Progress 08/20/03 to 05/31/08
Outputs
Progress Report Objectives (from AD-416) To identify and quantify the nutrient composition of representative food samples in order to improve and expand the USDA Nutrient Databases. The purpose of this cooperative agreement is to provide quality control and support for USDA-initiated laboratory contracts and other laboratory projects to improve the quality of data in the National Nutrient Data Bank. Approach (from AD-416) The Nutrient Data Laboratory (NDL) is responsible for developing and disseminating authoritative food composition database of foods in the U.S. diet. Foods for preparation and analysis will be selected on the following bases: 1.) Key Foods, those identified as contributing up to 75% of any one nutrient of public health significance; 2.) foods frequently uses as ingredients; 3.) foods containing nutrients of emerging interest. Sampling plans will be developed for each type of food sampled, to assure a representative sampling of the food supply. Samples of food will be delivered to the cooperator for weighing, dissecting for physical components, preparation (including cooking), packaging and shipment to specified analytical laboratories for nutrient analysis. The cooperator will also establish procedures for inclusion of control materials or duplicate samples for quality control assurance. In many cases, the cooperator will need to develop preparation, dissection and cooking protocols. In addition, the agreement includes consultations with NDL and cotract laboratories on issues of methodology, sample analysis, handling and storage. The cooperator will also offer expertise in experimental design and interpretation of results of the nutrient analyses. Significant Activities that Support Special Target Populations This agreement has been kept active in order to inventory and dispose of or transfer experimental meat samples from the University of Wisconsin (UW) to Texas Tech University. The studies begun under this agreement were halted due to the death of the principal investigator at UW. Communication was maintained via phone calls and emails. Study materials have been transferred and the agreement will be terminated.
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) To identify and quantify the nutrient composition of representative food samples in order to improve and expand the USDA Nutrient Databases. The purpose of this cooperative agreement is to provide quality control and support for USDA-initiated laboratory contracts and other laboratory projects to improve the quality of data in the National Nutrient Data Bank. Approach (from AD-416) The Nutrient Data Laboratory (NDL) is responsible for developing and disseminating authoritative food composition database of foods in the U.S. diet. Foods for preparation and analysis will be selected on the following bases: 1.) Key Foods, those identified as contributing up to 75% of any one nutrient of public health significance; 2.) foods frequently uses as ingredients; 3.) foods containing nutrients of emerging interest. Sampling plans will be developed for each type of food sampled, to assure a representative sampling of the food supply. Samples of food will be delivered to the cooperator for weighing, dissecting for physical components, preparation (including cooking), packaging and shipment to specified analytical laboratories for nutrient analysis. The cooperator will also establish procedures for inclusion of control materials or duplicate samples for quality control assurance. In many cases, the cooperator will need to develop preparation, dissection and cooking protocols. In addition, the agreement includes consultations with NDL and cotract laboratories on issues of methodology, sample analysis, handling and storage. The cooperator will also offer expertise in experimental design and interpretation of results of the nutrient analyses. Significant Activities that Support Special Target Populations This report documents research conducted under a Specific Cooperative Agreement between ARS and the University of Wisconsin (UW). Additional details of research can be found in the report for the associated in- house project 1235-52000-051-00D, "Development of Accurate and Representative Food Composition Data for the U.S. Food Supply." A variety of small studies were conducted to determine the nutrient composition of meat products not currently available in the USDA National Nutrient Database for Standard Reference(SR). 1) Studies on ground meat products, sausages, and luncheon meats were completed during 2007. USDA Commodity Ground Beef was obtained from two vendors (arrangements made through AMS), cooked, and prepared for nutrient analyses. Data have been received and are being processed for entry into SR. Samples of sausages, luncheon meats, and ground chicken were obtained from 12 nationwide retail food outlets using the National Food and Nutrient Analysis Program sampling plan, then shipped, cooked, and processed at UW for analyses by NDL- contracted laboratories. New data for 12 food items will be released in SR. 2) A collaborative series of studies were undertaken with the National Pork Board to determine the nutrient composition of fresh and enhanced pork products (raw and cooked). Sampling, preparation, and analyses of products have been completed. A preliminary report comparing the nutrient composition of natural and enhanced products was presented at the 2007 Annual Meeting of Experimental Biology in Washington D.C. New data for 40 natural fresh pork cuts and 16 enhanced cuts will be disseminated in SR on the Nutrient Data Laboratory Website (www.ars.usda. gov/nutrientdata) in Fall 2007. Samples of single muscle pork products (pork value cuts), currently being introduced in the market place, were collected, cooked, and prepared at UW. NDL has received most of the analytical data for this project and is preparing the data for entry into the National Nutrient Database. Information obtained from these studies will be used by industry for labeling purposes, and by Government agencies for making public policy related to nutrition and health in the U.S., food fortification, and entitlement programs such as Women, Infant and Children (WIC), school lunch, and food stamps. These projects were monitored through progress reports and monthly conference calls with the industry and the UW collaborators.
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Progress 10/01/05 to 09/30/06
Outputs
Progress Report 4d Progress report. This report serves to document research on the food and nutrient composition of meat products conducted under a Specific Cooperative Agreement between ARS and the University of Wisconsin (UW). Additional details of research can be found in the report for the parent project 1235-52000-051-00D, Development of Accurate and Representative Food Composition Data for the U.S. Food Supply. A variety of small studies were conducted to determine the nutrient composition of meat products not currently available in the USDA National Nutrient Database for Standard Reference (SR): 1) Samples of buffalo roasts, elk roasts, and ground elk were obtained from Native American sources, and cooked and prepared at UW for nutrient analyses; buffalo and elk roasts were roasted, ground elk was cooked as pan-browned crumbles and pan-broiled patties. Nutrient profiles were released in SR-19. 2) Two studies on ground meat products were also undertaken. USDA
Commodity Ground Beef was obtained from two vendors (arrangements made through AMS) and shipped to UW for preparation. Also, ground chicken products were obtained from 12 nationwide retail food outlets, using the National Food and Nutrient Analysis Program sampling plan and shipped to UW for processing. Samples from both studies were pan-browned as crumbles. Samples have been analyzed; the data have been received and are being processed for inclusion in the National Nutrient Data Bank. Results from the study on buffalo, elk and the USDA Commodity ground beef will be used in support of the American Indian/Alaska Native (AI/AN) database. 3) Data from a study on the nutrient composition of 174 ham products (natural and enhanced) and other cured products were received, evaluated, and processed. Seventy-three new entries will be disseminated in SR-19 (2006). 4) A new project, in collaboration with the National Pork Board, to determine the nutrient composition of nine fresh pork products
(natural and enhanced, raw and cooked) was conducted. Sampling, preparation, and analyses of products have been completed. Preliminary data on natural cuts (raw product) were presented at the 2006 Institute of Food Technology Annual Meeting and Food Expo in Orlando, FL (July 25-27). A revised data set of limited nutrients for natural fresh pork products, raw and cooked, was disseminated on the Nutrient Data Laboratory Web site (www.ars.usda. gov/nutrientdata) on July 24, 2006. These data will be used by industry for labeling purposes. More complete nutrient profiles of natural cuts, as well as those for enhanced products, are being prepared for release next year in SR. Information obtained from these studies will be used by government agencies for making public policy related to nutrition and health in the U.S., food fortification, and entitlement programs such as Women, Infant and Children (WIC), school lunch, and food stamps.
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Progress 10/01/04 to 09/30/05
Outputs
4d Progress report. This report serves to document research on the food and nutrient composition of meat products conducted under a Specific Cooperative Agreement between ARS and the University of Wisconsin. Additional details of research can be found in the report for project 1235-52000-051-00D, "Development of Accurate and Representative Food Composition Data for the U.S. Food Supply." A variety of small studies were conducted to determine the nutrient composition of meat products not currently available in the USDA National Nutrient Database for Standard Reference (SR): 1.) Samples of buffalo roasts, elk roasts, and ground elk were obtained from Native American sources, and cooked and prepared at University of Wisconsin for nutrient analyses; buffalo and elk roasts were roasted, ground elk was cooked as pan-browned crumbles and pan-broiled patty. All samples were sent to cooperating laboratories for analysis; all data have been received and processing is in
progress. 2.) Two studies on ground meat products were also undertaken. USDA commodity ground beef was obtained from two vendors [arrangements made through Agricultural Marketing Service (AMS)] and shipped to the University of Wisconsin for preparation. Also, ground chicken products were obtained from 12 nationwide retail food outlets using the National Food and Nutrient Analysis Program sampling plan and shipped to the University of Wisconsin for processing. Samples from both studies were cooked as crumbles by pan-browning. This preparation was similar to that used in previous studies for ground meats (beef, bison, elk, deer, emu, and ostrich) and will allow for comparison of nutrient content, cooking yields and nutrient retention factors across these many types of ground meats. Samples have been sent to cooperating laboratories for analysis. Data, when received, will be processed for inclusion in the National Nutrient Data Bank. Results from the study on buffalo, elk and the USDA
commodity ground beef will be used in support of the American Indian/Alaska Native (AI/AN) database. 3.) Data from a study on the nutrient composition of 174 ham products (natural and enhanced) have been received; data processing is in progress. Preliminary data have been presented at the 2005 International Food Technical Annual Meeting and Food Expo in New Orleans (July 16-20). 4.) A study to determine the nutrient composition of new, single muscle beef cut (beef value cuts) has been completed. Data from this study were presented at the 51st International Congress of Meat Science and Technology in Baltimore (August 7-12, 2005). Seventy-two (72) new entries will be released in SR-18.3 5.) A new project, in collaboration with the National Pork Board, to determine the nutrient composition of fresh and enhanced pork products has been initiated. Sampling and preparation of products is in progress. Information obtained from these studies will be used by Government agencies for making
public policy related to nutrition and health in the United States, food fortification, and entitlement programs such as WIC, school lunch, and food stamps.
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Progress 10/01/03 to 09/30/04
Outputs
4. What were the most significant accomplishments this past year? D. Progress Report. This report serves to document research on the food and nutrient composition of meat products conducted under a Specific Cooperataive Agreement between ARS and the University of Wisconsin. Additional details of research can be found in the report for the parent CRIS 1235-52000-051- 00D, Development of Accurate and Representative Food Composition Data for the U.S. Food Supply. The USDA National Nutrient Database for Standard Reference (SR) provides food composition and nutrient values for several cured ham products. The last update to this data was in 1991. Since that time, many new ham products have been introduced into the retail market place. These products vary as to level of enhancement (% water and salts added), which can influence the nutrient composition of the product. In addition to cured hams (at least 20.5% protein), new products such as 'ham with natural juices' (at
least 18.5% protein), 'ham - water added' (at least 17% protein and 10% added solution), and 'ham and water product' (level of added ingredients must be labeled), have been added to the food supply. The current study was designed to acquire representative samples of each of these product types, prepare them as described on the package, and determine their physical characteristics (e.g., amount of edible portion, bone refuse, separable fat) and nutrient composition. Ham samples were obtained from 12 nationwide retail food outlets, using the NFNAP sampling plan. The physical characteristics of 163 ham samples were determined; samples were prepared and analyzed for nutrient content. The nutrient data has been received from the contract laboratories, and is being evaluated and processed for release in SR. Data from this research will provide the means for estimating nutrient intake derived from cured ham products. Such information can then be used by Government agencies for making public
policy related to nutrition and health in the U.S., food fortification, and entitlement programs such as WIC, school lunch, and food stamps.
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