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The Development Of An Index Of Food Quality, Ann Woolley Sorenson
The Development Of An Index Of Food Quality, Ann Woolley Sorenson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this study was to develop a food quality index that can provide practical information to both consumers and professional people. The Index of Food Quality (IFQ) is a simple computerized tool based on a concept of nutrient density. The IFQ was designed to organize and clarify the present body of food composition data into a form that is directly applicable to dietary problems.
The IFQ provides a method of analyzing food quality based on energy needs. The nutrient contents of foods are compared to essential nutrient standards with calories as a common denominator. In developing the IFQ, …