For more information, consult some of our previous posts: “Crew Management: Counting Heads and Calories,” “Red Meat, Poultry, and Seafood: A Nutritious Investigation,” and “Food Group Guidelines for Offshore Caterers.” As well, you may wish to read the original report in Preventing Chronic Disease as well as a few related interviews. You can find such information below:
-- Almendrala, Anne. Powerhouse Fruits and Vegetables Ranked in Order of Nutrition. The Huffington Post: June 6, 2014.
-- Study Identifies 41 Powerhouse Fruits and Vegetables. Medical Xpress: June 10, 2014.
-- Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Preventing Chronic Disease: June 5, 2014.
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List of Powerhouse Fruits and Vegetables (PFV) for Better On-Board Catering Management
Jun 11, 2014
Every now and then, we like to use the term “superfood” or “powerhouse” to refer to fruits, vegetables, and grains rich in nutrients. Until now, however, the definition for such food groups has lacked concreteness. A recent article in Preventing Chronic Disease, a peer-reviewed journal by the National Center for Chronic Disease Prevention and Health Promotion, solves this dilemma by compiling data and ranking PFVs based on their nutritional density. Such information will help on-board catering management services order the best produce in relation to seafarers’ daily energy needs.
To complete this list, Doctor Jennifer Di Noia used a three-step calculation process for revealing the nutrient density of forty-seven fruits and vegetables. Surprisingly, only six items did not make the cut: raspberry, tangerine, cranberry, garlic, onion, and blueberry. Although these foods do still offer health benefits, their nutrients-to-calories ratio did not meet the criteria (10 percent or more daily value per 100 kcal of 17 qualifying nutrients, including potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B6, B12, C, D, E, and K).
The list below helps on-board catering management companies decide which foods to order and serve at sea. Caterers can use many of the items in a variety of cuisines. Most may even be prepared raw for snacks, smoothies, salads, and dips. Bear in mind the list ranks highest (best) to lowest (worst) in terms of nutrient density. Although some vegetables like watercress sit at the top of this spectrum, the median score was 32.23. As well, the nutrients provided in these foods do not fully satisfy a seafarer’s nutritional requirements, so caterers should pair them with other healthy proteins, dairy products, and grains.
For more information, consult some of our previous posts: “Crew Management: Counting Heads and Calories,” “Red Meat, Poultry, and Seafood: A Nutritious Investigation,” and “Food Group Guidelines for Offshore Caterers.” As well, you may wish to read the original report in Preventing Chronic Disease as well as a few related interviews. You can find such information below:
-- Almendrala, Anne. Powerhouse Fruits and Vegetables Ranked in Order of Nutrition. The Huffington Post: June 6, 2014.
-- Study Identifies 41 Powerhouse Fruits and Vegetables. Medical Xpress: June 10, 2014.
-- Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Preventing Chronic Disease: June 5, 2014.
For more information, consult some of our previous posts: “Crew Management: Counting Heads and Calories,” “Red Meat, Poultry, and Seafood: A Nutritious Investigation,” and “Food Group Guidelines for Offshore Caterers.” As well, you may wish to read the original report in Preventing Chronic Disease as well as a few related interviews. You can find such information below:
-- Almendrala, Anne. Powerhouse Fruits and Vegetables Ranked in Order of Nutrition. The Huffington Post: June 6, 2014.
-- Study Identifies 41 Powerhouse Fruits and Vegetables. Medical Xpress: June 10, 2014.
-- Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Preventing Chronic Disease: June 5, 2014.