Document Detail


Comparison of measured nutrients with the values calculated by the weighing method and duplicate method.
MedLine Citation:
PMID:  8944426     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
S Nakaji; K Sugawara; T Endoh; H Hasegawa
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  The Tohoku journal of experimental medicine     Volume:  179     ISSN:  0040-8727     ISO Abbreviation:  Tohoku J. Exp. Med.     Publication Date:  1996 Aug 
Date Detail:
Created Date:  1997-05-22     Completed Date:  1997-05-22     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0417355     Medline TA:  Tohoku J Exp Med     Country:  JAPAN    
Other Details:
Languages:  eng     Pagination:  253-7     Citation Subset:  IM    
Affiliation:
Department of Hygiene, Hirosaki University School of Medicine, Japan.
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MeSH Terms
Descriptor/Qualifier:
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:
0/Dietary Carbohydrates; 0/Dietary Fats; 0/Dietary Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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