International Journal of Food Sciences and Nutrition · 1993 · 10 citations · 24 references
NutritionDietary ExposureChemical AnalysisPublic Health NutritionExperimental NutritionPilot StudyPrecision NutritionBody CompositionBiochemical NutritionFood SciencesPublic HealthMedical NutritionSchool Lunch FoodsHealth SciencesSodium ContentTotal FatFood CompositionDiet QualityClinical NutritionSchool NutritionFood TextureNutritional SciencesMetabolismDietary HealthNutrition Assessment
A pilot study was conducted to assess whether calculated nutrient analyses obtained from a computerized nutrient database could adequately reflect the chemical analysis determinations of 60 school lunch foods and recipes for five nutrients: total fat, saturated fat (SFA), mono-unsaturated fat (MFA), polyunsaturated fat (PFA) and sodium. The mean(± s.d.) calculated values were similar to analysed values for total fat (10.9 ± 7.6 vs. 11.5 ± 7.4 g/100g), SFA (4.24 ± 3.25 vs. 4.53 ± 3.26g/100g), MFA (4.23 ± 3.52 vs. 4.44 ± 3.43g/100g) and PFA (1.57 ± 1.79 vs. 1.47 ± 1.89g/100g). The overall mean calculated sodium content of the school lunch items was significantly higher than the analysed content (468 ± 286 vs. 307 ± 182mg/100g). Mean individual differences between the two methods ranged from 6***.0% for total fat to 94% for PFA, and were statistically significant for PFA and sodium. Although large differences exist between values calculated from a computerised nutrient database and chemical analysis for individual food items, the mean values over all foods are similar for total fat, SFA, MFA and PFA, but not for sodium. Thus, a computerised nutrient database is suitable for estimating the average content in school lunch foods and recipes of these nutrients, excluding sodium.
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