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

Abstract 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 select...

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Autores principales:	Frank Forner, Ina Volkhardt, Toni Meier, Olaf Christen, Gabriele I. Stangl
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Diet quality Public catering Healthy meal index Nutri-score Public health nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Medicine (General) R5-920
Acceso en línea:	https://doaj.org/article/fd8c9f8f13c14f2c902fb25c53fc6f96
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spelling	oai:doaj.org-article:fd8c9f8f13c14f2c902fb25c53fc6f962021-11-21T12:13:53ZThe nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes10.1186/s40795-021-00483-72055-0928https://doaj.org/article/fd8c9f8f13c14f2c902fb25c53fc6f962021-11-01T00:00:00Zhttps://doi.org/10.1186/s40795-021-00483-7https://doaj.org/toc/2055-0928Abstract 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.Frank FornerIna VolkhardtToni MeierOlaf ChristenGabriele I. StanglBMCarticleDiet qualityPublic cateringHealthy meal indexNutri-scorePublic health nutritionNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456Medicine (General)R5-920ENBMC Nutrition, Vol 7, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Diet quality Public catering Healthy meal index Nutri-score Public health nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Medicine (General) R5-920
spellingShingle	Diet quality Public catering Healthy meal index Nutri-score Public health nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Medicine (General) R5-920 Frank Forner Ina Volkhardt Toni Meier Olaf Christen Gabriele I. Stangl The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
description	Abstract 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.
format	article
author	Frank Forner Ina Volkhardt Toni Meier Olaf Christen Gabriele I. Stangl
author_facet	Frank Forner Ina Volkhardt Toni Meier Olaf Christen Gabriele I. Stangl
author_sort	Frank Forner
title	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_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_sort	nutrirecipe-index – development and validation of a nutrient-weighted index for the evaluation of recipes
publisher	BMC
publishDate	2021
url	https://doaj.org/article/fd8c9f8f13c14f2c902fb25c53fc6f96
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The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

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