The chapters in this handbook on food consumption, the per capita food consumption index, and other general sections were written by Stephen J. Hiemstra, who was responsible for the overall organization and content of the report. Helen M. Eklund directed the assembly and analysis of the of the statistical data; she was assisted by Eileen Johnson. The following commodity specialists and their staffs in the Economic and Statistical Analysis Division compiled the basic data in the supply and utilization tables and wrote the accompanying explanatory material in chapter 6: Meats, Donald Seaborg; poultry and eggs, Herman Bluestone; dairy products, Anthony G. Mathis; fats and oils and peanuts, George W. Kromer; fruits and nuts, Ben H. Pubols; vegetables, Donald S. Kuryloski; cereal products, William R. Askew and Malcolm C. Clough; and coffee, tea, cocoa, and spices, Donald E. Hathcote and Marshall H. Cohen. E. H. Power, Bureau of Commercial Fisheries, U. S. Department of Interior, provided the information on fishery products. Berta Friend and Teresa M. Albright, Agricultural Research Service, supplied the nutritive values and description in chapter 5. Clinton F. Wells computed the index of volume of farm marketings and home consumption, and M. Rachel Modena the supply-utilization index in chapter 7. Revisions of the farm-retail weight conversion factors for fresh fruits and vegetables were made under the auspices of a Department-wide committee of commodity specialists. Special credit goes to Henry T. Badger and Victor G. Edman, Marketing Economics Division, for their work with this committee. |