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    photo About the Nutrition Log and Data Interpretation
    Information in the database we use and using caution on interpreting any results.

    About the database
    The USDA National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors. As information is updated, new versions of the database are released. This version, Release 18 (SR18), contains data on 7,146 food items and up to 136 food components.

    Food GroupNumber of Items
    01Dairy and Egg Products216
    02Spices and Herbs58
    03Baby Foods293
    04Fats and Oils236
    05Poultry Products346
    06Soups, Sauces, and Gravies394
    07Sausages and Luncheon Meats232
    08Breakfast Cereals403
    09Fruits and Fruit Juices306
    10Pork Products222
    11Vegetable and Vegetable Products788
    12Nut and Seed Products128
    13Beef Products782
    15Finfish and Shellfish Products255
    16Legumes and Legume Products233
    17Lamb, Veal, and Game Products343
    18Baked Products523
    20Cereal Grains and Pasta169
    21Fast Foods285
    22Meals, Entrees, and Sidedishes138
    35Ethnic Foods89

    Cautions on data interpretation

    The database we are using has the 7,146 foods. All foods will have the determined values of water, calories, protein, fat and carbohydrate.  NOT ALL of them have complete nutrient profiles. 'N/A' is seen in the 'advanced reports' when this value is not reported.  Examples are 'Vitamin D' - only 477 foods have this value reported.


    For the BBL logs in daily, weekly, monthly and yearly summed reports, 'N/A' is treated as a '0' so everything most likely will not add-up perfectly (example, individual amino acids adding up to the amount of total protein since some foods lack the amino acid compositional breakdown.)


    Always exercise caution in any interpretation. Regardless of good math, several things simply WILL NOT add up, details at the end. Also these foods will not exactly match what's on a real nutrition label due to rounding, lots, manufacturer, year, etc. But they are reasonably close based on the foods we tested from our fridges and pantry. You will also note that these numbers will not exactly line-up with other nutrition databases due to different database version, sources, and the aforementioned issues.

    Carbohydrate calculation assumptions
    Because the analysis of total dietary fiber, total sugars, and starch are performed separately, the sum of these carbohydrate fractions may not add up to the main carbohydrate-by-difference value.

    Fat calculations assumptions
    Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. In rare cases, the sum of the individual fatty acids may exceed the sum of the values given for the total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These differences are generally caused by rounding and may be relatively small.

    Zero values for individual fatty acids should be understood to mean that trace amounts may be present. When g fatty acids per 100 g of total lipid were converted to g fatty acids per 100 g of food, values of less than 0.0005 were rounded to 0.

    Protein calculations and assumptions
    The individual amino acids for a food may not add up to the amount of protein in that food. Not all foods will have an amino-acid breakdown.

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    Published: 2006-09-01