Report an error   


Submitted: 16 May 2007 Modified: 12 October 2016
HERDIN Record #: PCHRDPC920230

The sodium and potassium content of Philippine foods. II. Sample daily diets.

 Bataelan M,
 Camara-Besa SF

Nine moderate-cost daily menus prepared "family style" at the Institute of Nutrition, and forty-one daily diets obtained from seven government institutions were analyzed for their sodium and potassium content. The actual ranges and the means and standard deviations of the values obtained and presented The sodium and potassium content of five samples of each of patis and toyo are reported The distribution and sodium and potassium among the three meals of the day and the percentage of the sodium and potassium content in the daily menu, are given. (Summary)

Publication Type
Journal
Publication Sub Type
Journal Article, Original
Title
Acta Medica Philippina
Frequency
Quarterly
Publication Date
April-June 1953
Volume
9
Issue
4
Page(s)
270-273
LocationLocation CodeAvailable FormatAvailability
Philippine Council for Health Research and Development Library Fulltext Print Format (Request Document)
UPM Fulltext pdf (Request Document)
1. Camara-Besa, S.F. and, Bataclan, M. . "The Sodium and Potassium Content of Philippine Foods: I. Foods of Plant Origin." Acta Medica Philippina 9, 1, 1953
2. Wheeler, E.O. , Bridges, W.C. and, White, P.D. . "Low sodium diet in congestive heart failure" Journal of the American Medical Association 133, 16, 1947