|[Data]||[<Normal page] [PEREZGONZALEZ Jose D (2012). Nutritional balance of oat breakfast cereals. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 78-80.]|
Oat breakfast cereals' BNI
Perezgonzalez assessed the nutritional balance of oats in 2012, as part of a research on breakfast cereals in New Zealand.
Oats had, on average, a nutritional balance of BNI 8.70c, being particularly biased towards excess of carbohydrate. It was adequate in saturated fat, fiber and sodium, high in sugar, and low in protein and fat.
Oat breakfast cereals appeared as slightly unbalanced according to international Recommended Dietary Intakes (RDIs) (actually, very close to nutritional balance according to WHO/FAO and UK standards).
|Illustration 3: Nutritional balance across international RDIs|
|Harraways organic rolled oats||Harraways&Sons||6.83||0.00||0.00||6.83||6.83|
|Traditional Porridge brown sugar & cinnamon||Hubbards||6.89||6.89||0.00||6.89||4.89|
|Oat Singles plain||Harraways&Sons||12.21||3.35||12.21||12.21||2.21|
|Harraways rolled oats||Harraways&Sons||12.21||3.35||12.21||12.21||2.21|
|Harraways Scotch oats||Harraways&Sons||12.21||3.35||12.21||12.21||2.21|
|Harraways organic wholegrain oats||Harraways&Sons||12.21||3.35||12.21||12.21||2.21|
|Harraways traditional wholegrain oats||Harraways&Sons||12.21||3.35||12.21||12.21||2.21|
|Home Brand Quick Oats||Home Brand||12.26||14.23||11.30||11.19||20.17|
|Oat Singles chocolate||Harraways&Sons||16.64||16.64||1.59||16.64||14.64|
|Oats Smooth & Tasty vanilla||Uncle Tobys||26.26||26.26||5.96||26.26||24.26|
|Oats Smooth & Tasty strawberry||Uncle Tobys||34.13||34.13||8.08||34.13||32.13|
|Oats Smooth & Tasty honey||Uncle Tobys||34.51||34.51||8.11||34.51||32.51|
|Oat Singles honey & golden syrup||Harraways&Sons||35.55||35.55||20.49||35.55||33.55|
|(Source: Perezgonzalez, 20122)|
The initial research sample included 79 breakfast cereals (ie, oats, wheat, rice, corn, bran and muesli)2, collected in a convenient manner. The results in this study simply describe the 'subsample' of oat breakfast cereals within the original sample: ie, 14 products.
Materials & analysis
Relevant data were collated, then assessed using the Balanced Nutrition Index™ (BNI™) technology (see Perezgonzalez, 20111). 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 oat 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 3) - Breakfast cereals
- 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).