Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Units and Standards of Measurement01:10

Units and Standards of Measurement

36.3K
A physical quantity is defined either by specifying its measurement method or by stating how it is calculated from other measurements. For example, consider a metallic cube. We might define its mass and dimensions by specifying methods for measuring them, such as using a weighing machine and a meter scale. Then, we could define the volume by stating that it is the cube of its side, and we could calculate the density as the mass divided by the volume.
Measurements of physical quantities are...
36.3K
Dietary Connections01:23

Dietary Connections

56.0K
In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
56.0K
IUPAC Nomenclature of Carboxylic Acids01:16

IUPAC Nomenclature of Carboxylic Acids

10.2K
IUPAC names of carboxylic acids are systematically derived following a few rules discussed below.
For acyclic saturated monocarboxylic acids, the longest hydrocarbon chain containing the –COOH carbon is identified as the parent chain. Then, the last -e of the parent hydrocarbon name is replaced with a suffix -oic acid.
10.2K
Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

31.7K
Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
31.7K
Inductively Coupled Plasma–Mass Spectrometry (ICP–MS): Overview01:19

Inductively Coupled Plasma–Mass Spectrometry (ICP–MS): Overview

954
In inductively coupled plasma–mass spectrometry (ICP–MS), an inductively coupled plasma (ICP) torch is used as an atomizer and ionizer. Solid samples are dissolved and volatilized before being introduced into the high-temperature argon plasma, while solution samples are nebulized and passed through the high-temperature argon plasma. Plasma dissociates the analytes and ionizes their component atoms to form a mixture of positive ions and molecular species. The positive ions are then...
954
International System of Units01:29

International System of Units

3.2K
The International System of Units, known as the SI system, is a universally accepted measurement system recognized and used worldwide. The SI system is based on a set of three base units considered absolute, and their values do not change with location. These base units are meters, kilograms, and seconds.
Prefixes are used to define both larger and smaller quantities in the SI system. For example, milli, micro, and nano define smaller quantities, while kilo, mega, and giga are used to define...
3.2K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Letter to the Editor: Nitrate and nitrite food composition database: an update and extensive deep dive.

The American journal of clinical nutrition·2026
Same author

Rethinking the impact of dietary sodium and potassium on blood pressure to advance public health.

The American journal of clinical nutrition·2026
Same author

Substrate utilization during short-term fasting in older men and women.

American journal of physiology. Endocrinology and metabolism·2026
Same author

Determination of Purine Contents in Commonly Consumed United States Foods: Updating the United States Department of Agriculture and Office of Dietary Supplements-National Institutes of Health Purine Database.

The Journal of nutrition·2025
Same author

A multi-glycomic platform for the analysis of food carbohydrates.

Nature protocols·2024
Same author

Nutrients and non-essential metals in darkibor kale grown at urban and rural farms: A pilot study.

PloS one·2024

Related Experiment Video

Updated: Sep 16, 2025

Applying Cheminformatics to Develop a Structure Searchable Database of Analytical Methods
05:34

Applying Cheminformatics to Develop a Structure Searchable Database of Analytical Methods

Published on: June 6, 2025

700

Call to action: a need for community-driven minimum information standards for food composition data.

Kai L Blumberg1, Kyle McKillop2, Pamela R Pehrsson2

  • 1USDA Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, United States; Oak Ridge Institute for Science and Education, Oak Ridge National Laboratory, Oak Ridge, TN, United States.

The American Journal of Clinical Nutrition
|July 4, 2025
PubMed
Summary

Establishing a universal data reporting standard for food composition is crucial for accurate health and nutrition insights. This initiative aims to overcome data siloing and improve global food data accessibility.

Keywords:
FAIRFood Composition Tables and DatabasesFoodData CentralINFOODSUSDA Agricultural Research Servicebioactive compoundsfood analysisfood compositionminimum information standardnutrients

More Related Videos

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.4K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

2.8K

Related Experiment Videos

Last Updated: Sep 16, 2025

Applying Cheminformatics to Develop a Structure Searchable Database of Analytical Methods
05:34

Applying Cheminformatics to Develop a Structure Searchable Database of Analytical Methods

Published on: June 6, 2025

700
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.4K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

2.8K

Area of Science:

  • Nutritional Science
  • Bioinformatics
  • Data Standards

Background:

  • Food composition data is vital for understanding health impacts.
  • Current food production systems present challenges in capturing nutritional variability.
  • Existing food composition databases suffer from data siloing and inconsistent annotation.

Purpose of the Study:

  • To highlight the urgent need for a universally accepted data reporting standard for food composition.
  • To draw parallels with successful minimum information standards in other life science disciplines.
  • To propose the formation of an open working group to develop such a standard.

Main Methods:

  • Review of historical and current food composition data collection efforts.
  • Analysis of existing data reporting standards in life sciences and informatics.
  • Identification of relevant organizations, standards, and tools for developing a new standard.

Main Results:

  • Significant challenges exist in data annotation, mapping, and programmatic enforcement across food composition databases.
  • Successful adoption of minimum information standards in other scientific fields demonstrates a viable path forward.
  • A clear need exists for a community-driven, open working group to develop a global food composition data standard.

Conclusions:

  • A universally accepted data reporting standard is essential to overcome data siloing and improve the quality of food composition data.
  • The proposed open working group will address the development and deployment of a globally acceptable standard.
  • Anticipated challenges include achieving global consensus and ensuring widespread adoption of the new standard.