Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers

Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.

Cross-sectional study to evaluate the associated factors with differences between city and districts secondary school students of the southeast of Spain (Murcia) for their adherence to the Mediterranean diet

INTRODUCTION

The "Mediterranean diet" is recognized as one of the healthiest dietary patterns but, even in Mediterranean countries it is gradually being lost. Adolescence is a crucial period for changes in dietary patterns.

OBJECTIVES

The purpose of this study was to evaluate the Adherence to Mediterranean diet (AMD) of secondary school students and evaluate possible variations between those residents in the city or in the districts.

METHODS

A cross-sectional study was designed with 379 secondary school students. To assess the AMD a self-administered questionnaire KIDMED was used. They were classified according to sex and residence (city or districts).

RESULTS

The body mass index (BMI) for the whole sample was 22.34 in boys and 20.79 in girls (p<0.05). Students from the city resulted more physically active than those from the districts (p<0.05). The average AMD score was 5.8, with 20.3% of students showing good adherence. In general, there was a low consumption of fruits, vegetables and pasta or rice, all foods included in the bottom of the dietary pyramid and the consumption of olive oil and legumes was very positive. Around 25% of students skip breakfast regularly.

CONCLUSIONS

Although BMI was in general in the range of normality, AMD of secondary school students is lower than expected attending to previous studies. Consume of fruits and vegetables several times per day, having breakfast daily and regular physical activity should be promoted. Educational and informative activities should be designed for adolescents and also for their parents since in these stages menus at home are usually established by them.

Adherence to the Mediterranean diet by nursing students of Murcia (Spain)

INTRODUCTION

The Mediterranean diet is recognized as one with the healthiest dietary patterns; however, this diet is deteriorating and being abandoned even in the Mediterranean countries themselves. Generally speaking, dietary habits get fixed during adolescence although during the college phase, students may experience important changes in their lifestyles. The KIDMED index is recognized as a good tool to assess adherence to the Mediterranean diet (AMD).

OBJECTIVE

The aim of this study was to assess AMD in college students and to evidence possible variations throughout the college period assessing differences between the college years.

METHOD

A cross-sectional study with 213 alumni in first grade and 105 in fourth grade was carried out. The students were classified by gender, type of residence (parents' home or out of the parents' house) and body mass index (BMI) (< 25 or > 25).

RESULTS

The BMI for the whole sample was 24.35 ± 2.71 in men and 22.54 ± 3.25 in women (p < 0.001). The mean score in AMD was 7.0 ± 1.9, with 43% of the students showing good adherence. In general, a low intake of fruits, vegetables, rice or pasta was observed, foods that are included in the base of the dietary pyramid. Consumption of olive oil and legumes was very high and a direct relationship was observed between overweighed people (BMI > 25) and the habit of not having breakfast usually. No significant differences were observed between the student of first and fourth grades although those students in the fourth grade living away from the parental house had higher AMD level than the other students (p < 0.001).

CONCLUSIONS

Educational programs promoting the intake of the different groups of food are recommended, was well as strategies promoting the consumption of fruits and vegetables within the university area and the healthy habit of having breakfast.