scholarly journals Is the solution really the ‘Nanny State’. Arm wrestling with industry

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
M Moore
Keyword(s):  

Abstract M. Moore will discuss the nanny state approach and the arm wrestling with the food industry, providing examples and facilitating the development of key advocacy skills to play this power game.

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  

Abstract Non-communicable diseases, the slow motion disaster, represent one of the main global threats to health in the 21st century. Overweight and obesity are major risk factors for a number of chronic diseases and obesity has nearly tripled since 1975. Obesity can be prevented through healthy food, healthy lifestyle and anti-obesogenic environments. Effective multidisciplinary and intersectorial approaches are needed now more than ever and public health strategies should tackle the social determinants of health through the adoption of a common risk factor approach, which start from the mouth to reach the rest of the body. This applies to preventive actions, investments and advocacy with the government and the food industry. This workshop aims to discuss challenges and leverages to increase integrated approaches to prevent NCDs through healthy nutrition, focusing on the need to tackle the body as a whole as well as providing the skills necessary to understand and play the power game related to food and food industry. The workshop will start with a critical analysis of the key actions and debates at the global level, focusing afterwards on the sugar-sweetened beverage (SBB) laws and the need to re-legitimate the mouth as an integral part of the body to increase the effectiveness of prevention. The country case of Italy will give an important perspective from a country that has always been associated to the healthy Mediterranean diet but has reverted the trend in the last few years, especially among children. The debate will then lead to an analysis of the effective approaches, which can be applied to fight the obesity trend with a special focus on government roles and wrestling with industry. The obesity prevention strategies as described above will be analysed through the Global Charter for the Public’s Health (The Charter) lens, a joint effort of WFPHA, multiple stakeholders, as well as the WHO, which has been developed to provide a comprehensive, clear and flexible framework to adapt today’s public health to its global context. The implementation of The Charter functions and services, through a flexible approach, paves the path to reverse the obesity trend and facilitate the development of effective measures through multidisciplinary and intersectorial partnerships and effective laws. An integral part of the process is leadership from inside and outside the health sector along with people, communities, organizations, governments, concerned corporates and citizens. This workshop will provide delegates with the information, examples and skills necessary to understand and play an active role in the “food power game” through the adoption of common risk factor approach and increased advocacy skills by applying The Charter in Europe and globally. Key messages Integrated and multidisciplinary approaches, including the common risk factors approach, and effective advocacy with governments and concerned corporates are key elements to prevent obesity and NCDs. The Charter is the flexible and innovative framework to be applied from the communities up to their governments, at national and international levels to prevent diseases such as obesity and NCDs.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  

Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  

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