fedover2006

Federal Overview for Public Health Nutrition: 

Federal Overview for Public Health Nutrition

Slide2: 

Dept. of Homeland Security

Some Major Nutrition Players:: 

Some Major Nutrition Players: USDA Food and Nutrition Service Center for Nutrition Policy and Promotion Food Safety and Inspection Service (FSIS) Department of Health and Human Services CDC HRSA FDA NCI Office of Disease Prevention and Health Promotion EPA – agency responds directly to president

Slide4: 

USDA Mission: Enhance the quality of life for the American people by supporting production of agriculture: ensuring a safe, affordable, nutritious, and accessible food supply caring for agricultural, forest, and range lands supporting sound development of rural communities providing economic opportunities for farm and rural residents expanding global markets for agricultural and forest products and services and working to reduce hunger in America and throughout the world. USDA Vision: A healthy and productive Nation in harmony with the land.

Food and Nutrition Service (FNS): 

Food and Nutrition Service (FNS) works to increase food security and reduce hunger by providing children and low-income people with access to food, a healthy diet, and nutrition education in a manner that supports U.S. agriculture and inspires public confidence in the Nation's domestic nutrition assistance programs. FNS nutrition assistance programs represent about half of USDA's budget.

FNS Programs: 

FNS Programs Food Stamp Program Child Nutrition Programs Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Commodities to low-income Americans. Monitoring of the eating habits of program participants

Center for Nutrition Policy and Promotion (CNPP) : 

Center for Nutrition Policy and Promotion (CNPP) develops and promotes science-based dietary guidance and economic information for consumers and professionals in health, education, industry, and media

Center for Nutrition Policy and Promotion (CNPP): 

Center for Nutrition Policy and Promotion (CNPP) Partner with HHS for Dietary Guidelines Healthy Eating Index Nutrient Content of the Food Supply Food Guide Pyramid Thrifty Food Plan Publications: Nutrition Insights Family Economics and Nutrition Review

MyPyramidUSDA’s Food Guidance System : 

MyPyramid USDA’s Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion

History of USDA’s Food Guidance: 

History of USDA’s Food Guidance 1940s 1950s-1960s 1970s 1992 2005 Food for Young Children 1916

Thrifty Food Plan: 

Thrifty Food Plan Last revised 1999 Establishes menus and market basket costs for a minimal cost healthful diet All menus meet Dietary Guidelines for Americans, the Recommended Dietary Allowances, and the serving recommendations of the Food Guide Pyramid. Used as the basis for food stamp allocation decisions, and to determine the federal poverty level

Federal Poverty Guidelines: 

Federal Poverty Guidelines Poverty thresholds were originally derived in 1963-1964,using: U.S. Department of Agriculture food budgets designed for families under economic stress Data about what portion of their income families spent on food The current thresholds were originally developed as the cost of a minimum diet times three If total family income is less than the threshold appropriate for that family, the family is in poverty

Slide14: 

2004 HHS Poverty Guidelines SOURCE:  Federal Register, Vol. 69, No. 30, February 13, 2004, pp. 7336-7338.

Food Research Action Committee (FRAC) on the Thrifty Food Plan: 

Food Research Action Committee (FRAC) on the Thrifty Food Plan “USDA research shows that only 12 percent of low income households who spend at the Thrifty Food Plan level get their recommended dietary allowances for 11 key nutrients.” http://www.frac.org/html/federal_food_programs/programs/fsp_faq.html

FRAC on the Thrifty Food Plan, cont.: 

FRAC on the Thrifty Food Plan, cont. The Thrifty Food Plan contains a number of assumptions which may not be accurate for many food stamp recipients. For example, purchasing foods for a nutritious diet requires adequate food preparation facilities, extensive time for food preparation, an in-depth knowledge about nutrition and inexpensive transportation to warehouse-type grocery stores or supermarkets.

Cooperative State Research Education and Extension Service (CSRES): 

Cooperative State Research Education and Extension Service (CSRES)

CSREES: Families, 4-H, and Nutrition: 

CSREES: Families, 4-H, and Nutrition Youth development Expanded food and nutrition program (EFNEP) Children, youth and families at risk CSREES partners with state land grant institutions and local counties

Department of Health and Human Services: 

Department of Health and Human Services

National Cancer Institute: 5 A Day for Better Health : 

National Cancer Institute: 5 A Day for Better Health The national Program gives Americans a simple, positive message - eat 5 or more servings of fruits and vegetables every day for better health. The program is jointly sponsored by the National Cancer Institute in the U.S. Department of Health and Human Services and the Produce for Better Health Foundation, a nonprofit consumer education foundation representing the fruit and vegetable industry. The National Cancer Institute funds behavior change and communications research to determine strategies that are effective to increase fruit and vegetable consumption.

NIH: 

NIH Many institutes include nutrition-related research portfolios: National Heart Lung and Blood Institute (NHLBI) National Institute on Aging (NIA) National Institute of Diabetes & Digestive & Kidney Diseases (NIDDK) National Institute of Child Health and Human Development (NICHD) National Institute of Environmental Health Sciences (NIEHS) John E. Fogarty International Center (FIC) National Center for Complimentary and Alternative Medicine (NCCAM)

HRSA: 

HRSA Diverse Agency Direct Services Supporting health care infrastructure Community and Migrant Health Services Health Centers Expanding Maternal and Child Health Block Grants to States Discretionary Grants

Slide24: 

DIRECT HEALTH CARE SERVICES (GAP FILLING) Examples: Basic Health Services and Health Services for CSHCN ENABLING SERVICES Examples: Transportation, Translation, Outreach, Respite Care, Health Education, Family Support Services, Purchase of Health Insurance, Case Management, Coordination with Medicaid, WIC and Education POPULATION--BASED SERVICES Examples: Newborn Screening, Lead Screening, Immunization, Sudden Infant Death Counseling, Oral Health, Injury Prevention, Nutrition and Outreach/Public Education INFRASTRUCTURE BUILDING SERVICES Examples: Needs Assessment, Evaluation, Planning, Policy Development, Coordination, Quality Assurance, Standards Development, Monitoring, Training, Applied Research, Systems of Care and Information Systems CORE PUBLIC HEALTH SERVICES DELIVERED BY MCH AGENCIES MCH EPSDT CHC SCHIP Maternal Child Health Bureau

Centers for Disease Control: Mission: 

Centers for Disease Control: Mission To promote health and quality of life by preventing and controlling disease, injury, and disability

Centers for Disease Control: 11 Centers, Institutes, and Offices: 

Centers for Disease Control: 11 Centers, Institutes, and Offices Epidemiology Program Office National Center for Chronic Disease Prevention and Health Promotion National Center for Environmental Health Office of Genetics and Disease Prevention National Center for Health Statistics National Center for HIV, STD, and TB Prevention National Center for Infectious Diseases National Center for Injury Prevention and Control National Immunization Program National Institute for Occupational Safety and Health Public Health Practice Program Office

National Center for Chronic Disease Prevention and Health Promotion: 

National Center for Chronic Disease Prevention and Health Promotion Vision: Enabling all people in an increasingly diverse society to lead long healthy, satisfying lives.

National Center for Chronic Disease Prevention and Health Promotion: 

National Center for Chronic Disease Prevention and Health Promotion Mission: To prevent death and disability from chronic diseases To promote maternal, infant, and adolescent health. To promote healthy personal behaviors. To accomplish these goals in partnership with health and education agencies, major voluntary associations, the private sector, and other federal agencies.

Division of Nutrition and Physical Activity: Purpose: 

Division of Nutrition and Physical Activity: Purpose provides science-based activities for children and adults that address the role of nutrition and physical activity in health promotion and the prevention and control of chronic diseases

Division of Nutrition and Physical Activity: Scope: 

Division of Nutrition and Physical Activity: Scope Epidemiology Applied research Public health policy Surveillance Community interventions, Evaluation Communications

Sample of CDC Nutrition and Physical Activity Projects: 

Sample of CDC Nutrition and Physical Activity Projects Surgeon General’s report on Physical Activity in 1996. Funding of 24 Prevention Research Centers Funding 16 states to provide coordinated school based programs for nutrition and physical activity Creation of Healthy Schools Indices Expansion of National Breast and Cervical Cancer Early Detection Program to include dietary and physical activity interventions Promotion of Active Community Environments

Future Activities for DNPA: 

Future Activities for DNPA “CDC considers it a priority that people be afforded opportunities to pursue and maintain good health through such avenues as safe walking and cycling trails; low-fat, high-fruit-and-vegetable menu selections in restaurants, schools, and worksite cafeterias; and physical activity programs in schools, worksites, and community gathering places.”

Office of Disease Prevention and Health Promotion,: 

Office of Disease Prevention and Health Promotion, Works to strengthen the disease prevention and health promotion priorities of the Department within the collaborative framework of the HHS agencies. Collaborated with USDA on Dietary Guidelines

Working Together….Dietary Guidelines for Americans, 2005: 

Working Together….Dietary Guidelines for Americans, 2005

Methods for Dietary Guideline Development: 

Methods for Dietary Guideline Development Committee selected by Secretaries of HHS and USDA Initial subcommittees on nutrient adequacy, carbohydrates, fats, fluid and electrolytes, energy, ethanol, and food safety; Later subcomittees on crosscutting macronutrient issues and fruits and vegetables, grains, milk, and milk products

Research Questions: 

Research Questions Each committee drafted relevant research questions Systematic review of the scientific literature: peer reviewed articles, DRIs, Agency for Healthcare Research and Quality report on omega-3 fatty acids and the World Health Organization International Agency for Research on Cancer (IARC) report on the relation between fruit and vegetable intake and cancer Conclusive statements were drafted and reviewed

The Fun Begins: 2003: 

The Fun Begins: 2003 "There are a number of nominees that have very close ties to the food industry that might lead them to make recommendations that are weaker than they should be based on the science," "The answer is devoting our energies to strengthening programs that teach people to follow the guidelines...and help to reshape the food environment to make it easier for people to eat well," Margo Wootan, CSPI. Fitzgerald (R-Ill) proposed having guidelines come only from DHHS. USDA should not be giving dietary advice, considering its "main mission is to promote the sale of agricultural products."

Dietary Guidelines For Americans, 2005Kimberly F. Stitzel, MS, RDNutrition AdvisorDepartment of Health and Human Services: 

Dietary Guidelines For Americans, 2005 Kimberly F. Stitzel, MS, RD Nutrition Advisor Department of Health and Human Services

Overview: 

Overview Dietary Guidelines process Overview of focus areas and recommendations Finding Your Way to a HealthierYou

What are the Dietary Guidelines?: 

What are the Dietary Guidelines? Science-based advice for ages 2+ Promote health, prevent chronic disease Federal nutrition policy/programs HHS/USDA – Legislated for every 5 yrs.

Components of the Guidelines: 

Components of the Guidelines Report of the DGAC on the Dietary Guidelines for Americans, 2005- www.health.gov/dietaryguidelines/dga2005/ Dietary Guidelines for Americans, 2005 Finding Your Way to a Healthier You: Based on the Dietary Guidelines for Americans Implementation Tools DASH eating plan Food Label USDA Food Guidance System (Spring 2005) Toolkit for nutrition professionals www.healthierus.gov/dietaryguidelines

Dietary Guidelines for Americans, 2005: 

Dietary Guidelines for Americans, 2005 Policymakers, health professionals DGAC report, public comments Dietary recommendations for chronic disease prevention

Dietary Guidelines for Americans, 2005: 

Dietary Guidelines for Americans, 2005 9 focus areas 23 general recommendations 18 specific population recommendations (e.g. older Americans, children, African Americans)

Nine Focus Areas: 

Nine Focus Areas Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Food Groups To Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety

New for 2005: 

New for 2005 Policy and consumer separate More recommendations More specificity in policy 2000 calorie reference diet Cups and ounces rather than servings Consumer research for messaging

Adequate Nutrients Within Calorie Needs: 

Adequate Nutrients Within Calorie Needs Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit intake of saturated and trans fat, cholesterol, added sugars, salt, and alcohol DASH and FGS examples of healthy eating patterns

New for 2005: 

New for 2005 Specific, detailed eating patterns DASH/USDA Food Guide 2000 calorie example Specific recommendations for: people over 50, women who may become pregnant and those in first trimester, older adults, dark skinned people, and people exposed to insufficient UVB radiation

Physical Activity: 

Physical Activity Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a health body weight Achieve physical fitness by including cardiovascular conditioning, stretching, and resistance exercises. Children and adolescents – At least 60 minutes on most, preferably all, days of the week.

New for 2005: 

New for 2005 Specificity of recommendations At least 30 minutes to reduce risk of chronic disease Up to 60 minutes of moderate to vigorous physical activity may be needed to prevent gradual weight gain that occurs over time 60 to 90 minutes of moderate-intensity physical activity to sustain weight loss Recommendations for specific populations

Weight Management: 

Weight Management To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity

New for 2005: 

New for 2005 For weight maintenance after loss- 60 to 90-minutes of moderate-intensity PA per day to sustain weight loss Specific recommendations for: Those who need to lose weight, overweight children, pregnant women, breastfeeding women, overweight adults and overweight children with chronic diseases and/or on medication

Food Groups To Encourage: 

Food Groups To Encourage Consume sufficient amts. of fruits & vegetables while staying within energy needs For 2000 calories: 2 cups of fruit, 2½ cups of vegetables Choose a variety of fruits and vegetables Consume 3 oz. equivalents of whole grains daily—at least half whole grains (rest enriched) Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products

New for 2005: 

New for 2005 Focus on cups instead of servings Increase in amount from dairy group (3 cups) Specific number recommended for whole grains Foods groups identified with disease prevention Specific recommendations for children and adolescents At least half the grains should be whole grains Children 2 to 8 years should consume 2 cups fat-free or low-fat milk or equivalent milk products

Fats: 

Fats Consume less than 10 % of calories from saturated fatty acids, less than 300 mg/day of cholesterol and keep trans fatty acids as low as possible Total fat between 20 to 35 % with most fats from sources of PUFAs and MUFAs, such as fish, nuts, and vegetable oils Select and prepare meat, poultry, dry beans, and milk or milk products that are lean, low-fat, or fat-free Limit intake of fats and oils high in saturated and/or trans fatty acids

New for 2005: 

New for 2005 Focus on reducing trans and sat Increase emphasis on MUFAs and PUFAs Increase in range of total fat 20-35% (DRIs) Specific recommendations for children and adolescents Total fat between 30-35 % calories (2 to 3 yo) Total fat between 25-35% calories (4 to 18 yo) with most fats coming from PUFAs and MUFAs such as fish, nuts and vegetable oils

Carbohydrates: 

Carbohydrates Choose fiber-rich fruits, vegetables, and whole grains Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the DASH eating plan and FGS Consume sugar- and starch-containing foods and beverages less frequently to reduce caries

New for 2005: 

New for 2005 Focus on fiber Examples of food patterns with quantifications of maximum added sugars for healthful diet

Sodium and Potassium: 

Sodium and Potassium Consume < 2,300 mg (~1 tsp. salt) of sodium per day Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

New for 2005: 

New for 2005 Specific recommendations for individuals with hypertension, blacks, and middle-aged and older adults Aim to consume no more than 1,500 mg of sodium per day, and meet the potassium recommendation (4,700 mg) with food.

Alcoholic Beverages: 

Alcoholic Beverages Those who choose to drink alcoholic beverages should do so sensibly and in moderation – defined as the consumption of up to one drink per day for women and up to two drinks per day for men. Alcoholic beverages should not be consumed by some individuals Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination

Food Safety: 

Food Safety To avoid microbial foodborne illness: Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. Separate foods Cook foods to safe temperature Chill perishable foods promptly. Avoid unpasteurized milk, raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

Slide63: 

www.healthierus.gov/dietaryguidelines

MyPyramidUSDA’s Food Guidance System : 

MyPyramid USDA’s Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion

History of USDA’s Food Guidance: 

History of USDA’s Food Guidance 1940s 1950s-1960s 1970s 1992 2005 Food for Young Children 1916

Reasons for Revising—Updating the Science: 

Reasons for Revising— Updating the Science To ensure that the guidance reflects the latest nutrition science New nutrient standards—DRI New Dietary Guidelines Food consumption and composition data

Reasons for Revising—Improving Implementation: 

Reasons for Revising— Improving Implementation To improve the Pyramid’s effectiveness with consumers Motivational tools—new graphic and slogan Educational tools—education framework, consumer messages, website, and interactive tools

Stages in Development: 

Stages in Development Science base developed—2001 to 2004 Technical analysis process to establish the food intake patterns—“what and how much to eat” Completed in concert with development of the 2005 Dietary Guidelines Consumer presentation developed—2004 to 2005 Food guidance system includes motivational and educational tools Messages and materials for consumers and professionals

Developing MyPyramid Food Intake Patterns: 

Developing MyPyramid Food Intake Patterns

Determine Calorie NeedsEstimated Energy Requirements* for males: 

Determine Calorie Needs Estimated Energy Requirements* for males *From the National Academy of Sciences, Institute of Medicine Dietary Reference Intakes Macronutrient Report

Set Nutrient GoalsWhat level of nutrients should each food intake pattern strive for?: 

Set Nutrient Goals What level of nutrients should each food intake pattern strive for? Goals based on Dietary Reference Intakes* and/or Dietary Guidelines standards for 9 Vitamins 8 Minerals 8 Macronutrients (protein, carbohydrates, fats) Separate nutrient goals set for each age/sex group based on their needs *From the National Academy of Sciences Institute of Medicine

Calculate Nutrient Profiles Determine amount of a nutrient each food group provides: 

Calculate Nutrient Profiles Determine amount of a nutrient each food group provides For example: What is the vitamin A content of a typical dark green vegetable? Cooked Spinach 943 µg per cup Cooked Broccoli 153 µg per cup

Nutrient Profiles: 

Nutrient Profiles How much of each dark green vegetable (DGV) is consumed? Percent of total DGV consumption Cooked Spinach Cooked Broccoli All other DGV

Nutrient ProfilesCalculate weighted average of vitamin A in DGV: 

Nutrient Profiles Calculate weighted average of vitamin A in DGV Result (943 x .15) + (153 x .36) + … + ..., etc. = 334 µg/cup Spinach Broccoli Other DGV

Nutrient Profiles: 

Nutrient Profiles A profile is calculated for all nutrients in each food group and subgroup. Calculations are based on “nutrient dense forms” of each food—lean or lowfat, with no added sugar n

Construct Food Intake Patterns: 

Construct Food Intake Patterns Establish initial amount from each food group Compare resulting nutrient content to nutritional goals Change amounts from food groups stepwise Identify groups or subgroups that are the most feasible nutrient sources Check amounts recommended against typical consumption Remaining calories after nutrient needs were met were identified as “discretionary calories”

Discretionary Calories A new concept first described by the 2005 Dietary Guidelines Advisory Committee: 

Discretionary Calories A new concept first described by the 2005 Dietary Guidelines Advisory Committee *Essential calories are the calories needed to meet nutrient requirements when consuming foods in lean, low-fat, and no-added-sugar forms.

Discretionary Calories May be used to:: 

Discretionary Calories May be used to: Increase amount of food selected from a food group Consume foods that are not in the lowest fat form—such as 2% milk or medium-fat meat or items that contain added sugars Add oil, fat, or sugar to foods Consume alcohol (for those who consume alcohol)

Food Intake Patterns: 

Food Intake Patterns Published in 2005 Dietary Guidelines 12 patterns—ranging from 1000 to 3200 calories—to meet varied needs. Completed in concert with development of Dietary Guidelines www.healthierus.gov/dietaryguidelines

Developing MyPyramid Consumer Presentation: 

Developing MyPyramid Consumer Presentation

Developing MyPyramid’s Consumer Presentation: 

Developing MyPyramid’s Consumer Presentation Systems approach for communications Input from stakeholders Consumer research Understanding of messages Appeal of potential designs/messages Development of materials

Systems Approach for Communications: 

Systems Approach for Communications To Include Graphic symbol and slogan Consumer messages Interactive guidance tools—personalized Print materials Materials for professionals Food intake patterns Educational framework

Consumer ResearchUnderstanding of original Pyramid and potential messages: 

Consumer Research Understanding of original Pyramid and potential messages Sample findings: “Healthy eating” means variety, moderation, and eating fruits and vegetables. Pyramid depicts a healthy diet, but it is complicated Limited understanding of food group placement on graphic Need help understanding whole grains, types of fat A “serving” is “what is on my plate”

Slide85: 

Daily Amounts in cups or ounces

Consumer ResearchGraphic and Slogan Development: 

Consumer Research Graphic and Slogan Development Several rounds of qualitative testing Explored consumer reactions and appeal of images Tested a variety of graphic images Consumers preferred a pyramid-like shape Slogans and key messages also tested

Final Graphic Design: 

Final Graphic Design Activity Proportionality Moderation Variety Personalization Gradual Improvement

Message: Variety : 

Message: Variety In the Dietary Guidelines: Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. In MyPyramid graphic: Color bands represent that all food groups are needed each day for health.

Food Groups are Color Coded: 

Food Groups are Color Coded

Message: Proportionality: 

Message: Proportionality In the Dietary Guidelines: Adopt a balanced eating pattern. Sufficient amount of fruits and vegetables, 3 or more ounce equivalents of whole-grain products per day 3 cup equivalents per day of fat-free or low-fat milk or milk products. In MyPyramid graphic: Differing widths of the color bands suggest about how much food should be eaten from each group.

Message: Moderation: 

Message: Moderation In the Dietary Guidelines: Limit intake of saturated and trans fats, and choose products low in these fats. Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free. Choose and prepare foods and beverages with little added sugars or calorie sweeteners. In MyPyramid graphic: Food group bands narrow from bottom to top suggesting to eat nutrient-dense forms of foods.

Message: Physical Activity: 

Message: Physical Activity In the Dietary Guidelines: Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight. In MyPyramid graphic: Steps and person on them symbolize that physical activity should be a part of everyday healthy living.

Additional Messages in the MyPyramid GraphicTo foster implementation: 

Additional Messages in the MyPyramid Graphic To foster implementation Personalization: The name “MyPyramid” suggests an individual approach. The person climbing the steps mentally links each viewer to the image. Gradual Improvement: The slogan “Steps to a Healthier You” suggests that improvement should happen in stages, over time.

Using MyPyramid Consumer Materials: 

Using MyPyramid Consumer Materials

Consumer materials: 

Consumer materials Graphic image and slogan Poster Mini Poster Website: MyPyramid.gov MyPyramid Plan MyPyramid Tracker Inside MyPyramid In development: Kids materials Spanish version

Print materials: Mini Poster: 

Print materials: Mini Poster

Print materials: Mini Poster: 

Print materials: Mini Poster

MyPyramid Tracker: 

MyPyramid Tracker A tool for those desiring a more advanced analysis of their food intake and physical activity

Food Safety Objectives from Healthy People 2010: 

Food Safety Objectives from Healthy People 2010 10-1 Foodborne infections 10-2 Outbreaks of foodborne infections 10-3 Antimicrobial resistance of Salmonella species 10-4 Food allergy deaths 10-5 Consumer food safety practices 10-6 Safe food preparation practices in retail establishments 10-7 Organophosphate pesticide exposure

Food Safety: A Team Approachhttp://vm.cfsan.fda.gov/~lrd/foodteam.html#CDC: 

Food Safety: A Team Approach http://vm.cfsan.fda.gov/~lrd/foodteam.html#CDC FDA CDC USDA Cooperative Extension Service National Agricultural Library: USDA/FDA Foodborne Illness Education Information Center EPA U.S. Department of Commerce: National Oceanic and Atmospheric Administration

Food Safety Team, Cont..: 

Food Safety Team, Cont.. U.S. Department of the Treasury: Bureau of Alcohol, Tobacco and Firearms U.S. Customs Service U.S. Department of Justice Federal Trade Commission State and Local Governments

Food Safety and Inspection Service (FSIS): 

Food Safety and Inspection Service (FSIS) sets standards for food safety and inspects meat, poultry, and egg products produced domestically and imported

FDA: 

FDA FDA's mission is to promote and protect the public health by helping safe and effective products reach the market in a timely way, and monitoring products for continued safety after they are in use.

Slide115: 

FDA safeguards the nation's food supply by making sure that all ingredients used in foods are safe, and that food is free of contaminants -- like disease-causing organisms, chemicals, or other harmful substances. The agency must approve new food additives before they can be used in foods. FDA also monitors the safety of dietary supplements and the content of infant formulas and medical foods. Meat and poultry products, however, are regulated by the USDA.

EPA: Food and Water Safety: 

EPA: Food and Water Safety Establishes safe drinking water standards Regulates toxic substances and wastes to prevent their entry into the environment and food chain Assists states in monitoring quality of drinking water and finding ways to prevent contamination of drinking water Determines safety of new pesticides, sets tolerance levels for pesticide residues in foods, and publishes directions on safe use of pesticides