Nutritional quality index of foods
1979
Hansen, R. Gaurth (Roger Gaurth) | Wyse, Bonita W. | Sorenson, Ann W.
Abstract: The nutritional composition and quality of 730 different foods are examined in table format. Nutritional quality is a function of a food's nutrient components, such as protein, vitamins, and fats, in relation to an individual's daily nutrient needs, as derived from the RDAs. The foods surveyed include milk and milk products, cereals and cereal products, eggs, fish, meats, legumes, nuts, vegetables, fruits, fats, oils and candies. Each food is analyzed per serving or size for energy content (in calories), vitamins, minerals, protein, carbohydrate and fats, and the percent of the RDA for each nutrient is given. A supplementary foods list identifies foods that are particularly high in particular nutrients. The index to nutritional quality, as well as nutritional standards and labeling, nutritional problems and snack foods, the role of a dietician and aspects of international nutrition are discussed.
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Bibliographic information
Publisher AVI Pub. Co. | Westport, Conn. : AVI Pub. Co., ©1979
This bibliographic record has been provided by National Agricultural Library