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Article: The U.S. food supply series: selected food and nutrient highlights, 1909 to 2000.
- Article from:
- Family Economics and Nutrition Review
- Article date:
- March 22, 2004
- Author:
CopyrightCOPYRIGHT 2004 Superintendent of Documents. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The variety and types of food commodities in the U.S. food supply and the nutrients they provide have undergone significant changes since 1909. In the 1930s, advancements in food-processing technologies introduced into the marketplace canned, frozen, and packaged items such as canned soups and vegetables, frozen vegetables and fruits, and packaged cereals. The result has been an increase in national availability and shelf life of these foods. During the 1930s, margarine was fortified with vitamin A and beta-carotene (for color) and milk was fortified with vitamins A and D. In the 1940s, flour and flour products were enriched with thiamin, riboflavin, niacin, and iron. Such ...
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