PEREZGONZALEZ Jose D (2012). Breakfast cereals. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 3. This issue of the BNI™ is a supporting document for a research on the nutritional... More > balance of breakfast cereals. Overall, oats are the cereals closest to balance (BNI 8.70c), followed by muesli (BNI 23.82s), wheat (BNI 31.11c), corn (BNI 78.35c), rice (BNI 80.03c), and bran (BNI 121.81fb). [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PEREZGONZALEZ Jose D (2011). Nutritional balance of minor dairy animals' milk. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 2. This issue of the BNI™ is a supporting document for... More > a research on the nutritional balance of milk from dairy animals other than cows. [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PEREZGONZALEZ Jose D (2011). Yogurts galore. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 1. This issue of the BNI™ is a supporting document for a research on the nutritional... More > balance of yogurts in New Zealand. Overall, yogurts have a varied level of balance: natural low-fat yogurts (BNI 54.72s) are the most balanced, followed by natural standard yogurts (BNI 67.50s), natural creamy yogurts (BNI 77.49sf), flavored fat-free yogurts (BNI 90.26s), flavored low-fat yogurts (BNI 91.56s), flavored standard soy yogurts (BNI 92.90s), flavored creamy yogurts (BNI 94.19s), flavored standard yogurts (BNI 95.20s) and natural fat-free yogurts (BNI 125.80s). [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PÉREZGONZÁLEZ Jose D (2007). TV nutritional promotion in New Zealand (February-March). The Balanced Nutrition Index (BNI), 2007, issue 1. ISSN:1177-8849. This issue of the BNI™ is... More > a supporting document for a research on health promotion. Part of the research is concerned with the nutritional climate portrayed in television in NZ during February and March 2007. Such climate is based on the BNI™ of the food products advertised times the frequency of advertising. This issue presents content analyses for food products (other than meals and alcoholic drinks) advertised in NZ during that period. Consequently, food products pertaining to diverse categories are included together, such as ingredients, basic food products and finalised food products. The most important property of the BNI™ is that it provides a single value to represent how balanced a food product is. This both reduces cognitive workload for the consumer and helps compare products more easily.< Less
PEREZGONZALEZ Jose D (2011). White gold. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 6. This issue of the BNI™ is a supporting document for a research on the nutritional... More > composition of milk in New Zealand. Overall, cow's milk is highly unbalanced: standard milk is the one closest to balance (BNI 88.42sf), followed by semi-skimmed milk (BNI 92.68s), flavored semi-skimmed milk (BNI 101.11s), flavored standard milk (BNI 104.13), and skimmed milk (BNI 122.85s). [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PÉREZGONZÁLEZ Jose D (2008). Traditional Apache foods. The Balanced Nutrition Index (BNI), 2008, issue 1. ISSN:1177-8849. This issue of the BNI™ is a supporting document for a... More > research on the nutritional value of traditional Apache foods, based on research by Sharma et al (2008). Overall, Apache foods have a BNI of 60, and are specially unbalanced towards excess of sodium and deficiency in fiber. Other than that, they are relatively balanced, especially when a variety of foods are eating in approximately similar serving sizes.< Less
PÉREZGONZÁLEZ Jose D (2007). Snack bars in New Zealand. The Balanced Nutrition Index (BNI), 2007, issue 2. ISSN:1177-8849. This issue of the BNI™ is a supporting document for a... More > research on the nutritional value of snack bars available to New Zelanders but generalizable to other countries. Overall, the average snack bar has a BNI of 93, and is specially unbalanced towards excess of sugar. It also tends to be very high in saturated fat and very low in protein. On the positive side, it tends to be low in sodium. The average serving size is 38 grams, providing 4 kcal (17 kJul) per gram. This may not help feel satiated, thus inducing over-consumption.< Less
PEREZGONZALEZ Jose D (2011). Milking veggies. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 5. This issue of the BNI™ is a supporting document for a research on the nutritional... More > composition of milk alternatives in New Zealand. Overall, oat milk is the milk alternative closest to balance (BNI 16.91-p), followed by low-fat soymilk (BNI 26.77s), rice milk (BNI 38.13s), standard soymilk (BNI 48.17f), fat-free soymilk (BNI 52.32s), and flavored low-fat soymilk (BNI 64.29s). [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PÉREZGONZÁLEZ Jose D (2008). Milk and milk alternatives in New Zealand in 2007-2008. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 3. This issue of the BNI™ is a... More > supporting document for a research on the nutritional composition of milk and milk alternatives in New Zealand. Overall, low-fat soymilk is the milk alternative closest to balance (BNI 27.06s), followed by rice milk (BNI 42.17s), standard soymilk (BNI 43.16f), low-fat flavored soymilk (BNI 79.21s), standard milk (BNI 86.80s), semi-skimmed milk (BNI 96.37s), and skimmed milk (BNI 123.16s). [See BNI™ database at http://BNI-INE.wikidot.com]< Less
PEREZGONZALEZ Jose D (2011). Cured meats. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 4. This issue of the BNI™ is a supporting document for a research on the nutritional... More > composition of cured meats in New Zealand. Overall, they have a BNI of 140.91, and are specially unbalanced towards excess of sodium. [See BNI™ database at http://BNI-INE.wikidot.com]< Less
Author Spotlight
