Food Compass Scores

The Food Compass Nutrition Profiling System, developed by researchers at the Friedman School in Tufts, incorporates the latest science in how the characteristics of more than 8,000 foods have a positive or negative effect on health. Loan: Tufts University

The new food profiling system, which is currently the most comprehensive և based on science, clears the confusion by benefiting consumers և policy makers.

The Tufts Friedman Nutrition Science and Policy School team has developed a new tool to help consumers, food companies, restaurants, cafes, healthier food’s officials choose’s public health policies.

Food Compass is a new nutrient profiling system developed over three years that incorporates the latest science on how different food characteristics have a positive or negative effect on health. Important new features of the system, announced on October 14, 2021, Nature food, include:

  • Equally consider healthy ակար harmful food factors (many existing systems focus on harmful factors);
  • Incorporating state-of-the-art science on food, food ingredients, processing characteristics, phytochemicals և supplements (existing systems focus mainly on just a few nutrients); and
  • Objective evaluation of all objects, beverages, even mixed dishes and dishes, using a single follow-up unit (existing systems subjectively evaluate food differently).

“When you go out to ‘eat your vegetables, avoid soda,’ the public is quite confused about how to find a healthier choice in a grocery store, restaurant, restaurant,” says Dariush Mozafaryan, the study’s lead author. Friedman School. “Consumers, policymakers and even industry are looking for simple tools that will lead everyone to healthier choices.”

The new food compass system was developed and tested using a comprehensive national database of 8,032 food and beverages consumed by Americans. It assesses 54 different characteristics in nine domains, representing different aspects of food, beverage and mixed food health, providing one of the most comprehensive nutrient profiling systems in the world. Characteristics և domains were selected based on nutritional characteristics associated with major chronic diseases such as obesity, diabetes, cardiovascular problems և cancer as well as malnutrition risk, especially for mothers, young children, and the elderly.

The Food Compass is designed to earn extra և points based on future evidence in areas such as gastrointestinal health, immune function, brain health, bone health և physical և mental work. as well as considerations of stability.

Possible uses for Food Compass include:

  • Encouraging the food industry to develop healthier food ել convert popular processed food և snack ingredients.
  • Provide incentives for employees to purchase food through workplace welfare, health ուցման nutrition support programs.
  • Providing information on local և national policies such as package labeling, taxation, warning labels և Marketing restrictions for children.
  • Enable the presentation of healthier food options in restaurants, schools, businesses, hospital cafeterias.
  • Awareness of agricultural trade policy; and
  • Instruction of institutional-individual investors on environmental, social-corporate governance (ECG) investment decisions.

Each food, drink, or mixed meal receives a final Food Compass rating of 1 (least healthy) to 100 (most healthy). Researchers have identified 70 or more options for a reasonable food or drink rating that should be encouraged. Food և Drinks that scored 31-69 points should be consumed in moderation. Anything that scores 30 or less should be consumed as a minimum.

The average score of the Food Compass in the main food categories was 43.2.

  • The lowest score snacks and sweet desserts (average score 16.4).
  • Vegetables (average score 69.1), fruits (average score 73.9, almost all raw fruits received 100 marks) և grains, nuts երմ seeds (average score 78.6) were rated highest.
  • The average rating for beverages ranged from 27.6 percent for sugary sugary fizzy drinks to energy drinks to 67 percent for 100% fruit or vegetable juices.
  • Vegetables containing starch averaged 43.2 points.
  • The average score of beef was 24.9; for poultry – 42.67; and for seafood – 67.0.

Food Compass is the first major nutrient profiling system to use post-consistency assessment in different food groups, which is especially important for mixed dishes. For example, in the case of pizza, many other systems have separate evaluation algorithms for wheat, meat, and cheese, but not the finished product. Retrospective evaluation of different products can also be useful in comparing food և beverage combinations, that can be sold և consumed together, such as the entire shopping cart, a person’s daily diet, or a portfolio of food sold by a particular company.

“With a publicly available assessment algorithm, Food Compass can provide an elegant approach to promoting healthy food choices by helping with consumer behavior, food policy, research, the food industry, and social investment decisions,” said Renata Mikha, author of He is currently a member of the Friedman School faculty and is currently at the University of Thessaly.

Additional authors are Naglaa H. Al-Abbadi, Megan O’Hyrne, osh osh Marino, William A. Masters, Paul Ques, Palin Sheenfried Effrey B. Bloomberg from Friedman School.

The study is part of the Food-PRICE (Policy Review and Intervention Cost-Effectiveness) program, a research partnership funded by the National Institutes of Health that works to identify cost-effective nutrition strategies that can have the greatest impact on improving health outcomes in the United States. States: This work was supported by Danone ազգային National Institute of Health Heart, Lung և National Institute of Blood with award numbers R01HL130735 և R01HL115189. Content is the sole responsibility of the authors and does not necessarily reflect the official views of the National Institutes of Health. Please read the conflict of interest study.

Reference. “The Food Compass is a nutrient profiling system that uses enhanced specifications for food health assessment.” Dariush Mozafaryan, Naglaa H. El-Abbadi, Megan O’Hirn, osh osh Erndt-Marino, William A. Masters, Paul Ques Ak, Palin Shea, Ff Effrey B. Bloomberg և Renata Micha, October 14, 2021 Nature food.
DOI: 10.1038 / s43016-021-00381- year