@article{Martinez:312956,
      recid = {312956},
      author = {Martinez, Stephen  and Taylor, Christopher A.  and Hooker,  Neal H. },
      title = {Measuring the Potential Impact of New and Reformulated  Bread and Breakfast Cereal Products on Nutrient Intakes},
      address = {2021-07-16},
      number = {1962-2021-2207},
      series = {CCR-72},
      pages = {26},
      month = {Jul},
      year = {2021},
      abstract = {Food composition databases are important tools for  assessing the dietary status of consumers. Database updates  are particularly challenging due to the dynamic nature of  the food supply, as new products are constantly introduced  to meet policy mandates, consumer demands, and health  trends. Researchers responsible for maintaining and  updating food composition databases may benefit from a  better understanding of how foods in the food supply are  changing to help assure database accuracy and adequacy. The  growing popularity of whole-grain foods in response to the  Dietary Guidelines for Americans 2005 has the potential to  alter the nutritional contribution of two important sources  of whole grains—breakfast cereals and bread products. This  report integrates new product data with a national survey  of dietary intake data to simulate select nutrient intakes  over time, assuming new and reformulated breakfast cereals  and breads fully replace available products. For most  product-nutrient combinations, estimated nutrient intakes  based on new products and nutrient values from USDA’s Food  and Nutrient Database for Dietary Studies grew closer over  time or tracked similar patterns of nutrient consumption. },
      url = {http://ageconsearch.umn.edu/record/312956},
      doi = {https://doi.org/10.22004/ag.econ.312956},
}