| Popis: |
Any analysis of the nutritional contribution of food processing must, of necessity, proceed from a knowledge of health status (Murphy 1982), nutrient needs, and food and nutrient intake patterns in the population. As the health status of the U.S. population has improved, the nutritional considerations underlying food processing practices have begun, and will continue, to shift from emphasis on ameliorating relatively well-defined specific nutrient deficiencies (i.e., goiter and iodine fortification of salt, Quick and Murphy 1982) to recognition of the important but less well-defined role of a nutritious diet in preventing the development of marginal nutrient deficiencies, and promoting and maintaining a general level of health and functional well-being. |
