年產3000噸獼猴桃果汁工廠設計外文文獻及翻譯-資料下載頁

　　

【正文】 diet that included five servings of fruit and vegetables provided approximately 17 grams of fiber。 at this level, the addition of two slices of whole grain bread would bring the total to 20 or more grams. Nutrition education campaigns might well emphasize that consumption of the remended fiveaday is important in achieving the dietary fiber goals, as well as in increasing micronutrient intake. Evidence has been accumulating on the relation of fruit and vegetable consumption to health, as is reflected in the NAS remendations to increase consumption of these foods. Numerous studies suggest that we can help prevent several types of cancer by increasing our fruit and vegetable However, the discrepancy between the America diet and the fruit and vegetable guidelines, as shown in a one day recall, is so enormous as to call into question the societal mitment to these guidelines. The public is either unaware of the likely benefits of including these foods in the daily diet or, although aware, is unwilling or cannot afford to follow the guidelines. Fruit and vegetable consumption has never been the object of a national campaign. A recent editorial in this Journal called for the most vigorous, collaborative nutrition campaign ever launched27 to make the public aware of the connection between food intake and health oute. Any such campaign should take into account the fruits and vegetables most frequently eaten, encouraging increased consumption of those already relatively popular, and targeting demographic groups where consumption is particularly low. In addition to public education, societal mitment might include actions to improve the affordability of many fruits and vegetables and to increase the numbers of servings obtainable through school lunches, meals on wheels, and other food programs, as well as industry actions to promote increased consumption of these foods. ACKNOWLEDGMENT We wish to thank Dr. Susan B. Foerster for sharing with us results of theCalifornia TwoCounty Survey. REFERENCESI. Patterson BH, Block G: Food choices and the cancer guidelines. Am JPublic Health 1988。 78:282286.2. US Department of Health and Human Services, Public Health Service:The Surgeon General39。s Report on Nutrition and Health. DHHS (PHS)Pub. No. 8850210. Washington, DC: Govt Printing Office, 1988.3. Committee on Diet and Health, Food and Nutrition Board, Commission onLife Sciences, National Research Council: Diet and Health: Implicationsfor Reducing Chronic Disease Risk. Washington, DC: National AcademyPress, 1989.4. US Department of Agriculture, US Department of Health and HumanServices: Nutrition and Your Health: Dietary Guidelines for Americans.Home and Garden Bulletin No. 232. Washington, DC: Govt PrintingOffice, 1980.5. Cronin FJ, Shaw AM, KrebsSmith SM, Marsland PM, Light L: Developing a food guidance system to implement the dietary guidelines. J NutrEduc 1987。 19:281302.6. National Center for Health Statistics: Plan and Operation of the SecondNational Health and Nutrition Examination Survey, 19761980. Vital andHealth Statistics Series 1, No. 15. DHEW Pub. No. (PHS) 811317.Washington, DC: Govt Printing Office, 1981.7. National Center for Health Statistics: Dietary Intake Source Data: UnitedStates, 19761980. Vital and Health Statistics, Series 11, No. 231. DHHSPub. No. 831681. Washington, DC: Govt Printing Office, 1983.8. Shah BV: SESUDAAN: Standard Errors Program for Computing ofStandardized Rates from Sample Survey Data. Research Triangle Park,NC: Research Triangle Institute, 1981.9. Dresser CM: From nutrient data to a data base for a health and nutritionexamination survey. Organization, coding, and valuesreal or imputed.Proceedings of the Eighth National Data Base Conference, Minneapolis,MN, July 1983.10. Block G, Dresser CM, Hartman AM, Carroll MD: Nutrient sources in theAmerican diet: Quantitative data from the NHANES II survey. Am JEpidemiol 1985。 122:1340.11. National Center for Health Statistics: Public Use Data TapeDocumentationTotal Nutrient Intake, Food Frequency, and OtherRelated Dietary Data Tapes. Tape number 5701. National Health andNutrition Examination Survey, 19761980. US Dept of Health and HumanServices, Public Health Service, Office of Health Research, Statistics, andTechnology. Hyattsville, MD: NCHS, February 1982.12. US Department of Agriculture, Agricultural Research Service: NutritiveValue of American Foods, in Common Units. Agriculture Handbook No.456. Washington, DC: Govt Printing Office, 1975.13. National Cancer Institute: Diet, Nutrition and Cancer Prevention: A Guideto Food Choices. US Dept of Health and Human Services, NIH Pub. No.852711. Washington, DC: Govt Printing Office, 1985.14. US Department of Agriculture, Agricultural Research Service: DietaryLevels of Households in the ., Spring 1965. Preliminary Report ARS6217. Washington, DC: Consumer and Food Economics Research Division, Agricultural Research Service, US Dept of Agriculture, 1968.15. American Heart Association: Nutrition Committee Rationale for DietHeart Statement of the American Heart Association, Dallas, TX. Circulation 1982。 65:839A854A.16. Select Committee on Nutrition and Human Needs, US Senate: DietaryGoals for the United States. Washington, DC: Govt Printing Office, 1977.17. US Department of Agriculture and US Department of Health, Education,and Welfare: Food is More Than Just Something to Eat. US Departmentof Agriculture Home and Garden Bulletin No. 216, 1976.18. US Department of Agriculture, Science and Education Administration:Food and Nutrient Intakes of Individuals in 1 Day in the United States,Spring 1977. NFCS 197778 Preliminary Rpt No. 2, 1980.19. US Department of Agriculture, Human Nutrition Information Service:Nationwide Food Consumption Survey, Continuing Survey of FoodIntakes by Individuals, Men 1950 Years,I Day, 1985