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Letters |

Restaurant Foods and Stated Energy Contents—Reply

Susan B. Roberts, PhD; Lorien Urban, PhD
JAMA. 2011;306(15):1655-1657. doi:10.1001/jama.2011.1493.
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In Reply: Dr Dubost questions the methodology of collecting and analyzing food samples used in our study evaluating the accuracy of stated energy contents of randomly selected foods purchased in randomly selected restaurants in 3 regions of the United States. Dubost notes that the USDA has collected foods, including a small number of foods from restaurants, for composition analysis using a protocol1 that shares similarities with the protocol the Food and Drug Administration uses for testing the nutrient contents of commercial packaged food items and suggests that our protocol is less valid because we took fewer replicates from fewer locations. We disagree.

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Figure. Difference Between Dietary Energy Values in the USDA Nutrient Database for Standard Reference and Restaurant Web Site Values
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There were 100 foods in the US Department of Agriculture (USDA) Nutrient Database for Standard Reference release 23 for which independent laboratory analyses were available and 1 statistical outlier was removed from the database. Mean difference, 15 kcal/portion (95% CI, 4-27).



October 19, 2011
Joy Dubost, PhD, RD
JAMA. 2011;306(15):1655-1657. doi:10.1001/jama.2011.1492.
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