【摘要】：目的:設計一種食物營養(yǎng)成分數(shù)據(jù)表達結(jié)構(gòu),為開發(fā)面向健康管理的膳食營養(yǎng)計算方法奠定基礎。方法:參考國家衛(wèi)生計生委發(fā)布的《食物成分數(shù)據(jù)表達規(guī)范》,以及當前常見的食物營養(yǎng)成分計算流程,基于關(guān)系型數(shù)據(jù)庫對營養(yǎng)計算中涉及到的數(shù)據(jù)進行組織,詳細定義了食物營養(yǎng)成分的數(shù)據(jù)對象和數(shù)據(jù)對象之間的關(guān)系。結(jié)果:對5類數(shù)據(jù)對象進行了計算機可讀的描述,具體包括成品菜、基本食材、食材分類、烹飪方式、營養(yǎng)元素,并且建立了數(shù)據(jù)之間的關(guān)系。結(jié)論:該數(shù)據(jù)表達結(jié)構(gòu)具有較好的計算機可讀性、計算機算法可操作性以及可擴展型,有助于數(shù)據(jù)的共享、傳播與利用,支持食物營養(yǎng)成分計算相關(guān)應用。
[Abstract]:Objective: to design a data expression structure of nutritional components of food and lay a foundation for developing a method of dietary nutrition calculation for health management. Methods: referring to the National Health and Family Planning Commission's Standard for the expression of Food composition data and the current common process of calculating the nutritional composition of food, the data involved in nutrition calculation were organized based on the relational database. The relationship between the data object and the data object of food nutrition is defined in detail. Results: five kinds of data objects were described by computer, including finished vegetables, basic ingredients, food materials classification, cooking methods, nutrient elements, and established the relationship between the data. Conclusion: the data expression structure has good computer readability, computer algorithm maneuverability and extensibility, which is helpful for data sharing, dissemination and utilization, and supports the application of food nutrition calculation.
【作者單位】： 中國醫(yī)學科學院醫(yī)學信息研究所;
【基金】：國家社科基金“面向知識服務的公眾健康知識組織體系構(gòu)建研究” 北京協(xié)和青年基金“多元自我量化在健康促進中的應用研究”
【分類號】：R151.3
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本文編號：2293132