整合台灣食品營養相關資料：師大食品營養素資料庫管理系統之研發

An Integrated Database Management System for Taiwanese Food Composition and Related Dietary Assessment Databases: the NUFOOD System

盧立卿(Li-Ching Lyu) ； 何錦雲(Jin-Yuan Ho) ； 張芳馨(Fang-Hsin Chang) ； 許依玲(I-Ling Hsu)

《中華民國營養學會雜誌》 26卷4期 (2001/12) Pp. 268-276

https://doi.org/10.6691/JCNS.200112_26(4).0006

摘要

食品營養成份資料為飲食評估必要之工具，研究者在收集整理來自實驗室及發表文獻中的基礎資料後，需要適用之資料庫管理系統做定時品管、補遺及增加新食品及新營養素之功能，以應後續攝取量運算之應用。師大食品營養素資料庫管理系統Normal Taiwan University Food and Nutrient Management System (NUFOOD)為使用Microsoft Visual Basic 6.0程式語言，應用Graphic User Interface(GUI)技術並結合Microsoft Access 97所發展出的軟體程式來管理食品原料、食譜及飲食補充劑三大類資料庫。其中品管功能包括：(1)營養素輸入範圍 (2)更新日期 (3)營養素完成率及資料來源記錄。食品原料資料庫的管理考量有營養素之完整性、單一分組及項目控管。本土資料最欠缺的項目為醃製蔬果及肉類、植物取物（如仙草、梅汁）。食譜資料庫管理功能包初級及次級食譜、多項分組、烹調損失及脫水率考量；加工食品及家戶食譜為建立本土食譜資料庫最困難之處。由於國人使用中草藥、保健食品等補充劑盛行，飲食補充劑資料庫日後應著重類黃酮素及類胡蘿蔔素等新興成份之收集記錄。食品營養成份及相關資料庫之管理及研發須長期投注心力，跨領域合作包括食品科技及資料庫科技為精確飲食評估之基礎。

關鍵字

資料庫管理系統 ； 台灣食品營養成份 ； 食品原料 ； 食譜 ； 飲食補充劑

並列摘要

Managing complex food composition data from various sources for dietary assessment studies is a challenge in developing countries. We used Microsoft Visual Basic 6.0 to develop a graphic user interface (GUI) with linkages to Microsoft Access 97 databases to manage three main inter-reactive databases including an ingredient database, a recipe database, and a dietary supplement database. This system consists of automatic quality control procedures for (1)nutrient range, (2)data for updates, and (3)missing values and completion rate tracking for each nutrient and reference source. Food items in the ingredient database need to have complete nutrient profiles yet remain a single entry with limited numbers in order to be manageable. There is little published information on the nutrient contents of local pickled vegetables, cured meats, and plant extracts. The recipe database determines the primary and secondary levels for mixed dishes and multiple food-grouping systems. Moreover, 13 cooking methods for recipe development were summarized to calibrate nutrient loss during working, because most ingredients only have nutrient levels for uncooked quality. Processed foods and household recipes present the most-difficult tasks for building up the database. Since dietary supplement data such as there on most Chinese traditional herbs are not available, future collection of dietary components including flavonoids and carotenoids are important for nutritional epidemiological studies. Information technology and rapidly developing PC software applications provide an opportunity for developing useful management tools for food composition and related databases. In addition, future cooperation with food scientists and food companies is essential for long-term development of food composition research and applications.

並列關鍵字

database management system ； Taiwanese food and nutrient composition ； food ingredient ； recipe ； dietary supplement