nvif1989
Repositories
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nvif1989
The Nutritive Value of Indian Foods (NVIF 1989) provides nutrient composition for 592 key foods.
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abbreviations
Full forms of abbreviations used in the original book.
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columns
Codes and names of nutrients, and its components.
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caloriecoefficient
Relative calorie requirement of distinct demographics.
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proteinvalue
Absorption and bioavailability of different protein sources.
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activityclass
Classification of activities based on occupations.
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compositions
Detailed nutrient composition of 592 key foods in India.
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groups
Categorization of food by their common names.
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descriptions
Names of each food in local languages, including scientific name.
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languages
Full form of language abbreviations.
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codes
Uniquely identifiable codes for each food.