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Nutritional composition of home‐prepared baby meals in Madrid. Comparison with commercial products in Spain and home‐made meals in England
Author(s) -
Boom SAM,
Kimber AC,
Morgan JB
Publication year - 1997
Publication title -
acta pædiatrica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 115
eISSN - 1651-2227
pISSN - 0803-5253
DOI - 10.1111/j.1651-2227.1997.tb08833.x
Subject(s) - energy density , medicine , nutrient , food science , nutrient density , composition (language) , zoology , low energy , high protein , high energy , chemistry , biology , engineering physics , engineering , linguistics , physics , philosophy , organic chemistry , atomic physics , theoretical physics
The nutritional value of 50 home‐prepared meat‐based baby meals for infants of 7 and 8 months old in Madrid was evaluated. Chemical analysis showed the meals to have a low energy density (mean 50 kcal 100 g ‐1 ), mainly due to the low fat content of the meals (mean 2.5 g 100 kcal ‐1 ). Protein content was high in proportion to me energy provided (mean 9.1 g 100 kcal ‐1 ). The addition of fat would have considerably improved the relation between the three macronutrients. About 20% of die meals had a higher than desired sodium level (> 200 mg 100 kcal ‐1 ) when assessed against guidelines for commercial baby meals. The English home‐made baby meals had a higher energy density, a lower protein content, the same low fat content, and a wider range between minimum and maximum values observed for each nutrient compared to the Spanish home‐prepared meals. The commercial baby meals had a higher energy density, a better ratio between the macronutrients and a smaller variation in the nutrient content.