Key Foods: Setting Priorities for Nutrient Analyses

Haytowitz, David B.; Pehrsson, Pamela R.; Smith, J. H.; Gebhardt, Susan E.; Matthews, Ruth H.; Anderson, Barbara A.

doi:10.1006/jfca.1996.0041

Cited by 31 publications

(24 citation statements)

References 5 publications

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“…The prices for the included ingredients, indicated in cooked quantities, were calculated using yield factors relating to the ratio of the cooked weight against the uncooked weight of the items (Haytowitz and Matthews, 1986):…”

Section: Phase 2: Food Product Formulationmentioning

confidence: 99%

Impact of South African fortification legislation on product formulation for low-income households

Duvenage

Schönfeldt

2007

Journal of Food Composition and Analysis

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Newly introduced legislation for the fortification of maize meal and bread flour in South Africa enhanced nutritive intakes for selected nutrients and enabled the formulation of an affordable, dry, plant-based premixed food product for low-income households. Firstly, the nutritive intakes and relatedness to prevalent nutrient deficiencies in South Africa were calculated to portray the impact of the implemented food fortification legislation were indicated as limitations and relaxed to derive a reasonable answer. However, nutrients naturally restricted in cereal grains and legumes could not be provided for. The approach as developed could be applied by industry and others to enhance affordable and sustained nutrient intake to survival households.

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Section: Phase 2: Food Product Formulationmentioning

confidence: 99%

Impact of South African fortification legislation on product formulation for low-income households

Duvenage

Schönfeldt

2007

Journal of Food Composition and Analysis

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show abstract

“…When just the major carbohydrate contributors to the American diet were considered, based on the USDA key foods list (Haytowitz et al, 1996), 60% were direct matches, 19% were similar matches, 1% were assigned the default GI, and 20% were calculated from ingredients. To evaluate the calculation procedure, GI values were determined using the method shown in Table 2 (calculated method) and then compared to known literature values (analyzed method) for 102 multi-ingredient foods (Table 4).…”

Section: Resultsmentioning

confidence: 99%

Development of a glycemic index database for dietary assessment

Schakel

Schauer

Himes

et al. 2008

Journal of Food Composition and Analysis

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“…The procedure used to develop the earlier Key Foods list was described in greater detail by Haytowitz et al (1996) using data from the 1989-1991 CSFII (U.S. Department of Agriculture, 1996). The procedure required the calculation of the total amount consumed of each food by the survey population of each food item in the Primary Nutrient Data Set (PDS); the amount of each food consumed was multiplied by the nutrient content of that food to determine the corresponding nutrient contribution.…”

Section: Methodsmentioning

confidence: 99%