The major food groups, their nutrient content, and principles of food processing
1988
Karmas, E.
A technical report summarizes 1983 reference data concerning the nutrient content of, and nutrient intake from, principal food groups, and provides a brief overview of food processing principles. Data are included on: US per capita consumption of major food categories; the percentage of individual macro- and micro-nutrients contributed by major food groups in the US food supply; the daily US per capita intake of nutrients; RDA's for different age groups (including pregnant and lactating women); and safe and adequate intakes of vitamins and minerals. The rationale for food processing, its characteristics, and its advantages and effects are described.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library