Comparison of Actually Measured Dietary Consumption of Lipid, Carbohydrate and Energy with Calculated Values by“Weighing Method, ”“Purchasing Method” and“Recall Method” Concerning Food Consumption

• Published in: Nippon Eiyo Shokuryo Gakkaishi Vol. 36; no. 3; pp. 191 - 197
• Main Authors: SUGAWARA, Kazuo, KUMAE, Takashi, MACHIDA, Kazuhiko, SHIMAOKA, Akira, OHSHITA, Yoshiko, SUZUKI, Tsuguyoshi
• Format: Journal Article
• Language: Japanese
• Published: Japan Society of Nutrition and Food Science 1983
• ISSN: 0287-3516; 1883-2849
• DOI: 10.4327/jsnfs.36.191

Three dietary consumption survey methods, i. e. (1) weighing all foodstuff sprior to cooking (weighing method), (2) purchasing the same oeal asconsued andseparating it into foodstuffs (purchasing method), and (3) asking the housewives who cooked the meal to recall the composition and weight of food stuffs used (recalloethod), were concurrently tested on a total of 30 meals taken by 10 housewives inhabiting an agricultral village in Oita Prefecture in the southen part of Japan. Using the new version of japanese Standard Food Cooposition Table (SupPlement to the 3rd edition), lipid, carbohydrateand protein contents of meals were calculated for eachoethod, and the values obtained were compared with the values measured actually. Lipid content of oeals was determineded by Soxhlet's method with ether extraction. Aoount of carbohydrate was estimated by subtracting the amount of lipid, pmteinand ash, the latter two of which were separately measured, from the total amountof dried meal. Amount of energy was determined by multiplying the Atwater's coefcients to lipid, carbohydrate and protein amounts. Good correlation between calculated values and the corresponding actually measured ones was observed, i. e. (1) for lipid content, correlation coecients were 0.802, 0.855 and 0.714 respectively for weighing, purchasing and recall methods, (2) for carbohydrate contet, 0.865, 0.812 and 0.622, and (3) for energy, 0.879, 0.815 and 0.707.