Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey

Autores
Moltedo, Ana; Jimenez, Sofía; Álvarez Sánchez, Cristina; Manyani, Talent; Ramos, Maria Priscila; Custodio, Estefanía
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In 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%).
Fil: Moltedo, Ana. Food and Agriculture Organization of the United Nations; Italia
Fil: Jimenez, Sofía. Universidad de Zaragoza; España. European Commission; España
Fil: Álvarez Sánchez, Cristina. Food and Agriculture Organization of the United Nations; Italia
Fil: Manyani, Talent. Food and Agriculture Organization of the United Nations; Italia
Fil: Ramos, Maria Priscila. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Saavedra 15. Instituto Interdisciplinario de Economía Política de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Instituto Interdisciplinario de Economía Política de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Departamento de Economía; Argentina. Centre d'Études Prospectives et d'Informations Internationales; Francia
Fil: Custodio, Estefanía. European Commission; España
Materia
food composition tables and databases
household consumption and expenditure surveys
dietary assessment
retention factors
yield factors
vitamins
minerals
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/138820
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/138820
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget SurveyMoltedo, AnaJimenez, SofíaÁlvarez Sánchez, CristinaManyani, TalentRamos, Maria PriscilaCustodio, Estefaníafood composition tables and databaseshousehold consumption and expenditure surveysdietary assessmentretention factorsyield factorsvitaminsmineralshttps://purl.org/becyt/ford/5.2https://purl.org/becyt/ford/5In 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%).Fil: Moltedo, Ana. Food and Agriculture Organization of the United Nations; ItaliaFil: Jimenez, Sofía. Universidad de Zaragoza; España. European Commission; EspañaFil: Álvarez Sánchez, Cristina. Food and Agriculture Organization of the United Nations; ItaliaFil: Manyani, Talent. Food and Agriculture Organization of the United Nations; ItaliaFil: Ramos, Maria Priscila. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Saavedra 15. Instituto Interdisciplinario de Economía Política de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Instituto Interdisciplinario de Economía Política de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Departamento de Economía; Argentina. Centre d'Études Prospectives et d'Informations Internationales; FranciaFil: Custodio, Estefanía. European Commission; EspañaAcademic Press Inc Elsevier Science2021-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/138820Moltedo, Ana; Jimenez, Sofía; Álvarez Sánchez, Cristina; Manyani, Talent; Ramos, Maria Priscila; et al.; Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 102; 103879; 3-2021; 1-100889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S088915752100079Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2021.103879info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:11Zoai:ri.conicet.gov.ar:11336/138820instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:11.897CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
title Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
spellingShingle Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
Moltedo, Ana
food composition tables and databases
household consumption and expenditure surveys
dietary assessment
retention factors
yield factors
vitamins
minerals
title_short Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
title_full Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
title_fullStr Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
title_full_unstemmed Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
title_sort Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey
dc.creator.none.fl_str_mv Moltedo, Ana
Jimenez, Sofía
Álvarez Sánchez, Cristina
Manyani, Talent
Ramos, Maria Priscila
Custodio, Estefanía
author Moltedo, Ana
author_facet Moltedo, Ana
Jimenez, Sofía
Álvarez Sánchez, Cristina
Manyani, Talent
Ramos, Maria Priscila
Custodio, Estefanía
author_role author
author2 Jimenez, Sofía
Álvarez Sánchez, Cristina
Manyani, Talent
Ramos, Maria Priscila
Custodio, Estefanía
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv food composition tables and databases
household consumption and expenditure surveys
dietary assessment
retention factors
yield factors
vitamins
minerals
topic food composition tables and databases
household consumption and expenditure surveys
dietary assessment
retention factors
yield factors
vitamins
minerals
purl_subject.fl_str_mv https://purl.org/becyt/ford/5.2
https://purl.org/becyt/ford/5
dc.description.none.fl_txt_mv In 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%).
Fil: Moltedo, Ana. Food and Agriculture Organization of the United Nations; Italia
Fil: Jimenez, Sofía. Universidad de Zaragoza; España. European Commission; España
Fil: Álvarez Sánchez, Cristina. Food and Agriculture Organization of the United Nations; Italia
Fil: Manyani, Talent. Food and Agriculture Organization of the United Nations; Italia
Fil: Ramos, Maria Priscila. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Saavedra 15. Instituto Interdisciplinario de Economía Política de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Instituto Interdisciplinario de Economía Política de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Económicas. Departamento de Economía; Argentina. Centre d'Études Prospectives et d'Informations Internationales; Francia
Fil: Custodio, Estefanía. European Commission; España
description In 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%).
publishDate 2021
dc.date.none.fl_str_mv 2021-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/138820
Moltedo, Ana; Jimenez, Sofía; Álvarez Sánchez, Cristina; Manyani, Talent; Ramos, Maria Priscila; et al.; Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 102; 103879; 3-2021; 1-10
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138820
identifier_str_mv Moltedo, Ana; Jimenez, Sofía; Álvarez Sánchez, Cristina; Manyani, Talent; Ramos, Maria Priscila; et al.; Raw versus cooked food matching: nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 102; 103879; 3-2021; 1-10
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S088915752100079X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2021.103879
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268909441384448
score 12.885934

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