Zinc adequacy of meals prepared for a Title VII nutrition program in Lubbock, Texas
Mays, Mary Helen
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To determine 1) the zinc adequacy of the Lubbock Congregate Meal Program (SPOT) and 2) the effect(s) of time and temperature variables on the zinc" stability of foods prepared in quantity, duplicate samples were taken from meals chosen at random from the program in the following forms: 1) raw state, 2) cooked state (approximately 1 hour after cooking processes were begun) and, 3) served form. Results of atomic absorption spectrophotometry indicate that zinc is a stable mineral which is positively affected by the length of cooking time. There is a "pseudo-increase" in the zinc content of food due to a concentration of the zinc within the food particle as moisture is lost through evaporation. Temperature was determined not to be a factor affecting zinc stability of foods prepared in quantity. The meals tested for zinc adequacy of the Title VII program indicate that the program is not meeting the mandated 1/3 of the RDA for zinc (5 mg). Yet it is felt that the meals tested do not reflect the zinc intake of the participants over an extended time period due to the menu composition of the Lubbock Title VII program. Several foods were tested which have not been previously researched and these new food values are reported.