مقایسه مقادیر کلسیم، فسفر، آهن و روی در پاره ای از اقلام غذایی با مقادیر موجود در نرم افزار Nutritionist Iv

ﻣﻘﺪﻣﻪ: ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﯾﻨﮑﻪ ﺟﻬﺖ آﻧﺎﻟﯿﺰ درﯾﺎﻓﺖﻫﺎی ﻏﺬاﯾﯽ از ﻧﺮم اﻓﺰارﻫﺎﯾﯽ ﮐﻪ اﮐﺜﺮاً ﺑﺮاﺳﺎس ﺟﺪاول ﺗﺮﮐﯿﺒﺎت ﺧﺎرﺟﯽ ﻃﺮاﺣﯽ ﺷﺪهاﻧﺪ اﺳﺘﻔﺎده ﻣﯽﺷﻮد، ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺟﻬﺖ ﻣﻘﺎﯾﺴﻪ ﻣﻘﺎدﯾﺮ ﺣﺎﺻﻞ از آﻧﺎﻟﯿﺰ ﺷﯿﻤﯿﺎﯾﯽ 4 ﻣﺎده ﻣﻌﺪﻧﯽ ﮐﻠﺴﯿﻢ, آﻫﻦ، ﻓﺴﻔﺮ و روی در ﺑﺮﺧﯽ اﻗﻼم ﻏﺬاﯾﯽ ﺑﺎ ﻣﻘﺎدﯾﺮ ﻣﻮﺟﻮد در ﻧﺮم اﻓﺰار nutritionist iv ﻃﺮاﺣﯽ و اﺟﺮا ﮔﺮدﯾﺪ. روش ﮐﺎر: 15 ﻣﻮرد از اﻗﻼم ﻏﺬاﯾﯽ از ﻣﻨﺎﻃﻖ 22 ﮔﺎﻧﻪ ﺷﻬﺮ ﺗﻬﺮان ﺗﻬﯿﻪ ﺷﺪه و ﺑﻪ ﺻﻮرت ﺷﯿﻤﯿﺎﯾﯽ ﻣﻮرد آﻧﺎﻟﯿﺰ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻣﻘﺎدﯾﺮ رﯾﺰﻣﻐﺬیﻫﺎ ﺛﺒﺖ ﮔﺮدﯾﺪه و ﺑﺎ ﻣﻘﺎدﯾﺮ ﺣﺎﺻﻞ از آﻧﺎﻟﯿﺰﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ (ﺑﺎ اﺳﺘﻔﺎده از آﻧﺎﻟﯿﺰ آﻣﺎری one sample t test) ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. ﯾﺎﻓﺘﻪﻫﺎ: ﯾﺎﻓﺘﻪﻫﺎی ﻣﻄﺎﻟﻌﻪ ﻧﺸﺎن داد ﻣﻘﺎدﯾﺮ آﻫﻦ در ﻧﻤﻮﻧﻪﻫﺎی ﻣﺮﺑﻮط ﺑﻪ ﻧﺎن ﺳﻨﮕﮓ و ﻟﻮاش ﭘﺎﯾﯿﻦﺗﺮ از ﻣﻘﺎدﯾﺮ ﻧﺮم اﻓﺰار (0/04 = p)، ﻣﻘﺪار ﻓﺴﻔﺮ ﺑﺮﻧﺞ و ﺗﺨﻢ ﻣﺮغ ﮐﻤﺘﺮ از ﻣﻘﺪار ﻧﺮم اﻓﺰار (ﺑﻪ ﺗﺮﺗﯿﺐ 0/05 = p و 0/001 = p)، ﻣﻘﺪار روی ﺗﺨﻢ ﻣﺮغ ﺑﯿﺸﺘﺮ از ﻣﻘﺪار ﻣﻮﺟﻮد در ﻧﺮم اﻓﺰار (0/007 = p)، ﻣﻘﺪار آﻫﻦ ﻣﻮﺟﻮد در ﮔﻮﺷﺖ ﮔﻮﺳﺎﻟﻪ و ﮔﻮﺳﻔﻨﺪ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﯿﺸﺘﺮ و ﮐﻤﺘﺮ از ﻣﻘﺎدﯾﺮ ﻣﻮﺟﻮد در ﻧﺮم اﻓﺰار (ﺑﻪ ﺗﺮﺗﯿﺐ 0/05 = p و 0/01 = p)، ﻣﺤﺘﻮای آﻫﻦ ﭘﻨﯿﺮ ﻟﯿﻘﻮان و ﭘﻨﯿﺮ ﺳﻔﯿﺪ ﮐﻤﺘﺮ از ﻣﻘﺎدﯾﺮ ﻧﺮم اﻓﺰار (ﺑﺮای ﻫﺮ دو ﻧﻤﻮﻧﻪ 0/02 = p) ﺑﻮد. ﻧﺘﯿﺠﻪﮔﯿﺮی: اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﻧﺸﺎن داد ﮐﻪ ﻣﻘﺎدﯾﺮ ﺣﺎﺻﻞ از آﻧﺎﻟﯿﺰﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ ﺑﺎ ﻣﻘﺎدﯾﺮ ﻣﻮﺟﻮد در ﻧﺮم اﻓﺰار nutritionist iv ﺗﻔﺎوت ﻣﻌﻨﯽدار داﺷﺘﻪ و ﻧﯿﺎز ﺑﻪ اﻧﺠﺎم آزﻣﺎﯾﺸﺎت ﮔﺴﺘﺮده ﺑﺮ روی اﻗﻼم ﺑﻮﻣﯽ ﺟﻬﺖ ﻃﺮاﺣﯽ ﻧﺮم اﻓﺰار ﺑﻮﻣﯽ آﻧﺎﻟﯿﺰ ﻏﺬاﯾﯽ وﺟﻮد دارد.

Comparison Of Calcium, Phosphorus, Iron And Zinc In Some Food Items With The Amounts Presented By Nutritionist Iv Software

Introduction: Considering that the dietary intake analyses conducts using software that designed in foreign countries, based on foreign food composition tables, the present study aimed to compare the amounts of calcium, Iron, phosphorus and zinc in some native food items with Nutritionist IV software values. Methods: 15 food items from 22 areas of Tehran city were analyzed chemically and compared by the values presented in Nutritionist IV (modified) software using One Sample T Test. Results: Based on our findings, iron levels in the sanghak and Lavash breads were lower than software values (P = 0.04), phosphorus level in rice and eggs was less than the software value (P = 0.05, and P = 0.001), zinc level in the egg samples was higher than software values (P = 0.007), the amount of iron in veal and lamb meats was significantly more and less than the amounts in the software (respectively, P = 0.01 and P = 0.01), the iron content of lighvan and white cheese was lower than the software values (for both samples, P = 0.02). Conclusions: The results of this study showed significant differences between the chemical analyses with values found in the Nutritionist IV software, and the need for extensive experiments on native food items for the design of dietary analyses software are sensed.