20120310 - Nutritional balance of rice breakfast cereals - 2012

[Data] [<Normal page] [PEREZGONZALEZ Jose D (2012). Nutritional balance of rice breakfast cereals. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 91-93.]

Rice breakfast cereals' BNI

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

Rice cereals had, on average, a nutritional balance of BNI 80.03c, 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 (rice)
BNI 80.03c 0.00
Food, 100g 2012 Ideal
Protein 5.6 19.0
Carbohydrate 87.0 52.2
Sugar 24.9 < 9.5
Fat 1.0 10.5
Saturated fat 0.3 < 0.3
Fiber 0.5 5.7
Sodium 0.565 < 0.379
Kcal 379.4 379.4
kJul 1587.4 1587.4
Illustration 2: Nutritional profile (rice)
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% *
ideal % = grey cells; actual % = asterisk (*)

International standards

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

Illustration 3: Nutritional balance across international RDIs
Rice (diet) 80.03 59.70 66.43 76.50 65.23
Product100g Company BNI WHO US/CAN AUS/NZ UK
J.R.Fields rice pops J.R.Fields 80.35 80.35 64.52 76.56 74.56
Coco Pops Kellogg's 81.29 79.94 67.95 78.13 72.55
Budget cocoa puffs Safeway Traders 81.39 81.39 62.80 78.54 76.54
Homebrand cocoa puffs Woolworths 81.39 81.39 62.80 78.54 76.54
Rice Bubbles Kellogg's 81.69 60.96 67.89 78.05 65.27
Homebrand rice pops Woolworths 84.05 64.05 69.81 79.81 69.81
Sanitarium Ricies Sanitarium 84.63 63.96 70.26 80.40 67.87
(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 rice breakfast cereals within the original sample: ie, 7 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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