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 |
Externí odkaz: |
načítá se...