Abstract

NUTRITIONAL VALUE OF SOME LIBYAN FOOD TAKEN FROM THE LOCAL MARKETS, TRIPOLI, LIBYA

AlAmari Ali Albackoush*, Salha Ali Albackush and Mohamed Salah Salem Elrabti

ABSTRACT

There are many methods or indicators used for evaluating thenutritional value of foods; however, it is difficult to accurately reflectthe comprehensive nutritional value of a food with a single indicatorand a systematic evaluation system is lacking. In this article, wesystematically summarize the common evaluation methods andindicators of the nutritional value of foods. The purpose of this reviewwas to establish an evaluation procedure for nutritional properties offoodstuffs and to help scientists choose more direct and economicalevaluation methods according to food types or relevant indicators. Theprocedure involves the selection of a three-level evaluation methodthat covers the whole spectrum of a food’s nutritional characteristics. Itis applicable to scientific research in the fields of agricultural science, food science, nutritionand so on.

Keywords: Nutrition evaluation, Nutritional value of food, Evaluation method, Libya.