Food and Nutrition Service

USDA-FMS Farm Service Agency USDA-FSA Food and Nutrition Service... 

Rosso, R. 2001. Trends in Food Stamp Program Participation Rates 1994 to 1999. Alexandria, VA United States Department of Agriculture, Food and Nutrition Service. 

USDA, Food and Nutrition Service, Management Information Division. 1983A. Annual Historical Review ofFNS Programs Fiscal Year 1982. U.S. Department of Agriculture, Washington, D.C. 

United States Department of Agriculture Food and Nutrition Service, http //www.fns.usda. gov/fns/food safety.htm (accessed June 7, 2006). 

The various U.S. agencies involved in food control and their responsibilities are summarized in Table 12-1. The FDA is the agency primarily responsible for the control of food, and its authority derives from the U.S. Department of Health and Human Services. The USDA is responsible for meat, poultry, and egg products. These activities are carried out by a number of organizations within USDA. The Food Safety and Inspection Service (FSIS), the Food and Nutrition Service (FNS), and the Agricultural Marketing Service (AMS) are all part of this activity. 

U S Department of Agriculture (U SDA )(2008)Food Stamp Program F act Sheet on Resources, Income, and Benefits. USDA, Food and Nutrition Service. Washington, DC. Available at (last accessed on July 8,2008)... 

SPCs contain at least 65% protein (N x 6.25) but < 90% mfb. The older definition of 70% minimum protein was replaced by the lower level in a definition promulgated by the U.S. Department of Agricultures Food and Nutrition Service (USDA-FNS) in January 1983 (Campbell et al., 1985). Sucrose and total nondigestible oligosaccharides each account for about 8% weight of defatted soy flakes. SPC yield is about 75% of defatted flake weight. 

Fraker, T. 1990. The Effects of Food Stamps on Food Consumption A Review of the Literature. Alexandria, VA Food and Nutrition Services. 

USDA (U.S. Department of Agriculture). 2005. Making America Stronger A Profile of the Food Stamp Program. Alexandria, VA Food and Nutrition Service Office of Analysis, Nutrition, and Evaluation. 

The Food and Nutrition Service— This division provides the means for better nutrition through programs such as (1) distribution of surplus agricultural commodities, (2) food stamps, and (3) reimbursement to schools for the operation of breakfast and lunch programs. 

The original investigations at Elgin were conducted under spon.sorship of the Food and Nutrition Board, National Research Council and supported in part by grants from the United States Public Health Service (No. A-1126), the National Vitamin Foundation, and the Illinois Mental Health Fund. 

In the twenty-first century, an ever-growing number of men and women are flocking to the Internet and World Wide Web to make purchases of products and to engage services from different providers. One type of product line that now is offered in abundance on the Internet is that of vitamins and dietary, food, and nutritional supplements. At the present time there are literally thousands of different website venues that cater to people who are interested in purchasing and utilizing vitamins and other nutritional supplements. 

In addition, other online services are specifically focnsed on food information (food informatics). In these cases, the information contained is not necessarily directly related to chemical stractures, though it does illustrate the versatility of and need for using information technology to excel on tasks having a direct impact on health and well-being through food and nutrition. 

Specialists in home economics. Home economists work to improve products, services, and practices that affect the comfort and well—being of the family. Some specialize in specific areas, such as child development and family relations, clothing and textiles, consumer economics, foods and nutrition, home furnishings and equipment, home management, and housing. Ctthers have broad knowledge of the whole professional field. 

The two government agencies having most to do with foods and nutrition issues are the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services—notably two of its agencies, the Food and Drug Administration (FDA) and The National Institutes of Health (NIH). 

State Universities—A list of available bulletins and circulars, including information regarding foods and nutrition, can be obtained by writing to (1) the Foods and Nutrition Department, or (2) the Agricultural and Flome Economics Extension Service at each State University. 

Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Institute of Medicine, Food and Nutrition Board (FNB), Office of Disease Prevention and Health Promotion of the U.S. Department of Health and Human Services, 2005, p. 27. www.nap.edu. 

Food and Agriculture Organization of the United Nations. Food Policy and Food Science Service Nutrition Division. 1970. Amino acid content of foods and biological data on proteins. FAO Nutritional Studies No. 24, Rome. 

Glinsman WH, Irausquin H, Park YK. Evaluation of Health Aspects of Sugars Contained in Carbohydrate Sweeteners Report of Sugars Task Force. Washington, DC Health and Human Services Center for Food Safety and Applied Nutrition, Food and Drug Administration, 1986. 

Chemical food and biochemical and nutritional journals contain technical literature on edible oils. The American Oil Chemists Society publishes a monthly journal which contains an annual literature review. Publications on methods of sampling and testing are discussed as are abstracting services. The author recommends numerous books for specific information and a few for establishing a small technical library. 

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