Guidelines for recipe information and calculation of nutrient composition of prepared foods (dishes)
Guidelines for recipe information and calculation of nutrient composition of prepared foods (dishes)
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DOI：
10.1006/jfca.2000.0922
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发表时间：
2000-08-01
影响因子：
4.3
通讯作者：
Piekarski, J.
中科院分区：
文献类型：
--
作者：
Bognar, A.;Piekarski, J.
缺乏菜肴和其他预制食品的营养成分数据。由于几乎不可能分析每一道菜和其他预制食品，计算营养成分仍然是首选的方法。当考虑到准备（烹饪）过程中重量和营养的变化时，分析和计算数据达到最佳一致性。营养成分的计算是根据制备100g可食用部分的即食食材的数量，根据每100g可食用部分的营养成分含量数据，并使用营养保留因子。介绍了食谱信息以及食谱管理和菜肴营养成分计算所需的算法，并举例说明。
Nutrient composition data of dishes and other prepared foods are lacking. As it is virtually impossible to analyse every dish and other prepared food items, calculation of nutrient content is still the method of choice. Best agreement of analytical and calculated data is achieved, when changes in weight and nutrient during preparation (cooking) are taken into account. The calculation of the nutrient composition is based on the quantity of ingredients for the preparation of 100 g edible portion of dish in ready-to-serve condition, on the data of nutrient content per 100 g edible portion of ingredients and using nutrient retention factors. Recipe information and the algorithm needed for recipe management and calculation of nutrient composition of dishes are described and illustrated by examples.