The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

Abstract Background Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient select...

Full description

Saved in:
Bibliographic Details
Main Authors: Frank Forner, Ina Volkhardt, Toni Meier, Olaf Christen, Gabriele I. Stangl
Format: Article
Language:English
Published: BMC 2021-11-01
Series:BMC Nutrition
Subjects:
Diet quality
Public catering
Healthy meal index
Nutri-score
Public health nutrition
Online Access:https://doi.org/10.1186/s40795-021-00483-7
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1186/s40795-021-00483-7

Similar Items