Diets that meet the dietary goals

Peterkin, Betty B.; Kerr, Richard L.; Shore, Carole J.

doi:10.1016/s0022-3182(78)80085-5

Cited by 19 publications

(4 citation statements)

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“…No sensory differences were detected in beef and beef-soy loaves or beef roasts heated by microwaves or conventionally (Ziprin and Carlin, 1976;Brady and Penfield, 1977). In order to meet the Dietary Goals of the United States, it has been suggested that fat intake be reduced by decreasing meat consumption and increasing fish consumption in the diet (Peterkin, Kerr, and Shore, 1978). In order to meet the Dietary Goals of the United States, it has been suggested that fat intake be reduced by decreasing meat consumption and increasing fish consumption in the diet (Peterkin, Kerr, and Shore, 1978).…”

Section: Introductionmentioning

confidence: 99%

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Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Brady¹,

Haughey

Rothschild

1985

Home Economics Research Journal

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The sensory quality and thiamin content of flounder and haddock fillets heated in a conventional or microwave oven were evaluated. Fresh fish was divided into two fillets. One fillet from each fish was heated in a conventional oven and the other in a microwave oven. All fillets were heated to an endpoint of 70°C. The conventionally heated haddock fillets had greater drip than microwave‐heated ones. Fish heated by the two methods did not differ in thiamin content. A sensory panel rated the microwave‐heated flounder fillets significantly more crumbly than those heated conventionally. The panel did not detect differences due to heat treatment in the flavor, appearance, or overall acceptability of either species.

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Section: Introductionmentioning

confidence: 99%

“…In order to meet the Dietary Goals of the United States, it has been suggested that fat intake be reduced by decreasing meat consumption and increasing fish consumption in the diet (Peterkin, Kerr, and Shore, 1978).…”

Section: Introductionmentioning

confidence: 99%

Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Brady¹,

Haughey

Rothschild

1985

Home Economics Research Journal

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“…Although originally created to address malnutrition in America, they were the first to 'put the diet-heart hypothesis on the national agenda'. 9 Its hallmark report, 'Dietary Goals in the United States', published in 1977, 17,18 was the first statement from any government agency to address risk factors in the American diet and stated: 'too much' fat, sugar, and salt in the diet can lead to heart disease, cancer, obesity, and stroke. 18…”

Section: The Past: Evolution Of the Hearthealthy Diet And Focus On Famentioning

confidence: 99%

The evolution of the heart-healthy diet for vascular health: A walk through time

et al. 2020

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The rate of cardiovascular disease (CVD) mortality reduction in the United States has plateaued recently, despite the development of novel preventive pharmacotherapies, increased access to care, and healthcare spending. This is largely due to American’s poor dietary patterns and practices causing increasing trends in the prevalence of obesity and type 2 diabetes mellitus. For decades, dietary guidelines on ‘healthy diets’ to reduce CVD risk, grounded in epidemiological research, have been nationally distributed to Americans. In this review, we highlight landmark events in modern nutrition science and how these have framed past and current understandings of diet and health. We also follow the evolution of dietary recommendations for Americans throughout the years, with an emphasis on recommendations aimed to reduce risk for CVD and mortality. Secondly, we examine how the low-fat ideology came to dominate America in the last decades of the 20th century and subsequently contributed to an excess intake of refined carbohydrates which, in the context of an increasingly sedentary lifestyle, may have fueled the obesity epidemic. We then examine the current major evidence-based dietary patterns and specific dietary approaches to reduce CVD risk, reviewing the literature surrounding nutritional components of the heart-healthy diet and discussing the dietary patterns proven most effective for CVD prevention: the Dietary Approaches to Stop Hypertension (DASH) diet, the Mediterranean diet, and the healthy vegetarian diet. Finally, we discuss emerging dietary trends, considerations for nutrition counseling, and future directions within the important field of nutrition, with the ultimate goal of improving vascular health.

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“…2 A difficulty in meeting this goal will occur because of unknown composition, in many cases, of processed and commercial foods and from "hidden" sources of fats in foods. 2 A difficulty in meeting this goal will occur because of unknown composition, in many cases, of processed and commercial foods and from "hidden" sources of fats in foods.…”

mentioning

confidence: 99%

Dietary Goals for the United States, Second Edition, 1977: A Reaction Statement by The American Dietetic Association

1979

Diabetes Care

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Diets that meet the dietary goals

Cited by 19 publications

References 0 publications

Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

The evolution of the heart-healthy diet for vascular health: A walk through time

Dietary Goals for the United States, Second Edition, 1977: A Reaction Statement by The American Dietetic Association

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