New Metrics of Affordable Nutrition: Which Vegetables Provide Most Nutrients for Least Cost?
New Metrics of Affordable Nutrition: Which Vegetables Provide Most Nutrients for Least Cost?
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DOI：
10.1016/j.jand.2013.03.015
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发表时间：
2013-09-01
影响因子：
4.8
通讯作者：
Drewnowski, Adam
中科院分区：
文献类型：
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作者：
Drewnowski, Adam
衡量每克食物的价格，而不是每卡路里的价格，是让健康蔬菜看起来不那么贵的一种方法。然而，更好的衡量负担能力的方法是将蔬菜的营养成分考虑在内。这项研究基于对美国农业部数据集的分析，旨在确定哪种蔬菜（包括果汁和汤）每单位成本提供的营养最多。采用营养丰富食品（NRF）指数来测量营养密度，该指数基于九种营养素：蛋白质；纤维;维生素A、C和E；钙;铁;镁;和钾;有三种营养素需要限制：饱和脂肪、添加糖和钠。以美元计算的食品成本是每100克、每100千卡、保存和每营养素含量。采用单因素方差分析和事后检验来确定统计显著性。结果显示，番茄汁和番茄汤、深绿色叶和无叶蔬菜以及深黄色蔬菜（包括红薯）的NRF得分最高。红薯、白土豆、番茄汁和番茄汤、胡萝卜和西兰花的每一美元NRF得分最高。番茄酱、生西红柿和薯片比许多其他既便宜又营养丰富的蔬菜吃得更频繁。这些负担得起的营养的新措施可以帮助食品服务和卫生专业人员确定那些蔬菜提供最高的营养密度每单位成本。加工蔬菜，包括汤和果汁，可以提高饮食的质量和可负担性。
Measuring food prices per gram, rather than per calorie, is one way to make healthful vegetables appear less expensive. However, a better measure of affordability would take the nutrient content of vegetables into account. This study, based on analyses of US Department of Agriculture datasets, aimed to identify which vegetables, including juices and soups, provided the most nutrients per unit cost. Nutrient density was measured using the Nutrient Rich Foods (NRF) index, based on nine nutrients to encourage: protein; fiber; vitamins A, C, and E; calcium; iron; magnesium; and potassium; and on three nutrients to limit: saturated fat, added sugar, and sodium. Food cost in dollars was calculated per 100 g, per 100 kcal, perserving, and per nutrient content. One-way analyses of variance with post hoc tests were used to determine statistical significance. Results showed that tomato juices and tomato soups, dark green leafy and nonleafy vegetables, and deep yellow vegetables, including sweet potatoes, had the highest NRF scores overall. Highest NRF scores per dollar were obtained for sweet potatoes, white potatoes, tomato juices and tomato soups, carrots, and broccoli. Tomato sauces, raw tomatoes, and potato chips were eaten more frequently than were many other vegetables that were both more affordable and more nutrient-rich. These new measures of affordable nutrition can help foodservice and health professionals identify those vegetables that provide the highest nutrient density per unit cost. Processed vegetables, including soups and juices, can contribute to the quality and the affordability of the diet.