Mullis R M, Snyder M P, Hunt M K
Division of Human Development and Nutrition, School of Public Health, University of Minnesota, Minneapolis 55455.
J Am Diet Assoc. 1990 Jun;90(6):847-51.
Consumers are asking for specific information about which foods and, in particular, which brands of packaged foods to choose when they eat or purchase food. Point-of-purchase nutrition intervention programs that identify specific foods in restaurants and grocery stores are particularly promising community-based strategies for providing that type of information. However, such strategies demand consistent criteria for determining which foods and/or products should be labeled. This article describes the process of developing and validating criteria and the subsequent uses of the criteria in community nutrition intervention programs. Steps in the process include (a) identifying the scientific basis for the criteria, (b) developing food-group-specific nutrient criteria based on a referent meal pattern, (c) developing the eligibility of single servings of specific foods for labeling based on the nutrient criteria of the food group to which the specific food belongs, and (d) validating the criteria by reviewing actual food products in the grocery stores and restaurants. We conclude that the use of criteria provides a consistent standard for evaluating specific foods and food items in nutrition evaluation programs.
消费者在进食或购买食品时，会询问有关选择哪些食物，尤其是哪些品牌包装食品的具体信息。在餐馆和杂货店中识别特定食品的购买点营养干预计划，是提供此类信息特别有前景的基于社区的策略。然而，此类策略需要确定哪些食品和/或产品应加标签的一致标准。本文描述了制定和验证标准的过程以及这些标准在社区营养干预计划中的后续用途。该过程中的步骤包括：(a) 确定标准的科学依据；(b) 根据参考膳食模式制定特定食物组的营养标准；(c) 根据特定食物所属食物组的营养标准，确定特定食物单份食用量的加标签资格；(d) 通过审查杂货店和餐馆中的实际食品来验证标准。我们得出结论，标准的使用为营养评估计划中评估特定食品和食品项目提供了一致的标准。
