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Teixeira B, Oliveira A, Poinhos R, Afonso C. Adolescents' Perceptions About Healthy and Sustainable Diets: A Qualitative School-Based Study in Portugal. Ecol Food Nutr 2024; 63:387-405. [PMID: 38836632 DOI: 10.1080/03670244.2024.2363893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
In this qualitative study, we explored Portuguese adolescents' perceptions of diet, sustainability, and health through six focus group discussions (FGDs). Fifty-five adolescents (10-18 years) participated. FGDs focused on sustainability in food choices and its health impact, with our primary interest in their perceptions. Results showed a limited comprehension of "sustainable/sustainability," especially among younger participants. Those aware of sustainability recognized its diverse aspects, including health, economic, and ecological domains. Some adolescents recognized the link between health and sustainability in their diets, emphasizing the need for food literacy. These findings emphasize the importance of public health and sustainable policies among Portuguese adolescents.
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Affiliation(s)
- Beatriz Teixeira
- Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto [Institute of Public Health, University of Porto], Porto, Portugal
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), [Laboratory for Integrative and Translational Research in Population Health (ITR)], Porto, Portugal
| | - Andreia Oliveira
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto [Institute of Public Health, University of Porto], Porto, Portugal
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), [Laboratory for Integrative and Translational Research in Population Health (ITR)], Porto, Portugal
- Faculty of Medicine, University of Porto, Porto, Portugal
| | - Rui Poinhos
- Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
| | - Claudia Afonso
- Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto [Institute of Public Health, University of Porto], Porto, Portugal
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), [Laboratory for Integrative and Translational Research in Population Health (ITR)], Porto, Portugal
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Brooks R, Backholer K, Kite J. Covert marketing of quick-service restaurants via news media in Australia: A content analysis. Aust N Z J Public Health 2024; 48:100150. [PMID: 38839475 DOI: 10.1016/j.anzjph.2024.100150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 03/04/2024] [Accepted: 03/28/2024] [Indexed: 06/07/2024] Open
Abstract
OBJECTIVE To determine the extent and nature of news media coverage generated from press releases made by top-selling quick-service restaurants in Australia. METHODS We conducted a content analysis of press releases made between July 2021 and June 2022 by the five largest quick-service restaurant brands in Australia by brand share, including coding their main subject. We then conducted a content analysis of news media coverage related to the press releases, including coding its slant towards the brand. RESULTS Among 52 press releases, new food products (27% of press releases; all unhealthy foods) and corporate social responsibility activities (25%) were the most promoted subjects. For 62% of press releases, at least one news media item was identified. Among the 86 identified news media items, most related to press releases promoting new food products (45% of news media items) or corporate social responsibility activities (21%). News media items overwhelmingly had a slant favourable to the relevant brand (93%). CONCLUSIONS Press releases by top-selling quick-service restaurant brands in Australia commonly generate news media coverage that promotes such brands and their predominantly unhealthy products. IMPLICATIONS FOR PUBLIC HEALTH Policies restricting unhealthy food marketing should consider brand-generated news media coverage.
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Affiliation(s)
- Ruby Brooks
- Sydney School of Public Health, University of Sydney, Australia; Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, Deakin University, Australia.
| | - Kathryn Backholer
- Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, Deakin University, Australia
| | - James Kite
- Sydney School of Public Health, University of Sydney, Australia
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Pulker CE, Aberle LM, Butcher LM, Whitton C, Law KK, Large AL, Pollard CM, Trapp GSA. Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3998. [PMID: 36901008 PMCID: PMC10001456 DOI: 10.3390/ijerph20053998] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/13/2023] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
Preventing the rise in obesity is a global public health priority. Neighbourhood environments can help or undermine people's efforts to manage their weight, depending on availability of nutritious and nutrient-poor 'discretionary' foods. The proportion of household food budgets spent on eating outside the home is increasing. To inform nutrition policy at a local level, an objective assessment of the nutritional quality of foods and beverages on food service menus that is context-specific is needed. This study describes the development and piloting of the Menu Assessment Scoring Tool (MAST), used to assess the nutritional quality of food service menus in Australia. The MAST is a desk-based tool designed to objectively assess availability of nutrient-poor and absence of nutritious food and beverages on food service menus. A risk assessment approach was applied, using the best available evidence in an iterative way. MAST scores for 30 food service outlets in one Local Government Authority in Perth, Western Australia highlight opportunities for improvements. MAST is the first tool of its kind in Australia to assess the nutritional quality of food service menus. It was practical and feasible to use by public health nutritionists/dietitians and can be adapted to suit other settings or countries.
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Affiliation(s)
- Claire Elizabeth Pulker
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Population Health, Curtin University, Perth, WA 6845, Australia
| | | | - Lucy Meredith Butcher
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia
| | - Clare Whitton
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Population Health, Curtin University, Perth, WA 6845, Australia
| | - Kristy Karying Law
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- The George Institute for Global Health, Sydney, NSW 2042, Australia
| | - Amy Louise Large
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
| | - Christina Mary Pollard
- School of Population Health, Curtin University, Perth, WA 6845, Australia
- Enable Institute, Curtin University, Perth, WA 6845, Australia
| | - Georgina S. A. Trapp
- Telethon Kids Institute, Nedlands, WA 6009, Australia
- School of Population and Global Health, The University of Western Australia, Crawley, WA 6009, Australia
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AVACARD – Menu evaluation index: Construction and validation. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Trapp GSA, Pulker CE, Hurworth M, Law KK, Brinkman S, Pollard CM, Harray AJ, Sambell R, Mandzufas J, Anzman-Frasca S, Hickling S. The Nutritional Quality of Kids’ Menus from Cafés and Restaurants: An Australian Cross-Sectional Study. Nutrients 2022; 14:nu14132741. [PMID: 35807919 PMCID: PMC9269398 DOI: 10.3390/nu14132741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/04/2022] Open
Abstract
Australian families increasingly rely on eating foods from outside the home, which increases intake of energy-dense nutrient-poor foods. ‘Kids’ Menus’ are designed to appeal to families and typically lack healthy options. However, the nutritional quality of Kids’ Menus from cafes and full-service restaurants (as opposed to fast-food outlets) has not been investigated in Australia. The aim of this study was to evaluate the nutritional quality of Kids’ Menus in restaurants and cafés in metropolitan Perth, Western Australia. All 787 cafes and restaurants located within the East Metropolitan Health Service area were contacted and 33% had a separate Kids’ Menu. The validated Kids’ Menu Healthy Score (KIMEHS) was used to assess the nutritional quality of the Kids’ Menus. Almost all Kids’ Menus (99%) were rated ‘unhealthy’ using KIMEHS. The mean KIMEHS score for all restaurants and cafés was −8.5 (range −14.5 to +3.5) which was lower (i.e., more unhealthy) than the mean KIMEHS score for the top 10 most frequented chain fast-food outlets (mean −3.5, range −6.5 to +3). The findings highlight the need for additional supports to make improvements in the nutritional quality of Kids’ Menus. Local Government Public Health Plans provide an opportunity for policy interventions, using locally relevant tools to guide decision making.
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Affiliation(s)
- Gina S. A. Trapp
- Telethon Kids Institute, The University of Western Australia, P.O. Box 855, West Perth, Perth, WA 6872, Australia; (M.H.); (S.B.); (A.J.H.); (J.M.)
- Correspondence: ; Tel.: +61-410-589-374
| | - Claire E. Pulker
- East Metropolitan Health Service, Kirkman House, 20 Murray Street, East Perth, Perth, WA 6004, Australia; (C.E.P.); (K.K.L.)
- School of Population Health, Curtin University, Kent Street, GPO Box U1987, Perth, WA 6845, Australia;
| | - Miriam Hurworth
- Telethon Kids Institute, The University of Western Australia, P.O. Box 855, West Perth, Perth, WA 6872, Australia; (M.H.); (S.B.); (A.J.H.); (J.M.)
| | - Kristy K. Law
- East Metropolitan Health Service, Kirkman House, 20 Murray Street, East Perth, Perth, WA 6004, Australia; (C.E.P.); (K.K.L.)
| | - Sally Brinkman
- Telethon Kids Institute, The University of Western Australia, P.O. Box 855, West Perth, Perth, WA 6872, Australia; (M.H.); (S.B.); (A.J.H.); (J.M.)
| | - Christina M. Pollard
- School of Population Health, Curtin University, Kent Street, GPO Box U1987, Perth, WA 6845, Australia;
| | - Amelia J. Harray
- Telethon Kids Institute, The University of Western Australia, P.O. Box 855, West Perth, Perth, WA 6872, Australia; (M.H.); (S.B.); (A.J.H.); (J.M.)
- School of Population Health, Curtin University, Kent Street, GPO Box U1987, Perth, WA 6845, Australia;
| | - Ros Sambell
- Institute of Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia;
| | - Joelie Mandzufas
- Telethon Kids Institute, The University of Western Australia, P.O. Box 855, West Perth, Perth, WA 6872, Australia; (M.H.); (S.B.); (A.J.H.); (J.M.)
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Perth, WA 6009, Australia;
| | - Stephanie Anzman-Frasca
- Department of Pediatrics, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, 12 Capen Hall, Buffalo, NY 14260-1660, USA;
| | - Siobhan Hickling
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Perth, WA 6009, Australia;
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Oselame da Silva Dohms P, Stangarlin-Fiori L, Medeiros CO. Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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PINTO DC, VIEGAS CACL, ROCHA AMCND. Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice. REV NUTR 2021. [DOI: 10.1590/1678-9865202134e200234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.
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