Tables index

From

Constituting Menu for 2000 Calorie Balanced Diet with Fat Derived in Classic Format Using Traditional Indian Food Items

Vasudevan Sankaran, Vasudevan Damodaran

American Journal of Food and Nutrition. 2025, 13(1), 13-31 doi:10.12691/ajfn-13-1-3
  • Table 1. Carbohydrate, protein, fat & dietary fiber from specific quantities of each food item
  • Table 2. Protective nutrients & essential amino acids from the cereals - pulse combination
  • Table 3. Combination of dietary fat sources, presenting saturated, mono unsaturated and poly unsaturated fatty acids in equal quantities and 4:1 omega ratio of the poly unsaturated compartment [7-10,11-18]
  • Table 4. Protective nutrients and essential amino acids from the cereals-pulse combination (table 2) and combination of fat sources (table 3)
  • Table 5. Contribution of invisible fat from the protective food items
  • Table 6. Protective nutrients from protective food items
  • Table 7. Grand totals of protective nutrients from the cereals-pulse combination, combination of fat sources & protective food items (tables 2,4 & 6)
  • Table 8. Final combination of dietary fat sources inclusive of the protective food items, again presenting safa,mufa & pufa in equal quantities and 4:1 omega ratio of the pufa compartment [7-10,11-19,20-31]
  • Supporting file 1. Carbohydrate, protein, fat & dietary fiber in 100.00g of each food item
  • Supporting file 2. Protective nutrients & essential amino acids in 100.00g of constituent cereals and pulse (with their ‘tolerable upper levels / tuls)
  • Supporting file 3. Saturated ,mono unsaturated and poly unsaturated fatty acids in 100.00g of the constituent dietary fat sources (combination of dietary fat sources) [7-19]
  • Supporting file 4. Protective nutrients & essential amino acids in 100g of constituent dietary fat sources (table s3)
  • Supporting file 5. Fat content in from 100.00g of protective food items
  • Supporting file 6. Protective nutrients in 100.00g of protective food items