الفهرس 
State of Nutrition in EgyptOnly 14 pages are availabe for public view
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Abstract
The present work deals with the evaluation of the nutritive value of some common foods which are supplemented with rich sources of proteins and amino acids. Studies are made of some popular recepies used in Egypt with special reference to breakfast menues. The following common diets are studied: fattir with cheese, fattir with dates, lokmet-el-kadi, Shacria baladi, beleila durah, kadosia, serkhina, asida and saad-el-hanak. The chemical composition of these diets namely moisture protein fattotal carbohydrates ashcrude fibre and minerals (calcium phosphorus and iron) is studied as well as their colorific values. The biological evaluation to such diets before and after supplementation is carried out using groups of experimental animals (about 20 groups) which are divided into three sections according to the level of protein in the tested diets.