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Kim YJ, Shin DM, Chun YG, Choi YS, Kim BK. Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties. Meat Sci 2023; 204:109254. [PMID: 37354834 DOI: 10.1016/j.meatsci.2023.109254] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/06/2023] [Accepted: 06/12/2023] [Indexed: 06/26/2023]
Abstract
This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (α-linolenic acid) were observed. Emulsion stability and cooking loss were also improved in meat spreads formulated with FOE compared with those the control. In particular, the addition of FOE generated softer and less chewy meat, owing to its lower melting point and rheological properties. However, the high content of unsaturated fatty acids in the FOE-containing meat spreads increased their susceptibility to lipid oxidation meat. These findings indicate that FOE, particularly macro-sized FOE, has the potential for use in n-3 fatty acid enriched meat products that are intended for consumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
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2
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Mena B, Torrico DD, Hutchings S, Ha M, Ashman H, Warner RD. Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics. Meat Sci 2023; 199:109124. [PMID: 36736127 DOI: 10.1016/j.meatsci.2023.109124] [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: 08/17/2022] [Revised: 11/23/2022] [Accepted: 01/17/2023] [Indexed: 01/21/2023]
Abstract
Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22-52 years; older, 60-76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™. Younger people exhibited higher intensity for happy/sad/scared and lower intensity for neutral/disgusted, relative to older people. Interactions between age and texture/sauce showed little FER variation in older people, whereas younger people showed considerable FER variation. Younger people, but not older people, had lowest intensity of happy FER and highest intensity of angry FER for the hard patty. Sauce addition resulted in higher intensity of happy/contempt in younger consumers, but not older consumers. FER collected using FaceReader™ was successfully used to differentiate between the unconscious responses of younger and older consumers.
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Affiliation(s)
- Behannis Mena
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Damir Dennis Torrico
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Scott Hutchings
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; AgResearch, Food & Bio-based Products Group, Palmerston North 4442, New Zealand
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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Association between Meal Frequency and Type 2 Diabetes Mellitus in Rural Adults: A Large-Scale Cross-Sectional Study. Nutrients 2023; 15:nu15061348. [PMID: 36986079 PMCID: PMC10056094 DOI: 10.3390/nu15061348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Diet frequency may potentially influence metabolic health. However, general population-based evidence on the association between meal frequency and type 2 diabetes mellitus (T2DM) remains limited and inconclusive. Thus, this study aimed to investigate the association between meal frequency and T2DM in resource limited area. A total of 29,405 qualified participants were enrolled from the Henan rural cohort study. Data on meal frequency were collected through a validated face-to-face questionnaire survey. Logistic regression models were utilized to explore the association between meal frequency and T2DM. Compared with 21 times per week meal frequency group, the adjusted odds ratios (ORs) and 95% confidence intervals (95%CIs) were 0.75 (0.58, 0.95) and 0.70 (0.54, 0.90) for 16–20 times/week group and 14–15 times/week group, respectively. For the analysis of the three meals, significant associations were only found between dinner frequency and T2DM. Compared with seven times per week dinner group, the ORs (95%CIs) were 0.66 (0.42, 0.99) and 0.51 (0.29, 0.82) for the group with three to six times/week and zero to two times/week. Reduced meal frequency, especially dinner frequency, was associated with lower prevalence of T2DM, which suggests that an appropriate reduction in meal frequency per week may have a role in decreasing the risk of T2DM.
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How and Why Diets Change Post-Migration: A Qualitative Exploration of Dietary Acculturation among Recent Chinese Immigrants in Australia. Nutrients 2022; 14:nu14173573. [PMID: 36079830 PMCID: PMC9460769 DOI: 10.3390/nu14173573] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 12/05/2022] Open
Abstract
Chinese immigrants living in Western countries are at increased risk for cardiometabolic diseases. Dietary acculturation has been implicated as a potential contributor, but little is known about why diets change post-migration. The purpose of this qualitative research study was to explore how and why diets change post-migration for Chinese immigrants living in Australia. Eleven participants undertook semi-structured interviews exploring and comparing their diets when they lived in China to their post-migration diets. Thematic analysis revealed that participants exhibited changed social structures of meal preparation, and made unacknowledged dietary changes, such as recipe modification, to maintain their traditional Chinese diet post-migration. Implications of both deliberate and unrecognized dietary changes post-migration include connections to increased risk for metabolic disease post-migration.
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5
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Physical activity time and lifestyle correlates of cardiovascular disease status in older adults in Accra. J Public Health (Oxf) 2022. [DOI: 10.1007/s10389-022-01712-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Abstract
Abstract
Aim
The maintenance of physical activity (PA) over the life course is considered a hallmark for ageing well, but individuals who practice PA also often pursue lifestyles (e.g., smoking) that may inhibit the medicinal impact of PA on them. PA is said to protect against cardiovascular diseases (CVDs), but the literature has little to say about the impact of PA on the risk of CVDs when it is associated with lifestyle factors, comorbidities, and personal characteristics. This study aimed to assess the association between PA time and CVDs, with relevant lifestyle factors, comorbidities, and personal characteristics treated as covariates.
Subject and methods
The study’s population was retired and working older people aged 60 years or more in Accra, Ghana. A total of 686 individuals responded to self-reported questionnaires. Pearson’s chi-square test and binary logistic regression were used to present findings.
Results
The study found that the risk of having one or more CVDs increases as time spent in moderate and vigorous PA increases, whereas individuals who drank alcohol a few days a week or most days a week are respectively 2 (OR = 2.415; p = 0.037) and 22 (OR = 21.933; p = 0.000) times more likely to have one or more CVDs compared to those who never drank alcohol.
Conclusion
Health education should not only encourage PA maintenance but should also make individuals aware of the need to avoid unhealthy behaviours to maximize the positive effect of PA on health.
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Ku SK, Kim J, Kim SM, Yong HI, Kim BK, Choi YS. Combined Effects of Pressure cooking and Enzyme Treatment to Enhance
The Digestibility and Physicochemical Properties of Spreadable Liver Sausage. Food Sci Anim Resour 2022; 42:441-454. [PMID: 35611079 PMCID: PMC9108956 DOI: 10.5851/kosfa.2022.e14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/24/2022] [Accepted: 03/30/2022] [Indexed: 11/06/2022] Open
Abstract
This study aimed to determine the effect of enzyme, guar gum, and pressure
processing on the digestibility and physicochemical properties of age-friendly
liver sausages. Liver sausages were manufactured by adding proteolytic enzyme
(Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following
treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2,
proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme
and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking.
The pH was high in the enzyme- and pressure-processed groups. The
pressure-processed groups had lower apparent viscosity than other cooking
groups, and it decreased during enzyme treatment. Hardness was lower in the
enzyme- and pressure-processed groups than in the control, and the T4 was the
lowest. Digestibility was the highest in T4 at 82.58%, and there was no
significant difference with that in T5. The general cooking group with enzyme
and guar gum also showed higher digestibility than the control (77.50%).
As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis,
the enzyme- and pressure-treated groups (T4, T5) were degraded more into
low-molecular-weight peptides (≤37 kDa) than the control and other
treatments. Viscoelasticity showed similar trends for viscous and elastic
moduli. Similarly, combined pressure processing and enzymatic treatment
decreased viscoelasticity, while guar gum increased elasticity but decreased
viscosity. Therefore, the tenderized physical properties and improved
digestibility by enzyme and pressurization treatment could be used to produce
age-friendly spreadable liver sausages.
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Affiliation(s)
- Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Jake Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Se-Myung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Bum-Keun
Kim, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9335, Fax: +82-63-219-9076, E-mail:
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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Naqvi ZB, Campbell MA, Latif S, Thomson PC, Astruc T, Friend MA, Vaskoska R, Warner RD. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain). Meat Sci 2022; 186:108729. [PMID: 35016106 DOI: 10.1016/j.meatsci.2021.108729] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/19/2022]
Abstract
The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks. Physicochemical parameters were improved by GP treatment (P < 0.05) while there was no effect of storage time on WBSF, TPA or microstructure. The microbial quality of sous vide cooked meat in refrigerated storage appeared to be four weeks and oxidation shelf life of the cooked meat was found to be two weeks under refrigerated storage.
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Affiliation(s)
- Zahra B Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
| | - Michael A Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, New South Wales 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Peter C Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | | | - Michael A Friend
- Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Rozita Vaskoska
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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8
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Riquelme N, Robert P, Arancibia C. Understanding older people perceptions about desserts using word association and sorting task methodologies. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104423] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Wang-Chen Y, Kellow NJ, Choi TST. Exploring the Determinants of Food Choice in Chinese Mainlanders and Chinese Immigrants: A Systematic Review. Nutrients 2022; 14:346. [PMID: 35057524 PMCID: PMC8780919 DOI: 10.3390/nu14020346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/09/2022] [Accepted: 01/11/2022] [Indexed: 02/01/2023] Open
Abstract
Determinants of food choice in Chinese populations have not been systematically synthesised using a cultural lens. This study reviewed qualitative studies exploring food choice determinants of both Chinese mainlanders and Chinese immigrants living in Western countries. Ovid Medline, CINAHL Plus, Web of Science, ProQuest, and China National Knowledge Infrastructure database (CNKI) were searched from database inception to 1 April 2021. Studies were included if they involved qualitative research methods, were written in English or Chinese, investigated the factors influencing food choices, and targeted Chinese mainlanders or Chinese immigrants living in Western countries. Twenty-five studies (24 in English, 1 in Chinese) were included, involving 2048 participants. Four themes were identified; (1) the principles of traditional Chinese medicine (TCM), (2) perceptions of a healthy diet in Chinese culture (e.g., regular eating, eating in moderation, and emphasis on food freshness), (3) the desire to maintain harmony in families/communities, and (4) physical/social environmental factors all significantly influenced Chinese people's food choices. It is important to acknowledge these factors when developing culturally appropriate nutrition programs for promoting health in Chinese mainlanders and Chinese immigrants.
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Affiliation(s)
| | | | - Tammie S. T. Choi
- Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Melbourne, VIC 3168, Australia; (Y.W.-C.); (N.J.K.)
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10
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Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods 2021; 10:foods10081936. [PMID: 34441712 PMCID: PMC8391201 DOI: 10.3390/foods10081936] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.
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Affiliation(s)
- Zahra B. Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- Correspondence: ; Tel.: +61-45-224-6950
| | - Peter C. Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Michael A. Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Jerrad F. Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - David M. McGill
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
| | - Peter C. Wynn
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Michael A. Friend
- Office of the Pro Vice-Chancellor (Research and Innovation), Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia;
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
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11
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Almoraie NM, Saqaan R, Alharthi R, Alamoudi A, Badh L, Shatwan IM. Snacking patterns throughout the life span: potential implications on health. Nutr Res 2021; 91:81-94. [PMID: 34144310 DOI: 10.1016/j.nutres.2021.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 05/02/2021] [Accepted: 05/11/2021] [Indexed: 12/16/2022]
Abstract
Eating outside the three main meals - in other words, snacking - is a part of the dietary pattern of individuals in all stages of life. The quality and pattern of snacking have an impact on health during the life span. Thus, the aim of this review was to evaluate various patterns and health outcomes of the snacking habits of different demographical groups, from children to the elderly, throughout their life span. We discuss the snacking pattern among children and adolescents, which is characterized by consuming high energy foods with low nutrient value, and which is associated with increased risk of obesity. During university years, study stress and lack of time were obstacles to a healthy dietary pattern involving nutritious snacks, although awareness of the importance of healthy snacks was higher in this group than among younger age groups. Employment status and skipping regular meals were important factors affecting snacking quality and patterns in adulthood. Unhealthy snacks, high in energy, sugar, and salt and low in nutrients, were demonstrated to have a negative impact on individuals' health, such as oral health, blood pressure, obesity, and diabetes. In conclusion, encouraging individuals to consume healthy snacks that are high in nutrients through education to help them plan for their snacks is important to enhance health and reduce disease risk.
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Affiliation(s)
- Noha M Almoraie
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Rula Saqaan
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Razan Alharthi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amal Alamoudi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Lujain Badh
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Israa M Shatwan
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
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12
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Bittner EP, Ashman H, van Barneveld RJ, McNamara A, Thomson N, Hearn AH, Dunshea FR. Qualitative assessment of value in Australian pork across cultures. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an21011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Consumers' Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study. Foods 2020; 9:foods9121811. [PMID: 33297296 PMCID: PMC7762268 DOI: 10.3390/foods9121811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/17/2020] [Accepted: 11/23/2020] [Indexed: 12/16/2022] Open
Abstract
This study aimed to examine consumers' motives for eating and choosing sweet baked products (SBPs). A cross-cultural segmentation study on a South African (SA) and Swiss population sample (n = 216), was implemented using the Motivation for Eating Scale (MFES) and the Food Choice Questionnaire (FCQ). Cluster analyses provided three consumer segments for each population sample: the balanced and the frequenters for both countries, the deniers for SA, and the health conscious for Switzerland. South Africans liked SBPs more than the Swiss respondents, however the Swiss sample consumed SBPs more often. Environmental and physical eating were the most relevant motives when eating SBPs for the SA and Swiss group, respectively. For both samples, sensory appeal was the deciding factor when choosing SBPs. Cross-cultural studies of food choices are important tools that could help improve the current understanding of factors that influence the eating behavior of ultra-processed foods to promote healthy food choices through local and global perspectives. This paper highlights that more research is needed on consumers' motives for choosing and eating ultra-processed foods in order to develop specific integrative cultural exchange actions or intervention strategies to solve the obesity issue.
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14
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Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign. Eur J Investig Health Psychol Educ 2020; 10:859-875. [PMID: 34542516 PMCID: PMC8314301 DOI: 10.3390/ejihpe10030062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 11/17/2022] Open
Abstract
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne illness. Findings showed that for this type of information, a graphic is a critical element for the printed schematic. The slogan (i.e., a short statement similar to a jingle or tag-line in a commercial) may be important to consumers, but the icon was not important.
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15
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Consumer Preferences and Acceptance of Meat Products. Foods 2020; 9:foods9060708. [PMID: 32492854 PMCID: PMC7353645 DOI: 10.3390/foods9060708] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 11/16/2022] Open
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