食材营养声称与健康价值关系分析数据
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该数据可应用于食材加工、烹饪及健康管理相关企业。可通过对食材进行红黄绿灯分析，调整对于用户的食材搭配和健康膳食规划管理等，通过标识食材的红绿灯，帮助用户快速识别该食材的营养状况及推荐食用频率。如：在必须补充某一营养素时，优选绿灯食材进行食材的开发和膳食搭配，避免红灯食材，例如：企业针对特殊人群开发菜谱时，对于贫血用户，可以优先选择富含铁的绿灯食材、黄灯食材进行搭配、对于有减脂增肌需求的用户，优先选择富含蛋白质、低脂肪的绿灯食材、黄灯食材进行搭配，完成定制化菜谱开发。1、正负指标区分：根据健康趋向和常见人群摄入的影响程度，将营养素的含量声称结果按照正、负指标进行划分，其中负向指标有6个，分别为：高能量、高脂肪、高钠、高饱和脂肪酸、高胆固醇、高总嘌呤；正向指标有33个，分别为：低能量、无能量、低脂肪、无脂肪、极低钠、无钠、低饱和脂肪酸、无饱和脂肪酸、低胆固醇、低总嘌呤、低碳水化合物、无碳水化合物、富含蛋白质、富含总维生素A、富含维生素C、富含维生素E、富含维生素B1、富含维生素B2、富含烟酸、富含叶酸、富含钙、富含磷、富含钾、富含镁、富含铁、富含锌、富含硒、富含铜、富含锰、富含胆碱、富含泛酸、富含生物素、富含不饱和脂肪酸 2、基于食材的搭配数据和声称评价标准计算获取该食材不同营养素的含量声称结果 3、根据国家倡导的三减政策，确定高脂肪、高能量、高钠为负向指标中的优先指标。 4、根据含高脂肪/高能量/高钠的数量m、正向指标数量X及负向指标的数量Y之间的关系，对食材的健康程度进行评价，以红黄绿灯的形式进行展现。 Y=0：X≥3该食材为绿灯，X≥0该食材为黄灯； Y=1：m=1时，X≥8该食材为绿灯，X≥5该食材为黄灯，X＜5该食材为红灯；m=0时，X≥5该食材为绿灯，X≥2该食材为黄灯，X＜2该食材为红灯； Y=2：m=2时，X≥10该食材为绿灯，X≥7该食材为黄灯，X＜7该食材为红灯；m=1时，X≥9该食材为绿灯，X≥6该食材为黄灯，X＜6该食材为红灯；m=0时，X≥7时该食材为绿灯，X≥4该食材为黄灯，X＜4该食材为红灯； Y=3：m=3时，X≥12该食材为绿灯，X≥9该食材为黄灯，X＜9该食材为红灯；m=2时，X≥11该食材为绿灯，X≥8该食材为黄灯，X＜8该食材为红灯；m=1时，X≥10该食材为绿灯，X≥7该食材为黄灯，X＜7该食材为红灯；m=0时，X≥9该食材为绿灯，X≥6该食材为黄灯，X＜6该食材为红灯； Y=4：m=3时，X≥13该食材为绿灯，X≥10该食材为黄灯，X＜10该食材为红灯；m=2时，X≥12该食材为绿灯，X≥9该食材为黄灯，X＜9该食材为红灯；m=1时，X≥11该食材为绿灯，X≥8该食材为黄灯，X＜8时该食材为红灯； Y=5~6：均为红灯。
This dataset can be applied to enterprises engaged in food processing, cooking and health management. Through the red-yellow-green traffic light analysis of ingredients, it can support the adjustment of ingredient matching and healthy diet planning management for users. By marking the red-yellow-green status of ingredients, users can quickly identify the nutritional status of the ingredient and the recommended consumption frequency. For example, when it is necessary to supplement a certain nutrient, green-light ingredients are preferred for ingredient development and diet matching, while red-light ingredients should be avoided. For instance, when enterprises develop recipes for specific groups: for users with anemia, green-light and yellow-light ingredients rich in iron can be prioritized for matching; for users with the needs of fat loss and muscle gain, green-light and yellow-light ingredients rich in protein and low in fat can be prioritized for matching, so as to complete customized recipe development. 1. Positive and negative indicator distinction: According to health trends and the impact degree on ordinary people's intake, the nutrient content claim results are divided into positive and negative indicators. There are 6 negative indicators, namely: high energy, high fat, high sodium, high saturated fatty acids, high cholesterol, high total purine; there are 33 positive indicators, namely: low energy, zero energy, low fat, zero fat, very low sodium, zero sodium, low saturated fatty acids, zero saturated fatty acids, low cholesterol, low total purine, low carbohydrate, zero carbohydrate, rich in protein, rich in total vitamin A, rich in vitamin C, rich in vitamin E, rich in vitamin B1, rich in vitamin B2, rich in niacin, rich in folic acid, rich in calcium, rich in phosphorus, rich in potassium, rich in magnesium, rich in iron, rich in zinc, rich in selenium, rich in copper, rich in manganese, rich in choline, rich in pantothenic acid, rich in biotin, rich in unsaturated fatty acids. 2. The content claim results of different nutrients of the ingredient are calculated based on ingredient matching data and claim evaluation standards. 3. According to the national "Three Reductions" policy, high fat, high energy and high sodium are identified as the priority negative indicators. 4. Evaluate the health level of the ingredient and present it in the form of red-yellow-green traffic light based on the relationship between the number m of ingredients containing high fat/high energy/high sodium, the number of positive indicators X and the number of negative indicators Y: - Y=0: If X≥3, the ingredient is green-light; if X≥0, the ingredient is yellow-light; - Y=1: When m=1, if X≥8, the ingredient is green-light; if X≥5, the ingredient is yellow-light, and if X<5, the ingredient is red-light; When m=0, if X≥5, the ingredient is green-light; if X≥2, the ingredient is yellow-light, and if X<2, the ingredient is red-light; - Y=2: When m=2, if X≥10, the ingredient is green-light; if X≥7, the ingredient is yellow-light, and if X<7, the ingredient is red-light; When m=1, if X≥9, the ingredient is green-light; if X≥6, the ingredient is yellow-light, and if X<6, the ingredient is red-light; When m=0, if X≥7, the ingredient is green-light; if X≥4, the ingredient is yellow-light, and if X<4, the ingredient is red-light; - Y=3: When m=3, if X≥12, the ingredient is green-light; if X≥9, the ingredient is yellow-light, and if X<9, the ingredient is red-light; When m=2, if X≥11, the ingredient is green-light; if X≥8, the ingredient is yellow-light, and if X<8, the ingredient is red-light; When m=1, if X≥10, the ingredient is green-light; if X≥7, the ingredient is yellow-light, and if X<7, the ingredient is red-light; When m=0, if X≥9, the ingredient is green-light; if X≥6, the ingredient is yellow-light, and if X<6, the ingredient is red-light; - Y=4: When m=3, if X≥13, the ingredient is green-light; if X≥10, the ingredient is yellow-light, and if X<10, the ingredient is red-light; When m=2, if X≥12, the ingredient is green-light; if X≥9, the ingredient is yellow-light, and if X<9, the ingredient is red-light; When m=1, if X≥11, the ingredient is green-light; if X≥8, the ingredient is yellow-light, and if X<8, the ingredient is red-light; - Y=5~6: All are red-light.
