ARS HomeNortheast AreaBeltsville, Maryland (BHNRC)Beltsville Human Nutrition Research CenterResearch

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**Collaborations**
The Beltsville Human Nutrition Research Center has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:
                            Dietary Database Technical Support for National Surveillance                        
                            Technical Nutrition Support for National Dietary Databases (2020-2025)                        
                            Method and Database Development and Validation for Dietary Supplements                        
                            USDA FoodData Central Integration of the Child Nutrition Database                        
                            High Resolution Mass Spectral Database for Herbs and Foods                        
                            The Impact of Sugar Reduction on Perception of Sweetness and Food Intake                        
                            National Academy of Sciences Food and Nutrition Board Food Forum                        
                            National Academy of Sciences Food and Nutrition Board Food Forum                        
                            National Academy of Sciences Food and Nutrition Board Food Forum                        
                            Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1                        
                            Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2                        
                            Data Pooling Project for Investigation Red Meat and Omnivorous Dietary Patterns, and Human Health via Metabolomics and Machine Learning Methods                        
                            Collaboration Agreement for the Transfer of Human Data                        
                            USDA Dietary Supplement Ingredients Program-2                        
                            Food Composition Research for FoodData Central and Database Expansion of Foundation Foods                        
                            Nutrient data on watermelon rind and flesh for publication in the USDA Foundation Foods Database in FoodData Central (FDC)                        
                            USDA Dietary Supplement Ingredients Program-2                        
                            Understanding Dietary Factors Affecting Colon and Liver Cancer Risk                        
                            Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods                        
                            USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates                        
                            USDA Dietary Supplement Ingredients Program-2                        
                            USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates                        
                            Methods for Chemical Authentication of Botanical Supplements and Ingredients                        
                            A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake                        
                            Evaluation of Dietary and Nutritional Assessment                        
                            Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements                        
                            Development of a Survey Course for Chemometrics and Data Handling for Analysts                        
                            Nitrates and Nitrites in Foods and Botanical Dietary Supplements                        
                            Collaboration on a Dietary Recall Interview Innovation Project                        
                            Collaboration on Dietary Assessment Innovations for Collection and Dissemination of National Dietary Data                        
                            TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber                        
                            Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central                        
                            Composition of Meats and Meat Products                        
                            Vitamin K in Foods and Dietary Supplements                        
                            Impact of Specialized Lipid Mediators Derived from EPA and DHA On Gut Microbiota                        
                            Glycomic and Proteomic Maps of Foods                        
                            Glycoprofiling of Oligosaccharides in Foods                        
                            Glycomic and Proteomic Maps of Foods                        
                            Glutathione, Mono- and Di-saccharides, Oligosaccharides in Foods                        
                            Purines in Foods and Dietary Supplements                        
                            Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods                        
                            The USDA Dietary Supplement Ingredients Program-2                        
                            Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods                        
                            Nutrients of Public Health Importance in USDA Food Composition Data                        
                            Food Data Research and Impact of Processing on Nutrients of Public Health Importance                        
                            Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods                        
                            Food Yield and Composition                        
                            Human Dietary Interventions to Reduce Risk of Chronic Diseases                        
                            USDA FoodData Central Optimization                        
                            Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1                        
                            USDA FoodData Central Optimization                        
                            The USDA Dietary Supplement Ingredients Program-3                        
                            Multi-Omics Approach to Elucidate Bio-Markers of Food and Beverage Intake                        
                            Technical Applications Used in Monitoring, Processing, and Reporting Dietary Intakes of U.S. Population                        
                            Absorption, Distribution, Metabolism and Excretion of Food Components and their Impact on Chronic Disease Risk                        
                            A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake                        
                            Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods                        
                            The Impact of Sugar Reduction on Perception of Sweetness and Food Intake                        
                            The Study of Dietary and Nutritional Assessment of Older Adults                        
                            The USDA Dietary Supplement Ingredients Program-2                        
                            USDA FoodData Central: Integration of Food Science and Technology                        
                            Nitrates and Nitrites in Foods and Botanical Dietary Supplements                        
                            Biological Effects of Particles Generated by Biodiesel Fuels and Wildfires                        
                            Impact of Food and Particulates on Metabolic Risk                        
                            Modernization of the Child Nutrition Database (CNDB) and Integration with USDA FoodData Central                        
                            Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses, Phase II                        
                            Bio-informatics Approach for Precision Nutrition                        
                            Analytic II Prebiotics, Carbohydrates and Dietary Fiber                        
                            Development of Databases on Composition of U.S. Foods                        
                            Analysis of Foods for FoodData Central (FDC)                        
                            Laboratory Support for Analysis of Foods for FoodData Central (FDC)                        
                            Food Composition and Food Yields in FNS Nutrition Programs