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File:Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in restaurant foods.pdf

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English: Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in restaurant foods. Food containing suitable levels of two positive food components can be used to reach sufficient intakes of two positive food components. Food containing suitable levels of two negative food components can be used to restrict intakes of two negative food components. Food containing suitable levels of a positive food component and a negative food component can be used to reach sufficient intake of a positive food component and restrict intake of a negative food component. For instance, food containing suitable levels of potassium and sodium can be used to reach sufficient potassium intake and restrict sodium intake. Positive food components such as vitamins, minerals (excluding sodium), dietary fiber, and protein should be encouraged in the diet, and negative food components such as cholesterol, energy, fat, saturated fat, sodium, and sugars should be restricted in the diet.

Suggested citation:

  1.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl; Zand, Eskandar. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Analytical Methods 2022;15:16–25. DOI: 10.1007/s12161-021-02084-3
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  7.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating fat content and determining appropriate fat levels in foods. Iranian Journal of Public Health 2023;52:1038–1047. DOI: 10.18502/ijph.v52i5.12722
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  14.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating potassium content and determining appropriate potassium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133519
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  19.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating sodium content and determining appropriate sodium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133574
  20.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating sugars content and determining appropriate sugars levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133577
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  22.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin A content and determining appropriate vitamin A levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133645
  23.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin B6 content and determining appropriate vitamin B6 levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133646
  24.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin B12 content and determining appropriate vitamin B12 levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133649
  25.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin C content and determining appropriate vitamin C levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133651
  26.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin D content and determining appropriate vitamin D levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133658
  27.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin E content and determining appropriate vitamin E levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133669
  28.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin K content and determining appropriate vitamin K levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133660
  29.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating zinc content and determining appropriate zinc levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133664
  30.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure. Food Production, Processing and Nutrition 2024;6:43. DOI: 10.1186/s43014-023-00219-z
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