M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan .................................................................... 1 1.1.1.1 Approach ....................................................................................................... 1 1.1.1.2 Critical points ................................................................................................ 2 1.1.2 Tests ...................................................................................................................... 2 1.1.3 Evaluation .............................................................................................................. 2 2 Nutritional evaluation of MELiSSA Menu ..................................................................... 3 2.1 Introduction ............................................................................................................. 3 2.2 Menus MELiSSA ..................................................................................................... 3 2.2.1 Description of the menu ........................................................................................ 3 2.3 Discussion of results .............................................................................................. 12 2.3.1 Energy ................................................................................................................. 12 2.3.2 Protein ................................................................................................................. 13 2.3.3 Indisensable amino acids ..................................................................................... 13 2.3.4 Histidine .............................................................................................................. 14 2.3.5 Isoleucine ............................................................................................................ 15 2.3.6 Leucine ................................................................................................................ 15 2.3.7 Lysine .................................................................................................................. 15 2.3.8 Methionine .......................................................................................................... 15 2.3.9 Phenylalanine and Tyrosine ................................................................................ 15 2.3.10 Threonine ........................................................................................................ 15 2.3.11 Tryptophane .................................................................................................... 15 2.3.12 Valine .............................................................................................................. 15 2.3.13 Total Indispensable amino acids ..................................................................... 15 2.3.14 Carbohydrates .................................................................................................. 15 2.3.15 Added Sugar .................................................................................................... 16 2.3.16 Total fibre ........................................................................................................ 16 2.3.17 Fat .................................................................................................................... 16 2.3.18 Fatty acids ....................................................................................................... 16 2.3.19 Fluid ................................................................................................................ 17 2.3.20 Calcium ........................................................................................................... 17 2.3.21 Phosphorus ...................................................................................................... 17 2.3.22 Magnesium ...................................................................................................... 17 2.3.23 Sodium ............................................................................................................ 17 2.3.24 Chloride ........................................................................................................... 18 2.3.25 Potassium ........................................................................................................ 18 2.3.26 Iron .................................................................................................................. 18 MELiSSA Technical Note 2.3.27 Copper ............................................................................................................. 19 2.3.28 Manganese ....................................................................................................... 19 2.3.29 Fluoride ........................................................................................................... 19 2.3.30 Zinc .................................................................................................................. 19 2.3.31 Selenium .......................................................................................................... 20 2.3.32 Iodine ............................................................................................................... 20 2.3.33 Chromium ........................................................................................................ 20 2.3.34 Molybdene ....................................................................................................... 20 2.3.35 Vitamin A (includes provitamin A carotenoids) ............................................. 20 2.3.36 Vitamin D (calciferol) ..................................................................................... 21 2.3.37 Vitamin E (a-tocopherol) ................................................................................ 21 2.3.38 Vitamin K ........................................................................................................ 21 2.3.39 Vitamin C (ascorbic acid, dehydroascorbic acid) ........................................... 21 2.3.40 Vitamin B12 (cobalamin) ................................................................................ 22 2.3.41 Vitamin B6 (pyridoxal, pyridoxine, pyridoxamine, 5'-phosphates (PLP, PNP, PMP) 22 2.3.42 Thiamin (B1; aneurine) ................................................................................... 22 2.3.43 Riboflavin (B2) ............................................................................................... 22 2.3.44 Folate ............................................................................................................... 22 2.3.45 Niacin .............................................................................................................. 22 2.3.46 Biotin ............................................................................................................... 23 2.3.47 Pantothenic Acid ............................................................................................. 23 2.3.48 Choline ............................................................................................................ 23 2.3.49 Arsenic ............................................................................................................ 23 2.3.50 Boron ............................................................................................................... 23 2.3.51 Nickel .............................................................................................................. 23 2.3.52 Silicon .............................................................................................................. 23 2.3.53 Vanadium ........................................................................................................ 23 2.3.54 Inorganic sulphate ........................................................................................... 24 2.4 Selection and development of recipes .................................................................. 24 3 Tasting ...........................................................................................................................