h a l f b a k e r yIs it soup yet?
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The 'NPKS' system is familiar to everybody who has seen a bag of fertilizer: it's an assay of the amount of nitrogen, phosphorous, potassium and (in Australia) sulphur in the product.
Foodstuffs, in stores and restaurants, should also be thusly labelled, according to the percentages of:
- sugar
-
grease
- salt
- addictive substances.
This would allow chefs to tweak their recipes towards their clients, gourmands to shop for new items within their own gustatory comfort zone, and provide a new tool for dieticians.
NHS info on UK food labelling
http://www.nhs.uk/L...food-labelling.aspx
[pocmloc, Nov 18 2011]
[link]
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Thanks poc, we have that here too. I'm was after a bit more tongue-in-cheek labelling of junkfoodstuffs in the same way they do fertilizer. |
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They do *tongue-in-cheek* labelling with fertilizer? |
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I thought the traffic lights system (described further down that NHS link) _was_ tongue in cheek. It certainly looks it! |
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I've also given some (less tongue in cheek) thought to the nutritional equivalent of NPK. The nutritional Big 3 could be carbohydrate, protein, and fat. Some would consider P, Ca, K, and (possibly) Na to be the important elemental macro-nutrients. |
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We will stick with the Pratchett Diet, which refers to "the four food groups: sugar, starch, grease and burnt crunchy bits." |
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