NUTRI-guide and menu planner
1978
Jansen, G. Richard | Kendall, Patricia A. (Patricia Ann) | Harper, Judson M.
The Nutri-counter, food guide and food labels are used together to provide tools and nutrient information for diet evaluation. Food planning should take into account basic nutrition principles, nutrient values, and factors affecting food choices. The best way to ensure adequate nutrition is through variations in diet. Information on the content of eight nutrients, calories and fat in serving sizes are given for over 1000 foods, listed in categories. Explanation of risks of coronary diseases and obesity caused by improper nutrition are given. The basis of methods for planning and evaluating meals for nutritional value is in using food labels information and U.S. Recommended Daily Allowances (RDA). Menu planner information is categorized by main headings (Appetizer), sub-headings, and menu items. Instructions for use of the menu planning worksheet allow daily record of nutrient intake. Individual and family plans are included.
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