scholarly journals Nutritional quality of foods and beverages on child-care centre menus in Mexico

2012 ◽  
Vol 16 (11) ◽  
pp. 2014-2022 ◽  
Author(s):  
Sara E Benjamin Neelon ◽  
Hortensia Reyes-Morales ◽  
Jess Haines ◽  
Matthew W Gillman ◽  
Elsie M Taveras
Keyword(s):  
Child Care ◽  
Nutritional Quality ◽  
Energy Content ◽  
High Energy ◽  
Whole Grains ◽  
Nutrition Intervention ◽  
Food Groups ◽  
Child Care Centre ◽  
Food Category

AbstractObjectiveThe purpose of the present study was to assess the nutritional quality of foods and beverages listed on menus serving children in government-sponsored child-care centres throughout Mexico.DesignFor this cross-sectional menu assessment, we compared (i) food groups and portion sizes of foods and beverages on the menus with MyPlate recommendations and (ii) macronutrients, sugar and fibre with Daily Reference Intake standards.SettingMenus reflected foods and beverages served to children attending one of 142 government-sponsored child-care centres throughout Mexico.SubjectsThere were fifty-four distinct menus for children aged 4–6 months, 7–9 months, 10–12 months, 13–23 months, 24–47 months and 48–72 months.ResultsMenus included a variety of foods meeting minimum MyPlate recommendations for each food category except whole grains for children aged 48–72 months. Menus listed excessive amounts of high-energy beverages, including full-fat milk, fruit juice and sugar-sweetened beverages for children of all ages. The mean daily energy content of menu items yielded an average of 2·76 MJ for infants, 4·77 MJ for children aged 13–23 months, 5·36 MJ for children aged 24–47 months and 5·87 MJ for children aged 48–72 months. Foods and beverages on menus provided sufficient grams of carbohydrate and fat, but excessive protein.ConclusionsMenus provided a variety of foods but excessive energy. Whole grains were limited, and high-energy beverages were prevalent. Both may be appropriate targets for nutrition intervention. Future studies should move beyond menus and assess what children actually consume in child care.

scholarly journals Improving nutrition in home child care: are food costs a barrier?

2011 ◽  
Vol 15 (2) ◽  
pp. 370-376 ◽  
Author(s):  
Pablo Monsivais ◽  
Donna B Johnson
Keyword(s):  
Child Care ◽  
Energy Density ◽  
Nutritional Quality ◽  
Whole Grains ◽  
Dietary Reference Intake ◽  
Child Care Providers ◽  
Care Providers ◽  
Nutrient Adequacy ◽  
Food Expenditures

AbstractObjectiveChild-care providers have a key role to play in promoting child nutrition, but the higher cost of nutritious foods may pose a barrier. The present study tested the hypothesis that higher nutritional quality of foods served was associated with higher food expenditures in child care homes participating in the Child and Adult Care Food Program (CACFP).DesignIn this cross-sectional study, nutritional quality of foods served to children and food expenditures were analysed based on 5 d menus and food shopping receipts. Nutritional quality was based on servings of whole grains, fresh whole fruits and vegetables, energy density (kJ/g) and mean nutrient adequacy (mean percentage of dietary reference intake) for seven nutrients of concern for child health. Food expenditures were calculated by linking receipt and menu data. Associations between food expenditures and menu quality were examined using bivariate statistics and multiple linear regression models.SettingUSA in 2008–2009.SubjectsSixty child-care providers participating in CACFP in King County, Washington State.ResultsIn bivariate analyses, higher daily food expenditures were associated with higher total food energy and higher nutritional quality of menus. Controlling for energy and other covariates, higher food expenditures were strongly and positively associated with number of portions of whole grains and fresh produce served (P = 0·001 and 0·005, respectively), with lower energy density and with higher mean nutrient adequacy of menus overall (P = 0·003 and 0·032, respectively).ConclusionsThe results indicate that improving the nutritional quality of foods in child care may require higher food spending.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Nutritional Quality of Undergraduate Student Meals in an All-You-Care-to-Eat Campus Dining Facility (P04-156-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Audrey Olson ◽  
Katie Vieyra ◽  
Alexandra Polasky ◽  
Amy Best ◽  
Lois Durant ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Undergraduate Students ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Saturated Fat ◽  
Whole Grains ◽  
Research Award ◽  
George Mason University ◽  
Reported Data

Abstract Objectives To assess the overall nutritional quality of meals chosen by undergraduate students during weekday lunches at campus all-you-care-to-eat dining halls. Methods A previously validated exit survey was used to collect self-reported data from undergraduate students on foods and beverages they consumed during a single visit to two all-you-care-to-eat dining halls on the George Mason University Fairfax campus, during 4 weeks. (n = 468) Nutritional quality of each meal was evaluated on a 7-point rubric, according to the ‘Wellness Meal’ standards from the Partnership for a Healthier America: ≤700 kilocalories, ≤10% calories from saturated fat, ≤800 mg sodium, ≥2 ounces whole grains, ≥1 cup lowfat dairy, ≥ 1.75 cups fruits and vegetables, and ≥ 2 ounces lean protein. Results Of the maximum score of 7 on the meal nutritional quality rubric, 4 participants earned the highest score of 5, whereas 43, 150, 132, 88, and 51 participants had scores of 4, 3, 2, 1, and 0, respectively. The most commonly attained rubric standard was saturated fat, where 60% of participants consumed ≤ 10% calories from saturated fat and average consumption was 9.1% (± 5.4%) of calories. The least achieved rubric category was lowfat dairy, where only 2% of students consumed 1 cup equivalent, followed by only 9% of participants having consumed the 2 ounce equivalent of whole grains. Approximately one-third of students met calorie, lean protein, sodium, and fruit/vegetable standards. Conclusions Despite a wide variety of food options in the campus all-you-care-to-eat dining halls during the lunch hours, most undergraduate students consumed meals of subpar nutritional quality, with the vast majority meeting fewer than half the categories on the meal nutritional quality rubric. All-you-care-to-eat university dining halls may be a prime location for nutrition education and interventions. Funding Sources This research was funded by the George Mason University Provost's Multidisciplinary Research Award.

scholarly journals A multipurpose tool to evaluate the nutritional quality of individual foods: Nutrimap®

2007 ◽  
Vol 10 (7) ◽  
pp. 690-700 ◽  
Author(s):  
E Labouze ◽  
C Goffi ◽  
L Moulay ◽  
V Azaïs-Braesco
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Consumer Information ◽  
Food Category ◽  
Health Authorities ◽  
Public Health Authorities ◽  
Nutritional Needs ◽  
Health Objectives

AbstractBackground/objectivesWith obesity and nutrition-related diseases rising, public health authorities have recently insisted nutritional quality be included when advertising and labelling food. The concept of nutritional quality is, however, difficult to define. In this paper we present an innovative, science-based nutrient profiling system, Nutrimap®, which quantifies nutritional assets and weaknesses of foods.MethodsThe position of a food is defined according to its nutritional composition, food category, the consumer's nutritional needs, consumption data and major public health objectives for nutrition. Amounts of each of 15 relevant nutrients (in 100 kcal) are scored according to their ability to ‘rebalance’ or ‘unbalance’ the supply in the whole diet, compared with current recommendations and intakes. These scores are weighted differently in different food categories according to the measured relevance of the category to a nutrient's supply. Positive (assets) and negative (weaknesses) scores are totalled separately.ResultsNutrimap®provides an overall estimate of the nutritional quality of same-category foods, enabling easy comparisons as exemplified for cereals and fruit/vegetables. Results are consistent with major nutritional recommendations and match classifications provided by other systems. Simulations for breakfasts show that Nutrimap®can help design meals of controlled nutritional value.ConclusionsCombining objective scientific bases with pragmatic concerns, Nutrimap®appears to be effective in comparing food items. Decision-makers can set their own limits within the Nutrimap®-defined assets and weaknesses of foods and reach categorisations consistent with their objectives – from regulatory purposes to consumer information or support for designing meals (catering) or new products (food industry).

scholarly journals Nutri-Score: The Most Efficient Front-of-Pack Nutrition Label to Inform Portuguese Consumers on the Nutritional Quality of Foods and Help Them Identify Healthier Options in Purchasing Situations

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4335
Author(s):  
Francisco Goiana-da-Silva ◽  
David Cruz-e-Silva ◽  
Catarina Nobre-da-Costa ◽  
Alexandre Morais Nunes ◽  
Morgane Fialon ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Choices ◽  
P Value ◽  
Portuguese Population ◽  
Food Category ◽  
Nutrition Labels ◽  
Label Condition ◽  
Promising Strategy ◽  
Ranking Task

Several studies have identified Front-of-Pack Nutrition Labels (FoPLs) as a promising strategy to improve the nutritional quality of consumers’ food choices and encourage manufacturers to offer healthier products. This study aims to fill the evidence gap regarding the most effective FoPL among the Portuguese population. In total, 1059 Portuguese participants were recruited through a web panel provider and asked to declare their intended food choices and to rank three sets of products (pizza, cakes and breakfast cereals) according to their nutritional quality, first in the absence of any labelling, and then with a FoPL displayed on-pack (five FoPLs tested). Finally, participants were asked to answer nine statements related to perceptions of FoPLs. Results showed that participants improved their food choices, depending on the FoPL and the food category. All FoPLs led to a higher percentage of correct responses on the ranking task compared to the no label condition. The Nutri-Score was among the FoPLs producing the greatest improvement across all food categories compared to the reference intakes (OR = 6.45 [4.43–9.39], p-value < 0.0001) and facilitating the highest percentage to correctly rank products according to nutritional quality. This study suggests that, among the available options, Nutri-Score is the most efficient FoPL to inform Portuguese consumers of the nutritional quality of foods and help them identify healthier options in mock purchasing situations.

scholarly journals Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
Author(s):  
Janice Ramos de Sousa ◽  
Raquel B. A. Botelho ◽  
Rita de Cássia C. A. Akutsu ◽  
Renata Puppin Zandonadi
Keyword(s):  
Fatty Acids ◽  
Low Income ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Groups ◽  
Cross Sectional ◽  
The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

scholarly journals Discrete Source Synthesis of the X-Ray Background

1980 ◽  
Vol 92 ◽  
pp. 233-233 ◽  
Author(s):  
A. Cavaliere ◽  
L. Danese ◽  
G. De Zotti ◽  
A. Franceschini
Keyword(s):  
Power Law ◽  
Energy Content ◽  
High Energy ◽  
Discrete Source ◽  
Distribution Functions ◽  
Mean Values ◽  
X Ray ◽  
X Ray Background ◽  
Luminosity Evolution

The recent deep X-ray surveys suggest that discrete sources comprise most, if not all, of the energy content of the background (cf. Giacconi, this volume). We have shown that, if sources have flat power law spectra and relatively sharp high-energy cutoffs, their combined emission can also mimic very accurately its extended (2 - 400 keV) spectral shape. A broad distribution of cutoff energies Ec is required, in this case, to model the high-energy (E ≳ 20 - 40 keV) part: a power law envelope of distribution functions of various types of sources can be envisaged; alternatively, the well-known fact that most of the 2 − 10 keV background should be produced by low flux, low Ec sources can suggest that Ec ∝ (1 + z)−η. The quality of the fit turns out to be not very sensitive to the amount of number/luminosity evolution assumed, though the minimum χ2 test slightly favours strongly evolving sources. In the case of differential luminosity ∝ E−γ and evolution ∝ (1 + z)α with 0 ≤ α ≤ 6, the best fits to pre HEAO-1 data are obtained for mean values of the spectral index γ ≈ 0.5 − 0.9 and for dispersions Δγ ≃ 0.5 - 0.7. Rather wide ranges of values of γ and Δγ are, however, still allowed; e.g., for α = 6, the allowed intervals are 0.2 ≤ γ ≤ 1.3, 0 ≤ Δγ ≤ 0.7.

scholarly journals Low-cost foods: how do they compare with their brand name equivalents? A French study

2009 ◽  
Vol 12 (6) ◽  
pp. 808-815 ◽  
Author(s):  
Nicole Darmon ◽  
France Caillavet ◽  
Caroline Joly ◽  
Matthieu Maillot ◽  
Adam Drewnowski
Keyword(s):  
Nutritional Quality ◽  
Low Cost ◽  
Quality Score ◽  
Food Category ◽  
Nutrition Labelling ◽  
French Study ◽  
Total Fat ◽  
Food Budget ◽  
The Relationship

AbstractObjectiveConsumers are increasingly relying on low-cost foods, although it is not clear if the nutritional quality of these foods is fully maintained. The aim of the present work was to analyse the relationship between cost and quality within a given food category.Design and settingThe relationship was analysed between nutritional quality and cost for 220 food products belonging to seventeen different categories, controlling for package type and package size. Given that a summary of nutrient information was not available on the product label, a novel ingredient quality score was developed based on listed product ingredients.ResultsWithin a given category, the lowest-priced foods were not different from the equivalent branded products in terms of overall energy or total fat content. Nevertheless, a positive relationship, small but significant, was observed between the price and the ingredient quality score. On average, the branded products cost 2·5 times more than the low-cost products, for an equivalent energy and lipid content, and had a slightly higher (1·3 times) ingredient quality score.ConclusionsMore studies are necessary to evaluate the nutritional quality of low-cost foods. This evaluation would be facilitated if nutrition labelling was mandatory. Yet in view of the present results, it does not seem to be justified to divert consumers, especially the poorest, from low-cost foods because this may have an adverse effect on the nutritional quality of their diet, by reducing further the fraction of their food budget spent on fresh fruit and vegetables.

scholarly journals Marketing foods to children and adolescents: licensed characters and other promotions on packaged foods in the supermarket

2009 ◽  
Vol 13 (3) ◽  
pp. 409-417 ◽  
Author(s):  
Jennifer L Harris ◽  
Marlene B Schwartz ◽  
Kelly D Brownell
Keyword(s):  
Children And Adolescents ◽  
Nutritional Quality ◽  
Third Party ◽  
Food Marketing ◽  
Food Category ◽  
Media Companies ◽  
Packaged Foods ◽  
Marketing To Children ◽  
Nutrition Standards

AbstractObjectiveTo analyse cross-promotions targeted to children and adolescents on packaging in the supermarket.DesignOn three occasions from 2006 to 2008, researchers purchased all foods in a large supermarket that included a cross-promotion on the package. A total of 397 products were categorized by promotional partner, food category, targeted age group, promotion type, product nutrition, and company policies on marketing to children.ResultsThe number of products with youth-oriented cross-promotions increased by 78 % during the period examined. Overall, 71 % of cross-promotions involved third-party licensed characters and 57 % appealed primarily to children under 12 years of age; however, the use of other forms of promotions increased from 5 % of the total in 2006 to 53 % in 2008, and promotions targeting pre-school and general audiences increased from 23 % to 54 % of the total. Only 18 % of products met accepted nutrition standards for foods sold to youth, and nutritional quality declined during the period examined. Food manufacturers with policies limiting marketing to children represented 65 % of all youth-oriented cross-promotions, their use of cross-promotions increased significantly, and the nutritional quality of their products did not improve. Some media companies did reduce the use of their properties on food promotions.ConclusionsOverall, the supermarket environment worsened due to an increase in cross-promotions targeted to children and adolescents and a decline in the nutritional quality of these products. This analysis failed to find improvements in food marketing to youth and highlights the need to expand current industry self-regulatory pledges.

scholarly journals Dietary energy density and its association with the nutritional quality of the diet of children and teenagers

2013 ◽  
Vol 2 ◽  
Author(s):  
Laura O'Connor ◽  
Janette Walton ◽  
Albert Flynn
Keyword(s):  
Food Intake ◽  
Energy Density ◽  
Dietary Fibre ◽  
Nutritional Quality ◽  
High Energy ◽  
Dietary Energy ◽  
Food Diary ◽  
Dietary Energy Density ◽  
Food Intake Patterns

AbstractTo examine the relationship between dietary energy density (DED) and the nutritional quality of the diet, using data from the Irish National Children's Food Survey (NCFS) and the National Teens' Food Survey (NTFS), two cross-sectional studies of food consumption were carried out between 2003 and 2006. Data from the NCFS and NTFS were used to examine the intakes of nutrients and foods among those with low- (NCFS <7·56, NTFS <7·65 kJ/g), medium- (NCFS 7·56–8·75, NTFS 7·66–8·85 kJ/g) and high-energy-dense diets (NCFS >8·75, NTFS >8·85 kJ/g). A 7-d food diary was used to collect food intake data from children (n 594) and teenagers (n 441). DED (kJ/g) was calculated including food alone and excluding beverages. Participants with lower DED consumed more food (weight) but not more energy. They also consumed less fat and added sugars and more protein, carbohydrates, starch and dietary fibre and had higher intakes of micronutrients. Participants with lower DED had food intake patterns that adhered more closely to food-based dietary guidelines. Low DED was associated with multiple individual indicators of a better nutritional quality of the diet, including higher intakes of dietary fibre and micronutrients and a generally better balance of macronutrients, as well as being associated with food intake patterns that were closer to healthy eating guidelines. Taken together, these findings support the conclusion that a low DED may be an indicator of a better nutritional quality of the diet.

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