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New Affordable Nutrition Index is First Measurement Tool to Evaluate Affordable Nutrition

Campbell’s® Healthy Request®
Condensed Vegetable Soups Ranked Among Top Affordable, Nutritious Options

DENVER–(BUSINESS WIRE)–Oct. 19, 2009–
A new food rating system that analyzes both nutrition and cost value of
food may now make it easier for people to find budget-friendly,
nutritious foods in today’s tough economy. The Affordable Nutrition
Index (ANI), unveiled today at the American Dietetic Association’s Food
and Nutrition Conference and Expo by leading nutrition expert Adam
Drewnowski, PhD, professor at the University of Washington, is the first
and only tool that assesses food’s nutritional profile and cost value to
create a nutrition-value-per-dollar score.1

The ANI is guided by recommendations in the U.S. Dietary Guidelines for
Americans and calculates a food score based on nine essential nutrients
to encourage (protein, fiber, iron, calcium, potassium, magnesium, and
vitamins A, C and E) and three nutrients to limit: saturated fat, added
sugars and sodium.

Nearly 300 commonly eaten foods including fresh vegetables, fruits,
grains from an independent food intake frequency questionnaire,2
and various convenience foods, including a variety of Campbell’s®
soups, were assessed in the study. Results showed that dark colored
vegetables, certain fruits and vegetable soups were among the most
affordable, nutritious foods.

“In today’s economy, more people are making food choices based solely on
cost, so it’s important to guide them on ways to get nutritious options
without hurting their wallets,” said Drewnowski. “It is important to
identify a wide range of affordable, nutritious choices that can help
people build a balanced diet that fits their lifestyle and budget.”

Vegetables and Vegetable Soups Get Top Scores for Nutrition and Value

In Drewnowski’s analysis, the ANI ranked two dozen soups as comparable
to – and in some cases, higher than – many common fruits and vegetables.
Drewnowski concluded that based on nutrition and price value, vegetable
soups can be a convenient way to help people eat a more healthful, yet
affordable, diet consistent with Dietary Guidelines. This new research
further validates the importance of including affordable choices across
multiple categories of nutritious fresh and prepared foods.

Among the specific findings:

  • Carrots, sweet potatoes and broccoli were at the top of the ANI scale;
    oranges and bananas were the top-scoring fruits in the index.
  • Twenty-five Campbell’s soups followed closely on the ANI scale,
    particularly condensed vegetable soup varieties that are lower in
    sodium, like Campbell’s® Healthy Request®
    condensed vegetable soup, which is certified as heart-healthy by the
    American Heart Association, and Campbell’s®
    Tomato soup, which recently underwent a 32 percent reduction in sodium
    and is one of the top-selling soups in the United States.
  • Other fresh or cooked vegetables (peas, string beans, squash, lettuce)
    and fresh fruits (raspberries, blackberries, strawberries, grapes,
    nectarines, apples) were also highly ranked.

Drewnowski’s research indicates that food, nutrition and price are
typically viewed independently by experts. He believes a more inclusive
concept of nutrition-per-dollar must be embraced broadly by health
experts and the government, as it more accurately reflects the way
people actually make food decisions.

“The obesity epidemic in this country has the potential to get even
worse if people are unable to find nutritious choices they can afford
and that also fit with their lifestyle,” said Drewnowski. “I’m hoping
the Dietary Guidelines set to be released in 2010 will include the
importance of affordable nutrition in its recommendations.”

Drewnowski points out that soup has added value and appeal for people
because it can easily be found in most supermarkets and local
convenience stores, is simple to prepare and highly satisfying. Plus,
there are many varieties to choose from, which helps make affordable
menu planning enjoyable.

“Ease, familiarity and enjoyment are critical to developing lifelong
habits,” said Drewnowski. “If nutrition and health professionals can get
people to include affordable, nutritious and convenient foods as part of
a balanced diet, we have moved them a step in the right direction toward
healthful eating.”

More About The Affordable Nutrition Index (ANI)

The ANI incorporates the nutrient density of individual foods and
beverages as measured by the previously validated “Nutrient Rich Foods
Index”3 also created by Dr. Drewnowski. It combines this
index with price data from the Center for Nutrition Policy and Promotion
(CNPP) 2001-2002 database, a 2008 survey of Seattle supermarkets and
soup prices from Campbell Soup Company,4 which also supported
this research by Dr. Drewnowski at the University of Washington. All
foods were graphed on the index to assess their nutritional benefits and
cost. Higher scores in the index indicate more nutritional value for the
dollar.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup, baked snacks, and
healthy beverages. Founded in 1869, the company has a portfolio of
market-leading brands, including “Campbell’s,” “Pepperidge Farm,”
“Arnott’s,” and “V8.” For more information on the company, visit
Campbell’s website at www.campbellsoup.com.

1 Drewnowski A, Rehm CD. Affordable Nutrition Index: Nutrient
Profiling of Soups Using Nutrient Rich Foods (NRF) Index and Food Prices
Data. Center for Public Health Nutrition, University of Washington,
Seattle, WA. Presented at ADA’s Food & Nutrition Conference & Expo.
10/19/09.

2 Food Frequency Questionnaires (FFQ), The Cancer Prevention
Research Program, Fred Hutchinson Cancer Research Center, Seattle, WA;
accessed at http://www.fhcrc.org/science/shared_resources/nutrition/ffq/index.html.

3 Fulgoni VL, Keast DR, and Drewnowski A. Development and
Validation of the Nutrient-Rich Foods Index: A Tool to Measure
Nutritional Quality of Foods. Journal of Nutrition, 2009; 139:
1549 – 1554.

4 IRI Scantrak Avg Price Per Unit 52 weeks ending Dec. 31,
2008.

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Source: Campbell Soup Company

Campbell Soup Company
Juli Mandel Sloves
856-342-3717
[email protected]
or
Weber
Shandwick
Emily Jane Watt
312-988-2212
[email protected]