File:Average scores of foods for nutritional quality based on positive food components, negative food components, and a combination of positive and negative food components under the suggested procedure in food categories.pdf

English: Average scores of foods for nutritional quality (nutritional value) based on positive food components (to reach sufficient intake of any positive food component), negative food components (to restrict intake of any negative food component), and a combination of positive and negative food components (to reach sufficient intake of any positive food component and to restrict intake of any negative food component) under the suggested procedure in food categories. Each food is given a numeric score from 0 to 100 to demonstrate the nutritional quality for each of those three aspects. A higher score is preferred to a lower score. A higher score for nutritional quality based on positive food components demonstrates a specified amount of food contains suitable levels (source and high levels) of many positive food components, and a lower score demonstrates it contains suitable levels of few positive food components. A higher score for nutritional quality based on negative food components demonstrates a specified amount of food contains suitable levels (free, very low, and low levels) of many negative food components, and a lower score demonstrates it contains suitable levels of few negative food components. Positive food components such as vitamins, minerals (excluding sodium), dietary fiber, and protein should be encouraged in the diet, and negative food components such as cholesterol, energy, fat, saturated fat, sodium, and sugars should be restricted in the diet.

Breakfast cereals, baby foods, legumes and legume products, pork products, American Indian/Alaska Native foods, lamb, veal, and game products, finfish and shellfish products, beef products, and poultry products had the highest average scores for nutritional quality based on positive food components (to reach sufficient intake of any positive food component) and a combination of positive and negative food components (to reach sufficient intake of any positive food component and to restrict intake of any negative food component). In contrast, fats and oils, sweets, baked products, spices and herbs, snacks, and sausages and luncheon meats had the lowest average scores for nutritional quality based on a combination of positive and negative food components.
Fruits and fruit juices, vegetables and vegetable products, beverages, spices and herbs, cereal grains and pasta, legumes and legume products, American Indian/Alaska Native foods, and breakfast cereals had the highest average scores for nutritional quality based on negative food components (to restrict intake of any negative food component). In contrast, fast foods, restaurant foods, meals, entrees, and side dishes, sausages and luncheon meats, and baked products had the lowest average scores for nutritional quality based on negative food components.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure. Food Production, Processing and Nutrition 2024;6:43. DOI: 10.1186/s43014-023-00219-z