Category | Dissertation | Subject | Education |
---|---|---|---|
University | Oxford Brookes University | Module Title | NUTR7008 Research Project |
The objective of this study was to compare AI-based nutritional databases and assess their accuracy and reliability. The study analyzed data from 4 popular platforms—ChatGPT, McCance Food Directory, Nutritics, and Hexis. Consistency and correlation of protein, carbohydrates, fats, and water content were evaluated using Pearson's and Spearman's coefficients.
The results of the study indicate high consistency (r > 0.99) in protein and water content, which is a sign of reliability. A high coefficient of variation was found in the values of carbohydrates and fats, which requires carefulness in either clinical or research settings. The study, therefore, shows the need for standard descriptors in dietary studies and meal planning. It calls for further research and data standardization. These results may be very helpful to nutrition professionals and researchers.
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