Mari Mohn Paulsen, Lisa Bucher Holm, Anna Amberntsson, Marianne Hope Abel, Lene Frost Andersen
{"title":"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。","authors":"Mari Mohn Paulsen, Lisa Bucher Holm, Anna Amberntsson, Marianne Hope Abel, Lene Frost Andersen","doi":"10.29219/fnr.v69.11444","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>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.</p><p><strong>Objective: </strong>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.</p><p><strong>Design: </strong>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.</p><p><strong>Results: </strong>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.</p><p><strong>Conclusions: </strong>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.</p>","PeriodicalId":12119,"journal":{"name":"Food & Nutrition Research","volume":"69 ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12013598/pdf/","citationCount":"0","resultStr":"{\"title\":\"Evaluation of Nutri-Score and NewTools-score in a Norwegian setting using a reference standard based on nutrition experts' ranking of foods' healthiness.\",\"authors\":\"Mari Mohn Paulsen, Lisa Bucher Holm, Anna Amberntsson, Marianne Hope Abel, Lene Frost Andersen\",\"doi\":\"10.29219/fnr.v69.11444\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background: </strong>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.</p><p><strong>Objective: </strong>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.</p><p><strong>Design: </strong>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.</p><p><strong>Results: </strong>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.</p><p><strong>Conclusions: </strong>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.</p>\",\"PeriodicalId\":12119,\"journal\":{\"name\":\"Food & Nutrition Research\",\"volume\":\"69 \",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-03-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12013598/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food & Nutrition Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.29219/fnr.v69.11444\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Nutrition Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.29219/fnr.v69.11444","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.