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Mann & Truswell: Essentials of Human Nutrition 3e

Chapter 36

Further reading

  1. Beaton, G.H. (1994) Criteria of an adequate diet. In Shils, M.E., Olson, J.A. and Shike, M. (eds) Modern nutrition in health and disease, 8th edn, pp. 1491-505. Philadelphia, Lea & Febiger.

  2. Bengoa, J.M., Torun, B., Behar, M., and Scrimshaw, N. (1988) Guias de alimentacion bases para su desarrollo en America Latina. Guatemala City, INCAP.

  3. Commonwealth Department of Health and Ageing, New Zealand Ministry of Health, NHMRC (2005) Nutrient reference values for Australia and New Zealand including recommended dietary intakes. Canberra, National Health and Medical Research Council.

  4. Department of Health. (1991) Dietary reference values for food energy and nutrients for the United Kingdom. Report of the panel on dietary reference values of the Committee on Medical Aspects of Food Policy. London, HMSO.

  5. Expert Group on Vitamins and Minerals (2003) Safe upper levels for vitamins and minerals. London, Food Standards Agency.

  6. FAO/WHO/UN (1985) Energy and protein requirements. Report of a joint FAO/WHO/UNU Expert Consultation. Technical Report Series No. 724. Geneva, World Health Organization.

  7. FAO/WHO (1988) Preparation and use of food-based dietary guidelines. Report of a joint FAO/WHO Consultation. WHO Technical Report Series 880. Geneva, FAO/WHO.

  8. FAO/WHO (2001) Human vitamin and mineral requirements. Report of a joint FAO/WHO Expert Consultation in Bangkok, Thailand. Rome, Food and Agricultural Organization.

  9. Food and Nutrition Board: Institute of Medicine (1997) Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D and fluoride. Washington, DC, National Academy Press.

  10. Food and Nutrition Board: Institute of Medicine (1998) Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC, National Academy Press.

  11. Food and Nutrition Board: Institute of Medicine (1998) Dietary reference intakes. A risk assessment model for establishing upper intake level for nutrients. Washington, DC, National Academy Press.

  12. Food and Nutrition Board: Institute of Medicine (2000) Dietary reference intakes for vitamin C, vitamin E, selenium and carotenoids. Washington, DC, National Academy Press.

  13. Food and Nutrition Board: Institute of Medicine (2000) Dietary reference intakes. Applications in dietary assessment. Washington, DC, National Academy Press.

  14. Food and Nutrition Board: Institute of Medicine (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. Washington, DC, National Academy Press.

  15. Food and Nutrition Board: Institute of Medicine (2002) Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids (macronutrients). Washington, DC, National Academy Press.

  16. Food and Nutrition Board: Institute of Medicine (2003) Dietary reference intakes: Guiding principles for nutrition labeling and fortification. Washington, DC, National Academy Press.

  17. Food and Nutrition Board: Institute of Medicine (2004) Dietary reference intakes for water, potassium, sodium, chloride and sulfate. Panel on the dietary reference intakes for electrolytes and water. Washington, DC, National Academy Press.

  18. German Nutrition Society/Austrian Nutrition Society/ Swiss Society for Nutrition Research/Swiss Nutrition Association (2001) Reference values for nutrient intake. Frankfurt, Main, Umschau, Braus, German Nutrition Society. Translated by S. Sampe and A.S. Truswell.

  19. Gopalan, C. (1989) Dietary guidelines from the perspective of developing countries. In: Latham, M.C., and van Veen, M.S. (eds) Dietary guidelines: Proceedings of an International Conference. International Monograph 21. Ithaca, NY, Cornell.

  20. Hunt, P., Gatenby, S., and Rayner, M. (1995) The format for the National Food Guide: performance and preference studies. J Hum Nutr Diet, 8, 335-51.

  21. Nordic Working Group on Diet and Nutrition (1996) Nordic nutrition recommendations. Scand J Nutr Naringsforskning, 40, 161-65.

  22. Truswell, A.S. (1998) Dietary goals, and guidelines: national and international perspectives. In: Shils, M.E., Olson, J.A., Shike, M., and Ross, M.C. (eds) Modern nutrition in health and disease, 9th edition. Baltimore MD, Williams and Wilkins, pp. 1727-41.

  23. WHO (2003) Diet, nutrition and the prevention of chronic disease. Report of a joint WHO/FAO Expert Consultation. WHO Technical Report Series 916. Geneva, World Health Organization.