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A comparison of the nutritional quality of organic and conventional ready-to-eat breakfast cereals based on NuVal scores.
Public Health Nutr
July 2014
Department of Dietetics and Nutrition,Stempel School of Public Health,Florida International University, University Park HLS I 445,Miami,FL 33199,USA.
Objective: To identify whether there were differences in nutritional quality between organic and conventional ready-to-eat breakfast cereals of similar types, based on NuVal scores.
Design: The current descriptive study analysed NuVal scores for 829 ready-to-eat breakfast cereals and eighteen different cereal types. ANOVA was used to compare the mean NuVal scores of 723 conventional cereals with those of 106 organic cereals.