To serve as the basis of cost comparison, USDA "moderate-cost" and "thrifty" menus for one week were modified to meet guidelines for a cholesterol-lowering diet. Prices of individual items on the menus at both cost levels were obtained from two supermarkets and averaged. Items on the moderate-cost, cholesterol-lowering diet were $1.37 less than the USDA menus. At the low-cost level, the modified menus cost 22 cents more. In neither case was the difference significant by the t-test.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of the American Dietetic Association|
|State||Published - May 1 1979|
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics