Articles Related to nutritional quality
Effects of Planting Dates on Nutritional and Phytochemical Compositions of Onion Varieties Under Rain-fed and Irrigation Facilities in Ogbomoso, Nigeria
Onion is a high-value vegetable consumed in Nigeria on a daily basis, and it forms an integral part of the diet, but the nutritional quality is low due to lack of appropriate cultural practices. The study examined the effects of planting dates on the nutritional quality of onion varieties in Ogbomoso, Nigeria. Five onion varieties (Local white, a local red, karibou, gandiol+, and safari) were subjected into four different planting dates namely, two under rain-fed (early April and August) and two under irrigation (early September and
November).
Nutritional Quality of Inventory at a Milwaukee Food Pantry
Little information exists about the nutritional quality of foods distributed at pantries. Therefore, studies are needed to assess the quality of foods offered by pantries to those lacking consistent access to adequate food. To evaluate the quality of inventory at Food Pantry, Milwaukee as it compares to nutrient recommendations outlined in the USDA Dietary Guidelines for Americans 2010. We performed a cross-sectional analysis of the pantry’s February 2015 inventory. A computer algorithm was developed to measure the nutrient density of individual items based on percent daily values per 2000 calorie diet for calcium, fiber, protein, sodium, trans fat, and saturated fat; and added sugar composition.
Dietary Diversity Score: A Measure of Nutritional Adequacy or an Indicator of Healthy Diet?
At the time when the lack of indicators seemed to constrain appropriate child feeding in developing countries, dietary diversity score (DDS) emerged as a measure of nutritional adequacy that could close the gap. DDS refers to the number of food groups consumed in a given time, often in 24 hrs.
Comparative Study on the Nutritional and Anti-Nutritional Compositions of Sweet and Bitter Cassava Varieties for Garri Production
A comparative study on the proximate, mineral amino acid and anti nutritional compositions of sweet and bitter cassava varieties was
done to ascertain the nutritional quality and safety after 72 h of fermentation for garri production.