scholarly journals Changes in Calorie Content of Menu Items at Large Chain Restaurants After Implementation of Calorie Labels

2021 ◽  
Vol 4 (12) ◽  
pp. e2141353
Author(s):  
Anna H. Grummon ◽  
Joshua Petimar ◽  
Mark J. Soto ◽  
Sara N. Bleich ◽  
Denise Simon ◽  
...  
Keyword(s):  
Calorie Content

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

EVALUATION OF ADEQUACY OF DAILY ENERGY CONSUMPTION AND NUTRITIONAL VALUE OF DIETS OF JUNIOR ATHLETES

2020 ◽  
Author(s):  
Элеонора Николаевна Трушина ◽  
Оксана Константиновна Мустафина ◽  
Татьяна Николаевна Солнцева ◽  
Валерий Дмитриевич Кузнецов
Keyword(s):  
Energy Consumption ◽  
Nutritional Value ◽  
Caloric Content ◽  
Added Sugar ◽  
Junior Athletes ◽  
Calorie Content ◽  
Daily Diet ◽  
Daily Energy ◽  
Total Calorie ◽  
Recommended Level

В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсменов всех категорий превышало рекомендуемый уровень (10% от калорийности суточного рациона). The study involved 20 junior athletes (masters of sports and candidates for masters of sports) aged 17-18 and 10 volunteers of the corresponding age and intensity of physical activity. As a result of the research, it was found that the total calorie content of products consumed per day basically corresponded to the energy consumption of athletes in the surveyed groups. The ratio of protein / fat / carbohydrates in the daily diet of athletes indicates an insufficient carbohydrate quota in accordance with the optimal nutrition formula for young athletes. At the same time, the consumption of added sugar in athletes of all categories exceeded the recommended level (10% of the caloric content of the daily diet).

Problems Of Metabolic Syndrome

2021 ◽  
Vol 03 (06) ◽  
pp. 52-55
Author(s):  
Maksuda Ahmedjanovna Karimova ◽  
◽  
Dilnoza Kakhramanovna Kurbanbaeva ◽  
Keyword(s):  
Diabetes Mellitus ◽  
Risk Factors ◽  
Metabolic Syndrome ◽  
Lifestyle Modification ◽  
Syndrome X ◽  
Steady Increase ◽  
The Third ◽  
Calorie Content ◽  
Single Term ◽  
Life Threatening

At the beginning of the third millennium, for mankind, which overcame the epidemic of life-threatening infections during its centuries-old history, the problem of cardiovascular diseases (CVD) came to the fore in relevance among all causes of morbidity and mortality. A significant role in this was played by lifestyle modification associated with limiting physical activity, increasing the calorie content of food, and a steady increase in emotional stress. All of this potentiates the main risk factors for CVD, which are a “negative asset of progress,” namely increased blood pressure (BP), dyslipidemia, diabetes mellitus (DM) and obesity. Since 1988, after G. Reaven's Banting lecture, it is customary to designate the interconnected combination of these pathologies by the single term "metabolic syndrome X".

scholarly journals Software to calculate calorie content of food and its application in medical practice

2011 ◽  
Vol 1 (0) ◽  
pp. 34
Author(s):  
B.R. Booso ◽  
E.S.S. Rodrigo ◽  
B.K.N. Fernando
Keyword(s):  
Medical Practice ◽  
Calorie Content

scholarly journals The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

2021 ◽  
Vol 332 ◽  
pp. 03001
Author(s):  
Nurhamida Sari Siregar ◽  
Elisa Julianti ◽  
Jansen Silalahi
Keyword(s):  
Dietary Fiber ◽  
Mineral Content ◽  
Calorific Value ◽  
Calorie Content ◽  
Glucose Syrup ◽  
Roasting Temperature ◽  
Purple Sweet Potato ◽  
Tapioca Flour ◽  
North Sumatra ◽  
High Calorie

The Sidimpuan Salak fruit was the mascot of Padangsidimpuan City, North Sumatra, Indonesia. In this study, Salak formulates to be a high-calorie food bar. The primary elements for making food bars Salak are purple sweet potato flour, tapioca flour, and dried salak fruit. The others elements were egg whites, margarine, emulsifiers, and high glucose syrup. All elements were mixed evenly and molded into bars with a size of 3×8×1.5 cm and a weight of 50 g. Food bars from roasted salak fruit used temperatures of 80, 90, and 100. The results showed differences in the proximate composition, calorific value, and dietary fiber content of the food bars salak. The most increased carbohydrate, fat, and calorie content get at a roasting temperature of 80°C, the protein and mineral content obtain most increased at a roasting temperature of 100°C, and the most increased food fiber gets at a roasting temperature 100°C. A high-calorie food bar Salak gets at a roasting temperature of 80°C.

scholarly journals Metabolizable Energy from Cashew Nuts is Less than that Predicted by Atwater Factors

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 33 ◽  
Author(s):  
David Baer ◽  
Janet Novotny
Keyword(s):  
Control Diet ◽  
Mean Value ◽  
Metabolizable Energy ◽  
Food Labels ◽  
Available Energy ◽  
Calorie Content ◽  
Complete Diet ◽  
Final Treatment ◽  
The Mean ◽  
Randomized Crossover Study

Recent studies have demonstrated that the energy provided by several tree nuts is less than that predicted by the Atwater factors, though energy available from cashews has never been assessed. The objective of this study was to evaluate the metabolizable energy in cashew nuts. Eighteen healthy adults were enrolled in a randomized, crossover study with two treatment periods. Subjects were fed a fully controlled base diet for 4 weeks with either no additions or with the addition of 42 g/day (1.5 servings) of cashew nuts, with the final treatment diets being isocaloric. Complete diet collections were analyzed for nitrogen (for protein), fat, energy, and carbohydrate by difference. During the final week of each intervention phase, subjects collected all feces and urine produced, and these were also analyzed for nitrogen (feces and urine), energy (feces and urine), and fat (feces). The resulting data were used to calculate the metabolizable energy of cashews and the digestibility of macronutrients. The average available energy (calorie) content of a 28 g serving of cashew nuts was 137 kcal (±3.4 kcal SEM) and ranged from 105 to 151 kcal. The mean value of 137 kcal/serving is 16% lower (p < 0.0001) than what is typically found on food labels. Digestibility of energy, fat, protein, and carbohydrate was lower for the cashew-containing diet compared to the control diet (92.9% vs. 94.9%, p < 0.0001 for energy; 96.1% vs. 97.8%, p = 0.0009 for fat; 90.1% vs. 91.2%, p = 0.0012 for protein; 92.9% vs. 94.9%, p < 0.0001 for carbohydrate; for the cashew-containing diet vs. the control diet, respectively). In conclusion, cashews provide fewer calories than the values predicted by the Atwater factors, as found on current food labels.

scholarly journals Provision of information to consumers about the calorie content of alcoholic drinks: did the Responsibility Deal pledge by alcohol retailers and producers increase the availability of calorie information?

Public Health ◽  
2017 ◽  
Vol 149 ◽  
pp. 159-166 ◽  
Author(s):  
M. Petticrew ◽  
N. Douglas ◽  
C. Knai ◽  
N. Maani Hessari ◽  
M.A. Durand ◽  
...  
Keyword(s):  
Calorie Content ◽  
Alcoholic Drinks

scholarly journals Macronutrient and calorie content in preterm and term human milk at first three week after delivery

2019 ◽  
Vol 59 (3) ◽  
pp. 130-8
Author(s):  
Dessy Shinta Murty ◽  
Hasriza Eka Putra ◽  
Sri Mulatsih ◽  
Neti Nurani ◽  
Tunjung Wibowo
Keyword(s):  
Human Milk ◽  
Protein Content ◽  
Full Term ◽  
Caloric Content ◽  
Mature Milk ◽  
The Third ◽  
Macronutrient Content ◽  
Calorie Content ◽  
Preterm Group ◽  
A Prospective Study

Background The macronutrients in human milk change dynamically and vary among mothers. Evaluation of macronutrient content in human milk is needed to improve nutritional management in preterm infants. Objective To measure the macronutrient content in preterm and full term human milk during three lactation periods in the first three weeks after delivery. Methods We conducted a prospective study among 80 mothers of infants who were hospitalized in the Department of Perinatology/NICU at Sardjito Hospital, Yogyakarta. Carbohydrate, fat, protein, and caloric content were measured using a MIRIS human milk analyzer, once per week for three consecutive weeks after delivery. A single, daytime human milk specimen was collected in the morning by directly expressing from the breast. Results Median protein, fat, carbohydrate, and caloric contents of mature milk in the preterm group were 1.40 (IQR 0.38), 3.25 (IQR 1.00), 5.70 (IQR 0.80) g/dL, and 60 kcal/dL, respectively. Median protein, fat, carbohydrate, and caloric contents of mature milk in the full term group were 1.40 (IQR 0.35), 3.30 (IQR 0.77), 5.80 (IQR 0.75) g/dL, and 62 kcal/dL, respectively, at the third week after delivery. In both groups, protein content in the first week was significantly higher than in the third week (P<0.001) after delivery. In contrast, fat content in the first week was significantly lower than in the third week (P< 0.05) after delivery, in both groups. Conclusions There are no significant differences in macronutrient and caloric content between preterm and full term human milk during the first three weeks after delivery. However, there are significant changes in fat and protein content in both preterm and full term human milk during early lactation, between the first and third weeks.

scholarly journals Physicochemical changes in cubiu fruits (Solanum sessiliflorum Dunal) at different ripening stages

2012 ◽  
Vol 32 (2) ◽  
pp. 250-254 ◽  
Author(s):  
Moacir Couto de Andrade Júnior ◽  
Jerusa Souza Andrade
Keyword(s):  
Maximum Level ◽  
Total Carotenoids ◽  
Physicochemical Changes ◽  
Ripening Stages ◽  
Calorie Content ◽  
Weight Variation ◽  
Technological Quality ◽  
Ripe Stage

Cubiu shrubs (Solanum sessiliflorum Dunal) have drawn the attention of researchers for their biological versatility (preferential heliophilous or facultative ombrophilous shrubs), their capacity to grow in upland or lowland areas, and the good technological quality of their fruits for the food industry. The aim of this study was to verify physicochemical changes in cubiu fruits during maturation. The fruits were harvested from the experimental station of olericulture of the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. The analyses were performed in whole cubiu fruits (peel, pulp, and placenta) at four traditional ripening stages (green, turning, ripe, and fully ripe) for the determination of weight, moisture, total solids, total carotenoids, proteins, lipids, and ash. Cubiu fruits showed large weight variation, with amodal distribution. The ripe stage was critical to maintain moisture, and from that stage on, water loss became evident. The lipids increased steadily over the four ripening stages, maintaining, however, insignificant calorie content. Total carotenoids, proteins, and ash reached the maximum level at the fully ripe stage. With the exception of weight and moisture, all physicochemical changes exhibited the same general behavior, i.e. they increased as the fruits ripened at the four investigated stages.

scholarly journals Preparation (mis)perception: effects of involvement on food attributes and desirability

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sarah Lefebvre ◽  
Marissa Orlowski
Keyword(s):  
Design Methodology ◽  
Food Item ◽  
Portion Size ◽  
Food Preparation ◽  
Specific Product ◽  
Content Type ◽  
Calorie Content ◽  
Effect Of Food ◽  
The Individual ◽  
The Impact

PurposeThe purpose of this paper is to assess the effect of involvement in food preparation on estimated calorie content, perception of portion size and desirability of the food item.Design/methodology/approachTo test the hypotheses, three between-subjects experiments (one online, two in a laboratory setting) were conducted. Across the three experiments, participants were presented with a food item either ready for consumption (low involvement) or with the individual ingredients in need of assembly prior to consumption (high involvement).FindingsResults showed that when a consumer is involved in the preparation of their food, they perceive the food to be lower in calories and smaller in portion size than when the same food is presented fully prepared and ready-to-eat. In addition, the effect of food preparation involvement on perception of portion size has negative downstream consequences on food desirability, as a smaller perceived portion resulted in a less desirable food item.Originality/valueTo the authors’ knowledge, the results of this research are the first to focus on the impact of preparation involvement on perceptions of the specific product attributes of calorie content and portion size, and the downstream effect on desirability.

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