Dárdano C A
Instituto de Nutrición de Centro América y Panamá (INCAP), Guatemala, C. A.
Arch Latinoam Nutr. 1987 Mar;37(1):55-65.
A total of 83 diets served over a period of 20 days to hospitalized diabetic patients were studied. The diets were modified in both calories and carbohydrates and were prepared in a centralized cooking facility. The diets studied were randomly selected, without replacement, using a random number table. Quantities of food served were determined using the direct weighing method. The nutritional value of the diets was determined by three indirect methods. The first, the detailed method, using energy and nutrient values of individual foods, and two abbreviated methods, I and II, based on the reference food values and food group mean values. Calories, proteins, carbohydrate, calcium, phosphorus, iron, retinol, and thiamine, riboflavin, niacin, and ascorbic acid contents were calculated for each diet. Furthermore, for each of the energy and nutrient calculations, the mean, standard deviation and variance were determined for all diets. A correlation and linear regression study was performed, to establish differences between the detailed and the abbreviated methods. Also, Student's "t" test of equality of means was used to identify differences in the calculation of the nutrient content of the diets. Significant differences among the values obtained by the three methods were found. In relation to the values obtained by the abbreviated methods, significant differences were found only for calcium and thiamine. In general, however, the diet calculation using the abbreviated methods gave similar results as those obtained by using the detailed method. Therefore, the use of the abbreviated methods at hospital level is considered convenient because they considerably reduce work, time and costs of diet planning and evaluation, making them easier. Nevertheless, their limitations should be taken into account. The preceding results document substantial problems in the use of the two abbreviated methods studied. The differences observed between the detailed and abbreviated methods in mean levels of most nutrients are unacceptably large, suggesting that the abbreviated methods suffer biases in estimating the nutrient content in the hospital diets studied. These problems are particularly important for the diabetic patients who composed the sample, in that dietary energy, fat, and carbohydrates were over-estimated in a consistent manner by both abbreviated methods used. Nonetheless, abbreviated methods, such as those used in the present study, have advantages which cannot be ignored: they are easy to use, reducing time requirement, and conceptual simplicity.(ABSTRACT TRUNCATED AT 400 WORDS)
对在20天内为住院糖尿病患者提供的总共83份饮食进行了研究。这些饮食在热量和碳水化合物方面都进行了调整，并在一个集中烹饪设施中制备。所研究的饮食是使用随机数表无放回地随机选取的。提供的食物量采用直接称重法确定。饮食的营养价值通过三种间接方法确定。第一种是详细方法，使用单个食物的能量和营养素值，另外两种简化方法，方法I和方法II，基于参考食物值和食物组平均值。计算每种饮食的热量、蛋白质、碳水化合物、钙、磷、铁、视黄醇以及硫胺素、核黄素、烟酸和抗坏血酸含量。此外，对于每种能量和营养素计算，确定所有饮食的平均值、标准差和方差。进行了相关性和线性回归研究，以确定详细方法和简化方法之间的差异。还使用了学生“t”检验均值相等性，以确定饮食营养素含量计算中的差异。发现三种方法获得的值之间存在显著差异。与简化方法获得的值相比，仅钙和硫胺素存在显著差异。然而，总体而言，使用简化方法进行饮食计算得到的结果与使用详细方法得到的结果相似。因此，在医院层面使用简化方法被认为是方便的，因为它们大大减少了饮食计划和评估的工作量、时间和成本，使其更加容易。然而，应该考虑到它们的局限性。上述结果记录了所研究的两种简化方法在使用中存在的重大问题。在大多数营养素的平均水平上，详细方法和简化方法之间观察到的差异大到不可接受，这表明简化方法在估计所研究的医院饮食中的营养素含量时存在偏差。对于构成样本的糖尿病患者来说，这些问题尤为重要，因为所使用的两种简化方法都一致地高估了饮食中的能量、脂肪和碳水化合物。尽管如此，简化方法，如本研究中使用的方法，具有不可忽视的优点：它们易于使用，减少了时间需求，并且概念简单。（摘要截断于400字）
