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- The Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
- Dietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
- Cordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
- Traditional cuisines from Asian and European cultures, such as those listed in Table 2, share characteristics of minimal processing, higher fiber content, and low carbohydrate content.
- Nutrient analysis of medicinal plants involves determining the presence and concentration of moisture, ash, carbohydrates, proteins, fiber, and fats.
Facts (5)
Sources
Origins and evolution of the Western diet: health implications for the ... academia.edu 1 fact
referenceThe Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
Global overview of dietary outcomes and dietary intake assessment ... link.springer.com 1 fact
claimDietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
Evolutionary Eating — What We Can Learn From Our Primitive Past todaysdietitian.com 1 fact
claimCordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet by having a lower glycemic load, a net base yielding to the kidney, higher potassium and lower sodium levels, higher fiber levels, more protein, fewer carbohydrates, and higher levels of vitamins, minerals, and phytochemicals.
Comparison of Traditional Indigenous Diet and Modern Industrial ... isom.ca 1 fact
claimTraditional cuisines from Asian and European cultures, such as those listed in Table 2, share characteristics of minimal processing, higher fiber content, and low carbohydrate content.
Investigation of nutritional and phytochemical properties of wild ... nature.com 1 fact
claimNutrient analysis of medicinal plants involves determining the presence and concentration of moisture, ash, carbohydrates, proteins, fiber, and fats.