Methodology for assessing nutritional equivalency

Lowe, C.M.; Briggs, G.M.

Methodology for assessing nutritional equivalency

1987

Lowe, C.M. | Briggs, G.M.

Appropriate methodology for evaluating the nutritional equivalency of substitute foods is discussed. Attention is focused on the selection of a suitable model, the variables involved in assessing the presence or availability of a nutrient or set of nutrients in different foods, and on the evaluation of appropriate animal feeding models. Examples are included using a comparison of mozzarella and cheddar cheeses with fabricated analogs for the provision of several nutritional equivalency vitamins (A, B12, and riboflavin) and minerals (Ca, P, and Zn). It is concluded that this approach may prove to be useful in assessing the nutritional equivalency of a substitute food.(wz)

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AGROVOC Keywords

foods methodology models nutritive value

Bibliographic information

Published in

Food technology

Volume 41 Issue 2 Pagination 133 - 134 ISSN 0015-6639

Other Subjects

Substitutes; Animal experimentation

Language

English

Note

Based on a paper presented during the ift nutrition division program, "nutritional equivalency in concept and in practice," at the 46th anl mtg of the inst of food technologists, june 15-18, 1986, dallas, tx.

2019-12-04

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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Methodology for assessing nutritional equivalency

1987

AGROVOC Keywords

Bibliographic information