title: A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost.
abstract: OBJECTIVE
  The Dietary Guidelines for Americans 2005 recommended that consumers give priority to nutrient-dense foods, those that contain substantial amounts of key nutrients in relation to the dietary energy they provide. This study developed a scoring system to estimate the nutritional adequacy of vegetables and fruits, on a per weight, per calorie, and per unit cost basis.
  
  
  METHODS
  We used a French national food composition database for 637 foods, including 129 vegetables and fruits. Mean national retail prices were obtained for each food.
  
  
  METHODS
  The nutrient adequacy score was defined as the mean of percent daily values for 16 nutrients, based on 100 g of food. The nutrient density score and the nutrient-to-price ratio were the mean of percent daily values for 16 nutrients, expressed per 100 kcal and per 1 euro of food, respectively. Relationships between energy density of vegetables and fruits, nutrient adequacy score, nutrient density score, and nutrient-to-price ratio were tested using linear regression.
  
  
  RESULTS
  Energy density and nutrient density score were negatively correlated, confirming the widely accepted notion that energy-dense foods tend to be nutrient-poor. As expected, fruits and vegetables had the highest nutrient density score because they were nutrient-rich in relation to their low energy content. They also had a relatively high nutrient-to-price ratio, showing that they provided nutrients at a reasonable cost when compared with other foods.
  
  
  CONCLUSIONS
  Foods ranked differently when nutritional adequacy was calculated per weight (nutrient adequacy score), per calorie (nutrient density score), or per unit cost (nutrient-to-price ratio). The present results showed that although fruits and vegetables are an expensive source of dietary energy, they provide key nutrients at a reasonable cost.
authors.affiliation: Institut Scientifique et Technique de la Nutrition et de l'Alimentation, Paris, France.
authors.forename: Nicole
authors.initials: N
authors.lastname: Darmon
authors.forename: Michel
authors.initials: M
authors.lastname: Darmon
authors.forename: Matthieu
authors.initials: M
authors.lastname: Maillot
authors.forename: Adam
authors.initials: A
authors.lastname: Drewnowski
mesh_terms: D001682:Biological Availability; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002149:Energy Intake; D005502:Food / Q000145:classification / Q000191:economics / Q000592:standards; D005504:Food Analysis; D058870:Food, Organic / Q000145:classification / Q000191:economics / Q000592:standards; D005602:France; D005638:Fruit / Q000737:chemistry / Q000191:economics; D006801:Humans; D008903:Minerals / Q000032:analysis; D018673:Nutrition Policy; D009753:Nutritive Value; D013649:Taste; D014481:United States; D014675:Vegetables / Q000737:chemistry / Q000191:economics; D014815:Vitamins / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D008903:Minerals; D014815:Vitamins