title: Protein, fat, and amino acid content and protein quality of selected pre-prepared foods.
abstract: Total protein (Kjeldahl) and fat contents were determined in 24 pre-prepared foods as served in a hospital food service line. Amino acid content and protein quality were estimated for eight entree foods. Entree foods were 11 to 36% protein and provided 22 to 54% of an adult man's RDA for protein as served. Fat content of entree foods ranged from 1.5 to 18.6%. Other pre-prepared foods (vegetables, salads, fruit gelatins, and desserts) contained 0.4 to 3.3% protein and 0.1 and 3.9% fat. The Food and Nutrition Board's recommendations for sulfur amino acids were fulfilled by all entree foods as served except "low-calorie, low-sodium" meatballs, cheese omelette, and Swedish meatballs. Only "low-sodium" and regular roast beef and "low-calorie" beef-with-noodles met amino-acid requirements for nitrogen balance for older men. Protein quality for all entree foods compared favorably with that of -   casein.
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005504:Food Analysis; D005519:Food Preservation; D005521:Food Service, Hospital; D006746:Hospital Bed Capacity, 500 and over; D014861:Washington
chemical_list: D000601:Amino Acids, Essential; D004041:Dietary Fats; D004044:Dietary Proteins