Calcium, magnesium, copper and zinc content of menu components: comparison of analysed with calculated values.
The objective of this study was to show whether analysed nutrient data correlate with calculated values from a food database. For this purpose the calcium, magnesium, copper and zinc contents of 62 menu components from lunch menus were determined with ICP-AES. Then the analysed values were compared with calculated values from a widely used food database. Our results indicated that there is a significant correlation (p < 0.01) between the analysed and calculated values of all four elements. The correlation coefficient as determined with nonparametric correlation analysis was 0.807 for calcium, 0.786 for magnesium, 0.772 for zinc, and 0.414 for copper. Although these correlations are significant, great differences between analysed and calculated values for all four elements could be found when considering single menu components. Therefore data of studies illustrating analysed with calculated values of single menu components have practical importance.
Ekmekcioglu
C
C
University of Vienna, Department of Medical Physiology, Austria.
Anderle
H
H
Strauss-Blasche
G
G
Steffan
I
I
Feyertag
J
J
Marktl
W
W
D000465:Algorithms; D019992:Databases as Topic; D005504:Food Analysis / Q000706:statistics & numerical data*; D008460:Meat / Q000032:analysis; D008670:Metals / Q000032:analysis*; D009753:Nutritive Value; D013054:Spectrophotometry, Atomic; D014675:Vegetables / Q000737:chemistry
D008670:Metals