Comparison of Measured Nutrients with the Values Calculated by the Weighing Method and Duplicate Method

Abstract

The values obtained by the weighing and duplicate methods were compared with those obtained by direct chemical measurement to evaluate the validity of these methods on 27 meals in an agricultural village in Aomori Prefecture. Using the Fourth revised edition of the Japanese Standard Food Consumption Table, the lipid, protein, carbohydrate and energy content of each meal were calculated by each method, and the values were compared with the direct, chemically-measured values. The values for nutrients except protein obtained by the weighing method were slightly lower than those obtained by the duplicate method or direct measurement. A higher correlation with the directly-measured values was noted for the values obtained by the duplicate method. Among analyzed nutrient values, the highest correlation was noted for protein, followed by energy.