Nutritional rating systems: Difference between revisions
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===Glycemic index=== |
===Glycemic index=== |
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[[Glycemic index]] is a ranking of how quickly food is metabolized into glucose when digested. It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto. <ref>Brouns ''et al'' (2005). "Glycaemic index methodology." ''Nutrition Research Reviews'' '''18'''; 145-171</ref> |
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===Guiding Stars=== |
===Guiding Stars=== |
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Revision as of 01:05, 6 September 2007
Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience. Rating systems are developed by governments, nonprofit organizations, or private institutions and companies.
The methods may use point systems to rank or rate foods for general nutritional value or they may rate specific food attributes such as cholosterol content. Graphics or other symbols may be used to communicate the ratings to the target audience.
Nutritional rating systems differ from nutritional labeling in that they attempt to simplify food choices, rather than listing specific amounts of nutrients or ingredients.
Systems in use today
Glycemic index
Glycemic index is a ranking of how quickly food is metabolized into glucose when digested. It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto. [1]
Guiding Stars
This is a rating system biased toward meat, poultry, seafood, dairy and nuts. It is a patent-pending system developed by consultants from Dartmouth University and employed by the Hannaford grocery store chain. The system assigns one, two, or three stars to food products based on the quantity of certain nutrients. Products with more vitamins, minerals, fiber, or whole grains get more stars. Generally, products with less saturated fat, trans fat, cholesterol, added sodium, or added sugar get fewer stars.
The system is biased toward meat, poultry, seafood, dairy and nuts because the nutritional value of these products are so low (based on the above criteria) that they would not receive any stars. Instead, the system puts these products in a separate catagory and ranks them relative to each other. The system does not communicate that these products have been separated or otherwise indicate their special treatment.[2]
POINTS® Food System
WeightWatchers developed the POINTS Food System for use with their Flex Plan. Healthy weight control is the primary objective of the system. The system is designed to allow customers to eat any food while tracking the number of points for each food consumed. Members try to keep to their POINTS® Target, a number of points for a given time frame. The daily POINTS® Target is personalized based on members' height, weight and other factors, such as gender. A weekly allowance for points is also establised to provide for special occasions, mistakes, etc.[3]
See also
- Main list: List of basic nutrition topics
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Biology: Dangers of poor nutrition
Food: |
Lists: |
Profession: Related topics |
References
- ^ Brouns et al (2005). "Glycaemic index methodology." Nutrition Research Reviews 18; 145-171
- ^ Hannaford Customer Informaiton Center. (2007). "Guiding Stars: Frequently Asked Questions". HannafordGuidingStars.com.
- ^ WeightWatchers website. (2007). "The Flex plan and the Core Plan: Food plans tailored to fit your life". weightwatchers.com.