准备时间不反映营养,并且根据加工水平而异
Julie M Hess1, Madeline E Comeau1, Daniel G Palmer2
1US Department of Agriculture, Agriculture Research Services, Grand Forks Human Nutrition Research Center, Grand Forks, ND, United States.
The Journal of nutrition
|May 25, 2025
概括
准备不太加工的食物比更加工的选择要花费更长的时间,尽管营养价值相似. 这挑战了作为选择营养密集餐的首要驱动因素的便利性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 消费者行为 消费者行为
背景情况:
- 方便是影响食物选择的关键因素.
- 准备营养丰富食品所需的努力可能会影响消费决策.
研究的目的:
- 为了比较类似的营养含量但不同的加工水平 (Nova系统) 的饭菜的准备时间.
主要方法:
- 两个研究人员定时厨房技术人员准备15套餐.
- 餐点被分为加工较少的西方 (LPW) 或加工较多的西方 (MPW).
- 平均准备时间被分析到百分秒.
主要成果:
- 较少加工的西方 (LPW) 餐点的准备时间比较加工的西方 (MPW) 餐点要长203%.
- 总准备时间的差异从每天90分钟到9小时不等.
- 积极准备的时间差异从不到一分钟到超过2小时不等.
结论:
- 食物准备时间与营养密度无关.
- 较少加工的食品 (例如,自制面包,干豆) 与超加工的替代品 (例如,即食面包,头豆) 的营养价值相比.
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