Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-23T16:14:58.025Z Has data issue: false hasContentIssue false

Letters to the Editors

Published online by Cambridge University Press:  09 March 2007

G. O. Latunde-Dada
Affiliation:
Department of Biochemistry, Obafemi Aurolowo College of Health Sciences, Ogun State University, Ago-Iuroye, Nigeria
Susan J. Fairweather-Tait
Affiliation:
Department of Nutrition, Diet and Health, AFRC Institute of Food ResearchNorwich NR4 7UA
Anthony J. A. Wright
Affiliation:
Department of Nutrition, Diet and Health, AFRC Institute of Food ResearchNorwich NR4 7UA
Colette Short
Affiliation:
Human Nutrition Unit, Rowett Research InstituteAberdeen AB2 9SB
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Letters to the Editors
Copyright
Copyright © The Nutrition Society 1991

References

REFERENCES

Bjorn-Rasmussen, E., Hallberg, L. & Walker, R. B. (1973). Food iron absorption in man. II. Isotopic exchange of iron between labeled foods and between a food and an iron salt. American Journal of Clinical Nutrition 26, 13111319.CrossRefGoogle Scholar
Cannon, G. (1990). Healthy Eating: The Experts Agree. London: Consumers' Association.Google Scholar
Fairweather-Tait, S. J. & Wright, A. J. A. (1984). The influence of previous iron intake on the estimation of bioavailability of Fe from a test meal given to rats. British Journal of Nutrition 51, 185191.CrossRefGoogle ScholarPubMed
Fairweather-Tait, S. J. & Wright, A. J. A. (1990). The effects of sugar-beet fibre and wheat bran on iron and zinc absorption in rats. British Journal of Nutrition 64, 547552.CrossRefGoogle ScholarPubMed
Hercberg, S., Galan, P. & Dupin, H. (1987). Iron deficiency in Africa. World Review of Nutrition and Dietetics 54, 201236.CrossRefGoogle ScholarPubMed
World Health Organization (1990). Diet, nutrition and prevention of chronic diseases: Implications for policy and action in developed abd developing countries. Geneva: WHO.Google Scholar
Eck, L. H., Klesges, R. C., Hanson, C. L., Baranowski, T. & Henske, J. (1988). A comparison of four commonly used nutrient database programs. Journal of the American Dietetic Association 88, 602604.CrossRefGoogle ScholarPubMed
Frank, G. C., Farris, R. P. & Berenson, G. S. (1984). Comparison of dietary intake by two computerized analysis systems. Journal of the American Dietetic Association 84, 818819.CrossRefGoogle Scholar
Hoover, L. W. & Perloff, B. P. (1981). Model for Review of Nutrient Data Base System Capubilities. Columbia: University of Columbia–Missouri Printing Services.Google Scholar
Hoover, L. W. & Perloff, B. P. (1983). Computerized nutrient data bases: II. Development of model for appraisal of nutrient data base system capabilities. Journal of the American Dietetic Association 82, 506508.CrossRefGoogle ScholarPubMed
Nieman, D. C. & Nieman, C. N. (1987). A comparative study of two microcomputer nutrient databases with the USDA Nutrient Data Base for Standard Reference Journal of the American Dietetic Association 87, 930932.CrossRefGoogle Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance & Widdowson's The Composition of Foods. 4th Edition. London: H.M. Stationery Office.Google Scholar
Shanklin, D., Endres, J. M. & Sawicki, M. (1985). A comparative study of two nutrient data bases. Journal of the American Dietetic Association 85, 308313.CrossRefGoogle ScholarPubMed
Southgate, D. A. T. & Greenfield, H. (1988). Guidelines for the production, management and use of food composition data: an Infoods project. Food Sciences and Nutrition 42F, 1523.CrossRefGoogle Scholar
Stewart, K. K. (1983). The state of food composition data: an overview with some suggestions. Food and Nutrition Bulletin 5, 3039.Google Scholar