Abstract
BackgroundOur 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.MethodsA 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.ResultsThe 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.ConclusionThe 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.
Highlights
IntroductionAn unbalanced diet, known as malnutrition, is one of the main disease risks globally
In addition to undernourishment, an unbalanced diet, known as malnutrition, is one of the main disease risks globally
High consumption of meals outside the home has been associated with an increased body mass index (BMI) [10, 11]
Summary
An unbalanced diet, known as malnutrition, is one of the main disease risks globally. In the EU-28, the food services sector recorded a valueadded of approximately EUR 175.5 million in 2016 [9]. This demonstrates the growing importance of out-ofhome catering. Improvement in the nutritional quality of these meals could contribute to public health. Policymakers have recognised the importance of nutrition for public health, activities to improve public nutrition are (mostly) limited to food labelling [12]. Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. An assessment of standard recipes and supposedly healthy recipes should show a significant difference in the results of the nutriRECIPE-Index.
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