栄養指導および献立作成に活用できる肉類の栄養評価

概要

論文の詳細を見る
For the nutrition counseling and menu plan, the nutritive component of meat was compared. 1) As a result of classifying meats into four on the basis of the weight per 100 kcal, there were significant differences between each classification about water, protein, lipid, ash, sodium(Na), potassium(K), calcium(Ca), Magnesium(Mg), phosphorus(P), iron(Fe), zinc(Zn), copper(Cu), vitamine K(V.K), vitamine B_1(V.B_1), vitamine B_2(V.B_2), Niacin, vitamine B_6(V.B_6), vitamine B_12(V.B_12), folate, pantothrnic acid, vitamine C(V.C), saturated fatty acid(SFA), monounsaturated fatty acid(MUFA) and cholesterol. 2) As a result of classifying meats into four on the basis of the protein content per 60g, there were significant differences between each classification about protein, lipid, ash, K, Ca, Mg, P, Zn, vitamine D(V.D), Niacin, V.B_6, pantothrnic acid, SFA, MUFA and polyununsaturated fatty acid. In the two kind of classification by this study each class had the feature of the nutritional evaluation. Therefore, replacement of the food in the same classification is possible, and a possibility that implementation of nutrition counseling and menu plan would become more easily and exactly was suggested.
千葉県立衛生短期大学の論文