Variety scores of food groups contribute to the specific nutrient adequacy in Tehranian men

European Journal of Clinical Nutrition

Volumn 59, Issue 11, 2005, Pages 1233-1240

  Azadbakht, L ^a   Mirmiran, P ^a   Azizi, F ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Dietary diversity; Food group; Nutrient adequacy; Variety

Indexed keywords

ASCORBIC ACID; CALCIUM; COPPER; CYANOCOBALAMIN; MAGNESIUM; PROTEIN; PYRIDOXINE; RIBOFLAVIN; ZINC;

ADULT; AGE; ARTICLE; BODY MASS; CALCIUM INTAKE; CALCULATION; CALORIC INTAKE; CONTROLLED STUDY; CORRELATION ANALYSIS; DAIRY PRODUCT; DIETARY INTAKE; EDUCATION; FOOD ANALYSIS; FOOD INTAKE; FOOD QUALITY; FRUIT; GRAIN; HUMAN; IRAN; MALE; MEAT; NUTRIENT CONTENT; NUTRITIONAL VALUE; PREDICTION; PREVALENCE; PROBABILITY; PROTEIN INTAKE; QUESTIONNAIRE; REFERENCE VALUE; STATISTICAL SIGNIFICANCE; WORK;

ADULT; BODY MASS INDEX; CROSS-SECTIONAL STUDIES; DIET; DIET SURVEYS; EDUCATIONAL STATUS; FOOD; FOOD HABITS; HUMANS; IRAN; MALE; MIDDLE AGED; NUTRITIONAL STATUS; NUTRITIVE VALUE; QUESTIONNAIRES;

EID: 27844438650     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602234     Document Type: Article

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