Food Fats and Health
DOI:
https://doi.org/10.62300/a3tjqp04Palabras clave:
Food Fats, Health, Dietary RecommendationsResumen
This CAST report supports dietary recommendations to decrease food fat consumption from the present national average of 37% to less than 30% of the total caloric intake. The agricultural and food industries are responding by redesigning fresh and processed foods so that consumers can more readily meet these recommendations.Descargas
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Publicado
1991-12-18
Número
Sección
Task Force Reports
Licencia
Derechos de autor 1991 Council for Agricultural Science and Technology (CAST)
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Cómo citar
Beitz, D. C., Cohen, L. A., Erickson, K. L., Hansen, R. G., Hettinga, D. H., Howard, B. V., Iacono, J. M., Jandacek, R., Keeton, J. T., Kritchevsky, D., Merkel, R. A., Edwin T. Moran Jr., Romsos, D. R., Wilson, R. F., Young, J. W., & Zimbelman, R. G. (1991). Food Fats and Health. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/a3tjqp04
