Raw versus cooked food matching: Nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey

Autor: Ana Moltedo, Sofía Jiménez, Estefania Custodio, Talent Manyani, Maria Priscila Ramos, Cristina Álvarez-Sánchez
Rok vydání: 2021
Předmět:
Matching (statistics)
Retention factors
Yield factors
yield factors
030309 nutrition & dietetics
Food consumption
Nutrient intake
food composition tables and databases
01 natural sciences
Toxicology
03 medical and health sciences
otorhinolaryngologic diseases
Equivalence test
Original Research Article
purl.org/becyt/ford/5.2 [https]
Consumption (economics)
Minerals
0303 health sciences
purl.org/becyt/ford/5 [https]
digestive
oral
and skin physiology
010401 analytical chemistry
technology
industry
and agriculture
food and beverages
dietary assessment
Vitamins
minerals
vitamins
Cooked food
Micronutrient
retention factors
0104 chemical sciences
Nutrient content
Food composition tables and databases
household consumption and expenditure surveys
Dietary assessment
Household consumption and expenditure surveys
Environmental science
Food Science
Zdroj: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Food Composition and Analysis
ISSN: 0889-1575
Popis: Highlights • Dietary energy assessment does not require matching foods in cooked form. • Macronutrient dietary assessment does not require matching foods in cooked form. • Vitamin and mineral dietary assessment requires matching foods in cooked form.
In many countries, statistics from household consumption and expenditure surveys are increasingly being used to inform policies and programs. In household surveys, foods are typically reported as they are acquired (the majority are raw). However, the micronutrient content of some foods diminishes during processing and cooking. Using food consumption data from the 2015/16 Kenya Integrated Household Budget Survey, this study analyzes whether mean consumption estimates of dietary energy, macronutrients, and eight micronutrients are equivalent (applying a two-side paired equivalence test) when matching foods: (1) considering the nutrient content in raw foods (as reported in the survey), and (2) considering the nutrient content in foods as typically consumed, thus applying yield and retention factors as needed. Both food matching approaches rendered statistically equivalent mean consumption estimates, at national and county levels, for dietary energy, protein, fats, available carbohydrates, total fiber, calcium and zinc. Non-equivalent means were found for iron, vitamins A, B1, B2, B12, and C. The higher differences between the means were, in percentage change, for vitamin C (47 %), B1 (34 %) and B12 (26 %).
Databáze: OpenAIRE
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