Food, not nutrients, is the fundamental unit in nutrition

Nutrition Reviews

Volumn 65, Issue 10, 2007, Pages 439-450

  Jacobs, David R ^a,b   Tapsell, Linda C ^c  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF OSLO   (Norway)

^c UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

Apples; Broccoli; Food synergy; Foods; Fruit; Heart disease; Nutrients; Peanuts; Pomegranates; Tomatoes

Indexed keywords

BETA CAROTENE; CAROTENOID; COD LIVER OIL; ISPAGULA; MARGARINE; SITOSTANOL; SITOSTEROL; SOYBEAN PROTEIN; VITAMIN B GROUP;

APPLE; BROCCOLI; DIET SUPPLEMENTATION; DIETARY FIBER; FOOD COMPOSITION; FOOD INTAKE; FRUIT; GRAIN; HUMAN; LEGUME; NONHUMAN; NUT; NUTRIENT; NUTRITIONAL STATUS; PEANUT; POMEGRANATE; RESEARCH; REVIEW; TOMATO; VITAMIN INTAKE; WHEAT; FOOD; FOOD ANALYSIS; HEART DISEASE; NUTRITION; NUTRITIONAL VALUE; PHYSIOLOGY;

BRASSICA OLERACEA VAR. ITALICA; LYCOPERSICON ESCULENTUM;

FOOD; FOOD ANALYSIS; HEART DISEASES; HUMANS; NUTRITION PHYSIOLOGY; NUTRITIONAL STATUS; NUTRITIVE VALUE; RESEARCH;

EID: 38449090657     PISSN: 00296643     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1753-4887.2007.tb00269.x     Document Type: Review

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