USDA Nutrient Database for Standard Reference, Release 13

Introduction
Specific Changes
Data Files
Reports
File Content
   Food Description File
   Refuse
   Nutrients
   Weights and Measures
   Footnotes
Explanation of File Format
   ASCII and DBF
      Food Description File
      Food Group Description File
      Nutrient Data File
      Nutrient Definition File
      Source Code File
      Gram weight file
      Measure Description File
      Footnote file
   Abbreviated
   Update Files
References 
Appendix A. Abbreviations Used in Short Descriptions
Appendix B. Other Abbreviations

Introduction

The USDA Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors. As information is updated, new versions of the database are released. This version, Release 13 (SR13), contains data on 6,210 food items and up to 82 food components. It replaces SR12, issued in March 1998 and adds food composition data for a couple hundred new items.

SR13 includes all the food composition data published in the 21 volumes of Agriculture Handbook No. 8 (U.S. Department of Agriculture 1976B88), and its four supplements (U.S. Department of Agriculture 1990B93), which superseded the 1963 edition (Watt and Merrill 1963). Since 1992, updated data have been published electronically on the web. The electronic release supersedes the printed version in the event of any differences.

Data were compiled from published and unpublished sources. Published sources include the scientific and technical literature. Unpublished data are from the food industry, other government agencies, and research conducted under contracts initiated by the Agricultural Research Service (ARS). Values in the database may be based on the results of laboratory analyses or calculated by the use of appropriate factors or recipes, which is indicated by the source code in the Nutrient Data File. Every food item may not contain a complete nutrient profile.

Several changes were made to the database since the last release.

• New and revised data for brand name products in dairy products, salad dressings, baked products, sweets, and mixed dishes.

• Supplementary data on Australian Lamb, previously released as a separate table have been incorporated into SR13

• New and expanded data for nuts, mushrooms, bison and mustard.

• Values for Vitamin D in selected foods have been added to the Database. Data are primarily on selected dairy foods, breakfast cereals, meats, and seafood. These values include data from the "Provisional Table on the Vitamin D Content of Foods" (Weihrauch and Tamaki, 1991)

• Expanded selenium values for beef, lamb, veal and game

• The snack items in food group 19, Snacks and Sweets, have been moved to food group 25, Snacks.  Food group 19 has been renamed Sweets.

The CD contains the data files for SR13, which are presented in two file formats: ASCII, and DBF. An abbreviated file, with fewer nutrients is also provided in these two file formats. A description of each field in these files and the relationships between each is provided below.

Reports

Reports, as page images, of all items in SR13, separated according to food groups, are also available. The page reports are in the directory:

[CD-ROM drive]:\SR13DATA\SR13PAGE

The Adobe Acrobat viewer is needed to see these files.

As mentioned, the database consists of several separate data files. Details about the information in each is provided in the sections below. More extensive details on many specific foods are available in the printed Agriculture Handbook No. 8 sections (U.S. Department of Agriculture 1976-88).

The four principal files are the Food Description File, Nutrient Data File, Gram Weight File, and Footnote File. The four support files are the Nutrient Definition File, Measure Description File, Food Group Description File, and Source Code File.

Food Description File

This file includes descriptive information about the food items. Descriptions are based on those published in Agriculture Handbook No. 8, although they may not match exactly. Food descriptions for brand name items are in upper case. A full description and a short description (containing abbreviations) are provided. Abbreviations used in creating short descriptions are given in appendix A. In creating the short description, the first word in the long description was not abbreviated. Also, if the long description was 25 characters or less, the short description contains no abbreviations. Abbreviations used elsewhere in the tables are given in appendix B. Scientific names, amounts of refuse, and refuse description are provided where appropriate. The factors used to calculate protein from nitrogen are included, as well as those used to calculate calories.

Refuse

The refuse and refuse description fields contain amounts and descriptions of inedible material (for example, seeds, bone, skin) for applicable foods. These amounts are expressed as a percentage of the total weight of the item as purchased, and they were used to compute the weight of the edible portion. Refuse data were obtained from Agriculture Handbook Nos. 102 and 456 (Adams 1975, Matthews and Garrison 1975) and unpublished sources. To calculate "Amount in edible portion of 1 pound as purchased" use the following formula:

Y = V*(4.536*[(100BR)/100)]

where:

Y = nutrient value per 1 pound as purchased
V = nutrient value per 100 g (Nutr_Val in the Nutrient Data File), and
R = percent refuse (Refuse in the Food Description File).

For meat cuts containing bone, any connective tissue present is included in the value given for bone. Separable fat is not shown as refuse if the meat is described as separable lean and fat. Separable fat generally refers to seam fat and intramuscular fat. Separable lean refers to muscle tissue that can be readily separated from the intact cut; it includes any fat striations within the muscle. For boneless cuts, the refuse values apply to connective tissue or connective tissue plus separable fat. The percentage yield of cooked, edible meat from 1 pound of raw meat with refuse can be determined from the following formula:

Y = (W_c / 453.6)*100

where

W_c = weight of cooked, edible meat.

Nutrients

Nutrient values per 100 g are contained in the Nutrient File, along with the mean, number of samples, standard error, and source code. The source code field indicates how the data value was determined (for example, analytical, calculated, assumed zero). For more details on this file, see the discussion under Explanation of File Formats.

Table 1 gives an idea of the comprehensiveness of the database by listing for each nutrient the number of items that contain data. Analytical values represent the total amount of the nutrient present in the edible portion of the food, including any nutrients added in processing. The values do not necessarily represent the nutrient amounts available to the body.

Table 1. Number of foods in database (n=6,210) containing selected nutrients

When nutrient data for prepared or cooked products were unavailable or incomplete, nutrient values were calculated from comparable raw items. Values for such nutrients are computed for cooked items by applying nutrient retention and yield factors (U.S. Department of Agriculture 1994). To obtain the content of nutrient per 100 g cooked foods, the nutrient content per 100 g of raw food is multiplied by the percentage retained after cooking, and this product is divided by the percentage yield of cooked food.

V_c = (V_r*RF)/Y_c

where

V_c = nutrient content of cooked food,
V_r = nutrient content of raw food,
RF = retention factor, and
Y_c = yield of cooked food.

Retention factors are based on data from USDA research contracts, recent research reported in the literature, and USDA publications. Retention factors were calculated by the True Retention Method (%TR) (Murphy et al. 1975). This method, as shown below, accounts for the loss of solids from foods that occurs during preparation and cooking.

%TR = (N_c H G_c) / (N_r H G_r) H 100

where

N_c = nutrient content per g of cooked food,
G_c = g of cooked food,
N_r = nutrient content per g of raw food, and
G_r = g of food before cooking.

In general, levels of fortified nutrients are the values calculated by the manufacturer or Nutrient Data Laboratory food specialists, based on the Nutrition Labeling and Education Act label declaration of %Daily Value (DV) (Office of the Federal Register, 1998). Such values represent the minimum nutrient level one can expect in the product. If analytical values were available to estimate levels of added nutrients, there would be a number in the sample count field for these nutrients.

Proximates. Proximate components include moisture (water), protein, total lipid (fat), total carbohydrate, and ash. The values for protein were calculated from the level of total nitrogen (N) in the food, using the conversion factors recommended by Jones (1941). The specific factor applied to each food item is provided in the N_Factor field in the Food Description File. The general factor of 6.25 is used to calculate protein in items that do not have a specific factor. There is no factor for items prepared using the recipe program of the Nutrient Data Bank System or for items where protein is calculated by the manufacturer.

Protein values for chocolate, cocoa products, coffee, mushrooms, and yeast were adjusted for nonprotein nitrogenous material. The adjusted protein conversion factors used to calculate protein for these items are as follows:

When these items were ingredients in foods, only their protein nitrogen content was used to determine their contribution to the protein and amino acid content of the food. Protein calculated from total nitrogen, which may contain nonprotein nitrogen, was used in determining carbohydrate by difference. This unadjusted protein value is not given in the Nutrient Data File for SR13 rather, it is given as a footnote in printed sections of Agriculture Handbook No. 8.  For soybeans, a factor of 5.71 (Jones 1941) was used for calculating protein. The soybean industry, however, uses 6.25 to calculate protein. The protein content of soy flours, soy meals, soy protein concentrates, and soy protein isolates is expressed both ways. The item calculated using the 6.25 factor is identified as "crude protein basis."

Total lipid content of most foods was determined by gravimetric methods, including extraction methods such as those that employ ether or a mixed solvent system consisting of chloroform and methanol, or acid hydrolysis.

Carbohydrate, when present, was determined as the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Total dietary fiber content was determined by the following enzymatic-gravimetric methods: 985.29 and 991.43 of the Association of Official Analytical Chemists (1995). Total sugars were determined using AOAC methods (1995), either--HPLC or GLCC--and are the sum of individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose). Data for total sugars are available primarily for formulated foods, but we anticipate that values for other foods will likely be added in future releases.

Food energy is expressed in kilocalories (kcal) and kilojoules (kJ). One kcal equals 4.184 kJ. The data are for physiological energy, which is the energy value remaining after losses from digestion and metabolism are deducted from gross energy. Calorie values, with the exception of formulated foods are based on the Atwater system for determining energy values. Derivation of the Atwater calorie factors is outlined in Agriculture Handbook No. 74 (Merrill and Watt 1973). For formulated foods, calorie values (source codes 8 or 9; for more information on source codes, see page 19) generally reflect industry practices (as permitted by the Nutrition Labeling and Education Act) of calculating calories from 4-4-9 kcal/g for protein, carbohydrate, and fat, respectively or from 4-4-9 kcal/g for protein, carbohydrate minus insoluble fiber, and fat. The latter method is frequently used for high-fiber foods.

Calorie factors for protein, fat, and carbohydrates are included in the Food Description File. For foods containing alcohol, a factor of 6.93 was used to calculate calories from alcohol. No calorie factors are presented for items prepared using the recipe program of the Nutrient Data Bank System. Instead, total calories for these items equal the sums of the calories contributed by each ingredient after adjustment for changes in yield, as appropriate. For formulated foods, if the calories calculated by the manufacturer are reported, no calorie factors are presented.

Calorie factors for fructose and sorbitol, not available in the Atwater system, were derived from the work of Livesay and Marinos (1988). Calorie factors for coffee and tea were estimated from seeds and vegetables, respectively.

Minerals. Levels of minerals for most foods were determined by methods of the Association of Official Analytical Chemists (1995). Phosphorus was determined colorimetrically. Sodium and potassium were usually determined by flame photometry. Calcium, iron, magnesium, zinc, copper, and manganese were determined by atomic absorption and plasma emission spectrophotometry.

Data on selenium were added for a large number of foods. Much of the analytical data on selenium were published earlier (USDA 1992) and were determined by the modified selenium hydride and fluorometric methods. The newly added values were calculated from these previously published values. Procedures for imputing values used by the Nutrient Data Lab were described by Schakel et al. (1997). The selenium content of plants, in particular cereal grains, is strongly influenced by the quantity of biologically available selenium in the soil in which they grow, that is, by their geographical origin (Kubota and Allaway 1972). The selenium content of fruits and vegetables is normally very low. While the soil affects the selenium content of fruits and vegetables, it does not significantly increase the amount of selenium in them. The values given are national averages and should be used with caution when considering levels of selenium in locally grown foods.

Vitamins. In the current database system, all data for ascorbic acid are listed under nutrient number 401 (total ascorbic acid), although reduced ascorbic acid content is reported for many food groups, especially those which are major nutritional contributors of ascorbic acid such as fruits and vegetables. Total ascorbic acid was reported for food groups 1 (Dairy and Eggs), 2 (Spices and Herbs), 4 ( Fats and Oils), 12 (Nut and Seeds), and 17 (Lamb, Veal, and Game). Food group 10 (Pork and Pork Products) contains a mixture of total and reduced forms, which are reported under nutrient number 401. Reduced ascorbic acid was determined by the dichloroindophenol method, and total ascorbic acid by the fluorometric method.

Thiamin was determined chemically by the thiochrome procedure or by microbiological methods. Fluorometric or microbiological methods were used to measure riboflavin. The values for niacin are for preformed niacin only and do not include the niacin contributed by tryptophan, a niacin precursor. The term Aniacin equivalent@ applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan. In estimating the amounts of niacin available from foods, the mean value of 60 mg tryptophan is considered equivalent to 1 mg niacin (National Academy of Sciences 1989).

Pantothenic acid was determined microbiologically. Vitamins B₆ and B₁₂ were determined by microbiological or chromatographic methods. Vitamin B₁₂ is found in foods of animal origin or those containing some ingredient of animal origin; for example, cake that contains eggs or milk. For foods that contain only plant products, the value for vitamin B₁₂ is assumed to be 0. Some reports contain values for Vitamin B₁₂ in certain fermented foods (beer, soy sauce, and miso). It is believed that this B₁₂ is synthesized not by the microorganisms responsible for the fermentation of the food but, rather, by other contaminating microorganisms. Therefore, one should not consider these foods to be a consistent source of vitamin B₁₂ (Liem et al. 1977).

Folate values represent total folate content including folic acid added during fortification as well as bound folate which occurs naturally in food. Most analytical values shown for folate were determined by the use of conjugase and Lactobacillus casei. Beecher and Matthews (1990) reported that the methodology used in determining folate values needed improvement particularly in the areas of extraction procedures, and applications to specific foods. Research on determining the folate content of high-protein and high-carbohydrate foods indicates that additional improvements in methodology are needed (Martin et al. 1990). Limited amounts of data generated by USDA were obtained by a modified method using additional enzymes to release bound forms.

As mentioned, the folate values in the database were updated to reflect regulations requiring the addition of folic acid to enriched cereal grain products subject to standards of identity (CFR, Title 21, Pts. 136, 137)(Office of the Federal Register 1998). These products include flour, cornmeal and grits, farina, rice, macaroni, noodles, bread, rolls, and buns. Folic acid may continue to be added (with some restrictions on amounts) to breakfast cereals, infant formulas, medical foods, food for special dietary use, and meal replacement products. For the most part, values for this database were calculated based on enrichment levels specified in the regulations, since analytical values were not yet available. For those foods where the enrichment level is given as a range, the midpoint was used to set the value. Food items containing any of these enriched products as ingredients, such as baked products made with enriched flour, were also updated.

The data for vitamin A include chemically determined preformed vitamin A and provitamin-A carotenoids as determined by methods of the Association of Official Analytical Chemists. Total vitamin A activity is expressed in international units (IUs) and retinol equivalents (REs). One IU is equivalent to 0.3 mcg retinol, 0.6 mcg beta carotene, or 1.2 mcg other provitamin A carotenoids. One RE is equivalent to 1 mcg retinol, 6 mcg beta carotene, or 12 mcg other provitamin A carotenoids. One RE is equal to 3.33 IU retinol or 10 IU beta carotene (National Academy of Sciences 1989).

Vitamin E was determined by gas-liquid chromatography. Total vitamin E activity is reported as mg alpha-tocopherol equivalents and was calculated from the amounts and relative activities of the various tocopherols and tocotrienols.

Lipid Components. Most fatty acid data were obtained as the percentage of fatty acid methyl esters and were primarily determined by gas-liquid chromatographic analyses. The values shown are for the actual quantity (mg/100 g) of each fatty acid and do not represent fatty acid triglycerides. These data were converted to g fatty acid per 100 g total lipid (fat) using lipid conversion factors and then to g fatty acid per 100 g edible portion of food using the total lipid content. Details of the derivation of lipid conversion factors were published in Weihrauch et al. 1977. The first number in the nutrient description of individual fatty acids is the number of carbon atoms and the second is the number of double bonds in the chain. Common and systematic names for the fatty acids are given in the table 2. For unsaturated fatty acids, the common name is that of the most common isomer, although the value covers all isomers, including cis and trans.

Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported in SR; therefore, the sum of their values may exceed the sum of the individual fatty acids listed. In rare cases, the sum of the individual fatty acids may exceed the sum of the values given for the total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These differences are generally caused by rounding and may be relatively small.

For formulated brand name foods, industry data were often available for fatty acid classes (SFA, MUFA, and PUFA) but were lacking for individual fatty acids. In these cases, individual fatty acids were calculated from the fatty acids of the individual listed ingredients and normalized to the total fat level. A best-fit approximation was made to fatty acid classes but, unavoidably, calculated sums of individual fatty acid totals did not always match industry data for fatty acid classes. Zero values for individual fatty acids should be understood to mean that trace amounts may be present. When g fatty acids per 100 g total lipid were converted to g fatty acids per 100 g food, values of less than 0.0005 were rounded to 0.

Table 2. Systematic and common names for fatty acids

Cholesterol values were generated primarily by gas-liquid chromatographic procedures. It is assumed that cholesterol is present only in foods of animal origin and foods containing at least one ingredient of animal origin (for example, cake that contains eggs). For mixtures containing ingredients derived from animal products, the cholesterol value may have been calculated from the value for those ingredients. For foods that contain only plant products, the value for cholesterol is assumed to be 0.  Data on plant sterols (campesterol, stigmasterol, β-sitosterol) were obtained by colorimetric or gas-chromatographic procedures and summed to calculate total phytosterols.

Amino Acids. Data to develop amino acids patterns for simple foods were obtained primarily by ion-exchange chromatography. The amino acid patterns and the total nitrogen content were used to calculated the levels of individual amino acids per 100 g of food, using the following formula:

AA_f = (AA_n*V_p ) / N_f

where:

AA_f = amino acid content per 100 g food,
AA_n = amino acid content per g nitrogen,
V_p = protein content of food, and
N_f = nitrogen factor.

Number of samples appears only on the food item for which the amino acid pattern was developed, not other foods that use the same pattern. It refers to the number of observations used in developing the amino acid pattern for the food.  If amino acid values are presented for an item with more than one protein-containing ingredient, the values may have been calculated on a per-gram-of-nitrogen basis from the amino acid patterns of the various protein-containing ingredients. Then the amino acid contents for an item on the 100-g basis were calculated as the sum of the amino acids in each protein-containing ingredient multiplied by total nitrogen in the item.

Weights and Measures

Information is provided on household measures for food items (for example, 1 cup, 1 tablespoon, 1 fruit, 1 leg). Weights are given for edible material without refuse. The Weight File contains the gram weights for each food item. The description of each measure is provided in the Measure Description File. The Weight File can be used to calculate nutrient values for food portions from the values provided per 100 g food (columns E and F in Agriculture Handbook 8). The formula used to calculate the nutrient content per household measure is:

N = (V*W)/100

where

N = nutrient value per household measure,
V = nutrient value per 100 g (Nutr_Val in the Nutrient Data File), and
W = g weight of portion (Gm_wt in Weight File).

Together these files can be used to produce reports showing the household measure and nutrient values calculated for that portion. The weights were derived from published sources, industry files, studies conducted by USDA (Adams 1975, Fulton et al. 1977), and the weights and measures used in USDA=s Continuing Survey of Food Intakes by Individuals (USDA 1995). Although special efforts were made to provide representative values, weights and measures obtained from different sources vary considerably for some foods.

Footnotes

Footnotes are provided for a few items where information about food description, weights and measures, or nutrient values could not be accommodated in existing fields. Many of the footnotes published in Agriculture Handbook 8 are no longer needed because the information was moved to other fields and tables. For example, details about the measure description, once contained in footnotes, are now part of the description. Values for additional nutrients once included in footnotes were given nutrient numbers, when appropriate, and included in the Nutrient Data File. The database also incorporates data that cover enrichment or fortification or cases where nutrient content is affected by plant part or color (yellow and white corn, for example).

Explanation of File Formats

The data are presented in two different organizational formats. One is a relational format (Figure 1) of four principal and four support files comprising the database. The relational format is complete and contains all food, nutrient and related data. The other is a flat file, which is an abbreviated file, with fewer nutrients and related information. Both of these organizational formats are provided in two different data formats--ASCII and DBF.

Relational Files

The four principal and four support files of the relational database can be linked together in a variety of combinations to produce queries and generate reports. The formats of these files are identified in tables 3-16. Information on the various relationships which can be made between these files are also given. Fields that always contain data and fields that can be left blank or null are identified in the "blank" column (see tables 3-16). An asterisk (*) indicates that the field is indexed. Although the ASCII and DBF files are not indexed, the file descriptions show where indices were used to sort and manage records within the Nutrient Data Bank System. When importing these files into a database management systems, if files are to be indexed, it is important to use the indices listed here, particularly with the Nutrient Data File, which uses two.

Figure 1 - Relationship between files in the USDA Nutrient Database for Standard Reference.

ASCII. ASCII files are delimited. All fields are separated by carets (^) and text fields are surrounded by tildes (~). A double caret (^^) appears when a field is null or blank. Format descriptions include the name of each field, its type [N=numeric with width and number of decimals (w.d) and A=alphanumeric], and its length. 

DBF. Files in DBF format can be read by most database management systems. If necessary, refer to the appropriate program manuals or on-line help to find out how to import the files. The files and fields are identical to those in ASCII. 

Food Description File (file name = FOOD_DES). The Food Description File (table 3) contains a long and a short description for 6,210 food items, along with the scientific name of the food group, percentage of refuse, and factors used for calculating protein and calories, if applicable. 

• Links to the Food Group Description File by the FdGp_Cd field.

• Links to the Nutrient Data File by the NDB_No field.

• Links to the Gram Weight File by the NDB_No field.

• Links to the Footnote File by the NDB_No field.

 Table 3. Food Description File Format

 Food Group Description File (file name = FD_GROUP) (table 4) 

• Links to the Food Description File by FdGp_Cd.

Table 4. Food Group Description File Format

 Nutrient Data File  (file name = NUT_DATA). The Nutrient Data File (table 5) contains the nutrient values and information about the values, including sample count, standard error for analytical values, and a source code indicating the type of data. 

• Links to the Food Description File

• Links to the Gram Weight File by NDB_No.

• Links to the Footnote File by NDB No.

• Links to the Nutrient Definition File and Footnote File by Nutr_No.

• Links to the Source Codes File by Src_Cd.

Table 5. Nutrient Data File Format

Nutrient Definition File (file name = NUTR_DEF). The Nutrient Definition File (table 6) is the support file to the Nutrient Data File. It provides the three-digit nutrient code, unit of measure, INFOODS tagname, and description.

• Links to the Nutrient Data File by Nutr_No.

Table 6. Nutrient Definition File Format

* Klensin et al, 1989

Source Code File (file name = SOURCE)(Table 7)

• Links to the Nutrient Data File by Src_Cd.

Table 7. Source Code File Format

The Source Code File contains codes indicating the type of data (analytical, calculated, assumed zero, and so on) in the Nutrient Data File. To improve the usability of the database, Nutrient Data Lab staff imputed nutrient values for many proximate components, total dietary fiber, and vitamin and mineral values.

A description of each source code follows:

Gram weight file (file name = WEIGHT). The Gram Weight File (table 8) contains the gram weights for household measures of a food item, as well as the measure number, which links to the description of the measure.

• Links to Food Description File by NDB_No.

• Links to Nutrient Data File by NDB No.

• Links to Measure Description File by Msre_No.

Table 8. Gram Weight File Format

Measure Description File (file name = MEASURE). The Measure Description File (table 9) is the support file for the Gram Weight File. It contains the five-digit measure number and measure description.

• Links to the Gram Weight File by Msre_No .

Table 9. Measure Description File Format

Footnote file (file name = FOOTNOTE). This file (table 10) contains additional information about the food item, household weight, and nutrient value.

• Links to the Food Description File by NDB_No.

• Links to the Nutrient Data File by NDB No.

• Links to the Nutrient Data File by Nutr_No.

Table 10. Footnote File Format

Abbreviated (file name = ABBREV). The abbreviated file is available in ASCII and DBF formats. The ASCII file (table 11) is in free format. Fields are separated by a caret (^). Text fields are surrounded by a tilde (~). Data refer to 100 g of the edible portion of the food item. Decimal points are included in the fields. Missing values are denoted by the null value of two consecutive carets (^^). The file is sorted in ascending order by the food item number. The DBF file has the same fields. 

This file is an adaptation of the Abbreviated File included with releases prior to SR11 and is provided as a convenience. Because of file restructuring with the release of SR11, some changes were made to this file as well:

1. A 60-character short description replaces the 20-character name;

2. The nutrients magnesium, zinc, copper, manganese, selenium, vitamin B₆, pantothenic acid, folate, vitamin B₁₂, and vitamin E were added; and

3. In the Gram Weight File, only the first two weights and their description for each NDB No. are included, which may not be the same two weights published in previous releases.

Table 11. Abbreviated File Format

* 200-character description and other descriptive information can be obtained by linking to the Food Description File.

** For the complete list and description of the measure, link to the Gram Weight and Measure Description files.

*** For a description of refuse, link to the Food Description File.

Update Files. These update files provide changes made between Release 12 and Release 13. If you are using an earlier release, you will need to first obtain those files, which are available on NDL's Home Page (http://www.nal.usda.gov/fnic/foodcomp), and update your database to Release 12, before using the change files here. Update files in ASCII and DBF are provided for those users who reformatted previous releases for their systems and wish to do their own updates. Items added to this release do not have corresponding pages in Agriculture Handbook 8.  Added items are given in seven files:

• ADD_FOOD for descriptions of the new items,

• ADD_NUTR for the nutrient data,

• ADD_WGT for the gram weight data,

• ADD_FTNT for the footnotes,

• ADD_FDGP for the Food Group File,

• ADD_MSRE for the Measure Description File, and

• ADD_NDEF for the Nutrient Definition File.

These files are in the same formats as the Food Description File, the Nutrient Data File, the Gram Weight File, the Measure Description File, the Footnote File, and the Nutrient Definition File.

Three files contain changes made since SR 12. CHG_FOOD contains records having changes in the descriptive information for a food item. CHG_NUTR contains changes to nutrient values, standard errors, or counts. If the nutrient value, number of samples, or standard error changed, the entire record is included. CHG_FDGP contains changes in the Food Group File. CHG_MSRE contains changes in the Measure Description File. These files are in the same format as the Food Description, Nutrient Data, Gram Weight, Food Group Definition, and Nutrient Definition files. The 11 update files are provided in ASCII and DBF formats.

Food items that were deleted from the database are given in the file DEL_FOOD (table 12). In some cases, nutrient values were removed. These records are in the file DEL_NUTR (table 13) The file DEL_WGT (table 14) contains deleted household weights. The file DEL_MSRE (table 15) contains household measures removed from the database because either the corresponding household weight or food item was also removed.

Update files in ASCII and DBF are also provided for the Abbreviated File. The file CHG_ABBR contains records for food items where a food description, household weight, refuse value, or nutrient value was added, changed, or deleted since SR12. This file is in the same format as the Abbreviated file. DEL_ABBR contains food items that were removed from the database; it is in the same format as DEL_FOOD. ADD_ABBR contains food items added since SR12; it is also in the same format as the Abbreviated File.

Table 12. Foods Deleted Format 

 Table 13. Nutrients Deleted Format

REFERENCES 

Adams, C.F. 1975. Nutritive value of American foods in common units. U.S. Department of Agriculture, Agricultural Handbook No. 456.

Association of Official Analytical Chemists. 1995. Official methods of analysis, 16th ed. AOAC, Arlington, VA.

Beecher, G.R., and R.H. Matthews. 1990. Nutrient composition of foods. In M.L. Brown, ed., Present Knowledge in Nutrition, pp. 430-439. International Life Sciences Institute, Washington, DC.

Fulton, L., E. Matthews, and C. Davis. 1977. Average weight of a measured cup of various foods. U.S. Department of Agriculture, Home Economics Research Report 41.

Jones, D.B. 1941. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U.S. Department of Agriculture, Circular No. 83, slight revision.

Klensin, J.C., D. Feskanich, V. Lin, A.S. Truswell, and D.A.T. Southgate. 1989. Identification of food components for INFOODS data interchange. United Nations University, Tokyo.

Kubota, J. and Allaway, W.H. 1972. Geographic Distribution of Trace Element Problems. In Micronutrients in Agriculture: Proceedings of Symposium held at Muscle Shoals, Alabama. Editor: J.J. Mortvedt. Soil Science Society of America. Madison, Wisconsin. p525-554.

Liem, I.I.H., K.H. Steinkraus, and J.C. Cronk. 1977. Production of vitamin B₁₂ in tempeh; a fermented soybean food. Applied Environmental Microbiology. 34:773-776.

Livesay, G. and E. Marinos. 1988, Estimation of Energy Expenditure, Net Carbohydrate Utilization, and Net Fat Oxidation and Synthesis by Indirect Calorimetry: Evaluation of Errors with Special Reference to the Detailed Composition of Fuels. American Journal of Clinical Nutrition. 47:608-628.

Martin, J.I., W.O. Landed, A.M. Soliman, and R.R. Eitenmiller. 1990. Application of a tri-enzyme extraction for total folate determination in foods. Journal of the Association of Analytical Chemistry 73:805-808.

Matthews, R.H., and Y.J. Garrison. 1975. Food yields summarized by different stages of preparation. U.S. Department of Agriculture, Agriculture Handbook No. 102.

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Appendix A. Abbreviations Used in Short Descriptions 

¹ Removed in short description

Appendix B. Other Abbreviations