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propriedades > quality (en) > diet quality (en)

PREFERRED TERM

 

DEFINITION

  • Comprised of four key aspects: variety and/or diversity (within and across food groups), adequacy (sufficiency of nutrients or food groups compared to requirements), moderation (foods and nutrients that should be consumed with restraint) and overall balance (composition of macronutrient intake). Exposure to food safety hazards is another important quality aspect.

    Created: 8/2/22

    (en)

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URI

http://aims.fao.org/aos/agrovoc/c_608dac5f

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RDF/XML TURTLE JSON-LD Created 8/2/22, last modified 11/29/23