Overcoming calorie calculation challenges for fried foods within MenuCal©-Reference-Cited by-同舟云学术

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Overcoming calorie calculation challenges for fried foods within MenuCal©

Published:2014 Issue:OCE2 Volume:73 Page:
ISSN:0029-6651
Container-title:Proceedings of the Nutrition Society
language:en
Short-container-title:Proc. Nutr. Soc.

Author:

Douglas F. E.,Williams S. J.,Keaveney E. M.,Ní Bhriain S. M.,Flynn M. A. T.

Publisher

Cambridge University Press (CUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference4 articles.

1. Bergström L (1994) Nutrient losses and gains in the preparation of foods. Rapport-Livsmedelsverket.

2. Bognár A (2002). Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes). Bundesforschungsanstalt für Ernährung.

3. Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods integrated dataset (CoF IDS). http://www.food.gov.uk/science/dietarysurveys/dietsurveys/ (accessed January 2014).

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Empowering people to be healthier: public health nutrition through the Ottawa Charter;Proceedings of the Nutrition Society;2015-01-20

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