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Developing a methodology to create nutritionally balanced meals

Developing a methodology to create nutritionally balanced meals The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.Design/methodology/approachNutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars and salt. A sample of 50 main courses and 29 salads was evaluated and nutritionally reformulated to meet the criteria. One sample t-test, paired sample t-test, Pearson correlation coefficient and linear regression analysis were performed.FindingsThe original main courses and salads did not meet the nutritional criteria for fats and energy. Both original and NB main courses had high mean protein content. The reformulation of recipes caused a significant change on the provided energy (−50.2%), fats (−57.6%), saturated fats (−58.8%), carbohydrates (−24.2%), proteins (−35.6%) and salt (−53.8%) for the salads (p = 0.001). Accordingly, reformulation of recipes caused a significant change on provided energy (−38.4%), fats (−55.2%), saturated fats (−58.3%), proteins (−25.9%) and salt (−50%) for the main courses (p < 0.001). Predictive models (linear regression analysis) for fats (R2 = 0.345), proteins (R2 = 0.876) and carbohydrates (R2 = 0.797) on the NB recipes were performed.Originality/valueThis is the first attempt to improve the nutritional value of cooking recipes, based on specific nutritional criteria. A methodological procedure for the creation of NB meals is proposed. This methodology could be a useful tool for the nutritionists and chefs, which, in a context of cooperation, could create databases and cooking books with NB recipes easily accessed to public and caterers. The recipes that constitute NB meals could guarantee the standardization of the recipes' reformulation, within a certification standard for restaurants. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Developing a methodology to create nutritionally balanced meals

British Food Journal , Volume 123 (6): 13 – Jun 28, 2021

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Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-10-2020-0905
Publisher site
See Article on Publisher Site

Abstract

The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.Design/methodology/approachNutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars and salt. A sample of 50 main courses and 29 salads was evaluated and nutritionally reformulated to meet the criteria. One sample t-test, paired sample t-test, Pearson correlation coefficient and linear regression analysis were performed.FindingsThe original main courses and salads did not meet the nutritional criteria for fats and energy. Both original and NB main courses had high mean protein content. The reformulation of recipes caused a significant change on the provided energy (−50.2%), fats (−57.6%), saturated fats (−58.8%), carbohydrates (−24.2%), proteins (−35.6%) and salt (−53.8%) for the salads (p = 0.001). Accordingly, reformulation of recipes caused a significant change on provided energy (−38.4%), fats (−55.2%), saturated fats (−58.3%), proteins (−25.9%) and salt (−50%) for the main courses (p < 0.001). Predictive models (linear regression analysis) for fats (R2 = 0.345), proteins (R2 = 0.876) and carbohydrates (R2 = 0.797) on the NB recipes were performed.Originality/valueThis is the first attempt to improve the nutritional value of cooking recipes, based on specific nutritional criteria. A methodological procedure for the creation of NB meals is proposed. This methodology could be a useful tool for the nutritionists and chefs, which, in a context of cooperation, could create databases and cooking books with NB recipes easily accessed to public and caterers. The recipes that constitute NB meals could guarantee the standardization of the recipes' reformulation, within a certification standard for restaurants.

Journal

British Food JournalEmerald Publishing

Published: Jun 28, 2021

Keywords: Balanced; Recipes; Meals; Nutritional value; Reformulation; Cooking

References