Using Less Processed Food to Mimic a Standard American Diet Does Not Improve Nutrient Value and May Result in a Shorter Shelf Life at a Higher Financial Cost
Less-processed menus can have comparable diet quality with more-processed menus although being more costly and less shelf stable.
Authors
- Madeline Comeau (ORCID: https://orcid.org/0000-0001-5632-8062)
- Anne Bodensteiner (ORCID: https://orcid.org/0009-0008-5314-6595)
- Angela Scheett (ORCID: https://orcid.org/0000-0002-7152-9249)
- Julie Hess (ORCID: https://orcid.org/0000-0001-9146-6380)
- Allen S. Levine (ORCID: https://orcid.org/0000-0003-4394-2586)
Institutions
- University of Minnesota (US)
- United States Department of Agriculture (US)
- University of North Dakota (US)
- Grand Forks Human Nutrition Research Center (US)
Publication Details
- Journal
- Current Developments in Nutrition
- Published
- 2024-10-02
- DOI
- https://doi.org/10.1016/j.cdnut.2024.104471
- Citations
- 9
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 4.89
Funders
- U.S. Department of Agriculture
- Agricultural Research Service