20120309 - Nutritional balance of corn breakfast cereals - 2012

[Data] [<Normal page] [PEREZGONZALEZ Jose D (2012). Nutritional balance of corn breakfast cereals. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 88-90.]

Corn breakfast cereals' BNI

Perezgonzalez assessed the nutritional balance of corn cereals in 2012, as part of a research on breakfast cereals in New Zealand.

Corn cereals had, on average, a nutritional balance of BNI 78.35c, being particularly biased towards excess of carbohydrate. It was adequate in saturated fat, high in sugar and sodium, and low in protein, fat and fiber.

Illustration 1: Nutrition information (corn)
BNI 78.35c 0.00
Food, 100g 2012 Ideal
Protein 6.7 18.9
Carbohydrate 85.1 51.9
Sugar 20.9 < 9.4
Fat 1.1 10.5
Saturated fat 0.2 < 0.2
Fiber 1.6 5.7
Sodium 0.663 < 0.377
Kcal 377.1 377.1
kJul 1577.8 1577.8
Illustration 2: Nutritional profile (corn)
90% *
85% *
80% *
75% *
70% *
65% *
60% *
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% *
30% *
35% *
ideal % = grey cells; actual % = asterisk (*)

International standards

Corn breakfast cereals appeared as moderately to highly unbalanced according to international Recommended Dietary Intakes (RDIs).

Illustration 3: Nutritional balance across international RDIs
Corn (diet) 78.35 57.29 64.28 74.51 60.47
Product100g Company BNI WHO US/CAN AUS/NZ UK
J.R.Fields corns scoops J.R.Fields 72.65 64.41 58.09 68.09 58.09
Kellogg's corn flakes Kellogg's 74.90 52.70 60.99 71.46 53.23
Homebrand corn flakes Woolworths 81.93 60.53 66.98 77.28 61.98
Frosties Kellogg's 82.76 81.76 63.81 82.04 76.25
Crispix honey Kellogg's 87.65 66.98 73.08 83.22 70.69
(Source: Perezgonzalez, 20122)

Methods

Research approach

Exploratory study.

Data

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 corn breakfast cereals within the original sample: ie, 5 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.

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 oat products to be of approximately similar nutritional composition anywhere.
References
1. PEREZGONZALEZ Jose D (2011). Balanced Nutrition Index™ (BNI™). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 20-21. Also retrievable from Wiki of Science.
2. PEREZGONZALEZ Jose D (2012). Breakfast cereals. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 3. (Retrievable from http://www.lulu.com/spotlight/BNI)

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.

Author

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


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