	5^th International Food Data Conference and the 27^th National Nutrient Databank Conference June 30 - July 3, 2003 . Washington, D.C.
Fostering Quality Science in Food Composition Databases

Program - Poster Presentations

POSTER SESSION I

Monday, June 30, 2003, 8:00 AM-5:30 PM

A. FOOD COMPOSITION: FOOD-BASED DEVELOPMENTS

Trace Element Concentrations of Potatoes at Two Geochemically Different Provinces, Finland:
Enni Mertanen, University of Kuopio, Kuopio, FINLAND
Nutritional Content and Sensorial Quality of Organic Tomatoes:
Renata Galhardo Borguini, University of Sao Paulo, BRASIL
Chemical Composition and Glycemic Index of Pinhão Seeds (Araucaria angustifolia):
Elizabete Menezes, University of Sao Paulo, BRASIL
Effects of Preservation and Transformation Processes on the Composition of Fishes:
Laure Du Chaffaut, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE
Composition and Nutritive Value of Four Species of Small Shrimps (Patsa) in Madagascar:
Charlotte Ralison, University of Antananarivo, MADAGASCAR
Cooking Yields and Nutrient Retention Factors of Bacon, Liver, and Sausages:
Bethany Showell, USDA Human Nutrition Research Center, Beltsville MD, US
Characterization of Eucalyptus and Citrus Monofloral Honey by Pollinic and Physico-Chemical Analysis:
Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL
Determination of Moisture and Ash Content in Monofloral Honey Samples by Thermogravimetric Analysis:
Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL
Honey with Added Royal Jelly: Physical and Chemical Quality Control
Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL
Maximise Nutritive Content Through Optimisation: An Example from Africa:
HC Schonfeldt, Agricultural Research Council, Irene, SOUTH AFRICA
Production of Hard Tofu from Calcium-Fortified Soybean Milk and Its Physical, Chemical, and Sensory Properties:
Prapasri Puwastien, Mahidol University, Nakorn Pathom, THAILAND

B. FOOD COMPOSITION: FOOD COMPONENT DEVELOPMENTS

Fatty Acid Database for Selected Korean Foods:
Cho-il Kim, Korea Health Industry Development Institute, Seoul, KOREA
Quantification and Variability of Conjugated Linoleic Acid Levels in French Products:
Laure Du Chaffaut, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE
Freeze-Drying as a Pretreatment Procedure in Food Analysis – Effect on Folates, Vitamin E, Fats, Sterols, and Purine Compounds:
Mari Hyttinen, Anna-Maija Lampi, University of Helsinki, FINLAND
Stability of 5-Methyltetrahydrofolate in Fresh Frozen Fruits and Vegetables Determined by HPLC Analysis:
Kelli Wunderlich, Virginia Polytechnic Institute and State University, Blacksburg VA, US
Analytical Methods for the Determination of Cobalamins:
Nancy Miller-Ihli, USDA Human Nutrition Research Center, Beltsville MD, US
Obtaining Values for Sources of Gamma-Tocopherol for Use in a Nutrient Database:
John Radcliffe, Texas Woman’s University, Houston TX, US
A Comparison of Actual Versus Estimated Values for Vitamin E Intake in a Multiethnic Population:
John Radcliffe, Texas Woman’s University, Houston TX, US
Determination of Phytic Acid and Inositol Pentakis-Phosphates in Foods:
Betty Li, USDA Human Nutrition Research Center, Beltsville MD, US
National Fluoride Database Development:
Rena Cutrufelli, USDA Human Nutrition Research Center, Beltsville MD, US
Nationwide Water Sampling for Fluoride and Trace Element Composition Data:
Pamela Pehrsson, USDA Human Nutrition Research Center, Beltsville, MD, US
Database Procedures Necessary to Quantify Fluoride Intake in Individuals:
Janet Pettit, University of Minnesota Nutrition Coordinating Center, Minneapolis MN, US
Isoflavone Analyses of Foods With Added Soy:
Sabrina Umphress, University of Hawaii Cancer Research Center, Honolulu HI, US
Updating the Brazilian Carotenoid Database:
Delia Rodriguez-Amaya, Universidade Estadual of Campinas, Sao Paulo, BRAZIL
Development of a Database of Procyanidin Profile and Content in Foods:
Liwei Gu, USDA Arkansas Children’s Nutrition Center, Little Rock AR, US
Quantification and Identification of Anthocyanins in Foods Using HPLC MS/MS With DAD Detection:
Xianli Wu, USDA Arkansas Children’s Nutrition Center, Little Rock AR, US
Determination of Flavonoids in Fruits, Vegetables, and Nuts:
James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US
Determination of Iron in Hemoglobin and Myoglobin in Meats:
James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US
Determination of Allicin in Garlic by Standard Additions of Alliin:
James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US
A Mass Spectrometric Validated High-Performance Liquid Chromatography Procedure for the Determination of Folates in Foods:
James Pawlosky, USDA Human Nutrition Research Center, Beltsville MD, US

C. FOOD COMPOSITION DATA QUALITY AND ACCURACY

Analysis of Recipes for Korean Dishes in Korean Websites:
Hyun-Kyung Moon, Dankook University, Seoul, KOREA
A Proficiency Testing Program for Nutrients, Trace Elements, and Vitamins Provided by the Swedish National Food Administration:
Hanna Sara Strandler, Swedish National Food Administration, Uppsala, SWEDEN
Evaluation and Documentation of the Data Quality Represented in the Online Version of the German Food Composition Table Souci-Fachmann-Kraut:
Michael Rychlik, German Research Institute for Food Chemistry, Garching, GERMANY
Quality of the Finnish Food Composition Database:
Heli Reinivuo, National Public Health Institute, Helsinki, FINLAND
Challenges of Brand Name Product Data Collection for Maintenance of the NCC Food and Nutrient Database:
Jennifer Stevenson, University of Minnesota Nutrition Coordinating Center, Minneapolis MN, US

Tuesday, July 1, 2003, 8:00 AM-5:30 PM POSTER SESSION II

D. COUNTRY, REGIONAL AND SPECIAL DATABASES

Work on the Regional Database for Central and East European Countries in the Framework of CEECFOODS Cooperation:
Hanna Kunachowicz, National Food and Nutrition Institute, Warszawa, POLAND
Brazilian Food Composition Database: A New Version:
Elizabete Menezes, University of Sao Paulo, BRAZIL
Development of a Nutrient Database to Assess Food Patterns Among Older Panamanian Adults:
Janice Maras, USDA Human Nutrition Research Center on Aging at Tufts University, Boston MA, US
Assessment of Dietary Food Patterns Among Guatemalan Adults from the CRONOS Study: Development of a Nutrient Database:
Peter Bakun, USDA Human Nutrition Research Center on Aging at Tufts University, Boston MA, US
Development of the USDA American Indian and Alaska Native Foods Database:
Pamela Pehrsson, USDA Human Nutrition Research Center, Beltsville MD, US
Development of the National Dietary Supplement Database. Phase I: Evaluation of Existing Dietary Supplement Information:
Karen Andrews, USDA Human Nutrition Research Center, Beltsville MD, US
The USDA Food Weight and Measures Database:
Etta Sue Haggerty, USDA Human Nutrition Research Center, Beltsville MD, US
First USDA Electronic Table of Cooking Yield Factors:
G. Holcomb, USDA Human Nutrition Research Center, Beltsville MD, US
Progress Report on the USDA National Food and Nutrient Analysis Program:
David Haytowitz, USDA Human Nutrition Research Center, Beltsville MD, US
Free Circulation of Food Within the Scope of the Free Trade Area of the Americas (FTAA):
Alicia Sanabria, Buenos Aires, ARGENTINA
New French Table on the Composition of Dairy Products:
Jayne Ireland, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

E. DATABASE TOOLS

LANGUAL – Recent Developments:
Jayne Ireland, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE
Algorithms Predicting Dietary Iron Bioavailability: Comparisons with Measurements from Controlled, Whole Diets:
Angela Scheett, USDA Human Nutrition Research Center, Grand Forks, ND, US
Enhancement and Expansion of Data Dissemination Formats for the USDA National Nutrient Database for Standard Reference:
Vincent de Jesus, USDA Human Nutrition Research Center, Beltsville MD, US
Survey Net: USDA’s System for Processing Food Intake Data:
Amy Tong, USDA Human Nutrition Research Center, Beltsville MD, US
Processing Analytical Data Using the Redesigned USDA Nutrient Data Bank System:
Robin Thomas, USDA Human Nutrition Research Center, Beltsville MD, US
Image Catalogue of Common Caribbean Fruits and Vegetables:
Pauline Samuda, Caribbean food and Nutrition Institute, Kingston, JAMAICA
Portion Perception: The Missing Link:
Teresita Hernandez, Health Technomics, Inc, Annandale VA, US
Algorithm for Intake Estimation Systems: Using Recipes Within Recipes:
Tue Christensen, Danish Veterinary and Food Administration, Søborg, DENMARK

F. SOFTWARE AND INTERNET APPLICATIONS

NORFOODS – Nordic Food Composition Data on the Internet:
Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK
Danish Food Composition Data on the Internet:
Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK
Linking Food Composition Data on the Internet – A LANGUAL Approach:
Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK
Public Accessibility to a Food Composition Database:
Marianne Arnemo, Swedish National Food Administration, Uppsula, SWEDEN
The Interactive Food Supply: An On-Line Tool for Food and Nutrient Information – A Look at Folate and Vitamin A:
Lisa Bente, USDA Center for Nutrition Policy and Promotion, Alexandria VA,US
Glycemic Index – An Electronic Application:
Elizabeth Braithwaite, ESHA Research, Salem OR, US
Development and Initial Validation of a Palm-Based Dietary Assessment Program:
Jeannette Beasley, PICS, Reston VA, US
USDA National Nutrient Databank Formulation Estimations Improve Nutrient Data Releases:
L Lemar, USDA Human Nutrition Research Center, Beltsville MD, US
From USDA SR11 to USDA SR15, How These Nutrient Databases Could be Used with a Non-American Dietetic Software:
Thanh Chi Pham, University Institute of Clinical Research, Montpellier, FRANCE

G. DIETARY ASSESSMENT/DIETARY INTAKES

Danish Dietary Survey: Development and Deployment of New General Intake Estimation System:
Tue Christensen, Danish Veterinary and Food Administration, Søborg, DENMARK
Preparing National Growth and Health Study (NGHS) Dietary Intake Data to Analyze Eating Patterns:
Mary Stevens, University of Minnesota Nutrition Coordinating Center, Minneapolis MN, US
Food Patterns Among Adolescent White Girls: The NHLBI Growth and Health Study:
Lorrene Ritchie, University of California, Berkeley CA, US
The Variation in the Source and Consumption of Omega-3 Fatty Acids in Two Different Population Groups in Saudi Arabia:
Khalid Al-Numair, University of Nebraska, Lincoln NE, US
2001 National Health and Nutrition Survey in Korea – Dietary Intake Survey:
Cho-il Kim, Korea Health Industry Development Institute, Seoul, KOREA
The Relationship Between Dietary Calcium Intake and Body Mass Index in Adult Women Using Two Dietary Intake Methodologies: 2-Day Recalls and 14-Day Records:
Ann Marie Albertson, General Mills, Minneapolis MN, US
Experiences Using Computerized 48-H Dietary Recall Interview in Finland:
Tommi Korhonen, National Public Health Institute, Helsinki, FINLAND
The USDA Automated Multiple-Pass Method for Dietary Data Collection:
Jaswinder Anand, USDA Human Nutrition Research Center, Beltsville MD, US
The Frequency of Use of Infant Formulas and Baby Foods in a Longitudinal Birth Cohort Study:
Carina Kronberg-Kippilä, National Public Health Institute, Helsinki, FINLAND
Dietary Reference Values for the French Population:
Ambroise Martin, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE
The USDA Dietary Databases for Research:
Jaspreet Ahuja, USDA Human Nutrition Research Center, Beltsville MD, US
Complex Software Solution for Evaluation of Food Nutritional Composition:
Petr Schreib and Vojtech Toman, Czech Technical University, Prague, CZECH REPUBLIC
Additional Eating During the Night: Association with Obesity and Cardiovascular Risk Factors in a Population of Women in South Morocco
Rekia Belahsen, Chouaib Doukkali University, El Jadida, MOROCCO

H. LATE SUBMISSIONS

The USDA Nutrient Database for Beef Retail Cuts Trimmed to 1/8 Inch External Fat: Juhi R Williams, USDA Human Nutrition Research Center, Beltsville MD, US
Food Composition Table in Bangladesh: Potential Limitations in Estimating Nutrient Intakes Using Food Consumption Data: DS Alam, Centre for Health and Population Research, Dhaka, BANGLADESH
Development of a Food Nutrient Database by Portions Commonly Consumed by Koreans: Jeong-Sook Choe, National Rural Living Science Institute, Suwon, KOREA
The Changes in and Development of the Food Composition Table for Koreans: Hye-Kung Chun, National Rural Living Science Institute, Suwon, KOREA
ASEANFOODS: Activities on Food Composition During 2002-2003: Prapasri Puwastein, Mahidol University, Nakhon Pathom, THAILAND

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Last revised: August 09, 2003