The usda national nutrient database for standard reference publishes release 18

As the major source of food composition data in the United States, the USDA National Nutrient Database for Standard Reference serves as the nutrient data source for government nutrition programs. In addition, it is used by both health professionals and nutrition researchers to determine and analyze the nutrient content of the diets of Americans. As information is updated, new versions of the database are released.  On August 30, 2005, USDA released SR18 which contains information on more than 7,000 food items.

Prior to 1992, composition data was published in 21 volumes of "Agricultural Handbook 8" and its four supplements.  Since 1992, updated information has been published electronically on the USDA Nutrient Data Laboratory Web site.  This current release supersedes all previous releases, including the printed versions.

Major changes in Release 18 are:

• Nutrient values for added vitamin E and vitamin B₁₂ for all foods used in the Food and Nutrition Database for Dietary Studies

• 72 new food items including new beef cuts recently introduced to the retail market

• Added data for USDA Commodity ready-to-eat breakfast cereals

• New data on industrial fats and oils

• Expanded data for a variety of food items

• Expanded brand name fast food data

To access Release 18, visit USDA National Nutrient Database for Standard Reference Release 18.  You can either view the data online using NDL's powerful search engine or you can download the database for personal use in either an Access or Excel format.

29 CUTS OF BEEF MEET GOVERNMENT GUIDELINES FOR LEAN

USDA's analyses of the new beef cuts, recently made available at both retail and foodservice, show that there are now 29 cuts of beef meeting the government guidelines for lean, having less that 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams.  The 29 cuts include many traditional favorites, such as flank steak, tenderloin and T-bone steak, plus seven of the newly analyzed cuts developed as a result of beef industry innovation.  The new lean cuts are: sirloin tip side steak, shoulder tip center roast and steak, bottom round (western griller) steak, shoulder petite tender and medallions, and shoulder center (ranch) steak. 

To download a a two-page PDF with a colorful chart listing the 29 lean cuts plus a nutrient data sheet comparing a variety of lean animal protein foods, go to 29 Ways to Love Lean Beef.  All data is based on Release 18.

To download a lean beef cuts wallet card for easy reference, go to Lean Beef Cuts Wallet Card.

To find delicious beef recipes featuring your favorite lean beef cuts, use the search engine in the recipe section of www.beefitswhatsfordinner.com.

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