The nutrient content of the Italian food supply 1961-1992

Article Abstract:

The nutrient content of the food supply, as well as the food energy and nutrient requirement were determined based on the food per capita data base of the Food and Agriculture Organization (FAO) and the food composition data provided by the Italian National Nutrition Institute. There were differences in the nutrient values and trends obtained when the nutrient composition data and edible portion factors specific to Italy were used to determine nutrient per capita values. It was also observed that there were variations in the nutrient content of the Italian food supply within the period 1961 to 1992, indicating changes in Italian dietary patterns.

Research, Italy, Food, Composition, Nutrition, Food and Agriculture Organization of the United Nations

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Food and nutrient intake outside the home of 629 French people of fifteen years and over

Article Abstract:

Nutrient intake of French people outside the home is, on an average basis, unbalanced as compared to the recommended levels of nutrients, as it is very rich in protein and fat, but deficient in carbohydrates. Men who eat in commercial outfits consume food having more energy, protein, fat, magnesium and iron, and less calcium as compared to the food consumed by them in social catering lunches. However, food consumed by women in social catering lunches is richer in carbohydrate, sugars and minerals as compared to the food consumed during commercial lunches.

Analysis, France, Food habits

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