The nutritional value of home-prepared and industrially produced weaning foods
1978
Energy and protein content of various weaning foods intended to be used in developing and industrialized countries are discussed. Evaluation of 46 weaning foods is described. The protein quality required of a baby-food product depends on whether other foods are served with it. No general recommendation on minimal acceptable quality can be made. There should be no nutritional differences between properly home-prepared and properly processed industrially produced foods. Heat sterilization effects the protein quality. Fat content effects energy content and density. Tables present data.
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书目信息
出版者
Elsevier Masson SAS
其它主题
Nutritional physiological phenomena; Caloric values; Infant nutrition; Breast milk; Dietary proteins; Home food preparation; Newborn; Human; Energy requirements (fao); Content; Food tables; Protein composition; Infant food
语言
英语
类型
Journal Article; Text
2024-02-28
MODS