Comparación del contenido nutricional de recetas de cocina obtenido mediante método directo e indirecto

Abstract

This study addresses the need to contrast the nutritional values reported for the recipes in the Food Composition Table of Cuenca, Ecuador, obtained through direct analysis and the indirect calculation method, in order to demonstrate the degree of agreement between both methodologies and evaluate the reliability of the available nutritional information. The nutritional composition of the recipes is determined using the indirect method, applying yield and nutrient retention factors to each ingredient through the Template for Recipe Calculation tool (version 1.1/2021), obtaining estimated values under standardized parameters. Subsequently, these results are compared with those obtained by the direct method through a descriptive analysis based on the calculation of the mean absolute percentage error and scatter plots. The results show a high agreement between both methods for the estimation of energy, water, and total fat, demonstrating the applicability of the indirect method for these components. However, statistically significant discrepancies are detected in carbohydrates and in critical minerals such as sodium, calcium, and potassium, attributable to the difficulty of modeling salt addition, the variability of processed ingredients, and losses due to leaching. It is concluded that the recipe calculation method is a reliable tool for the general estimation of food energy, but its accuracy decreases in the analysis of minerals and complex dishes; therefore, the application of specific correction factors or the use of direct analysis is recommended when accuracy in the mineral profile is required.