栄養と食糧
Online ISSN : 1883-8863
ISSN-L : 0021-5376
食品, 料理の栄養学的係数表現法に関する研究 (V)
食品の栄養素間栄養平衡係数
藤原 邦達福原 貞介
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1964 年 16 巻 6 号 p. 531-534

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The ratio (K) of fA to fB is defined as Nutritional Balance Coefficient, where both fA and fB are the F. N. C. of certain foodstuffs or dishes.
1) The ratio K expresses numerically the nutritional balance between the two nutritional elements.
2) The nutritional balance and pattern about two elements of several groups of menu or food are characterized in the fA-fB-diagram.
3) The ratio of fA to EA is the coefficient corresponding to the cost of the foodstuff, and all the foods which have equal ratio are of the same cost.
4) Radiantly the straight lines can be drawn through zero point on the fA-fB-diagram, which indicate the points of the same cost. The figure thus obtained can be useful when the choice of menu is necessary within the limited amount of expense.

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