The nutrient profile of traditional Lebanese composite dishes: Comparison with composite dishes consumed in France

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 285-295

  Issa, Carine ^a,b   Salameh, Pascale ^c   Batal, Malek ^d   Vieux, Florent ^a   Lairon, Denis ^a   Darmon, Nicole ^a  

^a INSERM   (France)

^b AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

^c LEBANESE UNIVERSITY   (Lebanon)

^d UNIVERSITY OF OTTAWA   (Canada)

Author keywords

Composite dishes; Lebanon; Nutrient profile; Nutritional quality; Traditional food

Indexed keywords

ASCORBIC ACID; VITAMIN D;

ARTICLE; CALCIUM INTAKE; CARBOHYDRATE DIET; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FAT INTAKE; FOOD; FOOD ANALYSIS; FOOD HANDLING; FRANCE; IRON INTAKE; LEBANON; MEAT; METHODOLOGY; PROTEIN INTAKE; SODIUM INTAKE; VEGETABLE;

ASCORBIC ACID; CALCIUM, DIETARY; CHEESE; COOKERY; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FOOD; FOOD ANALYSIS; FOOD HANDLING; FRANCE; IRON, DIETARY; LEBANON; MEAT; SODIUM, DIETARY; VEGETABLES; VITAMIN D;

EID: 77951453744     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903107700     Document Type: Article

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