Study on the Two Japanese Classifications of Dish Groups
Study on the Two Japanese Classifications of Dish Groups
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日本两种菜组分类研究
DOI：
10.5264/eiyogakuzashi.66.15
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发表时间：
2008
期刊：
影响因子：
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通讯作者：
N. Yoshiike
中科院分区：
文献类型：
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作者：
Manami Hisano;H. Hayabuchi;Yasuko Matsunaga;N. Yoshiike
为了开发适合于营养教育的膳食评价方法，我们比较了两种常用的分类方法：8菜组分类法（方法A）和聚类分析确定的11菜模式（方法B）。我们分析了577，1,065和1,235日（共2,877天）的膳食记录收集了317名女大学生，122和105他们的父亲和母亲。为了系统地将食物摄入量数据转换为基于菜肴的数据库，我们首先采用方法A，通过数据库方法，根据食物组的定义和标准重量，使用我们开发的软件。由此产生的食物摄入数据被分为8个菜组：主食，主菜，配菜，小菜，汤，甜点，饮料和酒精饮料。我们还分析了相同的食物摄入量数据，以通过方法B确定菜肴的模式，其中我们关注蛋白质，脂肪和碳水化合物含量，以及每道菜中蔬菜，水果和牛奶的量作为统计模型的变量。从这两种方法得到的结果非常相似，82%的通过方法A被包括在主食组中的菜肴也通过方法B被分类为V型（主食）。同样，方法A的配菜组中有63%和30%的菜肴被方法B归类为X（小主菜）和IV（主菜）。我们的结论是，数据库的方法来分类的饮食评估和营养教育的日本菜显示的普遍结果，这可能表明这些方法的外部有效性。JPN. J.营养减肥，66（1）15~23（2008）
In order to develop appropriate methods of dietary assessment for nutritional education by the dish based approaches, we compared the two commonly used classification methods: the 8 dish group classification (method A) which was previously reported and the 11dish pattern determined by a cluster analysis (method B). We analyzed 577, 1,065, and 1,235 day meal records (totally 2,877 days) collected from 317 women university students, and 122 and 105 of their fathers and mothers. To systematically convert the food intake data into the dish based database, we firstly adopted method A by a database approach according to the definition and standard weight of food groups by using the software we have developed. The resulting food intake data was classified into 8 dish groups: staple foods, main dishes, side dishes, small side dishes, soups, desserts, drinks, and alcoholic beverages. We also analyzed the same food intake data to determine the pattern of dishes by method B, for which we focused on the protein, fat and carbohydrate contents, and on the amounts of vegetables, fruit and milk in each dish as variables for the statistical model. The results derived from the two methods were quite similar, 82 % of the dishes included in the staple food group by method A also being classified as the V pattern (staple foods) by method B. Similarly, 63 % and 30 % of the dishes in the side dish group by method A were classified as X (small main dish) and IV (main dish) by method B. We conclude that the database approaches to classify the Japanese dishes for dietary assessment and nutrition education showed the universal results which may suggest the external validity of those methods. Jpn. J. Nutr. Diet., 66 (1) 15~23 (2008)