Nutritional balance of standard natural yogurt - 2011

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Data

[PEREZGONZALEZ Jose D (2011). Nutritional balance of standard natural yogurt. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 37-39.] [Printer friendly]

Standard natural yogurt's BNI

Perezgonzalez assessed the nutritional balance of standard natural yogurt in 2011, as part of a research on yogurts in New Zealand.

Standard natural yogurt had, on average, a nutritional balance of BNI 67.50s, being particularly biased towards excess of sugar. It was adequate in protein and sodium, high in fat and saturated fat, and low in carbohydrate and fiber. It also provided about 163mg of calcium per 100g of yogurt.

Illustration 1: Nutrition information (standard natural yogurt) BNI 67.50s 0.00 Food, 100g 2011 Ideal Protein 4.5 4.0 Carbohydrate 7.4 11.0 Sugar 5.4 < 2.0 Fat 3.6 2.2 Saturated fat 2.2 < 0.9 Fiber 0.0 1.2 Sodium 0.047 < 0.080 Kcal 80.0 80.0 kJul 334.7 334.7

Illustration 2: Nutritional profile (standard natural yogurt) 55% 50% 45% 40% * 35% * * 30% * * 25% * * * 20% * * * 15% * * * 10% * * * 5% * * * mid p c f fb max s sf na 5% * * 10% * * 15% * * 20% * * 25% * * ideal % = grey cells; actual % = asterisk (*)

International standards

Standard natural yogurt appeared as highly unbalanced according to international Recommended Dietary Intakes (RDIs), although only as moderately unbalanced according to US/CAN standards.

Illustration 3: Nutritional balance across international RDIs
Standard natural yogurt	(diet)	67.50	82.50	37.50	67.50	63.50
Product100g	Company	BNI	WHO	US/CAN	AUS/NZ	UK
Naturalea plain unsweetened yogurt	Goodman Fielder	55.81	75.55	48.18	55.81	51.81
Yoplait Yoplus natural	National Foods	56.33	76.33	39.85	56.33	51.12
Biofarm acidophilus	Biofarm	62.01	73.63	58.89	62.01	58.01
Yoplait Greek Style Lite natural	National Foods	63.21	78.20	47.21	63.21	59.21
Fresh'n Fruity low fat Greek	Fonterra	67.28	87.28	30.84	67.28	56.84
Fresh'n Fruity natural Greek	Fonterra	67.28	87.28	30.84	67.28	56.84
Fresh'n Fruity natural	Fonterra	73.12	82.93	43.12	73.12	69.12
Fresh'n Fruity Twins simply natural	Fonterra	73.12	82.93	43.12	73.12	69.12
Clearwater's natural yogurt	Clearwater's	80.27	93.77	43.58	70.27	68.27
The Collective natural yogurt	Epicurean Dairy	93.59	95.96	63.59	93.59	89.59
(Source: Perezgonzalez, 2011a1)

Methods

Research approach

Exploratory study.

Data

The initial research sample included 342 yogurt products (ie, cow-milk and soy, natural and flavored, and fat-free, low-fat, standard and creamy)¹. The sample was collected in a convenient manner, looking more for a large sample than a random selection of products. The results in this study simply describe the 'subsample' of standard natural cow-milk yogurts within the original sample: ie, 10 products.

Materials & analysis

Relevant data were collated, then assessed using the Balanced Nutrition Index™ (BNI™) technology (see Perezgonzalez, 2011b²). SPSS-v18 was used for the computation of variables, including BNI and international indexes, and statistical analyses.

Generalization potential

Most of the products were produced locally, although some may have been imported or exported, especially from and to Australia, respectively. Thus, the results of this study may be generalizable to the following populations (in order of decreasing generalization power):

• Australia.
• Internationally, if one assumes yogurt products to be of approximately similar nutritional composition anywhere.

References

References

1. PEREZGONZALEZ Jose D (2011a). Yogurts galore. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 1. (Retrievable from http://www.lulu.com/spotlight/BNI).

2. PEREZGONZALEZ Jose D (2011b). Balanced Nutrition Index™ (BNI™). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 20-21. Also retrievable from Wiki of Science.

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Author

Jose D PEREZGONZALEZ (2012). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalez).

Want to know more?

BNI™ database

The database offers individual nutrition analyses for foods, including the food referred to in above article.

BNI™ journal (2012, issue 1) - Yogurts galore

This issue of the Balanced Nutrition Index™ journal collates all BNI™ nutrition information for the original sample in a single book.

Wiki of Science - Nutritional balance of foods

This Wiki of Science page collates information about several foods on a single page and provides useful links to the appropiate files.

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