Nationwide Food Consumption Survey: Households and Individuals, 1977-1978

<p>Data on yields of prepared foods were obtained from many sources, including laboratory work conducted by government and private agencies and the Consumer and Food Economics Institute staff assigned to this research. Several agencies allowed access to their record files. Studies sponsored by this Institute to supply nutritive values have also provided valuable data on yields for legumes, chicken, turkey, and selected fruits and vegetables. Unpublished data were made available for many fruits, vegetables, and cereal products used extensively in Hawaii. Laboratory work by the authors provided data on fish and shellfish, selected poultry items, potatoes baked from different cultivars under various conditions, selected raw, canned, and frozen fruits and vegetables, mixes for baked products, potato and main dish items, frozen and refrigerated main dish and baked products, pre-cooked cereal products, and a variety of pasta products varying in shape, size, and cereal components.</p>