Objective: 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.
Methods: 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.
Results: 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.
Conclusion: 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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11063351 | PMC |
| http://dx.doi.org/10.3389/fnut.2024.1388645 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Implementation of Nutrition Labels at the 2022 European Athletics Championships: An Observational Study of the Use and Perceptions of Athletes and Athlete Support Personnel.
Nutrients
December 2024
COD, Center of Sports Optimization, Sporting Clube de Portugal, 1501-806 Lisboa, Portugal.
Background/objectives: Nutrition labels are an effective tool for providing nutrition information. Additionally, nutrient composition is one of the most dictating factors for athletes' food choices; thus, we aimed to evaluate the use and perceptions regarding the nutrition labels implemented for the meals served at the 2022 European Athletics Championships (EAC).
Methods: During mealtime at the team restaurants, participants completed an online self-administered questionnaire.
Future food prices will become less sensitive to agricultural market prices and mitigation costs.
Nat Food
January 2025
Potsdam Institute for Climate Impact Research (PIK), Member of the Leibniz Association, Potsdam, Germany.
Agricultural production costs represent less than half of total food prices for higher-income countries and will likely further decrease globally. Added-value components such as transport, processing, marketing and catering show increasing importance in food value chains, especially as countries undergo a nutrition transition towards more complex and industrial food systems. Here, using a combined statistical and process-based modelling framework, we derive and project the value-added component of food prices for 136 countries and 11 different food groups, for food-at-home and food-away-from-home.
View Article and Find Full Text PDFA qualitative study on facilitators and barriers to adoption and implementation of nutrition interventions in higher education settings in Flanders.
Sci Rep
December 2024
Department of Movement and Sport Sciences, Faculty of Physical Education and Physiotherapy, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.
The transition from secondary school to college or university is a well-known and well-studied risk period for weight and/or fat gain and not meeting the dietary recommendations. Higher education acts as a promising setting to implement nutrition interventions. An important condition for intervention success is that interventions are implemented as intended by the protocol and integrated in the institutional policy.
View Article and Find Full Text PDFPromotion of local food as tourism product in the Cape Coast Metropolis: An explorative research.
Heliyon
December 2024
Department of Tourism Management, Cape Coast Technical University, Ghana.
The increasing interest in unique and authentic travel experiences has contributed to the growth of culinary tourism within the tourism industry. The study uses the cultural exchange theory to explain the important role of culinary experiences and development of culinary tourism. This study seeks to explore how local cuisines could be promoted as part of the tourism offerings of Cape Coast to boost tourism and local economic development.
View Article and Find Full Text PDFImpact of Cooking Methods on Sensory Evaluation and Nutritional Properties of Caterpillar Medicinal Mushroom Cordyceps militaris (Ascomycetes).
Int J Med Mushrooms
December 2024
School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, P.R. China; Jiangsu Alphay Bio-Technology Co. Ltd., Nantong, Jiangsu 226010, P.R. China.
This study addresses the alterations in nutrients [calcium, iron, and vitamins C and E (VC and VE, respectively)] and cordycepin content, alongside its sensory appeal in Cordyceps militaris, subjected to five distinct cooking methods: boiling, steaming, roasting, microwaving, and deep-frying. A comparative analysis showed the notable decline in nutrient content across most cooking methods excluding deep-frying. In notable contrast, the content of VE was substantially amplified during deep-frying, thereby emphasizing its value in preserving nutrients.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!