Discussions around increased fruit and vegetable consumption often emphasize ‘fresh,’ derived from the assumption that canned, frozen and dried may be lower in nutritional quality. The purpose of this study was to compare the nutrient content among canned, fresh, frozen and dried forms to the economic and time cost for serving edible portions of carrots, corn, green snap beans, mushrooms, peas, pumpkin, spinach, tomatoes, pears, peaches, pinto beans and tuna fish. Protein, fiber, potassium, vitamin C, vitamin A and folate content were from the USDA Nutrient Data Laboratory. The value of time spent on preparation was calculated based on the minimum wage. “Total cost per edible portion” was calculated by adding the average price per drained, prepared, edible serving to the cost of any waste and to the value on time spent during preparation. “Cost per nutrient” was calculated by dividing total cost per edible portion by the amount of each nutrient available in that portion. Canned fruits, vegetables, beans and tuna had the lowest total cost per edible portion across all categories. For most nutrients, the cost per nutrient for canned was less than or comparable to fresh, frozen or dried. Dietary recommendations should include canned foods as affordable, convenient sources of key nutrients. Funding provided by the Canned Food Alliance.

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It is no longer enough to just provide objective nutrition information as is mandated by the US Food and Drug Administration Nutrition Facts Panel. Nutrition messages abound in the marketplace, and consumers are seeking simplified-yet-accurate guidance that is relevant to their individual and family needs. Single messages, such as recommendations for low-fat or highfiber foods, do not adequately capture the complex matrix of food or diverse human nutrient needs.As a result, nutrition profiling and food scoring systems are proliferating around the world. Food manufacturers, retailers, restaurants, governments, and nongovernment organizations are all becoming involved. In the United States, Europe, and elsewhere, new food scoring systems are appearing in both regional and national grocery stores and in retail chains with regularity. And the US Food and Drug Administration has announced its intent to explore options and provide guidance in this area. Nutrition science needs to become involved and ask the tough questions about the validity, accuracy, and appropriateness of these systems, as well as evaluate their implementation and outcomes.This supplement is an extended version of a symposium presented at Experimental Biology 2009. Four food scoring/ nutrition profiling systems currently available in the US marketplace that cross manufacturers and apply to multiple food categories were discussed. The science underpinning the development and the validity of these systems in representing nutrient density and the data showing the effect that these systems have on consumer food choices were presented. Recommendations for validation and evaluation were made.These food scoring/nutrition profiling systems are in various stages of development and implementation, so direct comparisons are challenging. There are aspects of each system that show merit, and there are potential synergies among them. More than one system may be needed to address consumers' needs. What ultimately needs to be assessed is the ability of these systems to positively influence consumer knowledge and, more importantly, consumer behavior. A consistent set of guidelines for evaluating the effect of all such systems needs to be developed.The consumer mind-set must be foremost in these considerations. Purchasing behavior is affected by a number of factors. When the consumer considers food and beverage, taste, cost, and convenience rule; nutrition, for many, is not even a consideration.There are 2 main issues to resolve: Does the nutrient profiling system accurately represent the healthfulness of a food or beverage? And will the nutrient profiling system be useful in helping the consumer to choose a healthful diet? In this supplement, we begin to explore the answers.The author had no financial relationship with these manufacturers of nutrition scoring/food profiling systems, and none of them is a current client of Ketchum Inc.