Nutrient intake of low-income pregnant women: Laboratory analysis of foods consumed
| Autor: | Mary Bess Kohrs, Ruth E. Brennan, James W. Nordstrom, Robert E. Shank, Jacques P. Sauvage |
|---|---|
| Rok vydání: | 1983 |
| Předmět: |
Vitamin
medicine.medical_specialty Nutrition and Dietetics business.industry Phosphorus chemistry.chemical_element Food composition data Riboflavin Ascorbic acid Nutrient density chemistry.chemical_compound Endocrinology Nutrient Animal science chemistry Internal medicine medicine business Niacin Food Science |
| Zdroj: | Journal of the American Dietetic Association. 83:546-550 |
| ISSN: | 0002-8223 |
| DOI: | 10.1016/s0002-8223(21)07855-x |
| Popis: | Nutrient intake of a group of 22 young, mainly black, low-income pregnant women was evaluated by use of data resulting from laboratory analysis of foods prepared and consumed in the home over a 24-hour period. Magnesium, zinc, and folacin were the nutrients least well supplied in the foods consumed. Analyzed values for daily intake of the three were below 50% of the RDAs. Mean energy intake was considerably lower than recommended allowances, even though mean gain in weight was somewhat greater than that recommended for normal pregnancy, a finding like that of other investigators. The wide range in daily intake of energy and various nutrients among subjects is comparable with that found in a number of other studies, which showed that many individuals have marked deviations in intake from day to day. Analyzed diets also were examined in terms of nutrient density. Mean nutrient density for protein, calcium, phosphorus, vitamin A, thiamin, riboflavin, niacin, and ascorbic acid compared favorably with that of the RDAs, in contrast with the poor nutrient density for zinc, magnesium, and folacin. Laboratory analysis of the diets had the advantage of providing information about nutrient content of foods as prepared and consumed in the home. The analysis had particular advantage in the evaluation of content of zinc, magnesium, and folacin, as data for the three nutrients in food composition tables are limited. |
| Databáze: | OpenAIRE |
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