Hudson G J
MRC Dunn Clinical Nutrition Centre, Cambridge.
Br J Nutr. 1995 Apr;73(4):551-69. doi: 10.1079/bjn19950058.
Novel methodology is described for the estimation of food intake in the particularly difficult circumstance where groups of people eat directly from a shared bowl of cooked food. Detailed observation and measurement of meal preparation is combined with food table values for composition to calculate the nutrient content of each meal. The distribution of food between individuals is estimated by a suitable algorithm. The ability of the algorithm to identify seasonal changes in energy intakes is demonstrated by comparison of the calculated energy intakes with values for the total energy expenditure of free-living adult male subjects, as measured by the stable isotope, doubly-labelled water technique. This comparison suggests that the energy intake calculated from detailed observation of two cooked meals per day is equivalent to approximately 80% of the total energy expenditure and, by inference, total dietary energy intake. The remaining energy intake may well be derived from uncooked 'snack foods', such as raw fruit and vegetables, or from cooked food obtained, by purchase or as a gift, away from the home. This is the first description of a successful method for the estimation of food intake when people eat directly from shared bowls of food.
本文描述了一种新颖的方法，用于估算在一群人直接从同一碗熟食中取食这种特别困难的情况下的食物摄入量。对膳食准备进行详细观察和测量，并结合食物成分表中的数值来计算每餐的营养成分。通过一种合适的算法估算个体之间食物的分配情况。通过将计算出的能量摄入量与采用稳定同位素双标记水技术测量的自由生活成年男性受试者的总能量消耗值进行比较，证明了该算法识别能量摄入量季节性变化的能力。这种比较表明，根据每天对两顿熟食的详细观察计算出的能量摄入量约相当于总能量消耗的80%，由此推断也相当于总膳食能量摄入量。其余的能量摄入很可能来自未煮熟的“零食”，如生水果和蔬菜，或者来自通过购买或他人赠送而在家外获得的熟食。这是首次对一种在人们直接从共享食物碗中取食时估算食物摄入量的成功方法进行描述。
