Evaluating the Nutritional Properties of Food: A Scoping Review
Abstract
:1. Introduction
2. Materials and Methods
3. Common Methods for Evaluating the Nutritional Value of Food
3.1. Evaluation Methods Based on Food Nutrients
3.1.1. Nutrient Comparison Method
3.1.2. Chemical Scoring Method
3.2. Evaluation Methods Based on Food Function
3.3. Evaluation Methods Based on Sensory Perception
4. Construction of a Procedure for Evaluating the Nutritional Value of Food
4.1. Steps in Evaluating the Nutritional Value of Food
4.2. Levels of Evaluation of Nutritional Value of Food
5. Discussion
5.1. Prospects for Evaluating Food Nutrition
5.2. Existing Problems and Improvements
6. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Evaluation Methods | Author | Year | Definition | Program Evaluated | Computing Method | Components | Evaluation of Quality Index |
---|---|---|---|---|---|---|---|
Amino acid score (AAS) | Bano et al. [34] | 1982 | A score used to evaluate the proximity of an essential amino acid in the protein to be tested to the corresponding essential amino acid in the reference protein model. | Protein quality | AAS = amino acid content in sample protein (mg/g)/corresponding essential amino acid content in the FAO or WHO scoring standard model (mg/g) | Amino acid content in a sample of protein | Amino acid score |
Protein-digestibility-corrected amino acid score (PDCAAS) | Eggum et al. [35] | 1991 | Based on the ratio of the amount of the first-limiting dietary indispensable amino acid in the protein source to the amino acid requirements of a 1–2-year-old child corrected for protein digestibility based on true fecal nitrogen digestibility and using a growing rat as a model for the adult human. | Protein quality | |||
Digestible indispensable amino acid score (DIAAS) | Wolfe et al. [36] | 2016 | Based on the relative digestible content of indispensable amino acids (IAAs) and the amino acid requirement pattern. | Protein quality | DIAAS (%) = 100 × (mg of digestible dietary IAA in 1 g of the dietary test protein)/(mg of the same amino acid in 1 g of the reference protein) | The amount and profile of IAAs, including histidine (His), isoleucine (Ile), leucine (Leu), valine (Val), lysine (Lys), threonine (Thr), phenylalanine (Phe), methionine (Met), and tryptophan (Trp) | DIAAS score |
Essential Amino Acid Index (EAAI) | Oser et al. [37] | 1951 | A geometric mean for calculating an overall comparison between all essential amino acids in the protein to be tested and all essential amino acids in the reference protein model. | Amino acid quality | All essential amino acids | EAAI | |
Index of Nutrition Quality (INQ) | Sorenson et al. [38]; Gholamalizadeh et al. [39] | 1976, 2021 | A method of quantitatively and qualitatively analyzing single foods, meals, and diets which has special significance for assessing clinical nutritional issues. | Nutrient amount | Equal to the amount of a nutrient in 1000 kcal of a food or diet divided by its RDA in 1000 kcal | Vitamin A, vitamin C, iron, vitamin D, vitamin E, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, copper, magnesium, zinc, calcium, and selenium | INQ scores |
Naturally nutrient rich (NNR) | Drewnowski et al. [40] | 2005 | Mean percentage daily values (DVS) for 14 nutrients in 2000 kcal of food. | Nutrient density | NNR = ∑%DV2000 kcal/14 | Protein, calcium, iron, vitamin A, vitamin C, thiamine, riboflavin, vitamin B12, folate, vitamin D, vitamin E, monounsaturated fat, potassium, and zinc | NNR score |
Calories-for-nutrients (CFN) | Drewnowski et al. [40] | 2005 | The cost in calories required to obtain an additional 1% DV for a range of key nutrients. | Energy density | CFN = ED/(∑%DV100 g/13) | Protein, calcium, iron, vitamin A, vitamin C, thiamine, riboflavin, vitamin B6, vitamin B12, niacin, folic acid, magnesium, and zinc | CFN score |
The ratio of recommended to restricted food score (RRR) | Scheidt et al. [41] | 2004 | The ratio of “good” to “bad” nutrients and to the energy content of the food, based on the food label. | Energy density | RRR = (∑%DVrecommended/6)/(∑%DVrestricted/5) | Six nutrients (protein, calcium, iron, vitamin A, vitamin C, and fiber) were defined a priori as desirable, whereas five nutrients (energy, saturated fat, cholesterol, sugar, and sodium) were defined as undesirable | RRR score |
Dietary quality index (DQI) | Patterson et al. [42] | 1994 | An instrument to measure overall diet quality that reflects a risk gradient for major diet-related chronic diseases based on US dietary recommendations from Diet and Health. | Diet quality | The Diet and Health recommendations were weighted, cutoffs were developed for index scoring, and scores were summed across recommendations. | Energy from fat, energy from saturated fat, cholesterol, fruits and vegetables, grains and legumes, protein, sodium, and calcium | DQI summed score (0–16) |
Dietary quality index–Revised (DQI-R) | Haines et al. [43] | 1999 | A revision of the DQI according to USDA data in 1994, reflecting the most current dietary guidance for the population. | Diet quality, variety | Each of the 10 components contributes 10 points to the total DQI-R score | Energy from fat, energy from saturated fat, dietary cholesterol (mg), recommended servings of fruit per day, recommended servings of vegetables per day, recommended servings of grains per day, calcium, RDA iron per day, dietary diversity, dietary moderation | Total DQI-R score (0–100) |
Diet Quality Index–International (DQI-I) | Kim et al. [44] | 2003 | A composite measure of diet quality created to evaluate the healthiness of a diet not only within a country for monitoring purposes but also across countries for comparative work. | Dietary variety, adequacy, moderation, overall balance | Scores for each component are summarized in each of the four main categories, and the scores for all four categories are summed | Variety (overall variety and variety within protein sources), adequacy (fruits, vegetables, grains, fiber, protein, iron, calcium, vitamin C), moderation (total fat, saturated fat, cholesterol, sodium, empty calories foods), and overall balance (macronutrient ratio, fatty acid ratio) | Total DQI-I score (0–100) |
Glycemic Index (GI) | Jenkins et al. [45] | 1981 | The glycemic effect of available carbohydrates in food relative to the effect of an equal amount of glucose. | Effect on human blood glucose | GI = (Iaucfood/Iaucglucose) × (Wt glucose/Wt available carbohydrate in food) × 100% | Available carbohydrate, the effect on human blood glucose | GI score (<55, low GI; 55–69, medium GI; >70 high GI) |
Method Types | Main Approaches | Strengths | Weaknesses | Examples | |
---|---|---|---|---|---|
Based on food nutrients | Nutrient comparison | Nutrient detection; data analysis | Fast and simple | Unable to reflect the beneficial effects of foodstuffs | Comparison of nutrients in foodstuff with FCTs or control samples |
Chemical scoring | Nutrient detection; data analysis; calculation | Scientific and effective; further analysis of nutrient status | Individual scores can only reflect the nutritional characteristics of food from a certain angle; scores should be combined to reflect the nutritional properties of food | Amino acid score (AAS); protein-digestibility-corrected amino acid score (PDCAAS); digestible indispensable amino acid score (DIAAS); essential amino acid index (EAAI); index of nutrition quality (INQ); naturally nutrient rich (NNR); calories-for-nutrients (CFN) | |
Based on sensory perceptions | Description of color, aroma and taste | Intuitive; easily accepted by consumers | Needs professional researchers to complete; individual preferences vary widely | Sensory evaluation | |
Based on the health effects and mechanisms of food | Nutrient detection; calculation; cell experiments; animal experiments; human trials | Objective and fair; reflecting the effect of food/diet on human health, such as chronic disease prevention | Complicated experimental process; high experimental costs; long study cycles; accompanied by certain safety risks | Dietary quality index (DQI); dietary quality index–Revised (DQI-R); diet quality index–International (DQI-I); glycemic index (GI) |
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Wang, P.; Huang, J.; Sun, J.; Liu, R.; Jiang, T.; Sun, G. Evaluating the Nutritional Properties of Food: A Scoping Review. Nutrients 2022, 14, 2352. https://doi.org/10.3390/nu14112352
Wang P, Huang J, Sun J, Liu R, Jiang T, Sun G. Evaluating the Nutritional Properties of Food: A Scoping Review. Nutrients. 2022; 14(11):2352. https://doi.org/10.3390/nu14112352
Chicago/Turabian StyleWang, Pei, Jiazhang Huang, Junmao Sun, Rui Liu, Tong Jiang, and Guiju Sun. 2022. "Evaluating the Nutritional Properties of Food: A Scoping Review" Nutrients 14, no. 11: 2352. https://doi.org/10.3390/nu14112352