FROM THE  kosherkooke©
City of Refuge Publications
7101 North Mesa #235               Volume 8  Issue 5
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
May 2008
 		  
        
 

SPONSORED BY:  The International Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated institution with Rio Verde University Graduate School

Nutrient Content of US Food Supply

  
   
The U.S. food supply, a historical series measuring the amount of nutrients per capita per day available for consumption, is the only continuous source of food and nutrient availability in the U.S. with extended data back to 1909. Per capita food supply estimates provide information on the amount of food and nutrients available for consumption. They are useful to assess trends in food and nutrient composition over time, for monitoring the potential of the food supply to meet the nutritional needs of Americans, and for examining relationships between food availability and diet-health risk. Food supply data differ from dietary survey data: food supply data measure food and nutrient availability as national totals whereas dietary survey data (such as USDA's Continuing Survey of Food Intakes by Individuals) provide data on food and nutrient intakes reported by individuals and households.

The nutrient content of the food supply provides per capita estimates for food energy and the energy-yielding nutrients-protein, carbohydrate, and fat-as well as for total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; dietary fiber; 10 vitamins; and 9 minerals from 1909 through 2005. Nutrient estimates are provided for 19 individual fatty acids for the years 1980 through 2005. The nutrient content of the food supply is updated periodically by USDA's Center for Nutrition Policy and Promotion (CNPP).  This update is calculated using data on the amount of food available for consumption from USDA's Economic Research Service (ERS) and information on nutrients available in the food supply, from USDA's Agricultural Research Service (ARS). Estimates of per capita consumption for each commodity (in pounds per year) are multiplied by the amount of food energy and each of the nutrients assessed in the edible portion of the food. The results from approximately 400 foods are then totaled for each nutrient and presented on a per day basis.  For a copy of the most recent report on the Nutrient Content of the U.S. Food Supply contact John Webster by e mail at: iohn.webster@usda.eov

 		  
 

Kosher Kooking            vol. 1           Page 15

  
 


Fattoush Salad
 

  
 

 

Ingredients:
 1 green pepper, finely diced
2 large cucumbers,
peeled and finely diced

1 large mild onion,
coarsely chopped
3/4 cup chopped parsley

1/3 cup chopped mint
1 bunch arugula leaves
1 head romaine lettuce
cut into bite-size pieces
4 cloves garlic, crushed
1/4 cup lemon juice
1/3 cup olive oil
1 tbis ground sumac
1/2 teaspoon salt
Freshly ground black pepper
4 tomatoes diced
3 large pitas split in 2 disks
cut into bite-size pieces
 
  Instructions:
Toast pita bits under the broiler until they are crisp. Watch carefully to ensure they don't bum. In a large bowl combine the green pepper, cucumber, onion, parsley, mint, arugula and romaine. In a small bowl or screw top jar combine garlic, lemon juice, oil, sumac, salt and pepper, pour over salad and toss gently but well. Cover and chill for up to 3 hours.  Fifteen minutes before serving, add the tomatoes and pita bits. Toss the salad again, and correct for seasonings.

Note: Proportions are not sacred in this recipe. Also, some people prefer to let the pita bits absorb the juices of the salad and add them at the beginning. Others prefer them crisp as in this version.  It's your choice, serves as a great complement to soups, and is a good way to use up stale pita. At Passover use Matzoh

You can add mushrooms, radishes, peppers, green beans.
 		  
     
 

Note: see  our website at:  www.kosherkooking.com for all the latest news and views regarding the recipes enclosed in the series.  Or email us at: KosherKooking

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