Lipid Components in Nutrition

  • M. F. Nesterin
Part of the Nutrition and Food Science book series (NFS, volume 3)

Abstract

A modern tendency in nutrition in most developed countries is characterized by an increase of fat in the diet. Consequences of such a situation appear to be associated not with energy imbalance but with the specific action of fat upon the organism.

Keywords

Modern Tendency Fatty Product Butter Diet Control Lard Qualitative Peculiarity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • M. F. Nesterin
    • 1
  1. 1.Nutrition InstituteMoscowUSSR

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