20120203 - Nutritional balance of creamy natural yogurt - 2011

[Data] [<Normal page] [PEREZGONZALEZ Jose D (2011). Nutritional balance of creamy natural yogurt. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 40-42.]

Creamy natural yogurt's BNI

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

Creamy natural yogurt had, on average, a nutritional balance of BNI 77.49sf, being particularly biased towards excess of saturated fat. It was adequate in protein and sodium, high in sugar and fat, and low in carbohydrate and fiber. It also provided about 191mg of calcium per 100g of yogurt.

Illustration 1: Nutrition information (creamy natural yogurt)
BNI 77.49sf 0.00
Food, 100g 2011 Ideal
Protein 5.7 5.4
Carbohydrate 5.8 14.7
Sugar 4.9 < 2.7
Fat 6.8 3.0
Saturated fat 4.5 < 1.2
Fiber 0.0 1.6
Sodium 0.054 < 0.107
Kcal 107.2 107.2
kJul 448.5 448.5
Illustration 2: Nutritional profile (creamy natural yogurt)
60% *
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mid p c f fb
max s sf na
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ideal % = grey cells; actual % = asterisk (*)

International standards

Creamy natural yogurt appeared as highly unbalanced according to international Recommended Dietary Intakes (RDIs).

Illustration 3: Nutritional balance across international RDIs
Creamy natural yogurt average 77.49 90.02 60.92 77.49 73.49
Product100g Company BNI WHO US/CAN AUS/NZ UK
Yoplait Greek Style natural National Foods 79.47 82.59 64.94 77.35 73.35
DeWinkel Greek plain unsweetened Fonterra 80.66 100.66 57.76 80.66 74.45
(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 creamy natural cow-milk yogurts within the original sample: ie, 2 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
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.

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.

Author

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


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