scholarly journals Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

2017 ◽  
Vol 42 (11) ◽  
pp. 1217-1224 ◽  
Author(s):  
Jodi T. Bernstein ◽  
Beatriz Franco-Arellano ◽  
Alyssa Schermel ◽  
Marie-Ève Labonté ◽  
Mary R. L’Abbé
Keyword(s):  
Nutrient Content ◽  
Nutritional Composition ◽  
Free Sugar ◽  
Food Label ◽  
Cross Sectional ◽  
Nutrition Policies ◽  
Prepackaged Foods ◽  
Sugar Levels ◽  
The University ◽  
Sectional Analysis

The objective of this study was to evaluate differences in calories, nutrient content, overall healthfulness, and use of sweetener ingredients between products with and without sugar claims. Consumers assume products with sugar claims are healthier and lower in calories. It is therefore important claims be found on comparatively healthier items. This study is a cross-sectional analysis of the University of Toronto’s 2013 Food Label Database. Subcategories where at least 5% of products (and n ≥ 5) carried a sugar claim were included (n = 3048). Differences in median calorie content, nutrient content, and overall healthfulness, using the Food Standards Australia/New Zealand Nutrient Profiling Scoring criterion, between products with and without sugar claims, were determined. Proportion of products with and without claims that had excess free sugar levels (≥10% of calories from free sugar) and that contained sweeteners was also determined. Almost half (48%) of products with sugar claims contained excess free sugar, and a greater proportion contained sweeteners than products without such claims (30% vs 5%, χ2 = 338.6, p < 0.0001). Overall, products with sugar claims were “healthier” and had lower median calorie, free sugar, total sugar, and sodium contents than products without claims. At the subcategory level, reductions in free sugar contents were not always met with similar reductions in calorie contents. This study highlights concerns with regards to the nutritional composition of products bearing sugar claims. Findings can support educational messaging to assist consumer interpretation of sugar claims and can inform changes in nutrition policies, for example, permitting sugar claims only on products with calorie reductions and without excess free sugar.

Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions

2020 ◽  
Vol 23 (16) ◽  
pp. 2870-2878
Author(s):  
Jodi T Bernstein ◽  
Anthea K Christoforou ◽  
Madyson Weippert ◽  
Mary R L’Abbé
Keyword(s):  
Sugar Content ◽  
Nutritional Composition ◽  
Unintended Consequences ◽  
Total Sugar ◽  
Rank Test ◽  
Food Label ◽  
Total Sugar Content ◽  
Signed Rank Test ◽  
Prepackaged Foods ◽  
Sugar Levels

AbstractObjective:To quantify total sugar reformulation in Canadian prepackaged foods and beverages between 2013 and 2017 and identify changes in the nutritional composition of the foods and beverages reformulated to be lower in total sugar.Design:Longitudinal examination of foods and beverages present in both 2013 and 2017 collections of the University of Toronto’s Food Label Information Program database (n 6628 matched products). The proportion of products with changes in sugar levels was determined. Wilcoxon signed-rank test was used to examine changes in sugar levels overall for products lower or higher in sugar and changes in nutrient composition for products lower in sugar.Setting:Largest grocery retailers by market share in Canada.Participants:Canadian prepackaged foods and beverages.Results:The majority (76·6 %) of products had no change in total sugar content, 12·4 % were reformulated to be lower in sugar and 11·0 % were higher in sugar. A median sugar reduction of 19·0 % (1·6 g) was seen among products lower in sugar which was offset by a median 18·0 % (1·5 g) increase among products higher in sugar. Overall, median levels of energies and other nutrients stayed the same or decreased among products reformulated to be lower in sugar, the exception was for starch, which increased.Conclusions:Limited progress was made to reformulate foods and beverages to be lower in total sugar between 2013 and 2017. Results from this study identify areas in the food supply where attention may be needed to avoid unintended consequences of sugar-focused reformulation in terms of overall nutritional composition.

scholarly journals The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1861
Author(s):  
Billy Yin Sing O ◽  
Daisy H. Coyle ◽  
Elizabeth K. Dunford ◽  
Jason H.Y. Wu ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Health Concern ◽  
Free Sugar ◽  
Cross Sectional ◽  
Low Calorie ◽  
Snack Foods ◽  
Wide Range ◽  
Different Types ◽  
Packaged Foods ◽  
Prepackaged Foods

This study aims to examine the use of non-nutritive (NNSs) and low-calorie sweeteners (LCSs) in pre-packaged foods in Hong Kong and the differences in the number of NNSs/LCSs used between products from different regions. In a cross-sectional audit, the types of NNSs/LCSs used in 19,915 pre-packaged foods in Hong Kong were examined by searching the ingredients list of the included products for keywords related to 20 common NNSs/LCSs and their respective E-numbers. Prevalence of use of NNSs and LCSs, the co-presence of NNSs/LCSs and free sugar ingredients (FSI), and the number of NNSs/LCSs used in the included foods were computed. Pearson’s χ2 test was used to compare the total number of NNSs and/or LCSs used in food items from different regions. Sucralose (E955) was the most commonly used NNS (1.9%), followed by acesulfame K (E950, 1.6%). Sorbitol was the most commonly used LCS (2.9%). Overall, the use of LCSs was less common compared with NNSs (3.7% vs. 4.5%). The use of different types of NNSs varied substantially between food types. Notably, 20.2% of potato crisps and 15.2% of other crisps or extruded snacks contained at least one NNS and/or LCS. Co-presence of FSIs and NNSs/LCSs were most common in confectionery (15.7%) and snack foods (15.5%). Asian prepackaged foods were more likely to contain NNSs/LCSs (10.1%) compared with those from other regions. To conclude, NNSs/LCSs were used in a wide range of non-diet pre-packaged products which could be a public health concern due to their higher consumption frequencies than “diet” products.

scholarly journals Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
Gabriel B. Tjong ◽  
Mary R. L'Abbé
Keyword(s):  
Nutritional Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Food Labels ◽  
Food Label ◽  
Chi Square ◽  
Food Category ◽  
Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

scholarly journals Rapid Utilization of Telehealth in a Comprehensive Cancer Center as a Response to COVID-19: Cross-Sectional Analysis (Preprint)

2020 ◽  
Author(s):  
Peter E Lonergan ◽  
Samuel L Washington III ◽  
Linda Branagan ◽  
Nathaniel Gleason ◽  
Raj S Pruthi ◽  
...  
Keyword(s):  
San Francisco ◽  
Video Conferencing ◽  
Comprehensive Cancer Center ◽  
Cancer Center ◽  
Primary Language ◽  
Cross Sectional ◽  
Patient Demographics ◽  
Race Ethnicity ◽  
The University ◽  
Sectional Analysis

BACKGROUND The emergence of the coronavirus disease (COVID-19) pandemic in March 2020 created unprecedented challenges in the provision of scheduled ambulatory cancer care. As a result, there has been a renewed focus on video-based telehealth consultations as a means to continue ambulatory care. OBJECTIVE The aim of this study is to analyze the change in video visit volume at the University of California, San Francisco (UCSF) Comprehensive Cancer Center in response to COVID-19 and compare patient demographics and appointment data from January 1, 2020, and in the 11 weeks after the transition to video visits. METHODS Patient demographics and appointment data (dates, visit types, and departments) were extracted from the electronic health record reporting database. Video visits were performed using a HIPAA (Health Insurance Portability and Accountability Act)-compliant video conferencing platform with a pre-existing workflow. RESULTS In 17 departments and divisions at the UCSF Cancer Center, 2284 video visits were performed in the 11 weeks before COVID-19 changes were implemented (mean 208, SD 75 per week) and 12,946 video visits were performed in the 11-week post–COVID-19 period (mean 1177, SD 120 per week). The proportion of video visits increased from 7%-18% to 54%-72%, between the pre– and post–COVID-19 periods without any disparity based on race/ethnicity, primary language, or payor. CONCLUSIONS In a remarkably brief period of time, we rapidly scaled the utilization of telehealth in response to COVID-19 and maintained access to complex oncologic care at a time of social distancing.

scholarly journals Students’ Quality Learning Experience: Key to further studies in the same university

2017 ◽  
Vol 2 (5) ◽  
pp. 127
Author(s):  
Mazni Saad ◽  
Rosita Husain ◽  
Wan Nurul Fatimah Wan Mohamad Nawi ◽  
Nafiza Mahyuddin
Keyword(s):  
Undergraduate Students ◽  
Learning Experience ◽  
Publishing House ◽  
Private University ◽  
Cross Sectional ◽  
International Publishing ◽  
The University ◽  
Sectional Analysis ◽  
Quality Learning

This study investigates the expected learning experience that determines their desire to further their studies at the same university. A cross sectional analysis was done on 190 undergraduate students in a public higher learning institution. Their opinions were sought regarding the present quality of services offered by the university. The students were very concerned about the quality of teaching, their lecturers and the facilities on offer, and more so the course fees structure, technology, and support systems. There is a need to look again at some of the major complaints addressed, which could guarantee the return of these students to its doorstep.Keywords: Satisfaction; learning experience; quality services; private university; Malaysia.ISSN: 2398-4287© 2017. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

scholarly journals Gluten-Free Claims Are Displayed Mostly on Processed and Ultra-Processed Foods in Canada

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 751-751
Author(s):  
Beatriz Franco-Arellano ◽  
Laura Vergeer ◽  
Gabriel B. Tjong ◽  
Mary L'Abbé
Keyword(s):  
Celiac Disease ◽  
Processed Foods ◽  
Gluten Free ◽  
Food Label ◽  
Food Category ◽  
Cross Sectional ◽  
Logistic Regression Models ◽  
Prepackaged Foods ◽  
Packaged Food ◽  
Level Of Processing

Abstract Objectives Celiac disease is an autoimmune condition characterized by an adverse response to gluten ingestion. While only 1% of the population must follow a gluten-free diet (e.g., those with celiac disease), gluten-free products are becoming increasingly prevalent in Canada, particularly among packaged products, which are largely processed or ultra-processed. Yet, excess consumption of processed and ultra-processed foods has been associated with poor diet quality, a risk factor for obesity and other non-communicable diseases. Objectives To examine whether the presence of gluten-free claims (GFC) on packaged food and beverage products was associated with level of processing. Methods Cross-sectional analysis of the University of Toronto Food Label Information Program 2017. GFC were identified by systematically reviewing the photographs of food labels (n = 17,267). Products were classified into 22 main food categories as determined by the Health Canada's Table of Reference Amounts for Foods. Using the NOVA food processing classification system, products were also classified into two groups: 1) Unprocessed or minimally processed and processed culinary ingredients; and 2) processed or ultra-processed. Proportions of products displaying GFC were calculated overall, by food category and by level of processing. Binomial logistic regression models examined the association of GFC with level of processing. Results Fifteen % of products displayed GFC. Categories displaying the largest proportion of GFC were snacks (32%), meat and poultry products (28%), and nuts and seeds (26%). The presence of GFC claim was associated with foods being processed or ultra-processed (β = 1.63, P &lt; 0.001). In 8 of the 22 food categories, 100% of products displaying GFC were processed or ultra-processed, while more than 80% of foods displaying GFC in 17 of 22 categories were considered processed or ultra-processed. Conclusions About 1/6 of prepackaged foods and beverages displayed gluten-free claims in the Canadian Food supply. Most of them were considered processed and ultra-processed foods. Funding Sources Canadian Institutes of Health (CIHR) Scholarships [BFA, LV], Department of Nutritional Sciences Graduate Student Fellowship [BFA; LV], Ontario Graduate Scholarship [LV], CIHR Research Grant 2016PJT-152,979 [MRL].

scholarly journals Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan

2021 ◽  
Vol 2 (1) ◽  
pp. 6
Author(s):  
Ratnayani Ratnayani ◽  
Annisa Ayu Nurbani ◽  
Mia Srimiati
Keyword(s):  
College Students ◽  
Nutrient Content ◽  
Nutrition Knowledge ◽  
Primary Data ◽  
Food Label ◽  
Health Food ◽  
Chi Square ◽  
Cross Sectional ◽  
Good Nutrition ◽  
Cross Sectional Design

Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice. 

scholarly journals Nutritional Quality of Food and Beverages Offered in Supermarkets of Lima According to the Peruvian Law of Healthy Eating

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1508
Author(s):  
Mayra Meza-Hernández ◽  
David Villarreal-Zegarra ◽  
Lorena Saavedra-Garcia
Keyword(s):  
Healthy Eating ◽  
Descriptive Analysis ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Cross Sectional Study ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Warning Labels ◽  
Cross Sectional ◽  
Two Phases

The purpose of this paper was to determine the foods and beverages offered in the city of Lima, Peru, that would be subject to front-of-package warning labels (octagons) according to the thresholds for the two phases (6 and 39 months after the approval) for nutrients of concern (sugar, sodium, saturated fat, and trans-fat) included in the Peruvian Law of Healthy Eating. An observational, descriptive cross-sectional study was conducted that evaluated the nutritional composition of processed and ultra-processed foods that are sold in a supermarket chain in Lima. Of all the processed and ultra-processed foods captured, foods that report nutritional information and do not require reconstitution to be consumed were included. A descriptive analysis was carried out by food categories to report the nutrient content and the percentage of foods that would be subject to front-of-package warning labels. Results: A total of 1234 foods were evaluated, according to the initial thresholds that became effective 6 months after the law was implemented; 35.9% of foods had two octagons; 34.8% had one octagon; 15.8% had no octagons; 12% had three octagons; and no products had four octagons. At 39 months, when the final and more restrictive thresholds become effective, 4.8% did not have octagons. The majority of processed and ultra-processed foods that are sold in a Peruvian supermarket chain carry at least one octagon, and more than 10% of them carry octagons for three of the four nutrients of concern.

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