This edition contains the following articles:

 

• News from the 41st National Nutrient Databank Conference
• How does NDSR compare to the ASA24?
• Historical Record of Nutrient Data Sources for Foods in NDSR
• January NDSR training on Zoom
• New Foods

 

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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.

 

 

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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

 

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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.

 

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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

 

This edition contains the following articles:

• NDSR 2020 is available!
• Tutorials for the Menu Planner Feature
• Foods consumed by Black immigrant groups being expanded in NDSR
• November NDSR Training on Zoom
• Deadline for Completing Certification After NDSR Training

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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.

 

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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.

 

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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).

 

 

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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.

 

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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.

 

 

 

 

This edition contains the following articles:

• New Nutrients coming in NDSR 2020
• Tip for Using NDSR with Dual Monitors
• Caution in Using Individual Nutrients (NTRNs) in NDSR

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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.

 

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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.

 

 

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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.

This edition contains the following articles:

• NCC is Fully Operational
• Collecting 24 hour Dietary Recalls by Phone
• Upcoming NDSR Training Workshops
• What’s New in NDSR 2020
• No Price Increase for July 2020 – June 2021

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NCC is Fully Operational

We know that many of you are experiencing major changes in your workplace due to COVID-19. We also understand that even during these challenging times your work is critically important and needs to continue.  Please be aware that our User Support team is available to assist you with any particular requirements with your NDSR software licensing and technical issues related to COVID-19 remote work. In addition, we will continue to process all new license requests and annual support renewals.

 

Nutrition Coordinating Center (NCC) staff are all currently working remotely, and consequently it may take some extra time for us to respond to your questions. Thank you for your patience. Please continue to email us at ndsrhelp@umn.edu for assistance with your remote access needs and your regular NDSR questions.

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Collecting 24 hour Dietary Recalls by Phone

We have heard from many of our NDSR users regarding the significant impact that the public health emergency for COVID-19 has had on their research studies.  Our clients are taking all the steps necessary to ensure the safety of their study participants and research staff.  Some studies have transitioned to dietary data collection by phone instead of during in-person study visits.  A sample procedures manual for the collection of 24-hour dietary recalls by phone using NDSR is available on our website.  Feel free to contact ndsrhelp@umn.edu if you have any questions about the sample protocol.

 

 

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Upcoming NDSR Training Workshops

The NDSR Training Workshop scheduled for May 5-6 (rescheduled from April 27-28) will be provided in an online rather than in-person format.  Registration for the training will be available through Friday, April 17 or until spaces are filled.  Note that we will have up to six seats available for this online training.

 

The June 15-16 NDSR Training Workshop may also be transitioned to an online format, pending University and CDC recommendations regarding in-person instruction and travel restrictions.  Please contact Julia Lorenzana Peasley (peas0027@umn.edu) if you have any questions.

 

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What’s New in NDSR 2020

Throughout the year, the NCC database staff is diligently working to update the food and nutrient database that supports NDSR. This can be a challenge with the rapidly changing food marketplace. Following are some of the database updates that you can look forward to in NDSR 2020.

 

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

 

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

 

Database Improvements in NDSR 2020

The following brands of meat substitutes will be updated or added: Amy’s, Beyond Meat, Boca Burger, Gardein, Good Catch, Impossible Burger, Morningstar Farms, Quorn, Tofurky, and Worthington.

• The following commercial entrée brands will be updated: Amy’s, Banquet, Healthy Choice, Hormel / Dinty Moore, Marie Callendar’s, and Nestle Hot Pockets & Lean Pockets.

• The following fast food restaurants will be updated: Chick-Fil-A, KFC, Papa John’s, Sonic, Taco Bell, and Wendy’s.

• The following ready-to-eat cereals will be updated: Kellogg’s, Post, and Quaker.

• New foods added will include:
  • Lasagna, from frozen options
  • Veggie tots
  • Additional gluten-free pasta options (e.g. brown rice pasta, edamame, lentil)

• In addition, the frozen treats and lunchmeat food categories will be updated.

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No Price Increase for July 2020 – June 2021

Current prices for NDSR licensing and annual support will remain the same through June 2021. The NCC price list is available here.

 

This edition contains the following articles:

• What to Look Forward to in NDSR 2020?
• 41st Annual National Nutrient Databank Conference
• New Foods

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What to Look Forward to in NDSR 2020?

NCC staff is working hard every day to update the NDSR program and the food and nutrient database that supports it. Here are some of the major updates you can look forward to in NDSR 2020:

 

Menu Planner Features

Several new features are being 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 set nutrient targets with tolerance ranges for a menu, and then adjust food items and amounts to meet targets within upper and lower limits via a new interactive Planner tab window.

 

These new features were developed based on guidance provided by some of you who currently use NDSR to plan feeding study menus. We thank you for your input, and we are confident the new features will be enormously helpful to you and others using NDSR for planning menus.

 

 

New Nutrients – Omega-6 Fatty Acids
Numerous studies have examined the role of omega-3 fatty acids in health. However, newer research has examined the effects of their lesser-known cousin, the omega-6 fatty acids, on risk for some diseases, such as cardiovascular disease and cancer. 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.

 

 

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41st Annual National Nutrient Databank Conference

The 41st Annual National Nutrient Databank Conference, 20-20 Vision for Food
Composition Data: Promoting Public Health Worldwide, will be held at The Hotel
at the University of Maryland in College Park, Maryland, April 19 to 22, 2020.
Registration is available online.

 

NCC will have a strong presence at the conference. You may find the following NCC presentations very helpful and informative.

 

Title:                Nonnutritive sweeteners in brand name food products in the U.S. marketplace

Presenter:       Lisa Harnack, DrPH, RD, MPH, Director of the Nutrition Coordinating center

Session:            Use of Product Label Data to Promote Public Health

Date:                 Tuesday, April 21

 

Title:                  Distribution of Lignans in Different Food Categories

Presenter:      Bhaskarani Jasthi, PhD, RD, LD, NCC Food and Nutrient Database Scientist

Session:            Focus on Food Constituents

Date:                 Tuesday, April 21

 

Drs. Harnack and Jasthi would welcome the opportunity to talk with
you to discuss your NDSR needs and answer questions you may have about the
program.  Feel free to stop by their presentations or send an email to harna001@umn.edu if you would like to arrange a time to meet during the conference.

 

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New Foods

The following foods are included with the NCC News Bite for January 2020. A New
Foods Backup File is available for download on
our website under New Food Backup Files, “January 2020”.

• Arbonne Essentials Protein Shake Mix – Vanilla
• Freschetta Gluten Free Pizza – Pepperoni
• Jonny Pops Frozen Fruit Bar – Raspberry Blueberry and Cream
• Whole Foods 365 Cauliflower Pizza Crust
• Protein One Bar – Strawberries & Cream
• Ideal Protein Chocolate Drink
• Built Bar – Salted Caramel
• Dole Chopped Salad Kit – Chipotle & Cheddar

 

 

This edition contains the following articles:

Looking for something on our website?
NDSR 2019 is here!
Updated SAS code available for calculating HEI-2015 Scores
Is there someone you want added to the NCC News Bite listserv?

 

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Looking for something on our website?

We have many resources and tools available on our website, but we have heard from some of you that it can be hard to find the information that you are looking for.  Next time you are searching for something, try using our search bar by clicking on the magnifying glass (circled on the image below) on the right side of the menu bar on our home page.  Type in what you are looking for, and ‘Enter’.  You can search on terms such as ‘HEI’, ‘output’, or ‘sample recall procedures’.

 

 

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NDSR 2019 is here!

We want to make sure that everyone knows that NDSR 2019 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 the NDSR 2019, 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.

 

 

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Updated SAS code available for calculating HEI-2015 Scores

One of the program changes we made in NDSR 2019 affects the NCC Food Group Serving Count System.  If you are calculating  HEI-2015 Scores using data collected in or restored in NDSR 2019 or a subsequent version of the program, we recommend that you use the new SAS Code available on our website.

 

 

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Is there someone you want added to the NCC News Bite listserv?

Please email ndsrhelp@umn.edu with the name and email address for anyone you’d like added to our email list.  We send out six to eight emails per year, and we never share or sell email addresses to external parties.

 

 

This edition contains the following articles:

 

Food Serving Count System and Resulting HEI SAS Code Changes for NDSR 2019
Creating Multiple NDSR Reports at Once (Batch Printing)
New Options for Entering Watermelon Coming in NDSR 2019
Do you know about the “Additional Files” folder available to support analysis of NDSR output file data?

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Food Serving Count System and Resulting HEI SAS Code Changes for NDSR 2019

 

NCC will expand the NCC Food Group Serving Count System with the release of NDSR 2019 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 will be providing new SAS code 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.
 

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Creating Multiple NDSR Reports at Once (Batch Printing)

At times it may be useful to save or print NDSR reports for multiple records at a time. For example, you may want to save Glycemic Index and Glycemic Load Reports for several records to email to a colleague, or you may want to print Foods Reports for multiple recalls collected by a dietary interviewer to provide some written notes or feedback from your quality assurance process. To create reports on multiple records within the same project, open one record in the project. Then highlight the records on the left pane for which you want to generate the reports. Next, select the report you want to create from the ‘Reports’ menu. You will then be prompted to select if you want to print or to save the selected reports. If you choose to save, you will then need to browse to the folder where you want the reports to be saved.

 

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New Options for Entering Watermelon Coming in NDSR 2019

When watermelon is reported in a dietary recall or food record, it can be described as a slice or as cut up in many different ways for eating. To help with more accurate data collection and entry, we have added some additional food specific units for this food.

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 is now an 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.

Previous versions of NDSR also provided the ability to enter watermelon in cubic inches or using the food shapes of cylinder and 3D wedge, and it should be noted that these amounts include the rind. In NDSR 2019, there is a new unit available that 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. It can also be used to enter a different size piece of watermelon that is only fruit. One ‘chunk’ has a volume of two cubic inches. If a participant reports a larger chunk without rind, such as 3” x 3” x 2”, this would equal 18 cubic inches of fruit. To enter the amount of that piece, you could select the ‘chunk’ and enter ‘18/2’, or ‘9’ as the quantity, as that larger chunk is equal to 9 NDSR ‘chunks.’
 
Food Specific Unit (FSU) Options Available for Watermelon in NDSR 2019:

 

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Do you know about the “Additional Files” folder available to support analysis of NDSR output file data?

We provide a number of additional files with the NDSR program that facilitate creating data files for analysis using SAS or Excel. The Additional Files folder is located in C:\Users\Public\Public Documents\NCC\NDSR 2019\Additional Files. These files include:
 
SAS Program Files: In the ‘SAS Programs’ folder you will find files that help you create SAS data sets for all output files and for all record types. These files include code for assigning formats and labels to the SAS variables, and defining the relationships within a set of Output Files. They can be used as templates and modified according to your specific needs.
 
Spreadsheet Column Headers: In the ‘Spreadsheet Column Headers’ folder you will find tab-delimited text files that identify the columns of a specific output file. A common use of these column headers is to paste them into the first row of a spreadsheet, such as Excel, in which you want to view NDSR Output File data. As a reminder, you can also set your Preferences in NDSR so that the column headers are included in the output files (Important Note: Select this option only if intend to view/analyze the output file data in Excel. Creation of a data sets for analysis in statistical programs such as SAS and SPSS will be more complicated if this output file option is selected). Open the Project Preferences, navigate to the User Preferences tab, and check the box for “Include column headers in output files.”

 

 

For instructions on how to create and view output files, see the section titled “Creating an Output File” in Chapter 8 of the NDSR User Manual.
 
For more details about the SAS program files, spreadsheet column header files and other “NDSR Additional Files” see Appendix 18 of the NDSR User Manual.

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This edition contains the following articles:

 

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Gluten Presentation at Nutrition 2019 Conference
Do you use NDSR for menu planning?
Are Flavonoids of interest in your research?
Guidelines for Resolving Missing Foods
New Foods
NDSR Price Increase Coming July 2019
Why staff may not answer your phone call immediately?

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Gluten Presentation at Nutrition 2019 Conference

At the annual meeting of the American Society for Nutrition, June 8-11, 2019 in Baltimore, Maryland, NCC Director Lisa Harnack will be presenting data on the gluten content of brand name food products in the NCC Food and Nutrient Database. If you are using the gluten values in NDSR or thinking about using them you may find this presentation very helpful and informative.
 
Abstract #: 615334

Title: Gluten Content of Brand Name Food Products in a Food and Nutrient Database that Includes Leading U.S. Food Brands

Presenter: Lisa Harnack

Session: Distinguished Nutritional Epidemiology Abstracts (Flash 10)
Date: 6/9/2019
Time: 2:00 – 3:30 pm
Location: Poster Theater 2 (located in Halls A and B of the Baltimore Convention Center which are part of The Hub, the Nutrition 2019 expo hall)
 
Lisa would welcome the opportunity to talk with you about how you are using NDSR and discuss your NDSR needs and answer questions you may have about the program. Feel free to stop by her presentation or send her an email at harna001@umn.edu if you’d like to arrange a time to meet during the conference.

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Do you use NDSR for menu planning?

We are considering making enhancements to NDSR 2020 to make the program more useful to those using it for planning menus. Consequently, we’d love to talk to those using NDSR for this purpose to learn about your needs. Please send us an email (ndsrhelp@umn.edu) to let us know if you’d be willing to talk with us to share your needs and ideas. You could also send us a written description of NDSR enhancements you’d like made if you haven’t the time for a phone call.

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Are Flavonoids of interest in your research?

We are considering adding one or more flavonoids to NDSR. As with every food component we contemplate adding, we consider scientific importance, availability of suitable food composition data, and client interest. To gauge client interest we request that you email us (ndsrhelp@umn.edu) to let us know if flavonoids are of interest to you. Also, it would be helpful to know which particular flavonoids are of highest interest.

 

 

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Guidelines for Resolving Missing Foods

The following guidelines may be useful to you in determining whether you want to resolve a missing food at your site or submit it to NCC as a New Food Request. Missing dietary supplements should be resolved at your site by creating DSAM User Products (see Appendix 8 of the NDSR User Manual (pdf))

1. Review the Data-entry Rules in Appendix 15 of the NDSR User Manual (pdf).
2. Check New Food Backup Files released with the NCC News to see if the food has already been resolved by NCC.
3. Identify a similar food in the database and record your decision as a data-entry rule.
4. Identify a similar food in the database and use the View Ingredients Feature (https://www.ncc.umn.edu/ndsr-training-modules/) to alter the food to better match the food the participant reported.
5. If the missing food is a brand name product, obtain the nutrients on the Nutrition Facts label from the study participant, grocery store, or manufacturer’s website. Identify a similar food in the database and compare its nutrient values with the product’s nutrient values using the following tolerances to determine if the food is a close enough match.

Nutrient tolerances per 100 g product

calories +/- 85.00 kcal
protein +/- 5.00 g
total fat +/- 2.50 g
total carbohydrate +/- 10.00 g
sodium +/- 100.00 mg

If you cannot resolve a missing food at your site submit a New Food Request by completing the New Food Request Form. Resolutions are returned by email as an NDSR backup file within approximately fifteen business days* if nutrient and ingredient information is provided.

If nutrient and/or ingredient information is lacking, a judgment by NCC staff may be made.

*If more than 10 New Food Requests are submitted, allow for approximately 30 business days for the resolutions.

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New Foods

The following foods are included with the NCC News Bite for April 2019. A New Foods Backup File is available for download on our website under New Food Backup Files, “April 2019”.

• Think Thin Protein Cakes – Chocolate
• The Beyond Burger
• Just Crack an Egg – All American Scramble
• Ripple Pea Milk, sweetened original
• Ripple Pea Milk, unsweetened original
• Ripple Pea Milk, vanilla

We typically provide New Food Backup Files twice per year. We are interested to know how useful you find the files. Please send us an email (ndsrhelp@umn.edu) to let us know if you always, occasionally, or rarely use the New Food Backup Files.

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NDSR Price Increase Coming July 2019

To keep pace with inflationary increases in expenses, NCC will be increasing our prices 2% effective July 1, 2019. For currently supported clients, the price increase is as follows:

Annual Support – Initial Copy: $4,030 (increase of $80)

Annual Support – Additional Copy: $640 (increase of $15)

NDSR License – Additional Copy: $3,925 (increase of $75)

Contact NCC User Support team for any additional questions.

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Why staff may not answer your phone call immediately?

NCC wants to answer your questions about NDSR. To that end, we aim to provide user support Monday through Friday 8:00 am to 4:00 pm (Central) with the exception of University Holidays. We try our very best to answer incoming phone calls immediately. However, we have a very small User Support staff and can’t always pick up every incoming phone call. Please leave a voicemail message if you don’t reach a staff member or send us an email (ndsrhelp@umn.edu). It’s our goal to address all requests within 8 business hours of receipt.

 

 

This edition contains the following articles:

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New Nutrients in NDSR 2019 – Lignans
Is there a nutrient or other food components you’d like added to NDSR for a research project?
New Food Amounts Reporting Booklet for Infants and Toddlers
New Foods

 

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New Nutrients in NDSR 2019 – Lignans

There is growing interest in studying the possible health benefits of lignans, 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. In order to support this research, we are adding lignans (total and four subtypes) to NDSR 2019.

A large portion of the effort required to add lignans to NDSR is being supported by NIH through a subcontract with Harvard University for the Dietary Etiologies of Heart Disease study (R01HL035464-27).

 

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Is there a nutrient or other food components you’d like added to NDSR for a research project?

Let us know about the nutrients or other food components you’d like added to NDSR (
ndsrhelp@umn.edu), and consider a research partnership to support the addition of a specific nutrient or food component.

The effort (and in turn cost) involved in adding some novel nutrients and food components poses a challenge to their timely addition to NDSR, but this challenge may be addressed through research partnerships. A recent example of a successful partnership is the addition of lignans to NDSR 2019 in response to the needs of a study being conducted by researchers at Harvard University (see article ‘New Nutrients in NDSR 2019 – Lignans’). Gluten was added to NDSR in 2017 through a similar type of partnership with a researcher at Columbia University.

If you are interested in partnering to support the addition of a nutrient or food component to NDSR, please contact us.

 

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New Food Amounts Reporting Booklet for Infants and Toddlers

The food amounts reporting booklet used in dietary recall collection for the 2016 Feeding Infants and Toddlers Study (FITS) is now available for download from our website . The booklet, titled ‘Food Measurement Aids for Infants and Toddlers’*, depicts actual foods or abstract shapes and figures in infant and toddler appropriate sizes (e.g. includes depictions of sippy cups and baby food pouches in various sizes).

 

*This booklet is from Anater AS, Catellier DJ, Levine BA, Krotki KP, Jacquier EF, Eldridge AL, Bronstein KE, Harnack LJ, Lorenzana Peasley JM, Lutes AC. The Feeding Infants and Toddlers Study (FITS) 2016: study design and methods. J Nutr 2018;148:1516S–24S.

 

 

 

 

 

 

 

 

 

 

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New Foods

The following foods are included with the NCC News Bite for November 2018. A New Foods Backup File is available for download on our website under New Food Backup Files ,
“November 2018”.
• Evol Lean & Fit Egg White, Kale, Roasted Tomato & Goat Cheese Flatbread
• Gatorade Zero
• Epic Bar – Chicken Sriracha
• Good Karma Flax Milk – Original Flavor
• Kirkland Protein Bar – Chocolate Brownie
• Ezekiel 4:9 Almond Flake Cereal

 

The Nutrition Coordinating Center publishes a newsletter to provide up-to-date information about the Center’s software, database, and services. Email nccnews@umn.edu to sign-up.