| Zone des professionnels de la santé > Glucides |
| 1. | American Dietetic Association. Position of the American Dietetic Association : Health implications of dietary fiber. J Am Diet Ass 1997;1157-1159. | | 2. | Ettinger S. Macronutrients: carbohydrates, proteins and lipids. In:Mahan LK and Escott-Stump S, ed. Krause's food, nutrition and diet therapy. 10e éd. Philadelphia: WB Saunders compagny, 2000 | | 3. | Food and Agriculture Organization of the United Nations and World health organization. Carbohydrates in human nutrition. Rome, 1988. | | 4. | Kris-Etherton P, et coll. Lyon Diet Heart Study. Benefits of a Mediterranean style, national cholesterol education program/American Heart Association Step 1dietary pattern on cardiovasculare disease. Circulation 2001;103:1823-1825. | | 5. | Liu S et coll. Fruit and vegetable intake and risk of cardiovascular disease; The women’s health study. Am J Clin Nutr 2000;72:922-928. | | 6. | Liu S et coll. Whole grain consumption ad risk of ischemic stroke in women. A prospective study, J Am Med Ass 2000;284:1534-1540. | | 7. | Santé et Bien Etre Social Canada : Recommandations sur la nutrition. Rapport du comité de révision scientifique. Ottawa, Ministre des Approvisionnements et Services sociaux, Gouvernement du Canada, 1990. | | 8. | Institute of Medicine, Food and Nutrition Board. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, DC. National Academy Press; 2002. |
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