RECIPE DATABASE DEVELOPMENT FOR BNI (Business and …

2011 IFDC

RECIPE DATABASE DEVELOPMENT FOR BNI (Business and Industry) DISHES FOR PROCESSING OF DIETARY INTAKE DATA

OF KNHANES

1

Yoonna Lee, Jee-Yeon Lee, Eunmi Koh, Haeng-Shin Lee,

Miyong Yon, Jiwon Kim, Seunghee Park, Do-Hee Kim,

Cho-il Kim

Nutrition Policy & Promotion Team,

Korea Health Industry Development Institute(KHIDI),

KOREA

To develop a representative recipe database for

BNI (Business and Industry) dishes to be used in

the processing of the dietary intake survey

results from Korean National Health and Nutrition

OBJECTIVES

2

results from Korean National Health and Nutrition

Examination Survey (KNHANES)

Korean NHANES

3

(KNHANES)

1969

National Nutrition Survey

Health Interview Survey (HIS)

NHNS

KNHANES

SeasonalNutrition

4,000 households/ 3 yrsContinuous survey,4,000 households

every year

History of Korean Nutrition Survey

4

1962

1995 1998 2001

Health Interview Survey (HIS)

2005 2007

Nutrition survey

1,000 households every season

From 2007, continuous, year-round surveyabout 4000 households, 10,000 individuals every year, (1 year and older)

KNHANES

• Morbidity due to acute/chronic diseases

• Limitation of activity, quality of life

• Use of and access to medical services

• Health related behavior, etc.

Health Interview Survey

• AnthropometryHealth

5

• Anthropometry

• BP measurement

• Laboratory assessment (blood, urine)

• Oral health, Pulmonary function, etc

Health Examination

Survey

• Dietary intake by 24-hour recall method

• Food frequency Questionnaire

• Questionnaire on dietary practice and behavior

Nutrition Survey

Dietary Intake Assessment in KNHANES

• Trained interviewers (dietitians) visit each

sample household and perform individual face-

to-face interviews

• 1 day 24 hr recall: Food intake of persons 1 year

and older in each household

6

and older in each household

• Household recipes: Recipes are collected from

each household for the foods consumed by

respondents

☞ the amount of each ingredient food ingested is estimated .

Dietary interview: Household recipes

Prepared dish

Ingredient foods

Dish Name

Dietary interview: Household recipes

Ingredient Food Name

Amount of Prepared

Dish

Food Name

Amount of each food used in

cooking

Dietary interview: Individual 24hour recall Prepared

dishIngredient

foods

Ingredient Food

Ingested dish

Dish Name

9

Amount of Prepared

Dish

Food Name

Amount of each food consumed

Name

Ingested Amount of

Dish

• Recipe DB is used for the dishes not prepared in

their houses

• Measuring guides including the 2-dimensional

model of traditional bowls/pots and food shapes

in actual sizes are used to help the respondents

DB/tools for Nutrition Survey in KNHANES

10

in actual sizes are used to help the respondents

report the volume and dimensions of the food

items consumed.

� Nutrient intakes are calculated based on the

most recent edition of the Korean Food Composition Tables and other nutrient database.

Actual size

2-dimensional

model booklet

Measuring tools

Thickness Thickness Thickness Thickness stickssticksstickssticks

RulerRulerRulerRuler

Database for data processing in Nutrition Survey

Recipe DB

Food ingredient intake

24hr recall(Dish intake)

Nutrient Intake

Dababase

Food portion/weight Food Composition 2000, 20062000, 20062000, 20062000, 2006

13

Recipe DB(3,960)

Worksite Worksite Worksite Worksite lunchlunchlunchlunch((((896)896)896)896)1998, 2000,1998, 2000,1998, 2000,1998, 2000,2006, 2006, 2006, 2006, 2010,2010,2010,2010,School lunchSchool lunchSchool lunchSchool lunch((((1,797)1,797)1,797)1,797)1998, 20001998, 20001998, 20001998, 20002006, 20092006, 20092006, 20092006, 2009

Restaurant Restaurant Restaurant Restaurant food (710)food (710)food (710)food (710)1998, 2000,1998, 2000,1998, 2000,1998, 2000,2010201020102010HomeHomeHomeHome----made made made made Dishes (557)Dishes (557)Dishes (557)Dishes (557)20002000200020002008200820082008

Food portion/weight

DB (2,587) DB

Database development for nutrition survey data

1st version DB development (1998, 2000)

• Food composition DB for processed foods

• Recipe DB for the dishes served in worksite lunch, school lunch, restaurants

• Food portion/weight DB

DB revision and addition (2001~2007)DB revision and addition (2001~2007)

• Food composition DB for additional nutrients (2001-2005): fatty acid, amino acid, vitamins, minerals, dietary fiber

• Recipe DB (2006): worksite, school lunch

• Food portion/weight DB (2007) : DB for dishes and ingredient foods

• Recipe DB (2008,2009): school lunch, home-made dishes

• Recipe DB (2010~): worksite, restaurants, bakery, etc

DB revision and addition (2008~

Recipe DB for

15

BNI Dishes

Why Recipe Database?

Foodingredient

intakeDish intake

NutrientIntake

Energy, Fat,

Protein, Ca …

� Information on dishes not prepared in their

16

� Information on dishes not prepared in their

houses is needed

� Characteristics of Korean dishes: diverse recipes

for the same dish

� Statistics on Dishes, Ingredient Foods, &

Nutrient level is possible

Development of BNI & Restaurant Recipe DB in 2010

17

Collection of recipes

from BNI & restaurants

Development of 1st draft representative recipe DB

Experimental

Cooking &

Expert review,

Final recipe DB

Selection of Dish list to be included in BNI & restaurant recipe DB

Selection of Dish list for BNI recipe DB

‘07 &‘08 KNHANES data analysis

- eating occasion at worksite

order of frequency and the

18

Sorting by the order of frequency and the mean intake amount

Selection of Dish list for recipe DB:

276 dishes

Order Company name

No. of food service

restaurants

1 Ourhome 646

2 Shinsegae Food 387

3 Hyundai Food System 323

4 Samsung Everland 301

5 ECMD 301

Worksite food service company

KFDA

Foodservice

company

19

5 ECMD 301

6 CJ Freshway 274

7 Araco 230

8 Hanhwa hotel & resort 183

9 Dongwon Home Food 163

10 Samjoo 70

.

.

Total 6,640

No. of foodservice restaurants

from top 10 companies; 43% of

total food service restaurants

Licence list

(2010. 4)

Collection of recipes from BNI food service companies

Nationwide company

Company NameNo. of

recipes

Rate

(%)

Ourhome 308 18.0

Hyundai Food

System239 14.0

Hanhwa hotel & 430 25.2

Local company

AreaNo.

company

No. of

recipes

Rate

(%)

Seoul 4 958 28.0

Kyunggi-do 4 1,076 31.4

Ulsan 1 141 4.1

20

resort430 25.2

CJ Freshway 243 14.2

Samjoo 228 13.3

Dongwon Home

Food261 15.3

Sub-total 1,709 100.0

Ulsan 1 141 4.1

Kyungsangnam-

do1 112 3.3

Chungchungbuk-

do3 663 19.3

Chungchungnam-

do2 477 13.9

Sub-total 15 3,427 100.0

Total 5,136 recipes

Comp-any

Dish nameDish name in

companyFood ingredient

nameDetailed food name

Amount in 1 portion

(g)

Edible amount

(g)

Comm-ent

A Potato Soup Potato Soup potato Potato, raw, peeled 80.00 80.00

A Potato Soup Potato Soup onion Onion, raw, domestic 10.00 10.00

A Potato Soup Potato Soup anchovy Anchovy, dried, large 3.00 -

A Potato Soup Potato Soup green onion Green onion, large 3.00 3.00

An example of recipes collected from companies

21

A Potato Soup Potato Soup green onion Green onion, large 3.00 3.00

A Potato Soup Potato Soup salt salt 2.00 2.00

A Potato Soup Potato Soup soy sauce Say sauce 1.50 1.50

A Potato Soup Potato Soup garlic Garlic, chopped 1.00 1.00

A Potato Soup Potato Soup dried sea tangle dried sea tangle 0.50 0.50

A Potato Soup Potato Soup seasoning seasoning powder 0.30 0.30

A Potato Soup Potato Soupblack pepper

powderblack pepper powder 0.02 0.02

An example of recipe data with Dish/Food Code

Dish Name in company

Dish Code

Dish NameFood Name

Food Code

Ingredient Food Name Detailed Food Nameamount in 1 portion

(g) 김밥 0104 김밥 쌀 1173 쌀,멥쌀,논벼,백미,국내산,일반형 쌀/멥쌀/논벼/백미/일반미 80.00 김밥 0104 김밥 단무지 6147 무,단무지 절임/단무지 17.00 김밥 0104 김밥 계란구이 10014 달걀,후라이 계란/계란말이 15.00 김밥 0104 김밥 당근 6096 당근,생것 당근/생/깐것 15.00 김밥 0104 김밥 시금치 6250 시금치,하우스,생것 시금치/생/하우스 15.00 김밥 0104 김밥 햄 22100돼지고기가공품,햄,스모크햄(동원F&B)

육가공품/스모크햄/동원산업 15.00 김밥 0104 김밥 게맛살 17002 게맛살 수산가공품/게맛살 10.00 김밥 0104 김밥 대두유 14028 콩기름 기름/콩기름 10.00 김밥 0104 김밥 우엉 6321 우엉,삶은것 야채조림/우엉조림/신진 10.00

Ingredient Food Code & Name

Dish Code & Name

Amount in 1 portion

22

김밥 0104 김밥 우엉 6321 우엉,삶은것 야채조림/우엉조림/신진 10.00 김밥 0104 김밥 김밥김 12010 김(참김),김밥용김 김/김밥김 2.00 김밥 0104 김밥 맛소금 16038 소금,식염 소금/고운소금 1.20 김밥 0104 김밥 꽃소금 16038 소금,식염 소금/식염 1.00 김밥 0104 김밥 참기름 14023 참기름 기름/참기름 1.00 김밥 0104 김밥 볶음참깨 5061 참깨,흰깨,볶은것 참깨/볶은것 0.20 김치국 0508 김치국 맛김치 6063 김치,배추김치 김치/배추김치 50.00 김치국 0508 김치국 양파 6285 양파,국내산,생것 양파/생/국내산/깐것 10.00 김치국 0508 김치국 대파 6388 파,대파,생것 파/대파/깐것 3.00 김치국 0508 김치국 다시멸치 11164 멸치,큰멸치,자건품(국물용) 멸치/자건품/대 2.00 김치국 0508 김치국 꽃소금 16038 소금,식염 소금/식염 1.50 김치국 0508 김치국 마늘 6121 마늘,구근,국내산,생것 마늘/다진마늘 1.00 김치국 0508 김치국 고춧가루 16009 고춧가루 고추분/고춧가루 0.60 김치국 0508 김치국 다시다 16030 가루조미료,쇠고기추출 조미료/다시다/소고기 0.50

& Name& Name 1 portion

Dish

Code

Dish

Name

Food

CodeIngredient Food Name

Sum :

amount

Frequenc

y of the

dish

Frequency

of food

ingredient

Frequency

of food

ingredient

,%

Average

Food

weight

Sum of food

ingredient

weight

Each Food

Ingredient

weight/sum of

food weight, %

0155 콩나물밥 1173Rice, Paddy rice, Well polished

rice, Domestic rice, Japonica1500 13 13 100.00 115.38 225.55 51.16

0155 콩나물밥 6367 Soybean sprout, raw 1075 13 13 100.00 82.69 225.55 36.66

0155 콩나물밥 6096 Carrot, raw 42.12 13 5 38.46 3.24 225.55 1.44

0155 콩나물밥 9135 Beef, domestic, raw 50 13 4 30.77 3.85 225.55 1.71

0155 콩나물밥 6285 Onion, domestic, raw 39.2 13 4 30.77 3.02 225.55 1.34

0155 콩나물밥 6388 Green onion, large, raw 4.62 13 3 23.08 0.36 225.55 0.16

0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03

0155 콩나물밥 6034 Green pepper, raw 8.76 13 2 15.38 0.67 225.55 0.30

Development of representative recipe DB: - 1. Selection of food ingredients

Rice with

Soybean sprout

23


0155 콩나물밥 14023 Sesame oil 3.5 13 2 15.38 0.27 225.55 0.12

0155 콩나물밥 6146 Radish, Korean radish, Root 50 13 1 7.69 3.85 225.55 1.71

0155 콩나물밥 9075 Pork, leg, raw 30 13 1 7.69 2.31 225.55 1.02

0155 콩나물밥 9153Beef, Meat, Imported beef cattle,

Rump, Raw25 13 1 7.69 1.92 225.55 0.85

0155 콩나물밥 1146 Barley, Naked barley,polished 20 13 1 7.69 1.54 225.55 0.68

0155 콩나물밥 9148Beef, Meat, Imported ?beef

cattle, Loin20 13 1 7.69 1.54 225.55 0.68

0155 콩나물밥 6279 Cabbage, raw 17.2 13 1 7.69 1.32 225.55 0.59

0155 콩나물밥 9083 Pork, Meat, Shank, Raw 15 13 1 7.69 1.15 225.55 0.51

0155 콩나물밥 7044

Oak mushroom, Lentinus

edodes, Oak mushroom, Wet

form(Raw)

10 13 1 7.69 0.77 225.55 0.34

0155 콩나물밥 7046


edodes, Oak mushroom, Dry

form(Raw)

10 13 1 7.69 0.77 225.55 0.34

0155 콩나물밥 1165Rice, Paddy rice, Brown rice,

Japonica type5 13 1 7.69 0.38 225.55 0.17

0155 콩나물밥 6030 Red pepper, Red pepper, Raw 2.82 13 1 7.69 0.22 225.55 0.10

0155 16003 Soy sauce, Fermented 1 13 1 7.69 0.08 225.55 0.03

1. Frequency of food ingredients used >=10%

2. The percentage of mean food ingredient weight/ Total sum food ingredient weight >= 1%

Development of representative recipe DB: - 2. Additional considerations on food ingredients

Dish

Code

Dish

Name

Food

CodeIngredient Food Name

Sum :

amount

Frequenc

y of the

dish

Frequency

of food

ingredient

Frequency

of food

ingredient

,%

Average

Food

weight

Sum of food

ingredient

weight

Each Food

Ingredient

weight/sum of

food weight, %

0155 콩나물밥 1173Rice, Paddy rice, Well polished

rice, Domestic rice, Japonica1500 13 13 100.00 115.38 225.55 51.16

0155 콩나물밥 6367 Soybean sprout, raw 1075 13 13 100.00 82.69 225.55 36.66

0155 콩나물밥 6096 Carrot, raw 42.12 13 5 38.46 3.24 225.55 1.44

0155 콩나물밥 9135 Beef, domestic, raw 50 13 4 30.77 3.85 225.55 1.71

0155 콩나물밥 6285 Onion, domestic, raw 39.2 13 4 30.77 3.02 225.55 1.34

0155 콩나물밥 6388 Green onion, large, raw 4.62 13 3 23.08 0.36 225.55 0.16

0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03

Rice with

Soybean sprout

24

0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03


0155 콩나물밥 14023 Sesame oil 3.5 13 2 15.38 0.27 225.55 0.12

0155 콩나물밥 6146 Radish, Korean radish, Root 50 13 1 7.69 3.85 225.55 1.71

0155 콩나물밥 9075 Pork, leg, raw 30 13 1 7.69 2.31 225.55 1.02

0155 콩나물밥 9153Beef, Meat, Imported beef

cattle, Rump, Raw25 13 1 7.69 1.92 225.55 0.85

0155 콩나물밥 1146 Barley, Naked barley,polished 20 13 1 7.69 1.54 225.55 0.68

0155 콩나물밥 9148Beef, Meat, Imported ?beef

cattle, Loin20 13 1 7.69 1.54 225.55 0.68

0155 콩나물밥 6279 Cabbage, raw 17.2 13 1 7.69 1.32 225.55 0.59

0155 콩나물밥 9083 Pork, Meat, Shank, Raw 15 13 1 7.69 1.15 225.55 0.51

0155 콩나물밥 7044


edodes, Oak mushroom, Wet

form(Raw)

10 13 1 7.69 0.77 225.55 0.34

0155 콩나물밥 7046


edodes, Oak mushroom, Dry

form(Raw)

10 13 1 7.69 0.77 225.55 0.34

An Example of a representative recipe, 1st Draft

Dish

CodeDish Name

Food

CodeFood Name

Amount in

1 portion (g)

0155 Rice w/ Soybean Sprout 1173Rice, Paddy rice, Well polished rice, Domestic rice, Japonica

115.38

0155 Rice w/ Soybean Sprout 6367 Soybean sprout, raw 82.69

0155 Rice w/ Soybean Sprout 6096 Carrot, raw 3.24

0155 Rice w/ Soybean Sprout 9135 Beef, domestic, raw 3.85

0155 Rice w/ Soybean Sprout 6285 Onion, domestic, raw 3.02

0155 Rice w/ Soybean Sprout 6388 Green onion, large, raw 0.36

25

0155 Rice w/ Soybean Sprout 6388 Green onion, large, raw 0.36

0155 Rice w/ Soybean Sprout 16038 Salt 0.07

0155 Rice w/ Soybean Sprout 6034 Green pepper, raw 0.67

0155 Rice w/ Soybean Sprout 14023 Sesame oil 0.27

0155 Rice w/ Soybean Sprout 6146 Radish, Korean radish, Root 3.85

0155 Rice w/ Soybean Sprout 9075 Pork, leg, raw 2.31

0155 Rice w/ Soybean Sprout 9153Beef, Meat, Imported beef cattle, Rump, Raw

1.92

0155 Rice w/ Soybean Sprout 9148 Beef, Meat, Imported ?beef cattle, Loin 1.54

0155 Rice w/ Soybean Sprout 9083 Pork, Meat, Shank, Raw 1.15

0155 Rice w/ Soybean Sprout 7044Oak mushroom, Lentinus edodes, Oak mushroom, Wet form(Raw)

0.77

Experimental cooking; measuring cooked volume

Dish

group

Dish Code

Dish Name(Cooked

volume, ml)

Ingredient

Food CodeFood Name

Amount (g

)Photo

Rice

1173 Rice 114.38

1195 Glutinuous rice 0.83

3024 Sugar, White 0.08

5060 Sesame seed,dried 0.09

5061 Sesame seed, stir-fried 0.35

6030 Red pepper, raw 0.06

6034 Green Pepper, raw 0.13

6096 Carrot, raw 2.13

6121 Garlic, raw 0.30

26

1 0155_1

Rice

w/soybean

sprout

& soysauce

(480/45)

6196 Leek, raw 0.63

6367 Soybean sprout, raw 85.00

6388 Green onion, raw 1.68

7003 Oyster mushroom, Raw 1.88

7020King oyster mushroom,

raw1.88

7045Lentinus edodes, Oak

mushroom, raw2.75

9153 Beef, raw 3.38

10005 Egg, raw 6.45

14023 Sesame oil 2.91

14028 Soybean oil 0.50

16003 Soy sauce 10.08

16009 Red pepper powder 0.81

Experimental cooking; measuring cooked volumeDish

group

Dish Code

Dish Name(Cooked

volume, ml)

Ingredient

Food CodeFood Name

Amount

(g)Photo

1173 White rice 83.75

3014 Starch syrup 0.38

5060 Sesame seed,dried 0.06

5061 Sesame seed, stir-fried 0.59

6096 Carrot, raw 10.42

6147 Radish, Danmuji 19.63

6250 Spinach, raw 7.50

27

1 0104

Cooked Rice

Roll: Korean

style

(580)

6250 Spinach, raw 7.50

6307 Cucumber, raw 12.56

6320 Burdock, Raw 6.25

6321 Burdock, Boiled 5.00

10005 Egg, raw 16.25

10014 Egg, fried 5.00

12005 Sea laver, dried 0.63

12010 Sea laver, for rice roll 1.50

14023 Sesame oil 1.31

14028 Soybean oil 2.50

16003 Soy sauce 0.13

16038 Salt 1.15

Example of 1 portion size (Dishes for BNI food service)

Dish

groupDish code Dish name Weight (g) Volume (ml)

1 0155_1Rice w/soybean sprout

& soysauce274 480/45

2 0248 Toast 75 262

3 0315 Rice cake soup 419 430

3 0317 Rameon 400 417

4 0422 Vegetable porridge 232 235

0508 Kimchi soup 275 300

28

5 0508 Kimchi soup 275 300

5 0521Soybean paste soup w/

Leaf beet(Chard),330 360

6 0637Spicy Alaska pollack

stew350 380

6 0660 Soybean curd stew 353 375

10.1 1036 Mapa tofu (chinese dish) 183 184

10.2 1057 Stir-fried squid 160 260

12 4421 Pumpkin salad 113 135

14 1402 Marinated cabbage 75 340

No. of Dishes for Experimental Cooking

Dish group Dish group name No. of dishes cooked

1 Cooked Rice 12

2 Breads & Cookies 2

3 Noodles & Dumplings 7

4 Porridges & Soups 1

5 Korean Style Soups & Broths 17

6 Stews 11

7 Steamed dishes 6

29

7 6

8 Grilled/Broiled dishes 3

9 Pan-Fried dishes 4

10.1 Stir-Fried dishes 5

10.2 Stir-Fried dishes, meats & fishes 4

11 Boiled in sauces 8

12 Deep-Fried dishes 4

13 Parboiled & Seasoned Vegetables 2

14 Seasoned Vegetables 12

15 Kimchi 2

Total 100100100100

Dish group Dish group nameNo. of recipes in BNI recipe DB

1 Cooked Rice 62

2 Breads & Cookies 11

3 Noodles & Dumplings 37

4 Porridges & Soups 13

5 Korean Style Soups & Broths 65

6 Stews 42

7 Steamed dishes 21

8 Grilled/Broiled dishes 19


No. of Representative Recipes included in BNI recipe DB

30


10.1 Stir-Fried dishes 37

10.2 Stir-Fried dishes, meats & fishes 19

11 Boiled in sauces 36

12 Deep-Fried dishes 31

13 Parboiled & Seasoned Vegetables 23

14 Seasoned Vegetables 66

15 Kimchi 14

16 Salt Fermented Seafoods 23

17 Korean Style Pickled vegetables 9

18 Seasonings 1119 Simple dish: Dairy products & Icecream -20 Simple dish: Beverage & Tea 2

Total 544544544544

Recipe DB for restaurant dishes

Metropolitan area

Kyunggiprovince

� We also visited 498

restaurants in 7

metropolitan areas &

Kyunggi province

� collected 5,359 recipes

31

� collected 5,359 recipes

- measuring food

ingredients & cooked

volume/weight (1 portion)

� Developed 710 recipe DB

for restaurant foods

� We produced a representative BNI recipe database

for 544 dishes.

� These will be used in estimating ingredient food

Conclusions

32

intake from intake of BNI dishes reported in volume

only in KNHANES.

Significance

This will be incorporated into the fundamental nutrition

database to be used in the processing of KNHANES

dietary intake data and consequently enable the

33

estimation of food and nutrient intake of Koreans with

increased reliability and credibility

� This study was supported by Korean Center for

Disease Control.

34

Documents

RECIPE DATABASE DEVELOPMENT FOR BNI (Business and …