Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes)

Bognár, Antal; Piekarski, J.

doi:10.1006/jfca.2000.0922

Cited by 108 publications

(104 citation statements)

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“…Fats were matched to corresponding fats in the national databases, whereas the related foods (cooked foods minus cooked fats) were systematically matched to raw foods ('potato, fried' matched to 'potato, raw'), and the resulting values adjusted. These involve adjustments for water (and fat for meats), weight changes and mineral and vitamin losses due to cooking and preparation practices, using foodspecific raw-to-cooked coefficients and retention factors available in the participating countries or gathered from the literature (Møller, 1994;Bergström, 1997;Bognar and Piekarski, 2000;Bognar, 2002;USDA, 2003).…”

Section: N Slimani Et Almentioning

confidence: 99%

“…This approach, adopted in the ENDB, also reveals the current lack of reference algorithms and country-and food-specific conversion factors to refine these approximations. Despite important efforts already undertaken (Møller, 1994;Bergström, 1997;Bognar and Piekarski, 2000;Bognar, 2002;USDA, 2003), more resources are needed to develop common algorithms and related coefficient databases for calculating important reported foods not available in the national databases. Considering the increasing proportion of commercial or processed foods in European diets, the food industry should be involved as a major partner in these efforts (Weiss, 2001).…”

Section: > > > < > > > : (mentioning

confidence: 99%

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The EPIC nutrient database project (ENDB): a first attempt to standardize nutrient databases across the 10 European countries participating in the EPIC study

Slimani

Deharveng

Unwin³

et al. 2007

Eur J Clin Nutr

322

318

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Guarantor: N Slimani. Contributors: NS was the overall coordinator of the ENDB project and in charge of the preparation of the paper in collaboration with the other co-authors. GD, JV, GS, SS, MP, IU, DATS, NS were members of the 'task force group' involving specific managerial or technical tasks for the project and/or the preparation of reference ENDB guidelines. IU was also in charge of the development of the DBMS in collaboration with the coordinating centre. SS, MP, PG, AM, JI, WB, AF, SW, EV, JU, SC and AB were involved as the national compilers in charge of documenting, compiling and evaluating the subset of their national nutrient databases used in the ENDB project. AM, JI, WB and IU were also involved as members of the 'ENDB expert group' headed by DATS, in charge of revising the reference ENDB guidelines. MN, MCB-R, CS, AT, SN, IM, JR, HB, MO, PHMP, PJ, PA, DE, EL, MS de M, AT, KG, CS, SR, AW, SB were involved as local EPIC collaborators in the supervision and preparation of EPIC-specific databases relevant to the ENDB project (e.g. recipe files). CC and MvB, at the coordinating centre, were involved in tasks relevant to these EPIC databases. AFS has provided long-standing scientific collaboration and support for setting up the ENDB. ER is the overall coordinator of the EPIC study. All co-authors provided comments and suggestions on the manuscript. Objective: This paper describes the ad hoc methodological concepts and procedures developed to improve the comparability of Nutrient databases (NDBs) across the 10 European countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). This was required because there is currently no European reference NDB available. Design: A large network involving national compilers, nutritionists and experts on food chemistry and computer science was set up for the 'EPIC Nutrient DataBase' (ENDB) project. A total of 550-1500 foods derived from about 37 000 standardized EPIC 24-h dietary recalls (24-HDRS) were matched as closely as possible to foods available in the 10 national NDBs. The resulting national data sets (NDS) were then successively documented, standardized and evaluated according to common guidelines and using a DataBase Management System specifically designed for this project. The nutrient values of foods unavailable or not readily available in NDSs were approximated by recipe calculation, weighted averaging or adjustment for weight changes and vitamin/mineral losses, using common algorithms. Results: The final ENDB contains about 550-1500 foods depending on the country and 26 common components. Each component value was documented and standardized for unit, mode of expression, definition and chemical method of analysis, as far as possible. Furthermore, the overall completeness of NDSs was improved (X99%), particularly for b-carotene and vitamin E. Conclusion: The ENDB constitutes a first real attempt to improve the comparability of NDBs across European countries. This methodological work will provide a useful tool for nutri...

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Section: N Slimani Et Almentioning

confidence: 99%

Section: > > > < > > > : (mentioning

confidence: 99%

The EPIC nutrient database project (ENDB): a first attempt to standardize nutrient databases across the 10 European countries participating in the EPIC study

Slimani

Deharveng

Unwin³

et al. 2007

Eur J Clin Nutr

322

318

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“…Moisture content, protein, ethereal extract, ash, and crude fi bre were analyzed according to AOAC [2007] methods. Caloric content was calculated by application of the model established by Bognár and Piekarski [2000].…”

Section: Methodsmentioning

confidence: 99%

Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea

Gheisari

Abhari

2014

Acta Sci Pol Technol Aliment

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“…The thiamine content of 0.86 mg/100 g in pork loin was reduced to 40% by braising, 65% by broiling and 56% by roasting according to heating method (Moss et al, 1983). It is impossible to identify nutrient composition for all the prepared foods, but analytical and calculated data are fundamentally important to customers according to cooking method like boiling, steaming, braising, stewing, frying, roasting in oven and deep frying (Bognár and Piekarski, 2000).…”

Section: Thiamine Contentsmentioning

confidence: 99%

Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

Chae¹,

Kim²

2010

Korean Journal for Food Science of Animal Resources

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This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in 100 o C water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at 90 o C (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in 98 o C water (T3) was of superior flavor and overall acceptability.

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Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes)

Cited by 108 publications

References 1 publication

The EPIC nutrient database project (ENDB): a first attempt to standardize nutrient databases across the 10 European countries participating in the EPIC study

The EPIC nutrient database project (ENDB): a first attempt to standardize nutrient databases across the 10 European countries participating in the EPIC study

Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea

Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

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