Ribeiro M de A, Stamford T L, Filho J E
Departamento de Nutrição, Universidade Federal de Pernambuco, Brasil.
Rev Saude Publica. 1995 Apr;29(2):120-6. doi: 10.1590/s0034-89101995000200006.
A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight, dry matter, humidity, proteins, lipids, fibers ashes, carbohydrates, calcium, iron and phosphorus. The results suggest that both the composition tables presented a weak correlation for calcium and phosphorus. Comparing processed with unprocessed meals, there was an increase in weight and humidity, and a considerable variation in protein, ash, iron and phosphorus, suggesting interference of the culinary process. The Food Composition Tables present limited reliability for the estimation of most nutrients in collective, prepared meals.
为了验证通过间接分析（食品化学成分表）估算的营养价值与实验室直接分析结果之间的一致性，对在一个工业供餐单位计划并执行的13种基本午餐的循环进行了研究。每餐取两个样本，一个由未加工的生食组成，另一个由加工后的熟食组成。评估了以下参数：重量、干物质、湿度、蛋白质、脂质、纤维灰分、碳水化合物、钙、铁和磷。结果表明，两种成分表在钙和磷方面的相关性较弱。将加工后的餐食与未加工的餐食进行比较，重量和湿度增加，蛋白质、灰分、铁和磷有相当大的变化，表明烹饪过程存在干扰。食品成分表在估算集体加工餐食中大多数营养素时可靠性有限。
