National food-based dietary guidelines show variability in the classification of legumes (grouped with protein, vegetables, or both), the classification of potatoes (starchy staples or vegetables), the grouping of dairy (separate or with protein), and the depiction of nuts (separate, with fats, or with protein).

Authors

• Person: Arimond M, Deitchler M Organization: nutritionalassessment.org
  Dietary Guidelines and Quality - Principles of Nutritional Assessment

Sources

• Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org Arimond M, Deitchler M · nutritionalassessment.org via serper

Referenced by nodes (1)

• food-based dietary guidelines concept