Author: Robert Henry Aders PlimmerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Book Description
Analyses and Energy Values of Foods
Author: Robert Henry Aders PlimmerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Book Description
Energy Value of Foods
Author: Annabel Laura MerrillPublisher:
ISBN:
Category : Food
Languages : en
Pages : 126
Book Description
Food Values
Author: Margaret McKillopPublisher:
ISBN:
Category : Diet
Languages : en
Pages : 178
Book Description
Diet and Health
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Nutritive Value of Foods
Author: Susan E. GebhardtPublisher:
ISBN:
Category : Food
Languages : en
Pages : 76
Book Description
The Analyst
Author: Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1214
Book Description
Vols. for 1876-June 1954 include Proceedings of the society.
Special Report Series
Author: Dietary reference values for energy
Author: Scientific Advisory Committee on NutritionPublisher: The Stationery Office
ISBN: 9780108511370
Category : Business & Economics
Languages : en
Pages : 232
Book Description
Dietary reference values (DRVs) for energy are based on estimating the total energy expenditure (TEE) for groups of people. TEE provides a measure of the energy requirement at energy balance i.e. when energy intake matches energy expenditure. The methodology to measure TEE - the doubly labelled water (DLW) method - has advanced and as a result, the evidence base on TEE in a wide variety of population groups has expanded considerably. With the high levels of overweight and obesity currently seen in the UK and the wealth of new data now available, it was considered timely for the Scientific Advisory Committee on Nutrition (SACN) to review recommendations for the UK population. This report details the evidence and approaches SACN have considered in order to update the DRVs for energy. SACN chose a prescriptive approach to estimating energy reference values; suitable reference body weight ranges consistent with long-term good health were used to calculate energy reference values. Thus, basal metabolic rate (BMR) values were predicted using healthy reference body weights. Using this approach, if overweight groups consume the amount of energy recommended for healthy weight groups, they are likely to lose weight, whereas underweight sections of the population should gain weight towards the healthy body weight range. SACN has derived new energy reference values. For most population groups, except for infants and young children, the values have increased. DRVs should be used to assess the energy requirements for large groups of people and populations, but should not be applied to individuals due to the large variation in physical activity and energy expenditure observed between people.
Author: 
Author: