Autor según el artículo: Babio N; Mena-Sánchez G; Salas-Salvadó J

Departamento: Bioquímica i Biotecnologia Bioquímica i Biotecnologia

Autor/es de la URV: Babio Sánchez, Nancy Elvira / Salas Salvadó, Jorge

Palabras clave: Hashtag Etiqueta «#» @uroweb @residentesaeu @infoAeu

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: nancy.babio@urv.cat jordi.salas@urv.cat

Identificador del autor: 0000-0003-3527-5277 0000-0003-2700-7459

Página final: 30

Fecha de alta del registro: 2023-02-18

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: http://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