Nutritive Value of Recipes per Serving/Measure (Based on Weighment Methods)

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Authors

  • B. V. S. Thimmayamma
     National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, P.O. Hyderabad 500 007 ,IN
  • Parvathi Rau
     National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania, P.O. Hyderabad 500 007 ,IN

Abstract

Several types of recipes are being used by families according to their dietary habits and purchasing power. Diet surveys undertaken among families/Individuals both by weighment and/or oral questionnaire method indicate the use of a wide variety of recipes in urban and rural areas.

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Published

1992-01-01

How to Cite

Thimmayamma, B. V. S., & Rau, P. (1992). Nutritive Value of Recipes per Serving/Measure (Based on Weighment Methods). The Indian Journal of Nutrition and Dietetics, 29(1), 22–45. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8274

Issue

Volume 29, Issue 1, 1992

Section

Articles

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