Away-from-home foods increasingly important to quality of American diet /
"The increasing popularity of dining out over the past two decades has raised the proportion of nutrients obtained from away-from-home food sources. Between 1977 and 1995, home foods significantly improved their nutritional quality, more so than away-from-home foods, which typically contained m...
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Washington, DC :
U.S. Department of Agriculture, Economic Research Service,
1999.
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| Series: | Agriculture information bulletin ;
no. 749. |
| Subjects: | |
| Online Access: | https://purl.access.gpo.gov/GPO/LPS3425 |
| Summary: | "The increasing popularity of dining out over the past two decades has raised the proportion of nutrients obtained from away-from-home food sources. Between 1977 and 1995, home foods significantly improved their nutritional quality, more so than away-from-home foods, which typically contained more of the nutrients over-consumed (fat and saturated fat) and less of the nutrients under-consumed (calcium, fiber, and iron) by Americans. Since the trend of eating out frequently is expected to continue, strategies to improve the American diet must address consumers' food choices when eating out."--Abstract. |
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| Item Description: | Title from title screen. (viewed 2002-05-02). "January 1999." |
| Physical Description: | iv, 22 pages : illustrations. Also available in printed form from USDA. |
| Format: | Mode of access: World Wide Web; current access is available via PURL. System requirements: Adobe Acrobat Reader. |
| Bibliography: | Includes bibliographical references (page 22). |