Table 4.
Nutritional quality of three example meals through OFD evaluated based on the Guidelines
| Food item [maximum score] | OFD set meal examples | Mean score of 345 set meals | ||
|---|---|---|---|---|
| No.1 | No.2 | No.2 | ||
| Fruits [10] | 0 | 5 | 0 | 0.27 |
| Vegetables [10] | 10 | 10 | 10 | 5.85 |
| Milk and dairy products [10] | 0 | 0 | 0 | 0.08 |
| Poultry and meat [5] | 5 | 5 | 5 | 4.61 |
| Aquatic products [5] | 0 | 0 | 0 | 0.75 |
| Cereals [10] | 10 | 10 | 10 | 9.60 |
| Whole grains and beans [5] | 0 | 5 | 0 | 0.21 |
| Potatoes [10] | 0 | 0 | 0 | 2.39 |
| Soybeans and nuts [10] | 10 | 10 | 0 | 1.77 |
| Eggs [5] | 0 | 5 | 5 | 1.10 |
| Sodium [10] | 0 | 10 | 0 | 4.27 |
| Edible oil [10] | 10 | 10 | 5 | 5.66 |
| Total score | 45 | 70 | 35 | 36.57 |