PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS

摘要

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 magnes