Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database
Incorporating measured cooking yields and corresponding cooked meat codes into recipe-based databases can improve the accuracy of nutrient intake estimation. The development of nutrient databases that reflect differences in cooking conditions-including temperature, duration, and doneness-should be prioritized to enhance the validity of national dietary surveys.
Authors
- Mi‐Kyeong Choi (ORCID: https://orcid.org/0000-0002-6227-4053)
- Cho‐il Kim (ORCID: https://orcid.org/0000-0002-6495-8483)
- Taenam Lee (ORCID: https://orcid.org/0000-0001-7307-2054)
- Suk-Min Yun (ORCID: https://orcid.org/0000-0003-2393-4722)
- H. Lee (ORCID: https://orcid.org/0009-0009-7159-5236)
- Nami Joo (ORCID: https://orcid.org/0000-0002-8205-0399)
- Mi‐Hyun Kim (ORCID: https://orcid.org/0000-0002-0805-0630)
- Gyu-Seong Choi (ORCID: https://orcid.org/0009-0002-5701-4182)
- M. Y. Choi (ORCID: https://orcid.org/0009-0007-7660-9604)
Institutions
- Seoul National University (KR)
- Kongju National University (KR)
- Sookmyung Women's University (KR)
- Korean Nuclear Society (KR)
Publication Details
- Journal
- Nutrition Research and Practice
- Published
- 2025-01-01
- DOI
- https://doi.org/10.4162/nrp.2025.19.6.1002
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Korea Disease Control and Prevention Agency