Knowledge of Serving Size Task

2013 ◽  
Author(s):  
Meena Shah ◽  
Beverley Adams-Huet ◽  
Elizabeth Elston ◽  
Stacy Hubbard ◽  
Kristin Carson
Keyword(s):  
Size Task ◽  
Serving Size

Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

2016 ◽  
Vol 118 (7) ◽  
pp. 1579-1593 ◽  
Author(s):  
Priscila Pereira Machado ◽  
Mariana Vieira dos Santos Kraemer ◽  
Nathalie Kliemann ◽  
Cláudia Flemming Colussi ◽  
Marcela Boro Veiros ◽  
...  
Keyword(s):  
Energy Density ◽  
Dairy Products ◽  
Dairy Product ◽  
Accurate Information ◽  
Nutrition Labels ◽  
Content Type ◽  
Size Information ◽  
Nutrition Labelling ◽  
Serving Sizes ◽  
Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Seduced by the Label: How the Recommended Serving Size on Nutrition Labels Affects Food Sales

2016 ◽  
Vol 1 (1) ◽  
pp. 104-114 ◽  
Author(s):  
Ossama Elshiewy ◽  
Steffen Jahn ◽  
Yasemin Boztug
Keyword(s):  
Nutrition Labels ◽  
Food Sales ◽  
Serving Size

scholarly journals Frosting on the cake: pictures on food packaging bias serving size – CORRIGENDUM

2017 ◽  
Vol 20 (9) ◽  
pp. 1710-1711
Author(s):  
John Brand ◽  
Brian Wansink ◽  
Abby Cohen
Keyword(s):  
Food Packaging ◽  
Serving Size

Underestimating a serving size may lead to increased food consumption when using Canada’s Food Guide

2012 ◽  
Vol 37 (5) ◽  
pp. 923-930 ◽  
Author(s):  
Sharona L. Abramovitch ◽  
Jacinta I. Reddigan ◽  
Mazen J. Hamadeh ◽  
Veronica K. Jamnik ◽  
Chip P. Rowan ◽  
...  
Keyword(s):  
Public Education ◽  
Food Consumption ◽  
South Asian ◽  
East Asian ◽  
Dietary Guidelines ◽  
Dietary Recall ◽  
Food Records ◽  
Serving Sizes ◽  
Size Estimates ◽  
Serving Size

It is unclear whether Canadians accurately estimate serving sizes and the number of servings in their diet as intended by Canada’s Food Guide (CFG). The objective of this study was to determine if participants can accurately quantify the size of 1 serving and the number of servings consumed per day. White, Black, South Asian, and East Asian adults (n = 145) estimated the quantity of food that constituted 1 CFG serving, and used CFG to estimate the number of servings that they consumed from their 24-h dietary recall. Participants estimated 1 serving size of vegetables and fruit (+43%) and grains (+55%) to be larger than CFG serving sizes (p ≤ 0.05); meat alternatives (–33%) and cheese (–31%) to be smaller than a CFG serving size (p ≤ 0.05); and chicken, carrots, and milk servings accurately (p > 0.05). Serving size estimates were positively correlated with the amount of food participants regularly consumed at 1 meal (p < 0.001). From their food records, all ethnicities estimated that they consumed fewer servings of vegetables and fruit (–15%), grains (–28%), and meat and alternatives (–14%) than they actually consumed, and more servings of milk and alternatives (+26%, p ≤ 0.05) than they actually consumed. Consequently, 68% of participants believed they needed to increase consumption by greater than 200 kcal to meet CFG recommendations. In conclusion, estimating serving sizes to be larger than what is defined by CFG may inadvertently lead to estimating that fewer servings were consumed and overeating if Canadians follow CFG recommendations without guidance. Thus, revision to CFG or greater public education regarding the dietary guidelines is warranted.

scholarly journals Pengaruh Subtitusi Tepung Daun Kumis Kucing (Orthosiphon Stamineus B.) Terhadap Mutu Gizi Sus Kering Sebagai Makanan Selingan Pasien Kemoterapi

2020 ◽  
Vol 5 (3) ◽  
pp. 158
Author(s):  
Nur Amaliah Ahmad ◽  
Laksmi Karunia Tanuwijaya ◽  
Rahma Micho Widyanto
Keyword(s):  
Total Energy ◽  
Cancer Cells ◽  
Design Method ◽  
Orthosiphon Stamineus ◽  
Randomized Design ◽  
The Difference ◽  
Chemotherapy Patients ◽  
The Comparative Study ◽  
One Way Anova ◽  
Serving Size

<div class="Section1"><p><em>Abstrak –</em><strong>Kemoterapi merupakan terapi pengobatan kanker dengan menggunakan obat-obatan sitostatika untuk menghancurkan sel kanker atau menghambat perkembangan sel kanker.Efek samping dari pengobatan kemoterapi berupa anoreksia, mual dan muntah, sehingga dapat mempengaruhi asupan makan pasien dan menyebabkan pasien mengalami malnutrisi. Sus Kering merupakan makanan yang dibuat untuk pasien kemoterapi dengan ukuran kecil namun memiliki kandungan gizi yang tinggi.Penelitian ini bertujuan untuk mengetahui perbedaan kandungan zat gizi makrodan energi total pada sus kering substitusi tepung daun kumis kucing pada keempat formulasi terbaik dengan komposisi tepung terigu: tepung daun kumis kucing masing-masing (P0) 100:0 ; (P1) 90:10, (P2) 85:15, (P3) 80:20. Desain penelitian <em>true experimental</em> dengan menggunakan rancangan acak lengkap dengan menggunakan variabel kontrol dan tiga perlakuan. Ulangan dilakukan sebanyak 3 kali sehingga total sampel sebanyak 12. Hasil penelitian menunjukkan bahwa rata-rata kadar zat gizi dan energi total pada sus kering substitusi tepung daun kumis kucing secara berturut-turut sebagai berikut, karbohidrat 10,30 gram, protein 3,71 gram, lemak 10,18 gram dan energi 146,21 kkal per satu takaran saji atau 25 gram. Hasil analisis statistik uji beda One Way Anova dan Kruskal Wallis menunjukkan tidak ada perbedaan signifikan pada karbohidrat, protein, lemak dan energi (p&gt;0,05). Dapat disimpulkan bahwa tepung daun kumis kucing tidak mempengaruhi kandungan zat gizi makro dan energi total pada sus kering substitusi tepung daun kumis kucing sebagai makanan selingan pasien kemoterapi.</strong></p><p><em>Abstract - </em><strong>Chemotherapy is a cancer treatment therapy by using cytotoxic medicines to eliminate cancer cells or inhibit the growth of cancer cells. Side effects of chemotherapy medication are anorexia, nausea, and vomit that impact the absorption of nutrition and malnutrition to the patients. Choux paste is a food specially designed for chemotherapy patients in small size but have high nutrition. This study aims to investigate the difference of macronutrients content and total energy of chou pastry with Java Tea (</strong><em><strong>Orthosiphon stamineus</strong></em><strong>) based flour with four best formulation that has a composition of wheat flour: Java Tea based flour with the ratio of each (P0) 100:0 (P1) 90:10 (P2) 85:15 (P3) 80:20. This study conducted with a true experimental design that used a completely randomized design method with control variables and three treatments. Repetition is performed three times for 12 total samples. Results are shown that mean of macronutrients level and total energy of chou pastry with Java Tea based flour are as follows, carbohydrate 10,30 grams, protein 3,71 grams, fat 10,18 grams, and energy 146,21 kcal for one serving size or 25 gram. The comparative study of One Way Anova and Kruskal Wallis showed that there are no significant differences in carbohydrate, protein, fat, and energy (p&gt; 0.05). It can be concluded that Java Tea whiskers based flour does not affect macronutrient content and total energy of choux pastry with Java Tea based flour as a snack for a chemotherapy patient.</strong></p><p><strong><em>Keywords </em></strong><em>–</em><em>Tepung daun kumis kucing, Kadar karbohidrat, Protein, Lemak, Energi, Sus kering, Kemoterapi</em></p></div><em><br clear="all" /></em>

Monte Carlo Simulation Model for Predicting Salmonella Contamination of Chicken Liver as a Function of Serving Size for Use in Quantitative Microbial Risk Assessment

2021 ◽  
Author(s):  
Thomas Oscar
Keyword(s):  
Risk Assessment ◽  
Monte Carlo Simulation ◽  
Monte Carlo ◽  
Simulation Model ◽  
Chicken Liver ◽  
Quantitative Microbial Risk Assessment ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Serving Size ◽  
Monte Carlo Simulation Model

The first step in quantitative microbial risk assessment (QMRA) is to determine distribution of pathogen contamination among servings of the food at some point in the farm-to-table chain. In the present study, distribution of Salmonella contamination among servings of chicken liver for use in QMRA was determined at meal preparation. A combination of five methods: 1) whole sample enrichment; 2) quantitative polymerase chain reaction; 3) cultural isolation; 4) serotyping; and 5) Monte Carlo simulation were used to determine Salmonella prevalence (P), number (N), and serotype for different serving sizes. In addition, epidemiological data were used to convert serotype data to virulence (V) values for use in QMRA. A Monte Carlo simulation model based in Excel and simulated with @Risk predicted Salmonella P, N, serotype, and V as a function of serving size from one (58 g) to eight (464 g) chicken livers. Salmonella P of chicken livers was 72.5% (58/80) per 58 g. Four serotypes were isolated from chicken livers: 1) Infantis (P = 28%, V = 4.5); 2) Enteritidis (P = 15%, V = 5); 3) Typhimirium (P = 15%, V = 4.8); and 4) Kentucky (P = 15%, V = 0.8). Median Salmonella N was 1.76 log per 58 g (range: 0 to 4.67 log/58 g) and was not affected ( P &gt; 0.05) by serotype. The model predicted a non-linear increase ( P ≤ 0.05) of Salmonella P from 72.5% per 58 g to 100% per 464 g, minimum N from 0 log per 58 g to 1.28 log per 464 g, and median N from 1.76 log per 58 g to 3.22 log per 464 g. Regardless of serving size, predicted maximum N was 4.74 log, mean V was 3.9, and total N was 6.65 log per lot (10,000 chicken livers). The data acquired and model developed in this study fill an important data and modeling gap in QMRA for Salmonella and chicken liver.

Computer-Supported Collaborative Work and Learning

2011 ◽  
pp. 161-193
Author(s):  
John Lim ◽  
Yin Ping Yang ◽  
Zhong Yingqin
Keyword(s):  
Information System ◽  
Support Systems ◽  
Collaborative Work ◽  
Group Support Systems ◽  
Learning Technologies ◽  
Research Interest ◽  
Distributed Work ◽  
Size Task ◽  
The Relationship ◽  
And Training

Evvident and growing research interest has been witnessed on the relationship between the use of commputer-based syystemms and effectivve commmmunication in group-related activvities such as collaborativve learning and training. The vvarious termms accorded to this research streamm include vvirtual teamms, e-collaboration, commputer-supported collaborativve work, distributed work, electronic mmeetings, etc. AA notable and well-accepted aspect in the information system field is group support systems (GSS), the focus of this article. The numerous GSS studies have reported findings which may not be altogether consistent. An overall picture is much in want which attends to the synthesizing of the findings accumulated over decades. This article presents a mmeta-analyysis studyy aimmed at gaining a general understanding of GSS effects. We invvestigate six immportant mmoderators of group outcommes, nammelyy group size, task tyype, anonymymityy, timme and proximmityy, levvel of technologyy, and the existence of facilitation. The results point to immportant conclusions about the phenommenon of interest; in particular, their immplications vvis-à-vvis commputer-supported collaborativve learning technologies and use are discussed and highlighted along each dimmension of the studied vvariables.

Session 2: Calorie-Cutting Keys

2016 ◽  
pp. 15-26
Author(s):  
Evan M. Forman ◽  
Meghan L. Butryn
Keyword(s):  
Energy Balance ◽  
Food Intake ◽  
Eating Behavior ◽  
Negative Energy ◽  
Negative Energy Balance ◽  
Calorie Intake ◽  
Self Monitoring ◽  
Serving Size ◽  
High Calorie

This chapter (Session 2) discusses the importance of self-monitoring to gain awareness of calorie intake and to recognize patterns in eating behavior. Clients are provided with information on how to self-monitor food intake, including recording type of food, serving size, method of preparation, and time of eating. Strategies for beginning to reduce calories are discussed, such as limiting high-calorie foods in the environment, eating regular meals, and planning meals in advance. The idea of achieving a negative energy balance is introduced, meaning that in order to lose weight, clients must expend a greater amount of energy than they consume in the form of calories.

scholarly journals Selenium Accumulation, Speciation and Localization in Brazil Nuts (Bertholletia excelsa H.B.K.)

Plants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 289 ◽  
Author(s):  
Leonardo W. Lima ◽  
Gavin C. Stonehouse ◽  
Christina Walters ◽  
Ali F. El Mehdawi ◽  
Sirine C. Fakra ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Daily Intake ◽  
Brazil Nut ◽  
Organic Form ◽  
Toxicity Threshold ◽  
Brazil Nuts ◽  
Important Variation ◽  
Selenium Accumulation ◽  
Daily Allowance ◽  
Serving Size

More than a billion people worldwide may be selenium (Se) deficient, and supplementation with Se-rich Brazil nuts may be a good strategy to prevent deficiency. Since different forms of Se have different nutritional value, and Se is toxic at elevated levels, careful seed characterization is important. Variation in Se concentration and correlations of this element with other nutrients were found in two batches of commercially available nuts. Selenium tissue localization and speciation were further determined. Mean Se levels were between 28 and 49 mg kg−1, with up to 8-fold seed-to-seed variation (n = 13) within batches. Brazil nut Se was mainly in organic form. While present throughout the seed, Se was most concentrated in a ring 1 to 2 mm below the surface. While healthy, Brazil nuts should be consumed in moderation. Consumption of one seed (5 g) from a high-Se area meets its recommended daily allowance; the recommended serving size of 30 g may exceed the allowable daily intake (400 μg) or even its toxicity threshold (1200 μg). Based on these findings, the recommended serving size may be re-evaluated, consumers should be warned not to exceed the serving size and the seed may be sold as part of mixed nuts, to avoid excess Se intake.

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