File:Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups.pdf
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English: Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups. All high dietary fiber (excellent source of dietary fiber) and dietary fiber source (good source of dietary fiber) foods, excluding high dietary fiber and dietary fiber source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High dietary fiber and dietary fiber source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.
About 58% of foods contained dietary fiber. On the basis of the proposed method, the average (%) of foods containing appropriate dietary fiber levels in food groups was 16.75%, of which 11.85% was the average of dietary fiber source (good source of dietary fiber) foods, and 4.9% was the average of high dietary fiber (excellent source of dietary fiber) foods. Breakfast cereals with 57.67%, legumes and legume products with 54.44%, meals, entrees, and side dishes with 38.64%, American Indian/Alaska Native foods with 37.66%, nut and seed products with 35.29%, vegetables and vegetable products with 34.01%, fruits and fruit juices with 33.13%, and cereal grains and pasta with 32.92% had the highest averages of foods containing appropriate dietary fiber levels. Foods containing appropriate dietary fiber levels were not found in eight food groups (beef products; fats and oils; finfish and shellfish products; lamb, veal, and game products; pork products; poultry products; sausages and luncheon meats; spices and herbs) and were very few in three food groups (dairy and egg products; beverages; sweets). Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating dietary fiber content and determining appropriate dietary fiber levels in foods. Acta Medica Iranica 2023;61:26–35. DOI: 10.18502/acta.v61i1.12123 |
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| Source | Own work |
| Author | SSamadi15 |
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| current | 19:05, 13 March 2023 |  | 1,752 × 1,239 (388 KB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
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