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

1975 ◽  
Vol 34 (3) ◽  
pp. 391-396 ◽  
Author(s):  
A. W. Chan Chim Yuk ◽  
Erica F. Wheeler ◽  
Irene M. Leppington
Keyword(s):  
Experimental Error ◽  
Sampling Error ◽  
Ice Cream ◽  
Nutrient Content ◽  
Analysis Method ◽  
Dietary Survey ◽  
Freeze Dried ◽  
Dietary Surveys ◽  
Mashed Potatoes ◽  
Experimental Errors

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.

EXPERIMENTAL ERRORS IN EGG PRODUCTION EXPERIMENTS

1957 ◽  
Vol 37 (2) ◽  
pp. 143-151 ◽  
Author(s):  
E. S. Merritt ◽  
J. R. Aitken ◽  
Irene J. Stewart
Keyword(s):  
Coefficient Of Variation ◽  
Relative Efficiency ◽  
Experimental Error ◽  
Egg Production ◽  
Sampling Error ◽  
Block Design ◽  
Experimental Designs ◽  
Randomized Block Design ◽  
Experimental Errors

Data from 14 egg production experiments, which had replicated pens and individual trapnest records, were analysed to obtain estimates of experimental error from which to determine pen effects. The experiments were all nutrition experiments and were conducted at four experimental stations.Analyses were carried out on both a hen-housed and survivor basis. For all experiments the sampling error (individuals) underestimated the experimental error (individuals + pens) by about 20 per cent on a hen-housed basis. On a survivor basis there was no evidence of pen effects, that is, the sampling error did not underestimate the experimental error.The coefficient of variation for all experiments was 40 per cent on a hen-housed basis and 25 per cent on a survivor basis.The relative efficiency of two experimental designs, randomized block and completely randomized, was calculated for 11 of the experiments (on a hen-housed basis only). With the exception of 2 experiments, there was an increased efficiency of up to 500 per cent in utilizing a randomized block design. The data further indicate that the increase in efficiency obtained with a randomized block design is much more marked when the blocks represent different houses than when the blocks consist of different locations within a house.

CLUSTER-IMPACT FUSION: NEW PHYSICS OR EXPERIMENTAL ERROR

1990 ◽  
Vol 04 (10) ◽  
pp. 665-671 ◽  
Author(s):  
MARIO RABINOWITZ
Keyword(s):  
Experimental Error ◽  
New Physics ◽  
Electron Screening ◽  
Screening Analysis ◽  
Method Of Calculation ◽  
Experimental Errors ◽  
Cluster Energy

Deuteron-deuteron cluster-impact fusion at ~100 eV was demonstrated by Beuhler et al. Their results are analyzed to reduce a discrepancy which they note to be "more than 10 orders of magnitude". By their method of calculation, it is found to be 25 orders of magnitude, of which 10 orders of magnitude can be accounted for by compression and electron screening. Analysis is presented to show that the remaining 15 orders of magnitude discrepancy cannot reasonably be resolved by electron screening and proximity (degree of compression), or experimental errors in cluster energy and/or size.

scholarly journals The use of supermarket till receipts to determine the fat and energy intake in a UK population

2001 ◽  
Vol 4 (6) ◽  
pp. 1279-1286 ◽  
Author(s):  
Joan K Ransley ◽  
Judith K Donnelly ◽  
Tanya N Khara ◽  
Helen Botham ◽  
Heidy Arnot ◽  
...  
Keyword(s):  
Energy Intake ◽  
Strong Association ◽  
Dietary Survey ◽  
Cross Sectional ◽  
Food Purchases ◽  
Department Of Health ◽  
Total Food ◽  
Dietary Surveys ◽  
Food Diaries ◽  
Preliminary Research

AbstractObjectives:To validate the use of supermarket receipts as an index of fat and energy intake in a population that buys most of its food from supermarkets.Design:Cross-sectional, prospective dietary survey – feasibility study.Setting:Households situated within a 20-mile radius of a large (Tesco) supermarket in Leeds.Subjects:Two hundred and fourteen households who spend ≥=60% of their food purse in (Tesco and other) supermarkets.Results:Mean daily household purchase of fat, energy and percentage energy from fat contained in food from supermarkets were 185 g, 19.2 MJ and 35.9%. Mean daily household intakes of fat and energy were 190 g and 20.7 MJ, and 35% of energy was derived from fat. Mean household size was 2.4 persons. The association between the amount of fat and energy purchased from supermarkets and the amount of fat and energy consumed by households was strong. 0.90 MJ (95% confidence interval (CI): 0.8–1.0) of energy were consumed for every 1 MJ purchased from supermarkets and 0.76 g (95% CI: 0.64–0.87) of fat were consumed for every 1 g of fat purchased.Conclusions:The results show a strong association between estimates of the intakes of fat and energy and percentage energy from fat using 4-day food diaries and 28 days of receipts, in populations who buy most of their food from supermarkets. They also show that the fat content of total food purchases from supermarkets is 35.9% energy from fat compared with 33% energy from fat recommended by the Department of Health. This preliminary research indicates the feasibility of and potential for utilising large quantities of readily available data generated from supermarket checkouts in dietary surveys.

scholarly journals Energy under-reporting in Swedish and Irish dietary surveys: implications for food-based dietary guidelines

1999 ◽  
Vol 81 (S1) ◽  
pp. S127-S131 ◽  
Author(s):  
Wulf Becker ◽  
Sharon Foley ◽  
Emer Shelley ◽  
Michael Gibney
Keyword(s):  
Fatty Acids ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Survey ◽  
Eating Occasion ◽  
Dietary Surveys ◽  
Definition Of ◽  
Swedish Data

An analysis of dietary survey data from Sweden and Ireland revealed that with a declining ratio of energy intake to estimated basal metabolic rate (EI : BMR), %energy from fat, saturated fat and carbohydrate fell while that of protein increased. However, where the definition of under-reporting is less strict, as in the Irish database (EI : BMR) < (1·27), the quantitative effect on macronutrient balance, while statistically significant, is not of such magnitude as to be of nutritional significance. However, with respect to foods, under-reporting was found to be of considerable significance in using such data to formulate food-based dietary guidelines. The Swedish data show that under-reporting of foods is associated with a decreasing percentage of consumers, decreasing intake per eating occasion and decreasing frequency of eating. The development of food-based dietary guidelines will involve comparisons of patterns of food intake among people with contrasting high or low intakes of target nutrients. The Swedish data compared food intakes for those with low or high intakes of saturated fatty acids (SFA) among under-reporters and acceptable reporters of energy intake. Whereas absolute values were always lower with the lower EI : BMR group (< 1·1) compared to the higher EI : BMR group (> 1·35) the ratio of intakes for the low vs. high SFA groups were broadly significant at either EI : BMR ratio. This paper highlights the difficulties that under-reporting will pose for food-based dietary guidelines.

634. The determination of the coagulating power of commercial rennet extracts using an automatic tester

1956 ◽  
Vol 23 (2) ◽  
pp. 269-276 ◽  
Author(s):  
F. C. Storrs
Keyword(s):  
Experimental Error ◽  
Freeze Drying ◽  
Milk Powder ◽  
Automatic Apparatus ◽  
Instrument Error ◽  
Single Observation ◽  
Rennet Coagulation ◽  
Freeze Dried ◽  
Two Samples

1. A method for preparing rennet reference standards by freeze-drying is described.2. A substrate has also been developed using ordinary spray dried separated milk powder which will give reproducible results under specified conditions. These include:(i) A constant temperature (37° C.) for the duration of the test.(ii) The exclusion of added calcium ions until actual testing begins.(iii) The equilibration of the milk at 37° C. for 2 hr. before use.3. The construction and use of an automatic apparatus for recording rennet coagulation time is also described.4. The instrument error of a single observation is about 1·0%.5. With liquid rennet extracts, the total experimental error, based on one sample of three replicates, is 2% or less: with two samples, it is 1% or less.6. With freeze-dried rennet preparations, the experimental error with two ampoules, sampled thrice with three replicates per sample, was ±2·.0%. With three ampoules it was ±1% or less.

The effect of heat on the vitamin B6 of milk: II. A comparison of biological and microbiological tests of evaporated milk

1959 ◽  
Vol 26 (2) ◽  
pp. 215-220 ◽  
Author(s):  
Mary K. Davies ◽  
Margaret E. Gregory ◽  
Kathleen M. Henry
Keyword(s):  
Vitamin B6 ◽  
Experimental Error ◽  
Freeze Drying ◽  
Room Temperature ◽  
Raw Milk ◽  
Vitamin B ◽  
Experimental Conditions ◽  
Freeze Dried ◽  
Microbiological Research ◽  
Chick Diet

1. For chicks and rats pyridoxine, pyridoxal and pyridoxamine were equally active in terms of the free bases when given separately from the diet.2. Under our experimental conditions pyridoxine mixed with the chick diet was stable, but 20% of pyridoxamine, and a variable amount of pyridoxal was lost.3. The vitamin B6 activities measured with Saccharomyces carlsbergensis, chicks and rats respectively and expressed as μg. pyridoxine/g. freeze-dried milk were: raw milk 3·4, 3·2 and 4·9; evaporated milk 1·0, 2·1 and 2·7; stored evaporated milk 0·6, 1·4 and 2·0. For the chicks the milks were mixed with the diets; they were given separately to the rats.4. The microbiological and biological results for raw milk agreed within the limits of experimental error. For the processed milks the differences between biological and microbiological tests were statistically significant.5. All three methods of assay showed a 45–70% loss of vitamin B6 activity on processing and a further loss of 30% of the remainder after storage for 6 months at room temperature.We are indebted to Mr J. Rothwell, Department of Dairying, University of Reading, for preparing the evaporated milk and to Dr B. Record, Ministry of Supply, Microbiological Research Establishment, Porton, for freeze-drying the milk. We should like to thank Dr S. K. Kon for his interest in this work.

scholarly journals Uji Daya Terima Dan Analisis Protein Es Krim Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera)

2021 ◽  
Vol 13 (2) ◽  
pp. 86-97
Author(s):  
Marsuki Syam ◽  
Fitri Wahyuni ◽  
Icha Dian Nurcahyani
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Nutrient Content ◽  
Group Design ◽  
A Value ◽  
Good Taste ◽  
High Nutrient ◽  
The Media ◽  
Macro Nutrients

Moringa is a type of functional food that contains many nutrients both macro nutrients and micronutrients that have been widely used in combating malnutrition in children and efforts to improve the immune system in many developing countries. Ice cream is the most popular food in the world and is very popular by all circles of society because of its good taste, soft texture and high nutrient content and can be one of the media in nutritional improvement.  To know the acceptability and analysis of the protein content of ice cream with the addition of moringa leaf flour. This type of research is experimental research with posttest design one shot group design that is done adding moringa leaf flour to the manufacture of ice cream with some concentration.Research shows that panelists' acceptability to color aspects, aroma, texture, and aspects of taste and weighting value, the best formulation of ice cream with the addition of moringa leaf flour is F1 compared to F2, F3, and F4, ie with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower ie , 54,65. The results of protein analysis Ice cream with the addition of moringa leaf flour increased from 3.3% to 4.1% this occurred after the addition of moringa leaf flour 5%. from the results of the study of acceptability to aspects of color, aroma, texture, and taste obtained the best formulation of ice cream with the addition of moringa leaf flour that is F1 compared to F2, F3, and F4, namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower that is, 54.65. There is an increase in the protein content of ice cream with the addition of moringa leaf flour 10 g which is 0.0888 g, compared to without the addition of moringa leaf flour or 0 g of 0.0686g. ABSTRAK Kelor merupakan jenis pangan fungsional yang mengandung banyak zat gizi baik zat gizi makro maupun zat gizi mikro yang telah banyak digunakan dalam memerangi kekurangan gizi pada anak-anak dan upaya untuk meningkatkan sistem kekebalan tubuh dibanyak negara berkembang. Es krim merupakan makanan yang paling populer di dunia dan sangat digemari oleh semua kalangan masyarakat dikarenakan rasanya yang enak, teksturnya yang lembut dan mengandung zat gizi yang tinggi dan dapat menjadi salah satu media dalam perbaikan gizi.  Untuk mengetahui daya terima dan analisis kandungan protein es krim dengan penambahan tepung daun kelor. Jenis penelitian ini adalah penelitian eksperimental dengan desain posttest one shot group desain yakni dilakukan menambahkan tepung daun kelor pada pembuatan es krim dengan beberapa konsentrasi. Penelitian menunjukkan bahwa daya terima panelis terhadap aspek warna, aroma, tekstur, dan aspek rasa dan hasil pembobotan nilai, formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim krontrol) nilainya lebih rendah yakni, 54,65. Hasil analisis protein Es krim dengan penambahan tepung daun kelor meningkat dari 3,3% menjadi 4,1% hal ini terjadi setelah penambahan tepung daun kelor 5%. dari hasil penelitian daya terima terhadap aspek warna, aroma, tekstur, dan rasa diperoleh hasil formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim kontrol) nilainya lebih rendah yakni, 54,65. Terdapat peningkatan kandungan protein es krim dengan penambahan tepung daun kelor 10 g yaitu 0,0888 g, dibandingkan dengan tanpa penambahan tepung daun kelor atau 0 g yaitu 0,0686 g.

scholarly journals New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 930 ◽  
Author(s):  
Monica Carlsen ◽  
Lene Andersen ◽  
Lisbeth Dahl ◽  
Nina Norberg ◽  
Anette Hjartåker
Keyword(s):  
Iodine Content ◽  
Iodine Intake ◽  
Food Composition ◽  
Consumption Pattern ◽  
Dietary Survey ◽  
Norwegian Population ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Guidelines And Standards

Iodine food composition data of Norwegian foods have been sparse and knowledge about different dietary iodine sources limited. We compiled a comprehensive iodine food composition database and estimated dietary iodine intake among adults in the latest Norwegian national dietary survey (Norkost 3). The iodine content of food and beverages were compiled using international guidelines and standards. Iodine content of 3259 food items were compiled, including analytical values, values from other food composition databases, estimated values, and values that were based on recipes. Estimated iodine intake in the Norkost 3 population ranged from 15 to 1462 µg/day. Men had significantly higher intake of iodine than women (p < 0.001). The proportion of men and women with estimated iodine intake below average requirement was 19% and 33%, respectively. In young women, 46% had estimated iodine intakes below average requirement and a high probability of inadequate iodine intake. Several dietary sources contributed to iodine intake and differences in the consumption pattern may put subgroups at risk of insufficient iodine intake. In the coming years, the determination of iodine in foods and national dietary surveys should be regularly performed to monitor the iodine intake in the Norwegian population.

Field experiments

1924 ◽  
Vol 14 (3) ◽  
pp. 407-412
Author(s):  
Reginald Arthur Berry ◽  
Daniel Grant O'Brien
Keyword(s):  
Experimental Error ◽  
Field Experiments ◽  
Probable Error ◽  
New Varieties ◽  
Experimental Errors ◽  
The Difference ◽  
Cent Error

Single plot trials owing to the magnitude of the experimental errors, are practically useless as a test for comparing the yields of grain of one variety of oat with that of another. At best the results are only applicable to the particular experiment in question. For the old Scotch varieties of oat the probable error on trials of this kind amounts to about 18 per cent, of the yield of grain and to about 20 per cent, for the new varieties. Adopting single plot trials an 18 per cent, error means that when determining the superiority in the yield of grain of one variety over that of another and when the difference is not likely to be more than about 5 per cent, it would be necessary to have 214 centres with no duplication of plots at any centre in order to endeavour to obtain a conclusive result from a single year's trials. When the difference is likely to be about 10 per cent, it would be necessary to have 53 centres.Data are supplied showing that the experimental error for different crops also for the grain and straw of the same crop is not the same. It is greatest for the grain and lowest for the hay crop.

Temperature Responses and Experimental Errors for Multitooth Milling Cutters

1968 ◽  
Vol 90 (2) ◽  
pp. 353-359 ◽  
Author(s):  
K. K. Wang ◽  
S. M. Wu ◽  
K. Iwata
Keyword(s):  
Standard Error ◽  
Experimental Error ◽  
Cutting Temperature ◽  
Cutting Conditions ◽  
Measuring Technique ◽  
Milling Cutter ◽  
Temperature Measuring ◽  
Experimental Errors ◽  
The Difference ◽  
Temperature Responses

A milling cutter temperature measuring technique was devised using garter spring pickups and standard thermocouples positioned at the back of inserts. Temperature signals as many as eight teeth were recorded simultaneously. It was found that the average cutting temperature of a multitooth cutter was higher than a flycutter at the same cutting conditions. The difference between one and two-tooth cutters was the largest and it tended to decrease when the number of teeth increased. The experimental error was thoroughly analyzed. The standard error for a flycutter was found to be about one half of that for multitooth cutters. Analysis of the temperature responses and the experimental errors indicated that a two-tooth cutter rather than a flycutter should be used to evaluate the performance of a multitooth cutter.

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