Table 2 Nutrients comparison of dietary intakes in lunches on 4-weeks of preparation period and test period
From: Eating a healthy lunch improves serum alanine aminotransferase activity
Nutrients/lunch | Preparation period | Test period | Change | P value |
|---|---|---|---|---|
N | 10 | 10 | ||
Energy (kcal) | 713±43 | 594±34 | -118 | 0.000 |
Total protein (g) | 28.1±2.7 | 25.7±1.1 | -2.4 | 0.017 |
Animal protein (g) | 16.6±3.0 | 12.4±1.4 | -4.2 | 0.002 |
Plant protein (g) | 11.5±0.8 | 13.3±0.7 | 1.8 | 0.000 |
Fat (g) | 25.1±2.9 | 16.7±1.8 | -8.5 | 0.000 |
Carbohydrate (g) | 89.8±3.7 | 85.6±3.8 | -4.2 | 0.022 |
Percentage of energy | ||||
Protein (%) | 16.1±1.4 | 17.4±0.7 | 1.3 | 0.011 |
Fat (%) | 29.9±1.4 | 24.9±1.4 | -5.0 | 0.000 |
Carbohydrate (%) | 54.0±1.7 | 57.7±1.1 | 3.6 | 0.001 |
Potassium (mg) | 998±82 | 1092±53 | 94 | 0.016 |
Magnesium (mg) | 100±8 | 102±5 | 2 | 0.375 |
Phosphorus (mg) | 377±34 | 361±12 | -16 | 0.158 |
Cryptoxanthin (μg) | 17.9±9.5 | 12.3±1.7 | -5.6 | 0.093 |
Retinol equivalents (μg) | 207±48 | 167±19 | -41 | 0.029 |
Vitamin D (μg) | 2.95±1.26 | 4.23±1.27 | 1.28 | 0.061 |
α-Tocopherol (mg) | 3.15±0.78 | 1.81±0.18 | -1.34 | 0.000 |
Vitamin K (μg) | 107±11 | 114±10 | 7 | 0.090 |
Vitamin B1 (mg) | 0.374±0.095 | 0.321±0.042 | -0.053 | 0.144 |
Vitamin B2 (mg) | 0.393±0.059 | 0.340±0.016 | -0.053 | 0.033 |
Niacin (mg) | 6.52±1.02 | 6.48±0.63 | -0.04 | 0.913 |
Vitamin B6 (mg) | 0.502±0.054 | 0.609±0.037 | 0.107 | 0.000 |
Vitamin B12 (μg) | 2.37±0.85 | 2.01±0.86 | -0.36 | 0.400 |
Folic acid (μg) | 120±9 | 140±7 | 20 | 0.001 |
Pantothenic acid (mg) | 2.11±0.24 | 2.02±0.08 | -0.09 | 0.355 |
Vitamin C (mg) | 36.6±3.7 | 37.7±2.4 | 1.1 | 0.528 |
SFA (g) | 5.87±1.31 | 3.72±0.62 | -2.15 | 0.001 |
MUFA (g) | 9.50±1.30 | 5.99±0.84 | -3.51 | 0.000 |
PUFA (g) | 6.83±1.04 | 4.70±0.38 | -2.13 | 0.000 |
Cholesterol (mg) | 129±49 | 98.4±14.8 | -30 | 0.149 |
Water-soluble dietary | ||||
fibre (g) | 1.33±0.82 | 5.13±1.27 | 3.80 | 0.000 |
Insoluble dietary fibre (g) | 3.73±0.28 | 4.67±0.13 | 0.94 | 0.000 |
Total dietary fibre (g) | 6.02±0.96 | 10.4±1.3 | 4.39 | 0.000 |
Sodium (mg) | 1523±167 | 1509±65 | -14 | 0.818 |
Sodium chloride equivalent (g) | 3.87±0.43 | 3.83±0.17 | -0.04 | 0.789 |