食事アセスメントのための食品容量と重量との換算係数(容量密度)に関する研究  [in Japanese] A Study on the Conversion Factor between Food Volume and Weight (Mass Density) for Dietary Assessment  [in Japanese]

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Abstract

<p><b>目的</b> 食事アセスメントの標準化を目的に,食品・料理の容量(かさ)を重量に換算する係数(容量密度)の状況を明らかにする。容量密度は,現在の日本の食品成分表には収載されていない。</p><p><b>方法</b> 米国とニュージーランドの食品成分表を対象に,栄養量が容量当たりで示されている食品を検索し,食品の容量密度(g/cm<sup>3</sup>)を観察した。容量の単位はカップ,液量オンス,大さじ,小さじ,ミリリットルとした。</p><p><b>結果</b> 米国の食品成分表では,容量密度の出現率は42%(8,257食品中3,476食品),ニュージーランドの出現率は92%(2,631食品中2,423食品)であった。容量密度の最頻値は1.0で,0.2と0.6にも山があり,容量密度が低値(0.1~0.2程度)は朝食用シリアル,ポテトチップス等で,容量密度が高値(1.3)だったのは蜂蜜,シロップ等であった。同じ食品であっても野菜やチーズ,肉料理は切り方や物理的な形状によって容量密度が異なっていた。</p><p><b>結論</b> 容量密度は両国間の誤差があったが,汁物やステーキ肉,魚,果物など容量に隙間のない食品は1.0,約2cm角の具材で容量に隙間がある料理は0.6~0.8前後,線キャベツのようにふんわりと粗の状態は概ね0.3と見積もること等が示唆された。食事の容量は写真からも把握できるので,食事アセスメントをする時は標準化した容量密度を整備しておくと便利であろう。</p>

<p>Objective    To standardize the dietary assessment, we review the conversion factor between food volume and weight (mass density [MD]). MDs are not currently listed in the Japanese Standard Food Composition Table (FCT).</p><p>Methods    The FCTs in the U.S. and New Zealand were observed to search for the foods/dishes indicating the nutrient composition per volume and calculate MD (g/cm<sup>3</sup>). The units of volume were cup, fl oz, tablespoon, teaspoon, and mL.</p><p>Results    The calculation of MD was possible in 3,476 out of 8,257 foods listed in the FCT of the U.S., representing MD specified in 42% of the foods. The FCT of New Zealand listed MD in 2,423 out of 2,631 foods, indicating MD specified in 92% of the foods. The mode of MD was 1.0, with the bimodal peaks at 0.2 and 0.6. Low MD (around 0.1–0.2) was shown in such foods as breakfast cereals or potato chips, while high MD (1.3) was found in such foods as honey or syrup. MD varied depending on how vegetables were cut, or on the physical forms for meat or cheese, even with the same food.</p><p>Conclusions    The study results have suggested that MD can be standardized as 1.0 in soup, steak, fish, or fruits, all having no interspace, approximately 0.6 to 0.8 in dishes composed of ingredients of approximately 2-cm cube with interspaces, and approximately 0.3 in dishes containing air spaces such as shredded cabbage. Although challenges exist, such as discrepancies of MD in both countries, it seems meaningful to prepare standardized MD as dietary assessment tool in Japan.</p>

Journal

  • Tokai Journal of Public Health

    Tokai Journal of Public Health 6(1), 60-69, 2018

    Tokai Public Health Association

Codes

  • NII Article ID (NAID)
    130007539766
  • NII NACSIS-CAT ID (NCID)
    AA12691469
  • Text Lang
    JPN
  • ISSN
    2187-736X
  • NDL Article ID
    029166418
  • NDL Call No.
    Z74-H788
  • Data Source
    NDL  J-STAGE 
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