Hostname: page-component-76fb5796d-skm99 Total loading time: 0 Render date: 2024-04-26T08:09:50.963Z Has data issue: false hasContentIssue false
  • English
  • Français

Different techniques of food preparation and cooking: implication for dietary surveys

Published online by Cambridge University Press:  03 August 2018

I. Lena M. Bergström
I. Lena M. Bergström*
Affiliation:
Nutrition Division, National Food Administration, PO Box 622, S-751 26 Uppsala, Sweden
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Nutritional assessment and surveillance: implications for food policy 2. Are we measuring what we intend to measure?’
Information
Proceedings of the Nutrition Society , Volume 55 , Issue 2 , July 1996 , pp. 671 - 678
Copyright
Copyright © The Nutrition Society 1996

References

Becker, W. (1994). Befolkningens kostvanor och ndringsintag i Sverige 1989. Metod- och resultatanalys (Food Habits and Nutrient Intake in Sweden, 1989. Method and Result Analysis). Uppsala: Livsmedelsverket.Google Scholar
Bergstrom, I. L. M. (1994). Nutrient Losses and Gains in the Preparation of Foods. Rapport 32/94. Uppsala: Livsmedelsverket.Google Scholar
Castenmiller, J. & West, C. E. (editors) (1994). Report of the Third Annual Meeting of the FLAIR Eurofoods-Enfant Project, 10-12 November 1993, Vilamoura, Portugal. Wageningen: FLAIR Eurofood-Enfant Project.Google Scholar
Dahlgren, Ö. (1994). Laga mat. Hur man gör och varför (Cooking. How to do and why). Stockholm: Liber Utbildning.Google Scholar
Food and Drug Administration (1992). Langual User's Manual, revised ed. Washington, DC: Food and Drug Administration, Center for Food Safety and Applied Nutrition. Google Scholar
Fredholm, L. (1991). Blir stekt mat fet? (Will fried food become fat?). Margasinet 2.Google Scholar
Fredholm, L., Gustafsson, I. B. & Jonsson, L. (1991). Vad hander med matfetterna vid stekning och filtering? (What happens with the frying fats in shallow and deep frying?). Näringsforskning 35, 132-140.Google Scholar
Glob, P. V. (1965). Mossarnas folk. Järnålderns människor bevarade i 2000 år (People of the Peat-Bogs. Iron Age People preserved during 2000 years). Stockholm: Natur och Kultur.Google Scholar
Gregory, J., Collins, D. & Davies, P. (1995). National Diet and Nutrition Survey: Children Aged l½ to 4½ Years, vol. 1, Report of the Diet and Nutrition Survey. London: H.M. Stationery Office.Google Scholar
Holland, B., Welch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A. & Southgate, D. A. T. (1991). McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: The Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food. Google Scholar
Johansson, G. & Laser Reuterswärd, A. L. (1987). Proceedings, vol. 1, pp. 203-207 [Petäjä, E., editor]. 33rd International Congress of Meat Science and Technology, Helsinki.Google Scholar
KF, ICA & Jordbrukets Provkök (1995). Matlagningstermer – Provköken förklarar (Cooking Terms. The Test Kitchens Explain). Västerås: ICA Förlaget.Google Scholar
Laser Reuterswärd, A. L. & Johansson, G. (1987). Inte behöver man bli fet av kött. Nu finns ny kunskap om kött-fett-tillagning (Meat doesn't necessarily make you fat. New knowledge is now available). Vår Näring 1, 6-9.Google Scholar
Laser Reuterswärd, A. L. & Johansson, G. (1990). Vetenskapliga stekningsprov visar: Stekt färs blir magrare. Korv suger upp lite fett (Scientific frying tests show: fried ground meat becomes leaner. Sausage absorbs little fat). Vår Näring 1, 23-25.Google Scholar
McCance, R. A. & Widdowson, E. M. (1940). The Chemical Composition of Foods. Medical Research Council Special Report no. 235. London: H.M. Stationery Office.Google Scholar
Makinson, J. H., Greenfield, H., Wong, M. L. & Wills, R. B. H. (1987). Fat uptake during deep-fat frying of coated and uncoated foods. Journal of Food Composition and Analyses 93, 93-101.Google Scholar
Pan, W.-H., Wang, H.-L., Chang, S.-C. & Chen, M.-L. (1993). Cooking oil absorption by foods during Chinese stir-frying: Implication for estimating dietary fat intake. Journal of the American Dietetic Association 93, 1442-1445.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods, 4th ed. London: H.M. Stationery Office.Google Scholar
Varela, G. & Ruiz-Roso, B. (1992). Some effects of deep frying on dietary fat intake. Nutrition Reviews 50, 256-262.Google Scholar