Author: Publisher: DIANE Publishing ISBN: 9781422326374 Category : Languages : en Pages : 10
Book Description
The U.S. Food and Drug Administration (FDA) offers the full text of the article entitled "Skimming the Milk Label: Fat-reduced Milk Products Join the Food Labeling Fold," written by Paula Kurtzweil that appeared in the January-February 1998 issue of the "FDA Consumer Magazine." Kurtzweil discusses labeling changes found on varieties of milk cartons.
Author: Kimberly Lord Stewart Publisher: Macmillan ISBN: 9780312347741 Category : Cooking Languages : en Pages : 358
Book Description
So many labels, so little time—just tell me what to buy! If you—like millions of other Americans—still don't know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it's time to learn what you're really putting into your body...find out how to select the most healthy foods at the supermarket and still get dinner on the table by 6:00 pm with EATING BETWEEN THE LINES Shopping is no longer as simple as deciding what's for dinner. Food labels like "organic," "natural," "low carb," and "fat free!" scream out at you from every aisle at the supermarket. Some claims are certified by authoritative groups such as the FDA and USDA, but much of our country's nutrition information is simply a marketing ploy. If you want to know what food labels really mean—and what they could mean to your health—EATING BETWEEN THE LINES will explain why: --Chickens labeled "free range" may never actually see daylight --Organic seafood may be a misnomer. --The words "hormone-free" on pork, eggs and poultry is meaningless --"Low fat" cookies and "heart-healthy" cereals may contain heart damaging trans-fatty acids ...and more. Organized by supermarket section, from the vegetable aisle to the dairy case, EATING BETWEEN THE LINES also features more than seventy actual food labels and detachable shopping lists for your convenience—and to help bring the best food to the table for you and your family.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309096502 Category : Medical Languages : en Pages : 433
Book Description
The Special Supplemental Nutrition Program for Women, Infants, and Children (the WIC program) has promoted the health of low-income families for more than 30 years by providing nutrition education, supplemental food, and other valuable services. The program reaches millions of families every year, is one of the largest nutrition programs in the United States, and is an important investment in the nation's health. The U.S. Department of Agriculture charged the Institute of Medicine with creating a committee to evaluate the WIC food packages (the list of specific foods WIC participants obtain each month). The goal of the study was to improve the quality of the diet of WIC participants while also promoting a healthy body weight that will reduce the risk of chronic diseases. The committee concluded that it is time for a change in the WIC food packages and the book provides details on the proposed new food packages, summarizes how the proposed packages differ from current packages, and discusses the rationale for the proposed packages.
Author: Ellen Muehlhoff Publisher: Food & Agriculture Organization of the UN (FAO) ISBN: 9789251078631 Category : Business & Economics Languages : en Pages : 0
Book Description
Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairy-industry development can best contribute to increasing food security and alleviating poverty. This publication is unique in drawing together information on nutrition, and dairy-industry development, providing a rich source of useful material on the role of dairy products in human nutrition and the way that investment in dairy-industry development has changed.
Author: Fatih Yildiz Publisher: CRC Press ISBN: 1420082086 Category : Medical Languages : en Pages : 454
Book Description
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
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Author: Kimberly Lord Stewart
Author: Institute of Medicine
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Author: Ellen Muehlhoff
Author: Michael McGuffin
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Author: Fatih Yildiz