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:	business.industry Saturated fat Potassium Sodium Sample (material) chemistry.chemical_element Biochemistry Nutrient chemistry Genetics Food processing Food science Two sample business Sugar Molecular Biology Biotechnology Mathematics
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:	https://explore.openaire.eu/search/publication?articleId=doi_________::3bd912bdf4f7e360b8c79b105d5abc84 https://doi.org/10.1096/fasebj.28.1_supplement.1019.11 Zobrazit plný text záznamu Plný text