Comparison of corresponding commercially processed foods from store and restaurant for sodium, fat, sugar and potassium content in a nationwide sample (1019.11)

Autor: Mary E. Cogswell, Melissa Nickle, David B. Haytowitz, Pamela R. Pehrsson, Bethany Showell, Shirley Wasswa-Kintu, Jaspreet K.C. Ahuja
Rok vydání: 2014
Předmět:
Zdroj: The FASEB Journal. 28
ISSN: 1530-6860
0892-6638
DOI: 10.1096/fasebj.28.1_supplement.1019.11
Popis: Data comparing the nutrient content of commercially processed food items from restaurant and store are limited. Eleven highly consumed food items were sampled nationwide from the two sources - restaurant and store (e.g., chicken nuggets, frozen and fast food), under the USDA’s National Food and Nutrient Analysis Program. Nutrient data are now available for 4 pairs. Two sample T-tests and Mann-Whitney U-tests were used to compare corresponding foods. Store chicken nuggets were lower in sodium and total fat than fast food restaurants (559±98.8 vs. 594±241 mg/100 g, p=0.028 and 16.2±3.2 vs. 20.4±4.9 g/100 g, p=
Databáze: OpenAIRE
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