Rules to assign foods to food groups and cooking methods
- This topic has 6 replies, 4 voices, and was last updated 12 years, 6 months ago by
.
-
Posts
-
Recipe calculation and yield and nutrient retention factors is a complex topic and not all compilers have had the opportunity to look into this topic in detail. One important aspect is the assigment of foods to food groups and cooking methods.
EuroFIR material published so far is available here
When looking at the current EuroFIR guidelines for the use of yield and nutrient retention factors:
- Do you think that these guidelines are clear enough or need any revision?
- If yes, which one and why?
- Which further suggesions would you make in this topic?
The document "How do recipes and composite foods come to their nutritional values?" is clear and informative. However, more complex examples could be added, e.g.,
- boiled vegetable, potatoes or pasta, where salted water is drained and certain amount of cooking salt is diffused by the food (what is the food content of minerals like Na, Cl, Id?);
- boiled meat products like sausages or ham, where water is drained and certain amount of Na is retained in the food;
As cooking in a convection oven has become popular, an instruction on which cooking method to select in this way of cooking is missing.
Is there any specific rule on how to calculate the nutrient content of a meat soup, where meat is consumed separately from the soup?
The LanguaL Definition of baking (G0005) "cooked without moisture, covered or uncovered, in an oven; temperature ~160-200°C" does in my opinion include the cooking in a convection oven. Therefore you could use the retention factors from this cooking method.
I guess you refer to the correct selection of retention factors for the meat? As there are no retention factors especially for boiled meat, drained in Vasquez-Caicedo et. al 2008, you could use the ones published by Bognar 2002, which was one source for the mentioned publication (Vasquez-Caicedo et al. 2008) anyway (exact literature references are mentioned at the link in the first entry from Simone).
In table 4 of Bognars publication he gives retention factors for boiled meat undrained and boiled meat drained. For your calculation you could use the factors for boiled meat drained.
On the other hand, if there may be differences in yield or retention factors depending on oven type, the information needs to be captured in LanguaL. In that case, new LanguaL facet G terms may be needed.
For meat soup, where meat is not consumed, it would be useful to know the retention factors not only for boiled meat drained or undrained but also for the soup without meat. For example, consomme is cooked with meat, but used as an ingredient in other dishes without meat.
- You must be logged in to reply to this topic.
Trackback from your site.