Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing
Nan Li,
Liangzi Cong,
Heng Wang
et al.
Abstract:ObjectiveThis 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.MethodsWe 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 est… Show more
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