Work Package 2 progress

Work Package 2 progress

Work progress   /   Apr 29th, 2021   /   0 COMMENTS   /  A+ | a-
Over the previous months, the databases were completed with further laboratory analyses for the single food items to continuously feed the i-Diet app. Raw and processed foods were included for this purpose. Processed foods were differentiated into cooked, grilled, and fried. A certain standardization was introduced for enabling a comparison between the different foods. In addition, marker substances for the degradation of carbohydrates and fats, such as 5-hydroxymethylfurfural and hexanal, were analyzed for each food. It was found that, with the exception of deep-frying, the processing steps had only a slight influence on the overall composition of the macronutrients.

In addition to the analysis of the nutrients, a total of nearly 100,000 national and international recipes were collected and checked and transformed by the members of WP2 to make them compatible for the use in the app. It was crucial to convert all quantity information into absolute weight units to allow applicability with regard to serving sizes. This recipe database includes suggestions for breakfast, lunch, dinner, and snacks, so that the user of the i-Diet app is offered an extensive selection for every time of day.

In order to give the user, the possibility of implementing information of products at retailer level and making use of barcodes, information about ingredients, nutrients, and allergens of a few thousand products were collected with the help of the German company atrify and forwarded to our Spanish colleagues of WP3 for further adapting in the i-Diet app. In addition to the German products, it was possible to evaluate information about Greek products from the retail sector, so that these can be used in the respective intervention studies. Together with the Spanish data, this part of the project was completed.

In order to relate the recipes proposed in the i-Diet app to the eating behavior in the respective countries, surveys regarding the portion sizes preferably consumed were prepared and evaluated. In each case, six different sizes from XXS to XL were offered as pictures for a selection. Care was taken on ensuring that all relevant food groups were present. In addition to a general evaluation, a differentiation was made according to age and gender. In principle, it was found that younger people (<25 years) selected smaller portion sizes than people being older than 50 years of age as suitable for consumption. Not unexpectedly, the survey also showed that men consume larger quantities than women. The country comparison with Spain showed only minor differences. However, Germans eat larger portions of cheese and pizza, but further relevant differences were not identified.
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"This project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 816303"
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