Comparative study among tables of nutrient composition of foods to evaluate diets

Abstract

This study investigated the similarities, differences and discrepancies among the data shown in 7 tables of nutrient composition of food, national and international, used by professionals in nutrition, for planning and evaluation of diets (WATT & MERRILL, 1963; INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA, 1977; GELTZ & GELTZ, 1984; PENNINGTON, 1989; SOUCI et ai., 1989; HOLLAND et ai., 1991; FRANCO, 1992). For the calculation and comparative analysis of the tables 19 foods that are part of the usual diet were selected: lettuce (raw); rice (cooked); banana (raw); potato (raw and cooked); coffee (industrial powder); meat (raw and cooked); orange; cow milk (whole 3.5% fat); macaroni (cooked); papaya; margarine; egg (raw); bread; mozzarella cheese and tomato (raw). After the selection, 23 nutrients were indicated for each food and each nutrient was compared in the 7 tables. Significant differences in calorie values, vitamin A, vitamin C and calcium were pointed out. Regarding dietary fiber it was observed differences in the data of the research due to the utilization of different and not updated analytic methods in the determination and qualification of the fraction of dietary fiber in the different foods. Based on these results it becomes evident the importance of knowing which tables present more reliable data as instrument for consultation and evaluation.