Lassen K O
Miljø- og levnedsmiddelkontrollen, Odense.
Ugeskr Laeger. 1994 Apr 11;156(15):2245-7.
The primary aim of this study is to determine the nutritional quality of the food prepared in a selected Danish hospital. Samples consisted of four double portions of the hospital's standard daily ration from two randomly chosen weeks. The amounts of fatty acid, protein, ash, total dry material, and vitamin C were measured. The amount of carbohydrate, energy, and percentage of available energy were calculated. The total energy level was measured to eight MJ per day. The measured percentage of available energy given as protein (17%) and the vitamin C levels (14 mg/MJ) have fulfilled the recommendations. The percentage of energy given as carbohydrates (38%) is below and the percentage of energy given as fat (45%) is above the recommended levels (50% and 32%). There is a direct correlation between the average calculated and the average measured values when all of the meals are analysed as an entity, but the correlation is weak for individual meals.
本研究的主要目的是确定一家选定的丹麦医院所制备食物的营养质量。样本包括从随机选择的两周中选取的该医院标准日定量的四份双份食物。测定了脂肪酸、蛋白质、灰分、总干物质和维生素C的含量。计算了碳水化合物含量、能量以及可利用能量的百分比。测得的总能量水平为每天8兆焦耳。以蛋白质形式提供的可利用能量的测得百分比（17%）和维生素C水平（14毫克/兆焦耳）符合推荐标准。以碳水化合物形式提供的能量百分比（38%）低于推荐水平，以脂肪形式提供的能量百分比（45%）高于推荐水平（分别为50%和32%）。当将所有餐食作为一个整体进行分析时，计算得出的平均值与测量得出的平均值之间存在直接相关性，但对于个别餐食，这种相关性较弱。
