Comparison of Energy Values on Composition-based Method and Conventional Method

Summary : The purpose of this study was to clarify differences in energy values between a method proposed by the FAO using amino acid components, fatty acid components, carbohydrate components, etc. and the conventional （ present ） method. Methods: The energy values per 100 g of edible portions were calculated for the listed foods in the Standard Tables of Food Composition in Japan （ new values ） , and compared with the listed energy values （ present values ） . Next, using the intake amounts of each food in the National Health and Nutrition Examination Survey and the two types of energy values the two energy intakes were calculated, and these results were compared and examined. Results: The agreement rate between the new value per 100 g of edible portion and the current value was largest for algae （126％） and smallest for vegetables （76％） . The concordance rate was less than 100％ in 14 food groups, and the average concordance rate for the foods overall was 91％ . As for the concordance rate of individual foods, the 80-100％ range included 68％ of the target foods, 60-80％ included 13％ , and 100-120％ included 12％ . From the rate of concordance between the total energy intake based on the new value calculated from the intake amounts determined in the National Health and Nutrition Examination Survey, the total daily energy intake per capita was 92％ of the current values.