ANDI, meaning Aggregate Nutrient Density Index, ranks FOOD on a scale of 1-1,000 based on the number of nutrients per calorie (# of nutrients/ # of calories) Holding the perfect score of 1,000, KALE and COLLARDS (both dark leafy greens) provide the most nutrients for the fewest number of calories. The first fruit to make the list are STRAWBERRIES, weighing in with a score of 212. With a spread of 788 points, the moral of the story is EAT YOUR VEGETABLES!
ORGANIC– food produced with no synthetic pesticides(keep bugs away), chemical fertilizers(grow faster), genetically modified organisms (GMO- combing DNA molecules from different sources) and irradiation (exposed to radiation)
CONVENTIONAL– food produced with chemicals, including fertilizers (grow faster), insecticides(reduce bugs and diseases), herbicides (reduce weeds), and antibiotics (growth hormones)
GLUTEN FREE– gluten is a protein found in grain products such as wheat, barley and rye. Since humans evolved as hunters and gathers, the main protein source was animal, not grain. Our digestive systems are slowly adjusting, explaining the sensitivities to gluten.
HEIRLOOM– most commonly used to describe a variety of tomatoes, heirloom seeds are saved from the best crops each season. The seeds are passed down through generations unaltered so their unique tastes can shine through.
Healthy Tips Calendar
NUTRIENT– substances needed to build cells, regulate internal body processes, and supply energy. Carbohydrates (sugars, starches, and fiber), fats ( saturated and trans fat, monounsaturated and polyunsaturated), protein ( enzymes-metabolism, amino acids, myosin-skeleton) and vitamins (A, B1-B12, C, D, E, K) are the main nutrient groups.
GOOD FATS/ BAD FATS– fats which are solid at room temperature (saturated and trans fats) are bad, while fats that are liquid at room temperature (monounsaturated and polyunsaturated) are good.
Check out this 2 minute video for quick tips in deciphering food labels
Confusing Food Labels
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