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Biomedical subjects

M M Hard

Publications and source records attributed to M M Hard.

7 recordsLinked to original sources
PubMed1983

Protein, fat, and amino acid content and protein quality of selected pre-prepared foods.

Total protein (Kjeldahl) and fat contents were determined in 24 pre-prepared foods as served in a hospital food service line. Amino acid content and protein quality were estimated for eight entree foods. Entree foods were 11 to 36% protein and provided 22 to 54% of an adult man's RDA for protein as served. Fat content of entree foods ranged from 1.5 to 18.6%. Other pre-prepared foods (vegetables, salads, fruit gelatins, and desserts) contained 0.4 to 3.3% protein and 0.1 and 3.9% fat. The Food and Nutrition Board's recommendations for sulfur amino acids were fulfilled by all entree foods as served except "low-calorie, low-sodium" meatballs, cheese omelette, and Swedish meatballs. Only "low-sodium" and regular roast beef and "low-calorie" beef-with-noodles met amino-acid requirements for nitrogen balance for older men. Protein quality for all entree foods compared favorably with that of - casein.

Amino Acids, Essential↗
PubMed1983

Vitamin contents of pre-prepared foods sampled from a hospital food service line.

Thiamin, riboflavin, and ascorbic acid in pre-prepared foods sampled from a hospital food service line decreased slightly during a one and one-half hour serving period and differed somewhat according to month of sampling. On a per serving basis, entrée foods supplied 4% to 17% of the RDA for thiamin and 12% to 18% of the RDA for riboflavin for adult men and women. Potato dishes and fruit gelatins furnished 12% to 26% of the RDA for ascorbic acid, but salads were negligible sources. The data suggest a need to furnish additional sources of these vitamins.

Ascorbic Acid↗
PubMed1982

Mineral contents of selected pre-prepared food sampled in a hospital food service line.

Twenty-four pre-prepared foods sampled as served at the VA hospital in Tacoma, Washington, were analyzed for contents of nine minerals (sodium, potassium, magnesium, calcium, iron, copper, zinc, manganese, and phosphorus). Samples were taken at three different times during the menu cycle. There were significant differences among the three monthly sampling times for nearly all minerals. Variation by month was partly attributed to varying proportions of food components in mixed food samples received in the food service line and to different manufacturers, food lots, and sources of raw materials. Two prepared foods labeled "low-sodium" contained 36 to 43 percent as much sodium as the comparable "regular" foods.

Adult↗
PubMed1979

Flavor quality of antioxidant-treated, cooked, ground beef patties.

The antioxidant tertiary-butylhydroquinone (TBHQ) reduced flavor deterioration and oxidative rancidity in cooked ground beef patties stored up to seven days at refrigerator (2.8 degrees C.) temperatures and up to twenty-one days at freezer (--20.5 degrees C.) temperatures. Freezer conditions maintained flavor quality more effectively than refrigerator temperatures in both TBHQ-treated and untreated samples.

Animals↗