Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK

Appetite ◽  
2014 ◽  
Vol 82 ◽  
pp. 131-137 ◽  
Author(s):  
Sophie E. Pelham-Burn ◽  
Catherine J. Frost ◽  
Jean M. Russell ◽  
Margo E. Barker
Keyword(s):  
Nutritional Quality ◽  
Food Aid ◽  
Food Provision ◽  
The Uk ◽  
Vulnerable Adults

scholarly journals Linear programming can help identify practical solutions to improve the nutritional quality of food aid

2008 ◽  
Vol 11 (4) ◽  
pp. 395-404 ◽  
Author(s):  
Zo J Rambeloson ◽  
Nicole Darmon ◽  
Elaine L Ferguson
Keyword(s):  
Linear Programming ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Saturated Fatty Acids ◽  
National Level ◽  
Food Aid ◽  
Food Banks ◽  
Food Bank ◽  
Quality Of Food

AbstractObjectivesTo assess the nutritional quality of food aid delivered by food banks in France and to identify practical modifications to improve it.DesignNational-level data were collected for all food aid distributed by French food banks in 2004, and its nutrient content per 2000 kcal was estimated and compared with French recommendations for adults. Starting with the actual donation and allowing new foods into the food aid donation, linear programming was used to identify the minimum changes required in the actual donation to achieve the French recommendations.ResultsFrench food-bank-delivered food aid does not achieve the French recommendations for dietary fibre, ascorbic acid, vitamin D, folate, magnesium, docosahexaenoic acid, α-linolenic acid and the percentage of energy from saturated fatty acids. Linear programming analysis showed that these recommendations are achievable if more fruits, vegetables, legumes and fish were collected and less cheese, refined cereals and foods rich in fat, sugar and/or salt. In addition, new foods not previously collected are needed, particularly nuts, wholemeal bread and rapeseed oil. These changes increased the total edible weight (42%) and economic value (55%) of the food aid donation, with one-third of its edible weight coming from fruits and vegetables, one-third from staples, one-quarter from dairy products and approximately a tenth from meat/fish/eggs.ConclusionsImportant changes in the types and amounts of food collected will improve the nutritional quality of food-bank-delivered food aid in France. Such changes are recommended to improve the diets of deprived French populations.

scholarly journals Nutritional quality of prepackaged food that carry health or nutritional claims and their compliance with SFDA regulations in Saudi Arabia

2020 ◽  
Author(s):  
Amal Almughthim ◽  
Hoda Jr
Keyword(s):  
Saudi Arabia ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Health Claims ◽  
Accurate Information ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Nutrition Claims ◽  
The Uk

Abstract Background Products that carry health or nutrition claims may be perceived by consumers as healthier than those that do not carry claims. Therefore, they will have a more favorable attitude towards it and may also be easily misled about the nutritional profile and may misinterpret it. Nutritional quality of those products should be assessed to protect consumers against being misled and ensuring that they receive accurate information about food products carrying a claim.Methods a cross-sectional survey for a total of 1153 foods were randomly sampled from fourteen stores in Riyadh, Saudi Arabia. The data were collected from nutritional facts present on food labels and evaluated by comparing the mean level of nutrients between products that carried claims and those that did not using the UK nutrient profile model (UKNPM).Results Overall, 29% of products carried either health or nutritional claims. Only 19.2% of foods that carried health claims met SFDA requirements, while 28.9% of all products that carried nutritional claims met SFDA criteria. The results indicate that products that carried health or nutritional claims were significantly lower in sugar (9.67 g/100 g), fat (9.2 g/100 g), saturated fat (3.2 g/100 g), and sodium (371.36 mg/100 g). According to the UK nutrient profiling model, 46.9% of the products carrying claims were less healthy than those not carrying claims, and statistically significant differences were observed by product origin and category (p=0.005 and p=0.000, respectively).Conclusion a great need for the regulation and monitoring of claims on food packages for the optimal protection of the population’s health.

scholarly journals Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply

2022 ◽  
Vol 8 ◽  
Author(s):  
Sanja Krušič ◽  
Maša Hribar ◽  
Edvina Hafner ◽  
Katja Žmitek ◽  
Igor Pravst
Keyword(s):  
Vitamin D ◽  
Nutritional Quality ◽  
Food Composition ◽  
Health Concern ◽  
Food Fortification ◽  
Average Content ◽  
Breakfast Cereals ◽  
Sales Data

Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7–8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.

scholarly journals Trading on Food Quality due to Changes in Prices: Are There Any Nutritional Effects?

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 23 ◽  
Author(s):  
Cesar Revoredo-Giha ◽  
Faical Akaichi ◽  
Neil Chalmers
Keyword(s):  
Nutritional Quality ◽  
Food Prices ◽  
Rate Of Change ◽  
The European Union ◽  
Nutritional Effects ◽  
Food And Drink ◽  
Quality Of Products ◽  
The Uk ◽  
The Impact

The analysis of changes in prices is not only important because they directly affect households’ affordability and, therefore, their food security but also because they may trigger changes in the composition of their food and drink choices. Thus, an increase in prices may force a household with limited resources to choose a bundle of goods with lower prices that substitute their original choices and are probably of lower quality. This paper considers the situation of each UK country and the implications that trading down in quality within a food and drink category has on nutrition. Two motivations to pursue these analyses are to explore the sort of substitutions that households do within a category due to an increase in prices and, in the UK leaving the European Union (Brexit) context, the impact that an increase in food prices may have on nutrition. After computing estimates for trading down for each country for the period 2007–2014, we regress the annual rate of change by nutrient with respect to the annual trading in quality for six food qualities that are major contributors of fat, sugar and salt to the diet. The results indicate that trading down in quality occurs in most of the studied categories and countries, and when households trade down, they move to products with worse nutritional quality. This points out the need to keep improving the quality of products through reformulation, ensure that consumers are well informed of nutritional quality of products and monitor the effect of changes in prices.

scholarly journals An exploration of the role of advanced clinical practitioners in the East of England

2020 ◽  
Vol 29 (15) ◽  
pp. 864-869
Author(s):  
Claire Hooks ◽  
Susan Walker
Keyword(s):  
Clinical Decision Making ◽  
Clinical Decision ◽  
Self Awareness ◽  
The Uk ◽  
The Cost ◽  
High Degree ◽  
Individual Accountability

Medical staff shortages in the UK have provided impetus for the introduction of advanced clinical practitioners (ACPs). This case study explored the views of 22 ACPs, managers and doctors in primary and acute settings in a region of England, to understand how the role is used, and barriers and facilitators to its success. ACP roles improved the quality of service provision, provided clinical career development and enhanced job satisfaction for staff and required autonomous clinical decision-making, with a high degree of self-awareness and individual accountability. Barriers included disparate pay-scales and funding, difficulty accessing continuing education and research, and lack of agreed role definition and title, due to a lack of standardised regulation and governance, and organisational barriers, including limited access to referral systems. Facilitators were supportive colleagues and opportunities for peer networking. Regulation of ACP roles is urgently needed, along with evaluation of the cost-effectiveness and patient experience of such roles.

scholarly journals Nutritional quality of salmon products available from major retailers in the UK: content and composition of n-3 long-chain PUFA

2014 ◽  
Vol 112 (6) ◽  
pp. 964-975 ◽  
Author(s):  
João Henriques ◽  
James R. Dick ◽  
Douglas R. Tocher ◽  
J. Gordon Bell
Keyword(s):  
Nutritional Quality ◽  
Clear Correlation ◽  
Farmed Fish ◽  
Farmed Salmon ◽  
Chain Pufa ◽  
Epa And Dha ◽  
The Uk ◽  
Excellent Source ◽  
Long Chain

In the present study, salmon products available from UK retailers were analysed to determine the levels of n-3 long-chain PUFA (LC-PUFA), a key determinant of nutritional quality. There was a wide variation in the proportions and absolute contents of EPA and DHA in the products. Relatively high contents of 18 : 1n-9, 18 : 2n-6 and 18 : 3n-3, characteristic of vegetable oils (VO), were found in several farmed salmon products, which also had generally lower proportions of EPA and DHA. In contrast, farmed salmon products with higher levels of 16 : 0 and 22 : 1, characteristic of fish oil (FO), had higher proportions of EPA and DHA. Therefore, there was a clear correlation between the levels of VO and FO in feeds and the proportions of n-3 LC-PUFA in products. Although wild salmon products were characterised by higher proportions of n-3 LC-PUFA (20–40 %) compared with farmed fish (9–26 %), they contained lower total lipid contents (1–6 % compared with 7–17 % in farmed salmon products). As a result, farmed salmon products invariably had higher levels of n-3 LC-PUFA in absolute terms (g/100 g fillet) and, therefore, delivered a higher ‘dose’ of EPA and DHA per portion. Overall, despite the finite and limiting supply of FO and increasing use of VO, farmed salmon continue to be an excellent source of and delivery system for n-3 LC-PUFA to consumers.

scholarly journals Evaluation and grading of climatic conditions on nutritional quality of rice: A case study of Xiaozhan rice in Tianjin

2021 ◽  
Vol 28 (4) ◽  
Author(s):  
Sining Chen ◽  
Jun Guo ◽  
Yanxia Zhao ◽  
Xingyang Li ◽  
Fang Liu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Climatic Conditions

scholarly journals Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies

2013 ◽  
Vol 17 (10) ◽  
pp. 2263-2269 ◽  
Author(s):  
Erin Hobin ◽  
Christine White ◽  
Ye Li ◽  
Maria Chiu ◽  
Mary Fodor O'Brien ◽  
...  
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Food Chains ◽  
Food Items ◽  
The Usa ◽  
English Speaking ◽  
Total Fat ◽  
The Uk

AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.

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