| Comparison of measured nutrients with the values calculated by the weighing method and duplicate method. | |
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MedLine Citation:
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PMID: 8944426 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The values obtained by the weighing and duplicate methods were compared with those obtained by direct chemical measurement to evaluate the validity of these methods on 27 meals in an agricultural village in Aomori Prefecture. Using the Fourth revised edition of the Japanese Standard Food Consumption Table, the lipid, protein, carbohydrate and energy content of each meal were calculated by each method, and the values were compared with the direct, chemically-measured values. The values for nutrients except protein obtained by the weighing method were slightly lower than those obtained by the duplicate method or direct measurement. A higher correlation with the directly-measured values was noted for the values obtained by the duplicate method. Among analyzed nutrient values, the highest correlation was noted for protein, followed by energy. |
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Authors:
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S Nakaji; K Sugawara; T Endoh; H Hasegawa |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: The Tohoku journal of experimental medicine Volume: 179 ISSN: 0040-8727 ISO Abbreviation: Tohoku J. Exp. Med. Publication Date: 1996 Aug |
Date Detail:
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Created Date: 1997-05-22 Completed Date: 1997-05-22 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0417355 Medline TA: Tohoku J Exp Med Country: JAPAN |
Other Details:
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Languages: eng Pagination: 253-7 Citation Subset: IM |
Affiliation:
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Department of Hygiene, Hirosaki University School of Medicine, Japan. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Aged Diet* Dietary Carbohydrates Dietary Fats Dietary Proteins Female Food Habits Humans Japan Middle Aged Nutritive Value* Regression Analysis Reproducibility of Results Rural Population Weights and Measures |
| Chemical | |
Reg. No./Substance:
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0/Dietary Carbohydrates; 0/Dietary Fats; 0/Dietary Proteins |
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