分组分析、比较其实际摄入的总热能、碳水化物、蛋白质、脂肪、铁元素、钙元素摄入量与需求量的差别。

After grouping, the difference between actual intake and demand was analyzed and compared in terms of total energy, carbohydrate, protein, fat, iron, calcium.

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探讨了评价高碱值磺酸钙水解安定性的方法，认为总碱值保留值和淤渣量均能较好地反映水解安定性。

It was recognized that the retention percentage of total base number and the sludge amount could reflect the hydrolytic stability.

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钙的食物来源中，从谷类及薯类、蔬菜和水果、豆类以及奶类中摄入的钙分别占膳食总的钙摄入量的2 2 .0 %、39.5 %、10 .1%及5 .3%。

The ratios of calcium intake derived from cereal, vegetables and fruits, legumens and milk accounted for 22 0%, 39 5%, 10 1% and 5 3% of total calcium intake, respectively.

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