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Proesmans VLJ, Matthys C, Vermeir I, Geuens M. Evolution of dietary patterns in Flanders: an ecological trend study on best-selling cookbook recipes (2008-2018) and their correlation with household purchases. Nutr J 2024; 23:99. [PMID: 39182141 PMCID: PMC11344928 DOI: 10.1186/s12937-024-01004-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Accepted: 08/16/2024] [Indexed: 08/27/2024] Open
Abstract
BACKGROUND With rising obesity rates in Western societies, analyzing changes in dietary patterns is paramount. While nutritional surveys have been informative, traditional cookbooks have historically shed light on national cuisines and its changes. Despite the growing popularity of online platforms for food information, cookbooks might still reflect prevalent dietary trends and the diets people follow. This study examined (1) the changes in nutritional content and food group usage in the best-selling cookbooks from 2008 to 2018, and (2) the correlation between the food groups in these cookbooks and dietary patterns (inferred from household purchases) over the same timeframe. METHODS An exploratory ecological study was conducted on 20 main course recipes of each of the five best-selling cookbooks in Flanders annually between 2008 and 2018. Trends in macronutrients and food group usage in these recipes were analyzed using generalized linear models. Additionally, these trends were compared to household purchase data in Flanders using correlation matrices. RESULTS Our results reveal a rising trend towards the use of plant-based ingredients and meat alternatives in cookbooks over the period 2008-2018. There was an increase in the usage of vegetables, nuts & seeds, and cheese. Conversely, there was a decline in the usage of meat, sugar & sweeteners, alcohol, and dairy (all p-values < 0.05). In terms of macronutrient content, there was an upswing in carbohydrate, fibre, and sugar levels, while the total fat content showed a decrease (all p-values < 0.05). The levels of protein and saturated fat remained consistent over time. Notably, shifts in plant-based and animal-based food group preferences in popular cookbook recipes align with the trends seen in actual household purchases of these food groups (all p-values < 0.05). CONCLUSION These findings indicate that cookbook content evolves over time, potentially reflecting shifts in population dietary patterns. Future research is needed to determine (Buisman ME, Jonkman J. Dietary trends from 1950 to 2010: a Dutch cookbook analysis. J Nutr Sci [Internet]. 2019 ed [cited 2022 Apr 19];8. https://www.cambridge.org/core/journals/journal-of-nutritional-science/article/dietary-trends-from-1950-to-2010-a-dutch-cookbook-analysis/AB281ADE0F09FF8F518B8AC4A2A5BEA8#supplementary-materials ) any causative link between cookbooks and dietary habits, and (Ashwell M, Barlow S, Gibson S, Harris C. National Diet and Nutrition Surveys: the British experience. Public Health Nutr. 2006;9(4):523-30.) the potential for cookbooks to aid in health promotion.
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Affiliation(s)
- Viktor Lowie Juliaan Proesmans
- BE4LIFE, Department of Marketing Innovation and Organisation, Faculty of Economics and Business Administration, Ghent University, Tweekerkenstraat 2, Ghent, 9000, Belgium.
| | - Christophe Matthys
- Department of Chronic Diseases and Metabolism, Clinical and Experimental Endocrinology, KU Leuven, Herestraat 49, Leuven, 3000, Belgium
- Department of Endocrinology, University Hospitals Leuven, Herestraat 49, Leuven, 3000, Belgium
| | - Iris Vermeir
- BE4LIFE, Department of Marketing Innovation and Organisation, Faculty of Economics and Business Administration, Ghent University, Tweekerkenstraat 2, Ghent, 9000, Belgium
| | - Maggie Geuens
- BE4LIFE, Department of Marketing Innovation and Organisation, Faculty of Economics and Business Administration, Ghent University, Tweekerkenstraat 2, Ghent, 9000, Belgium
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Gajdzik B, Jaciow M, Wolniak R, Wolny R. Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services. Foods 2023; 13:115. [PMID: 38201142 PMCID: PMC10778926 DOI: 10.3390/foods13010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/12/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers' choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled "Kitchen Revolutions". The study revealed that almost 3/4 of the respondents chose restaurants based on the program's recommendations. Although there was a strong emotional connection with this program-nearly half of the respondents expressed delight in the taste of snacks and main courses-this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.
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Affiliation(s)
- Bożena Gajdzik
- Department of Industrial Informatics, Silesian University of Technology, 40-019 Katowice, Poland
| | - Magdalena Jaciow
- Department of Digital Economy Research, Faculty of Economics, University of Economics in Katowice, 40-287 Katowice, Poland; (M.J.); (R.W.)
| | - Radosław Wolniak
- Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Robert Wolny
- Department of Digital Economy Research, Faculty of Economics, University of Economics in Katowice, 40-287 Katowice, Poland; (M.J.); (R.W.)
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Angelsen A, Starke AD, Trattner C. Healthiness and environmental impact of dinner recipes vary widely across developed countries. NATURE FOOD 2023; 4:407-415. [PMID: 37156979 DOI: 10.1038/s43016-023-00746-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 04/06/2023] [Indexed: 05/10/2023]
Abstract
Contrary to food ingredients, little is known about recipes' healthiness or environmental impact. Here we examine 600 dinner recipes from Norway, the UK and the USA retrieved from cookbooks and the Internet. Recipe healthiness was assessed by adherence to dietary guidelines and aggregate health indicators based on front-of-pack nutrient labels, while environmental impact was assessed through greenhouse gas emissions and land use. Our results reveal that recipe healthiness strongly depends on the healthiness indicator used, with more than 70% of the recipes being classified as healthy for at least one front-of-pack label, but less than 1% comply with all dietary guidelines. All healthiness indicators correlated positively with each other and negatively with environmental impact. Recipes from the USA, found to use more red meat, have a higher environmental impact than those from Norway and the UK.
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Affiliation(s)
| | - Alain D Starke
- Amsterdam School of Communication Research, University of Amsterdam, Amsterdam, Netherlands
- MediaFutures: Research Centre for Responsible Media Technology & Innovation, University of Bergen, Bergen, Norway
| | - Christoph Trattner
- MediaFutures: Research Centre for Responsible Media Technology & Innovation, University of Bergen, Bergen, Norway.
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Guess N, Klatt K, Wei D, Williamson E, Ulgenalp I, Trinidade O, Kusaslan E, Yildirim A, Gowers C, Guard R, Mills C. A Cross-Sectional Analysis of Products Marketed as Plant-Based Across the United States, United Kingdom, and Canada Using Online Nutrition Information. Curr Dev Nutr 2023; 7:100059. [PMID: 37181937 PMCID: PMC10111598 DOI: 10.1016/j.cdnut.2023.100059] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 11/26/2022] [Accepted: 02/13/2023] [Indexed: 02/27/2023] Open
Abstract
Background The food industry is responding to a rising demand for plant-based foods by developing and marketing an ever-wider range of vegan and vegetarian products under the banner of "plant-based." Understanding the nutritional properties of these products is critical. Objectives To assess the number, meal type, and nutritional content of products marketed as plant-based (MaPB) from the perspective of the consumer across multiple sectors in the United States, United Kingdom, and Canada. Methods An online search for products MaPB was performed across supermarkets, restaurants, food manufacturers, and plant-based meal delivery companies in the United Kingdom, the United States, and Canada using the terms: "vegan," "vegetarian," and "plant-based." Online nutrition data were extracted, and whole meals that comprised >50% of ingredients such as fruits, vegetables, legumes, nuts, and seeds were identified. The nutritional content of dishes MaPB in restaurants was also directly compared with meat-containing dishes. Results Further, 3488 unique products were identified, of which 962 were whole meals and 1137 were a replacement for the main protein component in a meal, including 771 meat alternatives. Across all sectors, 45% of whole meals had >15-g protein, 70% had <10% kcal from saturated fat; 29% had >10-g fiber per meal, and 86% had <1000 mg sodium. At restaurants, 1507 meat-containing dishes were identified and compared with 191 vegetarian and 81 vegan dishes. The meat-containing dishes were higher in protein [35.4 g (24.0-51.4)] compared with vegetarian [19.0 g (13.0-26.1)] and vegan [16.2 g (10.5-23.2) dishes (P < 0.001)]. The vegan dishes were low in saturated fat and sodium (SFA: 6.3 g ± 6.4, Sodium: 800 mg (545.0-1410.0) compared with both meat [SFA: 11.6 g ± 10.0; Sodium: 1280 mg (820.0-1952.0)] and vegetarian [SFA: 9.4 g ± 7.6; Sodium: 1011 mg (603.0-1560.0)] options (P < 0.001 for all comparisons). Conclusions Products MaPB tend to have lower concentrations of saturated fat and sodium than their meat-containing counterparts, but improvements are needed to optimize their nutritional composition.
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Affiliation(s)
- Nicola Guess
- Nuffield Department of Primary Care Health Sciences, University of Oxford, United Kingdom
- Department of Nutrition, King’s College London, London United Kingdom
| | - Kevin Klatt
- Center for Precision Environmental Health, Baylor College of Medicine, Houston, Texas, United States
| | - Dorothy Wei
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Eric Williamson
- Department of Muscle Biochemistry, University of Toronto, Toronto, Canada
| | - Ilayda Ulgenalp
- Department of Psychology, Neuroscience and Behaviour, McMaster University, Hamilton, Ontario, Canada
| | - Ornella Trinidade
- Faculty of Sport, Health and Applied Science, St Mary’s University, Twickenham, United Kingdom
| | | | - Azize Yildirim
- Department of Life Science, University of Roehampton, Roehampton, United Kingdom
| | - Charlotte Gowers
- School of Health, Leeds Beckett University, Leeds, United Kingdom
| | - Robert Guard
- Division of Nutritional Sciences, Cornell University, Ithaca, United States
| | - Chris Mills
- School of Rehabilitation Therapy, Queens University, Kingston, Ontario, Canada
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Petimar J, Grummon AH, Simon D, Block JP. Nutritional Composition and Purchasing Patterns of Supermarket Prepared Foods Over Time. Am J Prev Med 2023; 64:213-220. [PMID: 36280402 PMCID: PMC9976399 DOI: 10.1016/j.amepre.2022.08.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 08/10/2022] [Accepted: 08/30/2022] [Indexed: 01/21/2023]
Abstract
INTRODUCTION Prepared (ready-to-eat) foods are sold in >90% of U.S. supermarkets, but little is known about their nutritional quality. This study examined trends in purchases of supermarket prepared foods and compared their nutritional profile with that of supermarket packaged foods and restaurant foods. METHODS Nutrition data were obtained on prepared foods sold from 2015 to 2019 in 2 supermarket chains (∼1,200 stores). One chain (193 stores) provided transaction-level sales data from 2015 to 2017. Analyses (conducted in 2021-2022) examined trends in the number of different prepared foods offered by the chains and trends in purchases of calories, total sugar, saturated fat, and sodium from prepared foods. Calorie and nutrient densities (i.e., per 100 g of food) and prevalence of being high in calories or nutrients (on the basis of Chilean standards) were analyzed among supermarket prepared foods, supermarket packaged foods, and restaurant foods consumed in the National Health and Nutrition Examination Surveys 2015-2018. RESULTS The number of different prepared foods offered at supermarket chains increased from 1,930 in 2015 to 4,113 in 2019. Calories per transaction purchased from supermarket prepared foods increased by 1.0 calories/month (95% CI=0.8, 1.1), a ∼3% annual increase, with similar trends for other nutrients. At supermarkets, >90% of prepared bakery and deli items and 61% of prepared entrees/sides were high in calories or another nutrient of concern, similar to supermarket packaged foods and restaurant foods. CONCLUSIONS Supply of and demand for supermarket prepared foods have grown substantially over time. These trends are concerning given these foods' overall poor nutritional quality.
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Affiliation(s)
- Joshua Petimar
- Department of Population Medicine, Harvard Medical School & Harvard Pilgrim Health Care Institute, Boston, Massachusetts; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
| | - Anna H Grummon
- Department of Population Medicine, Harvard Medical School & Harvard Pilgrim Health Care Institute, Boston, Massachusetts; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts
| | - Denise Simon
- Department of Population Medicine, Harvard Medical School & Harvard Pilgrim Health Care Institute, Boston, Massachusetts
| | - Jason P Block
- Department of Population Medicine, Harvard Medical School & Harvard Pilgrim Health Care Institute, Boston, Massachusetts
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Aceves-Martins M, Denton P, de Roos B. Ready meals, especially those that are animal-based and cooked in an oven, have lower nutritional quality and higher greenhouse gas emissions and are more expensive than equivalent home-cooked meals. Public Health Nutr 2023; 26:1-9. [PMID: 36647605 PMCID: PMC9989702 DOI: 10.1017/s1368980023000034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 11/04/2022] [Accepted: 12/07/2022] [Indexed: 01/18/2023]
Abstract
OBJECTIVE To examine whether ready meals and equivalent home-cooked meals differ in nutritional quality indicators, greenhouse gas emissions (GHGE) and cost. DESIGN We performed a cross-sectional analysis of meal data from the National Diet and Nutrition Survey (NDNS) nutrient databank (2018/19). Additional data on nutrient composition, cost and cooking-related GHGE were calculated and compared between fifty-four ready meals and equivalent home-cooked meals. SETTING The UK. PARTICIPANTS Not applicable. RESULTS Ready meals, overall and those that were animal-based, had significantly higher levels of free sugar compared with equivalent home-cooked meals (P < 0·0001 and P < 0·0004, respectively). Animal-based ready meals had significantly higher levels of GHGE (P < 0·001), whereas the cost of ready meals, overall, was significantly higher (P < 0·001), compared with equivalent home-cooked meals. Animal-based meals, whether ready meals or equivalent homemade meals, had significantly higher levels of protein (P < 0·0001), contained significantly more kilocalories (P = 0·001), had significantly higher levels of GHGE (P < 0·0001) and were significantly more expensive (P < 0·0001), compared with plant-based meals. Overall, plant-based meals home-cooked on the gas or electric stove had the lowest GHGE and cost, whereas animal-based oven-cooked ready meals had the highest levels of GHGE and were most expensive. CONCLUSIONS Ready meals have lower nutritional quality and higher GHGE and are more expensive than equivalent home-cooked meals, especially those meals that are animal-based and prepared in an oven.
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Affiliation(s)
| | - Philippa Denton
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Baukje de Roos
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
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7
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Spence C, Motoki K, Petit O. Factors influencing the visual deliciousness / eye-appeal of food. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104672] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Proesmans VLJ, Vermeir I, de Backer C, Geuens M. Food Media and Dietary Behavior in a Belgian Adult Sample: How Obtaining Information From Food Media Sources Associates With Dietary Behavior. Int J Public Health 2022; 67:1604627. [PMID: 35677192 PMCID: PMC9169530 DOI: 10.3389/ijph.2022.1604627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 04/22/2022] [Indexed: 11/13/2022] Open
Abstract
Objective: We aim to relate Flemish adults’ main food information sources (e.g., celebrity chefs, experts) with their dietary behavior. Methods: A cross-sectional online survey among 1115 Flemish adults who regularly cook, measured the food information sources the respondents used to obtain recipes, their dietary intake and dietary restrictions. Ordinal and logistic regression were used to investigate the relation between food media, dietary intake and dietary restrictions. Results: Celebrity chefs were mentioned most often (37%) as main food information source, followed by family and acquaintances (21%) and lifestyle gurus (12%). Using lifestyle gurus as a source of dietary information is associated with more dietary restrictions and a higher intake frequency of plant-based food groups, whereas using celebrity chefs or experts is associated with a different (but less unequivocal vegetarian or healthy) dietary intake. Conclusion: Media icons like lifestyle gurus and celebrity chefs appear to be among people’s main sources of food information. There is a significant association between using them as a source of food information and dietary behavior. Further research on the influence of media on diet is required.
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Affiliation(s)
- Viktor Lowie Juliaan Proesmans
- Department of Marketing Innovation and Organisation, Ghent University, Ghent, Belgium
- *Correspondence: Viktor Lowie Juliaan Proesmans,
| | - Iris Vermeir
- Department of Marketing Innovation and Organisation, Ghent University, Ghent, Belgium
| | - Charlotte de Backer
- Department of Communication Studies, University of Antwerp, Antwerp, Belgium
| | - Maggie Geuens
- Department of Marketing Innovation and Organisation, Ghent University, Ghent, Belgium
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Giazitzi K, Ventat Oglou B, Boskou G. Do ready-to-eat meals of Greek supermarkets need reformulation? Int J Food Sci Nutr 2021; 73:433-442. [PMID: 34886768 DOI: 10.1080/09637486.2021.2012645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The purpose of this study is to evaluate the nutritional value of ready-to-eat meals available in Greek retail outlets. A total of 228 meals were identified, their nutritional value was registered according to their labels and a comparison was performed against specific nutritional criteria for the macronutrients, per serving. The 183 products were main dishes and 45 were salads and appetisers. The 28.9% of salads and appetisers were within the calorie cut-off point (250Kcal), the 82.2% of them contained more salt than the limit (0.75 g), whereas 22.2% were within the limit of fat (9 g). 72.1% of the main dishes had fewer calories than the cut-off point (600 Kcal), 12.6% of them had less salt than the limit (1.8 g) and 48.1% of them were within the limit for fats (21 g). Companies should reformulate their offered ready-to-eat meals in terms of their fat and salt content in order to provide the consumers with balanced meals.
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Affiliation(s)
- Katerina Giazitzi
- Researcher at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Berkan Ventat Oglou
- Student at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - George Boskou
- Professor at School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Kallithea, Athens, Greece
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AlOudat M, Magyar N, Simon-Sarkadi L, Lugasi A. Nutritional content of ready-to-eat meals sold in groceries in Hungary. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100318] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Brglez M, Plazar N, Poklar Vatovec T, Meulenberg CJW. Health concerns regarding malnutrition among the older populations: considerations from a Slovenian perspective. Health Promot Int 2021; 37:6310297. [PMID: 34179974 DOI: 10.1093/heapro/daab097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Diet is an important factor in a healthy lifestyle for all age groups. However, with aging it is important to be aware that the diet, due to changed physiology, needs an accordingly adjusted and balanced daily regime. This article reviews the field of older population's nutrition and presents: the most common nutritional disorders, causes, demographics and malnutrition measurement tools. Relevant scientific literature as well as professional Slovenian papers were identified through specific searches with topic-related keywords in EBSCO, PubMed, Web of Science and COBISS databases. The results of the identified papers are subsequently discussed in a descriptive narrative. The reviewed literature shows noticeable trends of high proportions of malnutrition among older persons, both globally and in Slovenia: predominantly observed are overnutrition like overweight and obese, but as well, and often unnoticed, undernutrition. The latter is more worrying, as inadequate knowledge in health care institutions regarding nutritional screening tools and measures to prevent drastic forms of undernutrition, seem to facilitate these trends. Though there are many reasons for insufficient food intake in older people, the article formulates considerations that can feed appropriate education and awareness programs, and through correct screening point to timely identification of malnourished individuals and those with risk of malnutrition. The promotion and implementation of such considerations could prevent malnutrition among the older population, reduce the frequency of nutritional disorders and co-morbidities, and generally improve the nutritional status of the older population, thus, provide better quality of health later in life.
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Affiliation(s)
- Monika Brglez
- Alma Mater Europaea, European Centre, Maribor, Slovenia
| | - Nadja Plazar
- Alma Mater Europaea, European Centre, Maribor, Slovenia
| | | | - Cécil J W Meulenberg
- Institute for Kinesiology Research, Science and Research Centre, Koper, Slovenia
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Ngqangashe Y, Backer CJSD. The differential effects of viewing short-form online culinary videos of fruits and vegetables versus sweet snacks on adolescents' appetites. Appetite 2021; 166:105436. [PMID: 34119561 DOI: 10.1016/j.appet.2021.105436] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 05/17/2021] [Accepted: 05/30/2021] [Indexed: 10/21/2022]
Abstract
Social media culinary videos are a prominent feature across various social media platforms and constitute one of many media platforms that expose audiences to food. Given that there is a link between exposure to food content through food media and nutrient intake, our study aimed to investigate the effects of exposure to social media culinary videos on adolescents' appetites. We conducted a pre- and posttest study with 126 middle school children (Mage = 13.9, SD = 1.2). Participants saw a social media culinary video either demonstrating the preparation of a sweet snack (n = 50) or a fruit and vegetable snack (n = 76). As dependent variables, we examined hunger, general desire to eat, liking of the foods portrayed, intentions to eat and prepare the portrayed foods, and actual food choice behavior. The findings showed that the videos had no effects on hunger or general desire to eat but influenced food choice behavior, liking of the foods, and intentions to eat and prepare the foods portrayed. The sweet snacks video reduced the liking of fruits and vegetables and indirectly reduced the odds of choosing a fruit over a cookie, through intentions to eat sweet snacks. The fruits and vegetables video reduced the liking of sweet snacks and resulted in higher intentions to prepare healthy snacks. In conclusion, a single exposure to short-form culinary videos had effects on various food-related outcomes. While the positive effects of the fruits and vegetable video frame these videos as potential platforms to stimulate healthy eating and food preparation, the effects of the sweet snacks video warn of negative influences. Further research on prolonged repetitive exposure is warranted.
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Affiliation(s)
- Yandisa Ngqangashe
- The Australian National University, School of Regulation and Governance, 3.36, HC Coombs Extension Building, 8 Fellows Road Acton, 2601, Canberra, Australia.
| | - Charlotte J S De Backer
- Department Communication Sciences, University of Antwerp, SM486- 2 Sint-Jacobstraat, 2000, Antwerp, Belgium.
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Choi E, Kim BH. A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103524] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wademan J, Myers G, Finch A, Dhaliwal SS, Scott J, Begley A. A Recipe for Success? A Nutrient Analysis of Recipes Promoted by Supermarkets. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17114084. [PMID: 32521672 PMCID: PMC7312900 DOI: 10.3390/ijerph17114084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/27/2020] [Accepted: 06/03/2020] [Indexed: 11/16/2022]
Abstract
Recipe use impacts eating habits, yet there is limited research investigating the nutritional quality of recipes. Supermarket recipe magazines command large readerships, with over 4 million readers for each of the two major Australian supermarket publications. Assessing the nutrient content of featured recipes is therefore of public health interest. The nutrient content of 312 main-meal recipes from Coles® Magazine and Woolworths Fresh® were analyzed and compared against a traffic-light system for classifying nutrients of concern in chronic disease. Nutrient content was compared across recipe type (standard, advertorial and celebrity) and between recipes with and without health or nutrient claims. Overall compliance with the traffic-light criteria was low, with less than half of recipes meeting the target. Advertorial recipes had a higher energy (p = 0.001), saturated fat (p = 0.045) and sodium (p ≤ 0.001) content per serve, and per 100 g for sodium (p ≤ 0.001) compared to standard and celebrity recipes. Recipes with claims had greater compliance to the nutrient criteria (p < 0.001) compared to those without. These findings support previous research highlighting the poor nutritional quality of published recipes from a variety of sources.
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Affiliation(s)
- Jasmin Wademan
- School of Public Health, Curtin University, Perth, WA 6102, Australia; (J.W.); (S.S.D.); (J.S.)
| | - Gael Myers
- Cancer Council Western Australia, Level 1, 420 Bagot Road, Subiaco, WA 6008, Australia; (G.M.); (A.F.)
| | - Anne Finch
- Cancer Council Western Australia, Level 1, 420 Bagot Road, Subiaco, WA 6008, Australia; (G.M.); (A.F.)
| | - Satvinder S. Dhaliwal
- School of Public Health, Curtin University, Perth, WA 6102, Australia; (J.W.); (S.S.D.); (J.S.)
- Duke-NUS Medical School, National University of Singapore, 8 College Rd, Singapore 169857, Singapore
| | - Jane Scott
- School of Public Health, Curtin University, Perth, WA 6102, Australia; (J.W.); (S.S.D.); (J.S.)
| | - Andrea Begley
- School of Public Health, Curtin University, Perth, WA 6102, Australia; (J.W.); (S.S.D.); (J.S.)
- Correspondence: ; Tel.: +61-8-9266-2773
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Industrially processed v. home-prepared dishes: what economic benefit for the consumer? Public Health Nutr 2020; 23:1982-1990. [PMID: 32456744 DOI: 10.1017/s1368980019005081] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home. DESIGN Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers' websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated. SETTING Montpellier, France. PARTICIPANTS Not applicable. RESULTS Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (-5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes. CONCLUSIONS Our findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home.
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The nutritional quality of supermarket own brand chilled convenience foods: an Australian cross-sectional study reveals limitations of the Health Star Rating. Public Health Nutr 2020; 23:2068-2077. [PMID: 32657266 DOI: 10.1017/s1368980020000051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
OBJECTIVE To assess the nutritional quality of Australian supermarket own brand chilled convenience foods (SOBCCF), for example, ready meals, pizza, pies and desserts. DESIGN Cross-sectional. SETTING Two large supermarkets (Coles and Woolworths) in Perth, Western Australia were audited in February 2017. PARTICIPANTS Data were extracted from photographic images of 291 SOBCCF, including front-of-pack information (i.e. product name, description and nutrition labels including Health Star Rating (HSR)) and back-of-pack information (i.e. nutrition information panel and ingredients list). SOBCCF were classified as healthy or unhealthy consistent with principles of the Australian Guide to Healthy Eating (AGTHE), NOVA classification of level of food processing and HSR score. RESULTS Fifty-four percentage of SOBCCF were classified as unhealthy according to AGTHE principles, 94 % were ultra-processed foods using NOVA and 81 % scored a HSR of ≥2·5, implying that they were a healthy choice. Some convenience food groups comprised more healthy choices overall including prepared vegetables, salad kits and bowls, soups and vegetarian food. A significantly larger proportion of SOBCCF from Coles were classified as unhealthy compared with Woolworths (70 v. 44 %, P < 0·05) using the AGTHE. CONCLUSIONS The findings suggest there is potential for Australian supermarkets to improve the nutritional quality of their SOBCCF and highlights the differences between supermarkets in applying their corporate social responsibility policies. Policies to assist consumers to select healthier foods should address difficulties in identifying healthy convenience foods. The findings reveal misclassification of unhealthy SOBCCF as healthy by the HSR suggesting that its algorithm should be reformed to align with recommendations of the AGTHE.
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Aiello LM, Quercia D, Schifanella R, Del Prete L. Tesco Grocery 1.0, a large-scale dataset of grocery purchases in London. Sci Data 2020; 7:57. [PMID: 32071310 PMCID: PMC7029018 DOI: 10.1038/s41597-020-0397-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 01/29/2020] [Indexed: 11/18/2022] Open
Abstract
We present the Tesco Grocery 1.0 dataset: a record of 420 M food items purchased by 1.6 M fidelity card owners who shopped at the 411 Tesco stores in Greater London over the course of the entire year of 2015, aggregated at the level of census areas to preserve anonymity. For each area, we report the number of transactions and nutritional properties of the typical food item bought including the average caloric intake and the composition of nutrients. The set of global trade international numbers (barcodes) for each food type is also included. To establish data validity we: i) compare food purchase volumes to population from census to assess representativeness, and ii) match nutrient and energy intake to official statistics of food-related illnesses to appraise the extent to which the dataset is ecologically valid. Given its unprecedented scale and geographic granularity, the data can be used to link food purchases to a number of geographically-salient indicators, which enables studies on health outcomes, cultural aspects, and economic factors.
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Affiliation(s)
| | - Daniele Quercia
- Nokia Bell Labs, Cambridge, UK
- CUSP, King's College London, London, UK
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Thike TZ, Saw YM, Lin H, Chit K, Tun AB, Htet H, Cho SM, Khine AT, Saw TN, Kariya T, Yamamoto E, Hamajima N. Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar. BMC Public Health 2020; 20:206. [PMID: 32041555 PMCID: PMC7011543 DOI: 10.1186/s12889-020-8308-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 01/31/2020] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Ready-to-eat (RTE) food consumption has become popular in the working community with the increase in full-time jobs and the limited time to prepare food. Although RTE food is essential for this community, its consumption causes obesity. In Myanmar, obesity is a modifiable risk factor for non-communicable diseases, causing increases in morbidity and mortality. This study aimed to identify the association between body mass index (BMI) and RTE food consumption among sedentary staff in Nay Pyi Taw Union Territory, Myanmar. METHODS A cross-sectional study was conducted in 2018, in which 400 respondents participated in face-to-face interviews. The study area was selected using simple random sampling and drawing method. Measuring tape and digital weighing scale were used to measure the height and weight of the respondents. BMI was calculated by dividing the weight by height squared (kg/m2). Overweight and obesity were categorized by World Health Organization cut-off points. The collected data were analyzed using multiple logistic regression to estimate the adjusted odds ratio (AOR), and the 95% confidence interval (CI). RESULTS This study revealed that sedentary staff who consumed RTE food once or more per month were nearly five times more likely to be overweight and obese (AOR = 4.78, 95% CI 1.44-15.85) than those who consumed RTE food less frequently. In addition, five factors namely being older than 32 years (AOR = 3.97, 95% CI 1.82-8.69), preference for RTE food (AOR = 8.93, 95% CI 2.54-31.37), light-intensity of physical exercise (AOR = 3.55, 95% CI 1.63-7.73), sedentary leisure activities (AOR = 3.32, 95% CI 1.22-9.03), and smoking (AOR = 5.62, 95% CI 1.06-29.90) were positively associated with overweight and obesity. CONCLUSION Frequent consumers of RTE food and less physically active sedentary staff were more likely to be overweight and obese. This study highlights the urgent need to raise awareness regarding healthy lifestyle behaviors among the working community to reduce the burden of obesity-related chronic diseases. Moreover, sedentary workers should be aware of the food-based dietary guidelines of the country. Policy makers should strictly enforce nutritional labeling of RTE food, and strictly prohibit over-branding of RTE food.
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Affiliation(s)
- Thin Zar Thike
- Department of Food and Drug Administration, Ministry of Health and Sports, Nay Pyi Taw, Myanmar
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
| | - Yu Mon Saw
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
- Nagoya University Asian Satellite Campuses Institute, Nagoya, Japan
| | - Htin Lin
- Department of Food and Drug Administration, Ministry of Health and Sports, Nay Pyi Taw, Myanmar
| | - Khin Chit
- Department of Food and Drug Administration, Ministry of Health and Sports, Nay Pyi Taw, Myanmar
| | - Aung Ba Tun
- Directorate of Medical Service, Nay Pyi Taw, Myanmar
| | - Hein Htet
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
- Department of Preventative and Social Medicine, University of Medicine, Mandalay, Myanmar
| | - Su Myat Cho
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
| | - Aye Thazin Khine
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
- Department of Public Health, Ministry of Health and Sports, Nay Pyi Taw, Myanmar
| | - Thu Nandar Saw
- Department of Community and Global Health, Graduate School of Medicine, the University of Tokyo, Tokyo, Japan
| | - Tetsuyoshi Kariya
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
- Nagoya University Asian Satellite Campuses Institute, Nagoya, Japan
| | - Eiko Yamamoto
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
| | - Nobuyuki Hamajima
- Department of Healthcare Administration, Nagoya University, Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550 Japan
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Wazir H, Chay SY, Zarei M, Hussin FS, Mustapha NA, Wan Ibadullah WZ, Saari N. Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants (Basel) 2019; 8:E486. [PMID: 31623062 PMCID: PMC6827159 DOI: 10.3390/antiox8100486] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 08/04/2019] [Accepted: 08/13/2019] [Indexed: 02/07/2023] Open
Abstract
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.
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Affiliation(s)
- Hazrati Wazir
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Panel of Food Technology, Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Education Hub, KM 1, Jalan Panchor, Muar 84600, Johor, Malaysia.
| | - Shyan Yea Chay
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
| | - Farah Salina Hussin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
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Warin M, Jay B, Zivkovic T. “Ready-made” assumptions: Situating convenience as care in the Australian obesity debate. FOOD AND FOODWAYS 2019. [DOI: 10.1080/07409710.2019.1673004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Megan Warin
- School of Social Sciences, Napier Building, University of Adelaide, Adelaide, South Australia, Australia
- The Fay Gale Centre for Research on Gender, University of Adelaide, Adelaide, South Australia, Australia
| | - Bridget Jay
- School of Social Sciences, Napier Building, University of Adelaide, Adelaide, South Australia, Australia
| | - Tanya Zivkovic
- School of Social Sciences, Napier Building, University of Adelaide, Adelaide, South Australia, Australia
- The Fay Gale Centre for Research on Gender, University of Adelaide, Adelaide, South Australia, Australia
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Abstract
OBJECTIVE The present study analysed and compared the nutritional qualities of private brand (PB) and national brand (NB) ready meal (RM) products in South Korea. DESIGN Data on RM products were collected via a food information database (EatSight) between February and May of 2017. A total of ninety-one PB products from a leading discount store chain in South Korea and 415 NB products were selected and divided into four main categories of 'refrigerated soups/stews', 'refrigerated noodles', 'frozen rice/noodles' and 'frozen dumplings'. Nutritional information was extracted for each product and analyses were performed to compare nutritional differences. SETTING South Korea. PARTICIPANTS A total of 506 RM products. RESULTS PB products explained the highest percentage of refrigerated RM products while NB products occupied the highest percentage of frozen ones. Notably, main PB and NB products showed evident nutritional problems. Among PB products, refrigerated soups/stews were significantly higher in energy, fat, Na, saturated fat and trans-fat. Likewise, in the case of NB products, frozen rice/noodles were significantly higher in Na and saturated fat. Particularly, overall Na contents were high. When the Korean guidance on traffic-light labelling was applied, a mere 0·2 and 5·9 % of total RM products showed all four and three green lights, respectively. Meanwhile, those with no green lights accounted for 42·3 %. CONCLUSIONS Although it is difficult to draw a definitive conclusion on the comparative nutritional qualities due to the lack of consistency in the results, the study suggests that there is room to improve the nutritional qualities of overall RM products.
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Mole L, Kent B, Abbott R, Hickson M. Family carers' experiences of nutritional care for people living with dementia at home: An interpretative phenomenological analysis. DEMENTIA 2019; 20:231-246. [PMID: 31488020 PMCID: PMC7940801 DOI: 10.1177/1471301219872032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Objectives Few studies have captured the experiences of family carers who manage the nutritional
needs of family members living with dementia at home. The identification and management
of symptoms that may affect nutritional status is often reliant upon the family carer.
This interpretative phenomenological study aimed to explore the experiences and
perceptions of the nutritional care of people living with dementia at home from the
perspectives of the family members who support them. Method Semi-structured interviews were conducted between October 2017 and February 2018.
Participants were also asked to keep a diary of experiences for two weeks before the
interview. An Interpretative Phenomenological Analysis approach was used throughout. Findings: Eight participants, with a mean age of 69.6 years residing in
South West England were recruited and represented a range of familial roles. Following
analysis, three superordinate themes were identified: ‘becoming carer and cook’,
‘changing role and relationships’ and ‘emotional eating’. Conclusion Family carers make food and drink decisions daily, and feel a duty to take on the
responsibility for food shopping and cooking. They are conscious about ‘doing the right
thing’ when it comes to providing nutritional care, and some feel uncertain about the
food choices they are making, particularly regarding a reliance on convenience foods.
Changes in appetite, food preferences and mealtime habits related to dementia can lead
to disruption affecting the dyad. It is important that family carers and people living
at home with dementia are provided with adequate support regarding identifying
nutritional risks, making appropriate food and drink choices and preventing the risk of
malnutrition in the dyad.
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Affiliation(s)
- Louise Mole
- School of Health Professions, University of Plymouth, UK; NIHR Applied Research Collaboration (ARC) South West Peninsula, The National Institute for Health Research (NIHR), UK
| | - Bridie Kent
- NIHR Applied Research Collaboration (ARC) South West Peninsula, The National Institute for Health Research (NIHR), UK; School of Nursing and Midwifery, University of Plymouth, UK; Centre for Health and Social Care Innovation, University of Plymouth: An Affiliated Centre of the Joanna Briggs Institute, UK
| | - Rebecca Abbott
- NIHR Applied Research Collaboration (ARC) South West Peninsula, The National Institute for Health Research (NIHR), UK
| | - Mary Hickson
- School of Health Professions, University of Plymouth, UK; NIHR Applied Research Collaboration (ARC) South West Peninsula, The National Institute for Health Research (NIHR), UK
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Association between hours worked in paid employment and diet quality, frequency of eating out and consuming takeaways in the UK. Public Health Nutr 2019; 22:3368-3376. [PMID: 31407640 DOI: 10.1017/s1368980019002222] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
OBJECTIVE To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways. DESIGN Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role. SETTING UK. PARTICIPANTS Adults (n 2154) aged 19-64 years in employment. RESULTS Mean (95 % CI) hours worked per week was 36·1 (35·6, 36·6) and mean DQI score was 41·9 (41·2, 42·5) %. Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat intakes if they lived in households with children. CONCLUSIONS Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focusing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. Although it is unclear what is driving the differences in nutrient intakes according to household composition, they are important to consider when developing interventions to improve healthy eating.
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Coffey J, Raubenheimer D, Rangan A, Allman-Farinelli M, Simpson SJ, O'Leary F. MasterChef recipes and takeaway foods: How do they compare? Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Soriano G, De Barreto PS, Rolland Y, Plessz M, Goisser S, Guyonnet S, Fougère B, Vellas B, Andrieu S, Sourdet S. Ready-meal consumption in older people: association with obesity and dietary intake. Aging Clin Exp Res 2019; 31:855-861. [PMID: 30353355 DOI: 10.1007/s40520-018-1043-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 09/21/2018] [Indexed: 11/30/2022]
Abstract
OBJECTIVE To investigate ready-meal consumption trends in older French people, its association with overall diet quality and obesity. DESIGN Cross-sectional analysis SETTING: Multidomain Alzheimer Preventive Trial (MAPT), France SUBJECTS: 421 MAPT participants (mean age 76.8 years) who filled a food frequency questionnaire. RESULTS The frequency of ready-meal consumption was low, with nearly 90% of participants declaring consuming ≤ 1 ready-meal per week. Compared to non- and low-consumers (≤ 1 ready-meal/week), regular consumers (≥ 2 ready-meals/week) were older (p < 0.01), more often frail and pre-frail (p 0.04), with impaired cognition (p = 0.02) and functional status (p = 0.02), with more depressive symptoms (p = 0.03) and more difficulties with preparing meals (p = 0.01). Results from multivariate analyses showed that regular ready-meal consumption was not associated with obesity (p = 0.26) and diet quality (p = 0.37). CONCLUSIONS In our sample, few older people declared consumption of 2 or more ready-meals per week, this consumption was not associated with a higher prevalence of obesity or a lower diet quality, despite the fact that these subject were older, with a lower physical and cognitive status. These findings suggest that, for these people with difficulties in meal preparation, convenience foods consumed occasionally could help to maintain diet quality and weight status.
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Affiliation(s)
- Gaëlle Soriano
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France.
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France.
| | - Philippe Souto De Barreto
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Yves Rolland
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | | | - Sabine Goisser
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Institute for Biomedicine of Aging (IBA), Friedrich-Alexander-Universität (FAU) Erlangen-Nürnberg, Nuremberg, Germany
| | - Sophie Guyonnet
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Bertrand Fougère
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
| | - Bruno Vellas
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Sandrine Andrieu
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Sandrine Sourdet
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
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Clifford Astbury C, Penney TL, Adams J. Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008-2016). Int J Behav Nutr Phys Act 2019; 16:9. [PMID: 30654805 PMCID: PMC6337812 DOI: 10.1186/s12966-019-0768-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Accepted: 01/03/2019] [Indexed: 12/04/2022] Open
Abstract
Background Despite inconclusive evidence, the idea that a lack of home food preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study was to determine whether substantial consumption of home-prepared food is necessary for high dietary quality by exploring whether individuals can eat healthily while eating little home-prepared food. The diets of these individuals were characterised, and socio-demographic characteristics and prevalence of obesity were also explored. Methods Cross-sectional analysis of UK dietary survey data with objectively measured height and weight and a 4-day food diary for each participant was conducted. A subsample (N = 1063, aged ≥19 years) with a high dietary quality (determined using a score derived from the Dietary Approaches to Stopping Hypertension (DASH) diet) was analysed. Within this, participants were grouped as either high or low home preparation based on the proportion of energy derived from home-prepared food. Regression models were used to determine whether and how those in the high and low home preparation groups differed in terms of socio-demographic characteristics, DASH score, energy intake, prevalence of obesity, and dietary composition. Results The low home preparation group included 442 participants, while 621 participants were in the high home preparation group. The low home preparation group were more likely to be older and white, and less likely to have a degree level education. After adjustment for socio-demographic characteristics, there were no differences in DASH score, energy intake or obesity prevalence between the groups. After adjustment, the low home preparation group consumed more fruit (30.8 additional g/day, 95% CI 5.5–56.1), more low-fat dairy foods (24.6 additional g/day, 95% CI 1.7–47.5) and less red meat (10.4 fewer g/day, 95% CI 4.3–16.6), but also more sugar (11.6 additional g/day, 95% CI 7.5–15.6) and sodium (107.8 additional mg/day, 95% CI 13.8–201.8). Conclusion Home food preparation should not be presented as a prerequisite to a high quality diet. The public health community should recognise the existence of a set of food practices which allows individuals to achieve a healthy diet with little contribution from home-prepared food, and make space for it in the design of their policies and interventions.
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Affiliation(s)
- Chloe Clifford Astbury
- MRC Epidemiology Unit & Centre for Diet and Activity Research (CEDAR), University of Cambridge, Box 285, Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK.
| | - Tarra L Penney
- MRC Epidemiology Unit & Centre for Diet and Activity Research (CEDAR), University of Cambridge, Box 285, Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
| | - Jean Adams
- MRC Epidemiology Unit & Centre for Diet and Activity Research (CEDAR), University of Cambridge, Box 285, Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
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Robinson E, Jones A, Whitelock V, Mead BR, Haynes A. (Over)eating out at major UK restaurant chains: observational study of energy content of main meals. BMJ 2018; 363:k4982. [PMID: 30541906 PMCID: PMC6290483 DOI: 10.1136/bmj.k4982] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
OBJECTIVES To examine the energy content of main meals served in major UK restaurant chains and compare the energy content of meals in fast food and "full service" restaurant chains. DESIGN Observational study. SETTING Menu and nutritional information provided by major UK restaurant chains. MAIN OUTCOME MEASURES Mean energy content of meals, proportion of meals meeting public health recommendations for energy consumption (≤600 kcal), and proportion of meals with excessive energy content (≥1000 kcal). RESULTS Main meals from 27 restaurant chains (21 full service; 6 fast food) were sampled. The mean energy content of all eligible restaurant meals (13 396 in total) was 977 (95% confidence interval 973 to 983) kcal. The percentage of all meals that met public health recommendations for energy content was low (9%; n=1226) and smaller than the percentage of meals with an excessive energy content (47%; 6251). Compared with fast food restaurants, full service restaurants offered significantly more excessively calorific main meals, fewer main meals meeting public health recommendations, and on average 268 (103 to 433) kcal more in main meals. CONCLUSIONS The energy content of a large number of main meals in major UK restaurant chains is excessive, and only a minority meet public health recommendations. Although the poor nutritional quality of fast food meals has been well documented, the energy content of full service restaurant meals in the UK tends to be higher and is a cause for concern. REGISTRATION Study protocol and analysis strategy pre-registered on Open Science Framework (https://osf.io/w5h8q/).
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Affiliation(s)
- Eric Robinson
- Institute of Psychology, Health & Society, University of Liverpool, Liverpool L69 7ZA, UK
| | - Andrew Jones
- Institute of Psychology, Health & Society, University of Liverpool, Liverpool L69 7ZA, UK
| | - Victoria Whitelock
- Institute of Psychology, Health & Society, University of Liverpool, Liverpool L69 7ZA, UK
| | - Bethan R Mead
- Institute of Psychology, Health & Society, University of Liverpool, Liverpool L69 7ZA, UK
| | - Ashleigh Haynes
- Institute of Psychology, Health & Society, University of Liverpool, Liverpool L69 7ZA, UK
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Dickinson KM, Watson MS, Prichard I. Are Clean Eating Blogs a Source of Healthy Recipes? A Comparative Study of the Nutrient Composition of Foods with and without Clean Eating Claims. Nutrients 2018; 10:nu10101440. [PMID: 30301131 PMCID: PMC6213725 DOI: 10.3390/nu10101440] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 09/19/2018] [Accepted: 09/23/2018] [Indexed: 11/19/2022] Open
Abstract
Food blogs are an increasingly popular source of information about food and nutrition. There is a perception that foods published on clean eating blogs, which promote unprocessed foods, are healthier than comparable foods without these claims. However, foods with these claims and their nutrient composition have not previously been evaluated. The purpose of the study was to describe the nutritional content of clean eating recipes compared to recipes without clean eating claims and the nutritional guidelines published by the World Health Organisation (WHO). Clean eating recipes were systematically selected from 13 popular clean eating blogs and were described and compared with control recipes without clean eating claims. The nutrient profiles from the included recipes were summarised and evaluated against criteria from WHO recommendations for chronic disease prevention and criteria from the U.K. Food Standards Agency. Data for 86 clean eating recipes were extracted that represented five food categories: breakfast, snacks, treats, desserts, and smoothies. These were matched with 86 control recipes without clean eating claims. The clean eating recipes, per portion, provide the equivalent of 15% of daily energy intake. The average serving sizes were not significantly different between clean eating and control recipes. Overall, the clean eating recipes contained significantly more protein (8.1 ± 7.3 g vs. 5.7 ± 4.1 g, p = 0.01), fat (15.8 ± 10.6 g vs. 12.4 ± 9.3 g, p = 0.03), and fibre (5.0 ± 4.3 g vs. 2.8 ± 2.9 g, p < 0.01) per serving than control recipes. There were no significant differences between clean eating and control recipes with respect to the energy (1280 ± 714 kJ vs. 1137 ± 600 kJ, p = 0.16), carbohydrate (31.5 ± 27.3 g vs. 33.9 ± 19.4 g, p = 0.51), sugar (21.1 ± 20.9 g vs. 23.2 ± 14.9 g, p = 0.46), and sodium content (196.7 ± 269 vs. 155.8 ± 160.8, p = 0.23). Less than 10% of clean eating and control recipes met the WHO constraints for proportions of energy from fat and sugar intake. A simulated nutrient profile of an average clean and control recipe shows that nutrients for both are similarly classified as moderate to high in fat, saturated fat, salt, and sugar. Foods with clean eating claims contained the same amount of energy, sugar, and sodium as foods without those claims. Clean eating claims are potentially misleading for consumers who may believe these foods are healthy alternatives, potentially undermining people’s efforts to eat a healthy diet.
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Affiliation(s)
- Kacie M Dickinson
- Nutrition and Dietetics, College of Nursing and Health Sciences, Flinders University, G.P.O. Box 2100, Adelaide, SA 5001, Australia.
| | - Michelle S Watson
- Nutrition and Dietetics, College of Nursing and Health Sciences, Flinders University, G.P.O. Box 2100, Adelaide, SA 5001, Australia.
- Health and Exercise Science, College of Nursing and Health Sciences, Flinders University, G.P.O. Box 2100, Adelaide, SA 5001, Australia.
| | - Ivanka Prichard
- Health and Exercise Science, College of Nursing and Health Sciences, Flinders University, G.P.O. Box 2100, Adelaide, SA 5001, Australia.
- SHAPE Research Centre, Flinders University, G.P.O. Box 2100, Adelaide, SA 5001, Australia.
- Flinders Centre for Innovation in Cancer, Flinders Drive, Bedford Park, SA 5042, Australia.
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Abstract
The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.
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Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study. Public Health Nutr 2018; 21:2255-2266. [PMID: 29637874 DOI: 10.1017/s1368980018000812] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To identify sociodemographic characteristics associated with frequency of consuming home-cooked meals and meals from out-of-home sources. DESIGN Cross-sectional analysis of a population-based cohort study. Frequency of consuming home-cooked meals, ready meals, takeaways and meals out were derived from a participant questionnaire. Sociodemographic characteristics regarding sex, age, ethnicity, working overtime and socio-economic status (SES; measured by household income, educational attainment, occupational status and employment status) were self-reported. Sociodemographic differences in higher v. lower meal consumption frequency were explored using logistic regression, adjusted for other key sociodemographic variables. SETTING Cambridgeshire, UK. SUBJECTS Fenland Study participants (n 11 326), aged 29-64 years at baseline. RESULTS Eating home-cooked meals more frequently was associated with being female, older, of higher SES (measured by greater educational attainment and household income) and not working overtime. Being male was associated with a higher frequency of consumption for all out-of-home meal types. Consuming takeaways more frequently was associated with lower SES (measured by lower educational attainment and household income), whereas eating out more frequently was associated with higher SES (measured by greater educational attainment and household income) and working overtime. CONCLUSIONS Sociodemographic characteristics associated with frequency of eating meals from different out-of-home sources varied according to meal source. Findings may be used to target public health policies and interventions for promoting healthier diets and dietary-related health towards people consuming home-cooked meals less frequently, such as men, those with lower educational attainment and household income, and overtime workers.
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Poti JM, Braga B, Qin B. Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content? Curr Obes Rep 2017; 6:420-431. [PMID: 29071481 PMCID: PMC5787353 DOI: 10.1007/s13679-017-0285-4] [Citation(s) in RCA: 237] [Impact Index Per Article: 33.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
PURPOSE OF REVIEW The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. RECENT FINDINGS Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.
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Affiliation(s)
- Jennifer M Poti
- Department of Nutrition, Carolina Population Center, University of North Carolina at Chapel Hill, Campus Box #7461, Chapel Hill, NC, 27599, USA.
| | - Bianca Braga
- University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
- Department of International Studies, Universidad Torcuato Di Tella, Buenos Aires, Argentina
| | - Bo Qin
- Population Science, Rutgers Cancer Institute of New Jersey, New Brunswick, NJ, USA
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Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act 2017; 14:109. [PMID: 28818089 PMCID: PMC5561571 DOI: 10.1186/s12966-017-0567-y] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 08/09/2017] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND Reported associations between preparing and eating home cooked food, and both diet and health, are inconsistent. Most previous research has focused on preparing, rather than eating, home cooked food; used small, non-population based samples; and studied markers of nutrient intake, rather than overall diet quality or health. We aimed to assess whether frequency of consuming home cooked meals was cross-sectionally associated with diet quality and cardio-metabolic health. METHODS We used baseline data from a United Kingdom population-based cohort study of adults aged 29 to 64 years (n = 11,396). Participants self-reported frequency of consuming home cooked main meals. Diet quality was assessed using the Mediterranean Diet Score, Dietary Approaches to Stop Hypertension (DASH) score, fruit and vegetable intake calculated from a 130-item food frequency questionnaire, and plasma vitamin C. Markers of cardio-metabolic health were researcher-measured body mass index (BMI), percentage body fat, haemoglobin A1c (HbA1c), cholesterol and hypertension. Differences across the three exposure categories were assessed using linear regression (diet variables) and logistic regression (health variables). RESULTS Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets, greater fruit and vegetable intakes and higher plasma vitamin C, in adjusted models. Those eating home cooked meals more than five times, compared with less than three times per week, consumed 62.3 g more fruit (99% CI 43.2 to 81.5) and 97.8 g more vegetables (99% CI 84.4 to 111.2) daily. More frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat. Associations with HbA1c, cholesterol and hypertension were not significant in adjusted models. Those consuming home cooked meals more than five times, compared with less than three times per week, were 28% less likely to have overweight BMI (99% CI 8 to 43%), and 24% less likely to have excess percentage body fat (99% CI 5 to 40%). CONCLUSIONS In a large population-based cohort study, eating home cooked meals more frequently was associated with better dietary quality and lower adiposity. Further prospective research is required to identify whether consumption of home cooked meals has causal effects on diet and health.
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Affiliation(s)
- Susanna Mills
- Institute of Health & Society, Newcastle University, Baddiley-Clark Building, Richardson Road, Newcastle upon Tyne, NE2 4AX UK
| | - Heather Brown
- Institute of Health & Society, Newcastle University, Baddiley-Clark Building, Richardson Road, Newcastle upon Tyne, NE2 4AX UK
| | - Wendy Wrieden
- Human Nutrition Research Centre, Institute of Health & Society, Newcastle University, M1.151 William Leech Building, Medical School, Framlington Place, Newcastle upon Tyne, NE2 4HH UK
| | - Martin White
- Institute of Health & Society, Newcastle University, Baddiley-Clark Building, Richardson Road, Newcastle upon Tyne, NE2 4AX UK
- Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, School of Clinical Medicine, University of Cambridge, Box 285 Biomedical Campus, Cambridge, CB2 0QQ UK
| | - Jean Adams
- Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, School of Clinical Medicine, University of Cambridge, Box 285 Biomedical Campus, Cambridge, CB2 0QQ UK
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Trattner C, Parra D, Elsweiler D. Monitoring obesity prevalence in the United States through bookmarking activities in online food portals. PLoS One 2017; 12:e0179144. [PMID: 28636665 PMCID: PMC5479550 DOI: 10.1371/journal.pone.0179144] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Accepted: 05/24/2017] [Indexed: 12/19/2022] Open
Abstract
Studying the impact of food consumption on people's health is a serious matter for its implications on public policy, but it has traditionally been a slow process since it requires information gathered through expensive collection processes such as surveys, census and systematic reviews of research articles. We argue that this process could be supported and hastened using data collected via online social networks. In this work we investigate the relationships between the online traces left behind by users of a large US online food community and the prevalence of obesity in 47 states and 311 counties in the US. Using data associated with the recipes bookmarked over an 9-year period by 144,839 users of the Allrecipes.com food website residing throughout the US, several hierarchical regression models are created to (i) shed light on these relations and (ii) establish their magnitude. The results of our analysis provide strong evidence that bookmarking activities on recipes in online food communities can provide a signal allowing food and health related issues, such as obesity to be better understood and monitored. We discover that higher fat and sugar content in bookmarked recipes is associated with higher rates of obesity. The dataset is complicated, but strong temporal and geographical trends are identifiable. We show the importance of accounting for these trends in the modeling process.
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Affiliation(s)
- Christoph Trattner
- Department of New Media Technology, MODUL University Vienna, Vienna, Austria
| | - Denis Parra
- Departamento de Ciencia de la Computación, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - David Elsweiler
- Chair for Information Science - I:IMSK, University of Regensburg, Regensburg, Germany
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Trattner C, Elsweiler D, Howard S. Estimating the Healthiness of Internet Recipes: A Cross-sectional Study. Front Public Health 2017; 5:16. [PMID: 28243587 PMCID: PMC5304340 DOI: 10.3389/fpubh.2017.00016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Accepted: 01/26/2017] [Indexed: 11/21/2022] Open
Abstract
A government’s response to increasing incidence of lifestyle-related illnesses, such as obesity, has been to encourage people to cook for themselves. The healthiness of home cooking will, nevertheless, depend on what people cook and how they cook it. In this article, one common source of cooking inspiration—Internet-sourced recipes—is investigated in depth. The energy and macronutrient content of 5,237 main meal recipes from the food website Allrecipes.com are compared with those of 100 main meal recipes from five bestselling cookery books from popular celebrity chefs and 100 ready meals from the three leading UK supermarkets. The comparison is made using nutritional guidelines published by the World Health Organization and the UK Food Standards Agency. The main conclusions drawn from our analyses are that Internet recipes sourced from Allrecipes.com are less healthy than TV chef recipes and ready meals from leading UK supermarkets. Only 6 out of 5,237 Internet recipes fully complied with the WHO recommendations. Internet recipes were more likely to meet the WHO guidelines for protein than other classes of meal (10.88 v 7% (TV), p < 0.01; 10.86 v 9% (ready), p < 0.01). However, the Internet recipes were less likely to meet the criteria for fat (14.28 v 24 (TV) v 37% (ready); p < 0.01), saturated fat (25.05 v 33 (TV) v 34% (ready); p < 0.01), and fiber (compared to ready meals 16.50 v 56%; p < 0.01). More Internet recipes met the criteria for sodium density than ready meals (19.63 v 4%; p < 0.01), but fewer than the TV chef meals (19.32 v 36%; p < 0.01). For sugar, no differences between Internet recipes and TV chef recipes were observed (81.1 v 81% (TV); p = 0.86), although Internet recipes were less likely to meet the sugar criteria than ready meals (81.1 v 83% (ready); p < 0.01). Repeating the analyses for each year of available data shows that the results are very stable over time.
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Affiliation(s)
- Christoph Trattner
- Department of New Media Technology, MODUL University Vienna , Vienna , Austria
| | - David Elsweiler
- Fakultät für Sprach-, Literatur- und Kulturwissenschaften, University of Regensburg , Regensburg , Germany
| | - Simon Howard
- Northumbria University, Coach Lane Campus (East) , Newcastle upon Tyne , UK
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Cohen NL, Olson RB. Compliance With Recommended Food Safety Practices in Television Cooking Shows. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2016; 48:730-734.e1. [PMID: 27576938 DOI: 10.1016/j.jneb.2016.08.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 07/27/2016] [Accepted: 08/02/2016] [Indexed: 06/06/2023]
Abstract
OBJECTIVE Examine compliance with recommended food safety practices in television cooking shows. METHODS Using a tool based on the Massachusetts Food Establishment Inspection Report, raters examined 39 episodes from 10 television cooking shows. RESULTS Chefs demonstrated conformance with good retail practices for proper use and storage of utensils in 78% of episodes; preventing contamination (62%), and fingernail care (82%). However, 50% to 88% of episodes were found to be out of compliance with other personal hygiene practices, proper use of gloves and barriers (85% to 100%), and maintaining proper time and temperature controls (93%). Over 90% failed to conform to recommendations regarding preventing contamination through wiping cloths and washing produce. In only 13% of episodes were food safety practices mentioned. CONCLUSIONS AND IMPLICATIONS There appears to be little attention to food safety during most cooking shows. Celebrity and competing chefs have the opportunity to model and teach good food safety practices for millions of viewers.
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Affiliation(s)
- Nancy L Cohen
- Department of Nutrition, University of Massachusetts Amherst, Amherst, MA.
| | - Rita Brennan Olson
- Department of Nutrition, University of Massachusetts Amherst, Amherst, MA
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Carstairs SA, Craig LC, Marais D, Bora OE, Kiezebrink K. A comparison of preprepared commercial infant feeding meals with home-cooked recipes. Arch Dis Child 2016; 101:1037-1042. [PMID: 27435891 DOI: 10.1136/archdischild-2015-310098] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 05/28/2016] [Accepted: 06/02/2016] [Indexed: 12/23/2022]
Abstract
OBJECTIVES To compare the cost, nutritional and food variety contents of commercial meals and published infant and young child feeding (IYCF) home-cooked recipes, and to compare nutritional contents to age-specific recommendations. DESIGN Cross-sectional study. SETTING Full range of preprepared main meals available within the UK market. Main-meal recipes identified from a survey of Amazon's top 20 best-sellers and IYCF cookbooks available from local libraries. SAMPLES 278 commercial IYCF savoury meals from UK market and 408 home-cooked recipes from best-selling IYCF published cookbooks. MAIN OUTCOME MEASURES Cost and nutritional content per 100 g and food variety per meal for both commercial meals and home-cooked recipes. RESULTS Commercial products provided more 'vegetable' variety per meal (median=3.0; r=-0.33) than home-cooked recipes (2.0). Home-cooked recipes provided 26% more energy and 44% more protein and total fat than commercial products (r=-0.40, -0.31, -0.40, respectively) while costing less (£0.33/100 g and £0.68/100 g, respectively). The majority of commercial products (65%) met energy density recommendations but 50% of home-cooked recipes exceeded the maximum range. CONCLUSIONS The majority of commercial meals provided an energy-dense meal with greater vegetable variety per meal to their home-cooked counterparts. Home-cooked recipes provided a cheaper meal option, however the majority exceeded recommendations for energy and fats.
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Affiliation(s)
- Sharon A Carstairs
- Health Services Research Unit, School of Medicine and Dentistry, University of Aberdeen, Aberdeen, UK
| | - Leone Ca Craig
- The Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - Debbi Marais
- Warwick Medical School, The University of Warwick, Coventry, UK
| | - Ourania E Bora
- Division of Applied Health Sciences, School of Medicine and Dentistry, University of Aberdeen, Aberdeen, UK
| | - Kirsty Kiezebrink
- Division of Applied Health Sciences Postgraduate Education Group, School of Medicine and Dentistry, University of Aberdeen, Aberdeen, UK
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39
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Reframing convenience food. Appetite 2016; 98:1-11. [DOI: 10.1016/j.appet.2015.11.032] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 11/10/2015] [Accepted: 11/28/2015] [Indexed: 11/18/2022]
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De Backer CJ, Hudders L. Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium. Appetite 2016; 96:494-501. [DOI: 10.1016/j.appet.2015.10.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 09/04/2015] [Accepted: 10/14/2015] [Indexed: 10/22/2022]
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How do supermarket ‘healthy’ range ready meals compare with the ‘standard’ equivalent? Proc Nutr Soc 2016. [DOI: 10.1017/s0029665116002500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Muharemovic K, Taboul N, Håkansson A. Home cooking trends and dietary illness: nutritional compliance of recipes in a Swedish food magazine 1970-2010. Scand J Public Health 2015; 44:195-201. [PMID: 26603465 DOI: 10.1177/1403494815617060] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/20/2015] [Indexed: 11/17/2022]
Abstract
AIMS To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. METHODS The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. RESULTS The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. CONCLUSIONS The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.
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Affiliation(s)
- Kanita Muharemovic
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
| | - Nicole Taboul
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
| | - Andreas Håkansson
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
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Spence C, Okajima K, Cheok AD, Petit O, Michel C. Eating with our eyes: From visual hunger to digital satiation. Brain Cogn 2015; 110:53-63. [PMID: 26432045 DOI: 10.1016/j.bandc.2015.08.006] [Citation(s) in RCA: 160] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 08/23/2015] [Accepted: 08/24/2015] [Indexed: 11/17/2022]
Abstract
One of the brain's key roles is to facilitate foraging and feeding. It is presumably no coincidence, then, that the mouth is situated close to the brain in most animal species. However, the environments in which our brains evolved were far less plentiful in terms of the availability of food resources (i.e., nutriments) than is the case for those of us living in the Western world today. The growing obesity crisis is but one of the signs that humankind is not doing such a great job in terms of optimizing the contemporary food landscape. While the blame here is often put at the doors of the global food companies - offering addictive foods, designed to hit 'the bliss point' in terms of the pleasurable ingredients (sugar, salt, fat, etc.), and the ease of access to calorie-rich foods - we wonder whether there aren't other implicit cues in our environments that might be triggering hunger more often than is perhaps good for us. Here, we take a closer look at the potential role of vision; Specifically, we question the impact that our increasing exposure to images of desirable foods (what is often labelled 'food porn', or 'gastroporn') via digital interfaces might be having, and ask whether it might not inadvertently be exacerbating our desire for food (what we call 'visual hunger'). We review the growing body of cognitive neuroscience research demonstrating the profound effect that viewing such images can have on neural activity, physiological and psychological responses, and visual attention, especially in the 'hungry' brain.
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Villani A, Egan T, Keogh J, Clifton P. Attitudes and beliefs of Australian adults on reality television cooking programmes and celebrity chefs. Is there cause for concern? Descriptive analysis presented from a consumer survey. Appetite 2015; 91:7-12. [DOI: 10.1016/j.appet.2015.03.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 03/19/2015] [Accepted: 03/22/2015] [Indexed: 11/26/2022]
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Smith SA, Sheats JQ, Whitehead MS, Delmoor E, Britt T, Harris CL, Robinson-Flint J, Porche-Smith LM, Umeakunne KE, Coughlin SS. Developing a Cookbook with Lifestyle Tips: A Community-Engaged Approach to Promoting Diet-Related Cancer Prevention Guidelines. JACOBS JOURNAL OF FOOD AND NUTRITION 2015; 2:012. [PMID: 26709388 PMCID: PMC4690462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Supplementing nutrition education with skills-building activities may enhance community awareness of diet-related cancer prevention guidelines. To develop a cookbook with lifestyle tips, recipes were solicited from the National Black Leadership Initiative on Cancer (NBLIC) community coalitions and dietary intake advice from participants in the Educational Program to Increase Colorectal Cancer Screening (EPICS). With guidance from a chef and registered dietitian, recipes were tested, assessed, and transformed; lifestyle advice was obtained from focus groups. The cookbook with lifestyle tips, named "Down Home Healthy Living (DHHL) 2.0," was distributed in print form to 2,500 EPICS participants and shared electronically through websites and social media.
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Affiliation(s)
- Selina A. Smith
- Institute of Public and Preventive Health and Department of Family Medicine, Medical College of Georgia, Georgia Regents University, Augusta, GA, USA
- Cancer Research Program, Morehouse School of Medicine, Atlanta, GA, USA
| | - Joyce Q. Sheats
- Institute of Public and Preventive Health and Department of Family Medicine, Medical College of Georgia, Georgia Regents University, Augusta, GA, USA
| | - Mary S. Whitehead
- Florida Resources for Enhancing and Sustaining Health, Miami, FL, USA
| | - Ernestine Delmoor
- National Black Leadership Initiative on Cancer, Philadelphia Chapter, Philadelphia, PA, USA
| | - Thomas Britt
- National Black Leadership Initiative on Cancer, Chicago Coalition, Chicago, IL, USA
| | - Cassandra L. Harris
- National Black Leadership Initiative on Cancer, Houston Coalition, Houston, TX, USA
| | | | | | - Kayellen Edmonds Umeakunne
- Bionutrition Core and Body Composition Laboratory, Clinical Research Center, Morehouse School of Medicine, Atlanta, GA, USA
| | - Steven S. Coughlin
- Department of Health Science and Sustainability, Division of Public Health, University of Massachusetts, Lowell, MA, USA
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Remnant J, Adams J. The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis. Appetite 2015; 92:36-42. [PMID: 25963106 PMCID: PMC4509783 DOI: 10.1016/j.appet.2015.04.069] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 03/02/2015] [Accepted: 04/24/2015] [Indexed: 12/31/2022]
Abstract
Over-reliance on convenience foods, including ready-meals, may contribute to obesity. We surveyed supermarket own-brand ready-meals in ten UK supermarkets. Overall, ready-meals tended to be high in saturated fat and salt, and low in sugar. 20% of meals were low in fat, saturated fat, salt and sugar. There was little evidence that healthier meals necessarily cost more.
Background: Over-reliance on convenience foods, including ready-meals, has been suggested as one contributor to obesity. Little research has systematically explored the nutritional content of supermarket ready-meals. We described the nutritional content and cost of UK supermarket ready-meals. Methods: We conducted a survey of supermarket own-brand chilled and frozen ready-meals available in branches of ten national supermarket chains in one city in northern England. Data on price, weight and nutritional content of meals in four ranges (‘healthier’, luxury, economy and standard) and of six types (macaroni cheese, meat lasagne, cottage pie, chicken tikka masala, fish pie, and sweet and sour chicken) were collected. Nutritional content was compared to ranges used to identify low, medium and high fat, saturated fat, sugar and salt in nationally recommended front-of-pack labelling. Results: 166 ready-meals were included from 41 stores. Overall, ready-meals were high in saturated fat and salt, and low in sugar. One-fifth of meals were low in fat, saturated fat, salt and sugar, including two-thirds of ‘healthier’ meals. Meals that were low for three out of the four front-of-pack nutrients were the cheapest. Conclusions: Supermarket ready-meals do not have a healthful nutritional profile overall. However, a number of healthier meals were available – particularly amongst meals specifically marked as ‘healthier’. There was little evidence that healthier meals necessarily cost more. Further effort is required to encourage producers to improve the nutritional profile of the full range of ready-meals, and not just those specifically labelled as ‘healthier’.
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Affiliation(s)
- Jennifer Remnant
- Institute of Health & Society, Newcastle University, Baddiley-Clark Building, Richardson Road, Newcastle upon Tyne NE2 4HH, UK
| | - Jean Adams
- Institute of Health & Society, Newcastle University, Baddiley-Clark Building, Richardson Road, Newcastle upon Tyne NE2 4HH, UK.
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Trapp GSA, Hickling S, Christian HE, Bull F, Timperio AF, Boruff B, Shrestha D, Giles-Corti B. Individual, Social, and Environmental Correlates of Healthy and Unhealthy Eating. HEALTH EDUCATION & BEHAVIOR 2015; 42:759-68. [DOI: 10.1177/1090198115578750] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Background. Few studies use comprehensive ecological approaches considering multilevel factors to understand correlates of healthy (and unhealthy) dietary intake. The aim of this study was to examine the association between individual, social, and environmental factors on composite measures of healthy and unhealthy dietary intake in adults. Method. Participants ( n = 565) of the Australian RESIDential Environments (RESIDE) project self-reported dietary intake, home food availability, and behavioral and perceived social and physical environmental influences on food choices. A geographic information system measured proximity of supermarkets from each participant’s home. “Healthy” and “unhealthy” eating scores were computed based on adherence to dietary guidelines. Univariate and multivariate models were constructed using linear regression. Results. After full adjustment, “healthy” eating (mean = 6.25, standard deviation [ SD] = 1.95) was significantly associated with having confidence to prepare healthy meals (β = 0.34; 95% confidence interval [CI] = [0.13, 0.55]); having more healthy (β = 0.13; 95% CI = [0.09-0.16]) and fewer unhealthy (β = −0.04; 95% CI = [−0.06, −0.02]) foods available at home; and having a supermarket within 800 meters of home (β = 1.39; 95% CI = [0.37, 2.404]). “Unhealthy” eating (mean = 3.53, SD = 2.06) was associated with being male (β = 0.39; 95% CI = [0.02, 0.75]), frequently eating takeaway (β = 0.33; 95% CI = [0.21, 0.46]) and cafe or restaurant meals (β = 0.20; 95% CI = [0.06, 0.33]) and having fewer healthy (β = −0.07; 95% CI = [−0.10, −0.03]) and more unhealthy (β = 0.09; 95% CI = [0.07, 0.10]) foods available within the home. Conclusion. Initiatives to improve adherence to dietary guidelines and reduce the consumption of unhealthy foods needs to be multifaceted; addressing individual factors and access to healthy food choices in both the home and neighborhood food environment. Ensuring proximity to local supermarkets, particularly in new suburban developments, appears to be an important strategy for facilitating healthy eating.
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Affiliation(s)
- Georgina S. A. Trapp
- Telethon Kids Institute, The University of Western Australia, Perth, Australia
- Centre for the Built Environment and Health, The University of Western Australia, Australia
- School of Population Health, The University of Western Australia, Australia
| | - Siobhan Hickling
- School of Population Health, The University of Western Australia, Australia
| | - Hayley E. Christian
- Telethon Kids Institute, The University of Western Australia, Perth, Australia
- Centre for the Built Environment and Health, The University of Western Australia, Australia
- School of Population Health, The University of Western Australia, Australia
| | - Fiona Bull
- Centre for the Built Environment and Health, The University of Western Australia, Australia
| | - Anna F. Timperio
- Centre for Physical Activity and Nutrition Research, Deakin University, Australia
| | - Bryan Boruff
- School of Earth and Environment, The University of Western Australia
| | - Damber Shrestha
- Centre for the Built Environment and Health, The University of Western Australia, Australia
| | - Billie Giles-Corti
- McCaughey VicHealth Centre for Community Wellbeing, Melbourne School of Population Health, University of Melbourne, Australia
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Viewers vs. doers. The relationship between watching food television and BMI. Appetite 2015; 90:131-5. [PMID: 25747286 DOI: 10.1016/j.appet.2015.02.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 01/15/2015] [Accepted: 02/26/2015] [Indexed: 11/21/2022]
Abstract
The objective of this study was to examine where nutritional gatekeepers obtain information about new foods, and whether information source is associated with Body Mass Index (BMI), as well as whether any association varied according to how often the participant cooked from scratch. A national panel survey of 501 females aged 20-35 assessed how participants obtained information on new recipes, and asked a series of questions about their cooking habits, their weight and height. Linear regressions were run to determine associations between information source, cooking from scratch, and BMI. Obtaining information from cooking shows was positively correlated with BMI (p <0.05), as was obtaining information from social media (p <0.05), whereas obtaining information from other print, online, or in-person sources was not significantly associated with BMI. A significant interaction between watching cooking shows and cooking from scratch indicated that cooking from scratch, as well as watching cooking shows was associated with higher BMI (p <0.05). Obtaining information about new foods from television cooking shows or social media - versus other sources - appears to have a unique relationship with BMI. Furthermore, watching cooking shows may have a differential effect on BMI for those who are merely TV "viewers," versus those who are "doers." Promoting healthy foods on cooking shows may be one way to positively influence the weight status of "doers" as well as "viewers."
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Watkinson-Powell A, Barnes S, Lovatt M, Wasielewska A, Drummond B. Food provision for older people receiving home care from the perspectives of home-care workers. HEALTH & SOCIAL CARE IN THE COMMUNITY 2014; 22:553-560. [PMID: 24981791 DOI: 10.1111/hsc.12117] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/06/2014] [Indexed: 06/03/2023]
Abstract
Malnutrition is a significant cause of morbidity and mortality, particularly among older people. Attention has focused on the inadequacies of food provision in institutions, yet the majority suffering from malnutrition live in the community. The aim of this study was to explore barriers and facilitators to food provision for older people receiving home care. It was a qualitative exploratory study using semi-structured interviews with nine home-care workers in June 2013 employed by independent agencies in a large city in northern England. Data were analysed thematically, based on the principles of grounded theory. Findings showed that significant time pressures limited home-care workers in their ability to socially engage with service users at mealtimes, or provide them with anything other than ready meals. Enabling choice was considered more important than providing a healthy diet, but choice was limited by food availability and reliance on families for shopping. Despite their knowledge of service users and their central role in providing food, home-care workers received little nutritional training and were not involved by healthcare professionals in the management of malnutrition. Despite the rhetoric of individual choice and importance of social engagement and nutrition for health and well-being, nutritional care has been significantly compromised by cuts to social care budgets. The potential role for home-care workers in promoting good nutrition in older people is undervalued and undermined by the lack of recognition, training and time dedicated to food-related care. This has led to a situation whereby good quality food and enjoyable mealtimes are denied to many older people on the basis that they are unaffordable luxuries rather than an integral component of fundamental care.
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