Dietary guidelines: Some issues to consider before initiating revisions

Journal of the American Dietetic Association

Volumn 103, Issue 12 SUPPL., 2003, Pages 56-59

  Beaton, George H ^a,b  

^a UNIVERSITY OF TORONTO   (Canada)

^b NONE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CONFERENCE PAPER; DIETARY INTAKE; FINANCIAL MANAGEMENT; HUMAN; MACRONUTRIENT; MEDICAL ASSESSMENT; PRACTICE GUIDELINE; RISK ASSESSMENT; RISK FACTOR; RISK MANAGEMENT; TASK PERFORMANCE;

EID: 0346212524     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2003.09.038     Document Type: Conference Paper

References (6)

1. FAO/WHO Preparation and Use of Food-based Dietary Guidelines. 1998;. WHO Technical Rpt Ser. No. 880, Geneva.
2. Dietary Reference Intakes Applications in Dietary Assessment . 2000;National Academy Press, Washington, DC.
3. McClinton P.E., Milne H., Beaton G.H. An evaluation of food habits and nutrient intakes in Canada Design of effective food guides . Can J Public Health. 62:1971;139-146.
4. Dietary Reference Intakes A Risk Assessment Model for Establishing Upper Intake Levels for Nutrients . 1998;National Academy Press, Washington, DC.
5. Dietary Reference Intakes Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids [Prepublication copy, unedited proofs] . Vols 1 and 2:2002;National Academy Press, Washington, DC.
6. WHO/FAO Diet, Nutrition and the Prevention of Chronic Diseases Report of a Joint WHO/FAO Expert Consultation. 2003;The World Health Organization, Geneva. WHO Tech Report Ser No. 919.