The nutrient intake calculated from the new Food Composition Table revised by Committee on Food Composition, Resources Council in 1954 was compared with those from the tables hitherto used.
The results indicated that there were hardly found significant differences in the values of protein, carbohydrate, calory, Vitamin A and Vitamin C, but about Vitamin B1, B2, fat and calcium, there may be some discrepancies between the values by these tables, owing to the differences of the kinds of foods ingested.
As to phophorus and iron, there were found considerably much discrepancies, the former being calculated 20-40% lower by the new table, and the latter being nearly one fifth of other table
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