{"refrec":{"BRefID":10621,"RR":"<b>Guha, B.C.</b> (1962). The role of fishg in human nutrition, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 39-42","BEntID":10621,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 39-42","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Guha, B.C.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Guha, B.C.","Englishabstract":"A large proportion of the world population suffers from under-nourishment, both in quantity and quality. Calorie intake per caput per day ranges from less than 2,000 to more than 3,000. Protein intake ranges from 40 to more than 100 g. ; animal protein intake is sometimes as low as 7 g. per caput per day, or even less in some countries. It is no wonder therefore that protein malnutrition is prevalent in many countries, and this affects in particular young children and infants. In many countries there is a shortage in the diet of calcium and of vitamins, especially of vitamin A and members of the vitamin B group. Fish contains proteins of high biological value, comparable with those of egg, milk and meat. The content of proteins, fat, minerals and vitamins varies between species; for instance, fat content varies from 6 per cent to 20 per cent. Fish oil has a higher proportion of unsaturated fattyacids than animal fat. It is also a good source of Ca, P, Fe, and a number of vitamins. Preservation and careful processing does not affect the nutrient value much. Fish consumption is low in many countries, where one would expect a more liberal supply. Unless technological methods are employed for making fish and fish products available to the people without deterioration, and without considerable loss of nutritive value, their consumption cannot be increased to the extent which may be desired. The utilization of the by-products of fish processing, its scales and offal, would reduce the cost of the edible portion of the fish. This cost question is important in regard to the increased consumption of fish, as most consumers who like fish and would benefit by its consumption are quite often unable to buy fish in adequate quantities because of the price.","AbstractOtherLang":"Une grande partie de la population mondiale souffre d'un taux alimentaire suboptimum à la fois en quantité et en qualité. La quantité de calories journenement absorbées par individu varie de moins de 2.000 à plus de 3.000; la quantité de protéines de 40 à plus de 100 g.; et celle de protéines animales atteint des chiffres aussi faibles que 7 g. par tête et par jour, voire moins dans certains pays. On ne doit donc pas s'étonner que la malnutrition protéique joue un rôle primordial dans de nombreux pays et qu'elle affecte particulièrement les bébés et les enfants. Dans de nombreux pays, le régime alimentaire présente un déficit en calcium et en vitamines, spécialement en vitamine A et en vitamines du groupe B. Le poisson contient des protéines d'une haute valeur biologique, comparable a celle de l'œuf, du lait et de la viande. La teneur en protéines, en graisse, en minéraux et en vitamines varie selon les espèces; la teneur en graisse, par exemple, varie de 6% à 20 %. L 'huile de poisson présente une plus grande proportion d'acides gras que les graisses animales. Elle est aussi une bonne source de Ca, P, Fe et d'un certain nombre de vitamines. La conservation et un traitement soigné n'affectent pas beaucoup la valeur nutritive. La consommation du poisson est faible dans de nombreux pays, ou l'on pourrait s'attendre à un approvisionnement plus large. A moins d'employer des techniques industrielles qui fournissent aux populations du poisson et des produits du poisson sans altération et sans perte considérable de leur valeur nutritive, on ne pourra pas accroître la consommation au niveau souhaitable. L'utilisation des sous-produits du traitement du poisson, de ses écaines et de ses déchets, pourrait réduire le prix de ses parties consommables. Le probleme du prix est important à l'égard d'une augmentation de la consommation du poisson, étant donné que la plupart des consommateurs qui apprécient le poisson et voudraient en consommer sont souvent incapables d'en acheter en quantités suffisantes par suite de son prix.","BibLvlCode":"AM","StandardTitle":"The role of fishg in human nutrition","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-05","DateCreate":"2001-06-05","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10621,"PubliDate":1962,"Pagination":"39-42","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":39,"Pages":4,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Guha","Firstname":null,"Initials":"B.C.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10621,"AutID":14889,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":[{"PublName":"Fishing News (Books)","Place":"London"}],"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":null,"serparttypes":null,"monauthors":[{"AutName":"Heen","Initials":"E.","CorporateFlag":0,"BEntID":10616,"AutID":14884,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."},{"AutName":"Kreuzer","Initials":"R.","CorporateFlag":0,"BEntID":10616,"AutID":14885,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."}],"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":10621,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10621,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10621,"AbstractFlag":1,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"VLIZ2000\\stevenc","newSesDate":{"date":"2001-06-05 08:48:56.030000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"VLIZ2000\\stevenc","updSesDate":{"date":"2001-06-05 08:48:56.030000","timezone_type":3,"timezone":"Europe/Brussels"}}}