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Nekrasova, K. L., and V. G. Popov. "Scientific approach to the production of functional food ingredients based on unconventional plant materials." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 77–82. http://dx.doi.org/10.20914/2310-1202-2020-2-77-82.
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An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.
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Kusuma, Mutiara Tirta Prabandari Lintang, Ronny Tri Wirasto, and Emy Huriyati. "Status stres psikososial dan hubungannya dengan status gizi siswa SMP Stella Duce 1 Yogyakarta." Jurnal Gizi Klinik Indonesia 6, no. 3 (March 1, 2010): 138. http://dx.doi.org/10.22146/ijcn.17722.
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Background: Adolescent is a transition phase from childhood to adulthood that marked by the change on physical, mental and psychosocial aspect. Adaptation on the change that people met in their life is called psychosocial stress. Stress makes a change on food habit and a disturbance on nutrition’s absorbance. Those circumstances affect people’s nutritional status.Objectives: To identify the correlation between psychosocial stress and nutritional status among SMP Stella Duce 1 Yogyakarta’s students.Methods: This study was an observational study which used a cross sectional design. It held by quantitative approach to identify the relationship between psychosocial stress and nutritional status. Subject of the study were 85 students of SMP Stella Duce 1 Yogyakarta. Respondent’s identities were collected by using identity questionnaire. Psychosocial stress’s status was collected by using SRRS questionnaire (social readjustment rating scale) that was modified for adolescent. Respondent’s calories intakes were assessed by using the form food recall 3 x 24 h. Anthropometrics data collected were weight and height. The adjustment of psychosocial stress’s status used SRRS questionnaires. Calories intake were measured by using nutrition software (Fp2). Student’s nutritional status was measured by using Epi 2000 software. Relationship’s analysis among variables uses statistical test of SPSS 12.00, with the correlation or linear regression test.Result: From this study, 49.4% (42 people) have normal nutritional status, 4.7 % at under nutrition level, 25.9% at risk of obesity, and 20% obesity. From the measurement of psychosocial stress’s score, there were 61.2% (52 people) in a non-tress condition, while the other was on stress at different level. Statistical test showed that there was no relationship between psychosocial stress and nutritional status (p > 0.05).Conclusion: There was no significant relationship between psychosocial stress and nutritional status among SMP Stella Duce 1 Yogyakarta’s students.
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Li, Yuan, Jingmin Ding, Yishan Wang, Chengyao Tang, and Puhong Zhang. "Nutrition-Related Mobile Apps in the China App Store: Assessment of Functionality and Quality." JMIR mHealth and uHealth 7, no. 7 (July 30, 2019): e13261. http://dx.doi.org/10.2196/13261.
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Background There are an increasing number of mobile apps that provide dietary guidance to support a healthy lifestyle and disease management. However, the characteristics of these nutrition-related apps are not well analyzed. Objective This study aimed to evaluate the functionality and quality of nutrition-related apps in China. Methods Mobile apps providing dietary guidance were screened in the Chinese iOS and Android app stores in November 2017, using stepwise searching criteria. The first screening consisted of extracting information from the app descriptions. Apps that (1) were free, (2) contain information on diet and nutrition, and (3) were last updated after January 1, 2016, were downloaded for further analysis. Nutritional functionalities were determined according to the Chinese Dietary Guidelines framework. Market-related functionalities were developed from previous studies and tailored to downloaded apps. The quality of apps was assessed with the user version of the Mobile App Rating Scale (uMARS). Results Out of 628 dietary guidance apps screened, 44 were nutrition-related. Of these, guidance was provided on diet exclusively (11/44, 25%), fitness (17/44, 39%), disease management (11/44, 25%), or maternal health (5/44, 11%). Nutritional functionalities included nutritional information inquiry (40/44, 91%), nutrition education (35/44, 80%), food record (34/44, 77%), diet analysis (34/44, 77%), and personalized recipes (21/44, 48%). Dietary analysis and suggestions mainly focused on energy intake (33/44, 75%) and less on other factors such as dietary structure (10/44, 23%). Social communication functionalities were available in 42 apps (96%), user incentives were supported in 26 apps (59%), and intelligent recognition technology was available in 8 apps (18%). The median score for the quality of the 44 apps, as determined on a 5-point uMARS scale, was 3.6 (interquartile range 0.7). Conclusions Most nutrition-related apps are developed for health management rather than for dietary guidance exclusively. Although basic principles of energy balance are used, their nutritional functionality was relatively limited and not individualized. More efforts should be made to develop nutrition-related apps with evidence-based nutritional knowledge, comprehensive and personalized dietary guidance, and innovative technology.
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Dubois, Pierre, Paulo Albuquerque, Olivier Allais, Céline Bonnet, Patrice Bertail, Pierre Combris, Saadi Lahlou, Natalie Rigal, Bernard Ruffieux, and Pierre Chandon. "Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial." Journal of the Academy of Marketing Science 49, no. 1 (April 24, 2020): 119–38. http://dx.doi.org/10.1007/s11747-020-00723-5.
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AbstractTo examine whether four pre-selected front-of-pack nutrition labels improve food purchases in real-life grocery shopping settings, we put 1.9 million labels on 1266 food products in four categories in 60 supermarkets and analyzed the nutritional quality of 1,668,301 purchases using the FSA nutrient profiling score. Effect sizes were 17 times smaller on average than those found in comparable laboratory studies. The most effective nutrition label, Nutri-Score, increased the purchases of foods in the top third of their category nutrition-wise by 14%, but had no impact on the purchases of foods with medium, low, or unlabeled nutrition quality. Therefore, Nutri-Score only improved the nutritional quality of the basket of labeled foods purchased by 2.5% (−0.142 FSA points). Nutri-Score’s performance improved with the variance (but not the mean) of the nutritional quality of the category. In-store surveys suggest that Nutri-Score’s ability to attract attention and help shoppers rank products by nutritional quality may explain its performance.
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Hollis, James, and Shelley Woodall. "A Study Protocol to Investigate the Use of Virtual Worlds to Provide Nutrition Education." Current Developments in Nutrition 5, Supplement_2 (June 2021): 479. http://dx.doi.org/10.1093/cdn/nzab040_003.
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Abstract Objectives The use of grocery store tours to provide nutrition education has increased in popularity. Participants in these tours can accompany a nutrition professional as they walk through a grocery store and receive information about products and their nutritional quality. However, there are several obstacles to this approach being more widely used. The objective of this ongoing research project is to show that people find virtual worlds to be acceptable, to determine the most effective method of delivering nutrition education virtually and to determine if people find information provided by an avatar to be credible. Methods An innovative technological approach is to create 3D virtual supermarkets that can be used to deliver nutrition information. We have created a 3D virtual supermarket where the viewer is provided with relevant nutrition information by an avatar in different sections of a virtual supermarket (e.g., produce, dairy, meat or cereals). The avatar uses props such as nutritional information panels, photos or videos to help convey specific information. We are currently conducting a study where participants experience a virtual grocery store tour using three different electronic mediums: handheld tablet, PC monitor or VR-HMD. After being randomized to a treatment order, the participant reports to the laboratory on three occasions. On reporting to the laboratory, the participant has a sensor attached to their wrist to measure heart rate, heart rate variability, skin conductance and skin temperature (to determine if there are physiological differences between the different mediums). They then remain seated quietly for ten minutes while baseline measures are taken. The participant then observes the store tour through the relevant medium. After the completion of the tour, the participant completes a questionnaire about their experiences of the tour. Results This is a study protocol and results are currently being collected. Conclusions This study will provide new information regarding an innovative approach to providing nutrition education. Funding Sources This project received no funding.
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van Ommen, Ben, Jildau Bouwman, Lars O. Dragsted, Christian A. Drevon, Ruan Elliott, Philip de Groot, Jim Kaput, et al. "Challenges of molecular nutrition research 6: the nutritional phenotype database to store, share and evaluate nutritional systems biology studies." Genes & Nutrition 5, no. 3 (February 3, 2010): 189–203. http://dx.doi.org/10.1007/s12263-010-0167-9.
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Rummo, Pasquale E., Isabella Higgins, Christina Chauvenet, Annamaria Vesely, Lindsay M. Jaacks, and Lindsey Taillie. "A Standardized Guide to Developing an Online Grocery Store for Testing Nutrition-Related Policies and Interventions in an Online Setting." International Journal of Environmental Research and Public Health 18, no. 9 (April 24, 2021): 4527. http://dx.doi.org/10.3390/ijerph18094527.
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Simulated online grocery store platforms are innovative tools for studying nutrition-related policies and point-of-selection/point-of-purchase interventions in online retail settings, yet there is no clear guidance on how to develop these platforms for experimental research. Thus, we created a standardized guide for the development of an online grocery store, including a detailed description of (1) methods for acquiring and cleaning online grocery store data, and (2) how to design a two-dimensional online grocery store experimental platform. We provide guidance on how to address product categorization, product order/sorting and product details, including how to identify outliers and conflicting nutritional information and methods for standardizing prices. We also provide details regarding our process of “tagging” food items that can be leveraged by future studies examining policies and point-of-selection/point-of-purchase interventions targeting red and processed meat and fruits and vegetables. We experienced several challenges, including obtaining accurate and up-to-date product information and images, and accounting for the presence of store-brand products. Regardless, the methodology described herein will enable researchers to examine the effects of a wide array of nutrition-related policies and interventions on food purchasing behaviors in online retail settings, and can be used as a template for reporting procedures in future research.
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Shin, Soye, Rob M. van Dam, and Eric A. Finkelstein. "The Effect of Dynamic Food Labels with Real-Time Feedback on Diet Quality: Results from a Randomized Controlled Trial." Nutrients 12, no. 7 (July 20, 2020): 2158. http://dx.doi.org/10.3390/nu12072158.
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The rising prevalence of non-communicable diseases has brought attention to the importance of consuming a healthy diet. One strategy to improve diet quality is through front-of-pack (FOP) nutrition labels. Taking advantage of an online grocery store, we allowed consumers to choose the FOP labels they preferred, and combined this information with real-time feedback on the overall nutritional quality of the shopping basket. We hypothesized that these dynamic food labels with real-time feedback (DFLF) would improve nutritional quality of food purchases. This trial followed a two-arm (no-label control and DFLF) crossover design with 125 participants exposed to each condition once in random order via an online grocery store. A first difference regression model allowed for estimating the unbiased effect of the DFLF on diet quality, measured by the weighted average Nutri-Score (ranging 1 to 5) per serving (primary) and changes in select nutrients and calories. The mean weighted Nutri-Score was 0.4 (12.6%) higher in the DFLF arm (CI: [0.2, 0.6]) relative to the control. The DFLF also decreased the amount of sugar per serving by 0.9 g (CI: [−1.7, −0.0]) and total sugar per shop by 169.5 g (CI: [−284.5, −54.5]). The DFLF features significantly improved nutrition quality relative to no labelling, as measured by average Nutri-Score values. These results shed light on the considerable potential of the online shopping environment to improve diet quality through customization and real time feedback.
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Fithriani, Zainun Wahida, and Imroatus Sholihah. "Hubungan Tingkat Pengetahuan Gizi dan Tingkat Stres Dengan Status Gizi Remaja." SAKTI BIDADARI (Satuan Bakti Bidan Untuk Negeri) 6, no. 1 (March 21, 2023): 50–55. http://dx.doi.org/10.31102/bidadari.2023.6.1.50-55.
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Nutritional status of a person is an important aspect in determining for make quality life for someone. For get it the person must be good nutritional status and better knowledge for choosing, processing and digesting foods that are rich in nutrients. The health indicator for person is come be in nutritional status. Knowledge of nutritional status will determine the growth and development of each individual (Annisa Wulandari, Irfan Sudrajat, 2021). The purpose of this activity is to examine the relationship between knowledge level and stress level with adolescent nutritional status at STIKES Sukma Wijaya Sampang. This type of research is analytical descriptive research with a cross-sectional design where this research aims to decipher a state in a community which then explains the situation through collection. This study is a quantitative study to see the correlation between Nutritional Knowledge Level and Stress Level with adolescent nutritional status using spearman rank correlation test. The results showed p-value 0,04, there were a significant difference between knowledge and nutritional status (p=0,04), there were no significant between stress levels and nutritional status (p=0,711).
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Kaur, A., P. Scarborough, S. Hieke, A. Kusar, I. Pravst, M. Raats, and M. Rayner. "The nutritional quality of foods carrying health-related claims in Germany, The Netherlands, Spain, Slovenia and the United Kingdom." European Journal of Clinical Nutrition 70, no. 12 (July 13, 2016): 1388–95. http://dx.doi.org/10.1038/ejcn.2016.114.
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Abstract Backgroung/Objectives: Compares the nutritional quality of pre-packaged foods carrying health-related claims with foods that do not carry health-related claims. Subject/Methods: Cross-sectional survey of pre-packaged foods available in Germany, The Netherlands, Spain, Slovenia and the United Kingdom in 2013. A total of 2034 foods were randomly sampled from three food store types (a supermarket, a neighbourhood store and a discounter). Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels, regression analyses and the application of a nutrient profile model currently used to regulate health claims in Australia and New Zealand (Food Standards Australia New Zealand’s Nutrient Profiling Scoring Criterion, FSANZ NPSC). Results: Foods carrying health claims had, on average, lower levels, per 100 g, of the following nutrients, energy—29.3 kcal (P<0.05), protein—1.2 g (P<0.01), total sugars—3.1 g (P<0.05), saturated fat—2.4 g (P<0.001), and sodium—842 mg (P<0.001), and higher levels of fibre—0.8 g (P<0.001). A similar pattern was observed for foods carrying nutrition claims. Forty-three percent (confidence interval (CI) 41%, 45%) of foods passed the FSANZ NPSC, with foods carrying health claims more likely to pass (70%, CI 64%, 76%) than foods carrying nutrition claims (61%, CI 57%, 66%) or foods that did not carry either type of claim (36%, CI 34%, 38%). Conclusions: Foods carrying health-related claims have marginally better nutrition profiles than those that do not carry claims; these differences would be increased if the FSANZ NPSC was used to regulate health-related claims. It is unclear whether these relatively small differences have significant impacts on health.
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Pongutta, Suladda, Pitipa Chongwatpol, Parwin Tantayapirak, and Stefanie Vandevijvere. "Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products." Public Health Nutrition 21, no. 8 (January 10, 2018): 1409–17. http://dx.doi.org/10.1017/s1368980017003792.
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AbstractObjectiveThe present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand.DesignIn March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as ‘healthier’ or ‘less healthy’.ResultsIn total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products.ConclusionsThe findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.
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Pennington, Jean A. T., Linda A. Wisniowski, and Gloria B. Logan. "In-store nutrition information programs." Journal of Nutrition Education 20, no. 1 (February 1988): 5–10. http://dx.doi.org/10.1016/s0022-3182(88)80287-5.
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Duvenage, KM, ST Meltzer, and SA Chantler. "Initial investigation of nutrition and supplement use, knowledge and attitudes of under-16 rugby players in South Africa." South African Journal of Sports Medicine 27, no. 3 (October 15, 2015): 67–71. http://dx.doi.org/10.7196/sajsm.8092.
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Background. Internationally young athletes are reported to have a poor understanding of the principles of sports nutrition and supplement use; hence their diet may be unhealthy and inappropriate for participation in sport. There is limited research on current nutritional knowledge and attitudes of under-16 (U16) age-group level rugby players in South Africa (SA).Objectives. To assess dietary- and supplement-related knowledge and attitudes of 198 U16 national-level rugby players in SA.Methods. Over a period of four consecutive years a total of 198 players attending nutrition workshops at the annual selection camp received and completed an anonymous structured questionnaire. Anthropometric measures (weight, height and skinfolds) were gathered by registered biokineticists.Results. Of players 87% (168/193) indicated that they wanted to increase lean muscle mass, with 42% (82/194) feeling pressurised to do so by their coach and/or parents. Almost half (85/196) believed their diets to be poor. Players had better knowledge about nutrition recovery strategies than pre-game meals. Seventy per cent (136/195) identified optimal timing and 56% (109/196) knew the ideal macronutrient composition of recovery meals. Over 60% of players believed supplements were safe (115/192) and necessary (132/193) for increasing muscle mass, and almost half (106/195) believed they could take creatine. Over a third (68/170) also believed that the protein quality of supplements was higher than that of food. Supplements were primarily recommended by coaches and non-dietetic medical practitioners. Eight of the players self-prescribed supplements and four were taking supplements on the advice of a store salesperson or representative.Conclusion. The elite U16 rugby players in this study lacked comprehensive sports nutritional knowledge, yet had an overly positive attitude toward supplementation and used supplements haphazardly to achieve body composition goals. Tailor-made nutrition interventions with a strong education component are recommended to improve players’ nutritional knowledge, as well as access to registered dietitians working in sport to advise on supplements.
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Yan, Ji, Kun Tian, Saeed Heravi, and Peter Morgan. "Asymmetric demand patterns for products with added nutritional benefits and products without nutritional benefits." European Journal of Marketing 50, no. 9/10 (September 12, 2016): 1672–702. http://dx.doi.org/10.1108/ejm-06-2015-0356.
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Purpose This paper aims to investigate consumers’ demand patterns for products with nutritional benefits and products with no nutritional benefits across processed healthy and unhealthy foods. This paper integrates price changes (i.e. increases and decreases) into a demand model and quantifies their relative impact on the quantity of food purchased. First, how demand patterns vary across processed healthy and unhealthy products is investigated; second, how demand patterns vary across nutrition-benefited (NB) products and non-nutrition-benefited (NNB) products is examined; and third, how consumers respond to price increases and decreases for NB across processed healthy and unhealthy foods is investigated. Design/methodology/approach Here, a demand model quantifying scenarios for price changes in consumer food choice behaviour is proposed, and controlled for heterogeneity at household, store and brand levels. Findings Consumers exhibit greater sensitivity to price decreases and less sensitivity to price increases across both processed healthy and unhealthy foods. Moreover, the research shows that consumers’ demand sensitivity is greater for NNB products than for NB products, supporting our prediction that NB products have higher brand equity than NNB products. Furthermore, the research shows that consumers are more responsive to price decreases than price increases for processed healthy NB foods, but more responsive to price increases than price decreases for unhealthy NB foods. The findings suggest that consumers exhibit a desirable demand pattern for products with nutritional benefits. Originality/value Although studies on the effects of nutritional benefits on demand have proliferated in recent years, researchers have only estimated their impact without considering the effect of price changes. This paper contributes by examining consumers’ price sensitivity for NB products across processed healthy and unhealthy foods based on consumer scanner data, considering both directionalities of price changes.
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Ojo, Adedayo E., Alexandra Jones, Clementina Ebere Okoro, Vanessa O. Alfa, Rosemary Okoli, Gabriel L. Shedul, Ikechukwu A. Orji, et al. "Sodium Content and Labelling of Packaged Foods and Beverages in Nigeria: A Cross-Sectional Study." Nutrients 15, no. 1 (December 21, 2022): 27. http://dx.doi.org/10.3390/nu15010027.
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Increased consumption of unhealthy processed foods, particularly those high in sodium, is a major risk factor for cardiovascular diseases. The nutrition information on packaged foods can help guide consumers toward products with less sodium and support government actions to improve the healthiness of the food supply. The aims of this study were to estimate the proportion of packaged foods displaying nutrition information for sodium and other nutrients specified by Nigerian nutrition labelling regulations and to determine the amount of sodium in packaged foods sold in Nigeria using data from the nutritional information panel. Data were collected from November 2020 to March 2021 from in-store surveys conducted in supermarkets in three states. A total of 7039 products were collected. Overall, 91.5% (n = 6439) provided only partial nutrition information, 7.0% (n = 495) provided no nutritional information, and only 1.5% (n = 105) displayed a nutrient declaration that included all nutrients specified by 2019 Nigerian regulations. Some form of sodium content information was displayed for 86% of all products (n = 6032), of which around 45% (n = 2689) expressed this as ‘salt’ and 59% (n = 3559) expressed this as ‘sodium’, while a small number of food products had both ‘salt’ and ‘sodium’ content (3.6%). Provision of sodium or salt information on the label varied between food categories, ranging from 50% (vitamins and supplements, n = 2/4) to 96% (convenience foods, n = 44/46). Food categories with the highest median sodium content were ‘meat and meat alternatives’ (904 mg/100 g), ‘sauces, dressings, spreads, and dips’ (560 mg/100 g), and ‘snack foods’ (536 mg/100 g), although wide variation was often observed within categories. These findings highlight considerable potential to improve the availability and consistency of nutrition information on packaged products in Nigeria and to introduce further policies to reduce the amount of sodium in the Nigerian food supply.
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Keady, T. W. J., and D. J. Kilpatrick. "Prediction of carcass weight from live weight in beef animals." Proceedings of the British Society of Animal Science 2005 (2005): 179. http://dx.doi.org/10.1017/s1752756200010905.
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Beef production is the most important farm enterprise on Northern Ireland farms, accounting for 32.5% of Gross Agricultural Output. In beef production the end saleable product is carcass rather than live weight. When undertaking nutrition studies with beef cattle, it is essential to evaluate effects on carcass characteristics, as improvement in live weight may not transfer to improvements in carcass weight and characteristics due to change in gut fill effects. Undertaking carcass assessments in beef production studies increases experimental costs. To determine carcass gains it is essential to slaughter a representative batch of cattle pre-experimentally in order to develop a relationship between initial live weight and initial carcass weight. Slaughtering store cattle further adds to the costs of beef experimentation. The present study was undertaken to develop a relationship between live weight and carcass weight of beef cattle offered grass silage-based diets to facilitate the determination of initial carcass weight of store beef cattle at the point of initiation of nutritional studies.
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Sitoayu, Laras, Dewi Ayu Pertiwi, and Erry Yudhya Mulyani. "Kecukupan zat gizi makro, status gizi, stres, dan siklus menstruasi pada remaja." Jurnal Gizi Klinik Indonesia 13, no. 3 (January 30, 2017): 121. http://dx.doi.org/10.22146/ijcn.17867.
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Background: Adolescence is the transition period from children to adults which is characterized by the occurrence of changes in the body that allowed it to reproductive health problems. One of reproductive health problems is menstrual cycle disorders. Menstrual cycle disorder due to several factors including food intake, nutritional status, and stress.Objective: This research supposed to know the association the sufficient of macro-nutrients, nutritional status and stress with the menstrual cycle on adolescent at SMA Negeri Jakarta 21, 2016.Method: This design research is observation analytic with cross sectional approach. Sampling technique used proportionate random sampling and obtained 83 respondents adolescent. The technique of data collection used menstrual cycle questionnaire, DASS 14, food recall 3x24 hours (2 weekdays and 1 weekend), standardized food ingredient photos, and nutrisurvey.Results: There is 68.7% of respondents have an abnormal menstrual cycle. Based on statistical analysis of Chi-Square test, there is a significant relation between sufficient intake of carbohydrates (p=0.030), sufficient intake of protein (p=0.001), sufficient intake of fat (p=0.003), nutritional status (p=0,004), stress (p=0.000) and menstrual cycle. Based on logistic regression test results obtained the factors that most influence the menstrual cycle i.e. nutritional status (OR=20.16).Conclusion: Sufficient intake of macronutrients, nutritional status, and stress can affect menstrual cycle on adolescent, and nutritional status is the dominant factor that can affect the menstrual cycle.
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Ailawadi, Kusum L., Yu Ma, and Dhruv Grewal. "The Club Store Effect: Impact of Shopping in Warehouse Club Stores on Consumers' Packaged Food Purchases." Journal of Marketing Research 55, no. 2 (April 2018): 193–207. http://dx.doi.org/10.1509/jmr.16.0235.
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This article studies the impact of shopping at the warehouse club format on households' purchases of packaged food for the home. In addition to low prices, this format has several unique characteristics that can influence packaged food purchases. The empirical analysis uses a combination of households' longitudinal grocery purchase information, rich survey data, and detailed item-level nutrition information. After accounting for selection on observables and unobservables, the authors find a substantial increase in the total quantity (servings per capita) of packaged food purchases attributable to shopping at this format. Because there is no effect on the nutritional quality of purchases, this translates into a substantial increase in calories, sugar, and saturated fat per capita. The increase comes primarily from storable and impulse foods, and it is drawn equally from foods that have positive and negative health halos. The results have important implications for how marketers can create win–win opportunities for themselves and for consumers.
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Dall’Asta, Margherita, Donato Angelino, Gaetana Paolella, Rossella Dodi, Nicoletta Pellegrini, and Daniela Martini. "Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study." Nutrients 14, no. 4 (February 14, 2022): 798. http://dx.doi.org/10.3390/nu14040798.
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The consumption of wholegrains (WG) is encouraged worldwide, but the lack of a common legal definition of such products leads to an unclear classification and identification on the grocery store shelf. In Italy, several products are generally sold as WG, but it cannot be determined if they are made entirely with all WG cereal(s) or if they are partially produced with WG ingredients (PWG). The aims of this study were to (a) survey the number of cereal-based food items formulated with WG, PWG, or refined (RG) present on the Italian market; and (b) analyse the nutritional quality, intended as nutrition facts, of WG products in comparison to PWG and RG. Nutritional information and declarations were retrieved from packs of 3040 products belonging to five different categories: breakfast cereals, biscuits, sweet snacks, bread, and bread substitutes. A descriptive analysis of the products and comparison of energy, macronutrients, fibre and salt among RG, PWG and WG products within each category was performed. In all categories, a major portion of the products did not contain WG ingredients. Results showed that the nutritional quality of RG, PWG, and WG products varied in relation to the product category and that WG inclusion cannot be always considered a marker of the overall nutritional quality of foods. Instead, it is necessary to evaluate the global product characteristics, and it is important to pay attention to differences between WG and PWG products that can be perceived by consumers as equivalent.
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Martin, Danielle, Michael Zarro, Maike Rahn, Jenny Gusba, and Christina Sherry. "Process and Method for Implementation of Automated Nutrient Profiling Reporting for a Global Food and Beverage Portfolio." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1370. http://dx.doi.org/10.1093/cdn/nzaa060_008.
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Abstract Objectives With the increasing need for dynamic and flexible nutrient profiling of foods and beverages, PepsiCo has expanded capabilities to report on global nutrition data for business guidance and reporting to regulatory and health agencies. Additional processes were established to integrate nutrition and finance information and influence the long-term data strategy needs of the organization. Methods A multidisciplinary team of nutrition science, finance and IT professionals was assembled to systematically collect and link nutritional and financial data. A controlled, centralized database was created with data from 2015 to present from multiple data sources. Data quality is reviewed quarterly. Dashboards, scorecards and other reporting outputs were created (Tableau software, 2019.02) with end-user input, to measure performance against country-specific regulations, Front-of-Pack (FOP) labeling requirements and internal nutritional guidelines. Results Nutrition data from > 40,000 products are captured annually and linked with sales volume data. There was a 2.5-fold increase in countries contributing data since 2015 (10 vs 26 markets), representing >80% of the company's annual food/beverage sales volumes. Current reports focus on analyzing nutrients-to-encourage (protein, fiber, specific vitamins and/or minerals), food-groups-to-encourage (fruits, vegetables, whole grains, fat-free/low-fat dairy and nuts/seeds/legume) and nutrients-to-limit (saturated fat, sodium, added sugars, trans-fat). Dashboards are currently utilized by 9 company functions, supporting several requests, including national nutrition regulations (n = 2 dashboards), FOP labeling systems (n = 2), retail store requirements (n = 1), internal sustainability goals (n = 3) and customized reports (n = 40). Across all iterations, dashboards have received >1000 views. Conclusions Automated nutrient profiling has been successfully implemented by a multidisciplinary team. Dashboards provide end-users with a timely and efficient tool to dynamically analyze PepsiCo's product portfolio guiding short- and long-term business decisions. Future work includes informing opportunities to improve the nutrient profile of PepsiCo's portfolio and increasing data availability and analysis. Funding Sources PepsiCo Inc.
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Park, Jin-Seon, Young-Hee Han, and Taisun Hyun. "Evaluation of Nutritional Content in Convenience Store Lunchboxes by Meal Type, Price, and Store Brand." Korean Journal of Community Nutrition 25, no. 4 (2020): 280. http://dx.doi.org/10.5720/kjcn.2020.25.4.280.
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Faradisa, Irmalia Suryani, Radimas Putra Muhammad, and Dyah Ayu Girindraswari. "A Design of Body Mass Index (BMI) and Body Fat Percentage Device Using Fuzzy Logic." Indonesian Journal of Electronics, Electromedical Engineering, and Medical Informatics 4, no. 2 (May 30, 2022): 94–106. http://dx.doi.org/10.35882/ijeeemi.v4i2.7.
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Nutritional status is something that should consider because it is related to the level of health. Poor health can lead to malnutrition and death. The purpose of this study is to create a tool with a system that can determine the value and category of Body Mass Index (BMI) automatically using fuzzy logic to maintain nutritional status. However, because BMI can only decide underweight or overweight, it is necessary to determine the fat percentage based on the British Journal of Nutrition. In determining BMI and fat percentage, a load cell weight sensor with a capacity of 200 kg as a bodyweight measurement, an ultrasonic sensor HCSR-04 as a body height measurement, and a keypad that functions to enter a name, age, gender, and type of activity data. Database in this system can provide and store easier and real-time data, so the data output is accessible directly. The results are analyzed by comparing the measurement with standard tools. The BMI test taken 5 times, showed that the categories in the system (very thin, thin, normal, heavy, obese) were the same as the MATLAB test and manual calculations. Meanwhile, the results of testing body fat percentage taken 4 times also show the same category as the Body Monitor tool. So, this system can use for daily to monitor the condition of nutritional status and fat percentage in real-time.
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Exum, Barbara, Sharon H. Thompson, and Leslie Thompson. "A pilot study of grocery store sales: do low prices=high nutritional quality?" Nutrition & Food Science 44, no. 1 (February 4, 2014): 64–70. http://dx.doi.org/10.1108/nfs-02-2013-0021.
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Purpose – Low fruit and vegetable intake is associated with heart disease, some cancers, and other major causes of death. Product pricing influences food purchases and economic declines have affected food budgets; therefore, this study examined the nutritional quality of advertised meal deals and buy-one-get-one free (BOGO) offers at three major grocery store chains over ten weeks. The paper aims to discuss these issues. Design/methodology/approach – USDA's SuperTracker and Diet Analysis Plus were used for nutritional analyses of advertised offers over a ten-week time period in Fall 2011. Findings – Meal deal – ten-week averages per person: prices ranged from $1.25 to $5.00. Evaluation of MyPlate categories revealed the following percentage breakdown: empty calories – 57 percent, grains – 21 percent, protein – 12 percent, dairy – 8 percent, vegetables – 2 percent, and fruit – 0 percent. BOGO – ten-week averages: when examining MyPlate categories, nutritional quality was similar to meal deals in that few products were from the vegetable (12 percent) fruit (4 percent), and dairy (3 percent) groups. Originality/value – Research is sparse regarding nutritional quality of advertised sales at grocery stories.
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Ayuningtyas, Cita Eri, Nurul Putrie Utami, Widodo Hariyono, and Retno Natalina. "Kondisi stres pada karyawan mempengaruhi tingkat konsumsi gula sederhana dan natrium." Jurnal Gizi Klinik Indonesia 15, no. 4 (April 30, 2019): 111. http://dx.doi.org/10.22146/ijcn.51507.
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Stress in work staff influenced simple sugar and sodium intakeBackground: Stress is a condition that occurs to individual experiences a burden of a problem that can not solve there for lead to an unspecific response from the body. One of the causes of stress is the load of work. Stress caused by work could lead to obesity, cardiovascular disease, and diabetes. Change of behavior during stress like eating behavior cause of changing appetite on the individual.Objective: This research was aimed to analyze simple glucose and sodium intake during stress in staff.Method: This was a cross-sectional research design. A total of 125 subjects were chosen by purposive random sampling. The subject was the educational staff of Universitas Ahmad Dahlan. Data was collected as identity, nutrition intake used the Semi-Quantitative Food Frequency Questionnaire (SQFFQ), and stress level used Depression Anxiety Stress Scales (DASS) questionnaire. The statistical test used the Chi-Square test.Results: There is no significant difference between a simple sugar and sodium intake to stress level (p>0.05). The average of simple sugar and sodium intake classified as normal as much as 56.49±77.20 g for simple sugar intake and as much as 653.30±464.55 mg for sodium derived from food ingredients added salt and preservative foods. Data characteristic showed that the nutritional status of 40,8% of the staff was overweight and obese. Conclusions: There is no significant difference between stress level and simple sugar and sodium intake.
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Tsang, Sokal-Gutierrez, Patel, Lewis, Huang, Ronsin, Baral, et al. "Early Childhood Oral Health and Nutrition in Urban and Rural Nepal." International Journal of Environmental Research and Public Health 16, no. 14 (July 10, 2019): 2456. http://dx.doi.org/10.3390/ijerph16142456.
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Globalization and urbanization in Nepal have driven a nutritional transition from an agricultural-based diet to an ultra-processed, sugary diet. This study assessed the nutrition and oral health of 836 children age 6 months to 6 years and their families in rural and urban Nepal. Mothers were interviewed about maternal–child oral health and nutrition, and children received dental exams and height and weight measurements. Analyses utilized SPSS statistical software. Most families lived within a 5-minute walk to a store selling ultra-processed snacks and sugary drinks. While most mothers knew sweets caused tooth decay, half of the children were given sweets daily, and 58.2% of children had dental caries. Caries began in the first 2 years and increased in prevalence and severity to age 6, when 74.3% had caries and 20% experienced mouth pain. Despite greater health knowledge and resources among urban mothers, urban children’s increased access to junk food and frequency of consumption was associated with higher prevalence and severity of caries compared to rural children. Severe caries was associated with malnutrition, especially in rural children. Preventive strategies are needed in early childhood to incorporate nutrition and oral health education and dental care into maternal–child health services, and develop policies to prohibit the sale of junk food around schools.
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Tomczak, Szymon, Vera Radwan, Anna Jelińska, and Maciej Stawny. "Application of the HPLC Method in Parenteral Nutrition Assessment: Stability Studies of Ondansetron." Processes 9, no. 3 (March 3, 2021): 453. http://dx.doi.org/10.3390/pr9030453.
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Ondansetron (OND) is a serotonin type 3 receptor antagonist that exhibits antiemetic activity. From the clinical point of view, vomiting and nausea prevention is an important task. Anticancer treatment and recovery impact the patient’s overall state by affecting appetite, well-being, and physical activity, and consequently, nutrition quality. Depending on the patient’s indication and condition, parenteral nutrition is administered to meet full nutritional requirements. In addition, antiemetic drugs can be added to the parenteral nutrition (PN) admixture to treat chemo- or radio-therapy-induced nausea and vomiting. However, adding any medication to the PN admixture can result in the instability of the composition in the overall admixture. This study aimed to develop the HPLC method of determination of OND in Lipoflex special, one of the most popular, ready-to-use PN admixtures. The proposed HPLC method and the sample preparation procedure were suitable for analyzing OND in PN admixture stored under various conditions, such as exposure to sunlight and temperature. It was found that the decomposition of OND during the seven-day storage did not exceed 5% and did not depend on external factors. Based on the conducted research, it is recommended to add OND to Lipoflex special, and it is possible to store such an admixture for seven days.
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Harnack, Lisa, Simone French, Joseph Redden, Nancy Sherwood, Gabrielle Rivera, Sruthi Valluri, and Muna Tahir. "Designing Online Grocery Stores to Support Healthy Eating for Weight Loss." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 200. http://dx.doi.org/10.1093/cdn/nzaa043_051.
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Abstract Objectives To begin development of online grocery store design features that could support healthful food purchasing by shoppers who are trying to lose weight, using a Value Proposition Design approach to product development. Methods One-on-one interviews were conducted with adults who reported they were trying to lose weight (n = 25) to gain insight into their shopping needs and perceptions. Interview results were used to identify four potential online grocery shopping features that could support healthful food purchase decisions. Prototypes were developed for each feature, and one-on-one interviews were conducted with a different sample of adults who reported trying to lose weight (n = 25) to gather feedback on the prototypes. Results Based on customer needs identified through insight interview, the following four potential online grocery store features were devised and prototyped by the research team: 1) Nutritional quality rating of shopping cart items purchased, with suggestions for improvement provided; 2) Menu planning support tool to provide menu and recipe suggestions tailored to individual preferences; 3) An interactive virtual grocery aisle designed as a fun way to discover healthy products and meal ideas; and 4) A healthy shopping preference option to opt into a shopping experience that prioritizes the display and advertising of foods that align with the shopper's health and nutrition goals. Results from feedback interviews indicated that the menu planning support tool and the healthy shopping preference option were both highly positively rated and believed to be effective in helping support healthy food choices by most participants. Conclusions Further development and evaluation work is warranted for the online grocery store features found to be most highly rated. This study illustrates application of a design thinking approach to developing nutrition promotion related products/programs. Funding Sources University of Minnesota JB Hawley Faculty Research Award.
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Cho, Changgyu, Youngmin Nam, and Hye-Jong Yoo. "Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price." Korean Journal of Community Nutrition 27, no. 2 (2022): 105. http://dx.doi.org/10.5720/kjcn.2022.27.2.105.
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Jaminah, Jaminah, and Trias Mahmudiono. "Relationship Between Knowledge, Physical Activity with Body Mass Index of Woman Employass at the Nutrition Instalation Dr.Soetomo Hospital." Jurnal Berkala Epidemiologi 6, no. 1 (March 18, 2018): 13. http://dx.doi.org/10.20473/jbe.v6i12018.13-24.
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ABSTRAKObesitas merupakan penyakit kronis yang ditandai dengan peningkatan simpanan lemak, serta peningkatan IMT. ≥27. Perempuan usia 40-50 tahun lebih rentan mengalami obesitas karena penurunan kadar hormon estrogen. Prevalensi obesitas di Indonesia meningkat dari tahun 2007 hingga tahun 2013. Pengetahuan gizi menjadi salah satu faktor yang mempengaruhi kejadian obesitas. Berdasarkan hasil baseline data pada bulan Mei 2016, dari 102 orang karyawan perempuan di Instalasi Gizi RSUD Dr. Soetomo menunjukkan bahwa persentase overweight/obesitas sebesar 65%. Tujuan penelitian yaitu untuk menganalisis hubungan pengetahuan gizi dan aktivitas fisik dengan IMT pada karyawan perempuan di Instalasi Gizi RSUD Dr. Soetomo Surabaya. Penelitian ini adalah penelitian deskriptif analitik dengan rancang bangun cross sectional. Besar sampel 57 responden. Pemilihan sampel menggunakan teknik simple random sampling. Pengumpulan data dengan kuesioner, pengukuran antropometri, dan food recall. Hasil penelitian diperoleh status gizi obesitas sebesar 75,4%. Pengetahuan gizi terbanyak kategori kurang 90%, aktivitas fisik terbanyak kategori sedang 76%. Ada hubungan antara pengetahuan gizi (p = 0,027) dan aktivitas fisik (p = 0,033) dengan IMT, sedangkan asupan energi, protein, lemak, karbohidrat (p > 0,372) yang berarti tidak ada hubungan dengan IMT. Kesimpulan penelitian, ada hubungan antara pengetahuan dan aktivitas fisik pada karyawan perempuan di Instalasi Gizi RSUD Dr. Soetomo terdapat IMT. Saran penelitian, perlu adanya edukasi gizi dan penambahan intensitas aktivitas fisik.Kata Kunci: aktivitas fisik, asupan zat gizi makro, indeks massa tubuh, pengetahuan gizi ABSTRACTObesity is a chronic disease that indicated by increasing fat store and Body Mass Index is more than or equal to 30. Women in the age of 40-50 years old are more susceptible to obesity due to decreased of estrogen hormone. The prevalence of obesity in Indonesia increased from 2007 to 2013. Nutrition knowledge is one of factors that can influence the obesity incidence. Preliminary data in May 2016 showed that among 102 female employees at the instalation of Nutrition Dr.Soetomo Regional Public Hospital, 65% were overweight/obese. The purpose of this study was to analyze the correlation between nutritional knowledge and physical activity with BMI on female employees at Installation of Nutrition Dr.Soetomo Regional Public Hospital Surabaya. This research was a cross sectional design with descriptive analytical method. Fifty seven respondents involved in this research and selected using simple random sampling technique were data collected using questionnaire, anthropometric measurements and food recall. The results showed that 75,4% respondents were obese. Most nutrition knowledge catagories less is 90%, physical activity of the most moderate activity categories is 76%. In conclution, it showed that a significant correlation between nutritional knowledge (p = 0,027) and physical activity (p = 0.033) to BMI. There was no significant correlation between energy, protein, fat, and carbohydrate intake (p >0,372). It is suggested to conduct regular nutritional education and physical exercise in the hospital.Keywords: physical activity, macro nutrient intake, body mass index, nutritional knowledge
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Lacko, Allison, Shu Wen Ng, and Barry Popkin. "Urban vs. Rural Socioeconomic Differences in the Nutritional Quality of Household Packaged Food Purchases by Store Type." International Journal of Environmental Research and Public Health 17, no. 20 (October 20, 2020): 7637. http://dx.doi.org/10.3390/ijerph17207637.
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The U.S. food system is rapidly changing, including the growth of mass merchandisers and dollar stores, which may impact the quality of packaged food purchases (PFPs). Furthermore, diet-related disparities exist by socioeconomic status (SES) and rural residence. We use data from the 2010–2018 Nielsen Homescan Panel to describe the nutritional profiles of PFPs by store type and to assess whether these vary by household urbanicity and SES. Store types include grocery stores, mass merchandisers, club stores, online shopping, dollar stores, and convenience/drug stores. Food and beverage groups contributing the most calories at each store type are estimated using survey-weighted means, while the associations of urbanicity and SES with nutritional quality are estimated using multivariate regression. We find that households that are customers at particular store types purchase the same quality of food regardless of urbanicity or SES. However, we find differences in the quality of foods between store types and that the quantity of calories purchased at each store type varies according to household urbanicity and SES. Rural shoppers tend to shop more at mass merchandisers and dollar stores with less healthful PFPs. We discuss implications for the types of store interventions most relevant for improving the quality of PFPs.
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STARE, FREDRICK J. "Vintage Stare." Nutrition Today 20, no. 2 (March 1985): 32–35. http://dx.doi.org/10.1097/00017285-198503000-00025.
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Stones, Catherine. "Online food nutrition labelling in the UK: how consistent are supermarkets in their presentation of nutrition labels online?" Public Health Nutrition 19, no. 12 (November 10, 2015): 2175–84. http://dx.doi.org/10.1017/s1368980015003110.
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AbstractObjectiveTo evaluate consistency levels of nutrition labelling on supermarket websites.DesignThis is a comparative, quantitative study examining page position, content and design of nutrition labels on own-brand and branded products. Online and in-store nutrition labels were examined, categorised and analysed to discern variety of label designs used and consistency between online and in-store labelling.SettingFive large online food retailers in the UK.SubjectsNutrition labels displayed on 100 webpages were examined for twenty branded and own-brand products. Equivalent labels on in-store packaged products were also examined.ResultsEight different combinations of nutrition label designs were found. The online supermarket sites were found to use from three to six of these label combinations across the sample. The consistency level between online and in-store package labels ranged from 25 % to 90 %. In many cases the nutrition label required scrolling to view and in all cases items could be purchased without the label being visible from the search result listings.ConclusionsThe main recommendation of the paper is that online nutrition labelling needs to be much more consistently presented than is currently practised, both within each website and between online and in-store experiences. Particular attention should be made to polychrome colour and the inclusion of summary graphics. Designers should also ensure visibility of the label and raise its vertical page position. The paper also proposes additional expansion of the use of nutrition information online, using nutrition values as database fields in search criteria and checkout aggregation reporting.
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Lora, Karina R., Leslie Hodges, Cayley Ryan, Michele Ver Ploeg, and Joanne Guthrie. "Factors That Influence Children’s Exits from the Special Supplemental Nutrition Program for Women, Infants, and Children: A Systematic Review." Nutrients 15, no. 3 (February 2, 2023): 766. http://dx.doi.org/10.3390/nu15030766.
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The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides supplemental foods and nutritional education to low-income women and children up to the age of five. Despite evidence that WIC improves diet and nutrition and the nationwide availability of this program, many participants exit WIC before they are no longer eligible for benefits. To date no study has systematically reviewed factors that influence participants’ exits from WIC. The study systematically reviewed the relevant literature to identify factors related to discontinuing participation in WIC before children reach the age of five and 1503 citations were reviewed, 19 articles were read for full text review and eight studies met inclusion criteria. Participants’ higher socioeconomic status, attitudes and behaviors around breastfeeding, having shorter prenatal participation in WIC, administrative barriers, confusion regarding program eligibility, feelings of stigma and embarrassment at the store checkout lines, personal and family challenges, dissatisfaction with insufficient fruit and vegetables benefits and living in suburban areas or in the Southern US were salient factors that influenced WIC exits. These findings will be of interest to policymakers and stakeholders as they consider ways to increase participation and retention through program modernization and innovations.
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Caspi, Caitlin E., Kathleen Lenk, Jennifer E. Pelletier, Timothy L. Barnes, Lisa Harnack, Darin J. Erickson, and Melissa N. Laska. "Food and beverage purchases in corner stores, gas-marts, pharmacies and dollar stores." Public Health Nutrition 20, no. 14 (September 19, 2016): 2587–97. http://dx.doi.org/10.1017/s1368980016002524.
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Abstract Objective Little is known about customer purchases of foods and beverages from small and non-traditional food retailers (i.e. corner stores, gas-marts, dollar stores and pharmacies). The present study aimed to: (i) describe customer characteristics, shopping frequency and reasons for shopping at small and non-traditional food retailers; and (ii) describe food/beverage purchases and their nutritional quality, including differences across store type. Design Data were collected through customer intercept interviews. Nutritional quality of food/beverage purchases was analysed; a Healthy Eating Index-2010 (HEI-2010) score for purchases was created by aggregating participant purchases at each store. Setting Small and non-traditional food stores that were not WIC-authorized in Minneapolis and St. Paul, MN, USA. Subjects Customers (n 661) from 105 food retailers. Results Among participants, 29 % shopped at the store at least once daily; an additional 44 % shopped there at least once weekly. Most participants (74 %) cited convenient location as the primary draw to the store. Customers purchased a median of 2262 kJ (540 kcal), which varied by store type (P=0·04). The amount of added sugar far surpassed national dietary recommendations. At dollar stores, participants purchased a median of 5302 kJ (1266 kcal) for a median value of $US 2·89. Sugar-sweetened beverages were the most common purchase. The mean HEI-2010 score across all stores was 36·4. Conclusions Small and non-traditional food stores contribute to the urban food environment. Given the poor nutritional quality of purchases, findings support the need for interventions that address customer decision making in these stores.
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Dumrongwongsiri, Oraporn, Pattanee Winichagoon, Nalinee Chongviriyaphan, Umaporn Suthutvoravut, Veit Grote, and Berthold Koletzko. "Effect of Maternal Nutritional Status and Mode of Delivery on Zinc and Iron Stores at Birth." Nutrients 13, no. 3 (March 5, 2021): 860. http://dx.doi.org/10.3390/nu13030860.
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Zinc and iron deficiencies among infants aged under 6 months may be related with nutrient store at birth. This study aimed to investigate the association between zinc and iron stores at birth with maternal nutritional status and intakes during pregnancy. 117 pregnant women were enrolled at the end of second trimester and followed until delivery. Clinical data during pregnancy, including pre-pregnancy body mass index (BMI) and at parturition were collected from medical record. Zinc and iron intakes were estimated from a food frequency questionnaire. Serum zinc and ferritin were determined in maternal blood at enrollment and cord blood. Mean cord blood zinc and ferritin were 10.8 ± 2.6 µmol/L and 176 ± 75.6 µg/L, respectively. Cord blood zinc was associated with pre-pregnancy BMI (adj. ß 0.150; p = 0.023) and serum zinc (adj. ß 0.115; p = 0.023). Cord blood ferritin was associated with pre-pregnancy BMI (adj. ß −5.231; p = 0.009). Cord blood zinc and ferritin were significantly higher among those having vaginal delivery compared to cesarean delivery (adj. ß 1.376; p = 0.007 and 32.959; p = 0.028, respectively). Maternal nutritional status and mode of delivery were significantly associated with zinc and iron stores at birth. Nutrition during preconception and pregnancy should be ensured to build adequate stores of nutrients for infants.
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Sambodo, Reo. "Analysis of Consumer Behavior in The Decision-Making Process of Vegetable Purchase During the Covid-19 Pandemic at Bu Dipo’s Vegetable Store." JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian 7, no. 2 (April 30, 2022): 40. http://dx.doi.org/10.37149/jia.v7i2.23832.
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Research to explain the characteristics of vegetable consumers at Bu Dipo’s store, analyze the decision-making process of buying vegetables, and explore the behaviour of vegetable consumers at Bu Dipo’s store. Data analysis used descriptive analysis, Fishbein multi-attribute, and Rank Spearman correlation. The attributes studied include; price, taste, nutritional content, colour, aroma, freshness, packaging, neatness, durability, shape and size, brand, product quality, and expiration information. Vegetables have the advantage of freshness attributes, nutritional content, and expiration information from other features after consuming them. The characteristics of consumers who buy vegetables at BU Dipo’s store are primarily women aged 31-40 years old, working as private employees with an income of IDR3.000.000 - IDR4.000.000 per month, and having two family members to support. In making vegetable purchasing decisions, the freshness factor is an attribute that influences consumers in buying vegetables at Bu Dipo’s store. Characteristics of consumers, namely age, income level, education level, and the number of family members covered, have no significant relationship with consumer behaviour towards purchasing vegetables at Bu Dipo’s store. Researchers can give suggestions to improve the quality of vegetable freshness and open branches to reach more consumers.
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Machín, Leandro, Alejandra Arrúa, Ana Giménez, María Rosa Curutchet, Joseline Martínez, and Gastón Ares. "Can nutritional information modify purchase of ultra-processed products? Results from a simulated online shopping experiment." Public Health Nutrition 21, no. 1 (July 18, 2017): 49–57. http://dx.doi.org/10.1017/s1368980017001185.
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AbstractObjectiveThe aim of the present work was to evaluate the influence of two front-of-pack nutrition information schemes (traffic-light system and Chilean warning system) on consumer purchase of ultra-processed foods in a simulated online grocery store.DesignFollowing a between-subjects design, participants completed a simulated weekly food purchase in an online grocery store under one of three experimental conditions: (i) a control condition with no nutrition information, (ii) a traffic-light system and (iii) the Chilean warning system. Information about energy (calories), sugar, saturated fats and salt content was included in the nutrition information schemes.SettingParticipants were recruited from a consumer database and a Facebook advertisement.SubjectsPeople from Montevideo (Uruguay), aged 18–77 years (n437; 75 % female), participated in the study. All participants were in charge of food purchase in the household, at least occasionally.ResultsNo significant differences between experimental conditions were found in the mean share of ultra-processed foods purchased by participants, both in terms of number of products and expenditure, or in the mean energy, sugar, saturated fat and salt content of the purchased items. However, the Chilean warning system decreased intended purchase of sweets and desserts.ConclusionsResults from this online simulation provided little evidence to suggest that the traffic-light system or the Chilean warning system in isolation could be effective in reducing purchase of ultra-processed foods or improving the nutritional composition of the purchased products.
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Rafkhani, Tesa, Mohammad Fanani, and Adi Magna Patriadi Nuhriawangsa. "Pengaruh chronotype dan tingkat stres terhadap status gizi dengan mediator perilaku makan pada mahasiswa perkuliahan daring." Jurnal Gizi Klinik Indonesia 18, no. 2 (October 30, 2021): 59. http://dx.doi.org/10.22146/ijcn.70661.
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The effect of chronotype and stress levels on nutritional status mediated by eating behavior in college students with online lectureBackground: College students are a group at risk of experiencing changes in stress levels, changes in eating behavior, and sleep quality. Unhealthy eating behavior, if done continuously, will lead to weight gain.Objective: This study aims to analyze the effect of chronotype and stress levels on nutritional status mediated by the eating behavior of college students with online lectures.Methods: Cross-sectional survey with multistage cluster random sampling on 220 respondents. Chronotype data used by Morningness - Eveningness Questionnaire (MEQ). Stress level data using by Perceived Stress Scale (PSS-10) questionnaire. Eating behavior data was used by Dutch Eating Behavior Questionnaire (DEBQ). Nutritional status data is measured according to body mass index (BMI) by measuring weight (kg) and height (m2). Data were analyzed using Partial Least Square-Structural Equation Model (PLS-SEM) analysis using SmartPLS software.Results: The results showed that there was a significant indirect effect between chronotype (x1) on nutritional status (y2) mediated by eating behavior (p=0.037) with an impact of 0.085 or 8.5%. In comparison, the magnitude of the direct effect without a mediator was 0.193 or 19.3%. Furthermore, there is a significant indirect effect between stress level (x2) on nutritional status (y2) mediated by eating behavior (p=0.017) with an impact of 0.074 or 7.4%. The direct effect without a mediator is 0.217 or 21.7%.Conclusions: There is a significant indirect effect between chronotype and stress level on nutritional status mediated by eating behavior in students with online lectures. During the COVID-19 pandemic, college students should continue to pay attention to healthy eating behavior by preventing emotional eating, setting bedtime earlier, and avoiding stress by increasing physical activity.
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Schumer, Harleigh, Chioma Amadi, and Ashish Joshi. "Evaluating the Dietary and Nutritional Apps in the Google Play Store." Healthcare Informatics Research 24, no. 1 (2018): 38. http://dx.doi.org/10.4258/hir.2018.24.1.38.
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Martinon, Prescilla, Ina Saliasi, Denis Bourgeois, Colette Smentek, Claude Dussart, Laurie Fraticelli, and Florence Carrouel. "Nutrition-Related Mobile Apps in the French App Stores: Assessment of Functionality and Quality." JMIR mHealth and uHealth 10, no. 3 (March 14, 2022): e35879. http://dx.doi.org/10.2196/35879.
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Background The global burden of disease attributes 20% of deaths to poor nutrition. Although hundreds of nutrition-related mobile apps have been created, and these have been downloaded by millions of users, the effectiveness of these technologies on the adoption of healthy eating has had mixed Objective The aim of this study was to review which nutrition-related mobile apps are currently available on the French market and assess their quality. Methods We screened apps on the Google Play Store and the French Apple App Store, from March 10 to 17, 2021, to identify those related to nutritional health. A shortlist of 15 apps was identified, and each was assessed using the French version of the Mobile App Rating Scale: 8 dietitians and nutritionists assessed 7 apps, and the remaining apps were randomly allocated to ensure 4 assessments per app. Intraclass correlation was used to evaluate interrater agreement. Means and standard deviations of scores for each section and each item were calculated. Results The top scores for overall quality were obtained by Yazio - Régime et Calories (mean 3.84, SD 0.32), FeelEat (mean 3.71, SD 0.47), and Bonne App (mean 3.65, SD 0.09). Engagement scores ranged from a mean of 1.95 (SD 0.5) for iEatBetter: Journal alimentaire to a mean of 3.85 (SD 0.44) for FeelEat. Functionality scores ranged from a mean of 2.25 (SD 0.54) for Naor to a mean of 4.25 (SD 0.46) for Yazio. Aesthetics scores ranged from a mean of 2.17 (SD 0.34) for Naor to a mean of 3.88 (SD 0.47) for Yazio. Information scores ranged from a mean of 2.38 (SD 0.60) for iEatBetter to a mean of 3.73 (SD 0.29) for Yazio. Subjective quality scores ranged from a mean of 1.13 (SD 0.25) for iEatBetter to a mean of 2.28 (SD 0.88) for Compteur de calories FatSecret. Specificity scores ranged from a mean of 1.38 (SD 0.64) for iEatBetter to a mean of 3.50 (SD 0.91) for FeelEat. The app-specific score was always lower than the subjective quality score, which was always lower than the quality score, which was lower than the rating from the iOS or Android app stores. Conclusions Although prevention and information messages in apps regarding nutritional habits are not scientifically verified before marketing, we found that app quality was good. Subjective quality and specificity were associated with lower ratings. Further investigations are needed to assess whether information from these apps is consistent with recommendations and to determine the long-term impacts of these apps on users.
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Lent, Michelle R., Stephanie Vander Veur, Giridhar Mallya, Tara A. McCoy, Timothy A. Sanders, Lisa Colby, Colleen Rauchut Tewksbury, et al. "Corner store purchases made by adults, adolescents and children: items, nutritional characteristics and amount spent." Public Health Nutrition 18, no. 9 (August 13, 2014): 1706–12. http://dx.doi.org/10.1017/s1368980014001670.
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AbstractObjectiveCorner stores, also known as bodegas, are prevalent in low-income urban areas and primarily stock high-energy foods and beverages. Little is known about individual-level purchases in these locations. The purpose of the present study was to assess corner store purchases (items, nutritional characteristics and amount spent) made by children, adolescents and adults in a low-income urban environment.DesignEvaluation staff used 9238 intercept surveys to directly examine food and beverage purchases.SettingIntercepts were collected at 192 corner stores in Philadelphia, PA, USA.SubjectsParticipants were adult, adolescent and child corner store shoppers.ResultsAmong the 9238 intercept surveys, there were 20 244 items. On average, at each corner store visit, consumers purchased 2·2 (sd 2·1) items (1·3 (sd 2·0) foods and 0·9 (sd 0·9) beverages) that cost $US 2·74 (sd $US 3·52) and contained 2786·5 (sd 4454·2) kJ (666·0 (sd 1064·6) kcal). Whether the data were examined as a percentage of total items purchased or as a percentage of intercepts, the most common corner store purchases were beverages, chips, prepared food items, pastries and candy. Beverage purchases occurred during 65·9 % of intercepts and accounted for 39·2 % of all items. Regular soda was the most popular beverage purchase. Corner store purchases averaged 66·2 g of sugar, 921·1 mg of sodium and 2·5 g of fibre per intercept. Compared with children and adolescents, adults spent the most money and purchased the most energy.ConclusionsUrban corner store shoppers spent almost $US 3·00 for over 2700 kJ (650 kcal) per store visit. Obesity prevention efforts may benefit from including interventions aimed at changing corner store food environments in low-income, urban areas.
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Crowell, Tara, Anthony Dissen, Elizabeth G. Calamidas, Elizabeth Finnerty, and Laura Engelmann. "Virtual Grocery Store: Fostering Healthy Nutrition among Seniors." Journal of Nutrition in Gerontology and Geriatrics 40, no. 4 (October 2, 2021): 290–303. http://dx.doi.org/10.1080/21551197.2021.1990818.
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Probart, Claudia K. "In-store consumer nutrition education utilizing student educators." Journal of Nutrition Education 25, no. 1 (January 1993): 25–28. http://dx.doi.org/10.1016/s0022-3182(12)80185-3.
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Dukeshire, Steven, Emily Nicks, and Jennifer Ferguson. "Pilot Evaluation of an In-Store Nutrition Label Education Program." Canadian Journal of Dietetic Practice and Research 75, no. 4 (December 1, 2014): 206–9. http://dx.doi.org/10.3148/cjdpr-2014-023.
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Purpose: To describe and provide recommendations for the implementation of an evaluation for an already existing, in-store Nutrition Label Education Program (NLEP). Methods: We describe the development and implementation of an evaluation consisting of a pre- and postsurvey and one month follow-up. The evaluation was designed to assess satisfaction with the NLEP as well as changes in participant nutrition label knowledge, confidence in using nutrition labels, and actual changes in nutrition label use. Results: Nineteen participants took part in the pilot evaluation. The evaluation was successful in demonstrating high levels of satisfaction with the NLEP as well as positive changes in participant confidence and some increased knowledge in using nutrition labels. However, only 3 people participated in the follow-up, limiting the ability to assess behaviour change. Conclusions: Ideally, NLEPs should include ongoing evaluation that extends beyond just assessing participant satisfaction. Recommendations are provided for conducting such evaluations, including the importance of incorporating the evaluation into the program itself, using existing questionnaires when possible, and employing pre- and postsurveys as well as follow-up interviews to assess change.
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Warltier, Duncan W., Manuelle Landry-Cuerrier, and Murray M. Humphries. "Valuation of Country Food in Nunavut Based on Energy and Protein Replacement." ARCTIC 74, no. 3 (October 5, 2021): 355–71. http://dx.doi.org/10.14430/arctic73390.
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Communicating value across the pluralities of Indigenous Peoples’ food systems requires attention to economy and environment, food and wildlife, and the health of the people and that of the land. Valuation of distinct entities is always difficult but often essential to describe collective wealth and well-being, to quantify trade-offs, and to consider compensation when one is compromised for another. Here we estimate the replacement value of Nunavut country food by combining information on the amount and nutritional composition of harvested country food with the nutritional content and local price of store-bought food. Comparing the five-year average of energy and protein available in reported harvest to recommended dietary allowances indicates that 17 of 21 Nunavut communities harvest enough country food to satisfy the protein requirements of all community members. Nunavut’s country food system annually harvests five million kg of protein-rich food from across the territory, which would cost $198 million to purchase as store-bought protein, with a replacement value between $13.19 and $39.67 per kg depending on energy versus protein replacement and the inclusion versus exclusion of store-bought food subsidies. These valuations are higher than most previous estimates of local food value because they are more reflective of the energy and nutrient richness of country food and the high price of store-bought food in northern communities. The country food system is priceless in many, profound ways; better awareness of its energy and protein cost of replacement, together with the breadth of its nutritional and cultural value, may help to ensure local food systems are prioritized in northern food security and economic development initiatives.
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Tofiño, Adriana, Aslenis Melo, Yumar Ruidiaz, and Sofía Lissbrant. "Evaluation of the potential dietary impact of the implementation of nutritionally improved crops in rural areas of the department of Cesar (Colombia)." Agronomía Colombiana 33, no. 3 (September 1, 2015): 383–90. http://dx.doi.org/10.15446/agron.colomb.v33n3.51984.
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In Cesar, 30.7% of children under 5 years of age suffer from deficiencies of vitamin A, along with 13.4% for iron and 57.0% for zinc. Therefore, it is important to guarantee food security in the population through improvements in the nutritional quality of the offered food products. One alternative is the implementation of nutritionally improved crops. The production and consumption of four basic crops in the rural areas of five municipalities were characterized and compared to the implementation of the studied biofortified crops. Surveys regarding the purchase, consumption and production of cassava, bean, maize and rice were given to those responsible for food preparation and/or agricultural production in 90 families and was determined for these food ration consumed per person. In the week prior to the survey, 95.6% of the families consumed bean, 93.3% maize and 88.9% cassava and rice. The products mainly originated from purchases in the local store (bean and rice) or grown by the families (cassava). Cassava and maize were most commonly cultivated (71.1%), followed by bean (56.7%), maize (32.1%), and rice (2.2%). A 61.6% of the cultivated cassava, 23.5% of the maize, and 26.4% of the bean were destined for self-consumption, while the rest was sold or traded. Looking at the difference between the nutritional content of the biofortified products and the traditional and eating habits indicated that the substitution of the traditional varieties with the biofortified crops represented a possible intake increase of 44.59 mg/ person-day of iron, 24.05 mg/person-day of zinc, and 1.62 mg/ person-day of vitamin A. The substitution with and exclusive consumption of biofortified crops would contribute 199, 169, and 77% iron, zinc, and vitamin A based on the estimated average requirement. Due to their potential nutritional impact, the study of the adaptability and acceptability of biofortified crops is recommended.
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Gyapay, Julia, Sonja Ostertag, Sonia Wesche, Brian Laird, and Kelly Skinner. "Characterizing the development and dissemination of dietary messaging in the Inuvialuit Settlement Region, Northwest Territories." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 10, no. 1 (March 13, 2023): 103–29. http://dx.doi.org/10.15353/cfs-rcea.v10i1.569.
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Public health communication about diet in Inuit communities must balance the benefits and risks associated with both country and store-bought food choices and processes to support Inuit well-being. An understanding of how dietary messages—public health communication addressing the health and safety of country and store-bought food—are developed and disseminated in the Arctic is currently lacking. As part of the Country Foods for Good Health study, this participatory research sought to characterize dietary messaging in the Inuvialuit Settlement Region (ISR), Northwest Territories (NWT), from the perspective of territorial, regional and local dietary message disseminators to further improve message communication in the region. We conducted an in-person interview (n=1) (February 2020), telephone interviews (n=13) (May-June 2020), and follow-up telephone interviews (n=5) (June 2021) with key informants about their involvement in developing and/or disseminating dietary messages about the health benefits and risks of country foods and/or store-bought foods in/for the ISR. Key informants interviewed included health professionals (n=5), government employees (n=6) and community nutrition or food program coordinators (n=3) located in Inuvik, Tuktoyaktuk, Paulatuk and Yellowknife, NWT. We conducted a thematic analysis on the 19 interviews. Our findings indicate that publicly disseminated dietary messages in the ISR are developed at all scales and communicated through a variety of methods. Dietary messages focus predominantly on encouraging healthy store-bought food choices and conveying nutritional advice about store-bought and country foods. As federal and territorial messaging is seldom tailored to the ISR, representation of the Inuvialuit food system and consideration of local food realities is generally lacking. There is a need to evaluate dietary messages and improve collaborations among Inuvialuit country food knowledge holders, researchers, and public health dietary message disseminators at all scales to develop more locally tailored and culturally relevant messaging in the ISR. We recommend utilizing a participatory, collaborative, culture-centered approach to dietary message development and dissemination in northern Indigenous contexts.
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Megha and Gaiti Hasan. "Surviving nutritional deprivation during development: neuronal intracellular calcium signaling is critical." International Journal of Developmental Biology 64, no. 1-2-3 (2020): 239–46. http://dx.doi.org/10.1387/ijdb.190148mm.
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Developing cells and tissues in a growing animal need to sense food quality and integrate this information with on-going time-bound developmental programs. The integration of metabolism with development requires cellular and systemic coordination. Work in our laboratory has focused on Ca2+ signaling arising from the release of Ca2+ stored in the endoplasmic reticulum (ER), which triggers store-operated Ca2+ entry. We describe a role for ER-store Ca2+ that operates at the cellular level in various classes of neurons, and eventually drives the systemic coordination required to survive and complete development under conditions of nutritional deprivation. In the model system Drosophila melanogaster, we have developed a paradigm to induce nutritional stress during the larval stage and used pupariation as a read-out for development. Applying the vast genetic tool kit available in Drosophila to this paradigm, we have uncovered novel roles for intracellular Ca 2+ signaling in regulating neuronal activity, at the level of transcription in glutamatergic neurons, and translation in neuropeptidergic neurons. We find that such regulation of cellular processes is critical for integrating information across a neural circuit at multiple levels, starting from the point of sensing systemic and environmental levels of amino acids to finally connecting with neuropeptide secreting neurons, that communicate with the prothoracic gland, an organ that makes the key developmental hormone, ecdysone. This work underscores the importance of ER-store Ca2+ for neuronal health, with consequences for animal development.
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Messelink, Morgan. "Nutritional Communications across Climates: A comparative research study between Ecuador and the Netherlands." Earth Common Journal 6, no. 1 (October 30, 2016): 1–15. http://dx.doi.org/10.31542/j.ecj.883.
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A study in May 2014 analyzed food labels in Quito, Ecuador, to better understand the culture’s nutritional communication. The study explored what is considered to be a healthy diet in Ecuadorian culture and how this is communicated, and also to what extent nutrients in packaged food are effectively communicated via labelling. Data was gathered using a mixed methods approach; first using quantitative methods with a survey administrated to students at the Universidad San Francisco de Quito. Following the completion of the survey, participants were then asked to volunteer for a questionnaire containing open-ended questions, administered in one-on-one interviews, in order to collect qualitative data to enhance survey responses. Finally, an analysis of nutritional labels in local grocery store completed the research. This same study was then conducted in May of 2016 at Hanze University of Applied Sciences in Groningen, Netherlands, to explore the results from another country and act as a comparative study between the two cultures. Research from both cultures led to the identification of similar and different trends, themes, and outliers in the collected data. Both Ecuador and Dutch participants report receiving little to no formal education regarding diet and nutrition. This leads to participants building their model of a healthy diet from various inconsistent sources. Participants also express frustration and confusion with inconsistent labelling. Simple and measurable food labels in the Netherlands proved to have more importance and value to consumers than labels that are believed to hold false claims.
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Vliet, Stephan van, James Bain, Micheal Muelbauer, Scott Kronberg, Fred Provenza, Kim Huffman, and William Kraus. "Impossible to Go Beyond Beef? An Unbiased Metabolomics Analysis." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 785. http://dx.doi.org/10.1093/cdn/nzaa052_054.
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Abstract Objectives Novel plant-based meat alternatives are becoming increasingly popular with consumers. The new generation of meat alternatives is specifically formulated to closely mimic the taste, sensory experience, and nutritional composition of meat. The goal of this work was to perform unbiased analysis of the biochemical composition of ground beef versus a novel plant-based meat alternative to determine their nutritional equivalency. Methods Ground beef from eighteen different steers was purchased from Alderspring Ranch, ID. Eighteen different packages of a plant-based meat alternative were purchased from a local grocery store. Non-targeted metabolomic analysis of sample homogenates was conducted via gas chromatography/electron-ionization mass spectrometry (GC/ei-MS) in the Metabolomics Laboratory of the Duke Molecular Physiology Institute. Following log-transformation, t-test were used to compare all individual analytes using a p-value (false discovery rate) cutoff of P < 0.01, without adjustment for multiple comparisons. Multivariate analyses (principal component and cluster analysis) was performed using software procedures in MetaboAnalyst 4.0. Results A total of 159 out of 184 detected metabolites were found to be different between beef and the plant-based meat alternative (P < 0.01). Metabolites such as niacinamide, calcium pantothenate, creatinine/creatine, anserine, hydroxyproline, and glucosamine were only found in beef, while metabolites such as delta-tocopherol, 3-hydroxyanthranilic acid, vanillic acid, and various plant sterols were only found in the plant-based alternative. Conclusions Despite suggested similarity based on their Nutrition Facts panel, we show that metabolites with important regulatory roles in human health are either absent or present in lower quantities in the plant-based meat alternative. These data suggest that novel plant-based meat alternatives should, at present, not be viewed as direct nutritional replacements for red meat. Funding Sources None.