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J. Nutr. First published April 1, 2009; doi:10.3945/jn.108.100842
 Journal of Nutrition, doi:10.3945/jn.108.100842
Vol. 139, No. 6, 1198-1202, June 2009
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© 2009 American Society for Nutrition

Issues and Opinions

It Is Time for a Positive Approach to Dietary Guidance Using Nutrient Density as a Basic Principle1,2

Gregory D. Miller3,*, Adam Drewnowski4, Victor Fulgoni5, Robert P. Heaney6, Janet King7–9 and Eileen Kennedy10

3 National Dairy Council, Rosemont, IL 60018; 4 University of Washington, Center for Obesity Research, Seattle, WA 98131; 5 Nutrition Impact, LLC, Battle Creek, MI 49014; 6 Creighton University, Osteoporosis Research Center, Omaha, NE 68131; 7 Nutrition Department, University of California, Davis, CA 95616; 8 Nutritional Science and Toxicology Department, University of California, Berkeley, CA 94720; 9 Children's Hospital Oakland Research Institute, Oakland, CA 94609; and 10 Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111

The consumption of nutrient-dense foods and beverages, which would ultimately be identified by a scientifically validated nutrient density profiling system, should be instituted as a nutrition platform in the Dietary Guidelines as a part of a larger educational effort to help people choose more nutrient-dense foods and as the guiding principle for consumers to plan healthful diets. By consciously choosing more nutrient-dense foods and beverages, Americans will be in a better position to meet their nutrient requirements without overconsuming energy. An objective, science-based, and validated nutrient density profiling system is needed to characterize foods based on their nutrient composition and this concept should be integrated into the Dietary Guidelines. This article sets forth guiding principles for the development and implementation of a nutrient density profiling system based on the current knowledge of diet and health and recommends that the development of a nutrient density profiling system include testing for effectiveness against accepted measures of diet quality, such as the Healthy Eating Index, and measurable public health markers, such as blood lipids and blood pressure.

* To whom correspondence should be addressed. E-mail: gregorym{at}rosedmi.com.

Manuscript received 15 October 2008. Initial review completed 14 November 2008. Revision accepted 6 March 2009.

Published online 1 April 2009.




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