Application of a new simple method for estimating the amount of protein, fat, and carbohydrate in cooked foods consumed in one day-Reference-Cited by-同舟云学术

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Application of a new simple method for estimating the amount of protein, fat, and carbohydrate in cooked foods consumed in one day

Published:2001-03 Issue:3 Volume:21 Page:517-529
ISSN:0271-5317
Container-title:Nutrition Research
language:en
Short-container-title:Nutrition Research

Author:

Kumae Takashi

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism

Reference24 articles.

1. The dietary history as a tool in research;Burke;J Am Diet Assoc,1947

2. Future directions in food composition studies;Dwyer;J Nutr,1994

3. Measuring short-term dietary intake;Eck;J Am Diet Assoc,1991

4. Individual dietary intake methodology;Medlin;J Am Diet Assoc,1988

5. The validity of a telephone-administered 24-hour dietary recall methodology;Posner;Am J Clin Nutr,1982

Cited by 1 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

1. Cooked Food Energy Estimations Using Near-infrared Rays;Nippon Eiyo Shokuryo Gakkaishi;2008

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