has helped me advise, Theproposalrequires Downloads for Government Use lected randomly from across track, and monitor theprogress of my clients.” that calorie-content Not all commercial downloads for the nation. For the first time, the Food manufacturers also tap the BHNRC information be listed consumer use of the BHNRC national researchers were then able to national nutrient databases. The food industry on restaurant menus nutrient databases come at a cost. USDAalso add vitamin D values for 3,000 is responsible for the accuracy of Nutrition and menu boards, with downloads and imports the national nutrient foods to several of the lab’s Facts panels that are required on packaged- other nutrient informa- databases into innovativefree products food labels as regulated by FDA and the tion available in written nutrient data products. designed specifically for U.S. consumers—to help them achieve USDA Food Safety and Inspection Service, form upon request, according to Braithwaite. At the same time, the Institute their nutritional and dietary goals based on the Dietary Guidelines which regulates meat products. These food At ESHA, the SR data is imported elec- of Medicine (IOM), part of the for Americans. manufacturers, particularly smaller ones, do tronically into the master database, which USDA’s recently launched ChooseMyPlate.gov website, which National Academies, invited not always procure chemical food analyses also contains brand name and restaurant replaces MyPyramid.gov, provides a wealth of free tools based NDL researchers to provide for producing information used on packaged- items. The user keys in a product’s recipe on BHNRC’s national nutrient databases. ChooseMyPlate.gov is input to the IOM committee on food labels. Some manufacturers use the data ingredients (formulation), processing losses, developed and sponsored by CNPP. To support the website and revising the Dietary Reference from the BHNRC national nutrient databases and serving size, and the program calculates Intakes (DRIs) for vitamin D. to calculate values. its tools, CNPP has created a new database using several BHNRC

Before the DRIs were revised, At Shoppers Food Warehouse stores, people can learn better nutrition and ways of living with diabetes At home, school, or work, consumers can use USDA’s free ChooseMyPlate.gov, an interactive website for the NDL researchers worked through a program called “Eating Healthy With Diabetes.”Jessica Kiel (left), registered dietitian and creating a customized healthy dietary plan that includes required daily vitamins and minerals, and age- and president-elect of the Maryland Dietetic Association, encourages shoppers to use USDA’s ChooseMyPlate. gender-appropriate daily portions and calorie levels. Users can also tap tools called “Daily Food Plan,” with the nutrition center’s Food gov interactive tools—which use USDA-ARS national nutrient data—to make better, healthier food choices. “SuperTracker,”and “Food-a-Pedia.” Surveys Research Group to provide ARS food-consump- tion survey data tables showing nationwide actual vitamin D intakes from foods. “Because estimates of vitamin D intake from food were not available until recently, the data tables were key to assisting IOM with the new 2010 DRIs for vitamin D,”says NDL research leader and nutritionistJoanne Holden. These vitamin D developments have made vitamin D the “it” vitamin in recent years among consumers and the press.

STEPHEN AUSMUS (D2445-1)

12 Agricultural Research O March 2012

9255_March2012r2-15.indd 12 2/15/12 11:50 AM STEPHEN AUSMUS (D2446-5) For example, Salem, Oregon-based ESHA Clinical dietitian Berit Christensen (right), at the National Rehabilitation Research specializes in nutritional analysis Hospital in Washington, D.C., uses materials from ChooseMyPlate.gov and the USDA-ARS National Nutrient Database to teach a recovering stroke software and databases for the United States patient how to manage weight and blood pressure through better nutrition. and Canada. One of ESHA’s products is a business-to-business food-labeling software the nutritional analysis per serving. ESHA provides its customers package that incorporates the SR database. regular updates through product-support agreements that include “U.S. food manufacturers must label the SR’s annual updated values. food packages and containers with nutri- When it comes to the voluntary labeling of the 20 most frequently ent profiles according to the Code of Fed- consumed raw fruits and vegetables and eral Regulations,” says fish, nutritional assessment via proprietary Elizabeth Braithwaite, software or other means is not needed. FDA ESHA’s database man- provides posters with general nutritional ager. Also, FDA has information for these items that retail stores proposed nutrition- can put up in the areas where the items are labeling requirements sold. NDL assists FDA in the nutritional for restaurants with 20 data reported for these items, according to or more locations. Haytowitz. Theproposalrequires Downloads for Government Use that calorie-content Not all commercial downloads for information be listed consumer use of the BHNRC national databases. In fact, the ARS Food Patterns Equivalents Database is on restaurant menus nutrient databases come at a cost. USDAalso specifically being designed for use with the ChooseMyPlate.gov and menu boards, with downloads and imports the national nutrient website and tools. other nutrient informa- databases into innovativefree products tion available in written ChooseMyPlate.gov emphasizes the five food groups: fruits, designed specifically for U.S. consumers—to help them achieve form upon request, according to Braithwaite. vegetables, grains, proteins, and dairy and aligns with the consumer their nutritional and dietary goals based on the Dietary Guidelines message to “Make Half Your Plate Fruits and Vegetables.” The At ESHA, the SR data is imported elec- for Americans. USDA Food Patterns, based on the 2010 Dietary Guidelines, also tronically into the master database, which USDA’s recently launched ChooseMyPlate.gov website, which are available on ChooseMyPlate.gov. also contains brand name and restaurant replaces MyPyramid.gov, provides a wealth of free tools based items. The user keys in a product’s recipe At ChooseMyPlate.gov, individuals can easily create their on BHNRC’s national nutrient databases. ChooseMyPlate.gov is ingredients (formulation), processing losses, own customized healthy dietary plan to ensure that they get their developed and sponsored by CNPP. To support the website and and serving size, and the program calculates required daily vitamins and minerals, while consuming age- and its tools, CNPP has created a new database using several BHNRC gender-appropriate daily portions and calorie levels. On the site’s “Interactive Tools” page, At Shoppers Food Warehouse stores, people can learn better nutrition and ways of living with diabetes At home, school, or work, consumers can use USDA’s free ChooseMyPlate.gov, an interactive website for through a program called “Eating Healthy With Diabetes.”Jessica Kiel (left), registered dietitian and creating a customized healthy dietary plan that includes required daily vitamins and minerals, and age- and users can tap the “Daily Food Plan”option president-elect of the Maryland Dietetic Association, encourages shoppers to use USDA’s ChooseMyPlate. gender-appropriate daily portions and calorie levels. Users can also tap tools called “Daily Food Plan,” that allows them to find out the amount of gov interactive tools—which use USDA-ARS national nutrient data—to make better, healthier food choices. “SuperTracker,”and “Food-a-Pedia.” each food group they need daily, simply by entering their age, gender, weight, height, and physical activity level. The new andimproved USDA “SuperTracker” tool provides users with free diet and physical activity assessment and planning tools. SuperTracker demonstrates how a person’s diet and physical activity compare to the Dietary Guidelines, recommended intakes for nutrients, and physical activity guidelines. Users can get a free nutrient-by-nutrient report, complete with a status (over, under, ok) for single nutrients. The interactive USDA “Food-a-Pedia” provides quick access to food information, food groups, calories, and comparisons. For example, if users wish to check the nutritional difference between spinach lasagna and meat lasagna, Food-a-Pedia

STEPHEN AUSMUS (D2445-1) STEPHEN AUSMUS (D2444-6)

Agricultural Research O March 2012 13

9255_March2012r2-15.indd 13 2/15/12 11:50 AM STEPHEN AUSMUS (K10304-1) Among the thousands of apps for iPhone, “Researchers involved in population iPod Touch, Android, Windows Phone 7, studies needed special software programs and BlackBerry, many are nutrition/health related and are based on the download to conduct their research and requested and import of the BHNRC national nutrient NIH funding to support their develop- databases. ment,” says Viocare’s CEO and president Rick Weiss. “We developed ProNutra at Downloads for Research Use the request of research dietitians, and the The SR database is also imported into software was refined with help from two custom business software marketed to USDA-ARS human nutrition research clinical research dietitians who develop centers and NIH.” diets for feeding studies, such as clinical trials and epidemiological studies. For Viocare worked directly with research- example, Princeton, New Jersey-based ers at the ARS Western Human Nutrition Viocare, Inc., produces ProNutra and Research Center in Davis, California, and ProNESSy—both of which utilize the BHNRC in developing the software, ac- SR and FNDDS databases. cording to Weiss. The products are tailored to users Downloads for Use Within Local who both design and assess diets. Communities Research dietitians design nutrient- There are more than 5,500 U.S. hospitals intake studies and use such custom registered with the Washington, D.C.- software products, for example, during based American Hospital Association. studies conducted in research hospitals, These hospitals are challenged to provide universities, and clinical facilities nutritionally appropriate meals to upwards nationwide. of 38 million patients admitted annually. provides a quick comparison. Food- As granting agencies, both NIH and There are a number of ways foodservice di- a-Pedia also allows users to find out USDA’s National Institute of Food and rectorsin hospitals achieve thesegoals, and the number of different cups or ounce Agriculture fund epidemiology studies, one is by using software that incorporates equivalents of each food group present also referred to as “population studies,” the BHNRC national nutrient databases. in a food as well as calorie sources (solid which track the nutrient intakes of individu- West Hills, California-based Compu- fats, added sugars, and alcohol) in a food. als within specified populations. trition, Inc., for example, has a software

7KH1DWLRQDO)RRGDQG1XWULHQW$QDO\VLV3URJUDP Are U.S. consumers getting adequate vitamins and minerals from their daily diets? The U.S. De- partments of Agriculture (USDA) and Health and Human Services (DHHS) work together to make sure that thousands of people are interviewed annually about what they’ve eaten. Then research nutritionists translate “foods eaten”into “nutrients consumed.” Researchers at the Agricultural Research Service’s Beltsville Human Nutrition Research Center develop and validate analytical methods for finding out what’s really in the foods, beverages, and dietary supplements people consume. These analytical methods help to improve values in USDA food-composition databases and, in turn, allow food-consumption survey results to be interpreted for a snapshot of the nation’s nutritional status. The heart of the USDA-ARS program to determine science-based nutrient profiles of U.S. foods and supplements is the National Food and Nutrient Analysis Program (NFNAP). This year (2012) marks the 15th anniversary of the NFNAP interagency agreement between USDA-ARS and DHHS. The National Institutes of Health is the lead agency. Through these collaborations, food-nutrient data are generated and updated on a regular basis for use in a variety of health-monitoring assessments, programs, and studies—as well as by the gen- eral public. Private and public agencies use the data to conduct critical population studies, many of which are grant-based.

14 Agricultural Research O March 2012

9255_March2012r2-15.indd 14 2/15/12 11:50 AM School meal planners use USDA-ARS BOB NICHOLS (20111019-FNS-RBN-1588) national nutrient databases to ensure adequate nutrition. New USDA meal requirements update meal patterns and nutrition standards for nearly 32 million children who participate in school meal programs.

lineup that includes nutrition care management features that incorporate the 23rd edition of SR. The software is capable of analyzing the nutrient content of meals, tracking diet orders, and managing recipes and menus while also measuring nutrition-health outcomes, such as weight change and carbohydrate intake. Food and nutri- tion professionals within a variety of healthcare and hospitality industries use these Computrition software products to provide nutritionally ap- propriate meals and assessments. “Our cutting-edge software adapta- tions make use of the BHNRC nutrient IOM issued the report School Meals: Build- of calories required, but there was no cap databases for clinical management, food ing Blocks for Healthy Children, which on the amount of calories provided, since systems management, recipe analysis recommended that the USDA standards the goal was to reduce undernutrition and programs, calorie counting analysis, and for school meal menu planning be revised. poor growth.” for producing FDA-compliant labels for USDA then proposed new regulations Stallings says during the past decade, retail clients,”says Marty Yadrick, director based on the IOM report and after analyz- using the ARS national “What We Eat of nutrition informatics at Computrition. ing comments from the public and from in America” survey, policymakers have Experts involved in the federally funded professional groups, including foodser- focused more on dietary patterns. “What USDA school meal programs, which pro- vice personnel, a final rule was published we’ve learned is that if we get the dietary vide lunch and breakfast to upwards of 32 January 26, 2012. This rule requires most patterns right—by providing the right million children during the school year, schools to increase the availability of fruits, foods and the right food groups—children also depend on computer products that vegetables, whole grains, and fat-free and will in turn get the nutrients they need.” incorporate BHNRC nutrient data. Many low-fat fluid milk in school meals; reduce Stallings is director of the Nutrition Center of the nation’s school foodservice direc- the levels of sodium, saturated fat, and at Children’s Hospital of Philadelphia. tors—who oversee meal planning in school trans fat in meals; and meet the nutrition The BHNRC develops and maintains cafeterias and central kitchens—have a needs of schoolchildren within their calorie the gold standard for America’s nutrient long tradition of using USDA-approved requirements. Under the new rule, school data—the National Nutrient Database for computer software products to ensure foodservice operators and directors will Standard Reference. The food industry, that menus meet nutritional requirements. focus their menu planning on mealpatterns commercial businesses, government The SR database has been used to sup- based on adequate food-group intakes for groups, research and academic institu- port a special Child Nutrition Database, both the National School Lunch and School tions, and local schools and hospitals tap which offers nutrientinformation on foods Breakfast Programs. this critical treasure trove of data for a that are commonly served under USDA’s “When the school lunch program was wide variety of consumer and professional Food and Nutrition Service child nutrition originally conceived decades ago, policy- uses.—By Rosalie Marion Bliss, ARS. programs. The Child Nutrition Database is makers were concerned mostly with solv- This research is part of Human Nutri- updated yearly with nutrient values from ing malnutrition. Childhood obesity was tion, an ARS national program (#107) the annually released SR. not on anyone’s radar,”says pediatrician described at www.nps.ars.usda.gov. At the request of USDA, the Institute Virginia A.Stallings, whochaired the IOM Joanne Holden is with the USDA-ARS of Medicine (IOM), part of the National Committee on Nutrition Standards for the Nutrient Data Laboratory, 10300 Balti- Academies, reviewed the school lunch pro- National School Lunch and Breakfast Pro- more Ave., Bldg. 005, Room 107, Beltsville, gram for alignment with the 2010 Dietary grams that produced the new recommen- MD 20705-2350; (301) 504-0630, joanne. Guidelines for Americans. As a result, the dations. “There wasa minimum amount [email protected].*

Agricultural Research O March 2012 15

9255_March2012r2-15.indd 15 2/15/12 11:50 AM The Third Step—The National “What We Eat in America” Survey 1XWULWLRQ0RQLWRULQJ AThree-Part Series

● Monitoring Best Practices for Food Analysis p. 4 nutrition policy, such as food fortification by researchersat the ARSBeltsville Human regulations, nutrition education, food as- Nutrition Research Center (BHNRC) in ● Monitoring Food-Supply sistance and safety programs, and various Beltsville, Maryland. Nutrients p. 8 dietary guidelines. At the nutrition center, the Food Surveys The federal government has a long Research Group (FSRG) is responsible for ● Monitoring the U.S. Population’s history of monitoring the nation’s nutrient the integrated national survey, which is Diet p.16 intakes. Nearly 50 years ago, Congress known as “What We Eat in America.”More mandated that a regularly conducted than 5,000 U.S. residents are interviewed national survey be launched to collect each year about what they ate and drank. statistical data about the dietary intake This information is collected viaacomput- and health of people in the United States. erized dietary-survey program developed About 10 years ago, the U.S. Departments and validated by BHNRC researchers. The of Agriculture (USDA) and Health and dietary data, collected both in person and Human Services (DHHS) combined two in a second day’s interview by telephone, n 2010, landmark health legisla- separate federal nationwide dietary surveys isaccumulated aspart of DHHS’sNational tion—theAffordable CareAct—was into one, which is developed and managed Health and Nutrition Examination Survey, passed, leading to a national strategy commonly known as “NHANES.” crossing both private and public sec- Itors and led by the National Prevention, Clifford Johnson, director NHANES Program, Centers for Disease Control and Prevention, DHHS, Health Promotion, and Public Health and Alanna Moshfegh, ARS research leader at the Food Surveys Research Group, Beltsville Human Council of the Surgeon General. The plan is Nutrition Research Center, review sodium intake data from “What We Eat in America,”the dietary called the “National Prevention Strategy.” intake component of the National Health and Nutrition Examination Survey. Science-based dietary-intake data from the Agricultural Research Service provides a key foundation for multiple public health policy publications, including the council’s strategy report, published in June 2011. The report cites the ARS national dietary-intake survey data to underscore the ability of everyday people to improve their health through healthy eating and other preven- tive measures. Collecting data on what we eat in Americais a key monitoring step that con- nects what Americans eat to their nutrition and health status and to health outcomes. Research nutritionists work on translating “foodseaten”into “nutrients consumed”to get a snapshot of the population’s nutrient- intake status. The dietary-intake survey data—after analysis—helps inform major

PEGGY GREB (D1389-1)

16 Agricultural Research O March 2012

9255_March2012r2-15.indd 16 2/15/12 11:50 AM “Thiseffective government partnership Based on national survey data analyses, grain- The national survey data also shows has led to cutting-edge technologies and based desserts account for a greater proportion of the leading sources of calories in the daily calories than any other food group in people methods being used in a single process age 2 and older. average American diet. “For peopleover for collecting and analyzing nationwide PEGGY GREB (K8919-1) age 2, grain-based desserts accounted food and nutrient intakes,” says Allison for a greater proportion of daily calories A. Yates, a registered dietitian and as- than any other food group,”says David sociate director of the Henry A. Wallace Klurfeld, ARS national program leader Beltsville Agricultural Research Center, for human nutrition. Grain-based desserts where BHNRC is located. include cakes, cookies, pies, cobblers, The mission of the BHNRC is to moni- sweet rolls, pastries, and donuts. “The tor dietary consumption and assess dietary ‘What We Eat in America’ survey data patterns within the U.S. population. Fed- shows us the main source of excess calo- eral, state, and local policymakers rely on ries in the U.S. diet, which is important to such evidence-based nutritionalscience to know in developing strategies to combat develop nutrition programs. For example, obesity in the American public.” the National Prevention Strategy report Monitoring Food and Supplement cites multiple key indicators based on Intake the “What We Eat in America”survey While the BHNRC survey group’s findings. Most U.S. adults consume, on primary focus traditionally has been average, more than twice the maximum tracking the population’s food intake,the daily sodium intake recommended by the group now also provides data on dietary government. Reducing average popula- supplement intakes collected during the tion sodium intake to 2,300 milligrams annual national government survey. For per day—the recommended maximum the first time, in 2011, the BHNRC survey for adults with no known risk factors such group released data tables that sum- as hypertension—could potentially The survey data show that people consume the equivalent of marize “Total Nutrient Intakes” save $18 billion in healthcare costs more than 1.5 teaspoons of salt—nearly 3,430 milligrams of in the United States. The tables annually, according to the report. sodium—each day. Most U.S. adults consume on average more includeindividualnutrients people Significantly, food manufactur- than twice the maximum daily sodium intake recommended. consumed from foods and from ers are trying to reduce sodium in supplements. products as a result of knowing “The Dietary Guidelines for from survey findings that most Americans and healthcare profes- Americans consume more than sionals recommend that people the recommended amount. (See get their nutrients from foods,” “The Stealth Sodium Revolution,” says Klurfeld. “While single- page 22.) and multivitamin supplements In 2005-2006, the “What We Eat can make up for some nutritional in America” survey data showed shortfalls, dietary supplements peopleconsumed nearly 3,436 mil- are not intended to substitute for ligrams of sodium each day—that’s food,”says Klurfeld. “There are more than in 1.5 teaspoons of salt. natural compounds in foods that This is sodium that is mostly added don’t translate into tablets.” in food processing. Salting food at Still, dietary supplements are the table is difficult to measure, but widely used, and they contribute is estimated to add less than one- to nutrient intakes, so it’s important fifth of the total. to accurately monitor people’s Overall, sodium intakes through nutrient intakes from both supple- 2007-2008 have remained relative- ments and foods. For example, 48 ly unchanged and are comparable to percent of women aged 20 years intakes observed in the 1994-1998 and older and 38 percent of men survey, according to the dietary aged 20 years and older report survey data. using supplements, according to the national survey data.

PEGGY GREB (D2452-1)

Agricultural Research O March 2012 17

9255_March2012r2-15.indd 17 2/15/12 11:50 AM KEN HAMMOND (97CS3319)

ARS survey data tables show that older people tend to take dietary supplements more often than younger people. Nearly 60 percent of women age 60 and older take a calcium supplement, but only 22 percent of women aged 20 to 39 take one.

“The data also shows that older milk consumption on a given day 30 people tend to take supplements more years ago was 76 percent, but by 2005- often than younger people,” says 2006, that percentage had dropped to FSRG nutritionist Donna Rhodes, 49 percent, according to FSRG data. who heads the development of the The Dietary Guidelines for Ameri- tables. Nearly 60 percent of women cans encourage people aged 9 years aged 60 and older, for example, take and older to consume 3 cups per day a supplement that contains calcium. of fat-free or low-fat fluid milk or But only about 22 percent of women equivalent milk products, which are aged 20 to 39 years take a supplement major sources of vitamin D and cal- containing calcium. cium. Yet BHNRC 2005-2006 survey Among adolescents, use of calcium- data shows that the average intake of containing supplements drops even fluid milk was around three-fourths more. Among those aged 12 to 19 of a cup. years—both boys and girls—about 11 Among the many findings, the new percent took a supplement containing “Total Nutrient Intake” tables confirm calcium. Unfortunately, the average what has long been suspected: People intake for milk has been decreasing who take dietary supplements in among kids and adolescents while soda general have higher nutrient intakes consumption has been going up. For from the foods they choose than do adolescents, the percentage reporting those who don’t take supplements.

The average intake for milk has been decreasing among kids and adolescents while soda consumption has been going up, according to the ARS Food Surveys Research Group in Beltsville, Maryland. PEGGY GREB (D2455-1)

18 Agricultural Research O March 2012

9255_March2012r2-15.indd 18 2/15/12 11:50 AM “Many who are in most need of additional Institute (NCI) produced 39 tables based per week, the ARS dietary-intake survey nutrients dueto poor dietarychoices donot on the national “What We Eat in America” data shows the average American eats only choose to take supplements,”says Yates. survey data, which was used by the about 3.5 cups per week. Overfed but Undernourished Dietary Guidelines Advisory Committee “We are one of the biggest users of the The “What We Eat in America” survey in formulating the 2010 guidelines. ARS survey data,” saysKrebs-Smith. results show that although the U.S. food Such datais used to develop recomended “Several types of analyzed data we pro- supply is abundant, many U.S. residents are Food Patterns. For example, while we vided made an impact on the latest edition experiencing nutritional shortfalls. That’s should be eating—depending on age of the Dietary Guidelines for Americans.” based on the results of earlier surveys of range—between 1 and 2.5 cups of fruit The USDA Food Patterns, based on the dietary food and beverageintakes thatwere per day, the dietary-intake survey data 2010 Dietary Guidelines for Americans, gathered before supplement intakes were shows most adultseat lessthan 1.5 cupsper encouragereducing intakeof calories from evaluated and included. day, according to NCI analyses. While we fats and sugars, and there is a limit based When compared to the Recommended should be eating between 1.5 ounces to 5 on an individual’s overall calorie needs. Dietary Allowances, the national “What ounces per day of whole grains depending For someone who fits into the 2,000-calorie We Eat in America” survey has shown on age range, most age groups and both per-day USDA Food Pattern, male or that more than half of the people in the sexes are eating less than 2 ounces of whole female, the maximum is 258 calories from United States aren’t getting ideal levels grains per day, according to NCI’s Susan fats and sugars. Krebs-Smith. of magnesium; about 40 percent aren’t A Backbone for Policymakers getting enough vitamin A; and nearly one- Krebs-Smith also says that while the The national “What We Eat in America” third aren’t getting enough vitamin C from recommendation for a typical 2,000-cal- survey data is also used by other govern- the foods and beverages they consume. In orie-per-day Food Pattern is 7 cups of ment policymakers. “One of the many addition, researchers at theNationalCancer red, orange, and dark-green vegetables uses of dietary intake data is to keep pace

PEGGY GREB (D2449-1) PEGGY GREB (D1662-2)

Left: The ARS Beltsville Human Nutrition Research Center in 2011 released data tables that summarize not only nutrients gained from foods and beverages consumed—but for the first time also from supplements consumed. Right: Based on USDA Food Patterns, depending on age range and calorie needs, people should be eating between 1.5 ounces to 5 ounces of whole grains daily. But most age groups are eating less than 2 ounces of whole grains per day, according to ARS survey data analyses.

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9255_March2012r2-15.indd 19 2/15/12 11:50 AM with the serving sizes people consume “The food list and the consumption on foods, which are called ‘tolerances,’or and what serving sizes work in terms of amountwe use to estimate intake exposures maximum legal residue limits,”says David those used on food labels,”says Alanna to these chemicals are based on results of J. Miller, chief of EPA’s Chemistry and Moshfegh, FSRG research leader. She the ‘What We Eat in America’ survey,” Exposure Branch, part of the Health Effects collaborates extensively with colleagues says Katie Egan, a nutritionist/exposure Division, which is responsible for review- with the U.S. Food and Drug Administra- analyst with FDA’s Office of Food Safety. ing and evaluating data on pesticides, tion’s (FDA) Nutrition Assessment and “Any time we produce an exposure-intake as well as assessing and characterizing Evaluation Team. estimate, we rely on that ARS survey data.” exposure and risks to humans. At this time, FDA bases label serving In addition, the U.S. Environmental “We work closely with scientists from sizes on reference amounts per eating oc- Protection Agency (EPA) uses ARS na- USDA’s Agricultural Research Service, casion for specific food product categories. tional dietary survey data when evaluating and we use—as an integral part of our risk In principle, foods with similar dietary pesticide exposures in all segments and age assessments—anumber of ARS consump- usage have uniform reference amounts groups of the U.S. population. “EPAregu- tion surveys and databases, including the so consumers can make “like-product” lates and sets limits on pesticide residues national ‘What We Eat in America’survey nutritional value comparisons. “Currently, these reference amounts are derived from nationwide food- consumption survey data from the 1970s and 1980s,”says Moshfegh. “Butmuch has changed since then.”FDAis now working with Moshfegh and colleagues at FSRG to redefine serving sizes using key data indicators from the ARS national “What We Eat in America” survey. “As we work on a proposed rule for the FDA-regulated Nutrition Facts labels on processed foods and beverages, seeing nationwide food consumption survey trends is tremendously helpful,”says FDA nutritionist WenYen Juan. “Having this ARS survey data allows us to see consumption trends and changes over a 30-year period.” The national “What We Eat in America” survey is also used by FDA’s Center for Food Safety and Applied Nutrition in an ongoing program to monitor exposure to levels ofvarious pesticides, radionuclides, elements, and industrial chemicals in foods. The FDA program develops base- line information on the levels of these substances in the U.S. food supply. Foods are prepared as they would be consumed—table ready—before analy- sis, so the analytical results provide the basis for realistic estimates of the dietary intake of those elements, called analytes, once the amounts typically consumed are determined.

Using the computerized dietary-intake survey program that was developed and validated by BHNRC scientists, an interviewer, nutritionist Grace Omolewa-Tomobi (left), helps a participant recall portions of the foods and beverages she consumed while being surveyed. STEPHEN AUSMUS (K11188-1)

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9255_March2012r2-15.indd 20 2/15/12 11:50 AM PEGGY GREB (D2454-1) and the Food and Nutrient Database for increased in recent decades in Dietary Studies,”says Miller. “These the United States—while the data products are essential components of percentage of the population the models and tools we use to evaluate who are overweight and obese pesticides and ensure food safety as part has also increased. of our dietary risk-assessment process.” Caloric sweeteners added Survey Data To Bank On to foods during processing The ARS national “What We Eat in or preparation are referred to America” computer-based dietary survey as “added sugars.”Both the interview is conducted continuously, 2005 and the 2010 Dietary and data is reported in 2-year groupings. Guidelines for Americans FSRG provides periodic Dietary Data encourage reducing intake of Briefs, which focus on a single topic and calories from solid fats and highlight key results that are of interest to added sugars—and there is a both consumers and professional users. limitbased on an individual’s overall calorie needs. To find FSRG has examined 2007-2008 survey your limit, go to ChooseMy data from 5,334 adults aged 20 years and Plate.gov and click on “Find older for a brief that focuses on snacking, Daily Foods.” which is associated with increased calo- rie intake and decreased nutrient intake. The briefs indicate that Snacking is a dietary behavior that has snacks provide about one- third (32 percent for women and 31 percent for men) of all daily calories from solid fats and added sugars. The average intake of solid fat Men should get 2 to 2.5 servings of fruit daily, but most men are getting only slightly over 1 serving a day, according to survey and/or added sugars for men data analyses. aged 20 and older surveyed in 2007-2008 was 923 calories per day. snack time. Men are recommended to get So men on average are consuming 2 to 2 to 2.5 servings of fruit daily, but most 3 times their limit in the fats and sugars men are getting only slightly over 1 serv- category. For women aged 20 and older, ing of fruit a day, with nearly half of that the average intake of solid fat and/or added coming at snack time. sugars was 624 calories per day. So women “Choosing a food group pattern on average are consuming almost 2 to 4 recommended in the Dietary Guidelines times their limit in that category. for Americans can generally help people There is a positive side to snacking, better reach and maintain a healthy weight, however, according to FSRG nutritionist reduce the risk of chronic disease, and Rhonda Sebastian, who headed up the promote overall health,”says Sebastian.— snacking patterns Dietary Data Brief. By Rosalie Marion Bliss, ARS. “Snacks provide just over one-third of This researchis part of Human Nutrition, the total daily fruit intake for both men an ARS national program (#107) described and women, which is already low in the at www.nps.ars.usda.gov. American diet,”says Sebastian. Alanna J. Moshfegh is with the USDA- For example, women are recommended ARS Food Surveys Research Group, 10300 to get 1.5 to 2 servings of fruit daily, but Baltimore Ave., Bldg. 005, Beltsville, MD most women are getting only 1 serving of 20705-2350; (301) 504-0170, alanna. fruit a day, and nearly half that comes at [email protected].*

Nutritionists with the Beltsville Human Nutrition Research Center and the U.S. Food and Drug Administration are working together to redefine serving sizes for nutrition labels. They are relying on key data indicators from the national “What We Eat in America” survey.

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9255_March2012r2-15.indd 21 2/15/12 11:50 AM The Stealth Sodium Revolution

alt has become one of a handful of sensitive nutrients in the public spotlight, according to major food company executives who attended the 2011 National Nutrient Databank Conference in Bethesda, Maryland. The conference is supported annually by the Agricultural Research Service’s Nutrient Data Laboratory (NDL) and Food Surveys ResearchS Group (FSRG) and other organizations. Both ARS groups are part of the Beltsville Human Nutrition Research Center in Beltsville, Maryland. Salting is an ancient food-preservation practice still in use today to help preserve some foods. While salt-cured country hams and corned beef are still crowd pleasers, 80 percent of our dietary sodium comes from salt added to processed foods, according to experts. At the conference, three major food companies described long-term “silent”or “stealth” sodium-reduction plans. One company reported already having removed 2 million pounds of salt from retail food brands in less than 10 years. Another announced plans to reduce sodium in prepared foods by 10 percent before 2015. Yet another reported plans to reformulate 600 products to reduce sodium while identifying healthy, functional alternative ingredients. All of the food companies talked about the need to “retrain the American palate” and to give con- sumers time to “adapt their taste buds” to less salt in their retail foods. The effort could not come at a better time. The Institute of Medicine (IOM), part of the National Academies, has called on the U.S. Food and Drug Administration (FDA) to set mandatory national standards for the sodium content in foods. Congress asked IOM to recommend strategies for reducing sodium intake to levels recommended in the Dietary Guidelines for Americans. The IOM’s 2010 report concluded that restaurants and food- processing manufacturers need to meet sodium standards, so that all sources in the food supply are involved. NDL and FSRGhave been teaming up with the Centers for Disease Control and Prevention’s new sodium surveillance efforts, which also involve FDA and the National Institutes of Health. NDL researchers developed a plan to monitor the levels of sodium in foods—particularly the processed foods and ingredients that make up 80 percent of our population’s added-sodium intake as assessed in USDA’s 2007-2008 national “What We Eat in America” survey. Foods that rank highest in sodium are being validated by chemical analysis. One NDL study showed that sodium in pizza has increased in the past 10 years, but sodium in pasta sauce and tomato soup decreased. The NDL also studied salt in baked products over a decade, including a variety of snack products (potato, tortilla, and corn chips; pretzels; and cheese puffs). “Mean sodium values declined in all snacks studied,”says nutritionist Pa- mela Pehrsson, “with the biggest drop—40 percent—found in canned, stacked potato chips.” Having such accurate data on sodium in foods processed by manufacturers, restaurants, and foodservice firms supports efforts to monitor changes in sodium content of foods as well as future assessment of sodium intake in the U.S. population. The new data reported here has been included in the most recent release of the USDA-ARS National Nutrient Database for Standard Reference.—By Rosalie Marion Bliss, ARS.

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9255_March2012r2-15.indd 22 2/15/12 11:50 AM he ARS human nutrition monitoring program ARS National Program for helps watch over the healthfulness of the Human Nutrition Monitoring cTountry’s food supply and diet. This includes determining the food consumption and dietary patterns of The nutrition monitoring data Partnerships are critical to ac- Americans as a whole and for avariety provides the foundation for many of complishing this work. ARS and the of subgroups based on characteristics ARS’s nutrition research projects. Department of Health and Human such as age, gender, ethnicity, and New research questions are posed Services are partnering on the Na- income. from the data to solve nutrition- tional Food and Nutrient Analysis Unique national resources that related problems. Program to enable nutrient analyses contribute to the success of the ARS Laboratory research generates of foods that are major contributors of human nutrition monitoring program high-impact science that can change health-promoting food components include the National Nutrient Data- paradigms in nutrition management. in the U.S. food supply. The Dietary base for Standard Reference and the ARS provides not only the state-of- Supplement Ingredient Database national “What We Eat in America” the-art equipment and facilities for has also been created through this survey, which is the dietary intake human nutrition research, but also the partnership. survey component of the broader ability to carry out multidisciplinary Cutting-edge research on what NationalHealth andNutrition Exami- long-term research crucial to under- we eat as a population and what nation Survey, commonly referred to standing and improving the American nutrients are in those foods is critical as “NHANES.” diet from conception through old age. for ensuring that people have the Dataon national dietary habits from The centerpiece of the nutrition opportunity to plan diets that support this program serve as the foundation monitoring program is “What We optimal health. for many epidemiological (popula- Eat in America,” the only nationally tion) studies of diet and health. The representative dietary survey. ARS is information developed by the ARS responsible for the survey in partner- human nutrition monitoring program ship with the Department of Health provides invaluable information to and Human Service’s National Center policymakers, farmers, food proces- for Health Statistics. sors, and manufacturers, as well as The other part of the nutrition researchers. monitoring program is defining the Nutrition monitoring data identi- nutrient content of foods. This is a fies relationships between foods, challenging task because of a rapidly nutrients, and disease occurrence. changing U.S. food supply, evolving But such epidemiological informa- consumer food choices, and growing tion reveals only correlation—not demand for data on newly discovered, proof of cause and effect. So when potentially health-promoting food a trend is highlighted by nutrition components. ARS is the keeper of monitoring data, the next step is to the food-composition databases, not set up hypothesis-driven research to only developing new data and new examine possible mechanisms that analysis techniques, but ensuring could be provoking the problem. wide access to all of the data. PEGGY GREB (D2454-1)

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