File:Averages (%) of foods containing appropriate vitamin D levels (to achieve adequate vitamin D intake) based on the proposed method in food groups.pdf
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DescriptionAverages (%) of foods containing appropriate vitamin D levels (to achieve adequate vitamin D intake) based on the proposed method in food groups.pdf |
English: Averages (%) of foods containing appropriate vitamin D levels (to achieve adequate vitamin D intake) based on the proposed method in food groups. All high vitamin D (excellent source of vitamin D) and vitamin D source (good source of vitamin D) foods, excluding high vitamin D and vitamin D source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High vitamin D and vitamin D source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age. About 37.1% of foods contained vitamin D (also known as calciferol). On the basis of the proposed method, the average (%) of foods containing appropriate vitamin D levels in food groups was 5.21%, of which 2.86% was the average of vitamin D source (good source of vitamin D) foods, and 2.35% was the average of high vitamin D (excellent source of vitamin D) foods. Finfish and shellfish products with 47.93%, baby foods with 20.18%, dairy and egg products with 16.46%, American Indian/Alaska Native foods with 11.76%, legumes and legume products with 10.98%, beverages with 9.09%, and breakfast cereals with 8.89% had the highest averages of foods containing appropriate vitamin D levels. Most foods containing appropriate vitamin D levels in seven food groups (baby foods; beverages; breakfast cereals; dairy and egg products; fruits and fruit juices; legumes and legume products; meals, entrees, and side dishes) were allocated to vitamin D-fortified foods. Foods containing appropriate vitamin D levels were not found in 12 food groups (baked products; beef products; cereal grains and pasta; fast foods; nut and seed products; poultry products; restaurant foods; sausages and luncheon meats; snacks; soups, sauces, and gravies; spices and herbs; sweets) and were few in six food groups (pork products; lamb, veal, and game products; fruits and fruit juices; fats and oils; vegetables and vegetable products; meals, entrees, and side dishes). |
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Source | Own work |
Author | SSamadi15 |
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current | 13:41, 27 October 2023 | 1,752 × 1,239 (332 KB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
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Author | Sadegh Samadi |
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Software used | Microsoft® Word LTSC |
Date and time of digitizing | 22:09, 25 May 2023 |
File change date and time | 22:09, 25 May 2023 |
Conversion program | Microsoft® Word LTSC |
Encrypted | no |
Page size | 841.92 x 595.32 pts (A4) |
Version of PDF format | 1.7 |