Download or read book Conserving the Nutritive Values in Foods written by and published by . This book was released on 1983 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The effects of handling and preparation practices on the nutrients in different foods, and ways that nutrients can best be conserved are discussed in this Home and Garden Bulletin developed by the U.S. Department of Agriculture. Nutrients in foods vary greatly in their stability; some are hardly affected by ordinary handling and others are relatively stable in some foods, but readily lost from others. Handling and preparation practices that affect nutrient levels in foods include trimming, storing, cooking, holding, and reheating. The effects of processing methods such as canning and freezing on nutrients in foods are also discussed. Categories of foods that are discussed include: 1) vegetables, 2) fruits and fruit juices, 3) canned foods, 4) frozen foods, 5) meat, poultry, and fish, 6) milk, 7) eggs, and 8) cereals. Key nutrients found in foods in each group and effects of usual preparations and cooking practices on specific foods are presented. (aj).
Download or read book Conserving the Nutritive Values in Foods written by United States. Agricultural Research Service. Consumer and Food Economics Institute and published by . This book was released on 1976 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by United States. Agricultural Research Service and published by . This book was released on 1977 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The vitamins, minerals, protein and other nutrients in foods can be best preserved through wise handling and preparation. Because vitamin C is more easily destroyed than other food values, retention of vitamin C is often used as an index to the retention of other nutrients. Vegetables should be trimmed, stored, and cooked with care; different parts of each plant differ in nutrient value. Vitamin C is well retained in citrus fruits and juices. The loss of vitamins during canning has been reduced by improved processing techniques; proper storage of canned goods will conserve nutrients. Freezing offers another good way to retain nutrients, especially vitamin C in frozen fruits. To get the full nutritive value from meats, the drippings, which contain some water-soluble B vitamins, should be saved and used. The best ways to conserve the nutritional values in milk, eggs, and cereal products are explored.
Download or read book Conserving the Nutritive Values in Foods written by and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by and published by . This book was released on 1965 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving Nutritive Values in Foods written by and published by . This book was released on 1971 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by United States. Agricultural Research Service. Consumer and Food Economics Research Division and published by . This book was released on 1883 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by United States. Department of Agriculture and published by . This book was released on 1963 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by United States Department of Agriculture. Agricultural Research Service. Consumer and Food Economics Institute and published by . This book was released on 1976 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by United States. Agricultural Research Service and published by . This book was released on 1977 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values in Foods written by Henry Marc Cathey and published by . This book was released on 1963 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conserving the Nutritive Values un Foods written by U.S.A. Departament of Agriculture and published by . This book was released on 1971 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Download or read book Experiment Station Research on the Vitamin Content and the Preservation of Foods written by Georgian Adams and published by . This book was released on 1944 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new significance attached to food as an implement of war as well as peace has served to stress the fact that nutritional quality must be considered along with yield, appearance, and other factors in evaluating the importance of a food crop and its priority in a food production program. At a time when the food supplies for the armed forces, lend-lease shipments, and rehabilitation work are being allocated on the basis of their nutritive value, when nutrition programs for industrial workers are being established, and when throughout the country Victory Gardens are producing a variety of crops for home consumption, the conservation of nutritive values of foods assumes equal importance with the production of foods of the highest possible inherent nutritive value.
Download or read book Conserving the Nutritive Value in Food written by and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Front of Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Download or read book Nutritive Value of Foods written by United States. Agricultural Research Service. Consumer and Food Economics Research Division and published by . This book was released on 1970 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:
