Department Of Food Science And Human Nutrition

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  department of food science and human nutrition: Food Science and Human Nutrition G. Charalambous, 2015-05-11 This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain more insight into the correlation between food science and human nutrition. (Limitation of space allows only a selection of papers to be mentioned).
  department of food science and human nutrition: Handbook of Food Science, Technology, and Engineering Yiu H. Hui, 2006
  department of food science and human nutrition: Introduction to Food Science and Technology G.F. Stewart, Maynard A. Amerine, 2012-12-02 The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
  department of food science and human nutrition: Handbook of Food Science, Technology, and Engineering - 4 Volume Set Y. H. Hui, Frank Sherkat, 2005-12-19 Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
  department of food science and human nutrition: Advances in Food and Nutrition Research Steve Taylor, 2003-11-10 This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established in 1948 Advisory Board consists of 8 respected scientists Unique as it combines food science and nutrition research together
  department of food science and human nutrition: Handbook of Nutraceuticals and Functional Foods , 2002-01-01 For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutriti
  department of food science and human nutrition: Essentials of Food Science Vickie A. Vaclavik, Elizabeth W. Christian, 2013-12-05 The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
  department of food science and human nutrition: ICC Handbook of 21st Century Cereal Science and Technology Peter R. Shewry, Hamit Koksel, John R.N. Taylor, 2023-06-30 ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals
  department of food science and human nutrition: Human Nutrition Wendy Schiff, Tammy J. Stephenson, 2018-01-03 Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning. A clinical emphasis appeals to all, but is of particular relevance to those studying nutrition, dietetics, or health science professions, including nursing. Real-life and clinical examples, statistics, and evidence from professional sources address current and controversial topics and support the key concepts of the science of nutrition. Human Nutrition provides the framework for students to not just memorize facts, but to truly learn and apply the science of nutrition. The knowledge gained can be applied not only to a future profession, but, just as importantly, to everyday life. Our hope is that readers share the practical advice and key concepts learned in the textbook with family and friends to promote optimal health and wellness.
  department of food science and human nutrition: Workshop on the Role of Land Grant Institutions in Applied Human Nutrition Workshop on the Role of Land Grant Institutions in Applied Human Nutrition (Greensboro, N.C.)), 1973
  department of food science and human nutrition: Handbook of Nutraceuticals and Functional Foods ROBERT E C WILDMAN, PhD, 2016-04-19 Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.
  department of food science and human nutrition: Animal Products in Human Nutrition Donald Beitz, 2012-12-02 Animal Products in Human Nutrition evaluates the contributions of food derived from animals to a balanced diet. The individual chapters in this book are organized into two major sections. The first section begins with a history of the use of animal-derived foods from the early ages of mankind, followed by a treatise of economic and resource costs of animal foods, including use of industrial and agricultural by-products and fish. Trends in the changes in the composition of American diets and the metabolism and disposition of common environmental toxins within animal tissues are also included in this section. The second section details the essential nutrients provided by animal products, as well as the possible effects of consumption of animal products on the development of hypertension, milk intolerance, infections from food-borne bacteria, cancer, and atherosclerosis. This book will be useful to agricultural scientists, journalists, professionals that deal with human nutrition, and human nutritionists and dietitians.
  department of food science and human nutrition: Functional Foods and their Implications for Health Promotion Ioannis Zabetakis, Ronan Lordan, Alexandros Tsoupras, Dipak Ramji, 2022-12-03 Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. - Uses flow diagrams to highlight the effects of processing on produced functional foods - Combines information on the production/formulation of the food with data on bioactivities and bioavailability - Presents whole foods and not food components while also focusing on functionality and availability
  department of food science and human nutrition: Protein and Amino Acid Requirements in Human Nutrition World Health Organization, 2007-12-15 Human nutrition.
  department of food science and human nutrition: Food Science and Human Nutrition Graduate Program Iowa State University. Department of Food Science and Human Nutrition, 2002
  department of food science and human nutrition: A Guide to Undergraduate Science Course and Laboratory Improvements National Science Foundation (U.S.). Directorate for Science Education, 1979
  department of food science and human nutrition: Biochemical, Physiological, and Molecular Aspects of Human Nutrition - E-Book Martha H. Stipanuk, Marie A. Caudill, 2012-03-30 Covering advanced nutrition with a comprehensive, easy-to-understand approach, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition focuses on the biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. It addresses nutrients by classification, and describes macronutrient function from digestion to metabolism. This edition includes the new MyPlate dietary guide and recommendations from the Dietary Guidelines for Americans 2010, plus coverage of the historical evolution of nutrition and information on a wide range of vitamins, minerals, and other food components. In Biochemical, Physiological, and Molecular Aspects of Human Nutrition, lead authors Martha H. Stipanuk and Marie A. Caudill are joined by a team of nutrition experts in providing clear, concise, coverage of advanced nutrition. - 55 expert contributors provide the latest information on all areas of the nutrition sciences. - Nutrition Insight boxes discuss hot topics and take a closer look at basic science and everyday nutrition. - Clinical Correlation boxes show the connection between nutrition-related problems and their effects on normal metabolism. - Food Sources boxes summarize and simplify data from the USDA National Nutrient Database on the amount and types of foods needed to reach the recommended daily allowances for vitamins and minerals. - DRIs Across the Life Cycle boxes highlight the latest data from the Institute of Medicine on dietary reference intakes for vitamins and minerals, including coverage of infants, children, adult males and females, and pregnant and lactating women. - Life Cycle Considerations boxes highlight nutritional processes or concepts applicable to individuals of various ages and in various stages of the life span. - Thinking Critically sections within boxes and at the end of chapters help in applying scientific knowledge to real-life situations. - Lists of common abbreviations provide an overview of each chapter's content at a glance. - Comprehensive cross-referencing by chapters and illustrations is used throughout. - Current references and recommended readings connect you to nutrition-related literature and provide additional tools for research. - Coverage of the USDA's MyPlate dietary guide reflects today's new approach to diet and nutrition. - Recommendations outlined in the Dietary Guidelines for Americans 2010 are incorporated throughout the book. - Updated format features more subheadings, tables, and bullets, making it easier to learn and recall key points. - Updates of key chapters and boxes reflect significant changes within the fields of nutrition, biology, molecular biology, and chemistry. - NEW illustrations simplify complex biochemical, physiological, and molecular processes and concepts.
  department of food science and human nutrition: Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975 National Agricultural Library (U.S.), 1975
  department of food science and human nutrition: Human Nutrition - E-Book Catherine Geissler, Hilary Powers, 2010-10-04 This title is now available under ISBN 9780702044632. This 12th edition of Human Nutrition has been fully updated by a renowned team of international experts to ensure to ensure authoritative content and a global perspective. It provides a comprehensive resource for all those in the field of nutrition and other health sciences. Comprehensive coverage of nutrition in one, concise volume with additional material and interactive exercises on website.A similar logical chapter structure throughout and textbook features in each chapter - learning objectives, key point summaries and text boxes - facilitate learning and revision.Incorporates latest research, for example on organic foods and sustainable agriculture.Team of contributors of international repute from 11 countries guarantees authoritative text. - New chapter on dietary reference values N - New section on electrolytes and water balance - Expanded section on HIV - Website: - updating between editions - online-only chapters on food commodities, e.g. cereals, vegetables and fruit, meat, fish, egg, milk and milk products - online examples of calculations and interactive exercises.
  department of food science and human nutrition: Handbook of Vegetables and Vegetable Processing Muhammad Siddiq, Mark A. Uebersax, 2018-02-14 Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
  department of food science and human nutrition: Advancing Nutrition and Food Science National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, Food and Nutrition Board, 2021-01-15 The Food and Nutrition Board (FNB) of the National Academies of Sciences, Engineering, and Medicine was convened in 1940 in response to a request from the U.S. National Defense Advisory Commission to the National Academy of Sciences for aid in studying problems of nutrition in the United States. Today the FNB is the focal point for activities concerned with food, nutrition, and food safety, and their roles in health maintenance and disease prevention. Now in its 80th year, the FNB has continued its growth and expanded its reach both domestically and internationally, providing visionary leadership across a range of nutrition and food science issues toward the improvement of human health. In honor of its 80 years of service to the nation, the FNB convened a public symposium to review the origin and history, policy influence, and future directions of the FNB. This publication summarizes the presentations of the event.
  department of food science and human nutrition: Food and Nutrition Information and Educational Materials Center catalog Food and Nutrition Information Center (U.S.)., 1976
  department of food science and human nutrition: Nutrition and Epigenetics Emily Ho, Frederick Domann, 2014-10-16 Nutrition and Epigenetics presents new information on the action of diet and nutritional determinants in regulating the epigenetic control of gene expression in health and disease. Each chapter gives a unique perspective on a different nutritional or dietary component or group of components, and reveals novel mechanisms by which dietary factors modulate the epigenome and affect development processes, chronic disease, and the aging process. This pivotal text: Documents the epigenetic effect of antioxidants and their health benefits Adds to the understanding of mechanisms leading to disease susceptibility and healthy aging Illustrates that the epigenetic origins of disease occur in early (fetal) development Synthesizes the data regarding nutrient and epigenomic interactions Nutrition and Epigenetics highlights the interactions among nutrients, epigenetics, and health, providing an essential resource for scientists and clinical researchers interested in nutrition, aging, and metabolic diseases.
  department of food science and human nutrition: Resources in Education , 1984
  department of food science and human nutrition: Careers in Nutrition Linda Bickerstaff, 2007-08-15 Completely updated, this revised edition includes up-to-date information about job opportunities in the nutrition and dietetic fields, including coursework, training programs, and U.S. Department of Labor statistics on employment and salary ranges. Besides updated benefit information and contact information for professional societies, associations, internships, and licensure, the book includes excerpts of an interview with an expert about the controversy regarding genetically modified foods (“Frankenfood”) and the role of genetic engineers in the nutrition field. The back matter of the book has also been updated.
  department of food science and human nutrition: Food Safety Engineering Ali Demirci, Hao Feng, Kathiravan Krishnamurthy, 2020-05-28 Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
  department of food science and human nutrition: Catalog. Supplement - Food and Nutrition Information and Educational Materials Center Food and Nutrition Information and Educational Materials Center (U.S.), 1973
  department of food science and human nutrition: Nutrition Research Methods and Technology United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology, 1979
  department of food science and human nutrition: Food Quality and Shelf Life Charis M. Galanakis, 2019-06-08 Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. - Presents insights regarding new trends in emerging technologies in the field - Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life - Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing
  department of food science and human nutrition: Future Foods Rajeev Bhat, 2021-12-04 Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
  department of food science and human nutrition: Food and Nutrition Information and Educational Materials Center Catalog Food and Nutrition Information and Educational Materials Center (U.S.), 1973
  department of food science and human nutrition: Using Food As Medicine , 2018-05
  department of food science and human nutrition: Biochemistry And Human Nutrition Manvesh Kumar Sihag, Ankit Goyal, Karuna Meghwal, Beenu Tanwar, Nitika Sandhu, 2019-07-05 This textbook has been written for the students of B.Tech. (Dairy Technology) course being offered by different Dairy Science Colleges and various Agricultural and Deemed Universities across the country. The book will be helpful for those students, who study biochemistry and/or human nutrition as one of the subjects in Food Technology, Food Science and Technology, Food and Nutrition and other allied streams of under-graduate levels. This book is mainly divided into two sections: 1) Biochemistry; 2) Human Nutrition. First section comprises eight chapters based on metabolism of macronutrients (carbohydrates, proteins and lipids), basics of vitamins, enzymes, hormones and nucleic acids. Second section deals with the digestion & absorption of macronutrients, nutritional requirements of different age groups, analytical methods for qualitative & quantitative determination of nutrients, milk intolerance & hypersensitivity, safety aspects of food additives, toxic elements and radionuclides and various nutritional polices initiated by Government of India to combat malnutrition.
  department of food science and human nutrition: Food and Nutrition Economics George Carroll Davis, Elena Lidia Serrano, 2016 Food and Nutrition Economics offers a much-needed resource for non-economists looking to understand the basic economic principles that govern our food and nutritional systems. It is a uniquely accessible and much-needed bridge between previously disparate fields. Grounding these lessons in contemporary issues such as soft drink taxes, food prices, convenience, nutrition education programs, and the food environment, Food and Nutrition Economics is an innovative and needed entry in the rapidly expanding universe of food studies, health science, and their related fields.
  department of food science and human nutrition: Extension Service Review United States. Federal Extension Service, 1986
  department of food science and human nutrition: Research Bulletin , 1966
  department of food science and human nutrition: Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975 Food and Nutrition Information and Educational Materials Center (U.S.), 1975
  department of food science and human nutrition: Ultrasound Technologies for Food and Bioprocessing Hao Feng, Gustavo Barbosa-Canovas, Jochen Weiss, 2010-11-17 Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.
  department of food science and human nutrition: Soy Protein and Human Nutrition Harold Wilcke, 2012-12-02 Soy Protein and Human Nutrition
  department of food science and human nutrition: The Latest Research and Development of Minerals in Human Nutrition , 2021-06-08 The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Advances in Food and Nutrition Research series - Updated release includes the Latest Research and Development of Minerals in Human Nutrition
Department of Planning and Development - Fairfax County
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Reston District Police Station | Police - Fairfax County
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Health Department - Fairfax County
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Office Locations | Family Services - Fairfax County
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U.S. Department of State – Home
6 days ago · Leading America’s foreign policy to advance the interests and security of the American people. The American Revolution gave birth to a nation and helped define its …

List of federal agencies in Northern Virginia - Wikipedia
The following Federal Agencies are headquartered in Northern Virginia. Agencies with approximately 10,000+ employees, or a $10 billion+ budget are in bold.

Official News and Information from the Fairfax County Police Department
Fairfax County, VA – The Fairfax County Police Department actively engages with the community by participating in and hosting a variety of events. These include police district station events, …

DEPARTMENT Definition & Meaning | Dictionary.com
Department definition: a distinct part of anything arranged in divisions; a division of a complex whole or organized system.. See examples of DEPARTMENT used in a sentence.

Department of Planning and Development - Fairfax County
The mission of the Department of Planning and Development is to promote livable communities which enhance the quality of life for the present and the future. Our purpose is to provide …

Find Your Local Department - Virginia Department of Social …
Many questions or issues can only be resolved through your local department of social services agency. To find your local department of social services, please either use the search bar …

Reston District Police Station | Police - Fairfax County
The motto for Reston Station is "Engaging our Community to Enhance a Solid Foundation of Trust". The Reston area continues to be one of the safest communities in Fairfax County, and …

Herndon-Reston District Office | Health - Fairfax County
To provide residents with convenient, accessible care, the Fairfax County Health Department is offering walk-in hours for immunizations, pregnancy testing, maternity intake services, …

Health Department - Fairfax County
Fairfax County Health Department provides services at locations throughout the county, Monday to Friday, 8 a.m. to 4:30 p.m. The Health Department’s main information line is 703-246-2411. …

Office Locations | Family Services - Fairfax County
We support families and county residents of all ages and stages of life. Join our online community and engage with us through social media. #FairfaxCountyFamilyServices.

U.S. Department of State – Home
6 days ago · Leading America’s foreign policy to advance the interests and security of the American people. The American Revolution gave birth to a nation and helped define its …

List of federal agencies in Northern Virginia - Wikipedia
The following Federal Agencies are headquartered in Northern Virginia. Agencies with approximately 10,000+ employees, or a $10 billion+ budget are in bold.

Official News and Information from the Fairfax County Police Department
Fairfax County, VA – The Fairfax County Police Department actively engages with the community by participating in and hosting a variety of events. These include police district station events, …

DEPARTMENT Definition & Meaning | Dictionary.com
Department definition: a distinct part of anything arranged in divisions; a division of a complex whole or organized system.. See examples of DEPARTMENT used in a sentence.