Content and composition of dietary fiber in 117 frequently consumed foods.

Twenty-three fruits, 33 vegetables, 41 grain products, 7 legumes, 4 nuts, and 9 miscellaneous foods were analyzed by an accurate chemical method to determine their dietary fiber content and composition. The mean (+/- standard deviation) dietary fiber content of fruits was 1.4 +/- 0.7 g/100 g (fresh weight); of vegetables, 2.0 +/- 0.8 g; of 32 refined grains (less than 5% fiber), 2.3 +/- 1.0 g; of legumes, 4.0 +/- 0.7 g; and of nuts, 6.4 +/- 2.1 g; the dietary fiber content of nine higher-fiber grains (greater than 5%) was variable. The soluble fiber fraction averaged 23% of the total fiber in refined grains, 3% in nuts, and 13% to 20% in the other food groups. Dietary fiber composition of every food group was heterogenous. Pectin, which was negligible in grains, constituted approximately 15% to 30% of the fiber in fruits, vegetables, legumes, and nuts. Hemicelluloses composed about half of the total fiber in grains, and approximately 25% to 35% of total fiber in other foods. Cellulose was one third or less of the total fiber in most foods, except for legumes, in which it was about one half. Values for total dietary fiber content generally agree with those reported previously. The soluble fiber fraction was lower than what has been reported because the distribution of total fiber between the soluble and insoluble fractions is determined by the method of analysis. The analyses used in this study demonstrated that the concentration of dietary fiber in many frequently consumed foods is 1% to 3%. The generally similar fiber concentrations of food within a group--fruits, vegetables, refined grains, and legumes--suggest that an average value for the fiber concentration in that group can be used to rank food intakes and histories into low, medium, or high dietary fiber contents.     

Database and Quick Methods of Assessing Typical Dietary Fiber Intakes using data for 228 Commonly Consumed Foods

To promote assessment of dietary fiber intakes in clinical settings, we established two objectives for this study: to provide a detailed database in grams per serving of fiber content and polymer composition for most fiber sources in the US diet, and to develop a quick method for estimating total fiber intakes. Data for 342 foods were condensed to 228 foods by combining similar foods. The comprehensive database developed includes pectin, hemicelluloses, and β-glucan contents of the soluble and insoluble fractions of fiber and the cellulose and Klason lignin contents of the insoluble fiber. Three fourths of the 228 foods contained 2.0 g fiber per serving or less; only 10% contained more than 3.0 g per serving. The quick method consists of multiplying the number of servings in each food group by the mean total dietary fiber content of foods in that group: 1.5 g for fruits (n=43), 1.5 g for vegetables (n=68), 1.0 g for refined grains (n=80), and 2.5 g for whole grains (n=13). Actual fiber values from the database should be used in the quick method if foodstuffs concentrated from grains, legumes, and nuts and seeds are consumed. Sample menus demonstrate that quick assessment of total fiber intake yielded results similar to the sum of individual values from the database. J Am Diet Assoc. 1997;97:1139–1148, 1151.     

The Non-Starch Polysaccharide Content of Mexican Foods

We have extended our knowledge of the dietary fibre content of Mexican foods with the analysis of 22 cereal and cereal products, 30 raw vegetables, 21 cooked vegetables, 19 fruits, and 9 nuts and seeds, to complement those analyses already reported. When the data are combined with those from similar analyses, a total of 228 Mexican foods can now be included in the assessment of NSP intakes. The monosaccharide components of both the total and insoluble fractions of NSP were measured in each food, thus allowing estimates of the carbohydrate content of the soluble fraction. The impact of processing of cereals was very marked, often resulting in over a five-fold reduction in NSP. The constituent sugars of the NSP varied widely, with vegetables having a high galactose and uronic acid content, and pulses having an appreciable proportion of arabinose. The NSP content of the pulses used in urban areas is only half of the NSP content of those used in the rural areas. The reported data illustrate the importance of measuring the detailed composition of foods when attempting to understand the implications of the major changes in dietary intake as Mexico goes through its rapid transition in food habits.     

不同种类食物中膳食纤维的测定

目的　分析不同种类食物中总膳食纤维、可溶性及不溶性膳食纤维的含量 ,完善我国食物成分中膳食纤维数据 ,为指导和干预慢性病人的饮食治疗提供科学依据。方法　根据 2 0 0 2年中国食物成分表中的食物分类方法 ,选择不同亚类中的植物性食物 ,使用FossTecator膳食纤维分析仪 ,采用酶 重量法分析其中总膳食纤维、可溶及不可溶膳食纤维含量。结果　干豆类食物的总膳食纤维含量最多 ,平均为 36 % ,其次是粗粮类和鲜豆类 ,分别是 16 %和 14 % ,而细粮 ,蔬菜类和水果类的总膳食纤维含量较低 ,小于 10 %。豆类食物中的可溶性膳食纤维明显高于其它种类食物 ;干豆类和粗粮类的不可溶性膳食纤维含量较高 ;鲜豆类、薯类、蔬菜类的SDF IDF明显高于干豆类和谷类食物。结论　酶重量法测定食物中膳食纤维其重现性较好 ,不同种类食物膳食纤维含量与组成差异较大 ,本研究结果可建议患有糖尿病、高血脂等慢性病的病人可增加可溶性膳食纤维含量较高的鲜豆类、薯类及蔬菜类食物的摄入 ;而患有肥胖症、便秘等肠道疾病的病人可增加不溶性膳食纤维含量高的干豆及粗粮类食物的摄入。     

Cereal grains, legumes and diabetes

This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume approximately 3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (<3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.     

A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report

Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although fiber- and sugar-based metrics may help to differentiate the nutritional quality of various types of grain products, they may not aptly capture the nutritional quality of other healthy carbohydrate foods, including beans, legumes, vegetables, and fruits. Carbohydrate food quality metrics need to be applicable across these diverse food groups. This report introduces a new carbohydrate food scoring system known as a Carbohydrate Food Quality Score (CFQS), which supplements the fiber and free sugar components of previous metrics with additional dietary components of public health concern (e.g., sodium, potassium, and whole grains) as identified by the Dietary Guidelines for Americans. Two CFQS models are developed and tested in this study: one that includes four dietary components (CFQS-4: fiber, free sugars, sodium, potassium) and one that considers five dietary components (CFQS-5: fiber, free sugars, sodium, potassium, and whole grains). These models are applied to 2596 carbohydrate foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2017–2018. Consistent with past studies, the new carbohydrate food scoring system places large percentages of beans, vegetables, and fruits among the top scoring carbohydrate foods. The whole grain component, which only applies to grain foods (N = 1561), identifies ready-to-eat cereals, oatmeal, other cooked cereals, and selected whole grain breads and crackers as higher-quality carbohydrate foods. The new carbohydrate food scoring system shows a high correlation with the Nutrient Rich Food (NRF9.3) index and the Nutri-Score. Metrics of carbohydrate food quality that incorporate whole grains, potassium, and sodium, in addition to sugar and fiber, are strategically aligned with multiple 2020–2025 dietary recommendations and may therefore help with the implementation of present and future dietary guidelines.     

Dietary fibre (non-starch polysaccharides) in cereal products

Dietary fibre, measured as non-starch polysaccharides (NSP) has been determined in 114 cereals and cereal products using the Englyst technique. No diffculties were encountered with the analysis of any food and the results for cooked foods such as bread and breakfast cereals were comparable with the raw materials. The amount of total NSP ranged widely from 0.1% in cornflour to 37% in wheat bran. Detailed analysis of the materials indicated that most of the NSP in wheat and maize was an insoluble arabinoxylan whilst in oats a soluble β-glucan predominated. Barley and rye contained high amounts of both arabinoxylan and β-glucan. The NSP content of cereal products such as breakfast cereals and biscuits reflected the flours and grains from which they were made. When comparing the present data with other published results the importance of complete removal of starch for accurate dietary fibre measurement is stressed.     

Analysis of dietary insoluble and soluble fiber contents in school meal

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose 109.7±11.7% (range 90~150%) and pectin 77.8±10.8% (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entrées or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.     

Carbohydrates, dietary fiber, and incident type 2 diabetes in older women

BACKGROUND: Dietary carbohydrates may influence the development of type 2 (non-insulin-dependent) diabetes, for example, through effects on blood glucose and insulin concentrations. OBJECTIVE: We examined the relations of baseline intake of carbohydrates, dietary fiber, dietary magnesium, and carbohydrate-rich foods and the glycemic index with incidence of diabetes. DESIGN: This was a prospective cohort study of 35988 older Iowa women initially free of diabetes. During 6 y of follow-up, 1141 incident cases of diabetes were reported. RESULTS: Total grain, whole-grain, total dietary fiber, cereal fiber, and dietary magnesium intakes showed strong inverse associations with incidence of diabetes after adjustment for potential nondietary confounding variables. Multivariate-adjusted relative risks of diabetes were 1.0, 0.99, 0.98, 0.92, and 0.79 (P for trend: 0.0089) across quintiles of whole-grain intake; 1.0, 1.09, 1.00, 0.94, and 0.78 (P for trend: 0.005) across quintiles of total dietary fiber intake; and 1.0, 0.81, 0.82, 0.81, and 0.67 (P for trend: 0.0003) across quintiles of dietary magnesium intake. Intakes of total carbohydrates, refined grains, fruit and vegetables, and soluble fiber and the glycemic index were unrelated to diabetes risk. CONCLUSION: These data support a protective role for grains (particularly whole grains), cereal fiber, and dietary magnesium in the development of diabetes in older women.     

Contribution of various food groups to dietary vitamin B-6 intake in free-living, low-income elderly persons

Elderly persons are reported to have low dietary intakes of vitamin B-6. Knowing which foods are the primary contributors of dietary vitamin B-6 may be useful to health professionals working to improve the nutritional status of the elderly. Therefore, we examined the contribution of five food groups--flesh foods (including all meat/fish/poultry), grains/cereals, legumes/nuts, fruits/vegetables, and dairy products/eggs--to dietary vitamin B-6 intake in 198 free-living elderly persons aged 60 years or older. Subjects were primarily Caucasian, low-income non-smokers; their mean age was 72 years. Mean dietary vitamin B-6 intake, determined from 3-day diet records, was 1.6 +/- 0.6 mg/day. The fruit/vegetable group was the largest dietary contributor of vitamin B-6 (0.69 mg/day). Flesh foods and cereals/grains contributed equally to the vitamin B-6 intake (0.35 and 0.34 mg/day, respectively). The lowest contributors were dairy products/eggs and legumes/nuts. Approximately 96% of the vitamin B-6 intake could be accounted for by the five food groups. Twenty percent of the population (no. = 39) consumed less than 66% of the Recommended Dietary Allowance (RDA) for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.36 and 0.10 mg/day, respectively. Individuals with vitamin B-6 intakes greater than or equal to 100% of the RDA (no. = 69) consumed greater amounts of fruits/vegetables (primarily bananas) and grains/cereals (primarily breakfast cereal) than did persons who consumed less than 66% of the RDA for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.98 and 0.55 mg/day, respectively. In the elderly population studied, plant foods were the major dietary contributors of vitamin B-6.     

Measurement of dietary fiber in a total diet study

A total diet study was undertaken to estimate human intake of chemical substances and nutrients. This work reports the dietary fiber content of 101 representative foods, collected at 6-month intervals from summer 1986 to summer 1988 in five main population centers across Canada. Four samples of each food were sent fresh or frozen to the central laboratory where they were mixed into composites. The composites were prepared as for consumption (raw and/or cooked), freeze-dried, ground, and stored until analysis. Dietary fiber was measured using a rapid gravimetric method. Results suggest that the dietary fiber values did not vary among seasons or cities. The dietary fiber content (g/100 g) ranged from 0.7 to 3.0 in fresh fruits and to 7.3 in dried fruits, from 0.7 to 2.4 in fresh vegetables, from 0.9 to 15 in breakfast cereals (excluding high-fiber bran cereals), and from 0.8 to 7.4 in other foods. Cooking of foods (n = 10) tended to decrease the soluble/insoluble fiber ratio in some foods. Using the new data and the information from the 1971–1972 Nutrition Canada survey, the average dietary fiber intake of Canadians was estimated at 12.4 g per day.     

Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model

The digestion of legumes, cereal grains, cereal and potato flours and grain-based foods in dogs was studied using two in vitro model systems. The first simulated the stomach and small intestine through the additions of acid and enzymes and large bowel fermentation through use of fecal inocula from dogs, and the second simulated small intestinal fermentation using canine ileal chyme as the bacterial source. All substrates were analyzed for total dietary fiber (TDF) including insoluble and soluble components, and starch fractions: rapidly digestible starch, slowly digestible starch, resistant starch (RS) and total starch. Legumes had high TDF and RS concentrations (mean 36.5 and 24.7%, respectively), resulting in lower ileal digestible starch and total digestible starch concentrations (mean 21 and 31%, respectively). Seventy-four percent of the TS in the cereal grains group was rapidly digestible starch plus slowly digestible starch compared with the flour group, where the corresponding value was 95%. This related to the processing of cereals to flours, in which TDF and RS concentrations were reduced markedly. This increased ileal digestible starch concentrations in the flour group (65%) versus the cereal grains group (60%). Ileal digestion of starch in grain-based food products like macaroni and spaghetti was high (96 and 92%, expressed as a percentage of TS, respectively). Fermentation of substrates with ileal microflora was influenced by substrate chemical composition, with the flour group exhibiting the highest organic matter disappearance values. The legume group had a high total short-chain fatty acid concentration (7.8 mmol/g organic matter fermented), perhaps as a result of fermentation of TDF as well as starch components. A database such as this one provides information about utilization of foods and feeds in the dog and potentially in humans.     

糖尿病病人膳食生糖效应与膳食纤维摄入的关系研究

目的通过对膳食血糖指数(DGI)和膳食血糖负荷(DGL)的评估,研究膳食生糖效应与膳食纤维的关系。方法采用食物称重记账法调查105名2型糖尿病病人的2个3日膳食摄入状况,根据食物血糖指数和膳食碳水化合物摄入量计算DGI和DGL,采用酶-重量法测定食物中总膳食纤维(TDF)、不可溶性膳食纤维(IDF)和可溶性膳食纤维(SDF)含量。结果调查对象的DGI值是62.9±6.8,DGL值是142.4±39.8,TDF、IDF和SDF的摄入量分别是(22.5±6.7)g/d,(16.1±5.5)g/d,(6.4±2.0)g/d。DGI与TDF的相关系数是-0.407(P<0.01)。与DGI最低五分位组的调查对象相比,DGI最高五分位组的调查对象蔬菜类食物摄入量减少了221.9g(P<0.01),TDF、IDF和SDF摄入量分别减少了6.5g、5.0g和1.4g(P值均<0.01),其中由蔬菜提供的膳食纤维减少量最多,谷类摄入量增加了68.0g(P<0.01)。结论DGI与膳食纤维摄入量呈负相关。富含蔬菜和膳食纤维的膳食可降低膳食生糖效应。     

Daily dietary fibre intake of children, 2 to 3 years of age, living in Antwerp, Belgium

Daily dietary fibre intake of toddlers living in Antwerp (Belgium) have been calculated by weighted food records with subsequent conversion using computerised food composition tables. Dietary fibre intakes were also measured by the duplicate portion technique to evaluate the intakes of total, soluble and insoluble dietary fibre. Calculated dietary fibre intake was 10 ± 3 g/d. Measured intakes of total, soluble and insoluble dietary fibre were 14.5 ± 2.8 g/d, 6.0 ± 1.9 g/d, and 8.6 ± 1.6 g/d. Values about the fibre intakes between both methods differed for 31.7%. Bread contributed for more than one third of the total dietary fibre intake. The contributions of the other food groups were 15.1% for fruits, 14.5% for starchy foods and 13.9% for vegetables. The intakes of dietary fibre from bread by the toddlers in this study could be considered as high, whilst intakes from fruits and vegetables might be increased.     

Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters the colon intact, with some types capable of being fermented by gut microbes. As a fiber, types 1, 2, 3, and 5 are found naturally in foods, while types 2, 3, and 4 can be added to foods as a functional ingredient. This narrative review identifies RS content in whole foods commonly consumed in the United States. Scientific databases (n=3) were searched by two independent researchers. Ninety-four peer-reviewed articles published between 1982 and September 2018 were selected in which the RS was quantified and the food preparation method before analysis was suitable for consumption. The RS from each food item was adjusted for moisture if the RS value was provided as percent dry weight. Each food item was entered into a database according to food category, where the weighted mean±weighted standard deviation was calculated. The range of RS values and overall sample size for each food category were identified. Breads, breakfast cereals, snack foods, bananas and plantains, grains, pasta, rice, legumes, and potatoes contain RS. Foods that have been cooked then chilled have higher RS than cooked foods. Foods with higher amylose concentrations have higher RS than native varieties. The data from this database will serve as a resource for health practitioners to educate and support patients and clients interested in increasing their intake of RS-rich foods and for researchers to formulate dietary interventions with RS foods and examine associated health outcomes.     

Sources of food group intakes among the US population, 2001-2002

BACKGROUND: Food guides are typically built around a system of food groups. Accordingly, the US Department of Agriculture's MyPyramid includes both food groups and subgroups, as well as an allowance for discretionary calories, in its guidance. OBJECTIVE: To identify the major dietary contributors to food group intake in the US population. METHODS: This cross-sectional study used 2001-2002 National Health and Nutrition Examination Survey data to determine weighted population proportions for the contribution of each subgroup to its MyPyramid food group (ie, proportion), and the contribution of specific foods to the subgroups oils, solid fats, and added sugars (ie, major contributors). Food codes associated with each food were sorted into 96 categories, termed specific foods, and were linked to the MyPyramid Equivalents Database to obtain food group equivalents. RESULTS: In regard to proportion, dark green vegetables (6%), orange vegetables (5%), and legumes (6%) fell well short of recommended levels. Intake of whole grains (10% of total) was far below the recommendation that at least half of all grains be whole. In regard to major contributors, top sources of oils were potato chips, salad dressing, and nuts/seeds; major contributors of solid fats were grain-based desserts, cheese, and sausages. Sweetened carbonated beverages provided 37% of added sugars. CONCLUSIONS: Americans do not, in general, consume the most nutrient-dense forms of basic food groups, instead consuming foods that are high in solid fats and added sugars. The main culprits-the foods that contribute most to discrepancies between recommendations and actual intake-are sweetened carbonated beverages and other sweetened beverages, grain-based desserts, nonskim dairy products, and fatty meats.     

Associations between microalbuminuria and animal foods, plant foods, and dietary patterns in the Multiethnic Study of Atherosclerosis

BACKGROUND: The balance between the intake of animal and the intake of plant foods may influence renal vascular integrity as reflected by urinary albumin excretion. OBJECTIVE: We assessed cross-sectional associations between urinary albumin excretion and dietary patterns and intake of plant and animal foods. DESIGN: At baseline, diet (food-frequency questionnaire) and the urinary albumin-to-creatinine ratio (ACR; spot urine collection) were measured in 5042 participants in the Multi-Ethnic Study of Atherosclerosis who were aged 45-84 y and were without clinical cardiovascular disease, diabetes, or macroalbuminuria (sex-adjusted ACR >or= 250). We derived dietary patterns by principal components analysis. We also summed food groups to characterize plant food intake (fruit, fruit juice, vegetables, nuts, legumes, whole grains, and refined grains), animal food intake (red meat, processed meat, poultry, fish, high-fat dairy, and low-fat dairy), and nondairy animal food intake. RESULTS: After adjustment for multiple demographic and lifestyle confounders, a dietary pattern characterized by high consumption of whole grains, fruit, vegetables, and low-fat dairy foods was associated with 20% lower ACR across quintiles (P for trend = 0.004). Neither total animal nor total plant food intake was associated with ACR. However, greater low-fat dairy consumption was associated with 13% lower ACR across quartiles (P for trend = 0.03). Total nondairy animal food consumption was associated with 11% higher ACR across quintiles (P for trend = 0.03). CONCLUSIONS: A high intake of low-fat dairy foods and a dietary pattern rich in whole grains, fruit, and low-fat dairy foods were both associated with lower ACR. In contrast, collectively, nondairy animal food intake was positively associated with ACR.     

The Starch and Sugar Content of some Mexican Cereals,Cereal Products,Pulses, Snack Foods,Fruits and Vegetables

The starch and sugar content of 72 Mexican foods, including cereals, cereal products, pulses, snack foods, vegetables and fruits collected from a rural area and Mexico City were measured. The manufactured food products had a wide range of compositions reflecting differences in ingredients. Both maize and wheat tortillas, one of the cereal staple foods, had very little free sugars. The starch and free sugar contents of many of these local food were quite different from those available in published food tables and so may serve, together with those published for non-starch polysaccharides, as the basis for dietary studies in Latin America.     

Discriminating between carbohydrate‐rich foods: A model based on nutrient density and glycaemic index

Aim: The aim of this study was to develop a model for conceptualising the nutritional quality of carbohydrate‐rich foods, using nutrient density and glycaemic index. Methods: A nutrient density score based on six distinguishing nutrients was developed. Nutrient density scores and glycaemic indices for 95 carbohydrate‐rich foods were plotted on two dimensional axes, arranged into four carbohydrate quality quadrants. The classifications of foods and groups of foods were then assessed against Australian and American dietary guidelines' recommendations. Results: The model showed considerable capacity to discriminate between the nutritional qualities of carbohydrate‐rich foods. In general, the ranking of foods was consistent with dietary guidelines' recommendations with most core foods including dairy products, legumes, starchy vegetables, breads and breakfast cereals falling into the two highest quality categories. Non‐core foods such as biscuits, donuts, pastries, sweets and soft drinks fell into the lowest quality category. There were two points of inconsistency between the model and the dietary guidelines, in relation to some fruits and cereals. Nutrient density scores for fruits varied widely. Many cereal foods, including rice and pasta, fell in the lower quality categories and were ranked similarly to biscuits and pastries. Total sugar content was a minor discriminator of nutritional quality using this model. Conclusions: Ranking the nutritional quality of carbohydrate‐rich foods using this model suggests that dietary recommendations for cereal foods in dietary guidelines and food guides may need to be reconsidered. More emphasis may need to be placed on nutrient density and less on sugar content.