- NDSR 2014 Coming Soon
- Managing Your Data in NDSR
- DSAM Clarification
- Change to New Food Resolutions
- NDSR Price Update
- NDSR Client Survey Thank You
- New Foods
NDSR 2014 Coming Soon
NCC is putting the finishing touches on NDSR 2014 for release early this summer. Every year, the NCC Food and Nutrient Database is updated and expanded to reflect the dynamic marketplace and the needs of NDSR users. Below are some of the major updates and additions made to the database for NDSR 2014:
- 18:3 n-3 alpha-linolenic acid (ALA) added
- Omega-3 fatty acid values improved (more accurate)
- Solid Fats added
- Major expansion of Indian foods – additions include Indian breads (chapati, idli, paratha, puri), desserts (gaajar ka halwa, gulab jamun), candies (barfi, ladoo), sauces (korma, raita, and various curry sauces and pastes), and mixed dishes such as samosa, mattar paneer, and aloo gobi
- Numerous food categories updated to better reflect the products available in the marketplace. Updates include cookies, cooking sprays, oils, bacon bits & breakfast strips, some commercial entrée brands (Amy’s, Banquet, Healthy Choice, Marie Callendar’s, Nestle (Croissant/Hot/Lean Pockets), veggie burgers), and some fast food restaurants (e.g., Chick-fil-A, Dairy Queen, Hardee’s, KFC, Sonic, Taco Bell, Wendy’s).
- Food and nutrient updates in the USDA Standard Reference (SR) 25 incorporated and food updates from SR 26 added
- Added options for toast with “butter” (white, wheat or whole wheat)
- Cakes – added small, medium, and large cupcakes as options. Also added red velvet options.
- Fruit pizzas added
- Various % fat milks with DHA added
- Mixed dishes – added a variable ingredient for beans in enchiladas, burritos, and tacos; added variable ingredient for white vs. whole wheat tortilla in burritos; updated the Stromboli food specific unit
- Added more coconut waters and coconut milks
- Updated enchilada sauce recipes and added options for red or green commercial sauces
- More choices are now available when ham is selected as a variable ingredient
Over 20 improvements were also made to program windows and functions. Although most are minor changes (e.g., food note will be retained when a food is changed from an assembled food to a missing food), in combination, these changes noticeably improve usability.
Managing Your Data in NDSR
NDSR has multiple tools available to help researchers effectively manage their study data. Backup and restore features are incorporated to allow users to save data and transfer information between computers. Additionally, NSDR can generate a variety of reports, such as QA reports or output files, which can be used for data management and quality assurance. Below are a couple tips to help you in managing your study.
Use Consistent Naming for Projects and Records
NCC recommends using a consistent naming scheme for projects and records in NDSR, especially when backing up and restoring projects from one computer to another. If an existing project and a restored project have the same name and abbreviation, a window will open that allows new records to be added to the existing project. This feature can be used to prevent duplicate projects that contain the same records. A consistent naming scheme for participant IDs is also important to prevent duplicate records from being analyzed together.
Backup Files Are Gold
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.
There are several key differences between the NCC Food and Nutrient Database (database that supports entry and analysis of dietary recalls, food records, menus, and recipes in NDSR) and the Dietary Supplement Assessment Module (DSAM) database (database that supports entry and analysis of dietary supplements in the DSAM component of NDSR). These differences may have implications for your analyses and data interpretation. Consequently, below we point out key differences and discuss potential implications.
The DSAM Database is label-based, which means that all values for nutrients and other components assigned to dietary supplements in the database are based on (and limited to) what is provided on the product’s Supplement Facts panel.
Dietary supplement manufacturers have some discretion with respect to the information they provide in the Supplement Facts panel. Most notably, they are not required to list some nutrients such as individual fatty acids and amino acids. As a result, values for non-mandatory nutrients may be missing for some products.
It is important to note that NCC does not calculate or impute any values for dietary supplement products in the DSAM Database. Consequently, the data is only as accurate and complete as the label information.
NCC Food and Nutrient Database
In contrast to the DSAM Database, nutrient values in the NCC Food and Nutrient Database originate from a variety of sources such as USDA databases, other nutrient databases, scientific journals, and imputation procedures. As a result, nutrient values are 90%-100% complete for all nutrients, nutrient ratios and other food components in the NCC Food and Nutrient Database.
What are the implications of these database differences?
There are a number of implications, with the most key issues as follows:
- Intake from dietary supplements may be underestimated for nutrients and other components for which labeling is optional rather than mandatory (e.g., specific fatty acids, amino acids, caffeine, etc.).
- The NCC Food and Nutrient Database includes some nutrients, nutrient ratios, and other food components not reported on Supplement Facts panels (e.g., added sugars, % calories from protein, polyunsaturated to saturated fatty acid ratio, etc.). Consequently, some nutrients, nutrient ratios, and other food components in the NCC Food and Nutrient Database and in turn output files for dietary recalls, food records, menus, and recipes are not included in DSAM output files.
More information on dietary supplements is available on the NCC website.
Change to New Food Resolutions
Starting July 1, 2014 clients who license or pay annual support for the Research version of NDSR will receive up to 30 new food resolutions per year for the initial copy of the program, a decrease from 50 in previous years. The number of new food resolutions per each additional copy of the software will remain at five per year. Additional new foods can be resolved for a fee.
NDSR Price Update
The price of additional NDSR licenses and support will increase marginally on July 1, 2014. Additional NDSR licenses will increase by $200. NDSR support will increase by $200 for the initial copy and $75 for additional copies. For additional price changes, contact NCC User Support.
NDSR Client Survey Thank You
Thank you to all the NDSR users who responded to our survey. We received many responses and appreciate all your input.
NCC will use the survey results as a guide in determining improvements to our program, database, and user support services.
The following foods are included in the NCC News Spring 2014 New Food Backup File, available for download on our website.
- Girl Scout Cookies Cranberry Citrus Crisp
- Bailey’s Coffee Creamer
- McDonald’s Fish McBites
- MorningStar Farms Original Sausage Patties
- MorningStar Farms Sausage Links
- Arnold Multi-Grain Sandwich Thins
- Kellogg’s Special K Flatbread Sandwich – Deluxe Egg & Cheese
- So Delicious Coconut Milk Beverage, Unsweetened
- Lunchables Uploaded Nachos Grande Cheese Dip & Salsa, w/Spring Water, Kool-Aid Singles, Fruit by the
- Lunchables Uploaded Chicken Soft Tacos with Spring Water, Kool-Aid Singles, Cheez-It & Oreos
- Dannon Light & Fit Greek Nonfat Greek Yogurt – all fruit flavors
- Post Great Grains Digestive Blend Vanilla Graham Cereal
If you have questions about New Foods, contact Sue Seftick firstname.lastname@example.org or 612-624-0223.