scholarly journals Perceptions of Processed Foods Among Low-Income and Immigrant Parents

2019 ◽  
Vol 47 (1) ◽  
pp. 101-110 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Jeanne Goldberg ◽  
E. Whitney Evans ◽  
Kenneth Chui ◽  
Jennifer Sacheck
Keyword(s):  
Focus Groups ◽  
Low Income ◽  
Food Processing ◽  
Classification Systems ◽  
Future Research ◽  
Immigrant Parents ◽  
Processed Foods ◽  
Foreign Born ◽  
Processing Level ◽  
Definition Of

Background. Parent-aimed guidance on the topic of processed foods may help limit highly processed foods in children’s diets, but little is known about parent understanding and perceptions of these products. Aims. To determine how parent perceptions of processing align with processing classification systems used in research, and to identify opportunities for future research in communicating information about processed foods. Method. Six focus groups with lower income, racial/ethnic minority and immigrant parents of fourth to sixth graders ( n = 37) were conducted. Parents were asked to discuss their views on terminology related to food processing, classification of foods according to their processing level, the healthfulness of select foods, and criteria for choosing snacks for their children. Focus groups were guided by a thematic approach. NVivo 12 (QSR International) was used to facilitate analyses. Results. Thirty mothers and seven fathers participated. Two thirds (62%) were foreign-born; 38% identified as Hispanic. The term “processing” lacked consistent meaning among parents, with variation by immigrant status. Participants associated highly processed foods with convenience, packaging, and added ingredients; “less-processed” versions of foods (e.g., fresh; homemade) were perceived as healthier. Children’s preferences were the main criteria for choosing snacks. Foreign-born parents were more likely to associate processed foods with positive characteristics (e.g., properly cooked). Conclusion. The concept of food processing is an area of misconception among parents, providing an opportunity for education that may be extended to larger audiences. A universally accepted definition of food classification by processing level is necessary to effectively communicate the link between processing and healthfulness.

scholarly journals Chemicals, cans and factories: how grade school children think about processed foods

2020 ◽  
Vol 23 (10) ◽  
pp. 1735-1744 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Jeanne Goldberg ◽  
E Whitney Evans ◽  
Ken Chui ◽  
Caitlin Bailey ◽  
...  
Keyword(s):  
Focus Groups ◽  
Low Income ◽  
Classification Systems ◽  
Urban School District ◽  
Processed Foods ◽  
Processing Level ◽  
The Usa ◽  
And Storage ◽  
Racial Ethnic ◽  
Storage Change

AbstractObjective:To determine how children interpret terms related to food processing; whether their categorisation of foods according to processing level is consistent with those used in research; and whether they associate the degree of processing with healthfulness.Design:Qualitative data were collected from ten focus groups. Focus groups were audio-recorded, transcribed verbatim, and thematic analysis was conducted.Setting:Four elementary and afterschool programmes in a large, urban school district in the USA that served predominantly low-income, racial/ethnic minority students.Participants:Children, 9–12 years old, in the fourth–sixth grades (n 53).Results:The sample was 40 % male, 47 % Hispanic with a mean age of 10·4 ± 1·1 years. Children’s understanding of unprocessed foods was well aligned with research classifications, while concordance of highly processed foods with research categorisations varied. Five primary themes regarding the way children categorised foods according to their processing level emerged: type and amount of added ingredients; preparation method; packaging and storage; change in physical state or sensory experience; and growing method. Most children associated processing level with healthfulness, describing unprocessed foods as healthier. The most common reason provided for the unhealthfulness of processed foods was added ingredients, including ‘chemicals’ and ‘sugar’.Conclusions:The current study demonstrated that children have a working knowledge of processing that could be leveraged to encourage healthier eating patterns; however, their understanding is not always consistent with the classification systems used in research. The vocabulary used by researchers and consumers to talk about processing must be reconciled to translate findings into actionable messages.

scholarly journals Alignment of Food Processing Classification Systems with Nutrient Quality (OR14-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Kenneth Chui ◽  
Whitney Evans ◽  
Sarah Amin ◽  
Jeanne Goldberg ◽  
...  
Keyword(s):  
Food Processing ◽  
Multinomial Logistic Regression ◽  
Classification Systems ◽  
Dietary Quality ◽  
Nutrient Concentrations ◽  
Processed Foods ◽  
Rater Reliability ◽  
Linear Discriminant ◽  
Processing Level ◽  
The Impact

Abstract Objectives Processed foods are associated with energy-dense eating patterns among children, yet research using food processing classification systems has led to varying conclusions regarding the impact of processed foods on dietary quality. This study utilized three common classification systems to examine (a) agreement between systems for processing level assignment, and (b) relationships between processing level, as determined by each classification system, and individual nutrient concentrations for foods commonly consumed by children. Methods The Nova, International Food Information Council (IFIC), and the University of North Carolina (UNC) systems were examined. Two researchers independently coded processing level according to each system's criteria for the 100 most commonly consumed foods by children 6–12 yrs (NHANES 2013–2014). Inter-rater reliability was assessed using Spearman's rank correlation. Concentration of under- (potassium, fiber, choline, magnesium, calcium, iron, vitamins A, D, E, and C) and over-consumed (added sugars, saturated fat and sodium) nutrients were quantified for 100 grams of each food. Alignment of processing classification systems with nutrient concentration was investigated using linear discriminant analysis and multinomial logistic regression, and compared among systems using Cohen's kappa. Results Most foods were classified as highly processed (70%, 62% 53%, for the Nova, UNC and IFIC system, respectively). The UNC system had the highest inter-rater reliability (r = 0.97, P < 0.001), followed by IFIC (r = 0.78, P < 0.001) and Nova (r = 0.76, P < 0.001). Processing level was associated with greater sodium and total sugars for both UNC and IFIC, and iron for IFIC. Minimal processing was associated with a higher concentration of vitamin C for IFIC and UNC. There were no other significant associations. Agreement was highest between Nova and UNC (k = 0.61, P < 0.001) and lowest between Nova and IFIC (k = 0.52, P < 0.001). Conclusions Processing classification systems may differentiate highly processed foods by their nutrient qualities, but not moderately or minimally processed. Universal definitions for processing level assignment are needed to ensure consistent methodology in studies examining the relationship between processed food intake and health. Funding Sources NA.

scholarly journals A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3948
Author(s):  
Francesco Capozzi ◽  
Faidon Magkos ◽  
Fabio Fava ◽  
Gregorio Paolo Milani ◽  
Carlo Agostoni ◽  
...  
Keyword(s):  
Health Outcomes ◽  
Food Processing ◽  
Low Cost ◽  
Classification Systems ◽  
Processed Foods ◽  
Processing Technologies ◽  
Adverse Health Outcomes ◽  
Increased Risk ◽  
Multidisciplinary Perspective ◽  
By Products

Ultra-processed foods (UPFs) are negatively perceived by part of the scientific community, the public, and policymakers alike, to the extent they are sometimes referred to as not “real food”. Many observational surveys have linked consumption of UPFs to adverse health outcomes. This narrative synthesis and scientific reappraisal of available evidence aims to: (i) critically evaluate UPF-related scientific literature on diet and disease and identify possible research gaps or biases in the interpretation of data; (ii) emphasize the innovative potential of various processing technologies that can lead to modifications of the food matrix with beneficial health effects; (iii) highlight the possible links between processing, sustainability and circular economy through the valorisation of by-products; and (iv) delineate the conceptual parameters of new paradigms in food evaluation and classification systems. Although greater consumption of UPFs has been associated with obesity, unfavorable cardiometabolic risk factor profiles, and increased risk for non-communicable diseases, whether specific food processing techniques leading to ultra-processed formulations are responsible for the observed links between UPFs and various health outcomes remains elusive and far from being understood. Evolving technologies can be used in the context of sustainable valorisation of food processing by-products to create novel, low-cost UPFs with improved nutritional value and health potential. New paradigms of food evaluation and assessment should be funded and developed on several novel pillars—enginomics, signalling, and precision nutrition—taking advantage of available digital technologies and artificial intelligence. Research is needed to generate required scientific knowledge to either expand the current or create new food evaluation and classification systems, incorporating processing aspects that may have a significant impact on health and wellness, together with factors related to the personalization of foods and diets, while not neglecting recycling and sustainability aspects. The complexity and the predicted immense size of these tasks calls for open innovation mentality and a new mindset promoting multidisciplinary collaborations and partnerships between academia and industry.

scholarly journals Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 50 ◽  
Author(s):  
Elizabeth Svisco ◽  
Carmen Byker Shanks ◽  
Selena Ahmed ◽  
Katie Bark
Keyword(s):  
Elementary School ◽  
Food Processing ◽  
Food Choices ◽  
Snack Food ◽  
Processed Foods ◽  
Minimally Processed ◽  
Food Ingredients ◽  
Snack Foods ◽  
Food Items ◽  
Processing Level

Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.

scholarly journals Caregivers’ Perspectives on the Determinants of Dietary Decisions in Six First Nation Communities

2018 ◽  
Vol 13 (1) ◽  
pp. 122-139 ◽  
Author(s):  
Lorrilee McGregor ◽  
Pamela Toulouse ◽  
Marion Maar ◽  
Nancy L. Young
Keyword(s):  
Focus Groups ◽  
Narrative Analysis ◽  
Low Income ◽  
Food Systems ◽  
Food Sovereignty ◽  
Community Gardens ◽  
First Nation ◽  
Processed Foods ◽  
Hunting And Fishing ◽  
Fishing Regulations

Colonialism is a fundamental determinant of Indigenous people’s health in Canada, yet little is known about its effects on food systems and dietary decisions in First Nation communities. A socioecological approach was used to explore the determinants of dietary decisions made by Indigenous caregivers. Conclusions are drawn from a narrative analysis of eight focus groups involving 33 caregivers in six First Nation communities. Caregivers identified the changes that they have observed in how food is procured, distributed, processed and prepared, along with the nutritional consequences and the sociocultural meanings of these changes. Determinants such as participation in the wage economy, low income, hunting and fishing regulations, availability of fish and game, and the proliferation of inexpensive, processed foods have altered the food systems and influenced dietary decisions made by caregivers in six First Nation communities. Initiatives such as community gardens, community freezers and community hunting camps are ways that these communities are seeking to regain food sovereignty.

Exploring Implementation of the Ontario School Food and Beverage Policy at the Secondary-School Level: A Qualitative Study

2014 ◽  
Vol 75 (03) ◽  
pp. 118-124 ◽  
Author(s):  
Michelle M. Vine ◽  
Susan J. Elliott ◽  
Kim D. Raine
Keyword(s):  
Secondary School ◽  
Focus Groups ◽  
Low Income ◽  
Local Level ◽  
School Nutrition ◽  
School Level ◽  
Future Research ◽  
School Students ◽  
School Food ◽  
Food And Beverage

Purpose: The purpose of this study was to explore the implementation of the Ontario School Food and Beverage Policy (P/PM 150) from the perspective of secondary-school students. Methods: This research, informed by the ANGELO framework, undertook three focus groups with secondary students (n = 20) in 2 school boards representing both high- and low-income neighbourhoods in fall 2012. Focus groups were transcribed verbatim for subsequent analysis. Key themes were generated deductively from the research objectives and inductively as they emerged from transcripts. Results: Perceived impacts of P/PM 150 included high-priced policy-compliant food for sale, lower revenue generation, and food purchased off-campus. Limited designated eating spaces, proximity to external, nonpolicy-compliant food, and time constraints acted as key local level barriers to healthy eating. Conclusions: Pricing strategies are needed to ensure that all students have access to nutritious food, particularly in the context of vulnerable populations. Recognition of the context and culture in which school nutrition policies are being implemented is essential. Future research to explore the role of public health dietitians in school nutrition policy initiatives and how to leverage local resources and stakeholder support in low income, rural and remote populations is needed.

scholarly journals Addressing Challenges with the Categorization of Foods Processed at Home: A Pilot Methodology to Inform Consumer-Facing Guidance

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2373
Author(s):  
Rachel Bleiweiss-Sande ◽  
Caitlin P. Bailey ◽  
Jennifer Sacheck ◽  
Jeanne P. Goldberg
Keyword(s):  
North Carolina ◽  
Food Processing ◽  
Processed Foods ◽  
Microsoft Excel ◽  
Processing Level ◽  
Health And Nutrition ◽  
Chapel Hill ◽  
Nationally Representative ◽  
Hispanic White ◽  
Processing Framework

The objective of this study was to inform consumer-facing dietary guidance by (1) adapting the current University of North Carolina at Chapel Hill (UNC) food processing framework to include a home processing (HP) component and (2) pilot testing the adapted version using a nationally representative sample of foods consumed in the U.S. The UNC framework was adapted to include guidelines for categorizing home-prepared (HP) foods. The original UNC and adapted HP frameworks were used to code dietary recalls from a random sample of National Health and Nutrition Examination Survey (2015–2016 cycle) participants (n = 100; ages 2–80 years). Percent changes between the UNC and HP adapted frameworks for each processing category were calculated using Microsoft Excel, version 16.23. Participants were 56% female, 35% non-Hispanic white (mean age = 31.3 ± 23.8). There were 1,376 foods with 651 unique foods reported. Using the HP compared to the UNC framework, unprocessed/minimally processed foods declined by 11.7% (UNC: 31.0% vs. HP: 27.4%); basic processed foods increased by 116.8% (UNC: 8.2% vs. HP: 17.8%); moderately processed foods increased by 16.3% (UNC: 14.2% vs. HP: 16.6%); and highly processed foods decreased by 17.8% (UNC: 46.5% vs. HP: 38.2%). Home-prepared foods should be considered as distinct from industrially produced foods when coding dietary data by processing category. This has implications for consumer-facing dietary guidance that incorporates processing level as an indicator of diet quality.

scholarly journals Seattle’s minimum wage ordinance did not affect supermarket food prices by food processing category

2018 ◽  
Vol 21 (9) ◽  
pp. 1762-1770 ◽  
Author(s):  
Amanda L Spoden ◽  
James H Buszkiewicz ◽  
Adam Drewnowski ◽  
Mark C Long ◽  
Jennifer J Otten
Keyword(s):  
Minimum Wage ◽  
Food Processing ◽  
Food Prices ◽  
King County ◽  
Processed Foods ◽  
Wage Policy ◽  
Chain Stores ◽  
Processing Level ◽  
Policy Enactment ◽  
Food And Beverage

AbstractObjectiveTo examine the impacts of Seattle’s minimum wage ordinance on food prices by food processing category.DesignSupermarket food prices were collected for 106 items using a University of Washington Center for Public Health Nutrition market basket at affected and unaffected supermarket chain stores at three times: March 2015 (1-month pre-policy enactment), May 2015 (1-month post-policy enactment) and May 2016 (1-year post-policy enactment). Food items were categorized into four food processing groups, from minimally to ultra-processed. Data were analysed across time using a multilevel, linear difference-in-differences model at the store and price level stratified by level of food processing.SettingSix large supermarket chain stores located in Seattle (‘intervention’) affected by the policy and six same-chain but unaffected stores in King County (‘control’), Washington, USA.SubjectsOne hundred and six food and beverage items.ResultsThe largest change in average price by food item was +$US 0·53 for ‘processed foods’ in King County between 1-month post-policy and 1-year post-policy enactment (P < 0·01). The smallest change was $US 0·00 for ‘unprocessed or minimally processed foods’ in Seattle between 1-month post-policy and 1-year post-policy enactment (P = 0·94). No significant changes in averaged chain prices were observed across food processing level strata in Seattle v. King County stores at 1-month or 1-year post-policy enactment.ConclusionsSupermarket food prices do not appear to be differentially impacted by Seattle’s minimum wage ordinance by level of the food’s processing. These results suggest that the early implementation of a city-level minimum wage policy does not alter supermarket food prices by level of food processing.

Applying personalized medicine to adult severe asthma

2021 ◽  
Vol 42 (1) ◽  
pp. e8-e16 ◽  
Author(s):  
Angelica Tiotiu
Keyword(s):  
Personalized Medicine ◽  
Severe Asthma ◽  
Negative Impact ◽  
Target Therapy ◽  
Asthma Management ◽  
Future Research ◽  
Biologic Therapies ◽  
Eosinophilic Asthma ◽  
Definition Of ◽  
Structured Approach

Background: Severe asthma is a heterogeneous disease that consists of various phenotypes driven by different pathways. Associated with significant morbidity, an important negative impact on the quality of life of patients, and increased health care costs, severe asthma represents a challenge for the clinician. With the introduction of various antibodies that target type 2 inflammation (T2) pathways, severe asthma therapy is gradually moving to a personalized medicine approach. Objective: The purpose of this review was to emphasize the important role of personalized medicine in adult severe asthma management. Methods: An extensive research was conducted in medical literature data bases by applying terms such as “severe asthma” associated with “structured approach,” “comorbidities,” “biomarkers,” “phenotypes/endotypes,” and “biologic therapies.” Results: The management of severe asthma starts with a structured approach to confirm the diagnosis, assess the adherence to medications and identify confounding factors and comorbidities. The definition of phenotypes or endotypes (phenotypes defined by mechanisms and identified through biomarkers) is an important step toward the use of personalized medicine in asthma. Severe allergic and nonallergic eosinophilic asthma are two defined T2 phenotypes for which there are efficacious targeted biologic therapies currently available. Non-T2 phenotype remains to be characterized, and less efficient target therapy exists. Conclusion: Despite important progress in applying personalized medicine to severe asthma, especially in T2 inflammatory phenotypes, future research is needed to find valid biomarkers predictive for the response to available biologic therapies to develop more effective therapies in non-T2 phenotype.

Positive Workplaces

2009 ◽  
pp. 578-588
Author(s):  
Fred Luthans ◽  
Carolyn M. Youssef
Keyword(s):  
Organizational Behavior ◽  
Psychological Capital ◽  
Future Research ◽  
Positive Organizational Behavior ◽  
Performance Impact ◽  
Research Directions ◽  
Future Research Directions ◽  
And Performance ◽  
Definition Of ◽  
Psychological Capacities

Over the years, both management practitioners and academics have generally assumed that positive workplaces lead to desired outcomes. Unlike psychology, considerable attention has also been devoted to the study of positive topics such as job satisfaction and organizational commitment. However, to place a scientifically based focus on the role that positivity may play in the development and performance of human resources, and largely stimulated by the positive psychology initiative, positive organizational behavior (POB) and psychological capital (PsyCap) have recently been introduced into the management literature. This chapter first provides an overview of both the historical and contemporary positive approaches to the workplace. Then, more specific attention is given to the meaning and domain of POB and PsyCap. Our definition of POB includes positive psychological capacities or resources that can be validly measured, developed, and have performance impact. The constructs that have been determined so far to best meet these criteria are efficacy, hope, optimism, and resiliency. When combined, they have been demonstrated to form the core construct of what we term psychological capital (PsyCap). A measure of PsyCap is being validated and this chapter references the increasing number of studies indicating that PsyCap can be developed and have performance impact. The chapter concludes with important future research directions that can help better understand and build positive workplaces to meet current and looming challenges.

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