COMPARISON OF MEASURED NUTRIENTS WITH THE VALUES CALCULATED BY THE WEIGHING METHOD AND DUPLICATE METHOD

The values obtained by the weighing and duplicate methods were compare d with those obtained by direct chemical measurement to evaluate the v alidity of these methods on 27 meals in an agricultural village in Aom ori Prefecture. Using the Fourth revised edition of the Japanese Stand ard Food Consumption Table, the lipid, protein, carbohydrate and energ y content of each meal mere 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 slig htly lower than those obtained by the duplicate method or direct measu rement. A higher correlation with the directly-measured values was not ed for the values obtained by the duplicate method. Among analyzed nut rient values, the highest correlation was noted for protein, followed by energy.