To the content
2 . 2020

Evaluation of the diet based on the variability of the food composition data

Abstract

Nutrient composition is a necessary part in the assessing of nutritional value of diets and new foods. According to the results of comparison of nutrient value of the diet with daily requirements the judgment on compliance of the diet (or product) to norm or deviation from the standard is taken out. In the interpretation of the term “value corresponds to the norm” in modern practice, only average values are used, while the content of nutrients in food is not described by fixed values, but has a statistical nature, which creates difficulties in the conscientious development of diets and their harmonization in sanitary authorities. Specifying a range of normative values (±5-10%) does not provide a valid solution.

The aim of the research was to assess the size of the spread of nutrient content for the diet as a whole and to use this estimate in relation to the task of "comparing the actual value and the norm".

Material and methods. In this work, we used the method of mathematical modeling of recipes, the calculation of nutrient content based on that of ingredients, and reference publications on the nutrient composition of products and collections of recipes were used as starting materials.

Results and discussion. The calculation of nutrient composition according to the recipe is described, taking into account not only average values, but also scatter indicators (error) of nutrient content values, which makes it possible to reasonably make judgments about the compliance of the actual value with the established reference value. The calculation of estimates of the spread of nutrient composition values using the information about the error of the initial data on the nutrient composition of the products, the output of the absolute and relative error in the formulation and the whole diet was described. Examples of calculations of scatter estimates are given: for one recipe/ nutrient (primary); calculation for days and mealtimes; for a day of a cyclic menu and for a 4-week cycle of school meals menus (primary and secondary school age). The mapping of the variables having a statistical nature has been graphically showed, the measure of estimating the proximity of the values of the statistical nature has been proposed discrete and continuous. Comparison of indicators of variability of domestic and foreign reference databases, mapping information about variation in the types of meals, differences in the extent of variation in the nutrients has been given.

Conclusions. The conclusions are formulated on the need for statistical presentation of consumption reference values for research for various reasons of variability, on the need to take statistics into account for the system of accumulating data on nutrient composition in databases.

Keywords:diet assessment, nutrient value, deviation, food composition variation, the concept of compliance with the reference value, calculation according to the recipe

Funding. The work was financed by the Plekhanov Russian University of Economics (internal grant “Development of methodological approaches to modeling and designing multi-component food products for healthy nutrition”).

Conflict of interest. Authors declare no conflict of interest.

For citation: Eliseeva L.G., Portnov N.M. Evaluation of the diet based on the variability of the food composition data. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (2): 77-89. DOI: 10.24411/0042-8833-2020-10018 (in Russian)

References

1. MR 2.3.1.2432-08. Norms of physiological needs in energy and nutrients for different groups of the population of the Russian Federation. (in Russian)

2. Human energy requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. Rome: FAO, 2001.

3. Energy and protein requirements: Report of a joint FAO/WHO/UNU expert consultation. In: WHO Technical Report Series No. 724. Geneva: WHO, 1987.

4. Technological instruction for the production of culinary products for the nutrition of children and adolescents of school age in organized groups. Vol. 1. 468 p.; vol. 2. 544 p. Moscow: Aromaros-M, 2006. (in Russian)

5. Tutelyan V.A. Chemical composition and caloric content of Russian food: Handbook. Moscow: DeLi Print, 2012. (in Russian).

6. Computer program «1S:School meals» [Electronic resource]. URL: https://solutions.1c.ru/catalog/school-meal/features. (date of access June 1, 2019] (in Russian)

7. SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for the organization of nutrition of students in educational institutions, institutions of primary and secondary vocational education (in Russian)

8. Mosov A.V., Portnov N.M. Methodology of the collective feeding diets development. Moscow: Eydos, 2015. (in Russian)

9. USDA SR27 in Russian [Electronic resource]. URL: http://www.1cp.ru/sr27. (date of access June 14, 2015) (in Russian)

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)

SCImago Journal & Country Rank
Scopus CiteScore
CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

Journals of «GEOTAR-Media»