20121010 - BNI of kinds of potato chips - 2012

[Data]

[<Normal page] [PEREZGONZALEZ Jose D (2012). BNI of kinds of potato chips. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 279-281.]

Table of Contents

BNI of generic brands

BNI of generic brands

Potato chips⁴ are sold under generic brands (eg, a supermarket brand) as well as under proprietary brands, with the latter having a somewhat better standing in regards to perceived quality. Therefore, it is of interest to test whether such characteristic informs about overall nutritional balance (BNI) and, thus, whether it may help choose more balanced products. This article summarises research done in this regards.

Results showed that named brands (BNI 70.49) and generic brands (BNI 69.40) were quite similar, both showing high nutritional unbalance⁵ and similar nutritional profiles (illustrations 1 to 4).

Illustration 1: Nutrition information (named brands)

BNI	70.49f	0.00

Food, 100g	2012	Ideal
Protein	6.1	25.9
Carbohydrate	50.7	71.3
Sugar	1.8	< 1.8
Fat	32.4	14.4
Saturated fat	11.1	< 5.8
Fiber	4.4*	7.8
Sodium	0.655	< 0.519
Kcal	518.8	518.8
kJul	2170.7	2170.7

(*) Fiber content estimated from USDA database³.

Illustration 2: Nutrition information (generic brands)

BNI	69.40f	0.00

Food, 100g	2012	Ideal
Protein	5.2	26.0
Carbohydrate	50.3	71.5
Sugar	1.3	< 1.3
Fat	33.1	14.4
Saturated fat	14.3	< 5.8
Fiber	4.4*	7.8
Sodium	0.589	< 0.520
Kcal	519.9	519.9
kJul	2175.3	2175.3

(*) Fiber content estimated from USDA database³.

Illustration 3: Nutritional profile (named brands)

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 (*)

Illustration 4: Nutritional profile (generic brands)

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 (*)

Methods

Research approach

Exploratory study for comparing the nutritional balance of potato chips⁴ sold under generic and proprietary brands.

Data

The research sample included 63 potato chip products, including different brands and flavors, collected in a convenient manner (Perezgonzalez, 2012²). Of these products, 15 were from generic brands and 48 were from proprietary brands.

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.

References

1. PEREZGONZALEZ Jose D (2011). Balanced Nutrition Index™ (BNI™). Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2011, pages 20-21.

2. PEREZGONZALEZ Jose D (2012). Tasty taytos. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 5.

3. USDA (2011). Nutrient data for 19411, Snacks, potato chips, plain, salted. USDA National Nutrient Database for Standard Reference, 2011, December 7.

+++ Notes +++

4. Thin slices of potatoes fried or baked until crisp, and with added seasoning and flavorings. They may also be known as potato crisps or potato wafers.

5. When interpreting the BNI as 0 = balanced, 1-29 = slightly unbalanced, 30-59 = moderately unbalanced, 60-99 = highly unbalanced, ≥100 = extremely unbalanced.

Want to know more?

Wiki of Science - Kinds of food and nutritional balance: This Wiki of Science page collates information for different kinds of foods.
Wiki of Science - Nutritional balance of kinds of potato chips (further knowledge): Two Wiki of Science pages provide further descriptive and inferential information about the nutritional balance of potato chips.