National Institute for Public Health and the Environment (RIVM), 3721 MA Bilthoven, The Netherlands.
Division of Human Nutrition, Wageningen University & Research, 6708 PB Wageningen, The Netherlands.
Nutrients. 2019 Jan 19;11(1):200. doi: 10.3390/nu11010200.
Nutrient estimations from mixed dishes require detailed information collection and should account for nutrient loss during cooking. This study aims to make an inventory of recipe creating features in popular food diary apps from a research perspective and to evaluate their nutrient calculation. A total of 12 out of 57 screened popular dietary assessment apps included a recipe function and were scored based on a pre-defined criteria list. Energy and nutrient content of three recipes calculated by the apps were compared with a reference procedure, which takes nutrient retention due to cooking into account. The quality of the recipe function varies across selected apps with a mean score of 3.0 (out of 5). More relevant differences (larger than 5% of the Daily Reference Intake) between apps and the reference were observed in micronutrients (49%) than in energy and macronutrients (20%). The primary source of these differences lies in the variation in food composition databases underlying each app. Applying retention factors decreased the micronutrient contents from 0% for calcium in all recipes to more than 45% for vitamins B6, B12, and folate in one recipe. Overall, recipe features and their ability to capture true nutrient intake are limited in current apps.
制作混合菜肴的营养估计需要详细的信息收集，并应考虑烹饪过程中的营养损失。本研究旨在从研究角度对流行饮食日记应用程序中的配方创建功能进行盘点，并评估其营养计算。在筛选出的 57 个流行饮食评估应用程序中，共有 12 个应用程序具有配方功能，并根据预先定义的标准列表进行了评分。应用程序计算的三个食谱的能量和营养素含量与考虑烹饪中营养素保留的参考程序进行了比较。选定应用程序的配方功能质量差异很大，平均得分为 3.0（满分 5 分）。与参考程序相比，应用程序和参考程序之间在微量元素（49%）中观察到的差异（大于每日参考摄入量的 5%）比在能量和宏量营养素（20%）中更大。这些差异的主要来源在于每个应用程序所基于的食物成分数据库的变化。应用保留因素将所有食谱中钙的微量营养素含量从 0%降低到一种食谱中维生素 B6、B12 和叶酸的 45%以上。总体而言，当前应用程序的配方功能及其捕捉真实营养摄入的能力有限。
