Abstract
The aim of this study is to provide an accurate method for assessing nutrient contents to aid nutritional surveillance and menu preparation. Animal products in the “Standard Tables of Food Composition in Japan, Fifth Revised Edition” were categorized by food group, method of cooking, and other factors.
The rate of component change by cooking in each group of animal products was examined, and could be classified into 17 levels. Differences in the rates of component change by cooking were apparent between the food groups and even within the same food group.
The evaluated rates of component change by cooking can be used for estimating the amount of nutritional components that remain after cooking. This computation utilizes the nutritional value of the components in uncooked food and the nutritional component value after it has been cooked to obtain the rates of component change by cooking.
It is therefore possible to compute the amount of nutritional components for cooked food with no nutritional component value. This improves the accuracy for calculating the nutritional value in nutritional assessment and menu preparation.
