Category:Food science

Thể loại con

Thể loại này có 31 thể loại con sau, trên tổng số 31 thể loại con.

Tập tin trong thể loại “Food science”

200 tập tin sau nằm trong thể loại này, trong tổng số 574 tập tin.

• De-Ernährungswissenschaft.ogg 2,4 s; 24 kB
  
• 
  A handbook for farmers and dairymen (1897) (14782198752).jpg 1.956×3.189; 591 kB
  
• 
  Agglomeration via spray dry.pdf 1.275×1.650; 35 kB
  
• 
  Agglomeration via spray dry.svg 1.200×800; 106 kB
  
• 
  Analisis de ale.JPG 615×617; 40 kB
  
• 
  Architect and engineer (1947) (14765688135).jpg 1.636×1.164; 230 kB
  
• 
  Association between a food group’s impact on mortality and its AREI.jpg 1.280×1.049; 114 kB
  
• 
  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
  
• 
  Averages (%) of foods containing appropriate cholesterol levels based on the proposed method in food groups.pdf 1.239×1.752; 353 kB
  
• 
  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
  
• 
  Averages (%) of foods containing appropriate copper levels (to achieve adequate copper intake) in food groups.pdf 1.752×1.239; 459 kB
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  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
  
• 
  Averages (%) of foods containing appropriate levels of energy and vitamin B6 (to limit energy intake and to achieve adequate vitamin B6 intake) in food groups.pdf 1.650×1.275; 280 kB
  
• 
  Averages (%) of foods containing appropriate levels of energy and vitamin C (to limit energy intake and to achieve adequate vitamin C intake) in food groups.pdf 1.650×1.275; 338 kB
  
• 
  Averages (%) of foods containing appropriate levels of energy and vitamin D (to limit energy intake and to achieve adequate vitamin D intake) in food groups.pdf 1.650×1.275; 181 kB
  
• 
  Averages (%) of foods containing appropriate levels of energy and vitamin E (to limit energy intake and to achieve adequate vitamin E intake) in food groups.pdf 1.650×1.275; 238 kB
  
• 
  Averages (%) of foods containing appropriate levels of energy and vitamin K (to limit energy intake and to achieve adequate vitamin K intake) in food groups.pdf 1.650×1.275; 222 kB
  
• 
  Averages (%) of foods containing appropriate levels of energy and zinc (to limit energy intake and to achieve adequate zinc intake) in food groups.pdf 1.650×1.275; 243 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and folate (to limit fat intake and to achieve adequate folate intake) in food groups.pdf 1.650×1.275; 375 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and iron (to limit fat intake and to achieve adequate iron intake) in food groups.pdf 1.650×1.275; 345 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and magnesium (to limit fat intake and to achieve adequate magnesium intake) in food groups.pdf 1.650×1.275; 355 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and manganese (to limit fat intake and to achieve adequate manganese intake) in food groups.pdf 1.650×1.275; 386 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and pantothenic acid (to limit fat intake and to achieve adequate pantothenic acid intake) in food groups.pdf 1.650×1.275; 294 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and phosphorus (to limit fat intake and to achieve adequate phosphorus intake) in food groups.pdf 1.650×1.275; 355 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and potassium (to limit fat intake and to achieve adequate potassium intake) in food groups.pdf 1.650×1.275; 272 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and protein (to limit fat intake and to achieve adequate protein intake) in food groups.pdf 1.650×1.275; 396 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and riboflavin (to limit fat intake and to achieve adequate riboflavin intake) in food groups.pdf 1.650×1.275; 323 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and saturated fat (to limit intakes of fat and saturated fat) in food groups.pdf 1.650×1.275; 457 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and selenium (to limit fat intake and to achieve adequate selenium intake) in food groups.pdf 1.650×1.275; 384 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and sodium (to limit intakes of fat and sodium) in food groups.pdf 1.650×1.275; 468 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and sugars (to limit intakes of fat and sugars) in food groups.pdf 1.650×1.275; 378 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and thiamin (to limit fat intake and to achieve adequate thiamin intake) in food groups.pdf 1.650×1.275; 353 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin A (to limit fat intake and to achieve adequate vitamin A intake) in food groups.pdf 1.650×1.275; 327 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin B12 (to limit fat intake and to achieve adequate vitamin B12 intake) in food groups.pdf 1.650×1.275; 341 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin B6 (to limit fat intake and to achieve adequate vitamin B6 intake) in food groups.pdf 1.650×1.275; 357 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin C (to limit fat intake and to achieve adequate vitamin C intake) in food groups.pdf 1.650×1.275; 357 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin D (to limit fat intake and to achieve adequate vitamin D intake) in food groups.pdf 1.650×1.275; 212 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin E (to limit fat intake and to achieve adequate vitamin E intake) in food groups.pdf 1.650×1.275; 280 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and vitamin K (to limit fat intake and to achieve adequate vitamin K intake) in food groups.pdf 1.650×1.275; 289 kB
  
• 
  Averages (%) of foods containing appropriate levels of fat and zinc (to limit fat intake and to achieve adequate zinc intake) in food groups.pdf 1.650×1.275; 323 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and iron (to achieve adequate intakes of folate and iron) in food groups.pdf 1.650×1.275; 360 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and magnesium (to achieve adequate intakes of folate and magnesium) in food groups.pdf 1.650×1.275; 296 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and manganese (to achieve adequate intakes of folate and manganese) in food groups.pdf 1.650×1.275; 383 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and pantothenic acid (to achieve adequate intakes of folate and pantothenic acid) in food groups.pdf 1.650×1.275; 286 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and phosphorus (to achieve adequate intakes of folate and phosphorus) in food groups.pdf 1.650×1.275; 342 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and potassium (to achieve adequate intakes of folate and potassium) in food groups.pdf 1.650×1.275; 210 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and protein (to achieve adequate intakes of folate and protein) in food groups.pdf 1.650×1.275; 375 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and riboflavin (to achieve adequate intakes of folate and riboflavin) in food groups.pdf 1.650×1.275; 364 kB
  
• 
  Averages (%) of foods containing appropriate levels of folate and saturated fat (to achieve adequate folate intake and to limit saturated fat intake) in food groups.pdf 1.650×1.275; 423 kB