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The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

BACKGROUND: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient selection, tar...

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Autores principales: Forner, Frank, Volkhardt, Ina, Meier, Toni, Christen, Olaf, Stangl, Gabriele I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600763/
https://www.ncbi.nlm.nih.gov/pubmed/34789329
http://dx.doi.org/10.1186/s40795-021-00483-7
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author Forner, Frank
Volkhardt, Ina
Meier, Toni
Christen, Olaf
Stangl, Gabriele I.
author_facet Forner, Frank
Volkhardt, Ina
Meier, Toni
Christen, Olaf
Stangl, Gabriele I.
author_sort Forner, Frank
collection PubMed
description BACKGROUND: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient selection, target metrics and scaling, weighting, proof of concept and validation of the index. Furthermore, a unique database was created to integrate bioactive plant compounds in the assessment. An assessment of standard recipes and supposedly healthy recipes should show a significant difference in the results of the nutriRECIPE-Index. Finally, the nutriRECIPE-Index should generate similar or more specific results than existing indices such as the Nutri-Score and the Healthy Meal Index. METHODS: A whole meal cycle (comprising 6 weeks, 106 recipes and including different menu lines, partially with different side dishes) at a university canteen was analysed with the Federal Food Code (BLS) and the nutriRECIPE-Index. The Healthy Meal Index (comprising 3 nutritionally relevant items) and the Nutri-Score algorithm (comprising 7 items) were used to validate the nutrient composition and the results of the nutriRECIPE-Index. RESULTS: The resulting scores of the recipes and menu lines showed substantial differences, wherein the meals of a health-promoting menu line usually received higher scores than the standard recipes. A correlation between the nutriRECIPE-Index and the Healthy Meal Index (0.604) and the Nutri-Score (0.591) was observed. The nutriRECIPE-Index was better at identifying the worst menus and could better separate mediocre menus from good menus. CONCLUSION: The nutriRECIPE-Index is a useful and comprehensive tool for evaluating the nutritional value of recipes and is the first to consider bioactive plant compounds. Further adjustments to different target populations, settings, and cultural backgrounds are possible. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s40795-021-00483-7.
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spelling pubmed-86007632021-11-19 The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes Forner, Frank Volkhardt, Ina Meier, Toni Christen, Olaf Stangl, Gabriele I. BMC Nutr Research Article BACKGROUND: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient selection, target metrics and scaling, weighting, proof of concept and validation of the index. Furthermore, a unique database was created to integrate bioactive plant compounds in the assessment. An assessment of standard recipes and supposedly healthy recipes should show a significant difference in the results of the nutriRECIPE-Index. Finally, the nutriRECIPE-Index should generate similar or more specific results than existing indices such as the Nutri-Score and the Healthy Meal Index. METHODS: A whole meal cycle (comprising 6 weeks, 106 recipes and including different menu lines, partially with different side dishes) at a university canteen was analysed with the Federal Food Code (BLS) and the nutriRECIPE-Index. The Healthy Meal Index (comprising 3 nutritionally relevant items) and the Nutri-Score algorithm (comprising 7 items) were used to validate the nutrient composition and the results of the nutriRECIPE-Index. RESULTS: The resulting scores of the recipes and menu lines showed substantial differences, wherein the meals of a health-promoting menu line usually received higher scores than the standard recipes. A correlation between the nutriRECIPE-Index and the Healthy Meal Index (0.604) and the Nutri-Score (0.591) was observed. The nutriRECIPE-Index was better at identifying the worst menus and could better separate mediocre menus from good menus. CONCLUSION: The nutriRECIPE-Index is a useful and comprehensive tool for evaluating the nutritional value of recipes and is the first to consider bioactive plant compounds. Further adjustments to different target populations, settings, and cultural backgrounds are possible. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s40795-021-00483-7. BioMed Central 2021-11-18 /pmc/articles/PMC8600763/ /pubmed/34789329 http://dx.doi.org/10.1186/s40795-021-00483-7 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/ (https://creativecommons.org/publicdomain/zero/1.0/) ) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Research Article
Forner, Frank
Volkhardt, Ina
Meier, Toni
Christen, Olaf
Stangl, Gabriele I.
The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title_full The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title_fullStr The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title_full_unstemmed The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title_short The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
title_sort nutrirecipe-index – development and validation of a nutrient-weighted index for the evaluation of recipes
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600763/
https://www.ncbi.nlm.nih.gov/pubmed/34789329
http://dx.doi.org/10.1186/s40795-021-00483-7
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