Abstract
In estimating amount of nutrients intake, various procedures are utilized to know amount of foodstuffs to be consumed or consumed. In this report, three dietary consumption survey methods, i. e. (1) weighing all foodstuffs prior to cooking (weighing method), (2) purchasing the same meal as consumed and separating it into foodstuffs (purchasing method), and (3) asking the housewives who cooked the meal to recall the composition and weight of foodstuffs used (recall method), were tested for 30 meals from 10 housewives living in a village in Oita Prefecture in terms of estimating amount of protein and sodium consumption. The meals concerned were also subjected for nitrogen analysis by using an instrument for elements (C, H and N) analysis (Yanagimoto MT-2) and sodium analysis by atomic absorption spectrometry (Hitachi Zeeman 180-80). From the nitrogen value, crude protein values were calculated by multiplying nitrogen protein conversion factor, 6.25. The new version of Japanese Standard Food Composition Table (Supplements to the 3rd edition) was used for calculation of protein and sodium consumption.
Actually measured values of protein were well correlated with calculation values ; correlation coefficient is 0.933 for the weighing method data, 0.897 for the purchasing method data and 0.715 for the recall method data. However, sodium values actually measured correlated with only purchasing method data with a statistical significance (r=0.478).
