ฐานข้อมูลคุณค่าทางโภชนาการของอาหารเมืองไทยบางชนิด |
| โดย: นฤพร พฤกษโชติ,นฤมล วิบูลย์รัตนศรี ปีการศึกษา: 2539 กลุ่มที่: 49 อาจารย์ที่ปรึกษา: วราภัสร์ พากเพียรกิจวัฒนา , ประไพศรี ศิริจักรวาล ภาควิชา: ภาควิชาอาหารเคมี Keyword: , |
| บทคัดย่อ: |
| abstract: Information source of nutritional value of Thai foods in our study was mainly from the Food Composition Table by Nutrition Division, Department of Health. Others were research papers from the Journal of Nutrition Association of Thailand. Information from foreign textbooks included Krause’s Food Nutritive Diet Therapy ( 1996 ) and Human Nutrition ( 1995 ). Due to variety of Thai food, the food items to be included in food database were drawn from four-day food records of 29 female personnels 40 years and older in the Faculty of Pharmacy, Mahidol University. There were 433 food items in our database showing 5 nutrients namely calcium, total fat, saturated fat, unsaturated fat and cholesterol in order to be used for counseling people at risk of osteoporosis and ischemic heart disease. The data in food database were partially or minimally drawn directly from data source ( 47-50% of calcium and total fat, 16% for saturated and unsaturated fat and cholesterol ) . Much more data from food analysis was needed. There were some data that had to be calculated either from weight of raw to cooked food ( 23-32% ) or from summation of nutrient contents of each ingredient in one food item ( 18-59% ). The program developed consisted of 4 sections : 1) Food database 2) Person data 3) Calculation of the nutrient content of each person consumed in a day 4) Summary Report of nutrient intake per day of each person. The food database was designed to be updated as needed because the source of each data was specified. |
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