Table 1 Steps and criteria to classify foods as healthy or unhealthya
From: Dietary intake and food behaviours of Senegalese adolescent girls
| Food group | Step 1: Food lists | Step 2: Nutrient criteria for healthy foods | |||
|---|---|---|---|---|---|
| Foods with a higher nutritional value | Foods with a lower nutritional value | Saturated fat | Sodium | Sugar | |
| Fruits |
Fresh fruit, frozen fruit, canned fruit (packed in juice or light syrup) Apple sauce and other fruit sauces (100% fruit, no added sugar) 100% fruit juice |
Fruit drinks not containing juice 100% pure Fruit cups in gelatin Canned fruit with thick syrup Tart filling prepared Processed fruit snacks (e.g. fruit jelly candies, etc.) | ≤ 2 g / serving | ≤ 150 mg | None added |
| Vegetables |
Fresh vegetables, frozen vegetables, canned vegetables, 100% vegetable juice |
Vegetables in batter Fried vegetables Fries - frozen, processed potatoes & potato chips | ≤ 2 g / serving | ≤ 150 mg | None added |
| Grain products |
Whole grain flour, enriched white flour, wheat, oat, corn, barley, bulgur, couscous Whole grain bread products – bread, bagel, pita, English muffin, buns, naan, pizza crust Whole grain rice, wild rice, rice Whole grain or enriched pasta |
Pastries, croissants, pies Instant noodles/pasta Pre-seasoned & instant rice Canned rice, canned pasta Doughnuts | ≤ 2 g / serving | ≤ 250 mg | ≤ 9 g |
| Milk & dairy products |
Milk (2% MF or less) Hard cheese Cottage cheese Plain yogurt Pudding mix prepared with milk |
Commercially prepared milkshake Ice cream Processes cheese slices and spreads | ≤ 3 g / serving | ≤ 180 mg | ≤ 26 g (≤ 20 g for milk substitutes) |
| Meat, fish & eggs & legumes |
Chicken, turkey Beef, lean or extra lean ground meat Eggs Fish, seafood &canned fish Legumes (beans, peas, lentils) Tofu, nut butter |
Fried meat, fish, chicken Commercially battered and/or breaded meat, fish, chicken Pepperoni, salami | ≤ 4 g / serving | ≤ 500 mg | Not applicable |
| Nuts & Seeds | Nuts and seeds | – | Not applicable | None added | None added |
| Condiments | Ketchup, mustard, relish and pickles, mayonnaise, salad dressings, soy sauce, sour cream, hot sauce, cream cheese | – | 1 tablespoon | 1 teaspoon | – |
| Dishes (reference amount per kcal) | Entrées made with higher nutritional value ingredients | – | |||
| 100–199 | ≤ 2 g | ≤ 400 mg | |||
| 200–299 | ≤ 3 g | ≤ 500 mg | |||
| 300–399 | ≤ 4 g | ≤ 500 mg | |||
| ≥ 400 | ≤ 5 g | ≤ 700 mg | |||