Identifying a limited number of foods important in supplying selected dietary nutrients
1986
Haile, R.W.C. | Hunt, I.F. | Buckley, J. | Browdy, B.L. | Murphy, N.J. | Alpers, D.
Extract: Three methods were developed to identify a limited number of foods that are important dietary contributors of fat, dietary fiber, and vitamins A, C, and E. Similar food lists were obtained when these methods were applied to an extensive dietary questionnaire. Regression analysis suggested that a limited number of foods identified in this manner can predict intake of the above nutrients.(author)
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