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PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS
Author(s) -
DONOVAN W. P.,
APPLEDORF H.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02780.x
Subject(s) - franchise , calorie , phosphorus , protein quality , calcium , zinc , zoology , food science , magnesium , chemistry , biology , endocrinology , business , business administration , organic chemistry
Franchise chicken dinners were analyzed for nutritional content by standard methodology. The analyzed results were compared to Recommended Dietary Allowances for males 14–18 yr old and to values computed from USDA Handbook No. 8. Considerable variation in dinner components was found within individual franchises as well as between franchises indicating a need for portion quality control in this industry. Computation from USDA Handbook No. 8 gave significantly higher values for iron, phosphorus and protein, and significantly lower values for calcium, carbohydrate and fat than found. Assuming these dinners should provide 113 the RDA for males 14–18 yr old, they would be adequate in protein, calories, zinc and phosphorus, but inadequate in calcium, copper, iron and magnesium.