As of October 1, 2019, the USDA Food Composition Database (https://ndb.nal.usda.gov/ndb/) is no longer available. Users will be automatically redirected to FoodData Central, USDA's new integrated, research-focused data system that provides expanded data on nutrients and other foods components as well as links to related agricultural and experimental research.
Food and Nutrition Information Center
Listed below are quick links to FNIC's most popular topics and topics of interest. These links rotate frequently so please check back often.
The BMI uses height and weight to screen for obesity, overweight, healthy weight or underweight. Measuring BMI is a little different for children and teens than it is for adults because you may or may not still be growing.
If you have specific questions regarding your weight, we recommend contacting a healthcare provider who can help you decide what is healthy for you. For more information, see Teen Nutrition.
According to FDA regulations , labeling potassium content on the Nutrition Facts Panel of food products is voluntary for manufacturers. Food labeling regulations are governed by the FDA. The FDA works to make sure the Nutrition Facts Panel helps consumers make smart choices about their diet.
Information about nutrients can be found at Vitamins and Minerals. You can also visit USDA's FoodData Central for nutrient data. For a list of nutrients in foods, see FNIC's Nutrient Lists from Standard Reference Legacy.
For reliable information, see What You Should Know About Popular Diets. Weight-loss diets have been popular for many years. In fact, many people have followed a weight-loss diet at one time or another. Unfortunately, most results are not permanent and some pose serious health risks. The popular low-carbohydrate, high-protein diet is an example of a strict weight-loss program that may carry potentially serious health risks.
Consuming extra calories results in an accumulation of stored body fat and weight gain. This is true whether the excess calories come from protein, fat, carbohydrate or alcohol. See CDC's Balancing Calories for more information about the calorie balance equation.
The NIAID provides a pamphlet: Guidelines for Clinicians and Patients for Diagnosis and Management of Food Allergy in the United States which discusses the difference between a food allergy and a food intolerance.
A healthy eating pattern is one that provides enough of each essential nutrient from nutrient-dense foods, contains a variety of foods from all of the basic food groups, and focuses on balancing calories consumed with calories expended to help you achieve and sustain a healthy weight. This eating pattern limits intake of solid fats, sugar, salt (sodium) and alcohol.
A consumer resource from the FDA, Food Allergies: What You Need to Know, lists the foods that most commonly cause allergies as milk, eggs, fish, crab, lobster, shrimp, almonds and other tree nuts, and peanuts. Peanuts are one of the chief foods responsible for severe anaphylaxis.
Children will typically outgrow their allergies to milk, egg, soy and wheat, but will not typically outgrow their allergies to peanuts, tree nuts, fish and shrimp. In contrast, adults will not typically outgrow any of their allergies.
The Food and Nutrition Information Center (FNIC) is a leader in online global nutrition information. Located at the National Agricultural Library (NAL) of the United States Department of Agriculture, the FNIC website contains over 2500 links to current and reliable nutrition information.
The Food and Agriculture Act of 1977 (Farm Bill) established the Food and Nutrition Information and Education Resources Center (later known as the Food and Nutrition Information Center, or FNIC) as a permanent entity within NAL. (see p.26 of PDF).
FNIC strives to serve the professional community (including educators, health professionals and researchers) by providing access to a wide range of trustworthy food and nutrition resources from both government and non-government sources. The FNIC website provides information about food and human nutrition. The materials found on this website are not intended to be used for the diagnosis or treatment of a health problem or as a substitute for consulting a licensed health professional.
To learn more about FNIC's content and linking policy, please review the webmaster section of the Frequently Asked Questions.
The use of trade, firm, or corporation names in this website (or in website pages) is for the information and convenience of the reader. Such use does not constitute an official endorsement or approval by USDA or the Agricultural Research Service (ARS) of any product or service to the exclusion of others that may be suitable. Likewise, some databases available on the FNIC website include resources from "non-government entities." Inclusion of these materials in a database does not constitute endorsement or recommendation by FNIC or the U.S. Government.
In person: FNIC Specialists can assist you Monday-Friday, 8:30 a.m.-4:30 p.m. EST at the National Agricultural Library (NAL) in Beltsville, Maryland.
By phone: Call (301) 504-5414 to talk to an Information Specialist
Food and Nutrition Information Center
USDA ARS National Agricultural Library
10301 Baltimore Avenue,
Beltsville, MD 20705-2351