FNS Documents & Resources

This fact sheet provides an overview of the amount of fiber that has been available for consumption between 2000 and 2005 and the level of contribution by grains to fiber in the U.S. food supply.

This session is intended to introduce students to a working knowledge of dietary fiber as defined by the Institute of Medicine and the data series used to report trends on how much nutrients and other food components are available for consumption, on a per person and per day basis.