Category Archives: News

NCC News Bite | January 2023


 

This edition contains the following articles:


Using NDSR to Assess Ultra-Processed Food Intake

 
We have heard from some of you that you are interested in identifying ultra-processed foods in your dietary data so that you can assess level of intake of foods considered ultra-processed according to the NOVA classification system.  While NDSR does not classify foods into NOVA classified categories, researchers could carry out this type of classification of foods entered into NDSR dietary recalls, records, or menus.  One way to do this with your NDSR output data files would be to identify the unique food IDs in output file 02, and then assign a classification level to each food based on resources such as the NCC Database Food Group ID and ingredient statements for restaurant and packaged foods.  If you are interested in more details on this potential approach for classifying foods in your NDSR dietary data, see the corresponding FAQ on the NCC website.

 


 
 


Resource for Knowing the Foods Unique to Specific Eating Traditions Included In NDSR

 
Researchers often ask us if we have foods commonly consumed by various groups of people when they are making their dietary assessment plan, and we have a new resource to help answer that question.  We recently added a list of “Foods Unique to Various Eating Traditions included in the NCC Food and Nutrient Database” to our website.
 
While this list is not all-encompassing, we did our best to categorize foods into some broad categories, such as Latin American and Caribbean foods, Alaska Native foods, and Eastern and Southeastern Asian foods, so you could look through and see what foods in that category we have in the database.  Note that the foods in our database are as they are prepared and consumed in the US and may vary from how they are prepared in other countries.  If you aren’t finding the foods you are looking for on this list, you can also search NDSR for specific foods, or search the foods2022.txt file located on your C Drive (if you have NDSR installed).
 
Are you finding some other foods coming up frequently in your research that aren’t in NDSR?  Please send your suggestions to NDSRhelp@umn.edu anytime and our Database Scientists will consider these requests for inclusion in a future version of NDSR.

 

 
 


New! FAQs page on our NCC Website

 
Several of you responded to our most recent Client Survey with the request that we make it easier to find the FAQs on our website.  In response, we’ve tried to do just that!  Check out the new FAQs tab at the top of the NCC website.  That tab will take you to a central Frequently Asked Questions page where you can find all of our FAQs in one place.
 

 


NCC Welcomes New Staff Member: Katelin Raimondi

 
NCC recently hired a new member to our team!  Katelin Raimondi is a Registered Dietitian and has a Master’s of Science in Dietetics and Nutrition.  She has a variety of research and training experiences that will serve her as she learns about NDSR and supports our Research Services and User Support teams.  She will also become one of our NDSR Trainers.
 

 


FAQ Highlight: FODMAPS

 

Some of you have asked if NDSR can be used to estimate intake of FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols).  Below is the answer from our FAQ page.  Please contact NDSRhelp@umn.edu if you have further questions.
 
NDSR output files include intake estimates for monosaccharides (fructose, galactose, glucose, tagatose), disaccharides (lactose, maltose, sucrose) and a variety of polyols (erythritol, inositol, isomalt, lactitol, maltitol, mannitol, pinitol, sorbitol, xylitol).  Intake estimates for oligosaccharides are not available. Thus, intake of all types of FODMAPs except oligosaccharides may be estimated using data available in the output files.

 


 


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, “January 2023”.
 
Beyond Meat Original Brat

Trader Joe’s Peanut Butter Filled Pretzels

Sara Lee Delightful Healthy Multi-Grain Bread

Skinny Pop Popcorn – Aged White Cheddar

Kirkland Cauliflower Crust Pizza – Supreme

Follow Your Heart Dairy Free Cheese – Smoked Gouda

Van’s Protein Waffles – Blueberry

Sweet Baby Ray’s BBQ Sauce – No Sugar Added
 

 

NCC News Bite | October 2022

 

 

This edition contains the following articles:

 

 


Thank You for Completing the Survey

 

Many thanks to those of you who completed our recent Client Survey! We are reviewing the results and your suggestions closely to help improve NDSR and our services. Some of the questions and requests that came in through the survey will be answered in 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.

 

 

 


Answer to Question Frequently Asked About Added Sugars Variables in NDSR Output Files

 

NDSR includes two Added Sugars variables in the NDSR output files–Added Sugars (by Available Carbohydrate) and Added Sugars (by Total Sugars), and often we are asked to explain the difference between the two. So, here it is, starting with the general definition of Added Sugars.

 

Added Sugars are those sugars and syrups added to foods during food preparation or commercial food processing. Ingredients designated as “added sugar” foods in the NCC database include: white sugar (sucrose), brown sugar, powdered sugar, honey, molasses, pancake syrup, corn syrups, high fructose corn syrups, invert sugar, invert syrup, malt extract, malt syrup, fructose, glucose (dextrose), galactose, and lactose. They do not include mono- and disaccharides occurring naturally in foods, such as lactose in milk or fructose in fruit.

 

The Added Sugars (by Available Carbohydrate) value assigned by NCC to foods considered to be sources of added sugars represents the amount of available carbohydrate present in the food, which includes saccharides of all types. Mono- and disaccharides along with saccharides with a higher degree of polymerization that are resistant to digestion (e.g., trehalose) are included under this definition.

 

For example, corn syrups with different Dextrose Equivalency (DE) contain a high amount of trisaccharides and other higher saccharides (approximately 75%) due to the incomplete hydrolysis of the cornstarch. These more complex sugars are included under Added Sugars (by Available Carbohydrate).

 

The Added Sugars (by Total Sugars) value assigned by NCC to foods considered to be sources of added sugars represents the amount of total sugars present in the food, which includes only mono- and disaccharides. The Added Sugars (by Total Sugars) variable aligns with how this food component is defined by the U.S. Food and Drug Administration for Nutrition Fact labeling.

 

Do you have questions about other nutrients and food components in NDSR output files? Note that the NDSR User Manual includes detailed nutrient information in Appendix 11. Also, detailed information may be found on our website (definitions and units can be viewed by clicking on category titles).

 

 

 


Why Aren’t Regional Fast Food Chains or Non-Fast Food Restaurants Included in NDSR?

 

The NCC Food and Nutrient Database currently includes menu items for 23 leading fast food restaurants. Nonetheless, we’re often asked why we don’t include more regional fast food chains or popular non-fast food restaurants in the database. The answer to this question primarily relates to resource constraints, as adding and updating restaurant menu items is labor intensive. Also, in some cases information needed to add menu items to our database are lacking (e.g. restaurant does not provide ingredient listing or basic nutrient content information for menu items).

 

To assist you with data entry of foods reported from regional fast food chains and non-fast food restaurants that aren’t found in the database, we suggest you look for a close match in the database, either generically (from the mixed dish, sandwich, or salad hierarchy) or from a restaurant that we do have. Examples are 1) if a Starbucks grande café latte is reported – look for the generic café latte and choose the appropriate FSU; 2) the Applebee’s Oriental Chicken Salad – look in the salad hierarchy for the Asian chicken salad; 3) a Carl’s Jr. hamburger – choose the Hardee’s hamburger; and 4) for a blooming onion – enter as ‘onion rings’ and have the participant estimate it as a portion of onion rings. For foods that are reported often, and for which there isn’t a database option that fits your needs, you can submit it for a New Food Resolution and note under “Other Information” that you would like the food considered for addition to the database. Please feel free to contact User Support at NDSRhelp@umn.edu if you have any additional suggestions for generic restaurant food items to add to the database.

 

 

 


Nutrition Evaluation of the Emergency Meals-to-You Program (eMTY)

 

NCC was pleased to carry out an analysis of the nutritional quality of meals delivered to rural children in households with lower income as part of the United States Department of Agriculture (USDA) Emergency Meals-to-You (eMTY) program. Over the summer of 2020 the eMTY program provided over 37 million meals to 275,000 rural children in 43 states through home-delivered boxes of shelf-stable food. The program was run by the Baylor Collaborative on Hunger and Poverty in partnership with Chartwells K12, PepsiCo Food for Good, and McLane Global. Every two weeks, a box containing food for 10 breakfasts and 10 lunches—enough for two weeks—was delivered to the student’s home or to a centralized location when necessary. The meals were to be planned to meet the USDA Summer Food Service Program (SFSP) nutrition standards. Results of the nutrition evaluation of the eMTY program are available. Click here for the full report, or download the executive summary here.

 

Do you have menus that need to be evaluated for nutritional quality? NCC Research Services is available to conduct menu analysis through our Menu Analysis service. Contact Kerrin Brelje at kbrelje@umn.edu for more information or a price quote.

NCC News Bite | August 2022

 

This edition contains the following articles:

 


NDSR 2022 is available!

 

We want to make sure that everyone knows that NDSR 2022 is now available!  If your annual support is current, 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 2022, as we have made program improvements and added new foods. Highlights include the addition of Healthy Eating Index (HEI) reports and output data files to NDSR 2022. The new HEI 2015 output data are available for dietary recall, food record, and menu record types. One of the files provides the HEI total scores, component scores, and contributing dietary constituents at the intake record or menu level, and the other provides these variables at the meal level. Menu planners may find the HEI reports useful as a quick way of evaluating the extent to which planned menus align with the Dietary Guidelines for Americans.

 

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 2022, email NDSRHelp@umn.edu for pricing and other details on reinstating support.


Use the ‘restore’ feature in NDSR 2022 to obtain HEI output files for dietary data entered in past versions of NDSR

Projects that were created in NDSR 2013 or a subsequent version of the program using the record types: Recall, Record, and Record-assisted Recall may be restored in NDSR 2022 to obtain HEI 2015 output files. All editing of foods and amounts entered into these record types must be done in the database version used to create them. Make sure to complete all editing of foods and amounts before restoring intake record projects to NDSR 2022.

Once the project has been restored into NDSR 2022, the HEI project and record reports and HEI output files may be generated.  You can generate the HEI reports and the output files on the project as you restored it, or you can move some or all of the records from the restored project into another project to combine them with records generated in other versions of NDSR.   For more information on backing up projects and restoring projects into a newer version of NDSR, see Chapter 9 in the NDSR User Manual or the FAQ on our website under the heading Tips using NDSR.


Another NDSR Training Opportunity

 

We have added another NDSR Training Workshop on Tuesday and Wednesday, August 30-31 due to high demand. Register here by August 22 if you are interested in this Zoom training. If the limited seats in the training are filled, registration will close early. 

 


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“August 2022”.

BodyArmor Sports Drink – Blue Raspberry

Jimmy Dean Pancake and Sausage on a Stick

Post Premier Protein Mixed Berry Almond Cereal

Ripple Kids Plant Based Milk – Original

Nature’s Path Love Crunch Granola – Apple Chia

Whisps Parmesan Cheese Crisps

Dot’s Pretzels

Caulipower Pizza – Margherita

 

 

What’s New in NDSR 2022

NDSR 2022 Program Updates

 

HEI 2015 Output Files and Reports added to NDSR 2022

In NDSR 2022, new Healthy Eating Index (HEI) output data files are provided that include HEI 2015 total and component scores for dietary recall, food record, and menu record types. One of the files provides the HEI total and component scores at the intake record or menu level, and the other provides scores at the meal level. In addition to including index total and component scores, the files will include the variables on which scores are based (e.g. serving of vegetables in cup equivalents).

 

The new HEI Reports included in NDSR 2022 are designed for use in providing study participants/patients with information on the nutritional quality of their diet. Menu planners may find the report useful as a quick way of evaluating the extent to which planned menus align with the Dietary Guidelines for Americans. Along with listing total and component scores for both adequacy and moderation components (page 1 of report), the report explains how to maximize your score for each component (page 2 of report).  You will be able to generate a report that provides HEI total and component scores for one intake record or menu, and another report can be generated to provide HEI total and component scores across a set of intake records or menus (e.g. across multiple dietary recall records for a participant).

 

Data collected in NDSR 2013 or a subsequent version of the program may be restored in NDSR 2022 for creation of HEI 2015 reports and output files. However, HEI reports cannot be generated and HEI output files will be missing or have blank values for all HEI 2015 variables.

 

Note: Two differences exist between the calculations used for NDSR 2022 HEI 2015 Output Files and the Legacy SAS code provided on the NCC website.  Please see the Healthy Eating Index web page for the differences in how some contributing dietary constituents are calculated between the two methods.

 

2022 NCC Food and Nutrient Database Updates

 

Updates to meat, poultry, fish and mixtures; grain products; fruits; and vegetables categories in FNDDS 2017-2018 were integrated.

 

The Dietary Supplement Assessment Module (DSAM) database was updated to integrate the NHANES 2017-March 2020 Pre-Pandemic Database (January 2022) and to update NCC maintained brands of fiber, calcium, and multivitamin supplements.

 

Salad dressings were updated. Over 500 brand name salad dressings are now included in NDSR.  New products lines added include Annie’s, Bolthouse Farms, Healthy Choice, Ken’s Steak House, and Store Brand (e.g. Great Value).

 

Special formulated drink category was updated. A total of 385 brand name drinks are now included in NDSR. As part of the update for this category, we added a number of new product lines, including Body Fortress, Fairlife Core Power, Muscle Milk, Orgain, PediaSure, Premier Protein, Pure Protein, and Quest.

 

Ultra-filtered milks were added to the milk hierarchy and as a variable ingredient option for foods that may be prepared with milk. 

 

Fast food and commercial entrée updates were carried out. The following fast food restaurants were updated: Arby’s, Burger King, Chipotle, Hardee’s, Little Caesars, Subway, Taco John’s, and White Castle. The following commercial entrée brands were updated: Chef Boyardee, Jenny Craig, Kashi, Michelina’s, Smucker’s Uncrustables, and Stouffer’s.

 

Other brand name categories updated include General Mills ready-to-eat cereals and Girl Scout cookies.

 

Foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions were added. NCC continued the initiative to add foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions. A list is available for the 75 new foods added to NDSR 2022.

 

Some additional foods added include:

Beet juice

Chokecherry – fresh

Cold cut sandwich on loaf bread

Jute (ewedu, lalo, or saluyot)

Kombucha

Sausage options for mixed dishes with pasta, with rice, and without pasta or rice

Vegetables, mixed and/or combination vegetables, broccoli and cauliflower

What’s New in NDSR 2022

NDSR 2022 Program Updates
 
 HEI 2015 Output Files and Reports added to NDSR 2022
In NDSR 2022, new Healthy Eating Index (HEI) output data files are provided that include HEI 2015 total and component scores for dietary recall, food record, and menu record types. One of the files provides the HEI total and component scores at the intake record or menu level, and the other provides scores at the meal level. In addition to including index total and component scores, the files will include the variables on which scores are based (e.g. serving of vegetables in cup equivalents).
 
The new HEI Reports included in NDSR 2022 are designed for use in providing study participants/patients with information on the nutritional quality of their diet. Menu planners may find the report useful as a quick way of evaluating the extent to which planned menus align with the Dietary Guidelines for Americans. Along with listing total and component scores for both adequacy and moderation components (page 1 of report), the report explains how to maximize your score for each component (page 2 of report).  You will be able to generate a report that provides HEI total and component scores for one intake record or menu, and another report can be generated to provide HEI total and component scores across a set of intake records or menus (e.g. across multiple dietary recall records for a participant).
 
 Data collected in NDSR 2013 or a subsequent version of the program may be restored in NDSR 2022 for creation of HEI 2015 reports and output files. However, HEI reports cannot be generated and HEI output files will be missing or have blank values for all HEI 2015 variables.
 
 Note: Two differences exist between the calculations used for NDSR 2022 HEI 2015 Output Files and the Legacy SAS code provided on the NCC website.  Please see the Healthy Eating Index web page for the differences in how some contributing dietary constituents are calculated between the two methods.
 
 2022 NCC Food and Nutrient Database Updates
 
 Updates to meat, poultry, fish and mixtures; grain products; fruits; and vegetables categories in FNDDS 2017-2018 were integrated.
 
 The Dietary Supplement Assessment Module (DSAM) database was updated to integrate the NHANES 2017-March 2020 Pre-Pandemic Database (January 2022) and to update NCC maintained brands of fiber, calcium, and multivitamin supplements.
 
 Salad dressings were updated. Over 500 brand name salad dressings are now included in NDSR.  New products lines added include Annie’s, Bolthouse Farms, Healthy Choice, Ken’s Steak House, and Store Brand (e.g. Great Value).
 
 Special formulated drink category was updated. A total of 385 brand name drinks are now included in NDSR. As part of the update for this category, we added a number of new product lines, including Body Fortress, Fairlife Core Power, Muscle Milk, Orgain, PediaSure, Premier Protein, Pure Protein, and Quest.
 
Ultra-filtered milks were added to the milk hierarchy and as a variable ingredient option for foods that may be prepared with milk.
 
Fast food and commercial entrée updates were carried out. The following fast food restaurants were updated: Arby’s, Burger King, Chipotle, Hardee’s, Little Caesars, Subway, Taco John’s, and White Castle. The following commercial entrée brands were updated: Chef Boyardee, Jenny Craig, Kashi, Michelina’s, Smucker’s Uncrustables, and Stouffer’s.
 
Other brand name categories updated include General Mills ready-to-eat cereals and Girl Scout cookies.
 
Foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions were added. NCC continued the initiative to add foods unique to Jamaican, Haitian, Nigerian, and Somali cooking traditions. A list is available for the 75 new foods added to NDSR 2022.
 
Some additional foods added include:

Beet juice

Chokecherry – fresh

Cold cut sandwich on loaf bread

Jute (ewedu, lalo, or saluyot)

Kombucha

Sausage options for mixed dishes with pasta, with rice, and without pasta or rice

Vegetables, mixed and/or combination vegetables, broccoli and cauliflower

Next NDSR Training in Minneapolis, April 23-24, 2018

Training

Upcoming NDSR Training Workshops:

  • April 23-24, 2018
  • June 18-19,2018
  • August 13-14, 2018
  • Future training dates available on request.

*Please note training is a two-day workshop on Monday and Tuesday and are held at NCC. Attendance for both days are required.

 

For more information on training, certification, and registration, see http://www.ncc.umn.edu/products/training-and-certification/.

 

 

 

 

 

 

 

You Asked, We Responded with Pilot-Pack

NCC now offers a licensing option for pilot studies – the NDSR Pilot-Pack. Similar to our Grad-Pack option, Pilot-Pack is a time-limited license of the Nutrition Data System for Research at a reduced price. The Pilot-Pack offers all of the dietary data collection and analysis capabilities of the NDSR.

 

Designed to facilitate the use of NDSR in pilot and feasibility studies, the NDSR Pilot-Pack is available for preliminary studies conducted to serve as the basis for a larger study.

Additional eligibility criteria include:

  • the study must be no more than two years in length
  • the annual study budget should be equal to, or less than $100,000 in direct costs.

An application form (pdf) must be completed by the Principal Investigator so that eligibility may be determined by NCC.

 

At the completion of the pilot study period, the cost of the Pilot-Pack version may be applied to the cost of licensing the standard research version of the NDSR software program.

Contact NCC User Support at 612.626.9450 or ndsrhelp@umn.edu for more information.