Nutrition evaluation system and method for Chinese food dish products based on raw material information

Abstract

The invention relates to a raw material information-based Chinese food dish product nutrition evaluation system, which comprises a raw material information acquisition module, a raw material data preprocessing module, a raw material operation and evaluation module, a raw material information output module and a nutrition identifier output module, the invention also relates to a method for evaluating the nutrition of the Chinese food dish product based on the raw material information by using the system. By adopting the nutrition evaluation system and method of the Chinese food dish product based on the raw material information, the Chinese food / dish can be analyzed based on the raw material information, and through a simplified method, a single color (red, yellow and green) is finally selected to represent the overall recommendation degree of a single dish, so that the recommendation efficiency is improved. The system can help restaurants, canteens and other meal supply enterprises to improve the quality of Chinese meals and dishes from the supply aspect, diners can know the recommended intake frequency of the dishes more conveniently and quickly according to colors, and the diners are guided to choose the dishes suitable for themselves clearly at a glance.

Description

Technical Field

[0001] This invention relates to the field of data processing technology, and in particular to food and ingredient data processing, specifically to a nutritional evaluation system and method for Chinese food and dish products based on ingredient information. Background Technology

[0002] Nutrient characteristic analysis (NP) models or nutrient measurement methods refer to scientific methods that classify or rank foods based on their nutritional components and apply algorithms to the field of nutrition and health, aiming to help consumers choose healthy foods. The development and application of NPs play a crucial role in improving residents' nutritional literacy and promoting healthy food choices. NPs are generally composed of factors such as encouraging and limiting nutrients in food. Due to the complex ingredients, diverse seasonings, varied cooking methods, and varying degrees of pre-processing of ingredients in Chinese dishes / meals, there are few systems and methods for nutrient characteristic analysis based on Chinese dishes / meals. Previous NP systems generally used nutrient density methods to evaluate food. These evaluation methods mainly yield continuous scores, such as the Nutritional Quality Index (NQI), Limiting Nutrients Score (LIM), Nutrient Density Score (NDS), and Nutrient Rich Food Index (NRF). These methods require consumers to have a strong nutritional background and understanding, limiting their practicality.

[0003] Because diets vary across cultures and regions, and nutritional needs differ, the NP system is difficult to directly transfer to Chinese ready-made dishes / meals. Therefore, it is necessary to provide a simple and user-friendly Chinese ready-made dish, dish nutrition evaluation system, and method that is consistent with dietary recommendations for the target population, validated, and can effectively and accurately screen for healthy or unhealthy foods. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a nutritional evaluation system and method for Chinese cuisine dishes based on raw material information.

[0005] To achieve the above objectives, the present invention provides a nutritional evaluation system and method for Chinese-style dishes based on raw material information as follows:

[0006] The nutritional evaluation system for Chinese cuisine products based on raw material information is characterized by the following features:

[0007] The ingredient information acquisition module is used to acquire the characteristics of Chinese dishes / meals, including ingredient names, weights, brief descriptions of cooking methods, and consumer information, based on publicly available information or data on Chinese dish / meal ingredients uploaded by restaurants / canteens.

[0008] The raw material data preprocessing module, connected to the raw material information acquisition module, is used to match the corresponding nutritional components from the standard food name / common food name database according to the raw material name of the current Chinese dish / meal, and further obtain the main cooking method, total weight of a single dish, type of main ingredient food group and degree of preprocessing information of the raw material.

[0009] The raw material calculation and evaluation module is connected to the raw material data preprocessing module. It is used to perform nutritional component calculation and weighted processing based on the energy, total cooking salt, cooking oil and added sugar of the current Chinese dish / meal to obtain the evaluation conclusion of the corresponding Chinese dish / meal.

[0010] The raw material information output module, connected to the raw material calculation and evaluation module, is used to output the nutritional score, nutritional component information, recommended intake frequency, and recommended color information for each Chinese dish / meal; and

[0011] The nutrition labeling output module, connected to the raw material information output module, is used to output nutrition labels for Chinese dishes / meals in single colors of red, yellow, and green for diners' reference.

[0012] Preferably, the raw material data preprocessing module specifically performs the following processing:

[0013] Based on the total weight of a single dish extracted from current Chinese cuisine / meals, the required proportion between main ingredients and side ingredients is calculated. The main ingredient refers to any ingredients excluding scallions, ginger, dried chili peppers, and broth or water. When the main ingredient constitutes ≥2.5% of the total weight of the dish, the main ingredient food group is then extracted. The main ingredient food group includes:

[0014] ① Grains and their products, ② Tubers, starches and their products, ③ Dried beans and their products, ④ Vegetables and their products, ⑤ Fungi and algae, ⑥ Fruits and their products, ⑦ Nuts and seeds, ⑧ Livestock, poultry and eggs, ⑨ Dairy products and their products, ⑩ Fish, shrimp, crabs and shellfish;

[0015] Other food items not included in the main ingredient's original food group include: ① snacks and cookies, ② fast food, ③ beverages, ④ alcoholic beverages, ⑤ sugar, dried fruit and candied fruit, honey, ⑥ condiments, and ⑦ others; and

[0016] The degree of pre-processing of raw materials is extracted based on their food names and food codes. The degree of pre-processing includes finely processed food raw materials, coarsely processed food raw materials, and food raw materials that have not undergone any processing.

[0017] Preferably, the raw material calculation and evaluation module specifically includes:

[0018] The energy calculation module is used to calculate the energy in 100g of Chinese dishes / meals, in kcal / 100g or kJ / 100g.

[0019] The total salt calculation module is used to calculate the salt content of all seasonings in 100g of Chinese dishes / meals, in g / 100g, and convert it according to the sodium value of seasonings in the Chinese Food Composition Database by multiplying by 2.54.

[0020] The cooking oil calculation module calculates the amount of all types of edible oils in every 100g of Chinese dishes / meals, including all animal and vegetable oils, in g / 100g; and

[0021] The cooking added sugar calculation module is used to calculate the amount of all types of added sugar per 100g of Chinese dishes / meals, in g / 100g.

[0022] Preferably, the raw material calculation and evaluation module further includes:

[0023] The nutrition component module is used to evaluate the energy calculation module, total cooking salt calculation module, cooking oil calculation module, and added cooking sugar calculation module individually based on the threshold points of each assigned index. The highest score is given for the evaluation "superior", the medium score is given for the evaluation "average", the low score is given for the evaluation "poor", and the lowest score is given for the evaluation "excessive use".

[0024] The cooking method assignment module is used to assign a value to the cooking method involved in the current Chinese dish / meal according to the importance scoring criteria in the Delphi method. Among them, "superior" is assigned the highest score, "average" is assigned the medium score, and "poor" is assigned the lowest score.

[0025] The food group type assignment module is used to perform corresponding assignment and evaluation processing based on the main ingredient food group type; and

[0026] The pre-processing degree assignment module is used to assign and evaluate the current Chinese dish / meal based on the type of pre-processed ingredients.

[0027] Preferably, the raw material calculation and evaluation module specifically performs the following processing:

[0028] Based on expert interviews, R&D personnel experience, or the importance scoring criteria in the Delphi method, the energy calculation module, total cooking salt calculation module, cooking oil calculation module, added sugar calculation module, cooking method assignment module, food group type assignment module, and pre-processing degree assignment module are respectively assigned weight values.

[0029] The total nutritional score for this Chinese dish / meal will be calculated as follows:

[0030]

[0031] Among them, w i P represents the weight of each module. i Assign values ​​to each module, i∈[1,k].

[0032] Preferably, the total score calculated by the raw material calculation and evaluation module is 10 points. Among them, Chinese dishes / meals with a total score of 0 to 5 points are given an overall color evaluation of red; Chinese dishes / meals with a total score of 6 to 7 points are given an overall color evaluation of yellow; and Chinese dishes / meals with a total score of 8 to 10 points are given an overall color evaluation of green.

[0033] When the Chinese dish / meal is red, it may contain high levels of calories, fat, salt, or added sugar, so it is recommended to "eat less" it.

[0034] When the Chinese dish / meal is yellow, it is recommended to consume it in "moderate" quantity;

[0035] When the Chinese dish / meal is a green vegetable, it is recommended to eat more of it.

[0036] Preferably, the raw material information output module specifically performs the following processing:

[0037] First, based on the evaluation results of the raw material calculation and evaluation module, output the total nutritional score of the current Chinese dish / meal; at the same time, referring to the calculation method of the "Guidelines for Nutrition Labeling of Catering Food", output the per 100 grams content of energy, total cooking salt, cooking oil, and added cooking sugar extract of the current Chinese dish / meal, as well as the Nutrient Reference Value (NRV), obtained from the raw material calculation and evaluation module.

[0038] The method for nutritional evaluation of Chinese cuisine products based on raw material information using the aforementioned system is characterized by the following steps:

[0039] (1) Based on publicly available information or data on Chinese dishes / meals uploaded by restaurants / canteens, obtain the characteristics of Chinese dishes / meals, including the name, weight, brief description of cooking method, and consumer group information of the raw materials;

[0040] (2) The obtained raw material information is preprocessed to further obtain information on the main cooking methods of the current food raw materials, the total weight of a single dish, the types of main food groups and the degree of preprocessing;

[0041] (3) Based on the preset data calculation method, perform restrictive nutrient component calculation, value assignment and weighting on the data obtained above to obtain the evaluation conclusion of the corresponding Chinese dishes / meals;

[0042] (4) Based on the calculated evaluation results, output the overall meal nutrition score, nutrient composition information, recommended intake frequency and recommended color information;

[0043] (5) Output three-color nutrition labels for Chinese dishes / meals with nutritional information, recommended intake frequency and recommended color information through the nutrition label output module.

[0044] Preferably, step (2) specifically includes the following steps:

[0045] (2.1) Based on the names of the ingredients used in current Chinese dishes / meals, the corresponding nutritional components are matched from the database of standard food names / common food names;

[0046] (2.2) Extract the total weight of a single dish of the current Chinese dish / meal, use it to calculate the ratio between the main ingredients and the side ingredients, and assign corresponding values ​​according to the type of main ingredient food group and the degree of pre-processing.

[0047] (2.3) Assign values ​​according to the cooking method of the Chinese dish / meal.

[0048] The nutritional evaluation system and method for Chinese dishes based on raw material information of this invention can analyze Chinese dishes based on raw material information. Its advantage lies in the fact that, through a simplified method, a single color (red, yellow, green) is ultimately selected to represent the overall recommendation level of a single dish, thereby helping restaurants, canteens and other catering enterprises to improve the quality of Chinese dishes from the supply side. Diners can more conveniently and quickly understand the recommended intake frequency of a dish based on the color, thus guiding diners to choose dishes that suit them at a glance. Attached Figure Description

[0049] Figure 1 This is a flowchart illustrating the overall process of the nutritional evaluation method for Chinese-style dishes based on raw material information according to the present invention.

[0050] Figure 2 This is a schematic diagram of the raw material calculation and evaluation module of the present invention.

[0051] Figure 3This is a schematic diagram illustrating the evaluation results in a specific embodiment of the present invention. Detailed Implementation

[0052] To more clearly describe the technical content of the present invention, the following description is provided in conjunction with specific embodiments.

[0053] Before describing the embodiments of the present invention in detail, it should be noted that, in the following, the terms “comprising,” “including,” or any other variations are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0054] This nutritional evaluation system for Chinese cuisine products based on raw material information includes:

[0055] The ingredient information acquisition module is used to acquire the characteristics of Chinese dishes / meals, including ingredient names, weights, brief descriptions of cooking methods, and consumer information, based on publicly available information or data on Chinese dish / meal ingredients uploaded by restaurants / canteens.

[0056] The raw material data preprocessing module, connected to the raw material information acquisition module, is used to match the corresponding nutritional components from the standard food name / common food name database according to the raw material name of the current Chinese dish / meal, and further obtain the main cooking method, total weight of a single dish, type of main ingredient food group and degree of preprocessing information of the raw material.

[0057] The raw material calculation and evaluation module is connected to the raw material data preprocessing module. It is used to perform nutritional component calculation and weighted processing based on the energy, total cooking salt, cooking oil and added sugar of the current Chinese dish / meal to obtain the evaluation conclusion of the corresponding Chinese dish / meal.

[0058] The raw material information output module, connected to the raw material calculation and evaluation module, is used to output the nutritional score, nutritional component information, recommended intake frequency, and recommended color information for each Chinese dish / meal; and

[0059] The nutrition labeling output module, connected to the raw material information output module, is used to output nutrition labels for Chinese dishes / meals in single colors of red, yellow, and green for diners' reference.

[0060] In a preferred embodiment of the present invention, the raw material data preprocessing module specifically performs the following processing:

[0061] Based on the total weight of a single dish extracted from current Chinese cuisine / meals, the required proportion between main ingredients and side ingredients is calculated. The main ingredient refers to any ingredients excluding scallions, ginger, dried chili peppers, and broth or water. When the main ingredient constitutes ≥2.5% of the total weight of the dish, the main ingredient food group is then extracted. The main ingredient food group includes:

[0062] ① Grains and their products, ② Tubers, starches and their products, ③ Dried beans and their products, ④ Vegetables and their products, ⑤ Fungi and algae, ⑥ Fruits and their products, ⑦ Nuts and seeds, ⑧ Livestock, poultry and eggs, ⑨ Dairy products and their products, ⑩ Fish, shrimp, crabs and shellfish;

[0063] Other food items not included in the main ingredient's original food group include: ① snacks and cookies, ② fast food, ③ beverages, ④ alcoholic beverages, ⑤ sugar, dried fruit and candied fruit, honey, ⑥ condiments, and ⑦ others; and

[0064] The degree of pre-processing of raw materials is extracted based on their food names and food codes. The degree of pre-processing includes finely processed food raw materials, coarsely processed food raw materials, and food raw materials that have not undergone any processing.

[0065] In a preferred embodiment of the present invention, the raw material calculation and evaluation module specifically includes:

[0066] The energy calculation module is used to calculate the energy in 100g of Chinese dishes / meals, in kcal / 100g or kJ / 100g.

[0067] The total salt calculation module is used to calculate the salt content of all seasonings in 100g of Chinese dishes / meals, in g / 100g, and convert it according to the sodium value of seasonings in the Chinese Food Composition Database by multiplying by 2.54.

[0068] The cooking oil calculation module calculates the amount of all types of edible oils in every 100g of Chinese dishes / meals, including all animal and vegetable oils, in g / 100g; and

[0069] The cooking added sugar calculation module is used to calculate the amount of all types of added sugar per 100g of Chinese dishes / meals, in g / 100g.

[0070] Please see Figure 2 As shown, in a preferred embodiment of the present invention, the raw material calculation and evaluation module further includes:

[0071] The nutrition component module is used to evaluate the energy calculation module, total cooking salt calculation module, cooking oil calculation module, and added cooking sugar calculation module individually based on the threshold points of each assigned index. The highest score is given for the evaluation "superior", the medium score is given for the evaluation "average", the low score is given for the evaluation "poor", and the lowest score is given for the evaluation "excessive use".

[0072] The cooking method assignment module is used to assign a value to the cooking method involved in the current Chinese dish / meal according to the importance scoring criteria in the Delphi method. Among them, "superior" is assigned the highest score, "average" is assigned the medium score, and "poor" is assigned the lowest score.

[0073] The food group type assignment module is used to perform corresponding assignment and evaluation processing based on the main ingredient food group type; and

[0074] The pre-processing degree assignment module is used to assign and evaluate the current Chinese dish / meal based on the type of pre-processed ingredients.

[0075] In a preferred embodiment of the present invention, the raw material calculation and evaluation module specifically performs the following processing:

[0076] Based on expert interviews, R&D personnel experience, or the importance scoring criteria in the Delphi method, the energy calculation module, total cooking salt calculation module, cooking oil calculation module, added sugar calculation module, cooking method assignment module, food group type assignment module, and pre-processing degree assignment module are respectively assigned weight values.

[0077] The total nutritional score for this Chinese dish / meal will be calculated as follows:

[0078]

[0079] Among them, w i P represents the weight of each module. i Assign values ​​to each module, i∈[1,k].

[0080] In a preferred embodiment of the present invention, the total score calculated by the raw material calculation and evaluation module is 10 points. Among them, Chinese dishes / meals with a total score of 0 to 5 points are given an overall color evaluation of red; Chinese dishes / meals with a total score of 6 to 7 points are given an overall color evaluation of yellow; and Chinese dishes / meals with a total score of 8 to 10 points are given an overall color evaluation of green.

[0081] When the Chinese dish / meal is red, it may contain high levels of calories, fat, salt, or added sugar, so it is recommended to "eat less" it.

[0082] When the Chinese dish / meal is yellow, it is recommended to consume it in "moderate" quantity;

[0083] When the Chinese dish / meal is a green vegetable, it is recommended to eat more of it.

[0084] In a preferred embodiment of the present invention, the raw material information output module specifically performs the following processing:

[0085] First, based on the evaluation results of the raw material calculation and evaluation module, output the total nutritional score of the current Chinese dish / meal; at the same time, referring to the calculation method of the "Guidelines for Nutrition Labeling of Catering Food", output the per 100 grams content of energy, total cooking salt, cooking oil, and added cooking sugar extract of the current Chinese dish / meal, as well as the Nutrient Reference Value (NRV), obtained from the raw material calculation and evaluation module.

[0086] Please see Figure 1 As shown, this method for nutritional evaluation of Chinese dishes based on raw material information using the aforementioned system includes the following steps:

[0087] (1) Based on publicly available information or data on Chinese dishes / meals uploaded by restaurants / canteens, obtain the characteristics of Chinese dishes / meals, including the name, weight, brief description of cooking method, and consumer group information of the raw materials;

[0088] (2) The obtained raw material information is preprocessed to further obtain information on the main cooking methods of the current food raw materials, the total weight of a single dish, the types of main food groups and the degree of preprocessing;

[0089] (3) Based on the preset data calculation method, perform restrictive nutrient component calculation, value assignment and weighting on the data obtained above to obtain the evaluation conclusion of the corresponding Chinese dishes / meals;

[0090] (4) Based on the calculated evaluation results, output the overall meal nutrition score, nutrient composition information, recommended intake frequency and recommended color information;

[0091] (5) Output three-color nutrition labels for Chinese dishes / meals with nutritional information, recommended intake frequency and recommended color information through the nutrition label output module.

[0092] In a preferred embodiment of the present invention, step (2) specifically includes the following steps:

[0093] (2.1) Based on the names of the ingredients used in current Chinese dishes / meals, the corresponding nutritional components are matched from the database of standard food names / common food names;

[0094] (2.2) Extract the total weight of a single dish of the current Chinese dish / meal, use it to calculate the ratio between the main ingredients and the side ingredients, and assign corresponding values ​​according to the type of main ingredient food group and the degree of pre-processing.

[0095] (2.3) Assign values ​​according to the cooking method of the Chinese dish / meal.

[0096] In practical applications, this technical solution is mainly implemented through the following methods:

[0097] 1. Acquisition Module - Acquires data on Chinese dishes / meals ingredients uploaded by restaurants / canteens for system evaluation, and extracts characteristics of Chinese dishes / meals including ingredient names, weights, brief descriptions of cooking methods, and target consumer groups.

[0098] In a conventional embodiment of the invention, the data is provided by the restaurant / canteen. In one embodiment, the data is provided by nutrition or public health professionals through recipes, cookbooks, or records, taking into account that recipe / preparation evaluation may help improve and optimize dish / meal preparation.

[0099] 2. Raw material data preprocessing module

[0100] (1) Match the corresponding nutritional components from the database of standard food names or common food names based on the raw material name. The data source mainly includes the publicly available food nutrient database.

[0101] (2) Extract the main cooking methods of Chinese dishes / meals based on the cooking steps. Undesirable cooking methods include: ① pan-frying (little oil, doesn't cover the food), ② deep-frying (lots of oil, covers the food, long cooking time, high temperature until crispy), ③ blanching (lots of oil, covers the food, short cooking time), ④ electric grilling, teppanyaki grilling (240℃), ⑤ charcoal grilling (350℃). Some implementation plans also include other cooking methods that may cause nutrient loss (especially water-soluble nutrients), such as prolonged high-temperature stewing and blanching, in the scoring scope.

[0102] (3) Extract the total weight of a single dish and calculate the proportion of main ingredients and side ingredients. In a preferred implementation, the main ingredient refers to a food ingredient that accounts for ≥2.5% of the total weight of the dish, excluding condiments such as scallions, ginger, and dried chili peppers, as well as soup or water. Then, the types of main ingredient food groups are extracted.

[0103] In a preferred implementation scheme, the raw food groups included in the main ingredients are classified into 10 categories: ① grains and their products (number starting with 01), ② tubers, starches and their products (food number starting with 02), ③ dried beans and their products (number starting with 03), ④ vegetables and their products (number starting with 04), ⑤ fungi and algae (number starting with 05), ⑥ fruits and their products (number starting with 06), ⑦ nuts and seeds (number starting with 07), ⑧ livestock, poultry, meat and eggs (number starting with 08, 09, 11), ⑨ dairy products (number starting with 10), and ⑩ fish, shrimp, crab and shellfish (number starting with 12). Other food items not included in the main ingredient original food group include: ① snacks and cookies (number starting with 14), ② fast food (number starting with 15), ③ beverages (number starting with 16), ④ alcoholic beverages (number starting with 17), ⑤ sugar, dried fruit and candied fruit, honey (number starting with 18), ⑥ condiments (number starting with 20), and ⑦ others (number starting with 21).

[0104] In some implementation schemes, the food classification in the Chinese Food Composition Table is adopted, and the original food groups included in the main ingredients are classified into 12 categories (numbered 01-12), while other numbered foods are not included in the original food groups of the main ingredients.

[0105] (4) Determine the degree of pre-processing of raw materials based on their food names and food codes. Food raw materials involving fine processing include: ① smoked and seasoned foods (such as cured meat / sausage / smoked fish), ② marinated and seasoned foods (such as New Orleans roasted chicken legs), ③ braised and salt-baked foods (such as salt-baked chicken feet / braised duck neck / soy sauce duck), ④ porridge-processed foods (such as ham sausage / fish balls / fish cake), ⑤ mixed seasoned foods (such as dumplings / glutinous rice balls / hamburgers / eight-treasure duck, etc.), ⑥ canned foods (such as candied fruit / dried fruit), ⑦ canned foods (such as canned fish / canned pineapple), ⑧ high-salt foods (sodium ≥ 800 mg / 100g raw weight) or high-fat processed foods (fat ≥ 20g / 100g raw weight) that do not belong to the above categories.

[0106] Food ingredients involving minimal processing include: simple processed and stored ingredients with little or no added seasonings. The simple processing involves only cutting (such as vegetable pieces, minced meat), grinding (such as sesame powder, flour), dehydration (such as dried shrimp, original freeze-dried fruit), curdling (such as tofu), and biological fermentation (such as plain yogurt).

[0107] Food ingredients that do not involve processing include: fresh or simply refrigerated or frozen foods without added seasonings (such as frozen pears).

[0108] 3. Calculation and Evaluation Module - Performs calculations, assignments, and weighting on the above data according to preset methods.

[0109] (1) Module calculation: The main part that needs to be calculated is the nutrition module, preferably the following substances: energy, total cooking salt, cooking oil, and added sugar for cooking. The calculation of the nutrition module is usually based on per 100g unit.

[0110] Energy calculation module: configured to provide the energy content (kcal / 100g or kJ / 100g) per 100g of this Chinese dish / meal;

[0111] The total salt calculation module is configured to calculate the salt content (g / 100g) of all seasonings in a Chinese dish / meal, based on the sodium value of the seasonings in the Chinese Food Composition Database multiplied by 2.54. The salt content of commonly used seasonings is given below:

[0112] condiment Sodium mg / 1g Salt content (g / 1g) condiment Sodium mg / 1g Salt content (g / 1g) Chicken powder 190.4 0.4837 Steamed fish soy sauce 61.6 0.1567 Chicken bouillon 188.6 0.4792 Aged vinegar 8.4 0.0210 MSG 81.6 0.2073 Spiced fermented black beans 2.6 0.0065 Chili sauce 80.3 0.2039 Peanut butter 23.4 0.0585 Dark soy sauce 69.1 0.1755 Spicy sauce 32.2 0.0805 Light soy sauce 63.8 0.1622 Garlic Chili Sauce 32.4 0.0810 Doubanjiang (fermented broad bean paste) 60.1 0.1527 Tomato sauce 10.5 0.0266 Fermented bean curd 30.9 0.0785 Salad dressing 7.3 0.0186 Sweet bean sauce 21.0 0.0533 All-ingredient steamed meat powder 16.8 0.0420 Oyster sauce 43.7 0.1111 Lao Gan Ma 26.5 0.0678

[0113] Cooking oil calculation module: configured to calculate the amount of all types of edible oils per 100g of this Chinese dish / meal, including all animal and vegetable oils (g / 100g);

[0114] Added sugar calculation module for cooking: configured to calculate the amount of all types of added sugar per 100g of this Chinese dish / meal (g / 100g).

[0115] (2) Assignment of values ​​to each module (P) i )

[0116] ① In the nutrition facts module, the values ​​for energy, total cooking salt, cooking oil, and added sugar are determined by the threshold points of these indicators. In the conventional implementation of this invention, individual evaluations are obtained based on the threshold points of each module. The highest score is assigned to an evaluation of "superior", the medium score to an evaluation of "average", the lower score to an evaluation of "poor", and the lowest score to an evaluation of "excessive use". The threshold point settings and theoretical basis are as follows:

[0117]

[0118]

[0119] ② In the cooking method assignment module, the evaluation is based on the cooking method involved in the dish. "Superior" is assigned the highest score, "Average" is assigned a medium score, and "Poor" is assigned a low score. In one of the schemes (Scheme 3), the assignment of various cooking methods is determined according to the importance score ranking in the Delphi method, and the scores are assigned from the lowest to the highest in order from "Worst" to "Best".

[0120] Several implementation plans are as follows:

[0121] Module Option 1 Option 2 Option 3 Deep-frying (using plenty of oil, covering the food, for a long time, at high temperatures until crispy). Poor Poor worst Charcoal grilling (350℃) Poor Poor Better than up Smoking (using smoke from burning tea leaves and pine branches) Poor Poor Better than up Deep-frying (using plenty of oil to cover the food, done in a short time) Poor Poor Better than up Pan-fry (both sides, less oil than deep-frying, doesn't cover the food) Poor Poor Better than up Stick (single-sided, less oil than frying, doesn't cover the food well) Poor Poor Better than up Electric grill, teppanyaki grill (240℃) Poor Poor Better than up Marinating, braising, or stewing (placing ingredients in a seasoning sauce for raw marinating or braising until cooked) Superior generally Better than up Braising (stewing, simmering, stewing, marinating) Superior generally Better than up Boiling (longer cooking time, stewing, simmering) Superior generally Better than up Blanching, dipping, or scalding (for a short time) Superior generally Better than up Quick stir-fry (or quick sauté) Superior Superior Better than up Steaming (using water vapor as a heat conductor to cook the food) Superior Superior Better than up Quick-frying (a cooking method for cold dishes, involving blanching in water or stir-frying in oil, then seasoning and mixing). Superior Superior Better than up Mix (a method for cooking cold dishes, where seasonings are mixed in). Superior Superior Better than up raw food Superior Superior optimal

[0122] ③ In the food group type assignment module, the evaluation is based on the food group types involved in the main ingredient. Several implementation schemes are as follows:

[0123]

[0124] ④ In the raw material pre-processing degree assignment module, the evaluation is based on whether the raw material involves the following pre-processed food types:

[0125]

[0126] (3) Weights of each module (Wi)

[0127] In one implementation scheme, the weights of each module are determined by expert interviews and the inventor's experience, with the following weight values:

[0128]

[0129] In another implementation, the weights of each module are determined by the importance score ranking in the Delphi method, with the following weight values:

[0130]

[0131] (4) Calculation of total score

[0132] The formula for calculating the total score for Chinese dishes and meals is as follows: P i Assigning values ​​to each module, W i The weights of each module.

[0133] The total score calculated using the above formula is out of 10. Chinese dishes and meals scoring 0-5 points are rated red, 6-7 points yellow, and 8-10 points green. Red dishes may contain high levels of calories, fat, salt, or added sugar; it is recommended to eat them sparingly. Yellow dishes are recommended to be eaten in moderation. Green dishes are recommended to be eaten more often.

[0134] "Eat more" usually means eating more every day, or advocating for a higher intake than before. "Moderate" usually refers to the recommended amount in dietary guidelines, with a frequency of 3-5 times per week. "Eat less" usually refers to the recommended amount in dietary guidelines, requiring special attention to reduce daily consumption. People with special physiological conditions or diseases should follow their doctor's advice.

[0135] 4. Information Output Module - Outputs nutritional scores, nutritional information, recommended intake frequency, and color information for Chinese dishes / meals.

[0136] In the information output module, the computer program first outputs the total nutritional score of Chinese dishes and meals according to the above calculation and rating module. Simultaneously, referring to the calculation method in the "Guidelines for Nutrition Labelling of Catering Foods," the computer program outputs the content per 100 grams and the nutrient reference value (NRV%) extracted from the energy, total cooking salt, cooking oil, and added sugar modules of the above calculation and rating module.

[0137] 5. Label Output Module - Outputs three-color nutrition labels for Chinese dishes / meals, including nutritional information, recommended intake frequency, and color information: "red," "yellow," and "green."

[0138] The labeling output module, firstly, according to the information output module, outputs nutrition labels for Chinese dishes and meals in single colors of "red," "yellow," and "green" via a computer program. It can generate multi-colored nutrition labels for over a hundred Chinese dishes and meals in batches based on the input module. The output information and display format generated by this invention can be applied to multiple scenarios, including finished Chinese dishes, food packaging (such as disposable lunch boxes), and online and offline food sales venues (such as food sales windows, paper menus, food sales websites, food sales apps, online food advertisements, food posters, etc.), and can be displayed in the form of paper cards, electronic screens, and electronic push notifications.

[0139] In practical applications, the core algorithm used in this technical solution belongs to a type of food nutrient measurement model. Currently, food nutrient measurement methods in my country are still in their initial stages, and grading and evaluation methods based on Chinese cuisine and dishes are even rarer domestically. Therefore, based on practical problems discovered in nutrition monitoring work, and combined with surveys of catering companies and inquiries with Delphi experts, the applicant has repeatedly verified the core algorithm of this technology, demonstrating a certain degree of innovation in the core algorithm of the measurement model. Furthermore, this technical solution has been continuously revised and improved through verification of various previous nutrient measurement models, and its structure has been validated using internal and external databases, demonstrating a sound scientific foundation and creativity.

[0140] In practical application, this technical solution has been used to evaluate Chinese meals and dishes in the creation of "Healthy Canteens" in Shanghai over the past three years, and the key technical methods have been continuously improved and refined in the process. In 2022, the key methods of this technology were used to conduct nutritional evaluations on 2,037 Chinese meals and dishes from more than 20 pilot "Healthy Canteens," and in 2023, nutritional evaluations were conducted on more than 6,000 Chinese meals and dishes from more than 200 pilot "Healthy Canteens."

[0141] The four commonly used schemes (Schemes 1-4, as shown in Table 1) for changing the total weight in this technical solution were applied to 2132 Chinese dishes and meals collected from restaurants and canteens over the past 5 years. Correlation analysis was performed between the total score of the Chinese dishes and meals obtained in this technical solution and the Chinese dish nutrient index (DNI). The DNI is an index established by researchers at the School of Public Health, Zhejiang University, based on the internationally recognized Nutrient Rich Food Index (NRF) method. Further, they used the Delphi questionnaire method employed by Chinese experts to confirm the weights of 12 encouraging nutrients (protein, dietary fiber, calcium, potassium, magnesium, iron, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin D, and zinc) and 3 limiting nutrients (sodium, carbohydrates, and fat). The DNI yields three indices: NR12, LIM3, and NR12.3. NR12 represents the sum of the nutrient densities of the 12 encouraging nutrients; a higher NR12 indicates a higher content of encouraging nutrients. LIM3 represents the sum of the nutrient densities of the three limiting nutrients; a higher LIM3 indicates a higher content of limiting nutrients. NR12.3 represents the difference between NR12 and LIM3, serving as a comprehensive indicator for evaluating encouraging and limiting nutrients. As the score increases, NR12.3 generally shows an upward trend, while LIM3 generally shows a downward trend. This score generally conforms to the DNI's evaluation criteria for dishes, especially regarding the limitation of sodium, sugar, and fat. A correlation analysis was conducted between the total score of Chinese meals and dishes obtained in this technique and the limiting nutrient score (FSA-A score) in the FSA-Ofcom model developed in 2004 by the UK Food Standards Agency (FSA) and the Office of Communication (Ofcom). The analysis showed that as the score increases, the FSA-A score decreases.

[0142] Table 1. Four commonly used methods for changing the total weight in this technique for testing.

[0143]

[0144] like Figure 3 As shown, the dish scores obtained in this application across various experimental schemes were positively correlated with NR12.3 (r = 0.35–0.40, p < 0.001), strongly negatively correlated with LIM3 (r = -0.70–0.76, p < 0.001), and strongly negatively correlated with FSA-A scores (r = -0.70–0.77, p < 0.001). Therefore, the scores obtained in this application are highly consistent with the results of LIM3 and FSA-A, primarily considering the influence of limiting components on the dishes.

[0145] Any process or method description in the flowchart or otherwise herein can be understood as representing a module, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or process, and the scope of the preferred embodiments of the invention includes additional implementations in which functions may be performed not in the order shown or discussed, including substantially simultaneously or in reverse order depending on the functions involved, as will be understood by those skilled in the art to which embodiments of the invention pertain.

[0146] It should be understood that various parts of the present invention can be implemented using hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented using software or firmware stored in memory and executed by a suitable instruction execution device.

[0147] Those skilled in the art will understand that all or part of the steps of the methods in the above embodiments can be implemented by a program instructing related hardware. The program can be stored in a computer-readable storage medium, and when executed, the program includes one or a combination of the steps of the method embodiments.

[0148] The storage media mentioned above can be read-only memory, disk, or optical disk, etc.

[0149] In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "embodiment," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0150] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

[0151] The nutritional evaluation system and method for Chinese dishes based on raw material information of this invention can analyze Chinese dishes based on raw material information. Its advantage lies in the fact that, through a simplified method, a single color (red, yellow, green) is ultimately selected to represent the overall recommendation level of a single dish, thereby helping restaurants, canteens and other catering enterprises to improve the quality of Chinese dishes from the supply side. Diners can more conveniently and quickly understand the recommended intake frequency of a dish based on the color, thus guiding diners to choose dishes that suit them at a glance.

[0152] In this specification, the invention has been described with reference to specific embodiments thereof. However, it will be apparent that various modifications and variations can be made without departing from the spirit and scope of the invention. Therefore, the specification and drawings should be considered illustrative rather than restrictive.

Claims

1. A nutrition evaluation system for Chinese cuisine dish products based on raw material information, characterized by, The system comprises: The raw material information acquisition module is used for acquiring Chinese dish / cuisine characteristics including raw material food name, weight, method, and consumer information according to public information or Chinese dish / cuisine raw material data information uploaded by the restaurant / canteen end; The raw material data preprocessing module is connected with the raw material information acquisition module and is used for matching corresponding nutrient components from a standard food name / popular food name database according to the current Chinese dish / cuisine raw material name, and further acquiring the main cooking method, single dish total weight, main material food group type, and pre-processing degree information of the current raw material; The raw material operation and evaluation module is connected with the raw material data preprocessing module and is used for performing nutrient component operation and assignment weighting processing according to the energy, total cooking salt, cooking oil, and cooking sugar of the current Chinese dish / cuisine to obtain the evaluation conclusion of the corresponding Chinese dish / cuisine; The raw material information output module is connected with the raw material operation and evaluation module and is used for outputting the nutrient score, nutrient component information, recommended intake frequency, and recommended color information of each Chinese dish / cuisine; and The nutrition label output module is connected with the raw material information output module and is used for outputting the nutrition label of the single color Chinese dish / cuisine with red, yellow, and green colors for reference by diners.

2. The nutrition evaluation system for Chinese cuisine dish products based on raw material information according to claim 1, characterized in that, The raw material data preprocessing module specifically performs the following processing: According to the single dish total weight extracted from the current Chinese dish / cuisine, the proportion between the required main material and the ingredients is calculated, wherein the main material refers to the condiments excluding green onions, ginger, dried chili peppers, and soup or water, and when the main material is a certain food raw material accounting for ≥2.5% of the total dish weight, the main material food group type is extracted, which includes: ① Cereals and products, ② Potatoes, starch and products, ③ Dry beans and products, ④ Vegetable and products, ⑤ Algae, ⑥ Fruits and products, ⑦ Nuts, seeds, ⑧ Livestock and poultry eggs, ⑨ Milk and products, ⑩ Fish, shrimp, crab, and shellfish; Other numbered foods are not included in the original food group of the main material, including: ① Snacks, sweet cakes, ② Instant foods, ③ Beverages, ④ Alcoholic beverages, ⑤ Sugar, preserved fruits and candied fruits, honey, ⑥ Condiments, ⑦ Others; and The pre-processing degree of the raw material is extracted according to the raw material food name and food number, which includes finely processed food raw materials, roughly processed food raw materials, and food raw materials not involving the processing process.

3. The nutrition evaluation system for Chinese cuisine dish products based on raw material information according to claim 2, characterized in that, The raw material operation and evaluation module specifically includes: The energy calculation module is used for calculating the energy in each 100g Chinese dish / cuisine, with the unit being kcal / 100g or kJ / 100g; The total cooking salt calculation module is used for calculating the salt content in each 100g Chinese dish / cuisine from all condiments, with the unit being g / 100g, and the sodium value of the condiments in the Chinese food component database is multiplied by 2.54 for conversion; The cooking oil calculation module is used for calculating the amount of all types of edible oil in each 100g Chinese dish / cuisine, including all animal oils and vegetable oils, with the unit being g / 100g; and The cooking sugar calculation module is used for calculating the amount of all types of cooking sugar in each 100g Chinese dish / cuisine, with the unit being g / 100g. The cooking added sugar calculation module is used to calculate the amount of all kinds of added sugar in the Chinese dish / meal per 100g, in g / 100g.

4. The nutrition evaluation system for Chinese cuisine dish products based on raw material information according to claim 3, characterized by, The raw material calculation and evaluation module further comprises: The nutrition component module is used to respectively evaluate the energy calculation module, the cooking total salt calculation module, the cooking oil calculation module, and the cooking added sugar calculation module according to the threshold points of the respective assigned indicators, wherein the highest score is assigned to the "better" evaluation, the medium score is assigned to the "general" evaluation, the lower score is assigned to the "worse" evaluation, and the lowest score is assigned to the "excessive use" evaluation; The cooking method assignment module is used to assign and evaluate the cooking method involved in the current Chinese dish / meal according to the importance scoring standard in the Delphi method, wherein the highest score is assigned to the "better" evaluation, the medium score is assigned to the "general" evaluation, and the lower score is assigned to the "worse" evaluation; The food group type assignment module is used to perform corresponding assignment and evaluation processing according to the main material food group type. The pre-processing degree assignment module is used to perform assignment and evaluation processing on the current Chinese dish / meal according to the pre-processed food material type.

5. The nutrition evaluation system for Chinese food dishes based on raw material information according to claim 4, characterized in that, The raw material calculation and evaluation module specifically performs the following processing: The energy calculation module, the cooking total salt calculation module, the cooking oil calculation module, the cooking added sugar calculation module, the cooking method assignment module, the food group type assignment module, and the pre-processing degree assignment module are respectively assigned with weight values according to expert interviews, research and development personnel experience, or the importance scoring standard in the Delphi method; The total nutrition evaluation score of the current Chinese dish / meal is calculated in the following manner: where w i is the weight of each module, P i is the value of each module, i∈[1, k]. 6.The Chinese dish menu product nutritional evaluation system based on raw material information according to claim 5, characterized in that, The total score calculated by the raw material calculation and evaluation module is 10 points, wherein the Chinese dish / meal with a total score of 0-5 points is given a total color evaluation of red; the Chinese dish / meal with a total score of 6-7 points is given a total color evaluation of yellow; and the Chinese dish / meal with a total score of 8-10 points is given a total color evaluation of green; When the Chinese dish / meal is a red dish, it may contain a high amount of calories / fat / salt / added sugar, and it is recommended to "eat less"; When the Chinese dish / meal is a yellow dish, it is recommended to "eat in moderation"; When the Chinese dish / meal is a green dish, it is recommended to "eat more".

7. The nutrition evaluation system for Chinese food dishes based on raw material information according to claim 6, characterized in that, The raw material information output module specifically performs the following processing: First, the total nutrition score of the current Chinese dish / meal is output according to the evaluation results of the raw material calculation and evaluation module; at the same time, the energy, cooking total salt, cooking oil, and cooking added sugar extraction per 100g content and nutrient reference value NRV% of the current Chinese dish / meal obtained by the raw material calculation and evaluation module are output by referring to the calculation method of the "Nutrition Labeling Guide for Catering Food".

8. A method for realizing nutritional evaluation of Chinese cuisine dishes based on raw material information using the system of claim 7, characterized in that, The method comprises the following steps: (1) According to the public information or the Chinese dish / meal raw material data information uploaded by the restaurant / canteen end, the characteristics of the Chinese dish / meal including the raw material food name, weight, method, and consumer group information are obtained; (2) data preprocessing is performed on the obtained raw material information, and main cooking methods, total weight of single dishes, main material food group types and pre-processing degree information of the current food raw materials are further obtained; (3) according to a preset data operation method, the obtained data is subjected to restrictive nutritional component operation, assignment and weighting processing, so as to obtain an evaluation conclusion of the corresponding Chinese dishes / meal; (4) according to the evaluation conclusion obtained by calculation, an overall meal nutrition score, nutritional component information, recommended intake frequency and recommended color information are outputted; (5) through a nutrition identification output module, a Chinese dish / meal three-color nutrition identification with nutritional component information, recommended intake frequency and recommended color information is outputted. 9.The method of claim 8, wherein the method is characterized by, The step (2) specifically comprises the following steps: (2.1) according to the raw material name used by the current Chinese dish / meal, corresponding nutritional component matching processing is performed from a standard food name / popular food name database; (2.2) total weight of single dishes of the current Chinese dish / meal is extracted, which is used for calculating the proportion between main materials and ingredients, and corresponding assignment processing is performed according to the main material food group type and pre-processing degree; (2.3) corresponding assignment processing is performed according to the cooking method of the current Chinese dish / meal.

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