Searched for: subject%3A%22Dietary%255C%2Bguidelines%22
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Ross, A.B. (author), van der Kamp, J.W. (author), King, R. (author), Lê, K.A. (author), Mejborn, H. (author), Seal, C.J. (author), Thielecke, F. (author)
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of...
article 2017
Hulshof, K.F.A.M. (author), Valsta, L.M. (author), Welten, D.C. (author), Löwik, M.R.H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Objective: To show the effects of statistical approaches of data analysis to be used in the development of Food-Based Dietary Guidelines (FBDG). Setting: Databases from dietary surveys in 6 European countries. Results: Quantile analysis based on iron intake among adult women resulted in differences among European countries regarding (macro)...
article 2001
Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author), Löwik, M.R.H. (author), Hulshof, K.F.A.M. (author), Brussaard, J.H. (author)
Recently, the concept of food-based dietary guidelines has been introduced by WHO and FAO. For this concept, several assumptions were necessary. The validity and potential consequences of some of these assumptions are discussed in this paper on the basis of the Dutch National Food Consumption Surveys. The topics were interrelationships among...
article 1999