Dumas Audrée-Anne, Lemieux Simone, Lapointe Annie, Dugrenier Marilyn, Desroches Sophie
a School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Institute of Nutrition and Functional Foods, Quebec, QC.
b Institute of Nutrition and Functional Foods, Laval University, Quebec, QC.
Can J Diet Pract Res. 2017 Jun 1;78(2):86-91. doi: 10.3148/cjdpr-2017-001. Epub 2017 Mar 23.
This purpose of this study was to compare the nutritional content of vegetarian recipes published in food blogs written by registered dietitians (RDs) and by non-registered dietitians (non-RDs). Twelve food blogs written by RDs and 12 written by non-RDs were selected using a systematic approach. For each food blog, 2 vegetarian entrée recipes per season were selected (n = 192 recipes). Descriptive analyses were performed using Fisher's exact test. Median nutritional values per serving between RDs' and non-RDs' recipes were compared using Wilcoxon-Mann-Whitney tests. RDs' recipes were significantly lower in energy, non-heme iron, vitamin C, and sodium, contained significantly more vitamin D and had a higher protein proportion than non-RDs' recipes. Disparities were also observed across type of entrée and vegetarian dietary pattern. In conclusion, this study showed that RD and non-RD food bloggers provided vegetarian recipes with few nutritional differences. Whether expanding the comparative analysis between RDs and non-RDs' blogs targeting different nutrition-related topics would yield different results remains to be investigated.
本研究的目的是比较注册营养师（RD）和非注册营养师（非RD）撰写的美食博客中发布的素食食谱的营养成分。采用系统的方法选取了12个由注册营养师撰写的美食博客和12个由非注册营养师撰写的美食博客。对于每个美食博客，每个季节选取2道素食主菜食谱（n = 192道食谱）。使用Fisher精确检验进行描述性分析。使用Wilcoxon-Mann-Whitney检验比较注册营养师和非注册营养师食谱每份的中位营养值。注册营养师的食谱在能量、非血红素铁、维生素C和钠含量方面显著较低，维生素D含量显著更高，蛋白质比例也高于非注册营养师的食谱。在主菜类型和素食饮食模式方面也观察到差异。总之，本研究表明注册营养师和非注册营养师美食博主提供的素食食谱营养差异不大。针对不同营养相关主题的注册营养师和非注册营养师博客之间扩大比较分析是否会产生不同结果仍有待研究。
