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KMID : 0383919770140000293
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Report of National Institute of Health
1977 Volume.14 No. 0 p.293 ~ p.294
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Studies on Nutritive Composition of Korean Foods
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李啓胄/Rhee, Gye Ju
權赫姬/金仁福/金永珠/李鍾國/Kwon, Hyuk Hee/kim, In Bok/Kim, Yung Ju/Lee, Chong Kook
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Abstract
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The nutritive value of food is the most essential and fundamental data considered in nutrition improvement, nutrition control, diatary clinics, nutrition surveys and the conduct of nutritional education.
In this investigation we intended to summerize and class. fy the data on the composition and nutritive value of foods which have been analyzed for 411 kinds of foods by National Institute of Health over the past 17 years including the data of 23 kinds on food composition evaluated newly in this year.
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KEYWORD
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