USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods-Reference-Cited by-同舟云学术

USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods

Published:2013 Issue: Volume:2 Page:60-67
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Holden J.M.,Pehrsson P.R.,Nickle M.,Haytowitz D.B.,Exler J.,Showell B.,Williams J.,Thomas R.G.,Ahuja J.K.C.,Patterson K.Y.,Lemar L.E.,Gebhardt S.E.

Publisher

Elsevier BV

Subject

General Medicine

Reference8 articles.

1. Mattes RD. The taste for salt in humans. Am J Clin Nutr, 1997:65(suppl):692S-697S.

2. Mattes, RD, Donnelly, D. Relative contributions of dietary sodium sources. J Amer Col Nutr. 1991 Aug;10(4):383-393.

3. U.S. Department of Agriculture (USDA), Agricultural Research Service. 2012. USDA National Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata.

4. Ahuja JKA, Montville JB, Omolewa-Tomobi G, Heendeniya KY, Martin CL, Steinfeldt LC, Anand J, Adler ME, LaComb RP, and Moshfegh AJ. 2012. USDA Food and Nutrient Database for Dietary Studies, 5.0. U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group, Beltsville, MD. Available at: http://www.ars.usda.gov/ba/bhnrc/fsrg. Accessed April 16, 2012.

5. Sources of data for developing and maintaining a nutrient database;Schakel;J Am Diet Assoc.,1988

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