A multipurpose tool to evaluate the nutritional quality of individual foods
Nutrimap ®
Bibliographic Data
| ID | 15093298 |
|---|---|
| Authors | Éric Labouze (BIO Intelligence Service (France), corresponding author), C Goffi (BIO Intelligence Service (France)), Lamya Moulay (BIO Intelligence Service (France)), V Azais-Braesco, Véronique Azaïs‐Braesco (Centre de Recherche en Nutrition Humaine d'Auvergne) |
| Year | 2007 |
| Volume | 10 |
| Issue | 7 |
| Pages | 690-700 |
| Publication date | 2007-07-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980007382505 |
| PMID | 17381947 |
| OpenAlex | W2050699950 |
| Language | EN |
| Citations received | 1 |
| References cited | 4 |
Background/objectives With obesity and nutrition-related diseases rising, public health authorities have recently insisted nutritional quality be included when advertising and labelling food. The concept of nutritional quality is, however, difficult to define. In this paper we present an innovative, science-based nutrient profiling system, Nutrimap ® , which quantifies nutritional assets and weaknesses of foods. Methods The position of a food is defined according to its nutritional composition, food category, the consumer's nutritional needs, consumption data and major public health objectives for nutrition. Amounts of each of 15 relevant nutrients (in 100 kcal) are scored according to their ability to ‘rebalance’ or ‘unbalance’ the supply in the whole diet, compared with current recommendations and intakes. These scores are weighted differently in different food categories according to the measured relevance of the category to a nutrient's supply. Positive (assets) and negative (weaknesses) scores are totalled separately. Results Nutrimap ® provides an overall estimate of the nutritional quality of same-category foods, enabling easy comparisons as exemplified for cereals and fruit/vegetables. Results are consistent with major nutritional recommendations and match classifications provided by other systems. Simulations for breakfasts show that Nutrimap ® can help design meals of controlled nutritional value. Conclusions Combining objective scientific bases with pragmatic concerns, Nutrimap ® appears to be effective in comparing food items. Decision-makers can set their own limits within the Nutrimap ® -defined assets and weaknesses of foods and reach categorisations consistent with their objectives – from regulatory purposes to consumer information or support for designing meals (catering) or new products (food industry)
Agricultural science · Biology · Business · Environmental health · Food industry · Food supply · Obesity · Political science · Quality (philosophy · Relevance (law · Strengths and weaknesses · Consumer Attitudes and Food Labeling · Medicine · Nutrition, Genetics, and Disease · Nutritional Studies and Diet · Psychology · Biotechnology · Food Science · Marketing
| Citations per year | 0.1 |
|---|---|
| Citation span | 2016 - 2016 (1) |
| Highly cited | No |