A methodological report from the Malmö Diet and Cancer study: development and evaluation of altered routines in dietary data processing

Table 1 Energy and nutrient contributions by major food groups^a, recorded by women (n = 2660) in the menu-book.

	Energy	Total fat	SFA	MUFA	PUFA	18:2	18:3	EPA	Cholesterol	β-carotene	Tocopherol	Selenium	Dietary fibre	B₁₂	Folic acid
Total menu-book^b	29.6	34.0	29.7	38.0	36.2	33.6	35.7	65.7	51.6	57.4	34.2	57.8	27.0	47.3	33.1
Potatoes	4.3	1.7	1.3	2.0	2.4	2.0	2.6	<1.0	<1.0	<1.0	2.4	<1.0	5.7	<1.0	3.4
Rice	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	1.1	1.2	<1.0	<1.0
Pasta	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Sauce/gravy	1.4	2.8	3.1	2.9	2.0	2.0	2.9	<1.0	1.2	<1.0	2.2	<1.0	<1.0	<1.0	<1.0
Meat	4.4	6.8	6.1	8.6	4.8	4.5	3.1	4.8	10.7	<1.0	2.7	11.8	<1.0	17.7	2.5
Minced meat	1.2	1.8	1.8	2.2	1.2	1.1	<1.0	<1.0	2.9	<1.0	<1.0	2.2	<1.0	1.3	<1.0
Sausage	1.4	2.8	2.5	3.8	1.7	1.6	1.1	<1.0	2.0	<1.0	<1.0	<1.0	<1.0	1.5	<1.0
Fish	1.5	1.8	1.1	1.9	2.9	1.2	1.8	40.5	4.2	<1.0	3.7	15.6	<1.0	10.1	<1.0
Boiled vegetables	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	1.2	<1.0	<1.0	14.3	<1.0	<1.0	3.1	<1.0	4.4
Salad as side dish	<1.0	<1.0	<1.0	<1.0	1.4	1.6	1.5	<1.0	<1.0	25.4	2.7	<1.0	4.0	<1.0	7.2
Soups	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	4.1	1.0	1.1	1.7	<1.0	1.4
Casseroles	1.8	2.2	2.2	2.6	1.7	1.5	2.9	1.6	2.5	5.7	2.3	3.2	2.6	3.8	3.2
Desserts	1.7	1.7	1.9	1.7	1.4	1.4	1.6	<1.0	1.4	<1.0	2.0	<1.0	1.6	<1.0	<1.0
Dressing	<1.0	<1.0	<1.0	<1.0	3.6	4.2	2.9	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Egg dishes	<1.0	1.4	1.1	1.7	1.1	1.0	1.1	<1.0	8.7	<1.0	2.2	4.8	<1.0	1.5	<1.0

^a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Cold sauce: 18:2–3.6%, 18:3–3.0%; Smoked fish: EPA–5.1%, Selenium-1.7%, B₁₂-1.7%; Boiled shellfish: 20:5–1.6; Salad as main dish: Se-1.9%; Salad with mayonnaise: cholesterol-6.1%; Gratin: Se-3.2%, B₁₂-1.8% ^b Excluding beverages

ISSN: 1475-2891