FREE NEJM E-TOC    HOME   |   SUBSCRIBE   |   CURRENT ISSUE   |   PAST ISSUES   |   COLLECTIONS   |   Search Term  Advanced Search

Sign in | Get NEJM's E-Mail Table of Contents — Free | Subscribe

Previous Volume 335:1466-1467 November 7, 1996 Number 19 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

	Full Text Purchase this article Add to Personal Archive Add to Citation Manager Notify a Friend E-mail When Cited Related Article PubMed Citation

To the Editor: In 1989, the National Research Council¹ published a comprehensive and authoritative examination of the role of diet in disease, which on the basis of the evidence, proposed dietary guidelines for promoting health and reducing the risk of chronic disease. The council recommended reducing the percentage of dietary fat to an average of 30 percent of calories or less, the amount of saturated fat to 10 percent of calories or less, and the level of cholesterol to 300 mg per day or less; eating five or more servings of fruits and vegetables daily and six or more servings . . . [Full Text of this Article]

References

Related Letters:

Hospital Food
Hanauer L., Eastwood M., Porter C.
Extract | Full Text  
N Engl J Med 1997; 336:1261-1262, Apr 24, 1997. Correspondence

This article has been cited by other articles:

• Hanauer, L., Eastwood, M., Porter, C. (1997). Hospital Food. NEJM 336: 1261-1262 [Full Text]