Vitamin contents of pre-prepared foods sampled from a hospital food service line.
Thiamin, riboflavin, and ascorbic acid in pre-prepared foods sampled from a hospital food service line decreased slightly during a one and one-half hour serving period and differed somewhat according to month of sampling. On a per serving basis, entrée foods supplied 4% to 17% of the RDA for thiamin and 12% to 18% of the RDA for riboflavin for adult men and women. Potato dishes and fruit gelatins furnished 12% to 26% of the RDA for ascorbic acid, but salads were negligible sources. The data suggest a need to furnish additional sources of these vitamins.
D001205:Ascorbic Acid / Q000032:analysis*; D004032:Diet; D004046:Dietetics; D005260:Female; D005504:Food Analysis; D005521:Food Service, Hospital; D006801:Humans; D008297:Male; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*; D014861:Washington
D001205:Ascorbic Acid; D012256:Riboflavin; D013831:Thiamine