scholarly journals Use of nutritional information: analysing clusters of consumers who intend to eat healthily

2019 ◽  
Vol 8 ◽  
Author(s):  
Vincent J. van Buul ◽  
Catherine A. W. Bolman ◽  
Fred J. P. H. Brouns ◽  
Lilian Lechner
Keyword(s):  
Saturated Fat ◽  
Food Choices ◽  
Process Tracing ◽  
High Fat ◽  
Nutritional Information ◽  
Information Usage ◽  
Effective Interventions ◽  
Low Fat Cheese ◽  
Available Information ◽  
High Information

AbstractConsumers intending to eat healthily should consult available information on the energy, salt, sugar and saturated fat content of foods. Some consumers, however, do this more than others do. The objective of this research was to identify distinct subgroups within the group of consumers who intend to eat healthily, segmented according to the timing and frequency of their use of information about energy, salt, sugar and saturated fat. Furthermore, we analysed whether consulting this information actually led to healthier food choices. Data on use of specific nutritional information in a computerised task in which participants made multiple dichotomous food choices (e.g. high-fat v. low-fat cheese) were recorded from 240 participants using process tracing software. Participants could view nutritional information by hovering the mouse over specific areas of the screen. We found three clusters of participants based on use of information about energy, salt, sugar and saturated fat: low, medium and high information users. There was a between-clusters difference in how often the healthy option was chosen (88·95 % with high information v. 67·17 % with low information usage). Presence in the medium and high information clusters was partially predicted by perceived self-efficacy in making healthy choices. It appears that some consumers are very confident of their ability to make healthy choices, which is a reason for making less use of nutritional information prior to making food choices and may result in unhealthy choices. Our findings improve understanding of the conditions needed to develop effective interventions targeted at health-conscious consumers.

Children's Perceptions of Healthful Eating and Physical Activity

2010 ◽  
Vol 71 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Jennifer Lisa Penner Protudjer ◽  
Gail Marchessault ◽  
Anita Luba Kozyrskyj ◽  
Allan Barry Becker
Keyword(s):  
Physical Activity ◽  
Food Choices ◽  
Overweight And Obesity ◽  
High Fat ◽  
Children's Perceptions ◽  
Children’S Perceptions ◽  
Dietary Behaviours ◽  
Interview Guide ◽  
Purposeful Selection ◽  
Common Barriers

Purpose: Healthful lifestyle habits established in childhood may continue through adulthood. Such habits may also be effective in preventing or reversing overweight and obesity. However, little is known about children's perceptions of healthful eating and physical activity. Thus, we sought a better understanding of how children perceive healthful eating and physical activity. Methods: A purposeful selection was made of Winnipeg, Manitoba, boys (n=23) and girls (n=22) aged 11 to 12 years. The children were interviewed using a semi-structured, indepth interview guide. Data were analyzed using thematic coding. Results: Although healthful eating was seen as necessary for health, high-fat, high-sugar foods were a source of pleasure and enjoyed during social times. Physical activity was a way of spending time with friends, either through active play or watching sports. Boys viewed screen time and homework as barriers to physical activity, while girls identified no common barriers. Children viewed physical activity as easier than healthful eating, describing the former as “play” and “fun.” Conclusions: Knowing how children think about food choices will further our understanding of the disconnect between nutrition knowledge and dietary behaviours. Understanding conflicting pressures that influence children's healthful lifestyles may enhance communication about these topics among parents, educators, and children.

scholarly journals A high-fat, high-saturated fat diet decreases insulin sensitivity without changing intra-abdominal fat in weight-stable overweight and obese adults

2015 ◽  
Vol 7 (S1) ◽  
Author(s):  
Anize Delfino von Frankenberg ◽  
Anna Marina ◽  
Xiaoling Song ◽  
Holly S Callahan ◽  
Mario Kratz ◽  
...  
Keyword(s):  
Insulin Sensitivity ◽  
Saturated Fat ◽  
Abdominal Fat ◽  
High Fat ◽  
Obese Adults

scholarly journals Assessing the nutrient intake of a low-carbohydrate, high-fat (LCHF) diet: a hypothetical case study design

BMJ Open ◽  
2018 ◽  
Vol 8 (2) ◽  
pp. e018846 ◽  
Author(s):  
Caryn Zinn ◽  
Amy Rush ◽  
Rebecca Johnson
Keyword(s):  
Total Energy ◽  
Saturated Fat ◽  
Reference Value ◽  
Dietary Guidelines ◽  
High Fat ◽  
Dietary Analysis ◽  
Activity Factor ◽  
Micronutrient Intake ◽  
Low Carbohydrate ◽  
Health Related

ObjectiveThe low-carbohydrate, high-fat (LCHF) diet is becoming increasingly employed in clinical dietetic practice as a means to manage many health-related conditions. Yet, it continues to remain contentious in nutrition circles due to a belief that the diet is devoid of nutrients and concern around its saturated fat content. This work aimed to assess the micronutrient intake of the LCHF diet under two conditions of saturated fat thresholds.DesignIn this descriptive study, two LCHF meal plans were designed for two hypothetical cases representing the average Australian male and female weight-stable adult. National documented heights, a body mass index of 22.5 to establish weight and a 1.6 activity factor were used to estimate total energy intake using the Schofield equation. Carbohydrate was limited to <130 g, protein was set at 15%–25% of total energy and fat supplied the remaining calories. One version of the diet aligned with the national saturated fat guideline threshold of <10% of total energy and the other included saturated fat ad libitum.Primary outcomesThe primary outcomes included all micronutrients, which were assessed using FoodWorks dietary analysis software against national Australian/New Zealand nutrient reference value (NRV) thresholds.ResultsAll of the meal plans exceeded the minimum NRV thresholds, apart from iron in the female meal plans, which achieved 86%–98% of the threshold. Saturated fat intake was logistically unable to be reduced below the 10% threshold for the male plan but exceeded the threshold by 2 g (0.6%).ConclusionDespite macronutrient proportions not aligning with current national dietary guidelines, a well-planned LCHF meal plan can be considered micronutrient replete. This is an important finding for health professionals, consumers and critics of LCHF nutrition, as it dispels the myth that these diets are suboptimal in their micronutrient supply. As with any diet, for optimal nutrient achievement, meals need to be well formulated.

scholarly journals Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 370 ◽  
Author(s):  
Felicity Curtain ◽  
Sara Grafenauer
Keyword(s):  
Standard Deviation ◽  
Dietary Fibre ◽  
Saturated Fat ◽  
Food Choices ◽  
Nutritional Supplement ◽  
Dietary Guidelines ◽  
Whole Grain ◽  
Added Sugars ◽  
Policy Initiatives ◽  
Nutrition Review

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

scholarly journals Mis-match Between the Healthy Food and the Ultra-processed Food Classifications in Australia (OR14-03-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dorothy Mackerras
Keyword(s):  
Saturated Fat ◽  
Food Choices ◽  
Healthy Food ◽  
Classification Systems ◽  
The Other ◽  
Health Claims ◽  
The Public ◽  
Funding Sources ◽  
Starting Point ◽  
Four Levels

Abstract Objectives Many countries produce guides to healthy food choices for their populations. Healthy food choices are typically based on ensuring micronutrient adequacy while limiting components such as saturated fat, sugar and sodium. It has also been proposed that the degree of food processing can be used as the criterion for classification either for advice to the public or for making regulatory decisions around which food should be allowed to be voluntarily fortified or carry health claims. This study examined the concordance between two such systems. Methods The food database used to analyze intakes reported in the 2011–12 Australian National Nutrition and Physical Activity Survey has been classified by others to identify a) which foods are recommended or ‘discretionary’ in the Guide to Healthy Eating and b) by degree of processing according to the four levels in the NOVA system. The NOVA classifications were collapsed to compare ‘ultra-processed’ foods to the other categories. Results There were 5645 foods in the database after excluding codes used to generate recipes for fortified foods (e.g., vitamins and minerals) and foods added for the 2013 Indigenous wave of the survey. Of the 4014 recommended foods, 23.5% were classed as ultra-processed whereas 31.2% of the discretionary foods were classified as not ultra-processed. In this dataset, nearly one-quarter of the foods would be recommended to the public by one classification but not by the other. Some notable discrepancies were the classification of recommended foods such as margarine and mass produced bread and buns and breakfast cereals as ultra-processed whereas butter, cream, sugar, honey, and homemade cakes, biscuits and jams are not classed as ultra-processed. It should also be noted that the descriptions in classification systems are often imprecisely worded and so some decisions in the two dataset could be debated. Conclusions The survey database serves as a useful starting point to screen possible tools even though it contains averages rather than brand-level information. These two specific classifications do not lead to equivalent advice about which foods to choose. Funding Sources None.

scholarly journals A Cross-Sectional Study on the Dietary Pattern Impact on Cardiovascular Disease Biomarkers in Malaysia

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Tilakavati Karupaiah ◽  
Khun-Aik Chuah ◽  
Karuthan Chinna ◽  
Peter Pressman ◽  
Roger A. Clemens ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
High Fat ◽  
Cross Sectional ◽  
Disease Biomarkers ◽  
Lipoprotein Particles ◽  
High Carbohydrate ◽  
Low Carbohydrate

Abstract We conducted this cross-sectional population study with a healthy multi-ethnic urban population (n = 577) in Malaysia, combining nutritional assessments with cardiometabolic biomarkers defined by lipid, atherogenic lipoproteins, inflammation and insulin resistance. We found diametrically opposing associations of carbohydrate (246·6 ± 57·7 g, 54·3 ± 6·5%-TEI) and fat (total = 64·5 ± 19·8 g, 31·6 ± 5·5%-TEI; saturated fat = 14·1 ± 2·7%-TEI) intakes as regards waist circumference, HDL-C, blood pressure, glucose, insulin and HOMA2-IR as well as the large-LDL and large-HDL lipoprotein particles. Diets were then differentiated into either low fat (LF, <30% TEI or <50 g) or high fat (HF, >35% TEI or >70 g) and low carbohydrate (LC, <210 g) or high carbohydrate (HC, >285 g) which yielded LFLC, LFHC, HFLC and HFHC groupings. Cardiometabolic biomarkers were not significantly different (P > 0.05) between LFLC and HFLC groups. LFLC had significantly higher large-LDL particle concentrations compared to HFHC. HOMA-IR2 was significantly higher with HFHC (1·91 ± 1·85, P < 0·001) versus other fat-carbohydrate combinations (LFLC = 1·34 ± 1·07, HFLC = 1·41 ± 1·07; LFHC = 1·31 ± 0·93). After co-variate adjustment, odds of having HOMA2-IR >1.7 in the HFHC group was 2.43 (95% CI: 1·03, 5·72) times more compared to LFLC while odds of having large-LDL <450 nmol/L in the HFHC group was 1.91 (95% CI: 1·06, 3·44) more compared to latter group. Our data suggests that a HFHC dietary combination in Malaysian adults is associated with significant impact on lipoprotein particles and insulin resistance.

Food choices in Ethiopia: does nutritional information matter?

2016 ◽  
Vol 40 (6) ◽  
pp. 625-634 ◽  
Author(s):  
Alemayehu Dekeba Bekele ◽  
Joost Beuving ◽  
Ruerd Ruben
Keyword(s):  
Food Choices ◽  
Nutritional Information

scholarly journals Efficacy of “High in” Nutrient Specific Front of Package Labels—A Retail Experiment with Canadians of Varying Health Literacy Levels

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3199
Author(s):  
Elizabeth D. Mansfield ◽  
Dominique Ibanez ◽  
Fuqi Chen ◽  
Emily Chen ◽  
Elaine de Grandpré
Keyword(s):  
Health Literacy ◽  
Repeated Measures ◽  
Saturated Fat ◽  
Food Choices ◽  
Task Type ◽  
Structured Interviews ◽  
Product Selection ◽  
Task Order ◽  
Federal Department ◽  
Health Canada

Background: In 2018, Health Canada, the Federal department responsible for public health, put forward a regulatory proposal to introduce regulations requiring a “High in” front-of-package label (FOPL) on foods that exceed predetermined thresholds for sodium, sugars, or saturated fat. This study evaluated the efficacy of the proposed FOPL as a quick and easy tool for making food choices that support reduction in the intakes of these nutrients. Methods: Consumers (n = 625) of varying health literacy levels (HL) were assigned to control (current labeling with no FOPL) or one of four FOPL designs. They completed six shopping tasks, designed to control for internal motivations. Efficacy was measured with correct product selection and response time (seconds) to make food choices using repeated measures statistical modeling, adjusting for HL, task type, and task order. Eye-tracking and structured interviews were used to gather additional insights about participants’ choices. Results: Overall, FOPL was significantly more effective than current labeling at helping consumers of varying HL levels to identify foods high in nutrients of concern and make healthier food choices. All FOPL were equally effective. Conclusions: “High in” FOPL can be effective at helping Canadians of varying HL levels make more informed food choices in relation to sugars, sodium, and saturated fat.

scholarly journals Blockade of High-Fat Diet Proteomic Phenotypes using Exercise as Prevention or Treatment

2020 ◽  
pp. mcp.TIR120.002343
Author(s):  
Sergio F Martinez-Huenchullan ◽  
Isaac Shipsey ◽  
Luke Hatchwell ◽  
Danqing Min ◽  
Stephen M Twigg ◽  
...  
Keyword(s):  
Aerobic Exercise ◽  
High Fat Diet ◽  
Molecular Mechanisms ◽  
Control Diet ◽  
Saturated Fat ◽  
Interval Training ◽  
Plasma Proteome ◽  
High Fat ◽  
Endurance Running ◽  
Interactive Visualizations

The increasing consumption of high-fat foods combined with a lack of exercise is a major contributor to the burden of obesity in humans. Aerobic exercise such as running is known to provide metabolic benefits, but how the over-consumption of a high fat diet (HFD) and exercise interact is not well characterized at the molecular level. Here, we examined the plasma proteome in mice for the effects of aerobic exercise as both a treatment and as a preventative regime for animals on either HFD or a healthy control diet. This analysis detected large changes in the plasma proteome induced by the HFD, such as increased abundance of SERPINA7, ALDOB, and down-regulation of SERPINA1E, CFD (adipsin). Some of these changes were significantly reverted using exercise as a preventative measure, but not as a treatment regime. To determine if either the intensity, or duration, of exercise influenced the outcome, we compared high-intensity interval training (HIIT) and endurance running. Endurance running slightly out-performed HIIT exercise, but overall, both provided similar reversion in abundance of plasma proteins modulated by the high-fat diet including SERPINA7, APOE, SERPINA1E, and CFD. Finally, we compared the changes induced by over-consumption of HFD to previous data from mice fed an isocaloric high saturated fat (SFA) or polyunsaturated fat (PUFA) diet. This identified several common changes including increased APOC2 and APOE, but also highlighted changes specific for either over-consumption of HFD (ALDOB, SERPINA7, CFD), SFA-based diets (SERPINA1E), or PUFA-based diets (Haptoglobin - Hp). Together, these data highlight the importance of early intervention with exercise to revert HFD-induced phenotypes and suggest some of the molecular mechanisms leading to the changes in the plasma proteome generated by high fat diet consumption. Web-based interactive visualizations are provided for this dataset (larancelab.com/hfd-exercise), which give insight into diet and exercise phenotypic interactions on the plasma proteome.

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