Nutrition Resources

These reports, at the request of various U.S. government agencies, cover issues pertaining to the safety and adequacy of the nation's food supply. These reports establish principles and guidelines for adequate nutrition, and provide authoritative judgment on the relationships among food intake, nutrition, and health.

No. 8-6 Soups, Sauces, and Gravies (rev. 1980)*
No. 8-7 Sausages & Luncheon Meats (rev. 1980)*
No. 8-8 Breakfast Cereals (rev. 1982)*
No. 8-9 Fruits & Fruit Juices (rev. 1982)*
No. 8-10 Pork Products (rev. 1983)*
No. 8-10 Pork Products (rev. 1992)*
No. 8-11 Vegetables & Vegetable Products
(rev. 1984)*
No. 8-12 Nuts & Seed Products (rev. 1984)*
No. 8-13 Beef Products (rev. 1990)*
No. 8-14 Beverages (rev. 1986)*
No. 8-15 Finfish & Shelfish Products (rev. 1987)*
No. 8-16 Legumes & Legume Products (rev. 1986)*
No. 8-17 Lamb, Veal, and Game Products
(rev. 1989)*
No. 8-18 Baked Products (rev. 1992)*
No. 8-19 Snacks & Sweets (rev. 1991)*
No. 8-20 Cereal Grains & Pasta rev.1989)*
No. 8-21 Fast Foods (rev. 1988)*
No. 8 1989 Supplement (rev. 1990)*
No. 8 1990 Supplement (rev. 1991)*