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Liang, J. (2017) Principles and Necessities of Balanced Diet and Nutrition in Catering Industry. Food Safety Weekly, No. 12, 57-57.

has been cited by the following article:

• TITLE: Analysis on Nutritious Balance in Recipes Based on Diversity Indices and Cluster Analysis of Food Ingredients

  AUTHORS: Jiale Zhuang, Junhui Gao

  KEYWORDS: Components of Food, Cluster Analysis, Recipe, Nutritious Balance, Diversity Indices

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.7, July 18, 2018

  ABSTRACT: This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds of specific food using cluster analysis; then, according to a recipe given by a local restaurant, we calculate and compare the diversity indices based on the components of 25 single dishes in the recipe and analyze the nutritious balance of each dish.