The cost of US foods as related to their nutritive value1,2,3

Background: The US Department of Agriculture (USDA) compared the cost of various foods with the energy and nutritional value of the 19th century.

Goal: The goal is to rebuild the relationship between food costs, energy and nutrients, using data from the US Department of Agriculture's modern nutrition and food prices.

Design: USDA Dietary Food Food Nutrition Database 0 (FNDDS 0) and Nutrition Policy Promotion Center for Food Price Database Analysis. For 1387 foods the key variables are: energy density (kcal / g), serving (g), unit price ($ / 100 g), service price ($ / service) and energy cost ($ / kcal) . Regression model tested the relationship between nutrients and unit price ($ / 100 g). Comparisons between food groups were tested using one-way analysis of variance. Test the relationship between energy density and price of food group using Spearman correlation

RESULTS: The group of grain and fat food products provided the lowest cost of dietary energy. In addition to fruits, vegetables have higher energy costs than any other food category. The serving volume increases with increasing moisture content and is inversely proportional to food energy density. The maximum price per meal is meat, chicken, fish, the lowest price per meal is the fat category. After adjusting the energy, carbohydrates, sugar and fat are related to the lower price per 100 grams, but protein, fiber, vitamins and minerals are related to price per 100 grams

Conclusion: The cereal and sugar food groups are cheaper than the vegetables and fruits per calorie, and are cheaper than the serving fruits. These price differences will help explain why low cost, low energy foods are associated with low educational background and income.

Sweet potatoes are ranked first among affordable dietary supplements. Nutrition-rich vegetarian (NRF) index evaluates food based on nutrient density (cost per gram calorie, calorie per meal, and cost per food). Sweet potatoes are dark yellow vegetables and dark yellow vegetables lining up. This means that sweet potato is one of the most nutritious and most affordable vegetable options per unit price. Good for blood sugar: sweet potato is also considered low GI food. In other words, the blood sugar index after ingestion will be lower. Since the digestive tract of this food is very low, blood sugar levels are not too high even if they are consumed. Hyperglycemia is associated with weight gain and in the longer term is associated with metabolic diseases

Interesting nutrition ingredients! How to make sweet potatoes affects their blood glucose index - the rate at which carbohydrates (sugars) in foods are digested and absorbed, leading to an increase in blood glucose levels. GI of cooked sweet potato peel is very low, but if you bake it, it turns into high GI food. The difference comes from the way gelatinizes sweet potato starch while cooking.

BioMed Central reported a study that clearly demonstrates that GI-based nutrition programs will help people manage health-related blood glucose levels, cholesterol, and other blood indicators. Food researchers seem to agree with the argument that GI can be a useful tool for those who need to manage specific health conditions through food selection. Many people say blood glucose index ultimately helps them develop healthy eating habits they can stick. They say that this amount of diet based diet will stick to their diet, they feel better, and help them achieve their goals. The GI - based nutrition program calculates calories, avoids all carbohydrates, weighs food and does not even have to restrict some low - GI meals.