Nutrition Foundation Report

BRITISH NUTRITION FOUNDATION, Report of the Task Force on Protective Substances in Food, in press. [Pg.58]

British Nutritional Foundation. Report of the task force on trans fatty acids. (1995) London. [Pg.449]

In the early 1980s, a second source of food Pb survey data was the 1982 Nutrition Foundation Report on the safety of Pb and Pb salts. A portion of that report tabulated U.S. and Canadian food supply lead levels. Table 6.39... [Pg.179]

Nutrition Foundation Report on Safety of Lead and Lead Salts ... [Pg.182]

TABLE 639 Lead Levels in Selected U.S. Dietary Items from the 1982 Nutrition Foundation Report on Safety of Lead and Lead Salts... [Pg.184]

Food Safety Council, A Proposed Food Safety Evaluation Process, Final Report of Board of Trustees, The Nutrition Foundation, Inc., Washington DC, 1982. [Pg.503]

Bauernfeind JC. Vitamin A-Apphcation Technology A Report of the International Vitamin A Consultative Group. Washington, DC The Nutrition Foundation, 1980. [Pg.3651]

Wender EH, Lip ton MA National Advisory Committee on Hyperkinesis and Food Additives Final Report to the Nutrition Foundation. New York, Nutrition Foundation, 1980... [Pg.284]

British Nutrition Foundation. Complex Carbohydrates in Foods Report of the British Nutrition s Task Force. London Chapmann and Hall, 1990. [Pg.287]

Goldberg, G., Plants Diet and Health. Report of a British Nutrition Foundation Task Force, Blackwell Publishing, Oxford, 2003. [Pg.152]

British Nutrition Foundation (BNF). Unsaturated fatty acids, nutritional and physiological significance. In The report of the British nutrition foundation s task force. London Chapman Hall 1992. [Pg.269]

Nutrition Foundation. Committee on Lead in Foods (1982) Report on Lead. Squire R (ed) Nutrition Foundation, New Yoi k... [Pg.84]

Adapted from combined U.S. surveys in Nutrition Foundation (1982) report. Twelve food groups includes beverages. [Pg.184]

Nutrition Foundation, 1982. Assessment of the safety of lead and lead salts in food a Report of the Nutrition Foundation s Expert Advisory Committee, Washington, DC. [Pg.212]

British Nutrition Foundation (1992) Unsaturated Fatty Acids Nutritional Physiological Significance. The Report of the British Nutrition Foundation s Task Force, British Nutrition Foundation, London. [Pg.254]

Knight, R. A. (1977). In Why Additives —The Safety of Foods. Ed. British Nutrition Foundation, Forbes Publications, London, 36-39 (1971). FACC Report Statutory Instrument No. 1391 (1972). [Pg.198]

A report from the British Nutrition Foundation (BNF) in 1995 highlighted concerns over the variations in estimations of trans fatty acid concentrations in some food products provided by different analytical techniques. A thorough review of the available analytical techniques was called for. [Pg.195]

UNICEF/UNU/WHO/MI (1999) Preventing Iron Deficiency in Women and Children Background and Consensus on Key Issues. Report of a Technical Workshop, UNICEF, New York 7-9 October 1998. Ottawa, Ontario, Canada Micronutrient Initiative and International Nutrition Foundation. [Pg.366]

Weber PC. Are we what we eat Fatty acids in nutrition and in cell membranes cell functions and disorders induced by dietary conditions. Report No. 4, Svanoy Foundation, Svanoybukt. Norway, 1989, pp. 9-18. [Pg.19]

The studies reported in this article were supported by the Swiss National Science Foundation and the Foundation for Nutrition Research in Switzerland. [Pg.644]

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