Search

Aims/Objectives Establish if diet and nutritional history taken by Clinicians at the initial consultation is in line with ADHD NICE guidelines and explore dietary and nutritional difficulties in children and young people on ADHD medication with the aim of providing evidence based quality dietary/nutritional information for patients/carers. Methodology A retrospective and prospective audit of 85 case notes was conducted over a 4 month period on record of growth measurements, outcomes following concerns in CYP with appetite suppression/weight/growth issues on ADHD medication and quality of diet and nutritional history when the CYP was first seen in clinic as per NICE Guidelines. A survey was also carried in carers seen in clinics over the same period to explore eating habits in CYP on ADHD medication. Results were analysed with the help of the clinical audit department. Results There was poor evidence of recording of importance of balanced diets/good nutrition(7%), physical exercise (3%) and exploration of diets (3%) causing hyperactivity in history taken at the initial consultation as per ADHD NICE guidelines recommendations ( 2008, 2016). Growth charts were present in notes (90%) with evidence of record of height/weight (99%) and height/weight centiles (98%). BMI was recorded in only 14% of cases if there were concerns about weight. Carer survey in clinic showed that 60% were never given information on diet and nutrition in ADHD at the first appointment, 34% of carers stated that their child had appetite suppression on medication and sleep was affected by appetite suppression in 8%. 22% of carers said their child never had breaks off medication and 21% wanted more information on diet and nutrition in ADHD. Conclusion Following the audit/survey we have updated our ADHD clinic assessment forms with key questions to remind Clinicians discuss eating/diet/nutrition issues as recommended by the ADHD NICE guidelines and record BMI if there are concerns regarding weight issues. We have also worked in partnership with our paediatric dieticians to develop evidence based diet/nutritional information for CYP on ADHD medication.

Chia seeds are becoming more and more popular in modern diets. In this contribution NIR and 2D-fluorescence spectroscopy were used to determine their nutritional values, mainly fat and protein content. 25 samples of chia seeds were analysed, whereof 9 samples were obtained from different regions in Kenya, 16 samples were purchased in stores in Germany and originated mostly from South America. For the purchased samples the nutritional information of the package was taken in addition to the values obtained for fat and protein, which were determined at the Hohenheim Core Facility. For the first time the NIR and fluorescence spectroscopy were used for the analysis of chia. For the spectral evaluation two different pre-processing methods were tested. Baseline correction with subsequent mean-centring lead to the best results for NIR spectra whereas SNV (standard normal variate transformation) was sufficient for the evaluation of fluorescence spectra. When combining NIR and fluorescence spectra, the fluorescence spectra were also multiplied with a factor to adjust the intensity levels. The best prediction results for the evaluation of the combined spectra were obtained for Kenyan samples with prediction errors below 0.2 g/100 g. For all other samples the absolute prediction error was 0.51 g/100 g for fat and 0.62 g/100 g for protein. It is possible to determine the amount of protein and fat of chia seeds by fluorescence and NIR spectroscopy. The combination of both methods is beneficial for the predictions. Chia seeds from Kenya had similar protein and lipid contents as South American seeds.

Objective:To assess the effects of nutritional warnings during the first month after the date of full compliance by the food industry in Uruguay in terms of citizen awareness, self-reported use and ability to understand nutritional information.Design:The present work encompassed two online studies, conducted before (Study 1) and during the first month after the date of full compliance by the food industry (Study 2). An after-only design was used to assess awareness of the policy, exposure to nutritional warnings on food packages and self-reported use of warnings for making purchase decisions in Study 2. An after-only with control group experimental design was used to assess the effect of nutritional warnings on understanding of nutrition information in Studies 1 and 2.Setting:Uruguay, one of the Latin American countries, that has recently implemented nutritional warnings.Participants:A non-probabilistic sample of 1772 participants was recruited using Facebook advertisements targeted at Uruguayan adult users.Results:High awareness and self-reported use of nutritional warnings during the first month after the date of full compliance in Uruguay were observed. In addition, the before and after comparison showed that the implementation of warnings increased citizens’ ability to use nutritional information to compare products and to identify products with excessive content of sugar, fat, saturated fat and sodium.Conclusions:The current study confirms results from experimental studies and provides additional evidence to support the implementation of nutritional warnings as one of the public policies that can contribute to tackle obesity and non-communicable diseases.

Adolescents may be vulnerable to misleading nutritional information and adopt unhealthy food habits. In addition, specific features related to physical training, either aimed to improve fitness or to comply with sport demands, may influence food habits of the youth. This cross-sectional study was aimed to compare nutrition knowledge, food habits and adherence to Mediterranean diet in youth engaged in fitness training, competitive sports or inactive.Three questionnaires, the General and Sport Nutrition Knowledge (GeSNK) questionnaire, a food habit questionnaire and the KIDMED were administered to gym members, athletes engaged in volleyball, long-distance swimming, and gymnastics, and inactive adolescents.The total sample included 211 youth (age 16.8 ± 1.7 years). Gym members, like the inactive youth, had lower general and sport-related nutrition knowledge compared to athletes (Gym members had a level of nutrition knowledge lower than young athletes and similar to inactive youth. Healthy food habits were related with nutrition knowledge among adolescents. Specific nutritional education programs are needed to address food habits in fitness settings.

Front-of-pack nutritional label (FOPL) systems have been developed worldwide to amplify and simplify nutritional information and induce healthier choices. This study explores consumers' internal reactions - in terms of subjective understanding and liking - to a new FOPL: the NutrInform Battery. The investigation aims to assess the clear comprehension by consumers of the information provided by the NutrInform Battery FOPL scheme, based on a sample of 200 Italian respondents, in a real-life setting, with products representative of the most widely consumed food categories, using a between-subject design. Participants were randomly assigned to one of the two conditions: products marked with NutrInform Battery or Nutri-Score labels. The results provided evidence of the effectiveness of NutrInform Battery in being perceived by consumers as an informative FOPL scheme. Specifically, consumers found NutrInform Battery more informative and helpful than Nutri-Score in terms of their understanding of the product composition.

The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional information for fresh meat products in traditional wet markets, this study aimed to investigate consumer purchasing intention and willingness to pay (WTP) for this nutritional information in Taiwanese traditional wet markets. A total of 1420 valid respondents were examined using the random utility theory to explain consumer purchasing intention and WTP for nutritional information. Results showed that most (over 60%) consumers in traditional wet markets have positive purchasing intent for meat products with the nutrition information provided. Furthermore, the nutrition information in traditional wet markets significantly boosts consumers&rsquo, purchasing intention and WTP when consumers have a personal health awareness on meat, have proficient experience in buying meat, and continuously receive information from health-related media. Specifically, consumers&rsquo, shopping background and their level of health consciousness would be the key factors that would alter their WTP, if provided nutritional claims.

The nutritional labeling of food is any and all information contained in the packaging referring to the product that is being displayed on supermarket shelves, in order to inform consumers about the product. In this perspective, this research aimed to analyze the labeling of different brands of powdered milk, marketed in the city of Acari, Rio Grande do Norte. The field research, of the transversal type with quantitative character, was carried out through the application of a specific check list for food labeling, based on the current legislation. The analyzed samples were selected at random in large and small supermarkets in the city of Acari- RN and identified in a confidential way by the letters A, B, C, D and E, respectively. The results obtained from the different brands of whole milk powder marketed in the city of Acari- RN showed satisfactory results, being in full compliance with the legislation in force. Such behavior is totally related to the quality policies adopted by the companies, as well as the presence of inspection by the competent bodies of the Brazilian agricultural sector. El etiquetado nutricional de los alimentos es toda la información contenida en el envase que se refiere al producto que se exhibe en los estantes de los supermercados, con el fin de informar a los consumidores sobre el producto. En esta perspectiva, esta investigación tuvo como objetivo analizar el etiquetado de diferentes marcas de leche en polvo, comercializadas en la ciudad de Acari, Rio Grande do Norte. La investigación de campo, de tipo transversal con carácter cuantitativo, se llevó a cabo mediante la aplicación de una lista de verificación específica para el etiquetado de alimentos, basada en la legislación vigente. Las muestras analizadas se seleccionaron al azar en supermercados grandes y pequeños en la ciudad de Acari-RN y se identificaron de manera confidencial por las letras A, B, C, D y E, respectivamente. Los resultados obtenidos de las diferentes marcas de leche entera en polvo comercializadas en la ciudad de Acari-RN mostraron resultados satisfactorios, cumpliendo plenamente con la legislación vigente. Tal comportamiento está totalmente relacionado con las políticas de calidad adoptadas por las empresas, así como con la presencia de inspección por parte de los organismos competentes del sector agrícola brasileño. A rotulagem nutricional dos alimentos é toda e qualquer informação contida nas embalagens referente ao produto que está sendo exposto das prateleiras dos supermercados, com a finalidade de informar os consumidores a cerca do produto. Nessa perspectiva, esta pesquisa teve como objetivo analisar a rotulagem de diferentes marcas de leite em pó, comercializados na cidade de Acari, Rio grande do Norte. A pesquisa de campo, do tipo transversal com caráter quantitativo foi realizado por meio da aplicação de Check list especifico para rotulagem de alimentos, tendo como base as legislações vigentes. As amostras analisadas foram selecionadas de forma aleatória em supermercados de grande e de pequeno porte na cidade de Acari­ – RN e identificadas de forma sigilosa pela as letras A, B, C, D e E, respectivamente. Os resultados obtidos das diferentes marcas do leite em pó integral comercializados na cidade de Acari­ – RN apresentaram resultados satisfatórios, estando em total conformidade com as legislações vigentes. Tal comportamento tem total relação com as políticas de qualidade adotadas pela as empresas, como também a presença da fiscalização pelo os órgãos competentes do setor agropecuário brasileiro.

Parents are typically in charge of purchasing the food that their children eat, but little is known about how parents decide if particular foods are healthy for their children and how their beliefs about nutrition influence their children's beliefs. In two studies, we investigated how parents of children ages 4 to 12 (N = 826) make decisions about the healthiness of foods, when presented with different representations of the same nutritional information. Providing parents with nutritional information did not influence their ratings of how healthy food items are, compared to when they are shown only pictures of the foods. Parents reported talking with their children about nutrition, believed they are the best source of information for children about nutrition, and believed their nutrition beliefs influence their child's beliefs. Our findings highlight the role of prior knowledge in food cognition and how beliefs about foods are transmitted from parents to children.

Information on food labels is essential because it aims to provide consumers with adequate guidance on the quality and quantity of nutritional constituents, allowing the selection of a balanced and healthy diet. The objective was to analyze the knowledge of university students regarding food labels and nutritional information. Cross-sectional study, with data collection through the application of a questionnaire, with questions, on food labeling. The same addressed data regarding the identification of university students: gender, education, age, housing, origin, marital status and family income. The data were tabulated in Office Excel 2016 and analyzed using the GraphPad Prism 6 statistical program. It was found that most university students rarely read labels (59%). The language used (47%) and the font size (30.4%) were the main limitations of compression. The shelf life (28%) and price (18%) directly influenced the choice of food by consumers. The most consulted information was the expiration date (22%) and the caloric value (15%). Thus, it was found that students have difficulties in understanding the labeling and usefulness of nutritional information on foods. La información en las etiquetas de los alimentos es esencial, ya que tiene como objetivo proporcionar a los consumidores una orientación adecuada sobre la calidad y cantidad de los componentes nutricionales, lo que permite la selección de una dieta equilibrada y saludable. El objetivo fue analizar el conocimiento de los estudiantes universitarios sobre las etiquetas de los alimentos y la información nutricional. Estudio transversal, con recolección de datos mediante la aplicación de un cuestionario, con preguntas, sobre etiquetado de alimentos. Los mismos datos abordados con respecto a la identificación de estudiantes universitarios: género, educación, edad, vivienda, origen, estado civil e ingresos familiares. Los datos se tabularon en Office Excel 2016 y se analizaron utilizando el programa estadístico GraphPad Prism 6. Se descubrió que la mayoría de los estudiantes universitarios rara vez leen las etiquetas (59%). El idioma utilizado (47%) y el tamaño de fuente (30,4%) fueron las principales limitaciones de la compresión. La vida útil (28%) y el precio (18%) influyeron directamente en la elección de los alimentos por parte de los consumidores. La información más consultada fue la fecha de vencimiento (22%) y el valor calórico (15%). Por lo tanto, se descubrió que los estudiantes tienen dificultades para comprender el etiquetado y la utilidad de la información nutricional en los alimentos.Incluir o resumo em espanhol. Informações presentes nos rótulos alimentares são fundamentais, pois, visam orientar adequadamente, o consumidor sobre a qualidade e a quantidade dos constituintes nutricionais, permitindo a seleção de uma alimentação balanceada e saudável. Teve-se como objetivo analisar o conhecimento de universitários a respeito dos rótulos de alimentos e informações nutricionais. Estudo transversal, com coleta de dados mediante aplicação de questionário, com perguntas, sobre rotulagem alimentar. O mesmo abordou dados quanto à identificação dos universitários: gênero, escolaridade, idade, moradia, procedência, estado civil e renda familiar. Os dados foram tabulados no Office Excel 2016 e analisados no programa estatístico GraphPad Prism 6. Verificou-se que a maioria dos universitários, liam raramente os rótulos (59%). A linguagem utilizada (47%) e o tamanho da letra (30,4%) foram as principais limitações da compressão. O prazo de validade (28%) e o preço (18%) influenciaram diretamente na escolha dos alimentos pelos consumidores. As informações mais consultadas foram o prazo de validade (22%) e o valor calórico (15%). Dessa forma, foi constatado que os estudantes possuem dificuldades em relação ao entendimento sobre rotulagem e utilidade das informações nutricionais dos alimentos.

The aim of this work was to evaluate the effect of incorporation of amaranth flour into meat snacks with low fat content by sensory analysis and nutritional value. For this, a control and three formulations were developed, varying the way in which the amaranth flour was incorporated. Samples units were molded into 50 ± 0.50 g snacks and cooked in an electric oven until reaching an internal temperature of 72 ºC in the thermal center of samples to guarantee microbiological quality. Sensory evaluation of the samples was carried out immediately after cooking process, using a 5-point hedonic scale. The attributes evaluated were odor, color, flavor, tenderness, juiciness, general acceptance and purchase intention. In addition, cooking yield and proximal composition of the elaborated products were analysed being the nutritional information compared with the obtained from a commercial product. The different formulations developed were well accepted by the evaluators, who also stated the purchase intention, which results from the general appreciation of each sample. The method in which ingredients were incorporated affected cooking yield and proximal composition of formulations, which can be attributed to a greater or lesser retention of fluids during cooking, in consequence cooking yield should be increased. The snacks produced also had lower fat and sodium content compared to a commercial sample, which makes them healthier., El objetivo de este trabajo fue evaluar el efecto de la incorporación de harina de amaranto a bocaditos de carne con bajo contenido de grasa, mediante análisis sensorial y valor nutricional. Para ello se elaboraron un control y tres formulaciones, en las que se varió la forma en la que fue incorporada la harina de amaranto. Las unidades de muestra se moldearon en forma de bocaditos de 50±0.50 g y se cocinaron en un horno eléctrico hasta alcanzar una temperatura interna de 72ºC en el centro térmico de las muestras para garantizar la calidad microbiológica. La evaluación sensorial de las muestras se realizó inmediatamente después del proceso de cocción, empleando una escala hedónica de 5 puntos y los atributos evaluados fueron: olor, color, sabor, terneza, jugosidad, aceptación general e intención de compra. Además, se analizaron el rendimiento a la cocción y la composición proximal de los productos elaborados y ésta se comparó con la información nutricional de un producto comercial. Las distintas formulaciones elaboradas tuvieron buena aceptación por parte de los evaluadores, quienes enunciaron además la intención de compra de las mismas lo que resulta de la apreciación general de cada muestra. La forma en la que se incorporaron los ingredientes afectó el rendimiento y la composición proximal de las formulaciones ensayadas, lo que puede atribuirse a una mayor o menor retención de fluidos durante la cocción, por lo que, debería incrementar el rendimiento de las mismas. Los bocaditos elaborados presentaron, además, menores contenidos de grasa y de sodio en comparación con una muestra comercial, lo que los hace más saludables.

School environments are an optimal setting to promote healthy student diets, yet it is unclear what role state and district policies play in shaping school contexts. This study examined how state and district policies are associated with school-reported practices for promoting student participation in school lunch programs. School nutrition manager data were obtained from the School Nutrition and Meal Cost Study&rsquo, s (SNMCS) sample of 1210 schools in 46 states and the District of Columbia (DC) during school year 2014&ndash, 2015. Relevant state laws and district policies were compiled and coded. Multivariable logistic and Poisson regressions, controlling for school characteristics, examined the relationship between state/district laws/policies and school practices. Compared to schools in districts or states with no policies/laws, respectively, schools were more likely to provide nutritional information on school meals (AOR = 2.59, 95% CI = 1.33, 5.05) in districts with strong policies, and to promote school meals at school events (AOR = 1.93, CI = 1.07, 3.46) in states with strong laws. Schools in states with any laws related to strategies to increase participation in school meals were more likely to seek student involvement in menu planning (AOR = 2.02, CI = 1.24, 3.31) and vegetable offerings (AOR = 2.00, CI = 1.23, 3.24). The findings support the association of laws/policies with school practices.

Background Data on nutritional information and digital gameplay are limited among young adults in Germany. Objective This survey aimed to gather data on nutritional information sources and digital games for nutritional education (preferences, motives, and behaviors) among young adults at both Munich universities in Germany. Methods An online survey was developed by an multidisciplinary research group using EvaSys, an in-house survey software. The questionnaire (47 items) covered questions about baseline characteristics (eg, housing situation and weight), nutrition (eg, nutritional information sources), and digital (nutritional) gameplay (eg, preferences, motives, and behaviors). A feedback field was also provided. This publication is based on a selection of 20 questions (7 baseline characteristics, 2 nutrition, 11 gameplay). Young adults, primarily Munich university students aged from 18 to 24 years, were invited to participate by digital and nondigital communication channels between 2016 and 2017. Statistical analyses were performed using Excel 2013 (Microsoft Corp) and R version 3.1.3 (R Foundation for Statistical Computing). Results In total, 468 young adults (342/468, 73.1% women; 379/468, 81.0% university students) participated. Most of the participants (269/468, 57.5%) were aged 18 to 24 years with a BMI in the normal weight range (346/447, 77.4%). Mean body weight was 65.5 [SD 14.0] kg. Most participants reported getting nutritional information from the internet (372/467, 79.7%) and printed media (298/467, 63.8%), less than 1.0% (2/467, 0.4%) named digital games. Apps (100/461, 21.7%) and university/workplace (146/461, 31.7%) were the most desired sources for additional information about nutrition, while 10.0% (46/461, 10.0%) of participants stated wanting digital games. Almost two-thirds (293/468, 62.6%) of participants played digital games, while one-fifth (97/456, 21.3%) played digital games daily using smartphones or tablets. Finally, most respondents (343/468, 73.3%), mainly women, expressed interest in obtaining nutritional information during digital gameplay. However, significant gender differences were shown for nutritional acquisition behaviors and digital gameplay preferences, motives, and behaviors. Conclusions Our survey population reported playing digital games (especially men) and wanting nutritional information during digital gameplay (especially women). Furthermore, university or workplace are named as preferred settings for nutritional information. Therefore, a digital game app might have the potential to be a tool for nutritional education among young adults within the university or workplace environment.

O trabalho busca avaliar a rotulagem nutricional de suplementos proteicos direcionados para atletas veganos. Estudo de campo e quantitativo, realizado em lojas especializadas e sites de compras online. A amostra consistiu em 25 rótulos de diferentes marcas, em que foram analisados: sabor, proteína vegetal, valor energético, teor de carboidratos, gorduras totais, gorduras saturadas e trans, fibras, vitamina B12, minerais, aminoácidos de cadeia ramificada (BCAA) e glutamina. As legislações utilizadas para análise foram: RDC 259/2002, 359/2003, 360/2003 e 18/2010. Constatou-se que a ervilha (68%) foi a principal fonte vegetal e 56% dos rótulos eram provenientes de uma combinação de proteínas vegetais. Com relação à informação nutricional, o valor energético calculado foi de 109,8 Kcal e a contribuição para carboidratos, proteínas e gorduras foram, respectivamente, 10,86%, 74,39% e 14,75%. Os teores proteicos não apresentaram diferença significativa (p>0,05) quando se comparou as fontes à base de ervilha, ervilha com arroz, soja e as fontes isoladas ou combinadas. Quanto ao teor de fibras, 40% dos suplementos foram considerados fonte (4,68 ± 0,30 g/100 g), 36% ricos (15,14 ± 3,60 g/100g) e 12% zero fibras. Com relação aos micronutrientes, 28% dos rótulos expuseram vitamina B12 e ferro na informação nutricional e 100% o teor de sódio. A presença de BCAA e glutamina foi relatada em 56% e 12% dos rótulos, respectivamente. Dessa forma, constatou-se que a informação nutricional dos rótulos encontra-se dentro dos parâmetros preconizados, porém sugere-se a criação de uma legislação específica que assegure a qualidade dos suplementos voltados para os atletas veganos.

Objective To analyze and compare the sugar content in sugar sweetened beverages in Brazil and Portugal, according to the Pan American Health Organization nutritional profile model. Methods One hundred six equivalent sugary beverages were selected in the markets of São Paulo, Brazil and Porto, Portugal. Nutritional information reported on the labels was reviewed, according to the Pan American Health Organization nutritional profile model, regarding the critical content of free sugars, salt, total saturated fats and trans fatty acids. Results The Brazilian nectars presented higher amounts of sugar and vitamin C compared to Portuguese nectars that contained more protein. The juices in Portugal contained a higher content of vitamin C and Portuguese dairy beverages had higher levels of protein and sodium, while the Brazilian ones had more total fats. According to the critical nutrients proposed by the Pan American Health Organization, Brazil had excess sodium in dairy beverages and soft drinks, while in Portugal excess sodium was found in nectars and dairy beverages. In both countries, excess free sugars were present in all beverages. Conclusion The amount of sugar in the beverages represents an important contribution of added sugar, especially in the Brazilian nectars. The identification of this component in sugary beverages is fundamental for the adoption of strategies of food education to control obesity. RESUMO Objetivo Este estudo buscou analisar e comparar o teor de açúcar presente em bebidas prontas para consumo no Brasil e em Portugal, segundo o modelo de perfil nutricional da Organização Pan-Americana de Saúde. Métodos Selecionaram-se 106 bebidas açucaradas comercializadas nos mercados das cidades de São Paulo e do Porto. Analisaram-se informações nutricionais nos rótulos, conforme o modelo de perfil nutricional da Organização Pan-Americana de Saúde, quanto ao teor crítico de açúcares livres, sal, gorduras totais, saturados e ácidos graxos trans. Resultados Os néctares brasileiros apresentaram maior quantidade de açúcar e vitamina C; os portugueses evidenciaram maior valor proteico. Os sucos em Portugal continham maior teor de vitamina C, e as bebidas lácteas portuguesas demonstraram ter maior teor de proteína e sódio; já as brasileiras, maior quantidade de gorduras totais. De acordo com os nutrientes críticos propostos pela Organização Pan-Americana de Saúde, o Brasil possuiu excesso de sódio nas bebidas lácteas e refrigerantes, enquanto Portugal, nos néctares e nas bebidas lácteas. Em ambos os países, o excesso de açúcares livres esteve presente em todas as bebidas. Conclusão A quantidade de açúcar nas bebidas representa uma expressiva contribuição de açúcar adicionado, destacando-se os néctares brasileiros. A identificação desse componente em bebidas açucaradas é fundamental para a adoção de estratégias de educação alimentar contra a obesidade.

The purpose of this paper was to determine the foods and beverages offered in the city of Lima, Peru, that would be subject to front-of-package warning labels (octagons) according to the thresholds for the two phases (6 and 39 months after the approval) for nutrients of concern (sugar, sodium, saturated fat, and trans-fat) included in the Peruvian Law of Healthy Eating. An observational, descriptive cross-sectional study was conducted that evaluated the nutritional composition of processed and ultra-processed foods that are sold in a supermarket chain in Lima. Of all the processed and ultra-processed foods captured, foods that report nutritional information and do not require reconstitution to be consumed were included. A descriptive analysis was carried out by food categories to report the nutrient content and the percentage of foods that would be subject to front-of-package warning labels. Results: A total of 1234 foods were evaluated, according to the initial thresholds that became effective 6 months after the law was implemented, 35.9% of foods had two octagons, 34.8% had one octagon, 15.8% had no octagons, 12% had three octagons, and no products had four octagons. At 39 months, when the final and more restrictive thresholds become effective, 4.8% did not have octagons. The majority of processed and ultra-processed foods that are sold in a Peruvian supermarket chain carry at least one octagon, and more than 10% of them carry octagons for three of the four nutrients of concern.

The importance of diet during pregnancy is critically important for the short‐ and long‐term health of both mother and child. The number of apps targeting pregnant women is rapidly increasing, yet the nutritional content of these tools remains largely unexplored. This review aimed to evaluate the coverage and content of nutrition information in smartphone apps available to U.K. pregnant women. Keyword searches were conducted in iTunes and Google Play stores in November 2018. Candidate apps were included if they targeted pregnant women, provided pregnancy‐specific nutritional information, had a user rating of at least 4+ based on at least 20 ratings, and were available in English. Nutritional content was assessed for accuracy against U.K. recommendations. Behaviour change techniques (BCTs) were also evaluated. Twenty‐nine apps were included, seven of which originated in the United Kingdom. There was a large variability in the quality of smartphone app nutritional information. The accuracy of nutrition information varied, and several apps conveyed inappropriate information for pregnancy. On average, 10 BCTs were identified per app (range 2–15). Overall, smartphone apps do not consistently provide accurate and useful nutritional information to pregnant women. This study highlights the need for the integration of evidence‐based nutritional information during app development and for increased regulatory oversight. App developers should also make it clear that nutritional content is intended for a specific geographical region or population or modify for the intended audience. These are important considerations for the design of future apps, which are increasingly used to complement existing maternity services.

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8; p < 0.001), Mexico (32.6 ± 7.6; p = 0.001) and Guatemala (31.5 ± 8.3; p = 0.001). Across countries, there were no differences in the sugar content of yoghurts. A large proportion (83%) of REBCs and 33% of yoghurts were classified as “less healthy”. In conclusion, the sugar content of REBCs in Latin America is higher than those of the UK, which could be attributed to the UK voluntary sugar reduction programme. Sugar reformulation policies are required in Guatemala, Mexico and Ecuador.

Os elementos visuais de uma embalagem podem influenciar o processo de decisão de compra do consumidor. Logo, este trabalho tem como objetivo geral analisar os elementos visuais presentes nas embalagens de cereais infantis. Nesse sentido, realizou-se uma pesquisa exploratória e qualitativa em dez embalagens de cereais infantis das empresas São Braz, Kellogg’s e Nestlé. A mesma foi fundamentada a partir dos conceitos de comportamento do consumidor e dos estímulos de marketing por meio de embalagens. Por meio da análise de conteúdo, identificou-se as categorias: nome do produto, cores utilizadas, imagens estampadas e informações oferecidas. Observou-se que as cores fortes, com ênfase nas informações nutricionais, são estratégias de estímulo aos pais. Já as imagens estampadas de personagens licenciados ou criados pela própria empresa, além da oferta de jogos, objetivam a captação da atenção das crianças. Os resultados da pesquisa revelaram que os elementos visuais contidos nas embalagens representam estímulos às crianças. Todavia, a maior parte desses estímulos são direcionados aos compradores do cereal e não aos seus usuários. The visual elements of a package can influence the consumer's purchasing decision process. Therefore, this article aims to analyze the visual elements present in children's cereal packaging.. In this sense, an exploratory and qualitative research was carried out on ten packages of children's cereals from the companies São Braz, Kellogg's and Nestlé. It was based on the concepts of consumer behavior and marketing stimuli through packaging. Through the analysis of content, we identified the categories: product name, colors used, stamped images and information offered. It was observed that strong colors, with an emphasis on nutritional information, are strategies to stimulate parents. Already the stamped images of characters licensed or created by the company itself, in addition to the offer of games, aim at attracting children's attention. The results of the research revealed that the visual elements contained in the packages represent stimuli for the children. However, most of these stimuli are directed to cereal buyers and not to their users.

IntroductionDue to frequent treatment side effects and weight loss, colorectal cancer patients require oncologic care and nutritional counseling both during and after hospitalization. The current study evaluated differences in discharge and side effects management and nutritional behavior between colorectal cancer patients of a control group without systematic counseling and of an intervention group with access to structured in- and outpatient oncology nurse and nutritional counseling.MethodsThe presented explorative, quantitative, single-center, interventional pilot study is a health services research project with a quasi-experimental design. Using a self-designed standardized questionnaire, data were collected from the control group (n = 75) before and from the intervention group (n = 114) after the introduction of in- and outpatient oncology nurse and structured systematic nutritional counseling. The in- and outpatient counseling services were developed and evaluated in the form of a structured nurse-led counseling concept.ResultsIntervention group patients profited significantly from inpatient oncology nurse counseling in seven different areas of discharge management. No differences were observed concerning patient-reported general and gastrointestinal side effects except for xerostomia and dysphagia, but of the patients participating in both in- and outpatient oncology nurse counseling, 90.0% were better able to cope with general side effects of treatment. Patients with in- and outpatient structured systematic nutritional counseling more frequently received nutritional information (p = 0.001), were better at gauging food intolerances (p = 0.023), and followed the dietician's advice in cases of gastrointestinal side effects significantly more often (p = 0.003) than control patients. Counselor-reported outcomes concerning gastrointestinal side effects showed improvement in most of the patients taking part in systematic in- and outpatient nutritional counseling, except for weight loss in 4 patients.ConclusionIn- and outpatient counseling in discharge and side effects management and nutrition improve the outcomes of colorectal cancer patients. Outpatient counseling should be further developed and evaluated in future studies.

Many food decisions are made rapidly and without reflective processing. The ability to determine nutritional information accurately is a precursor of food decisions and is important for a healthy diet and weight management. However, little is known about the cognitive evaluation of food attributes based on visual information in relation to assessing nutritional content. We investigated the accuracy of visual encoding of nutritional information after brief and extended time exposures to food images. The following questions were addressed: (1) how accurately do people estimate energy and macronutrients after brief exposure to food images, and (2) how does estimation accuracy change with time exposure and the type of nutritional information? Participants were first asked to rate the energy density (calories) and macronutrient content (carbohydrates/fat/protein) of different sets of food images under three time conditions (97, 500 or 1000 ms) and then asked to perform the task with no time constraints. We calculated estimation accuracy by computing the correlations between estimated and actual nutritional information for each time exposure and compared estimation accuracy with respect to the type of nutritional information and the exposure time. The estimated and actual energy densities and individual macronutrient content were significantly correlated, even after a brief exposure time (97 ms). The degree of accuracy of the estimations did not differ with additional time exposure, suggesting that100 ms was sufficient to predict the energy and macronutrients from food images. Additionally, carbohydrate estimates were less accurate than the estimates of other nutritional variables (proteins, fat and calories), regardless of the exposure time. These results revealed rapid and accurate assessment of food attributes based on visual information and the accuracy of visual encoding of nutritional information after brief and extended time exposure to food imagery.

Verbal and numerical formats (e.g., verbal: “low fat,” or numerical: “20% fat”) are used interchangeably to communicate nutritional information. However, prior research implies that verbal quantifiers are processed more intuitively than numerical ones. We tested this hypothesis in two pre-registered experiments measuring four indicators of processing style: (a) response time, (b) decision performance, (c) reliance on irrelevant contextual information, which we inferred from participants’ decision patterns, and (d) the level of interference from a concurrent memory task. Participants imagined they had consumed a given amount of a nutrient (represented in a pie chart) and decided whether a new quantity (either verbal or numerical) could be eaten within their guideline daily amount (GDA). The experiments used a mixed design varying format (verbal or numerical), concurrent memory load (no load, easy, and hard load in Experiment 1; no load and hard load in Experiment 2), nutrient (fat and minerals), quantity (low, medium, and high in Experiment 1; low and high in Experiment 2), and the assigned correct response for a trial (within and exceeding limits). Participants were faster and made fewer correct decisions with verbal quantifiers, and they relied more on contextual information (i.e., the identity of the nutrient involved). However, memory load did not impair decisions with verbal or numerical quantifiers. Altogether, these results suggest that verbal quantifiers are processed intuitively, slightly more so than numerical quantifiers, but that numerical quantifiers do not require much analytical processing to reach simple decisions.

Canada's food supply is abundant in energy-dense products containing excess amounts of sodium, saturated fat and free sugars, increasing Canadians' risk of developing obesity and non-communicable diseases. Food companies shape the food supply through their control over the formulation of their products; however, no studies have examined the healthfulness of products offered by different companies in Canada. This study aimed to assess and compare the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada. Twenty-two top food companies were selected for study, representing a combined 50% and 73% of Canadian packaged food and beverage sales in 2018, respectively. This included 18 multinational companies, 2 Canadian manufacturers and 2 retailers with private-label brands. Nutritional information for products was sourced from the University of Toronto Food Label Information Program 2017 database. The nutritional quality of all products offered by the sampled companies that were included in the database (n = 8,211) were evaluated using the Health Star Rating (HSR) system, with HSRs ranging from 0.5 (less healthy) to 5 (healthier). Descriptive analyses and analysis of variance with post-hoc tests examined the HSRs of each company's products overall and by food category (n = 24). Mean HSRs of companies’ overall product portfolios ranged from 1.8 to 3.7 (μx̅ = 2.7, σx̅ = 0.5) and differed significantly between companies (p < 0.001). Mean HSRs differed between companies for all food categories except eggs (p = 0.5), seafood (p = 0.2), legumes (p = 0.1), nuts and seeds (p = 0.4), and vegetables (p = 0.08). Variation in mean HSRs of products offered by different companies was greatest for beverages (range = 1.3–5.0, μx̅ = 2.0, σx̅ = 1.0), fats/oils (range = 0.7–4.4, μx̅ = 3.6, σx̅ = 1.6), fruit/fruit juices (range = 0.8–4.0, μx̅ = 2.6, σx̅ = 0.9), and sauces/dips/gravies/condiments (range = 0.5–3.4, μx̅ = 2.3, σx̅ = 1.0). These findings demonstrate that the nutritional quality of products offered by leading food manufacturers in Canada varies significantly overall and by food category, with many of these products considered less healthy according to the HSR system. Differences between companies may reflect the nature of their products; for example, products offered by dairy companies were healthier than those of confectionary and soft drink manufacturers, on average. Variation in nutritional quality within food categories illustrates the need and potential for many companies to improve the healthfulness of their products. By identifying companies that offer less healthy products compared with others in Canada, this study may prompt reformulation.

Research has assessed the diets of young children that follow a diet that excludes cow's milk. However, there is insufficient information about why parents decide to exclude cow's milk, where they obtain nutritional information, and their child's eating behaviours. This is important as the prevalence of cow's milk allergy is increasingly common in children, alongside a growing preference for plant-based diets. The purpose of this research was firstly to explore why parents exclude cow's milk from their child's diets and if this is due to recommendations from a health care professional. Secondly, to understand where parents source information to enable them to provide a healthy diet for their child. Finally, to explore parent's opinions of their child's eating behaviours.Thirty parents of children aged 1–3 years who exclude cow's milk and 20 parents of children who did not follow a restricted diet completed an online questionnaire. The questionnaire comprised of three blocks of questions. The first asked about the parents, the second pertained to the child. If they excluded cow's milk they were asked why they made this decision and who advised them. Parents were also asked where they source nutrition information for their child. The final block of questions consisted of the Child Eating Behaviour Questionnaire.Parents reported excluding cow's milk due to cow's milk allergy (60%), lactose or milk intolerance (10%), suspected allergy or intolerance (27%) or personal choice (3%). When asked “Who advised you to remove cow's milk from your child's diet?” the majority responded that it was their own decision (35%), followed by GP advice (24%). The most common sources of nutrition information for parents of children that exclude cow's milk came from parenting webpages (21%), and social media (19%), whilst those on an unrestricted diet obtained information from health visitors (24%) and parenting webpages (19%). There were no differences in eating behaviours between children that excluded cow's milk and children that did not except for satiety responsiveness (p = 0.014), which was greater in the cow's milk exclusion group.This preliminary data indicates that many parents exclude cow's milk from their child's diets based on their own advice. Where parents of children on an unrestricted diet sourced nutrition information from their health visitor, few parents of children who exclude cow's milk used this source of support (7%).

This exploratory study provides a deeper understanding of employees when they are asked to use a personalized meal recommendation application in the workplace. Motivational design techniques were integrated into 25 alternative designs and evaluated. Our initial results show that participants appreciated the designs and highlighted the importance of personalized goals, the option to monitor eating habits, and the need for validated, personalized nutritional information. ispartof: pages:453-455 ispartof: 2020 IEEE International Conference on Healthcare Informatics (ICHI) pages:453-455 ispartof: IEEE International Conference on Healthcare Informatics location:Online date:30 Nov - 3 Dec 2020 status: Published online

PurposeTo investigate CRC survivors’ beliefs on nutrition and cancer and the association with nutritional information provision by (kind and number) of health professionals and to inquire about foods that CRC survivors believed either had a positive or negative influence on their cancer.MethodsA total of 326 CRC survivors of an ongoing prospective cohort study filled out questionnaires 1 month after surgery on whether they had received nutritional information from health professionals. Also, their beliefs that nutrition influences (1) feelings of well-being, (2) complaints after treatment, (3) recovery and (4) cancer recurrence were investigated. Prevalence ratios were calculated (using Cox proportional hazard regression analysis) to study associations between information provision and the four beliefs adjusted for age, gender and cancer stage.ResultsSixty-two percent of respondents received information about nutrition from one or more health professionals. Most respondents who received information strongly believe nutrition influences feelings of well-being (59%) and recovery after cancer (62%). Compared with those who did not receive information, respondents who received information from three professionals showed the strongest beliefs on the influence of nutrition on complaints after treatment (PR 3.4; 95% CI 1.6–7.4), recovery after treatment (PR 2.0; 95% CI 1.2–3.3) and recurrence (PR 2.8; 95% CI 1.3–6.2).ConclusionNutritional information provision by health professionals positively influences the beliefs of CRC survivors on the influence of nutrition on cancer outcomes: stronger beliefs occur when respondents received information from three health professionals.

Esta dissertação tem como objetivos avaliar a carga glicêmica (CG) da dieta e utilização do rótulo dos alimentos para controle de sal, por indivíduos hipertensos. Realizou-se revisão sistemática da literatura, de ensaios clínicos, para avaliar a evidência de associação da CG com a PA e duas análises secundárias, transversais, de dados primários de um ensaio clínico de avaliação de intervenção educativa nutricional. Calculou-se IG e CG a partir de três recordatórios alimentares de 24 horas, com intervalo de dois meses. Cerca de doze meses após o ensaio clínico, aplicou-se instrumento de avaliação do uso da informação nutricional apresentada na embalagem, por telefone. A metanálise (três ensaios clínicos) mostrou associação direta da CG com PA diastólica. Dos 120 participantes do ensaio clínico, 85 foram incluídos nas análises transversais. A maioria eram mulheres (64,7%) com 62,6±9,2 anos. A PA de 24h na MAPA da última visita, ajustada para sexo e renda, mostrou PA diastólica menor no grupo CG ≤80 comparado com CG >80; não houve associação com PA sistólica. Responderam ao questionário, 85 participantes e 84,7% lê o rótulo. Desses, 89,2% atenta-se para a data de validade e 17,6%, para a composição. A maioria considerou os rótulos pouco legíveis e entende parcialmente as informações. A PA não diferiu entre os que leem e não leem o rótulo. Conclui-se que a PAD está diretamente associada com CG e que a maioria lê os rótulos, mas os considera pouco legíveis e entende parcialmente as informações. More and more non-pharmacological strategies are currently used to control blood pressure (BP). Among them, healthy eating guidance. The dietary glycemic index (GI) can contribute to the sequence of events that lead to chronic diseases, such as systemic hypertension (SH). Thus, the present work aims to evaluate nutritional aspects related to SAH, specifically the dietary control of salt and glycemic load (GL). Secondary data analysis was performed from a clinical trial designed to evaluate an educational intervention to reduce dietary salt consumption were analyzed. Anthropometrics, BP measurements, demographic data, 24-hour food recall (R24h) were collected. The GI and GL were calculated from three recalls filled out in the six-month interval. About twelve months after the end of the clinical trial, telephone interviews were conducted with the application of an instrument to assess the use of nutritional information fromfood labels. 116 individuals participated in this study, and 85 answered the complete questionnaire. Most were women (64.7%) aged 64 ± 9.58 years. The closing SBP was 122.24 ± 19.83mmHg; DBP 72.72 ± 13.51mmHg in the intervention group (IG) and SBP 125.42 ± 20.20mmHg; PAD 74.58 ± 15.49mmHg in the control. The reading of the label was more frequent in the CG (92.5%) than in the IG (77.8%). Participants who did not have the habit of reading nutritional information in the CG had a mean SBP (117.00mmHg ± 26.87) lower than the participants who did not read the IG labels (120.43mmHg ± 17.54). The same happened with the BMI, being lower in the CG and in those who did not read the labels (29.21 kg / m² ± 3.56). When assessing GL in both groups, only 18.96% of participants were classified as average (GL between 81 and 119) or high (> 119). However, most women (73.4%) were classified as low GL, and men (59.1%) in the medium or high GL group. The mean SBP was 121.24 ± 14.71 mmHg (p-value 0.386) and the DBP was 71.60 ± 10.86 mmHg (p-value 0.044) in the low GL group. The habit of reading the label can serve as a good educational action strategy for the 12 control of hypertension, help patients to make healthier choices, foods with less sodium content and diets with lower GL.

Nutritional knowledge is an important cognitive facilitator that potentially helps children to follow a healthy diet. Two main information agents influence children&rsquo, s development of nutritional knowledge: the media and their parents. While a high amount of media consumption potentially decreases children&rsquo, s nutritional knowledge, parents may shape the amount of information children can gather about nutrition through their food-related mediation styles. In addition, children&rsquo, s individual preconditions predict how children can process the provided nutritional information. This two-wave panel study with children (N = 719, 5&ndash, 11 years) and their parents (N = 719) investigated the main effects and interplay of children&rsquo, s amount of media consumption and their parents&rsquo, food-related mediation styles by performing linear regression analysis. Children&rsquo, s individual preconditions were also considered. We measured children&rsquo, s self-reported amount of media consumption, children&rsquo, s age, sex, weight, and height (BMI). Additionally, in a parent survey we asked parents about how they communicate their rules about eating while especially focusing on active and restrictive food rule communication styles. As a dependent measure, we examined children&rsquo, s nutritional knowledge at Time 1 and 2. The results show that the amount of media consumption has a negative effect on children&rsquo, s nutritional knowledge over time. Parents&rsquo, restrictive or active food-related mediation asserted no main effects and could not lever out the negative effect of the amount of media consumption. Therefore, we argue that parents should limit children&rsquo, s amount of media consumption to avoid the manifestation of misperceptions about nutrition.

With the increase in the number of academies in Campina Grande - PB, the increase in the number of dietary supplements available on the market and looking for a perfect body on behalf of users of the academies, aroused the interest of the study on the consumption of supplements by the their customers. With the emergence of new dietary supplements on the market today, the use by customers has increased greatly, as proof of his lack of results from manufacturers, that even before the launch would have to be done research proving its effectiveness, with lack of adequate information by end users - so called by the manufacturers - the client often does the intake of certain supplements without even knowing what they are taking or what they are taking, since most do not have accompanying a sports nutritionist and go for the head of one or the other. Most customers do not have the proper nutritional information and make the intake higher than indicated supplements for your body, it ends up causing inefficiency in the product or even problems in your health. Thus, the aim of this study is to test the use of supplements by clients academies in Campina Grande - PB and pass information so that they can have a little more knowledge not doing the indiscriminate use of supplements, going looking for a professional in the area for a job can be done safely. The study objective was successfully achieved since completed their goals, but they need more studies to affirm on this subject

Objective To describe the food environment of a public university located in the city of Rio de Janeiro, Brazil, and to review the changes that occurred between the years 2011 and 2016. Methods Time trend study (through repeated cross-sectional studies) of the sale of food, culinary preparations and beverages in the University Campus establishments in 2011, 2012 and 2016. Variables regarding the description of the establishments and the offer, price and advertising of food, beverages and culinary preparations were assessed through a checklist. Comparisons between establishments in each year and the analysis of such comparison changes during the period were performed by assessing the difference between absolute and relative values observed in each year. Results Increased number of establishments available, good convenience and financial accessibility were observed. There was a relative disadvantage in the availability of fresh or minimally processed foods and culinary preparations; a predominance of advertising of ultra-processed foods; and lack of nutritional information of culinary preparations. The predominance of establishments selling snacks and candies increased over the years. Conclusion In the period studied, the university food environment did not favor healthy food choices. RESUMO Objetivo Descrever o ambiente alimentar de uma universidade pública localizada na cidade do Rio de Janeiro e analisar as mudanças nele ocorridas no período de 2011 a 2016. Métodos Estudo de tendência temporal (por meio de estudos transversais repetidos) da comercialização de alimentos, preparações e bebidas nos estabelecimentos existentes dentro do campus em 2011, 2012 e 2016. Foram examinadas, por meio de checklist, variáveis referentes à descrição dos estabelecimentos e a oferta, preço e propaganda de alimentos, bebidas e preparações. A comparação entre os estabelecimentos e a análise das variações verificadas no período foi realizada com base no exame das diferenças entre valores absolutos e relativos observadas em cada ano. Resultados Foram observados aumento da disponibilidade de estabelecimentos, boa comodidade e acessibilidade financeira. Verificou-se desvantagem relativa da disponibilidade de alimentos in natura ou minimamente processados e de preparações, predominância de propaganda de alimentos ultraprocessados e ausência de informações nutricionais das preparações. A predominância de estabelecimentos que comercializavam lanches e guloseimas se acentuou no período. Conclusão No período estudado, o ambiente alimentar universitário não favoreceu escolhas alimentares saudáveis.

Summary In the context of exceeding levels of sugar consumption, some food companies advertise high-sugar products using inappropriate and misleading health claims (i.e. healthwashing). To reduce sugar consumption, consumers need to recognize what these healthwashed claims are. This study investigates how prior sugar-related health information moderates the effect of exposure to healthwashed advertisements (ads) on healthwashing perceptions and how such perceptions are related to attitudes towards product consumption. We conducted a 2 × 2 online experiment with 292 adult participants in Austria. We manipulated the presence of healthwashing and participants’ prior sugar-related health information. The results indicated that exposure to healthwashed ads increased healthwashing perceptions only when the participants received additional health information prior to ad exposure, whereas no significant effect was found when the participants did not receive such prior health information. Healthwashing perceptions were then negatively related to individuals’ attitudes towards product consumption. Based on these results, the study suggests that public access to health-related information might play an important role in empowering consumers to detect inappropriate health claims and become more critical towards food companies’ underlying strategies in ads.

Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama. Therefore, this study aims to determine the botanical origin and nutritional values of bee bread from H. itama. Melissopalynological analysis was performed using scanning electron microscopy (SEM) to determine the bee bread’s botanical origin. The proximate analysis, water activity, sugar profile, amino acid profile, vitamin C content, mineral content, and heavy metal content of the bee bread were analyzed. From the results obtained, Bidens pilosa was found in bee bread from all sampling locations. Bee bread contained high protein (21.70–23.33%) and carbohydrate (57.06–58.89%) contents. Glucose was the predominant sugar found (average 11.499 g/100 g). Eight essential amino acids were quantified, and arginine was detected the highest. The major mineral element in the bee bread was potassium (average 6705.9 mg/kg), followed by phosphorus and magnesium. Toxic metals such as lead, mercury, cadmium, and arsenic were detected but within the safe limits permitted in food. The data obtained contribute towards expanding the knowledge on the nutritional information specifically for H. itama bee bread in Malaysia.

espanolIntroduccion: hasta la fecha, una dieta sin gluten (SG) es el unico tratamiento para las personas con enfermedad celiaca. Tanto las evaluaciones de ingesta de alimentos individuales como las colectivas son un desafio debido a la falta de una base de datos de composicion de productos SG (PSG). Objetivos: describir el proceso de desarrollo de una base de datos de composicion de PSG y comparar el perfil nutricional y el precio de algunos PSG y productos con gluten. Metodos: inicialmente, se registraron un total de 216 marcas de PSG comercializadas en Espana. La informacion nutricional se recopilo de las etiquetas nutricionales y hojas informativas de los productos, que habian sido proporcionadas por las companias de alimentos o recopiladas de primera mano por los investigadores. Luego, se compararon el perfil nutricional y el precio de los grupos de cereales y subproductos alimenticios, incluidos 19 tipos de productos. Los analisis estadisticos se realizaron utilizando el programa estadistico SPSS (edicion 22.0; SPSS, Chicago, IL, EUA). Resultados: se incluyeron un total de 2247 PSG de 126 marcas de alimentos diferentes en la base de datos de composicion de PSG (CELIAC-BASE). Clasificamos estos productos en 14 grupos de alimentos. El contenido de proteinas de los PSG estudiados fue significativamente menor, y el precio de los mismos fue mas alto, que el de sus homologos con gluten. Algunos PSG, pero no todos, presentaron un mayor contenido de grasa y azucar, y un menor contenido de fibra dietetica, que sus homologos con gluten. Algunos PSG eran hasta 6 veces mas caros que sus homologos con gluten. Conclusiones: CELIAC-BASE es una herramienta pionera para dietistas-nutricionistas. Muchos PSG tienen perfiles nutricionales no saludables y deben consumirse solo ocasionalmente en una dieta equilibrada libre de gluten. EnglishBackground: to date, gluten-free (GF) diet is the only treatment available for individuals with celiac disease. Both individual and collective food intake assessments are a challenge because a food composition database of GF products (GFPs) is lacking. Objectives: to describe the process of developing a food composition database of GFPs, and to compare the nutritional profile and price of some GFPs and non-GFPs. Methods: initially, a total of 216 brands of GFPs marketed in Spain were recorded. Nutritional information was collected from nutritional labels and product fact sheets that had been provided by food companies or collected first-hand by researchers. Then, the nutritional profile and price of the cereal and cereal byproducts foodstuff groups, including 19 types of products, were compared. Statistical analyses were performed using the SPSS statistical program (22.0 edition; SPSS, Chicago, IL, USA). Results: a total of 2,247 GFPs from 126 different foodstuff brands were included in the food composition database of GFPs (CELIAC-BASE). We classified these products into 14 foodstuff groups. The protein content of the GFPs studied was significantly lower, and the price was higher, than that of their non-GFP counterparts. Some, but not all, GFPs had a higher content of fat and sugar, and a lower content of dietary fiber as compared to their non-GFP counterparts. Some GFPs were up to 6 times more expensive than the corresponding non-GFPs. Conclusions: CELIAC-BASE is a pioneering tool for dietitians. Many GFPs have poor nutritional profiles and should be consumed only occasionally in a balanced GF diet.

© 2021 The Authors. There is an increasing need for sustainable sources of omega-3 fatty acids; this challenge can be addressed through large-scale production of eicosapentaenoic acid (EPA) using microalgae. Identification of suitable strains is key in successful process scale-up. However, it is not certain whether conclusions from small-scale systems (i.e. flasks and well plates) can be translated to larger photobioreactors. To examine this issue the productivity and fatty acid composition of eleven different microalgal strains was quantified using both flask and photobioreactor cultures, generating a significant experimental dataset. Results from the flask screening offered relatively poor predictions of performance in photobioreactors, suggesting a need for improved screening tools. Of the species examined, Phaeodactylum tricornutum was found to be the most promising when grown in photobioreactors. To further guide scale-up the effect of environmental conditions (temperature and salinity) on EPA production was examined. It was found that the EPA content was ~5% of the dry biomass and this was approximately constant for the range of temperatures (13–27 °C) and salinities (35–50 g L−1) examined. Finally, detailed nutritional information about the biomass is presented, which can serve as a starting point for its formulation into food products. Australian Government Research Training Program Scholarship.

A mass mortality often occurs from molting to the megalopa stage during the larval development of the swimming crab Portunus trituberculatus. Larvae with insufficient nutrient accumulation during the zoeal stages are probably unable to develop into juvenile swimming crabs. However, the nutritional information such as the primary metabolites is scarce for P. trituberculatus larvae. The aim of this work is to obtain an insight into the metabolite traits of P. trituberculatus at early developmental stages. 1 H nuclear magnetic resonance spectroscopy coupled with multivariate data analysis was used to determine how the metabolite profiles shift during larval development in P. trituberculatus. Our results show that the trend of total metabolites exhibited a rise from zoea 1 to zoea 3, followed by a drop from zoea 4 to megalopa and recovery during the first juvenile stage. A large-scale depletion of total metabolites in the zoea 4 and megalopa stages suggests a deep depression of metabolic activity, which may be linked to the mass mortality from molting to the megalopa stage. These findings provided essential metabolic information about the larval development of P. trituberculatus and important clues for understanding the nutritional requirements of P. trituberculatus in early developmental stages.

Coaches are often focused on the physical training and the x's and o's associated with their sport, but there are clear benefits associated with teaching and encouraging proper nutrition and hydration for optimal performance. Certainly, the benefits can be seen, but how can coaches become more educated in nutrition and pass on this information to their athletes and parents? This article highlights 10 practical strategies coaches can use to promote nutrition and suggests ways in which coaches can incorporate nutritional information into team and parent meetings, training and competition education sessions, and travel itineraries. Further, strategies to educate on daily nutritional choices are addressed. A goal of coaches is to facilitate an environment where their athletes can achieve optimal performance on a consistent basis. Therefore, this article provides both essential information and practical strategies to help achieve this goal by improving coaches' knowledge about nutrition.

The carbon isotope compositions (δ13C values) of 23 hard ciders obtainable in the United States were analyzed to detect adjuncts, specifically added C4 sugars (i.e., corn syrup and cane sugar). In contrast, the main ingredient of hard ciders is fruit, mostly apple, juice which is derived from C3 plants. The labeled ingredients of ciders were found to be inconsistent with the carbon isotope ratios. A higher proportion of imported ciders studied had no isotopic evidence of added C4-based sweetener, while most domestic ciders had elevated δ13C values, indicative of C4-based sugar additives. European ciders could contain beet sugar, a common sweetener used in that region, which would not be detected as an additive because it is a C3-based sweetener. The δ13C values of the ciders were found to have no correlation with the amount of sugar in the cider, as reported on the nutritional information label, likely reflecting varying fermentation times. An increase in the amount of added C4 sugars did not correspond t...

Studies on the impact of nutritional information and labeling rarely consider lay beliefs regarding a food’s healthiness, taste, and affordability. If lay beliefs such as “healthy food is expensive” and “unhealthy food is tasty” exist, then nutritional information may have unintended consequences. This study elicited health, taste, and price beliefs of 60 food items in three countries—the USA, China, and Korea—and we studied how these beliefs and purchase intentions change in response to exogenous health information. We found lay beliefs are not always true and identical across countries, and they depend on prior beliefs and information. When neutral or negative exogenous information about healthfulness was provided, USA and Korea consumers tend to consider healthier foods more expensive, but this was not the case with China consumers. Interestingly, despite the commonly asserted “tasty = unhealthy” lay belief, we tended to find positive relationships between perceived health and taste. We demonstrated the interconnectedness of beliefs by simulating the impacts of health information on purchase intentions under different assumptions about the relationship between taste, health, and affordability expectations.

Se analizan los manuales de cocina en su consideración de fuente de información válida para la construcción histórica de la cultura culinaria del Uruguay. El relevamiento fue realizado con base en los materiales disponibles en dos bibliotecas con depósito legal del país y abarca un total de 117 ejemplares desde fines del siglo xix hasta el año 2017. Entre las categorías relevadas se encuentran: tipo de publicación, autoría, editorial, fecha, aspectos vinculados a la higiene, información nutricional, representaciones sociales, salud, economía doméstica, entre otras. El abordaje desde una tipología documental específica, como son los manuales de cocina, permitió identificar prácticas y recomendaciones relacionadas con la cultura culinaria y sus modificaciones a través del tiempo, lo que aportó a la construcción de la memoria colectiva nacional. Desde la bibliotecología y la ciencia de la información resulta pertinente indagar sobre fuentes de información particulares, contar desde lo disciplinar con herramientas para su estudio y hacer foco en la tipología documental.

This paper addresses how students explore, construct, validate and use statistical models when facing situations designed from a socio-critical perspective. The case study used is a statistics lesson designed by a statistics teacher and a researcher. The lesson centers on nutritional information and was implemented in a 7th-grade classroom at a public school in a Northwest Colombian city. In small groups, students gathered their own data, and subsequently organized and analyzed the data, and presented their findings to the class. The main sources of data were students’ discourse in the classroom, students’ artifacts and the researcher’s journal. The findings describe a route in which students explore, construct, use, and validate their models. The results elaborate the technological and the reflective knowledge that took place in the model building activity.

Background Food and beverage marketing has been identified as an environmental determinant of childhood obesity. The purpose of this study is to assess whether the Uniform Nutrition Criteria established and implemented by companies participating in the self-regulatory Canadian Children’s Food and Beverage Advertising Initiative (CAI) had an impact on the healthfulness of food and beverage advertising during television programming with a high share of children in the viewing audience. Methods Data on food advertising were licensed from Numeris for 27 television stations for Toronto for May 2013 and May 2016 (i.e. before and after the implementation of the nutrition criteria). First, television programs that had a child audience share of ≥35% (when the nutrition criteria applied) were identified. Ten percent of these programs were randomly selected and included in the study. After identifying the food and beverage ads that aired during these programs, the nutritional information of advertised products was collected and their healthfulness was assessed using the Pan-American Health Organization (PAHO) and UK Nutrient Profile Models (NPM). The healthfulness of CAI products advertised in May 2013 and 2016 was compared using Chi-square tests. Results Although in May 2016, products advertised by CAI companies were more likely to be categorized as healthier by the UK NPM (21.5% versus 6.7%, χ2(1) = 12.1,p = 000) compared to those advertised in May 2013, the frequency of advertised products considered less healthy in May 2016 remained very high (78.5%) and comparable to that of products advertised by companies not participating in the CAI (80.0% categorized as less healthy). Furthermore, in both May 2013 and May 2016, 99–100% of CAI advertisements featured products deemed excessive in either fat (total, saturated, trans), sodium or free sugars according to the PAHO NPM. Conclusions Despite modest improvements noted after the implementation of the CAI’s Uniform Nutrition Criteria, the healthfulness of most products advertised during programs with a high share of children in the viewing audience remains poor. Mandatory regulations are needed.

This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official analysis methods. The physicochemical analyses carried out were moisture, lipids, proteins, fixed mineral residue, total carbohydrates and sodium content. The beef bouillon cubes analyzed showed a low moisture content (3.23 – 4.23 g/100 g) and high levels of lipids (19.72 – 20.05 g/100 g) and fixed mineral residue (53.24 – 57.61 g/100 g). When compared to the data reported on their labels, all the parameters were in smaller amounts than the ones declared in all analyzed brands. The average sodium content found in the samples ranged from 758.5 to 815.5 mg/serving of the product. Considering that the results were based on a portion of broth and that these amounts are related to half a cube of beef bouillon, it becomes quite alarming the amount of sodium available in this type of product, since the food prepared with this ingredient is usually eaten alongside other foods, which also contain sodium in their composition.

Acquiring nutritional information before buying and eating food is crucial for making healthier choices and more educated selections. Therefore, there is a demand for electronic devices that can automatically access nutrition information. To help with this, we propose a novel augmented reality (AR)-based wearable food-monitoring system to make food nutritional information available and visible in real-life scenarios, such as at the supermarket. It combines reverse image search (RIS) and text mining to recognize the food, and then it retrieves nutritional information from a remote database. For userfriendliness, the information is overlaid on a live feed from a front-facing camera.

Amaç: Bu çalışmanın amacı piyasada satılmakta olan ve yüksek miktarlarda tüketilen besinlerin etiket bilgilerinin değerlendirilmesidir. Gereç ve Yöntem: Bu çalışma İstanbul ili sınırları içerisinde bir büyük semtte faaliyet gösteren iki büyük, üç ekonomik küçük market zincirinde yürütülmüştür. Bu marketlerde toplamda 700 besin etiketi incelenmiştir. Satışa sunulan besinler, temel besinler, atıştırmalıklar, tek başına tüketilmeyen besinler, bebek ve devam mamaları, diğer besinler olmak üzere beş grupta incelenmiştir. Besinlerin etiket bilgilerinin toplanmasında besin etiket bilgileri kayıt formu kullanılmıştır. Bulgular: Besin ambalajlarında etiket bulunma durumlarına bakıldığında temel besinler (%84.1), atıştırmalıklar (%84.1) ve bebek mamalarının (%100.0) diğer besinler ve tek başına tüketilemeyen besinlerin çoğunluğunda etiketin olduğu saptanmıştır (p

Nutritional information on Hanwoo (Bos taurus coreanae) frequently consumed in Korea is of high concern, but reliable vitamin B12 database is not available. This study was performed to produce reliable vitamin B12 data for revision of national Food Composition Table. Total 37 retail cuts of Hanwoo (10 primal cuts) were analyzed for vitamin B12, and the applied immunoaffinity-HPLC method was verified. Analytical quality control (QC) was also performed at internal (QC chart) and external (proficiency test) levels. Over 97% recoveries were obtained from vitamin B12 analysis of certified reference materials, indicating good accuracy. Coefficient variations for repeatability and reproducibility were 8.5 and 10.5%, respectively, which were below the acceptance precision level of guideline. Assay proficiency was excellent based on z-score − 0.2 in a proficiency test. Vitamin B12 contents of Hanwoo significantly varied depending on the types of primal and retail cuts (p

Purpose One way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis. Design/methodology/approach Conjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system). Findings The results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different. Originality/value This research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant.

Front-of-pack (FoP) traffic light nutrition labelling has been widely proposed as a tool to improve public health nutrition. Current evidence suggests that whilst consumers generally find them to be useful and an important source of information about a particular food or ingredient, this may have limited value in isolation when considering a person’s overall nutritional intake. This study sought to examine UK consumers’ use of existing FoP traffic light food labelling and ascertain public perception of a novel ‘till-receipt’ summary providing nutritional information about consumers entire shopping purchases. In total, 237 respondents completed an online questionnaire between May and June 2016. Almost two-thirds were female (n = 152, 64.1%) and the largest proportion of responses were received from those aged 25–32 years (n = 53, 22.4%) and 41–50 years (n = 53, 22.4%). About 83.5% of respondents suggested that they currently use traffic light information to inform their food purchases and ‘health’ was reported as the most important factor influencing food choice (42.2%; n = 100). Notably, 54.4% of respondents indicated that the novel till-receipt system could provide a solution to the potential limitations of existing FoP labelling and could help inform healthier food purchases. Our findings strengthen the existing evidence base to suggest that traffic light information is a useful tool to aid consumer food purchases. Moreover, our outcomes propose that consumers may benefit from a new receipt-based traffic light system which provides a more holistic summary of their entire food purchases.

Background and objective Traditional nutrition evaluations not only require the use of numerous tables and lists to provide sufficient recommendations for patients’ diets but are also very time-consuming due to cross-referencing and calculations. Methods To personalize patient assessments, this study implemented a Clinical Nutritional Information System (CNIS) to help hospital dietitians perform their daily work more effectively in terms of time management and paper work. The CNIS mainly targets in-patients who require cancer-nutrition counselling. The development of the CNIS occurred in three phases. Phase 1 included system design and implementation based on the Nutrition Care Process and Model (NCPM) and the Patient Nutrition Care Process. Phase 2 involved a survey to characterize the efficiency, quality and accuracy of the CNIS. In Phase 3, a second survey was conducted to determine how well dietitians had adapted to the system and the extent of improvement in efficiency after the CNIS had been available online for three years. Results The work time requirements decreased by approximately 58% with the assistance of the CNIS. Of the dietitians who used the CNIS, 95% reported satisfaction, with 91.66% indicating that the CNIS was really helpful in their work. However, some shortcomings were also evident according to the results. Conclusions Dietitians favoured the standardization of nutritional intervention and monitoring. The CNIS meets the needs of dietitians by increasing the quality of nutritional interventions by providing accurate calculations and cross-referencing for information regarding patients’ conditions, with the benefit of decreasing the processing time, such as handwritten documentation. In addition, the CNIS also helps dietitians statistically analyse each patient's personal nutritional needs to achieve nutritional improvement.