Green E M, Appledorf H
J Am Diet Assoc. 1983 Feb;82(2):142-7.
Restaurant steak meals were analyzed for proximate and mineral composition by standard methodology. Nutritional adequacy of the meals was determined by comparing analyzed values with Recommended Dietary Allowances for adults. The meals were considered to be adequate in a nutrient if they provided at least one-third the RDA for that nutrient. Analyzed values were also compared with values obtained from food composition tables. The results of this study indicate that: 1. Restaurant steak meals differ significantly in weight of meal components, proximate components, and mineral components. 2. Although the meals were adequate in kilocalories and protein, they could be considered to be excessive since they provided more than 50% of the RDA for energy and more than 100% of the RDA for protein. 3. The meals can be considered inadequate in calcium for both men and women (only 16% of the RDA) and in iron for women (only 25% of the RDA). 4. Tables of food composition are useful in predicting the proximate and mineral composition of restaurant steak meals.
采用标准方法对餐厅牛排餐的近似成分和矿物质成分进行了分析。通过将分析值与成人推荐膳食摄入量进行比较，确定餐食的营养充足性。如果餐食提供的某种营养素至少达到该营养素推荐膳食摄入量的三分之一，则认为该餐食在该营养素方面是充足的。分析值还与从食物成分表中获得的值进行了比较。本研究结果表明：1. 餐厅牛排餐在餐食成分重量、近似成分和矿物质成分方面存在显著差异。2. 尽管这些餐食的千卡和蛋白质含量充足，但由于它们提供的能量超过推荐膳食摄入量的50%，蛋白质超过推荐膳食摄入量的100%，因此可认为过量。3. 这些餐食对于男性和女性而言钙含量均不足（仅为推荐膳食摄入量的16%），女性的铁含量也不足（仅为推荐膳食摄入量的25%）。4. 食物成分表有助于预测餐厅牛排餐的近似成分和矿物质成分。
