Nutritive Value of Recipes per Serving/Measure (Based on Weighment Methods)

Jump To References Section

Authors

  • B. V. S. Thimmayamma
     National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, P.O. Hyderabad 500 007 ,IN
  • Parvathi Rau
     National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, P.O. Hyderabad 500 007 ,IN

Abstract

Several types of recipes are being used by families according to their dietary habits and purchasing power. Diet surveys undertaken among families/Individuals both by weighment and/or oral questionnaire method indicate the use of a wide variety of recipes in urban and rural areas.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1992-01-01

How to Cite

Thimmayamma, B. V. S., & Rau, P. (1992). Nutritive Value of Recipes per Serving/Measure (Based on Weighment Methods). The Indian Journal of Nutrition and Dietetics, 29(1), 22–45. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8274

Issue

Volume 29, Issue 1, 1992

Section

Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

1 2 > >>