Contractor and Cooperator Reports No. (CCR-72) 26 pp
Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes
New and reformulated products are introduced into the U.S. food system at the rate of about 20,000 products per year. Breakfast cereals and bread products are among the more dynamic food categories with respect to the availability of whole-grain products, with hundreds of new products introduced yearly. This report studies the potential impact of new breakfast cereal and bread products on nutrients consumed by adults and children.
Keywords: National Health and Nutrition Examination Survey, Food and Nutrient Database for Dietary Studies, National Nutrient Database for Standard Reference, bread, breakfast cereals, dietary intakes, food composition, new products, nutrition, reformulated foods, formulations, consumption, nutrients, whole grain, sugar, fiber, calories, salt
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