Beikostprodukte auf dem Prüfstand
- Autor(en)
- M. Lahodny, P. Rust
- Abstrakt
Background: In complementary feeding the trend leads to convenience products. Objective: The aim of this study was to evaluate the nutritional aspects of industrially produced complementary food menus available in Austria. Design: Between March and June 2010 670 products were collected on the Austrian market. For this study a share of 101 menus, 30 vegetable and eight meat mashes was selected and statistically analyzed. Results: The average meat content of industrially produced menus amounts to 8.0 ± 0.9 %, while 10.6-13.5 % is recommended by the Research Institute of Child Nutrition (FKE). Further, the fat content is minor to the recommendations by 50.2 ± 12.5 %. A significant better energy, fat and carbohydrate content (p < 0,001) can be achieved by mixing vegetable mash, meat mash, oil and juice. Further, unwanted ingredients like salt and other seasonings can be avoided by mixing together the mashes by one own. Conclusions: The augmentation of the meat and fat content as well as the abandonment of condiments would further increase the nutritional quality of industrially produced menus.
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Unknown External Organisation Unbekannt/undefiniert
- Journal
- Ernährung
- Band
- 37
- Seiten
- 101-109
- Anzahl der Seiten
- 9
- ISSN
- 0250-1554
- Publikationsdatum
- 03-2013
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Biotechnology, Food Science, Nutrition and Dietetics, Industrial and Manufacturing Engineering
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/beikostprodukte-auf-dem-prufstand(8de367fd-bbbd-4110-85d9-a7cf913ed774).html