STUDIES OF THE VALIDITY OF THE
ESTIMATION OF FOOD CONSUMPTION
BASED UPON ANALYZED AND
COMPUTED WEIGHED INTAKE

Thesis fat The Degree of M. S.
MICHIGAN STATE COLLEGE

Theodora F. S. M. van Schaik

I951

 

0-159

 

This is to certify that the

thesis entitled

Studies on the validity of the
estimation of food consumption
based upon analyzed and computed

weighed intakes.

presented by

TheOdora Fe 80 M. Van Schaik

has been accepted towards fulfillment
' of the requirements for

Master—L— degree inEoods_and.. Nutrition
Science

Aid-M

Major professor

Date A 1181'; l l 1

 

CT'

,7

STUDIES OF TEE VALIDITY CF TEE ESTIIQTICN OF
FOOD COI‘ISUTI’TICI'I B; SID [179011 filaL-ILYZFID 1&3
COIL-UTE?) IJE IGI-E'ID DITAIE

By

Theodora F. S. M. ggn Schaik

A Tm “01:3

Submitted to the School of Graduate Studies of Michigan
State College of Agriculture and Applied Science

in partial fulfillment of the requirements
for the degree of

MASTER OF SCIEKCE
Department of Foods and Nutrition

School of Home Economics

1951

THESIS

 

 

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BY

Theodora F. S. K. van Schaik

A $7 '?wax - I

5—! 4.4.VL—b- .1.

Submitted to the School of Gr du; te Stud ics of} ichige
State Colle5e of A5riculture and Applied Science
in partial fulfillment of the reguirements
for the degree of
ESTER OF SC L1.- CE
Department of Foods vnd Nutrition

Ye

nr 1951

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(3 7‘2}

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b ‘1'CDIZE O? TIE V IIDIPI' OF TIE 31.5““TELJ‘ICN OF
FOOD CCNIJ ““““ TIC? 34? D UlCT LILLYLEJ nLD
CILDlflDYIII D KYLIE

The present study has undertaken to sufgly additional info_mation
con cernin5 the reliability of different rethods of calculating records of
food intake and the possible relationship etween the length of period of
obser ation and the validity of t‘e estim1tion of food intakes.

The study was divided into four parts: (a) The ten day dietary intak
of protein, calcium and phosphorus of eighteen older T'HOLCD were comguted
by two methods of calculation from wei5hed food portions. The results were
comp red vith vaLles obtained by chemical analysis of the diets. (b) The
seven day intake of calories, protein and 'iboflavin of ei5hteen colle5e
women were computed by two methods of c lculation from.measured and we i5hed
food portions. The values obtained were compared with values obtained by
chemical W1 lysis of the diets (c) A comparison was made between the
means of the avera5e protein, calcium and phosphorus intakes of ten older
women for successive time intervals. (d) The individual protein, calcium
and phosphorus intakes of ten older wonen for a peiiod of tv enty dst re e
studied. The mean values and standard errors of the mean for three, five,
seven, ten, twelve, f01rteen, sixteen, ei5htetn and treat daJs me 1e
computed and compared.

The data obtained indicated that the dietary intakes of calories,
protein, calcium, phosphorus and riboflavin of a group of individuals can
be estimated closely by calculation of the dietary intake.

The men a calcium intaLe of eivhteen non: as deterrined bJ chemical

analysis was si5nifican tly lii5her than that determined by calculation by

I
[a
l

the food tables 01 Donelson and Le ic m1 curing (lCKS). INov r the analyzed
values did not differ si5nificantly from the 'zituLe c lcuh 3d bJ t1 1e feed
tables of the Bureau of Here Economics (1945). he size of the group
appeared to affect the validity of estima ticn of the dietary intake. When
the int- eke 01 c lciun for a seven day period 1as determined i‘or a group of
only seven ionen, the calcium int:i :e determined by cheniCal analysis was
signifi icantly hi5h er than the calculated calcium intakes.

The error of est'1nate 01 the dietary intakes of ten old r women
decreased as the len5th of time of obs e1vetion was increase . Since the
error of estimate has constant after seven to ten days, a study of a
dietary pattern for a seven ch 3 period includi;v Saturday and Sunday
seems desirable.

he study on the individual intah s of ten oldn-r women indiCated tha'
a good estimate of protein can be obtaii ed from 10 to 16 consecutive days
01 dietary records, of phosyhorus from 12 consecutive days, and of calcium
from 16 days. It w uld appear therefore that a 14 day period would be
desirable to estimate the protein, calcium and phosrhorus intakes of an

individual.

 

Donelson, E. G., J. M. Leichsenring 1945 Food conpesitien table for
short method of dietary analeis. J. Amer. Dietet. Assoc., 21: 440.

Bureau of Human Nutrition and Home Economics in Cooper ration 1:ith the
National Research Council 1945 Table of food couposition in terms of
eleven nutrients. U. 8. Dept. of n5r., Kisc. Pub. 572.

1 fix Q-‘lr-17 *”fl:‘;f{‘ o - T31 _‘
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he Rhfingr n1 Le" to euprees Le sincere 5 fltlthbm to

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tocsitle and havin5 su55crtcd a rroblmn that V111 be verJ

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valuatle to the autho:% uorh in tnc Letherlands and for
inn advice threu “out the stud;. The author deeply

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5‘1”. 1j_‘€“,_._.;1'tuS 131.18 pmtlcht 5111051101: {1110. LLB CL lthlom. 0.;

sttdy in the 1Vuilpble tine.

Che is indebted to Dr. "illium Let n for his bnlg tith the

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ir helpfulness, intfjést

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nakir; availutle diet ry recoris 'Ld r sults of the chenical

‘ + 1'.“ ’ ""“""“ “ 1' "‘ ‘ 1 A ‘1-’ '.y . _'.“ ..
Gr teftl aclnctlee5 ant i1 elsc due to tne nneric n Lelr

Leone.ics Ls;eciation, tFe Cnicron Lu Club, T11 home Econonics
Club of Iichibcn S; te Coll 5e, 'Le Institute of International
Educ ticn all Kic1i5an S**te College for the Scholarships provid1d,
without thick, the st dJ no ld not have hw1n roe illc. Fin lly the
1, 1.111..

author crtends Ler sine re tfi:u s to tLe Tuhlic Tt"" D gtrt Lnt,

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- Nethods f'r estinating food cons uption................

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IT” LT: .11)DILCJSCICI’.....................................
- Comparison of calculm ten and anal'rcd food intaLe of

eighteen old r women.................................
- Comparison of es b .:Lted calorie, protvin, riboflavin

intakes of ei5hteen colle5o foren, determined by

chemicel artlysis and by dietary c lcule tien from

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Descr 1 tion of Subj3ct and Tethods of Evaluation of Food

&

Intakes................................................
Estimated Protein Intazes of Big lt‘tn Old r ”a

Determined by ChemiCal analysis and Comguted by

Let ods of Calculation................................

Estimated Calcium Int1kes of Eighteen Oldar “

~

Determined by Chemical Lna11sis and Co

"_

LLChOdS of Ctlculation...............................
Estimated Phosghorus Intakerof Ei5hteen Older Lomen as
Deterzinod by Chel.liC? l Lnal sis and Conjuted by Two

I_etho ds of Calculation..............................
Estimated Ca lo: e Int- hes of Ei5hteen Colle5e tomen
Deterrired by Chemical Anal sis and by Dietary

Calculation from Nei5hed and Le sured Food
istinated Protein Intakes of Eighteen College Lemon as
Determir ned by C1.emical Anal} is and by Dietary
Calculation from ,eighed and neesured Food
Estimated Riboflavin Intakes of Eighteen Colle5e homen
Determined by Chemical analysis and by Dietary
Calculation from Weighed and Measured Food fortions....
Estimated Calcium Intakes of Eiglteen Colle5e ‘omen
Determined by Chemical Lnal;sis 'nd by'Dieta ry

Calculation from Heighod and Hcasured Food

:1uted bgr T*o

Portions.

Portions..

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TITLE
Average of the Standard Errors of the Mean Frotein
Intake for Ten Oldcr'Jomcn Durirg Successive
Time Intervrls........................................
Average of the Standard Errors of the Mean of the
Calcium ind ths;horus Intakes for Ten Older Hemen

During Succcs ive Time Intervrls......................

PAGE

44

INTR ODUCT ION

Studies of the validity of the estirmtion of food consumption based upon

 

analyses and computed weighed intakes.

 

E'E‘I‘RODUCT I ON

During the last decade the analysis of dietary intakes of individuals
or groups has become an important tool in eValuation of nutritional status.
The knowledge of dietary intakes has moreover become an important factor
in national and international socio-econamics, since the information has.'
been applied to problems of food distribution among various countries.

The methods in use for estimating the food consumption of individuals
V“ry from a qualitative dietary history or food habit inquiry to quantitative
laboratory analysis of the composition of food eaten. Each method has its
relative advantages and disadvantages. Therefore it is important to
consider carefully which method is the most suitable under certain circum»
stances and for a particular purpose (Food and Nutrition Board of the
National Research Council, 1949).

The present study was undertaken to obtain additional information
concerning the relative value of different methods of recording food intakes
and the possible relationship between the length of period of observation

and the validity of the estimation of food intakes.

REVEI‘J OF LITEUH’LHE

PEVLLJ OF LITTV-TU?E

"itbod s For Estimating Wood Cansunmtien. Various methods have been

individuals or granis; ho:ever

:3
O
Pb

usad to estimvte the food ccnsumrtio
these methods may be ccrsid'red to fell Vithin five types of mr C(Cu; es.
'The sixilnvztziethod tighfiilxi: t on.;u;7? for estirndrhgg feed

consumption is tie diet recall method in whicn a record of the foods

 

in;w€ ted by an 1*"T1duul 5’Odp over a s~ hour period is obtained by

personal intervisw or throu5h COF?LSQCL&:HCE. In contrast with the

dietary s rvcy, the dietdry histcry is need to obtain inf on abaut

'1“.

ormtt

 

the Chara teristic food pattern of an individual over a relativ«ly long

." ' ‘"'f~ P 1* ‘ “|"V “. " . " I Y‘ t -I ’-~ \,
er a dietary hist- J, personn l lnLtIVishb ale conducted
4.
LI

'7th

a“
L.)

H

to obtain mls. rs fer planted Lueationnnires. The third net od

C O ‘ C 1

‘ ‘\ as V!“ w — ', v -. .- -. . r - . - fiv- \ ‘
the consunption survey in thicn an invzntery 18 tan-e of tee food on

 

h;nd in the hens at the h ”inninr and end of a seven lav acriod and

record is rude of the feed br jit in o t.c house daring that time. nn tier

new: od ans ’3ts of obtainifig records_g£ tic auwntitv of food eaten bv'the

 

 

 

individual by msasurin5 in cannon household units or by Mel hin5: The

 

ifth method commonly flvlo ‘ is that of the dietary ana lysis in Vthh all

 

foods eaten are nei5hed and aliguots of foods are tazen for labor tory
aralysis
There have been relatively few studies which have attenpt d to evaluate

the reliability of the results obtained by the various methods of studyinv

V

food COllS anpticn. The lost procedure and least expcrsiVe to car:‘ out
is that of the diet recall. Horever studies of food consumption in Vienna

in 1946 (Collins, 1943) indicated that tPe e :as co n Mid r error in the

2‘3

results of a twenty—four hour dietary survey for a large groug of people.
In this study, 1,822 dietary records of the amounts and kinds of foods
consumed over the preceding tn nty-four hours were obtained by dietitians
through interviews. The dietary survey tas coniared with the official
issue of food which was considered to represent nearly the total that was
available to eat. It atpeared that the dietary records of the normal
consumers agr ed fairly closely vith the offical issue of food however,
the dietary records of the employees, ch ldren and works 8 indicated food
consumytion thvt mas lower, gr;ater and lower, reelectively, than the
official.is¢ue. On the average a discscpancy of le,OOO Calories for each
hundred people W‘S found.

Some investigators have considered that the results obtained from
dietary studies rere more indicative of the nutritional status of 5roujs
when the diet recall was combined with dietary histories. For examrle,
Wiehl (1942b) collected dietary histories in order to obtain further
information about the d' tary deficiencies of industrial workers end their
effect on health and absenteism. 'The information obtained uas of two types.
On record was a quantitetive estimete by the informant of all food consumed
during the two days precedinc tie interview; the other record was for the
remaining five days of a one-week period and re uircd for the most part
only the listing of foods in selected categories which had been included
in the diet. The two day quantitative diet history furnished a conglete

oscription of all food consumed at each meal and between deals. To assist
the informant in describing the servin5s, models of measured quantities of
several foods were displayed on the desk of the interviewer and glasses of

different sizes vore at hand. These were used as standards of reference and

-3-
the employee was asked to estirate the amounts of different foods consumed
in relation to some one of the samgle portions. Wiehl (1942a, 1942b, 1944,
1945) considered that the quantitative values for each food obtained by
this method were only agproximate, but believed that the estimate of
total food intake was reasonably accurate for classifying diets into
several broad grorps according to food consumption.

A series of studies in which dietnry histories were used to evaluate
the diets of infants, children and adults has been reported by Burke
(1938, 1943, 1947, 1948). Burke obtained recall records of food intake
during the twenty-four hovrs preceding the intervieW'with the subject and
also obtained ansners to a inactionnaire which described the health of the
subject, his way of living, economical status, eating habits and other
facts related to nutrition. In addition a record of food intake for three

consecutive days in the interval under consid ration was obtained. The
information concerning diets vhich was obtained in this way was correlated
with clinical observations.

The use of the dietfry history was applied in England by Bransby
(1944, 1945) in studies of the diets of school children in two industrial
towns. These children were participating in controlled vitanin feeding
tests. Bransby asked the mothers of the children who were selected for
the study to cooperate by recording the amount of food eaten by the
children during one week. During the week that the dietary records were
kept, each of the coope ating mothers was visited by a field worxer of the
Wartime Social Service, who checked the dietary data and collected other
relevant information. The total food intake of the children included the

meals provided at school as well as tie food consuned at home. The avorfée

dietary intakes of both groups of children were compared with the
nutritional refiuirouents established by the League of hations (1938),
and the influen e of su531ements of various vitamins on growth, health
and physical fitness was studied.

These studies of Kiehl, Burke and Pransby, illustrate the way in
which results of dietary histories have been used to give supplemental
information in studies attempting to evaluate nutritional status.

The food inventory method is a procedure which has been used to
provide a measure of food coneum_tion for individual families as well as
averages for grou s of families. The food consumption method was applied
by Youmans (1~42) in a survey of the nutritional status of a rural
poyulation in middle Tennessee. Preliminary visits were made to secure
cooperation and to describe the procedure. The household was again visii«s
the day before starting the record of food consumption. Each individual
received a household number and an individual number. The members or member
of the family who were to ke:p the records were instructed in the procedure,
the forms to be used, details of weighing, recording of food purch sed,
produced at hone and received as gifts. An inventory of food on hand was
made in the beginning and at the end of a seven day period. In addition
the food actually eaten each day by each individual member of the family
was recorded either by the individual himself or by some member of the
household. The values ohtainod from the food inventories were used as a
check for other methods of assessing nutrition, i.e., medical histories,
physical ex,ainations, and various laboratory tests.

Disadvantages of the food inventory method have been sumxarized by the

Food and Nutrition Boa d of The National Research Council (1949). These

include the fact that repeated visits of the field agent may cause the
diet to be affected, even though the family is urged to eat as usual.
Moreover the agent may unconsciously express disagproval or pproval of

ertain types of menu . Poxever the most important limitations of the
food inventory method are considered to be the burden it glaces on the
cooperating household and the fact tha this method is high in cost, because
of the repeated visits of the field agent, the high percent"ge of samgles
fa'ling to owoperate and the newd for assembling food ,uantities from
the daily records.

Food records in which the s rvings of food were weighed have been

widely used. Some of the investigators who have reported the use of such

records include Fowke 1945 Roberts 1948‘ and ; age;w ’1;L:g
’ i. , K \.

\..’
o

In comparing the weighing method with other methods of estimating
dietary intakes fair agreement has been found. Bransby (1948a) compared
the weighing, household me sures and one tionnaire methods. It was found
that the average daily amounts of food groups consumed were of the same
ord r for the three methods, but the agreement was on the whole closer
between the weighing and questionnaire method than the household Leasures.
Chlson (1950) corpared the "aeighed" met od with the "recall" method.
The estimated calorie, protein and calcium intakes comguted from recall
and veighed diets of thirteen older women vere reyorted. The comyutations
were from three 24 hour recall diets and from ten days of weighed diets for
each subject. Th recall and wrigh;d di ts uere computed by the short method
of Donelson and Leiclsenring (1945). The apparent mean intake of all
nutrients were greater when measured by recall diets. The following reasons

for the diff“xences tare sug estoc: (a) two sofarvte so yles of food intake

nor represrnted for each woman. (b) Irting between the meals was
record: d durin3 the rec ll pe ricd but o-perently use not recorded dur'ng
the Weighed reriod mien in thirteen coves 50% to 8,0 calories
eaten prob bly due to the inconvenience of greIni¢n1n3 each motth1ul.

(c The size of portion selected by nfiny aging women eype re? to bo snoller
than that of yourgc-I twitter I cs 3. od habits formd the asis oi‘ the

calculation of Donelson and Leichenri% (1945). (d) Lmotion tension

,

‘

apgeering ourin balance :eriod were so: times reflected in a lot r or
The most recur to net'od of mc surinj the dailu intole of nutrients
mould I 7"? *9 h? hf Chenicel OilfllySis o: the diet. This procedure has

.ti'ting

L1.

IIQ-netion IL ch hes been utilit- ed in est

tLe daily nutritional we‘rirencnts of ind vi(1u 13.E0Iever tie procedvr

is extensive, i s o 1: 3 technical staff, and is time consuming.

es of

I-'-

ThGL”GfCr e diet“;y anal QCS entour to te ixgr'cticel in mass stud
nutritional status since they con be Carried out on only a linitcd number
of in‘ividuqls for relatively sLort geriods of time.

Various investigators have discussed certain problems invulved in
collecting digtorg records. Io: :em; le, the in-ortonce of consiie mr ng food
waste was snoun in a survey of e g org of smilies in Georgia R de b4 the
Iuse u of Human Nutrition and {one 2coymnics (1949). Seve al diets classi-

:ctory" before adjustment was mrde for the food entered in

"b

fied as "setis
the record but not eat n by the family has classified as "un.ut1s11ctm“'"

‘

aft r this adjuStnert had been race. The Food end Nu rition Board of the

‘ua

heti0n1l Irsc rch Council (1949) enihrsi/ed that in taking food consungtion

0-“!
I

'1'-

r ‘ «fl . ~31" n.- a . . .~ "1 '4‘ ' f h» .--‘ ‘ r-v - 1 --
recwros 110... “Lille-1, 1.. 51011111 b r cowhioen ‘1.

d
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-7-

not eat all Finds of food 3 rv:d to the family. The 3ossibility of
members of the fanil; t-kin3 rm =ls ans; trim home 3uite r3-5w1531J that
may diff r in v 5re t den from the huge meels should also be taken into
corsid“:1'tien.

The ti: :e period durin5 which dietary iece Ids are collected also is

iwr ort-Irt. Stiebelir5 (1939) re; rted tiat re ids of food gidlC 12sed by

fa auil i: s in t} -rie regions of Mlis CCLDtTy indie :ted that the c InS'u wltion
of meat,j mlt13, and fie} res hi5her in tint r and that of fruits and

vegetables Ins higher in sumser than in other Se sens. FUSer (1947)

retorted that setsonzl c1I‘““<1,cs occrrred in fall and sprin5 diets in

rural Tennessee. There was a dif - e1c1ce in the so m;nal consumption of
foods 1m n.n to contribute si5nificant amounts of certain vitamins. For

instance carotene rich f ods were ares nt more often in the sprin5
dietaries than in the fall. The Ire uency of siviin5: diets conte.inin5 e55
was more than twice that of the fall diets. Kilan (1942) conducted a
nutrition surve3 in a small Iforth Carol Mn com.unit; and observed that
seasonal diff are r es in vitarin C blood levels were found which were
aplaicn 13 due to seasonal dif 1e ences in intake. Meyer (1948) also
reported higher levels of vitamin C in summer time than in winter in the
blood of orphana5e children. 303er pres1red that tb e difference could
be e tplained by tie consumption of greater guantitios of vitamin C rich
foods during sunrer months than in winter.

In addition to seasonal differences, daily and weekly variations in
dietiry intake also should be consid red (Food and Iutrition Board of

the “ ational Research Council,l949).

-8-

The question arises as to how lon5 a period should a dietary survey
cover in order that the avera5e consumption per day or per week 5iv1s a
reliable estimate of customary behavior within a given season. That a
record over one day can deviate widely from the customary avera5e intake
is well-known and has been shown recently by Steinkanp (1945), Kaser
(1947) and by Thomas (1950). When the diet habits are very monotonous a
record COVerin5 a da3 or a few days would be sufficient. The Food and
nutrition Board of the Nation:1l Res arch Council (1949) consideied that
in the United States a weakly pattern of food consumption is quite
pronounced. It referred however to tb e question raised by the mo*kers on
methods of evaluating nutritional status of mothers, infants and children
(Burke 1958, 1947, 1948), as to vh ther a period beyond seven days is

needed and if so vhat is the best rflet ed in collecting data.

Evaluation of the Food Value of Diets From Dietary Records. Carefully

"Mm—"mm

 

 

prepared and properly used tables of food values a1 e imports nt in inter-
pretin5 the nutritional adequacy of food intakes which have been estimated
from dietary records. Commonly used food tables in the United States are
Taylor (1942), Bradley (1942), Bureau of Human NUtrition (l945-Hatt 1950),
Sherman (1946), U. S. Public Health Departr113nt (F rench,l945), Box.es and
Church (1951) and for inte1 national use of the food te ble of the Food

and Agriculture 0 5anization of the United Nations (Chatfield.l949). Values
in those tables represent avertges of diet ry an 13 es which have been made
over a period of years since the public tion of at ater's Table on the
Proximate Con ositi on of Food.stuffs (1906). The1efore these values reprerent
avera5 s of food values which have been determined under varyin5 condif"nv
of climst , maturity, netlod of food nr qsai ation, season, etc. (Bassett,

-

1931).

Ifany inV3s iqators h3ve ccmpsred the results obts ined by calculating

the nutritive value of foods or di3ts with those obtained by chemical

an al‘rse s of the nutrients in the feeds Congxrisons of calculated and
dg+ermined V3.1ues for calories have shimn good agreement (Patterson,

1941;Hu1$1e1,1942; Kiddowson, 19‘5; Toscani, 1949). hrenshy (1948a) in
studies of t‘1e dicts of children by four methods of dietary survey including
chemical en313ses of the diets found taut there ’13 an 0W r-es tim;te for
calories of 11 to 12 percent by di:v tazr3c thuletlfl s. Thomas (1950)
congared the calculated and analysed values of diets e ten by four children
during four consecutive days in fall and in the spring. There were
relatively small variations in the energy value of the diets between the
two methods of estiizr nti3n. Ie31.1ts obtained in Calculating the energy value
of diets wry defend upon the factors used if the calorie value is calculcted
from the proximbte csmposition of the food (Committee on Calorie Conversita
Factors and Food Comyosition Table, 1947).

Egreement usually within five percent has been found between cvlculnted
and determined values of protein of diets (Bassett, 1931; Hanks, 1937;

Patterson, 1941; Funnel, 19?

h"
m
M
Q)
5
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3.
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1948b; Toscani, 1948; Thomas,

1950; O? lson, 195 O). Ohlson (1950) found the laboratory value es i‘or protein

L40

ofn W1 ed diets tended to be slightly hi her thin the c lculated velloss.
Donelson (1931) in studies of the nitrogen, calciurland phos:horus content
of fifty—four food corjosite , repreu‘ntin- eve ages of three, four and ten
day periods, obtained 3 mean value for nitr en by chemical anul3 sis which
was 1.9 perc‘rt higher tr:1n th t oft he COW uted vslues. Differences for

the individual diets v ried Tron 0.7 percent to 38 percent.

\J

PrOCVin volues are found by multiplying the nitrogon content of
foods by .25 on the assumftion that proteins contain an cvorcge of 16
percent nitrogwn (Comrittee on Calorie C nvcrson Factors and Food
Composition Table, 1947). However protcins vary in nitrogen content.
Cerco C cni grain protcins contain lots nitrcgon 9nd 3 better estimate of

’ing the nitrwgcn content by 5.7 to

mcvhit higher. Therefore the calculated protein

3
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0
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0

intake would be e“?cctffl to “grin with “ho chcnicvlly onslyzed valves if
the fliet is ccofnsed of leCG foods but l;SC flatiffectory acre went would

L)

be orrcctod if the di t "as C7“j087d chiefl; of sin 1: foofstuffs, c:reals,
for e"9mglc.
There has born 10:: mt 1:""10J'TOZ‘J .-.. event It ttafcn the analyzed "nd

A (~ NA, . ._"' - ~15 l“ ‘l " D 1' \ V‘ _ ’5’ O r“'
cownvtw‘ Vulncs for d1:t.i. lgt (littcison, 1: l, grinsbg, 13w x, inomcs,

195 ). Fumfi°l (19¢?) ”Id TiCdow on (1943) fonnd that tie calculated values

Tor dietory fat 'oze sli Etl; Fi;£¢r tt'n Vilma: obt ire” b; ciemical
anal;s“°. Cole l'trd 'rd CtemiCTlly :n‘1~:ed tnltes for c rho} or to

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There #39 conflicting “crorts cwncerning tho agrerxent LhiCh erists
botvoon cnlcnlntci on? “r"szcd v“lre° for cricium contort of di ts. hair
afficvrvrfl:1*ttwoor tfl“ t?t)*~71 as *rsrww=io:t0d tr*'“o°c®ni (1945“, IEWLLJFJ
(1947“) ”Li Filscn (19? 1. However other inv‘otirfitors Love found ride

diffo; no 8 ir vwluor ottanncd by c 1cr1‘tion 3nd by labor-lory annl.se:

(y¢335, 1337; TattFrWCh, 1941; fi,grott, 1081; vaw-J 191?; iédousnfi 13‘~

-_ ...

WW ’0 l?*p V~r 7w,» ”TV? w" a ~ -L.+ #1" -'99« r ‘ " ~ 1 ,fi

:W-J.o, J.‘/ . ‘U'uitlu at. l.*- .F.__o:”»-i t.t;u .h.; 1111 _IiVfilCtfiE 111 :r7.c ‘21
4-1 -.- , . - ‘P‘ (-u -‘»‘ .,. - — - 1.. ~ :-\. .‘-— I- ('1 _ .x J I- . x “ - . ' ~~ " 1
b: 3 ;.‘.‘1‘1‘/'\. 1‘) CtULAlLW—l t '- J “I .. "3 ...‘L t" id" J.-L:' ‘_ ‘c .L'C 1."); l: bEI-L gun tfli CleU vlcltf 2..

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Cii;.?.'-e]‘i tons “‘er :ux P Cu. 70:". die 9.

1t. (.11 75:") Cm; (Tet; t'. -0 if: :i 7.0-7; 'v if»; the Csvlc 1‘ to 1‘; C' '7 c ’1 ; .21
coutrut o a J”J'W” c; r:-rpcent:tive dirtc, iii‘f"*; t-c reV'st ": o:

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:--- r : .. L., -..“ any. .-.- ,1 . ..-L- " 1:14. ..- .»__- 1
“a? ‘C 1131“ 0.. - _ ' u' 7‘ affix: ' : ..L; -J. .‘ .Lx', ..zC-vr'?! up *7 C9 ..3 .7411 ml _- p? “H‘ UL- Ln. 1. 3 '- ‘_-i: ..
.-r‘xr: -‘ ; 4'3131‘“° “6" C"i' I353 10” C .-C‘“ oi ts 1.433.- Ccat' int" 17““
than 2‘7 r.‘;"_”i rung Mir 1‘;er 's'm‘o- 9.5.1339“? 1»:4;;:‘_ t~-'-?lt'c= i. v e
tints. 71.33 0:310 ‘: ted ersztismtes Pr-tceedéni Int" 3" Fred \‘fa‘ttprq :rro Cmgci 4‘03 t ‘;-'

~- “I -. n ,-_ V'— . 7'. . ‘ . ..-“ 11 4- ..“ - . .
C1... + 1 d‘: t" — Ll" » 7°C.: -to $1.9 10‘." \-‘-‘— Pt C“ S-‘fWfl'ijC. P 1‘ a- e C- .L - U0 H: TBI‘Cau. U o

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5.179 horse"; . :38- c-Ptt 17:35), 3'. 20.87.11 'If"""—.-7) ":1; r: :13.“ ‘- I’m-
l) in? '1P":I_‘It’.f‘"q 1;; ‘05:; scitivc :- xd 119”:_-3fi3.'r‘. irectionc mi " 3"5739
»*.‘9r—:_t63r tknrir: ls? “or-rearft.

at; *3 0.1 :.r r.ie>.<:i_11;;1 533:; roie’: csi‘xrz: have. Inf. .0: tea; Ford “99139th ’Uc-tmrnrl

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owlc 1-'< tt-t (”u-.1 no.9- gnu-“.171. tr; -16“: ( r: r- (—3; 1, 1‘71; f‘J-fi'rn 1'1-~7- f0 gem..- 1 W;
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-12-

Hunmel, 1942). Kncfiey (1935) obteined errors for m-gnesiim end for
potassium thich were es high *3 £6 to 27 gercent resyectivelV. Eussett
(1935) found good egreoxent betx en cslc*l ted find 7431;30" values for
the sodium content of di ts. Porev*r ride vrriotions wvr reeorted by
Havks (1937) and Funnel (194?). inch”; (1935) fovnd that the calculated
values efceeded V‘s c:il;zed by *3 much FS 41 perc nt.
The mid st diffe enc sb. t1 an nnnl;'ed and e]_cul tc§d food VUlUCS

dietnries hove been found in vitamin values Irob1bly b. 0 use of tide
net rel verietions in the Vitunin content of foods and also losses of
vit nits "‘ich n-y occ r in th; handliny of foods. Young (19% ) Laser
(1947) and Lcfienry (19é5) :e‘orted that tee calcul ted intekes for ascorbic
ecid were likely to exec d the d teimioed vv13es, particul 113* wrtn iood

te 91 s "ere b sed Iron uncoo”ed foods. Show- 3 (1950) LO‘.eV€ r ont::iLed good

l(1')

..L.

agreement when compiring cslc 1 ted and enilyzed v ltes for ascrobic acid
contents of diets. Icfienry (1945) rejorted c1086 egreenent between the

calculated end C’omic ll an lJZQd values fo r Vltdmln A. Thomas (1959)

fourd si;nif icent differences only for anoiys es nude during the fall season.
Poor agreement betroen thinning values determined b; celC'lution and
those determined b“ chemical analyses have been found (IcKenry, 1945; Themes,

1950). Keucher (1946 ) analgzed t:

n.3,:
(D
f“

liets of twelve mother: during five day
jeriods at v rieus int€"vels fcl owing tLe birth of thei riniants. Dublicote
portions of food e ten tere congenited for each five dLJs and aliuuots taken
for analyses for ener gy, fet, vitamins end minerals. The diets tore the

ne, qualitatively, for all of the subjects and consisted of di if dvent

menu thgt were re e5t3d in e2 :ch five do ' period; loft-overs we; e lti' gled

0')

en subtracted. Several food tables 'eie used for calculation. The

..--V

calculated int Le for thiamine of tie diets mas found to be 27 li5ram
nercent higher than the deterrined intake. fiaswlts obtained by com;;rin5

the calculated and anal zed valves for riboflavin ve1e not significintly
different. Kcfienry (1945) also found ttft there mas 530d a 51 e‘ent b t“;e
calculated and ana‘gzed values for ribof vin althou5h Thomas (1950)

re orted Q1:“11101..t d1_ e1C1ces both in fall and spring diets. Kaucher
(1946) found good agreement between the calculated a nd analdzed values of
the niacin ccntent of di ts. Lonever Thomas (1950) found that there were
significant diffe1ene3 -s be tr , e..the calculated and enalszed values obtained

during the fall Si son althu 5h tLe values obtai ed in the syring agreed

Severe l fsctorv should be consid red nLen tables of food values are
used for calculating the nutritive value of di ts. Food vaLies ma; be
given for rev: and/or e ored fee . It is tell knewn that raw and cooked
foods may differ in vita11in c ntent and the accuracy of the dietary
calculations may depend upon u1ether or not the correct values are use d.
Berrynan 2nd Chatfield (1943) reported that it was nece:s:rg to 1m Le the
follov:in5 subtrPet'ons in evaluating vitamin content of meals prepared for
the army: 50 percent of the thia ine of nests, 25 Lereent of the thiamine of
cooked vegetables, rith an addition 1 20 percent if the cookin5 liguid was dis-
carded or lost, and 50 percent of the vitamin C of cooked vegetables
(excert tomatoes) and 25 percent of the vitamin C of fresh ve5ctables of_
fruit cup up and consuned raw in salads or desserts.

Further er ors may be introdic d in the calculation of diets ries if
the vorker neglects to take into accourt ertraneous sources of nutrients.
For example, Hiddowson (1943) found that as much as 230 milligraws of

calcium a day can be obtained from drinling water in districts where the

-14..

water is very hard end that calc um "contamination" occurred in vegetables
WliCh were boiled in hard water and vith salt. Brensby (1948a) emphasized
the infortance of recognizing syzt natic dnviutions from average values,
such as a high content of some mineral in the mater snugly, consistent

use of low-fat milk, or continuous use of meat from.which visibl fut has
been trimmed.

knother source of error in dietary calcul tions ma; develop when

m
on

tables of food value are used to calcul'te mixed foods as stews, cas erole ,
etc. Ohlson (1950) found in calculating the diets of older women by the
tables of Donelson and Leichsenring (1945) that the calculated values for
nitrogen, calcium nd phosphoru: did not correspond to the analgzed values
for diets which contained high amounts of yrocessed meets or intricute
cooker; J‘xtures. Grunt (lgéé) consid red that the errors introduced in
the calculations of mixed dishes b, using average food values was so

great, thct it was necessary for the technician to obtain the reciges,
cooking tires and method , rhen collecting dietary records, and then to

apfly a correction factor to give the rel tion betveen the uncooked weight

and the cooked.

Calculation of Diets by V lues For Food Grouzs. The use of weighted

 

 

values for grouns of foods closely rel ted in nutritive v lue has been
employed for more than thirty ye rs. The aim of this method has been to
reduce the number of calculations, to save time and to cut costs.

A quick method for es imating diet ry intakes by approximation of the
nutritive value inste d of by exact calculation was sugiested for the first
time in 1918 by Hunt. It was proposed by this worker to arrange foods at the

time of their purchesc into groups and sub-groups and to determine protein

-15..

Q

U

and calories by means of avereg

main groups unre'

b the more

watery;

fatty foods.

values for each
vegetzble and fruits; protein, rich
watery), cereals, bread and other

It was stressed that estim

group and sub-group. The

foods (3 the less

b '1:

N

L.)

ods, swr.ts,'

rticn of dietary intake was more

accurate vhen used for a v ried diet than for a repetitious diet. hhen
this nethod vas checked with the 1"ore d tailed method of dietary calculation,
discrepancies 8-10 3ercent 1e: 9 obtained.

The second

C‘

n
D

(1920). Th1 method yrovided fora

well 8 the protein end at in the pi

not check this method with the lon

W

L-‘C/

0‘)

(l~~

in stud ing

”id

9)

is d veloped a th i'i d:

4" ~ -4, ..."O
.2 al'.‘ .' .; [_J... O

The follOVin3 grou;s Vere used: frui

- a, -,,3 . . -
mil , and cereals. 3,5 1

to protein calciir, 3*os3hor”s and i

it w*s found that the metlod 'ieldsd

values for the diffs ent nutrients

repre at the foo d habits Ff t} e ind i

A

Hind Perry:an (lgéfi, 19‘») d veloped

wrs baSe

diets. The procedure d on th

method for singlifying

o,OCO records

'ere divided

calculations was proposed by Rose

‘r v

gJJ

mt inin3~ the total ener value as

}q

et. Tue lilan inclid d seven main

Correction factors .'e1e

a sub- group. Hose did

3 method.

of food consungtien of

.1.

takes.

an

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d for up- oxim tion of diet ry in

W." H- -'
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d

(+-

t and vegetm

,N‘

(7
L

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‘I

ron. Free a WdJ of 121 lb ed recor

five perc nt of those

gends upon obtaining averr3e

TlOUS waQ Cl.cs~s nhich proyerly

vidue l 01 grorg st died. hith this in

method es.

" , '1 .-
_,-.'...L_ -LJ

short 0

v.

:io Lin3 of foods iito cL sees of:

(a) inilar nutritive content, (b) 53 eci: l funct on in t e diet and (c)
unique contribution to the value of the diet. On these ba.es, ril fvods

-16..

7.59%? 5:311:05 'it‘.i"; L* «3;; class :. The 333d; '-. eye ligtei 1,.8 .‘ t- LlI‘
'23 ""311. 6 class 2:21‘ the wgibirl L‘J'Ll'iti‘. :— l r': 1'1: t1”; V -ir us cl; Lots
0‘" "no, “9 uglied to t. 3 c . ct'ri i:.t:;;.'~:~ of e cl" clr'es. The eutlors
or; “' 1' t7i: slcrt ‘et‘ od tit}; c-_...c1.l::ft ons d on v 1 as f. ‘ in. ivi idu :11
food Did did riot fiz'd ";;~‘_‘-‘t. '1 H." or "‘1'2'.
T ”not on -1"; reed short ret‘yod in t‘ e r rt h-ceztti'al 311371”. of the
U2; 5: St tts i: t2 e ,Ltb'd c:‘ “or. 1-0:. C: Leic‘: L'onrirf; (1945). This
E1173 5",V'10ftd in (-74.7, revised in ILL/:5 :11“ ' urn l':“."ii.‘"d i.. 1951. Th
net7od is baud 0:; t?" 1‘ 'e 0“ l‘-3l‘:i:;71‘.tttl'§’e 11cm; 1131.108 for the co-1,osition
' ’ t‘“ v;lfies fer tic most

.. 1‘ .... ~,.. , ‘ -.. 1 _.
Of ff. 0d ."'.C'l S. fl-c-..e 2-34.11.) _-....; (.«LleV-{J. ilk, ._LJ

ml 000 i? j foods it a Lories of diet;;5es rg-d i: the no th-central

4-1 .-r'\-?’N 4" ‘ \ ‘ .‘x‘-' .r- ‘I ': ‘tnc » -' '4‘ -. -‘
‘_¢ t or the av ribe sine sei Lbs Ip‘CIoCd b4

.AL. .LC’

Vows .-'-nd Church (1.24 ). Let-11 Y'dlLIBS for any food 3:01.13; Lol‘ obtained by

. —~~, .-» l‘~ _‘ . x .x , 1535‘ “ ‘1 ' ' ‘7
for Cdl'tll. loo”: in ”commune e ith 1;: 1e iicguency tit.

’x’
...:
:1
it“
P
U)

comb iri

f»

J

which these foods occurred in tupical diet'gxries. Funds vere divided into

- ~‘:..‘1

var:ous ,3- 2 In

r —. -. . .‘ rv ‘ 1 ~Pr ‘ -~ --’ . . . v . . . - - ‘ v ' 'a "- r“.
"- .cta‘t,._e To: e...*..: 1.: Le. e amid-3d into 1510 fC’lLOLJ-Qs el‘O 1'0-

(3 ) coibqgs's, (b) 33:21: leafy v-..-t-"tlee, (as) green and 37631101;-VCQC‘OPblcS,

(d) potato, ((-2) other veg;t;:ble.., (i‘) tor.u to. Cr-.b‘r.:-:,;_'e and torntoes were

each put in a se_3.:;.3;-:.1te group since those foods hi,,} or in vituzin C

'-l.

content than the other vegetafizlozf. he ever their nicer; larity in vitmim

A cont- zit gl-cvx'n ed their b61315 3011 “ed to: 3ethor.

The accuracy of this 1::et]:od was co"13:,red by Donelson aid Leic hmnrin5,

(19453 with 1' esults obt .ir.:d by re (.24ch cal cul:tions. '..1'.cn the t:-.o

v— ' " F" "“ "3 . q " "-.Y‘ :-:-. -.’-‘ 'r\ .-,"‘ » a, - ~r-,—" c «
-...~t--od.:- term, 83.: filled to a .31. ble indiviu‘wl record lint for e 1e i.e.,; and

second for me day a god agree‘ent was OLt 1ined. {also good :.,3iee:..e11t1',es

-17-

obteircdden both methods we e tes series of neekly diets from

(—L
(“I
p.
O
:3
[‘3

lCI‘l-iXC-fme firilics thich inclz‘d'd tr.- nty—fox'r individuals.
In the revision of the food table in 19d?) values in the food

consurgticm tables were co.“‘_“ted chiefly for. v;.l1:_es con, iled by the

F 0d and IIutI-it’on Poe-id of the l‘f-"Ltionsl Lieseerch Council, sul‘plezm-nted
by some values from the. tables of Poms and Church (199;) . The vitamin
values rare reirced to alloy for losses in cocking. Carbohydrete and fat
were includrd. The accuracy of the values in the food confositiwn table
res tested or. a series of thirty-three do, diet records stains.“ the long

method. In no inst nce its the deviation gieuter then 2.

;u

U}

narcent.

Since this met‘od for diver; analysis res planned for diets typical

of the North C-ntrel region of the Unit G. Stctes, some iodii'ic:t;tion in; be
required in ordor to adopt it to the regions in rhich the tg‘picel diet

differs egfrecinbly from. that

H.

n the north-cent‘el region. Because of this
lsct Steinkenp (19é5) nsde an eds;tion of the method of Dcnelson and
Leichsenring (1945) in accordance with the food habits of a rural population
of middle-Tennessee. The selection of food groups and the weighed values
for each group were determined by the use of 130 individual food conposition
records from the rural pogiulaztion of Tennessee. Some deviaticms from the

food table of Done‘lson and Leichsenring were: (a) an allowance in the
calculat ions for the vride syreed customs of boiling all vegetables with
generous amounts of fat, meat or lard, (b) seg-i “ate groupings for biscuits,
corn bread, leg-Ines, pork and molasses as these foods were fragmently
used in large amounts in rural ri‘ennes' ee (c) since turnip greens rere more
widely used in the South then spinach, the food values for the green leafy

vege table group were selected, to be more consistent with the values for

turnip greens than those for spinach.

-13 ..

To test the accuracy of the method three series of diets (40 spring

diets for one day - 40 fall div-ts for one day - 30 seven-day diets

records) were: calculated by the long and the short method. The forty

spring and fall diets yer-e d";licet\:=d for laboratory determination. It

was shown that the short title values were in as good or better agreement
:"ith the determined values then those obtained by he long method. The
seven-dc; records of {50 cases COV":“_‘.LC-i b, long end short method showed that
the HIP/"ll differences are lOl’f’Tzl‘ than those vith the one de, lecords.

’From tl"‘-:‘-*"resnlts the conclw.:.sion can be drawn that the short method
of calculation periits considerable conserv'tt ion of ti: is without loss of
accuracy in diet'ry Cilcvlation. Ear-ore intr d ‘ced b; use of a one—day
coz'zgutetion are minimized by the use of r seven—dear record of food

cons'vnngt i‘n.

«1 11‘
4.4a

’_ “7'1
. q t
‘4'.an

S

 

E33: ‘Z'T1-7T1'l1 E’I‘CCf D111.“

(0
1' l
H.
<4.
(1

{3
H.
:23

le.O'CQ in this Jtudj 1

C")

The expo in: ~ont l glen 1 hich
Table l. The following; core;r.risons '1.-“:I‘e made: (1) a co: 13.21; is o of the
protein, cralcii'n an hos; 1orus int. ~1zes of Ci'-"".Joe?n older 1.911611 for 10
day periods as dcterrin d b; c‘sie1;1ic;-;l 21121.11; is, by calculation using; the
food tables of Donelson and l-eichsenring; (l l9’5 )e.11d by CI.lC‘.‘.lf’l1:-OI1 using
the food te‘les of the B11:- 1:11 of.“ T—?:.:_rir_.n lTiLtrit ion 1.11 H e F0137: mic-1s (19/15) ,

(2) a coz‘-‘;‘:1--ison of *‘r‘e cslo 'ic, protein 5nd ri‘mf‘l vi 1: intake 5 of eightee

0-1 -

college mnen for seven day s s det ruined by chemical analysis and by
c.1101:l tioz s nsi .17; the food tables of 1‘1 nelson drd Leicl1s..11ring (19125)

4....

l“ the- L‘J.‘ .5111 Of 3.1151411 l LLUJ. it ion

0

and It; cclmzlrtiOI“. usiz’g the :“cod t-i‘éles
an? Horne iconcr‘ics (13515), ('51) a co:r;*:1:ison of the 1.1v1.:;~.=:__;c; ~:;:-o-.,ein, c:;..lc"vm
and phos;hor1:.s irtrkes of 10 oldjr roman 01—111 saccerzsive time inter-nels

free one to iv'nty-five d- 8 -rd (1) a cwr*":ison 9f tr? indixvf fi'al protein
silo-inn sic-d ;"7'_C‘Q1‘.‘11"l3“13 ‘T‘fityv': s or ten old;.1' trons? durineif succez‘.;ive ti: 1e

g. 1. ‘xo . -—

— I- ..\ 0 -.fi’
iris-“I"Tsls :‘z‘fl Gm ‘50 110 GUS-

 

. A V" ' ‘ ‘- "1 ”‘1" 'Q . ‘ ’ f'V' 'I u "I 1“ * v.7 "r‘ - I "J s .-Q
cht" ,1 scales. i.-e (ii-.1451, 3. cores of the older 111.111 1...:.e obtained
“a 1 .n :1 .1 ~ « - J . 1 - 2- -n .. 1. . - . .
"“ ’1 1 ~14. ’1 Ev“.- 0— ...1. 3,..15 -. 1 1;]. 1-1.1.113 oi old-41‘ ..1 ~11 ..1110111 .2113

. 4.. t' . - ‘ m... J. .1 74.. . ' 4: 7 ...u .. . ,1 .~- 1 .- .. - .1, - -- .- -
conclLCUec: by the II 11.“.- ..-1.:.d 1.1.1t1'it on 171111.11 :1 «.-.-t at I110--1UI- 1.1.1.1.; Culley...
r ‘.. Vo— \ ' " ~ I ‘ ‘ 'q' .' l‘ “ “ '5‘") ' Q J— r‘ 1' f -'I(‘ ‘ ."’ ‘V ',‘ -’\ . 1' u ‘. Q '. .'-'- -. . -"
’7'1-2 - (1 221'? p.111L1_11-. in L. 11311. 4.1 UO 7. 4931-. Te... ....1- . 11111-1.) lll t11v.-1ir 01.11

‘ -‘ .- 4‘ ”L .‘ f‘ -. ‘ ‘L “ ‘*a ,J“ 4"- ‘.- \m 4" u \r\“" r 1—\ -.-~ ~
70774313 (“-7111 -- ure cLCbl‘f-c .11. 11 .r‘ C 19 C11. c-6513 halts. 114.1 1.01.1511 hwd build: one

,5 . ' . ~“~'| (‘ j 'a- — 31 ‘v. " A 4‘“ A - . (N ' .‘ -o‘ l"" . I . “‘5 . " f‘ V . , . ' -1 (~ 'L . -: 4- ~ r
or PTO-1’6.) c.'_1lda1-..1 who. 1.1.x-e 17--.... 139:. dim-1.1 * high sails-11le l-ir11tt.-..d activ-w.
‘ '- 1 -- ‘-* -. -~ 5 2-1 - . 1‘ I“ 0‘ ‘ rV - : -C' , ' '- -~ * . '- . , . .‘~ . rv I
hi1? ’yflJ,‘ ,9, 1 :, 1‘0’5‘,‘ _L ._ ."'_. 111,135, q. Cl‘(-.b1.~.-St-‘Ct -' on 0.1. “ COL-'3. LlC .' ..hd 5001:]. bl‘ou;.1'o 1n
. o -. Q f1¢~ 'V . -- [—1 ' '» ‘ .‘ \ . V . ' y A I' — 1’ r' K O A
VERSE-37.". 211' 1; .st Intern-U. 131.: cor-tut 11th t--.) snl 7ect 1..1s lode b; .1 series

 

(‘1’\
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r-.. I» . . lit .n 4 \pH, r; O I», ... w H t... THC“ x4 .. , U (C... 5 CH {\ r P”... .1. R /\)N L t r. ..
711...; Q21 .1141... ...; Q.
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\l .1 .lc .IA‘I. _ 1- fi . 45‘: o J J :. Ill; J “I ..dlnl * 1. H ‘ 1 g 1 1‘
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a ,I 4 u o 4 o a I I
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410' 1 {J}! C I: \u .l. In) “I b 3! 4. I .1 III la 4) . r‘l‘y. a x.-- ll 14 . 1‘ I1 ..
-- . _ ,r 1.... 1 .n» wvn. :1 \J A. .
w. ~» r v( f ‘IU . L+nrr P. L r. . .4 N rx .\ r .0 rr\—\ 0 Offx h In! F ark 1 P.“ .( r. H\
.\l4v 1. 1 7. 1. .1) :1 1 1 1. ...1 . . ..v 3.1. 1 4 4.
ID I n n. pr (.r» _y..‘ .1? n g ’ '1 rusty 7.rl1. ...L JVVF r! U c ' :1!
I. I I '
.... 4‘ 1 i .../n‘ 1v . I\ s .11. 1 4.. 1
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1‘ I.. .4 .s I. \I . ..t! \a .II’I. 1‘4 ‘4 n .4 11‘ JJ ‘ l . a J \J
1. r le _ —L,1.11a\ .r'pK .p..\rL U \r - [1" 'Hr‘e 1M. 6 V ‘ fix. Cr _.VII 7.“ ”W. I a
g r r o I . - fl . . r. u I 1 4"
.‘«J \v 1 h . A. . .J .V\1. \44J‘ IJ .. ~11! I. n '4 ..l . . . J! . .‘l .'. 4C .... V.... «.I‘ ..I;
. l ... .I. s s ._ U. . J .u I _F 1. 1 . vlw N .J I \ " Inul . pt: F
o \ .4 'fr "- 1 r. ..u. F. \ u . 4 ”a ‘H . 4 WP» tr tun .1 Wk! U“ A\ w 1. r Ky... . ...rs . r r .. r F.
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L.\ o 1of 1 p Hf I h r {If (I . fl . r .0 rI...
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(4.( .1". K .9 . 1. I... .4 ..r .r .4 1 .. Aflry t._(1 .5 .\ .r rxsrlf. axle
.
:4: a‘ J \14 1 I 1.41 I ~ 1 11.. 11 44 J u l Iv. \
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r(.\n 1 ct ! r 1 p a .I J \ U erl . V r .. p \ A VPV f LIV
O. 1 .. l,.| .14... ..l ‘\. . 3|.J‘ ..v: ‘5 1‘..J .- _J 0...! .4. \1 fl... ...: ....u\u{1 1.... 1r 4....- ‘. All .11.
v ..1. _ .. IL .. . .. . . _. ..u 1 . . . v I .. II-.. . .slv ..\.. p 1: h, .II. A. H‘..H.v .. u .
... 4 ('rF . 9H ( r \U L . .I. ..v . .1 bar? . 4 In ... l r r. r (“T r Cu: .l\ . If ..I _c . r I. f .f
) II IA .
Dr# 1\ ..r
illn‘l" O lit. ll
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c+4\.n 9v. .4 4(1waIE "rpc “Utrr 1+ ‘5' (.KWJW "rt-Irv (Q < 00.4.
If
l?’§lll‘lllll‘li1|‘1'll"lllllu 1|
_
IA Ill'i if
I‘ll III
1‘. 1
m'1 .J. 4.44 1).) 4. {\l

l .b.’ .‘I. I. 1 .IC
1’1}.....rr ...... .Hfuawl

. . ..-.\3., -.,.—. .. -. :“p -2.-,..,-:--°. .
oflmmmiets dtrisb uthh lu-<1sit_on 3=

tsined concerting econogic

zmdsmctl siatns, history Of illness, 0: ration, TKLI r 01 clild“cn e“d
unfinlrssbits. *Ollot the inte tiers, QACh tomhn yes tzgired to Lcieh
Hmrdhfl and to CCllfCt ea ;les :f food :0: la 1 story analySes. 111
s."rv Sr)? food 3‘ e trigfi3m1 on a Ihutaen dijfia tic scrlfiazux? the YIBiJLES
of servings were record
its records for the 13 coll‘ no;_n que ottsi-eo as a lart of a
raxrrdlsivdj Ccrducted b; tle '“OQ; and Ydtritiwn o gdrtue3t st MiG? .ibsn
Stnt=College during the years 1950 “nd 1961. The ¢ills 1-3e 18 to £4
JZLTCCL.8;Q, "1d e“e from 10 to 49 xe"c;1+ over! ith. The subjects lived
i; dernto:-es or 11 :“2V t rw0'115 love 5. All of the .ubjec cts hid t Cir
rrals in the tuilditg of tVo 8010(1 of Home l‘ccurm O”lCS UdC r the sugerv sion
of one of t‘e s 2?? re“bers of t”e words ~10 1utrition dejertmcnt.
For one week, the girls ate unrestrictedly from :euls which rcre

,1 ,-, «xx , '\ —'-( a. h‘ "1 . I ‘ r
»l Lied to be t~_1c 1 01 bhlS Ieg1on end
...,3 '1 .3..- ,. .. ....3_ ..-. :
fible 8" :11 31“ s L? Csolies .eze d1
0 ‘ x .- J— 0* : v‘» ' 1 r\ r\ N 01w '3 .
/ if“ tT-e s13}: CL. :1- . _2c._,. in ewes s3... Jtot

custormig’gwttern of e tiqc. .411

. :4— . . l— «J.- O A "4 JCV
cilete . 10 ss.le. ts C1 CUOglbg,

IfiOalS 1639 1 so recorded

between

;2 stmaffi‘;fieuber of the Foods and hut"it‘

of? jiéoél fiwmlteigbed :ortions to common

_IMDIG: czhtxf, one— —holf Cu_p of gees, etc..

i‘o

fix t in te3xs of servi L6

to the

Thi, after this section

d;1vt. After the 61: 1““J C lCVl 5

sutnor consen n1 ms t

sgfjfilied to the

by 0116231109 1 8313113515..

SL) '1711: "‘

‘
‘ ‘\
‘.»
1.31

lcn def

he

at tie diet

stzibvted for eating bstmeen Heels
":s encoxzrsg”d to folIO' ler
no of ffiod Y 3e meighed on a Hansen

03"‘EJF CLO. 11". ts 15111011 VILEG eaten

b' gin ring; of t'.1o.2—.1t they,

'1 1‘8

srt ext tInnslstcd the servings

home 3:1o units as one s v an, one

The diet recwrds were msde available

. of food as recorded in household

in teins of Led Iortions

were conyleted, irforwstion

dietlry intakes as determined

6'.“

-.ulu-

Calculatiors of Dietary Intakes. Tvo tyyes of tables of food values

A

 

 

were used for dietary calculations. r"he table of food values by Donelson

and Leichsenritg (1945) consists of average nutrients for certain groups

oi closely related foods. Use of thjs table facilitates combining several
foods for dietary calculations and therefore provides a rapid method for
calculating dietary intakes. This method mas consid red as one tyre of
dietary calculations and R38 used for cach of the comparisons described above.
The second method of dicthry calculation which ras used vas the calculation

1'

of diets from values for individual ioods as listed in the food t blue of
the Bureau of Human Nutrition and Home Economics (1945). The use of this
table is more time Consuming since values must be recorded for individual
foods. This food table res used for comparisons of protein, calcium, and
:hosphorus intakes of sight on older women by chemical analysis and by two
methods of dietary calculation, and for comparisons of calorie, protein and

riboflavin intakes of eighteen college women by c emicel analysis and by two

methods of dietary calculations.

Sampling g£_Diets for Chemical nnalJSis. The di ts of the older moren
were sampled for chemic 1 analysis by members of the staff of the Foods and
Nutrition department. Chemical analyses of the various nutrients were
carried out in the laboratories of the Foods and nutrition depaitnent. Results
of the chemical analysis were made available to the author for comparison
with dietary intakes determined by calculations. The methods of samgling

and the procedures for clemical analysis have been reported by Ohlson (1943),

Roberts, (1948), Brewer (1950).

(\r—v
.—

-L.J'~.’

Ste tisticel Interr et tion of D ta. The diet zary intakes of Various

 

nutrients as determined by chemical analvsis and by v:o methods of dietary
calculations were congared, by the "t" est (h ' her, 1937). The StalldEI d
e:ror f the mean intake of each nutrient was calculated by the following

form:;.la (Goulden, 1939) . :v‘j-NV—fl— (7 .. Ix):

standard error of tle mean

 

 

Paar-rs :11) D13 017s: Ion

Con arisons of Calculated aid naldlod Food Int shes of; fiyhieen

 

 

Older [on n. The ever: re food int ahes for ten dsy periods of protein,

 

calcium and IhOS‘horus of eighteen old r wcnan as d terrilied by hemiccl

anal;sis and cengutad by two methods of calcalation from.neighed servings
of food are given in Tables 2, 3 and 4 reszectively. The mean intakes for
protein were 62.5 4.2 (standtrd e‘ror of the can) grams by chemical
analysis, 56.8 3.8 g‘ams by coloulation accordinw to th table of Donelson

and Leichscnr ing (1945‘ and 55.3 3.6 grams according to calculati01s from

\

the tables of the Bureau of hunan Nutrition and ha is Econocics (1945).

S atistical analyses by Fishers "t" test (1939) ndicated that these values
were not significantly different. The average daily protein intane as
deterrined by chemical analysis vas 12 1ercent tr3at r than that determined
by calculations according to Donolson and Leichsenring (1945) and nine
percent higher than the value obtained by the more detailed tables of food
values. The similarity of r‘sults obtained by the three methods of
determination cg r ed *ith the observations of Batterson (1941), Hunye
(1942), hiddowson (1943), Bransby (1948) and Thomas (1950).

There was a graater variation among the average daily values for ca lcium
intake d termined by the three methods of determination than for protein
in.ak3°. The mean daily c lcium intake for the eighteen won n was 0.77 grams
when determined by chemical analysis, 0.56 srans when calculated by the
Donelson and Leichsenring food tables and 0.61 g ans when calculated from

values for individual foods. Ti;e difforc mz.es in calcium inta“es as

hr
-690-

‘I 7‘7 7'1
Tun "

ESTELTED IT: 3‘31}? ETHILLJS (:1? 1310171531]? 013:)? 2.134111; .-5 DLTZ-llilx'LIiED BY

CHEfilch -EnLYSIS LID CCKCTT:‘ FY TQO L1ECCDS OE‘CMLCELHTIOK

 

Protein content of diets

 

By Calculation

 

WOW

 

a . 3? Donelson Eureau of
:ubgect Chenical and Lumfln Nutr.
*nilySiS Leichsenring and Home Ec.
(1945) (1945)
L351. [24; 111‘ 0 gm. [40“; 1111. . 310/24 111‘.
I 55.7 63.2 61.1
II 67.1 74.5 67.4
III 79.5 74.5 75.9
IV 71.6 60.8 57.4
V 70.5 45.1 44.3
VI 77.8 66.5 60.4
VII 64.4 63.0 57.7

VIII 50.7 53.4 53.9

IX 71.8 68.9 66.4

X 73.2 64.1 61.8

 

XII 45.6 49.5 50.1
XIII 70.7 42.6 50.9
XIV 38.2 51.1 52.2
xv 54.0 51.9 45.4
1V1 60.3 56.4 55.2
XVII 54.7 2.2 28.0
XVIII ~54. __ 54.0 135.4
nean 2.5 56.8 65.5

Standard error
of the mean 4.2 3.8 3.6

F, ‘1
...‘L.i.uL I
'I.’1‘.'1" “I \ 1“ ,A' ‘T‘ ' ". ' " I ' LUT- ' " I I\ fT 1"" ‘D "-"‘ "1' ' . "
I D ,l ‘ ~ - _- ’—‘ . . E ' 7. h
JJQ... -A A -24.; U-fl‘adi ‘0 I '¢ “1_. K.) \- J- ‘.’.‘.~‘ —- -- ...-“4‘ K JJ -r ‘L. x .. . 55-
4‘ ‘1'1' T'”. N 4" ’\ “ ' ‘ "‘ ' 1' \vT ‘1 ,l " ‘ 1r" T: 1" '4' ' .4 2"
b} '4. ..JL “ A.¢Ll ' :- b- I JARJ o“- ‘1 1 ‘34. 3 ‘1 * \J‘ . A _,.. - A) A" .. '-\,

 

 

 

- .... _. .. ..____.__...___.. .. ___.-. , _. _— - - .... ...- --...M-
| ,. v ‘1 T y' 1‘, \ in ,3 m f‘ ‘21 731‘? {'1 P!
UAX'..‘V.‘. 1'. gr. . ..-). 1. L1 .1, 1.;1. D

 

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determined by CVemical analysis and b1 calculation from values for individual
f eds was not statistically signiric nt. However the mean c;1cium intake
determined b. chemical analysis was sL u1?~cr“* y ibh:r than the value of
0.56 vhich use estimated by the use of the To elson an dLeichsenrin3 food
tables. (T‘:2.42; plotthi lity <i2.5 :ereent). Donelson (1931), Uiddonson
and HcCance (1943) and Bee ett (1935) also hflV? reyorted that the values for
calcium obtained byc cimelical a alysis I ale 5 nerally higher than values
calculated from tables of food value ; hon ver flutman (1939], Enamel (1942
and Eransby (19485) f0 und that the reverse res true. Lackey (1935) and
Thomas (1950) have 30 tc'd thzat there w‘s irregul r v;riation between the
calculated 7nd analyzed values for calcium.

The mean value for phosrhorts intake for the eighteen women was found
to be 1.12 _0. 07 [revs by cheWical analysis, 0.94 330.07 grams by calculatiens
accer rdin: to tle D5ne lson 1nd Leichse‘ mi food tab as (1945) and 0.95 i 0.07
grams by calculations fr m valies Ior individtal 100. ds as given in the tables
of the Eureau of Eugen hutrition en; Home Economics (1945). T ese differences
were not found to be 5 itistically si3nifi e. nt by the "t" test.

The variations in av r535 daily in t51: es of protein, 0 Ilcium and
phos: horns vere influenced to a considerablee :‘ten.t by val 7:5 for certain
indit id duals, parti cu wly those for subjects V and XIII, for when the values
0 tained by chemiCKl anllysis e:ccee::d t e c ”1011 ted values by 14 to 26
percent. Ohlson (1950) in a study of the protein nutrition of a3 eing v0 oxen
also reporte marsed (isc: e‘ancie s retrain chemical analyses find the calculated
values for c :tain individuals and observed that tLes a diff: could be

8000”“t’d TC“ in part by the use of breads and of luncheen tyyes of pregared

xieh contained sufiicient déy milk solids to affect the a curic of

_nr‘?_
"s‘ad-

the estim:;ted values. In aduirion tiese subjects included a V'h iety of

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when feed intakes are calculatnd tit out hnrvin3 the grohertien of
ingredients mhich fare used. This obscrv.t on 5150 his b1e1 rc3ort1d by
GiaLt (13") and C lson (lZLC). t is difiic It to exglaih LL: the

has horus in ahe as deternih:1 t, CLI.iCTl 3va1.sis fo- sub ct XVIII ”as
30 to 40 perCVht hifhcr th5n the 5L0: Lorne irbphe uhich has estimated by

Calculut en. The ”lot Cf th's subj ct a re.” d to b; tyjiCal of the

5505rathicvl arse with Inlr u hid5r’te V5riu+i5n in fHOflS fi;d nadir.te use
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calcul :tiozw from vslues fer individual foc’s such as rey,rtcd in the food
t3b1'3~ IT33 t9) b5 13% FHIJCU Of “uxfn Eutrition and Bone Lcorc ice (1945).

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Protein and H'igojlav:n for s Y;1-"TV Isriods as detsrui 3d bJ CLehiCul

analysis and as celCleted from me-surcd s rviw3 tortions by the table of
Donelson ar1d L lcbsrrr" (lJiS) an fisn Uil'h;d ;ortions b3 the ogd
tables of the Tureen of Enron Hutrition and Home Econofiics (1928) are 311cn
Titlns G 6 enl 7. Th: evcrege daily intake of calories for this gregp
mes found to be Siéé 1:95 tJ chenicel anal sis, ¢£lS Zillé by calculation
from Leasured solving gortions accordin3 to the food tthcs of Donelson

aLd Leichsenring and 222; H10 11J calcuL tion from rclues for L 1d: id :al
foods C :ivon in tfie Food Titles of the Pureau of PL11n thrition and Home
Eco CTlCS (1945). The,; Vultos, 1Lich tore nct significsxtly different

("t" tcst? shoved b1 t Cillcul: -ticns of dieter; integes can wive a good

estimate of tTe dzily caloric intike of 3 gr V}. Di ilur re‘orts of good

agreet nt bet ecn a1m1d :11d colcw1ate1 values for calorie i1 wishes have,
been rublished by Patterson (1941), Kunnel (1942), and Keser (194?).

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0 was close agreement in the pro tein i11tm:es of the ei3hteen
college Lonen as d termined by the three retlod . These were 78.8 i2.4 greys
as determined byc emics l ar:ql sis, 76.0 $2.9 grows as d to nin ed from

to sored food portions by the Dcnelson and Leichscnring food tables and
77.0:t2.8 gjrcrs as determrhied by calCVlation ffiom individual food values.

The aver ge dietarJ intake of riboflavin by tLis group of young women
was found to be 2.00i:0.03 milli3: ans accord; nu to chemical analysis of the
diet, 1.93t 0.10 milli3rars by calculations using tFe tables of Donelson and
Leichs.: nriLg rid l.JO'tO. lO nilli rats by calculations based on i dividual
food values. There was no iiic'nt diffgrence in cit er the protein
or riboflavin inteLes of this group according to the "t" test.

The data obtained fo; this grovp of yo r" wom:>n ind ic to tL;t calori_es
end riboflavin also may be %tiw1 tM acc iately by di c-1lcula ' 0118, just

as the dots pres1: mt d in th He rrecedirg section indicsted that protein, calcium

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Siltjoct 2:? 3.83102]. 130.101.9011 1312‘. ”€11,223
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V 2.33 1.07 1.91
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II; 2.03 1.33 l 9U
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XII 10,98 1. 31L 1_.T3
XIII 1.05 1.43 luv-S
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‘093 2.00 1.93 1.90
Stan'r; errcr of
t.LQ . Lynn i 0.0 V‘.1O .1)

and yhosghorus intekes may be estim ted satis mtorily by diitary
calculations. The influence of a variety of diIIe ent foods Las not agpaxent
in the calC‘Jlations of H e diet:1ry intakes of the college vomen since these
yourg vomen selected servirg jorzions from meals which mere served at the
diet table; nor over there wire few nix=d dishes included in the neals served
to the young vror en.

The aver"ge calcium intakes for seven colle5e voncn as determined by the
three methods used in this stidy are given in Table 8. These young women
repre9«nted a part of tl.e g oup of ei5h teen women for whom the fretein,
calorie and riboflavin ir zihes Ieie determined. however the calcium intakes

for cnl“ seven of th is 5 cup had been determined by chemical analysis. The

mean intake for c: lci m d-e t: rrrired b cVemicel :nelgsis was 1.02't0.05 grams

daily; the neon intake of calcite res found to be O.79:t0.08; s by ce-lcul :tiDn
using the table of Donelson and Leic cnrin , and O.92:t0.02 grams daily by

calculations from individual food value. In this case the mean intake of
calcium as determined by CLQKICal anal;rs 's 1.23 sL :nificently greater than

the mean intake of calcium as determined by either of the two met od: of dietary
calculations. This is in contrast to the findings with the series of older
women. However it is jos:ible the t the size of the 5¢oup limited the validity
of the estinetion of the c: lcium inta he by calculations since the comrarison
with the older women was made with a group of eighteen; in this case the group
consisted of only seven individuals. 'Various investigators (Patterson, 1941;
Humnel, 1942; and‘ .middo .son, 1913) have observed that dietary intakes

could be estimated more accurately for larger than for smaller groups.

everege Protein, Calcivm and Phosgh 0111s Int a.e of Ten Older women During

 

 

Successive Tim Intervals Fram.0ne to‘rnenty—Iive Days. The avera5e grotein,

 

 

calcium and phonhorus intakes of ten old r women durin5 successive tin
intervals from one to 25 d1y s as det‘vnined hy dieV .ry calcule dtions using
the tables of De nel son and leichsenrin5 (1945) was 5iven in Table 9. The
values indicate that the lar5eet variations in the mean values were feund
when intakes for time ir1t::;n “ls up to the first seven days were averaged.
The avert5e protein intake for the ten women when only one day's dietary

was evaluated res 59.5 grams with a standard error of 5.0 5r1ms. The mean
inta {e for three da's for the ten vomen was 65.8 51ams with a standard error

of 4.2 5razns and for seven dads, 67.0j:4.6 grams. Since the standard error

for the avera5e intakes was large as a LSQlt of wide di iferences in intalzes

amon5 the v.'oren, the difie ences betveen meam s for protein L t:hes for
successive tine pw Ods from one to twenty-five days Wei-e not significpnt

according to the "t" t at (Fisher, 1939). The standa;d errors of the necn

(U

rrotein intake for srcceesive time intervals from one to tventy- -five d;
decreased from 5.0 to 5.4 grams. It would eygear from.these values that a
estimete of the avera5e intake of a group of ten Koren can be made from one
or three days food records but that the e"ror of estimate decreases as the
len5t h of time of obserV1ti on is increased.

The successive decreases in standard error of the mean for the avera5e
calcirm intakes of ten voren for increasing periods of obse v tion was
arfiarent to seven days. The me n c: lcium intake for one d:y vs s O.65:t0.lO
5rans, for three days, 0. 69't0. ll 5rars, and for seven de ys, 0. 64'10. O7 5rens.
The mean intakes and standrrd errors for 15, 20 and 25 days were similar to

that of 10 dflys. There 1:918 no Signfi ic nt differences bot1~en the means of

'7
—.\ -

calcium intake for successive yerio‘s up to twenty-five degs end there res
no apparent advantage for extending tke period of observ tion beyond seven
days of obserV“tion. Similar reeul s were e @hfleht for Hv 5e phosmhorus
intakes for the ten women drring successive tine pe ori_ods from on e to
..vnt -fiv ve d.;s. The menn intake for one dty mes O.93:t0.lO grams and the
mean inteke for seven days ”38 1.0 5 to. O7 trans. The st midvrd error of th
mean w s constant eftir given to ten dnys.

The neele pattern of food 0 nsuigtion in the United States is quite

pronounced (Levcrton, 1939) and food intakes forS Saturday erd SUDCC-JS may

a for from intakes during the veer. Therefore the trsciice of studying

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dietary patterns for a seven day period nJ an Sllndey s -n
desirable. Tne date in Table 9 indicvte that a much better estimate of the
intqke of a group of women can be n~fle for a seven dey period t” n for a

one do; period.

- -.. 1! nt. H 4.,‘1- , ' - '.'r,. -, . .'
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Q“Ccern1vm Ti““ TntArvnls For 9 “PTifid Cf Tt’rtv D? s. The av0335e protein,

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calcium and phozgho us intakes of a TVCU; of ten women w-re Niven in Table 9
and discrssed in the nrecedirg section. It also ajgcared of intercst to

€"'“1re the daily ve ieticns in intejes of these nntiie t" for the

.1

inoiviinel nonen, in an attefgt to determine ho: lent e xor od of observ tion

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1‘‘or e "‘ven in“ Ter' od. oct'VIII Tid :re 3% 'tost C‘Tst to; in ;"otein
int'b . 'Vfie “IFSt vrljwi fir tlis 'wfltjrct f‘s en rflr‘m T3 of £3 Tiemns-&)r a
10.1te'fi GTJ ivxied -nl tie hib3;"t v” ‘i: ,3 'v ‘55: of C2 ;;:.s for a
t“ulvo dd; periid.

The 'irivtiors in Hr'fl in. L: for 3“cce:r've -eriods aTTeired to be
greet r for the fi:”t seven d“ 3 tTin fren_t‘~ Teriod 1 on s;ven to twisty

:ys. V”‘—Ver the new“ protein intq“:s for 6?“h ur”“n Tor t1cee ths, five
dc;s end 0 V”? d 53 23”? co“;““~' '132 the Tretfiz int Le fir tar did and

it fits cBid t‘et the di? Tron e t tm' r the m3"rs "ll” HUD Significinv hJ t1'
"t" t C-L .

Tie effect of an inciuescd Teriod cf ob-o_v:ti 1 on tTe v lidity of the
estirrtwfin of tie ;r3tein Tte-ce of 313 suhjrcts is “e33 re dilJ e; -ent
frov on e"°win~ti3n of tie sterddrd errors of the roan f/r tLe :occoscii
time T r‘ods tlen finom the me n intifle< n1; H‘or e'ch €“bjLCt, there was
a lecreese in t1. stand rd ez-ir of two nouns as the 'e'iod of dietary S’de
*1: irororsed. The d:c sure m~s greet “ d “in; the first ten dan then from
to“ to titntj d gs. ver eiaggle, the stand rd 8 or of th een Tretein
f r +*r=e d:'” for sn.j ct I “as 21.1 "wens; for ti; days, the standard

r~or Ins 8.5 ; firs, end for tL'nt; diJs, the stiId rd error ”CS 6.1 grams.

Ficure 1 show: tbe trend of the ev"“vgts o
of tno ten wonen. The snore decro se in stand
and the teidQTC" f‘r a less gradual decline in

from 10 to 2“ :1“: 7‘0}; 13::- S: D‘rf’i the ,_37-
was a plettau in th e curve. TLis would '3 oer
little edvrnt-ge in ccntiruin; aod FCC‘Id colt
sificcthe inform~tion roln«d fron a sixtegn day

rd e ror £10m tlitrec to ten dn~s

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e me n Cilcium int3ke fo: the individvcl no en end the standard
er ors of the me:n v lues sre ~ivcn in T ble 1'. The ride: in

mean calcium.inteke for subjects I, VII end IIC occwured d1ri15 the firs t
ten days. hese val1es me e fiom 0.:l to 0.-2 :r1 8 f01 subject II, from
0.36 to 0.57 5rsns for subject VII and from 0.74 to 0.8 5rsms for subject
IX. Ho ev;r he calcium intshcs a geared to be H61 t 1vzlj constant for
each individual subj ct during the twenty dcy period. Mi h and milk
products are the czief source of calcium in the di t, and the gmount of
milk used daily will s‘fect the calcium intake more than any other food.
Certain of the IOfitn used milk more ther others and the amount of milk used
daily e;:1vred to be r: latively const'nt fore sch subject. For instance,
the calcium in she of subject III -un5 d from 1.02 to 1.35 5raxs per day and
that of subject X ran51d from 0.94 to 0.98 grams per day. Both of these
subjects usedn ilk 5cnzrous y in their dail" diets. Subject IV had a

very low calcium intake VhiCh ren5>d from 0.23 to 0.2' grams daily. This
subject drsnk prnctic*lly no milk.

Differences bttrrcn neins of c<lcium int he fo: the in dividu 1 subjects
for three, five and seven days end the ne'n intake for ten drys urre not
statistically signi1ic nt.

The avera5es of the stand rd er ors of the mc~n in t1u}es of all of the
subjects ere shown grapticslly in fi5ure 2. Since the intake of calcium
wV'es more can ant then that of protein,t he decrecse in stand rd errors of
the mean calcium intakes was less marked than has the decrease in stand rd
er“ors of the mean pr rotein intace for succeisivc d gs of anslysis of diet

records. There “35 ho:e*¢ 3? a Stiady decre in the standard errors of

the calcium intakes of these subjects from three to sixt en days. This

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indicated that the validity of the estimation of the individual diets
increased as the length of obsarvetion ves increased.

The mean phosehorus intakes of the ten women and the stands rd error
of the mean int:_kes for periods of three to tnenty d:ys are given in
Table 12, and th= averegrs of the sci.u'“i errors of the mean are shown
grep hicelly in figui e 2. The differences in mean intakes for the subjects
for the successive time periods were not statistically significant according
to the "t" test. Horever the standard errors of estimate were decreased
steadily from three to twelve d'ys. The advantage of continuing the
ancldsis of diet records more tlien tuelv dnys e;;eered to be very slight,
as judfied b; the sr'll docre ‘se in the standard error of estimate after
twelve days of observation.

The data in T2 bles 10, ll end 12 indicete that the error of estimate
was wide when the dietery intake of protein, on dlcinm or ehosyhorus of an
individual is evslueted from a short period of ohserv tion as three dEJS
or less. then the Si? e of er~or of esti“ete is used as a criterion, it
vrould a11e r th at a good estim te of protein could be obtained from 10 to
16 consecutive de;s of dietary r cords, of r1 osl‘ hOlIS from 12 consecutive
days of dieter; records, end of celcium from 16 days.

In the preceding section, it mes indiceted that a valid estimate of the
protein, calcium and phosnl orus intn :e of a group of ten vomen could be

ound from the "verse“s of diet records] (ept for a 7 deyp neriod. The data
presented in this section would indie te that a 14 dflj period would be
desir ble to form an estimate of the protein, calcium and phosghorus intake

of an iim ivi duel.

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mm.H . mc.H 49.0 em.c rc.H mm.c ~ Hp.r H \M.H _ eu.o

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S'I-«JQY ATE '30 1.7

OL'..':.-..£LY 4-13 CCI-CL "LJICIV‘

fl st1 udy nus undert1kon to su1 ly additional information concerning
the relative value of different methods of calculating records of food
inteke and the gossible reluticnship be v: n the length of geriod of
observstion a: d the validi tJ of the estifintion of food intekm

Ten-day records of the t igled food intakes of eighteen older women
were celculated for the grotein, c lcium.and Ibosghorus content of tbe
diets bJ the tables of Donelson and Leichsenring (1945) and by the tables
of food comrosition of the Pureuu of Human Nu rition and Home Lconomics
(1945). T1.e dietarJ int :es d;termined by these methods of calculation
wei e con urcd with values obt irtd bJ cheric.1l anlesis of the diets.

The calorie, protein and riboflevin irt-kes for seven day periods
of eigbteen college vow n iere calculate d from f 0d i: mt hes e:c;>iessed es
nunber of se rvings of food by the tables of Donel son and Leichsenrin' (1945).
The calorie, protein and riboflavin intakes of this group also were
col Ml ted from food records for tie sane period '.hich were expre sod as
weighed gortions of frod by the food tables of the Furesu of Human Nutrition
and Home Economics (1945). The calculated intakes of these nutrients were
conpered with values determined bJ c emicel analysis of the diets.

The results indicated that t}:e dietary ints”e of calories, protein,
calcium, 3h os'bhorus end ribofle vin of a group of women could be estiruted

setisfcctc-rilJ ‘ from diet records by using nutritive valles for a 9:0 g of

U

H-
)

similar foods es

L

s done in the tables of Donelson ni Lclchstnri.b, or by

elculation of the nutritive values of individrzl foods es by the more

detailed food tables of he Eurcau of Karen Nuurition ahd home Economics
(l9é5). Fuxthermore, tiere was not a significant differeh e be ween th
dietur; intakes calculated from the numbcr of Sir inbs of f‘od and tLe
dietary intrkes calculated from rci Red tortions of indi idual foods.

The intake of calcium for a S?V‘n any Icricd Va: datLrnined by the

two fiet‘ods of calculatisn and ha chenicql 33915313 of the flint for a

.1

‘n ' ’ V' .‘r‘ . . J‘.‘ “ A J‘ " v 'ra‘- .-"-:
yrov“ oi Otly scven women. Ii tEis lanJuCC, thege T“€ a 91 L;_wcent

ii”?e“cnce trtvern the c lc LN int he we drle"i”ed bd C7C“lC“l anrlgui" and

1 ~ -- s . ~- v ‘ ~’ 4- '- '-r\ - '~ '1- ' s ‘ . . ‘\ ‘W . I T ~. . u r: ‘ , 3‘4- 4"“
thst “@t-BRLLJQ hJ ure t'e n.tuode cf c.1calat1rl. TLlS inll ate; tilt the

. J- ‘ ~" -' . q “. J ' ' p ... V x ' " . ‘1 L '3 v" ‘ 'n '3 . ‘. 1r ' -- a .“ —: n - ’ .4 u ' - .-
333 «5 811”-v; 0‘ ~Lv Ostin h'wL oi 100d lDt9_:S n? stuulmc. TL; av PTVC 1
— J- A ~. .‘ ‘ " . ‘ 1 1" " '- “ ." ' 'L . ‘ v ' fl Il- ~ 3 '- - w. . . «‘1 .' A . 1,. r. , , r-- < ..
“_C‘O (1'. “:1, c1...\‘ 1"“‘1 flyw- . OS»E-C'.L12- 1T1LH ,--l- 3 Lat 11 C’ Hajj," \.C n d‘)""‘“lL) 1- “C L.,_. .LVO
A ..
‘ . J— - , fi- v H‘ 4-v - ~ 4-": A ‘ ~.._ . J— —_ '. : -.. - ,- ,. —' '4. ' .v .
't “ T1“ 1” b , TV 1° 4" " ‘ “ 1’7 an 7+6 --- _V‘c: 13., S n 3;.‘0 d0 w'zI‘ ...'-U-.1'. 1.“, file-4.1-x,

calculations HSihé the fvcd t:hl : cf Denels_r and LCicLscnriL; (13:3).

t.‘ .. o_ on o ’._'-., I‘DJ]_ _‘. -_‘ o . . .‘~~J-,-.‘—-,~q w~ ~u'v 1 ‘3. x , .
leer; . s not a Sl.nl;lcl¢u c1_; *.F3 in nevi ihuilee if tleee nutlienta

*0“ tie succes¢ive tine feiiclz; h“”r “ ihc St vd-gd arroy of ky715 te Cf

the rern inteh:: for tEe 5*or3 of EOHTL dicre; id StirfillJ for the fixst

SeV:n dear. Thl' ini‘cnted t‘wi r vrn 6‘“ “‘“in9 ~c d:”i:“b7e T,r a

Ftfifl; of t‘e ;?ot in, onlci m HIS ;‘0';‘oxts int*“ c a? n 5; L: of t “ 'e‘efi.
TLe"“ ""9 net 3 Signifi31;t fiinicreree tetern the fifi“? intfiTflo cf t‘cs;

rthicnts fat " t7gt? fi“;, tit; .gy er se"cn dry fi?i"fl “b'” Cwnylrvl '1' e

iel d-4 ;criad cf di:* “; Lind“. Fetever tie error of esti etc “cs L113

‘7 W the Cie":J irt'; (” 'n f‘ ’"‘l--l ti \Ytlxgt i from a thu-t 4eritd

t‘ -..- {‘.
A-.. w.‘ ‘

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LLL14?--L\_$LA CiJ...

Ad3ns, G. 1947 Food co position. J. Home E . E2: 94.

ntvater, H. 0., A. P. Bryant 1906 The ChemiC2l Coxg ition of American
Food Haterials. U. S. A. Office Error. Sta. Bull. 28.

Eassett, 8., H. Eldon, W. S. KCCanr 1931 Ninerel orchanues of man I.
Organization of met3boli c var 3nd an;ly tical metnods.. J. Uutr..

4: 23?.

Bass ett, 8., H. E. Van Alstine 935 Kinercl exchanges of run IV. Variations

in the mineral content of di ts mith a censt3nt and veigtt fornula. J.

Berrymen, G. H., Ch. Che field 1945 A snort method of calowlatingthe
nutritive value of diet: 3. Iutr. 25: 23.

Berr'nan, G. H., r. E. Hone 194% A short method of calcul:tiqgthe nutritive
value of diets. J. Nutr. 27: £31.

Bones, A. de Planter., C. F. Church 1940 Fcod values of portions com;only

U)

used. B'rd 2d. Philad'lghia: CClltw 3e Offse et Pr 38.
Boxes, A. de Planter., G. 3. Church 1944 Food values of portions comnonly
used. 5th Ed. Ihiladelfhia Child Frelth Society.

Pores, A. de P1:nter., C. F. Church 1951 Food values of portions comronly

used. 7th Ed. Itile.dc 1 Mi ' Colleg e Oi"T et Press.

.1
c

L—J
Lu

Frrdley, A. V. 1942 Tables of food value.. Rev. . Eeora Illinois.
Tanual grts Press.
Bransby, E. E., J. H. Hunter, H. 3. h 539, E. E. fi. Lilligcn, T. S. Rodgers

1944 T ue infl ence of sufjlemonts of vitamins n, Bl, Be, C and D on
‘4

growth, health and Ishzrsicel fitness“. brit. lied. J. I: 77.

lndlls 0+ 1?]. +0: “C. Pl‘i-to 1:55} 0 Jo II: 63:20
Preneb" E. 1., C. G. Daubny, J. King 19483 Congorisox of res lts
obtainrd by different methods of individual dietory survey. Brit. J.

Nutr. 2: 89.

*- ‘3
5
r
C+
H
H
F2.
2+
4
m
H
c
(I)
m

Bransb,, E. 2., C. G. Deubny, J. King 1949b Com;3rison o
of individualc Ht found by 03101 tion from t ‘les end by chemical
r__l '71:] 81°53. Pl‘ijo J. 1111):. 2: Lip-to.

Brever, V. D., H. L. Tobey, D3 Pwei Te 3 Ion, L. n. Chlocn, C. T. Strirger

1950 ”it0013VWn nitr03en and thi mine mete bolis:m of women with active

w-

tutorcul.sis. J..Aner. D et-t. “3900. 26: €61.

Bureei of Humnn Intriti“n 3nd Home Econonics in Cooyerotion with the h V onel
Peseorch Council l9é5 Title: of food comfosition in terts of eleven
nutrients. U. S. cht. of “3r., lice. Pub. 572.

Bureau of Fur n Nutrition and Bone Iconoz 1103. 1949 Euhlished by: Food
and intrit ion Foord of the N‘tione Lose rch Council, notional Acodeny
of Science, $35.;nbtc 25, D.C. Loy l9~-é Nu.rition sur*“"s, thtir
techniques end V3lue. Full. of the P tienol Research Council 117. 17 pp.

Burke, }. 8., H. C. Stu*rt 1939 A method of diet analysis oyilic-tion in

q

A q “a 0 -~.- 4-. ”‘ ,W' ‘ 7
res.3rch eno :eeietric n. ctice. J. 1.313tr. L: 497.

Burke, P. 8., V. A. Peel, 9. T. Kir‘r. ood, H. C. Stuert 1943 The influence
of rut riti_on dui in" prornenc; uron the condition of he infent rt birth.
J.Ihflmn $6: 569.

Burke, P. 8.. 1947 The di to“; history "s a tool in ICVF“rCh. J. Amer.
Dietet. Assoc. .32: 1041.

Purke, P. 3., C. H. Stur3t 1949 Putrft’on'l “e u'rsrents d“ri33 preynoncj

end l3ct¢tion. J. guer. Kid. Assoc., 197: 119.

‘ , -“ +- '—L,‘
Cu. 1919 Foou CCT;OClu*-

.d rgric*lture org'fiif"tifin of the Ynited Intinn , .JQLiJJiCL.
1L;T Ir 12;“$?; of +2‘ f‘ nbv~*l“r hb.‘ 84"““¢ :is+ r; CS
i 14" 1. ”C07 *zfiwV C i“ Lfi-.13 of aflc1wx‘ ”bod &;Lx*”* e ”s
'de 13‘ A“: ‘i\”_;‘ ir1‘71;”“2 in ljflif. Itsit. J} ‘ mu . 3;: £221
**“9 on CTTOHiN fl ::¢*si®n T"C'“‘S I“? 310‘ Cflfighwitihn t'b VS. ‘;u
v;u3'* IQL'r' 0 "vV“?nt" “f f1.“3 '“W’ C“ 7"“L *Wr“ if C 14t"c
'. i jruL: *‘0{ '1d .50 ‘Li;- C-V Lu” 3;“? 0. zly'Uniz;d
F., T. Ti.p, V. -. Tuhc" A, C. Shgicr , ”‘0 o lGQL Si“ 1:
;“Lvt;f*‘lic 1; L rune s: glits fufu +fir'il‘ ix*#~‘,;¢tui,*"na I. 1(W‘e

‘Iv - --‘. ‘4’- _ c.“ fj-(v‘ 5‘ ‘._‘_ _ '4‘ _ 1 .D . 7:7‘ ‘7 _. . W. ‘
\r., J. ..‘g L'j'l'fi{gin‘l‘hl'lgg lb‘.;~ _. L.l‘.,‘u .1'.‘ L;1 0:: .1“ 3.‘ u“; tfuf.) '44.;le c219.

fl T T-Y T -.‘ ~‘~. . --. ‘—. 1"?!" , - - :4 '.. _ '1 41.. n1 __7,
10, U0 J... .LJ‘QLC-.-‘.'L—.._1.l.~«u .L-I‘-Q F Gd CU wn‘oLJH +1 hJ A3}: i4-."n.:-t

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q. ~J'.R‘11* . v. I‘ ‘17‘ -1 ‘ -‘, ~-:- .’\$ * ~73 7" J-~J- L~~~.—-,\
ulb'l V4 * i A.~~. t;k‘ . ‘LQ .L‘ \ I. 4.. A.) O l O A- -~4|l O _Lu'd' l1. ‘ U||\JCO ,

I f‘ffl .- 1‘ -t‘ r“ " ‘r'.- ‘ O -. » -" r-v ".- . —- ,- - ;. - .- , -
h. 190/ Th; J ~494 01 ChgtTlmthL. (41¢ r “Ld ;J c&, L0L¢un

1 - 9 u ..a «‘1 P _ ‘al v A I T _.‘ ‘ I o ‘ ' ‘IV' . J'. O
’ n‘fL._ L‘$LJ-\’L £;l_‘, p.00 , J lJ‘LL 11.111-011.1(‘11 Ud__‘ \JS’ LI¢;Lrlr

-L,_
TPCcu ”“CJ 41Jx‘i: C11 BC» '3 Ci?'t c 1? tTFCigl Tb—5c111fl1 C-tCA,L1, 1' tiLHLJl IA; 3-,91
of #:13304, JLchiggtdn £5, D.C. Lvrcn 93% Tables of foe-d Co 'gositian

"1vir: iCOii. to Literal and vitfinin cargrt+rts CI fcoQJ.
L_, - L) J.
tn.“ TI. ‘0 19 1 LLK‘ I j. r (1.1 11.3 +7- .3“ uni... a duo ._ ¢UCO .. Lil/'1. :00. 2: :3.

-r\- ‘ : -_ 1:1 ,- -f- _ I _: A .L _ ‘ hr—
1.. ._o - jll’v I“ «*‘J. I lCI-, 5.1 .1. 1‘er . a. , D. C.
. V 7 l - :J- ' V‘ - r r \- -. r1, 'w r 4 (TC. '— ‘
Grqnt, L. '. 1124 Tutr-.1tc VCLHJ of CC Pm tw dLu.tc. 1 misc, écc. CT.

‘1 " . '1 r?" 1- ° _ 1" - ‘ ° . \T
CCC'VCC, F. .. 11v3u, C. 1. .LC Tue hlibfid; c0“ ant o. Lraln. . LLJr.
on?
—

Goul’sn, C. H. 1333 Tc+fcis Cf stwt?:tic>l an 1gsis. few fork. John 1116,

Cut-g:, L P., Ln”, u., 13:. On tL: ;;jr3-lu t on o- the CClcul tci to
donormingd CF103”M CCnuCrt o ”uwwn diet~ri:7. J. Nwtr. 3: £57.
Htu"1:s, J. 3., K. D59, H. I. Pray 1937 An iu;rrved technigue for Letubtlism

-.-- - - A 1. ° -, -.: '.. °r.4-- -_-_ n .... :.... 4‘ '
st dL;s 13 fire—Lchcol chlldccn ~_fu a Statl: 1031 dLbCLmlL tLCn c. 1ts

KC leg, 3. 1939 A Short netted of c lculatinv energy, plotein, CrmlCiLH,
3103 Forms and iCOH in tLC d1 t. U. L. D *t. flQT. Techn. Full. 105.

.....- 7" 17 C"
Funnel, g. C., c. L. Cnc

.._1- " 1 . ‘ _‘4.‘ 3’ T .' '... 1'“ “/0
'ALCZ‘CI.’ I.O ‘v'c‘lbL‘alUl-‘L, I.O El. ‘ Ll]- l‘il’l’r" (‘1’. ...-.130“ lu".L‘bJ

U
«

henwic 1 co mT-os ition of taunt y—tro com on foods and comparison of
analytic l witn c ]_Cu1 te3 W71 es of di t3. J. Yutr., £4: £1.
Hunt, C. L. 1918 A quick mythcd of C?;CJ1331H{ fcod values. J. Home EC.

9:

12.

(‘0

\

E_Cscr, E. K., R. C. 5+04n1du,, L. D. Robinson, A. L. PCtton, J. B. Younun;

1947 A comparison of the calculated and detcrmincd calorie and vitagin

ccntents of mixed di 3. Amer. J. F,;. 21: 297.

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