Articles producció científica> Bioquímica i Biotecnologia

Beyond the nutritional value of yogurt: a diet quality indicator?

  • Datos identificativos

    Identificador: imarina:5671688
    Autores:
    Babio NMena-Sánchez GSalas-Salvadó J
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Babio N; Mena-Sánchez G; Salas-Salvadó J
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Babio Sánchez, Nancy Elvira / MENA SÁNCHEZ, GUILLERMO / Salas Salvadó, Jorge
    Palabras clave: Zero hunger
    Resumen: 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02121611
    Direcció de correo del autor: jordi.salas@urv.cat nancy.babio@urv.cat
    Identificador del autor: 0000-0003-2700-7459 0000-0003-3527-5277
    Página final: 30
    Fecha de alta del registro: 2024-11-16
    Volumen de revista: 34
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.nutricionhospitalaria.org/articles/01567/show
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Nutricion Hospitalaria. 34 (Suppl 4): 26-30
    Referencia 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 del artículo: 10.20960/nh.1567
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2017
    Página inicial: 26
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Zero hunger
    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
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