|[Data]||[<Normal page] [PEREZGONZALEZ Jose D (2011). Nutritional balance of standard natural yogurt. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 37-39.]|
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.
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|
|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|
|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)|
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.
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):
- Internationally, if one assumes yogurt products to be of approximately similar nutritional composition anywhere.
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.
Jose D PEREZGONZALEZ (2012). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalez).