Table 1 |
|||||||||||||||
|
Energy and nutrient contributions by major food groupsa, recorded by women (n = 2660) in the menu-book. |
|||||||||||||||
| Energy |
Total fat |
SFA |
MUFA |
PUFA |
18:2 |
18:3 |
EPA |
Cholesterol |
β-carotene |
Tocopherol |
Selenium |
Dietary fibre |
B12 |
Folic acid |
|
|
|
|||||||||||||||
| Total menu-bookb |
29.6 |
34.0 |
29.7 |
38.0 |
36.2 |
33.6 |
35.7 |
65.7 |
51.6 |
57.4 |
34.2 |
57.8 |
27.0 |
47.3 |
33.1 |
| Potatoes |
4.3 |
1.7 |
1.3 |
2.0 |
2.4 |
2.0 |
2.6 |
<1.0 |
<1.0 |
<1.0 |
2.4 |
<1.0 |
5.7 |
<1.0 |
3.4 |
| Rice |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.1 |
1.2 |
<1.0 |
<1.0 |
| Pasta |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
| Sauce/gravy |
1.4 |
2.8 |
3.1 |
2.9 |
2.0 |
2.0 |
2.9 |
<1.0 |
1.2 |
<1.0 |
2.2 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
| Meat |
4.4 |
6.8 |
6.1 |
8.6 |
4.8 |
4.5 |
3.1 |
4.8 |
10.7 |
<1.0 |
2.7 |
11.8 |
<1.0 |
17.7 |
2.5 |
| Minced meat |
1.2 |
1.8 |
1.8 |
2.2 |
1.2 |
1.1 |
<1.0 |
<1.0 |
2.9 |
<1.0 |
<1.0 |
2.2 |
<1.0 |
1.3 |
<1.0 |
| Sausage |
1.4 |
2.8 |
2.5 |
3.8 |
1.7 |
1.6 |
1.1 |
<1.0 |
2.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.5 |
<1.0 |
| Fish |
1.5 |
1.8 |
1.1 |
1.9 |
2.9 |
1.2 |
1.8 |
40.5 |
4.2 |
<1.0 |
3.7 |
15.6 |
<1.0 |
10.1 |
<1.0 |
| Boiled vegetables |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.2 |
<1.0 |
<1.0 |
14.3 |
<1.0 |
<1.0 |
3.1 |
<1.0 |
4.4 |
| Salad as side dish |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.4 |
1.6 |
1.5 |
<1.0 |
<1.0 |
25.4 |
2.7 |
<1.0 |
4.0 |
<1.0 |
7.2 |
| Soups |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
4.1 |
1.0 |
1.1 |
1.7 |
<1.0 |
1.4 |
| Casseroles |
1.8 |
2.2 |
2.2 |
2.6 |
1.7 |
1.5 |
2.9 |
1.6 |
2.5 |
5.7 |
2.3 |
3.2 |
2.6 |
3.8 |
3.2 |
| Desserts |
1.7 |
1.7 |
1.9 |
1.7 |
1.4 |
1.4 |
1.6 |
<1.0 |
1.4 |
<1.0 |
2.0 |
<1.0 |
1.6 |
<1.0 |
<1.0 |
| Dressing |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
3.6 |
4.2 |
2.9 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
| Egg dishes |
<1.0 |
1.4 |
1.1 |
1.7 |
1.1 |
1.0 |
1.1 |
<1.0 |
8.7 |
<1.0 |
2.2 |
4.8 |
<1.0 |
1.5 |
<1.0 |
|
|
|||||||||||||||
|
a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Cold sauce: 18:2–3.6%, 18:3–3.0%; Smoked fish: EPA–5.1%, Selenium-1.7%, B12-1.7%; Boiled shellfish: 20:5–1.6; Salad as main dish: Se-1.9%; Salad with mayonnaise: cholesterol-6.1%; Gratin: Se-3.2%, B12-1.8% b Excluding beverages |
|||||||||||||||
|
Wirfält et al. Nutrition Journal 2002 1:3 doi:10.1186/1475-2891-1-3 |
|||||||||||||||
