000108350 001__ 108350
000108350 005__ 20240410085607.0
000108350 0247_ $$2doi$$a10.1016/j.jfca.2021.103879
000108350 0248_ $$2sideral$$a124976
000108350 037__ $$aART-2021-124976
000108350 041__ $$aeng
000108350 100__ $$aMoltedo, A.
000108350 245__ $$aRaw versus cooked food matching: Nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
000108350 260__ $$c2021
000108350 5060_ $$aAccess copy available to the general public$$fUnrestricted
000108350 5203_ $$aIn many countries, statistics from household consumption and expenditure surveys are increasingly being used to inform policies and programs. In household surveys, foods are typically reported as they are acquired (the majority are raw). However, the micronutrient content of some foods diminishes during processing and cooking. Using food consumption data from the 2015/16 Kenya Integrated Household Budget Survey, this study analyzes whether mean consumption estimates of dietary energy, macronutrients, and eight micronutrients are equivalent (applying a two-side paired equivalence test) when matching foods: (1) considering the nutrient content in raw foods (as reported in the survey), and (2) considering the nutrient content in foods as typically consumed, thus applying yield and retention factors as needed. Both food matching approaches rendered statistically equivalent mean consumption estimates, at national and county levels, for dietary energy, protein, fats, available carbohydrates, total fiber, calcium and zinc. Non-equivalent means were found for iron, vitamins A, B1, B2, B12, and C. The higher differences between the means were, in percentage change, for vitamin C (47 %), B1 (34 %) and B12 (26 %).
000108350 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000108350 590__ $$a4.52$$b2021
000108350 592__ $$a0.71$$b2021
000108350 594__ $$a5.7$$b2021
000108350 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b45 / 144 = 0.312$$c2021$$dQ2$$eT1
000108350 593__ $$aFood Science$$c2021$$dQ1
000108350 591__ $$aCHEMISTRY, APPLIED$$b19 / 72 = 0.264$$c2021$$dQ2$$eT1
000108350 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000108350 700__ $$0(orcid)0000-0001-8215-3227$$aJiménez, S.$$uUniversidad de Zaragoza
000108350 700__ $$aÁlvarez-Sánchez, C.
000108350 700__ $$aManyani, T.
000108350 700__ $$aRamos, M.P.
000108350 700__ $$aCustodio, E.
000108350 7102_ $$14000$$2415$$aUniversidad de Zaragoza$$bDpto. Análisis Económico$$cÁrea Fund. Análisis Económico
000108350 773__ $$g102 (2021), 103879 [10 pp.]$$pJ. food compos. anal.$$tJOURNAL OF FOOD COMPOSITION AND ANALYSIS$$x0889-1575
000108350 8564_ $$s2439708$$uhttps://zaguan.unizar.es/record/108350/files/texto_completo.pdf$$yVersión publicada
000108350 8564_ $$s2617266$$uhttps://zaguan.unizar.es/record/108350/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000108350 909CO $$ooai:zaguan.unizar.es:108350$$particulos$$pdriver
000108350 951__ $$a2024-04-10-08:43:34
000108350 980__ $$aARTICLE