Table 1.
Derivation of ‘Qualifying Index’ (QI) and ‘Nutrient Balance’ (NB) for non-fat milk with added vitamins A & D 1.
Table 2.
Derivation of ‘Disqualifying Index’ (DI) for non-fat milk (with added vitamins A & D 1).
Table 3.
Derivation of DI and QI values for a composite meal (‘My Plate’, Day 1, Breakfast 1)
Fig 1.
NBC Scores for typical food groups.
Data shown are the Qualifying Index (QI), Disqualifying Index (DI) and % Nutrient Balance (NB, value in circle).
Fig 2.
Day 1 Breakfast (MyPlate 7-day menus): NBC Scores for component foods, individually and collectively.
Data shown are the Qualifying Index (QI), Disqualifying Index (DI) and % Nutrient Balance (NB, value in circle) for each meal component and the composite meal. Percentage value in each food component indicates their contribution of that food to the total energy of the meal.
Fig 3.
Day 1 (MyPlate 7-day menus): NBC Scores for foods, snacks and meals.
Qualifying Index (QI), Disqualifying Index (DI) and % Nutrient Balance (NB, value in circle) for meal components, snacks, composite meals and the daily total food intake.
Fig 4.
Day 3 (MyPlate 7-day menus): NBC Scores for foods, snacks and meals.
Qualifying Index (QI), Disqualifying Index (DI) and % Nutrient Balance (NB, value in circle) for meal components, snacks, composite meals and the daily total food intake.
Table 4.
DI, QI and NB values for meals and snacks consumed on individual days and over the total 7-day period
1
Fig 5.
Relationship of Nutrient Balance to Qualifying Index (QI).
Data shown are MyPlate 7-day meal components (black circles) and the combined meals and snacks for days 1 to 7 (red circles). The dotted line represents a ‘best fit’ curve for the meal components.
Fig 6.
Complementarity shown by combining certain foods in varying proportions.
Data shows the changing values of NB and DI relative to QI when whole-wheat bread and fat-free milk (Breakfast, Day 6, MyPlate 7-day menus) are combined in different proportions. Values in circles are % Nutrient Balance (NB).
Fig 7.
Non-Complementarity shown by combining certain foods in varying proportions.
Data shows the changing values of NB and DI relative to QI when cooked brown rice and tofu (Dinner, Day 7, MyPlate 7-day menus) are combined in different proportions. Values in circles are % Nutrient Balance (NB).