Comparison of Nutrient Contents between the Standard Recipes Used in the National Health and Nutrition Survey and the Dishes Actually Consumed by Community-dwelling Elderly Individuals-Reference-Cited by-同舟云学术

Comparison of Nutrient Contents between the Standard Recipes Used in the National Health and Nutrition Survey and the Dishes Actually Consumed by Community-dwelling Elderly Individuals

Published:2016 Issue:5 Volume:69 Page:237-248
ISSN:0287-3516
Container-title:Nippon Eiyo Shokuryo Gakkaishi
language:en
Short-container-title:JJSNFS

Author:

Imaeda Nahomi¹²,Goto Chiho³²,Fujiwara Nakako⁴,Kato Rieko²,Ishikawa Nami²,Tokudome Yoko⁵

Affiliation:

1. Department of Nutrition, Faculty of Wellness, Shigakkan University

2. Department of Public Health, Nagoya City University Graduate School of Medical Sciences

3. Department of Health and Nutrition, Nagoya Bunri University

4. Graduate School of Nursing, University of Human Environments

5. Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences

Publisher

Japanese Society of Nutrition and Food Science

Subject

General Materials Science

Link

https://www.jstage.jst.go.jp/article/jsnfs/69/5/69_237/_pdf

Reference7 articles.

1. 1) Willette W (1998) Nutritional Epidemiology, 3nd ed. Oxford University Press, New York.

2. 9) Block G, Dresser CM, Hartman AM, Carrol MD (1985) Nutrient sources in the American diet: quantitative data from the NHANES II survey. I. Vitamins and minerals. Am J Epidemiol 122: 13-26.

3. 10) Cotton PA, Subar AF, Friday JE, Cook A (2004) Dietary sources of nutrients among US adults, 1994 to 1996. J Am Diet Assoc 104: 921-30.

4. 14) Puwastien P (2002) Issues in the development and use of food composition databases. Public Health Nutr 5: 991-9.

5. 19) Reinivuo H, Bell S, Ovaskainen ML (2009) Harmonisation of recipe calculation procedures in European food composition databases. J Food Compost Anal 22: 410-3.

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