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Relations (1)
related 2.58 — strongly supporting 5 facts
Vegetables and cereals are frequently categorized together as core components of human dietary patterns, appearing as shared items in nutritional studies [1], dietary scoring systems like the MDS [2], and general dietary intake recommendations {fact:4, fact:5}. They are also contrasted in personal dietary accounts to illustrate differences in nutritional habits [3].
Facts (5)
Sources
Global overview of dietary outcomes and dietary intake assessment ... link.springer.com 2 facts
claimIn maritime settings, access to meat, processed meat, eggs, frozen and canned food items, sugary drinks, alcohol, and greasy and salty food is high, while consumption of fruit, vegetables, dairy products, and cereals is lower than recommended dietary guidelines.
claimDietary intake in maritime settings is characterized by high consumption of meat, processed meat, eggs, frozen and canned food, sugary drinks, alcohol, and greasy and salty foods, while consumption of fruit, vegetables, dairy products, and cereals is lower than recommended.
A Twist on Paleo: Eat What Your Family Ate—500 Years Ago nationalgeographic.com 1 fact
accountLe observed that his relatives in Vietnam consumed a diet consisting of little sugar and small amounts of animal byproducts in rice and vegetables, which contrasted with his own diet of cereal for breakfast and meat for lunch and dinner.
Measurement Of Dietary Diversity Research Articles - Page 1 discovery.researcher.life 1 fact
accountIn the Pune Maternal Nutrition Study of rural Indian youth, cereals, legumes, and 'other-vegetables' were the most frequently consumed foods, while more boys than girls consumed milk, flesh, eggs, and micronutrient-dense foods.
Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org 1 fact
formulaThe Mediterranean Diet Score (MDS) ranges from 0 (minimal adherence) to 9 (maximal adherence) and is calculated based on nine components: vegetables, legumes, fruits and nuts, cereal, fish, the ratio of monounsaturated to saturated lipids, meat, dairy products, and alcohol.