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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 ,
Erica F. Wheeler  and
Irene M. Leppington
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
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Abstract

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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
Information
British Journal of Nutrition , Volume 34 , Issue 3 , November 1975 , pp. 391 - 396
Copyright
Copyright © The Nutrition Society 1975

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