United States Department of Agriculture
AgResearch Magazine
In a human nutrition study, laboratory director Simin Nikbin Meydani (left) and research assistant Lijun Li prepare samples for identification of intestinal microbes and concentrations of cytokines. (Deb Dutcher, D3933-1)
For more than 125 years, the USDA National Nutrient Database has provided data on the composition of foods commonly consumed by Americans. Today, ARS maintains the database. (Peggy Greb, K9093-1)
The USDA Branded Food Products Database, launched in 2016, contains nutrient information for commercially processed foods based on data from product labels. (Scott Bauer, K7225-2)
ARS chemists Craig Byrdwell (foreground) and James Harnly review data from a process they used to analyze the amount of vitamin D in milk, orange juice, and dietary supplements. (Stephen Ausmus, D2438-1)
An ARS study found that pistachios contain fewer calories than thought and may lower LDL cholesterol. (Scott Bauer, K7504-1)
At HNRCA, Susan Roberts (left) and nutrition technician Wintlett Williams prepare and measure food for study volunteers. (Deb Dutcher, D3932-1)
At HNRCA, Energy Metabolism Laboratory director Susan B. Roberts holds whole-grain foods used in the study. (Deb Dutcher, D3937-1)
On any given day, about 13 percent of Americans eat pizza. (Scott Bauer, K7633-3)
Research leader Alanna Moshfegh reviews nutrition data derived from the What We Eat in America survey. (Peggy Greb, D3939-1)
Between 2004 and 2014, Americans reduced their intake of added sugar by 3.6 teaspoons a day. (Peggy Greb, D3583-1)
Two-thirds of infants had not been breastfed on the day the mothers were interviewed for the What We Eat in America survey. (Jack Dykinga, K3095-10)
