Stockley L, Faulks R M, Broadhurst A J, Jones F A, Greatorex E A, Nelson M
Hum Nutr Appl Nutr. 1985 Oct;39(5):339-48.
A method of estimating the energy, protein and fat composition of diets is described, based on 84 food groups. Data from 3 dietary studies are used to compare intake calculated using the food groups and detailed food composition tables, with analyses of duplicate diets. For even small groups of people the mean differences and correlation coefficients between calculated and analysed results are similar for both methods of calculation. This approach could be used as a rapid coding method, or where skilled manpower is not available.
本文描述了一种基于84个食物组来估算饮食中能量、蛋白质和脂肪成分的方法。利用3项饮食研究的数据，将使用食物组和详细食物成分表计算出的摄入量与重复饮食分析结果进行比较。对于即使是小群体的人来说，两种计算方法的计算结果与分析结果之间的平均差异和相关系数都是相似的。这种方法可以用作一种快速编码方法，或者在缺乏熟练人力的情况下使用。
