Since the first release of the Nutrition Facts Label, healthy has been a nutrient based construct. Recently, the FDA agreed to review and revise the regulatory criteria for healthy and the new regulatory requirements could be released as soon as this year.
When I posed a question to a group of dietitians asking them if healthy should be food based or nutrient based, to my surprise, my colleagues all favored food based. When I asked for examples however of a food based scoring system, no one volunteered.
So I decided to investigate and went out looking for scoring options. I found three. Then using one of my favorite recipes, I ran three sets of numbers. Here’s are the results using my home baked pumpkin pie pictured above.
If you’ve ever tried to make sense out of a Nutrition Facts Label, you already know the label is not easy. Deconstruction is based on the belief that the best way to understand something is to break it into parts. This view of healthy assumes individual nutrients are what counts and the parts are more important than the whole. Deconstruction has dominated the healthy labeling conversation for the last 30 years.
Using a simplified format Facts Up Front , here’s what deconstruction looks like:
The “get less” numbers for a modest piece of my pumpkin pie are 3.5 grams saturated fat, 65 milligrams sodium, 22 grams sugars.
What do those numbers and percentages mean? As one astute observer shared with me “I have zero idea what the … label on the boxes means and generally ignore them … “
Making a decision based on a string of unconnected numbers with no context or big picture is hard, even for someone like me who understands nutrition. At best the process is confusing. At worst no one pays attention.
Food groups have been part of the healthy eating conversation since the USDA released farmer’s bulletin No. 149 in 1916. More recently, the USDA developed a scoring system to determine how compliant or non-compliant Americans are when it comes to following government guidelines.
The Healthy Eating Index (HEI) scores sample days, market baskets, or menu offerings at a fast food restaurant and, since it scores both food groups and nutrients, it’s a hybrid system. Unfortunately, the HEI is not helpful for my purposes.
Besides being kludgy and very complex, the system is not intended for scoring a single item like a pumpkin pie. And I’m still left making a decision based on grams of saturated fat and added sugars, along with 1/8 cup pumpkin and 1 ounce-equivalent whole wheat flour. No big picture. No synthesis. Still just a string of unrelated numbers.
I need a algorithm that gives me a single score based on both food groups and nutrients. Wishful thinking perhaps, but consider what just happened in France last year.
In October 2017, the French government officially sanctioned Nutri-Score, a hybrid system for front of package labeling. Originally developed out of the in the UK, Nutri-Score is now been adopted in France on a voluntary basis.
Nutri-Score is different from Facts Up Front and here’s how.
First, Nutri-Score is weight based using 100 grams instead of serving size. Second, food groups are included in the score. Third, positives are balanced against negatives to produce a single color coded grade. Now that’s what I call a simple, straightforward, and very cool scoring system.
So I said to myself, maybe I can make a little algorithm modeled after the Nutri-Score. I gave it my best shot. And I succeeded. My home crafted quite delicious pumpkin pie did okay.
Using this algorithm, my pumpkin pie scored a “C plus” or “B minus” depending on ingredient amounts entered. Translating that grade into a scale of 1 to 10, that’s a food score of 6 or 7.
And I’m thrilled. I’ve put together a scoring system that works on a recipe basis. Here’s how it works. Identify negatives, nutrients like sodium, sugar, and saturated fat. Then identify positives, food groups like vegetables, fruits, legumes, nuts plus nutrients like protein and fiber. Then balance negatives against positives to get a single food score.
My ingredients are always carefully sourced and minimally processed. For the crust, I use whole wheat pastry flour and a grassfed whole milk yogurt / olive oil combination in place of butter. As for the pumpkin purée, I use a canned product with no fillers or flavor enhancers. Food score for my pie was helped by having a healthier fatty acid balance, a moderate amount of added sugars, protein from eggs and milk, and more fiber from the whole grain.
Guaranteed, it tastes just a good as it looks and if you’d like me to send you a copy of my recipe, please message me via LinkedIn or Facebook.