A Comparison of the Utilization and Acceptability of Fresh and Dehydrated Food

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Abstract
Prolonged feeding tests were made on 8 male subjects with fresh food diets and comparable diets made from dehydrated foods. Protein and fat were equally well digested in the diets made from dehydrated and fresh foods. Although the positive nitrogen balance was somewhat higher on the fresh food diets, it is probably due to the somewhat higher level of protein in those tests. Considerably lower urinary nitrogen values were obtained on the diets of the dehydrated foods than on those made from fresh food. Losses in body weight on the 2000 calorie level were similar on the 2 types of diets. The average loss of nitrogen in the feces was identical on the diets of fresh and dehydrated foods. No alterations in the pathway for the metabolism of water were found. The acceptability of the dehydrated food diet as determined by ad libitum tests was equally good in the fresh and dehydrated foods. Stool bulk showed wide variations between the different subjects but was relatively constant on any one subject irrespective of the diet. Considerable uniformity was noted in the nitrogen percentage in the dried stools from any one subject on a fairly constant diet although marked variations were noted in the values obtained on the stools of the different subjects. A slightly positive nitrogen retention was observed in subjects receiving the diets prepared from the fresh or dehydrated foods in spite of the fact that they were losing body weight because of low caloric intake. It is concluded that the diets made from dehydrated foods may be equally as nutritious as those prepared from fresh foods.

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