Food and Nutrition System for Research

描述(由申请人提供)： 这项申请请求继续支持明尼苏达大学的营养协调中心(NCC)，作为国家研究资源。NCC开发和维护了研究营养数据系统(NDSR)，这是一个基于Windows的软件，旨在为收集和分析24小时饮食召回以及输入和分析食物记录、食谱和菜单提供标准化访谈和直接数据输入。NCC还开发和维护了一个全面的食品和营养数据库。这个数据库包括18,000多种食品和8,000种品牌产品。数据库中包括155种营养素、营养素比例和其他食物成分的值。全国各地的研究人员使用NDSR和NCC食品和营养数据库进行各种与营养有关的调查。那些依赖这些资源的人的来信表明，它们被视为营养研究的基准，涉及收集和分析饮食召回和食品记录。拟议的目的和目标侧重于满足研究人员当前和新出现的需求。目的包括增强NDSR以简化数据录入，改善对少数民族的使用，并最大限度地提高营养摄入量估计的有效性。我们亦建议改善《营养发展报告》的膳食补充剂评估部分，以简化补充剂使用资料的收集工作。另一个目标是每年向NCC食品和营养数据库添加大约800种新食品，重点是增加餐馆和民族食品。纳入反映市场情况的餐厅食品将简化数据输入，从而将参与者的负担和与研究相关的成本降至最低。包括额外的少数民族食品将适用于评估少数民族的饮食摄入量。我们建议更新数据库中现有食品的营养信息，重点关注正在经历重大市场变化的食品和营养素。通过这项工作，营养素摄入量估计的有效性将得到优化。最终目标是开发一个涵盖NDSR软件基本功能的在线培训。这项培训将有助于指导新用户和更新有经验的NDSR用户对该软件的基本功能。拟议的AIMS将使NCC通过更新和改进该中心提供的广泛使用的研究工具，继续作为国家研究资源。

DESCRIPTION (provided by applicant): This application requests continued support for the Nutrition Coordinating Center (NCC) at the University of Minnesota, as a national research resource. NCC has developed and maintains Nutrition Data System for Research (NDSR), a Windows-based software designed to provide a standardized interview and direct data entry for the collection and analysis of 24-hour dietary recalls, and entry and analysis of food records, recipes, and menus. NCC has also developed and maintains a comprehensive food and nutrient database. This database includes over 18,000 foods and 8,000 brand products. Values for 155 nutrients, nutrient ratios and other food components are included in the database. NDSR and the NCC Food and Nutrient Database are used by researchers across the country in the conduct of a wide variety of nutrition-related investigations. Letters from those who rely on these resources indicate they are viewed as benchmarks for nutrition research that involves collecting and analyzing dietary recalls and food records. The proposed aims and objectives are focused on addressing the current and emerging needs of researchers. Aims include enhancing NDSR to streamline data entry, improve use with ethnic minorities, and maximize validity of nutrient intake estimates. We also propose to improve the dietary supplement assessment component of NDSR to streamline collection of supplement use information. Another aim is to add approximately 800 new foods to the NCC Food and Nutrient Database annually with a focus on adding restaurant and ethnic foods. Inclusion of market-reflective restaurant foods will streamline data entry, thereby minimizing participant burden and study-related costs. Including additional ethnic foods will accommodate assessing dietary intake of ethnic minorities. We propose to update nutrient information for existing foods in the database with a focus on foods and nutrients undergoing major marketplace changes. Validity of nutrient intake estimates will be optimized by this work. A final aim is to develop an online training that covers the basic functions of the NDSR software. This training will be useful in orienting new and updating experienced NDSR users on the basic functionalities of the software. The proposed aims will allow NCC to continue to serve as a national research resource by updating and improving the widely used research tools provided by this center.