Scheidt Douglas M, Daniel Eileen
Department of Health Science, State University of New York College at Brockport, 350 New Campus Drive, Brockport, NY 14420, USA.
J Nutr Educ Behav. 2004 Jan-Feb;36(1):35-9. doi: 10.1016/s1499-4046(06)60126-7.
This article describes a ratio of recommended to restricted food components (RRR) designed to provide consumers with a summary of food label information to guide healthful, single-item food selections. As a ratio, RRR is interpreted such that better foods score over 1.0. The potential usefulness of the ratio is illustrated comparing foods within categories of the Food Guide Pyramid (eg, skim milk and whole milk). The RRR is proposed for use at the point of purchase for single food items, summarizing the food label, or providing concise information where none is currently presented, such as in restaurants.
本文介绍了一种推荐食物成分与受限食物成分的比例（RRR），旨在为消费者提供食品标签信息汇总，以指导健康的单项食品选择。作为一种比例，RRR的解读方式是，更好的食物得分超过1.0。通过比较食物指南金字塔各类别中的食物（如脱脂牛奶和全脂牛奶），说明了该比例的潜在用途。建议将RRR用于购买单项食品时，汇总食品标签，或在当前没有提供信息的地方（如餐馆）提供简明信息。
