Academic literature on the topic 'Irish adult consumers'
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Journal articles on the topic "Irish adult consumers"
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Flynn, Mary A. T., and John M. Kearney. "An approach to the development of food-based dietary guidelines for Ireland." British Journal of Nutrition 81, S1 (June 1999): S77—S82. http://dx.doi.org/10.1017/s0007114599000938.
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The aim of the present study was to analyse the different food and nutrient intakes of the adult Irish population from the lowest and highest quartiles of intake for total fat (%energy) dietary fibre (g/MJ) and fruit and vegetables (g/day). Data on Irish adults (n = 715) from the Irish National Nutrition Survey conducted in 1989 were used for the analyses and showed that the average diet is low in dietary fibre, with fruit and vegetables being only half the recommended level of 400 g. Comparisons of people with low or high intakes (from lowest and highest quartiles) of total fat (%energy), dietary fibre (g/MJ) and fruit and vegetables (g/day) show patterns of food intake differing in both the percentage of consumers and in the mean intakes among consumers only. This analysis provides data which may be useful as a first step towards the development of food-based dietary guidelines for Ireland. In particular, the low intake of fruit and vegetables in the adult Irish population deserves special attention.
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Crofton, Emily C., Anne Markey, and Amalia G. M. Scannell. "Consumers' expectations and needs towards healthy cereal based snacks." British Food Journal 115, no. 8 (August 2, 2013): 1130–48. http://dx.doi.org/10.1108/bfj-08-2011-0213.
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PurposeThe aim of this paper is to examine consumers' perceptions and expectations towards healthy snacks, with particular emphasis on the cereal snack market, and to explore new areas of opportunities for healthy snacks by identifying consumer needs and wants.Design/methodology/approachSix focus group discussions were conducted to generate attitudinal data across three different adult consumer groups.FindingsResults revealed that consumers expected a healthy snack to contain low levels of calories, fat, salt and sugar, and to contain high levels of whole‐grain, oats, bran, nuts, seeds, pulses and fruit, e.g. blueberries, cranberries, gogi berries. Additionally, healthy snacks were required to be free from any artificial colours, sweeteners and flavours. Major factors encouraging healthy snack consumption included reduced risk of weight gain, diabetes, heart burn and bloating. Conversely, perceived taste, portion size, the lack of available convenient nutritional snacks, accessibility and confusion over the credibility of the “healthy product” tag were the main factors preventing healthy consumption in the adult population examined. Consumers expressed a desire for a wider choice of filling snacks with specific health benefits for a variety of usage occasions, particularly those with associated health claims such as “high fibre”, “omega 3 for mental health” and “reduces cholesterol”.Research limitations/implicationsThe study sample size was not extensive and was limited to a small geographical spread of Dublin and Meath on the East coast of Ireland. A more representative sample of the entire Irish population could be the basis for further research.Practical implicationsThese findings increase the understanding of current expectations of the Irish adult consumer regarding healthy snack foods. They also highlight the potential new product development opportunities for snack food manufacturers to explore.Originality/valueThe present paper focuses specifically on healthy snacks and contributes to a limited amount of existing literature by providing consumer research for the development of new healthy snack foods.
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Lynam, Ann-Marie, Aideen McKevitt, and Michael J. Gibney. "Irish consumers’ use and perception of nutrition and health claims." Public Health Nutrition 14, no. 12 (May 6, 2011): 2213–19. http://dx.doi.org/10.1017/s1368980011000723.
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AbstractObjectiveTo investigate Irish consumers’ use and understanding of and their belief in nutrition and health (NH) claims in the context of the European Union (EU) legislation (Regulation no. 1924/2006), which permits a number of NH claims on food products.DesignAn interview-assisted questionnaire was administered to consumers (n 400). Preference for three types of NH claims across six products was tested. Perception of NH claims was assessed across a further eight food products. Claims were categorised as content, structure–function and disease–risk factor reduction claims.SettingSix supermarkets in the Republic of Ireland.SubjectsFour hundred adult Irish supermarket consumers.ResultsOlder (P < 0·001), female (P < 0·01) consumers were more likely to seek NH claims. Structure–function and content claims were preferred across six products. Consumers’ perception was associated with the health benefit claimed rather than with the strength of the claim itself. Preference for claim type and claim perception differed with gender, age and educational level.ConclusionsIrish consumers prefer content and simpler NH claims rather than more complex disease–risk factor reduction claims. The food industry may thus be better served using these types of claims. Although the reported levels of understanding were high, evidence of positivity bias and misinterpretation was found. Thus, with regard to Regulation 1924/2006, consumers need more information on both simpler and more complex claims. Public health messages should be targeted according to gender, age and educational level.
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Zhao, Yang, Frank J. Monahan, Breige A. McNulty, Mike J. Gibney, and Eileen R. Gibney. "Effect of vitamin E intake from food and supplement sources on plasma α- and γ-tocopherol concentrations in a healthy Irish adult population." British Journal of Nutrition 112, no. 9 (September 23, 2014): 1575–85. http://dx.doi.org/10.1017/s0007114514002438.
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Vitamin E is believed to play a preventive role in diseases associated with oxidative stress. The aims of the present study were to quantify vitamin E intake levels and plasma concentrations and to assess dietary vitamin E adequacy in Irish adults. Intake data from the National Adult Nutrition Survey were used; plasma samples were obtained from a representative cohort of survey participants. Plasma α- and γ-tocopherol concentrations were measured by HPLC. The main sources of vitamin E in the diet were ‘butter, spreadable fats and oils’ and ‘vegetables and vegetable dishes’. When vitamin E intake from supplements was taken into account, supplements were found to be the main contributor, making a contribution of 29·2 % to vitamin E intake in the total population. Supplement consumers had significantly higher plasma α-tocopherol concentrations and lower plasma γ-tocopherol concentrations when compared with non-consumers. Consumers of ‘vitamin E’ supplements had significantly higher vitamin E intake levels and plasma α-tocopherol concentrations compared with consumers of other types of supplements, such as multivitamin and fish oil. Comparison with the Institute of Medicine Estimated Average Requirement of 12 mg/d indicated that when vitamin E intake from food and supplement sources was taken into account, 100 % of the study participants achieved the recommended intake levels. When vitamin E intake from food sources was taken into account, only 68·4 % of the females were found to achieve the recommended intake levels compared with 99·2 % of the males. The results of the present study show that dietary vitamin E intake has a significant effect on plasma α- and γ-tocopherol concentrations. Furthermore, they show that the consumption of supplements is a major contributor to overall intake and has a significant effect on plasma vitamin E concentrations in the Irish population.
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Devlin, Niamh F. C., Breige A. McNulty, Michael J. Gibney, Frank Thielecke, Hayley Smith, and Anne P. Nugent. "Whole grain intakes in the diets of Irish children and teenagers." British Journal of Nutrition 110, no. 2 (December 11, 2012): 354–62. http://dx.doi.org/10.1017/s0007114512004989.
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A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90 % of children (5–12 years) and over 86 % of teenagers (13–17 years) are consumers of whole grain, with mean daily intakes of 18·5 and 23·2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to whole grain intakes for both children and teenagers (59·3 and 44·3 %), followed by bread (14·4 and 26·5 %), with wheat being the major source of intake, accounting for over 65 % of all whole grains consumed. Whole grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of whole grain, even though whole grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of whole grain consumption in Irish children and teenagers and shows whole grain intake to be low.
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Uzhova, Irina, Deirdre Mullally, José Peñalvo, and Eileen Gibney. "Regularity of Breakfast Consumption and Diet: Insights from National Adult Nutrition Survey." Nutrients 10, no. 11 (October 26, 2018): 1578. http://dx.doi.org/10.3390/nu10111578.
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Breakfast is considered to be one of the most important meals of the day. Its omission has been reported to be associated with increased disease risk, such as obesity, diabetes, and coronary heart disease, as well as unhealthy lifestyle and lower dietary quality. Using data from the National Adult Nutrition Survey (NANS)—a food consumption survey conducted among 1500 Irish men and women over 18 years of age, residing in the Republic of Ireland at the time the survey was conducted—we aimed to characterize breakfast regularity, identify dietary patterns associated with regular breakfast consumption, and assess the nutritional quality of such dietary patterns, using the nutrient-rich food index score NRF9.3. We determined two breakfast regularity categories and assessed dietary quality, by means of adherence to the principal component analysis derived dietary patterns and the NRF9.3 dietary index. Regular breakfast consumers were identified as those who consumed breakfast 3–4 times out of the 4 days of the collection period; such consumers comprised the majority of the population (94.4%). They had the highest adherence to healthier dietary patterns, namely, the “vegetarian” (odds ratio (OR): 2.59: 95% Confidence Interval (CI): 1.40, 4.77), “fish and vegetables” (OR: 2.88: 95% CI: 1.63, 5.10), and “breakfast cereals” (OR: 4.62: 95% CI: 2.43, 8.79) dietary patterns. Breakfast significantly contributed to the daily micronutrient intake by providing, on average, 24% of dietary fiber, 32% of iron, 30% of calcium, 32% of folate, and 37% of riboflavin. The importance of regular breakfast consumption on those who skip breakfast should be highlighted, in order to improve compliance with nutritional recommendations and adherence to a healthy lifestyle.
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Hyland, John J., Maeve Henchion, Mary McCarthy, and Sinéad N. McCarthy. "The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy." Public Health Nutrition 20, no. 4 (September 26, 2016): 726–38. http://dx.doi.org/10.1017/s1368980016002573.
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AbstractObjectiveTo evaluate the greenhouse gas emissions (GHGE) associated with the diet of Irish adults.DesignGHGE were estimated by applying conversion factors to habitual food consumption data taken from the National Adult Nutrition Survey, which was representative of the population. Descriptive analyses were undertaken for GHGE for the total population, as well as accounting for energy misreporting and across categories of sociodemographic and socio-economic factors and tertiles of emissions.SettingRepublic of Ireland.SubjectsAdults aged 18–87 years (n1500).ResultsThe GHGE derived from daily dietary intakes was estimated as 6·5 kg of CO2equivalents (CO2eq) per person. Males, younger consumers, those with secondary education and student employment status were associated with significantly higher GHGE. Red meat was the highest contributor to GHGE with 1646 g CO2eq arising from a mean intake of 47 g/d. Dairy and starchy staples were the next largest dietary GHGE sources, with mean daily emissions of 732 g CO2eq and 647 g CO2eq, respectively. The lowest emissions were associated with consumption of vegetables, fruits and legumes/pulses/nuts.ConclusionsBased on profiling using actual food consumption data, it is evident that one single measure is not sufficient and a range of evidence-based mitigation measures with potential to lower emissions throughout the food chain should be considered. The research contributes towards an improved understanding of the climatic impact of the dietary intakes of Irish adults and can serve to inform a sustainability framework to guide action in food and nutrition policy development.
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Feeney, Emma L., Anne P. Nugent, Breige Mc Nulty, Janette Walton, Albert Flynn, and Eileen R. Gibney. "An overview of the contribution of dairy and cheese intakes to nutrient intakes in the Irish diet: results from the National Adult Nutrition Survey." British Journal of Nutrition 115, no. 4 (December 17, 2015): 709–17. http://dx.doi.org/10.1017/s000711451500495x.
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AbstractDairy products are important contributors to nutrient intakes. However, dairy intakes are reportedly declining in developed populations, potentially due to concerns regarding Na and SFA in dairy foods, particularly cheese. This could impact other nutrient intakes. The present study used data from the National Adult Nutrition Survey (NANS) to (1) examine dairy intakes, with a specific focus on cheese, and (2) to examine the contribution of cheese to population nutrient intakes. The NANS captured detailed dietary intake data from a nationally representative sample (n 1500) between 2008 and 2010 using 4-d semi-weighed food diaries; 99·9 % of the population reported dairy intake. Mean daily population dairy intake was 290·0 (sd 202·1) g. Dairy products provided 8·7 % of the population intake of reported dietary Na, 19·8 % SFA, 39 % Ca, 34·5 % vitamin B12 and 10·5 % Mg. Cheese alone provided 3·9 % Na intake, 9·1 % Ca, 12·6 % retinol, 8·3 % SFA, 3·7 % protein, 3·4 % vitamin B12 and 3·2 % riboflavin. High dairy consumers had greater Ca and Mg intakes per 10 MJ, greater total energy intake, greater percentage of energy from carbohydrate and SFA and lower Na intakes compared with low dairy consumers. Similar trends were observed for high consumers of cheese for most nutrients except Na. These results demonstrate that dairy and cheese are important contributors to nutrient intakes of public health interest, such as Ca and B12. Our analysis also demonstrated that food-based dietary guidelines recommending lower-fat versions of dairy products are warranted.
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Henry, Mary, and Catherine Corless. "The Incidence of Varicose Veins in Ireland." Phlebology: The Journal of Venous Disease 4, no. 2 (June 1989): 133–37. http://dx.doi.org/10.1177/026835558900400211.
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The incidence of varicose veins in the Irish adult population was studied. Using a questionnaire attached to the quarterly Economic Consumer Survey it was found that approximately 13% of Irish adults have varicose veins. Women out numbered men by 3:1 and the incidence in both sexes increased with age, 70% of sufferers being over 45 years. Also, those in standing employment and women who had had many pregnancies had a higher than average incidence for their age.
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O'Brien, Sinead A., M. Barbara E. Livingstone, Breige A. McNulty, Jacqueline Lyons, Janette Walton, Albert Flynn, Ricardo Segurado, et al. "Secular trends in reported portion size of food and beverages consumed by Irish adults." British Journal of Nutrition 113, no. 7 (March 19, 2015): 1148–57. http://dx.doi.org/10.1017/s0007114515000276.
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The present analysis aimed to investigate the changes in the reported portion sizes (PS) of foods and beverages commonly consumed by Irish adults (18–64 years) from the North South Ireland Food Consumption Survey (NSIFCS) (1997–2001) and the National Adult Nutrition Survey (NANS) (2008–10). Food PS, which are defined as the weight of food (g) consumed per eating occasion, were calculated for comparable foods and beverages in two nationally representative cross-sectional Irish food consumption surveys and were published in NSIFCS and NANS. Repeated measure mixed model analysis compared reported food PS at the total population level as well as subdivided by sex, age, BMI and social class. A total of thirteen commonly consumed foods were examined. The analysis demonstrated that PS significantly increased for five foods (‘white sliced bread’, ‘brown/wholemeal breads’, ‘all meat, cooked’, ‘poultry, roasted’ and ‘milk’), significantly decreased for three (‘potatoes’, ‘chips/wedges’ and ‘ham, sliced’) and did not significantly change for five foods (‘processed potato products’, ‘bacon/ham’, ‘cheese’, ‘yogurt’ and ‘butter/spreads’) between the NSIFCS and the NANS. The present study demonstrates that there was considerable variation in the trends in reported food PS over this period.
Book chapters on the topic "Irish adult consumers"
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Pooley, Siân. "Children and the News." In The Edinburgh History of the British and Irish Press, Volume 2, 680–87. Edinburgh University Press, 2020. http://dx.doi.org/10.3366/edinburgh/9781474424882.003.0046.
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This chapter examines how children consumed and created the ‘news’. From the 1870s, newspapers across the United Kingdom introduced columns not merely for, but by, young readers. This chapter reveals three insights that emerge from an analysis of nine weekly provincial newspapers that published large amounts of material written by children. First, these columns offered working-class children new spaces in which to develop the skills and aspirations required in the expanding professional worlds of journalism, draughtsmanship, and illustration. Second, instead of merely passively consuming the adult-authored news, children constructed their own models of what was newsworthy, focused largely on events of note within their own families and local communities. Third, for forty years before 1918, the provincial press in industrial Britain created a participatory moment in which working-class children played a part in defining ‘the news’ for child and adult readers alike.