Balance simulation

Balance simulation per serving

This table is a simulation exercise of alternative ways of improving the balance of a food product [serving size]. The simulation covers three possible aspects: balancing weight-based nutrients, balancing energy-based nutrients, and balancing with a recipe.

Balance of weight-based nutrients

Fiber and sodium can be balanced by way of increasing or reducing intake, as appropriate, in this or next meal.

  • Fiber can be easily increased by adding a rich-fiber supplement to the food (eg, adding bran to milk). Alternatively, you may prefer eating some food high in fiber in your next meal, instead.
  • Sodium can be balanced in your next meal by eating food low in sodium, or by adding less (or not adding) salt to your next meals.

Balance of energy-based nutrients

Foods with excess of protein, carbohydrate (and sugars), fat (and saturated fat) could be theoretically balanced by 'burning out' excess of energy. The idea is that you burn out such excess of energy, and then you compensate by eating a similar amount of energy from a balanced food.

Notice, of course, that you cannot really determine whether you are burning out calories from protein, fat or carbohydrate. So the practicality of this simulation is in increasing your energy needs so that you can compensate by eating more of a balance food later on.

Balance by recipe

This option is, perhaps, the most realistic and achievable. It provides alternative 'recipes' that may help balance a particular food product. For example, if you like eating sugary breakfasts (thus, high in sugars), combining them with 'milk' may help balance out the overall meal. The degree of balance achieved depends both on the particular cereal and on the particular milk used: standard milk, low-fat milk, soy milk, rice milk, etc.


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The Balanced Nutrition Index