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Article: Selected food and nutrient highlights of the 20th century: U.S. food supply series.
- Article from:
- Family Economics and Nutrition Review
- Article date:
- January 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 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 1930's, advancements in food-processing technologies introduced into the marketplace canned, frozen, and packaged food items, such as canned soups and vegetables, frozen vegetables and fruits, and packaged cereals. Nationally, the result led to an increase in the availability and shelf life of these foods. Also, in the 1930's margarine was fortified with vitamin A and its precursor beta-carotene (for color), and milk was fortified with vitamins A and D. This was followed in the 1940's with flour and flour products being ...
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