The composition of Peruvian food

Authors

  • Carlos Collazos Ch. Departamento de Nutrición, 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 Public Health, Estados Unidos
  • Eduardo Viñas T. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Enrique Alvistur J. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Renán Urquieta A. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Juan Vásquez Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • César Dias T. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Alfonso Quiróz M. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • Amalia Roca N. Departamento de Nutrición, Ministerio de Salud Pública y Asistencia Social, Lima, Perú
  • D. Mark Hegsted The Department of Nutrition, Harvard University School of Public Health, Estados Unidos; Department of Biological Chemistry, Hardvard Medical School, Boston, Massachusetts, Estados Unidos

DOI:

https://doi.org/10.15381/anales.v35i2.9380

Abstract

The real appreciation of the nutritional status of a population requires full knowledge of all aspects of production and consumption. It is necessary to know the total available food, chemical composition and nutritive value. In addition, the dietary habits of the population and health disturbances that relate 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

1952-06-16

Issue

Vol. 35 No. 2 (1952)

Section

Trabajos originales

License

Copyright (c) 1952 Carlos Collazos Ch., Philip L. White, Hilda S. White, Eduardo Viñas T., Enrique Alvistur J., Renán Urquieta A., Juan Vásquez, César Dias T., Alfonso Quiróz M., Amalia Roca N., D. Mark Hegsted

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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]. 1952 Jun. 16 [cited 2024 Aug. 16];35(2):358-82. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/9380