Reference materials to evaluate measurement systems for the nutrient composition of foods: results from USDA’s National Food and Nutrient Analysis Program (NFNAP)

Phillips, Katherine M.; Wolf, Wayne R.; Patterson, Kristine Y.; Sharpless, Katherine E.; Holden, Joanne M.
September 2007
Analytical & Bioanalytical Chemistry;Sep2007, Vol. 389 Issue 1, p219
Academic Journal
Over a 6.5-year period a total of 2554 values were reported by nine laboratories for 259 certified or reference nutrient concentrations in 26 certified reference materials (CRM) submitted to contract laboratories, blinded, as part of the qualifying process for analytical contracts and in the routine sample stream as part of the National Food and Nutrient Analysis Program. Each value was converted to a Z′-score, reflecting the difference from the assigned value related to the combined expected analytical uncertainty plus the uncertainty in the CRM value. Z′-scores >|3.0| were considered unacceptable. For some nutrients (Na, folate, dietary fiber, pantothenic acid, thiamin, tocopherols, carotenoids, monounsaturated, and polyunsaturated fatty acids), >20% of Z′-scores were >|3.0|. For total fat, vitamin C, and niacin >25% of Z′-scores were >|2.0|. Components for which CRM data were best (more than 90% of Z′-scores <|2.0|) were Mg, P, Mn, Se, and vitamin B12. In some cases deviations from assigned values were not uniform across laboratories and materials. For Na almost all high Z′-scores were for low-Na matrices, suggesting analytical problems related to concentration. [Figure not available: see fulltext.]


Related Articles

  • Composition of ready cooked foods sampled in southern Thailand. Kajadphai-Taungbodhitham, Anocha // Asia Pacific Journal of Clinical Nutrition;2007 Supplement 1, Vol. 16, p52 

    This study investigated the nutrient composition of ready cooked foods commonly consumed in southern Thailand. Four samples of fourteen types; eight curry dishes, one sweet and sour curry, a soup dish, one stir-fried curry, one stir-fried dish and two single plate dishes were each purchased from...

  • How to Read a Nutrition Label. Summers, Kathy // Arthritis Today;Mar/Apr2004, Vol. 18 Issue 2, p19 

    Provides guidelines on reading nutrition labels. Information provided by nutrition labels; Way of evaluating the nutrient contents of food; Benefits of reading nutrition labels.

  • The Role of Summary Information in Facilitating Consumers' Comprehension of Nutrition Information. Viswanathan, Madhubalan; Hastak, Manoj // Journal of Public Policy & Marketing;Fall2002, Vol. 21 Issue 2, p305 

    Percent daily values provide important information that consumers can use to manage the nutritional quality of their diets. The authors report on four experiments that examined conditions in which summary information (such as average or range) may prove more useful than daily values in assessing...

  • Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods. Chiplonka, Shashi Ajit; Agte, Vaishali Vilas // Asia Pacific Journal of Clinical Nutrition;Jun2007, Vol. 16 Issue 2, p227 

    Individual cooked foods (104) and composite meals (92) were examined for agreement between nutritive value estimated by indirect analysis (E) (Indian National database of nutrient composition of raw foods, adjusted for observed moisture contents of cooked recipes), and by chemical analysis in...

  • Functional fixes.  // Food Manufacture;Autumn2004 Supp NPD, p22 

    The article reports that well-being is a major driver in product selection today. Consumers want nutritious foods that guard against common diseases and enhance their immune systems. The article looks at developments in functional ingredients that give products a healthy start. The article adds...

  • The quality of girls' diets declines and tracks across middle childhood. Mannino, Michelle L.; Lee, Yoonna; Mitchell, Diane C.; Smiciklas-Wright, Helen; Birch, Leann L. // International Journal of Behavioral Nutrition & Physical Activit;2004, Vol. 1, p5 

    Background: Food group intakes by US children are below recommendations and micronutrient inadequacies have been reported. There are few longitudinal data that focus on developmental changes in food and nutrient intake from early to middle childhood. We examined changes in nutrient and food...

  • Cutting back on salt. Nair, Karnala // Parenting;Mar2008, Vol. 22 Issue 2, p131 

    The article deals with a study of the amount of salt consumed by children. It found that the average 4-year-old eats 2,400 milligrams of salt per day. Furthermore, kids eating the most salt had the highest blood pressure, even when other factors were accounted for. Tips for mothers for reducing...

  • Salty Banter.  // Prepared Foods;Jan2009, Vol. 178 Issue 1, p43 

    The article focuses on the January 2009 issue of "Consumer Report" which informs consumers that some lower fat foods may be higher in sodium than their full-fat alternatives. It added that large amounts of sodium were found even in items without a salty flavor, based on the analysis of 27...

  • The presence and amount of baking soda in the bread of Sanandaj. Habibi, Nader // Advances in Environmental Biology;Nov2012, Vol. 6 Issue 12, p3087 

    Note that in the bread basket of food has a special place it is also important to health. Some manufacturers look to improve the quality of bread baking soda as a chemical unauthorized use. Using baking soda is harmful to human health and is not allowed. The present study investigated the...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics