Facts about food irradiation: Nutritional quality of irradiated foods

International Nuclear Information System (INIS)

1991-01-01

This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

Food claims and nutrition facts of commercial infant foods.

Science.gov (United States)

Koo, Yu-Chin; Chang, Jung-Su; Chen, Yi Chun

2018-01-01

Composition claim, nutrition claim and health claim are often found on the commercial complementary food packaging. The introduction of complementary foods (CFs) to infants is a turning point in the development of their eating behavior, and their commercial use for Taiwanese infants is growing. In Taiwan, lots of the advertisements for CFs employed health or nutrition claims to promote the products, but the actual nutritional content of these CFs is not clear. The aim of this study was to compare the food claims of commercial complementary food products with their actual nutrition facts. A sample of 363 commercial CFs was collected from websites, local supermarkets, and other food stores, and their nutrition-related claims were classified into composition, nutrition, and health categories. Although the World Health Organization recommends that infants should be exclusively breastfed for the first 6 months, 48.2% of the commercial CFs were targeted at infants younger than 6 months. Therefore, marketing regulations should be implemented to curb early weaning as a result of products targeted at infants younger than 6 months. More than 50% of Taiwanese commercial CFs have high sugar content and more than 20% were high in sodium. Products with health claims, such as "provides good nutrition to children" or "improves appetite," have higher sodium or sugar content than do those without such claims. Moreover, products with calcium or iron content claims did not contain more calcium or iron than products without such claims. Additionally, a significantly greater proportion of the products with "no added sugar" claims were classified as having high sugar content as compared to those without such claims. Parents cannot choose the healthiest food products for their children by simply focusing on food claims. Government should regulate the labeling of nutrition facts and food claims for foods targeted at infants younger than 12 months.

Food nutrition labelling practice in China.

Science.gov (United States)

Tao, Yexuan; Li, Ji; Lo, Y Martin; Tang, Qingya; Wang, Youfa

2011-03-01

The present study aimed to scrutinize the food nutrition labelling practice in China before the Chinese Food Nutrition Labeling Regulation (CFNLR) era. Nutrition information of pre-packaged foods collected from a supermarket between December 2007 and January 2008 was analysed and compared with findings from a survey conducted in Beijing. Information collected from a supermarket in Shanghai. A total of 850 pre-packaged foods. In the Shanghai survey, the overall labelling rate was 30·9 %, similar to that found in the Beijing study (29·7 %). While only 20·5 % of the snacks in Shanghai had nutrition labelling, the percentage of food items labelled with SFA (8·6 %), trans fatty acid (4·7 %) or fibre (12·1 %) was very low. Of those food items with nutrition labels, a considerable proportion (7-15 %) did not label energy, fat, carbohydrate or protein. Food products manufactured by Taiwan and Hong Kong companies had a lower labelling rate (13·6 %) than those manufactured by domestic (31·6 %) or international manufacturers (33·8 %). The very low food nutrition labelling rate among products sold in large chain supermarkets in major cities of China before CFNLR emphasizes the need for such critical regulations to be implemented in order to reinforce industrial compliance with accurate nutrition labelling.

77 FR 25127 - Food and Nutrition Service

Science.gov (United States)

2012-04-27

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities... Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In... State agencies in order to receive approval from the Food and Nutrition Service (FNS) to operate a D...

Reconceiving SNAP: Is Nutritional Assistance Really Income Support?

Science.gov (United States)

Besharov, Douglas J.

2016-01-01

Since its creation, the Supplemental Nutrition Assistance Program (SNAP) has changed from an antihunger program to an income-supplementation program. Because the program (and its predecessor Food Stamp Program) was not designed for this purpose, the result is a program that has many unintended and, many believe, negative effects. The key challenge…

Nutrition marketing on food labels.

Science.gov (United States)

Colby, Sarah E; Johnson, LuAnn; Scheett, Angela; Hoverson, Bonita

2010-01-01

This research sought to determine how often nutrition marketing is used on labels of foods that are high in saturated fat, sodium, and/or sugar. All items packaged with food labels (N = 56,900) in all 6 grocery stores in Grand Forks, ND were surveyed. Marketing strategy, nutrient label information, if the product was fruit/or milk based, and target age. Frequency distributions were computed. Forty-nine percent of all products contained nutrition marketing and of those, 48% had both nutrition marketing and were high in saturated fat, sodium and/or sugar (11%, 17%, and 31% respectively). Seventy-one percent of products marketed to children had nutrition marketing. Of those, 59% were high in saturated fat, sodium and/or sugar content, with more than half being high in sugar. The most commonly used nutrition marketing statements were "good source of calcium", "reduced/low/fat free", and "food company's health symbol". Nutrition marketing is commonly used on products high in saturated fat, sodium and/or sugar and is more often used on products marketed toward children than products marketed toward adults. Current food industry symbols may not be helping consumers select foods low in saturated fat, sodium or sugar. Published by Elsevier Inc.

Food and Nutrition (UnGovernance

Directory of Open Access Journals (Sweden)

Francisco Sarmento

2016-05-01

Full Text Available This article discusses, from a political economy perspective, the complexity of food and nutrition security governance, including different views underlying the expected role that such governance should play in agriculture food security and nutrition.

Associations of food stamp participation with dietary quality and obesity in children.

Science.gov (United States)

Leung, Cindy W; Blumenthal, Susan J; Hoffnagle, Elena E; Jensen, Helen H; Foerster, Susan B; Nestle, Marion; Cheung, Lilian W Y; Mozaffarian, Dariush; Willett, Walter C

2013-03-01

To determine if obesity and dietary quality in low-income children differed by participation in the Supplemental Nutrition Assistance Program (SNAP), formerly the Food Stamp Program. The study population included 5193 children aged 4 to 19 with household incomes ≤130% of the federal poverty level from the 1999-2008 NHANES. Diet was measured by using 24-hour recalls. Among low-income US children, 28% resided in households currently receiving SNAP benefits. After adjusting for sociodemographic differences, SNAP participation was not associated with a higher rate of childhood obesity (odds ratio = 1.11, 95% confidence interval [CI]: 0.71-1.74). Both SNAP participants and low-income nonparticipants were below national recommendations for whole grains, fruits, vegetables, fish, and potassium, while exceeding recommended limits for processed meat, sugar-sweetened beverages, saturated fat, and sodium. Zero percent of low-income children met at least 7 of 10 dietary recommendations. After multivariate adjustment, compared with nonparticipants, SNAP participants consumed 43% more sugar-sweetened beverages (95% CI: 8%-89%), 47% more high-fat dairy (95% CI: 7%, 101%), and 44% more processed meats (95% CI: 9%-91%), but 19% fewer nuts, seeds, and legumes (95% CI: -35% to 0%). In part due to these differences, intakes of calcium, iron, and folate were significantly higher among SNAP participants. Significant differences by SNAP participation were not evident in total energy, macronutrients, Healthy Eating Index 2005 scores, or Alternate Healthy Eating Index scores. The diets of low-income children are far from meeting national dietary recommendations. Policy changes should be considered to restructure SNAP to improve children's health.

Food for patients at nutritional risk

DEFF Research Database (Denmark)

Sorensen, Janice Marie; Holm, Lotte; Frøst, Michael Bom

2012-01-01

The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.......The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake....

Processed foods: contributions to nutrition.

Science.gov (United States)

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-06-01

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels.

Science.gov (United States)

Carrillo, E; Varela, P; Fiszman, S

2012-01-01

The present study analyzed the nutritional knowledge of Spanish consumers and its relationship with the correct use of food labels. Consumers were asked about their nutritional knowledge and some functional foods and about their understanding of food labeling and their use of it to select healthy food. A 2-part questionnaire was employed. The 1st part concerned their knowledge of nutritional facts, including their knowledge about macronutrients and perception of certain functional foods, while the 2nd part addressed some questions regarding food labels. The results revealed no statistically significant differences in nutritional knowledge by either age or gender, but a direct relationship with educational level. The association between nutritional knowledge and the perception and understanding of food labeling showed that the nutritional label rarely influenced the food purchases of the group with low nutritional knowledge, who considered that this information was too technical. More than half of the consumers did not consider the calorie or sugar content important for selecting food. In addition, the group with low nutritional knowledge stated that they never or rarely looked at the food labels to check whether it was low-fat food that they were buying. Knowing the status of the consumer's nutritional knowledge allows health campaigns to be designed; considering the influence of cultural factors and the perception of food labeling is very useful for promoting better nutritional information. © 2011 Institute of Food Technologists®

Nutritional sustainability of pet foods.

Science.gov (United States)

Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

2013-03-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system.

Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

Science.gov (United States)

Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

2011-01-01

Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

Gauging food and nutritional care quality in hospitals

Directory of Open Access Journals (Sweden)

Diez-Garcia Rosa

2012-09-01

Full Text Available Abstract Background Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. Methods Investigation of the Hospital Food and Nutrition Service (HFNS of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ and hospital food service quality (FSQ. HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. Results Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02 and per dietitian (p  Conclusions Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent.

Green Brand Development in Sports Nutrition Food

OpenAIRE

Zhe Ren

2015-01-01

This study is to research the current situation and the effect which is brought by the nutrition food of the green band development in sports nutrition food. Sports nutrition is the study and practice of nutrition and diet as it relates to athletic performance. It is concerned with the type and quantity of fluid and food taken by an athlete and deals with nutrients such as vitamins, minerals, supplements and organic substances such as carbohydrates, proteins and fats. Although an important pa...

7 CFR 2.57 - Administrator, Food and Nutrition Service.

Science.gov (United States)

2010-01-01

... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to the...

Nowcasting and Forecasting the Monthly Food Stamps Data in the US Using Online Search Data

Science.gov (United States)

Fantazzini, Dean

2014-01-01

We propose the use of Google online search data for nowcasting and forecasting the number of food stamps recipients. We perform a large out-of-sample forecasting exercise with almost 3000 competing models with forecast horizons up to 2 years ahead, and we show that models including Google search data statistically outperform the competing models at all considered horizons. These results hold also with several robustness checks, considering alternative keywords, a falsification test, different out-of-samples, directional accuracy and forecasts at the state-level. PMID:25369315

How nutrition policy affects food and agricultural policy.

Science.gov (United States)

Johnson, S R

1994-09-01

The impact of the improved understanding of nutrition and the importance of the diet in nutrition status has had subtle but far-reaching consequences for food and agricultural policy. Many of the changes in the food supply are in response to increased consciousness of diet, nutrition and health status. The simple connection between nutrition policy and food and agricultural policy follows from the sovereignty of the consumer. Nutrition policy influences consumers' attitudes and choices. These impact the behavior of agents in the food and production system. And, if properly designed, food and agricultural policies can accelerate the process of adapting the production and distribution systems for agriculture and food to better meet the demands of the more informed consumer. Policies that reflect the behavior of consumers and supply better information to the agents in the food and agricultural system will be the most effective.

Nutritional Sustainability of Pet Foods12

Science.gov (United States)

Swanson, Kelly S.; Carter, Rebecca A.; Yount, Tracy P.; Aretz, Jan; Buff, Preston R.

2013-01-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

76 FR 51935 - Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods...

Science.gov (United States)

2011-08-19

... information sources, such as the Child Nutrition Database, USDA Foods nutrition fact sheets, and information... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods Used in School Food Service: Request for Information...

Food, nutrition or cooking literacy

DEFF Research Database (Denmark)

Benn, Jette

2014-01-01

similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

Special Food and Nutrition Needs in School Nutrition Programs

Science.gov (United States)

Molaison, Elaine Fontenot; Nettles, Mary Frances

2010-01-01

Purpose/Objectives: The purpose of this research was to determine the prevalence of special food and/or nutrition needs in school nutrition programs. In addition, researchers focused on the issues surrounding these needs and the role of the school nutrition (SN) directors and managers in meeting these needs. Methods: An expert panel was used to…

Food and nutrition security indicators: A review

OpenAIRE

Pangaribowo, Evita Hanie; Gerber, Nicolas; Torero, Maximo

2013-01-01

As the problems of food and nutrition insecurity are currently more complex, identifying and choosing relevant indicators is crucial. This paper identifies the need to go beyond the state-of-the-art because current FNS indicators do not account for the short-term economic shocks which have been identified as key factors for food and nutrition security. As the nature of food and nutrition security status is different between short- term and long-term causes, there is a need to differentiate be...

Examining the Nutritional Quality of Canadian Packaged Foods and Beverages with and without Nutrition Claims

Directory of Open Access Journals (Sweden)

Beatriz Franco-Arellano

2018-06-01

Full Text Available Nutrient content claims, health claims, and front-of-pack symbols (henceforth referred to as “nutrition claims” in the present study are often found on food labels in Canada. However, it is currently unknown whether foods and beverages (F&Bs carrying nutrition claims have a more favourable nutritional profile than those without such claims. This study examined differences in the global nutritional quality, as determined by the Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (FSANZ-NPSC, of Canadian F&B bearing nutrition claims as compared to those without, as well as in their nutritional composition. Data (n = 15,184 was obtained from the University of Toronto 2013 Food Label Information Program. Forty-two percent of F&Bs carrying nutrition claims (n = 2930/6990 were found to be ineligible to carry claims based on the FSANZ-NPSC, in comparison to 66% of F&Bs without (n = 5401/8194, p < 0.001. Sugars and sweets, and miscellaneous products were the food categories with larger proportions of foods carrying nutrition claims not meeting the FSANZ-NPSC eligibility criteria. F&Bs with nutrition claims had fewer calories, less saturated fat, sodium, and sugar, and higher content of protein and fibre than comparable products without nutrition claims (p < 0.05 in all cases. In conclusion, nearly half of F&Bs carrying nutrition claims in Canada did not meet the FSANZ-NPSC threshold, although Canadian products carrying nutrition claims have an overall “healthier” profile than their counterparts without such claims.

Food Supply and Nutrition in the Bulgarian Army

Directory of Open Access Journals (Sweden)

Glushkov Pavlin

2017-12-01

Full Text Available The main tasks of food logistics in the military formations are to provide the personnel with food, material and nutritional property, to maintain and refresh the stocks, as well as organize the nutrition of the personnel in peacetime and wartime according to the current nutrition norms.

Nutrition-sensitive agriculture and the promotion of food and nutrition sovereignty and security in Brazil.

Science.gov (United States)

Maluf, Renato Sergio; Burlandy, Luciene; Santarelli, Mariana; Schottz, Vanessa; Speranza, Juliana Simões

2015-08-01

This paper explores the possibilities of the nutrition-sensitive agriculture approach in the context of the programs and actions towards promoting food and nutrition sovereignty and security in Brazil. To analyze the links between nutrition and agriculture, this paper presents the conceptual framework related to food and nutrition security, and stresses the correlations among concepts, institutional structures and program design in Brazil. Dominant models of food production and consumption are scrutinized in the light of these relationships. This paper also highlights differences amongst different ways to promote nutrition-sensitive agriculture through food-acquisition programs from family farmers, experiences in agro-ecology and bio-fortification programs. In the closing remarks, the paper draws some lessons learned from the Brazilian experience that highlight the advantages of family farming and rapid food production, distribution and consumption cycles in order to promote access to an affordable, diversified and more adequate diet in nutritional terms.

African Journal of Food, Agriculture, Nutrition and Development ...

African Journals Online (AJOL)

African Journal of Food, Agriculture, Nutrition and Development. ... and African public institutions working towards solving food and nutrition problems through sound policies, ... Ecosystems Division, United Nations Environment Programme.

FDA Consumer Nutrition Knowledge Survey. Report II, 1975. A Nationwide Study of Food Shopper's Knowledge, Beliefs, Attitudes and Reported Behavior Regarding Food and Nutrition. Factors Related to Nutrition Labeling.

Science.gov (United States)

Abelson, Herbert; And Others

During 1973, a nationwide study for the Food and Drug Administration (FDA) was conducted which provided information on nutrition knowledge, beliefs about nutrition, and first reactions to nutrition labeling among food shoppers. This initial research provided a baseline measurement of nutrition knowledge and attitudes among consumers, and in 1975…

Nutrition-sensitive agriculture and the promotion of food and nutrition sovereignty and security in Brazil

Directory of Open Access Journals (Sweden)

Renato Sergio Maluf

2015-08-01

Full Text Available AbstractThis paper explores the possibilities of the nutrition-sensitive agriculture approach in the context of the programs and actions towards promoting food and nutrition sovereignty and security in Brazil. To analyze the links between nutrition and agriculture, this paper presents the conceptual framework related to food and nutrition security, and stresses the correlations among concepts, institutional structures and program design in Brazil. Dominant models of food production and consumption are scrutinized in the light of these relationships. This paper also highlights differences amongst different ways to promote nutrition-sensitive agriculture through food-acquisition programs from family farmers, experiences in agro-ecology and bio-fortification programs. In the closing remarks, the paper draws some lessons learned from the Brazilian experience that highlight the advantages of family farming and rapid food production, distribution and consumption cycles in order to promote access to an affordable, diversified and more adequate diet in nutritional terms.

Food and nutrition policies: what's being done in Turkey.

Science.gov (United States)

Pekcan, Gülden

2006-02-01

The aim of the present paper is to describe the development of the National Plan of Action for Food and Nutrition (NPAFN) for Turkey. Access to a safe and healthy variety of food, a fundamental human right, was stressed by the International Conference on Nutrition and by the World Food Summit. In the International Conference on Nutrition in December 1992, one major commitment was the preparation of NPAFN. The NPAFN for Turkey was designed according to this commitment. Turkey. To this end, under the coordination of the State Planning Organization, a Working Committee Report for National Food and Nutrition Strategy of Turkey was prepared and published, with the participation of different sectors. The goal of the prepared National Food and Nutrition Strategy for Turkey is to protect and promote health through and healthy nutrition and reduce the burden of diseases, while contributing to socio-economic development and a sustainable food security. In Turkey the NPAFN was developed and implementation has initiated. Nearly for all the actions, related projects are being developed.

African Journal of Food and Nutritional Security

African Journals Online (AJOL)

The African Journal of Food and Nutritional Security, as an international journal, is intended to act as a forum for researchers working on food and nutritional security issues in Africa and the Third World in their widest range and perspectives. We believe this journal to have ceased publishing ...

Nutrition. Michigan School Food Service Training Manual.

Science.gov (United States)

Michigan State Univ., East Lansing. Cooperative Extension Service.

Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

Applying the Theory of Diffusion of Innovations to Understand Electronic Benefit Transfer Technology Adoption at Mid-West Farmers Markets

Science.gov (United States)

Hasin, Afroza

2016-01-01

The Supplemental Nutrition Assistance Program (SNAP, previously "food stamps"), is the nation's largest federal entitlement nutritional assistance program which assists individuals and households living below the federal poverty level in order to reduce the amount of money they spend on food. With the conversion of food stamps coupons to…

Comparing nutrition environments in bodegas and fast food restaurants

OpenAIRE

Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

2013-01-01

Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...

Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products.

Science.gov (United States)

Pongutta, Suladda; Chongwatpol, Pitipa; Tantayapirak, Parwin; Vandevijvere, Stefanie

2018-06-01

The present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand. In March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as 'healthier' or 'less healthy'. In total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products. The findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

Global Analysis of Food and Nutrition: What the Human Body Wants

Science.gov (United States)

Kim, Seunghyeon; Foo, Mathias; Sung, Jaeyun; Jin, Yong-Su; Kim, Pan-Jun

2014-03-01

There is currently an abundance of quantitative information regarding foods we consume, such as their total nutrient composition and daily nutritional requirements. In this study, we systematically analyzed such large-scale data of foods to better understand how the composition of foods affects their overall nutritional value. Herein, we constructed two types of networks that reflect nutritional data from about 700 food products: 1) The Food-food Network, in which each edge connects a pair of foods having similar nutritional contents; and 2) the Nutrient-nutrient Network, which is based on co-occurrence patterns of different nutrients across foods. By adopting the insight we obtained from the topological properties of these networks, we present a novel measure to quantify the overall nutritional value of a food, which we call the Nutritional Fitness (NF). Some nutrients can hinder foods from having high NF, acting as ``nutritional bottlenecks.'' Interestingly, a food's NF is not only affected by individual nutrients, but also pairs of nutrients. To this effect, foods with very high NFs tend to have unique nutrient pairs not observed from the majority of foods. To summarize, our study provides insight into how NF and nutrients are intricately related.

How Nutrition Sensitive Are the Nutrition Policies of New Zealand Food Manufacturers? A Benchmarking Study

Directory of Open Access Journals (Sweden)

Rebecca Doonan

2017-12-01

Full Text Available Nutrition sensitive policy addresses the underlying determinants of nutrition-related disease and is a powerful tool in reducing the incidence of non-communicable disease. Some members of the food industry have long standing commitments to health-oriented nutrition policies. The aim of this study was to develop and apply a balanced scorecard of nutrition sensitive indicators to the policies of influential New Zealand food and beverage manufacturers and explore factors affecting policy processes. Results: The average nutrition sensitivity score of the twenty influential manufacturers policies was 42 against a benchmark of 75. Some manufacturers performed well whilst others had substantial scope for improvement, the largest variation was in policy development and implementation, whereas nutrition quality was relatively consistent. Manufacturers with written policy (n = 11 scored on average three times higher than their counterparts with verbal policy. The value a manufacturer placed on nutrition influenced whether formal nutrition policies were developed. The reputational risk of failing to deliver on publicly declared nutrition commitments acted as an informal accountability mechanism. We conclude the balanced scorecard offers a useful tool for assessing the nutrition sensitivity of influential food and beverage manufacturers’ policies. Our results provide a baseline for repeat assessments of the nutrition sensitivity of food manufacturers’ policies.

How Nutrition Sensitive Are the Nutrition Policies of New Zealand Food Manufacturers? A Benchmarking Study.

Science.gov (United States)

Doonan, Rebecca; Field, Penny

2017-12-19

Nutrition sensitive policy addresses the underlying determinants of nutrition-related disease and is a powerful tool in reducing the incidence of non-communicable disease. Some members of the food industry have long standing commitments to health-oriented nutrition policies. The aim of this study was to develop and apply a balanced scorecard of nutrition sensitive indicators to the policies of influential New Zealand food and beverage manufacturers and explore factors affecting policy processes. The average nutrition sensitivity score of the twenty influential manufacturers policies was 42 against a benchmark of 75. Some manufacturers performed well whilst others had substantial scope for improvement, the largest variation was in policy development and implementation, whereas nutrition quality was relatively consistent. Manufacturers with written policy ( n = 11) scored on average three times higher than their counterparts with verbal policy. The value a manufacturer placed on nutrition influenced whether formal nutrition policies were developed. The reputational risk of failing to deliver on publicly declared nutrition commitments acted as an informal accountability mechanism. We conclude the balanced scorecard offers a useful tool for assessing the nutrition sensitivity of influential food and beverage manufacturers' policies. Our results provide a baseline for repeat assessments of the nutrition sensitivity of food manufacturers' policies.

How Nutrition Sensitive Are the Nutrition Policies of New Zealand Food Manufacturers? A Benchmarking Study

Science.gov (United States)

Doonan, Rebecca

2017-01-01

Nutrition sensitive policy addresses the underlying determinants of nutrition-related disease and is a powerful tool in reducing the incidence of non-communicable disease. Some members of the food industry have long standing commitments to health-oriented nutrition policies. The aim of this study was to develop and apply a balanced scorecard of nutrition sensitive indicators to the policies of influential New Zealand food and beverage manufacturers and explore factors affecting policy processes. Results: The average nutrition sensitivity score of the twenty influential manufacturers policies was 42 against a benchmark of 75. Some manufacturers performed well whilst others had substantial scope for improvement, the largest variation was in policy development and implementation, whereas nutrition quality was relatively consistent. Manufacturers with written policy (n = 11) scored on average three times higher than their counterparts with verbal policy. The value a manufacturer placed on nutrition influenced whether formal nutrition policies were developed. The reputational risk of failing to deliver on publicly declared nutrition commitments acted as an informal accountability mechanism. We conclude the balanced scorecard offers a useful tool for assessing the nutrition sensitivity of influential food and beverage manufacturers’ policies. Our results provide a baseline for repeat assessments of the nutrition sensitivity of food manufacturers’ policies. PMID:29257049

Comparing nutrition environments in bodegas and fast-food restaurants.

Science.gov (United States)

Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

2014-04-01

Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Update on Early Nutrition and Food Allergy in Children.

Science.gov (United States)

Lee, Sun Eun; Kim, Hyeyoung

2016-05-01

With growing evidence of an increase in the prevalence, food allergy has been emerged as a new public health problem. As treatment and management of food allergy remain challenging, more attention has been paid to the importance of prevention of food allergy. Although the exact mechanism of recent epidemic is not fully understood, it is suggested that nutritional exposure in early life may play an important role in food allergy development. The underlying hypothesis is that nutritional status or food exposure in the critical period of fetal development can affect the programming of immune system and modify the risk of immunologic reactions to foods in postnatal life. We review accumulating epidemiological studies to examine an association between nutritional exposure during pregnancy or early infancy and food allergy development in children. We also discuss recent advances in the studies of the genetic and epigenetic regulation of food allergy and evaluate the role of early nutrition in food allergy development to provide a new perspective on the prevention of food allergy.

Health and nutrition content claims on Australian fast-food websites.

Science.gov (United States)

Wellard, Lyndal; Koukoumas, Alexandra; Watson, Wendy L; Hughes, Clare

2017-03-01

To determine the extent that Australian fast-food websites contain nutrition content and health claims, and whether these claims are compliant with the new provisions of the Australia New Zealand Food Standards Code ('the Code'). Systematic content analysis of all web pages to identify nutrition content and health claims. Nutrition information panels were used to determine whether products with claims met Nutrient Profiling Scoring Criteria (NPSC) and qualifying criteria, and to compare them with the Code to determine compliance. Australian websites of forty-four fast-food chains including meals, bakery, ice cream, beverage and salad chains. Any products marketed on the websites using health or nutrition content claims. Of the forty-four fast-food websites, twenty (45 %) had at least one claim. A total of 2094 claims were identified on 371 products, including 1515 nutrition content (72 %) and 579 health claims (28 %). Five fast-food products with health (5 %) and 157 products with nutrition content claims (43 %) did not meet the requirements of the Code to allow them to carry such claims. New provisions in the Code came into effect in January 2016 after a 3-year transition. Food regulatory agencies should review fast-food websites to ensure compliance with the qualifying criteria for nutrition content and health claim regulations. This would prevent consumers from viewing unhealthy foods as healthier choices. Healthy choices could be facilitated by applying NPSC to nutrition content claims. Fast-food chains should be educated on the requirements of the Code regarding claims.

Cognitive dissonance in food and nutrition-A review.

Science.gov (United States)

Ong, Andy Swee-Jin; Frewer, Lynn; Chan, Mei-Yen

2017-07-24

The study of cognitive dissonance in food and nutrition has been relatively under-developed. This review paper looks at food and/or food-related studies that have utilized cognitive dissonance as a primary construct in a priori theorization and hypothesis-formulation, examining the ways in which the dissonance construct has been used and its corresponding effects on various food-related outcomes in those studies. Current gaps and critical issues underlying cognitive dissonance investigation in food and nutrition research are also identified and discussed.

TRENDS IN U.S. WHEAT-BASED FOOD CONSUMPTION: NUTRITION, CONVENIENCE, AND ETHNIC FOODS

OpenAIRE

Moutou, Christele; Brester, Gary W.

1998-01-01

This study identifies U.S. consumers' use of food nutrition labels on wheat-based foods; consumer attitudes toward the importance of taste, price, and nutrition in choosing wheat-based snack foods; and consumer knowledge of Middle-Eastern wheat-based foods. A survey of U.S. primary grocery shoppers indicated that most respondents believed it was important that their diets contained wheat-based food products. A majority of respondents indicated that fat content was the most important item on f...

ANCIENT BREAD STAMPS FROM JORDAN

OpenAIRE

Kakish, Randa

2014-01-01

Marking bread was an old practice performed in different parts of the old world. It was done for religious, magical, economic and identification purposes. Bread stamps differ from other groups of stamps. Accordingly, the aim of this article is to identify such stamps, displayed or stored, in a number of Jordanian Archaeological Museums. A col-lection of twelve ancient bread stamps were identified and studied. Two of the stamps were of unknown provenance while the others came from al-Shuneh, D...

Nutrition marketing on processed food packages in Canada: 2010 Food Label Information Program.

Science.gov (United States)

Schermel, Alyssa; Emrich, Teri E; Arcand, JoAnne; Wong, Christina L; L'Abbé, Mary R

2013-06-01

The current study describes the frequency of use of different forms of nutrition marketing in Canada and the nutrients and conditions that are the focus of nutrition marketing messages. Prepackaged foods with a Nutrition Facts table (N = 10,487) were collected between March 2010 and April 2011 from outlets of the 3 largest grocery chains in Canada and 1 major western Canadian grocery retailer. The nutrition marketing information collected included nutrient content claims, disease risk reduction claims, and front-of-pack nutrition rating systems (FOPS). We found that nutrition marketing was present on 48.1% of Canadian food packages, with nutrient content claims being the most common information (45.5%), followed by FOPS on 18.9% of packages. Disease risk reduction claims were made least frequently (1.7%). The marketing messages used most often related to total fat and trans fat (15.6% and 15.5% of nutrient content claims, respectively). Limiting total and trans fats is a current public health priority, as recommended by Health Canada and the World Health Organization. However, other nutrients that are also recommended to be limited, including saturated fats, sodium, and added sugars, were not nearly as prominent on food labels. Thus, greater emphasis should be placed by the food industry on these other important nutrients. Repeated data collection in the coming years will allow us to track longitudinal changes in nutrition marketing messages over time as food marketing, public health, and consumer priorities evolve.

Evaluating the Influence of Nutrition Determinants on Construction Workers' Food Choices.

Science.gov (United States)

Okoro, Chioma Sylvia; Musonda, Innocent; Agumba, Justus

2017-11-01

Nutritional knowledge as well as economic, social, biological, and cultural factors have been known to determine an individual's food choices. Despite the existence of research on the factors which influence nutrition globally, there is little known about the extent to which these factors influence the food choices of construction workers, which in turn influence their health and safety during construction activities. The present article investigates the extent to which construction workers' nutrition is influenced by nutritional knowledge, as well as economic, environmental, social, psychological, and physiological factors. A field questionnaire survey was conducted on site construction workers in the Gauteng Province of South Africa. Principal components analysis and multiple regression analysis were used to analyze the data. Findings revealed that consumption of foods termed alternative foods including dairy products, eggs, nuts, fish, and cereals, was influenced by nutritional knowledge and resources. Foods termed traditional core foods were influenced by cultural background; foods termed secondary core foods comprising fruits and vegetables were influenced by economic factors, resources, and cultural background; while foods termed core foods were mostly influenced by nutritional knowledge. By providing evidence of the factors which most influence selection and consumption of certain foods by construction workers, relevant nutrition interventions will be designed and implemented, taking cognizance of these factors.

21 CFR 101.10 - Nutrition labeling of restaurant foods.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

Designing food structures for nutrition and health benefits.

Science.gov (United States)

Norton, Jennifer E; Wallis, Gareth A; Spyropoulos, Fotis; Lillford, Peter J; Norton, Ian T

2014-01-01

In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.

The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment

OpenAIRE

Beatrice A. Boucher; Elizabeth Manafò; Meaghan R. Boddy; Lynn Roblin; Rebecca Truscott

2017-01-01

Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes ...

Food Processing: Technology and Nutritive Value.

Science.gov (United States)

Gerbouin-Rerolle, Pascale

1993-01-01

This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…

Econutrition and utilization of food-based approaches for nutritional health.

Science.gov (United States)

Blasbalg, Tanya L; Wispelwey, Bram; Deckelbaum, Richard J

2011-03-01

Macronutrient and micronutrient deficiencies continue to have a detrimental impact in lower-income countries, with significant costs in morbidity, mortality, and productivity. Food is the primary source of the nutrients needed to sustain life, and it is the essential component that links nutrition, agriculture, and ecology in the econutrition framework. To present evidence and analysis of food-based approaches for improving nutritional and health outcomes in lower-income countries. Review of existing literature. The benefits of food-based approaches may include nutritional improvement, food security, cost-effectiveness, sustainability, and human productivity. Food-based approaches require additional inputs, including nutrition education, gender considerations, and agricultural planning. Although some forms of malnutrition can be addressed via supplements, food-based approaches are optimal to achieve sustainable solutions to multiple nutrient deficiencies.

African Journal of Food, Agriculture, Nutrition and Development

African Journals Online (AJOL)

The journal is envisaged to enable dissemination and sharing of food and nutrition ... food security, and nutrition that affect Africa's development and people's livelihoods. ... of children less than five years old in the southern zone of Tigray, Ethiopia ... Value chain and marketing margins of cassava: An assessment of cassava ...

Nutrition Marketing on Food Labels

Science.gov (United States)

Colby, Sarah E.; Johnson, LuAnn; Scheett, Angela; Hoverson, Bonita

2010-01-01

Objective: This research sought to determine how often nutrition marketing is used on labels of foods that are high in saturated fat, sodium, and/or sugar. Design and Setting: All items packaged with food labels (N = 56,900) in all 6 grocery stores in Grand Forks, ND were surveyed. Main Outcome Measure(s): Marketing strategy, nutrient label…

Rapid thermal processing by stamping

Science.gov (United States)

Stradins, Pauls; Wang, Qi

2013-03-05

A rapid thermal processing device and methods are provided for thermal processing of samples such as semiconductor wafers. The device has components including a stamp (35) having a stamping surface and a heater or cooler (40) to bring it to a selected processing temperature, a sample holder (20) for holding a sample (10) in position for intimate contact with the stamping surface; and positioning components (25) for moving the stamping surface and the stamp (35) in and away from intimate, substantially non-pressured contact. Methods for using and making such devices are also provided. These devices and methods allow inexpensive, efficient, easily controllable thermal processing.

Infant nutrition in Saskatoon: barriers to infant food security.

Science.gov (United States)

Partyka, Brendine; Whiting, Susan; Grunerud, Deanna; Archibald, Karen; Quennell, Kara

2010-01-01

We explored infant nutrition in Saskatoon by assessing current accessibility to all forms of infant nourishment, investigating challenges in terms of access to infant nutrition, and determining the use and effectiveness of infant nutrition programs and services. We also examined recommendations to improve infant food security in Saskatoon. Semi-structured community focus groups and stakeholder interviews were conducted between June 2006 and August 2006. Thematic analysis was used to identify themes related to infant feeding practices and barriers, as well as recommendations to improve infant food security in Saskatoon. Our study showed that infant food security is a concern among lower-income families in Saskatoon. Barriers that limited breastfeeding sustainability or nourishing infants through other means included knowledge of feeding practices, lack of breastfeeding support, access and affordability of infant formula, transportation, and poverty. Infant nutrition and food security should be improved by expanding education and programming opportunities, increasing breastfeeding support, and identifying acceptable ways to provide emergency formula. If infant food security is to be addressed successfully, discussion and change must occur in social policy and family food security contexts.

Evolutions of Advanced Stamping CAE -- Technology Adventures and Business Impact on Automotive Dies and Stamping

International Nuclear Information System (INIS)

Wang Chuantao

2005-01-01

In the past decade, sheet metal forming and die development has been transformed to a science-based and technology-driven engineering and manufacturing enterprise from a tryout-based craft. Stamping CAE, especially the sheet metal forming simulation, as one of the core components in digital die making and digital stamping, has played a key role in this historical transition. The stamping simulation technology and its industrial applications have greatly impacted automotive sheet metal product design, die developments, die construction and tryout, and production stamping. The stamping CAE community has successfully resolved the traditional formability problems such as splits and wrinkles. The evolution of the stamping CAE technology and business demands opens even greater opportunities and challenges to stamping CAE community in the areas of (1) continuously improving simulation accuracy, drastically reducing simulation time-in-system, and improving operationalability (friendliness) (2) resolving those historically difficult-to-resolve problems such as dimensional quality problems (springback and twist) and surface quality problems (distortion and skid/impact lines) (3) resolving total manufacturability problems in line die operations including blanking, draw/redraw, trim/piercing, and flanging, and (4) overcoming new problems in forming new sheet materials with new forming techniques. In this article, the author first provides an overview of the stamping CAE technology adventures and achievements, and industrial applications in the past decade. Then the author presents a summary of increasing manufacturability needs from the formability to total quality and total manufacturability of sheet metal stampings. Finally, the paper outlines the new needs and trends for continuous improvements and innovations to meet increasing challenges in line die formability and quality requirements in automotive stamping

Exploring global consumer attitudes toward nutrition information on food labels.

Science.gov (United States)

Wills, Josephine M; Schmidt, David B; Pillo-Blocka, Francy; Cairns, Georgina

2009-05-01

In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.

The impact of animal source food products on human nutrition and ...

African Journals Online (AJOL)

FBDG

Associates of the Institute of Food, Nutrition and Well-being, University of ... nutrition), the role of animal source foods as part of a healthy diet requires continuous investment ... Keywords: Animal source foods, livestock products, nutrition, health ..... sensation of fullness that persists after eating until hunger returns (Benelam, ...

European food and nutrition policies in action. Finland's food and nutrition policy: progress, problems and recommendations.

Science.gov (United States)

Milio, N

1998-01-01

Some progress has clearly been made in several aspects of Finland's food and nutrition policy: access to nutrition information and education, improvements in mass catering, increased availability of healthier food products, and pricing and quality requirements favourable to a healthy diet. Finnish eating patterns have improved in relation to some recommended foods and macronutrients. The structural changes in farm and food production are largely the result of new political and economic realities both in Finland and internationally, resulting in the Government focusing on fiscal efficiency, decentralization and a more competitive, consumer-oriented market. This new environment is creating pressures to reduce surplus animal fat production and to expand markets in new foods for Finns and other Europeans who, for reasons of demography, health or working or living arrangements, demand new and sometimes healthier foods. Within this context, some health leaders have been able to make and work for proposals that are consistent both with political and economic imperatives and with health needs. Although the populations health status is improving and in some respects is exemplary, diet-related death and illness rates and risk factors (such as serum cholesterol and obesity) are high and their decline, along with some healthy changes in eating patterns, has slowed since the mid-1980s (ironically, since the adoption of the nutrition policy). The more slowly improvements occur, the higher will be the social and economic costs. Major problems in policy implementation exist. Although much has been done in research and demonstration and in the development of national guidelines (in public catering and labeling, for example) there is an apparent lag in translating such soft technology into action and monitoring its implementation in order to develop corrective measures at the operational level. This problem may increase with decentralized budget control and a less regulated market

Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK

DEFF Research Database (Denmark)

Grunert, Klaus G.; Wills, Josephine M.; Fernández-Celemín, Laura

2010-01-01

Based on in-store observations in three major UK retailers, in-store interviews (2019) and questionnaires filled out at home and returned (921), use of nutrition information on food labels and its understanding were investigated. Respondents' nutrition knowledge was also measured, using...... a comprehensive instrument covering knowledge of expert recommendations, nutrient content in different food products, and calorie content in different food products. Across six product categories, 27% of shoppers were found to have looked at nutrition information on the label, with guideline daily amount (GDA...... information on food labels is mainly related to nutrition knowledge. Both are in turn affected by demographic variables, but in different ways....

Nutritional status and food intake data on children and adolescents ...

African Journals Online (AJOL)

2012-02-15

Feb 15, 2012 ... Department of Food and Nutrition Consumer Sciences, Durban University of Technology. Oldewage-Theron W ... that indicated the nutritional status and food consumption patterns of children in ..... nutrient requirements, and eating behaviour, lifestyle, human ..... Foods and beverages that make significant ...

Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective.

Science.gov (United States)

O'Dougherty, Maureen; Harnack, Lisa J; French, Simone A; Story, Mary; Oakes, J Michael; Jeffery, Robert W

2006-01-01

This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.

Research on the Development Route of Internationalization Brand of Sports Nutrition Food

OpenAIRE

Haifang Zhang

2015-01-01

In this study, it takes the interpretation of internationalization brand of sports nutrition food as the cutting point, by means of explaining the difficulties that Chinese sports nutrition food brand encountered at the present stage to explore the route of realizing the internationalization brand of sports nutrition food. With the rapid development of Chinese economic growth, the brand of Chinese sports nutrition food is also facing the fierce global market competition.

Nutritionally Enhanced Food Crops; Progress and Perspectives

Directory of Open Access Journals (Sweden)

Kathleen L. Hefferon

2015-02-01

Full Text Available Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as rice, maize and wheat harboring essential micronutrients to benefit the world’s poor are under development as well as new varieties of crops which have the ability to combat chronic disease. This review discusses the improvement of the nutritional status of crops to make a positive impact on global human health. Several examples of nutritionally enhanced crops which have been developed using biotechnological approaches will be discussed. These range from biofortified crops to crops with novel abilities to fight disease. The review concludes with a discussion of hurdles faced with respect to public perception, as well as directions of future research and development for nutritionally enhanced food crops.

Increased nutritional value in food crops.

Science.gov (United States)

Goicoechea, Nieves; Antolín, M Carmen

2017-09-01

Modern agriculture and horticulture must combine two objectives that seem to be almost mutually exclusive: to satisfy the nutritional needs of an increasing human population and to minimize the negative impact on the environment. These two objectives are included in the Goal 2 of the 2030 Agenda for Sustainable Development of the United Nations: 'End hunger, achieve food security and improved nutrition and promote sustainable agriculture'. Enhancing the nutritional levels of vegetables would improve nutrient intake without requiring an increase in consumption. In this context, the use of beneficial rhizospheric microorganisms for improving, not only growth and yield, but also the nutrient quality of crops represents a promising tool that may respond to the challenges for modern agriculture and horticulture and represents an alternative to the genetic engineering of crops. This paper summarizes the state of the art, the current difficulties associated to the use of rhizospheric microorganisms as enhancers of the nutritional quality of food crops as well as the future prospects. © 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

Nutritional value of irradiated food

International Nuclear Information System (INIS)

Diehl, J.F.; Hasselmann, C.; Kilcast, D.

1991-01-01

Statements made in 2 reports by the European Parliamentary Commission on the Environment, Public Health and Consumer Protection, chaired on both occasions by members of the German Green Party, that irradiated foods have no nutritional value are challenged. Attempts by the European Commission to regulate food irradiation in the European Community have been turned down by the European Parliament on the basis of these reports

Nutrition and sustainability: an emerging food policy discourse.

Science.gov (United States)

Lang, Tim; Barling, David

2013-02-01

It is well known that food has a considerable environmental impact. Less attention has been given to mapping and analysing the emergence of policy responses. This paper contributes to that process. It summarises emerging policy development on nutrition and sustainability, and explores difficulties in their integration. The paper describes some policy thinking at national, European and international levels of governance. It points to the existence of particular policy hotspots such as meat and dairy, sustainable diets and waste. Understanding the environmental impact of food systems challenges nutrition science to draw upon traditions of thinking which have recently been fragmented. These perspectives (life sciences, social and environmental) are all required if policy engagement and clarification is to occur. Sustainability issues offer opportunities for nutrition science and scientists to play a more central role in the policy analysis of future food systems. The task of revising current nutrition policy advice to become sustainable diet advice needs to begin at national and international levels.

Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

Science.gov (United States)

2014-12-01

To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

Food Recall Attitudes and Behaviors of School Nutrition Directors

Science.gov (United States)

Grisamore, Amber; Roberts, Kevin R.

2014-01-01

Purpose/Objectives: The purpose of this study was to explore school nutrition directors' attitudes and behaviors about food recalls. Specific objectives included: 1) Determine current food recall attitudes and the relationship between demographics and these attitudes; 2) Determine current practices of school nutrition directors related to…

Evolutions of Advanced Stamping CAE — Technology Adventures and Business Impact on Automotive Dies and Stamping

Science.gov (United States)

Wang, Chuantao (C. T.)

2005-08-01

In the past decade, sheet metal forming and die development has been transformed to a science-based and technology-driven engineering and manufacturing enterprise from a tryout-based craft. Stamping CAE, especially the sheet metal forming simulation, as one of the core components in digital die making and digital stamping, has played a key role in this historical transition. The stamping simulation technology and its industrial applications have greatly impacted automotive sheet metal product design, die developments, die construction and tryout, and production stamping. The stamping CAE community has successfully resolved the traditional formability problems such as splits and wrinkles. The evolution of the stamping CAE technology and business demands opens even greater opportunities and challenges to stamping CAE community in the areas of (1) continuously improving simulation accuracy, drastically reducing simulation time-in-system, and improving operationalability (friendliness), (2) resolving those historically difficult-to-resolve problems such as dimensional quality problems (springback and twist) and surface quality problems (distortion and skid/impact lines), (3) resolving total manufacturability problems in line die operations including blanking, draw/redraw, trim/piercing, and flanging, and (4) overcoming new problems in forming new sheet materials with new forming techniques. In this article, the author first provides an overview of the stamping CAE technology adventures and achievements, and industrial applications in the past decade. Then the author presents a summary of increasing manufacturability needs from the formability to total quality and total manufacturability of sheet metal stampings. Finally, the paper outlines the new needs and trends for continuous improvements and innovations to meet increasing challenges in line die formability and quality requirements in automotive stamping.

DISCUSSANT'S COMMENTS FOR AMERICAN AGRICULTURAL ECONOMICS ASSOCIATION ANNUAL MEETING, SELECTED PAPERS SESSION SP-2BB: "FOOD DEMAND, FOOD POLICY, AND FOOD MARKET ISSUES"

OpenAIRE

Jonk, Yvonne

1998-01-01

These papers investigate issues in food demand, food processing, and food markets. Policy issues are examined, both in the context of the food stamp program in the domestic market and the industrial policy options in the food sector in emerging Central European economies. The Effect of an Electronic Benefit Transfer (EBT) System on Food Expenditure of Food Stamp Recipients: Evidence from the Maryland Statewide Implementation, J. William Levedahl. Incorporating Nutrients in Food Demand Analysi...

Importance of food composition data to nutrition and public health.

Science.gov (United States)

Elmadfa, I; Meyer, A L

2010-11-01

Adequate nutrition is one of the pillars of public health. Before developing and implementing effective intervention programmes to improve nutrition at the population level, it is important to know the nutritional situation of the target group. The estimation of nutrient intake from food consumption requires reliable data on food composition. These data are also the fundamentals of food-based dietary guidelines for healthy nutrition, containing the necessary information on food sources for different nutrients. Furthermore, food composition tables can provide information on chemical forms of nutrients and the presence and amounts of interacting components, and thus provide information on their bioavailability. For some nutrients such as vitamin A, vitamin E and niacin, the concept of equivalence has been introduced to account for differences in the availability and biological activity of different chemical forms. NON-NUTRITIVE FOOD COMPONENTS: Although most food composition tables focus on energy, macro- and micronutrients, interest in non-nutritive components is increasing. Considering the beneficial effects of biologically active secondary plant cell compounds such as polyphenols and carotenoids, more data on these are needed. On the other hand, there are a number of naturally occurring or 'man-made' non-nutritive substances with negative effects, and to control exposure, the main dietary sources must be known. Another aspect is contaminants, which could have detrimental effects on consumers' health. Among these are agrochemicals, industrial pollutants reaching the food chain and substances formed during food preparation. A valid risk assessment requires data on exposure, and thus on the contents of contaminants in foods. However, these data are highly variable and may significantly differ even within narrowly confined regions. CURRENT FOOD COMPOSITION DATABASES ARE FAR FROM COMPLETE: The fact that composition tables generally do not provide information about the

Stamp Verification for Automated Document Authentication

DEFF Research Database (Denmark)

Micenková, Barbora; van Beusekom, Joost; Shafait, Faisal

Stamps, along with signatures, can be considered as the most widely used extrinsic security feature in paper documents. In contrast to signatures, however, for stamps little work has been done to automatically verify their authenticity. In this paper, an approach for verification of color stamps ...... and copied stamps. Sensitivity and specificity of up to 95% could be obtained on a data set that is publicly available....

Irradiated food - no nutritional value?

International Nuclear Information System (INIS)

Diehl, J.F.; Hasselmann, C.

1991-01-01

Attempts by the European Commission to regulate food irradiation in the European Community by a directive have been repeatedly turned down by the European Parliament. The basis of information for the Parliamentarians was a Committee Report, which stated that irradiated foods had no nutritional value. This conclusion is compared with the richly available results of experimental studies. The authors conclude that the European Parliament has been completely misinformed. (orig.) [de

7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

Science.gov (United States)

2010-01-01

... nutrition assistance program benefits to be so distributed. (v) Develop food plans for use in establishing supplemental nutrition assistance benefit levels, and assess the nutritional impact of Federal food programs... eating qualities of food served in homes and institutions. (iv) Develop materials to aid the public in...

Food habits and nutrition education--computer aided analysis of data.

Science.gov (United States)

Wise, A; Liddell, J A; Lockie, G M

1987-04-01

Nutrition education messages should take into account the food habits of those who are to be educated. These can be revealed by computer analysis of weighed intake data, which has been collected for calculation of nutrient intakes. Seventy-six students and staff at Robert Gordon's Institute of Technology weighed their food for 1 week and the records were used to determine the frequency of consumption of foods and portion sizes, as well as nutrient intakes. There were only very minor relationships between the number of different foods chosen and nutritional variables. Nutrition students had successfully changed the frequency of consumption of certain foods relative to others and as a result consumed diets containing a lower proportion of energy from fat. Messages to non-nutrition students might profitably incorporate those beneficial changes that nutrition students had easily accomplished. This study revealed that certain (otherwise common and nutritionally unsound) food choices were not a major part of the subjects' habits, and could be given low priority in educational messages. It was suggested that foods exhibiting high variability of portion weight might be under greater individual control and hence more amenable to change. A study of the distribution of portion weights reveals information about number of slices, biscuits, etc, taken in each portion. This varied for different kinds of biscuit. It was concluded that messages should target specific foods rather than stress variation in the diet. It is suggested that educators should consider whether messages would be more effective in terms of frequency of consumption or size of portion for particular groups. The meal distribution pattern also shows which foods are most commonly consumed at home or in the canteen, hence whether education might be best directed to the individual or the caterer, respectively.

[Food industry funding and epidemiologic research in public health nutrition].

Science.gov (United States)

Navarrete-Muñoz, Eva María; Tardón, Adonina; Romaguera, Dora; Martínez-González, Miguel Ángel; Vioque, Jesús

The interests of the food industry to fund nutrition and health research are not limited to promoting scientific advances. Recently, several systematic reviews conducted about the effect of sugar-sweetened beverages and health outcomes have shown some biased conclusions in studies that acknowledge industry sponsorship. In this context, the Nutrition Working Group of the Spanish Epidemiology Society presented a scientific session entitled Food industry and epidemiologic research at its annual meeting. In a round table, four experts in nutrition research presented their points of view about whether the food industry should fund nutrition-related research and the related potential conflicts of interest of the food industry. All the experts agreed not only on defending independence in nutritional epidemiology regarding the design, interpretation and conclusion of their studies but also on the crucial need for guaranteed scientific rigor, scientific quality of the results and measures to protect studies against potential biases related to the conflicts of interest of funding by the food industry. Drs Pérez-Farinós and Romaguera believe that the most effective way to prevent conflicts of interest would be not to allow the food industry to fund nutrition research; Drs Marcos and Martínez-González suggested the need to establish mechanisms and strategies to prevent the potential influences of the food industry in selecting researchers or institutional sponsorship and in the analysis and results of the studies, to ensure maximum independence for researchers, as well as their professional ethics. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Food and Nutrition Education in Private Indian Secondary Schools

Science.gov (United States)

Rathi, Neha; Riddell, Lynn; Worsley, Anthony

2017-01-01

Purpose: The current Indian secondary school curriculum has been criticised for its failure to deliver relevant skills-based food and nutrition education for adolescents. The purpose of this paper is to understand the views of adolescents, their parents, teachers and school principals on the present food and nutrition curriculum and the role of…

Documentation and Nutritional profile of some selected food plants ...

African Journals Online (AJOL)

Documentation and Nutritional profile of some selected food plants of Otwal and Ngai sun counties Oyam District, Northern Uganda. ... However, it should be noted that there is a general decline in the consumption of wild plants, despite the apparent high nutritional values. The conservation of wild food plants is not taking ...

Drivers of forests and tree-based systems for food security and nutrition

DEFF Research Database (Denmark)

Kleinschmit, Daniela; Sijapati Basnett, Bimbika; Martin, Adrian

2015-01-01

In the context of this chapter, drivers are considered to be natural or anthropogenic developments affecting forests and tree-based systems for food security and nutrition. They can improve and contribute to food security and nutrition, but they can also lead to food insecurity and malnutrition. ...... consumption, income and livelihood; or through both. These drivers are interrelated and can have different consequences depending on the social structure; for example, they can support food security for elite groups but can increase the vulnerability of other groups.......In the context of this chapter, drivers are considered to be natural or anthropogenic developments affecting forests and tree-based systems for food security and nutrition. They can improve and contribute to food security and nutrition, but they can also lead to food insecurity and malnutrition......, commercialisation of agriculture, industrialisation of forest resources, gender imbalances, conflicts, formalisation of tenure rights, rising food prices and increasing per capita income) were identified within these four categories. They affect food security and nutrition through land use and management; through...

Algae as nutritional and functional food sources: revisiting our understanding.

Science.gov (United States)

Wells, Mark L; Potin, Philippe; Craigie, James S; Raven, John A; Merchant, Sabeeha S; Helliwell, Katherine E; Smith, Alison G; Camire, Mary Ellen; Brawley, Susan H

2017-01-01

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.

Safety and nutritional adequacy of irradiated food

International Nuclear Information System (INIS)

1994-01-01

The exposure of food to controlled levels of ionizing radiation has a number of beneficial effects, including delaying of ripening, inhibition of sprouting, and inactivation of insects, parasites, helminths, bacteria, moulds and yeasts. However, in general, governments have been slow to authorize the routine use of this technique of food processing, often because of a lack of understanding of what it entails, and a fear of untoward effects on the treated food. This report presents an up-to-date review of the many scientific studies that have been carried out on the safety and nutritional quality of irradiated food. Starting from a brief outlineof the history of food preservation, it goes on to consider in detail the chemistry and potential applications of food irradiation, and to discuss possible ways of determining whether food has been irradiated. Toxicological studies are reviewed, and the effects of irradiation on microorganisms and on the nutritional quality of the food itself are examined. The report concludes that food irradiation is a thoroughly tested technique, that it has not been shown to have any deleterious effects when performed in accordance with good manufacturing practice, and that it can help to ensure a safer and more plentiful food supply by extending shelf-life, eradicating pests and inactivating pathogens

Food and Nutrition Services Quality Control Management Program.

Science.gov (United States)

Wimsatt-Fraim, Teresa S.

A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

Awareness of food nutritive value and eating practices among Nigerian bank workers: Implications for nutritional counseling and education.

Science.gov (United States)

Eze, Ngozi M; Maduabum, Felicia O; Onyeke, Nkechi G; Anyaegunam, Ngozi J; Ayogu, Chinwe A; Ezeanwu, Bibian Amaka; Eseadi, Chiedu

2017-03-01

Adequate nutrition is an important aspect of a healthy lifestyle for all individuals, including bank staff. The objective of this study was to investigate the awareness of food nutritive value and eating practices among bank workers in Lagos State, Nigeria.The study adopted a cross-sectional descriptive survey design. A purposive sample of 250 bank workers took part in the study. Means and Student t tests were employed for data analysis.Results showed that bank workers were aware of the nutritive value of foods, and that eating practices commonly adopted included skipping breakfast, eating breakfast at work, buying food at work from the bank canteen, eating in between meals, buying snacks as lunch, and consuming soft drinks daily, among others. There were no significant differences between male and female bank workers in mean responses on food nutritive value or in eating practices adopted.Good eating habits will help bank workers not only to improve their nutritional well-being, but also to prevent nutrition-related diseases. The implications for nutritional counseling and education are discussed in the context of these findings.

Diet and nutritional status of children with food allergies.

Science.gov (United States)

Flammarion, Sophie; Santos, Clarisse; Guimber, Dominique; Jouannic, Lyne; Thumerelle, Caroline; Gottrand, Frédéric; Deschildre, Antoine

2011-03-01

The aim of the present study was to assess the food intakes and nutritional status of children with food allergies following an elimination diet. We conducted a cross sectional study including 96 children (mean age 4.7 ± 2.5 years) with food allergies and 95 paired controls (mean age 4.7 ± 2.7 years) without food allergies. Nutritional status was assessed using measurements of weight and height and Z scores for weight-for-age, height-for-age and weight-for-height. Nutrient intakes assessment was based on a 3-day diet record. Children with food allergies had weight-for-age and height-for-age Z scores lower than controls (0.1 versus 0.6 and 0.2 versus 0.8 respectively). Children with 3 or more food allergies were smaller than those with 2 or less food allergies (p = 0.04). A total of 62 children with food allergies and 52 controls completed usable diet records. Energy, protein and calcium intakes were similar in the two groups. Children with food allergies were smaller for their age than controls even when they received similar nutrient intakes. Nutritional evaluation is essential for the follow up of children with food allergies. © 2010 John Wiley & Sons A/S.

Legislative background of food and nutrition policy in Ukraine

Directory of Open Access Journals (Sweden)

Tatiana Andreeva

2012-07-01

Full Text Available BACKGROUND: The importance of effective policy aimed at improving nutrition practices is highly recognized by the global community. METHODS: Analysis of Ukrainian legislative documents was conducted to clarify the situation in the field of policy initiatives and legislation devoted to nutrition in Ukraine. Documents in force adopted from 1991 to 2011 including key words “nutrition”, “health”, “concept”, and “food products” were reviewed.RESULTS: We reviewed 55 legislative acts related to nutrition and identified several groups: 18 documents are related to organization of supply, regimen, norms of nutrition in state establishments or for special populations; 12 documents related to economic and technological regulation of food preparation, quality control and distribution; 3 documents regulating nutritious and safety norms of food products for children under 3 years; 14 documents aimed to control food safety, quality and accessibility; 6 other documents partly referred to nutrition, including 4 Concepts of healthy lifestyles. Some of the principles of healthy eating are declared in the “Concept of improving food security and quality of nutrition of the population” approved by the Cabinet of Ministers in 2004. Principles of maintaining breastfeeding, activities aimed to reduce iodine deficiency among population as well as school educational program “Foundations of health” were those few governmental activities, which supported some of the ideas declared in the Concept. CONCLUSION: Great attention of policymakers is paid to regulation of production, distribution of food, its quality control, affordability of products for special population groups, especially children. Not much attention is devoted in the official documents to creating and maintaining the healthy eating practices of the population. Mechanisms aimed to form healthy eating practices are not specified in the legislative documents. No regulatory documents to

7 CFR 274.10 - Use of identification cards and redemption of coupons by eligible households.

Science.gov (United States)

2010-01-01

... separate form. The household shall not be required to travel to a food stamp office to execute an emergency... Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION..., shall present the household's ID card at issuance points, retail food stores or meal services in order...

Nano-Science-Engineering-Technology Applications to Food and Nutrition.

Science.gov (United States)

Nakajima, Mitsutoshi; Wang, Zheng; Chaudhry, Qasim; Park, Hyun Jin; Juneja, Lekh R

2015-01-01

Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.

Nutrition and food for health and longevity

DEFF Research Database (Denmark)

Rattan, Suresh

2015-01-01

None of the nutritional components is by itself good or bad, and none of the foodstuffs is either healthy or unhealthy. Nutrition can lead to either good effects or bad effects, and food can have consequences, making us either healthy or unhealthy. It is the quantity, quality, frequency...

7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

Science.gov (United States)

2010-01-01

... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food... made by the Under Secretary for Food, Nutrition, and Consumer Services to the Deputy Under Secretary for Food, Nutrition and Consumer Services, to be exercised only during the absence or unavailability...

9 CFR 317.300 - Nutrition labeling of meat or meat food products.

Science.gov (United States)

2010-01-01

... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

Food systems transformations, ultra-processed food markets and the nutrition transition in Asia.

Science.gov (United States)

Baker, Phillip; Friel, Sharon

2016-12-03

Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirability and ultimately consumption of such foods. This paper describes recent changes in Asian food systems driven by TFBCs in the retail, manufacturing and food service sectors and considers the implications for population nutrition. Market data for each sector was sourced from Euromonitor International for four lower-middle income, three upper-middle income and five high-income Asian countries. Descriptive statistics were used to describe trends in ultra-processed food consumption (2000-2013), packaged food retail distribution channels (1999-2013), 'market transnationalization' defined as the market share held by TFBCs relative to domestic firms (2004-2013), and 'market concentration' defined as the market share and thus market power held by the four leading firms (2004-2013) in each market. Ultra-processed food sales has increased rapidly in most middle-income countries. Carbonated soft drinks was the leading product category, in which Coca-Cola and PepsiCo had a regional oligopoly. Supermarkets, hypermarkets and convenience stores were becoming increasingly dominant as distribution channels for packaged foods throughout the region. Market concentration was increasing in the grocery retail sector in all countries. Food service sales are increasing in all countries led by McDonalds and Yum! Brands. However, in all three sectors TFBCs face strong competition from Asian firms. Overall, the findings suggest that market forces are likely to be significant but variable drivers of Asia

Children's Needs -- for Universal Food Service and Nutrition.

Science.gov (United States)

Briggs, George M.

Good nutrition and adequate nutritious food are not only essential to good health but also represent the difference between life and death. Nutrition is the world's number one problem today, along with war and population control. Good nutrition means providing, with care and love, all 45 essential nutrients in adequate amounts to each child -- one…

Qualifying instrument for evaluation of food and nutritional care in hospital.

Science.gov (United States)

Díez García, R W; Souza, A A; Proença, R P C

2012-01-01

Establishing criteria for hospital nutrition care ensures that quality care is delivered to patients. The responsibility of the Hospital Food and Nutrition Service (HFNS) is not always well defined, despite efforts to establish guidelines for patient clinical nutrition practice. This study describes the elaboration of an Instrument for Evaluation of Food and Nutritional Care (IEFNC) aimed at directing the actions of the Hospital Food and Nutrition Service. This instrument was qualified by means of a comparative analysis of the categories related to hospital food and nutritional care, published in the literature. Elaboration of the IEFNC comprised the following stages: (a) a survey of databases and documents for selection of the categories to be used in nutrition care evaluation, (b) a study of the institutional procedures for nutrition practice at two Brazilian hospitals, in order to provide a description of the sequence of actions that should be taken by the HFNS as well as other services participating in nutrition care, (c) design of the IEFNC based on the categories published in the literature, adapted to the sequence of actions observed in the routines of the hospitals under study, (d) application of the questionnaire at two different hospitals that was mentioned in the item (b), in order to assess the time spent on its application, the difficulties in phrasing the questions, and the coverage of the instrument, and (e) finalization of the instrument. The IEFNC consists of 50 open and closed questions on two areas of food and nutritional care in hospital: inpatient nutritional care and food service quality. It deals with the characterization and structure of hospitals and their HFNS, the actions concerning the patients' nutritional evaluation and monitoring, the meal production system, and the hospital diets. "This questionnaire is a tool that can be seen as a portrait of the structure and characteristics of the HFNS and its performance in clinical and meal

Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children

DEFF Research Database (Denmark)

Roos, Nanna; Sørensen, Jens Christian; Sørensen, Hilmer

2013-01-01

A range of compounds with negative nutritional impact - 'anti-nutrients' - are found in most plant foods. The contents of anti-nutrients in processed foods depend on the ingredients and processing. Anti-nutrients in complementary foods for children can have a negative impact on nutritional status...

Childhood nutrition and poverty.

Science.gov (United States)

Nelson, M

2000-05-01

One in three children in Britain lives in poverty (households whose income was less than 50% average earnings). Low income is associated with poor nutrition at all stages of life, from lower rates of breast-feeding to higher intakes of saturated fatty acids and lower intakes of antioxidant nutrients. Moreover, there is increasing evidence that poor nutrition in childhood is associated with both short-term and long-term adverse consequences such as poorer immune status, higher caries rates and poorer cognitive function and learning ability. These problems arise primarily because parents do not have enough money to spend on food, not because money is being spent unwisely. Policy options to improve the dietary health of poor children include: giving more money to the parents by increasing Income Support (social security) payments, providing food stamps or vouchers, and using food budget standards to inform the levels of income needed to purchase an adequate diet; feeding children directly at school (not only at lunchtime but also at breakfast or homework clubs), by providing free fruit at school, and by increasing entitlement to free food amongst children living in households with low incomes; improving access to a healthy and affordable diet by first identifying 'food deserts' and then considering with retailers and local planners how best to provide food in an economical and sustainable way. The value of using food budget standards is illustrated with data relating expenditure on food to growth in children from 'at-risk' families (on low income, overcrowded, headed by a lone parent or with four or more children under 16 years of age) living in a poor area in London. Lower levels of expenditure are strongly associated with poorer growth and health, independent of factors such as birth weight, mother's height, or risk score. The present paper provides evidence that supports the need to review Government legislation in light of nutrition-related inequalities in the

Ultra-processed foods and the nutritional dietary profile in Brazil

Science.gov (United States)

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods

Ultra-processed foods and the nutritional dietary profile in Brazil.

Science.gov (United States)

Costa Louzada, Maria Laura da; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF - Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

Window of opportunity--positioning food and nutrition policy within a sustainability agenda.

Science.gov (United States)

Yeatman, Heather

2008-04-01

Public health professionals have an opportunity to refocus national attention on food and nutrition policy, within a sustainability agenda. A broadly based national Food and Nutrition Policy was developed in 1992. However, its implementation has been selective and primarily based within the health sector. Other major policy areas, for example; industry, agriculture and trade, have dominated Australian nutrition and health policy. A broad, whole-of-government commitment to a comprehensive food and nutrition policy that engages with the community is required to achieve outcomes in terms of public health, a sustainable environment and viable food production for future generations.

Nutritional Evaluation of NASA's Rodent Food Bar Diet

Science.gov (United States)

Barrett, Joyce E.; Yu, Diane S.; Dalton, Bonnie P.

2000-01-01

Tests are being conducted on NASA's rodent Food Bar in preparation for long-term use as the rat and mouse diet aboard the International Space Station. Nutritional analyses are performed after the bars are manufactured and then repeated periodically to determine nutritional stability. The primary factors analyzed are protein, ash, fat, fiber, moisture, amino acids, fatty acids, and minerals. Nutrient levels are compared to values published in the National Research Council's dietary requirements for rodents, and also to those contained in several commonly used commercial rodent lab diets. The Food Bar is manufactured from a powdered diet to which moisture is added as it is processed through an extruder. The bars are dipped into potassium sorbate, vacuum-sealed, and irradiated. In order to determine nutrient changes during extrusion and irradiation, the powdered diet, the non-irradiated bars, and the irradiated bars are all analyzed. We have observed lower values for some nutrients (iodine, vitamin K, and iron) in the Food Bars compared with NRC requirements. Many nutrients in the Food Bars are contained at a higher level than levels in the NRC requirements. An additional factor we are investigating is the 26% moisture level in the Food Bars, which drops to about 15% within a week, compared to a stable 10% moisture in many standard lab chow diets. In addition to the nutritional analyses, the food bar is being fed to several strains of rats and mice, and feeding study and necropsy results are being observed (Barrett et al, unpublished data). Information from the nutritional analyses and from the rodent studies will enable us to recommend the formulation that will most adequately meet the rodent Food Bar requirements for long-term use aboard the Space Station.

Motivations for volunteers in food rescue nutrition.

Science.gov (United States)

Mousa, T Y; Freeland-Graves, J H

2017-08-01

A variety of organizations redistribute surplus food to low-income populations through food rescue nutrition. Why volunteers participate in these charitable organizations is unclear. The aim of this study is to document the participation and motivations of volunteers who are involved specifically in food rescue nutrition. A cross-sectional study was conducted in two phases. In phase 1, a new instrument, Motivations to Volunteer Scale, was developed and validated in 40 participants (aged ≥18 years). In phase 2, the new scale and a demographics questionnaire were administered to 300 participants who were volunteering in food pantries and churches. The pilot study showed that Motivations to Volunteer Scale exhibited an internal consistency of Cronbach's α of 0.73 (P  0.05). The scale was validated also by comparison to the Volunteer Function Inventory (r = 0.86, P social life, and altruism. The mean motivation score of the 300 volunteers was 9.15 ± 0.17. Greater motivations were observed among participants who were aged >45 years, women, Hispanics, college/university graduates, physically inactive, non-smokers, and had an income ≥ $48,000. The Motivations to Volunteer Scale is a valid tool to assess why individuals volunteer in food rescue nutrition. The extent of motivations of participants was relatively high, and the primary reason for volunteering was altruism. Health professionals should be encouraged to participate in food redistribution. Copyright © 2017 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Drivers of forests and tree-based systems for food security and nutrition

DEFF Research Database (Denmark)

Kleinschmit, Daniela; Sijapati Basnett, Bimbika; Martin, Adrian

2015-01-01

In the context of this chapter, drivers are considered to be natural or anthropogenic developments affecting forests and tree-based systems for food security and nutrition. They can improve and contribute to food security and nutrition, but they can also lead to food insecurity and malnutrition......, commercialisation of agriculture, industrialisation of forest resources, gender imbalances, conflicts, formalisation of tenure rights, rising food prices and increasing per capita income) were identified within these four categories. They affect food security and nutrition through land use and management; through...

Communicating healthier food choice : food composition data, front-of-pack nutrition labelling and health claims.

OpenAIRE

Hodgkins, Charo E.

2016-01-01

Background: Food composition data, front-of-pack nutrition labelling and nutrition and health claims have an important role to play in the development of appropriate policy, regulation and public health interventions ultimately aimed at reducing the burden of diet-related chronic disease. The overarching aim of this thesis is to explore whether the communication of healthier food choice through front-of-pack (FOP) nutrition labelling and health claims can be enhanced by the development of con...

Best Practices for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs

Science.gov (United States)

Castillo, Alexandra; Carr, Deborah; Nettles, Mary Frances

2010-01-01

Purpose/Objectives: The purpose of this research project was to identify goals and establish best practices for school nutrition (SN) programs that serve students with special food and/or nutrition needs based on the four practice categories identified in previous National Food Service Management Institute, Applied Research Division (NFSMI, ARD)…

Food choice motives, attitude towards and intention to adopt personalised nutrition.

Science.gov (United States)

Rankin, Audrey; Bunting, Brendan P; Poínhos, Rui; van der Lans, Ivo A; Fischer, Arnout Rh; Kuznesof, Sharron; Almeida, Mdv; Markovina, Jerko; Frewer, Lynn J; Stewart-Knox, Barbara J

2018-05-17

The present study explored associations between food choice motives, attitudes towards and intention to adopt personalised nutrition, to inform communication strategies based on consumer priorities and concerns.Design/SettingA survey was administered online which included the Food Choice Questionnaire (FCQ) and items assessing attitudes towards and intention to adopt personalised nutrition. Nationally representative samples were recruited in nine EU countries (n 9381). Structural equation modelling indicated that the food choice motives 'weight control', 'mood', 'health' and 'ethical concern' had a positive association and 'price' had a negative association with attitude towards, and intention to adopt, personalised nutrition. 'Health' was positively associated and 'familiarity' negatively associated with attitude towards personalised nutrition. The effects of 'weight control', 'ethical concern', 'mood' and 'price' on intention to adopt personalised nutrition were partially mediated by attitude. The effects of 'health' and 'familiarity' were fully mediated by attitude. 'Sensory appeal' was negatively and directly associated with intention to adopt personalised nutrition. Personalised nutrition providers may benefit from taking into consideration the importance of underlying determinants of food choice in potential users, particularly weight control, mood and price, when promoting services and in tailoring communications that are motivationally relevant.

NUTRITIONAL ENHANCEMENT OF GHANAIAN WEANING FOODS ...

African Journals Online (AJOL)

CSTC

chemical composition, sensory characteristics and consumer acceptability. ... to low input agriculture and satisfies more nutritional requirements. Ghanaian ... Ghana, and used as one of the major ingredients for all the weaning food.

Disordered Eating Behaviors and Food Addiction among Nutrition Major College Students.

Science.gov (United States)

Yu, Zhiping; Tan, Michael

2016-10-26

Evidence of whether nutrition students are free from food-related issues or at higher risk for eating disorders is inconsistent. This study aimed to assess disordered eating behaviors and food addiction among nutrition and non-nutrition major college students. Students ( n = 967, ages 18-25, female 72.7%, white 74.8%) enrolled at a public university completed online demographic characteristics surveys and validated questionnaires measuring specific disordered eating behaviors. Academic major category differences were compared. Additionally, high risk participants were assessed by weight status and academic year. Overall, 10% of respondents were a high level of concern for developing eating disorders. About 10.3% of respondents met criteria for food addiction. In addition, 4.5% of respondents had co-occurrence of eating disorder risk and food addiction risk out of total respondents. There were no significant differences in level of concern for developing an eating disorder, eating subscales, or food addiction among academic majors. The percentage of high risk participants was lower in the underweight/normal weight group than in the overweight/obese group in health-related non-nutrition major students but not in nutrition students. Early screening, increasing awareness, and promoting healthy eating habits could be potential strategies to help treat and prevent the development of disorders or associated health conditions in nutrition as well as non-nutrition students.

Disordered Eating Behaviors and Food Addiction among Nutrition Major College Students

Science.gov (United States)

Yu, Zhiping; Tan, Michael

2016-01-01

Evidence of whether nutrition students are free from food-related issues or at higher risk for eating disorders is inconsistent. This study aimed to assess disordered eating behaviors and food addiction among nutrition and non-nutrition major college students. Students (n = 967, ages 18–25, female 72.7%, white 74.8%) enrolled at a public university completed online demographic characteristics surveys and validated questionnaires measuring specific disordered eating behaviors. Academic major category differences were compared. Additionally, high risk participants were assessed by weight status and academic year. Overall, 10% of respondents were a high level of concern for developing eating disorders. About 10.3% of respondents met criteria for food addiction. In addition, 4.5% of respondents had co-occurrence of eating disorder risk and food addiction risk out of total respondents. There were no significant differences in level of concern for developing an eating disorder, eating subscales, or food addiction among academic majors. The percentage of high risk participants was lower in the underweight/normal weight group than in the overweight/obese group in health-related non-nutrition major students but not in nutrition students. Early screening, increasing awareness, and promoting healthy eating habits could be potential strategies to help treat and prevent the development of disorders or associated health conditions in nutrition as well as non-nutrition students. PMID:27792162

Disordered Eating Behaviors and Food Addiction among Nutrition Major College Students

Directory of Open Access Journals (Sweden)

Zhiping Yu

2016-10-01

Full Text Available Evidence of whether nutrition students are free from food-related issues or at higher risk for eating disorders is inconsistent. This study aimed to assess disordered eating behaviors and food addiction among nutrition and non-nutrition major college students. Students (n = 967, ages 18–25, female 72.7%, white 74.8% enrolled at a public university completed online demographic characteristics surveys and validated questionnaires measuring specific disordered eating behaviors. Academic major category differences were compared. Additionally, high risk participants were assessed by weight status and academic year. Overall, 10% of respondents were a high level of concern for developing eating disorders. About 10.3% of respondents met criteria for food addiction. In addition, 4.5% of respondents had co-occurrence of eating disorder risk and food addiction risk out of total respondents. There were no significant differences in level of concern for developing an eating disorder, eating subscales, or food addiction among academic majors. The percentage of high risk participants was lower in the underweight/normal weight group than in the overweight/obese group in health-related non-nutrition major students but not in nutrition students. Early screening, increasing awareness, and promoting healthy eating habits could be potential strategies to help treat and prevent the development of disorders or associated health conditions in nutrition as well as non-nutrition students.

Education of food irradiation. Study for students majoring in nutrition

International Nuclear Information System (INIS)

Minami, Ikuko

2014-01-01

As the credential for nutrition counselor with professional skills and knowledge for invalids, who also provides the nutrition education for local residence at the administrative organization, the qualification system of registered dietitian has been established in Japan. Additionally, in accordance with the legislation of Basic Act on Food Education and the revision of School Education Law, the Diet and Nutrition Teacher System has established in 2005. Therefore, registered dietitian has been approved to teach at the elementary school or junior high school as a teacher. Since registered dietitian is the educator of the “diet and nutrition,” it is important to provide proper knowledge of food irradiation at the training facility for registered dietitian. This report describes the instruction of food irradiation at the education curriculum of the registered dietitian training course. In addition, questionnaire survey result on the knowledge of food irradiation gathered from newly-enrolled students in the registered dietitian training course will also be reported. (author)

E-Commerce-Objected E-Stamp Systems

Institute of Scientific and Technical Information of China (English)

无

2002-01-01

Boosting e-stamp's advantages are conduced to promote logistics to go forward and help postal departments to improve the quality of service, many other businesses add-valued can be developed in e-stamp systems. This paper analyzeds, designs e-commerce-objected e-stamp system, and discusseds crucial technologies involved in detail.

Rural Dwellers' Knowledge of Nutrition and their Food Consumption ...

African Journals Online (AJOL)

Rev Olaleye

Food is the main source of good nutrition and we eat food to supply us with .... Table 3: Distribution of Respondents on Frequency of Food Consumption. Food Groups. F. (%). Never. F. (%) ..... they alone cannot solve the problem of malnutrition.

Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition

Science.gov (United States)

2014-01-01

Background Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Methods Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named “fruit and vegetables condition”; ii) a healthy-product subsidy coupled with an unhealthy-product tax named “nutrient profile condition”. The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. Results At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Conclusion Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet

Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition.

Science.gov (United States)

Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

2014-05-20

Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named "fruit and vegetables condition"; ii) a healthy-product subsidy coupled with an unhealthy-product tax named "nutrient profile condition". The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet quality while increasing socio

Nutrition transition, food retailing and health equity in Thailand.

Science.gov (United States)

Kelly, Matthew; Banwell, Cathy; Dixon, Jane; Seubsman, Sam-Ang; Yiengprugsawan, Vasoontara; Sleigh, Adrian

2010-12-01

AIM: Here we examine the influence of changes in food retailing, the food supply and the associated nutrition transition on health equity in Thailand, a middle income country experiencing rapid economic development. METHODS: The dietary transition underway in Thailand is reviewed along with theories regarding convergence to a globalised energy dense obesogenic diet and subsequent socio-economically related dietary divergence along with the implications for health inequity. RESULTS: Thailand is part way through a dietary, nutrition and health transition. The food distribution and retailing system is now 50% controlled by modern supermarkets and convenience stores. The problem of increasing availability of calorie dense foods is especially threatening because a substantial proportion of the adult population is short statured due to child malnutrition. Obesity is an emerging problem and for educated Thai women has already developed an inverse relationship to socio-economic status as found in high income countries. CONCLUSIONS: Thailand has reached an important point in its nutrition transition. The challenge for the Thai government and population is to boost affordable healthy diets and to avoid the socio-economic inequity of nutritional outcomes observed in many rich countries.

Fabrication of Nanoimprint stamps for photonic crystals

International Nuclear Information System (INIS)

Kouba, J; Kubenz, M; Mai, A; Ropers, G; Eberhardt, W; Loechel, B

2006-01-01

We report on fabrication of nanoimprint stamps for fabrication of two dimensional photonic crystals in visible range of spectra. Nanoimprint stamps made of silicon and/or nickel were successfully fabricated using electron beam lithography and advanced dry etching techniques. The quality of the stamps was evaluated using scanning electron microscopy. The fabricated stamps were also evaluated by imprinting them into suitable polymer materials

Child-directed and nutrition-focused marketing cues on food packaging: links to nutritional content.

Science.gov (United States)

Lapierre, Matthew A; Brown, Autumn M; Houtzer, Hunter V; Thomas, Tyler J

2017-04-01

We tested whether the presence of both child-targeted and nutrition-focused (i.e. parent-targeted) marketing cues on food packaging was associated with the nutritional content of these products. We conducted a quantitative content analysis of 403 food packages chosen randomly from the supermarket's online portal along with all products (n 312) from the cereal aisle in a supermarket from the Southeastern USA. We examined main and interaction effects for cues on nutritional content (e.g. energy density, sugar, sodium, fibre). A regional supermarket chain in the Southeastern USA. Tests of main effects indicated that increased presence of nutritional cues was linked to more nutritious content (e.g. less sugar, less saturated fat, more fibre) while the increased presence of child-targeted cues was uniformly associated with less nutritious content (e.g. more sugar, less protein, less fibre). Among the interaction effects, results revealed that products with increased nutrition-focused and child-targeted cues were likely to contain significantly more sugar and less protein than other products. Products that seek to engage children with their packaging in the supermarket are significantly less nutritious than foods that do not, while product packages that suggest nutritional benefits have more nutritious content. More importantly, the study provides evidence that those products which try to engage both child and parent consumers are significantly less healthy in crucial ways (e.g. more sugar, less fibre) than products that do not.

Food and nutrition labelling: the past, present and the way forward ...

African Journals Online (AJOL)

There have been many developments in South Africa in terms of food and nutrition labelling in the last decade. Although the food industry, health professionals and consumers face many changes, challenges and opportunities with regard to food, and specifically to nutrition labelling, this is also the ideal time to promote the ...

Food-pharma convergence in medical nutrition- best of both worlds?

Science.gov (United States)

Weenen, Tamar C; Ramezanpour, Bahar; Pronker, Esther S; Commandeur, Harry; Claassen, Eric

2013-01-01

At present, industries within the health and life science sector are moving towards one another resulting in new industries such as the medical nutrition industry. Medical nutrition products are specific nutritional compositions for intervention in disease progression and symptom alleviation. Industry convergence, described as the blurring of boundaries between industries, plays a crucial role in the shaping of new markets and industries. Assuming that the medical nutrition industry has emerged from the convergence between the food and pharma industries, it is crucial to research how and which distinct industry domains have contributed to establish this relatively new industry. The first two stages of industry convergence (knowledge diffusion and consolidation) are measured by means of patent analysis. First, the extent of knowledge diffusion within the medical nutrition industry is graphed in a patent citation interrelations network. Subsequently the consolidation based on technological convergence is determined by means of patent co-classification. Furthermore, the medical nutrition core domain and technology interrelations are measured by means of a cross impact analysis. This study proves that the medical nutrition industry is a result of food and pharma convergence. It is therefore crucial for medical nutrition companies to effectively monitor technological developments within as well as across industry boundaries. This study further reveals that although the medical nutrition industry's core technology domain is food, technological development is mainly driven by pharmaceutical/pharmacological technologies Additionally, the results indicate that the industry has surpassed the knowledge diffusion stage of convergence, and is currently in the consolidation phase of industry convergence. Nevertheless, while the medical nutrition can be classified as an industry in an advanced phase of convergence, one cannot predict that the pharma and food industry segments

Developments in clinical food and nutrition science in Indonesia.

Science.gov (United States)

Lukito, Widjaja; Wibowo, Lindawati; Wahlqvist, Mark L

2016-12-01

Indonesia, as a major population in the Asia Pacific region, threatened with food and health insecurity through climate change and rapid economic development, faces the challenge to build capacity among its science-based food and health professionals and institutions. The nutrition research agenda is now being more actively set within the region, rather than by external imposition. A series of papers emanating from a new generation of public health and clinical nutrition scientists is reported in this issue of APJCN. It draws attention to the importance of food patterns and background culture as contributors to the failure of the nutrient rather than a food, food system and socio-ecological approach to solve the region's intransigent nutritionally-related health problems. New understandings of human eco-social biology are providing opportunities to accelerate the resolution of these problems. The challenge is to transform the food-health construct from one which is not sufficiently concerned about the precarious state of ecologically dysfunctional health and its nutrient market drivers to one which strives for more sustainable and affordable solutions. The present reports address a range of options to these ends.

[Evaluation of the Food and Nutrition Surveillance System (SISVAN) in food and nutritional management services in the State of Minas Gerais, Brazil].

Science.gov (United States)

Rolim, Mara Diana; Lima, Sheyla Maria Lemos; de Barros, Denise Cavalcante; de Andrade, Carla Lourenço Tavares

2015-08-01

The scope of this article is to evaluate the SISVAN as a tool for planning, management and evaluation of food and nutrition actions in primary healthcare in the Unified Health System (SUS). It involved a cross-sectional study composed of a stratified random sample of the municipalities in the State of Minas Gerais. The subjects of the research were municipal officials of SISVAN who filled out a structured questionnaire. Descriptive analysis of the data was performed with the construction of simple and bivariate tables. It was observed that those responsible for SISVAN, collect (50%) and input (55%) weight, height, and food consumption data; whereas 53%, 59% and 71% do not analyze and do not recommend or perform nutrition actions, respectively. This being the case, most of those responsible do not use the information for planning, management and evaluation of food and nutrition traits. The findings show that the SISVAN is not used to its full potential; the data generated have not been used for planning, management and evaluation of nutrition services in primary healthcare in the SUS.

Nutritional quality of food items on fast-food 'kids' menus': comparisons across countries and companies.

Science.gov (United States)

Hobin, Erin; White, Christine; Li, Ye; Chiu, Maria; O'Brien, Mary Fodor; Hammond, David

2014-10-01

To compare energy (calories), total and saturated fats, and Na levels for 'kids' menu' food items offered by four leading multinational fast-food chains across five countries. A content analysis was used to create a profile of the nutritional content of food items on kids' menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA. Food items from kids' menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled 'kids' menus'. The results by country indicate that kids' menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids' menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King. Although the reasons for the variation in the nutritional quality of foods on kids' menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids' menu food products, translating to large gains for population health.

Agro-food industry growth and obesity in China: what role for regulating food advertising and promotion and nutrition labelling?

Science.gov (United States)

Hawkes, C

2008-03-01

Taking a food supply chain approach, this paper examines the regulation of food marketing and nutrition labelling as strategies to help combat obesity in China in an era of rapid agro-food industry growth. China is the largest food producer and consumer in the world. Since the early 1980s, the agro-food industry has undergone phenomenal expansion throughout the food supply chain, from agricultural production to trade, agro-food processing to food retailing, and from food service to advertising and promotion. This industry growth, alongside related socioeconomic changes and government policies, has encouraged a 'nutrition transition'. China's population, especially in urban areas, is now consuming significantly more energy from dietary fat, which is leading to higher rates of obesity. Regulation of food advertising and promotion and nutrition labelling has the potential to help prevent the further growth of obesity in China and encourage the agro-food industry to supplier healthier foods. Government legislation and guidance, as well as self-regulation and voluntary initiatives, are needed to reduce children's exposure to food advertising and promotion, and increase the effectiveness of nutrition labelling. Policies on food marketing and nutrition labelling should be adapted to the China context, and accompanied by further action throughout the food supply chain. Given China's unique characteristics and position in the world today, there is an opportunity for the government and the agro-food industry to lead the world by creating a balanced, health promoting model of complementary legislation and industry action.

Food Safety and Nutrition Information for Kids and Teens

Science.gov (United States)

... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Resources for You Consumers Kids & Teens ... More sharing options Linkedin Pin it Email Print Food Safety & Nutrition Information for Kids and Teens Fun & ...

Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.

Science.gov (United States)

Prochaska, L J; Nguyen, X T; Donat, N; Piekutowski, W V

2000-02-01

One of the goals of our society is to provide adequate nourishment for the general population of humans. In the strictness sense, the foodstuffs which we ingest are bundles of thermodynamic energy. In our post-industrial society, food producers provide society with the bioenergetic content of foods, while stabilizing the food in a non-perishable form that enables the consumer to access foods that are convenient and nutritious. As our modern society developed, the processing of foodstuffs increased to allow consumers flexibility in their choice in which foods to eat (based on nutritional content and amount of post-harvest processing). The thermodynamic energy content of foodstuffs is well documented in the literature by the use of bomb calorimetry measurements. Here, we determine the effects of processing (in most cases by the application of heat) on the thermodynamic energy content of foods in order to investigate the role of processing in daily nutritional needs. We also examine which processing procedures affect the nutritive quality (vitamin and mineral content) and critically assess the rational, advantages and disadvantages of additives to food. Finally, we discuss the role of endogenous enzymes in foods not only on the nutritive quality of the food but also on the freshness and flavor of the food. Our results show that a significant decrease in thermodynamic energy content occurs in fruits, vegetables, and meat products upon processing that is independent of water content. No significant change in energy content was observed in cereals, sugars, grains, fats and oils, and nuts. The vitamin content of most foods was most dramatically decreased by canning while smaller effects were observed upon blanching and freezing. We found that most food additives had very little effect on thermodynamic energy content due to their presence in minute quantities and that most were added to preserve the foodstuff or supplement its vitamin content. The endogenous food enzymes

Medicalisation of food advertising: Nutrition and health claims in magazine food advertisements 1900-2008

NARCIS (Netherlands)

Zwier, S.

2009-01-01

Food advertising increasingly portrays food as a type of medicine. A content analysis of magazine food advertisements in 1990 through 2008 shows that this was manifested with time more in the (a) nutrition claims and (b) health claims made in food advertisements, as well as the (c) food groups and

Food and nutrition insecurity: a marker of vulnerability to asthma symptoms.

Science.gov (United States)

Ribeiro-Silva, Rita de Cássia; Oliveira-Assis, Ana Marlúcia; Junqueira, Samuel Badaró; Fiaccone, Rosemeire Leovigildo; Dos Santos, Sandra Maria Chaves; Barreto, Maurício Lima; de Jesus Pinto, Elizabete; da Silva, Luce Alves; Rodrigues, Laura Cunha; Alcantara-Neves, Neuza Maria

2014-01-01

To evaluate the association between food and nutrition insecurity and asthma in children from Latin America. Cross-sectional study. São Francisco do Conde, Bahia, north-eastern Brazil. The study included 1307 children aged 6-12 years from public elementary schools. Asthma symptoms were collected using a questionnaire that was translated and adapted from the International Study of Asthma and Allergies in Childhood, phase III. The diagnosis of asthma was determined based on reports of wheezing in the previous 12 months. The Brazilian Food Insecurity Scale was used to identify food insecurity. We also obtained demographic, socio-economic and anthropometric information for each participant. We used multivariate logistic regression analyses to assess the associations of interest. Of the children surveyed, 10·4% had a history of wheezing and 64·5% had some degree of food and nutrition insecurity. We found a positive dose-response relationship and statistically significant associations of asthma with moderate (OR = 1·71, 95% CI 1·01, 2·89) and severe (OR = 2·51, 95% CI 1·28, 4·93) food and nutrition insecurity. The results show that moderate and severe food and nutrition insecurity are markers of vulnerability to wheezing. It is important to note that the results of studies in this field have potential implications for social policies that promote food security. Further studies to identify the mechanisms involved in the relationship between food and nutrition insecurity and asthma are needed.

Family food work: lessons learned from urban Aboriginal women about nutrition promotion.

Science.gov (United States)

Foley, Wendy

2010-01-01

This article reports on ethnographic study of urban Aboriginal family food and implications for nutrition promotion. Data were collected over 2 years through in-depth interviews and participant observation in groups conducted through Indigenous organisations in a suburb of Brisbane. Issues when organising family food include affordability, keeping family members satisfied and being able to share food, a lack of cooking ideas, the accessibility of nutrition information, additional work involved in ensuring healthy eating, and a desire for convenience. Many different health professionals provide nutrition advice, often directing it towards individuals and not providing adequate guidance to facilitate implementation. The easiest advice to implement worked from existing household food practices, skills and budget. Cooking workshops helped to provide opportunities to experiment with recommended foods so that women could confidently introduce them at home. Aboriginal women are concerned about healthy eating for their families. Disadvantage can limit dietary change and the complexity of family food work is often underestimated in nutrition promotion. Household, rather than individual, framing of nutrition promotion can lead to more sustainable healthy eating changes.

Dutch food bank parcels do not meet nutritional guidelines for a healthy diet.

Science.gov (United States)

Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

2016-08-01

Nutritional intakes of food bank recipients and consequently their health status largely rely on the availability and quality of donated food in provided food parcels. In this cross-sectional study, the nutritional quality of ninety-six individual food parcels was assessed and compared with the Dutch nutritional guidelines for a healthy diet. Furthermore, we assessed how food bank recipients use the contents of the food parcel. Therefore, 251 Dutch food bank recipients from eleven food banks throughout the Netherlands filled out a general questionnaire. The provided amounts of energy (19 849 (sd 162 615) kJ (4744 (sd 38 866) kcal)), protein (14·6 energy percentages (en%)) and SFA (12·9 en%) in a single-person food parcel for one single day were higher than the nutritional guidelines, whereas the provided amounts of fruits (97 (sd 1441) g) and fish (23 (sd 640) g) were lower. The number of days for which macronutrients, fruits, vegetables and fish were provided for a single-person food parcel ranged from 1·2 (fruits) to 11·3 (protein) d. Of the participants, only 9·5 % bought fruits and 4·6 % bought fish to supplement the food parcel, 39·4 % used all foods provided and 75·7 % were (very) satisfied with the contents of the food parcel. Our study shows that the nutritional content of food parcels provided by Dutch food banks is not in line with the nutritional guidelines. Improving the quality of the parcels is likely to positively impact the dietary intake of this vulnerable population subgroup.

FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

Directory of Open Access Journals (Sweden)

Thainara Araujo Franklin

2016-06-01

Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

Nursery nutrition in Liverpool: an exploration of practice and nutritional analysis of food provided.

Science.gov (United States)

Parker, Mike; Lloyd-Williams, Ffion; Weston, Gemma; Macklin, Julie; McFadden, Kate

2011-10-01

To explore nutrition and food provision in pre-school nurseries in order to develop interventions to promote healthy eating in pre-school settings. Quantitative data were gathered using questionnaires and professional menu analysis. In the community, at pre-school nurseries. All 130 nurseries across Liverpool were a sent questionnaire (38 % response rate); thirty-four menus were returned for analysis (26 % response rate). Only 21 % of respondents stated they had adequate knowledge on nutrition for pre-school children. Sixty-one per cent of cooks reported having received only a 'little' advice on healthy eating and this was often not specific to under-5 s nutrition. Fifty-seven per cent of nurseries did not regularly assess their menus for nutritional quality. The menu analysis revealed that all menus were deficient in energy, carbohydrate, Fe and Zn. Eighty-five per cent of nurseries had Na/salt levels which exceed guidelines. Nurseries require support on healthy eating at policy, knowledge and training levels. This support should address concerns relating to both menu planning and ingredients used in food provision and meet current guidelines on food provision for the under-5 s.

The Role and Status of Food and Nutrition Literacy in Canadian School Curricula

Science.gov (United States)

Anderson, Heather; Falkenberg, Thomas

2016-01-01

The obesity epidemic in North America has given greater attention to food and nutrition literacy in Canadian schools. However, the review of relevant literature on food and nutrition literacy reveals quite a range of understandings of what such literacy means. This raises the question of what understanding of food and nutrition literacy is…

Essential Nutrition and Food Systems Components for School Curricula: Views from Experts in Iran.

Science.gov (United States)

Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

2017-07-01

This study aimed to investigate food experts' views on important nutrition and food systems knowledge issues for education purposes at schools in Iran. In 2012, semi-structured, face-to-face or telephone interviews were conducted with twenty-eight acknowledged Iranian experts in food and nutrition fields. Participants were selected from four major provinces in Iran (Tehran, Isfahan, Fars and Gilan). Open-ended interview questions were used to identify nutrition and food systems knowledge issues, which experts considered as important to be included in school education programs. Qualitative interviews were analyzed thematically using NVivo. A framework of knowledge that would assist Iranian students and school-leavers to make informed decisions in food-related areas was developed, comprising five major clusters and several sub-clusters. Major knowledge clusters included nutrition basics; food production; every day food-related practices; prevalent nutritional health problems in Iran and improvement of students' ethical attitudes in the food domain. These findings provide a guide to curriculum developers and policy makers to assess current education curricula in order to optimize students' knowledge of nutrition and food systems.

Consumers and Food Choice: Quality, Nutrition and Genes

NARCIS (Netherlands)

Tijskens, L.M.M.; Iztok Ostan, I.; Borut Poljsak, B.; Simcic, M.

2010-01-01

The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We

Awareness of food nutritive value and eating practices among Nigerian bank workers

Science.gov (United States)

Eze, Ngozi M.; Maduabum, Felicia O.; Onyeke, Nkechi G.; Anyaegunam, Ngozi J.; Ayogu, Chinwe A.; Ezeanwu, Bibian Amaka; Eseadi, Chiedu

2017-01-01

Abstract Adequate nutrition is an important aspect of a healthy lifestyle for all individuals, including bank staff. The objective of this study was to investigate the awareness of food nutritive value and eating practices among bank workers in Lagos State, Nigeria. The study adopted a cross-sectional descriptive survey design. A purposive sample of 250 bank workers took part in the study. Means and Student t tests were employed for data analysis. Results showed that bank workers were aware of the nutritive value of foods, and that eating practices commonly adopted included skipping breakfast, eating breakfast at work, buying food at work from the bank canteen, eating in between meals, buying snacks as lunch, and consuming soft drinks daily, among others. There were no significant differences between male and female bank workers in mean responses on food nutritive value or in eating practices adopted. Good eating habits will help bank workers not only to improve their nutritional well-being, but also to prevent nutrition-related diseases. The implications for nutritional counseling and education are discussed in the context of these findings. PMID:28272248

Food-Based Science Curriculum Yields Gains in Nutrition Knowledge

Science.gov (United States)

Carraway-Stage, Virginia; Hovland, Jana; Showers, Carissa; Díaz, Sebastián; Duffrin, Melani W.

2015-01-01

Background: Students may be receiving less than an average of 4?hours of nutrition instruction per year. Integrating nutrition with other subject areas such as science may increase exposure to nutrition education, while supporting existing academics. Methods: During the 2009-2010 school year, researchers implemented the Food, Math, and Science…

Nutrition Knowledge and Food Choices of Elementary School Children.

Science.gov (United States)

Kandiah, Jay; Jones, Charlotte

2002-01-01

Investigated the effect of a 3-week school-based nutrition education program on nutrition knowledge and healthy food choices of fifth graders randomly assigned to experimental or control group. Found that the experimental group exhibited a significant increase in nutrition knowledge from pretest to posttest and significant change in compliance in…

Food and nutrition security in the Hindu Kush Himalayan region.

Science.gov (United States)

Rasul, Golam; Hussain, Abid; Mahapatra, Bidhubhusan; Dangol, Narendra

2018-01-01

The status of food and nutrition security and its underlying factors in the Hindu-Kush Himalayan (HKH) region is investigated. In this region, one third to a half of children (security in the HKH region. To achieve sustainable food and nutrition security in the mountains, this study suggests a multi-sectoral integrated approach with consideration of nutritional aspects in all development processes dealing with economic, social, agricultural and public health issues. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Why Food System Transformation Is Essential and How Nutrition Scientists Can Contribute.

Science.gov (United States)

Lartey, Anna; Meerman, Janice; Wijesinha-Bettoni, Ramani

2018-01-01

The International Union of Nutritional Sciences held its 21st International Congress of Nutrition in October 2017 in Buenos Aires, Argentina under the theme - From Sciences to Nutrition Security. In addition to multiple sessions on food systems and their links to diet, nutrition and health, the Congress closing lecture focused on the need to transform food systems so as to increase their capacity to provide healthy diets, making a call for greater involvement of nutrition scientists. This article presents the main messages of that lecture, providing (i) an overview of global nutrition trends and their links to diets, food environments and food systems, (ii) a synopsis of the current global momentum for food system transformation and (iii) the need for nutrition scientists to leverage this momentum in terms of increased evidence generation and policy advocacy. Key Messages: Poor quality diets are increasingly leading to the compromising of human health as never before; the prevalence of undernutrition persists and remains acute in vulnerable regions, and hunger is increasing concomitantly with an unprecedented rise in overweight, obesity and nutrition-related non-communicable diseases. Increasing access to healthy diets through faster, stronger implementation of supply and demand-side strategies that address the underlying drivers of today's faulty food systems is imperative to solve these problems, as well as to address related environmental and economic costs. The global momentum for such action is increasing, but the evidence base needed to galvanize governments and hold stakeholders accountable remains yet a fledgling. To date, inputs from nutrition scientists to this reform agenda have been weak, especially given the unique contributions the field can make in terms of rigorous analysis and technical advice. Strengthened participation will require innovations in metrics and methodologies, combined with new thinking on what constitutes viable evidence and a

Stamping through astronomy

CERN Document Server

Dicati, Renato

2013-01-01

Stamps and other postal documents are an attractive vehicle for presenting astronomy and its development. Written with expertise and great enthusiasm, this unique book offers a historical and philatelic survey of astronomy and some related topics on space exploration. It contains more than 1300 color reproductions of stamps relating to the history of astronomy, ranging from the earliest observations of the sky to modern research conducted with satellites and space probes. Featured are the astronomers and astrophysicists who contributed to this marvelous story – not only Ptolemy, Copernicus, Kepler, Newton, Herschel, and Einstein but also hundreds of other minor protagonists who played an important role in the development of this, the most ancient yet the most modern of all the sciences. The book also examines in depth the diverse areas which have contributed to the history of astronomy, including the instrumentation, the theories, and the observations. Many stamps illustrate the beauty and the mystery of ce...

Socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers in six European countries

DEFF Research Database (Denmark)

Grunert, Klaus G; Wills, Josephine; Fernandez-Celemin, Laura

2012-01-01

Nutrition knowledge is a prerequisite for processing nutrition-related information when making food choices. Insight into determinants of nutrition knowledge is important both for designing measures aimed at increasing levels of nutrition knowledge and for food industry attempting to position food...... products based on their nutritional properties. Shoppers recruited in the UK, Sweden, France, Germany, Poland and Hungary (total n = 5967) filled out a questionnaire measuring their nutrition knowledge with regard to dietary recommendations, sources of nutrients, and calorie content of food and drink......, suggesting that the history of health policies and nutrition-related initiatives taken by retailers and manufacturers, together with cultural differences, are a major factor affecting how people acquire knowledge about food and health....

Nutrition transition and food sustainability.

Science.gov (United States)

Belahsen, Rekia

2014-08-01

The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proportion of children and women. Conversely, changes in dietary habits and physical activity patterns have led to emergence of chronic diseases such as obesity, diabetes, hypertension, stroke, hyperlipidaemia, CHD and cancer. One possible explanation of weight gain and its associated health consequences is the trend of the consumption of already prepared meals and the restaurants that are in continuous development leading to high consumption of foods rich in sugar and fat. The health problems associated with NT have not spared populations in the Mediterranean area where the type of diet is reported to be healthy and to protect against cardiovascular risks. This is seen in North Africa that belongs also to the Mediterranean basin, where the nutritional situation raises the problem of traditional foods sustainability. Accurate nutritional policy and education are needed to redress the effects of malnutrition related to NT on health.

Position of the academy of nutrition and dietetics: nutrition security in developing nations: sustainable food, water, and health.

Science.gov (United States)

Nordin, Stacia M; Boyle, Marie; Kemmer, Teresa M

2013-04-01

It is the position of the Academy of Nutrition and Dietetics that all people should have consistent access to an appropriately nutritious diet of food and water, coupled with a sanitary environment, adequate health services, and care that ensure a healthy and active life for all household members. The Academy supports policies, systems, programs, and practices that work with developing nations to achieve nutrition security and self-sufficiency while being environmentally and economically sustainable. For nations to achieve nutrition security, all people must have access to a variety of nutritious foods and potable drinking water; knowledge, resources, and skills for healthy living; prevention, treatment, and care for diseases affecting nutrition status; and safety-net systems during crisis situations, such as natural disasters or deleterious social and political systems. More than 2 billion people are micronutrient deficient; 1.5 billion people are overweight or obese; 870 million people have inadequate food energy intake; and 783 million people lack potable drinking water. Adequate nutrient intake is a concern, independent of weight status. Although this article focuses on nutritional deficiencies in developing nations, global solutions for excesses and deficiencies need to be addressed. In an effort to achieve nutrition security, lifestyles, policies, and systems (eg, food, water, health, energy, education/knowledge, and economic) contributing to sustainable resource use, environmental management, health promotion, economic stability, and positive social environments are required. Food and nutrition practitioners can get involved in promoting and implementing effective and sustainable policies, systems, programs, and practices that support individual, community, and national efforts. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Integrated Food and Nutrition Security Programming to Address Undernutrition : The Plan Approach

NARCIS (Netherlands)

Boer, de F.A.; Verdonk, I.

2012-01-01

From a technical point of view, it is widely recognised that an integrated approach to food and nutrition security is an effective way to promote child nutritional well-being. In this desk review, based on project documents of the countries which took part in the PLAN NL supported Food and Nutrition

Shaping children's healthy eating habits with food placements? Food placements of high and low nutritional value in cartoons, Children's BMI, food-related parental mediation strategies, and food choice.

Science.gov (United States)

Naderer, Brigitte; Matthes, Jörg; Binder, Alice; Marquart, Franziska; Mayrhofer, Mira; Obereder, Agnes; Spielvogel, Ines

2018-01-01

Research on media induced food choices of children has not sufficiently investigated whether food placements of snacks high in nutritional value can strengthen children's healthy eating behavior. Furthermore, we lack knowledge about the moderating role of children's individual characteristics such as parental food-related mediation or BMI. The current study combines data from an experiment involving children with a survey of their parents. We exposed children to a cartoon either containing no food placements, placements of mandarins (i.e., snack high in nutritional value), or placements of fruit gums (i.e., snack low in nutritional value). Afterwards, food consumption was measured by giving children the option to choose between fruit gums or mandarins. Children in both snack placement conditions showed stronger preference for the snack low in nutritional value (i.e., fruit gum) compared to the control group. Interestingly, neither restrictive nor active food-related mediation prevented the effects of the placements on children's choice of snacks low in nutritional value. Compared to children with a low BMI, children with high BMI levels had a stronger disposition to choose the fruit gums if a snack high in nutritional value (i.e., mandarin) was presented. Thus, making snacks high in nutritional attractive for children through media presentation might need stronger persuasive cues. Copyright © 2017 Elsevier Ltd. All rights reserved.

Stamp in honour of CERN

CERN Multimedia

1966-01-01

21 February 1966. The Swiss post office issued a stamp in CERN's honour. This stamp showed the flags of the thirteen Member States at the time arranged in the geometrical outline of Switzerland against a background of a track photograph.

Nutritional implications of food allergies | Steinman | South African ...

African Journals Online (AJOL)

8% of children affected at some point in their childhood. It is important to recognise that the nutritional implications encompass not only the elimination of essential food(s) from the diet (and the consequent attendant lack of energy, protein or ...

The determination of nutritional requirements for Safe Haven Food Supply System (emergency/survival foods)

Science.gov (United States)

Ahmed, Selina

1987-01-01

The Space Station Safe Haven Food System must sustain 8 crew members under emergency conditions for 45 days. Emergency Survival Foods are defined as a nutritionally balanced collection of high density food and beverages selected to provide for the survival of Space Station flight crews in contingency situations. Since storage volume is limited, the foods should be highly concentrated. A careful study of different research findings regarding starvation and calorie restricted diets indicates that a minimum nutritional need close to RDA is an important factor for sustaining an individual's life in a stressful environment. Fat, protein, and carbohydrates are 3 energy producing nutrients which play a vital role in the growth and maintenance process of human life. A lower intake of protein can minimize the water intake, but it causes a negative nitrogen balance and a lower performance level. Other macro and micro nutrients are also required for nutritional interrelationships to metabolize the other 3 nutrients to their optimum level. The various options for longer duration than 45 days are under investigation.

Pictorial instrument of food and nutrition education for promoting healthy eating

OpenAIRE

MICALI,Flávia Gonçalves; DIEZ-GARCIA,Rosa Wanda

2016-01-01

ABSTRACT To trace the course of building a pictorial instrument that explores semiotic resources about food and nutrition education. The instrument is directed at the treatment and prevention of obesity, considering the food and nutrition problems of the Brazilian population. The criteria for photo production were: images that could cause visual impact and transmit applied nutrition information, insinuating positive and negative eating practices for promoting healthy eating, and preventing an...

Do food blogs serve as a source of nutritionally balanced recipes? An analysis of 6 popular food blogs.

Science.gov (United States)

Schneider, Elizabeth P; McGovern, Emily E; Lynch, Colleen L; Brown, Lisa S

2013-01-01

To determine whether sampled food blogs provide nutritionally balanced recipes. Two entree recipes per season, per year (2010-2011) were selected from 6 highly ranked food blogs (n = 96). Food Processor Nutrition and Fitness software was used to analyze sodium, saturated fat, and energy content. Analysis was separated by protein type (vegetarian, poultry, red meat, and seafood). Recipes met energy recommendations but were excessive in saturated fat and sodium. Vegetarian and seafood recipes were significantly lower in risk nutrients compared with red meat and poultry recipes. Red meat recipes were not significantly different from poultry recipes for risk nutrients studied; poultry recipes were higher in sodium and energy compared with red meat recipes. The public should be aware of the nutritional limitations of popular food blogs; dietitians could assist in modifying blog recipes for individuals and partner with bloggers to improve the nutritional profile of recipes. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Dutch food bank parcels do not meet nutritional guidelines for a healthy diet

NARCIS (Netherlands)

Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

Nutritional intakes of food bank recipients and consequently their health status largely rely on the availability and quality of donated food in provided food parcels. In this cross-sectional study, the nutritional quality of ninety-six individual food parcels was assessed and compared with the

Nutritional quality at eight U.S. fast-food chains: 14-year trends.

Science.gov (United States)

Hearst, Mary O; Harnack, Lisa J; Bauer, Katherine W; Earnest, Alicia A; French, Simone A; Michael Oakes, J

2013-06-01

Frequent consumption of fast-food menu items that are high in fat, sugar, and sodium contribute to poor dietary quality, increasing individuals' risk for diet-related chronic diseases. To assess 14-year trends in the nutritional quality of menu offerings at eight fast-food restaurant chains in the U.S. Data on menu items and food and nutrient composition were obtained in 2011 from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database for eight fast-food restaurant chains. In this database, ingredient and nutrition information for all foods sold by the fast-food restaurants were updated biannually between 1997/1998 and 2009/2010. Healthy Eating Index (HEI)-2005 scores were calculated for each restaurant menu as a measure of the extent to which menu offerings were consistent with Dietary Guidelines for Americans and compared over time. Of a possible index total of 100 (healthiest), the HEI-2005 score across all eight fast-food restaurants was 45 in 1997/1998 and 48 in 2009/2010. Individually, restaurant scores in 1997/1998 ranged from 37 to 56 and in 2009/2010 ranged from 38 to 56. The greatest improvements in nutritional quality were seen in the increase of meat/beans, decrease in saturated fat, and decrease in the proportion of calories from solid fats and added sugars. The HEI-2005 score improved in six restaurants and decreased in two. The nutritional quality of menu offerings at fast-food restaurant chains included in this study increased over time, but further improvements are needed. Fast-food restaurants have an opportunity to contribute to a healthy diet for Americans by improving the nutritional quality of their menus. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Maintaining nutritional adequacy during a prolonged food crisis. [Basic foods for post-nuclear attack use

Energy Technology Data Exchange (ETDEWEB)

Franz, K.B.; Kearny, C.H.

1979-08-01

This handbook is the first to assemble nutritional information and make recommendations on the efficient use of unprocessed grains, beans, and other elemental foods during the aftermath of a nuclear war. These basic foods would constitute the main resources to combat famine after a major nuclear attack. Such an attack would reduce and probably eliminate most commercial food processing for many months. To decision makers, this handbook should prove useful on basic aspects of nutrition in a long-term survival situation. These decision makers might range from the heads of families to government officials. Recommendations for nutrition given by organizations experienced in crisis feeding are reviewed and compared. Based on the best nutritional information available, emergency dietary recommendations are made for minimum and intermediate goals. The emergency dietary recommendations are applied to food for practical survival rations. Long-term survival rations for Americans are evaluated. These rations are (1) ten single-food rations; (2) four cereal-legume rations, ratio 4:1; (3) four cereal-legume rations, ratio 8:1; and (4) four cereal-legume-dry milk rations. The 22 different survival rations are detailed and summarized in 20 tables which list their nutritional adequacies and deficiences. Expedient procedures are given by which basic foods may be processed and cooked to provide a more healthful diet than most Americans believe possible. Special attention is given to the requirements of infants, children, and pregnant or lactating women. The eleven appendixes provide a wealth of specialized information. Among these appendixes is one that summarizes new and improved expedient methods for removing radioactive fallout and other contaminants from water. Another appendix is a comprehensive account of ways to sprout seeds to produce vitamins and improve palatability. (ERB)

A qualitative study of nutrition-based initiatives at selected food banks in the feeding America network.

Science.gov (United States)

Handforth, Becky; Hennink, Monique; Schwartz, Marlene B

2013-03-01

Food banks are the foundation of the US emergency food system. Although their primary mission is to alleviate hunger, the rise in obesity and diet-related diseases among food-insecure individuals has led some food bank personnel to actively promote more nutritious products. A qualitative interview approach was used to assess nutrition-related policies and practices among a sample of 20 food banks from the national Feeding America network. Most food bank personnel reported efforts to provide more fresh produce to their communities. Several described nutrition-profiling systems to evaluate the quality of products. Some food banks had implemented nutrition policies to cease distributing low-nutrient products, such as soda and candy; however, these policies were more controversial than other strategies. The obstacles to implementing strong nutrition policies included fear of reducing the total amount of food distributed, discomfort choosing which foods should not be permitted, and concern about jeopardizing relationships with donors and community partners. Empirical research is needed to measure how food bank nutrition policies influence relationships with food donors, the amount of food distributed, the nutritional quality of food distributed, and the contribution of food bank products to the food security and nutritional status of the communities they serve. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Food security and nutrition in the Russian Federation – a health policy analysis

Directory of Open Access Journals (Sweden)

Karsten Lunze

2015-06-01

Full Text Available Background: In the Russian Federation (Russia, an elevated burden of premature mortality attributable to non-communicable diseases (NCDs has been observed since the country's economic transition. NCDs are largely related to preventable risk factors such as unhealthy diets. Objective: This health policy study's aim was to analyze past and current food production and nutritional trends in Russia and their policy implications for Russia's NCD burden. Design: We examined food security and nutrition in Russia using an analytical framework of food availability, access to food, and consumption. Results: Agricultural production declined during the period of economic transition, and nutritional habits changed from high-fat animal products to starches. However, per-capita energy consumption remained stable due to increased private expenditures on food and use of private land. Paradoxically, the prevalence of obesity still increased because of an excess consumption of unsaturated fat, sugar, and salt on one side, and insufficient intake of fruit and vegetables on the other. Conclusions: Policy and economic reforms in Russia were not accompanied by a food security crisis or macronutrient deprivation of the population. Yet, unhealthy diets in contemporary Russia contribute to the burden of NCDs and related avoidable mortality. Food and nutrition policies in Russia need to specifically address nutritional shortcomings and food-insecure vulnerable populations. Appropriate, evidence-informed food and nutrition policies might help address Russia's burden of NCDs on a population level.

Nutrition and food technology for a Controlled Ecological Life Support System (CELSS)

Science.gov (United States)

Glaser, P. E.; Mabel, J. A.

1981-01-01

Food technology requirements and a nutritional strategy for a Controlled Ecological Life Support System (CELSS) to provide adequate food in an acceptable form in future space missions are discussed. The establishment of nutritional requirements, dietary goals, and a food service system to deliver acceptable foods in a safe and healthy form and the development of research goals and priorities were the main objectives of the study.

Colour correct: the interactive effects of food label nutrition colouring schemes and food category healthiness on health perceptions.

Science.gov (United States)

Nyilasy, Gergely; Lei, Jing; Nagpal, Anish; Tan, Joseph

2016-08-01

The purpose of the present study was to examine the effects of food label nutrition colouring schemes in interaction with food category healthiness on consumers' perceptions of food healthiness. Three streams of colour theory (colour attention, colour association and colour approach-avoidance) in interaction with heuristic processing theory provide consonant predictions and explanations for the underlying psychological processes. A 2 (food category healthiness: healthy v. unhealthy)×3 (food label nutrient colouring schemes: healthy=green, unhealthy=red (HGUR) v. healthy=red, unhealthy=green (HRUG) v. no colour (control)) between-subjects design was used. The research setting was a randomised-controlled experiment using varying formats of food packages and nutritional information colouring. Respondents (n 196) sourced from a national consumer panel, USA. The findings suggest that, for healthy foods, the nutritional colouring schemes reduced perceived healthiness, irrespective of which nutrients were coloured red or green (healthinesscontrol=4·86; healthinessHGUR=4·10; healthinessHRUG=3·70). In contrast, for unhealthy foods, there was no significant difference in perceptions of food healthiness when comparing different colouring schemes against the control. The results make an important qualification to the common belief that colour coding can enhance the correct interpretation of nutrition information and suggest that this incentive may not necessarily support healthier food choices in all situations.

Research and Development on Food Nutrition Statistical Analysis Software System

OpenAIRE

Du Li; Ke Yun

2013-01-01

Designing and developing a set of food nutrition component statistical analysis software can realize the automation of nutrition calculation, improve the nutrition processional professional’s working efficiency and achieve the informatization of the nutrition propaganda and education. In the software development process, the software engineering method and database technology are used to calculate the human daily nutritional intake and the intelligent system is used to evaluate the user’s hea...

A framework for evaluating food security and nutrition monitoring ...

African Journals Online (AJOL)

Identifying cost and time-efficient approaches to food security and nutrition monitoring programs is fundamental to increasing the utility and sustainability. ... In meeting these challenges, the role of continued evaluation of food security monitoring systems - for their impact on food security decision-making - cannot be ...

[State of food and nutritional care in public hospitals of Ecuador].

Science.gov (United States)

Gallegos Espinosa, Sylvia; Nicolalde Cifuentes, Marcelo; Santana Porbén, Sergio

2014-10-03

The ELAN Ecuadorian Study of Hospital Malnutrition returned a malnutrition rate of 37.1% in public hospitals of Ecuador [Gallegos Espinosa S, Nicolalde Cifuentes M, Santana Porbén S; para el Grupo Ecuatoriano de Estudio de la Desnutrición Hospitalaria. State of malnutrition in hospitals of Ecuador. Nutr Hosp (España) 2014;30:425-35]. Hospital malnutrition could be the result of institutional cultural practices affecting the patient's nutritional status. To present the current state of food and nutritional care provided to patients assisted in public hospitals of Ecuador. The state of food and nutritional care provided to 5,355 patients assisted in 36 hospitals of 23 provinces of the country was documented by means of the Hospital Nutrition Survey (HNS), conducted as part of the ELAN Study. HNS recorded the completion of nutritional assessment exercises, the use of food-bymouth, fasting, use of oral nutritional supplements, and implementation and conduction of Artificial nutritional schemes (Enteral/Parenteral); respectively. Less than 0.1% of clinical charts had a diagnosis of malnutrition included in the list of the patient's health problems. Less than half of the patients had been measured and weighted on admission. Serum Albumin values and Total Lymphocytes Counts were annotated on admission in only 13.5% and 59.2% of the instances, respectively. Current weight value was registered in only 59.4% of the patients with length of stay ³ 15 days. An oral nutritional supplement was prescribed in just 3.5% of non-malnourished patients in which significant metabolic stress and/or reduced food intakes concurred. Although up to 10 different indications for use of Artificial nutrition were identified in the sample study, any of these techniques was administered to just 2.5% (median of observed percentages; range: 1.3 - 11.9%) of surveyed patients. Currently, nutritional status of hospitalized patient is not included within therapeutic goals, nutritional assessment

[Dietary modernity and food consumption: socio-anthropological contributions to research in nutrition].

Science.gov (United States)

Fonseca, Alexandre Brasil; de Souza, Thaís Salema Nogueira; Frozi, Daniela Sanches; Pereira, Rosangela Alves

2011-09-01

The scope of this work was to illustrate what dietary modernity represents for sociology and anthropology, which is a subject based on a bibliographic review that is discussed in this article. Initially, the presence of the theme of food and nutrition was assessed in studies in the social sciences, by focusing on the approaches related to dietary modernity, especially as found in the works of Claude Fischler. The main subjects of discussion were related to food and nutrition and changes in the work environment, the expansion of commerce, the feminization of society and the question of identity. By understanding the food phenomenon and consumption thereof using a more qualitative approach, it is possible to make progress in configuring the nutritional sciences, adopting a comprehensive approach to food and nutrition in this day and age. Future studies should be dedicated to investigating food consumption as a social phenomenon in order to aggregate new analytical components with a biomedical emphasis to the body of results.

Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.

Science.gov (United States)

Ettinger, Laurel; Keller, Heather H; Duizer, Lisa M

2014-01-01

Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.

78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

Science.gov (United States)

2013-12-23

.... FDA-2013-F-1539] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive... U.S.C. 348(b)(5)), notice is given that a food additive petition (FAP 2276) has been filed by DSM...

Food consumption and nutrition in the Kenya Coast

NARCIS (Netherlands)

Klaver, W.; Mwadime, R.K.N.

1998-01-01

For a sizeable portion of Kenya's coastal population food security is not assured. Furthermore, the current food pattern, which relies heavily on maize and cassava, is lacking in dietary quality and variety. This results in nutritional problems among the population which are partly hidden, but which

Food & nutrition security: Challenges in the new millennium

Directory of Open Access Journals (Sweden)

Prema Ramachandran

2013-01-01

Full Text Available The World Food Summit in 1996 provided a comprehensive definition for food security which brings into focus the linkage between food, nutrition and health. India has been self sufficient in food production since seventies and low household hunger rates. India compares well with developing countries with similar health profile in terms of infant mortality rate (IMR and under five mortality rate (U5 MR. India fares poorly when underweight in under five children is used as an indicator for food insecurity with rates comparable to that of Subsaharan Africa. If wasting [low body mass index (BMI for age in children and low BMI in adults] which is closely related to adequacy of current food intake is used as an indictor for the assessment of household food security, India fares better. The nineties witnessed the emergence of dual nutrition burden with persistent inadequate dietary intake and undernutrition on one side and low physical activity / food intake above requirements and overnutrition on the other side. Body size and physical activity levels are two major determinants of human nutrient requirements. The revised recommended dietary allowances (RDA for Indians takes cognisance of the current body weight and physical activity while computing the energy and nutrient requirements. As both under- and overnutrition are associated with health hazards, perhaps time has come for use of normal BMI as an indicator for food security.

Exploring nutrition capacity in Australia's charitable food sector.

Science.gov (United States)

Wingrove, Kate; Barbour, Liza; Palermo, Claire

2017-11-01

The primary aim of this study was to explore the capacity of community organisations within Australia's charitable food sector to provide nutritious food to people experiencing food insecurity. A secondary aim was to explore their capacity to provide food in an environment that encourages social interaction. This qualitative research used an exploratory case study design and was informed by a nutrition capacity framework. Participants were recruited through SecondBite, a not-for-profit food rescue organisation in Australia. Convenience sampling methods were used. Semi-structured interviews were conducted to explore the knowledge, attitudes and experiences of people actively involved in emergency food relief provision. Transcripts were thematically analysed using an open coding technique. Nine interviews were conducted. The majority of participants were female (n = 7, 77.8%) and worked or volunteered at organisations within Victoria (n = 7, 77.8%). Results suggest that the capacity for community organisations to provide nutritious food to their clients may be limited by resource availability more so than the nutrition-related knowledge and attitudes of staff members and volunteers. Australia's charitable food sector plays a vital role in addressing the short-term needs of people experiencing food insecurity. To ensure the food provided to people experiencing food insecurity is nutritious and provided in an environment that encourages social interaction, it appears that the charitable food sector requires additional resources. In order to reduce demand for emergency food relief, an integrated policy approach targeting the underlying determinants of food insecurity may be needed. © 2016 Dietitians Association of Australia.

Nutritional evaluation of indigenous foods with potential food-based ...

African Journals Online (AJOL)

SARAH

2013-07-30

Jul 30, 2013 ... E-mail: vadivelvellingiri@gmail.com .... 38% of all deaths in children under five years of age, of which 4% is as a result ... from the local open-air market at Kangemi and Uchumi supermarket .... of macro-nutrient analysis and energy contents of food ..... beverages, are important for human nutrition and affect.

77 FR 71750 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

Science.gov (United States)

2012-12-04

.... FDA-2012-F-1100] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...) (21 U.S.C. 348(b)(5))), notice is given that a food additive petition (FAP 2273) has been filed by DSM...

Food industry firms' economic incentives to provide nutritional information to the market

DEFF Research Database (Denmark)

Jensen, Jørgen Dejgård; Ronit, Karsten

2013-01-01

Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This paper aims to analyze firms’ methods to supply nutritional information, focusing on three specific food industries: breakfast cereals, snacks and soft drinks...

Consumer Understanding and Use of Food and Nutrition Labeling in Turkey

Science.gov (United States)

Besler, Halit Tanju; Buyuktuncer, Zehra; Uyar, Muhemmed Fatih

2012-01-01

Objectives: To determine patterns of food and nutrition labels use by Turkish consumers, and examine constraints on the use of this information. Design: Cross-sectional survey. Setting: Twenty-six regions of Turkey. Participants: Consumers (n = 1,536), aged 12-56 years. Variables measured: Level of interest in food and nutrition labels, the…

Comparison of the hot-stamped boron-alloyed steel and the warm-stamped medium-Mn steel on microstructure and mechanical properties

International Nuclear Information System (INIS)

Li, Xiaodong; Chang, Ying; Wang, Cunyu; Hu, Ping; Dong, Han

2017-01-01

The application of high strength steels (HSS) for automotive structural parts is an effective way to realize lightweight and enhance safety. Therefore, improvements in mechanical properties of HSS are needed. In the present study, the warm stamping process of the third generation automotive medium-Mn steel was discussed, the characteristics of martensitic transformation were investigated, as well as the microstructure and mechanical properties were analyzed, compared to the popular hot-stamped 22MnB5 steel in the automotive industry. The results are indicated as follows. Firstly, the quenching rate of the medium-Mn steel can be selected in a wide range based on its CCT curves, which is beneficial to the control of forming process. Secondly, the influence of stamping temperature and pressure on the M s temperature of the medium-Mn steel is not obvious and can be neglected, which is favorable to the even distribution of martensitic microstructure and mechanical properties. Thirdly, the phenomenon of decarbonization is hardly found on the surface of the warm-stamped medium-Mn steel, and the ultra-fine-grained microstructure is found inside the medium-Mn steel after warm stamping. Besides, the warm-stamped medium-Mn steel holds the better comprehensive properties, such as a lower yield ratio, higher total elongation and higher tear toughness than the hot-stamped 22MnB5 steel. Furthermore, an actual warm-stamped B-pillar of medium-Mn steel is stamped and ultra-fine-grained martensitic microstructure is obtained. The mechanical properties are evenly distributed. As a result, this paper proves that the warm-stamped medium-Mn steel part can meet the requirements of lightweight and crash safety, and is promising for the industrial production of automotive structural parts.

Comparison of the hot-stamped boron-alloyed steel and the warm-stamped medium-Mn steel on microstructure and mechanical properties

Energy Technology Data Exchange (ETDEWEB)

Li, Xiaodong [School of Automotive Engineering, State Key Lab of Structural Analysis for Industrial Equipment, Dalian University of Technology, Dalian 116024 (China); Chang, Ying, E-mail: yingc@dlut.edu.cn [School of Automotive Engineering, State Key Lab of Structural Analysis for Industrial Equipment, Dalian University of Technology, Dalian 116024 (China); Wang, Cunyu [East China Branch of Central Iron & Steel Research Institute (CISRI), Beijing 100081 (China); Hu, Ping [School of Automotive Engineering, State Key Lab of Structural Analysis for Industrial Equipment, Dalian University of Technology, Dalian 116024 (China); Dong, Han [East China Branch of Central Iron & Steel Research Institute (CISRI), Beijing 100081 (China)

2017-01-02

The application of high strength steels (HSS) for automotive structural parts is an effective way to realize lightweight and enhance safety. Therefore, improvements in mechanical properties of HSS are needed. In the present study, the warm stamping process of the third generation automotive medium-Mn steel was discussed, the characteristics of martensitic transformation were investigated, as well as the microstructure and mechanical properties were analyzed, compared to the popular hot-stamped 22MnB5 steel in the automotive industry. The results are indicated as follows. Firstly, the quenching rate of the medium-Mn steel can be selected in a wide range based on its CCT curves, which is beneficial to the control of forming process. Secondly, the influence of stamping temperature and pressure on the M{sub s} temperature of the medium-Mn steel is not obvious and can be neglected, which is favorable to the even distribution of martensitic microstructure and mechanical properties. Thirdly, the phenomenon of decarbonization is hardly found on the surface of the warm-stamped medium-Mn steel, and the ultra-fine-grained microstructure is found inside the medium-Mn steel after warm stamping. Besides, the warm-stamped medium-Mn steel holds the better comprehensive properties, such as a lower yield ratio, higher total elongation and higher tear toughness than the hot-stamped 22MnB5 steel. Furthermore, an actual warm-stamped B-pillar of medium-Mn steel is stamped and ultra-fine-grained martensitic microstructure is obtained. The mechanical properties are evenly distributed. As a result, this paper proves that the warm-stamped medium-Mn steel part can meet the requirements of lightweight and crash safety, and is promising for the industrial production of automotive structural parts.

Food taboos and nutrition-related pregnancy concerns among Ethiopian women.

Science.gov (United States)

Vasilevski, Vidanka; Carolan-Olah, Mary

2016-10-01

To discuss Ethiopian food taboos during pregnancy and their relation to maternal nutritional status and pregnancy outcomes. Recent waves of migration have seen large groups of Ethiopian refugees moving to countries around the globe. This is of concern as Ethiopian women are at risk of a number of medical and pregnancy complications. Health is further compromised by poor diet and adherence to cultural food beliefs and taboos. In refugee women, many of these factors correspond with significantly higher rates of pregnancy complications and poor birth outcomes. This is a discussion paper informed by a literature review. A search of the Scopus, PubMed, Web of Science and Academic Search Premier databases for the keywords Ethiopian, pregnancy, food and taboos was conducted in the research literature published from 1998-2015. This time is contingent with Ethiopian migration trends. Ethiopian migrant women are at risk of inadequate nutrition during pregnancy. Risks include cultural factors associated with food taboos as well as issues associated with low socioeconomic status. Consequently, Ethiopian women are more likely to have nutritional deficiencies such as anaemia which have been associated with a range of pregnancy complications. There are many serious consequences of poor diet during pregnancy; however, most of these can be avoided by greater awareness about the role of nutrition during pregnancy and by adopting a balanced diet. There is an urgent unmet need for nutrition education among Ethiopian women. Research indicates that Ethiopian women are receptive to nutritional advice during pregnancy and also that pregnant women are generally motivated to act in the baby's interest. These factors suggest that this high-risk group would be amenable to culturally appropriate nutrition education, which would provide much-needed meaningful support in pregnancy. © 2016 John Wiley & Sons Ltd.

Proceedings of the seventh international food convention: nutritional security through sustainable development research and education for healthy foods - souvenir

International Nuclear Information System (INIS)

2013-12-01

At present, the application of advanced technology during production, processing, storage and distribution of food with an ultimate aim of strengthening the socio-economic status of farmers, entrepreneurs and rural artisan community has paramount importance. The convention made an effort to touch upon the following areas: food and nutritional security and sustainability, food processing and engineering, food safety management systems, food health and nutrition, skill development and entrepreneurship, food science and technology research etc. Papers relevant to INIS are indexed separately

Families' use of nutritional information on food labels

DEFF Research Database (Denmark)

Nørgaard, Maria Kümpel; Brunsø, Karen

2009-01-01

How interested and competent are families in fact when using nutritional information on food labels? By means of ethnographical methodologies 12 families with children aged 9-13 were monitored when shopping for food and in their own home when cooking and eating dinner in order to explore their use...

Nutrition and Food Security in Uplands of Vietnam and Thailand ...

International Development Research Centre (IDRC) Digital Library (Canada)

... farms are leading to losses in food production and disruption to the food chain. ... the basis for policy recommendations related to natural resource management, ... and health to support sustainable food supply and nutrition for smallholder ...

Center for Food Safety and Applied Nutrition

Data.gov (United States)

Federal Laboratory Consortium — The Center for Food Safety and Applied Nutrition, known as CFSAN, is one of six product-oriented centers, in addition to a nationwide field force, that carry out the...

Ecological Nutrition: Redefining Healthy Food in Health Care

OpenAIRE

Klein, Kendra C.

2013-01-01

Within what can be called the healthy food in health care (HFHC) movement, a growing coalition of actors are leveraging scientific data on the environmental health impacts of the conventional, industrial food system to inspire and legitimize a range of health care initiatives aligned with alternative agrifood ideals. They are shifting the definition of food-related health from a nutritionism model, eating the right balance of nutrients and food groups, to what I call an ecological nutrition ...

FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

OpenAIRE

Thainara Araujo Franklin; Adriana da Silva Sena; Maria Lydia Aroz D'Almeida Santana; Talita Batista Matos; Maria Patrícia Milagres

2016-01-01

Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge ...

Algae as nutritional and functional food sources: revisiting our understanding

OpenAIRE

Wells, Mark L.; Potin, Philippe; Craigie, James S.; Raven, John A.; Merchant, Sabeeha S.; Helliwell, Katherine E.; Smith, Alison G.; Camire, Mary Ellen; Brawley, Susan H.

2016-01-01

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, ...

Fast facts: The availability and accessibility of nutrition information in fast food chains.

Science.gov (United States)

Wellard, Lyndal; Glasson, Colleen; Chapman, Kathy; Miller, Caroline

2011-12-01

Nutrition information at the point-of-sale assists consumers to make informed fast food choices. This study provides a baseline measure of the availability and accessibility of nutrition information in fast food outlets in Australia, filling a gap in the literature. An in-store observational survey was conducted in 222 outlets of five fast food chains in five states. The Australian websites for each chain were surveyed for nutrition information. At least some nutrition information was available in 66% of outlets. The availability of information was higher in lower socioeconomic areas. Significantly less information was available in signatory chains of the self-regulatory marketing code. Information provided was generally incomplete; only one outlet (0.5%) provided information for all food and beverage items. In some instances information was old. Information was more available for 'healthier' products and less available for meal combinations. Information was provided on all chains' websites, however it was sometimes difficult to locate. While most outlets surveyed made some nutrition information available to consumers, it was generally incomplete. Fast food chains should provide comprehensive, up-to-date information for all menu items. Chains should also ensure their staff members are adequately trained in providing nutrition information.

Food & Fitness. Directory. Human Nutrition Activities.

Science.gov (United States)

Department of Agriculture, Washington, DC.

Activities of the following regulatory and food service agencies of the Department of Agriculture are described: (1) Agricultural Research Service; (2) Cooperative State Research Service; (3) Economic Research Service; (4) Human Nutrition Information Service; (5) Office of Grants and Program Systems; (6) Office of International Cooperation and…

Managing Food Allergies at School: School Nutrition Professionals

Centers for Disease Control (CDC) Podcasts

2015-01-13

This podcast highlights the role of school nutrition professionals in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/13/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/13/2015.

Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

Science.gov (United States)

Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

2014-01-01

A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

The Evolution of Research in Family and Consumer Sciences: Food, Nutrition, and Health.

Science.gov (United States)

Schlenker, Eleanor D.

2001-01-01

Analysis of research on food, nutrition, and health in the Journal of Family and Consumer Sciences and Family and Consumer Sciences Research Journal 1985-2000 (n=172) identified four categories: (1) changes in dietary standards and nutrient requirements; (2) public policy and guidance on nutrition; (3) food behavior and nutrition intervention; and…

The Food and Nutrition Care Indicators (FANCI): Experts’ views on quality indicators for food and nutrition services in assisted living facilities for elders

Science.gov (United States)

This study assessed the views of 153 national experts in nutrition, health and aging services in ALFs, including gerontological nutrition (39%), food services (14%), aging and disability (22%), geriatric medicine (9%) and assisted living (16%) on the practices that serve as indicators of the quality...

Evaluating equity critiques in food policy: the case of sugar-sweetened beverages.

Science.gov (United States)

Barnhill, Anne; King, Katherine F

2013-01-01

Many anti-obesity policies face a variety of ethical objections. We consider one kind of anti-obesity policy - modifications to food assistance programs meant to improve participants' diet - and one kind of criticism of these policies, that they are inequitable. We take as our example the recent, unsuccessful effort by New York State to exclude sweetened beverages from the items eligible for purchase in New York City with Supplemental Nutrition Support Program (SNAP) assistance (i.e., food stamps). We distinguish two equity-based ethical objections that were made to the sweetened beverage exclusion, and analyze these objections in terms of the theoretical notions of distributive equality and social equality. First, the sweetened beverage exclusion is unfair or violates distributive equality because it restricts the consumer choice of SNAP participants relative to non-participants. Second, it is disrespectful or violates social equality to prohibit SNAP participants from purchasing sweetened beverages with food stamps. We conclude that neither equity-based ethical objection is decisive, and that the proposed exclusion of sugar-sweetened beverages is not a violation of either distributive or social equality. © 2013 American Society of Law, Medicine & Ethics, Inc.

The effect of a recessionary economy on food choice: implications for nutrition education.

Science.gov (United States)

Miller, Carla K; Branscum, Paul

2012-01-01

To determine the effect of an economic recession on food choice behaviors. A qualitative study using semistructured, in-depth interviews followed by completion of a nutrition knowledge questionnaire and the Food Choice Questionnaire was conducted. A convenience sample from a metropolitan city in the Midwest. Women with children younger than 18 years in the household who had experienced unemployment, underemployment, or loss of a house because of foreclosure in the previous year participated (n = 25). Reported behaviors for food choices when grocery shopping and dining out and educational resources requested to inform nutrition education programs. Interviews were coded with a matrix derived from participant statements. Common behaviors were grouped and broad themes were identified. Numerous shopping strategies were recently used to save money (eg, buying only sale items, using coupons). Participants believed a healthful diet included a variety of foods with less sugar, salt, and fat. Recipes and menus that required little cost or preparation time and resources to track food expenditures were desired. Nutrition education should include money-saving shopping strategies, facilitate menu planning and cooking skills, and address food resource management to enable participants to acquire sufficient, acceptable, and nutritionally adequate food. Copyright © 2012 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Opportunities and challenges in developing a whole-of-government national food and nutrition policy: lessons from Australia's National Food Plan.

Science.gov (United States)

Carey, Rachel; Caraher, Martin; Lawrence, Mark; Friel, Sharon

2016-01-01

The present article tracks the development of the Australian National Food Plan as a 'whole of government' food policy that aimed to integrate elements of nutrition and sustainability alongside economic objectives. The article uses policy analysis to explore the processes of consultation and stakeholder involvement in the development of the National Food Plan, focusing on actors from the sectors of industry, civil society and government. Existing documentation and submissions to the Plan were used as data sources. Models of health policy analysis and policy streams were employed to analyse policy development processes. Australia. Australian food policy stakeholders. The development of the Plan was influenced by powerful industry groups and stakeholder engagement by the lead ministry favoured the involvement of actors representing the food and agriculture industries. Public health nutrition and civil society relied on traditional methods of policy influence, and the public health nutrition movement failed to develop a unified cross-sector alliance, while the private sector engaged in different ways and presented a united front. The National Food Plan failed to deliver an integrated food policy for Australia. Nutrition and sustainability were effectively sidelined due to the focus on global food production and positioning Australia as a food 'superpower' that could take advantage of the anticipated 'dining boom' as incomes rose in the Asia-Pacific region. New forms of industry influence are emerging in the food policy arena and public health nutrition will need to adopt new approaches to influencing public policy.

Sulforaphane inhibits osteoclast differentiation by suppressing the cell-cell fusion molecules DC-STAMP and OC-STAMP

International Nuclear Information System (INIS)

Takagi, Tomohiro; Inoue, Hirofumi; Takahashi, Nobuyuki; Katsumata-Tsuboi, Rie; Uehara, Mariko

2017-01-01

Sulforaphane (SFN), a kind of isothiocyanate, is derived from broccoli sprouts. It has anti-tumor, anti-inflammatory, and anti-oxidation activity. The molecular function of SFN in the inhibition of osteoclast differentiation is not well-documented. In this study, we assessed the effect of SFN on osteoclast differentiation in vitro. SFN inhibited osteoclast differentiation in both bone marrow cells and RAW264.7 cells. Key molecules involved in the inhibitory effects of SFN on osteoclast differentiation were determined using a microarray analysis, which showed that SFN inhibits osteoclast-associated genes, such as osteoclast-associated receptor (OSCAR), nuclear factor of activated T cells cytoplasmic-1, tartrate-resistant acid phosphatase, and cathepsin K. Moreover, the mRNA expression levels of the cell-cell fusion molecules dendritic cell specific transmembrane protein (DC-STAMP) and osteoclast stimulatory transmembrane protein (OC-STAMP) were strongly suppressed in cells treated with SFN. Furthermore, SFN increased the phosphorylation of signal transducer and activator of transcription 1 (STAT1), a regulator of macrophage and osteoclast cell fusion. Thus, our data suggested that SFN significantly inhibits the cell-cell fusion molecules DC-STAMP and OC-STAMP by inducing the phosphorylation of STAT1 (Tyr701), which might be regulated by interactions with OSCAR. - Highlights: • Sulforaphane inhibited osteoclast differentiation and osteoclast cell-fusion. • Sulforaphane suppressed not only NFATc1, but also cell-cell fusion molecules, DC-STAMP and OC-STAMP. • Sulforaphane decreased multinucleated osteoclasts, whereas increased mono-nucleated osteoclasts. • Sulforaphane inhibits the cell-cell fusion by inducing the phosphorylation of STAT1 (Tyr701).

Policy efficiency in the field of food sustainability. The adjusted food agriculture and nutrition index.

Science.gov (United States)

Agovino, Massimiliano; Cerciello, Massimiliano; Gatto, Andrea

2018-07-15

This work introduces a revised version of the Food Sustainability Index, proposed by the Economist Intelligence Unit and the Barilla Center for Food and Nutrition in 2016. Our Adjusted Food Sustainability Index features two important advantages: 1) it employs the Mazziotta-Pareto method to compute weights, hence granting an objective aggregation criterion and 2) it does not take policy variables into account, thus focusing on the status quo. The policy variables are aggregated into the Policy Index, measuring the quality of the food sustainability policies. We compute the two indices for 25 countries worldwide, then we use the Data Envelopment Analysis to evaluate policy efficiency. Our results show that country-level variation in policy efficiency is wide and policies affect food sustainability significantly, especially when they target nutritional challenges. Copyright © 2018 Elsevier Ltd. All rights reserved.

Food consumption and nutritional labeling among immigrants to Israel from the former Soviet Union.

Science.gov (United States)

Gesser-Edelsburg, Anat; Endevelt, Ronit; Zemach, Mina; Tirosh-Kamienchick, Yaara

2015-04-01

Nutritional labeling helps consumers make healthier choices regarding food product purchases. In this study, we examined the difference between immigrants from the former Soviet Union who emigrated to Israel beginning in 1990 (IIFSU) and the general population of Israel regarding food consumption broadly and the use of nutritional labeling specifically. A representative sample of each population (n = 592) was composed and interviewed. According to the findings, compared to the general population, the IIFSU attribute less importance to health factors in purchasing food products and information about the ingredients contained in food products; they tend not to follow nutritional labels; and report less on the need for nutritional integrative labeling. Following from this, in the second part of the study, we investigated which of the socio-economic variables is most dominant in shaping attitudes towards food consumption and nutritional labeling. Only immigration and age were found in correlation with attitudes related to healthy food consumption. In contrast, gender, education and religious observance did not affect food selection. Immigration was recognized as the main factor with more clout than the other variables. In conclusion, it is crucial to clarify immigrants' perceptions of the concept of "health" and "proper nutrition" in formulating health promotion programs.

Community food pattern and nutrition among toddlers in district of Pacitan, East Java, Indonesia

Science.gov (United States)

Lestari, A.; Hanim, D.; Listyaningsih, E.; Supriyadi

2017-04-01

Aim of this study was to asses and formulate food consumption patterns among under five children in accordance with the desirable dietary pattern score and Recommended Dietary Allowances to the target of East Java’s desirable dietary pattern. Toddlers who have nutritional status less than normal are 29.44%. Toddlers with good nutritional status are 59.39% and obesity toddlers are 11.16 %. Families of respondents were able to provide the food of the crop and compound (p = 0.81; r = 0.11). The ability of the respondent’s family to buy vegetables with p = 0.06; r = 0.19. Animal side dish food spending patterns showed that the family of respondents who consume meat poultry, including eggs was 92.1%. Families fruits spending patterns of respondents was 70.8% had a habit of eating fresh fruit so that every day can be provided. The pattern of food consumption in Pacitan already reflected the pattern of nutritionally balanced food, especially in the fulfillment of carbohydrates, vegetable-sourced protein, animal-sourced protein. Nutritional status of toddlers was ideal. The main driving factor for the improvement of nutritional status of toddlers was nutrition awareness against food diversification.

STAMP alters the growth of transformed and ovarian cancer cells

International Nuclear Information System (INIS)

He, Yuanzheng; Blackford, John A Jr; Kohn, Elise C; Simons, S Stoney Jr

2010-01-01

Steroid receptors play major roles in the development, differentiation, and homeostasis of normal and malignant tissue. STAMP is a novel coregulator that not only enhances the ability of p160 coactivator family members TIF2 and SRC-1 to increase gene induction by many of the classical steroid receptors but also modulates the potency (or EC 50 ) of agonists and the partial agonist activity of antisteroids. These modulatory activities of STAMP are not limited to gene induction but are also observed for receptor-mediated gene repression. However, a physiological role for STAMP remains unclear. The growth rate of HEK293 cells stably transfected with STAMP plasmid and overexpressing STAMP protein is found to be decreased. We therefore asked whether different STAMP levels might also contribute to the abnormal growth rates of cancer cells. Panels of different stage human cancers were screened for altered levels of STAMP mRNA. Those cancers with the greatest apparent changes in STAMP mRNA were pursued in cultured cancer cell lines. Higher levels of STAMP are shown to have the physiologically relevant function of reducing the growth of HEK293 cells but, unexpectedly, in a steroid-independent manner. STAMP expression was examined in eight human cancer panels. More extensive studies of ovarian cancers suggested the presence of higher levels of STAMP mRNA. Lowering STAMP mRNA levels with siRNAs alters the proliferation of several ovarian cancer tissue culture lines in a cell line-specific manner. This cell line-specific effect of STAMP is not unique and is also seen for the conventional effects of STAMP on glucocorticoid receptor-regulated gene transactivation. This study indicates that a physiological function of STAMP in several settings is to modify cell growth rates in a manner that can be independent of steroid hormones. Studies with eleven tissue culture cell lines of ovarian cancer revealed a cell line-dependent effect of reduced STAMP mRNA on cell growth rates. This

A human rights approach to the health implications of food and nutrition insecurity.

Science.gov (United States)

Ayala, Ana; Meier, Benjamin Mason

2017-01-01

Food and nutrition insecurity continues to pose a serious global challenge, reflecting government shortcomings in meeting international obligations to ensure the availability, accessibility, and quality of food and to ensure the highest attainable standard of health of their peoples. With global drivers like climate change, urbanization, greater armed conflict, and the globalization of unhealthy diet, particularly in under-resourced countries, food insecurity is rapidly becoming an even greater challenge for those living in poverty. International human rights law can serve a critical role in guiding governments that are struggling to protect the health of their populations, particularly among the most susceptible groups, in responding to food and nutrition insecurity. This article explores and advocates for a human rights approach to food and nutrition security, specifically identifying legal mechanisms to "domesticate" relevant international human rights standards through national policy. Recognizing nutrition security as a determinant of public health, this article recognizes the important links between the four main elements of food security (i.e., availability, stability, utilization, and access) and the normative attributes of the right to health and the right to food (i.e., availability, accessibility, affordability, and quality). In drawing from the evolution of international human rights instruments, official documents issued by international human rights treaty bodies, as well as past scholarship at the intersection of the right to health and right to food, this article interprets and articulates the intersectional rights-based obligations of national governments in the face of food and nutrition insecurity.

A Statistical Analysis of a Traffic-Light Food Rating System to Promote Healthy Nutrition and Body Weight.

Science.gov (United States)

Larrivee, Sandra; Greenway, Frank L; Johnson, William D

2015-06-30

Restaurant eating while optimizing nutrition and maintaining a healthy weight is challenging. Even when nutritional information is available, consumers often consider only calories. A quick and easy method to rate both caloric density and nutrition is an unmet need. A food rating system created to address that need is assessed in this study. The food rating system categorizes food items into 3 color-coded categories: most healthy (green), medium healthy (yellow), or least healthy (red) based on calorie density and general nutritional quality from national guidelines. Nutritional information was downloaded from 20 popular fast-food chains. Nutritional assessments and the 3 color coded categories were compared using the Wilcoxon and Median tests to demonstrate the significance of nutrition differences. Green foods were significantly lower than yellow foods, which in turn were significantly lower than red foods, for calories and calories from fat, in addition to content of total fat, saturated fat and carbohydrates per 100 g serving weight (all P < .02). The green foods had significantly lower cholesterol than the yellow (P = .0006) and red (P < .0001) foods. Yellow foods had less sugar than red foods (P < .0001). Yellow foods were significantly higher in dietary fiber than red foods (P = .001). The food rating color-coded system identifies food items with superior nutrition, and lower caloric density. The smartphone app, incorporating the system, has the potential to improve nutrition; reduce the risk of developing diabetes, hypertension, heart disease, and stroke; and improve public health. © 2015 Diabetes Technology Society.

nutritional status, functional ability and food habits of institutionalised

African Journals Online (AJOL)

hi-tech

2004-05-05

May 5, 2004 ... Objective: To determine nutritional status, food habits and functional abilities of the institutionalised ... with special family work such as caring for young children, food ... The ability to get around in one' s environment is a basic ...

The intersection of climate/environment, food, nutrition and health: crisis and opportunity.

Science.gov (United States)

Raiten, Daniel J; Aimone, Ashley M

2017-04-01

Climate/environmental change (C-E-C) is affecting human health and quality of life. Significant attention has been given to the impact of C-E-C on food supply, and food as a vehicle for exposure. However, C-E-C has been superimposed on prevalent malnutrition, infectious and non-communicable diseases. We discuss why nutrition is not synonymous with food and must be viewed as a biological variable that affects and is affected by both C-E-C as well as the current global health challenges. The nexus of C-E-C, food, nutrition and health must be considered in the development of safe and efficacious interventions. A case is presented for how the convergence of C-E-C, food/nutrition and health, presents an opportunity for more integrated approaches to achieve global health goals. Published by Elsevier Ltd.

Predicting visual attention to nutrition information on food products: the influence of motivation and ability.

Science.gov (United States)

Turner, Monique Mitchell; Skubisz, Christine; Pandya, Sejal Patel; Silverman, Meryl; Austin, Lucinda L

2014-09-01

Obesity is linked to numerous diseases including heart disease, diabetes, and cancer. To address this issue, food and beverage manufacturers as well as health organizations have developed nutrition symbols and logos to be placed on the front of food packages to guide consumers to more healthful food choices. In 2010, the U.S. Food and Drug Administration requested information on the extent to which consumers notice, use, and understand front-of-package nutrition symbols. In response, this study used eye-tracking technology to explore the degree to which people pay visual attention to the information contained in food nutrition labels and front-of-package nutrition symbols. Results indicate that people with motivation to shop for healthful foods spent significantly more time looking at all available nutrition information compared to people with motivation to shop for products on the basis of taste. Implications of these results for message design, food labeling, and public policy are discussed.

Food systems transformations, ultra-processed food markets and the nutrition transition in Asia

OpenAIRE

Baker, Phillip; Friel, Sharon

2016-01-01

Background Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirabil...

Hot stamping advanced manufacturing technology of lightweight car body

CERN Document Server

Hu, Ping; He, Bin

2017-01-01

This book summarizes the advanced manufacturing technology of original innovations in hot stamping of lightweight car body. A detailed description of the technical system and basic knowledge of sheet metal forming is given, which helps readers quickly understand the relevant knowledge in the field. Emphasis has been placed on the independently developed hot stamping process and equipment, which help describe the theoretical and experimental research on key problems involving stress field, thermal field and phase transformation field in hot stamping process. Also, a description of the formability at elevated temperature and the numerical simulation algorithms for high strength steel hot stamping is given in combination with the experiments. Finally, the book presents some application cases of hot stamping technology such as the lightweight car body design using hot stamping components and gradient hardness components, and the cooling design of the stamping tool. This book is intended for researchers, engineers...

Food, Nutrition, Physical Activity, and the Prevention of Cancer: a global perspective

NARCIS (Netherlands)

Veer, van 't P.; Kampman, E.

2007-01-01

This Report has a number of inter-related general purposes. One is to explore the extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and to specify which factors are most important. To the extent that environmental factors such as food, nutrition, and

Do hedonic- versus nutrition-based attitudes toward food predict food choices? a cross-sectional study of 6- to 11-year-olds.

Science.gov (United States)

Marty, Lucile; Miguet, Maud; Bournez, Marie; Nicklaus, Sophie; Chambaron, Stéphanie; Monnery-Patris, Sandrine

2017-11-25

Implicit and explicit attitudes are potential precursors of food choices and combine affective and cognitive components that can vary in their relative dominance. Yet, the affective and cognitive components of attitudes toward food can lead to distinct predisposition toward a food item and potentially to different food choices. In the food domain, the affective component pertains to the hedonic tone of consumption, while the cognitive component encompasses nutritional value or health consequences of food. The present study investigated whether hedonic- versus nutrition-based implicit and/or explicit attitudes toward food predicts children's healthy versus unhealthy food choices. A total of 63 children (age range = 6.3-11.5) participated in a 90-min session at 5 pm (i.e., afterschool snack time in France). The children were asked to choose five food items from a buffet featuring five healthy and five unhealthy sweet foods pretested as being highly liked. Children ate what they had chosen. Moreover, their implicit attitudes were assessed with a pairing task in which children were presented with 10 food triplets and asked to choose two food items that "best go together". For each triplet, foods could be paired according to their hedonic or nutritional characteristics. Explicit attitudes were assessed with a task in which children placed each of 48 food items into one of the following categories: "yummy", "yucky" (i.e., hedonic categories), "makes you strong", or "makes you fat" (i.e., nutritional categories). Both implicit and explicit attitudes significantly influenced children's food choices. We observed that children with more hedonic-based implicit or explicit attitudes toward food were more likely to choose healthy food options from the buffet. Conversely, children with both implicit and explicit nutrition-based attitudes chose less healthy foods. Hedonic-based attitudes toward food seem to drive healthier food choices in children compared with nutrition

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

DEFF Research Database (Denmark)

Boakye, Abena A.; Wireko-Manu, Faustina Dufie; Oduro, Ibok

2018-01-01

knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in-depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided...... information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.......The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains...

Comparison of Soviet and US space food and nutrition programs

Science.gov (United States)

Ahmed, Selina

1989-01-01

The Soviet Space Food and Nutrition programs are compared with those of the U.S. The Soviets established the first Space Food programs in 1961, when one of the Soviet Cosmonauts experienced eating in zero gravity. This study indicates that some major differences exist between the two space food and nutrition programs regarding dietary habits. The major differences are in recommended nutrient intake and dietary patterns between the cosmonauts and astronauts. The intake of protein, carbohydrates and fats are significantly higher in cosmonaut diets compared to astronauts. Certain mineral elements such as phosphorus, sodium and iron are also significantly higher in the cosmonauts' diets. Cosmonauts also experience intake of certain unconventional food and plant extracts to resist stress and increase stamina.

Functional foods in pet nutrition: Focus on dogs and cats.

Science.gov (United States)

Di Cerbo, Alessandro; Morales-Medina, Julio Cesar; Palmieri, Beniamino; Pezzuto, Federica; Cocco, Raffaella; Flores, Gonzalo; Iannitti, Tommaso

2017-06-01

Functional foods provide health benefits if they are consumed on a regular basis as part of a varied diet. In this review, we discuss the availability and role of functional foods in pet nutrition with a focus on dogs and cats. Indeed, functional foods modify gastrointestinal physiology, promote changes in biochemical parameters, improve brain functions and may reduce or minimize the risk of developing specific pathologies. This evidence derives largely from clinical studies while only limited evidence is available from studies in dogs and cats. Therefore, functional food consumption should be further investigated in pet nutrition to understand how dietary interventions can be used for disease prevention and treatment. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Food Price Policies May Improve Diet but Increase Socioeconomic Inequalities in Nutrition.

Science.gov (United States)

Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

2016-01-01

Unhealthy eating is more prevalent among women and people with a low socioeconomic status. Policies that affect the price of food have been proposed to improve diet quality. The study's objective was to compare the impact of food price policies on the nutritional quality of food baskets chosen by low-income and medium-income women. Experimental economics was used to simulate a fruit and vegetable subsidy and a mixed policy subsidizing healthy products and taxing unhealthy ones. Food classification was based on the Score of Nutritional Adequacy of Individual Foods, Score of Nutrients to Be Limited nutrient profiling system. Low-income (n = 95) and medium-income (n = 33) women selected a daily food basket first at current prices and then at policy prices. Energy density (ED) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline, low-income women selected less healthy baskets than medium-income women (less fruit and vegetables, more unhealthy products, higher ED, lower MAR). Both policies improved nutritional quality (fruit and vegetable quantities increased, ED decreased, the MAR increased), but the magnitude of the improvement was often lower among low-income women. For instance, ED decreased by 5.3% with the fruit and vegetable subsidy and by 7.3% with the mixed subsidy, whereas decreases of 13.2 and 12.6%, respectively, were recorded for the medium-income group. Finally, both policies improved dietary quality, but they increased socioeconomic inequalities in nutrition. © 2016 S. Karger AG, Basel.

Food and nutrition in Canadian "prime time" television commercials.

Science.gov (United States)

Ostbye, T; Pomerleau, J; White, M; Coolich, M; McWhinney, J

1993-01-01

Television is, arguably, the most influential mass medium and "prime time" viewing attracts the largest audiences. To assess the type, number and nutritional content of foods advertised on TV, commercial breaks during "prime time" (7:00 to 11:00 p.m.) on five Canadian channels (CBC-English, CBC-French, CTV, CFPL, Much Music) were recorded and analyzed. A similar analysis of Saturday morning children's TV commercials was also performed. Commercials for foods and food products constituted between 24-35% of all commercials, the largest advertising output for any group of products. The combination of food presented in commercials reflected average current consumption patterns. Of special concern was the emphasis on low nutrition beverages, especially beer, as well as snacks and candy on Much Music. While further government intervention to restrict advertising practices may be an impractical option, there is scope for increasing the alternative promotion of healthy dietary choices.

Korean adolescents' perceptions of nutrition and health towards fast foods in Busan area

Science.gov (United States)

Yoon, Ji-young; Lee, Kyung-a

2008-01-01

Adolescents in Busan area were asked in a survey about their perception and attitudes towards fast food. Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their health and nutritional status. The more knowledgeable respondents were about nutrition and health the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. As to their source of dietary information, students relied on themselves (31.0%), parents (20.5%) and friends (19.9%). The medium through which students got the most nutrition and health information was television (66.8%), followed by the Internet (36.7%) and magazines (29.7%). This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population. PMID:20126603

Measuring the Effect of Supplemental Nutrition Assistance Program (SNAP) Participation on Food Security.

OpenAIRE

James Mabli; Jim Ohls; Lisa Dragoset; Laura Castner; Betsy Santos

2013-01-01

The Supplemental Nutrition Assistance Program (SNAP) provides food assistance to more than 47 million low-income Americans every month. It aims to reduce hunger by facilitating beneficiaries’ access to enough food for a healthy, active lifestyle, otherwise known as "food security." Our study conducted for the Food and Nutrition Service of the U.S. Department of Agriculture shows that SNAP participation is associated with improved food security. The study is the largest and most rigorous one...

7 CFR 278.2 - Participation of retail food stores.

Science.gov (United States)

2010-01-01

... of the foods used in meals shall also be excluded. In addition, if others have the option of eating free or making a monetary donation, food stamp recipients must be provided the same option of eating... coupons. (f) Paying credit accounts. Food stamp benefits shall not be accepted by an authorized retail...

Effect of Ultrasound Technology on Food and Nutritional Quality.

Science.gov (United States)

Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

2018-01-01

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

Influence of prepreg characteristics on stamp consolidation

Science.gov (United States)

Slange, T. K.; Warnet, L. L.; Grouve, W. J. B.; Akkerman, R.

2017-10-01

Stamp forming is a rapid manufacturing technology used to shape flat blanks of thermoplastic composite material into three-dimensional components. The development of automated lay-up technologies further extends the applicability of stamp forming by allowing rapid lay-up of tailored blanks and partial preconsolidation. This partial preconsolidation makes the influence of prepreg more critical compared to conventional preconsolidation methods which provide full preconsolidation. This paper aims to highlight consolidation challenges that can appear when stamp forming blanks manufactured by automated lay-up. Important prepreg characteristics were identified based on an experimental study where a comparison was made between various prepreg in their as-received, deconsolidated and stamp consolidated state. It was found that adding up small thickness variations across the width of a prepreg when stacking plies into a blank by automated lay-up can cause non-uniform consolidation. Additionally, deconsolidation of the prepreg does not seem to obstruct interlaminar bonding, while intralaminar voids initially present in a prepreg cannot be removed during stamp forming. An additional preconsolidation step after automated lay-up seems necessary to remove blank thickness variations and intralaminar voids for the current prepregs. Eliminating this process step and the successful combination of rapid automated lay-up and stamp forming requires prepregs which are void-free and have less thickness variation.

Secondary School Students' Views of Food and Nutrition Education in Kolkata, India

Science.gov (United States)

Rathi, Neha; Riddell, Lynn; Worsley, Anthony

2017-01-01

Purpose: School-based nutrition education programmes have the potential to reinforce healthy dietary behaviours in adolescents. The purpose of this paper is to understand the views of secondary school students in Kolkata, India, regarding the food and nutrition curriculum, food skill acquisition at school and home and barriers to learning food…

The effect of ionizing radiation on the nutritional value of food

International Nuclear Information System (INIS)

Beyers, M.

1981-01-01

The first successful attempt to preserve food by means of irradiation was reported in 1943. In South Africa, research on the application of irradiation in agriculture commenced in 1961. In 1976 a Joint FAO/IAEA/WHO Expert Committee declared five irradiated foods as unconditionally safe for human consumption and provisionally recommended another three commodities. Mangoes, papayas, strawberries, potatoes, chickens, onions and garlic have been granted unlimited clearance for sale in South Africa with provisional clearance being given for dried bananas and avocadoes. In order to evaluate the nutritional aspects of food irradiation the Joint Expert Committee emphasised that it is important to: (1) examine the changes that occur in the nutrient content of foods following irradiation; (2) determine whether the bio-availability of nutrients is in any way altered; and (3) establish whether changes, if they do occur, would have possible adverse nutritional consequences. Numerous investigations have proved that the nutrient content of foods is not significantly affected by irradiation nor the bio-availability of the nutrients impaired. To date, no adverse nutritional consequences as a result of changes caused by irradiation could be detected. A table listing irradiated food items that have been cleared is also given

Nutritional and sensory evaluation of food formulations from malted ...

African Journals Online (AJOL)

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing, to give four food formulations consisting of unmalted maize + defatted ...

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

Science.gov (United States)

Fardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel

2015-11-01

To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. © 2015 American Society for Nutrition.

Food, nutrition and slimming messages in British women's magazines, 1950-1998.

Science.gov (United States)

Barker, M E; McNeir, K; Sameer, S; Russell, J

2014-04-01

The present study examined temporality in the representation of food in two popular British women's magazines between 1950 and 1998. A quantitative content analysis of (i) prevalence of cooking, slimming, nutrition advice in articles; (ii) prevalence of food advertising by food type; and (iii) likelihood of various nutrition and consumer messages in advertising was performed on a sample comprising 200 magazines, with 3045 advertisements and 88 articles. The prevalence of food advertisements decreased (P < 0.001), whereas food articles increased, across decades (P < 0.001). Cooking tips dominated 1950s food writing (100%), contrasting with miniscule coverage in the 1990s (5%). Slimming advice was not represented in 1950s articles and was most common in 1970s articles (55% of articles). Food advertising for all food types decreased in the 1990s decade. There were greater bread and cereals (P < 0.001), protein foods (P = 0.001) and dairy (P < 0.001) advertising in later decades; advertising for sugar- and fat-rich foods (P < 0.001), condiments and baking ingredients (P < 0.001) and beverages (P < 0.001) was greater in earlier decades. Odds of advertising claims for energy, easy digestion, nourishment, general health, economy, good for family (all P < 0.01), pleased others (P = 0.017) and convenience (P = 0.031) were greater in the 1950s and decreased thereafter. Claims around taste and quality were highest in the 1960s (all P < 0.01). Mineral, additive-free, and protein claims were most likely to be invoked in 1970s advertising (all P < 0.01). Low-fat, low-calorie and fibre claims peaked in the 1980s (all P < 0.01), whereas the odds of specific fat claims was greatest in the 1990s (P = 0.015). Representation of food resonated with prevailing food culture but was not always congruent with nutrition policy. © 2013 The Authors Journal of Human Nutrition and Dietetics © 2013 The British Dietetic Association Ltd.

Nutritional quality and price of university food bank hampers.

Science.gov (United States)

Willows, Noreen D; Au, Vivian

2006-01-01

Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Canada's Food Guide to Healthy Eating. Two types of hampers were evaluated: those containing only non-perishable items, and those containing non-perishable and perishable items. Hamper contents were priced to establish the cost saving to students. The study revealed that a student with one child would receive up to 58.02 Canadian dollars worth of food in a hamper that contained perishable items. All hampers met the recommended minimum servings for each food group, but were very low in fat and protein from animal sources. Because students can obtain hampers only twice each month, the CFB is not the solution to food insecurity on campus. Awareness of the issue of post-secondary student food insecurity needs to be raised.

Higher Prices, Fewer Choices: Shopping for Food in Rural America.

Science.gov (United States)

Morris, Patricia McGrath

The Food Stamp Program is the U.S. government's primary program to prevent the rural poor from going hungry. Food stamp allotments are set each year based on the cost of the "Thrifty Food Plan" (TFP), a minimally adequate diet defined by the U.S. Department of Agriculture (USDA), which sets costs by examining average food prices in urban…

Ex-Post : The Investment Performance of Collectible Stamps

NARCIS (Netherlands)

Dimson, E.; Spaenjers, C.

2009-01-01

This paper investigates the returns on British collectible postage stamps over the very long run, based on stamp catalogue prices. Between 1900 and 2008, we find an annualized return on stamps of 6.7% in nominal terms, which is equivalent to an average real return of 2.7% per annum. Prices have

Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

Science.gov (United States)

Schermbeck, Rebecca M; Powell, Lisa M

2015-04-23

We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children.

Knowledge and views of professors of nutrition about food irradiation

International Nuclear Information System (INIS)

Silva, Kelly Daiane; Braga, Vilma de Oliveira; Quintaes, Kesia Diego

2010-01-01

Food irradiation is an efficient technology that can be used in the conservation of foods. However, consumers' knowledge about irradiated foods has proved insufficient resulting in low acceptance of such foods. Considering that dietitians and nutritionists are the qualified health professionals to guide patients and consumers towards the ingestion and selection of foods, this study aims to evaluate the knowledge and views about radiated foods of professors of nutrition working in higher education institutions in the city of Belo Horizonte - MG, Brazil. A total of 86.4% out of the 66 participants had general knowledge about irradiated foods. However, 71.2% were not familiar with the process, 75.8% were totally unaware of the specific legislation, 21.2% were not sure of the purposes of irradiation, 12.1% considered irradiated foods radioactive, and 31.8% believed that food irradiation results in the reduction of the nutritional value of foods. Irradiated foods would not be rejected by professionals with Ph.D. degree, but they would be rejected by five masters and six experts questioned. The study concluded that the current higher education of future dietitians and nutritionists has been provided without the minimum necessary knowledge regarding irradiated foods corroborating the negative view of consumers about this kind of food. (author)

Food insecurity and socioeconomic, food and nutrition profile of schoolchildren living in urban and rural areas of Picos, Piauí

Directory of Open Access Journals (Sweden)

Jailane de Souza Aquino

2014-08-01

Full Text Available Objective: This study aimed to determine the prevalence of food insecurity among schoolchildren living in urban and rural areas of Picos, Piauí associated with the socioeconomic profile of families and their food intake and nutritional status. Methods: Study participants were families with children aged 7-10 years enrolled in municipal schools, totaling 342 families/schoolchildren. The study was conducted at school facilities through interviews with mothers - or guardians - using a questionnaire based on the Brazilian Food Insecurity Scale and socioeconomic variables and food frequency questionnaire. The nutritional status of children was assessed using the following indexes: weight/age, height/age and body mass index/age. Results: The prevalence of food insecurity was high and similar for rural and urban areas, 84.3% and 83.3%, respectively. In general, lower income and consumption of untreated water was associated with greater frequency of food insecurity (p≤0.01. In urban areas, higher percentage of food insecurity was associated to lower educational levels (p≤0.05. Dietary intake and nutritional status of schoolchildren were not associated with food insecurity condition of families. Conclusion: The percentage of families at food insecurity, as well as the food consumption and nutritional status of schoolchildren were similar between urban and rural areas, characterized as a homogeneous population in terms of socioeconomic conditions.

Modeling of Food and Nutrition Surveillance in Primary Health Care

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Santuzza Arreguy Silva VITORINO

Full Text Available ABSTRACT Objective: To describe the modeling stages of food and nutrition surveillance in the Primary Health Care of the Unified Health Care System, considering its activities, objectives, and goals Methods: Document analysis and semi-structured interviews were used for identifying the components, describe the intervention, and identify potential assessment users. Results: The results include identification of the objectives and goals of the intervention, the required inputs, activities, and expected effects. The intervention was then modeled based on these data. The use of the theoretical logic model optimizes times, resources, definition of the indicators that require monitoring, and the aspects that require assessment, identifying more clearly the contribution of the intervention to the results Conclusion: Modeling enabled the description of food and nutrition surveillance based on its components and may guide the development of viable plans to monitor food and nutrition surveillance actions so that modeling can be established as a local intersectoral planning instrument.

Evaluation of food provision and nutrition support at the London 2012 Olympic Games: the opinion of sports nutrition experts.

Science.gov (United States)

Pelly, Fiona; Meyer, Nanna L; Pearce, Jeni; Burkhart, Sarah J; Burke, Louise M

2014-12-01

The aim of this study was to evaluate the food provision and nutrition support at the London 2012 Olympic (OG) and Paralympic Games (PG) from the perspective of sports nutrition experts attending the event. Participants (n = 15) were asked to complete an online survey and rate on a Likert scale menu qualities, food safety, sustainability practices, nutrition labeling, and provision for cultural needs, dietary regimes and specific situations. Open-ended responses were incorporated to explore expert opinion and areas for improvement. Participants rated their overall experience of the food provision as 7.6 out of 10 (range 5 to 10), with the majority (n = 11) rating it greater than 7. The variety, accessibility, presentation, temperature, and freshness of menu items rated as average to good. A below average rating was received for recovery food and beverages, provision of food for traveling to other venues, taking suitable snacks out of the dining hall and provision of food at other venues. However, the variety and accessibility of choices for Ramadan, and provision of post-competition food were rated highly. A number of comments were received about the lack of gluten free and lower energy/fat items. The inclusion of allergens on nutrition labeling was considered more important than nutrient content. While dietetic review of the menu in advance of the OG and PG is clearly a valuable process that has resulted in improvements in the food supply, there are still areas that need to be addressed that are currently not implemented during the event.

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university.

Science.gov (United States)

Pulz, Isadora Santos; Martins, Paula Andréa; Feldman, Charles; Veiros, Marcela Boro

2017-03-01

The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p flour salgados compared with baked wholegrain flour salgados ( p flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

The Gut Microbiota, Food Science, and Human Nutrition: A Timely Marriage.

Science.gov (United States)

Barratt, Michael J; Lebrilla, Carlito; Shapiro, Howard-Yana; Gordon, Jeffrey I

2017-08-09

Analytic advances are enabling more precise definitions of the molecular composition of key food staples incorporated into contemporary diets and how the nutrient landscapes of these staples vary as a function of cultivar and food processing methods. This knowledge, combined with insights about the interrelationship between consumer microbiota configurations and biotransformation of food ingredients, should have a number of effects on agriculture, food production, and strategies for improving the nutritional value of foods and health status. These effects include decision-making about which cultivars of current or future food staples to incorporate into existing and future food systems, and which components of waste streams from current or future food manufacturing processes have nutritional value that is worth capturing. They can also guide which technologies should be applied, or need to be developed, to produce foods that support efficient microbial biotransformation of their ingredients into metabolic products that sustain health. Copyright © 2017 Elsevier Inc. All rights reserved.

Contributions of the food irradiation technology to the nutritional and alimentary safety

International Nuclear Information System (INIS)

Ferreira, Sonia Regina Schauffert

1999-01-01

This work is a bibliographic review about the contributions of the food irradiation technology on nutritional and alimentary safety. Subjected to research and development for more than 60 years, these technology was approved by a jointly FAO/WHO/IAEA Expert Committees in 1980 with the conclusion that the irradiation of food up to an overall average dose of 10 kGy present no toxicological hazard and introduce no special nutritional or microbiological problems. Following these conclusions general standards and practices for food irradiation were adopted by the Codex Alimentarium Commission in 1983, opening the possibilities for internal applications and international commerce of irradiated food in many countries. Radiation from radioisotopes sources, electron accelerators or X-ray generators can be applied to food in order to reduce the microbial load, insect disinfestation, improving the shelf life extension of the products. Absorbed doses up to 10 kGy level do not introduce significant alterations in the macro or micro nutrients contents or in the sensorial characteristic of irradiated food. Although food safety can be related with many other important topics, irradiation technology improving food quality, reducing food spoilage during preservation and preventing problems related with food borne disease present a good potential to contribute with the foment and guaranty of the nutritional and alimentary safety. (author)

Nutritional status and food consumption patterns of primary school ...

African Journals Online (AJOL)

South Africa is regarded as food secure; however, food insecurity and malnutrition are still affecting school-aged children residing mostly in rural areas. This paper reports the nutritional status and consumption patterns of school children from two purposively selected schools located in Orange Farm informal settlement.

Tribological Behavior of Laser Textured Hot Stamping Dies

Directory of Open Access Journals (Sweden)

Andre Shihomatsu

2016-01-01

Full Text Available Hot stamping of high strength steels has been continuously developed in the automotive industry to improve mechanical properties and surface quality of stamped components. One of the main challenges faced by researchers and technicians is to improve stamping dies lifetime by reducing the wear caused by high pressures and temperatures present during the process. This paper analyzes the laser texturing of hot stamping dies and discusses how different surfaces textures influence the lubrication and wear mechanisms. To this purpose, experimental tests and numerical simulation were carried out to define the die region to be texturized and to characterize the textured surface topography before and after hot stamping tests with a 3D surface profilometer and scanning electron microscopy. Results showed that laser texturing influences the lubrication at the interface die-hot sheet and improves die lifetime. In this work, the best texture presented dimples with the highest diameter, depth, and spacing, with the surface topography and dimples morphology practically preserved after the hot stamping tests.

Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014.

Science.gov (United States)

Onufrak, Stephen J; Zaganjor, Hatidza; Moore, Latetia V; Carlson, Susan; Kimmons, Joel; Galuska, Deborah

2016-12-22

The Institute of Medicine and Centers for Disease Control and Prevention have recommended that government agencies use nutrition standards for foods and beverages sold and provided at their facilities. In this study, we examine written nutrition standards for foods sold or served in local government buildings or worksites among US municipalities. We used data from a 2014 national survey of 1,945 municipal governments serving populations of 1,000 or more to assess the presence of written nutrition standards, the food groups or nutrients addressed by standards, and the populations served by facilities where standards are applied. The prevalence of standards was estimated by municipality population size, rural-urban status, census region, poverty prevalence, education level, and racial/ethnic composition. Overall, 3.2% of US municipalities reported nutrition standards with greater prevalence observed among large municipalities (12.8% of municipalities with ≥50,000 people vs 2.2% of municipalities with <2,500 people, P < .001). Prevalence differed by region, and standards were most common in the West (6.6%) and least common in the Midwest (2.0%, P = .003).The most common nutrition topics addressed in standards were offering low-calorie beverages, fruits and vegetables, and free drinking water. Most standards applied to facilities serving government employees (67%) or the general public (66%), with fewer serving institutionalized populations (23%). Few municipal governments reported having written nutrition standards for foods and beverages sold in their facilities in 2014. Implementing nutrition standards for foods sold or served by local governments is a strategy for increasing access to healthier foods and beverages among municipal employees and local residents.

Global hunger: a challenge to agricultural, food, and nutritional sciences.

Science.gov (United States)

Wu, Shiuan-Huei; Ho, Chi-Tang; Nah, Sui-Lin; Chau, Chi-Fai

2014-01-01

Hunger has been a concern for generations and has continued to plague hundreds of millions of people around the world. Although many efforts have been devoted to reduce hunger, challenges such as growing competitions for natural resources, emerging climate changes and natural disasters, poverty, illiteracy, and diseases are posing threats to food security and intensifying the hunger crisis. Concerted efforts of scientists to improve agricultural and food productivity, technology, nutrition, and education are imperative to facilitate appropriate strategies for defeating hunger and malnutrition. This paper provides some aspects of world hunger issues and summarizes the efforts and measures aimed to alleviate food problems from the food and nutritional sciences perspectives. The prospects and constraints of some implemented strategies for alleviating hunger and achieving sustainable food security are also discussed. This comprehensive information source could provide insights into the development of a complementary framework for dealing with the global hunger issue.

Future technology needs for enhancing food availability and nutrition in Asia

International Nuclear Information System (INIS)

Ahloowalia, B.S.

2002-01-01

The increased food production during the past 50 years in Asia has not solved the problem of food availability and its access to large sections of the population. In addition, the nutritional level of the consumed food is highly inadequate to meet the daily requirements of minerals and vitamins. No doubt, the national policies on price support and subsidies for increasing food production and procurement have had a motor influence on access to food. However, the infrastructures for increasing storage capacity, prevent food wastage, and enhance food quality have not kept with the increased food production and its equitable access to the low income groups. The malnutrition of the poor, especially among children and women, remains a challenge to the policy makers and scientists alike. The building of food storage capacity at the village level and adoption of nuclear techniques to store grains under minimal insect and fungal infestation would cut down losses and enhance grain quality. Breeding new varieties of staple food grains (rice, wheat, maize and mallets), vegetables and fruits with enhanced minerals, vitamins and their bio-availability is seen as a complementary approach to food diversification to reduce malnutrition. Conventional breeding assisted by induced mutations, tissue culture, gene insertion and molecular gene modification holds promise to enhance food nutrition. However, the adoption of the appropriate combination of technologies is essential to enhance food availability and nutrition in Asia. Unfortunately, transgenic approach is seen by many as the only option or many times the major solution to enhance food access and its quality. It is often forgotten that a yardstick has many markings, each of which is important to reach the goal. (Author)

Nutrition research to affect food and a healthy lifespan12

Science.gov (United States)

Ohlhorst, Sarah D.; Russell, Robert; Bier, Dennis; Klurfeld, David M.; Li, Zhaoping; Mein, Jonathan R.; Milner, John; Ross, A. Catharine; Stover, Patrick; Konopka, Emily

2013-01-01

Proper nutrition offers one of the most effective and least costly ways to decrease the burden of many diseases and their associated risk factors, including obesity. Nutrition research holds the key to increasing our understanding of the causes of obesity and its related comorbidities and thus holds promise to markedly influence global health and economies. After outreach to 75 thought leaders, the American Society for Nutrition (ASN) convened a Working Group to identify the nutrition research needs whose advancement will have the greatest projected impact on the future health and well-being of global populations. ASN’s Nutrition Research Needs focus on the following high priority areas: 1) variability in individual responses to diet and foods; 2) healthy growth, development, and reproduction; 3) health maintenance; 4) medical management; 5) nutrition-related behaviors; and 6) food supply/environment. ASN hopes the Nutrition Research Needs will prompt collaboration among scientists across all disciplines to advance this challenging research agenda given the high potential for translation and impact on public health. Furthermore, ASN hopes the findings from the Nutrition Research Needs will stimulate the development and adoption of new and innovative strategies that can be applied toward the prevention and treatment of nutrition-related diseases. The multidisciplinary nature of nutrition research requires stakeholders with differing areas of expertise to collaborate on multifaceted approaches to establish the evidence-based nutrition guidance and policies that will lead to better health for the global population. In addition to the identified research needs, ASN also identified 5 tools that are critical to the advancement of the Nutrition Research Needs: 1) omics, 2) bioinformatics, 3) databases, 4) biomarkers, and 5) cost-effectiveness analysis. PMID:24038264

TOWARDS NUTRITION SECURITY: FOOD LABEL USE AMONG NIGERIANS

Directory of Open Access Journals (Sweden)

Abraham Falola

2014-04-01

Full Text Available This study focuses on food label use by Nigerians, using Kwara State as a case study. Specifically, the study describes the socio-economics characteristics of the respondents, determined people’s perception about food labels and examined factors influencing willingness-to-read food labels in the study area. A total of 120 respondents selected through a combination of purposive and random sampling techniques were used for the study. Data were analyzed with descriptive statistics, 5-point likert scale and logistic resgression analysis. Majority of the respondents were females (72.5%, married (60% and had secondary education (50%. The mean age, household size, number of preschool children and household income of the respondents were 26years, 9 persons, 2 children and N25,250.00/month (USD 157.81 respectively. The respondents opined that food labels were used mainly for traceability (M = 3.24, registration status of the food producer (M = 3.01, advertisement (M =4.02, as a legal requirement (M = 4.00, to know the expiry dates (M = 4.57 and to distinguish the product from that of other competitors (M = 3.54. Results of the regression analysis revealed that women were more willing to read food labels than men, and positively related to age of respondent, household income level, educational status of food planner and nutritional knowledge of the food planner. However, willingness-to-read food labels by the respondents declined with household size and number of preschool children. The study therefore calls for enlightenment of the public by relevant stakeholders on importance of food labels to determine nutritional composition and health implications.

Ultra-processed family foods in Australia: nutrition claims, health claims and marketing techniques.

Science.gov (United States)

Pulker, Claire Elizabeth; Scott, Jane Anne; Pollard, Christina Mary

2018-01-01

To objectively evaluate voluntary nutrition and health claims and marketing techniques present on packaging of high-market-share ultra-processed foods (UPF) in Australia for their potential impact on public health. Cross-sectional. Packaging information from five high-market-share food manufacturers and one retailer were obtained from supermarket and manufacturers' websites. Ingredients lists for 215 UPF were examined for presence of added sugar. Packaging information was categorised using a taxonomy of nutrition and health information which included nutrition and health claims and five common food marketing techniques. Compliance of statements and claims with the Australia New Zealand Food Standards Code and with Health Star Ratings (HSR) were assessed for all products. Almost all UPF (95 %) contained added sugars described in thirty-four different ways; 55 % of UPF displayed a HSR; 56 % had nutrition claims (18 % were compliant with regulations); 25 % had health claims (79 % were compliant); and 97 % employed common food marketing techniques. Packaging of 47 % of UPF was designed to appeal to children. UPF carried a mean of 1·5 health and nutrition claims (range 0-10) and 2·6 marketing techniques (range 0-5), and 45 % had HSR≤3·0/5·0. Most UPF packaging featured nutrition and health statements or claims despite the high prevalence of added sugars and moderate HSR. The degree of inappropriate or inaccurate statements and claims present is concerning, particularly on packaging designed to appeal to children. Public policies to assist parents to select healthy family foods should address the quality and accuracy of information provided on UPF packaging.

USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice.

Science.gov (United States)

Ahuja, Jaspreet K C; Moshfegh, Alanna J; Holden, Joanne M; Harris, Ellen

2013-02-01

The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, policy, and dietary practice. They have had a long history that goes back to 1892 and are unique, as they are the only databases available in the public domain that perform these functions. There are 4 major food and nutrient databases released by the Beltsville Human Nutrition Research Center (BHNRC), part of the USDA's Agricultural Research Service. These include the USDA National Nutrient Database for Standard Reference, the Dietary Supplement Ingredient Database, the Food and Nutrient Database for Dietary Studies, and the USDA Food Patterns Equivalents Database. The users of the databases are diverse and include federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments, among others. Many of these users have partnered with BHNRC to leverage funds and/or scientific expertise to work toward common goals. The use of the databases has increased tremendously in the past few years, especially the breadth of uses. These new uses of the data are bound to increase with the increased availability of technology and public health emphasis on diet-related measures such as sodium and energy reduction. Hence, continued improvement of the databases is important, so that they can better address these challenges and provide reliable and accurate data.

Penetration of nutrition information on food labels across the EU-27 plus Turkey

Science.gov (United States)

Storcksdieck genannt Bonsmann, S; Celemín, L Fernández; Larrañaga, A; Egger, S; Wills, J M; Hodgkins, C; Raats, M M

2010-01-01

Objectives: The European Union (EU)-funded project Food Labelling to Advance Better Education for Life (FLABEL) aims to understand how nutrition information on food labels affects consumers' dietary choices and shopping behaviour. The first phase of this study consisted of assessing the penetration of nutrition labelling and related information on various food products in all 27 EU Member States and Turkey. Methods: In each country, food products were audited in three different types of retailers to cover as many different products as possible within five food and beverage categories: sweet biscuits, breakfast cereals, pre-packed chilled ready meals, carbonated soft drinks and yoghurts. Results: More than 37 000 products were audited in a total of 84 retail stores. On average, 85% of the products contained back-of-pack (BOP) nutrition labelling or related information (from 70% in Slovenia to 97% in Ireland), versus 48% for front-of-pack (FOP) information (from 24% in Turkey to 82% in the UK). The most widespread format was the BOP tabular or linear listing of nutrition content. Guideline daily amounts labelling was the most prevalent form of FOP information, showing an average penetration of 25% across all products audited. Among categories, breakfast cereals showed the highest penetration of nutrition-related information, with 94% BOP penetration and 70% FOP penetration. Conclusions: Nutrition labelling and related information was found on a large majority of products audited. These findings provide the basis for subsequent phases of FLABEL involving attention, reading, liking, understanding and use by consumers of different nutrition labelling formats. PMID:20808336

Using Fast Food Nutrition Facts to Make Healthier Menu Selections

Science.gov (United States)

Turley, Jennifer

2009-01-01

Objectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize…

Walmart and Other Food Retail Chains: Trends and Disparities in the Nutritional Profile of Packaged Food Purchases.

Science.gov (United States)

Taillie, Lindsey Smith; Ng, Shu Wen; Popkin, Barry M

2016-02-01

Proliferation of food retail chains has created an environment in which a few food retailers account for the majority of U.S. packaged food purchases (PFPs). Despite the major potential for these food retail chains (FRCs) to impact what U.S. consumers buy and eat, little is known about the nutritional profile of PFPs from these retailers, particularly PFPs from Walmart, the largest U.S. grocer. A data set of household PFPs from Nielsen Homescan was linked to data from the Nutrition Facts Panel (N=164,315), analyzed in 2014. Fixed effects models and inverse probability weights accounting for selectivity of shopping at a retailer were used to examine shifts in nutrient densities and key food groups purchased at Walmart and other FRCs from 2000 to 2013, and whether these changes differed for low-income or racial/ethnic-minority households. There were substantial declines in energy (-73 kcal/100 g); total sugar (-8 g/100 g); and sodium density (-33 mg/100 g) of Walmart PFPs, coupled with decreases in percentage volume purchased from sweets (-11%); grain-based desserts (-2%); and savory snacks (-3%) and increases in fruits (+3%) and vegetables (+1%). PFPs from other FRCs had a more favorable nutritional profile than Walmart PFPs in 2000, but demonstrated smaller shifts over time. Disparities in the nutritional profile of Walmart PFPs by race/ethnicity but not by income level shrank over time. The nutritional profile of Walmart purchases has improved over time and in 2013 was similar to PFPs from other FRCs. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Nutritional composition of five food trees species products used in ...

African Journals Online (AJOL)

Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso. Thiombiano Daniabla Natacha Edwige, Parkouda Charles, Lamien Nieyidouba, Sere Aminata, Castro-Euler Ana Margarida, Boussim Issaka Joseph ...

Nutrition content of food and beverage products on Web sites popular with children.

Science.gov (United States)

Lingas, Elena O; Dorfman, Lori; Bukofzer, Eliana

2009-11-01

We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children.

Consumption of traditional food and adherence to nutrition recommendations in Greenland

DEFF Research Database (Denmark)

Jeppesen, Charlotte; Bjerregaard, Peter

2012-01-01

The purpose was to study the composition of the Inuit diet, to assess the adherence to nutritional recommendations among the Inuit in Greenland, and to discuss the potential role of traditional food in improving dietary quality.......The purpose was to study the composition of the Inuit diet, to assess the adherence to nutritional recommendations among the Inuit in Greenland, and to discuss the potential role of traditional food in improving dietary quality....

A survey of nutrition labelling of sugar-containing foods in the north of England in 1989.

Science.gov (United States)

Tyrrell, A; Rugg-Gunn, A

1990-12-01

A survey of the nutrition labelling of 880 varieties of foods on sale in three stores in Newcastle upon Tyne was undertaken in May-July 1989. The foods were chosen for investigation because they contained sugars, and they were categorised into 12 types of food. Some nutritional information was given for most foods but it seldom conformed to the format suggested by the Ministry of Agriculture, Fisheries and Food. The sugars content of the foods was seldom given. Even when nutritional claims were made (e.g. 'low sugar', 'high fibre'), nutritional information was often incomplete. The three stores differed in the extent to which their own-brand products were labelled for nutrient content. Tesco products were comprehensibly labelled, while own-brand products for sale in the other two stores were not, although both stores stated their intention to introduce comprehensive nutrition labelling. Two of the three stores had, or intended to have, obligatory sugar labelling. Despite this, there were many examples of nutrition labelling which was misleading. It is concluded that nutrition labelling should be compulsory and should conform to a format which specifies sugars content.

Do nutrition labels influence healthier food choices? Analysis of label viewing behaviour and subsequent food purchases in a labelling intervention trial.

Science.gov (United States)

Ni Mhurchu, Cliona; Eyles, Helen; Jiang, Yannan; Blakely, Tony

2018-02-01

There are few objective data on how nutrition labels are used in real-world shopping situations, or how they affect dietary choices and patterns. The Starlight study was a four-week randomised, controlled trial of the effects of three different types of nutrition labels on consumer food purchases: Traffic Light Labels, Health Star Rating labels, or Nutrition Information Panels (control). Smartphone technology allowed participants to scan barcodes of packaged foods and receive randomly allocated labels on their phone screen, and to record their food purchases. The study app therefore provided objectively recorded data on label viewing behaviour and food purchases over a four-week period. A post-hoc analysis of trial data was undertaken to assess frequency of label use, label use by food group, and association between label use and the healthiness of packaged food products purchased. Over the four-week intervention, study participants (n = 1255) viewed nutrition labels for and/or purchased 66,915 barcoded packaged products. Labels were viewed for 23% of all purchased products, with decreasing frequency over time. Shoppers were most likely to view labels for convenience foods, cereals, snack foods, bread and bakery products, and oils. They were least likely to view labels for sugar and honey products, eggs, fish, fruit and vegetables, and meat. Products for which participants viewed the label and subsequently purchased the product during the same shopping episode were significantly healthier than products where labels were viewed but the product was not subsequently purchased: mean difference in nutrient profile score -0.90 (95% CI -1.54 to -0.26). In a secondary analysis of a nutrition labelling intervention trial, there was a significant association between label use and the healthiness of products purchased. Nutrition label use may therefore lead to healthier food purchases. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

76 FR 30050 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Science.gov (United States)

2011-05-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Parts 11 and 101 [Docket No. FDA-2011-F-0172] RIN 0910-AG57 Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Correction AGENCY: Food and Drug Administration, HHS...

76 FR 30051 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Science.gov (United States)

2011-05-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Parts 11 and 101 [Docket No. FDA-2011-F-0172] RIN 0910-AG57 Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Extension of Comment Period AGENCY: Food and Drug...

Data collection and preparation of authoritative reviews on space food and nutrition research

Science.gov (United States)

1972-01-01

The collection and classification of information for a manually operated information retrieval system on the subject of space food and nutrition research are described. The system as it currently exists is designed for retrieval of documents, either in hard copy or on microfiche, from the technical files of the MSC Food and Nutrition Section by accession number, author, and/or subject. The system could readily be extended to include retrieval by affiliation, report and contract number, and sponsoring agency should the need arise. It can also be easily converted to computerized retrieval. At present the information retrieval system contains nearly 3000 documents which consist of technical papers, contractors' reports, and reprints obtained from the food and nutrition files at MSC, Technical Library, the library at the Texas Medical Center in Houston, the BMI Technical Libraries, Dr. E. B. Truitt at MBI, and the OSU Medical Libraries. Additional work was done to compile 18 selected bibliographies on subjects of immediate interest on the MSC Food and Nutrition Section.

Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia's National Food Plan.

Science.gov (United States)

Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

2015-01-01

The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009-2015), a content analysis of written submissions obtained during the NFP's consultation period (2011-2013) and a frame analysis of the sustainability perspectives - efficiency, demand restraint, and system transformation - in the NFP's Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia's food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia's socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia's political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to better support this

The effect of cushion-ram pulsation on hot stamping

Science.gov (United States)

Landgrebe, Dirk; Rautenstrauch, Anja; Kunke, Andreas; Polster, Stefan; Kriechenbauer, Sebastian; Mauermann, Reinhard

2016-10-01

Hot stamping is an important technology for manufacturing high-strength components. This technology offers the possibility to achieve significant weight reductions. In this study, cushion-ram pulsation (CRP), a new technology for hot stamping on servo-screw presses, was investigated and applied for hot stamping. Compared to a conventional process, the tests yielded a significantly higher drawing depth. In this paper, the CRP technology and the first test results with hot stamping were described in comparison to the conventional process.

Scaling up: Expanding the impact of food security and nutrition ...

International Development Research Centre (IDRC) Digital Library (Canada)

Corey Piccioni

Together with partners, IDRC is scaling up proven food security and ... In rural Kenya and Uganda, a pre-mix for preparation of yogurt in community-based kitchens is key to ... Pre-cooked beans for improving food security, nutrition, and income.

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life

Science.gov (United States)

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life It is very common for doctors to provide ... or recovering from surgery. This is called “artificial nutrition and hydration” and like all medical treatments, it ...

Health motivation and product design determine consumers' visual attention to nutrition information on food products.

Science.gov (United States)

Visschers, Vivianne H M; Hess, Rebecca; Siegrist, Michael

2010-07-01

In the present study we investigated consumers' visual attention to nutrition information on food products using an indirect instrument, an eye tracker. In addition, we looked at whether people with a health motivation focus on nutrition information on food products more than people with a taste motivation. Respondents were instructed to choose one of five cereals for either the kindergarten (health motivation) or the student cafeteria (taste motivation). The eye tracker measured their visual attention during this task. Then respondents completed a short questionnaire. Laboratory of the ETH Zurich, Switzerland. Videos and questionnaires from thirty-two students (seventeen males; mean age 24.91 years) were analysed. Respondents with a health motivation viewed the nutrition information on the food products for longer and more often than respondents with a taste motivation. Health motivation also seemed to stimulate deeper processing of the nutrition information. The student cafeteria group focused primarily on the other information and did this for longer and more often than the health motivation group. Additionally, the package design affected participants' nutrition information search. Two factors appear to influence whether people pay attention to nutrition information on food products: their motivation and the product's design. If the package design does not sufficiently facilitate the localization of nutrition information, health motivation can stimulate consumers to look for nutrition information so that they may make a more deliberate food choice.

Food intake and nutritional status after gastrectomy

DEFF Research Database (Denmark)

Bisballe, S; Buus, S; Lund, B

1986-01-01

Food intake and nutritional status was studied in 67 patients, who had had a gastrectomy 2-30 years earlier, and in a randomly selected, matched group of healthy persons. The gastrectomized patients weighed less than the control persons (women 56.4 +/- 9.5 vs 61.4 +/- 6.9 kg; P less than 0.05; men.......01). The serum concentration of alkaline phosphatase was raised and the concentration of calcium, phosphorus and 25-hydroxycholecalciferol reduced in the gastrectomized group. None of these results could be explained from the nutritional study as both the intake of energy and protein and the intake of calcium...

Food intake and nutrition in children 1-4 years of age in Yucatan, Mexico.

Science.gov (United States)

Cuanalo de la Cerda, Heriberto E; Ochoa Estrada, Ernesto; Tuz Poot, Felipe R; Datta Banik, Sudip

2014-01-01

The National Health and Nutrition Survey 2006 (ENSANUT in Spanish) reported high rates of under-nutrition in children of Yucatan. Is food intake the main cause of under-nutrition in children of the state of Yucatan, Mexico? Identify the primary causes of under-nutrition in pre-school children in Yucatan. A sample of 111 children (59 girls and 52 boys) aged 1-4 years representing Yucatan was taken from a database of ENSANUT 2006 and another national survey, a federal poverty mitigation programme for the state of Yucatan, Mexico entitled "Oportunidades". A human ecology approach together with life history theory was used to analyse anthropometric indices and food intake data from the ENSANUT 2006 and "Oportunidades". Height and weight were significantly correlated to age and total food intake. No correlations were found between age and anthropometric indices or food intake rates. The children in the sample had adequate protein intake but deficient energy intake. No correlation was identified between nutritional status and food intake rates. Pre-schoolers with higher weight-for-height values achieved greater height-for-age. These relationships can be explained by life history theory in that energy intake was used either for maintenance (combating and recovering from infections) or growth. The poor relationship between food intake rates and nutritional status is probably explained by the interaction between high disease incidence and insufficient energy intake. These conditions are endemic in Yucatan due to widespread poor housing, water and sanitation conditions.

Feed the Alien! The Effects of a Nutrition Instruction Game on Children's Nutritional Knowledge and Food Intake

NARCIS (Netherlands)

Hermans, Roel C. J.; van den Broek, Nina; Nederkoorn, Chantal; Otten, Roy; Ruiter, Emilie L. M.; Johnson-Glenberg, Mina C.

2018-01-01

OBJECTIVE: Serious games are a promising venue to increase children's nutritional knowledge in an entertaining format. The aim of this study was to test the short-term effectiveness of the Alien Health Game, a videogame designed to teach elementary school children about nutrition and healthy food

Folates in foods: reactivity, stability during processing, and nutritional implications.

Science.gov (United States)

Hawkes, J G; Villota, R

1989-01-01

Nutritional deficiencies are eminent at all socioeconomic levels of the world population and have created a critical need for a reevaluation of the nutritional quality of the food supply. A particular group of vitamers, collectively referred to as folates, has received a great deal of attention due to their significance in human metabolism, their prevalent deficiency worldwide, as well as their complexity of analysis. Severe folate deficiency may result in megaloblastic anemia and is generally attributed to low dietary intake, although it may also result from malabsorption. Such concerns have instigated increased interest in food-fortification programs. In order to ensure appropriate levels of nutrient fortification and optimization of food processes for maximum folate retention, it is of great importance to have a basic understanding of the kinetic behavior of individual vitamers with respect to processing parameters and various environmental conditions. This article reviews kinetic stability of folates as affected by processing conditions, discusses problems associated with current methodology for folate analyses, and integrates this information with the nutritional aspects of folates.

Time to eat? The relationship between food security and food-related time use.

Science.gov (United States)

Beatty, Timothy K M; Nanney, M Susie; Tuttle, Charlotte

2014-01-01

In the present analysis, we seek to establish a relationship between time spent on food-related activities and food security status as well as between time spent on these activities and Supplemental Nutrition Assistance Program (SNAP, formerly called the Food Stamp Program) participation and benefit level. After matching similar households using Coarsened Exact Matching, we estimate the relationship between food-related time, food insecurity and SNAP participation and benefit level using a comprehensive data set that combines two subsets of the Current Population Survey from years 2004-2010: the Food Security Supplement and the American Time Use Survey. City, suburban and rural areas of the USA. Non-institutionalized US population over the age of 15 years. Total sample size is 10 247 households. In single households, food insecurity and SNAP participation are associated with 20% more time in meal preparation and 13% less time eating. Similarly, in married households, SNAP participation and benefit level are associated with 32% less time in meal preparation while food insecurity is associated with 17% less time eating and 14% less time in grocery shopping. A significant relationship exists between time spent on food-related activities and food insecurity and SNAP. This implies that federal and state government may need to consider the time constraints many low-income households face when reforming food assistance programmes.

The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment.

Science.gov (United States)

Boucher, Beatrice A; Manafò, Elizabeth; Boddy, Meaghan R; Roblin, Lynn; Truscott, Rebecca

2017-09-01

To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

Food consumption patterns and nutrition transition in South-East Asia.

Science.gov (United States)

Lipoeto, Nur Indrawaty; Geok Lin, Khor; Angeles-Agdeppa, Imelda

2013-09-01

The present study was done to confirm the relationship between changes in food patterns and nutrition transition in three South-East Asian countries, namely the Philippines, Malaysia and Indonesia. This was a cross-sectional study conducted between August 2008 and August 2009 using three methods: interviews, focus group discussions and analyses of government reports. The study was conducted in rural and urban areas in Manila and Calabanga (Philippines), Selangor and Kuala Selangor (Malaysia), and Padang, Pariaman Tanah Datar and Limapuluh Kota (West Sumatra, Indonesia). Adults aged 18 to 77 years. The results showed that Filipinos, Malaysians and Indonesians have retained many aspects of their traditional diets. In fact, most participants in the study considered Western-style and franchise fast foods as snack or recreational foods to be consumed once in a while only. However, a significant difference was noted between urban and rural areas in food varieties consumed. Participants in urban areas consumed more varieties of traditional foods owing to their availability and the participants’ food purchasing power. Although traditional food patterns were maintained by most of the participants, more sugar and vegetable oils were consumed and added to the traditional recipes. The rapid nutrition transition in this region may be due, instead, to increasing food availability and food purchasing power, rather than to a shift in food preferences towards modern Western foods.

Influence of nutrition labelling on food portion size consumption.

Science.gov (United States)

McCann, Mary T; Wallace, Julie M W; Robson, Paula J; Rennie, Kirsten L; McCaffrey, Tracy A; Welch, Robert W; Livingstone, M Barbara E

2013-06-01

Nutrition labelling is an important strategic approach for encouraging consumers to make healthier food choices. The availability of highly palatable foods labelled as 'low fat or reduced calorie' may encourage the over-consumption of these products. This study aimed to determine whether the manipulation of nutrition labelling information can influence food portion size consumption. Normal and overweight men (n=24) and women (n=23) were served an identical lunch meal on three separate days, but the information they received prior to consuming the lunch meal was manipulated as follows: "baseline", "high fat/energy" and "low fat/energy". Food and energy intake was significantly increased in the low fat/energy condition compared with both baseline and the high fat/energy condition. An additional 3% (162 kJ) energy was consumed by subjects under the low fat/energy condition compared to baseline. No differences were observed between the baseline and high fat/energy condition. Subjects who consumed most in the low fat/energy condition were found to be mostly men, to have a higher BMI and to be overweight. Low fat/energy information can positively influence food and energy intake, suggesting that foods labelled as 'low fat' or 'low calorie' may be one factor promoting the consumption of large food portions. Copyright © 2013 Elsevier Ltd. All rights reserved.

Best Strategies to Improve School-leavers' Knowledge of Nutrition and Food Systems: Views from Experts in Iran.

Science.gov (United States)

Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

2016-01-01

The research to date does not present an articulated approach to ensure nutrition and food systems education is systematically implemented within schools. This paper aimed to investigate food experts' views of the best strategies to improve school-leavers' knowledge of nutrition and food systems. In this qualitative study, 28 Iranian food and nutrition experts from four major provinces (Tehran, Fars, Isfahan, and Gilan) were selected and agreed to be interviewed. Required data were collected through in-depth, semi-structured, face-to-face, or telephone interviews and were analyzed thematically using NVivo. The experts' suggested strategies to improve Iranian school-leavers' knowledge of nutrition and food systems fell into three key themes: Policy, education processes, and supportive environments. Together they formed an overarching theme of a multileveled system approach for transferring knowledge. Development of a scaffolded education program could assist curriculum developers and policy makers to assess and update current nutrition and food systems education programs in schools. Insights gained about education initiatives in one country such as Iran can provide an important impetus to support nutrition and food system education more widely.

Nutritional evaluation of former food products (ex-food) intended for pig nutrition.

Science.gov (United States)

Giromini, C; Ottoboni, M; Tretola, M; Marchis, D; Gottardo, D; Caprarulo, V; Baldi, A; Pinotti, L

2017-08-01

Ex-food or former food products (FFPs) have been proposed as one of the categories with great promise as alternative feed ingredients. FFPs' nutritional potential is not yet fully exploited. Therefore, the aim of this study was to perform a nutritional evaluation of selected FFPs. In particular, six samples of mixed FFPs, all based on bakery products, were analysed for moisture, crude protein, ether extract, crude fibre, neutral detergent fibre, acid detergent fibre, starch and ash. Nitrogen-free extractives and non-structural carbohydrate were also determined. Based on FFPs' composition data, estimation of digestible energy and metabolisable energy values for pigs were calculated. Further, the in vitro digestibility values of FFPs were investigated using a multi-step enzymatic technique. A wheat sample was included as a control feed ingredient in the study. All data were reported on dry matter basis. FFPs have shown a nutrient composition comparable with cereal grains. In the tested FFPs, the average protein content was 10.0% and the average starch content was 52.4%. Nitrogen-free extractive ranged from 61.2% to 74.7%, whereas non-structural carbohydrate ranged from 58.5% to 79.3%. Compared with wheat, FFPs were characterised by a relative high fat content, averaging about 10.1%. The relatively high nitrogen-free extractive/non-structural carbohydrate/starch and fat concentration designated FFPs as valuable energy sources. Digestible energy and metabolisable energy averages were 17.2 and 16.9 MJ kg -1 , respectively. The average in vitro digestibility value of FFPs samples was 88.2% ± 5.8%, comparable with that of wheat (90.6% ± 1.6%). FFPs are a fat-fortified version of common cereals grains. The high energy content and digestibility values elect FFPs as promising non-traditional ingredients for swine.

27 CFR 479.87 - Cancellation of stamp.

Science.gov (United States)

2010-04-01

... OTHER FIREARMS Transfer Tax Application and Order for Transfer of Firearm § 479.87 Cancellation of stamp. The method of cancellation of the stamp required by this subpart as prescribed in § 479.67 shall be used. Exemptions Relating to Transfers of Firearms ...

Influence of Prepreg Characteristics on Stamp Consolidation

NARCIS (Netherlands)

Slange, T.K.; Warnet, L.L.; Grouve, W.J.B.; Akkerman, R.

2017-01-01

Stamp forming is a rapid manufacturing technology used to shape flat blanks of thermoplastic composite material into three-dimensional components. The development of automated lay-up technologies further extends the applicability of stamp forming by allowing rapid lay-up of tailored blanks and

Analysis of alternative technologies stamping compressor blades of marine engines

Directory of Open Access Journals (Sweden)

Олександр Сергійович Аніщенко

2015-10-01

Full Text Available The author has made an analysis of several technologies stamping forgings compressor blades from titanium alloy ВT3-1. These technologies use different types of forming equipment: crank hot press, high-speed hammers, screw presses with hydraulic drive (SPHD, as well as isothermal forging hydraulic press. He pointed out the main advantages and disadvantages of the technology, noting that high-speed punching in the shipbuilding industry of Ukraine is not used for the manufacture of forgings blades. The article contains an economic analysis of the cost of forgings blades, which are made on four technologies: punching and calibration to crank hot press, stamping and calibration to press for isothermal forging, stamping and calibration on SPHD-press, stamping on SPHD-press and calibration to press for isothermal forging. The author has identified the effective use of these technologies. He showed that the use of SPHD-presses and hydraulic presses for isothermal forging reduces the cost of forging on the average 12% in comparison with the technology at the crank hot stamping press, increases the utilization of metal 1,3-1,5 times more, reduces power consumption 1,05-3,0 times less and complexity of manufacturing 1,8-4,2 times. However SPHD-press increases capital investment in the organization of stamping technology 2,6-5,3 times more and depreciation 2-4 times. Isothermal forging technology requires the cost of the stamps in 1,4-2,0 times higher than stamps for crank presses. The author argues that stamping forging blades technology improvement should be implemented saving basic materials first of all. Efficiency of isothermal stamping and calibration will be the higher, the more geometric dimensions of stamped forgings are

Food parenting practices and their association with child nutrition risk status: comparing mothers and fathers.

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Watterworth, Jessica C; Hutchinson, Joy M; Buchholz, Andrea C; Darlington, Gerarda; Randall Simpson, Janis A; Ma, David W L; Haines, Jess

2017-06-01

In Canada, little is known about how food parenting practices are associated with young children's dietary intakes and no studies have examined food parenting practices of Canadian fathers. This study aimed to examine associations between food parenting practices and preschool-age children's nutrition risk. We conducted a cross-sectional analysis of thirty-one 2-parent families; 31 mothers, 31 fathers, and 40 preschool-age children. Parents completed an adapted version of the Comprehensive Feeding Practices Questionnaire. We calculated children's nutrition risk using their NutriSTEP score. To account for sibling association, we used generalized estimating equations, adjusting for child age, sex, household income, and parental body mass index. Both mothers' and fathers' involvement of children in meal preparation were associated with lower child nutrition risk (mother [Formula: see text] = -3.45, p = 0.02; father [Formula: see text] = -1.74, p = 0.01), as were their healthy home environment scores (mother [Formula: see text] = -8.36, p food as a reward was associated with higher nutrition risk ([Formula: see text] = 4.67, p food parenting practices are associated with their children's nutrition status. Fathers should be included in food parenting practices interventions.

Socio-economic and gender differences in nutritional content of foods advertised in popular UK weekly magazines.

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Adams, Jean; White, Martin

2009-04-01

Advertising in magazines contributes to nutritional knowledge and social norms and may play a role in food choice and adiposity. In contrast to food advertising on television, that in magazines has received little research attention. We describe the type and nutritional content of foods advertised in popular UK weekly magazines and explore variations in these according to the socio-economic and gender profile of readers. Four consecutive issues of 30 popular UK weekly magazines were obtained. Food advertisements were categorized into one of eight food groups. Manufacturer's data on the nutritional content of advertised foods was used to determine the nutritional content of advertised foods. Socio-economic and gender profile of magazines was determined from national readership statistics. Four hundred forty three advertisements for food products were identified. The most common categories of foods advertised were meals, combination foods, soups and sauces (26%) and foods containing fat/sugar (23%). Advertised foods had a lower percentage of energy from carbohydrate (43%), lower fibre density (2 g/MJ), but higher percentage of energy from sugars (24%) and higher sodium density (0.5 g/MJ) than a diet recommended to avoid diet-related disease. There were variations in the type of foods advertised according to the socio-economic profile of readers and in the nutritional content of advertised foods according to the socio-economic and gender profile of readers. Food advertising reflects, and may reinforce, socio-economic and gender variations in food choice and adiposity. Producers of more healthy food may need help from policy makers and health promoters to effectively market their products.

Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

Science.gov (United States)

California State Dept. of Education, Sacramento.

Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…

Packaged Food Purchases at Walmart and Other Food Retail Chains Changes In Nutritional Profile From 2000 to 2013

Science.gov (United States)

Taillie, Lindsey Smith; Ng, Shu Wen; Popkin, Barry M.

2015-01-01

Introduction Proliferation of food retail chains has created an environment in which a few food retailers account for the majority of U.S. packaged food purchases (PFPs). Despite the major potential for these food retail chains (FRCs) to impact what U.S. consumers buy and eat, little is known about the nutritional profile of PFPs from these retailers, particularly PFPs from Walmart, the U.S.’ largest grocer. Methods A data set of household PFPs from Nielsen Homescan was linked to data from the Nutrition Facts Panel (N=164,315), analyzed in 2014. Fixed effects models and inverse probability weights accounting for selectivity of shopping at a retailer were used to examine shifts in nutrient densities and key food groups purchased at Walmart and other FRCs from 2000 to 2013, and whether these changes differed for low-income or race/ethnic minority households. Results There were substantial declines in energy (−73 kcal/100 g), total sugar (−8 g/100 g), and sodium density (−33 mg/100 g) of Walmart PFPs, coupled with decreases in percentage volume purchased from sweets (−11%), grain-based desserts (−2%), and savory snacks (−3%) and increases in fruits (+3%) and vegetables (+1%). PFPs from other FRCs had a more favorable nutritional profile than Walmart PFPs in 2000, but demonstrated smaller shifts over time. Disparities in the nutritional profile of Walmart PFPs by race/ethnicity but not by income level shrank over time. Conclusions The nutritional profile of Walmart purchases has improved over time and in 2013 was similar to PFPs from other FRCs. PMID:26497262

76 FR 37766 - Submission for OMB Review; Comment Request

Science.gov (United States)

2011-06-28

... nutrition education and training materials known as the Resource Finder Database. SNAP-Ed providers access.... Agricultural Research Service Title: Supplemental Nutrition Assistance Program Connection Resource Sharing Form... Supplemental Nutrition Assistance Program (SNAP) and the Food Stamp Nutrition Connection became the SNAP-ED...

Impact of actions of food and nutrition education program in a population of adolescents

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Juliana Garcia BALDASSO

2016-02-01

Full Text Available ABSTRACT Objective: To evaluate changes in food intake after adolescents attended a food and nutrition education program at a non-profit institution. Methods: Fifty-four adolescents aged 16 to 19 years, of low socioeconomic level, enrolled in an non-governmental organization in São Paulo, underwent a nutritional intervention of six months consisting of six meetings with dieticians, as well as strategic communication and relationship actions. Body weight, height, body mass index, questionnaire on knowledge on nutrition and feeding practices, 24-hour recall, and diet quality assessment using the Diet Quality Index associated with the Digital Food Guide were collected at baseline and after the intervention. Dietary pattern improvement was defined as an increase of at least 5 points in Diet Quality Index associated with the Digital Food Guide. Results: Understanding of food labels increased, and the dietary patterns on weekdays and weekends improved by 33 and 37%, respectively. The intake of legumes, milk, dairy products, fruits, and vegetables increased (adequacy components. However, intakes of nuts and whole grains were low, and intake of moderation components was high. Conclusion: The program improved the dietary patterns of adolescents, making it a viable and inexpensive method to prevent disease and improve health and quality of life. In addition, the Diet Quality Index associated with the Digital Food Guide has proven to be a good nutritional tool for assessing changes in food intake and for guiding future counseling and nutritional intervention actions for this population.

Changes in the nutritional quality of fast-food items marketed at restaurants, 2010 v. 2013.

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Soo, Jackie; Harris, Jennifer L; Davison, Kirsten K; Williams, David R; Roberto, Christina A

2018-03-27

To examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald's, Burger King, Wendy's, Taco Bell) in 2010 and 2013. Menu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthier v. less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression. Four hundred fast-food restaurants (McDonald's, Burger King, Wendy's, Taco Bell; 100 locations per chain). NPI of fast-food items marketed at fast-food restaurants. Promoted foods and beverages on general menu boards and signs remained below the 'healthier' cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (Prestaurants showed limited improvements in nutritional quality in 2013 v. 2010.

Impact of elimination diets on growth and nutritional status in children with multiple food allergies.

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Berry, Melissa J; Adams, Jennifer; Voutilainen, Helena; Feustel, Paul J; Celestin, Jocelyn; Järvinen, Kirsi M

2015-03-01

Impairment of growth has been reported in food-allergic children. It is not known whether this is related to the extent of food allergies. We sought to compare growth, nutritional status, and nutrient intake in children with food allergy either avoiding cow's milk or avoiding cow's milk and wheat, which are staples of the diet in young children. Infants and young children with challenge-proven allergy were recruited to this prospective study. They were strictly avoiding their allergic food triggers, either cow's milk, or cow's milk and wheat. They were counseled by a dietitian specialized in food allergies on food avoidance diets and nutritionally adequate supplementation at regular intervals. A 3-day food diary was kept. Children's height, weight, and laboratory data for nutritional parameters were monitored at 8-month intervals. A total of 18 patients avoiding milk and 28 patients avoiding milk and wheat were evaluated at an average of 12, 21, and 28 months of age. During the follow-up, the markers of nutritional status, nutrient intake or height for age, and weight for height were comparable between the two groups, although the means for anthropometric measures were below the average for age in both groups. The extent of food elimination diet has no impact on growth or nutritional status of food-allergic children, when diet is adequately supplemented. Close physician and dietitian follow-up are essential for food-allergic children when avoiding one or more foods, which are staples of the diet. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

The variety and nutritional value of foods consumed by Hawaiian crow nestlings, an endangered species

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H.F. Sakai; J.R. Carpenter

1990-01-01

Research was conducted to determine the food habits of Hawaiian Crow (Corvus hawaiiensis) nestlings, variety of food items ingested relative to their age, and the nutritional composition of ingested fruits. Knowledge of the fruits’ nutritive value and the nestlings’ diet allowed us to determine what plants best meet nutritional...

Towards a food and nutrition policy for Australia, an environmentalist view.

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Fisher, F G

1986-11-01

The state government of Victoria, Australia, recently prepared a discussion paper towards a regional food and nutrition policy. This evaluation finds it deficient in various ways. The critique contains recommendations for the building of a national food policy. The commission report displays a lack of a systems view of the problem of nutrition, which would recognize a diversity of influences on eating (e.g. social frameworks and frameworks by which we think and know). Linear causality is not an adequate concept. Agribusiness impacts heavily on the environment. In the case of meat production, inputs to production far exceed food energy outputs. Disposal of the by-products of meat production is also more problematic. The way to impact on these wasteful and destructive industrial practices is to consume less meat. Additives in food are a serious problem not well enough addressed. This and other processing increase the cultural perception of foodstuffs as human artifacts. Awareness of the cultural role of foods would allow Australians to cope with industry campaigns promoting meat and processed foodstuffs. There should be more attention to mutual impacts of environment, consumptiuon, and additives and processing. Food from low in the food chain (cereals, seafood) should be promoted not as substitutes but as foods in their own right. Commission recommendations should deal with questions such as nutritional information labeling of foods, and especially an attempt to foster consciousness of the environmental impact of food consumption: Government policy should be mindful to the extent possible of the impact on poor areas of the world of wasteful food consumption in Australia. Proposals for action should benefit from the impact of several fields of expertise beyond health, agriculture, consumer affairs and others; for instance, anthropology or environmental science.

DC-STAMP Is an Osteoclast Fusogen Engaged in Periodontal Bone Resorption.

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Wisitrasameewong, W; Kajiya, M; Movila, A; Rittling, S; Ishii, T; Suzuki, M; Matsuda, S; Mazda, Y; Torruella, M R; Azuma, M M; Egashira, K; Freire, M O; Sasaki, H; Wang, C Y; Han, X; Taubman, M A; Kawai, T

2017-06-01

Dendritic cell-specific transmembrane protein (DC-STAMP) plays a key role in the induction of osteoclast (OC) cell fusion, as well as DC-mediated immune regulation. While DC-STAMP gene expression is upregulated in the gingival tissue with periodontitis, its pathophysiological roles in periodontitis remain unclear. To evaluate the effects of DC-STAMP in periodontitis, anti-DC-STAMP-monoclonal antibody (mAb) was tested in a mouse model of ligature-induced periodontitis ( n = 6-7/group) where Pasteurella pneumotropica ( Pp)-reactive immune response activated T cells to produce receptor activator of nuclear factor kappa-B ligand (RANKL), which, in turn, promotes the periodontal bone loss via upregulation of osteoclastogenesis. DC-STAMP was expressed on the cell surface of mature multinuclear OCs, as well as immature mononuclear OCs, in primary cultures of RANKL-stimulated bone marrow cells. Anti-DC-STAMP-mAb suppressed the emergence of large, but not small, multinuclear OCs, suggesting that DC-STAMP is engaged in the late stage of cell fusion. Anti-DC-STAMP-mAb also inhibited pit formation caused by RANKL-stimulated bone marrow cells. Attachment of ligature to a second maxillary molar induced DC-STAMP messenger RNA and protein, along with elevated tartrate-resistant acid phosphatase-positive (TRAP+) OCs and alveolar bone loss. As we expected, systemic administration of anti-DC-STAMP-mAb downregulated the ligature-induced alveolar bone loss. Importantly, local injection of anti-DC-STAMP-mAb also suppressed alveolar bone loss and reduced the total number of multinucleated TRAP+ cells in mice that received ligature attachment. Attachment of ligature induced significantly elevated tumor necrosis factor-α, interleukin-1β, and RANKL in the gingival tissue compared with the control site without ligature ( P < 0.05), which was unaffected by local injection with either anti-DC-STAMP-mAb or control-mAb. Neither in vivo anti- Pp IgG antibody nor in vitro anti- Pp T

The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices.

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McKinnon, Loretta; Giskes, Katrina; Turrell, Gavin

2014-08-01

To assess socio-economic differences in three components of nutrition knowledge, i.e. knowledge of (i) the relationship between diet and disease, (ii) the nutrient content of foods and (iii) dietary guideline recommendations; furthermore, to determine if socio-economic differences in nutrition knowledge contribute to inequalities in food purchasing choices. The cross-sectional study considered household food purchasing, nutrition knowledge, socio-economic and demographic information. Household food purchasing choices were summarised by three indices, based on self-reported purchasing of sixteen groceries, nineteen fruits and twenty-one vegetables. Socio-economic position (SEP) was measured by household income and education. Associations between SEP, nutrition knowledge and food purchasing were examined using general linear models adjusted for age, gender, household type and household size. Brisbane, Australia in 2000. Main household food shoppers (n 1003, response rate 66·4 %), located in fifty small areas (Census Collectors Districts). Shoppers in households of low SEP made food purchasing choices that were less consistent with dietary guideline recommendations: they were more likely to purchase grocery foods comparatively higher in salt, sugar and fat, and lower in fibre, and they purchased a narrower range of fruits and vegetables. Those of higher SEP had greater nutrition knowledge and this factor attenuated most associations between SEP and food purchasing choices. Among nutrition knowledge factors, knowledge of the relationship between diet and disease made the greatest and most consistent contribution to explaining socio-economic differences in food purchasing. Addressing inequalities in nutrition knowledge is likely to reduce socio-economic differences in compliance with dietary guidelines. Improving knowledge of the relationship between diet and disease appears to be a particularly relevant focus for health promotion aimed to reduce socio

The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment

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Beatrice A. Boucher

2017-09-01

Full Text Available Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs: Healthy Food Access, and Food Literacy and Skills. Methods: The OFNS Indicators Advisory Group used a five-step process to select indicators: (1 potential indicators from national and provincial data sources were identified; (2 indicators were organized by SD, action area and data type; (3 selection criteria were identified, pilot tested and finalized; (4 final criteria were applied to refine the indicator list; and (5 indicators were prioritized after reapplication of selection criteria. Results: Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Conclusion: Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

African Journal of Food, Agriculture, Nutrition and Development - Vol ...

African Journals Online (AJOL)

African Journal of Food, Agriculture, Nutrition and Development. ... PROMOTING ACCESS TO AFRICAN RESEARCH ... Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania · EMAIL FREE ...

Nutritional quality and marketing strategies of fast food children's combo meals in Guatemala.

Science.gov (United States)

Mazariegos, Sofia; Chacón, Violeta; Cole, Adam; Barnoya, Joaquin

2016-01-01

Overweight and obesity prevalence in children is now on the rise in low/middle-income countries, including Guatemala. Fast food consumption is a recognized contributing factor to this rise. Fast food restaurants use health claims, toy giveaways, price incentives and fast service to promote children's combo meals. This study sought to assess the use of toy giveaways, time to delivery and price incentives as marketing strategies in fast food chain restaurants in Guatemala. In addition, we sought to compare nutritional quality of combo meals with and without health claims. We visited one restaurant from each of the 8 major fast food chains in Guatemala and purchased all children's combo meals to assess the prevalence of toy giveaways, health claims, and difference in delivery time and price between the combo meal and each meal item purchased separately. Each item was then classified as "healthy" or "less healthy" using the UK Nutrition Profile Model. Nutrition information was collected on-site, from the restaurant website, or by calling the customer service phone number. We found 114 combo meals, 21 (18.4%) of which were children's combo meals. Five (24%) had nutrition information, all were classified by our analysis as "less healthy", and three had a health claim. On average, combo meals were US$1.93 less expensive than purchasing children's meal items individually ( p  = 0.01). Time to delivery was 1.44 min faster for combo meals compared to purchasing meal items individually ( p  = 0.19). Children's fast food combo meals in Guatemala were promoted using several marketing strategies that encourage consumption, including offering toy giveaways and price incentives. In addition, nutrition information is lacking in fast food chain restaurants. Public health advocates in Guatemala should consider a comprehensive approach to encourage healthier choices within fast food restaurants including policies that require fruit and vegetable options for meal side dishes

Nutritional challenges and health implications of takeaway and fast food.

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Jaworowska, Agnieszka; Blackham, Toni; Davies, Ian G; Stevenson, Leonard

2013-05-01

Consumption of takeaway and fast food continues to increase in Western societies and is particularly widespread among adolescents. Since food is known to play an important role in both the development and prevention of many diseases, there is no doubt that the observed changes in dietary patterns affect the quality of the diet as well as public health. The present review examines the nutritional characteristics of takeaway and fast food items, including their energy density, total fat, and saturated and trans fatty acid content. It also reports on the association between the consumption of such foods and health outcomes. While the available evidence suggests the nutrient profiles of takeaway and fast foods may contribute to a variety of negative health outcomes, findings on the specific effects of their consumption on health are currently limited and, in recent years, changes have been taking place that are designed to improve them. Therefore, more studies should be directed at gaining a firmer understanding of the nutrition and health consequences of eating takeaway and fast foods and determining the best strategy to reduce any negative impact their consumption may have on public health. © 2013 International Life Sciences Institute.

DIVERGENCE OF FOOD AND NUTRITIONAL SECURITY- A STUDY ON WESTERN ODISHA

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Digambar Chand

2016-01-01

Full Text Available Food security and nutritional security are the subsets of livelihood security. Poor nutritional outcomes of infants and children arise from the poor health status of women, overall poverty, lack of hygiene and inadequate health facilities. The study discusses the divergence between food security and nutritional security in the state as a whole and the region in particular.A multi stage random sampling technique has been adopted for the collection of data.Statistical analysis used for drawing valid inferences are testing of hypothesis, chi square test, regression analysis and fitting of trend lines. In the present study an attempt has been made to address the issues namely: i incidence of malnutrition and food insecurity through three critical links viz. children, adolescent girls and women, ii surplus/deficit of production of cereals, pulses, food grains and oilseeds as per requirement iii trends of production and availability of secondary diets such as egg, meat, fish and milk iv indicators of malnutrition. Production must be diversified from cereal crop production like paddy to other crops.A life-cycle approach to management was adopted that integrates strategy, people resources, processes and measurements to improve.

Best Strategies to Improve School-leavers’ Knowledge of Nutrition and Food Systems: Views from Experts in Iran

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Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

2016-01-01

Background: The research to date does not present an articulated approach to ensure nutrition and food systems education is systematically implemented within schools. This paper aimed to investigate food experts’ views of the best strategies to improve school-leavers’ knowledge of nutrition and food systems. Methods: In this qualitative study, 28 Iranian food and nutrition experts from four major provinces (Tehran, Fars, Isfahan, and Gilan) were selected and agreed to be interviewed. Required data were collected through in-depth, semi-structured, face-to-face, or telephone interviews and were analyzed thematically using NVivo. Results: The experts’ suggested strategies to improve Iranian school-leavers’ knowledge of nutrition and food systems fell into three key themes: Policy, education processes, and supportive environments. Together they formed an overarching theme of a multileveled system approach for transferring knowledge. Conclusions: Development of a scaffolded education program could assist curriculum developers and policy makers to assess and update current nutrition and food systems education programs in schools. Insights gained about education initiatives in one country such as Iran can provide an important impetus to support nutrition and food system education more widely. PMID:27857832

Health, food and nutrition security and the SDG 2030

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Luiz Eduardo Fonseca

2016-05-01

Full Text Available This article analyses the most recent action plans set out by different agencies and organizations of the United Nations system, including these in as out of the health or nutrition area but that can produce an impact on the health and nutritional status of population and national systems of health care and food production and distribution. It seeks to find common points between these Plans of Action for possible collaboration in a future common agenda between the two areas. In addition, this exercise can also help in the incorporation of new elements and another analysis of variables that influence global policies and national health and food and nutritional security. More than answers, this article seeks to collaborate with some milestones and guidelines to support the governance of the Agenda 2030 and the SDG implementation at a country level. This article obviously does not exhaust the subject, but draws attention to common points that can influence the health and nutrition situation of the national populations. The political dimension and the governance, the coherence and political coordination can contribute to the implementation of the SDG health and FNS and to achieve common objectives, including greater costeffectiveness, because both processes are synergistic.

Development of Methods and Equipment for Sheet Stamping

Science.gov (United States)

Botashev, A. Yu; Bisilov, N. U.; Malsugenov, R. S.

2018-03-01

New methods of sheet stamping were developed: the gas forming with double-sided heating of a blank part and the gas molding with backpressure. In case of the first method the blank part is heated to the set temperature by means of a double-sided impact of combustion products of gas mixtures, after which, under the influence of gas pressure a stamping process is performed. In case of gas molding with backpressure, the blank part is heated to the set temperature by one-sided impact of the combustion products, while backpressure is created on the opposite side of the blank part by compressed air. In both methods the deformation takes place in the temperature range of warm or hot treatment due to the heating of a blank part. This allows one to form parts of complicated shape within one technological operation, which significantly reduces the cost of production. To implement these methods, original devices were designed and produced, which are new types of forging and stamping equipment. Using these devices, an experimental research on the stamping process was carried out and high-quality parts were obtained, which makes it possible to recommend the developed methods of stamping in the industrial production. Their application in small-scale production will allow one to reduce the cost price of stamped parts 2 or 3 times.

Nutritional contribution of plant foods to human diet in evolution

NARCIS (Netherlands)

Schnorr, Stephanie Laurel

2016-01-01

Diets and food are indisputably core facets of human society. The great apes still rely on plants to supply most of their nutritional needs. Humans, however consume a diet that is nearly unrecognizable from that of early hominin and human ancestors. While the virtues of plant foods are widely

Development of a Nutrition Education Intervention for Food Bank Clients.

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Dave, Jayna M; Thompson, Deborah I; Svendsen-Sanchez, Ann; McNeill, Lorna Haughton; Jibaja-Weiss, Maria

2017-03-01

The focus of this article is the development of a nutrition education intervention for food bank clients. Formative research using mixed-methods (qualitative and quantitative) and community-based participatory research principles was conducted to assess the nutrition education needs of clients obtaining service from the Houston Food Bank (HFB). Participants were HFB and pantry staff and clients. Interview data were coded and analyzed using grounded theory approach. Themes were then identified. Quantitative data were analyzed for frequencies and descriptives. Data were used to tailor the curriculum to the target population. Six HFB staff, 49 pantry staff from 17 pantries, and 54 clients from 10 pantries participated in interviews and focus groups and completed questionnaires. The participants provided opinion on the current nutrition education provided via the food bank and made suggestions on strategies for development of an intervention. Their feedback was used to develop the six-session intervention curriculum to be delivered over 6 months. This research provides evidence that it is critical for members of the target audience be included in formative research to develop behavior change programs that are relevant and appealing and target their needs and interests.

On food and nutrition policy activities in the USA, Australia, and Norway.

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Mannan, Mohammad Abdul

2004-06-01

Formulation and implementation of a national food and nutrition policy is important for ensuring good health and quality of life. This study examined the formulation and implementation of food and nutrition policies in the USA, Australia, and Norway. Library searches, MEDLINE and POPLINE searches, and personal communications were used for collecting information and data on nutrition activities and policy formulation and implementation in each country. These countries were selected because policy activities have been ongoing since the 1930s with a clear improvement in the nutritional status of the people. Multisectoral participation, conflicts of interest, strategies to alter diet, and attempts to deal with new problems have been highlighted and compared. Findings of the study may be useful to policy-makers in less-developed countries during future policy-making processes.

How Do Stamp Duties Affect the Housing Market?

OpenAIRE

Davidoff, Ian; Leigh, Andrew

2013-01-01

Land transfer taxes are a substantial portion of the cost of moving house in many developed countries. Since stamp duties are endogenous with respect to the house price, we create an instrumental variable that is the stamp duty on a property, given that postcode's starting house price and the national house price trend. In a specification with postcode and year fixed effects, this instrument effectively captures policy changes and nonlinearities in the stamp duty schedule. We find that the im...

Assessment of children's nutritional attitudes before oral food challenges to identify patients at risk of food reintroduction failure: a prospective study.

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Polloni, L; Ferruzza, E; Ronconi, L; Toniolo, A; Lazzarotto, F; Bonaguro, R; Celegato, N; Muraro, A

2017-05-01

Inappropriate dietary eliminations may impair quality of life, affect children's growth and unnecessarily impact on healthcare costs. Previous retrospective studies reported that around 25% of children continue a food-avoidance diet despite a negative oral food challenge (OFC). A definite pattern has not been found yet for patients not reintroducing the food. This study aimed to examine the role of child's nutritional attitudes and maternal anxiety in reintroducing food after a negative OFC. A prospective study was conducted involving 81 mothers of children with IgE-mediated food allergy. They completed a survey on nutritional behaviour and attitudes and the State-Trait Anxiety Inventory on the day of OFC and 6 months later. In total, 11.1% of children never or rarely ate the food after a negative OFC. Consumption of the reintroduced food is positively correlated to child's interest in tasting new foods before and after OFC and to changes in child's nutritional habits after OFC. It is negatively correlated to monotony of the diet after OFC. No correlations were found with other participants' characteristics or maternal anxiety. State anxiety significantly decreased after the OFC. A correlation was found between trait and state anxiety and the degree of change in nutritional habits after OFC. Evaluating child's approach towards food before the OFC is a promising approach to identify patients at risk of food reintroduction failure. Furthermore, it underlined the importance of reassessing food consumption in all patients after a negative OFC and supporting patients in the reintroduction of food. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Postage stamps: A convergence of metallurgy, art, and history

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Habashi, Fathi

2002-04-01

Postage stamps have been used around the world to commemorate, in miniature, significant events and people, including those of importance in the history of metals and mineral production. From the presence of gold artifacts in an ancient Egyptian tomb to the role of uranium in nuclear power, stamps have captured the evolution of metallurgical processes. This article highlights some of those stamps.

Nutritional management and follow up of infants and children with food allergy: Italian Society of Pediatric Nutrition/Italian Society of Pediatric Allergy and Immunology Task Force Position Statement.

Science.gov (United States)

Giovannini, Marcello; D'Auria, Enza; Caffarelli, Carlo; Verduci, Elvira; Barberi, Salvatore; Indinnimeo, Luciana; Iacono, Iride Dello; Martelli, Alberto; Riva, Enrica; Bernardini, Roberto

2014-01-03

Although the guidelines on the diagnosis and treatment of food allergy recognize the role of nutrition, there is few literature on the practical issues concerning the nutritional management of children with food allergies. This Consensus Position Statement focuses on the nutritional management and follow-up of infants and children with food allergy.It provides practical advices for the management of children on exclusion diet and it represents an evidence-based consensus on nutritional intervention and follow-up of infants and children with food allergy. Children with food allergies have poor growth compared to non-affected subjects directly proportional to the quantity of foods excluded and the duration of the diet. Nutritional intervention, if properly planned and properly monitored, has proven to be an effective mean to substantiate a recovery in growth. Nutritional intervention depends on the subject's nutritional status at the time of the diagnosis. The assessment of the nutritional status of children with food allergies should follow a diagnostic pathway that involves a series of successive steps, beginning from the collection of a detailed diet-history. It is essential that children following an exclusion diet are followed up regularly. The periodic re-evaluation of the child is needed to assess the nutritional needs, changing with the age, and the compliance to the diet. The follow- up plan should be established on the basis of the age of the child and following the growth pattern.

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing12

Science.gov (United States)

Fardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel

2015-01-01

To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. PMID:26567188

Food Insecurity and Food Choices in Rural Older Adults with Diabetes Receiving Nutrition Education via Telemedicine

Science.gov (United States)

Homenko, Daria R.; Morin, Philip C.; Eimicke, Joseph P.; Teresi, Jeanne A.; Weinstock, Ruth S.

2010-01-01

Objective: To evaluate differences between rural older adults with diabetes reporting the presence or absence of food insecurity with respect to meal planning, preparation, shopping, obesity, and glycemic control after receiving nutrition counseling through telemedicine. Methods: Food insecurity data were obtained by telephone survey (n = 74).…

Sustainable development in agriculture, food and nutrition--a patent analysis.

Science.gov (United States)

Vani, Kohila P; Doble, Mukesh

2011-05-01

The paper discusses the patents that have been filed in the areas of sustainable development in agriculture, food and nutrition and use of natural resources in achieving this goal. A large number of patents deal with the production of fertilizers from animal manure, plant sources and other organic wastes, which are more sustainable that the chemical fertilizers that are being currently used. Sustainability in agriculture is achieved in developing processes for the manufacture of biopesticides/insecticides and bioactive agricultural products. Development of novel sustainable agricultural processes has also been the focus of researchers and technologists. Plant derived nutritious food products are sustainable and can cater for the growing population burden. This has been the focus of several patents. Processes for enhancing the nutrition in food also serve the purpose of catering for the under nourished population.

Biopower and biopolitics in the field of Food and Nutrition

Directory of Open Access Journals (Sweden)

Francisco Romão Ferreira

2015-02-01

Full Text Available A conceptual discussion on the discourses of the social actors in the field of Food and Nutrition is proposed, presenting the existing conflicts, discursive strategies and struggles for academic legitimacy. The line of argumentation follows the biopower concept developed by Michel Foucault, who presents medicine as a knowledge-power focused at the same time on the body and the population, the human body and the biological processes, producing disciplinary results and widespread regulatory effects on society. Based on this concept it is argued that the discourses produced in the field put hegemonic and counter-hegemonic interests in confrontation, political disputes disguised by "abstract" epistemological discussions, strategies to lure consumers, life standardization and medicalization. Such discourses translate instances of power in dispute, economic interests, structural conflicts, political impasses. New elements are presented for the production of knowledge for professionals of Nutrition and for the perception of the feeding act beyond the nutritional, biological, biomedical and epistemological parameters, which in essence are clearly political once they convey tensions between the conceptual structures that also operate in the interior of the field. It is assumed that there is no such health or nutrition as abstract, neutral fields, detached from reality; such dimensions are part of the material, concrete life and carry symbolic, cultural and subjective values. Considering only the nutritional aspects of nutrition is to impoverish and weaken it, and the discussion that seems to be "merely conceptual" brings to light important issues that the professionals in the field of Food and Nutrition should address.

Agricultural Production, Food and Nutrition Security in Rural Benin ...

African Journals Online (AJOL)

Agricultural Production, Food and Nutrition Security in Rural Benin, Nigeria. ... that rural-urban migration results in shortage of manpower for agricultural activities. ... to support education, health care, sanitation and safe drinking water supply.

Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.

Science.gov (United States)

Ares, Gastón; Aschemann-Witzel, Jessica; Curutchet, María Rosa; Antúnez, Lucía; Machín, Leandro; Vidal, Leticia; Giménez, Ana

2018-05-01

The reformulation of the food products available in the marketplace to improve their nutritional quality has been identified as one of the most cost-effective policies for controlling the global obesity pandemic. Front-of-pack (FOP) nutrition labelling is one of the strategies that has been suggested to encourage the food industry to reformulate their products. However, the extent to which certain FOP labels can encourage product reformulation is dependent on consumer reaction. The aim of the present work was to assess consumers' perception towards product reformulation in the context of the implementation of nutritional warnings, an interpretive FOP nutrition labelling scheme. Three product categories were selected as target products: bread, cream cheese and yogurt, each associated with high content of one target nutrient. For each category, six packages were designed using a 3 × 2 experimental design with the following variables: product version (regular, nutrient-reduced and nutrient-free) and brand (market leader and non-market leader). A total 306 Uruguayan participants completed a choice experiment with 18 choice sets. Reformulated products without nutritional warnings were preferred by participants compared to regular products with nutritional warnings. No apparent preference for products reformulated into nutrient-reduced or nutrient-free product versions was found, although differences depended on the product category and the specific reformulation strategy. Preference for reformulated products without nutritional warnings was more pronounced for non-market leaders. Results from the present work suggest that reformulation of foods in the context of the implementation of nutritional warnings holds potential to encourage consumers to make more healthful food choices and to cause a reduction of their intake of nutrients associated with non-communicable diseases. Copyright © 2018 Elsevier Ltd. All rights reserved.

Values expressed through intergenerational family food and nutrition management systems among African American women.

Science.gov (United States)

Ahye, Brenda A; Devine, Carol M; Odoms-Young, Angela M

2006-01-01

This grounded theory investigation aimed to understand intergenerational family roles and the food management strategies of African American women from a social-ecological perspective. Thirty women from 10 low/moderate-income 3-generation urban families participated in interviews covering roles, health, nutrition, and food management strategies. Four dynamic family systems for managing food and nutrition emerged from qualitative data analysis. Participants expressed values of responsibility, social connections, caretaking, reward, and equal opportunity, and fulfilling responsibilities for family care, connections, and finances. These values and systems provide a basis for culturally appropriate, interpersonal-level nutrition interventions among African American women that build on family structures, needs, and resources.

The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods.

Science.gov (United States)

Probst, Yasmine C; Dengate, Alexis; Jacobs, Jenny; Louie, Jimmy Cy; Dunford, Elizabeth K

2017-12-01

Limiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply. Secondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food categories. Australia. Not applicable. Added sugar ingredients were found in 61 % of the sample of foods examined and non-nutritive sweetener ingredients were found in 69 %. Only 31 % of foods contained no added sugar or non-nutritive sweetener. Sugar (as an ingredient), glucose syrup, maple syrup, maltodextrin and glucose/dextrose were the most common sugar ingredient types identified. Most Australian packaged food products had at least one added sugar ingredient, the most common being 'sugar'. The study provides insight into the most common types of added sugars and non-nutritive sweeteners used in the Australian food supply and is a useful baseline to monitor changes in how added sugars are used in Australian packaged foods over time.

The nutrition transition and the right to adequate food for adolescents in South Africa

OpenAIRE

Stupar, Dijana

2007-01-01

Changes in diet and nutrition along with other lifestyle changes have during the last decades affected the pattern of diseases and nutrition problems in many developing countries, the phenomenon known as ‘The Nutrition Transition’. As people move into cities, their lifestyles and food supplies change leading to changes in their diets. Urban diets show trends toward greater consumption of rice and wheat, more milled and polished grains, food higher in fat, more animal products, more sugar, and...

Social media and nutrition education: the food hero experience.

Science.gov (United States)

Tobey, Lauren N; Manore, Melinda M

2014-01-01

Social media can be a quick, low-cost, direct way for nutrition educators to broaden the scope of their targeted programs. The authors' viewpoint is that for social media to be effective, strategies for its use should follow "best practices" guidelines. This viewpoint suggests social media best practices based on experience gained from the Food Hero social marketing campaign. Understanding of how nutrition educators can take advantage of social media as a new mechanism for reaching their target audience is needed, including best practices for implementation, management, and evaluation. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Food choice motives, attitude towards and intention to adopt personalised nutrition

NARCIS (Netherlands)

Rankin, Audrey; Bunting, Brendan P.; Poínhos, Rui; Lans, van der Ivo A.; Fischer, Arnout R.H.; Kuznesof, Sharron; Almeida, M.D.V.; Markovina, Jerko; Frewer, Lynn J.; Stewart-Knox, Barbara J.

2018-01-01

Objective: The present study explored associations between food choice motives, attitudes towards and intention to adopt personalised nutrition, to inform communication strategies based on consumer priorities and concerns. Design/Setting: A survey was administered online which included the Food

African Journal of Food, Agriculture, Nutrition and Development - Vol ...

African Journals Online (AJOL)

African Journal of Food, Agriculture, Nutrition and Development. ... Chemical composition, functional and baking properties of wheat-plantain ... Role of fatty acids of milk and dairy products in cardiovascular diseases: A review · EMAIL FREE ...

Food and Nutrition Security Trends, Determinants and Challenges in the Ganges-Brahmaputra Delta

Science.gov (United States)

Nilsen, K.; van Soesbergen, A.; Matthews, Z.; Burgess, N.

2016-12-01

In the last 20 years many developing countries have made considerable progress towards improving food security and nutrition. However, progress across countries and dimensions of food security have been uneven. While challenges to food security in the context of environmental and climate changes have been studied widely, limited evidence exists for their implications for food and nutrition security in tropical deltaic regions. Delta areas are particularly vulnerable to food insecurity and malnutrition due the specific environmental, climatic and human development factors affecting agricultural production and fisheries. These include coastal flooding and storm surges, deforestation, changes to river flow patterns and water tables, increased soil salinity and water quality degradation. Due to the large number of people living in deltaic regions and their importance in regional food production, there is a pressing need for a better understanding on how environmental factors affect food security and malnutrition. This study explores the potential impacts and challenges posed by environmental and climate change on food and nutrition security in the Ganges-Brahmaputra delta. This delta is one of the world's largest delta's draining land from Bangladesh, Bhutan, China, India and Nepal. The delta makes up around two thirds of the country of Bangladesh, a country facing high levels of child undernutrition, child mortality and a high number of people living under extreme poverty. By combining spatially explicit data from the 2007 and 2011 Demographic and Health Surveys (DHS) for Bangladesh with satellite remote sensing data (Normalised Difference Vegetation Index) for relevant growing seasons of rice, the strength of association between this climate related environmental variable and indicators of child nutrition (wasting and stunting) in the delta were evaluated. Our results show that NDVI for the growing season of rice can be used to determine trends in rice production

Minerals on postage stamps: A mix of art, history, economics and geography

Science.gov (United States)

Glover, Paul

2010-05-01

Most people would agree that minerals represent some of the most beautiful natural objects known to mankind, especially in the form of precious and semi-precious gemstones. It is hardly surprising, therefore, that they are often illustrated on stamps. Examples are the fine crystalline forms represented as coloured etchings in the French 1986 issue, and the stylized simplicity of the mineral stamps that were part of the Swiss Pro Patria series, issued annually between 1958 and 1961. I aim in this presentation to introduce the beautiful world of mineral illustrations on stamps. The talk cannot be comprehensive because of the very large number of minerals and stamps concerned, but it will introduce the range of minerals depicted on stamps, then look in some greater detail at several sets from France, Southern Africa and East Germany. Minerals become the subject of sets of stamps for many reasons. In many cases, it is part of an attempt by the particular national post office to depict the whole of the natural history of their country in stamp form - a statement of nationality and politics. The 1986 French issue was an example which followed sets of stamps that had already portrayed insects, flowers, trees and birds native to France. We also find that certain countries have produced several sets of stamps to mark the importance to their economy of mining particular minerals. Many African states depend upon minerals for much of their wealth and economic power, explaining why, for instance, Sierra Leone issued over 35 stamps on the subject of diamonds between 1965 and 1978, and why over 77% of mineral stamps come from countries with major mining interests. Countries with traditional links with the history of the study of geology and mining also produce mineral stamps. These are usually European countries with a long record of the study of the Earth, such as Germany and Switzerland. Curiously enough, though, despite its fine tradition of geological observation and research

FOOD CONSUMPTION OF CIRRHOTIC PATIENTS, COMPARISON WITH THE NUTRITIONAL STATUS AND DISEASE STAGING

Directory of Open Access Journals (Sweden)

Flavia Feijó NUNES

Full Text Available ABSTRACT Background Patients with liver disease often present protein-energy malnutrition. The assessment of food intake is very important in the investigation regarding the "health-disease" process. Objective To assess dietary intake of cirrhotic patients through food record during 3 days, correlating it with the nutritional status of the patient and the stage of the disease. Methods Cirrhotic outpatients from the Santa Casa de Misericórdia Hospital, RS, Brazil, were assessed. Nutritional assessment was performed by anthropometry; non-dominating handgrip strength; adductor pollicis muscle thickness; phase angle by bioelectrical impedance analysis; and Subjective Global Assessment. For analysis of food consumption we used the food records of 3 days using scales for weighing of all foods. Results We evaluated 25 (68% patients, in which there was a prevalence of cirrhosis by hepatitis C virus. The upper arm circumference, handgrip strength and phase angle by bioelectrical impedance analysis diagnosed 56% of malnourished. Phase angle by bioelectrical impedance analysis and upper arm circumference were associated with Child-Pugh score (P<0.05. The average consumption of calories, carbohydrates, proteins and lipids were within the recommended. However, sodium was above the recommendations, 106±57.2 mEq, and was inversely associated with Child-Pugh score (rs=-0.410; P=0.042. Conclusion Food intake did not have a significant difference between the Child-Pugh scores and nutritional status. In addition, food intake did not vary neither according to the stage of the disease, nor to the nutritional assessment, by the phase angle by bioelectrical impedance analysis.

Nutrition and Food Security in Uplands of Vietnam and Thailand ...

International Development Research Centre (IDRC) Digital Library (Canada)

Once abundant in food, many of the are now classified as "food insecure" with high levels of malnutrition. There is a need for research that identifies agricultural practices that can improve dietary diversity, nutrition, and health-particularly for women and children-in a sustainable manner. The goal of this three-year research ...

The nexus of fun and nutrition: Recreational fishing is also about food

Science.gov (United States)

Cooke, Steven J.; Twardek, William M.; Lennox, Robert J.; Zolderdo, Aaron J.; Bower, Shannon D.; Gutowsky, Lee F. G.; Danylchuk, Andy J.; Arlinghaus, Robert; Beard, Douglas

2017-01-01

Recreational fishing is a popular activity in aquatic ecosystems around the globe using a variety of gears including rod and line and to a lesser extent handlines, spears, bow and arrow, traps and nets. Similar to the propensity to engage in voluntary catch-and-release, the propensity to harvest fishes strongly varies among cultures, locations, species and fisheries. There is a misconception that because recreational fishing happens during non-work (i.e. leisure) time, the nutritional motivation is negligible; therefore, the role of recreational fishing in supporting nutrition (and thus food security) at regional, national or global scales is underappreciated. We consider the factors that influence whether fish will be harvested or released by examining the motives that underlie recreational fishing. Next, we provide an overview of the magnitude and role of recreational fishing harvest in supporting nutrition using regional case-studies. Then, we address issues such as contaminants and parasites that constrain the ability of fish harvested by recreational fishers to be consumed. Although recreational fishing is foremost a leisure activity, the harvest of fish for personal consumption by recreational fishers has contributed and will continue to contribute to human nutrition by providing an accessible, affordable and generally highly sustainable food source, notwithstanding concerns about food safety and possibly overfishing. Attempts to better quantify the role of fish harvested by recreational fishers and the relative contribution to overall food security and personal nutrition will provide resource managers and policymakers the information needed to guide management activities and policy development.

Family and Consumer Sciences Teacher Needs Assessment of a STEM-Enhanced Food and Nutrition Sciences Curriculum

OpenAIRE

Merrill, Cathy A.

2016-01-01

Science, technology, engineering and mathematics (STEM) education concepts are naturally contextualized in the study of food and nutrition. In 2014 a pilot group of Utah high school Career and Technical Education Family and Consumer Sciences teachers rewrote the Food and Nutrition Sciences curriculum to add and enhance the STEM-related content. This study is an online needs assessment by Utah Food and Nutrition 1 teachers on the implementation of the STEM-enhanced curriculum after its first y...

Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

Science.gov (United States)

Roller, Sarah; Pippins, Raqiyyah

2010-01-01

Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health.

Choosing front-of-package food labelling nutritional criteria: how smart were 'Smart Choices'?

Science.gov (United States)

Roberto, Christina A; Bragg, Marie A; Livingston, Kara A; Harris, Jennifer L; Thompson, Jackie M; Seamans, Marissa J; Brownell, Kelly D

2012-02-01

The 'Smart Choices' programme was an industry-driven, front-of-package (FOP) nutritional labelling system introduced in the USA in August 2009, ostensibly to help consumers select healthier options during food shopping. Its nutritional criteria were developed by members of the food industry in collaboration with nutrition and public health experts and government officials. The aim of the present study was to test the extent to which products labelled as 'Smart Choices' could be classified as healthy choices on the basis of the Nutrient Profile Model (NPM), a non-industry-developed, validated nutritional standard. A total of 100 packaged products that qualified for a 'Smart Choices' designation were sampled from eight food and beverage categories. All products were evaluated using the NPM method. In all, 64 % of the products deemed 'Smart Choices' did not meet the NPM standard for a healthy product. Within each 'Smart Choices' category, 0 % of condiments, 8·70 % of fats and oils, 15·63 % of cereals and 31·58 % of snacks and sweets met NPM thresholds. All sampled soups, beverages, desserts and grains deemed 'Smart Choices' were considered healthy according to the NPM standard. The 'Smart Choices' programme is an example of industries' attempts at self-regulation. More than 60 % of foods that received the 'Smart Choices' label did not meet standard nutritional criteria for a 'healthy' food choice, suggesting that industries' involvement in designing labelling systems should be scrutinized. The NPM system may be a good option as the basis for establishing FOP labelling criteria, although more comparisons with other systems are needed.

Fast thermal nanoimprint lithography by a stamp with integrated heater

DEFF Research Database (Denmark)

Tormen, Massimo; Malureanu, Radu; Pedersen, Rasmus Haugstrup

2008-01-01

We propose fast nanoimprinting lithography (NIL) process based on the use of stamps with integrated heater. The latter consists of heavily ion implantation n-type doped silicon layer buried below the microstructured surface of the stamp. The stamp is heated by Joule effect, by 50 μs 25 Hz...

Food and nutrition programs for Aboriginal and Torres Strait Islander Australians: an overview of systematic reviews.

Science.gov (United States)

Browne, Jennifer; Adams, Karen; Atkinson, Petah; Gleeson, Deborah; Hayes, Rick

2017-09-19

Objective To provide an overview of previous reviews of programs that aimed to improve nutritional status or diet-related health outcomes for Aboriginal and Torres Strait Islander peoples, in order to determine what programs are effective and why. Methods A systematic search of databases and relevant websites was undertaken to identify reviews of nutrition interventions for Aboriginal and Torres Strait Islander Australians. Pairs of reviewers undertook study selection and data extraction and performed quality assessment using a validated tool. Results Twelve papers reporting 11 reviews were identified. Two reviews were rated high quality, three were rated medium and six were rated low quality. The reviews demonstrated that a positive effect on nutrition and chronic disease indicators can be a result of: 1) incorporating nutrition and breastfeeding advice into maternal and child health care services; and 2) multifaceted community nutrition programs. The evidence suggests that the most important factor determining the success of Aboriginal and Torres Strait Islander food and nutrition programs is community involvement in (and, ideally, control of) program development and implementation. Conclusions Community-directed food and nutrition programs, especially those with multiple components that address the underlying causes of nutrition issues, can be effective in improving nutrition-related outcomes. What is known about the topic? More effective action is urgently required in order to reduce the unacceptable health inequalities between Aboriginal and Torres Strait Islander peoples and non-Indigenous Australians. Food insecurity and nutrition-related chronic conditions are responsible for a large proportion of the ill health experienced by Australia's First Peoples. What does this paper add? This narrative overview of 11 reviews published between 2005 and 2015 provides a synthesis of the current evidence for improving Aboriginal and Torres Strait Islander nutrition

The mainstreaming of sports nutrition consumption in the Norwegian food culture

OpenAIRE

Skuland, Silje Elisabeth; Ånestad, Siv Elin

2013-01-01

In modern Norwegian food culture eating to achieve physical performance and muscular strength is a growing phenomenon. The market for sports nutrition products has increased and a range of new market actors and sales channels have appeared. In this article we will discuss why consumption of such products has become normalised and mainstream. To explore this question we investigate consumer motives and purposes of consuming sports nutrition products. Sport nutrition consumption has become legi...

Patterning of polymers: precise channel stamping by optimizing wetting properties

International Nuclear Information System (INIS)

Seemann, Ralf; Kramer, Edward J; Lange, Frederick F

2004-01-01

Channel stamping is a soft lithography technique that can be used to fabricate small structures of polymeric materials. This technique is cheap and easy but a considerable drawback is the fact that reproduction of the patterns of the stamp is often imprecise due to the wetting properties of liquid and stamp. In this paper, we report on experiments that reveal the parameters governing the behaviour of liquids in grooves and on edges. Optimizing these parameters leads to better-quality channel-stamped structures and enables the design of sophisticated structured polymeric materials, allowing channels as small as about 100 nm to be fabricated. Moreover, we show that it is even possible to build up a freestanding three-dimensional structure by stamping line patterns on top of each other

Nutritional aspects of food irradiation

Energy Technology Data Exchange (ETDEWEB)

Murray, T K

1981-08-01

From the nutritional point of view the irradiation of fruits and vegetables presents few problems. It should be noted that irradiation-induced changes in the ..beta..-carotene content of papaya (not available to the Joint Expert Committee in 1976) have been demonstrated to be unimportant. The Joint Expert Committee also noted the need for more data on thiamine loss. These have been forthcoming and indicate that control of insects in rice is possible without serious loss of the vitamin. Experiments with other cereal crops were also positive in this regard. The most important evidence on the nutritional quality of irradiated beef and poultry was the demonstration that they contained no anti-thiamine properties. A point not to be overlooked is the rather serious loss of thiamine when mackerel is irradiated at doses exceeding 3 kGy. Recent evidence indicates that thiamine loss could be reduced by using a high dose rate application process. Though spices contribute little directly to the nutritional quality of the food supply they play an important indirect role. It is thus encouraging that they can be sterilized by irradiation without loss of aroma and taste and without significant loss of ..beta..-carotenes. Of future importance are the observations on single cell protein and protein-fat-carbohydrate mixtures. The reduction of net protein utilization in protein-fat mixtures may be the result of physical interaction of the components.

School nutritional capacity, resources and practices are associated with availability of food/beverage items in schools.

Science.gov (United States)

Mâsse, Louise C; de Niet, Judith E

2013-02-19

The school food environment is important to target as less healthful food and beverages are widely available at schools. This study examined whether the availability of specific food/beverage items was associated with a number of school environmental factors. Principals from elementary (n=369) and middle/high schools (n=118) in British Columbia (BC), Canada completed a survey measuring characteristics of the school environment. Our measurement framework integrated constructs from the Theories of Organizational Change and elements from Stillman's Tobacco Policy Framework adapted for obesity prevention. Our measurement framework included assessment of policy institutionalization of nutritional guidelines at the district and school levels, climate, nutritional capacity and resources (nutritional resources and participation in nutritional programs), nutritional practices, and school community support for enacting stricter nutritional guidelines. We used hierarchical mixed-effects logistic regression analyses to examine associations with the availability of fruit, vegetables, pizza/hamburgers/hot dogs, chocolate candy, sugar-sweetened beverages, and french fried potatoes. In elementary schools, fruit and vegetable availability was more likely among schools that have more nutritional resources (OR=6.74 and 5.23, respectively). In addition, fruit availability in elementary schools was highest in schools that participated in the BC School Fruit and Vegetable Nutritional Program and the BC Milk program (OR=4.54 and OR=3.05, respectively). In middle/high schools, having more nutritional resources was associated with vegetable availability only (OR=5.78). Finally, middle/high schools that have healthier nutritional practices (i.e., which align with upcoming provincial/state guidelines) were less likely to have the following food/beverage items available at school: chocolate candy (OR= .80) and sugar-sweetened beverages (OR= .76). School nutritional capacity, resources

Improving Food and Nutrition Security in the Philippines through ...

International Development Research Centre (IDRC) Digital Library (Canada)

Improving food and nutrition security in the Philippines through school ... Implementation of the Community Health Assessment Program in the Philippines ... This project will address the effects of fast-paced economic growth in the Greater ...

21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

Science.gov (United States)

2010-04-01

... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw fruit... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Substantial compliance of food retailers with the...

Fonio (Digitaria exilis) as a staple food in Mali : an approach to upgrade nutritional value

NARCIS (Netherlands)

Fanou-Fogny, N.M.L.

2012-01-01

Background
With the increasing nutritional and health problems related to the global food crisis, the potential contribution of traditional foods to alleviation of poverty, nutritional deficiencies and health issues has been emphasized. Fonio (Digitaria exilis) is the most ancient West

Nutrition standards for away-from-home foods in the USA.

Science.gov (United States)

Cohen, D A; Bhatia, R

2012-07-01

Away-from-home foods are regulated with respect to the prevention of food-borne diseases and potential contaminants, but not for their contribution to dietary-related chronic diseases. Away-from-home foods have more calories, salt, sugar and fat, and include fewer fruits and vegetables than recommended by national nutrition guidelines. Thus, frequent consumption of away-from-home foods contributes to obesity, hypertension, diabetes, heart disease, and cancer. In light of this, many localities are already adopting regulations or sponsoring programs to improve the quality of away-from-home foods. We review the rationale for developing nutritional performance standards for away-from-home foods in light of limited human capacity to regulate intake or physiologically compensate for a poor diet. We offer a set of model performance standards to be considered as a new area of environmental regulation. Models for voluntary implementation of consumer standards exist in the environmental domain and may be useful templates for implementation. Implementing such standards, whether voluntarily or via regulations, will require addressing a number of practical and ideological challenges. Politically, regulatory standards contradict the belief that adults should be able to navigate dietary risks in away-from-home settings unaided. © 2012 The Authors. obesity reviews © 2012 International Association for the Study of Obesity.

78 FR 10201 - Proposed Information Collection; Electronic Duck Stamp Program

Science.gov (United States)

2013-02-13

..., Interior. ACTION: Notice; request for comments. SUMMARY: We (U.S. Fish and Wildlife Service) will ask the... refuges where admission is charged. Duck Stamps and products that bear stamp images are also popular... fee the State will charge for issuance of an electronic stamp. Description of the process the State...

Reconnection production-consumption: change to achieve food and nutritional security, as well as rural development.

Directory of Open Access Journals (Sweden)

Shirley Rodríguez-González

2015-06-01

Full Text Available The aim of this study was to analyze the importance of changing the conventional food system to achieve food and nutritional security, as well as rural development. This text was divided into three sections. In the first one, the conventional food system and its consequences were characterized, showing the need for a change that seeks the integration of social, environmental, and health dimensions. The second part addressed the interventions related to the food supply system made by the Government, which are fundamental to achieve food and nutrition security, as well as to promote development processes in rural areas. Finally, the experience of Brazil’s National School Feeding Programme was presented. That program links food produced by small producers with the National School Feeding Program, allowing the reconnection of production and consumers through institutional markets. That link created incentives for food and nutrition security of small farmers and, at the same time, improved the availability of higher- quality food for vulnerable populations and promotedeating patterns that allow the preservation of food culture.

SPS commemorative stamp

CERN Multimedia

1977-01-01

The turn on of the SPS was commemorated in France by the issue of a CERN stamp. The date of issue, 22 Octber 1976, coincided with the first tests of the beam line taking particles to experiments in the West Hall. (CERN Courier 1976 p. 382)

Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy.

Science.gov (United States)

Krause, Corinna; Sommerhalder, Kathrin; Beer-Borst, Sigrid; Abel, Thomas

2018-06-01

Nutrition literacy and food literacy have become increasingly important concepts in health promotion. Researchers use one or the other term to describe the competencies needed to maintain a healthy diet. This systematic review examines whether these terms are synonymous or if their meanings are substantially different.We searched major bibliographic databases (Web of Science, PubMed, ScienceDirect, CINAHL, SocIndex and ERIC) for publications that provided an original definition of nutrition or food literacy. Then we used Nutbeam's tripartite health literacy model as an analytical grid. The definitions we found included specific competencies, which we mapped to the domains of functional, interactive, or critical literacy.In the 173 full-text publications we screened, we found six original definitions of nutrition literacy, and 13 original definitions of food literacy. Seven food literacy definitions were integrated into a conceptual framework. Analysing their structure revealed that nutrition literacy and food literacy are seen as specific forms of health literacy, and represent distinct but complementary concepts. Definitions of nutrition literacy mainly described the abilities necessary to obtain and understand nutrition information. Definitions of food literacy incorporated a broader spectrum of theoretical and practical knowledge and skills. To be food literate also means to apply information on food choices and critically reflect on the effect of food choice on personal health and on society. Since food literacy is based on a more comprehensive understanding of health behaviours, it is the more viable term to use in health promotion interventions. For the practical implication, a harmonization of the different definitions is desirable.

Nutrition and food security policy in the Islamic Republic of Iran: situation analysis and roadmap towards 2021.

Science.gov (United States)

Damari, Behzad; Abdollahi, Zahra; Hajifaraji, Majid; Rezazadeh, Arezoo

2018-05-03

All government policies and programmes for food and nutrition security should include providing healthy food, as well as providing economic and social availability for all people. This study aimed to analyse the current situation of Iranian food and nutrition security and establish a road map towards 2021. The applied methods were situation analysis and a mixed qualitative-quantitative method. The conceptual method used for developing this national document encompassed three areas: sustainable food supply, food safety and nutrition. The outcomes of the Iranian food and nutrition security system in the past three decades include development of management infrastructure and improvement in food and nutrition security status. However, analysis of current programmes showed that there were some overlapping, intertwining and parallel works in the responsibilities of related organizations in the field of supervision of food safety (from production to supply). The national document produced as the outcome of this paper was communicated by the Iranian Ministry of Health in 2012 and has been running for 2 years. Selected ministries are responsible for implementation of 20 national programmes by the end of the 5th Economic, Social and Cultural Development Programme (2016-2011). The consensus of stakeholders by the end of the 6th Development Programme (2021) is to put all of the provinces in a safe or very safe situation in terms of food and nutrition security. The most important challenge in establishing national documents is to make them operational. This aim was achieved by an intersectoral nutrition and food security working group, which produced a general memorandum of understanding with the main organizations, the media, universities and private sector. Copyright © World Health Organization (WHO) 2018. Some rights reserved. This work is available under the CC BY-NC-SA 3.0 IGO license (https://creativecommons.org/licenses/by-nc-sa/3.0/igo).

Food and nutrition security as gendered social practice

NARCIS (Netherlands)

Niehof, A.

2016-01-01

In many parts of the world, the food security of households and the nutrition security of individual household members, in particular that of children, are still at risk, in spite of the progress made in combatting hunger at the global level. The prevailing opinion among scientists and development

[Magnitude of food insecurity in Mexico: its relationship with nutritional status and socioeconomic factors].

Science.gov (United States)

Shamah-Levy, Teresa; Mundo-Rosas, Verónica; Rivera-Dommarco, Juan A

2014-01-01

To describe the distribution of food insecurity (FI) in Mexico, from the perspective of food access and consumption, and its relationship with diverse socioeconomic factors and nutritional status. Information from the National Health and Nutrition Survey 2012 (Ensanut 2012), National Income - Expense in Households Survey 2008 (ENIGH 2008), and from the National Council for Poverty Evaluation (Coneval) was gathered for this study. Food insecurity (FI) measurement was conducted by applying the Latin American and Caribbean Food Security Scale (ELCSA) and its relation with socioeconomic, dietetic, and nutritional variables. In Mexico one out of three households suffers food insecurity in moderate or severe degree. FI not only increases the malnutrition risk in children but also contributes to the great incidence of diabetes, overweight and obesity in adults, principally in women. To improve structural agents and factors that impact in FI in Mexico is imperative, due to the consequences that it has in the country's development.

Food, nutrition & behaviour : research for healthy eating, healthy living

NARCIS (Netherlands)

Beesems, J.; Domingus, S.; Nieuwenhuizen, van de J.; Veer, van 't P.; Zondervan, C.

2011-01-01

This brochure illustrates this range of research activities in the domain of food and nutrition, lifestyle and health. It does so by providing examples of collaboration of Wageningen UR with partners in the public and private sector.

Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia’s National Food Plan

Science.gov (United States)

Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

2015-01-01

The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009–2015), a content analysis of written submissions obtained during the NFP’s consultation period (2011–2013) and a frame analysis of the sustainability perspectives – efficiency, demand restraint, and system transformation – in the NFP’s Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia’s food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia’s socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia’s political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to

Integrating environmental sustainability considerations into food and nutrition policies: insights from Australia’s National Food Plan

Directory of Open Access Journals (Sweden)

Ella Megan Ridgway

2015-09-01

Full Text Available The environmental sustainability (ES of food systems is a critical challenge for policy-makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009 – 2015, a content analysis of written submissions obtained during the NFP’s consultation period (2011 – 2013 and a framing analysis of the sustainability perspectives - efficiency, demand restraint and system transformation – in the NFP’s Issues, Green and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia’s food system including government, non-government organizations, the food supply chain, research and academic institutions and members of the general public. Around 74% of submissions referred to ES considerations and approximately 65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP the influence of Australia’s sociopolitical context, powerful, industry-dominated stakeholders and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy-making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia’s political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation

Food and Nutrition Insecurity in Selected Rural Communities of KwaZulu-Natal, South Africa—Linking Human Nutrition and Agriculture

Science.gov (United States)

Govender, Laurencia; Pillay, Kirthee; Siwela, Muthulisi; Modi, Albert; Mabhaudhi, Tafadzwanashe

2016-01-01

Lack of access to nutritious and balanced diets remains a major impediment to the health and well-being of people living in rural areas. The study utilizes a qualitative systematic approach to conduct an environmental scan and review of scientific literature of studies conducted in South Africa, specifically KwaZulu-Natal (KZN). Availability and access to nutritious, diverse and balanced diets were identified as key constraints for achieving food and nutrition security as well as for human health and well-being. This has led to both under- and over-nutrition, with the former, in particular stunting, affecting children under 5 years. A high incidence of over-nutrition, both overweight and obesity, was observed among black African females. In South Africa, poor people rely mostly on social grants and cannot afford a balanced diet. Under these circumstances, agriculture could be used to increase availability and access to diverse and nutritious foods for the attainment of a balanced diet. The wider use of traditional vegetable crops and pulses could improve availability and access to healthy and locally available alternatives. The promotion of household and community food gardens, and the use of nutrient dense crops with low levels of water use, i.e., high nutritional water productivity, offers prospects for addressing malnutrition in poor rural areas. PMID:28036008

Food and Nutrition Insecurity in Selected Rural Communities of KwaZulu-Natal, South Africa-Linking Human Nutrition and Agriculture.

Science.gov (United States)

Govender, Laurencia; Pillay, Kirthee; Siwela, Muthulisi; Modi, Albert; Mabhaudhi, Tafadzwanashe

2016-12-27

Lack of access to nutritious and balanced diets remains a major impediment to the health and well-being of people living in rural areas. The study utilizes a qualitative systematic approach to conduct an environmental scan and review of scientific literature of studies conducted in South Africa, specifically KwaZulu-Natal (KZN). Availability and access to nutritious, diverse and balanced diets were identified as key constraints for achieving food and nutrition security as well as for human health and well-being. This has led to both under- and over-nutrition, with the former, in particular stunting, affecting children under 5 years. A high incidence of over-nutrition, both overweight and obesity, was observed among black African females. In South Africa, poor people rely mostly on social grants and cannot afford a balanced diet. Under these circumstances, agriculture could be used to increase availability and access to diverse and nutritious foods for the attainment of a balanced diet. The wider use of traditional vegetable crops and pulses could improve availability and access to healthy and locally available alternatives. The promotion of household and community food gardens, and the use of nutrient dense crops with low levels of water use, i.e., high nutritional water productivity, offers prospects for addressing malnutrition in poor rural areas.

A RECOGNITION OF HEALTH AND NUTRITION FACTORS IN FOOD DEMAND ANALYSIS

OpenAIRE

Capps, Oral, Jr.; Schmitz, John D.

1991-01-01

A theoretical framework in which to formally consider health and nutrition factors in demand analyses is developed. The framework is employed to empirically identify and assess the impacts of information pertaining to cholesterol on the demands for beef, pork, poultry, and fish. Issues in considering health and nutrition factors in food demand analysis are documented.

[Changes in the nutritive value of food products after thermal culinary handling].

Science.gov (United States)

Skurikhin, I M

1985-01-01

The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).

The impact of a supermarket nutrition rating system on purchases of nutritious and less nutritious foods.

Science.gov (United States)

Cawley, John; Sweeney, Matthew J; Sobal, Jeffery; Just, David R; Kaiser, Harry M; Schulze, William D; Wethington, Elaine; Wansink, Brian

2015-01-01

The current study examines the impact of a nutrition rating system on consumers' food purchases in supermarkets. Aggregate sales data for 102 categories of food (over 60 000 brands) on a weekly basis for 2005-2007 from a supermarket chain of over 150 stores are analysed. Change in weekly sales of nutritious and less nutritious foods, after the introduction of a nutrition rating system on store shelves, is calculated, controlling for seasonality and time trends in sales. One hundred and sixty-eight supermarket stores in the north-east USA, from January 2005 to December 2007. Consumers purchasing goods at the supermarket chain during the study period. After the introduction of the nutrition ratings, overall weekly food sales declined by an average of 3637 units per category (95 % CI -5961, -1313; P<0·01). Sales of less nutritious foods fell by 8·31 % (95 % CI -13·50, -2·80 %; P=0·004), while sales of nutritious foods did not change significantly (P=0·21); as a result, the percentage of food purchases rated as nutritious rose by 1·39 % (95 % CI 0·58, 2·20 %; P<0·01). The decrease in sales of less nutritious foods was greatest in the categories of canned meat and fish, soda pop, bakery and canned vegetables. The introduction of the nutrition ratings led shoppers to buy a more nutritious mix of products. Interestingly, it did so by reducing purchases of less nutritious foods rather than by increasing purchases of nutritious foods. In evaluating nutrition information systems, researchers should focus on the entire market basket, not just sales of nutritious foods.