Nutritional adequacy of self-selected diets that satisfy the Four Food Groups guide.
1981
Guthrie Helen A. | Scheer James C.
Dietary records from 212 college students were analyzed to evaluate the 4 food groups as a standard in determining dietary nutritional adequacy. In the 46 subjects who reported eating the suggested servings from each food group, nutrient adequacy ratios, calculated from 24-hour food intake records, were found to be at least 80 for all nutrients. Only 33% of the subjects consumed RDAs for iron, zinc, and vitamins E and B6; 67% consumed RDAs for folacin and magnesium. Modifications to the Basic Four food guidelines are recommended unless a revision of food composition tables or RDAs alters the assessed nutrient needs of the human body. (cj).
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