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Research article
The nutriRECIPE-Index - Development and Validation of a Nutrient-Weighted Index for the Evaluation of Recipes
Frank Forner
Martin-Luther-Universitat Halle-Wittenberg
Corresponding Author
ORCiD: https://orcid.org/0000-0002-8262-0224
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients/nutrient groups, and in developing the index, the following steps were included: setting the goals of the index, nutrient selection, target metrics and scaling, weighing, proof of concept and the 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 prove to generate similar or more specific results than existing indices like the nutriScore 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 nutriScore-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 show substantial differences, while the meals of a health-promoting menu line usually received higher scores than the standard recipes. A correlation between the scores of the nutriRECIPE-Index and the scores of the Healthy Meal Index (0.604) and the Nutri-Score (0.591) was observed. The nutriRECIPE-Index was better in identifying the worst menus, and in separating mediocre menus from the good ones.
Conclusion : The nutriRECIPE index is a useful and comprehensive tool to evaluate 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.
Keywords
diet quality, public catering, Healthy Meal Index, Nutri-Score, public health nutrition
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Marius van het Hoog
commented on 15 April, 2020
Please don't mix up Folic acid and (methyl)Folate ... https://www.youtube.com/watch?v=oZzR1NMg0hM
View 1 reply
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CURRENT STATUS: Under Review
Version 1
Posted 14 Apr, 2020
Community comments: 2
Review #3 received
Received 25 Dec, 2020
Reviewer #3 agreed
On 08 Dec, 2020
Reviewer #2 agreed
On 07 Oct, 2020
Reviewer #1 agreed
On 17 Jun, 2020
Editor assigned
On 14 Apr, 2020
Reviewers invited
Invitations sent on 14 Apr, 2020
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On 09 Apr, 2020
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On 09 Apr, 2020
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Subject Areas
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This preprint is under consideration at BMC Nutrition. A preprint is a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research article
The nutriRECIPE-Index - Development and Validation of a Nutrient-Weighted Index for the Evaluation of Recipes
Frank Forner
Martin-Luther-Universitat Halle-Wittenberg
Corresponding Author
ORCiD: https://orcid.org/0000-0002-8262-0224
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Under Review
Version 1
Posted 14 Apr, 2020
Community comments: 2
Review #3 received
Received 25 Dec, 2020
Reviewer #3 agreed
On 08 Dec, 2020
Reviewer #2 agreed
On 07 Oct, 2020
Reviewer #1 agreed
On 17 Jun, 2020
Editor assigned
On 14 Apr, 2020
Reviewers invited
Invitations sent on 14 Apr, 2020
Submission checks complete
On 09 Apr, 2020
Editor invited
On 09 Apr, 2020
First submitted
On 07 Apr, 2020
Metrics
Comments: 2
PDF Downloads: ...
HTML Views: ...
Subject Areas
Nutrition & Dietetics
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients/nutrient groups, and in developing the index, the following steps were included: setting the goals of the index, nutrient selection, target metrics and scaling, weighing, proof of concept and the 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 prove to generate similar or more specific results than existing indices like the nutriScore 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 nutriScore-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 show substantial differences, while the meals of a health-promoting menu line usually received higher scores than the standard recipes. A correlation between the scores of the nutriRECIPE-Index and the scores of the Healthy Meal Index (0.604) and the Nutri-Score (0.591) was observed. The nutriRECIPE-Index was better in identifying the worst menus, and in separating mediocre menus from the good ones.
Conclusion : The nutriRECIPE index is a useful and comprehensive tool to evaluate 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.
Figure 1
Figure 2
Figure 3
Marius van het Hoog
commented on 15 April, 2020
Please don't mix up Folic acid and (methyl)Folate ... https://www.youtube.com/watch?v=oZzR1NMg0hM
View 1 reply
Frank Forner
replied on 16 April, 2020
Thank you for pointing this out. Unfortunately, this is a translation mistake. To be more specific the German Nutrient Database (BLS) holds the sum of folic acid and folate called "gesamte Folsäure". We will change "folic acid" to "folate" in the final manuscript as this seems to be more suitable in our situation.
Frank Forner
replied on 16 April, 2020
Thank you for pointing this out. Unfortunately, this is a translation mistake. To be more specific the German Nutrient Database (BLS) holds the sum of folic acid and folate called "gesamte Folsäure". We will change "folic acid" to "folate" in the final manuscript as this seems to be more suitable in our situation.