Comparison of nutrient contents between the standard recipes used in the national health and nutrition survey and the dishes actually consumed by community-dwelling elderly individuals
2016
Imaeda, N. ((Shigakkan University, Obu, Aichi (Japan). Faculty of Wellness, Department of Nutrition), (Nagoya City University Graduate School of Medical Sciences, Nagoya, Aichi (Japan). Department of Public Health)) | Goto, C. | Fujiwara, N. | Kato, R. | Ishikawa, N. | Tokudome, Y.
Where weights and ingredients of dishes are unknown, standardized recipes (SRs) are prepared in dietary consumption studies, including the National Health and Nutrition Survey (NHNS), Japan. To appraise the validity of SRs as a dietary assessment tool, we computed nutrient contents according to weighed dietary records for the dishes actually consumed by the community-dwelling elderly, in comparison with those calculated using SRs adopted for the NHNS. We computed 11 percentile values (3rd, 10th, ...90th, and 97th percentiles) for the selected nutrients of the 21 most frequently consumed dishes. Nutrient contents using SRs were evaluated adopting agreement rates (the number of percentiles located within the range of +- 20% of SRs) and robust statistics z-scores. The mean agreement rate was 22.3%, ranging from 10.9% (nimono) to 50.0% (curry and rice), and the figures for side dishes were lower than those for other dish groups, including principal/staple food and main dishes. The estimated robust z-scores of the SRs were mostly less than +- 1.0. The validity of SRs was substantially high, and thus SRs may be applicable as a dietary database for dishes consumed by the elderly. However, because the actual dishes varied greatly, further validation studies of SRs are warranted.
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