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

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

1 Bataelan M,
2 Camara-Besa SF

Abstract

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)

1.
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
Publisher:
College of Medicine and Institute of Public Health, University of the Philippines - Manila

LocationCall NumberAvailable 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