Alliance for Potato Research & Education

To view individual sections of the APRE French Fry Toolkit, select their corresponding PDF or link. The entire APRE French Fry Toolkit is available at French Fried Potatoes: Research and Resources.

Background


Guide to Commonly Used Terms

Glossary of all commonly used scientific programs, nutrition terms, and abbreviations.

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Resources


French Fry FAQs

Answers to commonly asked questions about French fries, nutrition, and obesity.

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Fact Sheet on French Fry Nutrition

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Scientific Brief #1

The White Potato: An Affordable, Nutrient-Dense Vegetable

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Scientific Brief #2

Potato Product Innovation: Fats and Dietary Guidance

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Children's Menu Plans

Sample meals that include some form of potatoes (including French fried) that meet the Dietary Guidelines for Americans as well as the very strict nutrition criteria developed by the National Restaurant Association for its Kids LiveWell initiative.

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References


Summaries of Key Scientific Studies

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White Potatoes, Including French Fries, Contribute Shortfall Nutrients to Children's and Adolescents' Diets

Freedman MR, Keast DR
Nutrition Research 2011;31(4):270-277 / DOI:10.1016/j.nutres.2011.03.006

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Potatoes, Including French Fries, Contribute Key Nutrients to Diets of U.S. Adults: NHANES 2003-2006

Freedman MR, Keast DR
Journal of Nutritional Therapeutics 2012;1:1-11 / DOI:10.6000/1929-5634.2012.01.01.1

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Profile of Trans Fatty Acids (FAs) Including Trans Polyunsaturated FAs in Representative Fast Food Samples

Tyburczy C, Delmonte P, Fardin-Kia AR, Mossoba MM, Kramer JKG, Rader JI
Jounal of Agricultural and Food Chemistry 2012;60:4567-4577 / DOI:10.1021/jf300585s

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Updated Estimate of Trans Fat Intake by the U.S. Population

Doell D, Folmer D, Lee H, Honigfort M, Carberry S
Food Additives and Contaminants 2012;29(6):861-874 / DOI:10.1080/19440049.2012.664570

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Contributions of White Vegetables to Nutrient Intake: NHANES 2009-2010

Storey ML, Anderson PA
Advances in Nutrition 2013;4:335S-344S / DOI:10.3945/an.112.003541

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Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms

Decker EA, Ferruzzi MG
Advances in Nutrition 2013;4:345S-350S / DOI:10.3945/an.112.003574

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Trends in Trans Fatty Acids Reformulations of U.S. Supermarket and Brand-Name Foods from 2007 through 2011

Otite FO, Jacobson MF, Dahmubed A, Mozaffarian D
Preventing Chronic Disease 2013;10:E85 / DOI:10.5888/pcd10.120198

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