Potassium and sodium compositions of food interpreted by nutrient density analysis
1980
Hansen, R.G. | Wyse, B.W.
Consumers need information on the nutrient content of foods in their diets before modifications can be made to meet dietary goals. The nutrient density concept allows consumers to compare foods in terms of specified nutrient intakes. The Index of Nutritional Quality (INQ) may be used to identify food groups containing adequate levels of potassium relative to calories, and higher potassium content relative to sodium content. Tables of food INQs and food sodium/potassium ratios provide ready access to nutrient/calorie comparisons; diets with acceptable levels of salt can be selected. Diet planners could use computer analysis to generate nutrient profiles of foods and diets satisfying dietary guidelines. Nutrient intakes per thousand calories, with estimated safe intakes for nutrients such as sodium and potassium (for which RDAs have not been established), also could be determined. The nutrient density approach to nutrition education should promote consumer understanding of controversial nutrition issues. (nm)
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