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Table 2 Energy and nutrient intake contributions by major food groupsa recorded by men (n = 1769) in the menu-book.

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

  Energy Total fat SFA MUFA PUFA 18:2 18:3 EPA Cholesterol β-carotene Tocopherol Selenium Dietary fibre B12 Folic acid
Total menu bookb 30.5 34.2 30.5 38.1 34.5 31.7 35.5 62.9 50.1 68.0 34.5 57.5 29.6 45.2 34.2
Potatoes 5.6 2.4 1.8 2.8 3.1 2.7 3.7 <1.0 <1.0 1.3 3.6 <1.0 8.1 <1.0 5.1
Rice <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 1.2 1.3 <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 3.0 3.3 3.0 2.1 2.1 3.2 <1.0 1.3 <1.0 2.6 <1.0 <1.0 <1.0 <1.0
Meat 5.2 7.8 7.3 9.7 5.2 4.8 3.6 4.9 13.0 <1.0 3.4 14.3 <1.0 18.8 3.0
Minced meat 1.2 1.8 1.8 2.2 1.1 1.0 <1.0 <1.0 3.2 <1.0 <1.0 2.4 <1.0 1.3 <1.0
Sausage 1.7 3.3 1.8 2.2 1.1 1.0 <1.0 <1.0 2.6 <1.0 <1.0 <1.0 <1.0 1.7 <1.0
Fish 1.5 1.8 1.1 2.0 2.9 1.1 1.9 41.7 4.1 <1.0 3.8 15.4 <1.0 9.4 1.0
Boiled vegetables <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 16.2 <1.0 <1.0 2.5 <1.0 3.6
Salad as side dish <1.0 <1.0 <1.0 <1.0 1.1 1.3 1.1 <1.0 <1.0 28.6 2.1 <1.0 3.3 <1.0 6.1
Soups <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 5.6 <1.0 1.3 2.2 <1.0 1.5
Casseroles 1.9 2.2 2.1 2.5 1.7 1.5 3.0 1.1 2.7 7.9 2.3 2.9 3.3 3.7 3.9
Complete dishes <1.0 <1.0 <1.0 1.0 <1.0 <1.0 <1.0 <1.0 1.2 <1.0 <1.0 1.0 <1.0 <1.0 <1.0
Desserts 1.2 1.2 1.3 1.1 <1.0 <1.0 1.1 <1.0 1.0 <1.0 1.4 <1.0 1.3 <1.0 <1.0
Dressing <1.0 <1.0 <1.0 <1.0 3.0 3.4 2.7 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0
Egg dishes <1.0 1.2 1.0 1.5 <1.0 <1.0 1.0 <1.0 8.2 <1.0 2.0 4.6 <1.0 <1.0 <1.0
  1. a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Smoked fish: EPA–4.1%; Salad as main dish: β-carotene-1.8%; Salad with mayonnaise: cholesterol-2,8%; Gratin: 20:5–2.1%, Se-3.2%; Pudding: EPA–2.1% b Excluding beverages