Fjölrit RALA - 22.03.1979, Síða 105

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Another dietary survey was carried out in 1965 araong wage-
earners in Reykjavík by the Statistical Bureau of Iceland. The
purpose of the survey was to calculate a new cost of living index.
A total of 103 families participated in this survey. Of these
100 turned in useable reports.
One of the other surveys which has been carried out is a
study made by the Icelandic Heart Association on men and women
in Reykjavík and Ærnes County in the age group 37-66 years.
The study was made in May of 1973. In addition, two parties
have calculated the average consumntion of Icelanders based
on import and export reports.
Although it is difficult to compare these surveys in detail,
it is possible to compare the percentage of energy from fat,
carbohydrates and protein, respectively. As can be seen in
table 14.2, the percentages are similar in all instances.
This comparison shows that approximately 40% of dietary energy
comes from fat and about_15% from protein.
The Nutrition Council's Sourvey
The Nutrition Council survey was supervised by professor
Júlíus Sigurjónsson at the University of Iceland. It began
in the autumn of 1939 and was concluded towards the end of
1940. The participants underwent a physical check-up in the
beginning and the end of the survey period. In addition, re-
ports on sanitary and hygiene habits were made.
Each family weighed all food and recorded the results for
one week in the beginning of each month. In addition, all meals
served for a whole year were recorded. The town families were
generally chosen from lower-income groups. In Reykjavík, for
example, of the 13 families who turned in reports, 4 were headed
by seamen and laborers, 3 by craftsmen and 5 by grammar school
teachers.
The averape consumption among men in Reykjavík proved to be
about 2700 calories. Of the calories, 27% came from grain pro-
ducts, 24% from dairy products, 23% from meat, fish and eggs,
5% from fruits and vegetables (over 90% potatoes) and 6% margar-
ine. Sugar was approximately 9% of total calories excluding all
sugar in juices, marmelade, coffee cakes, etc.