A Study on Calculation of Nutritional Value Using Cooked Food by Applying Standard Tables of Food Composition in Japan 2015 (Seventh Edition)

DOI Web Site Web Site 5 References Open Access
  • Kanda Seiko
    Department of Home Economics, Aikoku Gakuen Junior College
  • Nakada Eiko
    Angelica Higashi-shinagawa Nursery ex-Department of Home Economics, Aikoku Gakuen Junior College
  • Odashima Yumiko
    Department of Home Economics, Aikoku Gakuen Junior College Niigata University Graduate School of Medical and Dental Sciences
  • Nakano Miyako
    Department of Home Economics, Aikoku Gakuen Junior College
  • Sato Sayaka
    Department of Home Economics, Aikoku Gakuen Junior College Graduate School of Home Economics, Kyoritsu Women's University
  • Egi Nobuko
    Department of Home Economics, Aikoku Gakuen Junior College

Bibliographic Information

Other Title
  • 日本食品標準成分表2015年版（七訂）適用による調理後食品を用いた栄養価計算に関する一考察
  • ニホン ショクヒン ヒョウジュン セイブンヒョウ 2015ネンバン(ナナテイ)テキヨウ ニ ヨル チョウリ ゴ ショクヒン オ モチイタ エイヨウカ ケイサン ニ カンスル イチ コウサツ

Search this article

Description

<p>Objectives: This study aimed to calculate and clarify the difference in menus' nutritional value between using raw, pre-cooking food and cooked food by applying the Standard Tables of Food Composition in Japan 2015 (seventh edition), and to find the points to be noted in the calculation.</p><p>Methods: Thirty lunch menus from practice classes in food service management in our junior college were collected. Nutritional values of the menus before and after cooking were tested using the Wilcoxon signed rank test or the Student's t-test. Comparisons according to food group between the menus were also examined.</p><p>Results: The mean ± SD of the menus' energy value before cooking was 719 ± 70 kcal, and 699 ± 65 kcal after cooking (p < 0.001). Although the menus' nutritional value of dietary fiber was found to be significantly higher after cooking, lipids, saturated fatty acids, potassium, calcium, iron, vitamin A, B1, B2, and C were significantly lower after cooking. In the food group analysis, the nutritional value of the menus after cooking was reduced, particularly in meat and vegetables.</p><p>Conclusion: A statistical difference between the nutritional values of the menus before and after cooking was found in this study. The difference between the two can be eliminated by using cooked food with meat and vegetables. The results suggested that the recommended targets of potassium, iron, and water-soluble vitamins can be met by using 110-140% of Dietary Reference Intakes for Japanese, or by cooking 115% of raw meat and 132% of raw vegetables in weight when calculating the nutritional value using raw materials.</p>

Journal

References(5)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top