nutrient loss in vegetables (fwd)

[Laura Larsson]

Friends:

Follow up message on this topic.

Regards,

Laura Larsson
Health Services, University of Washington
larsson at u.washington.edu
listowner: PHNUTR-L, PHNURSES, PNWHEALTH, PHSW, HSR-L +
http://depts.washington.edu/hserv/hshome.html
http://depts.washington.edu/hsic/hsichome.html

"The illiterate of the 21st century will not be those who cannot read and
write, but those who cannot learn, unlearn, and relearn. "  Alvin Toffler

---------- Forwarded message ----------
From: "Peck, Diane F." <Diane_Peck at health.state.ak.us>
To: "'phnutr-l at u.washington.edu'" <phnutr-l at u.washington.edu>
Subject: RE: nutrient loss in vegetables
Date: Fri, 7 Apr 2000 10:16:18 -0800 


In Alaska we have difficulty getting fresh produce, especially in our rural
villages.  The AK Dept. Health and Social Services has developed a campaign
to promote canned and frozen fruits and vegetables (as well as our highly
nutritious subsistence berries and greens).  The following are some
reference articles used in the campaign.

Diane Peck, MPH, RD
AK DHSS/Nutrition Unit
1231 Gambell St.
Anchorage, AK  99501
(907) 269-3463 
dfpeck at health.state.ak.us

Department of Health and Human Services, Food and Drug Administration.
March 25, 1998.  Food Labeling: Nutrient Content Claims, Definition of Term:
Healthy (21 CFR Part 101).  Federal Register 63(57): 14349-55. 

Garner C, Stahl W, Sies H.  1997.  Lycopene is more bioavailable from tomato
paste than from fresh tomatoes.  Am J Clin Nutr 66(1): 116-22.

The American Dietetic Association Foundation.  1995.  Convenient, Safe, and
Nutritious Foods: It's in a Can.  National Center for Nutrition and
Dietetics Nutrition Fact Sheet. 

Pennington, JAT.  1998.  Bowes & Church's Food Values of Portions Commonly
Used, 17th ed.  Lippencott-Raven Publishers, Philadelphia, PA. 

Rock CL, Lovalvo JL, Emenhiser C, Ruffin MT, Flatt SW, Schwartz SJ.  1998.
Bioavailability of beta-carotene is lower in raw than in processed carrots
and spinach in women.  J Nutr 128(5): 913-6.

University of Illinois Department of Food Science and Human Nutrition.
October 1997. Nutrient Conservation in Canned, Frozen and Fresh Foods.




> -----Original Message-----

> From:	Jing Liu [SMTP:jliu32 at hotmail.com]

> Sent:	Thursday, April 06, 2000 11:13 AM

> To:	Public Health Nutrition Discussion and Information Group

> Subject:	Re: nutrient loss in vegetables

> 

> Good afternoon,

> 

> I am looking for information in nutrient loss of vegetables from fresh to 

> frozen, and from fresh (after harvest) to fresh (over time).  I will 

> appreciated if any one can direct me to resources for these information.

> 

> 

> Jing Liu

> Dietetic Intern/Graduate Student

> Mississippi State University

> JLiu32 at hotmail.com or jyl1 at ra.msstate.edu

> 

> 

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