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Evaluation of nutritional value of Hainan specialty dishes based on the nutrient-rich food index model
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Yan FU1, Yong-Zhong MA1, *, Xin-Xin KUANG1, Jian HAN1, Cheng LI1, Su-Juan JIANG1, Xiang-Jie ZENG1, Xin-Mei LAI1, Wei-Sheng XU2, *
Journal of Food Safety & Quality | 2026, 17(6) : 202 - 208
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Journal of Food Safety & Quality | 2026, 17(6): 202-208
• Food Nutrition and Functional Foods •
Evaluation of nutritional value of Hainan specialty dishes based on the nutrient-rich food index model
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Yan FU1, Yong-Zhong MA1, *, Xin-Xin KUANG1, Jian HAN1, Cheng LI1, Su-Juan JIANG1, Xiang-Jie ZENG1, Xin-Mei LAI1, Wei-Sheng XU2, *
Affiliations
  • 1.Hainan Provincial Center for Disease Control and Prevention (Hainan Academy of Preventive Medicine), Haikou 571129, China
  • 2.National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251020003
Outline
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Objective

To evaluate the nutritional value of Hainan specialty prepared dishes using the nutrient-rich food index (NRF) model.

Methods

The 39 representative Hainan specialty prepared dishes were selected. Protein, fat, vitamins and minerals were determined according to Chinese national standard methods.After classification by ingredient types, nutritional value was assessed using the NRF 8.2 index. Nutritional distribution characteristics were analyzed using bubble plots and Kruskal-Wallis test.

Results

The 38 dishes had a positive NRF 8.2 score (except Li-style braised pork belly). Nutritional value ranking: Seafood (93.49)>mixed dishes (61.62)>livestock (44.33)>poultry (37.84), with statistically significant differences (P<0.05). Median macronutrient content analysis showed: Highest protein in livestock (24.75 g/100 g), highest fat (20.30 g/100 g) and energy(1231.60 kJ/100 g) in poultry, and highest carbohydrates in mixed dishes (12.89 g/100 g), all with statistically significant differences (P<0.05). Median sodium content was highest in livestock (439.00 mg/100 g), but inter-group differences were not statistically significant (P>0.05).

Conclusion

Hainan specialty dishes showes significant categorical differences: Seafood dishes represents “low-energy, high-NRF, high-protein” optimal dietary choices; poultry exhibits “high-energy, low-NRF, hight-protein” characteristics, requiring promotion of skin-removal consumption methods; livestock demonstrated “high-energy, low-NRF, high-protein, high-sodium”; the balanced mix features“moderate-energy, moderate-to-high-NRF and moderate-protein” features, and it is recommended to optimize cooking methods and diversify ingredient combinations.

specialty dishes  /  nutritional value  /  nutrient-rich foods index  /  Hainan
符艳, 马永忠, 邝欣欣, 韩健, 黎承, 江苏娟, 曾祥洁, 赖新梅, 徐维盛. 基于富含营养素食物指数模型的海南特色菜肴的营养价值评价. 食品安全质量检测学报, 2026 , 17 (6) : 202 -208 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251020003
Yan FU, Yong-Zhong MA, Xin-Xin KUANG, Jian HAN, Cheng LI, Su-Juan JIANG, Xiang-Jie ZENG, Xin-Mei LAI, Wei-Sheng XU. Evaluation of nutritional value of Hainan specialty dishes based on the nutrient-rich food index model[J]. Journal of Food Safety & Quality, 2026 , 17 (6) : 202 -208 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251020003
Appendix
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Year 2026 volume 17 Issue 6
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251020003
  • Receive Date：2025-10-20
  • Online Date：2026-11-05
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History
  • Received：2025-10-20
Funding
Affiliations
    1.Hainan Provincial Center for Disease Control and Prevention (Hainan Academy of Preventive Medicine), Haikou 571129, China
    2.National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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