Do Food Blogs Serve as a Source of Nutritionally Balanced Recipes? An Analysis of 6 Popular Food Blogs

• Published in: Journal of nutrition education and behavior 2013-11, Vol.45 (6), p.696-700
• Main Authors: Schneider, Elizabeth P., MS, RD, McGovern, Emily E., MS, RD, Lynch, Colleen L., MS, Brown, Lisa S., PhD, RD
• Format: Article
• Language: English
• Subjects: Blogging; Blogs; computer software; Cookbooks as Topic; Cooking; Diet; dietitians; energy; energy content; entrees; Fatty Acids; Food; food blogs; Gastroenterology and Hepatology; Humans; Internal Medicine; nutrients; Nutrition; Nutritive Value; poultry; poultry meat; recipe modification; Recipes; red meat; risk; saturated fat; seafoods; social media; Sodium
• ISSN: 1499-4046; 1878-2620; 1708-8259
• DOI: 10.1016/j.jneb.2013.07.002

Abstract Objective To determine whether sampled food blogs provide nutritionally balanced recipes. Methods Two entree recipes per season, per year (2010–2011) were selected from 6 highly ranked food blogs (n = 96). Food Processor Nutrition and Fitness software was used to analyze sodium, saturated fat, and energy content. Analysis was separated by protein type (vegetarian, poultry, red meat, and seafood). Results Recipes met energy recommendations but were excessive in saturated fat and sodium. Vegetarian and seafood recipes were significantly lower in risk nutrients compared with red meat and poultry recipes. Red meat recipes were not significantly different from poultry recipes for risk nutrients studied; poultry recipes were higher in sodium and energy compared with red meat recipes. Conclusions and Implications The public should be aware of the nutritional limitations of popular food blogs; dietitians could assist in modifying blog recipes for individuals and partner with bloggers to improve the nutritional profile of recipes.