The Surgeon General's Report on Nutrition and Health

The Surgeon General's Report on Nutrition and Health

Contributor(s):
United States. Department of Health and Human Services. Nutrition Policy Board
Nestle, Marion (Editor)
United States. Public Health Service. Office of the Surgeon General
Publication:
United States. Public Health Service. Office of the Surgeon General, 1988
Language(s):
English
Format:
Text
Subject(s):
Coronary Disease
Hypertension
Neoplasms
Diabetes Mellitus
Obesity
Musculoskeletal Diseases
Kidney Diseases
Gastrointestinal Diseases
Immunity
Anemia
Nervous System Diseases
Nutritional Physiological Phenomena
Aging
Feeding and Eating Disorders
Drug Interactions
Diet Fads
Genre(s):
Archival Materials
Official reports
Abstract:
From the Summary and Recommendations: "This first 'Surgeon General's Report on Nutrition and Health' offers comprehensive documentation of the scientific basis for the recommended dietary changes. Through the extensive review contained in its chapters, the Report examines in detail current knowledge about the relationships among specific dietary practices and specific disease conditions and summarizes the implications of this information for individual food choices, public health policy initiatives, and further research. The Report's main major conclusion is that over-consumption of certain dietary components is now a major concern for Americans. While many food factors are involved, chief among them is the disproportionate consumption of foods high in fats, often at the expense of foods high in complex carbohydrates and fiber that may be more conducive to health." Blank pages are vi, 82, 138, 176, 248, 310, 344, 464, 594, and 628.
Copyright:
The National Library of Medicine believes this item to be in the public domain. (More information)
Extent:
750 pages
NLM Unique ID:
101584932X695 (See in Profiles in Science)
Profiles in Science ID:
NNBCQG
Permanent Link:
http://resource.nlm.nih.gov/101584932X695
Archival Collection:
Reports of the Surgeon General (Profiles in Science)