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Origin ID
QP51
Q-Code scope note
Q-Code conceptual content
Diet, Food, and Nutrition ; Concepts involved with nutritional physiology, including categories of substances eaten for sustenance, nutritional phenomena and processes, eating patterns and habits, and measurable nutritional parameters. (MeSH2016)
DIETETICS ; is the branch of medical science concerned with the application of the principles of nutrition to the selection of food and the feeding of individuals and groups.(Woncadic)
Food Labeling ; Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.(MeSH)
Nutrition Assessment Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.(MeSH)
Nutrition Policy ; Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.(MeSH)
Nutritive Value ; An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.(MeSH)
Bibliographic link
Citation
Anderson P. Reducing overweight and obesity: closing the gap between primary care and public health. Family practice. 2008; 25 Suppl 1: i10-6. Available from: http://www.ncbi.nlm.nih.gov/pubmed/18796703
Blázquez Abellán G, López-Torres Hidalgo JD, Rabanales Sotos J, López-Torres López J, Val Jiménez CL. [Healthy eating and self-perception of health]. Atencion primaria / Sociedad Espanola de Medicina de Familia y Comunitaria. 2016. Available from: http://www.ncbi.nlm.nih.gov/pubmed/26920449
Bratland SZ. Handling nutritional advice in general practice in Norway. The American journal of clinical nutrition. 1997; 65(6 Suppl): 1953S-1956S. Available from: http://www.ncbi.nlm.nih.gov/pubmed/9174502
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Florindo AA, Brownson RC, Mielke GI, Gomes GA, Parra DC, Siqueira FV, Lobelo F, Simoes EJ, Ramos LR, Bracco MM, Hallal PC. Association of knowledge, preventive counseling and personal health behaviors on physical activity and consumption of fruits or vegetables in community health workers. BMC public health. 2015; 15: 344. Available from: http://www.ncbi.nlm.nih.gov/pubmed/25885709
Hark L, Deen D. Taking a nutrition history: a practical approach for family physicians. American family physician. 1999; 59(6): 1521-8, 1531-2. Available from: http://www.ncbi.nlm.nih.gov/pubmed/10193594
Hooft van Huysduynen EJ, Hiddink GJ, van Woerkum CJ. The use of theory in research on nutrition guidance practices by primary care physicians from 1995 to October 2008: a review. Family practice. 2012; 29 Suppl 1: i56-i60. Available from: http://www.ncbi.nlm.nih.gov/pubmed/22399557
Nicholas L, Roberts DC, Pond D. The role of the general practitioner and the dietitian in patient nutrition management. Asia Pacific journal of clinical nutrition. 2003; 12(1): 3-8. Available from: http://www.ncbi.nlm.nih.gov/pubmed/12737005
Truswell AS, Hiddink GJ, Blom J. Nutrition guidance by family doctors in a changing world: problems, opportunities, and future possibilities. The American journal of clinical nutrition. 2003; 77(4 Suppl): 1089S-1092S. Available from: http://www.ncbi.nlm.nih.gov/pubmed/12663323
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