[Evaluation of nutritional value of common cooked food in Hubei Province by nutrient profiling].

OBJECTIVE

To understand the nutritional components of common cooked foods in Hubei Province.

METHODS

Forty-nine common cooked foods consumed by residents in Hubei Province were collected, and their edible parts were homogenized and tested for various nutrient contents according to the national standard method. The nutrient-rich foods index(NRF)model was used to calculate the NRF index(NRF 9.3) of various cooked foods, and the nutritional value of common cooked foods in Hubei Province was evaluated.

RESULTS

The result of the nutrient-rich food index model showed that the NRF 9.3 index of all cooked dishes ranged from-176.9 to 224.4, the NRF 9.3 index ranking of all types of cooked food was mainly related to cooking method. The NRF 9.3 index of cold mixed vegetable dishes was generally higher than the 75th percentile value(66.9) of the monitoring result, indicating higher nutritional value. The mean NRF 9.3 index of fish and shrimp cooked foods(72.4)monitored in this study was higher than that of meat cooked foods(21.5). The sodium content of pickled vegetables and some pre-packaged cooked foods was relatively high, RESULTS: ing in negative NRF 9.3 index and lower nutritional value. The NRF 9.3 index of Xiangyang beef noodles(33.1)and tofu noodles(37.1)was higher than that of beef offal noodles(5.1).

CONCLUSION

Vegetables and fish and shrimp are better sources of nutrition, and "cold and dressed with sauce" are a better way to cook. Pickled vegetables contain too many restricted nutrients, and their consumption frequency and amount should be reduced.