Methodische Grundlagen zur ernährungsphysiologischen Bewertung des Pro‐Kopf‐Verbrauches an Lebensmitteln 2. Mitt. Ernährungsphysiologische Bewertung des Pro‐Kopf‐Verbrauches

Abstract

The different items of the per caput consumption (cf. Part I) are evaluated from the viewpoint of nutritional physiology, and the average energy and nutrient supply of the total population is calculated and compared with the recommended dietary allowances. The nutritional status of the population is globally assessed. A reduction in calorie and fat consumption seems desirable, which will be promoted by a better supply of calorie-reduced products. Further food modifications, e.g., in the form of protein, vitamin and mineral fortifications, are not necessary for the average population.