PubMed · 6741851
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M Ried, J C Hall. 1984. Multiple statistical comparisons in nutritional research.. https://doi.org/10.1093/ajcn%2F40.1.183
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The Surgeon General's Report on Nutrition and Health was developed primarily as an authoritative source of information on which to base nutrition policy decisions. It presents a comprehensive review of the evidence that links diet to chronic disease, states the consensus of the Public Health Service on the policy implications of that evidence, and recommends specific dietary changes to reduce disease risk. It identifies reduction of fat consumption as the primary dietary priority and distinguishes recommendations appropriate for the general public from those for special populations. Its consensus on the scientific basis of diet-disease relationships establishes a foundation from which to develop policies and programs to implement the report's recommendations. The federal role in implementation is necessary and desirable but not sufficient. Leadership and commitment from the state, local, private, and voluntary sectors are also essential for creation of an environment that promotes improved food choices by individuals.
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