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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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-04-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1388645/full |
| _version_ | 1797202041515278336 |
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| author | Nan Li Nan Li Liangzi Cong Heng Wang Yamin Chen Zhaowei Liu Mingliang Li Dong Yang Huzhong Li Haiqin Fang |
| author_facet | Nan Li Nan Li Liangzi Cong Heng Wang Yamin Chen Zhaowei Liu Mingliang Li Dong Yang Huzhong Li Haiqin Fang |
| author_sort | Nan Li |
| collection | DOAJ |
| description | 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 composition table by calculating the representative values of each food raw material type. Using China’s common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes.ResultsWe have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation.ConclusionThe model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food. |
| first_indexed | 2024-04-24T07:57:08Z |
| format | Article |
| id | doaj.art-6685b642e8c44642be320f20f4fed6c8 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-24T07:57:08Z |
| publishDate | 2024-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-6685b642e8c44642be320f20f4fed6c82024-04-18T05:07:52ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-04-011110.3389/fnut.2024.13886451388645Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processingNan Li0Nan Li1Liangzi Cong2Heng Wang3Yamin Chen4Zhaowei Liu5Mingliang Li6Dong Yang7Huzhong Li8Haiqin Fang9NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, ChinaSchool of Biological Science and Technology, University of Jinan, Jinan, ChinaHuaiyin District Center for Disease Control and Prevention, Jinan, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan Municipal Center for Disease Control and Prevention, Zhoushan, ChinaNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, ChinaSchool of Computer and Control Engineering, YanTai University, Yantai, ChinaSchool of Computer and Control Engineering, YanTai University, Yantai, ChinaDepartment of Computer Science, Georgia State University, Atlanta, GA, United StatesNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, ChinaNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, ChinaObjectiveThis 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 composition table by calculating the representative values of each food raw material type. Using China’s common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes.ResultsWe have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation.ConclusionThe model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food.https://www.frontiersin.org/articles/10.3389/fnut.2024.1388645/fullcatering foodnutritional componentscalculation modelraw and cooked ratiocorrection factor |
| spellingShingle | Nan Li Nan Li Liangzi Cong Heng Wang Yamin Chen Zhaowei Liu Mingliang Li Dong Yang Huzhong Li Haiqin Fang Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing Frontiers in Nutrition catering food nutritional components calculation model raw and cooked ratio correction factor |
| title | Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| title_full | Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| title_fullStr | Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| title_full_unstemmed | Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| title_short | Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| title_sort | establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing |
| topic | catering food nutritional components calculation model raw and cooked ratio correction factor |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1388645/full |
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