根据营养专家对食品健康程度的排名,在挪威使用参考标准评估nutrition -score和NewTools-score。

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Food & Nutrition Research Pub Date : 2025-03-24 eCollection Date: 2025-01-01 DOI:10.29219/fnr.v69.11444
Mari Mohn Paulsen, Lisa Bucher Holm, Anna Amberntsson, Marianne Hope Abel, Lene Frost Andersen
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引用次数: 0

摘要

背景:nutrition - score是一种包装正面的彩色营养标签,将食品和饮料从a(高营养质量)到E(低营养质量)进行分类。新工具评分是对营养评分2023版的改编,修改后更好地与北欧营养建议保持一致。在不同国家验证营养概况模型对于其在促进更健康的食物选择和防治非传染性疾病方面的可靠性和有效性至关重要。目的:本研究旨在通过评估它们与挪威营养专家基于食品健康排名的参考标准的一致性来评估nutrition -score和NewTools-score的收敛有效性。此外,我们检查了这些专家在评价挪威饮食的健康代表食品方面的一致性。设计:在2023年8月至12月期间,29名营养专家完成了一份基于网络的问卷调查,根据挪威食物膳食指南,对100种食物进行评分,从1(不太健康)到6(非常健康)。使用描述性统计和Cronbach’s alpha评价专家之间的一致性。我们计算了所有100种食物的nutrition -score和NewTools-score,并通过交叉分类和评分分布分析评估了它们与参考标准的一致性。结果:营养专家对挪威饮食中具有代表性的食物的健康评级表现出高度的一致性。nutrition - score 2023版本在大多数食物上与专家的意见一致,尽管在全谷物和精制谷物、乳制品中的脂肪含量、某些鱼类产品、植物性乳制品和肉类替代品方面存在差异。newtools的评分总体上与几种食物的参考标准更一致,差异也更少。结论:挪威营养专家在评价挪威饮食中具有代表性的食物的健康程度方面表现出高度的一致。尽管Nutri-Score 2023版本与专家的评级一致,但在挪威的情况下,NewTools-score比Nutri-Score表现出更好的一致性,尽管仍存在一些差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of Nutri-Score and NewTools-score in a Norwegian setting using a reference standard based on nutrition experts' ranking of foods' healthiness.

Background: The Nutri-Score is a color-coded front-of-pack nutrition label that classifies foods and beverages from A (higher nutritional quality) to E (lower nutritional quality). The NewTools-score is an adaptation of the Nutri-Score 2023-version, modified to better align with the Nordic Nutrition Recommendations. Validating nutrient profiling models in different countries is crucial for their reliability and effectiveness in promoting healthier food choices and combating non-communicable diseases.

Objective: This study aimed to assess the convergent validity of the Nutri-Score and the NewTools-score by evaluating their agreement with a reference standard based on rankings of foods' healthiness by Norwegian nutrition experts. Additionally, we examined the consistency among these experts in rating foods' healthiness representative of the Norwegian diet.

Design: Between August and December 2023, 29 nutrition experts completed a web-based questionnaire, scoring 100 foods on a scale from 1 (less healthy) to 6 (very healthy) based on the Norwegian food-based dietary guidelines. Agreement among experts was evaluated using descriptive statistics and Cronbach's alpha. We calculated both Nutri-Score and NewTools-score for all 100 foods and assessed their agreement with the reference standard through cross-classification and score distribution analyses.

Results: The nutrition experts exhibited high agreement in their healthiness ratings of foods representative of the Norwegian diet. The Nutri-Score 2023-version showed good agreement with the experts for most foods, although discrepancies were observed for wholegrain and refined grains, fat content in dairy products, certain fish products, and plant-based dairy and meat substitutes. The NewTools-score displayed overall better agreement with the reference standard for several foods and with fewer discrepancies.

Conclusions: Norwegian nutrition experts showed high agreement in rating the healthiness of foods representative of the Norwegian diet. While the Nutri-Score 2023-version aligned well with experts' ratings, the NewTools-score demonstrated better agreement than Nutri-Score in this Norwegian context, despite some remaining discrepancies.

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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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