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The recent expansion of trade measures across countries in sub-Saharan Africa provides market opportunities for the agri-food sector. However, price signals and changes across domestic and regional...

The advent of hospitality industry dates far back in history. It origins as simple inns to now a multibillion-dollar industry. Hospitality refers to receiving guests in a spirit of goodwill especially strangers from other lands. These catering establishments play a major role in maintaining the health of their customers. Advent of covid-19 forces the catering establishments to rethink their business due to its rapid spread. There are a lot of uncertainties as to how to address these changes in food industry to ensure better nutrition and health for customers. The implementation of food safety management systems are imperative to bring down the risk of covid-19 infection. Appropriate cleaning, sanitization and good hygiene practices are crucial. An average customer is very much anxious about the food safety practices followed in the catering establishments especially during this pandemic time. Hence case studies were done in selected bakery outlets near bus stations in Tiruchirapalli town, Tamil Nadu, India regarding the food safety aspects with special reference at the point of sales and personnel hygiene. Bakery outlets were chosen for the study as convenience foods that are sold are easily grabbed by the consumers without much crowding inside the outlet. Case study was undertaken using checklist and by observation method in four selected bakery outlets to study the upgraded cleaning and sanitization procedures, disinfection strategies, method of food service adopted, awareness among food service personnel on the standard operating procedures like usage of PPEs, social distancing, frequent hand washing, maintaining adequate health status of employees free from covid-19. The study revealed that all the selected bakery outlets adopted adequate covid-19 food safety protocols at the points of food service. Though the bakery units were aware of and implemented the standard operating procedures to be followed to overcome the uncertainty, the success lies in the hands of the food service personnel to boost confidence among the customers regarding food safety.

Due to the fast pace of life around the globe and the increasing demand for high-quality convenience foods by consumers, instant foods have attracted widespread attention. By adjusting the process ...

This study was conducted to develop an antioxidant complex that inhibits lipid oxidation of freeze-dried convenience food rich in animal resources. The antioxidant capacities of various botanical extracts were evaluated, and those of both 50% and 80% ethanolic extracts of green tea (GT50 and GT80) were found to be the higher than those of other botanical extracts, although the capacity of L-ascorbic acid used as comparative antioxidant was the highest (p

Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-class urban population. Recent trend shows that the global convenience food market is expected to reach a 4.4% compound annual growth rate at the end of 2025. India is also supposed to be a significant contributor among other developed countries. The country is expected to reach the compound annual growth rate (CAGR) tentatively 17%-19% (approximately $655 million) by 2025. Small-scale industries (SSI) play significant roles by engaging themselves with excellent investment in the convenience food market. The increasing demand for food products is the main reason sourced from the millions of consumers worldwide. Hence

Objective:To estimate the proportion of products meeting Fiji government labelling regulations, assess compliance with national Na reformulation targets and examine the Na and total sugar levels in packaged foods sold in selected major supermarkets.Design:We selected five major supermarkets in 2018 and collected the product information and nutritional content from the labels of all packaged foods sold. We organised 4278 foods into fourteen major food categories and thirty-six sub-categories and recorded the proportion of products labelled in accordance with the Fiji labelling regulations. We looked at the levels of Na and total sugar in each food category and assessed how many products complied with the Fiji reformulation targets set for Na. We also listed the companies responsible for each product.Setting:Suva, Fiji.Results:Fourteen percentage of packaged foods in fourteen major categories met Fiji national labelling regulations. Na was labelled on 95·4 % products, and total sugar labelled on 92·4 %. The convenience foods category had the highest Na levels (1699 mg/100 g), while confectionery had the highest content of total sugar (52·6 g/100 g). Forty percentage of eligible products did not meet the proposed voluntary Na reformulation targets.Conclusions:Our findings indicate significant room for improvement in nutrient labelling, as well as a need for further enforcement of reformulation targets and monitoring of changes in food composition. Through enacting these measures and establishing additional regulations such as mandatory front-of-pack labelling, government and food industry can drive consumers towards healthier food choices and improve the nutritional quality of packaged foods in Fiji.

By the late 1980s, ‘healthy eating’ had largely failed as a public health discourse in Britain. Rather than providing consumers with a clear set of behavioural guidelines, it had fragmented into a confusing and ill-defined set of messages. In direct contrast to the anti-smoking campaign, which had succeeded in convincing large swathes of the British population to ‘quit’ an unhealthy habit, the injunction to ‘eat healthily’ failed to counteract rising levels of obesity in the 1990s, 2000s, and beyond. This article explores the emergence of a ‘healthy eating’ discourse in mid-to-late twentieth century Britain. It draws on a wide range of historical sources to consider how knowledge about food was re-fashioned across this period – by the state, by commercial actors, and by consumers themselves. While it is common to assert that the food and drink industry manipulated ‘ordinary people’ in this period, I argue that consumers were complicit in the shift towards ‘unhealthy’ modes of consumption. They worked processed food products and ‘healthy eating’ messages into their everyday lives in contradictory ways. In turn, this article makes a strong case for histories of the everyday, arguing that ‘small’ histories of consumption can help to illuminate macro-level trends.

Worldwide, the population of elderly persons is rising at a very fast rate. Elderly people have difficulties in performing day to day activities as the aging process deteriorates the normal functioning of their body. There is risk of inadequate nutrition because of difficulties in shopping for food, cooking a meal, chewing and putting food in mouth. Vision loss makes cooking, and even eating, more difficult. Some elderly people live alone or with their spouses. Cooking for one or two persons/s is not very stimulating. These changes have a great role to play in changing the eating habits of the elderly which may affect their nutrient intake. All these factors may cause nutritional deficiencies, malnutrition and other health problems among them. There are major opportunities to develop convenience food products in order to meet the changing needs of aging population. In order to get maximum product acceptance, it is important to combine the elements of convenience and affordability. While designing products for elderly, it is desirable to modify the food consistency to assist in swallowing, make it nutrient-dense and design it in a way that it can be easily handled and eaten. The packaging can be easy to open, information written in large fonts and contrasting colours to help in easy reading. The availability of nutritious ‘ready-meals’ can serve as an opportunity for elderly people who do not want to cook or have low interest in cooking. This can provide a variety of healthier food choices to them and help to reduce malnutrition. Access to nutritious convenience food products can facilitate a positive intervention to the aging consumers.

While genetic and hormonal factors likely play a role in the development of obesity, lifestyle issues such as diet and physical activity are main contributors. Lifestyle issues are largely influenced by environmental factors, which pertain not only to access and availability, but exposure to opportunities for unplanned food and beverage purchases. The purpose of this study was to describe the extent to which candy, snack foods, and sugary beverages are available in checkout lines in a convenience sample retail chain stores in NYC that sell products for children. Non-probability, convenience sampling was used to select a total of 22 stores to visit in person. All stores were visited and the checkout lines were observed, capturing both the checkout style (single lane versus multiple lane; corralled or non-corralled), and the products (if any) being sold. Of the 22 stores surveyed, 17 (77.27%) sold at least one convenience food (candy and snacks), and/or sugary beverages. Among the stores that sell convenience food, nearly all (82.35%) sell candy, 100% of those with no corral-style line and 76.92% of those using a corral-style line. The findings from this study concur with prior research indicating that non-nutritious food items and sugary beverages have a presence at checkout areas of retail stores, thus driving the possibility for impulse buys. Exposure to messaging and ques are potentially influential on public health, and should be a point of reflection in terms of the kinds of policies that can support or hinder public health.

The Western diet is poor in dietary fibre and previous efforts to increase fibre intake were not successful. The aim of this study was to develop sensorically appealing, fibre-enriched convenience foods. As a showcase, we prepared a fibre-enriched, fat-reduced Leberkas served in a roll and compared the reformulated product with the standard product. The design was a randomized, single-blinded cross-over study. A Leberkas meal enriched with 19.2 g of wheat fibre and resistant dextrin as well as fat- and energy-reduced (30% less calories) was served to 20 middle-aged healthy volunteers (10 male, 10 female) and compared to the standard product in a random order. Blood was repeatedly taken over a 4 h period to measure metabolic parameters as well as satiety hormones, such as glucagon-like-peptide 1, cholecystokinin, peptide YY. Satiety and consumer acceptance of the fibre-enriched meal were assessed by visual analogue scales and a questionnaire. The fibre-enriched meal showed very small significant effects at only single time points in postprandial blood glucose (at 120 min, p = 0.050) and glucoseAUC fibre 22,079 ± 2819, standard 22,912 ± 3583 (p = 0.030). The profiles of satiety hormones were comparable between both meals. No differences in subjective satiation, taste and consumer acceptance were observed between the two products, despite a marked reduction in fat and energy content of the reformulated product. It is possible to enrich a popular convenience product with dietary fibre and to markedly reduce energy content without loss of sensory qualities or satiety suggesting that development and promotion of healthier convenience foods may be a useful strategy to tackle obesity and other diet-related diseases.

Human nutrition has changed dramatically over the past few decades. The food industry now offers a huge variety of attractive foods that are high in sugars and acids, and the average human consumption of these soft drinks, snacks and convenience foods has skyrocketed. It has been established that nutrition significantly affects dental health. For example, excessive consumption of sugar and sugar-containing foods significantly increases the development of tooth decay. On the other hand, it has been proven that the mechanical properties of the hardness and elastic modulus of enamel and dentin are a predictor of tissue erosion and cariogenic changes in the structure of teeth and can be considered as diagnostic indicators. In this regard, it seems interesting and timely to review the literature data on the study of the effect of sugar and sweet foods on the hardness of tooth enamel.

Summary This study examined the effects of maternal healthy eating literacy (HEL) on healthy meal provision in Japanese families. We conducted an online cross-sectional survey with 1899 mothers of pre-school children. Participants were divided into two groups based on their median score of eating out and consuming convenience foods, and demographic variables were compared between these groups. We assessed associations between HEL and healthy meal provision using Pearson’s correlation coefficient (r) and multiple linear regression with healthy meal provision as the dependent variable and HEL as the independent variable, adjusting for age, education, work styles, household income, number of children and whether participants lived with a partner. Mothers exhibiting high scores on eating out/consuming convenience foods were more likely to be employed (p = 0.004), have only one child (p = 0.034), have lower education (p=0.011) and exhibit lower healthy meal provision (p

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects., This study developed a database of capsaicinoid content in foods commonly consumed in Korea to enable a more reliable estimation of capsaicinoid intake. Food items that contained primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were selected using the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. Capsaicinoid contents in primary capsaicinoid sources were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standard recipes or food labels (e.g., kimchi, salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified primary capsaicinoid source contents and the estimated capsaicinoid contents in primary capsaicinoid sources. When the content of the primary capsaicinoid source was unidentifiable (e.g., instant noodles), capsaicinoid levels were analyzed via HPLC analyses.

Research Areas: Public, Environmental & Occupational Health ; Mathematics ; Mathematical Methods In Social Sciences Currently, there is a growing preference for convenience food products, such as ready-toeat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer’s household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three-strain mixture of cold-adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes’ growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen’s growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax) was modeled using a square-root-type model. Storage temperature significantly influenced μmax of L. monocytogenes (p < 0.05). These predicted growth models for L. monocytogenes were subsequently used to develop a quantitative microbial risk assessment, estimating a median number of 0.00008726 listeriosis cases per year linked to the consumption of these RTE salads. Sensitivity analysis considering different time–temperature scenarios indicated a very low median risk per portion (

Objective:To assess the nutritional quality of Australian supermarket own brand chilled convenience foods (SOBCCF), for example, ready meals, pizza, pies and desserts.Design:Cross-sectional.Setting:Two large supermarkets (Coles and Woolworths) in Perth, Western Australia were audited in February 2017.Participants:Data were extracted from photographic images of 291 SOBCCF, including front-of-pack information (i.e. product name, description and nutrition labels including Health Star Rating (HSR)) and back-of-pack information (i.e. nutrition information panel and ingredients list). SOBCCF were classified as healthy or unhealthy consistent with principles of the Australian Guide to Healthy Eating (AGTHE), NOVA classification of level of food processing and HSR score.Results:Fifty-four percentage of SOBCCF were classified as unhealthy according to AGTHE principles, 94 % were ultra-processed foods using NOVA and 81 % scored a HSR of ≥2·5, implying that they were a healthy choice. Some convenience food groups comprised more healthy choices overall including prepared vegetables, salad kits and bowls, soups and vegetarian food. A significantly larger proportion of SOBCCF from Coles were classified as unhealthy compared with Woolworths (70 v. 44 %, P < 0·05) using the AGTHE.Conclusions:The findings suggest there is potential for Australian supermarkets to improve the nutritional quality of their SOBCCF and highlights the differences between supermarkets in applying their corporate social responsibility policies. Policies to assist consumers to select healthier foods should address difficulties in identifying healthy convenience foods. The findings reveal misclassification of unhealthy SOBCCF as healthy by the HSR suggesting that its algorithm should be reformed to align with recommendations of the AGTHE.

Background: The relation between the increased out-of-home food consumption and the rising of overweight and obesity prevalence rates has been widely assessed, and the key role played by the catering sector in ensuring healthy food choices has been recognised. Governments’ healthy eating policies have a wide range of action, influencing consumer behavior, and the socioeconomic and food environments, with specific interventions for the catering sector. Information on the public support for policies could help planning decisions. This study aims to investigate the relationship of out-ofhome eating frequency with beliefs about obesity causes, support to healthy eating policies, and with sociodemographic factors. Methods: Data on 3003 individuals from Belgium, Denmark, Italy, Poland and United Kingdom, ofboth sexes, aged ≥16 years, were employed from the European survey on policy preferences (Eatwell).Data were analysed through Chi-square test and logistic regression analysis. Results: Respect to UK respondents, Italians were more likely to eat out at lunch and dinner, and 60% less likely to eat pre-packaged meals; Belgians less likely to eat fast food (61%) and pre-packaged meals (36%); Polish less likely to eat pre-packaged meals (41%); Danish less likely (about 50%) to eat out for dinner and to eat convenience food. Females were less likely to eat out at lunch (31%), and to eat pre-packaged meals (41%). Younger people were more than 4 times as likely to eat out at lunch as the elderly, and about 3 times as likely to eat out at dinner and eat convenience food. Those attributing obesity to genetics were twice as likely to eat convenience food. Attributing obesity to lack of willpower was associated with reduced likelihood to eat fast food (64%) and to eat ready meals (52%). Attributions of obesity to lack of time, and to lack of self-control were associated with increased likelihood to consume fast-food (95%) and pre-packaged meals (85%) respectively. Out-of-home eating people expressed higher support for information-based prevention, and actions aimed at healthier out-of-home eating, and lower support for restrictions and regulations of the food supply environment. ConclusionS: Future research on out-of-home food consumers and their support towards public interventions for the catering sector, could have important implications for effective strategies to promote healthy eating.

Drawing on 34 semi-structured interviews, this study investigates the temporality of family practices taking place in the hot spot. It does so by looking at how breakfast is inserted in the economy of family time in Italy. Our data show that breakfast, contrary to other meals, allows the adoption of more individualised and asynchronous practices, hinged on the consumption of convenience products. These time-saving strategies are normalised as part of doing family. Although the existing literature suggests that convenience and care are in opposition, and consumers of convenience products can experience anxiety and a lack of personal integrity, such features were not a dominant feature of our participants’ accounts. These findings suggest that the dichotomies of hot/cold spots and care/convenience are not always experienced in opposition when embedded within family practices. Hence, this study furthers understandings of family meals, temporality and the distinction between hot and cold spots.

Consumption of convenience foods has been found to be inexorable in modern scenario due to rapid urbanization, changing life-style of women, rising purchasing power and adaptation to western culture. The chief objective was to assess the correlation between health status and frequency and consumption of convenience foods among working (employed) and non-working (unemployed) women. A total of 120 subjects aged 25-40 years including 60 working as school teachers, bank employees or those working in private sector for 6-8 hours per day and 60 non-working women with family monthly income ranging from Rs. 1-2 lakhs were selected randomly from Ludhiana city. Majority of working women (41.7%) spent more than 30% of their total food expenditure on convenience foods, while among non-working women, it was 8.3%. Working women consumed bakery products, ready-to-eat snacks, ready-to-cook products and beverages thrice a week; sandwich spreads and frozen foods twice a week; sweets rarely whereas non-working women consumed these products fortnightly/ rarely. The average body mass index (BMI), waist-hip ratio (W/H) and total lipid profile was found to be significantly (p ≤ 0.05) higher among working women whereas a non-significant difference was observed for Glycated haemoglobin (HbA1c) and Haemoglobin (Hb) levels. BMI, waist-hip ratio, total blood cholesterol and triglycerides were found to be significantly (p ≤ 0.01) correlated with consumption of convenience foods among women. Excessive consumption of convenience foods is one of the major factors for higher incidence of obesity and other non-communicable diseases among women.

Background: The present study was aimed to review the consumption pattern and health implications of convenience foods in regular life. The term 'Convenience food' is being widely used in the catering industry due to rapid progress in food technology. Consumption of convenience foods is inexorable in modern scenarios due to rapid urbanization, changing lifestyle, rising purchasing power and adaptation to western culture. Methods: A constructive review work was done from available data sources and available literatures. Results: The Indian ‘Ready-to-Eat (RTE)’ market reached at Rs 2900 crore and Rs 3500 crore in 2015 and 2016 respectively. RTE foods are growing at 40% per year. According to the World Health Organization, the trend towards surplus convenience foods provides the food industry with various commercial opportunities and profitable outcome for the food manufacturers. However, these foods are regarded as one of the least healthy dietary options, contributing to the health and diet-related diseases comparable to the risks associated with smoking, alcohol and drugs. Conclusion: Excessive consumption of convenience foods is one of the major factors for the higher incidence of obesity and other non-communicable diseases.

Take out and convenience food packaging has seen rapid growth in recent years, particularly in the last few months due to restrictions of in-restaurant dining. Paper-based packaging is often though...

Mumu is a traditional cereal-based food product, particularly consumed by Tiv people of Benue State of Nigeria. It is usually produced from maize, sorghum or millet alone. The diversification of this food crop will increase its utilization and contribute, maximally, to food security. Unlike millet, post-harvest technology for potato (Solanum tuberosum L.) is very limited, thereby contributing minimally to food security. Consumers are constantly looking for novel food products where local produces are incorporated. This will give the much needed impetus to food manufacturers to explore and formulate new food products, with improved nutritional value, based on the local traditional knowledge available. This will lead to increased utilisation of some underutilized food as potato and sesame seed (Sesamum indicum L.) which are readily available. The study was, therefore, aimed at producing Mumu, a Nigerian indigenous snack Food, formulated from pearl millet, Irish potatoes and sesame seed. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Formulated blends were significantly higher (p < 0.05) in ash, fat and protein content and lower in carbohydrate, crude fibre and moisture than in control. The blends were significantly higher (p < 0.05) in minerals (K, Mg, Ca, Zn and Fe) content than in control. The formulated blends were generally low in phytate and oxalate contents. The significant decrease in moisture content of the blends generally indicates potential long shelf life. The increase in protein content with the decrease in carbohydrate value as roasted sesame seed flour is added making this formulation good for diabetic patients. Results of sensory evaluation show no significant difference between blends and the control, implying that the locals can take their improved meal just like they use to take. Therefore, for a better healthy life of locals, such blends should be encouraged to be formulated and taken, a case of value and addition and reduction postharvest losses.

Millets play an important role in nutritional diet in many regions of the world. Despite the fact that millets are nutritionally better than other cereals, their involvement as food in diet is still generally limited to the poor and conventional people. Millets are good source of carbohydrates, energy and protein, fat iron, calcium and dietary fiber, which helps to prevent from many diseases like diabetes, cataract genesis and cardiovascular diseases. The environmental changes, water shortage, population increment, decreasing yields of major cereals, present a challenge to nutritionists and researchers to examine the potentials of production, processing and using another prospective food sources to end the poverty and hunger. The present paper reviews different postharvest technologies, processing and convenience food products prepared from millets.

Specific food consumption, besides food allergy, may aggravate atopic dermatitis (AD). However, previous reports on the association between AD and food intake in adolescents are scarce. The aim of this study was to determine the relationship between AD and specific food consumption frequency in adolescents. A cross-sectional analysis using data from the Korea Youth Risk Behavior Web-based Survey 2017 was performed. The frequency of food consumption in the recent-diagnosed AD group (AD diagnosed within 12 months) compared to those in the previous-diagnosed AD (AD diagnosed more than 12 months ago) or control group were investigated. A total of 53,373 participants were eligible for this study. The weighted prevalence of the recent-diagnosed AD and the previous-diagnosed AD was 7.39% and 18.00%, respectively. When compared with subjects with the previous-diagnosed AD, those with the recent-diagnosed AD were significantly more likely to frequently consume fast foods (odds ratio OR 1.405; 95% CI 1.150–1.717), energy drinks (OR 1.457; 95% CI 1.175–1.807), or convenience food (OR 1.304; 95% CI 1.138–1.495). Patients of the recent-diagnosed AD were significantly more likely to frequently consume fast foods (OR 1.374; 95% CI 1.155–1.634) than the control group. The differences in the frequency of specific food consumption among groups were more pronounced in high school students than in middle school students. Frequent intake of fast foods, energy drinks, and convenience food was related to the recent-diagnosed AD in adolescents. Prospective cohort and interventional studies are needed to identify causal relationships.

The goal of the present study is to assess the impact of attitudinal and sociodemographic variables and resources restriction (time, effort and income) on convenience food usage, mediated by custom...

Modern society is overloaded with uncontrolled flows of information, emotions and stress. On top of that, despite promoting a healthy diet, the populations of many countries are overweight, obese, and having type 2 diabetes. The role of genes in the development of diabetes, obesity and senile dementia is not so great. Vast majority of people obtain eating habits that appear to be significant factors in the onset of syndromes of demetia. Flour confectionery products, which include muffins, have gained popularity in many countries in the world, according to this, the development of technologies related to the enrichment of classical formulations with useful substances or components has relevance and necessity. This is also due to the expansion of the market for flour confectionery products that meet the strategy of a balanced and healthy diet. The aim of the article is to develop reci pes and technology for instant muffins from dry semi-processed goods with the addition of dry blueberry powder as a source of pterostilbene, a substance that reduces the risk of early aging, Alzheimer's disease, type 2 diabetes, the effects of stress and depression. The proposed technology ensures the preservation of the beneficial effect of the biologically active substance that undergone heat treatment, due to the afore proposed short-term effect of the prepared mixture when exposed to microwaves. Developed dry mixes for muffins can be recommended for everyone, because they do not contain fat and sugar. Sweetness to the finished product is provided with the extract from stevia leaves. Muffins do not contain chemical disintegrants. Сучасне суспільство перевантажене неконтрольованими потоками інформації, емоціями, стресами. На додаток до всього, незважаючи на пропаганду здорового харчування, населення багатьох країн страждає надмірною вагою, ожирінням і діабетом 2 типу. Роль генів в розвитку діабету, ожиріння і старечого недоумства не так вже й відчутна. У переважної більшості людей, значними факторами виникнення синдромів деменції є харчові звички. Борошняні кондитерські вироби, до яких належать мафіни, завоювали популярність у багатьох країнах світу, отже розробка технологій, пов'язаних із збагаченням класичних рецептур корисними речовинами або компонентами, має актуальність і необхідність. Це також пов'язано з розширенням ринку борошняних кондитерських виробів, що відповідають стратегії збалансованого і оздоровчого харчування. Метою статті є розробка рецептур і технології мафінів швидкого приготування з сухого напівфабрикату з додаванням сухого порошку лохини, як джерела птеростільбену - речовини, що дозволяє знизити ризик передчасного старіння, хвороби Альцгеймера, діабету 2 типу, наслідки стресу і депресії. Запропонована технологія забезпечує збереження корисної дії біологічно активної речовини після термічної обробки, оскільки запропоновано короткочасний вплив підготовленої суміші в полі надвисоких частот. Розроблені сухі суміші для мафінів можуть бути рекомендовані для широких верств населення, оскільки не містять жиру і цукру. Солодкість готовому виробу додає екстракт з листя стевії. У складі мафінів не міститься хімічних розпушувачів.

Considering food consumption as an important daily practice, this article explores how and why Chinese young people consume takeaway food – a typical type of convenience food – and whether this food practice creates a wasteful urban lifestyle, drawing on a qualitative analysis. The key finding of this research suggests that Chinese young people have normalised takeaway food consumption and have their own strategies to reduce food/food-related waste after consumption. Such a dynamic process of takeaway food consumption reflects young people’s lifestyle in urban China: an individualised or self-centred, technology-dependent and fast-paced lifestyle. Moreover, this research suggests that social studies on household food practices should take household sizes and patterns into more considerations. This research can be read as a contribution to the existing body of literature on convenience food and its environmental consequences within and beyond the family space from a non-Western perspective.

Purpose The purpose of this paper is to examine the effect of the dining experience including food quality, service quality, convenience and ambiance on overall satisfaction and customers’ intention to revisit in quick service restaurants (QSRs). In addition, the mediating effects of overall satisfaction between dining experience dimensions and customer intention to revisit have been investigated in this study. Design/methodology/approach Data were collected online from 278 participants in the USA and analyzed using partial least square structure equation modeling (SmartPLS). Findings Food quality, service quality and convenience are strong predictors of both overall satisfaction and intention to revisit and recommend QSRs. However, ambiance did not directly influence the customer overall satisfaction in a QSR setting, Also, overall satisfaction did not mediate the relationship between the dining experience attributes and future intention to revisit and recommend QSRs. Research limitations/implications This study makes a significant contribution to the QSRs literature by examining the effects of dining experience on satisfaction and intention to revisit, as well as the meditation role of satisfaction. Moreover, this study has several practical implications for QSRs practitioners and foodservice marketers. Self-selection to take the online questionnaire is considered one of this study’s limitations. Practical implications Restaurant managers, especially in the QSR segment, could benefit from the outcome of this study by utilizing their limited resources on improving their customers’ satisfaction and restaurants profitability. Social implications By understanding which attributes of the dining experience value most during their visit to QSRs, this study aims to provide some insight on how to improve QSR customers overall satisfaction and future intention. Originality/value This study is unique as it applies attributes from fine dining and casual dining attributed to QSRs in the USA. In addition, this study is the first on QSRs to use SmartPLS as statistical tool for analyzing the collected data and simultaneously accounting the relationships between the constructs introduced in this study.

Listeria monocytogenes causes the foodborne illness listeriosis, which exhibits high fatality among people in risk groups. The incidence of listeriosis has increased in Europe, which raises concerns about L. monocytogenes occurrence in foodstuffs. Ready-to-eat seafood products are considered particularly risky vehicles. Poor hygiene at processing facilities predisposes them to L. monocytogenes contamination, which can be controlled by stringent self-checking system measures. We examined the association of fish-processing plant operational and hygiene practices with the occurrence of L. monocytogenes in vacuum-packaged gravad (cold-salted) and cold-smoked salmon and rainbow trout products. Product sampling of 21 fish-processing plants was carried out, and operational procedures relating to L. monocytogenes control were surveyed using an in-depth risk assessment questionnaire. L. monocytogenes occurred only in sliced and mainly in gravad products of seven fish-processing plants. Shortages in preventive measures were discovered predominantly among the L. monocytogenes positive fish-processing plants. Using generalized linear modeling, we identified the following features associated with L. monocytogenes product contamination: the number of processing machines, deficiencies in the processing environment and machinery sanitation, and staff movement from areas of low toward high hygiene. Furthermore, performing frequent periodic thorough sanitation alongside everyday sanitation practices associated with a decreased risk of product contamination.

Purpose The purpose of this paper is to analyse the sugar contents of ready-to-eat foods distributed at amusement parks and suggested an appropriate food safety management strategy for children. Design/methodology/approach Ready-to-eat food samples (n = 322) in 17 categories were collected from the major amusement parks in Korea, and their free sugar contents were determined. Substitution of sugars in high-sugar foods with appropriate artificial sweeteners is suggested to reduce sugar intake after comparing the estimated daily intakes (EDIs) of the sweeteners with the corresponding acceptable daily intakes (ADIs). Findings Samples in three categories (tteokbokki, muffins and waffles) were classified as high-sugar foods. The substitution of all sugar in the high-sugar foods with aspartame or sucralose, among the predominant artificial sweeteners in Korea, would not increase their EDIs to higher values than the corresponding ADIs for both children and adolescents. Consequently, substitutions of sugars in high-sugar foods with aspartame or sucralose are suggested. Partial substitutions (45 and 40 per cent, respectively) of sugar are recommended for muffin and waffle, considering their baking properties and current sugar contents. Social implications This paper reveals the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement parks. Originality/value The potential risks caused by sugar in ready-to-eat foods distributed at amusement parks and the substitution of sugar with artificial sweeteners has rarely been assessed. The approaches proposed in this paper minimise the risks posed by both sugar and artificial sweeteners simultaneously, and may be useful in the development of a food safety management system.

Purpose The purpose of this paper is to develop policy recommendations for creating a healthy food environment around convenience stores which has been recently extending beyond the retail to the food retail and even to the foodservice market in South Korea. Design/methodology/approach This study was based on case studies of evaluating the nutritional quality of lunch box products sold by the Korean big 3 convenience store brands (CU, GS25 and 7-Eleven) as meal replacements. Samples of all lunch box products sold during October 2016 in Asan city, South Korea were collected for nutritional quality evaluation. Findings The amount of food items in the “Meats/Fish/Eggs/Legume” food group was 2.4 times the recommended intake, while that in the “Vegetables” food group was even less than one serving size. The most frequent cooking method both for the animal- and plant-based food groups was stir-frying. The average calories fell short of the reference value for men but exceeded it for women. The percentage energy contribution from fats exceeded the reference range. The average amounts of protein, saturated fat, cholesterol and sodium were higher than recommended. Originality/value This study calls attention to the necessity and importance of establishing a healthy food environment around convenience stores, given the ever-growing reliance on these establishments as a go-to spot for a convenient meal. The results may also provide useful insights for developing countries in Asia, which are being spotlighted as the emerging markets for convenience stores.

To investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.Using a pretest-posttest design, participation and food waste were measured from 7 elementary schools in a rural area of southwest Virginia during the 2014-2015 school year. Participation and waste were measured on 4 days in each school (twice before and twice after Breakfast in the Classroom implementation) using the quarter-waste method.Across all schools, food waste decreased from 43.0% to 38.5% with Breakfast in the Classroom, with significant decreases for entrée items, juice, and savory snack foods (P.01). Fruit and cheese items generated the greatest amount of food waste at 58.2% and 49.0%, respectively.Breakfast in the Classroom may be an effective tool to decrease food waste while improving dietary intake. Future research is needed among more diverse populations.

Attitudes with regard to food are good predictors of behavior and a good knowledge of it plays an important part in dietary education according to different groups of the population especially high-risk groups lacking nutrients. An evaluation of attitudes of persons aged 65+ with regard to new and unknown food as well as the acquaintance and degree of approval presented in examining convenience products with health-focused properties was the main aim of the research. The level of neophobia of dietary practices in terms of the examined group of women was lower comparing to the level in men. Consumption and/or the desire for trying out new, unknown food of a high nutritional value by the group of seniors aged 60+ is beneficial and can be used to popularize health-focused dietary practices in this population group. Therefore, taking educational actions by producers of convenience food with health-focused properties is vital and should be aimed at propagating a health-focused model of eating in circles of elderly people. Such undertakings should be based on quality features of the product, the need for rational trophism and the influence of bioactive elements on health.

Transformations in eating practices are reflected in the multiplicity of competing food-related discourses. These discourses contribute to different food categorizations among individuals. Scientists have long argued that food categorizations may help understanding cultural systems of health beliefs. However, not enough work has been conducted to improve the understanding of the dimensions of food categorizations and their interface with food choices, tastes, and culturally defined food systems. This study aims at describing and interpreting how low-income women living in three urban settings in Santos, Brazil, classify and give meaning to foods. We used the pile sorting method to investigate categorizations created by 90 women, following 6 steps: (1) creating units of analysis, (2) sorting the units of analysis into piles, (3) running multidimensional scaling analysis, (4) running cluster analyses on the multidimensional scaling coordinates, (5) labelling the clusters, and (6) analyzing consensus among the participants. The final solution to food categorizations comprised six clusters, namely: home meals, convenience foods, special meals, fish, breads and cereals, and hot dogs. Additionally, we observed four rationales for food categorization: frequency of consumption, degree of healthfulness, personal taste, and meals in which the food was usually part of. These categories highlight the importance of considering personal taste and the type of meal that the food is culturally consumed in, to propose meaningful interventions and appropriate education tools, towards promoting healthy eating practices, especially among vulnerable populations.

Pre-prepared, or ready meals (frozen, chilled and shelf-stable) are increasingly available in supermarkets in developed countries. This study aimed to investigate how the range of ready meals in Australian supermarkets has changed from 2014 to 2020, and how products vary by price, serving size, nutrient composition and Health Star Rating. Product information was obtained from the FoodTrack™ packaged food database for the years 2014 to 2019 and from an instore audit of products available in Adelaide, Australia for 2020. There was a 13% annual average increase in the number of ready meals available in supermarkets. Serving size did not change (median 350 g, p-trend = 0.100) and price increased modestly from 2014 to 2020 (median $1.67 to $1.79/100 g, p-trend &lt, 0.001), with chilled ready meals being the most expensive. A modest decrease in sodium density from 2014 to 2020 (median 275 to 240 mg/100 g, p-trend &lt, 0.001) was seen. However, the category has a wide range in Health Star Ratings and nutrient composition, highlighting the importance of appropriate consumer choice to optimise health benefits. With the increasing availability of ready meals, global improvements within this category should be encouraged and consumers guided to choose healthier products.

The present study aims to analyze the impact of health consciousness, natural content, food safety and product familiarity on purchase intention to consume convenience food through mediating variable attitude and the correlation among the constructs. The research frameworks developed for the study is based on theory of reason action. The study was conducted in Bhubaneswar city, and the data obtained from 375 household is analyzed through regression techniques and Pearson’s correlation with the help of analytical software SPSS (20). The result revealed that health consciousness, natural content, food safety and product familiarity has significant impact on purchase intention through intervening variable attitude. Another finding shows that positive and significant correlation existed between purchase intention and attitude, natural content, food safety and product familiarity.

Objective:The purpose of this study was to assess the validity of MEDFICTS (Meats, Eggs, Dairy, Fried foods, fat In baked goods, Convenience foods, fats added at the Table, Snacks) questionnaire in Turkish population.Design:MEDFICTS questionnaire is a brief dietary assessment tool developed as part of the National Cholesterol Education Program Adult Treatment Panel guidelines, and it measures the adherence to Step 1 and Step 2 diets that are recommended for the prevention and treatment of CVD. MEDFICTS questionnaire was administered with 3-d food record to compare overall dietary fat intake.Setting:This study was conducted at the Hacettepe University (Ankara, Turkey) in 2017.Participants:Subjects were university students, recruited from several departments of Hacettepe University by trained dietitians. A total of 442 adults (249 females and 194 males) between the ages of 18 and 31 years participated in the study. Students with CVD were excluded.Results:Total fat intake ratio was higher than the recommended level for both males and females (39·4 % and 39·9 %, respectively). Mean MEDCISTS score was 66·3 ± 27·24 points. Total energy, total fat, SFA and cholesterol intakes from 3-d food records within the different MEDFICTS diet groups significantly differed (P < 0·001 for all). Receiver operating characteristics curve analysis demonstrated that a cut-off point of 60 showed 80 % sensitivity and 65 % specificity.Conclusions:Our data indicate that the MEDFICTS questionnaire is moderately accurate; however, sensitivity analysis did not demonstrate the recommended 40 points as an optimal cut-off point for Turkish population.

Food neophobia (FN) is associated with reduced quality of diet in adults, thus, the understanding of the relationship between FN and food consumption in more depth appears to be a key issue. The aim of the study was to assess the relationship between food neophobia, dietary patterns, food choice motives, and food label reading in the group of adults. Data were collected using the computer-assisted personal interviewing technique (CAPI). A cross-sectional quantitative survey was carried out in November–December 2017 in a sample of 1017 Polish adults. The questionnaire used in the study included the Food Neophobia Scale (FNS), the Beliefs and Eating Habits Questionnaire (KomPAN), and questions regarding food choice motives, reading food labels, and sociodemographic characteristics. The food neophobics were older, had a lower level of education, and had higher BMI compared to others. Compared to others, among the food neophobics, there were more people who often consumed vegetables, fruit, meat, and meat products and who rarely consumed functional and convenience food, sweets, and sweetened beverages. When choosing food, more food neophobics chose healthy and tasteless food products, while more food neophilics chose unhealthy and tasty products. More food neophobics declared not reading price and shelf-life information on food labels compared to the other two groups. Although food neophobia may make adaptation to dietary recommendations difficult, health-promoting features of the diet were observed within the food neophobics. Actions focusing on food choice motives may help even more to limit the effects of food neophobia in adults. Further research is recommended to confirm the observed relationships under different sociocultural conditions.

Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers’ knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers’ benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: ’organic traditionalists’ and ‘organic pragmatics’.

Background To examine the proportion of healthier and less healthy food promotions in circulars of major Belgian supermarket chains. Methods Food promotions were collected from all circulars over 1 year from the five largest Belgian supermarket chains. Foods promoted were classified according to the World Health Organization Europe nutrient profile model categories and the level and purpose of processing as per the NOVA classification. In addition, promotional characters (i.e. cartoons, licensed characters, celebrities) and premium offers within the promotions were analysed. Results In total, 15,271 food promotions were analyzed. The most frequently promoted foods in circulars were processed meat, poultry and fish (11.8%); fresh and frozen fruit, vegetables and legumes (9.5%); soft drinks and sweetened beverages (9.0%); fresh and frozen meat, poultry, fish and eggs (8.6%); cakes, sweet biscuits and pastries (8.1%); ready-made and convenience foods (8.0%); chocolate and sugar confectionery; energy bars and sweet toppings (7.7%) and cheeses (5.7%). About 52.2% of food promotions across all circulars were for ultra-processed foods, with considerable variation across chains (42.9–61.6%). Promotional characters and premium offers were found within 5.3 and 19.5% of promotions respectively. For all chains, circular covers were healthier compared to entire circulars, with a lower proportion of ultra-processed foods and a higher proportion of fresh fruit and vegetables promoted. Conclusions Food promotions in circulars were most frequently for ultra-processed foods, with considerable variation across chains. Circular covers were healthier than entire circulars. Policies to reduce less healthy food promotions could contribute to improving the healthiness of supermarket food purchases.

Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches’ appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers’ perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments., This research did not received funding.

From local wholesale delivery trucks that transport the flesh of chickens, to sexist adverts by South African-owned fast-food chains with national and international reach, the gendered nature of the marketing and consumption of meat in South Africa is evident in multiple media. This article analyses vehicle livery and television and printed adverts devised to sell meat to consumers, and argues that the representations of bodies – those of womxn and the bodies of other species – as being available for consumption (visual or otherwise), is an expression of the gendered social processes associated with food “production” and consumption (visual and physical) and the patriarchal capitalocene. The representations and production of food are innately linked to multiple forms of violence, including the repetitive visual aggressions associated with the female form being constantly under scrutiny and available for consumption. In the visual representations of convenience foods, the food and the absent referents they rely on deploy stereotypes of heteromasculinities and (hyper)femininities and are used to reinforce hierarchies of gender, species, and economic systems (and the violence associated with them). These images and food items thus act as “ordinary” indexes of patriarchal, capitalocene power relations.

Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then, sun‐, oven‐, or freeze‐dried. Untreated BGN served as the control. Cooking, physical, chemical, and sensory characteristics were investigated to assess quality. All parboiled‐dried samples cooked significantly (p ≤ .05) faster (43%–86%) than the control. Freeze‐dried samples showed significantly (p ≤ .05) higher L* values than their sun‐ and oven‐dried counterparts, irrespective of parboiling time. Sphericity and aspect ratio significantly (p ≤ .05) reduced with all the drying methods, though insignificantly when parboiling was extended from 45 to 90 min. Pretreated BGN had higher protein but lower antinutrient contents. Mineral leaching was minimal at 45 min parboiling. Parboiled‐dried BGN cooked samples were generally accepted by the panelists as demonstrated by scores of >6 on a 1–9 Hedonic scale. Combined parboiling and (sun‐ or oven‐) drying presents a practicable strategy for BGN farmers/processors to offer an easy‐to‐cook product, potentially storable for later food preparation by consumers. PRACTICAL APPLICATIONS: The study provides a useful strategy to farmers/food industries in their quest to meet the increasing demand of consumers for more convenience foods as opposed to the drudgery associated with the long cooking time of Bambara groundnut. Combined parboiling and drying operations produced Bambara groundnut seeds which cooked 43%–86% faster, and had storable potential for later food preparation. The results from the study may enhance the research efforts in recent times aimed at further promoting the utilization of the crop for better food and nutrition security, particularly in regions where its cultivation is favored.

Despite impressive market growth, increasing demand and economic importance of convenience food in emerging economies such as India, comprehensive research regarding the role of psychological and social determinants on convenience food choice is lacking. Therefore, this research aims to investigate the influence of convenience orientation, social status, moral attitude, mood, spiritual concern, religious beliefs and ethical values on purchase intention and consumption of convenience food. The non-probability purposive sampling method was adopted for recruitment of participants. A pre-tested questionnaire was used to collect data from 501 consumers. The descriptive statistics, confirmatory factor analysis and structural equation modeling were carried out to analyse the data. The factor loading, Cronbach&rsquo, s alpha, composite reliability, average variance extracted, and correlations demonstrated good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The model fit indices revealed that measurement and structural models fitted well with data. The path analysis of the structural model demonstrated that convenience orientation (&beta, = 0.789 ***, t = 32.462), moral attitude (&beta, = 0.594 ***, t = 20.984), mood (&beta, = 0.586 ***, t = 18.683), spiritual concern (&beta, = 0.145 ***, t = 3.23), religious beliefs (&beta, = 0.451 ***, t = 14.787) and ethical values (&beta, = 0.497 ***, t = 16.678) were positively related with purchase intention and consumption of convenience food (*** Significant at p &le, 0.01). The path analysis of structural model also indicated that social status was not linked with purchase intention and consumption of convenience food. The convenience orientation was the key determinant influencing purchase intention and consumption of convenience food.