Eliseeva L G, Portnov N M
Plekhanov Russian University of Economics, 117997, Moscow, Russian Federation.
Vopr Pitan. 2020;89(2):77-89. doi: 10.24411/0042-8833-2020-10018. Epub 2020 Mar 16.
Nutrient composition is a necessary part in the assessing of nutritional value of diets and new foods. According to the results of comparison of nutrient value of the diet with daily requirements the judgment on compliance of the diet (or product) to norm or deviation from the standard is taken out. In the interpretation of the term "value corresponds to the norm" in modern practice, only average values are used, while the content of nutrients in food is not described by fixed values, but has a statistical nature, which creates difficulties in the conscientious development of diets and their harmonization in sanitary authorities. Specifying a range of normative values (±5-10%) does not provide a valid solution. of the research was to assess the size of the spread of nutrient content for the diet as a whole and to use this estimate in relation to the task of "comparing the actual value and the norm". . In this work, we used the method of mathematical modeling of recipes, the calculation of nutrient content based on that of ingredients, and reference publications on the nutrient composition of products and collections of recipes were used as starting materials. . The calculation of nutrient composition according to the recipe is described, taking into account not only average values, but also scatter indicators (error) of nutrient content values, which makes it possible to reasonably make judgments about the compliance of the actual value with the established reference value. The calculation of estimates of the spread of nutrient composition values using the information about the error of the initial data on the nutrient composition of the products, the output of the absolute and relative error in the formulation and the whole diet was described. Examples of calculations of scatter estimates are given: for one recipe/ nutrient (primary); calculation for days and mealtimes; for a day of a cyclic menu and for a 4-week cycle of school meals menus (primary and secondary school age). The mapping of the variables having a statistical nature has been graphically showed, the measure of estimating the proximity of the values of the statistical nature has been proposed discrete and continuous. Comparison of indicators of variability of domestic and foreign reference databases, mapping information about variation in the types of meals, differences in the extent of variation in the nutrients has been given. . The conclusions are formulated on the need for statistical presentation of consumption reference values for research for various reasons of variability, on the need to take statistics into account for the system of accumulating data on nutrient composition in databases.
营养成分是评估饮食和新食物营养价值的必要部分。根据饮食营养价值与每日需求的比较结果，对饮食（或产品）是否符合标准或偏离标准做出判断。在现代实践中，对“值符合标准”这一术语的解释仅使用平均值，而食物中营养成分的含量并非由固定值描述，而是具有统计性质，这给合理制定饮食及其在卫生当局的协调带来了困难。规定一系列标准值（±5 - 10%）并不能提供有效的解决方案。本研究的目的是评估整个饮食中营养成分含量的离散程度，并将此估计用于“比较实际值和标准值”的任务。在这项工作中，我们使用了食谱的数学建模方法，基于食材计算营养成分含量，并将关于产品营养成分的参考出版物和食谱集用作起始材料。描述了根据食谱计算营养成分的方法，不仅考虑了平均值，还考虑了营养成分含量值的离散指标（误差），这使得能够合理判断实际值与既定参考值的符合情况。描述了利用产品营养成分初始数据误差信息计算营养成分值离散程度估计值的方法，给出了配方和整个饮食中绝对误差和相对误差的输出结果。给出了离散程度估计计算的示例：针对一个食谱/营养素（初级）；按天和用餐时间计算；针对循环菜单的一天以及中小学年龄段学校餐食菜单的四周周期（初级和中级）。以图形方式展示了具有统计性质的变量映射，提出了估计离散和连续统计性质值接近程度的度量方法。给出了国内外参考数据库变异性指标的比较、餐食类型变化信息的映射、营养素变异程度差异的比较。得出的结论是，出于各种变异性原因，研究消费参考值需要进行统计呈现，数据库中积累营养成分数据的系统需要考虑统计因素。
