营养平衡概念：复合膳食与饮食的一种新质量指标。
The Nutrient Balance Concept: A New Quality Metric for Composite Meals and Diets.
作者信息
Fern Edward B, Watzke Heribert, Barclay Denis V, Roulin Anne, Drewnowski Adam
机构信息
Nestec SA, International Headquarters, Avenue Nestlé 55, Vevey, Switzerland.
Center for Public Health Nutrition, University of Washington, Seattle, Washington, United States of America.
出版信息
PLoS One. 2015 Jul 15;10(7):e0130491. doi: 10.1371/journal.pone.0130491. eCollection 2015.
BACKGROUND
Combinations of foods that provide suitable levels of nutrients and energy are required for optimum health. Currently, however, it is difficult to define numerically what are 'suitable levels'.
OBJECTIVE
To develop new metrics based on energy considerations-the Nutrient Balance Concept (NBC)-for assessing overall nutrition quality when combining foods and meals.
METHOD
The NBC was developed using the USDA Food Composition Database (Release 27) and illustrated with their MyPlate 7-day sample menus for a 2000 calorie food pattern. The NBC concept is centered on three specific metrics for a given food, meal or diet-a Qualifying Index (QI), a Disqualifying Index (DI) and a Nutrient Balance (NB). The QI and DI were determined, respectively, from the content of 27 essential nutrients and 6 nutrients associated with negative health outcomes. The third metric, the Nutrient Balance (NB), was derived from the Qualifying Index (QI) and provided key information on the relative content of qualifying nutrients in the food. Because the Qualifying and Disqualifying Indices (QI and DI) were standardized to energy content, both become constants for a given food/meal/diet and a particular consumer age group, making it possible to develop algorithms for predicting nutrition quality when combining different foods.
RESULTS
Combining different foods into composite meals and daily diets led to improved nutrition quality as seen by QI values closer to unity (indicating nutrient density was better equilibrated with energy density), DI values below 1.0 (denoting an acceptable level of consumption of disqualifying nutrients) and increased NB values (signifying complementarity of foods and better provision of qualifying nutrients).
CONCLUSION
The Nutrient Balance Concept (NBC) represents a new approach to nutrient profiling and the first step in the progression from the nutrient evaluation of individual foods to that of multiple foods in the context of meals and total diets.
背景
为实现最佳健康状态，需要组合提供适量营养和能量的食物。然而，目前很难从数值上定义什么是“适量水平”。
目的
基于能量考量开发新的指标——营养平衡概念（NBC），用于评估食物和餐食组合时的整体营养质量。
方法
利用美国农业部食物成分数据库（第27版）开发NBC，并通过其针对2000卡路里食物模式的“我的餐盘”7天示例菜单进行说明。NBC概念围绕给定食物、餐食或饮食的三个特定指标展开——合格指数（QI）、不合格指数（DI）和营养平衡（NB）。QI和DI分别根据27种必需营养素以及6种与负面健康结果相关的营养素的含量来确定。第三个指标，即营养平衡（NB），由合格指数（QI）推导得出，提供了有关食物中合格营养素相对含量的关键信息。由于合格指数和不合格指数（QI和DI）根据能量含量进行了标准化，对于给定的食物/餐食/饮食以及特定的消费者年龄组而言，它们都成为常数，这使得开发用于预测不同食物组合时营养质量的算法成为可能。
结果
将不同食物组合成复合餐食和日常饮食，可使营养质量得到改善，表现为QI值更接近1（表明营养密度与能量密度更好地平衡）、DI值低于1.0（表示不合格营养素的摄入量处于可接受水平）以及NB值增加（意味着食物具有互补性且能更好地提供合格营养素）。
结论
营养平衡概念（NBC）代表了一种新的营养成分分析方法，是从对单一食物的营养评估向餐食和总体饮食背景下多种食物的营养评估发展的第一步。
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