| Description |
1 online resource (384 pages) |
| Contents |
""Designing Foods""; ""Copyright""; ""Preface""; ""Acknowledgments""; ""Contents""; ""Executive Summary""; ""CHANGES IN POLICY""; ""The Grading System""; ""Labeling and Standards of Identity""; ""Information and Consumer Education""; ""Research and Development""; ""RESEARCH RECOMMENDATIONS""; ""Preharvest Technology""; ""Postharvest Technology""; ""REFERENCES""; ""1 Data Sources, Key Nutrients, and Selection of Targets for Change""; ""SOURCES OF DATA AND THEIR LIMITATIONS""; ""Food Supply Data (1965-1985)""; ""Federal Surveys""; ""Nationwide Food Consumption Survey (1977-1978)"" |
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""Continuing Survey of Food Intake by Individuals (1985)""""National Health and Nutrition Examination Survey""; ""Pediatric Nutrition Surveillance System of the Centers for Disease Control""; ""Other Data Sources""; ""Limitations of the Data Bases""; ""IDENTIFICATION OF KEY FOOD COMPONENTS""; ""TARGET LEVELS FOR CALORIC INTAKE AND SELECTED NUTRIENTS""; ""REFERENCES""; ""2 Current Trends in Consumption of Animal Products""; ""NUTRIENTS IN ANIMAL PRODUCTS AND THEIR BIOAVAILABILITY""; ""Calories""; ""Protein""; ""Fat, Saturated Fatty Acids, and Cholesterol""; ""Vitamins""; ""Minerals""; ""Iron"" |
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""Calcium""""TRENDS IN INDIVIDUAL COMMODITIES""; ""Red Meat, Poultry, and Fish""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""National Live Stock & Meat Board Study""; ""Milk, Milk Products, and Eggs""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""Fats and Oils""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""Special Studies""; ""Household Refuse Analysis Project""; ""St. Joseph's University/American Meat Institute Study""; ""National Live Stock & Meat Board Study""; ""REFERENCES""; ""3 Target Levels and Current Dietary Patterns""; ""CALORIES"" |
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""Dietary Survey Data""""Summary""; ""TOTAL FAT AS PERCENTAGE OF CALORIES""; ""Influence of Dietary Fats on Serum Lipid Levels""; ""Dietary Fat and Cancer""; ""Dietary Guidelines for Total Fat Intake""; ""Dietary Survey Data""; ""Summary""; ""SATURATED, MONOUNSATURATED, AND POLYUNSATURATED FATTY ACIDS AS PERCENTAGE OF CALORIES""; ""Saturated Fatty Acids: Influence on Serum Lipid Levels""; ""Dietary Guidelines for Fatty Acid Intake""; ""Dietary Survey Data""; ""Summary""; ""CHOLESTEROL""; ""Dietary Guidelines for Cholesterol Intake""; ""Dietary Survey Data""; ""Summary""; ""CALCIUM"" |
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""Dietary Guidelines""""Dietary Survey Data""; ""Summary""; ""IRON""; ""Definition and Prevalence of Iron-Deficiency Anemia""; ""Dietary Guidelines for Iron Intake""; ""Dietary Survey Data""; ""Summary""; ""REFERENCES""; ""4 Consumer Concerns and Animal Product Options""; ""CHANGING CONSUMER ATTITUDES AND INDUSTRY RESPONSES""; ""General Trends""; ""Consumer Behavior Away from Home""; ""Response by Restaurateurs""; ""Consumer Behavior in Grocery Stores and Supermarkets""; ""Response by Supermarkets""; ""Consumer Behavior at Home""; ""OPTIONS IN THE MARKETPLACE""; ""Milk and Milk Products"" |
| Notes |
""Traditional Versus Modified Products"" |
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Print version record |
| Subject |
Animal products -- United States
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Nutrition.
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Animal products
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Nutrition
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United States
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| Form |
Electronic book
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| ISBN |
9780309535526 |
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0309535522 |
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