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- W2123670358 abstract "A method utilizing an Index of Nutritional Quality (INQ) is proposed for quantitatively evaluating the nutritional properties of foods. Energy provides the unifying standard in correlating human requirements and food composition. An evaluation of the nutritional characteristics of foods in Agriculture Handbook No. 8 has been included: meat, poultry, fish and eggs; grains and grain products; nuts, soybeans, and miscellaneous seeds; fruits; vegetables; milk and milk products; fats and oils; and sugars and sweets. For further illustrative purposes, specific attention is given to fiber, linoleic acid, potassium and vitamin A. Suggestions are made as to how the INQ can be used for clinical dietetics. For purposes of communicating nutrition information, the INQ is suggested as a way of giving more precise meaning to adjectives commonly used to describe food." @default.
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- W2123670358 date "1977-01-01" @default.
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- W2123670358 title "Nutrient density—Evaluation of nutritional attributes of foods" @default.
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- W2123670358 doi "https://doi.org/10.1016/s0022-3182(77)80114-3" @default.
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