5th International Food Data Conference
and the
27th
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  

  1. Trace Element Concentrations of Potatoes at Two Geochemically Different Provinces, Finland:  
    Enni Mertanen, University of Kuopio, Kuopio, FINLAND

  2. Nutritional Content and Sensorial Quality of Organic Tomatoes:  
    Renata Galhardo Borguini, University of Sao Paulo, BRASIL

  3. Chemical Composition and Glycemic Index of Pinhão Seeds (Araucaria angustifolia):  
    Elizabete Menezes, University of Sao Paulo, BRASIL

  4. Effects of Preservation and Transformation Processes on the Composition of Fishes:  
    Laure Du Chaffaut, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

  5. Composition and Nutritive Value of Four Species of Small Shrimps (Patsa) in Madagascar:  
    Charlotte Ralison, University of Antananarivo, MADAGASCAR

  6. Cooking Yields and Nutrient Retention Factors of Bacon, Liver, and Sausages:  
    Bethany Showell, USDA Human Nutrition Research Center, Beltsville MD, US

  7. Characterization of Eucalyptus and Citrus Monofloral Honey by Pollinic and Physico-Chemical Analysis:  
    Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL

  8. Determination of Moisture and Ash Content in Monofloral Honey Samples by Thermogravimetric Analysis:  
    Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL

  9. Honey with Added Royal Jelly:  Physical and Chemical Quality Control
    Ligia Bicudo de Almeida-Muradian, University of Sao Paulo, BRASIL

  10. Maximise Nutritive Content Through Optimisation:  An Example from Africa:  
    HC Schonfeldt, Agricultural Research Council, Irene, SOUTH AFRICA

  11. 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  

  1. Fatty Acid Database for Selected Korean Foods:  
    Cho-il Kim, Korea Health Industry Development Institute, Seoul, KOREA

  2. Quantification and Variability of Conjugated Linoleic Acid Levels in French Products:  
    Laure Du Chaffaut, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

  3. 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

  4. 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

  5. Analytical Methods for the Determination of Cobalamins:  
    Nancy Miller-Ihli, USDA Human Nutrition Research Center, Beltsville MD, US

  6. Obtaining Values for Sources of Gamma-Tocopherol for Use in a Nutrient Database:  
    John Radcliffe, Texas Woman’s University, Houston TX, US

  7. A Comparison of Actual Versus Estimated Values for Vitamin E Intake in a Multiethnic Population:  
    John Radcliffe, Texas Woman’s University, Houston TX, US

  8. Determination of Phytic Acid and Inositol Pentakis-Phosphates in Foods:  
    Betty Li, USDA Human Nutrition Research Center, Beltsville MD, US

  9. National Fluoride Database Development:  
    Rena Cutrufelli, USDA Human Nutrition Research Center, Beltsville MD, US

  10. Nationwide Water Sampling for Fluoride and Trace Element Composition Data:  
    Pamela Pehrsson, USDA Human Nutrition Research Center, Beltsville, MD, US

  11. Database Procedures Necessary to Quantify Fluoride Intake in Individuals:  
    Janet Pettit, University of Minnesota Nutrition Coordinating Center, Minneapolis MN, US

  12. Isoflavone Analyses of Foods With Added Soy:  
    Sabrina Umphress, University of Hawaii Cancer Research Center, Honolulu HI, US

  13. Updating the Brazilian Carotenoid Database:  
    Delia Rodriguez-Amaya, Universidade Estadual of Campinas, Sao Paulo, BRAZIL

  14. Development of a Database of Procyanidin Profile and Content in Foods:  
    Liwei Gu, USDA Arkansas Children’s Nutrition Center, Little Rock AR, US

  15. 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

  16. Determination of Flavonoids in Fruits, Vegetables, and Nuts:  
    James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US

  17. Determination of Iron in Hemoglobin and Myoglobin in Meats:  
    James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US

  18. Determination of Allicin in Garlic by Standard Additions of Alliin:  
    James Harnly, USDA Human Nutrition Research Center, Beltsville MD, US

  19. 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  

  1. Analysis of Recipes for Korean Dishes in Korean Websites:  
    Hyun-Kyung Moon, Dankook University, Seoul, KOREA

  2. 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

  3. 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

  4. Quality of the Finnish Food Composition Database:  
    Heli Reinivuo, National Public Health Institute, Helsinki, FINLAND

  5. 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  

  1. 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

  2. Brazilian Food Composition Database:  A New Version:  
    Elizabete Menezes, University of Sao Paulo, BRAZIL

  3. 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

  4. 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

  5. Development of the USDA American Indian and Alaska Native Foods Database:  
    Pamela Pehrsson, USDA Human Nutrition Research Center, Beltsville MD, US

  6. 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

  7. The USDA Food Weight and Measures Database:  
    Etta Sue Haggerty, USDA Human Nutrition Research Center, Beltsville MD, US

  8. First USDA Electronic Table of Cooking Yield Factors:  
    G. Holcomb, USDA Human Nutrition Research Center, Beltsville MD, US

  9. Progress Report on the USDA National Food and Nutrient Analysis Program:  
    David Haytowitz, USDA Human Nutrition Research Center, Beltsville MD, US

  10. Free Circulation of Food Within the Scope of the Free Trade Area of the Americas (FTAA):  
    Alicia Sanabria, Buenos Aires, ARGENTINA

  11. New French Table on the Composition of Dairy Products:  
    Jayne Ireland, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

E.  DATABASE TOOLS

  1. LANGUAL – Recent Developments:  
    Jayne Ireland, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

  2. Algorithms Predicting Dietary Iron Bioavailability:  Comparisons with Measurements from Controlled, Whole Diets:  
    Angela Scheett, USDA Human Nutrition Research Center, Grand Forks, ND, US

  3. 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

  4. Survey Net: USDA’s System for Processing Food Intake Data:  
    Amy Tong, USDA Human Nutrition Research Center, Beltsville MD, US

  5. Processing Analytical Data Using the Redesigned USDA Nutrient Data Bank System:  
    Robin Thomas, USDA Human Nutrition Research Center, Beltsville MD, US

  6. Image Catalogue of Common Caribbean Fruits and Vegetables:  
    Pauline Samuda, Caribbean food and Nutrition Institute, Kingston, JAMAICA

  7. Portion Perception:  The Missing Link:  
    Teresita Hernandez, Health Technomics, Inc, Annandale VA, US

  8. Algorithm for Intake Estimation Systems:  Using Recipes Within Recipes:  
    Tue Christensen, Danish Veterinary and Food Administration, Søborg, DENMARK

F.  SOFTWARE AND INTERNET APPLICATIONS

  1. NORFOODS – Nordic Food Composition Data on the Internet:  
    Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK

  2. Danish Food Composition Data on the Internet:  
    Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK

  3. Linking Food Composition Data on the Internet – A LANGUAL Approach:  
    Anders Møller, Danish Veterinary and Food Administration, Søborg, DENMARK

  4. Public Accessibility to a Food Composition Database:  
    Marianne Arnemo, Swedish National Food Administration, Uppsula, SWEDEN

  5. 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

  6. Glycemic Index – An Electronic Application:  
    Elizabeth Braithwaite, ESHA Research, Salem OR, US

  7. Development and Initial Validation of a Palm-Based Dietary Assessment Program:  
    Jeannette Beasley, PICS, Reston VA, US

  8. USDA National Nutrient Databank Formulation Estimations Improve Nutrient Data Releases:  
    L Lemar, USDA Human Nutrition Research Center, Beltsville MD, US

  9. 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

  1. Danish Dietary Survey: Development and Deployment of New General Intake Estimation System:  
    Tue Christensen, Danish Veterinary and Food Administration, Søborg, DENMARK

  2. 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

  3. Food Patterns Among Adolescent White Girls:  The NHLBI Growth and Health Study:  
    Lorrene Ritchie, University of California, Berkeley CA, US

  4. 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

  5. 2001 National Health and Nutrition Survey in Korea – Dietary Intake Survey:  
    Cho-il Kim, Korea Health Industry Development Institute, Seoul, KOREA

  6. 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

  7. Experiences Using Computerized 48-H Dietary Recall Interview in Finland:  
    Tommi Korhonen, National Public Health Institute, Helsinki, FINLAND

  8. The  USDA Automated Multiple-Pass Method for Dietary Data Collection:  
    Jaswinder Anand, USDA Human Nutrition Research Center, Beltsville MD, US

  9. 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

  10. Dietary Reference Values for the French Population:  
    Ambroise Martin, Agence Francaise de Securite Sanitaire des Aliments, Maisons-Alfort, FRANCE

  11. The USDA Dietary Databases for Research:  
    Jaspreet Ahuja, USDA Human Nutrition Research Center, Beltsville MD, US

  12. Complex Software Solution for Evaluation of Food Nutritional Composition:  
    Petr Schreib and Vojtech Toman, Czech Technical University, Prague, CZECH REPUBLIC

  13. 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  

  1. 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

  2. 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

  3. Development of a Food Nutrient Database by Portions Commonly Consumed by Koreans:  Jeong-Sook Choe, National Rural Living Science Institute, Suwon, KOREA

  4. The Changes in and Development of the Food Composition Table for Koreans:  Hye-Kung Chun, National Rural Living Science Institute, Suwon, KOREA

  5. ASEANFOODS: Activities on Food Composition During 2002-2003:  Prapasri Puwastein, Mahidol University, Nakhon Pathom, THAILAND


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Last revised: June 14, 2010