The expediency, feasibility and effectiveness of employing computors for multivariant calculations of an average per capita requirement of the population in basic nutrients and energy are substantiated. The prodcedures involved in preparation of the initial information are described and the fundamental parts of the program elaborated in "fortran" language and tentatively tested with an "EC-1020" type computor are discussed. The devised program may be adopted as a standard one.
The purpose of this study was to investigate the relationship between meal pattern and diet. Nutrient contents of meals, snacks and other eating occasions were compared and differences in dietary intake analysed between respondents following a conventional meal pattern and others. A random sample of 1861 adults aged 25-64 from four regions of Finland completed a mailed questionnaire and 3-day food record in the spring of 1992. A conventional meal pattern was defined on the basis of national dietary guidelines as including breakfast, warm lunch and warm dinner, and subjects were identified with the help of the questionnaire. Meals and snacks were defined according to the respondents subjective criteria. Forty-four percent of all respondents followed the conventional meal pattern. Meal pattern has no effect on nutrient intake in men and small effects in women. Women following the conventional meal pattern had higher energy and cholesterol intake and lower alcohol and vitamin C intake than other women. Meals contributed to energy, protein and fat intake, and snacks to sugar and alcohol. Meal pattern had only a small effect on diet and conventional meal pattern cannot be considered healthier than other meal patterns.
The primary aim of this study is to determine the nutritional quality of the food prepared in a selected Danish hospital. Samples consisted of four double portions of the hospital's standard daily ration from two randomly chosen weeks. The amounts of fatty acid, protein, ash, total dry material, and vitamin C were measured. The amount of carbohydrate, energy, and percentage of available energy were calculated. The total energy level was measured to eight MJ per day. The measured percentage of available energy given as protein (17%) and the vitamin C levels (14 mg/MJ) have fulfilled the recommendations. The percentage of energy given as carbohydrates (38%) is below and the percentage of energy given as fat (45%) is above the recommended levels (50% and 32%). There is a direct correlation between the average calculated and the average measured values when all of the meals are analysed as an entity, but the correlation is weak for individual meals.