Methodology for assessing nutritional equivalency
1987
Lowe, C.M. | Briggs, G.M.
Appropriate methodology for evaluating the nutritional equivalency of substitute foods is discussed. Attention is focused on the selection of a suitable model, the variables involved in assessing the presence or availability of a nutrient or set of nutrients in different foods, and on the evaluation of appropriate animal feeding models. Examples are included using a comparison of mozzarella and cheddar cheeses with fabricated analogs for the provision of several nutritional equivalency vitamins (A, B12, and riboflavin) and minerals (Ca, P, and Zn). It is concluded that this approach may prove to be useful in assessing the nutritional equivalency of a substitute food.(wz)
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