Half a croissant, on a plate, with a sign in front of it saying '50c'
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SGHA Junkfood Labelling System

How do your snacks stack up ?
  [vote for,

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.

FlyingToaster, Nov 18 2011

NHS info on UK food labelling http://www.nhs.uk/L...food-labelling.aspx
[pocmloc, Nov 18 2011]


       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.
FlyingToaster, Nov 18 2011

       They do *tongue-in-cheek* labelling with fertilizer?
xandram, Nov 18 2011

       I thought the traffic lights system (described further down that NHS link) _was_ tongue in cheek. It certainly looks it!
pocmloc, Nov 18 2011

       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.
spidermother, Nov 18 2011

       We will stick with the Pratchett Diet, which refers to "the four food groups: sugar, starch, grease and burnt crunchy bits."
8th of 7, Nov 18 2011


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