Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing

ObjectiveThis study aimed to establish an accurate and efficient scientific calculation model for the nutritional composition of catering food to estimate energy and nutrient content of catering food.MethodsWe constructed a scientific raw material classification database based on the Chinese food co...

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Bibliographic Details
Main Authors: Nan Li, Liangzi Cong, Heng Wang, Yamin Chen, Zhaowei Liu, Mingliang Li, Dong Yang, Huzhong Li, Haiqin Fang
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-04-01
Series:Frontiers in Nutrition
Subjects:
catering food
nutritional components
calculation model
raw and cooked ratio
correction factor
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1388645/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2024.1388645/full

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