Avtor/Urednik		Blatnik, Mojca; Zavašnik, Valentina; Bizjak, Mojca
Naslov		Primerjava podatkov o hranilnih vrednostih živil
Prevedeni naslov		Comparison of food composition tables
Tip		članek
Vir		In: Raspor P, Pitako D, Hočevar I, editors. Tehnologija - hrana - zdravje. Knjiga del 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo. Vol 1. Vol 2; 1996 apr 21-25; Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije,
Leto izdaje		1997
Obseg		str. 732-5
Jezik		slo
Abstrakt		The purpose of this study was to compare nutrient contents obtained by chemical analyses (reference values) to calculated values determined by: Internal data base, Dietary and Food Depairtment, Clinical centre, Ljubljana (source 1) and Food Composition Tables, Kaić-Rak A., Antonić K., Zagreb 1990 (source). Source 2 is the most commonly used in Slovenia. Energy value, protein, fat, carbohydrate, dietary fibre and minerals (sodium, potassium, calcium, magnesium, phosphorus and zinc) have been analysed. Statistical analyses indicated that carbohydrate in both sources and dietary fibre and protein in source 2 are comparable to reference values. Protein content is overestimated in source 1 while energy value, fat and potassium are overestimated in both sources but sodium and calcium are overestimated in source 2. Magnesium and zinc in both sources and phosphorus in source 1 do not approach exact values; 68% magnesium and 56% zinc were calculated from source 1 and 46% magnesium and 29% zinc from source 2. Also the differences in energy value, potassium and fat in source 2 are major than values calculated from source 1. Results indicated that source 1 is more accurate for determination of minerals (except phosphorus) while source 2 is better for determination of carbohydrate, dietary fibre and protein.
Deskriptorji		FOOD NUTRITIVE VALUE FOOD ANALYSIS DIABETIC DIET SLOVENIA