Nutritive value of collective meals: tables of food composition versus laboratory analysis

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Marisilda de A.
Data de Publicação: 1995
Outros Autores: Stamford, Tânia Lücia M., C. Filho, José Eulálio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Saúde Pública
Texto Completo: https://www.revistas.usp.br/rsp/article/view/24096
Resumo: A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight, dry matter, humidity, proteins, lipids, fibers ashes, carbohydrates, calcium, iron and phosphorus. The results suggest that both the composition tables presented a weak correlation for calcium and phosphorus. Comparing processed with unprocessed meals, there was an increase in weight and humidity, and a considerable variation in protein, ash, iron and phosphorus, suggesting interference of the culinary process. The Food Composition Tables present limited reliabity for the estimation of most nutrients in collective, prepared meals.
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spelling Nutritive value of collective meals: tables of food composition versus laboratory analysis Valor nutritivo de refeições coletivas: tabelas de composição de alimentos versus análises em laboratório Serviços de alimentaçãoValor nutritivoTabelas de composição de alimentosFood servicesNutritive valueTable of food composition A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight, dry matter, humidity, proteins, lipids, fibers ashes, carbohydrates, calcium, iron and phosphorus. The results suggest that both the composition tables presented a weak correlation for calcium and phosphorus. Comparing processed with unprocessed meals, there was an increase in weight and humidity, and a considerable variation in protein, ash, iron and phosphorus, suggesting interference of the culinary process. The Food Composition Tables present limited reliabity for the estimation of most nutrients in collective, prepared meals. Um ciclo de 13 refeições básicas (almoço), planejadas e executadas em uma Unidade de Alimentação Industrial, foi estudado para verificar concordância entre valor nutritivo estimado por análise indireta (tabelas de composição química de alimentos) e análise direta, em laboratório. Foram tomadas duas amostras de cada refeição, uma com alimentos crus não processada, outra com preparações prontas processadas. Foram analisados: peso, matéria seca, umidade, proteínas, lipídios, fibras, cinzas, carboidratos, cálcio, ferro e fósforo. Os resultados indicam que as tabelas de composição apresentaram correlação fraca para cálcio e fósforo. Na comparação não processada vs. processada nota-se variação considerável para proteínas, cinzas, ferro e fósforo, sugerindo interferência do processamento culinário, sugerindo que as tabelas apresentam confiabilidade limitada. Universidade de São Paulo. Faculdade de Saúde Pública1995-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/rsp/article/view/2409610.1590/S0034-89101995000200006Revista de Saúde Pública; Vol. 29 No. 2 (1995); 120-126 Revista de Saúde Pública; Vol. 29 Núm. 2 (1995); 120-126 Revista de Saúde Pública; v. 29 n. 2 (1995); 120-126 1518-87870034-8910reponame:Revista de Saúde Públicainstname:Universidade de São Paulo (USP)instacron:USPporhttps://www.revistas.usp.br/rsp/article/view/24096/26061Copyright (c) 2017 Revista de Saúde Públicainfo:eu-repo/semantics/openAccessRibeiro, Marisilda de A.Stamford, Tânia Lücia M.C. Filho, José Eulálio2012-05-29T16:27:28Zoai:revistas.usp.br:article/24096Revistahttps://www.revistas.usp.br/rsp/indexONGhttps://www.revistas.usp.br/rsp/oairevsp@org.usp.br||revsp1@usp.br1518-87870034-8910opendoar:2012-05-29T16:27:28Revista de Saúde Pública - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Nutritive value of collective meals: tables of food composition versus laboratory analysis
Valor nutritivo de refeições coletivas: tabelas de composição de alimentos versus análises em laboratório
title Nutritive value of collective meals: tables of food composition versus laboratory analysis
spellingShingle Nutritive value of collective meals: tables of food composition versus laboratory analysis
Ribeiro, Marisilda de A.
Serviços de alimentação
Valor nutritivo
Tabelas de composição de alimentos
Food services
Nutritive value
Table of food composition
title_short Nutritive value of collective meals: tables of food composition versus laboratory analysis
title_full Nutritive value of collective meals: tables of food composition versus laboratory analysis
title_fullStr Nutritive value of collective meals: tables of food composition versus laboratory analysis
title_full_unstemmed Nutritive value of collective meals: tables of food composition versus laboratory analysis
title_sort Nutritive value of collective meals: tables of food composition versus laboratory analysis
author Ribeiro, Marisilda de A.
author_facet Ribeiro, Marisilda de A.
Stamford, Tânia Lücia M.
C. Filho, José Eulálio
author_role author
author2 Stamford, Tânia Lücia M.
C. Filho, José Eulálio
author2_role author
author
dc.contributor.author.fl_str_mv Ribeiro, Marisilda de A.
Stamford, Tânia Lücia M.
C. Filho, José Eulálio
dc.subject.por.fl_str_mv Serviços de alimentação
Valor nutritivo
Tabelas de composição de alimentos
Food services
Nutritive value
Table of food composition
topic Serviços de alimentação
Valor nutritivo
Tabelas de composição de alimentos
Food services
Nutritive value
Table of food composition
description A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight, dry matter, humidity, proteins, lipids, fibers ashes, carbohydrates, calcium, iron and phosphorus. The results suggest that both the composition tables presented a weak correlation for calcium and phosphorus. Comparing processed with unprocessed meals, there was an increase in weight and humidity, and a considerable variation in protein, ash, iron and phosphorus, suggesting interference of the culinary process. The Food Composition Tables present limited reliabity for the estimation of most nutrients in collective, prepared meals.
publishDate 1995
dc.date.none.fl_str_mv 1995-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/rsp/article/view/24096
10.1590/S0034-89101995000200006
url https://www.revistas.usp.br/rsp/article/view/24096
identifier_str_mv 10.1590/S0034-89101995000200006
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistas.usp.br/rsp/article/view/24096/26061
dc.rights.driver.fl_str_mv Copyright (c) 2017 Revista de Saúde Pública
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Revista de Saúde Pública
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Saúde Pública
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Saúde Pública
dc.source.none.fl_str_mv Revista de Saúde Pública; Vol. 29 No. 2 (1995); 120-126
Revista de Saúde Pública; Vol. 29 Núm. 2 (1995); 120-126
Revista de Saúde Pública; v. 29 n. 2 (1995); 120-126
1518-8787
0034-8910
reponame:Revista de Saúde Pública
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Revista de Saúde Pública
collection Revista de Saúde Pública
repository.name.fl_str_mv Revista de Saúde Pública - Universidade de São Paulo (USP)
repository.mail.fl_str_mv revsp@org.usp.br||revsp1@usp.br
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