Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: Implications for developing food-based dietary guidelines

Journal of Human Nutrition and Dietetics

Volumn 26, Issue 2, 2013, Pages 156-168

  Sharma, S ^a   Sheehy, T ^b   Kolonel, L N ^a  

^a UNIVERSITY OF HAWAII CANCER CENTER   (United States)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Ethnic groups.; Food contribution; Iron; Meat; Vitamin B12; Zinc

Indexed keywords

CYANOCOBALAMIN; ZINC; IRON INTAKE;

AGED; ARTICLE; COHORT ANALYSIS; DIET; ETHNIC GROUP; ETHNOLOGY; FEMALE; GOVERNMENT; HEALTH CARE POLICY; HEALTH PROMOTION; HUMAN; IRON INTAKE; MALE; MEAT; MIDDLE AGED; NUTRITIONAL VALUE; PRACTICE GUIDELINE; UNITED STATES; ADMINISTRATION AND DOSAGE; ANALYSIS;

AGED; COHORT STUDIES; DIET; ETHNIC GROUPS; FEMALE; GUIDELINES AS TOPIC; HAWAII; HEALTH PROMOTION; HUMANS; IRON, DIETARY; LOS ANGELES; MALE; MEAT; MIDDLE AGED; NUTRITION POLICY; NUTRITIVE VALUE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE; VITAMIN B 12; ZINC;

EID: 84875055987     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/jhn.12035     Document Type: Article

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