What’s New in NDSR 2016?



New-View Ingredients Feature

You asked and we responded. NDSR 2016 includes a new feature that allows you to quickly view both the ingredients and nutrients in most foods in a record. A report will display, listing the ingredients in a food and up to 5 nutrients for the food and its ingredients.


The new View Ingredients feature also allows you to edit multi-ingredient foods in a record to remove or replace ingredients. As an example, if a participant reports eating a McDonald’s hamburger but didn’t eat the bun, the bun may be removed from the participant’s record.


We’ve created three short online tutorials to help you learn how to use the View Ingredient feature. The first tutorial (NDSR Tutorial 1: View Ingredients Feature – Function and Uses) explains the ways in which the View Ingredients feature may be useful. The second tutorial (NDSR Tutorial 2: View Ingredients Feature – Opening the Report & Selecting Nutrients) shows you how to generate Food Ingredient Report, and the third (NDSR Tutorial 3 View Ingredients Feature – Editing a Food) explains how to use the feature to remove or replace ingredients in a food. Chapter 4 in the NDSR 2016 User Manual also includes detailed instructions on use of the View Ingredients feature.



Additional Program Improvements

Several additional improvements were made to program windows and functions.  Although most are minor changes (adding a backup button at the exit NDSR prompt, allow for assigning a second food group in juices), in combination, these changes improve usability.





New Foods!

As you know, every year we add new foods to the database in response to your requests. But, this year we made an extra push to add more than usual since we know this is a priority for many of you. In addition, we systematically reviewed the list of foods that require data entry rules, with an eye toward doing what we can to reduce the need for rules.


New foods you’ll find in NDSR 2016 include ciabatta bread, bruschetta, hard cider, Smucker’s Uncrustables, Cobb salad, Caprese salad, puppy chow, veggie straws, Takis, natural peanut butters, cookie butter (speculoos), tapenade, seven layer taco dip, chocolate covered strawberries, Gelato, stuffed grape leaves, and much more!


Improvements made to relevant preparation descriptions include ‘sautéed’, ‘rotisserie’ and ‘slow cooked’  to facilitate entry of meats cooked by these methods.  Also added is a ‘foil wrapped portion’ as a food specific unit option for butter.



Additional Database Improvements

Additional database improvements you’ll find in NDSR 2016 include:

  • Oxalic acid and inositol values updated to integrate better analytic data.
  • Pancake syrups updated with a sugar free option added.
  • Jams, jellies and marmalades updated.
  • Nutrient updates in USDA Standard Reference (SR) 27 completed.
  • Many food and nutrient updates in USDA SR 28 were completed.
  • Updates to the food categories of milk, meat, and vegetables from the USDA Food and Nutrient Database for Dietary Studies (FNDDS) 2011-2012.
  • Numerous food categories updated to better reflect the products available in the marketplace. Updates include:
      • The following commercial entrée brands: Chef Boyardee, Hormel, Dinty Moore, Hungry-Man, Jenny Craig, Kashi, Kid Cuisine, Michelina’s
      • The following fast food restaurants: Arby’s, Boston Market, Burger King, Chipotle, Church’s, Domino’s, Jack-In-The-Box, Little Caesars, Panda Express, Papa John’s, Subway
      • Creamers
      • Fish Sticks
      • Nectars
      • Sodas


The NDSR 2016 User Manual can be found in NDSR under the Help menu or on our website at www.ncc.umn.edu/.  Hardcopy NDSR 2016 User Manuals are available upon request for a fee of $75.  To request manuals, please send an email to ndsrhelp@umn.edu.