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Session: Nutritional Assessment and Methods (Oral 22)

(OR22-01-24) Food and Nutrient Database for Dietary Studies 2021-2023: Enhancements for National Dietary Surveillance

Monday, July 1, 2024
10:00 AM – 10:12 AM CT
Location:  W375D

    Presenting Author(s)

  • SM

    Suzanne Morton, MPH, MBA

    Nutrition Research Scientist
    American Society for Nutrition / USDA
    Beltsville, Maryland, United States

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • DR

    Donna G. Rhodes, MS, RD

    Retired from USDA, Maryland, United States

  • AM

    Alanna J. Moshfegh, MS, RD

    Research Leader
    US Department of Agriculture
    Beltsville, Maryland, United States

Objectives: The USDA Food and Nutrient Database for Dietary Studies (FNDDS) is an application database used to determine the nutrient profiles of foods/beverages reported in What We Eat In America (WWEIA), NHANES. The objective of this presentation is to describe enhancements and updates for FNDDS 2021-2023.

Methods: For FNDDS 2021-2023, specific categories were updated reflecting question/response option changes in the USDA Automated Multiple-Pass Method (AMPM) when reporting soups, stews, flavored milks and plant-based milk/yogurt. Updates included addressing codes, descriptions, and nutrient profiles. Every FNDDS code contains nutrient values per 100g of edible portion for 65 nutrients and reflects nutrient values from the USDA Food Data Central (FDC). FNDDS uses data from Standard Reference (SR) Legacy, final version 2018, and Foundation Foods (FF), recent analytical data for basic or minimally processed foods.

Results: Data for 162 FF and 1,630 SR Legacy codes generated nutrient profiles for 5,500 FNDDS 2021-2023 food codes. The process to generate nutrient profiles employed several strategies. Because FF do not contain all 65 nutrients in FNDDS, the missing 60% were calculated, matched to similar FDC codes or assumed to be zero. Because FDC does not contain data for all FNDDS foods, nutrient profiles for 70% of FNDDS codes were generated using a recipe calculation process. Because of continued recipe development standardization, 37 FNDDS codes were created for use in recipes for 710 FNDDS codes.< Because of assumed fortification, single nutrient ingredient codes were created to meet the nutrient profile for 58 FNDDS codes. For FNDDS 2021-2023, nutrient values, including sodium, were revised for several categories to align with retail products. Overall, updates generating nutrient profiles for FNDDS 2021-23 resulted in changes to 20% of nutrient values.

Conclusions: The FNDDS in combination with AMPM is integral to monitoring dietary intake of the U.S. population and helps inform many federal policy initiatives. Extensive documentation accompanies the FNDDS 2021-2023 release, including the source of each nutrient value for every FNDDS code. It will be available at www.ars.usda.gov/nea/bhnrc/fsrg.

Funding Sources: USDA, Agricultural Research Service