Proximate and mineral content of restaurant steak meals

Restaurant steak meals were analyzed for proximate and mineral composition by standard methodology. Nutritional adequacy of the meals was determined by comparing analyzed values with Recommended Dietary Allowances for adults. The meals were considered to be adequate in a nutrient if they provided at least one-third the RDA for that nutrient. Analyzed values were also compared with values obtained from food composition tables. The results of this study indicate that: 1. Restaurant steak meals differ significantly in weight of meal components, proximate components, and mineral components. 2. Although the meals were adequate in kilocalories and protein, they could be considered to be excessive since they provided more than 50% of the RDA for energy and more than 100% of the RDA for protein. 3. The meals can be considered inadequate in calcium for both men and women (only 16% of the RDA) and in iron for women (only 25% of the RDA). 4. Tables of food composition are useful in predicting the proximate and mineral composition of restaurant steak meals.