文章基本信息

标题：Analysis on Nutritious Balance in Recipes Based on Diversity Indices and Cluster Analysis of Food Ingredients
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作者：Jiale Zhuang ; Junhui Gao
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2018
卷号：09
期号：07
页码：834-839
DOI：10.4236/fns.2018.97062
语种：English
出版社：Scientific Research Publishing
摘要：This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds of specific food using cluster analysis; then, according to a recipe given by a local restaurant, we calculate and compare the diversity indices based on the components of 25 single dishes in the recipe and analyze the nutritious balance of each dish.
关键词：Components of Food;Cluster Analysis;Recipe;Nutritious Balance;Diversity Indices