Contribution of Animal Products to Healthful Diets

 
 

Task Force Chair

Donald Beitz

Task Force Members

Louise Berner
Gerald Combs
R. Gaurth Hansen
Richard Lovell
Richard Willham
Carol Windham
Task Force Reports
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Foods derived from animals contribute significantly to total nutrients in the U.S. food supply. Moreover, the availability to humans of the nutrients in animal products is high. Chair: Donald C. Beitz, Iowa State University, Ames. R131, ISBN 1-887383-11-5, October 1997, 56 pp., $24.00; Interpretive Summary, 1 p., free.

 

Table of Contents

Contribution of Animal Products to Healthful Diets: Contents

 


 

Interpretive Summary, 1
Summary, 1
History, 1
Trends in the American Diet, 1
Nutritional Benefits of Animal Products, 2

Summary, 3

1 Reflections, 5

2 Trends in American Diets, 9
Summary, 9
Introduction, 9
Changes in Food Availability, 9

3 Consumption of Animal Products, 13
Summary, 13
Data Sources, 13
Red Meats, 13
Poultry Meats, 16
Fish and Shellfish, 16
Dairy Products, 17
Eggs, 17
Fats and Oils, 18
Consumer Awareness and Diet Selection, 18

4 Nutrient Composition of Raw and Processed Animal Products, 20
Summary, 20
Introduction, 20
Beef, 21
Pork, 22
Poultry Products, 22
Dairy Products, 23
Egg Products, 23
Finfish, 23
Shellfish, 24

5 Contributions of Animal Products to Essential Nutrients and Healthful Diets, 25
Summary, 25
Introduction, 25
Essential Nutrients, 25
Food Supply and Disappearance Data, 25
Diets and Intake Data, 26
Healthful Diets, 28
Dietary Guidelines for Americans, 29
The Food Guide Pyramid, 30

Appendix A: Abbreviations, Acronyms, and Symbols, 31

Appendix B: Glossary, 32

Appendix C: Tables, 33

Literature Cited, 52

Index, 54



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