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**Monitoring Sodium in the Food Supply** About 90% of Americans eat more sodium than is recommended for a healthy diet. Public health research has shown dietary sodium is a contributing factor in the development of hypertension and cardiovascular disease. Most of the sodium we eat comes from commercially processed foods and foods prepared in restaurants. According to the 2010 Institute of Medicine report, "Strategies to Reduce Sodium Intake in the United States", a national action is needed to reduce sodium content of the foods. A key recommendation of the report was to enhance monitoring and surveillance relative to sodium intake measurement and sodium content of foods. The USDA Agricultural Research Service (ARS), and the USDHHS Centers for Disease Control and Prevention (CDC) and Food and Drug Administration (FDA) have launched a collaberative initiative to monitor sodium in the US supply.  **Partners:** ••Nutrient Data Laboratory, ARS, USDA ••Food Surveys Research Group, ARS, USDA ••Epidemiology and Surveillance Branch, CDC, USDHHS ••Center for Food Safety and Applied Nutrition, FDA, USDHHS **Monitoring Sodium in Commercially Processed and Restaurant Foods**
 Too much sodium in the diet can increase blood pressure and the risk of heart disease and stroke. Most Americans get more sodium from foods and beverages than the amount recommended for a healthy diet. Most of the sodium in the US diet comes from commercially processed and restaurant foods. Reducing sodium in these foods is key to lowering the amount of sodium in the US diet. The sodium levels in these foods need to be monitored to track current public health efforts and to plan new strategies to lower the amount of sodium that Americans get from food.  The Agricultural Research Service of the US Department of Agriculture (USDA) in collaboration with other government agencies has a program to track changes in the sodium content of commercially processed and restaurant foods. This monitoring program includes these activities:  ••Tracking sodium levels of ~125 popular foods, called "Sentinel Foods," by periodically sampling them at stores and restaurants around the country, followed by laboratory analyses ••Tracking sodium levels of other commercially processed and restaurant foods, called "Priority-2Foods," every two years using information from manufacturers and restaurants ••Tracking levels of "related" nutrients that could change when manufacturers reformulate their foods to reduce sodium; these related nutrients are potassium, total and saturated fat, total dietary fiber, and total sugar ••Sharing the results of these monitoring activities to the public in the Sodium Monitoring Dataset,USDA National Nutrient Database for Standard Reference,andFood and Nutrient Database for Dietary Studies  *Sodium Monitoring Framework*/ARSUserFiles/80400525/Sodium/WebFigure4.png  *Mattes RD, Donnelly D. Relative contributions of dietary sodium sources. J Am Coll Nutr 1991;10:383-93.
 **Sentinel Foods**
 TheSentinel Foodsare 125 popular, sodium contributing, commercially processed foods that contain sodium added during preparation, i.e. prior to purchase by consumers. Of these 125 foods, 92 are processed foods sold in stores and 33 are restaurant/fast food items. These foods were selected based on the dietary data from the national survey, What We Eat In America, National Health And Nutrition Examination Survey (WWEIA, NHANES), and accounted for approximately one-third of total sodium intake by adults in WWEIA, NHANES 2007-2008. To learn more about the selection of Sentinel Foods,click here. Sentinel Foods will serve as indicators for assessing changes over time in the sodium content of commercially processed and restaurant foods in the United States.  The Nutrient Data Laboratory (NDL; part of USDA's Agricultural Research Service) monitors Sentinel Foods periodically by sampling Sentinel Foods at stores and restaurants around the country, followed by chemical analysis in laboratories to determine levels of sodium and related nutrients (potassium, total and saturated fat, total dietary fiber, and total sugar). Details on the methods that NDL uses to sample and analyze the foods are available in the March 2015 issue of The American Journal of Clinical Nutrition.Additional details on the baseline content of Sentinel Foods are available in volume 2, 2015 edition of Preventive Medicine Reports. A paper in the July 2019 issue of Nutrients**provides an update of results from the Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients.
 -Selection of Sentinel Foods
 Approximately 125foods, termed Sentinel Foods, have been identified to serve as indicators for assessment of change in the sodium content in the food supply.These foods were determined through careful examination of the mainly commercial packaged and restaurant foods consumed by the survey respondentsin the national survey,*What We Eat In America* (WWEIA*)*, NHANES.The criteria for selection of the sentinel foods are listed below. Reference values were used to provide context for selection of the specific foods, although some latitude was given to include items that varied from reference values.  1.**Foods with a high density of sodium**: Foods with at least 400 mg of sodium per 100 grams, e.g., bacon. 2.**Foods with high levels of sodium per report**: The FDA criteria for the use of "healthy" for nutrient claims for sodium were used: mean sodium per report >600 mg (mixed dishes); >400 mg (discrete items), e.g., burrito and tortilla, respectively. "Per report" refers to the un-weighted mean amount of food consumed by respondents in WWEIA, NHANES. 3.**Foods frequently consumed by a large proportion of the population that provide moderate amounts of sodium per report**: Some foods contain only moderate amounts of sodium but, because they are reported frequently by a large percentage of the population, they contribute substantially to sodium intake, e.g. bread. Items that were reported more than 400 times from day 1 dietary recalls were considered for inclusion, taking sodium content, number of reports and contribution to sodium intake into account. 4.**Foods that are a major contributor to total sodium within a food category**: Some foods differed from reference criteria but contributed substantially to sodium intake within a category of similar food items and were therefore included, e.g., deli ham in the category 'Cured Meats'. 5.**Foods that are common basic ingredients and seasonings**: Items such as broth and soy sauce that contribute sodium through addition into recipes or that are used frequently as condiments and seasonings have the potential for sodium reduction and ultimately lower sodium intake.  These criteria were not mutually exclusive, for example, bread fulfils criteria 2 and 3. The Sentinel Foods accounted for approximately 36% of total sodium intake in WWEIA, NHANES 2007-2008. This project was led by Food Surveys Research Group (FSRG), ARS in close co-operation with Nutrient Data Laboratory and CDC.To learn more about the selection of Sentinel Foods, click here XXX (Pending from FSRG).
 -Sampling and Analysis
 The Nutrient Data Laboratory (NDL) is monitoring Sentinel Foods periodically by sampling Sentinel Foods at stores and restaurants around the country, followed by chemical analysis in laboratories to determine nutrient levels, using standardized procedures developed under the National Food and Nutrient Analysis Program (1). This program administered by NDL since 1997, in cooperation with other government agencies, generates original analytical data on foods. The major steps in sampling and analyses of Sentinel Foods are described below. ** *I. Developing a Sampling Plan* NDL created sampling plans for purchase of each Sentinel Food. To develop these plans, NDL used a three-stage, probability-proportional-to-size sampling design (2). The three stages were to choose: 1. Twelve counties and cities in different geographical regions around the country based on their populationdensities (number of people per square mile) according to the most recent US Census. 2. Grocery stores and restaurants in the 12 counties where NDL planned to buy the Sentinel Food samples basedon annual sales data. 3. Specific food brands to buy based on the market share of those brands sold according to Nielsen data, aiming to represent up to 70-75% of brands sold.Theplans call for buying samples of national and private (store) brands at retail or wholesalestores. The restaurantfood samples are mostly from fast food and family-style restaurant chains.  *II. Acquiring and Analyzing Food Samples* NDL prepares instructions for professional purchasing agents to buy samples of the Sentinel Foods. Agents carefully packaged and shipped the food samples they bought to laboratories at Virginia Tech University or Texas Tech University. Scientists at these laboratories prepared the samples and shipped them to commercial laboratories, where they measured sodium levels by inductively coupled plasma-atomic emission spectroscopy [a]. Details on the methods used to measure levels of other nutrients are available in the *USDA***National Nutrient Database for Standard Reference documentation**. NDL reviewed the data from the laboratories for accuracy and used statistical techniques to generate nationally representative values for nutrients in these foods. The figure below illustrates the steps in the sampling and analysis of a Sentinel Food "meat and poultry hot dog".    
 III. Re-sampling and Analyzing Sentinel Foods NDL purchases new samples of Sentinel Foods and measure nutrient levels in these samples every 4-8 years. These analyses will use the same methods as those described above, except Nielsen point-of-sales data has been replaced with IRi data point-of-sales data to determine market share of brands. NDL organized the Sentinel Foods into four groups to determine how often to sample and analyze the foods based on how popular the foods are, how much sodium in these foods could be reduced, and how often sodium levels in these foods have changed in the past. NDL review changes in the levels on the Nutrition Facts Panel, differences between label and laboratory values, and consumption of these foods in the latest What We Eat In America, National Health And Nutrition Examination Survey before deciding whether to resample. NDL resampled and chemically analyzed 43 Sentinel Foods staggered mainly over years 2014-2017, using the above methodology.More details on the methods that NDL uses to track Sentinel Foods are available in the March 2015 issue of *The American Journal of Clinical Nutrition*.  References  1.Haytowitz DB, Pehrsson PR, Holden JM. (2008).The National Food and Nutrient Analysis Program: A decade of progress.Journal of Food Composition and Analysis 21, S94-S102.  2.Pehrsson PR, Perry C, Daniel M.ARS, USDA updates food-sampling strategies to keep pace with demographic shifts.36th Annual National Nutrient Databank Proceedings. Procedia Food Science 2013; 2:52-9.   ***[a]**AOAC method 985.01 (3.2.06) + 984.27 (50.1.15)*
 ****
 -Monitoring and Trends of Sentinel Foods
 The Nutrient Data Laboratory (NDL) sampled Sentinel Foods mainly in 2010-13 nationwide, followed by chemical analysis in laboratories to determine levels of sodium and related nutrients (potassium, total and saturated fat, total dietary fiber, and total sugar). NDL re-sampled and chemically analyzed 43 Sentinel Foods staggered mainly over years 2014-2017, and compared the levels to the 2010-13 samples (baseline) nutrient values. TheSodium Monitoring Datasethas baseline information on sodium and related nutrients for all 125 Sentinel Foods under the tab "Sentinel Foods - Baseline," and changes in levels of sodium and related nutrients from re-sampling and analysis of more than 10% under the tab "Sentinel Foods - Monitoring", for the 43 re-sampled Sentinel Foods.  Eighteen of the 43 re-sampled Sentinel Foods have changed more than 10% from baseline. The table below presents the changes in sodium for these foods.  For 10 of these 18 foods, the sodium content reduced, whereas for the other eight foods the sodium content increased. These changes could have been due to market share changes or reformulation of products to reduce sodium. The changes were statistically significant for 8 of the 43 foods (p <0.05).Additional details on the baseline content of Sentinel Foods are available in volume 2, 2015 edition of Preventive Medicine Reportsand details on the 43 resampled Sentinel Foods are available in July 2019 issue ofNutrients.  Sentinel Food
NDB_No1
Year Sampled
Sodium (mg/100g)
%Change2N
Mean (SD)
RangeBarbecue sauce
06150
2012
27
1027 (292)
564-1550
-182016
28
843 (167)
623-1530Biscuit, refrigerated dough
18015
2013
12
1002 (102)
808-1130
-19*2016
12
812 (38)
774-962Beef hot dog
07022
2010
18
992 (110)
860-1190
-13*2015
17
865 (82)
732-1040Breaded chicken sandwich, fast food
21230
2012
18
617 (32)
541-714
-202017
18
496 (88)
400-721Canned tuna, in water
15121
2011
24
247 (59)
152-350
-21*2017
18
195 (36)
112-242Chili with meat and beans, canned
22904
2010
11
449 (21)
422-500
-16*2016
12
378 (10)
354-388French fries, fast food or restaurant
21138
2012
18
210 (55)
115-363
162017
18
244 (73)
137-402French fries, frozen
11403
2013
11
324 (48)
185-480
30*2017
11
423 (120)
179-586Green beans, canned
11056
2010
3
230 (24)
211-268
172015
12
268 (47)
183-328Ham, packaged and deli
07028
2011
5
1279 (241)
900-1490
262015
18
945 (175)
647-1320Hard pretzels
19047
2012
21
1240 (272)
849-1640
-152017
17
1052 (152)
811-1380Italian dressing
04114
2011
12
993 (42)
929-1060
102017
18
1096 (275)
926-1630Macaroni and cheese, prepared from packaged
22959
2011
12
680 (54)
526-829
18*2017
24
804 (75)
603-943Microwave popcorn, butter flavor
25026
2011
8
763 (163)
587-1050
-112016
18
682 (97)
516-851Pepperoni pizza, regular crust, fast food or restaurant
21302
2010
12
685 (75)
595-776
-16*2017
12
573 (34)
503-610Pork sausage
07064
2012
15
814 (103)
606-1030
19*2016
13
969 (73)
697-1030Potato salad, ready-to-eat
22971
2010
10
329 (73)
216-447
172017
5
386 (41)
338-460Tomatoes, canned
11531
2013
18
115 (37)
43-189
202016
18
138 (29)
56-184 SD: standard deviation, SR Legacy: Legacy Release of the USDA National Nutrient Database for Standard Reference. 1This five=digit number uniquely identifies a food item in SR Legacy and is used for representing the Sentinel Food. 2Percent change is calculated using the formula: ((Re-sampled Nutrient Value - Baseline Nutrient Value)/Baseline Nutrient Value) * 100. The changes in nutrient values may reflect reformulations of products or changes in the market shares of the brands. Some nutrient values may not match SR-Legacy as some data were obtained after the SR-Legacy release. *For foods with at least ±10% change in laboratory sodium content, NDL tested for significance of difference (alpha = 0.05)], after rank transforming nutrient data, fitting a ranked regression model with the ranked nutrient content as the dependent variable and the type (baseline or re-sampled) as the independent variable, and weighting by market share. Statistical tests were not done when data were skewed or multi-modal, extremely heteroscedastic, sample sizes (n) were insufficient (n < 6), or when the differences were lower than 10%. The p-values for each food, across all nutrients were then adjusted for multiple comparisons using the ‘holm’ correction procedure.
 **PRIORITY-2 FOODS**
 The Nutrient Data Laboratory (NDL) is tracking the levels of sodium and related nutrients (potassium, total and saturated fat, total dietary fiber, and total sugar) in Priority-2 Foods every two years using information that comes directly from food manufacturers or restaurants, their websites, or the Nutrition Facts Panel on their products. NDL uses these data sources because nationwide sampling and analysis is expensive. Priority-2 Foods were selected based on dietary data from the national survey, What We Eat In America, NHANES, and will be updated every other year based on the latest survey.  In 2012-2013, NDL reviewed ~1,100 Priority-2 Foods.Details about the procedures used to select and monitor nutrient levels in Priority-2 Foods are available in the March 2015 issue of The American Journal of Clinical Nutrition. The list was re-prioritized in 2016 to 367 foods.  PRIORITY-2 FOODS: MONITORING AND TRENDS The Nutrient Data Laboratory (NDL) reviewed levels of sodium and related nutrients (potassium, total and saturated fat, total dietary fiber, and total sugar) in Priority-2 Foods in 2012-13 and will continue to monitor them every two years. NDL tracks changes in Priority-2 Foods by comparing the nutrient levels in 2012-13 (baseline) to those from later years. The Sodium Monitoring Datasethas baseline information on sodium and related nutrients for all Priority-2 Foods under the tab "Priority-2 Foods - Baseline." The tab "Priority-2 Foods - Monitoring" has information on the foods whose sodium levels changed by at least 10% from baseline. These changes could be due to improvements in data. For example, NDL might now have laboratory analysis or market share data for these foods that changed the estimates of sodium levels. These changes could also mean that the sodium levels have actually gone up or down in these foods because their manufacturers reformulated the foods or the brand's popularity changed.
 **Related Research**
 **Meat and Seafood Research** The methods that manufacturers use to process certain kinds of meat, poultry, and seafood can increase sodium levels in these foods. The common practice of injecting sodium containing solutions (known as "enhancing") to make meat moister and more flavorful, for example, can increase sodium levels by 2- or 3-fold. Nutrient Data Laboratory is conducting nationwide sampling and analysis of these food items under the National Food and Nutrient Analysis Program. To learn more about this research,**click here**.  **Sodium in the US Diet** Most Americans get more sodium from foods and beverages than the amount recommended for a healthy diet. Most sodium in the diet comes from processed foods and foods prepared in restaurants, not from the salt shaker. More information about sodium in the US diet is available athttp://www.cdc.gov/salt/index.htmand**/main/site_main.htm?modecode=80-40-05-30**.  **Packaged Foods Database** The Centers for Disease Control and Prevention has a database on the sodium levels of about 8,000 sodium-contributing packaged foods from major brands sold in the United States. This information comes from commercial databases with data on sales and nutrition. Details on the Packaged Foods Database are available in the February 2015 issue of**The American Journal of Clinical Nutrition****.**
 **Sodium Related Publications**
 This list has publications and presentations related to monitoring sodium levels in food and related background information. **Articles Published in Journals/Internet**
  2019              2017             2015                2014                2013                2012                2010   2019 Ahuja JKC, Li Y, Haytowitz DB, Bahadur R, Pehrsson PR, Cogswell M: Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program. Nutrients. 2019, 11(8), 1754. Doi: 10.3390/nu11081754 Ahuja JKC, Li Y, Nickle M, Haytowitz DB, Roseland J, Nguyen Q, Khan M, Wu X, Somanchi M, Williams J, Pehrsson PR, Cogswell M. Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States. Journal of the Academy of Nutrition and Dietetics. 2019, 119.2:293-300. Doi: 10.1016/j.jand.2018.08.155 2017 Cogswell ME, Patel SM, Yuan K, Gillespie C, Juan W, Curtis CJ, Vigneault M, Clapp J, Roach P, Moshfegh AM, Ahuja JKC, Pehrsson P, Brookmire L, Merritt R. Modeled changes in U.S. sodium intake from reducing sodium concentrations of commercially-processed and prepared foods to meet voluntary standards established in North America:  National Health and Nutrition Examination Survey.The American Journal of Clinical Nutrition. 2017; 106:530-40.https://doi.org/10.3945/ajcn.116.145623 Ahuja JKC, Pehrsson PR, Cogswell ME. A comparison of concentrations of sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar) in private-label and national brands of popular, sodium-contributing, commercially packaged foods in the United States. Journal of the Academy of Nutrition and Dietetics. 2017;117:770-77. doi: 10.1016/j.jand.2016.12.001. Qadar ZS, Gillespie C, Silwa, S, Mugavero K, Gunn JP, Ahuja JKC, Pehrsson PR, Moshfegh AM, Burdg JP, Cogswell ME. Sodium Intake among U.S. School-Aged Children: National Health and Nutrition Examination Survey, 2011-2012. Journal of the Academy of Nutrition and Dietetics. 2017;117:39-47. doi: 10.1016/j.jand.2016.09.010. 2015 Ahuja JKC, Wasswa-Kintu SI, Haytowitz DB, Daniel M, Thomas R, Showell B, Nickle M, Roseland JM, Gunn J, Cogswell M, Pehrsson PR. Sodium Content of Popular Commercially Processed and Restaurant Foods in the United States.Preventive Medicine Reports. 2015; 2:962-67.doi:10.1016/j.pmedr.2015.11.003 Ahuja J, Pehrsson P, Haytowitz D, Wasswa-Kintu S, Nickle M, Showell B, Thomas R, Roseland J, Williams J, Khan M, Nguyen QV, Hoy K, Martin C, Rhodes D, Moshfegh A, Gillespie C, Gunn J, Merritt R, Cogswell M.Monitoring sodium in commercially processed and restaurant foods. American Journal of Clinical Nutrition. 2015;101:622-31. doi: 10.3945/ajcn.114.084954. Gillespie, C, Malouf, J, Keming, Y, Cogswell, M, Gunn, J, Levings, J, Moshfegh, A, Ahuja, JK, Merritt, R.Sodium content in US packaged foods, 2009.American Journal of Clinical Nutrition. 2015;101:344-53. doi: 10.3945/ajcn.113.078980. Thomas RG, Ahuja JKC, Daniel MG.Nationwide variation of sodium levels and portion sizes of Chinese restaurant menu items.Proceedings of the 38th National Nutrient Databank Conference. Procedia Food Science. 41:138-147.doi:10.1016/j.profoo.2015.06.019 2014 US Centers for Disease Control and Prevention.Vital signs: Sodium intake among U.S. school-aged children-2009-2010.Morbidity and Mortality Weekly Report. 2014;63;789-97. 2013 Ahuja JKC, Moshfegh AJ, Holden JM, Harris E.USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice.Journal of Nutrition. 2013;143:241S-9S. Holden JM, Pehrsson PR, Nickle M, Haytowitz DB, Exler J, Showell B, Williams J, Thomas R, Ahuja JKC, Lemar LE, Gebhardt SE.USDA monitors levels of added sodium in commercial packaged and restaurant foods.36th Annual National Nutrient Databank Proceedings. Procedia Food Science. 2013;2:60-7. Nickle M, Pehrsson P.USDA updates to nutrient values for fast food pizza.36th Annual National Nutrient Databank Proceedings. Procedia Food Science. 2013;2:87-92. Pehrsson P, Perry C, Daniel M.USDA updates food sampling strategies to keep up with demographic shifts.36th Annual National Nutrient Databank Proceedings. Procedia Food Science. 2013;2:52-9. Rhodes DG, Murayi T, Clemens JC, Baer DJ, Sebastian RS, Moshfegh AJ.The U.S. Department of Agriculture automated multiple-pass method accurately assesses sodium intakes.American Journal of Clinical Nutrition. 2013;97:958-64. Thomas R, Pehrsson P, Ahuja JKC, SmiejaE, Miller K.Recent trends in ready-to-eat breakfast cereals in the U.S.36th Annual National Nutrient Databank Proceedings. Procedia Food Science. 2013;2:20-6. Williams J, Patterson K, Trainer D, Holden J, Howe J, Thompson L, Luna A, Heilman, J, Thomas S, Snyder C, Lofgren P.Changes in nutrient levels for three fresh pork loin cuts between 1992-2010.36th Annual National Nutrient Databank Proceedings. Procedia Food Science. 2013; 2: 3-8. 2012 Sebastian RS, Enns CW, Steinfeldt LC, Goldman JD, Moshfegh AJ.Discontinuation of data processing step: Salt adjustment on designated foods likely to be home prepared.Food Surveys Research Group Web page, 2012 2010 Trainer D, Pehrsson PR, Haytowitz DB, Holden, JM, Phillips KM, Rasor AS, Conley NA.Development of sample handling procedures for foods under USDA's National Food and Nutrient Analysis Program.Journal of Food Composition and Analysis. 2010;23:843-51. **Posters and Presentations**
   2018               2015                2014                2013                 2012                   2011                   2010   2018 Ahuja JKC, Li Y, Cogswell M, Pehrsson PR. Tracking changes in sodium content of popular commercially processed and restaurant foods using USDA-CDC Sentinel Foods Sodium Monitoring Program. 40th National Nutrient Databank Conference. Minneapolis, MN. July, 2018 Li Y, Ahuja JKC, Cogswell M, Pehrsson PR. Monitoring trends of sodium content in selected popular commercially processed and restaurant foods (or Priority-2 Foods) using label information. 40th National Nutrient Databank Conference. Minneapolis, MN. July 23-25, 2018  2015 Ahuja JKC, Wasswa-Kintu SI, Thomas RG, Showell B, Nickle M, Haytowitz DB, Roseland J, Williams J, Moshfegh A, Cogswell M, Merritt R, Pehrsson P. Online resource for monitoring sodium levels of commercially processed and restaurant foods.Food and Nutrition Conference and Expo, October 3-6, 2015, Nashville, Tennessee. Ahuja, JK, Thomas, RG, Pehrsson, PR, Wasswa-Kintu, S, Daniel, M.Cogswell, M.Comparing private label (store) brands to national brands for sodium and sugar.IFT Annual Meeting & Food Expo, July 11-14, 2015, Chicago, Illinois. Nickle MS, Pehrsson PR. 2015. Variability of portion sizes within popular Italian restaurant chains. FASEB. 29 (1):789.8.  Nguyen QV, Roseland JM, Williams JR. Comparison of Analytical Sodium Values to Label Values in Processed Meats. MAND Maryland Academy of Nutrition and Dietetics, Linthicum Heights MD; April 24, 2015.  Williams JR, Roseland JM, Nguyen QV, Patterson KY, Thompson L. Changes in sodium and other minerals for pork top loin chops with added solution between 2007 and 2014.Food and Nutrition Conference and Expo, October 3-6, 2015, Nashville, Tennessee.  2014 Ahuja JKC, Pehrsson P, Haytowitz DB, Showell B, Nickle M, Wasswa-Kintu S, Cogswell M.Comparison of corresponding commercially processed foods from store and restaurant for sodium, fat, sugar and potassium content in a nationwide sample. Experimental Biology, April 26-30, 2014, San Diego, California. Ahuja J, Wasswa-Kintu S, Daniel M, Thomas R, Nickle M, Pehrsson P, Cogswell M.Do labels tell The truth about sodium?Food and Nutrition Conference and Expo, October 18-21, 2014, Atlanta, Georgia. Haytowitz DB, Ahuja JKC, Nickle M, Pehrsson PR, Martin CL.Monitoring the sodium content of foods as the food industry reformulates.IFT 14 Annual Meeting and Food Expo, June 21-24, 2014, New Orleans, Louisiana. Malouf J, Cogswell M, Keming Y, Gillespie C, Ahuja JK, Pehrsson P, Merritt R.Sodium content of foods contributing to sodium intake: A comparison between selected foods from CDC's Packaged Food Database and the USDA National Nutrient Database for Standard Reference. National Nutrient Databank Conference, May 14-17, 2014, Portland, Oregon. Nguyen QV, Roseland JM, Williams JR, Douglass LW, Howe JC, Showell BA.Comparison of cooking yields and fat and moisture retentions in retail beef cuts.38th National Nutrient Databank Conference, May 14-17, 2014, Portland, Oregon. Nickle M, Pehrsson P.How accurate are the nutrients available on restaurant websites?38th National Nutrient Databank Conference, May 14-17, 2014, Portland, Oregon. Thomas R, Ahuja J.Evaluation of manufacturer websites as sources of sodium values to monitor sodium levels in the food supply.IFT 14 Annual Meeting and Food Expo, June 21-24, 2014, New Orleans, Louisiana. Thomas R, Ahuja J, Daniel M.Nationwide variation of sodium levels and portion size of Chinese restaurant menu items.38th National Nutrient Databank Conference, May 14-17, 2014, Portland, Oregon. Wasswa-Kintu S, Ahuja J.Comparing cardiovascular disease related nutrient sources among popular convenience foods by dietary-pattern category: Vegetarian vs. non-vegetarian.Food and Nutrition Conference and Expo, October 18-21, 2014, Atlanta, Georgia. Williams J, Roseland J, Nguyen Q, Thompson L.Nutrient content of pork sausages with emphasis on sodium and fat. National Nutrient Databank Conference, May 14-17, 2014, Portland, Oregon. Williams JR, Roseland JM, Nguyen Q, Howe JC, Patterson KY, Thompson LD.Nutrient comparison for enhanced and non-enhanced chicken breasts. IFT 14 Annual Meeting and Food Expo, June 21-24, 2014, New Orleans, Louisiana. Williams J, Roseland J, Nguyen Q, Howe J, Patterson K, Thompson L.Meat enhancement studies concentrating on sodium. Food and Nutrition Conference and Expo, October 18-21, 2014, Atlanta, Georgia. 2013 Nickle M, Pehrsson P.Monitoring children's menu items in popular restaurant chains.National Nutrient Databank Conference, April 19, 2013, Boston, Massachusetts. Showell B, Pehrsson P.Review and comparison of individual nutrient values in selected processed foods.National Nutrient Databank Conference, April 19, 2013, Boston, Massachusetts. Thomas R, Ahuja J, Showell B, Nickle M, Roseland J, Haytowitz D, Pehrsson P.Challenges of monitoring the sodium level of foods consumed in the U.S.National Nutrient Databank Conference, April 19, 2013, Boston, Massachusetts. Williams JR, Roseland JM, Howe JC, Patterson KY, Thompson LD, Luna AM, Fairly S.Nutrient comparison between enhanced and non-enhanced fresh whole turkey.37th National Nutrient Databank Conference, April 19, 2013, Boston, Massachusetts. Williams JR, Roseland JM, Howe JC, Patterson KY, Thompson LD, Luna AM.Nutrient comparison for enhanced and non-enhanced dark meat chickenReciprocal Meat Conference, June 16-19, 2013, Auburn, Alabama. 2012 Nickle M, Pehrsson PR.USDA updates nutrient values for fast food pizza.36th National Nutrient Databank Conference, March 25-28, 2012, Houston, Texas. Nickle M, Pehrsson P.US children's diets and restaurant foods: The importance of portion sizes.Academy of Nutrition and Dietetics, Food & Nutrition Conference & Expo, October 6-9, 2012, Philadelphia, Pennsylvania. Nickle M, Pehrsson PR.Updates to nutrient values for fast food french fries.2nd Annual BARC-UMD Fall Symposium, October 18, 2012, Laurel, Maryland. Showell B, Pehrsson P.Comparison of sodium values for selected processed foods and baked products.Academy of Nutrition and Dietetics, Food & Nutrition Conference & Expo, October 6-9, 2012, Philadelphia, Pennsylvania. Thomas R, Nickle M, and Haytowitz D.Variability of sodium in foods From independent ethnic restaurants and family-style chain restaurants.Sports, Cardiovascular and Wellness Nutrition Symposium, April 20-22, 2012, Baltimore, Maryland. Thomas R, Holden J.Comparison of analytical nutrient values to food label values in select breakfast cereals.Academy of Nutrition and Dietetics, Food & Nutrition Conference & Expo, October 6-9, 2012, Philadelphia, Pennsylvania. Williams JR, Howe JC, Patterson KY, Trainer D, Holden JM, Thompson L, Luna A, Heilman J, Thomas S, Snyder C, Lofgren P.Changes in nutrient levels for three fresh pork loin cuts between 1992-2010.36th National Nutrient Databank Conference, March 25-28, 2012, Houston, Texas. Williams J, Howe J, Patterson K, Roseland J, Thompson L, Luna A, Holden J.Nutrient content of luncheon meats with emphasis on sodium.Academy of Nutrition and Dietetics, Food and Nutrition Conference & Expo, October 6-8, 2012, Philadelphia, Pennsylvania. 2011 Haytowitz DB.Effect of draining and rinsing on the sodium and water soluble vitamin content of canned vegetables.Experimental Biology, April 9-13, 2011, Washington, DC. Nickle M, Pehrsson PR.USDA updates sodium values for selected processed foods.35th National Nutrient Databank Conference, April 8, 2011, Bethesda, Maryland. Showell B, Pehrsson P.Reduction of sodium in baked products over the last decade.Experimental Biology, April 9-13, 2011, Washington, DC. Williams JR, Howe JC, Patterson KY, Holden JM, Snyder C, Lofgren P, Thompson L.Updates of sodium values for pork products.35th National Nutrient Databank Conference, April 8, 2011, Bethesda, Maryland. 2010 Nickle M, Pehrsson P, Patterson K, Kahn M, Lemar L.Sodium values in popular family-style restaurant food items.34th National Nutrient Databank Conference, July 12-14, 2010, Grand Forks, North Dakota.


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