Download or read book Nutrient Content of the U S Food Supply 1909 2000 written by Shirley Gerrior and published by Forgotten Books. This book was released on 2018-01-11 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Nutrient Content of the U. S. Food Supply, 1909-2000: A Summary Report From 1909-19 to 1990-99, the availability of food energy and many nutrients increased in the food supply. The availability of more food energy reflects higher levels of most macronutrients, principally fat in the 1990's, than in the early years of the series. Higher levels of thiamin, riboflavin, niacin, iron, and folate in the 1990's reflect Federal enrichment standards, the folate fortification policy of 1998, and the use of enriched grain products. Higher levels of vitamin A reflect fortification of ready - to-eat cereals, margarine, and dairy products as well as the development in the 1960's of new varieties of deep yellow vegetables. The higher levels of vitamin E in the later years of the series were due to a greater use of vegetable fats and oils. Higher calcium and phosphorous levels in 1990-99 reflect the increased consumption of lowfat milk, cheese, yogurts, and other dairy products. Higher sodium levels in 1990-99 indicate the increased availability of processed foods, such as cheese and canned vegetables in the later years of the series. From 1909-19 to 1990-99, levels of magnesium and copper remained the same, and those of saturated fat, vitamin 812, potassium, and selenium were similar to levels in 1909 - 19. Levels for cholesterol and dietary fiber were lower in 1990-99 than in 1909 - 19. The lower cholesterol levels in 1990-99 reflect the decreased use of eggs and the shift fi'om whole milk to lowfat dairy products since 1909-19, while the lower levels of dietary fiber are attributable to the decreased consumption of grains since 1909-19. This publication is an update of Home Economics Research Report No. 54, Nutrient Content of the U. S. Food Supply, 1909 97, issued in 2001. This report includes revised estimates for the years 1909 through 1997 as well as new estimates for 1998 and 1999. This publication is different from previous reports in that it presents data on foods and nutrients by decade begin ning with 1909-1919 and ending with 1990-1999. This summary report supersedes all previous publications on the nutrient content of the u.s. Food supply. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Nutrient Content of the U S Food Supply 1909 2000 written by S. Gerrior and published by . This book was released on 2004 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1997 written by S. Gerrior and published by . This book was released on 2001 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1988 written by Nancy Raper and published by . This book was released on 1992 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 99 written by S. Gerrior and published by . This book was released on 2002 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 94 written by and published by . This book was released on 1997* with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This document is a summary of the report, The nutrient content of the U.S. food supply, 1909-94, published by the U.S. Department of Agriculture's Center for Nutrition Policy and Promotion. Included in this summary are methodology revisions made since the last report, updated per capita nutrient estimates for 1909 through 1994, and a summary of food and nutrient trends for selected years.
Download or read book Nutritive Value of the Per Capita Food Supply 1909 45 written by Faith Clark and published by . This book was released on 1946 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1997 written by S. Gerrior and published by . This book was released on 2001 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1994 written by and published by . This book was released on 1997 with total page 103 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1999 written by S. Gerrior and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Consumption of Food in the United States 1909 48 written by United States. Bureau of Agricultural Economics and published by . This book was released on 1949 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication brings together for the first time detailed information on the per capita consumption of all major food commodities in the United States, including the basic data on supplies and distribution from which the consumption estimates are derived. Sources and methods are described and evaluated, and considerable supplementary information useful for statistical analysis of the demand for food is presented.
Download or read book Nutrient Content of the U S Food Supply 1909 1988 written by Nancy Raper and published by . This book was released on 1992 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book U S Food Consumption written by United States. Department of Agriculture. Food Consumption and Utilization Section and published by . This book was released on 1965 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrient Content of the U S Food Supply 1909 1990 written by Shirley Ann Gerrior and published by . This book was released on 1994 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Dairy Foods and Nutrition written by Gregory D. Miller and published by CRC Press. This book was released on 2006-12-15 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.
Download or read book U S Food Consumption written by and published by . This book was released on 1965 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Data and Research to Improve the U S Food Availability System and Estimates of Food Loss written by Nancy J. Kirkendall and published by National Academy Press. This book was released on 2015-01-02 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The United States Department of Agriculture's (USDA's) Economic Research Service's (ERS) Food Availability Data System includes three distinct but related data series on food and nutrient availability for consumption. The data serve as popular proxies for actual consumption at the national level for over 200 commodities (e.g., fresh spinach, beef, and eggs). The core Food Availability (FA) data series provides data on the amount of food available, per capita, for human consumption in the United States with data back to 1909 for many commodities. The Loss-Adjusted Food Availability (LAFA) data series is derived from the FA data series by adjusting for food spoilage, plate waste, and other losses to more closely approximate 4 actual intake. The LAFA data provide daily estimates of the per capita availability amounts adjusted for loss (e.g., in pounds, ounces, grams, and gallons as appropriate), calories, and food pattern equivalents (i.e., "servings") of the five major food groups (fruit, vegetables, grains, meat, and dairy) available for consumption plus the amounts of added sugars and sweeteners and added fats and oils available for consumption. This fiscal year, as part of its initiative to systematically review all of its major data series, ERS decided to review the FADS data system. One of the goals of this review is to advance the knowledge and understanding of the measurement and technical aspects of the data supporting FADS so the data can be maintained and improved. "Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss" is the summary of a workshop convened by the Committee on National Statistics of the National Research Council and the Food and Nutrition Board of the Institute of Medicine to advance knowledge and understanding of the measurement and technical aspects of the data supporting the LAFA data series so that these data series and subsequent food availability and food loss estimates can be maintained and improved. The workshop considered such issues as the effects of termination of selected Census Bureau and USDA data series on estimates for affected food groups and commodities; the potential for using other data sources, such as scanner data, to improve estimates of food availability; and possible ways to improve the data on food loss at the farm and retail levels and at restaurants. This report considers knowledge gaps, data sources that may be available or could be generated to fill gaps, what can be learned from other countries and international organizations, ways to ensure consistency of treatment of commodities across series, and the most promising opportunities for new data for the various food availability series.
