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An historical study of the underlying assumptions for United States Food Guides from 1917 through the Basic Four Food Group Guide  [1987]

Haughton, B. Gussow, J.D. Dodds, J.M.

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An historical research study examined US food guides to identify and compare the explicit and implicit assumptions upon which these guides have been based. This analysis ranged from the first official US government guide to the Basic Four Food Group Guide. The identified underlying assumptions of these guides were classified into 5 categories, each of which is separately discussed, viz.: food and nutrient needs; economics; food habits and taste; food supply concerns; and nutrition education.(wz)

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Journal of nutrition education (USA)

ISSN : 0022-3182

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