What is an affordable nutritious food? Applications of the nutrient density score across and within food groups

Introduction: There has been considerable work performed on nutrient profiling to assess the nutritional contribution of a food to a healthy dietary pattern. Most profiling approaches have focused on nutrients to limit and nutrients to encourage. A few profiling approaches have also included certain food groups in the profiling algorithm. Objectives: The objective of this study was to develop a nutrient density score, based on the Nutrient Rich Food Index (NRF) 6.3, that includes food groups and validate the score against a gold-standard marker of diet quality, the Healthy Eating Index (HEI) 2015. Methods: Stepwise regression was used to develop a nutrient density score based on the day 1 total dietary intake of the U.S. population 2 years and older (excluding pregnant and lactating women) from the National Health and Nutrition Examination Survey (NHANES) 2011-2016 (n=23,743). Intake of food groups was taken from the Food Patterns Equivalent Database (FPED) 2011-2016. Sixteen nutrients (as a percent of the Daily Value) as well as five food groups (as a percentage of recommended intake in 2015-2020 Dietary Guidelines) were considered in the score. Results: When only the 16 nutrients were included in the score, 66% of the variability in the HEI 2015 could be accounted for (R 2 = 0.66). When only the five food groups were considered, the maximum R 2 with the HEI 2015 was 0.50. However, when both nutrients and foods groups were considered, the model explained 74% of the variability in the HEI 2015 (Table). The increase in the R 2 begins to plateau after the inclusion of 10 elements: 3 nutrients to encourage (fiber, potassium and unsaturated fat), 4 food groups (dairy, fruit, whole grains, and nuts and seeds) and 3 nutrients to limit (added sugar, saturated fat, sodium). Conclusion: A nutrient density score that includes both nutrients and foods groups best predicts diet quality as measured by the HEI 2015.

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Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age

Food and Nutrition Bulletin ◽

10.1177/15648265090303s303 ◽

2009 ◽

Vol 30 (3_suppl3) ◽

pp. S343-S404 ◽

Cited By ~ 146

Author(s):

Kim F. Michaelsen ◽

Camilla Hoppe ◽

Nanna Roos ◽

Pernille Kaestel ◽

Maria Stougaard ◽

...

Keyword(s):

Fatty Acids ◽

Energy Density ◽

Cost Effective ◽

Child Growth ◽

Severe Malnutrition ◽

Research Needs ◽

Food Groups ◽

Bioactive Substances ◽

Nutrient Density ◽

Moderate Malnutrition

There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups—cereals, legumes, pulses, roots, vegetables, fruits, and animal foods—are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.

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Food prices in a pandemic: Global data show higher costs for nutritious food groups

10.21203/rs.3.rs-710555/v1 ◽

2021 ◽

Author(s):

Yan Bai ◽

Leah Costlow ◽

Alissa Ebel ◽

Sarah Laves ◽

Yurika Ueda ◽

...

Keyword(s):

Supply Chains ◽

Commodity Prices ◽

Food Group ◽

Food Prices ◽

Food Groups ◽

Nutritious Food ◽

Price Indexes ◽

On Farm ◽

Retail Food ◽

Global Data

Abstract The COVID pandemic has cut lives, livelihoods and supply chains, leading to price spikes for some foods and decline for others. We compare monthly retail food prices in up to 180 countries through February 2021, and find significant rises for more nutritious food groups with higher case counts. Prices by food group complement data on farm commodity prices and overall consumer price indexes, and can help guide policy for resilience and response to shocks.

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Late Evening Food Patterns of U.S. Adults Are Differentially Associated with Total Energy Intake and Diet Quality: Results from What We Eat in America, NHANES 2013–2016

Current Developments in Nutrition ◽

10.1093/cdn/nzaa046_064 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 564-564

Author(s):

Rhonda Sebastian ◽

Cecilia Wilkinson Enns ◽

Joseph Goldman ◽

Theophile Murayi ◽

Alanna Moshfegh

Keyword(s):

Energy Intake ◽

Diet Quality ◽

Hierarchical Cluster ◽

Healthy Eating Index ◽

Food Groups ◽

Funding Sources ◽

Nutrient Density ◽

Food Patterns ◽

Food And Beverage ◽

Late Evening

Abstract Objectives Eating later versus earlier in the day has been associated with higher energy intake and lower diet quality. However, since food and beverage choices vary, these relationships may not be true of all late evening (LE) eating patterns. The goal of this study was to identify LE patterns of U.S. adults and determine their associations with energy intake and diet quality. Methods One day of dietary intake collected from 9861 adults 20 + years of age (4829 males and 5032 females) in What We Eat in America, NHANES 2013–2016 was analyzed. LE consumption was any food/beverage intake that began between 8:00 pm and 11:59 pm. Hierarchical cluster analysis was used to develop LE food/beverage patterns based on percentage of LE energy provided by each of 23 food groups with adjustment for gram weight. Adjusted estimates of energy intake and Healthy Eating Index (HEI) score were compared between reporters in each LE pattern and non-reporters. Results Nearly two-thirds (64.4%) of adults were LE reporters. The 11 LE patterns identified accounted for 65.9% of the variance in LE energy intake. The 6 most prevalent LE patterns were characterized by intake of sweets, sandwiches, and beverages (23.0% of adults); mixed dishes, meat, and vegetables (12.3%); savory snacks and alcohol (9.5%); candy, nuts, and seeds (5.2%); fruit and 100% juice (4.1%); and milk and dairy drinks (3.4%). Fewer than 3% of adults fell into each of the 5 remaining patterns (white potatoes, pizza, cereal, cooked grains, and legumes). Compared to non-reporters, LE reporters in 7 of the 11 patterns had higher mean total daily energy intake (P < 0.001), ranging from 12.6% higher for sweets, sandwiches, and beverages to 26.7% higher for pizza. Mean HEI scores were higher in 2 patterns (fruit and 100% juice, 56.5; legumes, 59.4) and lower in 1 pattern (pizza, 44.5) than for non-reporters (50.6). Conclusions LE food/beverage consumption is common among U.S. adults. Although most current LE patterns are associated with higher energy intake and few with better diet quality, exceptions were seen, notably for patterns characterized by fruit and legumes. For the majority of LE reporters, modifying LE food/beverage choices to better align with dietary guidance could considerably improve the nutrient density of the overall diet. Funding Sources ARS, USDA.

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Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16030514 ◽

2019 ◽

Vol 16 (3) ◽

pp. 514 ◽

Cited By ~ 2

Author(s):

Tanya Horacek ◽

Elif Yildirim ◽

Melissa Matthews Schreiber ◽

Carol Byrd-Bredbenner ◽

Sarah Colby ◽

...

Keyword(s):

United States ◽

Sensitivity And Specificity ◽

The United States ◽

Price Promotion ◽

Nutrition Environment ◽

Vending Machines ◽

Nutrient Density ◽

Density Score ◽

Development And Validation

Background: This paper describes the development and validation of the Vending Evaluation for Nutrient-Density (VEND)ing audit to comprehensively evaluate vended products based upon healthfulness, price and promotion, and machine accessibility. Methods: A novel vending nutrient-density score was created to determine the healthfulness of vended snack/beverage products. Field tested in United States colleges, VENDing audit (∑nutrient-density + 10 × % healthy products) and Support sub-scores (price + promotion + accessibility) were calculated for snack/beverage machines. Higher scores indicate more healthful vending options and supports for choosing healthfully. Nutrition Environment Measures Survey-Vending (NEMS-V) was used to validate the nutrient-density score for a sub-sample of machines. Sensitivity and specificity were computed by comparing the number of healthy snacks/beverages determined by NEMS-V and the VENDing nutrient-density scores. Results: Researchers conducted the VENDing audit on 228 snack/beverage vending machines at 9 universities within the United States and used both VENDing and NEMS-V on 33 snack and 52 beverage vending machines. Mean VENDing audit scores were 4.5 ± 2.0 (2.6, 3.4) and 2.6 ± 2.0 (0, 12) for snack/beverage machines, respectively. The number of products considered healthy assessed with both the VENDing nutrient-density scores and the NEMS-V were positively correlated for beverages (r = 0.687, p < 0.001) and snacks (r = 0.366, p < 0.05). The sensitivity was excellent for beverages (0.83) and moderate for snacks (0.69); while the specificity was moderate for both beverages (0.66) and snacks (0.50). Conclusions: The VENDing audit uses unique, valid, and reliable nutrient-density scoring to evaluate snacks/beverages along a continuum of healthful criteria and comprehensively evaluates the full vending environment.

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Food Selection Patterns of Bodybuilders

International Journal of Sport Nutrition ◽

10.1123/ijsn.1.1.61 ◽

1991 ◽

Vol 1 (1) ◽

pp. 61-68 ◽

Cited By ~ 14

Author(s):

Wendy M. Sandoval ◽

Vivian H. Heyward

Keyword(s):

Nutritional Quality ◽

Food Selection ◽

Alcoholic Beverages ◽

Food Groups ◽

Food Record ◽

Exchange System ◽

High Fiber ◽

Food Items ◽

Nutrient Density ◽

Dietary Data

This paper describes the changes in the food selection patterns of male (n=7) and female (n=12) bodybuilders as they prepared for competition. Noncompetition dietary data were obtained 6 to 17 weeks (M = 12.5 wks) prior to competition using a 3-day food record. Precompetition food intake was recorded for the 3 days preceding competition. Foods were classified using the Exchange System and three additional categories which included desserts, alcoholic beverages, and other beverages. The noncompetition diets of the bodybuilders contained servings from each exchange, with the largest number of selections coming from the meat and bread/starch exchanges. Choices from the milk and meat exchanges were almost exclusively low-fat or lean. Primarily complex carbohydrates and high-fiber foods were selected from the bread/starch exchange. The number of different food items reported over 3 days and the total number of food items were greater in the noncompetition diet than in the precompetition diet. Also, variety among food groups and within some of the exchange groups was less in the precompetition diet. Although there was not much variety in the precompetition diets of the bodybuilders, the average nutrient density of their diets exceeded the Index of Nutritional Quality for all nutrients except calcium and zinc.

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‘Old Is Gold’: How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management

Nutrients ◽

10.3390/nu13124427 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4427

Author(s):

Sheryl Salis ◽

Anju Virmani ◽

Leena Priyambada ◽

Meena Mohan ◽

Kajal Hansda ◽

...

Keyword(s):

Glycemic Control ◽

Diabetes Management ◽

Low Cost ◽

Normal Growth ◽

Current Evidence ◽

Nutrient Deficiencies ◽

Food Groups ◽

Dietary Practices ◽

Diet Diversity ◽

Nutrient Density

Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD). Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage. Traditional dietary practices, including the centuries-old ‘Thali’ (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. This narrative review describes the ancient wisdom, food composition, and culinary practices from across India which are still valuable today. These may be of benefit worldwide to improve glycemic control as well as quality of life, especially in PwD.

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Nutrient density and affordability of foods in Brazil by food group and degree of processing

Public Health Nutrition ◽

10.1017/s1368980020004358 ◽

2020 ◽

pp. 1-8

Author(s):

Kennya Beatriz Siqueira ◽

Cristiano AV Borges ◽

Mirella L Binoti ◽

Amanda F Pilati ◽

Paulo HF da Silva ◽

...

Keyword(s):

Food Systems ◽

Food Group ◽

Food Prices ◽

Food Groups ◽

Limited Data ◽

Middle Income ◽

Middle Income Countries ◽

Nutrient Density ◽

Vegetables And Fruits ◽

The Relationship

Abstract Objective: Affordable nutrition refers to the relation between nutrient density of foods and their monetary cost. There are limited data on affordable nutrition in low- and middle-income countries. The present study aimed to develop a nutrient density score and nutrient affordability metrics for 377 most consumed foods in Brazil. Design: The foods were aggregated into seven major food groups and four NOVA food categories. Nutrient composition data were obtained from the Brazilian Institute of Geography and Statistics. Food prices were obtained from retailer websites and were converted to prices per 100 g and 418 kJ. The Nutrient Rich Food (NRF8.2) score was based on protein, fiber, vitamins A, C and E, Ca, Fe and K. Nutrients to limit were sugar and Na. Affordability was measured as kcal/R$ and nutrients/R$. Results: Grains, fats and sweets were more energy dense and had lower NRF8.2 scores than dairy, vegetables and fruits. Grains, fats and sweets were the lowest cost sources of energy. Vegetables and fruits, beans, nuts and seeds and eggs and dairy were the lowest cost sources of multiple nutrients. Ultra-processed foods (48 % of total) had higher energy density and lower NRF8.2 scores than did unprocessed foods. In Brazil, fruits, vegetables and dairy products offered the most nutrients per real. Conclusions: Analysis of the relationship between nutrient density of foods and their cost can help identify locally available foods that are nutrient rich, affordable and culturally acceptable. Achieving high nutrient density at an affordable cost should be the goal of Brazil’s food systems.

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