Ground soy products made from whole soybeans were used in bread as substitutes for 12 percent of the wheat flour to demonstrate that home-prepared soy products can be used to bake palatable breads and supplement their protein content. (Author/SK)

Reviews the establishment of recent federal dietary guidelines and recommended daily allowances of nutrients. Summarizes results of the U.S. Department of Agriculture's surveys of food consumption trends in the United States. (SK)

The authors compared energy consumption, cooking time, and quality of five foods cooked using electric range surface units and oven, induction cooktop, electric frypan, microwave oven, and toaster oven. The induction cooktop was among the most energy conserving. For most products, cooking treatment had little impact on quality. (Author/CH)

A previous study found that the quality of consumer nutrition decisions was significantly higher with the graphic nutrient density label format than with the current label format. The present study replicates this finding and, more important, demonstrates that the same effect can be produced merely by presenting consumers with a simple graphic…

The impact of the 1977 Department of Agriculture regulations to vary minimum meal portion sizes for children is analyzed as it related to student participation in school lunch programs. (CT)

Through a series of five tests, a slide-tape instructional presentation on the identification of beef quality was developed. It was determined that the slide-tape instruction can enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. (Editor/TA)