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Concept information

Physiological Phenomena > Diet, Food, and Nutrition > Nutritional Physiological Phenomena > Nutritive Value
Health Occupations > Medicine > Public Health > Food Quality > Nutritive Value
Population Characteristics > Health > Public Health > Food Quality > Nutritive Value
Environment and Public Health > Public Health > Food Quality > Nutritive Value
... > Technology, Industry, and Agriculture > Industry > Food Industry > Food Technology > Food Quality > Nutritive Value

Preferred term

Nutritive Value  

Type

  • mesh:Descriptor

Definition

  • An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.

Broader concept

Narrower concepts

Entry terms

  • Availability, Biological Nutritional
  • Availability, Nutritional Biologic
  • Biological Availability, Nutritional
  • Biologic Availability, Nutritional
  • Biologic Nutritional Availability
  • Nutritional Availability
  • Nutritional Availability, Biologic
  • Nutritional Availability, Biological
  • Nutritional Biological Availability
  • Nutritional Value
  • Nutrition Value

Allowable Qualifier(s)

In other languages

  • Valeur nutritive

    French

  • Biodisponibilité nutritionnelle
  • Disponibilité nutritionnelle
  • Valeur nutritionnelle

URI

http://data.loterre.fr/ark:/67375/JVR-F00BZSPF-R

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RDF/XML TURTLE JSON-LD Created 5/19/78, last modified 6/29/15