2.1.1.  Principles

Mariska Dötsch-Klerk; Sara Carvalho; Corrine F. Lawrence; Julie I. Willems

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2.1.1. Principles

MD Mariska Dötsch-Klerk

SC Sara Carvalho

CL Corrine F. Lawrence

JW Julie I. Willems

This method is extracted from research article: Front Nutr, Dec 2023

Improving the nutrient quality of foods and beverages using product specific standards for positive nutrients and ingredients will help to increase mean population intakes toward dietary guidelines

DOI: 10.3389/fnut.2023.1292231

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The positive nutrition standards were set by taking five global principles into account (Figure 1), similar to the standards for saturated fat, transfat, sodium and sugars described in an earlier paper (20). For the Positive Nutrition Standards this means that they reflect dietary guidelines, are set at an impactful amount, encourage the transition toward more sustainable healthy plant-forward diets while also considering the potential implications of this move on nutrient intakes.

Schematic approach applied for setting the positive nutrition standards.

Details on the selection of the ingredients and nutrient as well as the approach taken for setting the standards is provided in the next paragraphs.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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