Abstract
| Original language | English |
|---|---|
| Journal | Journal of Food Composition and Analysis |
| Volume | 64 |
| Issue number | 1 |
| Pages (from-to) | 48-54 |
| ISSN | 0889-1575 |
| DOIs | |
| Publication status | Published - 2017 |
Keywords
- Mixed dishes
- Nutritional composition
- Recipe calculation
- Chemical analysis
- Chemical composition
- Dietary assessment
- Food composition
- Food analysis
Cite this
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Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA. / Biltoft-Jensen, Anja Pia; Knuthsen, Pia; Saxholt, Erling; Christensen, Tue.
In: Journal of Food Composition and Analysis, Vol. 64, No. 1, 2017, p. 48-54.Research output: Contribution to journal › Journal article › Research › peer-review
TY - JOUR
T1 - Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA
AU - Biltoft-Jensen, Anja Pia
AU - Knuthsen, Pia
AU - Saxholt, Erling
AU - Christensen, Tue
PY - 2017
Y1 - 2017
N2 - The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28%). When using FRIDA, the error percentage for saturated fat decreased to 11% and was below 15% for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15%) and large (>50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.
AB - The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28%). When using FRIDA, the error percentage for saturated fat decreased to 11% and was below 15% for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15%) and large (>50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.
KW - Mixed dishes
KW - Nutritional composition
KW - Recipe calculation
KW - Chemical analysis
KW - Chemical composition
KW - Dietary assessment
KW - Food composition
KW - Food analysis
U2 - 10.1016/j.jfca.2017.04.010
DO - 10.1016/j.jfca.2017.04.010
M3 - Journal article
VL - 64
SP - 48
EP - 54
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
IS - 1
ER -