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ICE CREAM AND SHERBETS, THE DIETICIAN'S VIEWPOINT.

LES CREMES GLACEES ET SORBETS : POINT DE VUE DU DIETETICIEN.

Author(s) : PRIGENT S.

Type of article: Article

Summary

THE NUTRITIONAL CHARACTERISTICS OF ICE CREAM ARE THOSE OF THE DAIRY PRODUCTS USED FOR THEIR MANUFACTURE: PROTEIN, CALCIUM, VITAMIN CONTENTS, ENERGETIC VALUE DEPENDING ON LIPIDS AND GLUCIDS. THE VALUE OF SHERBETS IS QUITE DIFFERENT, AS IT IS ONLY THAT OF GLUCIDS, WITH A VITAMIN CONTENT WHEN FRUIT IS ADDED. ATTENTION IS DRAWN TO THE VARIATION OF THE NUTRIENT VALUE OF ICE CREAM IN TERMS OF OVER RUN AT 40, 80 OR 100%, BEING LOWER AS THIS PERCENTAGE INCREASES. A TABLE COMPARES THE AMOUNTS OF ICE CREAM CONSUMED PER YEAR PER CAPITA IN EEC COUNTRIES, RANGING FROM 9.5 L IN IRELAND TO 4 L IN FRANCE ; ANOTHER TABLE SHOWS THE DEVELOPMENT OF INDUSTRIAL PRODUCTION BETWEEN 1970 AND 1978 IN FRANCE. THE A. CONCLUDES THAT IT IS SUITABLE TO ALLOW FOR THE EXTREME VARIETY OF ICE CREAM WHEN DETERMINING ITS SIGNIFICANCE IN NUTRITION. G.G.

Details

  • Original title: LES CREMES GLACEES ET SORBETS : POINT DE VUE DU DIETETICIEN.
  • Record ID : 1981-0191
  • Languages: French
  • Source: Aliment. Vie - vol. 67 - n. 4
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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