Hostname: page-component-7c8c6479df-27gpq Total loading time: 0 Render date: 2024-03-29T02:00:11.248Z Has data issue: false hasContentIssue false

Variations in the apparent nutrient content of foods: a study of sampling error

Published online by Cambridge University Press:  09 March 2007

A. W. Chan Chim Yuk
Affiliation:
Department of Biochemistry, University of Surrey, Guildford, Surrey GU2 5XH
Erica F. Wheeler
Affiliation:
Department of Human Nutrition, London School of Hygiene and Tropical Medicine, Keppel St, London WC1E 7HT
Irene M. Leppington
Affiliation:
Department of Human Nutrition, London School of Hygiene and Tropical Medicine, Keppel St, London WC1E 7HT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Successive portions of boiled and mashed potatoes, roast pork, cooked, freeze-dried peas and ice-cream were taken in order to determine the total (sampling and experimental) error involved in the ‘duplicate analysis’ method of dietary survey.

2. These samples were analysed for water, nitrogen, fat, iron and energy.

3. The experimental error of the methods was also studied separately.

4. The sampling and experimental errors ranged from 0.3% for water in potatoes, to 23% for Fe in ice-cream. Sampling error was significantly greater than experimental error for all nutrients studied.

5. It is concluded that in reporting the results from dietary surveys, it is necessary to take account of the errors inherent even in the most precise methods.

Type
Papers of direct relevance to Clinical and Human Nutrition
Copyright
Copyright © The Nutrition Society 1975

References

Fleck, A. & Munro, H. N. (1965). Clinica chim. Acta 11, 2.CrossRefGoogle Scholar
Hawks, J. E., Bray, M. M., Voorhees, J. E., Veley, B., Carlson, C. & Dye, M. (1940). J. Am. diet. Ass. 16, 416.CrossRefGoogle Scholar
Hegarty, P. V. J. (1966). Investigation of anaemogenic diets. PhD Thesis, University of London.Google Scholar
Maleki, M. (1973). Ecol. Fd Nutr. 2, 39.CrossRefGoogle Scholar
Marr, J. W. (1971). Wld Rev. Nutr. Diet. 13, 105.CrossRefGoogle Scholar
Miller, D. S. & Payne, P. R. (1959). Br. J. Nutr. 13, 501.CrossRefGoogle Scholar
Pearson, D. (1962). The Chemical Analysis of Foods. London: J. & A. Churchill.Google Scholar
Quiogue, E. S. (1974). Proc. 1st Asian Congr. Nutr., Hyderabad p. 214.Google Scholar
Stock, A. L. & Wheeler, E. F. (1972). Br. J. Nutr. 27, 439.CrossRefGoogle Scholar
Wootton, I. D. P. (1958). Biochem. J. 68, 197.CrossRefGoogle Scholar