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USDA Research
Quality Data
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The following is the bibliography for the the USDA research quality nutrient data:
  1. Adams, C.F. 1975. Nutritive value of American foods in common units. U. S. Department of Agriculture, Agricultural Handbook 456.
  2. Association of Official Analytical Chemists. 1995. Official methods of analysis, 16th ed. AOAC International, Gaithersburg, MD.
  3. Booth, S.L., K.W. Davidson, and J.A. Sadowski. 1994. Evaluation of an HPLC method for the determination of phylloquinone (vitamin K1) in various food matrices. Journal of Agricultural and Food Chemistry 42:295-300.
  4. Fulton, L., E. Matthews, and C. Davis. 1977. Average weight of a measured cup of various foods. U.S. Department of Agriculture, Home Economics Research Report 41.
  5. Gebhardt, S.E., and R.G. Thomas. 2002. Nutritive value of foods. U.S. Department of Agriculture, Home and Garden Bulletin 72.
  6. Holden, J.M., S.A. Bhagwat, and K.Y. Patterson. 2002. Development of a multi-nutrient data quality evaluation system. Journal of Food Composition and Analysis 15(4):339-348.
  7. Holden, J.M., A.L. Eldridge, G.R. Beecher, et al. 1999. Carotenoid content of U.S. foods: An update of the database. Journal of Food Composition and Analysis 12:169-196.
  8. INFOODS. 2003. Tagnames for Food Components. INFOODS website at: http://www.fao.org/infoods/tagnames_en.stm
  9. Jones, D.B. 1941. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U. S. Department of Agriculture, Circular 83, slight revision.
  10. Korz, S., and N.L. Johnson. 1988. Encyclopedia of statistical sciences. Vol. 8, pp. 261-262, John Wiley and Son, New York, NY.
  11. Kubota, J., and W.H. Allaway. 1972. Geographic distribution of trace element problems. In J.J. Mortvedt, ed., Micronutrients in Agriculture: Proceedings of Symposium held at Muscle Shoals, Alabama, pp. 525-554. Soil Science Society of America, Madison, WI.
  12. Leonard, S.W., C.K. Good, E.T. Gugger, and M.G. Traber. 2004. Vitamin E bioavailability from fortified breakfast cereal is greater than that from encapsulated supplements. American Journal of Clinical Nutrition 79:86-92.
  13. Liem, I.I.H., K.H. Steinkraus, and J.C. Cronk. 1977. Production of vitamin B12 in tempeh: A fermented soybean food. Applied Environmental Microbiology 34:773-776.
  14. Livesay, G., and E. Marinos. 1988. Estimation of energy expenditure, net carbohydrate utilization, and net fat oxidation and synthesis by indirect calorimetry: Evaluation of errors with special reference to the detailed composition of fuels. American Journal of Clinical Nutrition 47:608-628.
  15. Mangels, A.R., J.M. Holden, G.R. Beecher, et al. 1993. Carotenoid content of fruits and vegetables: An evaluation of analytic data. Journal of the American Dietetic Association 93:284-296.
  16. Martin, J.I., W.O. Landen, A.M. Soliman, and R.R. Eitenmiller. 1990. Application of a trienzyme extraction for total folate determination in foods. Journal of the Association of Analytical Chemistry 73:805-808.
  17. Matthews, R.H., and Y.J. Garrison. 1975. Food yields summarized by different stages of preparation. U.S. Department of Agriculture, Agriculture Handbook 102.
  18. Merrill, A.L., and B.K. Watt. 1973. Energy value of foods: Basis and derivation, revised. U.S. Department of Agriculture, Agriculture Handbook 74.
  19. Murphy, E.W., P.E. Criner, and B.C. Gray. 1975. Comparison of methods for determining retentions of nutrients in cooked foods. Journal of Agriculture and Food Chemistry 23:1153.
  20. National Academy of Sciences, Institute of Medicine. 2001. Dietary reference intakes: Vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington, DC.
  21. National Academy of Sciences, Institute of Medicine. 2000. Dietary reference intakes: Vitamin C, vitamin E, selenium, and carotenoids. National Academy Press, Washington, DC.
  22. National Academy of Sciences, Institute of Medicine. 1998. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. National Academy Press, Washington, DC.
  23. National Academy of Sciences, National Research Council. 1989. Recommended dietary allowances, 10th ed. National Academy Press, Washington, DC.
  24. Pehrsson, P.R., D.B. Haytowitz, J.M. Holden, and C.R. Perry. 2000. USDA's national food and nutrient analysis program: Food sampling. Journal of Food Composition and Analysis 13:379- 389.
  25. Schakel, S.F., I.M. Buzzard, and S.E. Gebhardt. 1997. Procedures for estimating nutrient values in food composition databases. Journal of Food Composition and Analysis 10:102-114.
  26. Sheppard, A.J. 1992. Lipid manual: Methodology suitable for fatty acid-cholesterol analysis. William C. Brown Publishers, Dubuque, IA.
  27. U.S. Department of Agriculture, Agricultural Research Service. 1976. Composition of foods: Dairy and egg products; raw, processed, prepared. Agriculture Handbook 8-1.
  28. U.S. Department of Agriculture, Agricultural Research Service. 1977. Composition of foods: Spices and herbs; raw, processed, prepared. Agriculture Handbook 8-2.
  29. U.S. Department of Agriculture, Agricultural Research Service. 1978. Composition of food: Baby foods; raw, processed, prepared. Agriculture Handbook 8-3.
  30. U.S. Department of Agriculture, Agricultural Research Service. 1979. Composition of foods: Fats and oils; raw, processed, prepared. Agriculture Handbook 8-4.
  31. U.S. Department of Agriculture, Agricultural Research Service. 1979. Composition of foods: Poultry products; raw, processed, prepared. Agriculture Handbook 8-5.
  32. U.S Department of Agriculture, Agricultural Research Service. 1980. Composition of foods: Soups, sauces, and gravies; raw, processed, prepared. Agriculture Handbook 8-6.
  33. U.S. Department of Agriculture, Agricultural Research Service. 1980. Composition of foods: Sausages and luncheon meats; raw, processed, prepared. Agriculture Handbook 8-7.
  34. U.S. Department of Agriculture, Agricultural Research Service. 1982. Composition of foods: Breakfast cereals; raw, processed, prepared. Agriculture Handbook 8-8.
  35. U.S. Department of Agriculture, Agricultural Research Service. 1982. Composition of foods: Fruits and fruit juices; raw, processed, prepared. Agriculture Handbook 8-9.
  36. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of foods: Pork products; raw, processed, prepared. Agriculture Handbook 8-10.
  37. U.S. Department of Agriculture, Agricultural Research Service. 1984. Composition of foods: Vegetables and vegetable products; raw, processed, prepared. Agriculture Handbook 8-11.
  38. U.S. Department of Agriculture, Agricultural Research Service. 1984. Composition of foods: Nut and seed products; raw, processed, prepared. Agriculture Handbook 8-12.
  39. U.S. Department of Agriculture, Agricultural Research Service. 1990. Composition of foods: Beef products; raw, processed, prepared. Agriculture Handbook 8-13.
  40. U.S. Department of Agriculture, Agricultural Research Service. 1986. Composition of foods: Beverages; raw, processed, prepared. Agriculture Handbook 8-14.
  41. U.S. Department of Agriculture, Agricultural Research Service. 1987. Composition of foods: Finfish and shellfish products; raw, processed, prepared. Agriculture Handbook 8-15.
  42. U.S. Department of Agriculture, Agricultural Research Service. 1986. Composition of foods: Legumes and legume products; raw, processed, prepared. Agriculture Handbook 8-16.
  43. U.S. Department of Agriculture, Agricultural Research Service. 1989. Composition of foods: Lamb, veal, and game products; raw, processed, prepared. Agriculture Handbook 8-17.
  44. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of foods: Baked products; raw, processed, prepared. Agriculture Handbook 8-18.
  45. U.S. Department of Agriculture, Agricultural Research Service. 1991. Composition of foods: Snacks and sweets; raw, processed, prepared. Agriculture Handbook 8-19.
  46. U.S. Department of Agriculture, Agricultural Research Service. 1989. Composition of foods: Cereal grains and pasta; raw, processed, prepared. Agriculture Handbook 8-20.
  47. U.S. Department of Agriculture, Agricultural Research Service. 1988. Composition of foods: Fast foods; raw, processed, prepared. Agriculture Handbook 8-21.
  48. U.S. Department of Agriculture, Agricultural Research Service. 1990. Composition of foods: Raw, processed, prepared. Agriculture Handbook 8, 1989 Supplement.
  49. U.S. Department of Agriculture, Agricultural Research Service. 1991. Composition of foods: Raw, processed, prepared. Agriculture Handbook 8, 1990 Supplement.
  50. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of foods: Raw, processed, prepared. Agriculture Handbook 8, 1991 Supplement.
  51. U.S. Department of Agriculture, Agricultural Research Service. 1993. Composition of foods: Raw, processed, prepared. Agriculture Handbook 8, 1992 Supplement.
  52. U. S. Department of Agriculture, Agricultural Research Service. 1992. Provisional table on the selenium content of foods. USDA, HNIS, PT-109.
  53. U.S. Department of Agriculture. 2003. USDA table of nutrient retention factors, release 5. Nutrient Data Laboratory Home Page at http://www.nal.usda.gov/fnic/foodcomp.
  54. U. S. Department of Agriculture, Agricultural Research Service. 2004. USDA Food and Nutrient Database for Dietary Studies (release 1.0) [database]. Food Surveys Research Group Web site: http://www.barc.usda.gov/bhnrc/foodsurvey/home.htm.
  55. U. S. Food and Drug Administration, Department of Health and Human Services. 2004. Food Labeling. Code of Federal Regulations, Title 21, Pt. 101. U.S. Government Printing Office Web site: http://www.gpoaccess.gov/cfr/index.html
  56. Watt, B.K., and A.L. Merrill. 1963. Composition of foods: Raw, processed, prepared. U.S. Department of Agriculture, Agriculture Handbook 8.
  57. Weihrauch, J.L., and A.S. Chatra. 1994. Provisional table on the vitamin K content of foods, revised. USDA, HNIS, PT-104.
  58. Weihrauch, J.L., L.P. Posati, B.A. Anderson, and J. Exler. 1977. Lipid conversion factors for calculating fatty acid content of foods. Journal of the American Oil Chemists Society 54:36-40.
  59. Weihrauch, J.L., and J. Tamaki. 1991. Provisional table on the vitamin D content of foods. USDA, HNIS, PT-108.
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