Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger. / Jensen, E. H.; Astrup, Arne; Stender, Steen.

In: Ugeskrift for læger, Vol. 157, No. 31, 1995, p. 4342-4345.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Jensen, EH, Astrup, A & Stender, S 1995, 'Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger', Ugeskrift for læger, vol. 157, no. 31, pp. 4342-4345.

APA

Jensen, E. H., Astrup, A., & Stender, S. (1995). Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger. Ugeskrift for læger, 157(31), 4342-4345.

Vancouver

Jensen EH, Astrup A, Stender S. Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger. Ugeskrift for læger. 1995;157(31):4342-4345.

Author

Jensen, E. H. ; Astrup, Arne ; Stender, Steen. / Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger. In: Ugeskrift for læger. 1995 ; Vol. 157, No. 31. pp. 4342-4345.

Bibtex

@article{ad7f0113d03e48e2bfe4147b41610e5f,
title = "Ern{\ae}ringsm{\ae}ssig vurdering af husstandsomdelte opskriftsamlinger",
abstract = "This study examines the nutritional standards of recipes in six pamphlets distributed to all households in Denmark. The publications all purport to contain recipes for a healthy diet. The nutritional values given in the publications are compared to calculated values and found to be almost identical. The fat content of most of the recipes is too high: recipes in the first three pamphlets had a median fat energy content of 50{\%}. The later publications are better: 40{\%} in two pamphlet and 33{\%} in the last pamphlet. It is likely that the high fat content of the household distributed pamphlets contributes to the continued high fat content in the Danish diet. We suggest that the fat energy percent should be less than 30 in half the recipes and be only 30-35 on average. The energy content should not be greater than 2.5-3.5 MJ per portion. Nutritional value estimates and the nutrition information should be standardized so as to make them more accessible for the consumer who wishes to make healthy diet choices, and more instructive generally concerning general principles of an appetizing and healthy diet.",
author = "Jensen, {E. H.} and Arne Astrup and Steen Stender",
year = "1995",
language = "Dansk",
volume = "157",
pages = "4342--4345",
journal = "Ugeskrift for Laeger",
issn = "0041-5782",
publisher = "Almindelige Danske Laegeforening",
number = "31",

}

RIS

TY - JOUR

T1 - Ernæringsmæssig vurdering af husstandsomdelte opskriftsamlinger

AU - Jensen, E. H.

AU - Astrup, Arne

AU - Stender, Steen

PY - 1995

Y1 - 1995

N2 - This study examines the nutritional standards of recipes in six pamphlets distributed to all households in Denmark. The publications all purport to contain recipes for a healthy diet. The nutritional values given in the publications are compared to calculated values and found to be almost identical. The fat content of most of the recipes is too high: recipes in the first three pamphlets had a median fat energy content of 50%. The later publications are better: 40% in two pamphlet and 33% in the last pamphlet. It is likely that the high fat content of the household distributed pamphlets contributes to the continued high fat content in the Danish diet. We suggest that the fat energy percent should be less than 30 in half the recipes and be only 30-35 on average. The energy content should not be greater than 2.5-3.5 MJ per portion. Nutritional value estimates and the nutrition information should be standardized so as to make them more accessible for the consumer who wishes to make healthy diet choices, and more instructive generally concerning general principles of an appetizing and healthy diet.

AB - This study examines the nutritional standards of recipes in six pamphlets distributed to all households in Denmark. The publications all purport to contain recipes for a healthy diet. The nutritional values given in the publications are compared to calculated values and found to be almost identical. The fat content of most of the recipes is too high: recipes in the first three pamphlets had a median fat energy content of 50%. The later publications are better: 40% in two pamphlet and 33% in the last pamphlet. It is likely that the high fat content of the household distributed pamphlets contributes to the continued high fat content in the Danish diet. We suggest that the fat energy percent should be less than 30 in half the recipes and be only 30-35 on average. The energy content should not be greater than 2.5-3.5 MJ per portion. Nutritional value estimates and the nutrition information should be standardized so as to make them more accessible for the consumer who wishes to make healthy diet choices, and more instructive generally concerning general principles of an appetizing and healthy diet.

UR - http://www.scopus.com/inward/record.url?scp=0029655161&partnerID=8YFLogxK

M3 - Tidsskriftartikel

C2 - 7645089

AN - SCOPUS:0029655161

VL - 157

SP - 4342

EP - 4345

JO - Ugeskrift for Laeger

JF - Ugeskrift for Laeger

SN - 0041-5782

IS - 31

ER -

ID: 209798868