The nutritive value of some pakistani diets

✍ Scribed by Mohammed Akmal Khan; BjøRn O. Eggum

• Publisher: John Wiley and Sons
• Year: 1978
• Tongue: English
• Weight: 378 KB
• Volume: 29
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740291206

✦ Synopsis

Abstract

The nutritive values of Pakistani diets and meals commonly consumed by rural peasants and middle‐class city dwellers was determined chemically (including fatty acid and amino acid analyses) and biologically in N‐balance experiments with growing rats. The average national diet supplies 13% of the total calories from protein, 61% from carbohydrate and 11 % from fat. Essential fatty acids, iron and calcium content are adequate to meet the dietary requirements. Lysine and threonine were found to be the limiting amino acids in the average national diet, the northern area diet and most of the meals. The national diet has a slightly higher net protein utilisation (NPU) value (66%) than that of the northern area (61 %). Net dietary protein calories percentage (NDp cal %) was highest (8.5) for the national diet. The NDp cal % of the wheat bread and rice based meals lie between 5.9‐8.3 and 5.4‐6.4 respectively. The results suggest that protein is not a limiting factor in Pakistani diets when compared with FAO recommendations.