Dietary fiber consumption and composition of foods in -by-the-kilo- restaurants (2005)
- Authors:
- Autor USP: TORRES, ELIZABETH A. F. S. - FSP
- Unidade: FSP
- Subjects: RESTAURANTES; DIETA; CONSUMO DE ALIMENTOS; BRASILEIROS; ALIMENTOS
- Language: Português
- Abstract: Purpose - In Brazil, studies on dietary fiber consumption are scarce. The greatest difficulty is to obtain reliable data on the fiber content of foods that are part of Brazilians' eating habits, which involves adjusting laboratory methodology. It is extremely important to evaluate the average daily fiber intake on a regional basis, considering the heterogeneous eating habits of the Brazilians. The study aims to estimate the average dietary fiber content of meals eaten in "by-the-kilo" restaurants. Design/methodology/approach - The foods used in the preparation of 1,907 meals consumed during one month in four restaurants in the city of São Paulo were studied. Intake, nutritional composition, and fiber analyses focusing on average lunch intakes were performed based on the RDA and SBAN (Brazilian Food and Nutrition Society) recommendations. Intake and nutritional composition results were compared with the values of a control meal theoretically prepared. A total of 40 samples of preparations using fiber-rich foods were analyzed and their dietary fibers and soluble and insoluble fiber fractions were determined by enzymatic-gravimetric method. Findings - The results showed that a lunch meal alone accounts for 69.2 per cent of the SBAN recommendation and 39.5 per cent of the maximum RDA for dietary fiber. Originality/value - Foods served in "by-the-kilo" restaurants proved to be good sources of fiber, and their insoluble-to-soluble fiber ratios were similar to therecommendations.
- Imprenta:
- Source:
- Título do periódico: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v.35, n. 6, p.386-392, 2005
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ABNT
ABREU, Edeli Simioni de e GARBELOTTI, Maria Lima e TORRES, Elizabeth Aparecida Ferraz da Silva. Dietary fiber consumption and composition of foods in -by-the-kilo- restaurants. Nutrition & Food Science, v. 35, n. 6, p. 386-392, 2005Tradução . . Acesso em: 23 abr. 2024. -
APA
Abreu, E. S. de, Garbelotti, M. L., & Torres, E. A. F. da S. (2005). Dietary fiber consumption and composition of foods in -by-the-kilo- restaurants. Nutrition & Food Science, 35( 6), 386-392. -
NLM
Abreu ES de, Garbelotti ML, Torres EAF da S. Dietary fiber consumption and composition of foods in -by-the-kilo- restaurants. Nutrition & Food Science. 2005 ;35( 6): 386-392.[citado 2024 abr. 23 ] -
Vancouver
Abreu ES de, Garbelotti ML, Torres EAF da S. Dietary fiber consumption and composition of foods in -by-the-kilo- restaurants. Nutrition & Food Science. 2005 ;35( 6): 386-392.[citado 2024 abr. 23 ] - Simple kinetic models for describing refrigerated poultry meat lipid oxidation inhibition by natural antioxidants
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