Volume 11, Issue 3 (12-2019)
2019, 11(3): 64-71 |
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1- PhD in Nutrition, Assistance Professor, Department of Nutrition and Public Health, School of Public Health, North Khorasan University of Medical Sciences, Bojnourd, Iran
2- PhD in Nutrition, Assistance Professor, Department of Nutrition and Public Health, School of Public Health, North Khorasan University of Medical Sciences, Bojnourd, Iran ,sh.abd6864@Yahoo.com
2- PhD in Nutrition, Assistance Professor, Department of Nutrition and Public Health, School of Public Health, North Khorasan University of Medical Sciences, Bojnourd, Iran ,
Abstract: (2750 Views)
Introduction: Considering that the dietary intake analyses conducts using software that designed in foreign countries, based on foreign food composition tables, the present study aimed to compare the amounts of calcium, Iron, phosphorus and zinc in some native food items with Nutritionist IV software values.
Methods: 15 food items from 22 areas of Tehran city were analyzed chemically and compared by the values presented in Nutritionist IV (modified) software using One Sample T Test.
Results: Based on our findings, iron levels in the sanghak and Lavash breads were lower than software values (P = 0.04), phosphorus level in rice and eggs was less than the software value (P = 0.05, and P = 0.001), zinc level in the egg samples was higher than software values (P = 0.007), the amount of iron in veal and lamb meats was significantly more and less than the amounts in the software (respectively, P = 0.01 and P = 0.01), the iron content of lighvan and white cheese was lower than the software values (for both samples, P = 0.02).
Conclusions: The results of this study showed significant differences between the chemical analyses with values found in the Nutritionist IV software, and the need for extensive experiments on native food items for the design of dietary analyses software are sensed.
Methods: 15 food items from 22 areas of Tehran city were analyzed chemically and compared by the values presented in Nutritionist IV (modified) software using One Sample T Test.
Results: Based on our findings, iron levels in the sanghak and Lavash breads were lower than software values (P = 0.04), phosphorus level in rice and eggs was less than the software value (P = 0.05, and P = 0.001), zinc level in the egg samples was higher than software values (P = 0.007), the amount of iron in veal and lamb meats was significantly more and less than the amounts in the software (respectively, P = 0.01 and P = 0.01), the iron content of lighvan and white cheese was lower than the software values (for both samples, P = 0.02).
Conclusions: The results of this study showed significant differences between the chemical analyses with values found in the Nutritionist IV software, and the need for extensive experiments on native food items for the design of dietary analyses software are sensed.
Type of Study: Orginal Research |
Subject:
Basic Sciences
Received: 2019/04/23 | Accepted: 2019/06/1 | Published: 2020/01/1
Received: 2019/04/23 | Accepted: 2019/06/1 | Published: 2020/01/1
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