Dietary Patterns – Added Fats and Oils Intake

Funding for this project has been made possible by the Angell Foundation, the John Merck Fund, the Henry P. Kendall Foundation, and by U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant #AM200100XXXXG100. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Additional funding is being sought in order to continue the project.

The Vermont Sustainable Jobs Fund (VSJF) is financially administering this project. VSJF administers Vermont Farm to Plate and is a member of the Partnership.

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