Category:Nutrition

Поткатегорије

Приказане су 42 поткатегорије; укупно 42.

Медији у категорији „Nutrition”

Следећих 200 датотека је у овој категорији, од укупно 841.

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  2017-11-06 Walter C. Willett, MD, DrPH 01.jpg 1.024 × 576; 179 kB
  
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  2017-11-07 Walter C. Willett, MD, DrPH 02.jpg 1.024 × 576; 137 kB
  
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  2017-11-08 Walter C. Willett, MD, DrPH 03.jpg 1.024 × 576; 150 kB
  
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  2017-11-09 Walter C. Willett, MD, DrPH 04.jpg 1.024 × 576; 141 kB
  
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  2017-11-12 Walter C. Willett, MD, DrPH 07.jpg 1.024 × 576; 123 kB
  
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  2017-11-15 Walter C. Willett, MD, DrPH 10.jpg 1.024 × 576; 130 kB
  
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  2017-11-16 Walter C. Willett, MD, DrPH 11.jpg 1.024 × 576; 137 kB
  
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  2017-11-17 Walter C. Willett, MD, DrPH 12.jpg 1.024 × 576; 142 kB
  
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  2017-11-18 Walter C. Willett, MD, DrPH 13.jpg 1.024 × 576; 143 kB
  
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  2017-11-19 Walter C. Willett, MD, DrPH 14.jpg 1.024 × 576; 134 kB
  
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  2017-11-20 Walter C. Willett, MD, DrPH 15.jpg 1.024 × 576; 146 kB
  
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  2017-11-21 Walter C. Willett, MD, DrPH 16.jpg 1.024 × 576; 149 kB
  
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  2017-11-22 Walter C. Willett, MD, DrPH 17.jpg 1.024 × 576; 149 kB
  
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  2017-11-23 Walter C. Willett, MD, DrPH 18.jpg 1.024 × 576; 144 kB
  
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  2017-11-24 Walter C. Willett, MD, DrPH 19.jpg 1.024 × 576; 136 kB
  
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  2017-11-25 Walter C. Willett, MD, DrPH 20.jpg 1.024 × 576; 142 kB
  
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  20170725-not-all-rice-is-equal2.jpg 510 × 400; 165 kB
  
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  4 MG cachantun 3953.jpg 415 × 312; 66 kB
  
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  4 phases du Dukan.png 918 × 918; 125 kB
  
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  A group of happy kids selling fruits in Ghana.jpg 4.032 × 3.024; 6,6 MB
  
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  A histogram comparing the vitamin C content of various foods Wellcome L0026921.jpg 1.116 × 1.727; 651 kB
  
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  A Mother Breastfeeding Her Baby.jpg 607 × 1.080; 57 kB
  
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  A young man eating luncch.jpg 1.070 × 714; 125 kB
  
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  Accum - Culinary Chemistry (1821).jpg 381 × 609; 48 kB
  
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  Accum - Von der Verfälschung der Nahrungsmittel (Titelblatt).jpg 600 × 994; 395 kB
  
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  Adolescente nutricion.pdf 1.275 × 1.650, 15 страница; 883 kB
  
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  Advert for the Allenbury's Milk Foods for infants, Wellcome L0040453.jpg 4.056 × 2.350; 3,68 MB
  
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  AGHE.png 433 × 605; 398 kB
  
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  Aliment.jpg 3.104 × 1.746; 1,03 MB
  
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  Alimentos01eue.jpg 456 × 460; 100 kB
  
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  Aliments0001.jpg 6.528 × 4.813; 6,07 MB
  
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  Almonds Vs Peanuts.jpg 1.080 × 905; 86 kB
  
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  Alumnos Unicach.jpg 1.600 × 1.200; 101 kB
  
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  Annapoorna CSR Time 2018 Award .jpg 2.426 × 2.784; 3,55 MB
  
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  Annual report of the trustees of the American Museum of Natural History for the year (1920) (18745092584).jpg 3.088 × 2.268; 874 kB
  
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  ANPAUCAMA réseaux troph aqua.png 241 × 320; 12 kB
  
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  Ardoaren aroma.png 1.285 × 1.315; 1,86 MB
  
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  Association between a food group’s impact on mortality and its AREI.jpg 1.280 × 1.049; 114 kB
  
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  Average Reference Daily Intake Rus.png 600 × 371; 12 kB
  
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  Average scores of foods for nutritional quality based on positive food components, negative food components, and a combination of positive and negative food components under the suggested procedure in food categories.pdf 1.239 × 1.752; 380 kB
  
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  Averages (%) of foods containing appropriate calcium levels (to achieve adequate calcium intake) in food groups.pdf 1.752 × 1.239; 410 kB
  
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  Averages (%) of foods containing appropriate cholesterol levels based on the proposed method in food groups.pdf 1.239 × 1.752; 353 kB
  
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  Averages (%) of foods containing appropriate choline levels (to achieve adequate choline intake) based on the proposed method in food groups.pdf 1.752 × 1.239; 338 kB
  
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  Averages (%) of foods containing appropriate copper levels (to achieve adequate copper intake) in food groups.pdf 1.752 × 1.239; 459 kB
  
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  Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups.pdf 1.752 × 1.239; 388 kB
  
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  Averages (%) of foods containing appropriate energy levels (to limit energy intake) based on the proposed method in food groups.pdf 1.239 × 1.752; 348 kB
  
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  Averages (%) of foods containing appropriate fat levels (to limit fat intake) based on the proposed method in food groups.pdf 1.239 × 1.752; 403 kB
  
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  Averages (%) of foods containing appropriate folate levels (to achieve adequate folate intake) based on the proposed method in food groups.pdf 1.752 × 1.239; 343 kB
  
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  Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups.pdf 1.752 × 1.239; 340 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and cholesterol (to achieve adequate calcium intake and to limit cholesterol intake) in food groups.pdf 1.650 × 1.275; 266 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and choline (to achieve adequate intakes of calcium and choline) in food groups.pdf 1.650 × 1.275; 194 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and copper (to achieve adequate intakes of calcium and copper) in food groups.pdf 1.650 × 1.275; 259 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and dietary fiber (to achieve adequate intakes of calcium and dietary fiber) in food groups.pdf 1.650 × 1.275; 242 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and energy (to achieve adequate calcium intake and to limit energy intake) in food groups.pdf 1.650 × 1.275; 242 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and fat (to achieve adequate calcium intake and to limit fat intake) in food groups.pdf 1.650 × 1.275; 254 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and folate (to achieve adequate intakes of calcium and folate) in food groups.pdf 1.650 × 1.275; 273 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and iron (to achieve adequate intakes of calcium and iron) in food groups.pdf 1.650 × 1.275; 268 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and magnesium (to achieve adequate intakes of calcium and magnesium) in food groups.pdf 1.650 × 1.275; 234 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and manganese (to achieve adequate intakes of calcium and manganese) in food groups.pdf 1.650 × 1.275; 251 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and pantothenic acid (to achieve adequate intakes of calcium and pantothenic acid) in food groups.pdf 1.650 × 1.275; 255 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and phosphorus (to achieve adequate intakes of calcium and phosphorus) in food groups.pdf 1.650 × 1.275; 327 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and potassium (to achieve adequate intakes of calcium and potassium) in food groups.pdf 1.650 × 1.275; 196 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and protein (to achieve adequate intakes of calcium and protein) in food groups.pdf 1.650 × 1.275; 354 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and riboflavin (to achieve adequate intakes of calcium and riboflavin) in food groups.pdf 1.650 × 1.275; 342 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and saturated fat (to achieve adequate calcium intake and to limit saturated fat intake) in food groups.pdf 1.650 × 1.275; 275 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and selenium (to achieve adequate intakes of calcium and selenium) in food groups.pdf 1.650 × 1.275; 322 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and sodium (to achieve adequate calcium intake and to limit sodium intake) in food groups.pdf 1.650 × 1.275; 299 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and sugars (to achieve adequate calcium intake and to limit sugars intake) in food groups.pdf 1.650 × 1.275; 274 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and thiamin (to achieve adequate intakes of calcium and thiamin) in food groups.pdf 1.650 × 1.275; 309 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin A (to achieve adequate intakes of calcium and vitamin A) in food groups.pdf 1.650 × 1.275; 269 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin B12 (to achieve adequate intakes of calcium and vitamin B12) in food groups.pdf 1.650 × 1.275; 334 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin B6 (to achieve adequate intakes of calcium and vitamin B6) in food groups.pdf 1.650 × 1.275; 293 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin C (to achieve adequate intakes of calcium and vitamin C) in food groups.pdf 1.650 × 1.275; 246 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin D (to achieve adequate intakes of calcium and vitamin D) in food groups.pdf 1.650 × 1.275; 222 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin E (to achieve adequate intakes of calcium and vitamin E) in food groups.pdf 1.650 × 1.275; 232 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and vitamin K (to achieve adequate intakes of calcium and vitamin K) in food groups.pdf 1.650 × 1.275; 227 kB
  
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  Averages (%) of foods containing appropriate levels of calcium and zinc (to achieve adequate intakes of calcium and zinc) in food groups.pdf 1.650 × 1.275; 291 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and choline (to limit cholesterol intake and to achieve adequate choline intake) in food groups.pdf 1.650 × 1.275; 184 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and copper (to limit cholesterol intake and to achieve adequate copper intake) in food groups.pdf 1.650 × 1.275; 395 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and dietary fiber (to limit cholesterol intake and to achieve adequate dietary fiber intake) in food groups.pdf 1.650 × 1.275; 397 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and energy (to limit intakes of cholesterol and energy) in food groups.pdf 1.650 × 1.275; 419 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and fat (to limit intakes of cholesterol and fat) in food groups.pdf 1.650 × 1.275; 463 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and folate (to limit cholesterol intake and to achieve adequate folate intake) in food groups.pdf 1.650 × 1.275; 395 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and iron (to limit cholesterol intake and to achieve adequate iron intake) in food groups.pdf 1.650 × 1.275; 333 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and magnesium (to limit cholesterol intake and to achieve adequate magnesium intake) in food groups.pdf 1.650 × 1.275; 342 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and manganese (to limit cholesterol intake and to achieve adequate manganese intake) in food groups.pdf 1.650 × 1.275; 406 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and pantothenic acid (to limit cholesterol intake and to achieve adequate pantothenic acid intake) in food groups.pdf 1.650 × 1.275; 278 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and phosphorus (to limit cholesterol intake and to achieve adequate phosphorus intake) in food groups.pdf 1.650 × 1.275; 276 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and potassium (to limit cholesterol intake and to achieve adequate potassium intake) in food groups.pdf 1.650 × 1.275; 246 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and protein (to limit cholesterol intake and to achieve adequate protein intake) in food groups.pdf 1.650 × 1.275; 326 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and riboflavin (to limit cholesterol intake and to achieve adequate riboflavin intake) in food groups.pdf 1.650 × 1.275; 337 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and saturated fat (to limit intakes of cholesterol and saturated fat) in food groups.pdf 1.650 × 1.275; 458 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and selenium (to limit cholesterol intake and to achieve adequate selenium intake) in food groups.pdf 1.650 × 1.275; 306 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and sodium (to limit intakes of cholesterol and sodium) in food groups.pdf 1.650 × 1.275; 521 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and sugars (to limit intakes of cholesterol and sugars) in food groups.pdf 1.650 × 1.275; 445 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and thiamin (to limit cholesterol intake and to achieve adequate thiamin intake) in food groups.pdf 1.650 × 1.275; 374 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin A (to limit cholesterol intake and to achieve adequate vitamin A intake) in food groups.pdf 1.650 × 1.275; 308 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin B12 (to limit cholesterol intake and to achieve adequate vitamin B12 intake) in food groups.pdf 1.650 × 1.275; 286 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin B6 (to limit cholesterol intake and to achieve adequate vitamin B6 intake) in food groups.pdf 1.650 × 1.275; 357 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin C (to limit cholesterol intake and to achieve adequate vitamin C intake) in food groups.pdf 1.650 × 1.275; 354 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin D (to limit cholesterol intake and to achieve adequate vitamin D intake) in food groups.pdf 1.650 × 1.275; 205 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin E (to limit cholesterol intake and to achieve adequate vitamin E intake) in food groups.pdf 1.650 × 1.275; 257 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and vitamin K (to limit cholesterol intake and to achieve adequate vitamin K intake) in food groups.pdf 1.650 × 1.275; 267 kB
  
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  Averages (%) of foods containing appropriate levels of cholesterol and zinc (to limit cholesterol intake and to achieve adequate zinc intake) in food groups.pdf 1.650 × 1.275; 276 kB
  
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  Averages (%) of foods containing appropriate levels of choline and copper (to achieve adequate intakes of choline and copper) in food groups.pdf 1.650 × 1.275; 359 kB
  
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  Averages (%) of foods containing appropriate levels of choline and dietary fiber (to achieve adequate intakes of choline and dietary fiber) in food groups.pdf 1.650 × 1.275; 186 kB
  
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  Averages (%) of foods containing appropriate levels of choline and energy (to achieve adequate choline intake and to limit energy intake) in food groups.pdf 1.650 × 1.275; 195 kB
  
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  Averages (%) of foods containing appropriate levels of choline and fat (to achieve adequate choline intake and to limit fat intake) in food groups.pdf 1.650 × 1.275; 251 kB
  
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  Averages (%) of foods containing appropriate levels of choline and folate (to achieve adequate intakes of choline and folate) in food groups.pdf 1.650 × 1.275; 211 kB
  
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  Averages (%) of foods containing appropriate levels of choline and iron (to achieve adequate intakes of choline and iron) in food groups.pdf 1.650 × 1.275; 256 kB
  
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  Averages (%) of foods containing appropriate levels of choline and magnesium (to achieve adequate intakes of choline and magnesium) in food groups.pdf 1.650 × 1.275; 204 kB
  
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  Averages (%) of foods containing appropriate levels of choline and manganese (to achieve adequate intakes of choline and manganese) in food groups.pdf 1.650 × 1.275; 199 kB
  
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  Averages (%) of foods containing appropriate levels of choline and pantothenic acid (to achieve adequate intakes of choline and pantothenic acid) in food groups.pdf 1.650 × 1.275; 346 kB
  
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  Averages (%) of foods containing appropriate levels of choline and phosphorus (to achieve adequate intakes of choline and phosphorus) in food groups.pdf 1.650 × 1.275; 404 kB
  
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  Averages (%) of foods containing appropriate levels of choline and potassium (to achieve adequate intakes of choline and potassium) in food groups.pdf 1.650 × 1.275; 186 kB
  
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  Averages (%) of foods containing appropriate levels of choline and protein (to achieve adequate intakes of choline and protein) in food groups.pdf 1.650 × 1.275; 433 kB
  
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  Averages (%) of foods containing appropriate levels of choline and riboflavin (to achieve adequate intakes of choline and riboflavin) in food groups.pdf 1.650 × 1.275; 420 kB
  
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  Averages (%) of foods containing appropriate levels of choline and saturated fat (to achieve adequate choline intake and to limit saturated fat intake) in food groups.pdf 1.650 × 1.275; 262 kB
  
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  Averages (%) of foods containing appropriate levels of choline and selenium (to achieve adequate intakes of choline and selenium) in food groups.pdf 1.650 × 1.275; 454 kB
  
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  Averages (%) of foods containing appropriate levels of choline and sodium (to achieve adequate choline intake and to limit sodium intake) in food groups.pdf 1.650 × 1.275; 409 kB
  
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  Averages (%) of foods containing appropriate levels of choline and sugars (to achieve adequate choline intake and to limit sugars intake) in food groups.pdf 1.650 × 1.275; 448 kB
  
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  Averages (%) of foods containing appropriate levels of choline and thiamin (to achieve adequate intakes of choline and thiamin) in food groups.pdf 1.650 × 1.275; 268 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin A (to achieve adequate intakes of choline and vitamin A) in food groups.pdf 1.650 × 1.275; 208 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin B12 (to achieve adequate intakes of choline and vitamin B12) in food groups.pdf 1.650 × 1.275; 437 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin B6 (to achieve adequate intakes of choline and vitamin B6) in food groups.pdf 1.650 × 1.275; 401 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin C (to achieve adequate intakes of choline and vitamin C) in food groups.pdf 1.650 × 1.275; 193 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin D (to achieve adequate intakes of choline and vitamin D) in food groups.pdf 1.650 × 1.275; 203 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin E (to achieve adequate intakes of choline and vitamin E) in food groups.pdf 1.650 × 1.275; 217 kB
  
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  Averages (%) of foods containing appropriate levels of choline and vitamin K (to achieve adequate intakes of choline and vitamin K) in food groups.pdf 1.650 × 1.275; 211 kB
  
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  Averages (%) of foods containing appropriate levels of choline and zinc (to achieve adequate intakes of choline and zinc) in food groups.pdf 1.650 × 1.275; 419 kB
  
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  Averages (%) of foods containing appropriate levels of copper and dietary fiber (to achieve adequate intakes of copper and dietary fiber) in food groups.pdf 1.650 × 1.275; 383 kB
  
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  Averages (%) of foods containing appropriate levels of copper and energy (to achieve adequate copper intake and to limit energy intake) in food groups.pdf 1.650 × 1.275; 306 kB
  
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  Averages (%) of foods containing appropriate levels of copper and fat (to achieve adequate copper intake and to limit fat intake) in food groups.pdf 1.650 × 1.275; 427 kB
  
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  Averages (%) of foods containing appropriate levels of copper and folate (to achieve adequate intakes of copper and folate) in food groups.pdf 1.650 × 1.275; 390 kB
  
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  Averages (%) of foods containing appropriate levels of copper and iron (to achieve adequate intakes of copper and iron) in food groups.pdf 1.650 × 1.275; 358 kB
  
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  Averages (%) of foods containing appropriate levels of copper and magnesium (to achieve adequate intakes of copper and magnesium) in food groups.pdf 1.650 × 1.275; 345 kB
  
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  Averages (%) of foods containing appropriate levels of copper and manganese (to achieve adequate intakes of copper and manganese) in food groups.pdf 1.650 × 1.275; 478 kB
  
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  Averages (%) of foods containing appropriate levels of copper and pantothenic acid (to achieve adequate intakes of copper and pantothenic acid) in food groups.pdf 1.650 × 1.275; 399 kB
  
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  Averages (%) of foods containing appropriate levels of copper and phosphorus (to achieve adequate intakes of copper and phosphorus) in food groups.pdf 1.650 × 1.275; 401 kB
  
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  Averages (%) of foods containing appropriate levels of copper and potassium (to achieve adequate intakes of copper and potassium) in food groups.pdf 1.650 × 1.275; 264 kB
  
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  Averages (%) of foods containing appropriate levels of copper and protein (to achieve adequate intakes of copper and protein) in food groups.pdf 1.650 × 1.275; 450 kB
  
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  Averages (%) of foods containing appropriate levels of copper and riboflavin (to achieve adequate intakes of copper and riboflavin) in food groups.pdf 1.650 × 1.275; 434 kB
  
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  Averages (%) of foods containing appropriate levels of copper and saturated fat (to achieve adequate copper intake and to limit saturated fat intake) in food groups.pdf 1.650 × 1.275; 431 kB
  
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  Averages (%) of foods containing appropriate levels of copper and selenium (to achieve adequate intakes of copper and selenium) in food groups.pdf 1.650 × 1.275; 362 kB
  
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  Averages (%) of foods containing appropriate levels of copper and sodium (to achieve adequate copper intake and to limit sodium intake) in food groups.pdf 1.650 × 1.275; 385 kB
  
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  Averages (%) of foods containing appropriate levels of copper and sugars (to achieve adequate copper intake and to limit sugars intake) in food groups.pdf 1.650 × 1.275; 409 kB
  
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  Averages (%) of foods containing appropriate levels of copper and thiamin (to achieve adequate intakes of copper and thiamin) in food groups.pdf 1.650 × 1.275; 376 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin A (to achieve adequate intakes of copper and vitamin A) in food groups.pdf 1.650 × 1.275; 332 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin B12 (to achieve adequate intakes of copper and vitamin B12) in food groups.pdf 1.650 × 1.275; 459 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin B6 (to achieve adequate intakes of copper and vitamin B6) in food groups.pdf 1.650 × 1.275; 420 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin C (to achieve adequate intakes of copper and vitamin C) in food groups.pdf 1.650 × 1.275; 306 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin D (to achieve adequate intakes of copper and vitamin D) in food groups.pdf 1.650 × 1.275; 210 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin E (to achieve adequate intakes of copper and vitamin E) in food groups.pdf 1.650 × 1.275; 377 kB
  
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  Averages (%) of foods containing appropriate levels of copper and vitamin K (to achieve adequate intakes of copper and vitamin K) in food groups.pdf 1.650 × 1.275; 306 kB
  
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  Averages (%) of foods containing appropriate levels of copper and zinc (to achieve adequate intakes of copper and zinc) in food groups.pdf 1.650 × 1.275; 461 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and energy (to achieve adequate dietary fiber intake and to limit energy intake) in food groups.pdf 1.650 × 1.275; 281 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and fat (to achieve adequate dietary fiber intake and to limit fat intake) in food groups.pdf 1.650 × 1.275; 363 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and folate (to achieve adequate intakes of dietary fiber and folate) in food groups.pdf 1.650 × 1.275; 325 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and iron (to achieve adequate intakes of dietary fiber and iron) in food groups.pdf 1.650 × 1.275; 322 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and magnesium (to achieve adequate intakes of dietary fiber and magnesium) in food groups.pdf 1.650 × 1.275; 337 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and manganese (to achieve adequate intakes of dietary fiber and manganese) in food groups.pdf 1.650 × 1.275; 325 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and pantothenic acid (to achieve adequate intakes of dietary fiber and pantothenic acid) in food groups.pdf 1.650 × 1.275; 248 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and phosphorus (to achieve adequate intakes of dietary fiber and phosphorus) in food groups.pdf 1.650 × 1.275; 305 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and potassium (to achieve adequate intakes of dietary fiber and potassium) in food groups.pdf 1.650 × 1.275; 234 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and protein (to achieve adequate intakes of dietary fiber and protein) in food groups.pdf 1.650 × 1.275; 348 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and riboflavin (to achieve adequate intakes of dietary fiber and riboflavin) in food groups.pdf 1.650 × 1.275; 287 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and saturated fat (to achieve adequate dietary fiber intake and to limit saturated fat intake) in food groups.pdf 1.650 × 1.275; 395 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and selenium (to achieve adequate intakes of dietary fiber and selenium) in food groups.pdf 1.650 × 1.275; 283 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and sodium (to achieve adequate dietary fiber intake and to limit sodium intake) in food groups.pdf 1.650 × 1.275; 336 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and sugars (to achieve adequate dietary fiber intake and to limit sugars intake) in food groups.pdf 1.650 × 1.275; 322 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and thiamin (to achieve adequate intakes of dietary fiber and thiamin) in food groups.pdf 1.650 × 1.275; 344 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin A (to achieve adequate intakes of dietary fiber and vitamin A) in food groups.pdf 1.650 × 1.275; 271 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin B12 (to achieve adequate intakes of dietary fiber and vitamin B12) in food groups.pdf 1.650 × 1.275; 254 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin B6 (to achieve adequate intakes of dietary fiber and vitamin B6) in food groups.pdf 1.650 × 1.275; 279 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin C (to achieve adequate intakes of dietary fiber and vitamin C) in food groups.pdf 1.650 × 1.275; 311 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin D (to achieve adequate intakes of dietary fiber and vitamin D) in food groups.pdf 1.650 × 1.275; 175 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin E (to achieve adequate intakes of dietary fiber and vitamin E) in food groups.pdf 1.650 × 1.275; 242 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and vitamin K (to achieve adequate intakes of dietary fiber and vitamin K) in food groups.pdf 1.650 × 1.275; 246 kB
  
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  Averages (%) of foods containing appropriate levels of dietary fiber and zinc (to achieve adequate intakes of dietary fiber and zinc) in food groups.pdf 1.650 × 1.275; 295 kB
  
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  Averages (%) of foods containing appropriate levels of energy and fat (to limit intakes of energy and fat) in food groups.pdf 1.650 × 1.275; 408 kB
  
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  Averages (%) of foods containing appropriate levels of energy and folate (to limit energy intake and to achieve adequate folate intake) in food groups.pdf 1.650 × 1.275; 219 kB
  
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  Averages (%) of foods containing appropriate levels of energy and iron (to limit energy intake and to achieve adequate iron intake) in food groups.pdf 1.650 × 1.275; 234 kB
  
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  Averages (%) of foods containing appropriate levels of energy and magnesium (to limit energy intake and to achieve adequate magnesium intake) in food groups.pdf 1.650 × 1.275; 224 kB
  
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  Averages (%) of foods containing appropriate levels of energy and manganese (to limit energy intake and to achieve adequate manganese intake) in food groups.pdf 1.650 × 1.275; 256 kB
  
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  Averages (%) of foods containing appropriate levels of energy and pantothenic acid (to limit energy intake and to achieve adequate pantothenic acid intake) in food groups.pdf 1.650 × 1.275; 249 kB
  
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  Averages (%) of foods containing appropriate levels of energy and phosphorus (to limit energy intake and to achieve adequate phosphorus intake) in food groups.pdf 1.650 × 1.275; 253 kB
  
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  Averages (%) of foods containing appropriate levels of energy and potassium (to limit energy intake and to achieve adequate potassium intake) in food groups.pdf 1.650 × 1.275; 204 kB
  
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  Averages (%) of foods containing appropriate levels of energy and protein (to limit energy intake and to achieve adequate protein intake) in food groups.pdf 1.650 × 1.275; 322 kB
  
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  Averages (%) of foods containing appropriate levels of energy and riboflavin (to limit energy intake and to achieve adequate riboflavin intake) in food groups.pdf 1.650 × 1.275; 276 kB
  
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  Averages (%) of foods containing appropriate levels of energy and saturated fat (to limit intakes of energy and saturated fat) in food groups.pdf 1.650 × 1.275; 405 kB
  
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  Averages (%) of foods containing appropriate levels of energy and selenium (to limit energy intake and to achieve adequate selenium intake) in food groups.pdf 1.650 × 1.275; 305 kB
  
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  Averages (%) of foods containing appropriate levels of energy and sodium (to limit intakes of energy and sodium) in food groups.pdf 1.650 × 1.275; 402 kB
  
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  Averages (%) of foods containing appropriate levels of energy and sugars (to limit intakes of energy and sugars) in food groups.pdf 1.650 × 1.275; 422 kB
  
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  Averages (%) of foods containing appropriate levels of energy and thiamin (to limit energy intake and to achieve adequate thiamin intake) in food groups.pdf 1.650 × 1.275; 219 kB
  
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  Averages (%) of foods containing appropriate levels of energy and vitamin A (to limit energy intake and to achieve adequate vitamin A intake) in food groups.pdf 1.650 × 1.275; 216 kB
  
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  Averages (%) of foods containing appropriate levels of energy and vitamin B12 (to limit energy intake and to achieve adequate vitamin B12 intake) in food groups.pdf 1.650 × 1.275; 289 kB