AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Wretlind, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Wretlind, A.
Agricola
Right arrow Articles by Wretlind, A.

American Journal of Clinical Nutrition, Vol 36, 366-375, Copyright © 1982 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Standards for nutritional adequacy of the diet: European and WHO/FAO viewpoints

A Wretlind

The dietary recommendations of FAO/WHO and of the various European nations differ in several ways. There are two types of dietary recommendations or standards. The first is related to the recommended daily intake of nutrient and the second refers to the nutrient content of the diet expressed either as percentage of total energy (energy % or cal %) derived from protein, fat, and carbohydrate or as the amounts of nutrients in relation to units of energy, the so-called nutrient concentration or nutrient density (weight per 1000 kcal, per 1 MJ or per 10 MJ). The numbers of recommended nutrients vary between eight and 28. The recommendations are given for individuals of different age, sex, and physiological status. The highest number of subgrouping is 41 and the lowest 11. The ranges of recommended values are sometimes very wide, but all seem acceptable from the nutritional point of view. There are many good reasons for this situation such as cultural background, food tradition, food production, and availability.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1982 by The American Society for Nutrition