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Challenges and results of sampling Chinese restaurant menu items for the USDA National Nutrient Database for Standard Reference
Author(s) -
Thomas Robin G.,
Gebhardt Susan E.
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.609.6
Subject(s) - nutrient , sampling (signal processing) , national standard , food science , nutrition labeling , database , geography , biology , computer science , ecology , filter (signal processing) , computer vision
The Nutrient Data Laboratory sampled Chinese restaurant entrées to increase the number of ethnic foods in the USDA Nutrient Database (SR). NHANES 2005–06 data helped determine which dishes were frequently consumed to set priorities for analysis. The top seven were sampled in 2010, and data for beef and vegetables, General Tso's chicken, kung pao chicken, and lemon chicken were included in SR23, and the others will be in SR24. The multi‐stage, probability proportional to size, sampling plan was adapted from the National Food and Nutrient Analysis Program's sampling method for retail foods. One restaurant in each of 12 cities nationwide was sampled to reflect the large variability between restaurants found in a pilot study of local eateries. Some city substitutions and resamplings were needed. Composites of each of the seven entrées were sent to prequalified laboratories for analysis of proximates, minerals, vitamins, fatty acids, and amino acids. Protein ranged from 6 to 13 g/100 g and total fat ranged from 3 to 16 g/100 g. Some nutrients had a large range of variation: the CV for sodium ranged from 13% for General Tso's chicken to 60% for lemon chicken (n=12 for each dish). Identifying foods to analyze, determining sampling methods, and sample pickup problems contributed to challenges in this project. Variability of analyzed content should be considered when using the Chinese restaurant data. Funding: USDA/ARS & NIH