Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method
Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method
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DOI：
10.1017/s1368980016001804
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发表时间：
2017-01-01
影响因子：
3.2
通讯作者：
Luft, Harold S.
中科院分区：
文献类型：
--
作者：
Lesser, Lenard I.;Wu, Leslie;Luft, Harold S.
目的：开发一种基于技术的连锁餐厅菜单营养质量评估方法，以提高食品项目大规模数据分析的效率和降低成本。设计：使用改良营养分析指数（MNPI），我们从MenuStat数据库中评估连锁餐厅项目，过程包括三个步骤：(i)测试“极端”分数；（ii）众包分析水果、坚果和蔬菜（FNV）数量；及（iii）由注册营养师对歧义项目进行分析。结果：在应用该方法评估的22 422种食品中，只有3566种不能根据MenuStat数据自动评分，需要进一步评估以确定是否健康。被信任的人群工作人员之间的一致性较低的项目，或者FNV量估计为10 - 40%的项目，被送到注册营养师那里。众包能够评估3199份，只剩下367份需要注册营养师审查。总体而言，7%的项目被归类为健康项目。最健康的类别是汤（26%健康），而最不健康的类别是甜点（2%健康）。结论：结合众包和营养师的算法可以快速有效地分析餐厅菜单，使公共卫生研究人员能够分析菜单项目的健康程度。
Objective: To develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items.Design: Using a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing 'extreme' scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian.Results: In applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7% of items were categorized as healthy. The healthiest category was soups (26% healthy), while desserts were the least healthy (2% healthy).Conclusions: An algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.