Diet quality evaluation

Wiernusz, C.J. R.G. Shields D.J. Van Vlierbergen P.D. Kigin R. Ballard. Canine nutrient digestibility and stool quality evaluation of canned diets containing various soy protein supplements. Vet. Clin. Nutr. 1995,2, 49-56. 

Evaluation of Diet Quality Nutrient Density or Nutrient-Energy Ratios... 

In human nutrition, which assumes a varied and well balanced diet, the evaluation of the nutritional quality of proteins is not... 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

The data in Table 4.9 Table 4.12 are comprehensive estimates of five classes of flavonoids in commonly available foods in the United Kingdom. Moreover, these estimates are derived from critically assessed published sources and the evaluation procedures adopted ensured the inclusion of content values for edible parts of plant materials available to the UK consumer. A USDA compiled database (http //www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.pdf) aimed primarily at the North American diet is also available. These databases are in contrast to another literature-derived database that is available for flavonoids where data quality was not formally assessed and flavonoid values determined using semiquantitative methods were also included. 

As citrus fruits and their products contribute substantially to the American diet and are consumed in great abundance, we believe the time is appropriate to review in detail some important nutritional and quality properties of this important fruit. Twenty-eight scientists joined with us to cover extensively subjects in the following areas nutrition and health quality as related to specific biochemical components effects of handling and processing quality control and evaluation regulatory implication and adulteration. 

It has been now recognised that die phenolic profile of the foods, along with high intakes of the monounsaturated fatty acids, as oleic acid mainly, confers its health-promoting properties to die Mediterranean diet. In fact, olive oil is the main source of unsaturated acids and polyphenols that constitute a complex mixture in olive fruits and in its derived products. In addition, in O. europaea fruits, phenolic profile and content are important factors to consider in order to evaluate virgin olive oil quality. To remain that they are also partly responsible for autoxidation stability and organoleptic characteristics of olive oil. 

The volume of soybean products used in companion animal diets is significant, and the (>otential for higher rates of inclusion is great. Soy protein, when combined with other protein sources that contain complementary AA, can provide an economical source of highly available and high- quality protein to companion animals. In the past 10 years, chemical composition of relevant soy products was evaluated. These data indicated a significant variation in chemical and nutritional characteristics among SBM from different U.S. sources or from different countries. This revealed that the... 

Harper, A.E. N.N. Yoshimura. Protein quality, amino acid balance, utilization, and evaluation of diets containing amino acids as therapeutic ents. Nutrition 1993, 9, 460-A69. 

Delicious taste and aroma are synonyms to fresh and good quality of almost any foodstuff and, undoubtedly, affect the consumer s final opinion and choice. Sensory characteristics of olive oil, a major component in the Mediterranean diet, represent the sum of the sensory parameters that integrate its complex and specific qualitative profile including various intrinsic and extrinsic factors such as cultivar (genetic), weather conditions, stage of ripeness, methods and/or system of harvest and storage (Table 5.13). Regulations and standards related to olive oil sensory evaluation include... 

Trace elements Co, Cr, Fe, Rb, Se, and Zn which are important for their nutritional and/or toxicological properties have been determined using NAA by Gambelli et al. (1999) in some Italian diary products in order to evaluate the contribution of this food group to the quality of the diet. 

Over the years analytical techniques have been developed for the direct assay of preformed and precursor vitamin A compounds (see Chapter 4). These techniques are comparatively quick and less costly than biological assays and can provide quantitative data, on a weight basis, of the potential vitamin A in a diet. However, the two approaches to evaluating diets do not measure the same qualities hence, the need exists for a means of expressing the potential dietary vitamin A determined directly on a weight basis in terms of its physiological equivalent. 

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