Nutritional Consideration of Cooked-Frozen Food and Diet for Sub-Clinical and Clinical Use

概要

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Nutritive value of cooked-frozen food and diet for sub-clinical use, which are so called the therapeutic food and diet, were measured by chemical method.<BR>The magnitude of the standard deviations were mostly over 10% of the mean value of each nutrient obtained from 5 to 10 samples in the same item. The deviation of the data were larger in the food and diet for sub-clinical use than those for clinical use.<BR>On the other hand, the estimated nutritive value differed from each manufacture even if the food or diet was salling with the same trade name (marketting name). Protein content, especially, was lower, but fat and Cal content showed a higher tendency in comparison with those contents caluculated from values of the Japanese Standard of the Food Composition Table.
日本食品保蔵科学会の論文