Acknowledgments: The U.S. Department of Agriculture and the U.S. Department of Health and Human Services acknowledge the recommendations of the Dietary Guidelines Advisory Committee -- the basis for this edition. The Committee consisted of Malden C. Nesheim, Ph.D. (chairman); Lewis A. Barness, M.D.; Peggy R. Borum, Ph.D.; C. Wayne Callaway, M.D.; John C. LaRosa, M.D.; Charles S. Lieber, M.D., John A. Milner, Ph.D.; Rebecca M. Mullis, Ph.D., and Barbara 0. Schneeman, Ph.D.

Some of the scientific basis for these guidelines:

-- The Surgeon General's Report on Nutrition and Health. 1988. Public Health Service, U.S. Department of Health and Human Services.

-- Diet and Health: Implications for Reducing Chronic Disease Risk. 1989. National Research Council, National Academy of Sciences.

-- Recommended Dietary Allowances, 10th Ed. 1989. National Research Council, National Academy of Sciences.

• Contact the Human Nutrition Information Service, USDA, Room 325-A, 6505 Belcrest Road, Hyattsville, MD 20782, for how to order:

  • The USDA Food Guide in "Preparing Foods and Planning Menus Using the Dietary Guidelines.- HG- 232-8,1989.

  • Dietary Guidelines and Your Diet. - HG-232-1 through -I 1, 1986 and 1989. Bulletins on eating right the Dietary Guidelines way.

  • Nutritive Value of Foods,- HG-72. 1985.

• Contact the National Institutes of Health, Room 10-A-24, Building 31, Bethesda, MD 20892, for this and other bulletins:
  • "Eating for Life. - NIH Publication No. 88-3000, 1988.
• Contact your county extension home economist (Cooperative Extension System) or a nutrition professional in your local Public Health Department, hospital, American Red Cross, dietetic association, diabetes association, heart association, or cancer society.

U.S. GPO: 1990-273-930

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