Nutrient Density, Nutritional Value, and Cost of Nutrients of Meat Products and Non-Meat Foods High in Protein

B.M. Bohrer

Nutrient Density, Nutritional Value, and Cost of Nutrients of Meat Products and Non-Meat Foods High in Protein

于63rd International Congress of Meat Science and Technology

著者：

B.M. Bohrer

B.M. Bohrer Department of Food Science, University of Guelph, Guelph, Ontario Canada; bbohrer@uoguelph.ca

Search for other papers by B.M. Bohrer in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 937–939

DOI:: https://doi.org/10.3920/9789086868605_421

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

In recent years, consumers are becoming more diverse when choosing foods to consume. Specifically, there is an increase around the world in the population and percentage of people who choose to consume a non-meat diet, and utilize non-meat foods as their source of protein. This research focused on comparing nutrient density, nutritional value, and cost of nutrients of meat products and non-meat foods high in protein. 25 meat products (beef, pork, lamb, and poultry), 6 fish products, and 18 non-meat foods were compared for nutrient composition. Nutrient composition information was used to assign value based on nutrient density. Nutrient cost was expressed in nutrients available per US dollar and prices were assessed from the USDA economic research service and the USDA agricultural marketing service when available, and with a marketplace assessment when information was unavailable otherwise. Energy, protein, total fat, saturated fat, cholesterol, vitamin B12, sodium, phosphorus, iron, and zinc content in protein-rich foods were analyzed for nutrient density and value. Individual comparisons for the cost of nutrients was generated from this dataset that will enable further research and categorization of high protein foods.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000421.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	95	37	15
全文浏览次数	1	0	0
PDF下载次数	3	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Nutrient Density, Nutritional Value, and Cost of Nutrients of Meat Products and Non-Meat Foods High in Protein

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据