JSPM

Recommended daily intakes of nutrients.

Uniquely identifiable codes for each food.

Absorption and bioavailability of different protein sources.

Relative calorie requirement of distinct demographics.

Frequency distribution of States/UTs for fixing the number of districts to be sampled.

Full form of language abbreviations.

Analytical methods of nutrient and bioactive components.

Jones factors for conversion of nitrogen to protein.

Names of each food in local languages, including scientific name.

Classification of activities based on occupations.

The Nutritive Value of Indian Foods ([NVIF 1989]) provides nutrient composition for 592 key foods.

Contents in the original book.

Codes and names of nutrients, and its components.

Nutri-Score, an indicator of nutritional quality

Nutri-Score, an indicator of nutritional quality