Adjusting protein costs by their protein scores
1980
Rada, Edward L.
Ratings of protein content in foods should include a qualitative factor for advising consumers in making food purchases. Nutritionists and other food scientists have been unable to agree on a common rating system for protein quality standards. Four often used test methods are the biological value test, the Net Protein Utilization (NPU) score, the Protein Efficiency Ratio and the United Nations Food and Agriculture Organization score. These tests rate foods differently, but the NPU score provides a mid-way method for evaluating common foods. Then NPU scores are factored into retail costs of food per unit measurement, the values of selected foods change. A rating system in which quality modifies quantity would be appropriate, especially for consumers whose level and variety of protein intake is low.
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