IAFNS USDA Beltsville: Botanicals and the Impact of Growing Conditions and Food Preparation on Food Composition

Recorded November 15, 2022

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education Units (CPEUs) for completion of this recorded webinar until November 15, 2025.


Plant foods are important part of the human diet. They contain various nutrients and large groups of secondary metabolites as bioactive compounds. Food compositions in plant foods are affected by many factors such as genetics, environment, management, and preparation/processing. In this section, the changes of different nutrients/secondary metabolites from strawberries, lettuces, broccoli, sweet corn, and coffee will be presented in response to the different growing conditions, pre/post-harvest management, and food preparation and processing methods. In addition, a botanical database based on mass spectrometric data will be introduced and it will be a very important resource used by common users and professionals in human nutrition research.

Webinar program:

Overview of the USDA Beltsville Human Nutrition Research Center
Naomi K. Fukagawa

Botanical Databases
Pei Chen, PhD

Capturing the Secondary Metabolites Variability in Fruits and Vegetables with Different Growing Conditions
Jianghao Sun, PhD

Effects of Food Processing on the Carotenoids in Sweet Corn
Xianli Wu, PhD

Coffee Chemistry: Complexity of Coffee Compounds and Impact of Roasting Condition
Jae Park, PhD

Commission on Dietetic Registration Performance Indicators:

  • 4.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
  • 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommedentions.
  • 6.8.1 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
  • 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform development, menu planning and food preparation techniques.

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