|
Energy and nutrient intake contributions by major food groupsa recorded by men (n = 1769) in the menu-book. |
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| Energy |
Total fat |
SFA |
MUFA |
PUFA |
18:2 |
18:3 |
EPA |
Cholesterol |
β-carotene |
Tocopherol |
Selenium |
Dietary fibre |
B12 |
Folic acid |
|
|
|
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| Total menu bookb |
30.5 |
34.2 |
30.5 |
38.1 |
34.5 |
31.7 |
35.5 |
62.9 |
50.1 |
68.0 |
34.5 |
57.5 |
29.6 |
45.2 |
34.2 |
| Potatoes |
5.6 |
2.4 |
1.8 |
2.8 |
3.1 |
2.7 |
3.7 |
<1.0 |
<1.0 |
1.3 |
3.6 |
<1.0 |
8.1 |
<1.0 |
5.1 |
| Rice |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.2 |
1.3 |
<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 |
3.0 |
3.3 |
3.0 |
2.1 |
2.1 |
3.2 |
<1.0 |
1.3 |
<1.0 |
2.6 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
| Meat |
5.2 |
7.8 |
7.3 |
9.7 |
5.2 |
4.8 |
3.6 |
4.9 |
13.0 |
<1.0 |
3.4 |
14.3 |
<1.0 |
18.8 |
3.0 |
| Minced meat |
1.2 |
1.8 |
1.8 |
2.2 |
1.1 |
1.0 |
<1.0 |
<1.0 |
3.2 |
<1.0 |
<1.0 |
2.4 |
<1.0 |
1.3 |
<1.0 |
| Sausage |
1.7 |
3.3 |
1.8 |
2.2 |
1.1 |
1.0 |
<1.0 |
<1.0 |
2.6 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.7 |
<1.0 |
| Fish |
1.5 |
1.8 |
1.1 |
2.0 |
2.9 |
1.1 |
1.9 |
41.7 |
4.1 |
<1.0 |
3.8 |
15.4 |
<1.0 |
9.4 |
1.0 |
| Boiled vegetables |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
16.2 |
<1.0 |
<1.0 |
2.5 |
<1.0 |
3.6 |
| Salad as side dish |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.1 |
1.3 |
1.1 |
<1.0 |
<1.0 |
28.6 |
2.1 |
<1.0 |
3.3 |
<1.0 |
6.1 |
| Soups |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
5.6 |
<1.0 |
1.3 |
2.2 |
<1.0 |
1.5 |
| Casseroles |
1.9 |
2.2 |
2.1 |
2.5 |
1.7 |
1.5 |
3.0 |
1.1 |
2.7 |
7.9 |
2.3 |
2.9 |
3.3 |
3.7 |
3.9 |
| Complete dishes |
<1.0 |
<1.0 |
<1.0 |
1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
1.2 |
<1.0 |
<1.0 |
1.0 |
<1.0 |
<1.0 |
<1.0 |
| Desserts |
1.2 |
1.2 |
1.3 |
1.1 |
<1.0 |
<1.0 |
1.1 |
<1.0 |
1.0 |
<1.0 |
1.4 |
<1.0 |
1.3 |
<1.0 |
<1.0 |
| Dressing |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
3.0 |
3.4 |
2.7 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
<1.0 |
| Egg dishes |
<1.0 |
1.2 |
1.0 |
1.5 |
<1.0 |
<1.0 |
1.0 |
<1.0 |
8.2 |
<1.0 |
2.0 |
4.6 |
<1.0 |
<1.0 |
<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: Smoked fish: EPA–4.1%; Salad as main dish: β-carotene-1.8%; Salad with mayonnaise: cholesterol-2,8%; Gratin: 20:5–2.1%, Se-3.2%; Pudding: EPA–2.1% b Excluding beverages | |||||||||||||||
Wirfält et al. Nutrition Journal 2002 1:3 doi:10.1186/1475-2891-1-3 |
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