Li Nan, Cong Liangzi, Wang Heng, Chen Yamin, Liu Zhaowei, Li Mingliang, Yang Dong, Li Huzhong, Fang Haiqin
NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China.
School of Biological Science and Technology, University of Jinan, Jinan, China.
Front Nutr. 2024 Apr 18;11:1388645. doi: 10.3389/fnut.2024.1388645. eCollection 2024.
This 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.
We 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.
We 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.
The 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.
本研究旨在建立一个准确、高效的餐饮食品营养成分科学计算模型，以估算餐饮食品的能量和营养素含量。
通过计算各类食品原料的代表值，基于中国食物成分表构建科学的原料分类数据库。采用中国常见烹饪方法，烹制了包括谷物、肉类、禽肉、鱼类、蛋类和蔬菜在内的150道菜，并通过计算生熟比以及中国总膳食研究数据库，建立了一个展示各类食材生熟比例的数据库。分析了各种烹饪方法对餐饮食品营养成分的影响，以确定这些方法对营养成分的校正因子。最后，将原料分类、生熟比和营养成分校正因子数据库相链接，建立了餐饮食品营养成分计算模型。该模型用九道具有代表性的中国菜肴进行了验证。
我们已完成了一个准确、高效的餐饮食品营养成分科学计算模型的构建，提高了营养成分计算的准确性。
本研究构建的模型科学、准确且高效，有望促进餐饮食品营养成分的准确计算和正确标注。
