The Research Projects Database (RPD) provides current food safety research projects from both U.S. and international government, and non-government organizations.
Food Intakes Converted to Retail Commodities Databases (FICRCD) provide data for foods consumed in the United States national dietary intake surveys at the retail commodity level. The survey foods are converted into 65 retail-level commodities. The commodities are grouped into eight major categories: Dairy Products; Fats and Oils; Fruits; Grains; Meat, Poultry, Fish and Eggs; Nuts; Caloric Sweeteners; and Vegetables, Dry Beans and Legumes.
The Farm to School Census measures USDA's progress toward improving access to local foods in schools. The web-based interface allows users to run customized searches using data from the 2015 Farm to School Census.
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
This product system represents the poultry meat produced for human consumption as a result of producing one broiler. Both types of live weight poultry are at the farm gate, ready for transport to the processing plant, although not necessarily at the same farm. It includes the fraction of a spent hen attributable to the production of one broiler.