The Handy Five Food Guide
1981
Dodds, Janice M.
A single, flexible food guide system was developed for use primarily with children and uneducated adults in developing countries. This 5 food group guide is based on the following criteria: health promotion, adaptability, ecological considerations, ease of remembering, and classification by observable food characteristics. The groups, which are portrayed as the 5 fingers of a hand, are described as flesh around seeds (fruit), leaves, stalks, roots and flowers (vegetables), seeds on grasses (grains), seeds in pods (nuts and legumes), and animal products (milk, eggs, meat, etc.). Size and number of servings can be recommended according to local eating patterns. Emphasis is placed on consuming a variety of foods, moderating fat intake, using complex carbohydrates, and eating fresh rather than processed foods. This approach to diet improvement has been used successfully by health teams in many countries, although its insurance of nutritional adequacy has not been formally evaluated. (cj)
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