Nutritive Value

"Nutritive Value" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.

Descriptor ID	D009753
MeSH Number(s)	G07.203.650.660 J01.576.423.850.730.750 N06.850.601.750
Concept/Terms	Nutritive Value Nutritive Value Nutritive Values Value, Nutritive Values, Nutritive Availability, Nutritional Biologic Nutritional Biologic Availability Biologic Availability, Nutritional Biologic Nutritional Availability Availability, Biologic Nutritional Nutritional Value Nutritional Values Value, Nutritional Values, Nutritional Nutrition Value Nutrition Values Value, Nutrition Values, Nutrition Nutritional Availability Availability, Nutritional Nutritional Availability, Biologic Nutritional Availability, Biological Nutritional Biological Availability Availability, Biological Nutritional Biological Nutritional Availability Biological Availability, Nutritional Availability, Nutritional Biological Nutritional Quality Nutritional Quality Quality, Nutritional Nutritive Quality Quality, Nutritive Nutritional Food Quality Food Quality, Nutritional Quality, Nutritional Food

Below are MeSH descriptors whose meaning is more general than "Nutritive Value".

Biological Sciences [G]
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Nutritional Physiological Phenomena [G07.203.650]
Nutritive Value [G07.203.650.660]
Technology, Industry, Agriculture [J]
Technology, Industry, and Agriculture [J01]
Industry [J01.576]
Food Industry [J01.576.423]
Food Technology [J01.576.423.850]
Food Quality [J01.576.423.850.730]
Nutritive Value [J01.576.423.850.730.750]
Health Care [N]
Environment and Public Health [N06]
Public Health [N06.850]
Food Quality [N06.850.601]
Nutritive Value [N06.850.601.750]

Below are MeSH descriptors whose meaning is more specific than "Nutritive Value".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Nutritive Value" by people in this website by year, and whether "Nutritive Value" was a major or minor topic of these publications.

Bar chart showing 31 publications over 17 distinct years, with a maximum of 6 publications in 2024

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
2001	0	1	1
2005	0	1	1
2006	0	1	1
2007	0	1	1
2008	0	2	2
2009	0	1	1
2012	1	0	1
2014	0	1	1
2016	0	1	1
2018	1	1	2
2019	0	2	2
2020	0	2	2
2021	0	2	2
2023	1	1	2
2024	1	5	6
2025	3	0	3
2026	0	2	2

Below are the most recent publications written about "Nutritive Value" by people in Profiles.

Tu Z, McClements DJ, Huang G, Cheng H, Jin Z, Chen L. Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations. Food Chem. 2026 May 30; 512:148843.

View in: PubMed
Chen X, Liang Z, Li S, Yan J, Du H, Qiu Z, Luo M, Leng X, Zhu J, Xiao H. Advances in Starch-Lipid-Protein Interactions in Starch-Based Food Systems: Bridging Structural Complexity With Functional Design. Compr Rev Food Sci Food Saf. 2026 01; 25(1):e70314.

View in: PubMed
Sharifian P, Amiri A, McClements DJ, Kubiak M, Favaro L, Maggo S, Singh A, Pratap-Singh A. Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up. Crit Rev Food Sci Nutr. 2026; 66(17):3218-3246.

View in: PubMed
Chen X, Niu H, McClements DJ. Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr. 2026; 66(7):1404-1427.

View in: PubMed
Li C, Ma C, Shang H, White JC, Cai Z, Hao Y, Xu X, Liang A, Jia W, Cao Y, Xue J, Han L, McClements DJ, Xing B. Polystyrene Nanoplastics Compromise the Nutritional Value of Radish (Raphanus sativus L.). Environ Sci Technol. 2025 May 20; 59(19):9730-9743.

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Singh S, Habib M, McClements DJ, Bashir K, Jan S, Jan K. Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits. Food Funct. 2024 Dec 09; 15(24):11847-11864.

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Yang C, Liu L, Cui C, Cai H, Dai Q, Chen G, McClements DJ, Hou R. Towards healthier low-sugar and low-fat beverages: Design, production, and characterization. Food Res Int. 2025 01; 200:115457.

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McClements DJ, Grossmann L. Next-Generation Plant-Based Foods: Challenges and Opportunities. Annu Rev Food Sci Technol. 2024 06; 15(1):79-101.

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Ma G, Li X, Tao Q, Ma S, Du H, Hu Q, Xiao H. Impacts of preparation technologies on biological activities of edible mushroom polysaccharides - novel insights for personalized nutrition achievement. Crit Rev Food Sci Nutr. 2025; 65(15):2898-2920.

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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr. 2025; 65(13):2609-2624.

View in: PubMed

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