2011 IFDC
RECIPE DATABASE DEVELOPMENT FOR BNI (Business and Industry) DISHES FOR PROCESSING OF DIETARY INTAKE DATA
OF KNHANES
1
Yoonna Lee, Jee-Yeon Lee, Eunmi Koh, Haeng-Shin Lee,
Miyong Yon, Jiwon Kim, Seunghee Park, Do-Hee Kim,
Cho-il Kim
Nutrition Policy & Promotion Team,
Korea Health Industry Development Institute(KHIDI),
KOREA
To develop a representative recipe database for
BNI (Business and Industry) dishes to be used in
the processing of the dietary intake survey
results from Korean National Health and Nutrition
OBJECTIVES
2
results from Korean National Health and Nutrition
Examination Survey (KNHANES)
1969
National Nutrition Survey
Health Interview Survey (HIS)
NHNS
KNHANES
SeasonalNutrition
4,000 households/ 3 yrsContinuous survey,4,000 households
every year
History of Korean Nutrition Survey
4
1962
1995 1998 2001
Health Interview Survey (HIS)
2005 2007
Nutrition survey
1,000 households every season
From 2007, continuous, year-round surveyabout 4000 households, 10,000 individuals every year, (1 year and older)
KNHANES
• Morbidity due to acute/chronic diseases
• Limitation of activity, quality of life
• Use of and access to medical services
• Health related behavior, etc.
Health Interview Survey
• AnthropometryHealth
5
• Anthropometry
• BP measurement
• Laboratory assessment (blood, urine)
• Oral health, Pulmonary function, etc
Health Examination
Survey
• Dietary intake by 24-hour recall method
• Food frequency Questionnaire
• Questionnaire on dietary practice and behavior
Nutrition Survey
Dietary Intake Assessment in KNHANES
• Trained interviewers (dietitians) visit each
sample household and perform individual face-
to-face interviews
• 1 day 24 hr recall: Food intake of persons 1 year
and older in each household
6
and older in each household
• Household recipes: Recipes are collected from
each household for the foods consumed by
respondents
☞ the amount of each ingredient food ingested is estimated .
Prepared dish
Ingredient foods
Dish Name
Dietary interview: Household recipes
Ingredient Food Name
Amount of Prepared
Dish
Food Name
Amount of each food used in
cooking
Dietary interview: Individual 24hour recall Prepared
dishIngredient
foods
Ingredient Food
Ingested dish
Dish Name
9
Amount of Prepared
Dish
Food Name
Amount of each food consumed
Name
Ingested Amount of
Dish
• Recipe DB is used for the dishes not prepared in
their houses
• Measuring guides including the 2-dimensional
model of traditional bowls/pots and food shapes
in actual sizes are used to help the respondents
DB/tools for Nutrition Survey in KNHANES
10
in actual sizes are used to help the respondents
report the volume and dimensions of the food
items consumed.
� Nutrient intakes are calculated based on the
most recent edition of the Korean Food Composition Tables and other nutrient database.
Measuring tools
Thickness Thickness Thickness Thickness stickssticksstickssticks
RulerRulerRulerRuler
Database for data processing in Nutrition Survey
Recipe DB
Food ingredient intake
24hr recall(Dish intake)
Nutrient Intake
Dababase
Food portion/weight Food Composition 2000, 20062000, 20062000, 20062000, 2006
13
Recipe DB(3,960)
Worksite Worksite Worksite Worksite lunchlunchlunchlunch((((896)896)896)896)1998, 2000,1998, 2000,1998, 2000,1998, 2000,2006, 2006, 2006, 2006, 2010,2010,2010,2010,School lunchSchool lunchSchool lunchSchool lunch((((1,797)1,797)1,797)1,797)1998, 20001998, 20001998, 20001998, 20002006, 20092006, 20092006, 20092006, 2009
Restaurant Restaurant Restaurant Restaurant food (710)food (710)food (710)food (710)1998, 2000,1998, 2000,1998, 2000,1998, 2000,2010201020102010HomeHomeHomeHome----made made made made Dishes (557)Dishes (557)Dishes (557)Dishes (557)20002000200020002008200820082008
Food portion/weight
DB (2,587) DB
Database development for nutrition survey data
1st version DB development (1998, 2000)
• Food composition DB for processed foods
• Recipe DB for the dishes served in worksite lunch, school lunch, restaurants
• Food portion/weight DB
DB revision and addition (2001~2007)DB revision and addition (2001~2007)
• Food composition DB for additional nutrients (2001-2005): fatty acid, amino acid, vitamins, minerals, dietary fiber
• Recipe DB (2006): worksite, school lunch
• Food portion/weight DB (2007) : DB for dishes and ingredient foods
• Recipe DB (2008,2009): school lunch, home-made dishes
• Recipe DB (2010~): worksite, restaurants, bakery, etc
DB revision and addition (2008~
Why Recipe Database?
Foodingredient
intakeDish intake
NutrientIntake
Energy, Fat,
Protein, Ca …
� Information on dishes not prepared in their
16
� Information on dishes not prepared in their
houses is needed
� Characteristics of Korean dishes: diverse recipes
for the same dish
� Statistics on Dishes, Ingredient Foods, &
Nutrient level is possible
Development of BNI & Restaurant Recipe DB in 2010
17
Collection of recipes
from BNI & restaurants
Development of 1st draft representative recipe DB
Experimental
Cooking &
Expert review,
Final recipe DB
Selection of Dish list to be included in BNI & restaurant recipe DB
Selection of Dish list for BNI recipe DB
‘07 &‘08 KNHANES data analysis
- eating occasion at worksite
order of frequency and the
18
Sorting by the order of frequency and the mean intake amount
Selection of Dish list for recipe DB:
276 dishes
Order Company name
No. of food service
restaurants
1 Ourhome 646
2 Shinsegae Food 387
3 Hyundai Food System 323
4 Samsung Everland 301
5 ECMD 301
Worksite food service company
KFDA
Foodservice
company
19
5 ECMD 301
6 CJ Freshway 274
7 Araco 230
8 Hanhwa hotel & resort 183
9 Dongwon Home Food 163
10 Samjoo 70
.
.
Total 6,640
No. of foodservice restaurants
from top 10 companies; 43% of
total food service restaurants
Licence list
(2010. 4)
Collection of recipes from BNI food service companies
Nationwide company
Company NameNo. of
recipes
Rate
(%)
Ourhome 308 18.0
Hyundai Food
System239 14.0
Hanhwa hotel & 430 25.2
Local company
AreaNo.
company
No. of
recipes
Rate
(%)
Seoul 4 958 28.0
Kyunggi-do 4 1,076 31.4
Ulsan 1 141 4.1
20
resort430 25.2
CJ Freshway 243 14.2
Samjoo 228 13.3
Dongwon Home
Food261 15.3
Sub-total 1,709 100.0
Ulsan 1 141 4.1
Kyungsangnam-
do1 112 3.3
Chungchungbuk-
do3 663 19.3
Chungchungnam-
do2 477 13.9
Sub-total 15 3,427 100.0
Total 5,136 recipes
Comp-any
Dish nameDish name in
companyFood ingredient
nameDetailed food name
Amount in 1 portion
(g)
Edible amount
(g)
Comm-ent
A Potato Soup Potato Soup potato Potato, raw, peeled 80.00 80.00
A Potato Soup Potato Soup onion Onion, raw, domestic 10.00 10.00
A Potato Soup Potato Soup anchovy Anchovy, dried, large 3.00 -
A Potato Soup Potato Soup green onion Green onion, large 3.00 3.00
An example of recipes collected from companies
21
A Potato Soup Potato Soup green onion Green onion, large 3.00 3.00
A Potato Soup Potato Soup salt salt 2.00 2.00
A Potato Soup Potato Soup soy sauce Say sauce 1.50 1.50
A Potato Soup Potato Soup garlic Garlic, chopped 1.00 1.00
A Potato Soup Potato Soup dried sea tangle dried sea tangle 0.50 0.50
A Potato Soup Potato Soup seasoning seasoning powder 0.30 0.30
A Potato Soup Potato Soupblack pepper
powderblack pepper powder 0.02 0.02
An example of recipe data with Dish/Food Code
Dish Name in company
Dish Code
Dish NameFood Name
Food Code
Ingredient Food Name Detailed Food Nameamount in 1 portion
(g) 김밥 0104 김밥 쌀 1173 쌀,멥쌀,논벼,백미,국내산,일반형 쌀/멥쌀/논벼/백미/일반미 80.00 김밥 0104 김밥 단무지 6147 무,단무지 절임/단무지 17.00 김밥 0104 김밥 계란구이 10014 달걀,후라이 계란/계란말이 15.00 김밥 0104 김밥 당근 6096 당근,생것 당근/생/깐것 15.00 김밥 0104 김밥 시금치 6250 시금치,하우스,생것 시금치/생/하우스 15.00 김밥 0104 김밥 햄 22100돼지고기가공품,햄,스모크햄(동원F&B)
육가공품/스모크햄/동원산업 15.00 김밥 0104 김밥 게맛살 17002 게맛살 수산가공품/게맛살 10.00 김밥 0104 김밥 대두유 14028 콩기름 기름/콩기름 10.00 김밥 0104 김밥 우엉 6321 우엉,삶은것 야채조림/우엉조림/신진 10.00
Ingredient Food Code & Name
Dish Code & Name
Amount in 1 portion
22
김밥 0104 김밥 우엉 6321 우엉,삶은것 야채조림/우엉조림/신진 10.00 김밥 0104 김밥 김밥김 12010 김(참김),김밥용김 김/김밥김 2.00 김밥 0104 김밥 맛소금 16038 소금,식염 소금/고운소금 1.20 김밥 0104 김밥 꽃소금 16038 소금,식염 소금/식염 1.00 김밥 0104 김밥 참기름 14023 참기름 기름/참기름 1.00 김밥 0104 김밥 볶음참깨 5061 참깨,흰깨,볶은것 참깨/볶은것 0.20 김치국 0508 김치국 맛김치 6063 김치,배추김치 김치/배추김치 50.00 김치국 0508 김치국 양파 6285 양파,국내산,생것 양파/생/국내산/깐것 10.00 김치국 0508 김치국 대파 6388 파,대파,생것 파/대파/깐것 3.00 김치국 0508 김치국 다시멸치 11164 멸치,큰멸치,자건품(국물용) 멸치/자건품/대 2.00 김치국 0508 김치국 꽃소금 16038 소금,식염 소금/식염 1.50 김치국 0508 김치국 마늘 6121 마늘,구근,국내산,생것 마늘/다진마늘 1.00 김치국 0508 김치국 고춧가루 16009 고춧가루 고추분/고춧가루 0.60 김치국 0508 김치국 다시다 16030 가루조미료,쇠고기추출 조미료/다시다/소고기 0.50
& Name& Name 1 portion
Dish
Code
Dish
Name
Food
CodeIngredient Food Name
Sum :
amount
Frequenc
y of the
dish
Frequency
of food
ingredient
Frequency
of food
ingredient
,%
Average
Food
weight
Sum of food
ingredient
weight
Each Food
Ingredient
weight/sum of
food weight, %
0155 콩나물밥 1173Rice, Paddy rice, Well polished
rice, Domestic rice, Japonica1500 13 13 100.00 115.38 225.55 51.16
0155 콩나물밥 6367 Soybean sprout, raw 1075 13 13 100.00 82.69 225.55 36.66
0155 콩나물밥 6096 Carrot, raw 42.12 13 5 38.46 3.24 225.55 1.44
0155 콩나물밥 9135 Beef, domestic, raw 50 13 4 30.77 3.85 225.55 1.71
0155 콩나물밥 6285 Onion, domestic, raw 39.2 13 4 30.77 3.02 225.55 1.34
0155 콩나물밥 6388 Green onion, large, raw 4.62 13 3 23.08 0.36 225.55 0.16
0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03
0155 콩나물밥 6034 Green pepper, raw 8.76 13 2 15.38 0.67 225.55 0.30
Development of representative recipe DB: - 1. Selection of food ingredients
Rice with
Soybean sprout
23
0155 콩나물밥 6034 Green pepper, raw 8.76 13 2 15.38 0.67 225.55 0.30
0155 콩나물밥 14023 Sesame oil 3.5 13 2 15.38 0.27 225.55 0.12
0155 콩나물밥 6146 Radish, Korean radish, Root 50 13 1 7.69 3.85 225.55 1.71
0155 콩나물밥 9075 Pork, leg, raw 30 13 1 7.69 2.31 225.55 1.02
0155 콩나물밥 9153Beef, Meat, Imported beef cattle,
Rump, Raw25 13 1 7.69 1.92 225.55 0.85
0155 콩나물밥 1146 Barley, Naked barley,polished 20 13 1 7.69 1.54 225.55 0.68
0155 콩나물밥 9148Beef, Meat, Imported ?beef
cattle, Loin20 13 1 7.69 1.54 225.55 0.68
0155 콩나물밥 6279 Cabbage, raw 17.2 13 1 7.69 1.32 225.55 0.59
0155 콩나물밥 9083 Pork, Meat, Shank, Raw 15 13 1 7.69 1.15 225.55 0.51
0155 콩나물밥 7044
Oak mushroom, Lentinus
edodes, Oak mushroom, Wet
form(Raw)
10 13 1 7.69 0.77 225.55 0.34
0155 콩나물밥 7046
Oak mushroom, Lentinus
edodes, Oak mushroom, Dry
form(Raw)
10 13 1 7.69 0.77 225.55 0.34
0155 콩나물밥 1165Rice, Paddy rice, Brown rice,
Japonica type5 13 1 7.69 0.38 225.55 0.17
0155 콩나물밥 6030 Red pepper, Red pepper, Raw 2.82 13 1 7.69 0.22 225.55 0.10
0155 16003 Soy sauce, Fermented 1 13 1 7.69 0.08 225.55 0.03
1. Frequency of food ingredients used >=10%
2. The percentage of mean food ingredient weight/ Total sum food ingredient weight >= 1%
Development of representative recipe DB: - 2. Additional considerations on food ingredients
Dish
Code
Dish
Name
Food
CodeIngredient Food Name
Sum :
amount
Frequenc
y of the
dish
Frequency
of food
ingredient
Frequency
of food
ingredient
,%
Average
Food
weight
Sum of food
ingredient
weight
Each Food
Ingredient
weight/sum of
food weight, %
0155 콩나물밥 1173Rice, Paddy rice, Well polished
rice, Domestic rice, Japonica1500 13 13 100.00 115.38 225.55 51.16
0155 콩나물밥 6367 Soybean sprout, raw 1075 13 13 100.00 82.69 225.55 36.66
0155 콩나물밥 6096 Carrot, raw 42.12 13 5 38.46 3.24 225.55 1.44
0155 콩나물밥 9135 Beef, domestic, raw 50 13 4 30.77 3.85 225.55 1.71
0155 콩나물밥 6285 Onion, domestic, raw 39.2 13 4 30.77 3.02 225.55 1.34
0155 콩나물밥 6388 Green onion, large, raw 4.62 13 3 23.08 0.36 225.55 0.16
0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03
Rice with
Soybean sprout
24
0155 콩나물밥 16038 Salt 0.9 13 3 23.08 0.07 225.55 0.03
0155 콩나물밥 6034 Green pepper, raw 8.76 13 2 15.38 0.67 225.55 0.30
0155 콩나물밥 14023 Sesame oil 3.5 13 2 15.38 0.27 225.55 0.12
0155 콩나물밥 6146 Radish, Korean radish, Root 50 13 1 7.69 3.85 225.55 1.71
0155 콩나물밥 9075 Pork, leg, raw 30 13 1 7.69 2.31 225.55 1.02
0155 콩나물밥 9153Beef, Meat, Imported beef
cattle, Rump, Raw25 13 1 7.69 1.92 225.55 0.85
0155 콩나물밥 1146 Barley, Naked barley,polished 20 13 1 7.69 1.54 225.55 0.68
0155 콩나물밥 9148Beef, Meat, Imported ?beef
cattle, Loin20 13 1 7.69 1.54 225.55 0.68
0155 콩나물밥 6279 Cabbage, raw 17.2 13 1 7.69 1.32 225.55 0.59
0155 콩나물밥 9083 Pork, Meat, Shank, Raw 15 13 1 7.69 1.15 225.55 0.51
0155 콩나물밥 7044
Oak mushroom, Lentinus
edodes, Oak mushroom, Wet
form(Raw)
10 13 1 7.69 0.77 225.55 0.34
0155 콩나물밥 7046
Oak mushroom, Lentinus
edodes, Oak mushroom, Dry
form(Raw)
10 13 1 7.69 0.77 225.55 0.34
An Example of a representative recipe, 1st Draft
Dish
CodeDish Name
Food
CodeFood Name
Amount in
1 portion (g)
0155 Rice w/ Soybean Sprout 1173Rice, Paddy rice, Well polished rice, Domestic rice, Japonica
115.38
0155 Rice w/ Soybean Sprout 6367 Soybean sprout, raw 82.69
0155 Rice w/ Soybean Sprout 6096 Carrot, raw 3.24
0155 Rice w/ Soybean Sprout 9135 Beef, domestic, raw 3.85
0155 Rice w/ Soybean Sprout 6285 Onion, domestic, raw 3.02
0155 Rice w/ Soybean Sprout 6388 Green onion, large, raw 0.36
25
0155 Rice w/ Soybean Sprout 6388 Green onion, large, raw 0.36
0155 Rice w/ Soybean Sprout 16038 Salt 0.07
0155 Rice w/ Soybean Sprout 6034 Green pepper, raw 0.67
0155 Rice w/ Soybean Sprout 14023 Sesame oil 0.27
0155 Rice w/ Soybean Sprout 6146 Radish, Korean radish, Root 3.85
0155 Rice w/ Soybean Sprout 9075 Pork, leg, raw 2.31
0155 Rice w/ Soybean Sprout 9153Beef, Meat, Imported beef cattle, Rump, Raw
1.92
0155 Rice w/ Soybean Sprout 9148 Beef, Meat, Imported ?beef cattle, Loin 1.54
0155 Rice w/ Soybean Sprout 9083 Pork, Meat, Shank, Raw 1.15
0155 Rice w/ Soybean Sprout 7044Oak mushroom, Lentinus edodes, Oak mushroom, Wet form(Raw)
0.77
Experimental cooking; measuring cooked volume
Dish
group
Dish Code
Dish Name(Cooked
volume, ml)
Ingredient
Food CodeFood Name
Amount (g
)Photo
Rice
1173 Rice 114.38
1195 Glutinuous rice 0.83
3024 Sugar, White 0.08
5060 Sesame seed,dried 0.09
5061 Sesame seed, stir-fried 0.35
6030 Red pepper, raw 0.06
6034 Green Pepper, raw 0.13
6096 Carrot, raw 2.13
6121 Garlic, raw 0.30
26
1 0155_1
Rice
w/soybean
sprout
& soysauce
(480/45)
6196 Leek, raw 0.63
6367 Soybean sprout, raw 85.00
6388 Green onion, raw 1.68
7003 Oyster mushroom, Raw 1.88
7020King oyster mushroom,
raw1.88
7045Lentinus edodes, Oak
mushroom, raw2.75
9153 Beef, raw 3.38
10005 Egg, raw 6.45
14023 Sesame oil 2.91
14028 Soybean oil 0.50
16003 Soy sauce 10.08
16009 Red pepper powder 0.81
Experimental cooking; measuring cooked volumeDish
group
Dish Code
Dish Name(Cooked
volume, ml)
Ingredient
Food CodeFood Name
Amount
(g)Photo
1173 White rice 83.75
3014 Starch syrup 0.38
5060 Sesame seed,dried 0.06
5061 Sesame seed, stir-fried 0.59
6096 Carrot, raw 10.42
6147 Radish, Danmuji 19.63
6250 Spinach, raw 7.50
27
1 0104
Cooked Rice
Roll: Korean
style
(580)
6250 Spinach, raw 7.50
6307 Cucumber, raw 12.56
6320 Burdock, Raw 6.25
6321 Burdock, Boiled 5.00
10005 Egg, raw 16.25
10014 Egg, fried 5.00
12005 Sea laver, dried 0.63
12010 Sea laver, for rice roll 1.50
14023 Sesame oil 1.31
14028 Soybean oil 2.50
16003 Soy sauce 0.13
16038 Salt 1.15
Example of 1 portion size (Dishes for BNI food service)
Dish
groupDish code Dish name Weight (g) Volume (ml)
1 0155_1Rice w/soybean sprout
& soysauce274 480/45
2 0248 Toast 75 262
3 0315 Rice cake soup 419 430
3 0317 Rameon 400 417
4 0422 Vegetable porridge 232 235
0508 Kimchi soup 275 300
28
5 0508 Kimchi soup 275 300
5 0521Soybean paste soup w/
Leaf beet(Chard),330 360
6 0637Spicy Alaska pollack
stew350 380
6 0660 Soybean curd stew 353 375
10.1 1036 Mapa tofu (chinese dish) 183 184
10.2 1057 Stir-fried squid 160 260
12 4421 Pumpkin salad 113 135
14 1402 Marinated cabbage 75 340
No. of Dishes for Experimental Cooking
Dish group Dish group name No. of dishes cooked
1 Cooked Rice 12
2 Breads & Cookies 2
3 Noodles & Dumplings 7
4 Porridges & Soups 1
5 Korean Style Soups & Broths 17
6 Stews 11
7 Steamed dishes 6
29
7 6
8 Grilled/Broiled dishes 3
9 Pan-Fried dishes 4
10.1 Stir-Fried dishes 5
10.2 Stir-Fried dishes, meats & fishes 4
11 Boiled in sauces 8
12 Deep-Fried dishes 4
13 Parboiled & Seasoned Vegetables 2
14 Seasoned Vegetables 12
15 Kimchi 2
Total 100100100100
Dish group Dish group nameNo. of recipes in BNI recipe DB
1 Cooked Rice 62
2 Breads & Cookies 11
3 Noodles & Dumplings 37
4 Porridges & Soups 13
5 Korean Style Soups & Broths 65
6 Stews 42
7 Steamed dishes 21
8 Grilled/Broiled dishes 19
9 Pan-Fried dishes 23
No. of Representative Recipes included in BNI recipe DB
30
9 Pan-Fried dishes 23
10.1 Stir-Fried dishes 37
10.2 Stir-Fried dishes, meats & fishes 19
11 Boiled in sauces 36
12 Deep-Fried dishes 31
13 Parboiled & Seasoned Vegetables 23
14 Seasoned Vegetables 66
15 Kimchi 14
16 Salt Fermented Seafoods 23
17 Korean Style Pickled vegetables 9
18 Seasonings 1119 Simple dish: Dairy products & Icecream -20 Simple dish: Beverage & Tea 2
Total 544544544544
Recipe DB for restaurant dishes
Metropolitan area
Kyunggiprovince
� We also visited 498
restaurants in 7
metropolitan areas &
Kyunggi province
� collected 5,359 recipes
31
� collected 5,359 recipes
- measuring food
ingredients & cooked
volume/weight (1 portion)
� Developed 710 recipe DB
for restaurant foods
� We produced a representative BNI recipe database
for 544 dishes.
� These will be used in estimating ingredient food
Conclusions
32
intake from intake of BNI dishes reported in volume
only in KNHANES.
Significance
This will be incorporated into the fundamental nutrition
database to be used in the processing of KNHANES
dietary intake data and consequently enable the
33
estimation of food and nutrient intake of Koreans with
increased reliability and credibility
� This study was supported by Korean Center for
Disease Control.