Validating nutritional values of daycare lunches using recipe calculation based on standard tables of food composition in Japan

Abstract

To validate the nutritional value of cooked ingredients listed in the standard tables of food composition in Japan (STFCJ) for daycare lunch recipes, we compared the calculated energy and nutrient values with those analyzed from the actual prepared dishes. The nutrient content of 30 dishes from a Tokyo daycare center was analyzed, and calculations were performed based on the center’s recipes and raw and cooked ingredient compositions from STFCJ2015. Percentage errors were determined and statistically analyzed. The energy values calculated using the cooked ingredients closely matched the analytical values. The nutrient content calculated using cooked ingredients aligned more closely with the actual values than that calculated using raw ingredients. The percentage errors for protein, fiber, and calcium were significantly high when using cooked ingredients. Despite these errors, the effect on adequate nutrient intake may be minimal, although accurately estimating actual intake remains challenging. Vitamin C was underestimated by over 100 % when using the values for cooked ingredients, but the difference was not significant. Further investigation into the effect of cooking on vitamin C reduction is warranted. This study highlights the importance of listing the values for cooked ingredients and indicates the need for further research in this area.