,The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR. The current version, Survey-SR 2013-2014, is mainly based on the USDA National Nutrient Database for Standard Reference (SR) 28 (2) and contains sixty-six nutrientseach for 3,404 foods. These nutrient data will be used for assessing intake data from WWEIA, NHANES 2013-2014. Nutrient profiles were added for 265 new foods and updated for about 500 foods from the version used for the previous survey (WWEIA, NHANES 2011-12). New foods added include mainly commercially processed foods such as several gluten-free products, milk substitutes, sauces and condiments such as sriracha, pesto and wasabi, Greek yogurt, breakfast cereals, low-sodium meat products, whole grain pastas and baked products, and several beverages including bottled tea and coffee, coconut water, malt beverages, hard cider, fruit-flavored drinks, fortified fruit juices and fruit and/or vegetable smoothies. Several school lunch pizzas and chicken products, fast-food sandwiches, and new beef cuts were also added, as they are now reported more frequently by survey respondents. Nutrient profiles were updated for several commonly consumed foods such as cheddar, mozzarella and American cheese, ground beef, butter, and catsup. The changes in nutrient values may be due to reformulations in products, changes in the market shares of brands, or more accurate data. Examples of more accurate data include analytical data, market share data, and data from a nationally representative sample.,,

,The Nutrient Data Laboratory is responsible for developing authoritative nutrient databases that contain a wide range of food composition values of the nation's food supply. This requires updating and revising the USDA Nutrient Database for Standard Reference (SR) and developing various special interest databases. However, with over 7,000 food items in SR and a complete nutrient profile costing approximately $2,000 for one sample, analyzing every food item for every nutrient and meeting all user requirements is impossible. Consequently, priorities must be determined. Procedures using food consumption data and nutrient values for developing the Key Foods list are explained. Key Foods have been identified as those food items that contribute up to 75% of any one nutrient to the dietary intake of the US population. These Key Foods will be used to set priorities for nutrient analyses under the National Food and Nutrient Analysis Program. The tables describe key foods based on Continuing Survey Of Food Intakes By Individuals (CSFII, 1989-) and WWEIA-NHANES (What We Eat In America - National Health and Nutrition Examination Survey 2001-) survey data.,,

표고버섯 생육환경 데이터

국내생산 또는 해외에서 수입되는 소금에 대한 유해물질 함유여부 등 품질검사 데이터

The data presented in this dataset is invaluable for monitoring the potential of the food supply to meet nutritional needs; for examining relationships between food supply nutrients and health; and for examining dietary trends of Americans. Additionally, food supply nutrient estimates reflect Federal enrichment and fortification standards and technological advances in the food industry and contribute to the Federal dietary guidance system. As such, these data are of interest to agricultural policymakers, economists, nutrition researchers, and nutrition and public health educators. Data are provided for the following nutrients and their food sources from the major food groups.

글로벌 식품법령 기준규격 정보시스템의 주요 발간물(수출국 규제 정보, 제외국의 점자표시제도, 안전관리제도 등 ) 현황

기능성성분 사포닌 시료정보(시료ID, 식품명 등) 목록 및 해당 시료에 대한 사포닌 성분정보(성분명칭, 성분분류(대/중/소), 성분함량, 분자식, 이미지 URL 등)를 제공하며, 시료정보 ID 값으로 조회

퇴식 스캐너를 통해 식판에 있는 음식의 양을 측정할 수 있습니다. 일반 급식소의 섭취량 데이터를 분석하여, 총 식재료 발주량 예측 등에 사용됩니다. * 테이블 정의서 SE_ID -> USER_ID MLSV_YMD -> 급식일자 NGST_QY -> 섭취량

2016년 기준 보건환경연구원식약품 분석항목 및 수수료 정보 제공(검체명(과자류, 식빵, 빵류, 떡류 등), 시험항목, 수수료)