评估食品的营养特性：范围综述。

Evaluating the Nutritional Properties of Food: A Scoping Review.

机构信息

Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.

Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.

出版信息

Nutrients. 2022 Jun 5;14(11):2352. doi: 10.3390/nu14112352.

DOI:10.3390/nu14112352

PMID:35684152

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9182956/

Abstract

There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the nutritional value of foods. The purpose of this review was to establish an evaluation procedure for nutritional properties of foodstuffs and to help scientists choose more direct and economical evaluation methods according to food types or relevant indicators. The procedure involves the selection of a three-level evaluation method that covers the whole spectrum of a food's nutritional characteristics. It is applicable to scientific research in the fields of agricultural science, food science, nutrition, and so on.

摘要

有许多方法或指标可用于评估食物的营养价值；然而，单一指标很难准确反映食物的综合营养价值，且缺乏系统的评价体系。本文系统总结了食物营养价值的常用评价方法和指标。本文的目的是建立一种食品营养特性评价程序，帮助科学家根据食物类型或相关指标选择更直接和经济的评价方法。该程序涉及选择涵盖食物营养特征全貌的三级评价方法。它适用于农业科学、食品科学、营养等领域的科学研究。