Estimation of Meats Food Value in Nutrition Counseling and Nutritional Evaluation

Research Japanese OPEN
戸ヶ崎, 多巳江; 鈴木, 亜夕帆; 樋口, 恵; 山下, 光雄; 村松, 芳多子; 渡邊, 智子; Tamie, TOGASAKI; Ayuho, SUZUKI; Megumi, HIGUCHI; Teruo, YAMASHITA; Kanako, MURAMATSU; Tomoko, WATANABE; 千葉県立衛生短期大学; 千葉県立衛生短期大学; 千葉県立衛生短期大学; 鎌倉女子大学; 千葉県立衛生短期大学; 千葉県立衛生短期大学;
(2004)
  • Journal: 千葉県立衛生短期大学紀要 = Bulletin of Chiba College of Health Science,volume 22,issue 2,pages13-27 (issn: 0288-5034)
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  • Subject: Nutrition Counseling | Meats | Nutritional Evaluation
    mesheuropmc: food and beverages

For the nutrition counseling and menu plan, the nutritive component of meat was compared. 1) As a result of classifying meats into four on the basis of the weight per 100 kcal, there were significant differences between each classification about water, protein, lipid, a... View more
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