Use of tofu in preschool meals

The objectives of this study were to improve the nutritional quality of existing recipes for preschool children by substituting tofu for high-cholesterol, high fat, ingredients; and to measure the acceptability of recipes containing tofu

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Dietetic Association 1990-08, Vol.90 (8), p.1114-1116
Hauptverfasser:	Ashraf, H.R.L. (Southern Illinois University, Carbondale, IL), Schoeppel, C, Nelson, J.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENT A BASE DE SOJA ALIMENTOS DERIVADOS DE LA SOJA Biological and medical sciences Child Day Care Centers Child Nutritional Physiological Phenomena Child, Preschool CONSOMMATION ALIMENTAIRE CONSUMO DE ALIMENTOS CONTENIDO DE NUTRIENTES Cookery Cookery (Tofu) Day care centers Diet & nutrition Dietary Proteins - administration & dosage ENFANT Feeding. Feeding behavior Food and nutrition Food Handling Fundamental and applied biological sciences. Psychology Glycine max Health aspects Humans ILLINOIS Infant NINOS PREFERENCE ALIMENTAIRE PREFERENCIA DE ALIMENTOS Preschool children Preschool education PRODUCCION ALIMENTARIA PRODUCTION ALIMENTAIRE TENEUR EN SUBSTANCES NUTRITIVES Toddlers Tofu VALEUR NUTRITIVE VALOR NUTRITIVO Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Beschreibung
Zusammenfassung:	The objectives of this study were to improve the nutritional quality of existing recipes for preschool children by substituting tofu for high-cholesterol, high fat, ingredients; and to measure the acceptability of recipes containing tofu
ISSN:	0002-8223 2212-2672 1878-3570 2212-2680
DOI:	10.1016/S0002-8223(21)01714-4