A three-component Breakfast Quality Score (BQS) to evaluate the nutrient density of breakfast meals.

ABSTRACT:

Background

Nutrient profiling methods can be applied to individual foods or to composite meals. This article introduces a new method to assess the nutrient density of breakfast meals.

Objective

This study aimed to develop a new breakfast quality score (BQS), based on the nutrient standards previously published by the International Breakfast Research Initiative (IBRI) consortium.

Methods

BQS was composed of three sub-scores derived from the weighted arithmetic mean of corresponding nutrient adequacy: an eLIMf sub-score (energy, saturated fat, free sugars, and sodium), a PF (protein and fiber) sub-score, and a VMn_{1 - 14} micronutrient sub-score, where n varied from 0 to 14. The effects of assigning different weights to the eLIMf, PF, and VMn were explor

SUBMITTER: Poinsot R 

PROVIDER: S-EPMC10569224 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature