Energy density, nutrient adequacy, and cost per serving can provide insight into food choices in the lower mississippi delta.

Auteur(s) :
Zoellner JM., Connell CJ., Yadrick MK.
Date :
Mar, 2012
Source(s) :
J NUTR EDUC BEHAV. #44:2 p148-153
Adresse :
Department of Nutrition and Food Systems, The University of Southern Mississippi, Hattiesburg, MS 39406, USA. [email protected]

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OBJECTIVE: To compare differences across food groups for food cost, energy, and nutrient profiles of 100 items from a cross-sectional survey of 225 stores in 18 counties across the Lower Mississippi Delta of Arkansas, Louisiana, and Mississippi.

METHODS: Energy, nutrient, and cost profiles for food items were calculated by using Naturally Nutrient Rich methodology and converting price per 100 g edible portion to price per serving. Foods were grouped into 6 food groups. Mean differences were compared with ANOVA.

RESULTS: Significant differences existed by food group for each measure. Energy density was highest for fats/oils/sweets, whereas nutrient density was highest for vegetables. Price per serving was lowest for fats/oils/sweets and highest for meats.

CONCLUSIONS AND IMPLICATIONS: Educational messages focusing on a complete diet should consider the role of food costs and provide specific recommendations for increasing nutrient-dense foods by replacing a portion of the meat serving at meals with culturally acceptable lower-cost nutrient-dense foods.

Source : Pubmed
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