Evaluating the Nutritional Properties of Food: A Scoping Review

Overview

Journal Nutrients

Date 2022 Jun 10

PMID 35684152

Authors

Pei Wang

Jiazhang Huang

Junmao Sun

Rui Liu

Tong Jiang

Guiju Sun

Affiliations

Soon will be listed here.

Abstract

There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the nutritional value of foods. The purpose of this review was to establish an evaluation procedure for nutritional properties of foodstuffs and to help scientists choose more direct and economical evaluation methods according to food types or relevant indicators. The procedure involves the selection of a three-level evaluation method that covers the whole spectrum of a food's nutritional characteristics. It is applicable to scientific research in the fields of agricultural science, food science, nutrition, and so on.

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