Table 2.
Comparison of the FNDDS protein values and values measured with a Dumas nitrogen analyzer of food items served to adolescents during a 24-hour controlled feeding study.
| Food descriptions | Protein conversion factor | FNDDS protein (g/100 g) | Measured protein (mean g/100 g±SD) | FNDDS protein: measured protein ratio | 95% Confidence interval |
|---|---|---|---|---|---|
| Breakfast | |||||
| Scrambled eggs | 6.25 | 10.5 | 10.2±0.59 | 1.03 | 0.50, 1.57 |
| Sausage links | 6.25 | 12.0 | 9.2±0.67 | 1.31 | 0.47, 2.17 |
| White toast | 5.70 | 9.0 | 9.2±0.31 | 0.97 | 0.67, 1.27 |
| Lunch | |||||
| Cheeseburger Sandwich | 6.25 | 12.7a | 12.8±1.75 | 1.00 | −0.23, 2.24 |
| Crinkle cut French fries | 6.25 | 2.7 | 2.9±0.27 | 0.93 | 0.15, 1.72 |
| Canned peach slices | 6.25 | 0.5 | 0.5±0.02 | 0.96 | 0.62, 1.31 |
| Sugar cookie | 5.70 | 5.5 | 5.6±0.83 | 0.98 | −0.32, 2.29 |
| Dinner | |||||
| Spaghetti with sauce, cheese | 5.70 | 7.2 | 4.0±0.21 | 1.77 | 0.95, 2.60 |
| Toasted garlic bread | 5.70 | 11.3 | 6.6±0.58 | 1.71 | 0.36, 3.07 |
| Romaine lettuce | 6.25 | 1.5 | 0.8±0.06 | 1.92 | 0.64, 3.20 |
| Canned pear halves | 6.25 | 0.3 | 0.3±0.01 | 1.24b | 0.83, 1.65 |
| Iced chocolate cake | 5.70 | 3.3 | 3.1±0.04 | 1.08 | 0.95, 1.22 |
| Snacks | |||||
| Chocolate chip cookie | 5.70 | 5.7 | 5.4±0.71 | 1.06 | −0.19, 2.33 |
| Brownie | 5.70 | 4.8 | 3.2±0.27 | 1.49 | 0.36, 2.64 |
| Ice cream sandwich | 6.38 | 4.4 | 4.3±0.02 | 1.02 | 0.97, 1.07 |
| Berry Blue Go-gurt® | 6.38 | 4.4 | 2.9±0.15 | 1.49 | 0.82, 2.17 |
| Strawberry Splash Go-gurt® | 6.38 | 4.4 | 3.6±0.43 | 1.24 | −0.11, 2.59 |
| Chewy chocolate chip granola bar | 6.25 | 9.8 | 5.4±0.18 | 1.81 | 1.28, 2.33 |
| Hostess Ding Dong® | 5.70 | 3.6 | 3.4±0.17 | 1.06 | 0.59, 1.53 |
| Little Debbie Swiss Roll® | 5.70 | 3.6 | 2.7±0.13 | 1.34 | 0.78, 1.91 |