FNDDS data facilitate analyses of dietary intakes reported in NHANES as well as many other dietary research studies. FNDDS data releases correspond to the NHANES two-year data cycles.
Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018) provides nutrient and food component values for the foods and beverages reported in What We Eat in America, the dietary intake component of the National Health and Nutrition Examination Survey (NHANES). For more recent data, users should search other data types in FoodData Central. SR Legacy, released in April 2018, is the final release of this data type and will not be updated. This data type has provided the values for most other public and private food composition databases and has supported a wide range of public policy initiatives, research studies, and diet planning and education activities. It provides a comprehensive list of values for food components, including nutrients derived from analyses, imputations, and the published literature. SR Legacy has been the primary food composition data type in the United States for decades. These data will allow users to examine a range of factors used that may affect the profiles of food components, including nutrients and resulting dietary intakes as well as the sustainability of agricultural and dietary food systems.įoundation Foods and Experimental Foods are integrated into the same data system that provides three other well-established and familiar food composition data types: The data in Experimental Foods may include (or link to) variables such as genetics, environmental inputs and outputs, supply chains, economic considerations, and nutrition research. Experimental Foods data may also be available through links to relevant agricultural research data sources, such as the AgCROS. Experimental Foods are for research purposes and may not be appropriate as a reference for the consumer or for diet planning. The foods in this data type may not be commercially available to the public or the data may expand information about the specific food. Experimental Foods contains foods produced, acquired, or studied under unique conditions, such as alternative management systems, experimental genotypes, or research/analytical protocols. The goal of Foundation Foods will be to, over time, expand the number of basic foods and ingredients and their underlying data. The enhanced depth and transparency of Foundation Foods data can provide valuable insights into the many factors that influence variability in nutrient and food component profiles. These metadata include the number of samples, sampling location, date of collection, analytical approaches used, and if appropriate, agricultural information such as genotype and production practices. Foundation Foods includes values derived from analyses for food components, including nutrients on a diverse range of foods and ingredients as well as extensive underlying metadata. 
These data types will be the primary focus of efforts as FoodData Central is expanded and developed in coming years.
Two of the data types- Foundation Foods and Experimental Foods-provide data that have never previously been available. Although these data types have unique purposes and attributes, they can be used in complementary ways to achieve a variety of research and related objectives. FoodData Central continues to embody this new approach.įoodData Central contains five distinct types of data that provide information on nutrients and other food components. This need requires a new approach to analyzing, compiling, and presenting food profile information in a scientifically rigorous way. In recent years, the rapidly escalating pace of change in the food supply and the growing variety of uses for food data have greatly enhanced the need for transparent and easily accessible information about the nutrients and other components in foods and food products. USDA’s food composition data resources also are evolving to meet the needs of diverse users, including researchers, policy makers, nutrition and health professionals, and product developers. The food supply, and the scientific understanding of relationships between dietary intakes and health, have evolved over the years.
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