Download e-book for iPad: Designing Foods: Animal Product Options in the Marketplace by National Research Council, Board on Agriculture, Committee

By National Research Council, Board on Agriculture, Committee on Technological Options to Improve the Nutritional Attributes of Animal Products

ISBN-10: 0309037980

ISBN-13: 9780309037983

This vigorous booklet examines contemporary tendencies in animal product intake and nutrition; studies efforts, rules, and courses aimed toward enhancing the dietary attributes of animal items; and gives feedback for extra study. additionally, the amount stories nutritional and future health techniques from significant healthiness firms and notes particular aim degrees for food.

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Per capita disappearance of beef peaked in 1976, at Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted.

Eggs contributed over 4 percent of vitamin A and riboflavin. Table 2-13 summarizes the contribution of animal products to the vitamin content of the diet, using data from the 1977-1978 NFCS. 2 percent), thiamine Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted.

Please use the print version of this publication as the authoritative version for attribution. 6 percent), and vitamin A (12 percent) in the diet. Minerals Animal products also contribute substantially to the mineral content of the food supply, as indicated in Table 2-1, providing 42 percent of the iron, more than a third of all magnesium, and over 60 percent of the calcium and phosphorus. Iron Prior to 1979, the red meat, poultry, and fish group was the primary source of iron in the food supply.

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Designing Foods: Animal Product Options in the Marketplace by National Research Council, Board on Agriculture, Committee on Technological Options to Improve the Nutritional Attributes of Animal Products


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