Data-driven development and validation of a nutrient-based score to measure nutritional balance of meals in the Philippines.

IF 1.9 Q3 NUTRITION & DIETETICS
Fabio Mainardi, Richard G Côté, Nele Kristin Silber, Roko Plestina, Eldridge Ferrer, Imelda Angeles-Agdeppa
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Abstract

Background: The goal of the present study was to design an easily computable score, based on nutrient composition data instead of food groups, to evaluate the nutritional quality and balance of meals, adapted to the nutritional recommendations for Filipino adults.

Method: The score was defined as a weighted average of 9 nutrient scores. Protein, total fat, saturated fat, free sugars were scored as % of energy; calcium, fiber, sodium, vitamin C, magnesium were scored based on the local dietary reference intakes. The scoring algorithm was an adaption of a score previously developed by the authors based on US data. In the present study, the score was applied to 69,923 meals reported by 31,218 adult Filipinos aged 20 to 59 in the 2018 edition of the Philippine Expanded National Nutrition Survey to evaluate its validity and compare against exemplary meals designed as part of 24 h diet plans that meet local dietary guidelines.

Results: Meals from these exemplary menu plans, developed by local nutrition experts, scored on average 72.2 ± 13.9 (mean ± standard deviation) while those of survey participants scored 46.1 ± 12.9. Meal scores were significantly associated with the density of positive micronutrients (e.g., Vit A, Vit C) and favourable food groups (e.g. fruits, whole grains) not directly included in the algorithm.

Conclusion: The score, between 0 and 100, is a valid tool to assess the nutritional quality of meals consumed by the PH population, accounting for both shortfall and excess nutrients, adjusted for the energy content of the meal. If applied to consumer-facing applications, it could potentially help users to understand which meals are nutritionally balanced.

以数据为驱动,开发并验证基于营养成分的评分方法,以衡量菲律宾膳食的营养平衡状况。
背景:本研究的目的是根据营养成分数据而不是食物类别,设计一种易于计算的评分方法,以评估膳食的营养质量和均衡性,并适应菲律宾成年人的营养建议:方法:该评分被定义为 9 种营养成分的加权平均值。蛋白质、总脂肪、饱和脂肪、游离糖按能量百分比计分;钙、纤维素、钠、维生素 C、镁按当地膳食参考摄入量计分。评分算法是作者之前根据美国数据开发的评分方法的改良版。在本研究中,该评分适用于菲律宾扩大国民营养调查(2018 年版)中 31,218 名 20 至 59 岁菲律宾成年人报告的 69,923 份膳食,以评估其有效性,并与作为符合当地膳食指南的 24 小时膳食计划一部分而设计的典范膳食进行比较:由当地营养专家制定的这些示范性菜单计划中的膳食平均得分为 72.2 ± 13.9(平均值 ± 标准差),而调查参与者的膳食得分为 46.1 ± 12.9。膳食得分与积极微量营养素(如维生素 A、维生素 C)和未直接纳入算法的有利食物类别(如水果、全谷物)的密度明显相关:该评分标准介于 0 和 100 之间,是评估 PH人群膳食营养质量的有效工具,既考虑了营养素的不足,也考虑了营养素的过剩,并根据膳食的能量含量进行了调整。如果将其应用到面向消费者的应用程序中,有可能帮助用户了解哪些膳食营养均衡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BMC Nutrition
BMC Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
2.80
自引率
0.00%
发文量
131
审稿时长
15 weeks
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