Autor segons l'article: Babio N; Mena-Sánchez G; Salas-Salvadó J
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Babio Sánchez, Nancy Elvira / MENA SÁNCHEZ, GUILLERMO / Salas Salvadó, Jorge
Paraules clau: Zero hunger
Resum: Yogurt is a nutrient-dense probiotic food with unique properties. It has been associated with healthy dietary patterns and postulated as a marker of diet quality. In this report we describe the nutritional composition of yogurt as a good source of several micronutrients, which may help to improve diet quality and maintain metabolic well-being as part of a healthy dietary pattern. The results of this report indicate that yogurt consumers have overall higher diet quality. Increasing yogurt consumption may help to improve the intake of some shortfall vitamins and minerals, as part of a well energy-balanced diet. Further studies such as long-term intervention one, would be useful to explore the effect of yogurt consumption, on nutritional status and health.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Historia Geociências Farmacia Engenharias iii Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Administração, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02121611
Adreça de correu electrònic de l'autor: jordi.salas@urv.cat nancy.babio@urv.cat
Identificador de l'autor: 0000-0003-2700-7459 0000-0003-3527-5277
Pàgina final: 30
Data d'alta del registre: 2024-11-16
Volum de revista: 34
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.nutricionhospitalaria.org/articles/01567/show
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Nutricion Hospitalaria. 34 (Suppl 4): 26-30
Referència de l'ítem segons les normes APA: Babio N; Mena-Sánchez G; Salas-Salvadó J (2017). Beyond the nutritional value of yogurt: a diet quality indicator?. Nutricion Hospitalaria, 34(Suppl 4), 26-30. DOI: 10.20960/nh.1567
DOI de l'article: 10.20960/nh.1567
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Pàgina inicial: 26
Tipus de publicació: Journal Publications
Repositori URV