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Results: 6

PubMed Links for Books (Select 3117568)

1.

The stratification of foods on the basis of overall nutritional quality: the overall nutritional quality index.

Katz DL, Njike VY, Faridi Z, Rhee LQ, Reeves RS, Jenkins DJ, Ayoob KT.

Am J Health Promot. 2009 Nov-Dec;24(2):133-43. doi: 10.4278/ajhp.080930-QUAN-224.

PMID:
19928486
2.

Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods.

Fulgoni VL 3rd, Keast DR, Drewnowski A.

J Nutr. 2009 Aug;139(8):1549-54. doi: 10.3945/jn.108.101360. Epub 2009 Jun 23.

3.

Cocoa flavanols - measurement, bioavailability and bioactivity.

Kwik-Uribe C, Bektash RM.

Asia Pac J Clin Nutr. 2008;17 Suppl 1:280-3. Review.

4.

Analysis of flavanols in foods: what methods are required to enable meaningful health recommendations?

Robbins RJ, Kwik-Uribe C, Hammerstone JF, Schmitz HH.

J Cardiovasc Pharmacol. 2006;47 Suppl 2:S110-8; discussion S119-21. Review.

PMID:
16794447
5.

Expanding portion sizes in the US marketplace: implications for nutrition counseling.

Young LR, Nestle M.

J Am Diet Assoc. 2003 Feb;103(2):231-4.

PMID:
12589331
6.

Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids.

Trumbo P, Schlicker S, Yates AA, Poos M; Food and Nutrition Board of the Institute of Medicine, The National Academies.

J Am Diet Assoc. 2002 Nov;102(11):1621-30. No abstract available. Erratum in: J Am Diet Assoc. 2003 May;103(5):563.

PMID:
12449285
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