Zizza C
Center for Nutrition Policy and Promotion, US Department of Agriculture, Washington, DC 20036, USA.
Eur J Clin Nutr. 1997 Apr;51(4):259-65. doi: 10.1038/sj.ejcn.1600395.
To highlight the methodology used to determine nutrient per capita per day values, to report values for food energy and 12 nutrients and to compare these values with FAO nutrient per capita values and Recommended Dietary Intakes (RDIs) for Italy.
The nutrient content of the Italian food supply was calculated using food per capita data from FAO and food composition data from the Italian National Nutrition Institute.
All nutrient per capita values have increased since 1961 except carboyhdrate. Wheat-based products were important sources of thiamin, riboflavin, niacin, phosphorus, iron, and potassium; and vegetables were predominant sources of vitamin A, ascorbic acid, riboflavin, niacin, calcium, iron, and potassium. The increase in red meats has accounted for some of the increases in fat, protein, vitamin A, thiamin, riboflavin, niacin, phosphorus, and iron. FAO reported higher values for energy, fat and niacin and lower values for protein, ascorbic acid, riboflavin, thiamin, calcium in all years. The trends for vitamin A and iron were similar in both data sets; however, there were switches in which set reported higher values. The trends for niacin and calcium were not similar. When compared with the RDIs, most of the nutrients were adequate. The exceptions were iron for females ages 10-59 and calcium for adolescents.
Different nutrient values and sometimes trends resulted when nutrient composition data and edible portion factors specific to Italy were used to determine nutrient per capita values. The nutrient content of the Italian food supply changed between 1961 and 1992, suggesting dietary patterns in Italy also changed.
强调用于确定人均每日营养素值的方法，报告食物能量和12种营养素的值，并将这些值与粮农组织的人均营养素值以及意大利的推荐膳食摄入量（RDI）进行比较。
利用粮农组织的人均食物数据和意大利国家营养研究所的食物成分数据，计算意大利食物供应中的营养素含量。
自1961年以来，除碳水化合物外，所有营养素的人均值均有所增加。以小麦为基础的产品是硫胺素、核黄素、烟酸、磷、铁和钾的重要来源；蔬菜是维生素A、抗坏血酸、核黄素、烟酸、钙、铁和钾的主要来源。红肉消费量的增加在一定程度上导致了脂肪、蛋白质、维生素A、硫胺素、核黄素、烟酸、磷和铁的增加。粮农组织报告的所有年份的能量、脂肪和烟酸值较高，而蛋白质、抗坏血酸、核黄素、硫胺素、钙值较低。两个数据集中维生素A和铁的趋势相似；然而，在哪个数据集报告的值较高方面存在变化。烟酸和钙的趋势不相似。与推荐膳食摄入量相比，大多数营养素是充足的。例外情况是10至59岁女性的铁和青少年的钙。
当使用意大利特定的营养成分数据和可食用部分因素来确定人均营养素值时，会得出不同的营养素值，有时趋势也不同。1961年至1992年期间，意大利食物供应中的营养素含量发生了变化，这表明意大利的饮食模式也发生了变化。
