A simple way of evaluating the healthiness of ready-to-eat foods and developing healthy foods in the food industry

In this study we have developed a new way of evaluating the healthiness of ready-to-eat foods. In the developed method, ready-to-eat foods were classified into specific product categories, and the nutritional quality of classified foods was analysed using the national dietary recommendations and the...

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Bibliographic Details
Published in:	International journal of food sciences and nutrition Vol. 57; no. 1-2; p. 137
Main Authors:	Outila, Terhi A, Simulainen, Helena, Laukkanen, Tuula H A, Maarit Kyyrö, A
Format:	Journal Article
Language:	English
Published:	England 01-02-2006
Subjects:	Adult Diet Surveys Dietary Fats - analysis Dietary Fiber - analysis Food Industry - standards Food, Organic - analysis Food, Organic - classification Humans Middle Aged Nutritional Requirements Nutritive Value Public Health Reference Values Sodium Chloride, Dietary - analysis
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Summary:	In this study we have developed a new way of evaluating the healthiness of ready-to-eat foods. In the developed method, ready-to-eat foods were classified into specific product categories, and the nutritional quality of classified foods was analysed using the national dietary recommendations and the national dietary survey as a basis for the dietary calculations. The method was tested with the products of 'Saarioinen', which is the leading brand in the Finnish ready-to-eat food market. Results indicate that this low-cost method can easily be used in the food industry as a tool in product development and marketing in order to develop healthy foods. The method could also be applied to the restaurant and catering trade, as well as to other public institutions serving food. By using this model, nutritional researchers and the food industry could work together to prevent nutrition-related health problems.
ISSN:	0963-7486
DOI:	10.1080/09637480600658427