Impact of different macronutrient definitions and energy conversion factors on energy supply estimations

Biochemical and nutritional components of selected honey samples

“…The fat content was determined by using acid hydrolysis method based on the AOAC Offi cial Method 14. 019,1984 [Charrondiere et al 2004]. The energy values for the honey samples were calculated by using constant energy factors, namely 38 kJ/g (9 kcal/g) for fat, and 17 kJ/g (4 kcal/g) for both protein and carbohydrate on a dry weight basis (Equation 2) [Charrondiere et al 2004].…”

“…The lower moisture percent has contributed to the higher carbohydrate values of tualang, gelam and acacia honey samples, since the other chemical compositions such as ash, protein, fat and dietary fi ber of all honey samples were not signifi cantly different (Equation 3). It is clear that carbohydrates in all honey samples belong to available carbohydrates because unavailable carbohydrates are considered as dietary fi ber [Charrondiere et al 2004]. Therefore, the energy values for tualang, gelam and acacia honey are relatively higher than the forest honey samples.…”

“…The protein value was calculated based on the total nitrogen content multiplied by the conversion factor of 6.25 [Charrondiere et al 2004]. All honey samples were considered to be genuine because their total nitrogen contents were more than 50 mg per 100 g of honey, which exceeded the limit of 30 mg per 100 g of honey [Rodriguez et al 2004].…”

Agreement of dietary fiber and calorie intake values according to the choice of nutrient composition and household measure tables

“…In addition to the analytical methodologies, the tables differ from one another in the list of foods and in the nutrients in the same food due to crop, variety, environmental factors, and food production and preparation among others [5,[7][8][9]. Due to these factors, the use of international tables in national studies on food consumption assessment must be done with caution [31].…”

“…A previous study has showed that different values were found between the American [5]. The incorrect description of foods and source of nutritional data, the use of unsuitable analytical methods with inadequate sampling, and variations due to genetic factors, regional disparities, food preparation and processing, and seasonal variation are factors that can influence the nutrient amounts listed in food composition tables [4][5][6][7][8]. It is important to check whether the data on food composition tables are constantly updated, considering the changes in food composition over time, improved analytical methods for particular nutrients, or the inclusion of information for new dietary components [3].…”