USDA contributions

I wish to acknowledge the contributions of the authors and reviewers. I would also like to thank the ACS Division of Chemical Health and Safety for the invitation to organize the symposium, and the Southern Regional Research Center, Agricultural Research Service, USDA, for the support of my participation in this activity. 

Many different kinds of milk and milk products are available (USDA 1978 NDC 1976,1983A, 1983B). Milk has two major components fat, including fat-soluble vitamins, and milk-solids-not-fat (MSNF), which contain protein, carbohydrate, water-soluble vitamins, and minerals. The specific nutrient contribution of each of these milk products is related largely to the concentrations of milk fat and MSNF of the product. If the percentages of milk fat and MSNF are known, the values in Table 7.2 may be used to determine the nutrient contribution of a particular milk product. 

Water uptake ability. Excess additional water that a material can imbibe. (The author recognizes the contribution of the USDA Regional Hatch Project NE-123 for this term.)... 

Contributed by Harold W. Gardner National Center for Agricultural Utilization Research, ARS, USDA Peoria, Illinois... 

USDA economists found that publicly funded agricultural research earned an annual rate of return of at least 35 %. A 1966 study by the Agricultural Research Service (ARS) on the impact of its research from 1941 to 1966 concluded that 109 products and processes developed by ARS had been commercialized and 26 represented major contributions in basic research. Their value was estimated by the ARS at more than 6 billion, 20 times the 309 million spent by the ARS laboratories during this period.2... 

The author appreciates the assistance of Ernest J. Miles, Physical Science Technician, of the Analytical Chemistry Laboratory, AEQI, AR, SEA, USDA, Beltsville, Md. in obtaining the data for this contribution. 

The authors wish to thank many of their collaborators, postdocs, and students for their assistance and contributions. Grants support throughout the years from USDA, DOE, FDA, EPA, UNDP, NC Biotechnology Center, US Poultry Egg Association, and National Cattlemen s Beef Association are greatly appreciated. 

In particular, we acknowledge professor Menachem Lewin for his many important contributions to cotton chemistry and for inspiring this book. Without his strong support it would not exist. Glenn P. Johnson, ARS, SRRC, USDA was invaluable in converting and updating the previous chapter to this book. Fortunately, this book was mostly finished before hurricane Katrina devastated the city of New Orleans and the USDA Southern Regional Research Center where many of the contributors to this book worked. 

I am grateful to the USDA-NRI, various companies, and international scientific agencies for supporting my research. I am very grateful to the graduate students and visiting scientists who have worked with me, and contributed to my better... 

The food we eat plays a critical role in our overall health. It is believed that a substantial amount of chronic disease risk is diet-related and could be significantly reduced through improvements in dietary habits, e.g., up to 70% of aU cancers in the United States are attributable to diet (95). Indeed, a recent report by the USDA indicates that poor diet and diet-related chronic diseases contribute to five of the ten leading causes of death (heart disease, cancer, stroke, diabetes, and arteriosclerosis) costing the United States economy an estimated 250 billion annually (96). 

The vitamin content (Table 1.9) is also interesting, because QS have high levels of vitamin B6 and total folate, whose amounts in 100 g can cover the requirements of children and adults. The riboflavin content in 100 g contributes 80% of the daily needs of children and 40% of those of adults (National Academy of Sciences, 2004). The niacin content does not cover the daily needs, but is beneficial in the diet. Thiamin values in quinoa are lower than those in oat or barley, but those of niacin, riboflavin, vitamin B6, and total folate are higher (Ranhotra et al., 1993 USDA, 2005). 

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