A method to improve the nutritional quality of foods and beverages based on dietary recommendations

European Journal of Clinical Nutrition

Volumn 61, Issue 4, 2007, Pages 461-471

  Nijman, C A J ^a   Zijp, I M ^a   Sierksma, A ^a   Roodenburg, A J C ^a   Leenen, R ^a   van den Kerkhoff, C ^a   Weststrate, J A ^a   Meijer, G W ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; SATURATED FATTY ACID; SODIUM; TRANS FATTY ACID;

ARTICLE; BEVERAGE; DIETARY INTAKE; DIETARY REFERENCE INTAKE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD QUALITY; HEALTH HAZARD; NUTRITIONAL ASSESSMENT; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; PUBLIC HEALTH; QUALITY CONTROL; REFERENCE VALUE; STANDARDIZATION;

BENCHMARKING; DIETARY SUCROSE; FATTY ACIDS; FOOD ANALYSIS; HEALTH FOOD; HEALTH PROMOTION; HUMANS; NUTRITION POLICY; NUTRITIVE VALUE; SODIUM, DIETARY; TRANS FATTY ACIDS;

EID: 34247195615     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602548     Document Type: Article

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