Journal articles on the topic 'Health Food Promotion'
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1
Yamaguchi, Michio. "Food choice for health promotion." Japanese Journal of Nutrition and Dietetics 43, no. 5 (1985): 223–32. http://dx.doi.org/10.5264/eiyogakuzashi.43.223.
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&NA;. "Building food security through health promotion." TOPICS IN CLINICAL NUTRITION 13, no. 4 (October 1998): 85. http://dx.doi.org/10.1097/00008486-199809000-00014.
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Kwon, T. W., J. H. Hong, G. S. Moon, Y. S. Song, J. I. Kim, J. C. Kim, and M. J. Kim. "Food technology: Challenge for health promotion." BioFactors 22, no. 1-4 (2004): 279–87. http://dx.doi.org/10.1002/biof.5520220155.
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Amevinya, Gideon S., Wilhemina Quarpong, and Amos Laar. "Commercial food advertising on the campus of Ghana’s largest University." World Nutrition 11, no. 2 (June 29, 2020): 57–73. http://dx.doi.org/10.26596/wn.202011257-73.
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Background
Non-Communicable Diseases (NCDs) are a leading cause of death globally. NCD mortality attributable to unhealthy food environments (FEs) is significant. Heavy marketing of unhealthy foods is an important contributor to unhealthy FEs.
Aims
We examined the extent of commercial food advertising, messaging, and signage on the campus of Ghana’s oldest and largest university.
Methods
We cross-sectionally collected data on all sighted advertisements. Advertisements/signage were categorised as food or non-food adverts, and as healthy or unhealthy (if they were food).
Results
Of 503 advertisements recorded, 238 (47.3%) were food ads. Advertised food products were categorised as healthy (38.7%), unhealthy (57.6%), or other/miscellaneous (3.8%). The most advertised food product was sugar-sweetened drinks (37.0%). Different promotional techniques deployed included the use of claim pronouncement, promotional characters, emotional appeal, premium offer, and price promotion.
Conclusions
The preponderance of unhealthy food advertising on the campus of Ghana’s largest university has public health implications. Advertising may influence purchasing behaviour and consumption of unhealthy foods. Publicity and advocacy that motivate development of local policies to regulate various food promotion activities within this, and other Ghanaian food environments are urgently needed.
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Meléndez-Martínez, Antonio J., Volker Böhm, Grethe Iren Andersen Borge, M. Pilar Cano, Martina Fikselová, Ruta Gruskiene, Vera Lavelli, et al. "Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change." Annual Review of Food Science and Technology 12, no. 1 (March 25, 2021): 433–60. http://dx.doi.org/10.1146/annurev-food-062220-013218.
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Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org ) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu ). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Khanna, Sunil K. "Dietary Transition, Food Security, and Health Promotion." Ecology of Food and Nutrition 58, no. 3 (May 4, 2019): 187–88. http://dx.doi.org/10.1080/03670244.2019.1619245.
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Szychowska, Agnieszka, Joanna Ruszkowska, and Wojciech Drygas. "Healthy Stadia Programme: innovative approach to health promotion." Polish Journal of Public Health 129, no. 1 (March 1, 2019): 5–8. http://dx.doi.org/10.2478/pjph-2019-0001.
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Abstract Sports stadia play an important role in local communities, therefore they are seen as very suitable places for various health promotion programmes. Since 2005, the Healthy Stadia programme has become a new standard for establishing policies regarding health promotion in local communities and during big international tournaments. This programme is an example of an effective setting-based approach to health promotion. Being funded by the European Union Public Health Programme, it has gained popularity in many European countries and also in Canada and Australia. Key parts of the programme include policies on tobacco and alcohol control, healthy food options and physical activity promotion on stadium grounds. Healthy Stadia programme proved to be an effective tool for promoting healthy lifestyle at many sports stadia. The programme is constantly improving and developing new projects, like Football Fans in Training (FFIT) or European Fans in Training (EuroFIT). This article provides an introduction to the programme’s main parts as well as its origins and future projects. Poland is active member of the Healthy Stadia since 2007.
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Adams, Jean, Rachel Tyrrell, and Martin White. "Do television food advertisements portray advertised foods in a ‘healthy’ food context?" British Journal of Nutrition 105, no. 6 (November 16, 2010): 810–15. http://dx.doi.org/10.1017/s0007114510004435.
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Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote ‘less healthy’ products, food advertising probably plays some role in the ‘obesity epidemic’. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a ‘healthy’, balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are ‘healthier’ than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as ‘primary’ (i.e. the focus of advertisements) or ‘incidental’. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be ‘healthier’ than the primary foods that were the focus of food advertisements – particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.
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Truman, Emily, Madison Bischoff, and Charlene Elliott. "Which literacy for health promotion: health, food, nutrition or media?" Health Promotion International 35, no. 2 (February 21, 2019): 432–44. http://dx.doi.org/10.1093/heapro/daz007.
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Abstract Education and literacy are important aspects of health promotion. The potential for health literacy to promote healthier choices has been widely examined, with studies variously incorporating food literacy, nutrition literacy and/or media literacy as components of health literacy, rather than treating each as unique concepts for health promotion. This study examines similarities and differences across health literacy, food literacy, nutrition literacy and health-promoting media literacy to highlight how each literacy type theorizes the relationship between education and health. A meta-review of existing scoping and systematic reviews examining literacy conceptualizations was conducted to examine the four literacies. Representative concept definitions were extracted and key competencies (or skills) and desired consequences were identified and grouped into subcategories for analysis. This study located 378 articles, of which 17 scoping/systematic reviews were included (10 for health literacy, 3 for food, 1 for nutrition and 3 for media). Representative concept definitions of the four literacy types revealed three skill categories (information acquisition, information analysis, and the application of information) and three categories of desired consequences (knowledge, attitudes and behaviors), with each of the four literacy types emphasizing varied collections of skills and desired consequences. Despite perceived similarities in content, health, food, nutrition and media literacy conceptualize the relationship between education and health differently, emphasizing the distinct types of knowledge to promote health-related outcomes. A better understanding of the differences between these four literacies will lead to informed decision making for researchers, educators and health practitioners in intervention design and implementation.
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Colles, Susan L., Elaine Maypilama, and Julie Brimblecombe. "Food, food choice and nutrition promotion in a remote Australian Aboriginal community." Australian Journal of Primary Health 20, no. 4 (2014): 365. http://dx.doi.org/10.1071/py14033.
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Contemporary diets of Aboriginal people living in remote Australia are characterised by processed foods high in fat and sugar. Within the ‘new’ food system, evidence suggests many Aboriginal people understand food in their own terms but lack access to consumer information about store-purchased foods, and parents feel inadequate as role models. In a remote Australian Aboriginal community, purposive sampling identified adults who participated in semistructured interviews guided by food-based themes relating to the contemporary food system, parental guidance of children’s food choice and channels through which people learn. Interpretive content analysis was used to identify salient themes. In discussions, people identified more closely with dietary qualities or patterns than nutrients, and valued a balanced, fresh diet that made them feel ‘light’. People possessed basic knowledge of ‘good’ store foods, and wanted to increase familiarity and experience with foods in packets and cans through practical and social skills, especially cooking. Education about contemporary foods was obtained from key family role models and outside the home through community-based organisations, including school, rather than pamphlets and flip charts. Freedom of choice was a deeply held value; carers who challenged children’s autonomy used strategic distraction, or sought healthier alternatives that did not wholly deny the child. Culturally safe approaches to information sharing and capacity building that contribute to the health and wellbeing of communities requires collaboration and shared responsibility between policy makers, primary healthcare agencies, wider community-based organisations and families.
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Bjelajac, Željko, Aleksandar Filipović, and Božidar Banović. "Instruments of support in promotion of healthy food and food safety culture." Ekonomika poljoprivrede 68, no. 1 (2021): 241–55. http://dx.doi.org/10.5937/ekopolj2101241b.
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Food is imperative for biological survival. It is a necessity and a source of health and vitality if taken with the awareness of all the correlations between food and health and development. This paper aims to research the correlation between food, health, and longevity, and the factors in the chain of food safety and healthy food and diet to determine their role and significance and offer recommendations based on results and conclusions. Since children and adolescents are more likely to be affected by an unhealthy diet in the long term, their dietary habits were also researched. The paper identified the elements of importance for this problem - individuals, family, education system, media, food producers, state and international organizations. After analysis of the roles of all the elements and stakeholders in the chain of food safety and healthy diet, recommendations for each link in that chain were given.
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Wright, James, Erin Kamp, Martin White, Jean Adams, and Sarah Sowden. "Food at checkouts in non-food stores: a cross-sectional study of a large indoor shopping mall." Public Health Nutrition 18, no. 15 (February 25, 2015): 2786–93. http://dx.doi.org/10.1017/s1368980015000178.
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AbstractObjectiveTo investigate the display of food at non-food store checkouts; and to classify foods by type and nutrient content, presence of price promotions and whether food was at child height.DesignCross-sectional survey of checkout displays at non-food stores. Foods were classified as ‘less healthy’ or healthier using the UK Food Standards Agency’s Nutrient Profile Model. Written price promotions were recorded. Child height was defined as the sight line of an 11-year-old approximated from UK growth charts.SettingA large indoor shopping mall, Gateshead, UK, February–March 2014.SubjectsTwo hundred and five out of 219 non-food stores in the shopping mall directory which were open for trading.ResultsThirty-two (15·6 %) of 205 non-food stores displayed food at the checkout. All displayed less healthy foods, and fourteen (43·8 %) had healthier foods. Overall, 5911 checkout foods were identified. Of these, 4763 (80·6 %) were ‘less healthy’. No fruits, vegetables, nuts or seeds were found. Of 4763 less healthy foods displayed, 195 (4·1 %) were subject to price promotions, compared with twelve of 1148 (1·0 %) healthier foods (χ2(df=1)=25·4, P<0·0001). There was no difference in the proportion of less healthy (95·1 %) and healthier (96·2 %) foods displayed at child height.ConclusionsAlmost one-sixth of non-food stores displayed checkout food, the majority of which was ‘less healthy’ and displayed at child height. Less healthy food was more likely to be subject to a written price promotion than healthier food. Further research into the drivers and consequences of checkout food in non-food stores is needed. Public health regulation may be warranted.
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Zhou, J., F. Liu, and H. Zhou. "Understanding health food messages on Twitter for health literacy promotion." Perspectives in Public Health 138, no. 3 (March 7, 2018): 173–79. http://dx.doi.org/10.1177/1757913918760359.
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Aims: With the popularity of social media, Twitter has become an important tool to promote health literacy. However, many health-related messages on Twitter are dead-ended and cannot reach many people. This is unhelpful for health literacy promotion. This article aims to examine the features of online health food messages that people like to retweet. Methods: We adopted rumour theory as our theoretical foundation and extracted seven characteristics (i.e. emotional valence, attractiveness, sender’s authoritativeness, external evidence, argument length, hashtags, and direct messages). A total of 10,025 health-related messages on Twitter were collected, and 1496 messages were randomly selected for further analysis. Each message was treated as one unit and then coded. All the hypotheses were tested with logistic regression. Results: Emotional valence, attractiveness, sender’s authoritativeness, argument length, and direct messages in a Twitter message had positive effects on people’s retweet behaviour. The effect of external evidence was negative. Hashtags had no significant effect after consideration of other variables. Conclusion: Online health food messages containing positive emotions, including pictures, containing direct messages, having an authoritative sender, having longer arguments, or not containing external URLs are more likely to be retweeted. However, a message only containing positive or negative emotions or including direct messages without any support information will not be retweeted.
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Foley, Wendy. "Family food work: lessons learned from urban Aboriginal women about nutrition promotion." Australian Journal of Primary Health 16, no. 3 (2010): 268. http://dx.doi.org/10.1071/py10004.
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This article reports on ethnographic study of urban Aboriginal family food and implications for nutrition promotion. Data were collected over 2 years through in-depth interviews and participant observation in groups conducted through Indigenous organisations in a suburb of Brisbane. Issues when organising family food include affordability, keeping family members satisfied and being able to share food, a lack of cooking ideas, the accessibility of nutrition information, additional work involved in ensuring healthy eating, and a desire for convenience. Many different health professionals provide nutrition advice, often directing it towards individuals and not providing adequate guidance to facilitate implementation. The easiest advice to implement worked from existing household food practices, skills and budget. Cooking workshops helped to provide opportunities to experiment with recommended foods so that women could confidently introduce them at home. Aboriginal women are concerned about healthy eating for their families. Disadvantage can limit dietary change and the complexity of family food work is often underestimated in nutrition promotion. Household, rather than individual, framing of nutrition promotion can lead to more sustainable healthy eating changes.
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Caraher, Martin. "Food and health promotion: Lessons from the field." Health Education Journal 67, no. 1 (March 2008): 3–8. http://dx.doi.org/10.1177/0017896907086155.
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Rosing, Howard, and Angela Odoms-Young. "Community–University Food Projects, Race, and Health Promotion." Journal of Prevention & Intervention in the Community 43, no. 2 (April 3, 2015): 79–82. http://dx.doi.org/10.1080/10852352.2014.973273.
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Langhans, Wolfgang. "Food Components in Health Promotion and Disease Prevention." Journal of Agricultural and Food Chemistry 66, no. 10 (June 12, 2017): 2287–94. http://dx.doi.org/10.1021/acs.jafc.7b02121.
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KOEHLER, KATHLEEN M., LESLIE CUNNINGHAM-SABO, LORI C. LAMBERT, RAYLENE McCALMAN, BETTY J. SKIPPER, and SALLY M. DAVIS. "Assessing Food Selection in a Health Promotion Program." Journal of the American Dietetic Association 100, no. 2 (February 2000): 205–11. http://dx.doi.org/10.1016/s0002-8223(00)00064-x.
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Sturm, Roland, Deepak Patel, Elle Alexander, and Jithen Paramanund. "Seasonal cycles in food purchases and changes in BMI among South Africans participating in a health promotion programme." Public Health Nutrition 19, no. 15 (May 12, 2016): 2838–43. http://dx.doi.org/10.1017/s1368980016000902.
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AbstractObjectiveImproving diet quality is a key factor for promoting population health. Social norms can support or undermine these efforts. The present study aimed to investigate the relationship between seasonal variation in food purchases and BMI.DesignThe study population comprises members of a South African health promotion programme. Data come from scanner data of food purchases by 400 000 enrolled households at supermarkets and repeated individual surveys (about 500 000 participants) between 2009 and 2013.ResultsMembers in the health promotion programme spent 16·7 % of total food expenditure on nutritionally undesirable foods (sugar-sweetened beverages, candy, ice cream, etc.) and 24·7 % on healthy foods (fruit/vegetables, whole grains, non-fat dairy, etc.). Fruits and vegetables accounted for 13·5 % of purchases (half of all healthy food spending). Yet there were pronounced seasonal variations, with December being the peak month for unhealthy food purchases, which were 40 % higher than in January. This holiday peak was associated with short-term weight gain, but average body mass did not revert to pre-holiday levels. From 2009 to 2013, respondents gained about 0·13 BMI units per year (0·43 kg for men, 0·30 for women). From November to January alone, the increase was 0·1 BMI units for men (0·35 kg) and 0·8 BMI units for women (0·20 kg).ConclusionsPurchases of nutritionally undesirable foods peak in December and are accompanied by weight gain from November to January. Despite weight loss after January, the November to January weight gain accounts for 60–70 % of the annual gain.
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Lee, Yoojin, Taehee Kim, and Hyosun Jung. "The Relationships between Food Literacy, Health Promotion Literacy and Healthy Eating Habits among Young Adults in South Korea." Foods 11, no. 16 (August 16, 2022): 2467. http://dx.doi.org/10.3390/foods11162467.
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The obesity problem has reached a critical level and is threatening not only personal health but also public health systems around the world. Obesity in young adults is especially rapidly growing and many studies have confirmed that the best prevention is developing healthy eating habits with the improvement of food and health promotion literacy competencies. In this context, this study diagnoses the present levels of food literacy and health promotion literacy among young adults and explores the relationships between both literacies and their healthy eating habits. A total of 325 young adults in South Korea participated in this research, and the results are as follows. First, all food literacy components, which are food and nutrition knowledge, food skills, and resilience, are positively associated with healthy eating habits. Second, health promotion literacy is also positively associated with young adults’ healthy eating habits. Lastly, unlike the primary information sources, gender has a moderating effect on the relationships between both literacies and healthy eating habits. This indicates that the government and educational sectors should propose more policy supports and solid education systems in order to help young adults develop their food and health promotion literacies for overall well-being in the future.
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Boog, Maria Cristina Faber. "Public health nutritionists’ role in the promotion of healthy food practices." Ciência & Saúde 1, no. 1 (September 12, 2006): 33. http://dx.doi.org/10.15448/1983-652x.2008.1.3860.
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Nilsson, Lena A. "Health promotion as school development." Scandinavian Journal of Nutrition 48, no. 2 (January 2004): 70–76. http://dx.doi.org/10.1080/11026480410033557.
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Mwamakamba, L., P. Mensah, F. Fontannaz-Aujoulat, M. Hlabana, F. Maiga, F. Bangoura, C. Mohamed, and L. Ingenbleek. "The WHO five keys to safer food: A tool for food safety health promotion." African Journal of Food, Agriculture, Nutrition and Development 12, no. 52 (July 5, 2012): 6245–59. http://dx.doi.org/10.18697/ajfand.52.who-1.
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Foodborne diseases continue to be significant causes of morbidity and mortality within the African Region. Many cases of foodborne disease occur due to basic errors in food preparation or handling either in food service establishments or at home. Educating food handlers, including consumers, therefore, can significantly reduce the chances of contracting food-borne illnesses and the effects of outbreaks, as well as improve public health. Food safety education programmes need to particularly target certain segments of the population who, either directly have a role in food preparation and/or have increased vulnerability to foodborne diseases. In response to the increasing need to educate food handlers, including consumers about their responsibilities for assuring the safety of food, the World Health Organization (WHO) initiated a health promotion campaign around five simple rules, "the five keys to safer food" to help ensure food safety during food handling and preparation. The core messages of the WHO five keys to safer food are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. These messages have been adapted to different target audiences and settings such as healthy food markets; emergency situations such as prevention of outbreaks; food safety for travellers; preparation of mass gathering events; street vended foods; training of women; and growing of safer fruits and vegetables. Educational projects targeting different types of food handlers, high-risk groups and settings are being implemented in several countries in the African Region. This article discusses how the WHO five keys to safer food have been used as a tool for food safety education. Experiences of selected countries in the African Region in the promotion of the WHO five keys to safer food in different settings are presented. It further discusses opportunities and future perspectives in the promotion of the WHO five keys to safer food in the African Region.
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Pond, Rachael, Christine Stephens, and Fiona Alpass. "Virtuously Watching One’s Health." Journal of Health Psychology 15, no. 5 (July 2010): 734–43. http://dx.doi.org/10.1177/1359105310368068.
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Individual responsibility for health is socio-culturally emphasized. This study used discourse analysis to examine 60 New Zealand adults’ (aged 55—70) uptake of health promotion discourse in talk about health and ageing. Many participants attempted to defy or manage an ageing body through a regime of exercise, food management and other practices. The subject position of being in control of one’s health counteracted anxieties about ageing; following strictures of health promotion provided a virtuous moral identity. However, there is a danger of feeling individually responsible for ill-health, or betrayed when health promotion’s promises contradict the experience of an ageing body.
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Rathi, Neha, Lynn Riddell, and Anthony Worsley. "The role of Indian school canteens in nutrition promotion." British Food Journal 120, no. 1 (January 2, 2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.
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Purpose A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens. Design/methodology/approach Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed. Findings The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent) and cakes (69.2 per cent) were frequently available in the school canteens. However, only a few students (10.2 per cent) acknowledged the availability of nutritious foods like fruits. Only a small proportion of students were content with the nutritional quality of food supplied in the canteens (3.6 per cent), the cost of food (8.7 per cent) and availability of fresh foods like fruits (5.5 per cent). The provision of healthy foods in the school canteen was supported by two-thirds of the respondents (65.9 per cent); however, only a small proportion (18.3 per cent) supported the restriction of fried foods in school canteens. Practical implications These findings underscore the need for the design and implementation of healthy school canteen policies to foster healthy eating habits among Indian adolescents. Originality/value This is the first cross-sectional survey to investigate the views of adolescents regarding school food services in the Indian context.
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Pereira, Beatriz, Pedro Rosário, José Carlos Núñez, Daniela Rosendo, Cristina Roces, and Paula Magalhães. "Food Availability, Motivational-Related Factors, and Food Consumption: A Path Model Study with Children." International Journal of Environmental Research and Public Health 18, no. 24 (December 7, 2021): 12897. http://dx.doi.org/10.3390/ijerph182412897.
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The promotion of children’s healthy eating is a key public health priority. However, children’s food consumption is a complex phenomenon with several contributing factors, and there is a call to continue developing comprehensive models with several variables acting simultaneously. The present study aimed to examine the role different motivational-related variables (e.g., self-regulation, self-efficacy) may play in children’s consumption of healthy and unhealthy foods. To address this goal, data were collected in a sample of 242 fifth and sixth graders with access to both healthy and unhealthy foods at home. A path model was conducted to analyze networks of relationships between motivational-related variables and children’s healthy and unhealthy eating. The gender variable was included as a covariate to control its effect. The data showed that self-regulation for healthy eating mediates the relationship between the predictor variables (i.e., knowledge, attitude, and self-efficacy) and the type of food consumption (healthy and unhealthy). Current data contribute to understanding the complexity behind food consumption by providing a comprehensive model with motivational-related factors associated with both healthy and unhealthy eating. The present findings are likely to help inform the development of early preventive interventions focused on the promotion of healthy eating.
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Lu, Yuyun, Molan Zhang, and Dejian Huang. "Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms." Annual Review of Food Science and Technology 13, no. 1 (March 25, 2022): 287–313. http://dx.doi.org/10.1146/annurev-food-052720-010127.
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Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way to process these edible plants rich in DOSCs, which undergo complex degradation pathways with the generation of numerous derivatives over a short time. At low temperatures, DOSCs are biotransformed slowly during fermentation to different metabolites (e.g., thiols, sulfides, peptides), whose distinctive biological activity remains largely unexplored. In this review, we discuss the bioavailability of DOSCs in human digestion before illustrating their potential mechanisms for health promotion related to cardiovascular health, cancer chemoprevention, and anti-inflammatory and antimicrobial activities. In particular, it is interesting that different DOSCs react with glutathione or cysteine, leading to the slow release of hydrogen sulfide (H2S), which has broad bioactivity in chronic disease prevention. In addition, DOSCs may interact with protein thiol groups of different protein targets of importance related to inflammation and phase II enzyme upregulation, among other action pathways critical for health promotion.
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Kaur, Pavleen. "Foods Promotion to Children: Understanding the Need of Responsibility in Marketing to Children." Information Management and Business Review 2, no. 4 (April 15, 2011): 133–37. http://dx.doi.org/10.22610/imbr.v2i4.892.
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Children are bombarded with various forms of promotional activities by marketers of food products. It is known that children lack the necessary ability to understand that marketers direct promotions at them after a rigorous analysis of child psychology. They use simple criteria to evaluate products, get carried away by the use of cartoon characters, beautiful/irregular shapes or premiums offered to them. Therefore, relentless promotion often leads to overconsumption of nutrition poor and high density foods, leading to several health problems in children. Although parents also need to control food intake of their children or the government should intervene to check unethical practices of marketers, yet, their efforts are rendered unsuccessful if foods marketing companies themselves do not exercise self-restraint in marketing unhealthy foods to children and also market these foods ‘heavily’. The present paper discusses these issues and seeks to attract interest of academicians, marketers and policy makers in India.
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McGurk, Meghan D., Catherine M. Pirkle, Toby Beckelman, Jessica Lee, Katherine Inoue, Alyssa Yang, Heidi Hansen-Smith, and Tetine Sentell. "Reinventing health promotion for healthy default beverage laws in the face of COVID-19." Global Health Promotion 28, no. 1 (January 22, 2021): 79–83. http://dx.doi.org/10.1177/1757975920986696.
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Shortly after a healthy default beverage (HDB) law took effect in Hawai‘i, requiring restaurants that serve children’s meals to offer healthy beverages with the meals, the COVID-19 pandemic struck. Efforts to contain the virus resulted in changes to restaurants’ operations and disrupted HDB implementation efforts. Economic repercussions from containment efforts have exacerbated food insecurity, limited access to healthy foods, and created obstacles to chronic disease management. Promoting healthy default options is critical at a time when engaging in healthy behaviors is difficult, but important, to both prevent and manage chronic disease and decrease COVID-19 risk. This commentary discusses COVID-19’s impact on restaurant operations and healthy eating, and the resulting challenges and opportunities for this promising health promotion intervention.
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Liao, Chi-Horng, and Silviu Bercea. "Success factors of health promotion: Evaluation by DEMATEL and M-DEMATEL methods — A case study in a non-profit organization." PLOS ONE 16, no. 12 (December 7, 2021): e0260801. http://dx.doi.org/10.1371/journal.pone.0260801.
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Proper health knowledge and adequate motivation for health activities are key factors that influence an individual to adopt a healthy behavior. Health promotion positively influences progressive behaviors that seek to advance health potential, to continuously improve one’s lifestyle. There are many health promotion indications constantly encouraging people to eat healthier food. Based on the successful experience of a non-profit organization promoting a healthier vegetarian diet, this research identifies the operating factors that lead to the success of health promotion. The formulation and implementation of the health promotion strategy must be combined with the key success factors in order to accomplish the objectives. This study assessed seven factors, evaluated using the proposed method. The proposed Decision Making Trial and Evaluation Laboratory (DEMATEL) method constructs the cause and effect model of health promotion, and places forward suggestions and strategies for improvement based on the evaluation of the results. This research compared the original DEMATEL with a Modified DEMATEL (M-DEMATEL) to identify the success factors of health promotion. According to the results of both methods, “leadership”, “communication channel” and “budget” are the most important and influential factors when promoting healthy diets. The results have shown the connection and the difference between the two methods. The main purpose of this research is not to determine which method is the best method, instead, to derive the combined effect of both methods.
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Adhikari, Bhabani. "Promotion of Perinatal Mental Health." NUTA Journal 5, no. 1-2 (December 31, 2018): 33–39. http://dx.doi.org/10.3126/nutaj.v5i1-2.23454.
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The aim of this paper is to discuss different aspects of perinatal mental health like; risk factor, impact, issues and to suggest the guidelines for promotion of perinatal mental health. Perinatal mental health is an emerging concept, generally refers to the period 22 completed weeks (i.e. 154 days) of gestation and ending seven completed days after birth. During the pregnancy women may suffer from different mental health problems such as anxiety and depression. Lack of nutritious food, proper healthy housing, and adequate time for rest, quality health services and positive support by the intimacy partner are major responsible factors for getting mental disorder during perinatal period. Problem with in-laws and domestic violence are also responsible for this. Individual, family, community and national agencies should aware the problem and difficulties of the perinatal period and ways to eliminating the associated problems by their action and efforts. Without waiting the sign and symptoms of depression all well pregnant women need to be screened as part of their perinatal health check.
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Shahidi, Fereidoon, and Ying Zhong. "Novel antioxidants in food quality preservation and health promotion." European Journal of Lipid Science and Technology 112, no. 9 (September 2010): 930–40. http://dx.doi.org/10.1002/ejlt.201000044.
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Roy, R., L. Hebden, B. Kelly, T. De Gois, E. M. Ferrone, M. Samrout, S. Vermont, and M. Allman-Farinelli. "Description, measurement and evaluation of tertiary-education food environments." British Journal of Nutrition 115, no. 9 (March 7, 2016): 1598–606. http://dx.doi.org/10.1017/s0007114516000568.
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AbstractObesity in young adults is an increasing health problem in Australia and many other countries. Evidence-based information is needed to guide interventions that reduce the obesity-promoting elements in tertiary-education environments. In a food environmental audit survey, 252 outlets were audited across seven institutions: three universities and four technical and further education institutions campuses. A scoring instrument called the food environment-quality index was developed and used to assess all food outlets on these campuses. Information was collated on the availability, accessibility and promotion of foods and beverages and a composite score (maximum score=148; higher score indicates healthier outlets) was calculated. Each outlet and the overall campus were ranked into tertiles based on their ‘healthiness’. Differences in median scores for each outcome measure were compared between institutions and outlet types using one-way ANOVA with post hoc Scheffe’s testing, χ2 tests, Kruskal–Wallis H test and the Mann–Whitney U test. Binomial logistic regressions were used to compare the proportion of healthy v. unhealthy food categories across different types of outlets. Overall, the most frequently available items were sugar-sweetened beverages (20 % of all food/drink items) followed by chocolates (12 %), high-energy (>600 kJ/serve) foods (10 %), chips (10 %) and confectionery (10 %). Healthy food and beverages were observed to be less available, accessible and promoted than unhealthy options. The median score across all outlets was 72 (interquartile range=7). Tertiary-education food environments are dominated by high-energy, nutrient-poor foods and beverages. Interventions to decrease availability, accessibility and promotion of unhealthy foods are needed.
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Kelishadi, R., G. Sadry, N. S. Zadegan, M. Hashemipour, B. Sabet, N. Bashardoust, R. Ansari, and H. Alikhassy. "Smoking, Adolescents and Health: Isfahan Healthy Heart Programme-Heart Health Promotion from Childhood." Asia Pacific Journal of Public Health 16, no. 1 (January 2004): 15–22. http://dx.doi.org/10.1177/101053950401600104.
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To evaluate the effect of some environmental factors on smoking, and to assess some health hazards of smoking in adolescents, this cross-sectional study was performed among 1950 students, ages11-18, selected by multi-stage random sampling from three cities in Iran. According to self-administered questionnaires, 12.9% of boys and 4% of girls reported to be smoker (OR=3.34, 95%CI: 2.33, 4.77, p<0.001). The mean values of total-and LDL-cholesterol were higher in smokers and their HDL-C was lower than non-smokers (163.33± 33.83, 90.73± 31 and 46.7± 12.24 vs.156± 29.53, 85±26.5 and 49.4±13.7 mg/dl, respectively, p<0.05). The mean systolic and diastolic blood pressures were higher in smokers than non-smokers (110.7± 14.5, 67.6± 11.55 vs. 104.9± 14.3, 63.2± 10.8 mmHg, respectively, p<0.05). The smokers had higher BMI than non-smokers (20.34 ±3.84 vs.19.55 ± 3.66, p<0.05). The mean food consumption frequency was lower for fruits and vegetables and higher for fat/salty snacks and fast foods in smokers than non-smokers. Logistic regression analysis showed significant association between sex, age, the number of family members and number of smokers in the family and smoking in students. The findings of this study have implications for future tobacco prevention strategies through community-based interventions. Asia Pac JPublic Health 2004; 16(1): 15-22.
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Khan, Naghma, and Hasan Mukhtar. "Tea Polyphenols in Promotion of Human Health." Nutrients 11, no. 1 (December 25, 2018): 39. http://dx.doi.org/10.3390/nu11010039.
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Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
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Mehra, Raj, Pertti Marnila, and Hannu Korhonen. "Milk immunoglobulins for health promotion." International Dairy Journal 16, no. 11 (November 2006): 1262–71. http://dx.doi.org/10.1016/j.idairyj.2006.06.003.
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Wiggers, John, Robyn Considine, Trevor Hazell, Melanie Haile, Maria Rees, and Justine Daly. "Increasing the Practice of Health Promotion Initiatives by Licensed Premises." Health Education & Behavior 28, no. 3 (June 2001): 331–40. http://dx.doi.org/10.1177/109019810102800307.
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Licensees of all licensed premises in the Hunter Region of New South Wales, Australia, were offered free services to encourage adoption of health promotion initiatives relating to responsible service of alcohol, environmental tobacco smoke, healthy food choices, breast and cervical cancer prevention, and the prevention of HIV/AIDS. A total of 239 premises participated in the follow-up survey. Increases in prevalence ranged between 11% and 59% for alcohol-related initiatives. The prevalence of smoke-free areas and healthy food choices increased from 32% to 65% and 42% to 96%, respectively, and the provision of cancer prevention information increased from 3% to 59%. Licensed premises represent a particularly challenging sector for health promotion practitioners to work in. The results of this study suggest that the adoption of health promotion initiatives by licensed premises can be increased. A considerable opportunity therefore exists for health promotion practitioners to become more actively involved in facilitating the adoption of such initiatives in this setting.
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Sandquist, Laura. "Food First: Nutrition as the Foundation for Health." Creative Nursing 21, no. 4 (2015): 213–21. http://dx.doi.org/10.1891/1078-4535.21.4.213.
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The principles of integrative nursing advocate that food be considered as a primary intervention for health promotion, risk reduction, and generally improved well-being. Food provides information to the body, signaling basic biological functions and normalizing physiological processes. Health care professionals should query patients about their nutritional intake, recognizing that adjustments in the types of foods consumed can often address long-standing symptoms that create distress, including pain, fatigue, anxiety, and gastrointestinal dysfunction. A Food First approach to care offers a novel approach that champions whole person/whole systems emergent health and well-being.
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Jensen, J. D., and S. Smed. "State-of-the-art for food taxes to promote public health." Proceedings of the Nutrition Society 77, no. 2 (November 23, 2017): 100–105. http://dx.doi.org/10.1017/s0029665117004050.
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The use of taxes to promote healthy nutritional behaviour has gained ground in the past decade. The present paper reviews existing applications of fiscal instruments in nutrition policy and derives some perspectives and recommendations from the experiences gained with these instruments. Many countries in different parts of the world have experiences with the taxation of sugar-sweetened beverages, in some cases in combination with taxes on unhealthy food commodities such as confectionery or high-fat foods. These tax schemes have many similarities, but also differ in their definitions of tax objects and in the applied tax rates. Denmark has been the only country in the world to operate a tax on saturated fat content in foods, from 2011 to 2012. Most of the existing food tax schemes have been introduced from fiscal motivations, with health promotion as a secondary objective, but a few have been introduced with health promotion as the primary objective. The diversity in experiences from existing tax schemes can provide valuable insights for future use of fiscal instruments to promote healthy nutrition, in terms of designing effective and efficient tax or subsidy instruments, and in terms of smooth and politically viable implementation of the instruments.
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Derkatch, Colleen, and Philippa Spoel. "Public health promotion of “local food”: Constituting the self-governing citizen-consumer." Health: An Interdisciplinary Journal for the Social Study of Health, Illness and Medicine 21, no. 2 (July 26, 2016): 154–70. http://dx.doi.org/10.1177/1363459315590247.
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This article explores how the recent and growing promotion of local foods by public health units in Ontario, Canada, rhetorically interpellates the “good” health citizen as someone who not only takes responsibility for personal health but, through the consumption and support of “local food,” also accepts and fulfills her responsibilities to care for the local economy, the community’s well-being, and the natural environment. Drawing on Charland’s concept of constitutive rhetoric, we analyze a selection of public health unit documents about local food to develop a textured account of the complex, multifaceted forms of health citizenship they constitute. Our analysis reveals that, despite their appeals to environmental sustainability and community well-being, these materials primarily characterize the ideal health citizen as an informed consumer who supports the interests of the neoliberal state through individualized lifestyle behaviors, consuming goods produced and distributed through private enterprise. By exhorting individuals to “buy local,” public health discourse therefore frames responsible health citizenship principally in consumerist terms that constrain the range of available options for citizens to engage in meaningful action vis-à-vis their food systems.
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Chen, Catherine Jean-Ai, and Raja Latifah Raja Jallaludin. "Knowledge and Perception of Oral Health Promotion in Schools among Dental Nurses in Sarawak, Malaysia." Asia Pacific Journal of Public Health 12, no. 1 (January 2000): 12–16. http://dx.doi.org/10.1177/101053950001200103.
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In recent years, the concept of a Health-Promoting School has received much interest. In Malaysia, dental nurses are ideally placed to play a lead role in promoting Oral Health within the school setting. This study aims to provide information on the knowledge, perception and perceived role of Oral Health Promotion in schools, among dental nurses. A postal questionnaire was used to measure dental nurses' knowledge, perception and perceived role of Oral Health Promotion. The majority (60%) of dental nurses had good knowledge of Oral Health Promotion. Generally, they perceived that they play an important role in promoting Oral Health in schools. However, a sizeable proportion (25%) did not think they had a role to play in working together with school authorities to provide children with healthy food choices in school canteens. The majority (60%) of dental nurses did not perceive Oral Health Promotion to be important as a whole. They had a good perception of the concepts: it supports behaviour change, it has appropriate goals, it integrates oral health and general health and relieves anxiety. However, they had a poorer perception of the concepts; diverse educational approaches, participation, focus on prevention, early intervention, "spread of effect" of dental health education and "make healthier choices the easier choices". Years of service was not significantly associated with knowledge and perception of Oral Health Promotion. Dental nurses should be reoriented towards a more holistic practice of Oral Health Promotion. Workshops that invite active participation from dental nurses should be conducted to equip them with the necessary knowledge and skills. Asia Pac J Public Health 2000;12(1):12-16
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Paton, Carolyn, Fiona Smith, Joan Fraser, and Andrina E. McCormack. "Shopping for health ‐ food for thought: a programme in public health promotion." Nutrition & Food Science 96, no. 1 (February 1996): 11–13. http://dx.doi.org/10.1108/00346659610105824.
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Nicklas, Theresa A., Joan E. Forcier, Rosanne P. Farris, Sandra MacD Hunter, Larry S. Webber, and Gerald S. Berenson. "Heart Smart School Lunch Program: A Vehicle for Cardiovascular Health Promotion." American Journal of Health Promotion 4, no. 2 (November 1989): 91–100. http://dx.doi.org/10.4278/0890-1171-4.2.91.
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In response to current dietary recommendations, the “Heart Smart” School Lunch Program has developed a model using the classroom to transfer knowledge and the school lunch program to facilitate cardiovascular healthy eating behavior. Dietary changes focus on reduction in sodium, fat (specifically saturated fat), and sugar in school lunches. Strategies to institutionalize these dietary changes comprise five major areas within quantity food production: menu planning, food purchasing, recipe modification, food preparation, and food production techniques. These recommendations could be applied for use in school health promotion programs throughout the nation.
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Miller, Jane, Amanda Lee, Natalie Obersky, and Rachael Edwards. "Implementation of A Better Choice Healthy Food and Drink Supply Strategy for staff and visitors in government-owned health facilities in Queensland, Australia." Public Health Nutrition 18, no. 9 (January 15, 2014): 1602–9. http://dx.doi.org/10.1017/s1368980013003455.
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AbstractObjectiveThe present paper reports on a quality improvement activity examining implementation of A Better Choice Healthy Food and Drink Supply Strategy for Queensland Health Facilities (A Better Choice). A Better Choice is a policy to increase supply and promotion of healthy foods and drinks and decrease supply and promotion of energy-dense, nutrient-poor choices in all food supply areas including food outlets, staff dining rooms, vending machines, tea trolleys, coffee carts, leased premises, catering, fundraising, promotion and advertising.DesignAn online survey targeted 278 facility managers to collect self-reported quantitative and qualitative data. Telephone interviews were sought concurrently with the twenty-five A Better Choice district contact officers to gather qualitative information.SettingPublic sector-owned and -operated health facilities in Queensland, Australia.SubjectsOne hundred and thirty-four facility managers and twenty-four district contact officers participated with response rates of 48·2 % and 96·0 %, respectively.ResultsOf facility managers, 78·4 % reported implementation of more than half of the A Better Choice requirements including 24·6 % who reported full strategy implementation. Reported implementation was highest in food outlets, staff dining rooms, tea trolleys, coffee carts, internal catering and drink vending machines. Reported implementation was more problematic in snack vending machines, external catering, leased premises and fundraising.ConclusionsDespite methodological challenges, the study suggests that policy approaches to improve the food and drink supply can be implemented successfully in public-sector health facilities, although results can be limited in some areas. A Better Choice may provide a model for improving food supply in other health and workplace settings.
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Hendriksen, Audrey, Romy Jansen, Sanne Coosje Dijkstra, Marlijn Huitink, Jacob C. Seidell, and Maartje P. Poelman. "How healthy and processed are foods and drinks promoted in supermarket sales flyers? A cross-sectional study in the Netherlands." Public Health Nutrition 24, no. 10 (April 12, 2021): 3000–3008. http://dx.doi.org/10.1017/s1368980021001233.
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AbstractObjective:To investigate to what extent promotions in Dutch supermarket sales flyers contribute to a healthy diet and whether there are differences between supermarket types.Design:A cross-sectional study investigating promotions on foods and beverages (n 7825) in supermarket sales flyers from thirteen Dutch supermarket chains (8-week period), including ten traditional, two discount and one organic supermarket chain(s). Promoted products were categorised by food group (e.g. bread), contribution to a healthy diet (yes/no), degree of processing (e.g. ultra-processed), promotion type (temporary reduction in price, volume-based promotions or advertised only) and percentage discount of price promotions. Differences between supermarket chains in the degree of healthiness and processing of products and the types of price promotions were investigated.Results:In total, 70·7 % of all promoted products in supermarket sales flyers did not contribute to a healthy diet and 56·6 % was ultra-processed. The average discount on less healthy products (28·7 %) was similar to that of healthy products (28·9 %). Less healthy products were more frequently promoted via volume-based promotions than healthy products (37·6 % v. 25·4 %, P < 0·001). Discount supermarket chains promoted less healthy (80·3 %) and ultra-processed (65·1 %) products more often than traditional supermarket chains (69·6 % and 56·6 %, respectively).Conclusions:The majority of promoted products via supermarket sales flyers do not contribute to a healthy diet. As promotions are an important determinant of food purchasing decisions, supermarkets do not support healthy choices. Future studies should identify barriers that withhold supermarket chains from promoting more healthy foods in supermarket sales flyers.
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Parbey, P., and R. Aryeetey. "A review of food and nutrition communication and promotion in Ghana." African Journal of Food, Agriculture, Nutrition and Development 22, no. 2 (April 4, 2022): 19602–23. http://dx.doi.org/10.18697/ajfand.107.21810.
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Dietary perception, behavior, and nutritional status can all be influenced by exposure to information. Behavior change communication that is appropriately designed and implemented is critical for motivating optimal dietary behavior. On the other hand, inadvertent or deliberate misinformation can drive unhealthy dietary behaviors. As part of the process to develop food-based dietary guidelines (FBDGs) for Ghana, this rapid evidence review examined the nature, extent, sources, and medium of food and nutrition information dissemination and promotion in Ghana. PubMed, Cochrane, Google Scholar, and Open Access Theses Dissertations (OATD) databases were searched systematically using keywords to identify relevant peer-reviewed and grey literature. The review included 31 documents, after excluding 1,302 documents for ineligibility (based on irrelevant title, abstract, and duplicates). Limited reporting of undernutrition was found in print and electronic media. Unhealthy foods, including sugar-sweetened beverages, snacks, yogurt, instant noodles, candy/chocolate, and ice cream were frequently advertised through various communication media. Children are highly exposed to food advertisements, which target them. Promotional characters, animation, billboards, and front-of-store displays; product-branded books, and toys are common strategies for food marketing and advertisement in Ghana. The most frequently reported sources of health and nutrition information were television, radio, social media, health professionals, families, and friends. Children and adults experienced changes in food preferences and choices as a result of exposure to food advertised on television. The commonly used traditional media were radio and television; printed newspaper use has declined tremendously in the past decade. Social media use (particularly WhatsApp, Facebook, and YouTube) is highest in urban areas, and is growing rapidly; young adults are the most active users of social media platforms. Experts recommend regulation as a mitigation for nutrition miscommunication and inaccurate promotion. The current review highlights the need for regulation of food marketing, and advertisement to safeguard a healthy food environment in Ghana. Key words: advertisement, promotion, diet, regulation, social media, food, Ghana
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G. H, Vijayalakshmi. "AN INSIGHT INTO PROMOTION OF HEALTH THROUGH AYURVEDA." International Ayurvedic Medical Journal p5, no. 4 (May 25, 2021): 2930–38. http://dx.doi.org/10.46607/iamj10p5042021.
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Ayurveda is a life science which has given basic principles of healthy lifestyle. The glory of lies in the prevention of health of the healthy person and cure the diseased one. The health is a state which is always fluctuating from good health, better health, free freedom from sickness, unrecognized sickness, mild sickness, sever sickness and death. The health is affected by industrialization, urbanization, environmental derangement, our way of lifestyle, including food, sleep, thought process, society and so on. The healthy life is not only to enjoy the life but needed to achieve something beyond the worldly mundane desires. The code and conducts mentioned in Ayurveda is es- sential part of every one’s life till today. To Knowing, accepting and implementing in the general population is needed in the present scenario irrespective of cast, religion, gender, socioeconomic status because health is a fore most basic essential factor for everything in this universe. Keywords: Swastha, Swasthya, Swasthya Rakshana, Prevention, Promotion of health
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Wortmann, Hanna R., Ulrike A. Gisch, Manuela M. Bergmann, and Petra Warschburger. "Exploring the Longitudinal Stability of Food Neophilia and Dietary Quality and Their Prospective Relationship in Older Adults: A Cross-Lagged Panel Analysis." Nutrients 15, no. 5 (March 1, 2023): 1248. http://dx.doi.org/10.3390/nu15051248.
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Poor dietary quality is a major cause of morbidity, making the promotion of healthy eating a societal priority. Older adults are a critical target group for promoting healthy eating to enable healthy aging. One factor suggested to promote healthy eating is the willingness to try unfamiliar foods, referred to as food neophilia. This two-wave longitudinal study explored the stability of food neophilia and dietary quality and their prospective relationship over three years, analyzing self-reported data from N = 960 older adults (MT1 = 63.4, range = 50–84) participating in the NutriAct Family Study (NFS) in a cross-lagged panel design. Dietary quality was rated using the NutriAct diet score, based on the current evidence for chronic disease prevention. Food neophilia was measured using the Variety Seeking Tendency Scale. The analyses revealed high a longitudinal stability of both constructs and a small positive cross-sectional correlation between them. Food neophilia had no prospective effect on dietary quality, whereas a very small positive prospective effect of dietary quality on food neophilia was found. Our findings give initial insights into the positive relation of food neophilia and a health-promoting diet in aging and underscore the need for more in-depth research, e.g., on the constructs’ developmental trajectories and potential critical windows of opportunity for promoting food neophilia.
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Wang, Dongxu, and Donald Stewart. "The implementation and effectiveness of school-based nutrition promotion programmes using a health-promoting schools approach: a systematic review." Public Health Nutrition 16, no. 6 (July 31, 2012): 1082–100. http://dx.doi.org/10.1017/s1368980012003497.
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AbstractObjectiveTo evaluate implementation and effectiveness of nutrition promotion programmes using the health-promoting schools (HPS) approach, to indicate areas where further research is needed and to make recommendations for practice in this field.DesignThe searched electronic databases included: CINAHL, Cochrane Library, Health Reference Center, Informit Search, MEDLINE, ProQuest, PsycINFO, PubMed, ScienceDirect, Scopus, Social Services Abstracts and Web of Science. Inclusion criteria were: (i) controlled or before-and-after studies evaluating a nutrition intervention and involving the HPS approach, either fully or in part; (ii) provision of information about components and delivery of the intervention; and (iii) report on all evaluated outcomes.SettingSchools.SubjectsStudents, parents and school staff.ResultsAll included studies described intervention delivery and six reported on process evaluation. In intervention schools school environment and ethos were more supportive, appropriate curriculum was delivered and parents and/or the community were more engaged and involved. Students participated in interventions at differing levels, but the majority was satisfied with the intervention. The evidence indicates that nutrition promotion programmes using the HPS approach can increase participants’ consumption of high-fibre foods, healthier snacks, water, milk, fruit and vegetables. It can also reduce participants’ ‘breakfast skipping’, as well as reduce intakes of red food, low-nutrient dense foods, fatty and cream foods, sweet drinks consumption and eating disorders. It can help to develop hygienic habits and improved food safety behaviours.ConclusionsMore professional training for teachers in the HPS approach, further qualitative studies, longer intervention periods, improved follow-up evaluations and adequate funding are required for future school-based nutrition promotion programmes.
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Kuo, Kuo-Shuan, Shih-Chieh Chuang, Molly Chien-jung Huang, and Pei-ying Wu. "Fit or not? Bringing regulatory fit into the frame on health food preferences." Asia Pacific Journal of Marketing and Logistics 31, no. 5 (November 11, 2019): 1388–404. http://dx.doi.org/10.1108/apjml-10-2018-0434.
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PurposeThe purpose of this paper is to facilitate the use of public communication in the development of healthy food plans for consumers. This research aims to investigate whether the influence of “fit” to individuals’ goal pursuit strategies on the effectiveness of advertisement frames can intensify persuasion to consume healthy (virtue) foods or restrain the consumption of unhealthy (vice) foods in health promotion.Design/methodology/approachTwo experiments were conducted to investigate how goal-framed messages for different food types affect consumer decision making by moderating regulatory focus.FindingsThe results demonstrate that the compatibility between the mere exposure to virtue (vice) food in a negative (positive) frame drives the effectiveness of a given goal framing. However, when additional regulatory focus is added, the fit in the vice/promotion and virtue/prevention condition causes the effect of framing to disappear. Moreover, the unfit in the virtue/promotion and vice/prevention condition suppresses the virtue (vice) preference in the positive (negative) frame.Research limitations/implicationsThese findings suggest that under different valence framing, advertising messages provide different amounts of persuasion in virtue/vice conditions and the moderation effect of regulatory fit on framing to influence virtue/vice food preference.Practical implicationsPublic policy executives and marketers can increase the likelihood that consumers will make healthy food choices by fitting goals to strengthen persuasion. The unfitted goal orientation between food and regulatory focus enhances the framing effect leading to food preference changes.Originality/valueThe framing effect disappears when additional regulatory fit the food type, but is enhanced when additional regulatory focus does not fit the food type. By bringing fit into the frame and the virtue/vice food type, this research extends the notion of regulatory fit into three pairs of given goal orientations on the persuasiveness of message framing to health-related communication. It provides a substantial explanation underlying persuasion to promote a greater understanding of virtue/vice food preferences.