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Two researchers preparing samples in the lab
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)
Fresh fruits and vegetables, soy milk, and low-fat yogurt
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)
Boxes of frozen/processed foods, along with fresh fruits and vegetables
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)
Scientists review data on computers
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)
Cracked pistachios
An ARS study found that pistachios contain fewer calories than thought and may lower LDL cholesterol. (Scott Bauer, K7504-1)
Two people prepare food for study participants
At HNRCA, Susan Roberts (left) and nutrition technician Wintlett Williams prepare and measure food for study volunteers. (Deb Dutcher, D3932-1)
Scientist holding whole-grain foods used in study
At HNRCA, Energy Metabolism Laboratory director Susan B. Roberts holds whole-grain foods used in the study. (Deb Dutcher, D3937-1)
Pizza, tomatoes, mushrooms, green pepper
On any given day, about 13 percent of Americans eat pizza. (Scott Bauer, K7633-3)
Scientist reviewing data on a computer
Research leader Alanna Moshfegh reviews nutrition data derived from the What We Eat in America survey. (Peggy Greb, D3939-1)
Sugar cubes on a spoon
Between 2004 and 2014, Americans reduced their intake of added sugar by 3.6 teaspoons a day. (Peggy Greb, D3583-1)
A mother breastfeeding her infant
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)
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