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dc.contributor.authorTrinity College Dublin
dc.contributor.authorNutriscan (Food and Nutrition Consultants)
dc.date.accessioned2012-10-01T11:47:00Z
dc.date.available2012-10-01T11:47:00Z
dc.date.issued2012-10-01
dc.identifier.urihttp://hdl.handle.net/10147/246438
dc.descriptionThis report is designed to provide health professionals and all those involved in the area of diet and health education, with an appraisal of the role of red meat in the Irish diet, The subject of diet and health in general is one which interests many people, at the same time There is a wealth of advice on diet and health which is often confusing, individual foods have been singled out to receive particular attention over the years, much of it conflicting, red meat is one such food, and as a result, there is a demand for accurate information, up-to-date nutritional advice in relation to meat and meat products. This report addresses the issues such as how much meat an average Irish person eats, the composition that meat makes to overall nutrient intakes and what simple dietary changes can be made to keep diets within the recommended guidelines for health eating as issued by the Department of Health.en_GB
dc.language.isoenen
dc.publisherTrinity College Dublin (TCD)en_GB
dc.subjectMEATen_GB
dc.subjectDIETen_GB
dc.subjectNUTRITIONen_GB
dc.titleMeat in the Irish dieten_GB
dc.typeReporten
refterms.dateFOA2018-08-22T22:55:41Z


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