The changing role of convenience stores in South Korea

2019 ◽  
Vol 121 (7) ◽  
pp. 1642-1654 ◽  
Author(s):  
So-young Kim ◽  
Ji Yu Choi
Keyword(s):  
South Korea ◽  
Food Environment ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Reference Value ◽  
Food Group ◽  
Healthy Food ◽  
Food Groups ◽  
Content Type ◽  
Convenience Stores

Purpose The purpose of this paper is to develop policy recommendations for creating a healthy food environment around convenience stores which has been recently extending beyond the retail to the food retail and even to the foodservice market in South Korea. Design/methodology/approach This study was based on case studies of evaluating the nutritional quality of lunch box products sold by the Korean big 3 convenience store brands (CU, GS25 and 7-Eleven) as meal replacements. Samples of all lunch box products sold during October 2016 in Asan city, South Korea were collected for nutritional quality evaluation. Findings The amount of food items in the “Meats/Fish/Eggs/Legume” food group was 2.4 times the recommended intake, while that in the “Vegetables” food group was even less than one serving size. The most frequent cooking method both for the animal- and plant-based food groups was stir-frying. The average calories fell short of the reference value for men but exceeded it for women. The percentage energy contribution from fats exceeded the reference range. The average amounts of protein, saturated fat, cholesterol and sodium were higher than recommended. Originality/value This study calls attention to the necessity and importance of establishing a healthy food environment around convenience stores, given the ever-growing reliance on these establishments as a go-to spot for a convenient meal. The results may also provide useful insights for developing countries in Asia, which are being spotlighted as the emerging markets for convenience stores.

The Special Supplemental Nutrition Program for Women, Infants, and Children is Associated with Several Changes in Nutrient Intakes and Food Consumption Patterns of Participating Infants and Young Children, 2008 Compared with 2016

2020 ◽  
Vol 150 (11) ◽  
pp. 2985-2993
Author(s):  
Joanne F Guthrie ◽  
Andrea S Anater ◽  
Joel C Hampton ◽  
Diane J Catellier ◽  
Alison L Eldridge ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Food Group ◽  
Infants And Children ◽  
Baby Food ◽  
Food Groups ◽  
Supplemental Nutrition ◽  
Nutrition Program ◽  
Cross Sectional ◽  
Wic Participation ◽  
Supplemental Nutrition Program

ABSTRACT Background In 2009 the USDA's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) updated the food packages provided to participants. Objectives This study investigates associations between WIC participation and nutrients and food groups consumed using data from the Feeding Infants and Toddlers Study's 2008 and 2016 nationwide, cross-sectional surveys of children <4 y, weighted to be representative of the US population. Methods The study data included 2892 children aged 6–47.9 mo in 2008 and 2635 in 2016. Differences were analyzed by WIC participation, survey year, and child age (infants 6–11.9 mo old, toddlers 12–23.9 mo old, preschoolers 24–47.9 mo old). Usual nutrient intake distributions were estimated using National Cancer Institute methodology. Daily food group consumption differences were tested via multivariate regression. All analyses controlled for income. Results In 2016 18.6% of infants had iron intakes below the estimated average requirement (EAR), compared to 7.6% in 2008; 87% of WIC infants met the EAR, compared with 69% of non-WIC infants. In 2016 37% of WIC preschoolers met saturated fat guidelines, compared with 25% in 2008; in both years, fewer than one-third of non-WIC preschoolers met the guidelines. More WIC infants than non-WIC infants consumed infant cereals in 2016 (58% compared with 45%, respectively). More WIC infants ate vegetables daily in 2016 than in 2008 (74% compared with 59%, respectively).  In 2016, as compared with 2008, more WIC infants consumed baby-food vegetables (55% compared with 29%, respectively) and fruits (56% compared with 41%, respectively). In 2016 47% of WIC preschoolers drank low-fat milk, compared with 19% of non-WIC preschoolers. Conclusions Infant iron intakes are concerning, although more WIC infants meet the EAR. WIC infants’ vegetable intakes have improved; baby-food vegetables have become important contributors to their intakes. In 2016 WIC children were more likely than non-WIC children to shift to lower-fat milks at 2 y of age, likely contributing to lower saturated fat intakes.

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

2016 ◽  
Vol 137 (2) ◽  
pp. 122-135 ◽  
Author(s):  
Isadora Santos Pulz ◽  
Paula Andréa Martins ◽  
Charles Feldman ◽  
Marcela Boro Veiros
Keyword(s):  
Food Environment ◽  
Nutritional Quality ◽  
Food Choices ◽  
Healthy Food ◽  
Food Environments ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Nutrition Environment ◽  
Food And Beverage

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. Methods: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey–Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. Results: The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p < .001), fried refined flour salgados compared with baked wholegrain flour salgados ( p < .001) and refined flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. Conclusion: The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

2016 ◽  
Vol 46 (4) ◽  
pp. 476-487
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Chetan Gupta
Keyword(s):  
New Product Development ◽  
Growth And Development ◽  
Nutritive Value ◽  
Radical Scavenging ◽  
Saturated Fat ◽  
Sensory Profile ◽  
Composite Flour ◽  
Food Groups ◽  
Content Type

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

Food expenditure patterns, preferences, policy, and access of Rwandan households

2017 ◽  
Vol 119 (6) ◽  
pp. 1202-1215 ◽  
Author(s):  
Dave D. Weatherspoon ◽  
Marie Steele-Adjognon ◽  
Fidèle Niyitanga ◽  
Jean Paul Dushimumuremyi ◽  
Anwar Naseem ◽  
...  
Keyword(s):  
Crop Production ◽  
Market Access ◽  
Extended Period ◽  
Food Group ◽  
Food Groups ◽  
Content Type ◽  
Hurdle Models ◽  
Food Purchases ◽  
Policies And Programs ◽  
Log Normal

Purpose An extended period of economic growth along with stubborn childhood stunting and wasting levels raises questions about how consumer food purchasing behaviors respond to income increases in Rwanda. The purpose of this paper is to assess the role income, prices, policy, agricultural production, and market access play on how rural households purchase different food groups. Design/methodology/approach Six separate log-normal double hurdle models are run on six different food groups to examine what affects the probability a household purchases in each food group and for those who do purchase, what determines the quantity purchased. Findings Rural Rwandans are price and expenditure responsive but prices have more impact on food group purchases. Crop production resulted in reduced household market procurement for its associated food group but had mixed effects on the purchases of all other food groups. Rural Rwandans purchase and consume low amounts of animal-based proteins which may be a leading factor related to the high stunting and wasting rates. Owning an animal increased the purchased quantity of meat but lowered the purchased quantity of most other food groups. Practical implications Results suggest that policies and programs have to address multiple constraints simultaneously to increase the purchases of the limited food groups in the rural household diets that may be contributing to the high rates of stunting and wasting. Originality/value This study is the first to evaluate the interplay among prices, household income, household production, policies and donor programs, and demographic variables on rural Rwandan household food purchases.

scholarly journals The retail food environment and its association with body mass index in Mexico

2021 ◽  
Author(s):  
Elisa Pineda ◽  
Eric J. Brunner ◽  
Clare H. Llewellyn ◽  
Jennifer S. Mindell
Keyword(s):  
Body Mass Index ◽  
Body Mass ◽  
Food Environment ◽  
Healthy Food ◽  
Density Increase ◽  
Convenience Store ◽  
Food Outlet ◽  
Retail Food Environment ◽  
Convenience Stores ◽  
Retail Food

Abstract Background/Objective Mexico has one of the highest rates of obesity and overweight worldwide, affecting 75% of the population. The country has experienced a dietary and food retail transition involving increased availability of high-calorie-dense foods and beverages. This study aimed to assess the relationship between the retail food environment and body mass index (BMI) in Mexico. Subjects/Methods Geographical and food outlet data were obtained from official statistics; anthropometric measurements and socioeconomic characteristics of adult participants (N = 22,219) came from the nationally representative 2012 National Health and Nutrition Survey (ENSANUT). Densities (store count/census tract area (CTA)) of convenience stores, restaurants, fast-food restaurants, supermarkets and fruit and vegetable stores were calculated. The association of retail food environment variables, sociodemographic data and BMI was tested using multilevel linear regression models. Results Convenience store density was high (mean (SD) = 50.0 (36.9)/CTA) compared with other food outlets in Mexico. A unit increase in density of convenience stores was associated with a 0.003 kg/m2 (95% CI: 0.0006, 0.005, p = 0.011) increase in BMI, equivalent to 0.34 kg extra weight for an adult 1.60 m tall for every additional 10% store density increase (number of convenience stores per CTA (km2)). Metropolitan areas showed the highest density of food outlet concentration and the highest associations with BMI (β = 0.01, 95% CI: 0.004–0.01, p < 0.001). A 10% store density increase in these areas would represent a 1 kg increase in weight for an adult 1.60 m tall. Conclusions Convenience store density was associated with higher mean BMI in Mexican adults. An excessive convenience store availability, that offers unhealthy food options, coupled with low access to healthy food resources or stores retailing healthy food, including fruits and vegetables, may increase the risk of higher BMI. This is the first study to assess the association of the retail food environment and BMI at a national level in Mexico.

scholarly journals Evaluating the Consistency of the French Nutri-Score Front-of-Pack Scoring System with Canadian Dietary Guidelines

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1711-1711
Author(s):  
Mavra Ahmed ◽  
Kacie Dickinson ◽  
Laura Vergeer ◽  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Food Label ◽  
Dietary Recommendations ◽  
University Of Toronto ◽  
High Consistency

Abstract Objectives Nutrient profiling (NP) models, underpinning front-of-pack (FOP) labelling, can guide consumers towards healthier food choices and should be aligned with food-based dietary guidelines. In France, [the FSAm/HCSP NP model], underpinning the Nutri-Score (NS) FOP, ranks foods on both nutrients-to-limit (saturated fat, sodium, sugar) and nutrients-to-encourage (e.g., protein, fibre, fruits, vegetables, legumes and nuts) and was found to adequately align with dietary recommendations in Europe. However, investigations on the comparable ranking of foods by the FSAm/HCSP NP model with the new Canadian dietary guidelines is lacking. The objective was to assess the ability of the NS to discriminate the nutritional quality of foods and beverages in the Canadian food supply and their consistency with nutritional recommendations according to the Canada's 2019 Food Guidelines (CFG). Methods Using the University of Toronto Food Label Information Program 2017 database (n = 17,360), the nutritional scores for prepackaged foods and beverages were derived using the NS. These scores correspond to five grades of nutritional quality, ranging from green (A; highest quality) to red (E; lowest quality). Scores were assessed as binary where A/B were considered ‘in alignment’ with CFG recommendations while C/D/E were considered ‘not in alignment’. Results The NS system classified 21% of products as A, ranging from 99% of legumes to 0.45% of the sugars/sweets. The NS was able to discriminate the nutritional quality of foods within the same food groups (based on display of three grades represented within the Nutri-Score). Overall, there was 73% agreement between NS and CFG, ranging from 48% for combination dishes to 95% for eggs/egg substitute categories. The classification of foods according to the NS was consistent with the CFG; foods for which consumption is recommended were more favourably classified (e.g., 76% of vegetables were classified as A or B) than foods for which consumption should be limited (e.g., 79% of snacks were classified as C/D/E). Conclusions The NS FOP system is an effective tool to discriminate products across and within food categories. The classification of different food groups in the NS displayed a high consistency with the new Canadian dietary guidelines. Funding Sources Sanofi-Pasteur University of Toronto Université Paris-Descartes Collaborative Grant.

Socioeconomic and racial/ethnic disparities in the nutritional quality of packaged food purchases in the U.S., 2008-2018

2021 ◽  
pp. 1-34
Author(s):  
Allison Lacko ◽  
Joanna Maselko ◽  
Barry Popkin ◽  
Shu Wen Ng
Keyword(s):  
Nutritional Quality ◽  
Ethnic Disparities ◽  
Saturated Fat ◽  
The United States ◽  
Future Research ◽  
Food Groups ◽  
Processed Meats ◽  
Packaged Foods ◽  
Over Time

Abstract Objective: To determine whether disparities exist in the nutritional quality of packaged foods and beverage purchases (PFPs) by household income, education, and race/ethnicity and if they changed over time. Design: We used Nielsen Homescan, a nationally representative household panel, from 2008-2018 (n=672,821 household-year observations). Multivariate, multilevel regressions were used to model the association between sociodemographic groups and a set of nutritional outcomes of public health interest, including nutrients of concern (sugar, saturated fat, sodium) and calories from specific food groups (fruits, non-starchy vegetables, processed meats, sugar-sweetened beverages and junk foods). Setting: Household panel survey Participants: Approximately 60,000 households each year from the United States. Results: Disparities were found by income and education for most outcomes, and widened for purchases of fruits, vegetables, and the percent of calories from sugar between 2008 and 2018. The magnitude of disparities was largest by education. Disparities between Black and White households include the consumption of processed meats and the percent calories from sugar, while no disparities between White and Hispanic households were found. Disparities have been largely persistent, as any significant changes over time have been substantively small. Conclusions: Policies to improve the healthfulness of packaged foods must be expanded beyond SSB taxes and future research should focus on what mediates the relationship between education and diet so as not to exacerbate disparities.

scholarly journals Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants

2021 ◽  
Author(s):  
Carmen Piernas ◽  
Aurora Perez-Cornago ◽  
Min Gao ◽  
Heather Young ◽  
Zoe Pollard ◽  
...  
Keyword(s):  
Energy Intake ◽  
Classification System ◽  
Saturated Fat ◽  
Food Group ◽  
Animal Origin ◽  
Food Groups ◽  
Uk Biobank ◽  
Free Sugars ◽  
The Uk ◽  
Dietary Data

Abstract Purpose The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe a comprehensive food grouping system for this questionnaire and to report dietary intakes and key sources of selected nutrients by sex and education. Methods Participants with at least one valid 24-h questionnaire were included (n = 208,200). Dietary data were grouped based on the presence of nutrients as well as culinary use, processing, and plant/animal origin. For each food group, we calculated the contribution to energy intake, key macronutrients, and micronutrients. We also identified the top contributors to energy intake, free sugars and saturated fat by sex and education. Results From the 93 food groups, the top five contributors to energy intake (in descending order) were: desserts/cakes/pastries; white bread; white pasta/rice; bananas/other fruit; semi-skimmed milk. Wine, beer, and fruit juices were the top beverage contributors to overall energy intake. Biscuits, and desserts/cakes/pastries were the highest contributors to free sugars, total fat, and saturated fat intakes, but also contributed to the calcium and iron intakes. Top contributors to energy, saturated fat, and free sugars were broadly similar by sex and education category, with small differences in average nutrient intakes across the population. Conclusion This new food classification system will support the growing interest in the associations between food groups and health outcomes and the development of food-based dietary guidelines. Food group variables will be available to all users of the UK Biobank WebQ questionnaire.

scholarly journals Development and evaluation of the US Healthy Food Diversity index

2014 ◽  
Vol 112 (9) ◽  
pp. 1562-1574 ◽  
Author(s):  
Maya Vadiveloo ◽  
L. Beth Dixon ◽  
Tod Mijanovich ◽  
Brian Elbel ◽  
Niyati Parekh
Keyword(s):  
Diversity Index ◽  
Food Group ◽  
Healthy Food ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Food Groups ◽  
Dietary Variety ◽  
Food Diversity ◽  
The Us ◽  
Healthy Food Diversity

Varied diets are diverse with respect to diet quality, and existing dietary variety indices do not capture this heterogeneity. We developed and evaluated the multidimensional US Healthy Food Diversity (HFD) index, which measures dietary variety, dietary quality and proportionality according to the 2010 Dietary Guidelines for Americans (DGA). In the present study, two 24 h dietary recalls from the 2003–6 National Health and Nutrition Examination Survey (NHANES) were used to estimate the intake of twenty-six food groups and health weights for each food group were informed by the 2010 DGA. The US HFD index can range between 0 (poor) and 1 − 1/n, where n is the number of foods; the score is maximised by consuming a variety of foods in proportions recommended by the 2010 DGA. Energy-adjusted Pearson's correlations were computed between the US HFD index and each food group and the probability of adequacy for fifteen nutrients. Linear regression was run to test whether the index differentiated between subpopulations with differences in dietary quality commonly reported in the literature. The observed mean index score was 0·36, indicating that participants did not consume a variety of healthful foods. The index positively correlated with nutrient-dense foods including whole grains, fruits, orange vegetables and low-fat dairy (r 0·12 to 0·64) and negatively correlated with added sugars and lean meats (r − 0·14 to − 0·23). The index also positively correlated with the mean probability of nutrient adequacy (r 0·41; P< 0·0001) and identified non-smokers, women and older adults as subpopulations with better dietary qualities. The US HFD index may be used to inform national dietary guidance and investigate whether healthful dietary variety promotes weight control.

The influence of the local food environment on diet following residential relocation: longitudinal results from RESIDential Environments (RESIDE)

2020 ◽  
Vol 23 (12) ◽  
pp. 2132-2144
Author(s):  
Alexia Bivoltsis ◽  
Gina Trapp ◽  
Matthew Knuiman ◽  
Paula Hooper ◽  
Gina Leslie Ambrosini
Keyword(s):  
Dietary Intake ◽  
Food Environment ◽  
Vegetable Intake ◽  
Local Food ◽  
Residential Development ◽  
Healthy Food ◽  
Unhealthy Food ◽  
Food Outlets ◽  
Convenience Stores ◽  
Residential Environments

AbstractObjective:To examine the associations of changes in the local food environment, individual behaviours and perceptions with changes in dietary intake, following relocation from an established neighbourhood to a new residential development.Design:Spatial food environment exposure measures were generated relative to each participant’s home address using the locations of food outlets at baseline (before moving house) and follow-up (1–2 years after relocation). Self-reported data on socio-demographics, self-selection, usual dietary intake, individual behaviours and perceptions of the local food environment were sourced from the RESIDential Environments (RESIDE) Project. Changes in spatial exposure measures, individual behaviours and perceptions with changes in dietary outcomes were examined using mixed linear models.Setting:Perth, Western Australia, 2003–2007.Participants:Adults (n 1200) from the RESIDE Project.Results:Moving to a new residential development with more convenience stores and café restaurants around the home was significantly associated with an increase in unhealthy food intake (β = 0·049, 95 % CI 0·010, 0·089; β = 0·020, 95 % CI 0·007, 0·033) and was partially mediated by individual behaviours and perceptions. A greater percentage of healthy food outlets around the home following relocation was significantly associated with an increase in healthy food (β = 0·003, 95 % CI 0·001, 0·005) and fruit/vegetable intake (β = 0·002, 95 % CI 0·001, 0·004).Conclusions:Policy and planning may influence dietary intakes by restricting the number of convenience stores and other unhealthy food outlets and increasing the relative percentage of healthy food outlets.

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