![]() ![]() As some foods are excellent sources of a particular nutrient but contain few other nutrients, percent DVs were capped at 100 so that any one nutrient would not contribute unduly to the total score (3). The scores were weighted using available data ( Table 1) based on the bioavailability of the nutrients (12): nutrient adequacy score = (Σ × 100)/17. ![]() The numerator is a nutrient adequacy score calculated as the mean of percent daily values (DVs) for the qualifying nutrients (based on a 2,000 kcal/d diet ) per 100 g of food. Second, a nutrient density score was calculated for each food using the method of Darmon et al (10). Because preparation methods can alter the nutrient content of foods (2), nutrient data were for the items in raw form. For each, and for 4 items (apples, bananas, corn, and potatoes) described elsewhere as low-nutrient-dense (1), information was collected in February 2014 on amounts of the 17 nutrients and kilocalories per 100 g of food (9). Berry fruits and allium vegetables were added in light of their associations with reduced risks for cardiovascular and neurodegenerative diseases and some cancers (8). First, a tentative list of PFV consisting of green leafy, yellow/orange, citrus, and cruciferous items was generated on the basis of scientific literature (4,5) and consumer guidelines (6,7). This cross-sectional study identified PFV in a 3-step process. This article describes a classification scheme defining PFV on the basis of 17 nutrients of public health importance per the Food and Agriculture Organization of the United Nations and Institute of Medicine (ie, potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B 6, B 12, C, D, E, and K) (3). However, uniform data on food phytochemicals and corresponding intake recommendations are lacking (2). Defining PFV on the basis of nutrient and phytochemical constituents is suggested (1). Powerhouse fruits and vegetables (PFV), foods most strongly associated with reduced chronic disease risk, are described as green leafy, yellow/orange, citrus, and cruciferous items, but a clear definition of PFV is lacking (1). The proposed classification scheme is offered as a tool for nutrition education and dietary guidance. Of 47 foods studied, 41 satisfied the powerhouse criterion and were more nutrient-dense than were non-PFV, providing preliminary evidence of the validity of the classification scheme. ![]() This study developed and validated a classification scheme defining PFV as foods providing, on average, 10% or more daily value per 100 kcal of 17 qualifying nutrients. National nutrition guidelines emphasize consumption of powerhouse fruits and vegetables (PFV), foods most strongly associated with reduced chronic disease risk yet efforts to define PFV are lacking. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Suggested citation for this article: Di Noia J. ![]()
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