20130126 - Nutritional balance of wheat crisps - 2012

[Data]

[<Normal page] [PEREZGONZALEZ Jose D (2012). Nutritional balance of wheat crisps. Knowledge (ISSN 2324-1624), 2013, pages 26-28.] [DOI]

Table of Contents

Wheat crisps' BNI

International standards

Wheat crisps' BNI

Perezgonzalez assessed the nutritional balance of wheat crisps⁴ in 2012³, as part of a research on the nutritional composition of snacks in New Zealand.

Wheat crisps had, on average, a nutritional unbalance of BNI 80.34na, being particularly biased towards excess of sodium. They were also adequate in carbohydrate, and sugar, high in fat and saturated fat, and low in protein and fiber.

Illustration 1: Nutrition information (wheat crisps)

BNI	80.34na	0.00

Food, 100g	2012	Ideal
Protein	9.5	22.0
Carbohydrate	65.6	60.6
Sugar	3.7	< 3.7
Fat	15.6	12.2
Saturated fat	5.7	< 4.9
Fiber	0.0	6.6
Sodium	1.352	< 0.441
Kcal	440.8	440.8
kJul	1844.3	1844.3

Illustration 2: Nutritional profile (wheat crisps)

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%					*
40%					*
45%					*
50%					*
55%					*
60%					*
65%					*
70%					*

ideal % = grey cells; actual % = asterisk (*)

International standards

Wheat crisps appeared less unbalanced according to international Recommended Dietary Intakes (RDIs), slightly less so according to US' standards.

Illustration 3: Nutritional balance across international RDIs

Wheat crisps	(dietIndex)	80.34	71.29	64.80	74.80	72.80

Product100g	Company	BNI	WHO	US/CAN	AUS/NZ	UK
Lavosh black & white sesame seed	180 Degrees	59.84	52.00	45.22	53.05	53.05
Lavosh garlic & linseed	180 Degrees	67.54	59.50	55.04	59.78	56.48
Eta Skof Munchos cheese & onion	Griffin's	86.62	86.62	75.85	81.70	79.70
Lavosh sea salt & olive oil	180 Degrees	86.76	79.50	69.13	76.39	76.39
Eta Skof Munchos spicy tomato	Griffin's	92.57	92.57	80.62	87.87	85.87
Krispa Corn Chips chicken	Krispa	98.31	98.31	84.44	92.75	90.75
(Source: Perezgonzalez, 2012a²)

Methods

Research approach

Exploratory study.

Data

The research sample comprised 6 wheat crisp products², including different brands and flavors, collected in a convenient manner.

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 (2012a). Crispy crisps. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 7.

3. PEREZGONZALEZ Jose D (2012b). Nutritional balance of wheat crisps (descriptive statistics). Knowledge (ISSN 2324-1624), 2013, pages 22-25.

+++ Notes +++

4. Snacks made from extruded wheat.

Want to know more?

BNI analysis of individual wheat crisp products: You can access either the BNI™ database or the 'BNI™ journal (2012, issue 7) - Crispy crisps' for individual nutrition analyses of each food product in the sample.
Wiki of Science - Nutritional balance of wheat crisps (descriptive statistics): This Wiki of Science page provides an in-depth descriptive analysis of the nutritional balance of wheat crisps.
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 appropriate files.