The composition of Peruvian food

Authors

  • Carlos Collazos Ch. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Philip L. White Instituto de Asuntos Interamericanos, División de Salud, Bienestar y Vivienda, Lima, Perú
  • Hilda S. White The Department of Nutrition, Harvard University School of Publica Health, Estados Unidos
  • Eduardo Viñas T. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Enrique Alvistur J. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Renán Urquieta A. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Juan Vásquez Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • César Díaz T. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Alfonso Quiróz M. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Amalia Roca N. Departamento de Nutrición, Servicio Cooperativo Interamericano de Salud Pública, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Mark Hegsted The Department of Nutrition, Harvard University School of Public Health Estados Unidos; Department of Biological Chemistry, Harvard Medical School, Boston, Massachusetts, Estados Unidos
  • Robert B. Brandfield Instituto de Asuntos Interamericanos, División de Salud, Bienestar y Vivienda, Lima, Perú

DOI:

https://doi.org/10.15381/anales.v40i1.10737

Abstract

The real appreciation of the nutritional status of a population requires full knowledge of all aspects of production and consumption. You need to know the total availability of food, chemical composition and nutritive value. Besides the dietary habits of the population and health disturbances related to nutrition. All these factors must be known before taking measures to adjust the production and distribution of food, in order to improve current eating habits.

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Published

1957-03-18

Issue

Vol. 40 No. 1 (1957)

Section

Trabajos originales

License

Copyright (c) 1957 Carlos Collazos Ch., Philip L. White, Hilda S. White, Eduardo Viñas T., Enrique Alvistur J., Renán Urquieta A., Juan Vásquez, César Díaz T., Alfonso Quiróz M., Amalia Roca N., Mark Hegsted, Robert B. Brandfield

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How to Cite

1.
Collazos Ch. C, White PL, White HS, Viñas T. E, Alvistur J. E, Urquieta A. R, et al. The composition of Peruvian food. An Fac med [Internet]. 1957 Mar. 18 [cited 2024 Aug. 16];40(1):232-65. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/10737