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A Method for Developing A Nutrient Guide
Author(s) -
Gillespie Ardyth H.,
Roderuck Charlotte E.
Publication year - 1982
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x8201100106
Subject(s) - nutrient , vitamin , food science , food composition data , composition (language) , computer science , chemistry , biochemistry , linguistics , philosophy , organic chemistry , orange (colour)
This paper proposes a new approach to developing a tool for teaching nutrition and food selection. It allows adjustments as new information becomes available and takes into account both dietary recommendations and food composition. The first step involves an exploratory sorting of foods into groupings according to nutrient composition. In the second stage, foods are categorized into six exchange lists (iron and protein; iron, protein, and thiamin; iron, low and incomplete protein, and thiamin; calcium and protein; vitamin A; and vitamin C) and ranked according to nutrient density. Ratings for total fat, cholesterol, and sodium are added in the third stage. The recommended number of exchanges from each list is calculated on the basis of the Recommended Dietary Allow ances for individuals by sex and age.