All posts by NCC

NCC News Bite | November 2021

 

This edition contains the following articles:

  •  Save the Date: National Nutrient Databank Conference May 16-18, 2022
  • Zoom NDSR training workshops are filling up quickly

 

Save the Date:  National Nutrient Databank Conference May 16-18, 2022

 
Mark your calendars for the 42nd National Nutrient Databank Conference to be held virtually on May 16-18, 2022.  The conference theme is 125 Years of Food Composition: Where We’ve Been And How We’re Evolving Globally​.

 

The conference will allow presenters to showcase their latest research and network with others in this unique field of food composition.  Since last year’s virtual conference was successful, next year’s conference will be held virtually again, due to the ongoing situation with COVID-19.

 

Submission of abstracts for poster or oral presentations related to food composition and dietary supplement data and databases is now open!

  • Submission deadline for oral/poster presentation: December 1, 2021
  • Notification of Abstract Acceptance:  January 15, 2022

Please visit the NNDC website for abstract content requirements and submission instructions.

 

 

Zoom NDSR training workshops are filling up quickly

 

The new Zoom format for NDSR training workshops has been wildly popular with both new and existing clients. As a result, we have had to close registration early for several recent workshops.  If you are considering attending a future training, we encourage you to register early. The next NDSR Training is scheduled for January 10-11, 2022.  Registration on our website will close when the workshop fills, or on December 21, 2021, whichever comes first.

NCC News Bite | September 2021

 

This edition contains the following articles:

 

 


NDSR 2021 is available!

We want to make sure that everyone knows that NDSR 2021 is now available! If your annual support is current as of August 1, the primary account holder at your institution should have received an email with a link to download the newest version of NDSR. If you haven’t already, we highly recommend upgrading to NDSR 2021, as we have updated a number of food product categories so that foods and nutrients in NDSR reflect today’s marketplace. We also added a number of foods to the database so that foods consumed by Americans are better represented. For tips on upgrading, see our FAQ page and click on ‘Upgrading’. If you did not receive an email with an upgrade link, contact NDSRHelp@umn.edu.

 

If you are not a currently supported client and want access to NDSR 2021, email NDSRHelp@umn.edu for pricing and other details on reinstating support.

 


Welcome NCC’s New Associate Director

We would like to introduce Abigail Johnson, PhD RDN to you. Dr. Johnson joined the Nutrition Coordinating Center as Associate Director in 2020. She is a nutrition scientist and registered dietitian with specific expertise in dietary data analysis and microbiome studies. Dr. Johnson is broadly interested in dietary assessment and innovative dietary assessment technologies. She has led dietary intervention studies and has worked with nutritional and dietary data from cross-sectional studies and large citizen science projects.

 

Dr. Johnson recently presented her research to the National Academies of Sciences, Engineering and Medicine’s Food Forum Workshop titled “Challenges and Opportunities for Precision and Personalized Nutrition”. A link to her presentation can be found here.

 

 


Healthy Eating Index (HEI) Reports and Output files to be included in NDSR 2022

You’ve asked and we’ve responded- HEI reports and output files are being added to NDSR. The Healthy Eating Index (HEI) is a tool developed by the United States Department of Agriculture and the National Cancer Institute to evaluate the extent to which diets are consistent with the Dietary Guidelines for Americans. Possible index points range from 0-100, with a higher score indicating greater consistency of the diet with the Dietary Guidelines for Americans. Watch for more details in future NCC News Bites, and a big thank you to clients that have been providing valuable input as we work to develop the HEI reports and output files to be included in NDSR 2022.

 

 

 


Backup Files are Gold

Anyone who has experienced a hard drive crash will likely have no difficulty in understanding the importance of creating backup files. Although NDSR protects data by saving record information to your hard drive or server as it is entered, it is also important to create a NDSR backup and data management plan. Frequent backup of projects to multiple locations (e.g., hard drive, network drive, flash drive, cloud storage, etc.) is recommended. Additionally, reports can be saved or printed immediately following data entry to protect against information loss. More information on backing up your data is available on the NCC website.

 

 


User Support Hours will be limited for 1 day

NCC is moving it’s office space one floor up. During the day of the move, we anticipate limited User Support hours.  More detailed information on User Support hours during the move can be found on our website once posted.

 

 


November NDSR Training

The next NDSR Training Workshop is scheduled for November 15-16, 2021. Register here by October 28if you are interested in this Zoom training. If the limited seats in the training are filled, registration will close early. 

 


Follow us on LinkedIn and Twitter

Are you on LinkedIn or Twitter? Follow the University of Minnesota Nutrition Coordinating Center. We’re regularly posting information we think NDSR users will find helpful.

 

 

What’s New in NDSR 2021

Our work for NDSR 2021 focused on making updates to a number of food product categories so that foods and nutrients in NDSR reflect today’s marketplace. We also added a number of foods to the database so that foods consumed by Americans are better represented. Below is a description of the key updates and additions you’ll find in NDSR 2021.
 
Margarines/Margarine-like products and Buttery Spreads In 2015 the U.S. Food and Drug Administration (FDA) determined that partially hydrogenated oils (PHO) were no longer Generally Regarded As Safe (GRAS), with removal from products by January 1, 2020 mandated. As a result, major shifts in margarine products have occurred in recent years with products today free of industrially produced trans-fat and composed of different blends of oils than in the past. Consequently, we’re pleased to report that margarines and spreads in NDSR 2021 reflect today’s marketplace. In addition to updating existing product lines (e.g. Parkay, Country Crock, Blue Bonnet) numerous new product lines were added including Earth Balance, Imperial, Olivio, and Pure Blends. Users will find more than 90 brand name and about 85 new generic margarine options in NDSR.
 
Ice Creams and Frozen Yogurt Brand name ice creams were updated and expanded, with NDSR 2021 including close to 900 brand name ice creams. New product lines for ice creams added include Halo Top, Hood, Izzy’s, Lactaid, Magnum, Mayfield, Prairie Farms, Tillamook, Turkey Hill, and Umpqua. Also updated were the generic sections for gelato, frozen custard, Dippin’ Dots, sherbet, and sorbet.
With the frozen yogurt market shrinking, branded frozen yogurts have been removed from the database. NDSR 2021 still includes a variety of generic options which were updated to reflect the frozen yogurts that are currently on the market.
 
Granola Bars and Special Formulated Bars Close to 600 brand name bars are now included in NDSR. As part of the update work for this category we added a number of new product lines, including EPIC (meat-based bars), Gatorade, Met-Rx, Muscle Milk, Perfect, Power Crunch, Premier Protein, Protein One, Quest, RXBAR, Think!, and Zone.
 
Restaurant and Commercial Entrée Updates The following fast food restaurants were updated: Dairy Queen, Domino’s, McDonald’s, Pizza Hut, and Panda Express. The following commercial entrée brands were updated: Kid Cuisine, Lean Cuisine, Pillsbury, and Smart Ones.
 
Addition of Foods Unique to Jamaican, Haitian, Nigerian, and Somali Cooking Traditions
To improve the representativeness of foods in NDSR, we have begun an initiative to add foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions. Below are new foods added to NDSR 2021. In the coming years watch for the inclusion of a growing number of foods for these cuisines.
 
Curry with goat                                            Samosa (sambusa, sambosa, sambuza, or singara)

Fufu made with cassava                                             Shaah adays (Somali spiced tea with milk)

Fufu made with plantain and cassava                  Shaah bigays (Somali spiced tea)

Jamaican coco bread                                                   Somali halwa (xalwa)
 
Some Additional New Foods Added

Bolt24 Antioxidant                                                          Fry sauce (e.g. mayo ketchup)

Bolt24 Energize                                                                 Mango – frozen and canned options

Coke with Coffee                                                              Pink beans

Coke with Coffee Zero Sugar                                       Sugar free strawberry syrup

Cranberry beans                                                               Yellow beans

NCC News Bite | July 2021

 

This edition contains the following articles:

 

 


Nutrient content of plant-based ground beef alternative products reported using data in NCC Food and Nutrient Database

We conducted an analysis of the nutrient composition of plant-based ground beef alternative products in the NCC Food and Nutrient Database, which includes 37 plant-based ground beef alternative products produced by nine food companies. Nutritional strengths and shortcomings were found for these products. To summarize findings:

 

  • Plant-based ground beef alternative products tended to be a good or excellent source of a number of nutrients such as fiber, folate and iron.
  • Most of the plant-based ground beef alternative products contained substantially lower amounts of saturated fat than ground beef. 
  • Among the plant-based ground beef alternative products examined, most contained substantially less protein, zinc and vitamin B12 than ground beef. 
  • Many plant-based products contained moderate to high amounts of sodium.

 

To learn more, click here for access to the full article.

 

 


Reminder:  Certification Grace Period ends November 1, 2021

Individuals who attend our two day NDSR Training are eligible to be NDSR Certified (additional fee applies).  The certification process consists of completing ten practice recalls and two certification recalls with NCC trainers.  We recommend that trainees start their certification process within three to four months of when they attend the training workshop, as those who wait longer have a harder time passing their certification.  Last year we let you know that we implemented a policy that individuals must complete their certification within two years of attending training.  After that, the certification fee will be charged again if you want to be certified. This additional charge is needed because we find it takes extra effort to carry out certification when there is a lengthy delay between training and certification. For those who have paid for certification and attended training more than two years ago, we are granting a grace period.  If you complete your certification by November 1, 2021, you will not be charged again. 

 

Email Julia Lorenzana Peasley at peas0027@umn.edu to initiate your certification process or ask questions.

 

 


Survey Results are In!

Many thanks to those of you who completed our Client Survey!  We reviewed the results and your suggestions closely to help improve NDSR and our services.  Some questions and requests came in through the survey that we will answer in this and future issues of the NCC News Bite.  If you have any other questions about using NDSR, we invite you to email us at NDSRhelp@umn.edu anytime.  We like hearing from you, and you don’t have to wait for the next survey to submit other questions.  Our User Support team is available to help answer your questions.

 

 


How to export your NDSR data to Excel

NDSR output files are generated in .txt format, which can be easily imported to many statistical analysis programs.  If you want to view your data in Excel, you may want to generate the output with the column headers by selecting the checkbox shown below in the User Preferences.  Then, you can extract the .txt files and open them with Excel.  You can find step by step instructions on our website under the FAQ “How do I open my output in Microsoft Excel and view it?”

 

 


Saving a User Recipe or Other Record to Another Project in NDSR

If you would like to save a copy of a User Recipe to another project in NDSR, highlight the User Recipe, and choose ‘Save As…’ from the Record Menu at the top of the screen, or choose ‘Save As’ from the right-click menu.  You will be prompted to select the Project name from the list of available User Recipe projects.  Then edit the Recipe ID number, as NDSR will not allow you to have two User Recipes with the same ID in the program, and click ‘OK’.  You can also follow these steps to save copies of Intake records, Menus, and User Products.  You will have to change the Product ID for User Products when performing a Save As, just as you do with the User Recipe.  Menus and Intake records can be saved without changing the record ID.

 


Going forward NDSR Training will be via Zoom

During the COVID pandemic we switched our NDSR training from an in-person to remote Zoom-based training. During this process we learned it was possible to deliver a high quality experience, with evaluations of the Zoom-based trainings on par with ratings given to our in-person training. To further assess the acceptability of this training modality we asked about your preferences in the recent NDSR Client Survey. Findings from the survey indicate that most would prefer Zoom-based training over in-person training, largely due to greater convenience and elimination of travel costs. Consequently, going forward we will continue to offer NDSR training via Zoom with in-person training discontinued. The next training is scheduled for August 9-10, 2021.  Register here by July 22 if you are interested in the training.  If the limited seats in the training are filled, registration will close early.

 

 


New Foods

The following foods are included with the NCC News Bite for July 2021. A New Foods Backup File is available for download on our website under New Food Backup Files“Summer 2021”.

 

  • Health-Ade Kombucha – Lemon Ginger
  • Popeyes Classic Chicken Sandwich
  • Ensure Clear Nutrition Drink
  • Chobani Complete Yogurt – Vanilla
  • Crunchmaster Snack Crackers – Sea Salt
  • Lunchables Brunchables Bacon & Cheese Flatbread with Blueberry Muffin
  • Maple Cheerios
  • Planet Oat Oatmilk Creamer – Caramel

 

NCC News Bite | June 2021

 

This edition contains the following articles:

 

 


Initiative to Add Culturally Relevant Cuisines to NDSR

To improve the representativeness of foods in NDSR, we have begun an initiative to add foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions. Starting with NDSR 2021 watch for the inclusion of a growing number of foods for these cuisines.

 

Photo: Tomme Beevas, owner of Pimento Jamaican Kitchen, Minneapolis, MN. Photographed for the MNDaily by Elle Moulin.

 

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Dietary Assessment in Pregnant Women and Children ages 2 to 11 years

The National Academies of Sciences, Engineering, and Medicine recently held a series of four workshops to explore the evidence on methodological approaches to conducting intake assessment of food and dietary supplements in pregnant women and children ages 2 to 11 years. The workshops explored issues related to methods used to examine total usual food and dietary supplement intakes, best practices in dietary assessment applications used to estimate total intakes of food and supplements in population groups, and data gaps in dietary assessment methodologies.

 

Several NDSR Users presented data including Andrea Anater from RTI who presented on the Feeding Infants and Toddlers Study (FITS). The Nestlé Feeding Infants and Toddlers Study (FITS), started by Gerber in 2002, is the largest dietary intake study in the United States to examine what and how infants and toddlers eat every day. 

 

Recordings of all of the National Academics workshops are available here.

 

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Do you need a way of rapidly identifying foods that are high or low in a specific nutrient or other food component?

The Nutrition Coordinating Center works every day to maintain and update the comprehensive research-quality NCC Food and Nutrient Database. In addition to supporting NDSR, this database may be licensed by software developers and researcher for a variety of purposes. One of the files that may be licensed, the Nutrients Per Common Portion Size file, allows you to easily sort foods by nutrient content (e.g, identify foods highest in a nutrient like Vitamin K).  If you are interested in learning more about this file or would like to license it, contact us here.

 

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NDSR Client Survey Reminder

Recently, NCC sent a brief survey to the primary contact for each of our client institutions. We are conducting this survey to increase our understanding of the needs of those who use the NDSR software. If you have already responded, please accept our thanks and disregard this friendly reminder.
 
If you have not yet completed the survey, please consider helping us. The survey should take no more than 10 minutes of your time.  Your response is important as results will help us improve NDSR and our services. Thank you.

 


No Price Increase for July 2021 – June 2022

Current prices for NDSR licensing and annual support will remain the same through June 2022. The NCC price list is available here.

 

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NCC News Bite | December 2020

 

This edition contains the following articles:

 

 


News from the 41st National Nutrient Databank Conference (NNDC)

 

NCC was pleased to be a part of the 41st NNDC held virtually on November 16-18.  We learned a lot about the food and nutrient database work being done nationally and internationally and the needs of the attendees. Our future database work will be strengthened by the insights we gained from this important conference.

 

We were pleased to share some of our work through oral presentations. Most notably, we shared the methodology we developed to add lignans to NDSR and we reported on the extent to which nonnutritive sweeteners are found in brand name food products in NDSR. Click on the links below to view the abstracts for each of these topics.

 

Distribution of Lignans in Different Food Categories

Nonnutritive Sweeteners in Brand Name Food Products in the U.S. Marketplace

 

Mark your calendars for the 42nd National Nutrient Databank Conference to be held in Ottawa, the capital city of Canada, from May 16 to 18, 2022.

 

 


How does NDSR compare to the ASA24?

 

A number of you have asked how NDSR compares to NIH’s Automated Self-administered 24-hour Dietary Recall System (ASA24). In brief, NDSR is a PC-based dietary analysis program for 24-hour dietary recall collection and analysis of food records, menus, and recipes. Collection of dietary recalls is carried out by an interviewer who is trained in the use of NDSR. The dietary recalls may be collected over the telephone or in-person.

 

The ASA24 is a web-based dietary analysis program for 24-hour dietary recall and food record collection. It is designed for self-administration, and thus requires the study participant have internet access and some level of literacy and familiarity with computers or mobile devices.

 

The NDSR and ASA24 differ in a variety of important ways beyond platform and mode of use. To summarize, NDSR has more foods, nutrients, and quality assurance capabilities than ASA24.  In addition, NDSR includes features that allow for analyzing the nutrient content of recipes and planning menus that meet study-specified nutrient targets.

 

More details regarding the differences and similarities of the NDSR and ASA24 are provided at the following links:

 

Comparison of NDSR vs ASA24 for 24-hour Dietary Recall Collection

Comparison of Nutrients, Nutrient Ratios and Other Food Components in NDSR and ASA24

Comparison of Food Patterns/Group Data Available in NDSR and ASA24 Output Files

 


Historical Record of Nutrient Data Sources for Foods in NDSR

 

NCC is committed to providing you with verified and updated nutrient values in each version of our database and NDSR. In fact, did you know that NCC maintains a Reference Food Table containing a permanent historical record of every nutrient and other data element (e.g. retention factors, yield factors) used for foods into the NCC Food and Nutrient Database?  Detailed records of all data sources and imputation procedures are maintained for each nutrient value.  If you have a question about a specific nutrient value for a food entered into NDSR, you can contact us at ndsrhelp@umn.edu to inquire about the data source.

 


January NDSR Training on Zoom

 

The NDSR Training Workshop scheduled for January 11-12, 2021 will be conducted by Zoom.  Register here by December 30 if you are interested in the January training.  If the limited seats in the training are filled, registration will close early.  We anticipate that NDSR Training Workshops will be virtual trainings through at least June 2021.

 

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New Foods

 

The following new foods are available to you at no additional charge with this edition of the NCC News Bite. A New Foods Backup File is available for download on our website under New Food Backup Files“December 2020”.

  • Orgain Plant Based Protein Powder – Vanilla
  • Lavva Non-Dairy Yogurt – Vanilla
  • Starbucks Egg White & Roasted Red Pepper Sous Vide Egg Bites
  • Lay’s Poppables – White Cheddar
  • Thomas High Fiber English Muffin
  • Zone Perfect Bar – Chocolate Peanut Butter
  • Bamba Peanut Snacks
  • Muscle Milk Chocolate Shake

 

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NCC News Bite | October 2020

This edition contains the following articles:


NDSR 2020 is available!

 

We want to make sure that everyone knows that NDSR 2020 is now available!  If your annual support is current as of July, the primary account holder at your institution should have received an email with a link to download the newest version of NDSR.  If you haven’t already, we highly recommend upgrading to NDSR 2020, as we have made program improvements and added new foods. For tips on upgrading, see our FAQ page and click on ‘Upgrading’.  If you did not receive an email with an upgrade link, contact NDSRhelp@umn.edu.

 


New Tutorials for the Menu Planner Feature

 

We have posted three short online tutorials on our website to help you learn how to use the new Menu Planner feature available in NDSR 2020.

 

Introduction to the Menu Planner Feature (4 minutes)
Setting Up the Planner Tab in a Menu Record (5 minutes)
Using Auto Adjust in a Menu Record (5 minutes)

 

Chapter 6 in the NDSR 2020 User Manual also includes detailed instructions on using the Menu Planner feature.

 


Foods consumed by Black immigrant groups being expanded in NDSR!

 

 NCC is undertaking a new initiative to add foods consumed by the following immigrant groups to NDSR: Nigerian-American, Jamaican-American, Haitian-American, and Somali-American. We anticipate adding foods over a multi-year period, beginning with NDSR 2021. We would love to hear from you about your needs in this area as well as any resources (e.g. recipes, cookbooks, etc.) that might be helpful to us (email NDSRhelp@umn.edu).

 

 


November NDSR Training on Zoom

 

NCC conducted NDSR Training Workshops by Zoom since June with great success.  Feedback received from trainees continues to be positive. Future NDSR Training Workshops by Zoom are scheduled for November 9-10 and January 11-12.  Register here by October 29 if you are interested in the November training.  If the limited seats in the training are filled, registration will close early.

 


Certification After NDSR Training

 

Individuals who attend our two day NDSR Training are eligible to be NDSR Certified (additional fee applies).  The certification process consists of completing ten practice recalls and two certification recalls with NCC trainers.  We recommend that trainees start their certification process within three to four months of when they attend the training workshop, as those who wait longer have a harder time passing their certification.  We now have a policy that individuals must complete their certification within two years of attending training.  After that, the certification fee will be charged again if you want to be certified.  For those who have paid for certification and attended training more than two years ago, we are granting a one year grace period.  If you complete your certification by November 1, 2021, you will not be charged again.  Email Julia Lorenzana Peasley at peas0027@umn.edu to initiate your certification process or ask questions.

 

 

NCC News Bite | August 2020

This edition contains the following articles:


NDSR 2020 is available!

 

We want to make sure that everyone knows that NDSR 2020 is now available!  If your annual support is current as of August the primary account holder at your institution should have received an email with a link to download the newest version of NDSR.  If you haven’t already, we highly recommend upgrading to the NDSR 2020, as we have made program improvements and added new foods. Highlights include a new menu planner feature to streamline planning nutrient controlled menus for feeding studies or planning menus in which there are nutrient targets; the addition of major Omega-6 fatty acids found in food (PUFA 18:2 n-6; PUFA 18:3 n-6; PUFA 20:4 n-6)and total Omega-6; and updates to many food product categories including plant-based meat alternative products.  For tips on upgrading, see our FAQ page and click on ‘Upgrading’.  If you did not receive an email with an upgrade link, contact NDSRHelp@umn.edu.

 

If you are not a currently supported and want access to NDSR 2020, email NDSRHelp@umn.edu for pricing and other details on reinstating support.

 


New Menu Planner Feature in NDSR 2020

 

We have heard positive buzz about the new Menu Planner feature in NDSR 2020, and some questions as well. One question is whether the feature is included in the program or requires separate licensing.  The good news is the menu planner feature is a part of the current NDSR 2020 program (no additional installation or licensing fee required for access).  It can be accessed by simply setting up a new project for menu records, with this feature selected as a preference in the project preference tab. You can learn more about the Menu Planner feature by viewing the short (4 minute) ‘Introduction to the Menu Planner Feature’ tutorial available on the NDSR Training Modules page on our website.

 

We want to thank the NDSR Users who shared their menu planning needs with us. Their insights were useful to us in designing this feature to meet the unique needs of those planning nutrient controlled menus. In the coming years we plan to enhance this feature to maximize its usefulness. Consequently, if you use the Menu Planner feature we encourage you to provide input and share ideas on how it may be improved. Just send us emails (NDSRHelp@umn.edu) and we’ll log all ideas for consideration in future versions of NDSR.

 

 


Dietary Supplement Assessment Module (DSAM) Database Updated in NDSR 2020

 

The Dietary Supplement Assessment Module (DSAM) database in NDSR 2020 has been updated with the NHANES 2015-2016 Dietary Supplement Database and NCC maintained supplements.

 

The following are key changes to the Supplement Facts Panel label and have been implemented in the NDSR 2020 DSAM database and output files 12-21.

 

  • Vitamin A is now reported in Retinol Activity Equivalents (mcg) instead of International Units (IU).
  • Vitamin D is now reported in mcg instead of IU.
  • Vitamin E is now reported in Total Alpha-Tocopherol (mg) instead of International Units (IU).
  • Folate is now reported in Dietary Folate Equivalents (DFE) instead of Total Folate (mcg).
  • Niacin is now reported in Niacin Equivalents (mg) instead of Niacin (mg).
  • Added Sugars is on the label.
  • The Daily Values changed for many nutrients. [FDA daily values]

 

Data from the NHANES 2015-2016 Dietary Supplement Database does not yet reflect the new labeling rules.  This also applies to some of the supplements maintained by NCC because the new label changes were not on some of the manufacturer websites during the time NCC was updating the DSAM database.  

 

For information about combining nutrient intake from food and dietary sources, see the NCC FAQ website.

 

 


September NDSR Training on Zoom

 

NCC conducted the NDSR Training Workshop by Zoom in June due to the pandemic.  Feedback received from trainees was very positive. Future NDSR Training Workshops by Zoom are scheduled for September 21-22 and November 9-10.  Register here by September 10 if you are interested in the September training.

 

 


New Foods

 

The following new foods are available to you at no additional charge with this edition of the NCC News Bite. A New Foods Backup File is available for download on our website under New Food Backup Files“Summer 2020”.

 

  • Trader Joe’s Peanut Butter Protein Granola
  • Birch Benders Keto Pancake & Waffle Mix
  • Skinny Pop Popcorn
  • Boost Very High Calorie Nutritional Drink
  • Oreos – Lemon
  • Garden of Eatin’ Grain Free Tortilla Chips
  • Dave’s Killer Bread – Good Seed
  • Nature Valley XL Protein Chewy Bar – Peanut Butter Dark Chocolate

What’s New in NDSR 2020?

PROGRAM IMPROVEMENTS

 

New – Menu Planner Features

Several new features were added to the Menu record type in NDSR 2020 to streamline use of NDSR for planning nutrient-controlled menus for feeding studies or planning menus in which there are nutrient targets.

 

These new features will allow the user to specify nutrients of interest for a menu, set nutrient targets with tolerance ranges for that menu, and then adjust food items and amounts to meet targets via a new interactive Planner tab window. A brief video providing an overview of the new Menu Planner Feature is available online.

 

More information can be found in Chapter 6 – Managing NDSR Menu Records in the NDSR 2020 User Manual.

 

FOOD AND NUTRIENT DATABASE UPDATES AND ADDITIONS

 

New – Variable ingredients for whole grain bread, pasta, and rice in mixed dishes and sandwiches

The new variable ingredients prompts users to select between white and whole wheat grain options for many common mixed dishes and sandwiches, allowing for more specificity. 

 

New Nutrients – Omega-6 Fatty Acids

To support research on Omega-6 fatty acids we added the major Omega-6 fatty acids found in food (PUFA 18:2 n-6; PUFA 18:3 n-6; PUFA 20:4 n-6) to NDSR 2020. In addition, total Omega-6 (sum of the individual Omega-6 fatty acids) was also added to the database and program.

 

The 6 existing fatty acids were renamed for clarity: 1) added ‘n-3’ to PUFA 20:5 [EPA], PUFA 22:5 [DPA], and PUFA 22:6 [DHA] descriptions, and 2) added ‘undifferentiated’ to PUFA 18:2, PUFA 18:3, and PUFA 20:4.

 

Food Updates

Many food categories were updated to better reflect the products available in the marketplace. Categories updated include:

  • Frozen treats
  • Lunch meats
  • The following commercial entrée brands: Amy’s, Banquet, Healthy Choice, Hormel / Dinty Moore, Marie Callendar’s, Nestle Hot Pockets & Lean Pockets, and veggie burgers
  • The following fast food restaurants: Chick-Fil-A, KFC, Papa John’s, Sonic, Taco Bell, and Wendy’s
  • Ready-to-eat cereals: Kellogg’s, Post, and Quaker
  • The following brands of meat substitutes were added or updated: Amy’s, Beyond Meat, Boca Burger, Gardein, Good Catch, Impossible Burger, Morningstar Farms, Quorn, Tofurky, and Worthington

A number of new foods were added including:

  • Lasagna, from frozen options
  • Veggie tots
  • Bubble tea
  • Southwest chicken salad
  • Macaroni and cheese from microwave cup (e.g. Easy Mac)
  • Spinach dip
  • Hard seltzer (e.g. White Claw)
  • Lentil flour
  • Coke Energy
  • Additional gluten-free pasta options (e.g. brown rice pasta, edamame, lentil) 

 

Changes to FDA Reference Amount Customarily Consumed (RACC) incorporated

Changes were made to some of the RACCs (serving sizes) that appear on Nutrition Facts panels as part of the new Nutrition Facts Panel rules implemented in 2020. Accordingly, these changes were made in NDSR. The FDA Serving Size column in output files 01 and 02 align with current RACCs.

 

DIETARY SUPPLEMENT DATABASE UPDATES

 

The DSAM database was updated with NHANES 2015-2016 Dietary Supplement Database and NCC maintained supplements.

NCC News Bite | June 2020

 

 

This edition contains the following articles:


New Nutrients coming to NDSR 2020

To support research on omega-6 fatty acids, we are adding the major Omega-6 fatty acids found in food (PUFA 18:2 n-6; PUFA 18:3 n-6; PUFA 20:4 n-6) to NDSR 2020. In addition, total Omega-6 (sum of the individual omega-6 fatty acids) is being added to the database and program.

 

REMINDERS:

When new nutrients or food components are added to the database and NDSR program, the new values will appear in new columns at the end of NDSR output files. 

 

Also, you can obtain new nutrients and food components for records entered in olderversions of the program by restoring records and generating outputfiles in the latest version of NDSR.

 


Tips for Using NDSR with Dual Monitors

As using dual or multiple computer monitors is becoming more common in the workplace, we want to let you know that NDSR works best when you use it on your primary monitor.  Some functions in NDSR do not work correctly if used on a secondary monitor.  Also, if you use NDSR on your secondary monitor during one session and then disconnect the secondary monitor for the following work session, you will have problems accessing all NDSR windows on the primary monitor.  To prevent this from happening, move all NDSR windows back to the primary monitor before disconnecting the secondary monitor.

 

 


Caution in Using Individual Nutrients (NTRNs) in NDSR

It has come to our attention recently that some NDSR users are adding or subtracting individual nutrients (NTRNs) to User Recipes in NDSR. This is being done to create User Recipes for commercial products that match the Nutrition Facts panel, and we advise against doing this for the reason described in the paragraph that follows. 

 

The NTRNs in the database were designed primarily for users who wish to create a User Recipe for a food for which nutrient values were determined by chemically analyzing the food in a laboratory setting. Beyond this intended use, the NTRNs have a limitation. The limitation is that NTRNS do not relate to any other nutrients or food components in the database. For example, if you add total protein to a User Recipe using the NTRN for protein, you are adding a specific amount of protein, but not adding calories or any of the individual amino acids associated with that protein.  Another example is the lack of relationship between different forms or units for a nutrient. For example if the NTRN for vitamin A in International Units is used to add vitamin A to a food, the other forms of this nutrient (e.g. vitamin A in Retinol Activity Equivalents and Retinol Equivalents) are not added.

 

Please note that if you are trying to adjust the micronutrients of a food, you may want to use the components for food fortification in NDSR, which we refer to as SFORs.  For example, if you want to make a User Recipe for a food to better match a product label, you could start with an NDSR food that is a close match (e.g. Cheerios).  Then add or subtract one of the components for food fortification, such as calcium or vitamin C.   We also advise using SFORs with caution, especially when subtracting an amount, as the danger is a net negative value for the food.  However, the SFORs will more appropriately maintain their relationships with other nutrients in the database as shown below.

 

 

The next image shows the difference between the SFOR calcium (first search result) and the NTRN calcium (second search result).

 

 

You are welcome to contact us with questions about the difference between using NTRNs and SFORs and what might be best for your work.  Contact us at NDSRHelp@umn.edu.