Category:Overweight, obesity or specific nutrient excesses

Subcategories

This category has the following 4 subcategories, out of 4 total.

Media in category "Overweight, obesity or specific nutrient excesses"

The following 33 files are in this category, out of 33 total.

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  Artist’s wife Galya on a green background. 1969. Oil on canvas. 75x55.jpg 1,030 × 1,417; 395 KB
  
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  Average scores of foods for nutritional quality based on positive food components, negative food components, and a combination of positive and negative food components under the suggested procedure in food categories.pdf 1,239 × 1,752; 380 KB
  
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  Averages (%) of foods containing low levels of negative food components (to limit intake of any negative food component) based on the proposed method in food groups.pdf 4,964 × 7,020; 3.17 MB
  
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  Averages (%) of foods containing low levels of negative nutrients (to limit intake of any negative nutrient) based on the proposed method in food groups.pdf 4,964 × 7,020; 315 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in baby foods.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in beverages.pdf 1,752 × 1,239, 2 pages; 220 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in fast foods.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in snacks.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in sweets.pdf 1,752 × 1,239, 2 pages; 232 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in American Indian-Alaska Native foods.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in baked products.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in beef products.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in breakfast cereals.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in cereal grains and pasta.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in dairy and egg products.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in fats and oils.pdf 1,752 × 1,239, 2 pages; 231 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in finfish and shellfish products.pdf 1,752 × 1,239, 2 pages; 235 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in fruits and fruit juices.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in lamb, veal, and game products.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in legumes and legume products.pdf 1,752 × 1,239, 2 pages; 235 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in meals, entrees, and side dishes.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in nut and seed products.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in pork products.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in poultry product.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in restaurant foods.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in sausages and luncheon meats.pdf 1,752 × 1,239, 2 pages; 233 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in soups, sauces, and gravies.pdf 1,752 × 1,239, 2 pages; 234 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in spices and herbs.pdf 1,752 × 1,239, 2 pages; 231 KB
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in vegetables and vegetable products.pdf 1,752 × 1,239, 2 pages; 235 KB
  
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  Fat men.jpg 968 × 764; 327 KB
  
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  Food Sources of Nutrients (Food Components).pdf 9,772 × 6,908; 1.62 MB
  
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  Results of food selections according to different procedures for reaching sufficient intakes of 23 positive food components.pdf 2,075 × 943; 562 KB
  
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  The highest average scores for nutritional quality based on a combination of positive and negative food components under the suggested procedure.pdf 1,125 × 1,625; 219 KB