Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style
Abstract
:1. Introduction
2. The Place of Meat in Romanian Food Culture
3. Data Collection Methods
4. Data Analysis, Results, and Discussion
- Adjusting the quantities of the ingredients in each preparation included in the menus to reflect a portion of consumption (in the recipe, the quantities were indicated for 6–8 portions of consumption);
- Identification of the chemical composition of each ingredient in the United States Department for Agriculture (USDA) online database (available through the following link: https://fdc.nal.usda.gov/);
- Total calculation for each of the compounds with negative impact and those with a positive impact for the whole portion of consumption and for 100 g of portion;
- Awarding points for compounds with a negative impact and for those with a positive impact for 100 g of portion, according to the algorithm of the method;
- Calculation of the overall score, by taking the difference between the total of “negative” points (N) and the total of “positive” points (P).
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
Appendix A. Nutri-Score
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Tarama carp roe caviar | 50.00 | 968.00 | 0.00 | 3.00 | 1200.00 | 20.00 | 0.00 | 0.00 |
Bacon | 100.00 | 2326.30 | 0.00 | 16.67 | 1833.00 | 33.33 | 0.00 | 0.00 |
Cheese | 150.00 | 1660.50 | 0.00 | 19.95 | 1708.50 | 21.32 | 0.00 | 0.00 |
Tomato | 100.00 | 74.00 | 5.26 | 0.03 | 5.00 | 0.88 | 1.20 | 100.00 |
Onion, young green | 75.00 | 24.00 | 1.75 | 0.02 | 12.00 | 1.37 | 1.95 | 100.00 |
White bread | 200.00 | 586.00 | 9.48 | 1.78 | 654.00 | 18.02 | 5.00 | 0.00 |
Total serving | 675.00 | 5638.80 | 16.49 | 41.45 | 5412.50 | 94.92 | 8.15 | 200.00 |
100 g of serving | 100.00 | 835.38 | 2.44 | 6.14 | 801.85 | 14.06 | 1.21 | 29.63 |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 14 | 2 | 0 | 4 | 8 | |||
Points P | 6 | 5 | 1 | 0 | ||||
Final Score = N − P | 8 (C) |
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Pork meat | 100.00 | 2167.00 | 0.00 | 19.33 | 32.00 | 9.34 | 0.00 | 0.00 |
Potatoes | 20.00 | 61.92 | 0.14 | 0.00 | 0.00 | 0.41 | 0.28 | 100.00 |
Carrot | 15.00 | 25.73 | 0.71 | 0.00 | 10.35 | 0.14 | 0.42 | 100.00 |
Onion | 10.00 | 16.74 | 0.42 | 0.04 | 0.40 | 0.11 | 0.17 | 100.00 |
Pepper | 10.00 | 10.04 | 0.30 | 0.00 | 0.30 | 0.09 | 0.18 | 100.00 |
Tomato | 20.00 | 14.80 | 0.53 | 0.01 | 1.00 | 0.18 | 0.24 | 100.00 |
Green peas | 20.00 | 66.11 | 0.90 | 0.00 | 0.00 | 0.90 | 0.90 | 100.00 |
Water | 300.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
Sour cream | 40.00 | 331.37 | 1.36 | 4.06 | 12.40 | 0.98 | 0.00 | 0.00 |
Total serving | 535.00 | 2693.71 | 4.36 | 23.44 | 56.45 | 12.14 | 2.19 | 17.76 |
100 g of serving | 503.50 | 0.82 | 4.38 | 10.55 | 2.27 | 0.41 | 17.76 | |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 5 | 1 | 0 | 4 | 0 | |||
Points P | 1 | 1 | 0 | 0 | ||||
Final Score = N − P | 4 (C) |
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Pork meat | 166.67 | 863.33 | 0.00 | 4.00 | 70.00 | 23.33 | 0.00 | 0.00 |
Liver | 50.00 | 280.50 | 0.00 | 0.59 | 43.50 | 10.70 | 0.00 | 0.00 |
Kidney | 25.00 | 104.50 | 0.00 | 0.26 | 30.25 | 4.12 | 0.00 | 0.00 |
Tongue | 16.67 | 156.83 | 0.00 | 0.99 | 18.33 | 2.72 | 0.00 | 0.00 |
Heart | 25.00 | 123.50 | 0.00 | 0.29 | 14.00 | 4.32 | 0.00 | 0.00 |
Smoked sausages | 50.00 | 734.29 | 0.00 | 5.27 | 359.50 | 6.14 | 0.00 | 0.00 |
Animal fat | 16.67 | 627.67 | 0.00 | 16.63 | 0.00 | 0.00 | 0.00 | 0.00 |
Wine | 66.67 | 228.73 | 0.64 | 0.00 | 3.33 | 0.05 | 0.00 | 0.00 |
Polenta | 200.00 | 585.76 | 2.00 | 0.00 | 620.00 | 4.00 | 2.00 | 0.00 |
Egg | 50.00 | 308.50 | 0.10 | 1.60 | 64.50 | 6.20 | 0.00 | 0.00 |
Cheese | 50.00 | 553.50 | 0.00 | 6.65 | 569.50 | 7.11 | 0.00 | 0.00 |
Total serving | 716.67 | 4567.11 | 2.74 | 36.28 | 1792.92 | 68.67 | 2.00 | 0.00 |
100 g of serving | 637.27 | 0.38 | 5.06 | 250.17 | 9.58 | 0.28 | 0.00 | |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 8 | 1 | 0 | 5 | 2 | |||
Points P | 5 | 5 | 0 | 0 | ||||
Final Score = N − P | 3 (C) |
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Cream cheese | 80.00 | 395.20 | 2.40 | 2.64 | 0.16 | 10.40 | 0.00 | 0.00 |
Wheat flour | 60.00 | 1172.36 | 4.00 | 2.00 | 480.00 | 4.00 | 4.00 | 0.00 |
Vanilla sugar | 2.00 | 32.54 | 1.96 | 0.00 | 0.04 | 0.00 | 0.00 | 0.00 |
Sunflower oil | 30.00 | 1109.60 | 0.00 | 3.09 | 0.00 | 0.00 | 0.00 | 0.00 |
Sour cream | 40.00 | 331.37 | 1.36 | 4.06 | 12.40 | 0.98 | 0.00 | 0.00 |
Blueberry | 60.00 | 757.80 | 43.02 | 0.00 | 0.00 | 0.18 | 0.66 | 45.00 |
Total serving | 272.00 | 3798.87 | 52.74 | 11.78 | 492.60 | 15.56 | 4.66 | 9.93 |
100 g of serving | 1396.64 | 19.39 | 4.33 | 181.10 | 5.72 | 1.71 | 9.93 | |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 14 | 2 | 0 | 4 | 8 | |||
Points P | 6 | 5 | 1 | 0 | ||||
Final Score = N − P | 8 (C) |
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Pork meat | 300.00 | 6501.00 | 0.00 | 57.99 | 96.00 | 28.02 | 0.00 | 0 |
Bread | 75.00 | 219.75 | 3.56 | 0.67 | 245.25 | 6.76 | 1.88 | 0 |
Egg | 50.00 | 308.50 | 0.10 | 1.60 | 64.50 | 6.20 | 0.00 | 0 |
Salt | 2.50 | 0.01 | 0.00 | 0.00 | 1966.65 | 0.00 | 0.00 | 0 |
Garlic | 15.00 | 22.35 | 0.15 | 0.01 | 2.55 | 0.95 | 0.32 | 100 |
Onion | 25.00 | 83.68 | 2.12 | 0.22 | 2.00 | 0.55 | 0.85 | 100 |
Wheat flour | 25.00 | 976.96 | 3.34 | 1.67 | 400.00 | 3.34 | 3.34 | 0 |
Sunflower oil | 60.00 | 5547.98 | 0.00 | 15.45 | 0.00 | 0.00 | 0.00 | 0 |
Potatoes | 250.00 | 2.50 | 2.50 | 2.50 | 2.50 | 2.50 | 2.50 | 100 |
Butter | 45.00 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0 |
Milk | 37.00 | 0.37 | 0.37 | 0.37 | 0.37 | 0.37 | 0.37 | 0 |
Salt | 2.50 | 0.00 | 0.00 | 0.00 | 983.33 | 0.00 | 0.00 | 0 |
Total serving | 887.00 | 13,663.56 | 12.58 | 80.93 | 3763.60 | 49.14 | 9.70 | 32.69 |
100 g of serving | 1540.42 | 1.42 | 9.12 | 424.31 | 5.54 | 1.09 | 32.69 | |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 12 | 4 | 0 | 4 | 4 | |||
Points P | 6 | 5 | 1 | 0 | ||||
Final Score = N − P | 6 (C) |
Ingredients | Quantity (g) | Negative Compounds | Positive Compounds | |||||
---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | Saturated Fats (g) | Sodium (mg) | Proteins (g) | Fiber (g) | Fruits and Veg (%) | ||
Cabbage | 200.00 | 50.00 | 6.40 | 0.07 | 36.00 | 2.56 | 5.00 | 100.00 |
Sunflower oil | 20.00 | 390.79 | 1.33 | 0.67 | 160.00 | 1.33 | 1.33 | 0.00 |
Salt | 3.00 | 0.00 | 0.00 | 0.00 | 1179.99 | 0.00 | 0.00 | 0.00 |
Vinegar | 10.00 | 2.10 | 0.04 | 0.00 | 0.50 | 0.01 | 0.00 | 0.00 |
Total serving | 233.00 | 442.89 | 7.77 | 0.73 | 1376.49 | 3.90 | 6.33 | 85.84 |
100 g of serving | 190.08 | 3.34 | 0.32 | 590.77 | 1.68 | 2.72 | 85.84 | |
Nutri-Score | Total Points | Points corresponding to negative compounds | Points corresponding to positive compounds | |||||
Points N | 10 | 0 | 0 | 4 | 6 | |||
Points P | 12 | 5 | 2 | 5 | ||||
Final Score = N − P | −2 (A) |
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Points | Compounds with a Negative Impact | Compounds with a Positive Impact | |||||
---|---|---|---|---|---|---|---|
Energy (kJ/100 g) | Saturated Fats (g/100 g) | Sugars (g/100 g) | Sodium (g/100 g) | Fruits, Vegetables and Nuts (g/100 g) | Fiber (g/100 g) | Proteins (g/100 g) | |
0 | <335 | <1 | <4.5 | <90 | <40 | <0.9 | <1.6 |
1 | >335 | >1 | >4.5 | >90 | >40 | >0.9 | >1.6 |
2 | >670 | >2 | >9 | >180 | >60 | >1.9 | >3.2 |
3 | >1005 | >3 | >13.5 | >270 | - | >2.8 | >4.8 |
4 | >1340 | >4 | >18 | >360 | - | >3.7 | >6.4 |
5 | >1675 | >5 | >22.5 | >450 | 80 | >4.7 | >8 |
6 | >2010 | >6 | >27 | >540 | - | - | - |
7 | >2345 | >7 | >31 | >630 | - | - | - |
8 | >2860 | >8 | >36 | >720 | - | - | - |
9 | >3015 | >9 | >40 | >810 | - | - | - |
10 | >3350 | >10 | >45 | >900 | - | - | - |
Final Score for Solid Food | Final Score for Beverages | Nutritional Quality |
---|---|---|
−15 to −1 | Water | |
0 to 2 | 1 | |
3 to 10 | 2 to 5 | |
11 to 18 | 6 to 9 | |
19 to 40 | 10 to 40 |
Menus | Dishes | Elements for Nutri-Score Calculation | Total Points | Chemical Composition | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Energy (KJ) | Sugars (g) | AGS (g) | Sodium (mg) | Proteins (g) | Fibers (g) | Fruits and Veg (%) | ||||
Breakfast | Breakfast plate | Value per 100 g | 835.4 | 2.44 | 6.14 | 801.9 | 14 | 1.207 | 29.63 | |
Points N | 14 | 2 | 0 | 4 | 8 | |||||
Points P | 6 | 5 | 1 | 0 | ||||||
Nutri-Score | (14 − 6 = 8) C | |||||||||
Lunch | Pork soup | Value per 100 g | 503.5 | 0.8 | 4.38 | 10.55 | 2.3 | 0.41 | 17.76 | |
Points N | 5 | 1 | 0 | 4 | 0 | |||||
Points P | 1 | 1 | 0 | 0 | ||||||
Nutri-Score | (5 − 1 = 4) C | |||||||||
Stew | Value per 100 g | 0.00 | 637.27 | 0.38 | 5.06 | 250.17 | 9.58 | 0.28 | 0.00 | |
Points N | 8 | 1 | 0 | 5 | 2 | 0 | 0 | 0 | ||
Points P | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | ||
Nutri-Score | (8 − 5 = 3) C | |||||||||
Cheese dumplings | Value per 100 g | 1397 | 19 | 4.33 | 181.1 | 5.7 | 1.714 | 9.93 | ||
Points N | 14 | 4 | 4 | 4 | 2 | |||||
Points P | 6 | 5 | 1 | 0 | ||||||
Nutri-Score | (14 − 6 = 8) C | |||||||||
Dinner | Meatballs | Value per 100 g | 1540 | 1.4 | 9.12 | 424.3 | 5.5 | 1.093 | 32.69 | |
Points N | 12 | 4 | 0 | 4 | 4 | |||||
Points P | 6 | 5 | 1 | 0 | ||||||
Nutri-Score | (14 − 6 = 8) C | |||||||||
Salad | Value per 100 g | 190.1 | 3.3 | 0.31 | 590.8 | 1.7 | 2.718 | 85.84 | ||
Points N | 10 | 0 | 0 | 4 | 6 | |||||
Points P | 12 | 5 | 2 | 5 | ||||||
Nutri-Score | (10 − 12 = −2) A |
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Voinea, L.; Popescu, D.V.; Negrea, T.M.; Dina, R. Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style. Information 2020, 11, 514. https://doi.org/10.3390/info11110514
Voinea L, Popescu DV, Negrea TM, Dina R. Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style. Information. 2020; 11(11):514. https://doi.org/10.3390/info11110514
Chicago/Turabian StyleVoinea, Lelia, Dorin Vicențiu Popescu, Teodor Mihai Negrea, and Răzvan Dina. 2020. "Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style" Information 11, no. 11: 514. https://doi.org/10.3390/info11110514