Category Archives: News

NCC News Bite | October 2023

News, Newsletter

 

This edition contains the following articles:

HEI-2020 and HEI-Toddlers-2020

 

Now that the Healthy Eating Index-2020 (HEI-2020) is available, you may be interested in generating HEI 2020 scores for dietary intake data and/or menus in NDSR.  Fortunately, this is possible using existing NDSR output files because the HEI 2020 has the same index components and scoring criteria as the HEI 2015.  To elaborate, the working group tasked with updating the HEI to align with the 2020-2025 Dietary Guidelines for Americans determined that no changes to the index were required aside from updating the name to ‘HEI 2020’.  Therefore, you can use the HEI 2015 output files from NDSR to generate the scores, as they will be equivalent to the HEI 2020 scores. 

 

The new Healthy Eating Index-Toddlers-2020 (HEI-Toddlers-2020) has the same index components as the HEI-2020 for children and adults 2 years of age and above, but the standards for calculating the HEI index component scores are different for the Toddler HEI. Therefore, you should not use the index component scores or total scores in the NDSR HEI 2015 output files.  However, you can use the contributing dietary constituents (e.g., ounce equivalents of whole grains, cup equivalents of dairy, etc.) found in the HEI output files to calculate component and total HEI-Toddlers-2020 scores.  Visit our website for more information on how to use NDSR to generate HEI scores.  

 

Have You Seen Negative Nutrient Values in Your Output Files?

 

Occasionally we receive questions about negative nutrient values in NDSR output files, so this article aims to share some information about where you may find negative nutrient values and why. 

 

If you look in output file 01 (component/ingredient file), it is not uncommon to see negative nutrient values for components such as water, sodium, or potassium.  This is to be expected, as we may subtract these components when making formulations for multi-ingredients foods in the database.  For example, when making a fast food hamburger to match the nutrient values provided by the restaurant, we may add or subtract sodium.  You may also see negative nutrient values in file 01 if you have entered a negative amount in the record, or if you have entered a User Recipe that includes a negative amount (i.e. subtraction of salt or water). 

 

Negative nutrient values in file 02 (food file) are less common, but possible.  They are most likely due to an error made in creating a user recipe or a negative amount entered in the record.  If you enter a User Recipe that has a net negative nutrient value into a record, then you will see that negative nutrient value in file 02.  You can correct this by correcting the user recipe and entering the corrected user recipe into the record in place of the old one.  If you enter a negative amount for a food in a record, you will see the corresponding nutrients as negatives in file 02.  This could be due to an error in data entry, or it could be intentional and may not need to be corrected.  For example, if your study is looking at daily nutrient totals, and you used a negative amount to subtract lettuce from an NDSR sandwich that includes lettuce, then your daily totals would be correct and you would not need to make any changes. Another possibility is that you used the View Ingredient feature and pasted the ingredients of a mixed dish into an assembled food.  If the formulation you pasted included a negative amount (that would typically only be seen in file 01), it will now be present in file 02 because it is part of the assembled food.  You will have to determine on a case by case basis if the negative value in the assembled food is correct, depending on the changes you made to the ingredients.  If you see negative nutrient values in file 02 that are not due to a user recipe with negative nutrient value or a negative amount entered into the food tab, feel free to contact us.  In extremely rare cases, a negative value in file 02 could occur when restoring a dietary intake record from an older version of NDSR.  Contact NDSRhelp@umn.edu with questions.

 

NCC: Small But Mighty

 

Many of the largest technology companies created their first successful products with teams of fewer than 10 people. The same is true for the Nutrition Coordinating Center. We have a small but mighty staff that maintains and updates the NDSR software and NCC Food and Nutrient database. Our team consists of 4 database scientists, 1 programmer, and 2 specialists providing user support and training to NDSR clients. Most members of the team wear multiple hats and every individual plays an important role in accomplishing NCC’s mission. NCC’s work is led by a small leadership team, including a part-time Director, a part-time Associate Director, and a Director of Operations.

 

In addition, we have a group of part-time and hourly employees, including undergraduate and graduate students, that collects and processes dietary recalls and food records for researchers. 

 

Could NCC do better if we had more staff? Yes! We are proud of what we have accomplished as a small team, but with a larger database scientist team we could further expand foods and nutrients in the NCC Food and Nutrient Database and keep values more up-to-date with the marketplace. Also, having a single programmer responsible for maintaining and updating NDSR and the in-house software used for maintaining and expanding the NCC Database is precarious and limiting. On an ongoing basis we are working to be in a financial position that allows us to expand our team in these critical areas.

 

A small team of A+ players can run circles around a giant team of B and C players – Steve Jobs  

 

Pictured Below: NCC Team Photo taken August 2023

Who Funds NCC?

 

Nutrition Coordinating Center activities are primarily supported through the licensing and annual support fees paid by those using NDSR. Licensing of NCC Food and Nutrient database files to the scientific community and app developers is another major source of funds.

 

In addition, NCC receives revenue for providing NDSR-related support services, including the collection of 24-hour dietary recalls over the telephone and entry of food records and menus into NDSR. This work is carried out to support researchers who wish to outsource this work to us.

 

Occasionally NCC receives a grant or contract to support the addition of a specific nutrient or food component to the NCC Food and Nutrition Database. For example, gluten was added to our database thanks to funding from the American Gastroenterological Association Research Foundation through a partnership with Columbia University, and lignans was added thanks to NIH funding through a partnership with the Harvard T. H. Chan School of Public Health.

 

Publications directly related to the NCC Food and Nutrient Database are funded through internal University of Minnesota Nutrition Coordinating Center funds, unless otherwise stated in the publication acknowledgements.   

 

Thank You for Completing the Client Survey!

 

Many thanks to all of you who completed the client survey in August!  Your input helps us improve NDSR and the NCC Food and Nutrient Database.  In fact, in response to what we learned from the survey our database scientist team is already busy making related improvements to the database for NDSR 2024. For example, ‘air frying’ (a type of convection cooking) is being added to the ‘baked or microwaved’ food preparation option in NDSR in response to what we learned from the survey.

 

You don’t have to wait for the next survey to provide feedback or request changes or improvements.  Reach out to NDSRhelp@umn.edu anytime with your suggestions.

 

 

 

What’s New in NDSR 2023

News

2023 NCC Food and Nutrient Database Updates

 

Plant-based milk alternative products (PBMAs) updated. The following varieties of PBMAs are included in NDSR 2023: almond, cashew, coconut, flax seed, hazelnut, hemp, oat, pistachio, plant-based, rice, soy, and walnut.  They are in the MILK hierarchy as milk substitutes (non-dairy/imitation).  In addition to updating the generic varieties, we added a brand name listing of over 230 brand name milk substitutes.  The following product lines are represented: Almond Breeze, Better Than Milk, Califia Farms, Chobani, Dream products, Earth’s Own, EdenSoy, Elmhurst, Good Karma, MALK, Oatly!, Orgain, Pacific Foods, Planet Oat, Ripple, Silk, So Delicious, Tempt, Three Trees, Vita Coco, WestSoy, and Store Brand (e.g. Great Value, Simple Truth).  All of the milk substitutes (non-dairy/imitation), including brands, are available as variable ingredient options for foods that may be prepared with milk. 

 

Updates to coconut milk were also carried out and the culinary (canned, typically used in cooking) option is now separate from the ready-to-drink options.  These foods are included as variable ingredient options for foods prepared with milk as well.  While we do not offer brands for culinary coconut milks, many ready-to-drink brands are included in the brand name listing for milk substitutes (non-dairy/imitation). 

 

NCC continued to add new foods including foods unique to various eating traditions with a focus on Korean foods. A list is available that includes most foods unique to various eating traditions available in NDSR 2023.

 

A few of the many new foods added include:

 

Banh mi (Vietnamese sandwich)

Bibimbap (Korean rice with meat and vegetables)

Bulgogi (Korean BBQ beef)

Cauliflower pizza crust

Dragon fruit

Drunken noodles

Falafel sandwich

Ginger tea

Korean Gochujang vinaigrette

Masala dosa (Indian pancake with potato filling)

Poke bowl (raw tuna and rice bowl)

Pomelo

Pork belly

Shave ice

Store brand (e.g. Great Value) ready-to-eat cereals

 

Fast food restaurants updated: Jack-in-the-Box, Long John Silver’s, McDonald’s, and Sonic.  Note:  Boston Market was removed from the database because a relatively small number of restaurants remain and there are foods in NDSR that are the same or similar to menu items available at Boston Market.

 

Commercial entrée product lines updated: Amy’s, Banquet, Dinty Moore, Healthy Choice, Hormel, and Nestle’s Croissant and Hot Pockets.

 

Other brand name categories updated include energy drinks and nutrient-enhanced vitamin waters; Girl Scout cookies; mayonnaise; miscellaneous dessert snacks; ready-to-eat cereals for Arrowhead Mills, Bear Naked, Malt-O-Meal, and Mom’s Best Cereals; salad dressings prepared from dry mixes; shortening; Similac infant formulas; snack foods including corn nuts, fried pork rinds, onion flavored rings, Gardetto’s snack mixes, and Jolly Time and Pop-Secret popcorn; and whipped toppings. 

 

Updates to non-brand food categories include bacon bits; bottled waters; coffee creamers; and peanut butter.  Additionally, gluten free, keto, and sugar free options were added to chocolate, white, and yellow cake mixes.

 

Updated foods to align with the now fully implemented ban on use of partially hydrogenated oils in foods in the U.S. marketplace.  This involved updating over 600 foods from categories such as cookies, crackers, fats, and snacks.

 

Updates from FNDDS 2019-2020 categories of eggs; dry beans, peas, other legumes, nuts, and seeds; fats, oils, and salad dressings; and fruits were integrated.

 

Updates from USDA’s Food Data Central Foundation Foods for almond, oat, and soy milks, and peanut butter were integrated.

 

NDSR 2023 Program Updates

 

Header field for Gender changed to Sex.  This change was made to better describe the response options of ‘male’ and ‘female’ needed to inform the Recommended Dietary Allowances (RDAs), which are defined by sex assigned at birth and age.  The ‘Sex’ field does not require a response unless selected as required in the Method Preferences.  We have also changed the third response option from ‘Unspecified’ to ‘Other/Prefer Not to Answer’.  These changes are reflected in all reports and output file headers.

 

User Manual download now defaults to the Bookmark view for easier navigation to chapters and appendices.

 

A couple major behind-the-scenes updates were made, including updating to the latest version of the programming language NDSR relies on.  We have carried out rigorous testing of these updates, but please reach out to NCC at ndsrhelp@umn.edu if you run into any unexpected issues.

NCC News Bite | January 2023

News


 

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

News, Newsletter

 

 

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

News, Newsletter

 

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, News

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, News

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 2021

NDSR, News

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

What’s New in NDSR 2020?

NDSR, News

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.

What’s New in NDSR 2019

NDSR, News

PROGRAM IMPROVEMENTS

New – Food Serving Count System and Resulting HEI SAS Code Changes for NDSR 2019
 The NCC Food Group Serving Count System has been expanded to include six new food groups:

  • Unsweetened Flavored Milk Beverage Powder with Non-fat Dry Milk
  • Unsweetened Flavored Milk Beverage Powder without Non-fat Dry Milk
  • Yogurt – Unsweetened Whole Milk
  • Yogurt – Unsweetened Low Fat
  • Yogurt – Unsweetened Fat Free
  • Dairy-based Unsweetened Meal Replacement/Supplement

These new food groups will help clients who are interested in differentiating between flavored milk beverage powders, yogurts, and dairy-based meal replacements/supplements that are unsweetened vs artificially sweetened (previously unsweetened products were classified in the ‘artificially sweetened’ categories for these foods).

The addition of these food groups has implications for calculating Healthy Eating Index (HEI) 2015 scores, and thus NCC has made new SAS code available on the NCC website for calculating the HEI 2015. It is recommended that you use the new SAS code instead of the previous code if you are using data collected in or restored in NDSR 2019 or a subsequent version of the program.

 

New – Updated Daily Values (DV) Report

A new Nutrition Fact label is coming to the marketplace, with the new label already appearing on some food products in anticipation of the mandatory implementation date of January 1, 2020 (smaller manufacturers have until January 1, 2021 to comply).

The new label has a myriad of changes. To summarize, added sugars and vitamin D are required on the new label, and the Daily Value (DV) levels for many of the label nutrients have changed to reflect current recommended intake levels. For some nutrients the unit has changed. Most notably, vitamin D is in mcg on the new label instead of IU. Also, folic acid is in the unit of mcg Dietary Folate Equivalents (DFE) instead of mcg. To keep pace with this change, the Daily Values (DV) Report in NDSR 2019 aligns with the new label.

FOOD AND NUTRIENT DATABASE UPDATES AND ADDITIONS

 

New Nutrients – Lignans

NDSR now includes Total Lignans and four of its subtypes: Secoisolariciresinol, Matairesinol, Lariciresinol, and Pinoresinol. Lignans are a large group of polyphenols present in a wide variety of plant foods, including seeds (flax, pumpkin, sunflower, poppy, sesame), whole grains (rye, oats, barley), bran (wheat, oat, rye), beans, fruit (particularly berries), and vegetables.

 

Database Improvements in NDSR 2019

  • The FNDDS 2015-2016 Database was used to update foods with nutrient and non-nutrient data.
  • The Legacy Release of the USDA National Nutrient Database for Standard Reference was used to update foods with nutrient and non-nutrient (e.g. density, food specific units, etc.) data.
  • The yogurt category has been updated. This process included updating existing brands and adding several new brands that have emerged in the marketplace. Over 250 brand name yogurts are in NDSR 2019. While updating, we noticed a number of marketplace trends that make yogurts today different than those available the last time we updated this category. Most notably, the types of sweeteners used in yogurt have shifted. To summarize, acesulfame potassium/sucralose and Stevia/sugar blends appear to be more common, while aspartame is no longer used.
  • Juice and juice drinks have been updated. This process included updating existing brands and adding several new brands that have emerged in the marketplace, with over 100 brand name juice and juice drinks included in NDSR 2019. While updating, we noticed that some manufacturers are reducing the sugar content of their juice drinks by using a combination of sugar and an artificial sweetener (e.g. Stevia or sucralose).
  • New options for entering watermelon were added. The standard slice that has been in NDSR is a very large slice–a cylinder that is a full cross-section of a 7 1/2″ diameter watermelon which is equivalent to about 1.88 cups of watermelon. In NDSR 2019, this is now called the extra large slice. In addition to this pre-existing slice, there are now options for 1/8 of that cylinder as a small slice, 1/4 of that cylinder as a medium slice, and 1/2 of that cylinder as a large slice. Another new unit that is available is fruit only:  chunk, 2″ x 1″ x 1″ (without rind).  This can be used if a chunk of watermelon is reported without specified dimensions. For more information see the June 2019 News Bite.
  • Many additional food categories were updated to better reflect the products available in the marketplace. These updates include:
    • The following commercial entrée brands: Chef Boyardee, Jenny Craig, Kashi, Michelina’s, and Smucker’s Uncrustables.
    • The following fast food restaurants: Arby’s, Boston Market, Burger King, Chipotle, Church’s Chicken, Jack In The Box, McDonald’s, and Subway.
    • Ready-to-eat cereals: Attune Foods, Barbara’s, Familia Swiss Muesli, Kashi, and Kretschmer.
    • Pancake and waffle mixes.
  • New foods that have been added to this version of NDSR include:
    • Bone broth
    • Chili con queso with meat
    • Clarified butter (ghee)
    • Gluten free Bisquick
    • Gluten free pancake mix
    • Jelly sandwich
    • Sweet potato puffs
    • Taco Bell breakfast items