Food and nutrition

G. R. Waller and M. S. Feather in The Maillard Reaction in Foods and Nutrition, American Chemical Society, Washington, D.C. 1983 F. Hata and M. Oimomi, Rinsho KensaSS, 893 (1989). 

Pantothenic acid is widely distributed in food and because of the lack of conclusive evidence regarding quantitative needs, a recommended dietary allowance (RDA) for pantothenic acid has not been estabUshed. In 1989, the Food and Nutrition Board of the United States National Research Council suggested a safe intake of 4—7 mg/d for adults. The provisional allowance for infants is 2—3 mg daily (90). 

Food and Nutrition Board, National Research Council, Food Chemicals Codex 3rd ed.. National Academy Press, Washiagton, D.C., 1981, pp. 324-325. 

Due to bleeding risk, individuals on anticoagulant therapy or individuals who are vitamin K-deficient should not take vitamin E supplementation without close medical supervision. Absent of that, vitamin E is a well-tolerated relatively non-toxic nutrient. A tolerable upper intake level of 1,000 mg daily of a-tocopherol of any form (equivalent to 1,500 IU of RRR a-tocopherol or 1,100 IU of all-rac-a-tocopherol) would be, according to the Food and Nutrition Board of the Institute of Medicine, the highest dose unlikely to result in haemorrhage in almost all adults. 

Maillard Reactions in Food Chemical, Physiological and Technological Aspects, in C. Eriksson (Ed.), Progress in Food and Nutrition Science 5, Pergamon Press, Oxford, 1981. 

Krul CAM (2003b) Trichloromethylstannane [CAS 993-16-8] Micronucleus test in rat bone marrow cells. Zeist, TNO Food and Nutrition Research, Department of Biomoiecuiar Science, 14 January (TNO Report No. V3404/13). 

Behar, M. 1968 Food and nutrition of the Maya before the conquest and at the present time. 

FAO. (1990). Specifications for identity and purity of certain food additives Food and Nutrition Paper, 49 FAO Rome. 

E Virgili and C. Scaccini, National Institute for Food and Nutrition Research, Italy, L. Packer, University of California, USA, and G. Rimbach, University of Reading, UK... 

Cancer sites CNERNA (France 1996) World Cancer Research Fimd (USA 1997) COMA Food and Nutrition Policy (UK 1998)... 

S. Lorenzetti and F. Branca, National Institute for Food and Nutrition Research, Italy... 

Besides the literature mentioned in the references, we would like to direct readers to a series of websites, whose purpose is to diffuse information on the current research on food and nutrition, endocrine disrupters, hormonal-dependent diseases, and biotechnologies, to a wider community of scientists and physicians as well as to a non-scientific audience. 

Recent scientific studies have clearly established the nutritional role of dietary fiber in several health conditions (Jalili et al., 2000), such as hypercholesterolemia (Topping et al., 1990), diabetes (Chandalia et al., 2000) and bowel function. It is also effective in preventing urinary stones (Ohkawa et al., 1984). The Food and Nutrition Board (Institute of Medicine Report, 2001) recommended a daily allowance for fiber of 25-30 g, though it is not an essential nutrient. Rice bran fiber offers a good source of non-bloating dietary fiber and is marketed as RiceMucil by NutraStar Company in the USA. 

Food and Nutrition Board Recommendations (2001) Dietary reference intakes - dietary fiber. Institute of Medicine, Washington D C, National Academy Press, 1-64. 

Committee on Medical Aspects of Food and Nutrition Policy, Nutritional aspects of the development of cancer, report of the Working Group on Diet and Cancer, Her Majesty s Stationery Office, London, 1998. 

Francis, F.J., Handbook of Food Colorant Patents, Food and Nutrition Press, Westport, CT, 1986. 

Advances in Food and Nutrition Research, Volume 62 ISSN 1043-4526, DOI 10.1016/B978-0-12-385989-1.00002-8... 

FAO/WHO (Food and Agriculture Organization/World Health Organization) (1988) Requirements of Vitamin A, Iron, Folate and Vitamin B12. Joint Expert Consultation Report. FAO Food and Nutrition Series 23, FAO, Rome. 

Many methods are available for determining food antioxidant capacity, which is an important topic in food and nutrition research. However, there is a great need to standardize these methods because the frequent lack of an actual substrate in the procedure, the system composition, and the method of inducing oxidation could limit their accuracy. In fact, antioxidant activities in complex systems cannot be evaluated satisfactorily using a single test, and several test procedures may be required. The search for more specific assays that can be more directly related to oxidative deterioration of foods and biological systems should be the objective of future investigations. 

Felix M. C. Gamarra (Chapter 9) Department of Agricultural Food and Nutritional Science University of Alberta Edmonton, Alberta T6G 2P5 Canada... 

The answer is a. (Hardman, pp 1547—1542.) The NRG has a Food and Nutrition Board, which has the function of selecting the levels of vitamins, minerals, and other substances that are necessary to achieve maximum nutritional health. The levels are reviewed periodically and determined by... 

To replace recommended dietary allowances, the Food and Nutrition Board created the dietary reference intakes made up of seven nutrient groups. 

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