For reliable, vetted nutrition information, start your research by visiting the FNIC website. As a leader in online global nutrition information, FNIC provides a wealth of credible information and resources pertaining to food and nutrition.
Food and Nutrition Information Center
Listed below are quick links to FNIC's most popular topics and topics of interest. These links rotate frequently so please check back often.
Discard any food left out at room temperature for more than two hours. If any food is left out at a temperature above 90 degrees F, discard after one hour.
Remember four important points:
- Wash your hands frequently.
- Cook to proper temperatures.
- Refrigerate foods promptly.
- Avoid cross contamination.
These resources provide more information about food safety:
Tofu is a plant-based source of protein that is cholesterol-free, low in saturated fat and high in polyunsaturated fats. Tofu, which is also known as soybean curds, is highly versatile, and can have many uses in home cooking. Tofu is especially useful if you cannot eat dairy, or avoid animal products like meat or chicken. With proper meal planning, tofu can be part of a healthful diet for most children and adults.
On May 7, 2018 consumers gained access to calorie and nutrition information in certain chain establishments covered by the menu labeling final rule. The menu labeling requirements apply to restaurants and similar retail food establishments that are part of a chain with 20 or more locations. In addition, they must be doing business under the same name and offering for sale substantially the same menu items.
The FSIS is the agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products.
The Food and Nutrition Information Center (FNIC) is a leader in online global nutrition information. Located at the National Agricultural Library (NAL) of the United States Department of Agriculture, the FNIC website contains over 2500 links to current and reliable nutrition information.
The Food and Agriculture Act of 1977 (Farm Bill) established the Food and Nutrition Information and Education Resources Center (later known as the Food and Nutrition Information Center, or FNIC) as a permanent entity within NAL. (see p.26 of PDF).
FNIC strives to serve the professional community (including educators, health professionals and researchers) by providing access to a wide range of trustworthy food and nutrition resources from both government and non-government sources. The FNIC website provides information about food and human nutrition. The materials found on this website are not intended to be used for the diagnosis or treatment of a health problem or as a substitute for consulting a licensed health professional.
To learn more about FNIC's content and linking policy, please review the webmaster section of the Frequently Asked Questions.
The use of trade, firm, or corporation names in this website (or in website pages) is for the information and convenience of the reader. Such use does not constitute an official endorsement or approval by USDA or the Agricultural Research Service (ARS) of any product or service to the exclusion of others that may be suitable. Likewise, some databases available on the FNIC website include resources from "non-government entities." Inclusion of these materials in a database does not constitute endorsement or recommendation by FNIC or the U.S. Government.
In person: FNIC Specialists can assist you Monday-Friday, 8:30 a.m.-4:30 p.m. EST at the National Agricultural Library (NAL) in Beltsville, Maryland.
By phone: Call (301) 504-5414 to talk to an Information Specialist
Food and Nutrition Information Center
USDA ARS National Agricultural Library
10301 Baltimore Avenue,
Beltsville, MD 20705-2351