"Nutritive Value" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.
| Descriptor ID |
D009753
|
| MeSH Number(s) |
G07.203.650.660 J01.576.423.850.730.750 N06.850.601.750
|
| Concept/Terms |
Nutritive Value- Nutritive Value
- Nutritive Values
- Value, Nutritive
- Values, Nutritive
- Availability, Nutritional Biologic
- Nutritional Biologic Availability
- Biologic Availability, Nutritional
- Biologic Nutritional Availability
- Availability, Biologic Nutritional
- Nutritional Value
- Nutritional Values
- Value, Nutritional
- Values, Nutritional
- Nutrition Value
- Nutrition Values
- Value, Nutrition
- Values, Nutrition
- Nutritional Availability
- Availability, Nutritional
- Nutritional Availability, Biologic
- Nutritional Availability, Biological
- Nutritional Biological Availability
- Availability, Biological Nutritional
- Biological Nutritional Availability
- Biological Availability, Nutritional
- Availability, Nutritional Biological
Nutritional Quality- Nutritional Quality
- Quality, Nutritional
- Nutritive Quality
- Quality, Nutritive
- Nutritional Food Quality
- Food Quality, Nutritional
- Quality, Nutritional Food
|
Below are MeSH descriptors whose meaning is more general than "Nutritive Value".
Below are MeSH descriptors whose meaning is more specific than "Nutritive Value".
This graph shows the total number of publications written about "Nutritive Value" by people in this website by year, and whether "Nutritive Value" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2004 | 0 | 1 | 1 |
| 2015 | 0 | 1 | 1 |
| 2016 | 2 | 2 | 4 |
| 2017 | 1 | 0 | 1 |
| 2018 | 0 | 1 | 1 |
| 2019 | 3 | 0 | 3 |
| 2022 | 0 | 1 | 1 |
To return to the timeline,
click here.
Below are the most recent publications written about "Nutritive Value" by people in Profiles.
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Li R, Sharma AK, Zhu J, Zheng B, Xiao G, Chen L. Nutritional biology of chestnuts: A perspective review. Food Chem. 2022 Nov 30; 395:133575.
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Marriott BP, Hunt KJ, Malek AM, Newman JC. Trends in Intake of Energy and Total Sugar from Sugar-Sweetened Beverages in the United States among Children and Adults, NHANES 2003-2016. Nutrients. 2019 Aug 25; 11(9).
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Koehler K, Drenowatz C. Integrated Role of Nutrition and Physical Activity for Lifelong Health. Nutrients. 2019 Jun 26; 11(7).
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Yunus FM, Jalal C, Afsana K, Podder R, Vandenberg A, DellaValle DM. Iron-fortified lentils to improve iron (Fe) status among adolescent girls in Bangladesh - study protocol for a double-blind community-based randomized controlled trial. Trials. 2019 May 02; 20(1):251.
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Jilcott Pitts S, Schwartz B, Graham J, Warnock AL, Mojica A, Marziale E, Harris D. Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias. Prev Chronic Dis. 2018 05 17; 15:E58.
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Larson-Meyer DE, Ingold BC, Fensterseifer SR, Austin KJ, Wechsler PJ, Hollis BW, Makowski AJ, Alexander BM. Sun exposure in pigs increases the vitamin D nutritional quality of pork. PLoS One. 2017; 12(11):e0187877.
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Beets MW, Turner-McGrievy B, Weaver RG, Huberty J, Moore JB, Ward DS, Freedman DA. Intervention leads to improvements in the nutrient profile of snacks served in afterschool programs: a group randomized controlled trial. Transl Behav Med. 2016 09; 6(3):329-38.
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Schoffman DE, Davidson CR, Hales SB, Crimarco AE, Dahl AA, Turner-McGrievy GM. The Fast-Casual Conundrum: Fast-Casual Restaurant Entrées Are Higher in Calories than Fast Food. J Acad Nutr Diet. 2016 10; 116(10):1606-1612.
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Mis Solval K, Bankston JD, Bechtel PJ, Sathivel S. Physicochemical Properties of Microencapsulated ?-3 Salmon Oil with Egg White Powder. J Food Sci. 2016 Mar; 81(3):E600-9.
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Benjamin Neelon SE, Mayhew M, O'Neill JR, Neelon B, Li F, Pate RR. Comparative Evaluation of a South Carolina Policy to Improve Nutrition in Child Care. J Acad Nutr Diet. 2016 06; 116(6):949-56.