[Nutritional index of 107 dishes from restaurants in three cities in Liaoning Province]

To determine the nutritional composition of common dishes in restaurants across three cities of Liaoning Province, calculate their dishes nutrition index(DNI), and provide guidance for daily dietary choices.

A total of 107 popular and regionally representative dishes were collected from chain restaurants in Liaoning. Nutrients were analyzed using National Standard GB 5009 series method. DNI was calculated, and dishes were categorized by cooking method and composition. Differences among groups were statistically compared.

The DNI ranged from -2.18 to 12.35, with 76 dishes scoring positively and 31 negatively. The top five dishes with the highest DNI were identified as manchu-style fried blood sausage(12.35), soy-braised yellow clams(8.67), soft-fried salt-and-pepper oysters(8.57), fresh sea urchin sashimi(8.21), and golden award-winning goose stewed with rice straw(6.01), while the bottom five dishes with the lowest DNI values comprised sweet-and-sour yellow croaker(-2.18), stir-fried marine worm with chinese chives(-1.73), deep-fried whitebait(-1.63), imperial shrimp dumplings(-1.40), and yellow croaker potstickers(-1.36). Regarding the DNI, the meat-based category exhibited significantly higher values compared to the mixed meat-vegetable and vegetable-based categories, while stewing and cold mixing demonstrated superior result over boiling(P<0.05).

Most restaurant dishes in three cities of Liaoning Province have positive nutritional index, indicating nutritional value. Meat-based dishes offer higher nutrient density and can be consumed in moderation. Boiling reduces nutrient retention, while stewing and cold preparation method are recommended for optimal nutrient preservation.