scholarly journals Nutritional quality of foods and non-alcoholic beverages advertised on Mexican television according to three nutrient profile models

2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Sofía Rincón-Gallardo Patiño ◽  
Lizbeth Tolentino-Mayo ◽  
Eric Alejandro Flores Monterrubio ◽  
Jennifer L Harris ◽  
Stefanie Vandevijvere ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Alcoholic Beverages ◽  
Nutrient Profile

scholarly journals Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products

2018 ◽  
Vol 21 (8) ◽  
pp. 1409-1417 ◽  
Author(s):  
Suladda Pongutta ◽  
Pitipa Chongwatpol ◽  
Parwin Tantayapirak ◽  
Stefanie Vandevijvere
Keyword(s):  
Nutritional Quality ◽  
Food Products ◽  
Health Claims ◽  
Nutrition Information ◽  
Nutrient Profile ◽  
Profile Model ◽  
Health Related ◽  
Packaged Foods ◽  
Packaged Food

AbstractObjectiveThe present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand.DesignIn March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as ‘healthier’ or ‘less healthy’.ResultsIn total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products.ConclusionsThe findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

scholarly journals Nutritional quality of some non-alcoholic beverages from the Romanian market

2022 ◽  
Vol 3 (1) ◽  
pp. 1-6
Author(s):  
Florica Busuricu ◽  
Verginica Schroder ◽  
Doina Margaritti ◽  
Andreea Hortensa Anghel ◽  
Sirma Tomos
Keyword(s):  
Nutritional Quality ◽  
Nutrient Intake ◽  
Soft Drinks ◽  
Low Energy ◽  
Alcoholic Beverages ◽  
Fruit Extract ◽  
Energy Value ◽  
The Real ◽  
Nutritional Profile

In the recent years, young consumers choose to consume from the category of soft drinks, without acknowledging that their health may be endangered. To this end, we aim to contribute to the real scientific estimation of the nutrient intake from a number of 20 waters with vitamins and minerals having a reduced addition of fruit extract (1-3%), compared to juices that have 10-30 % fruits extract, from those sold in Romania. We analyzed the presentation of the nutritional declaration, the quality of the additives and the profiling of nutrients through the SENS system. The obtained results classify the products in the category of those with low energy value and in the category “significant sources of vitamins and minerals”; there are from food classes 2 and 4, as a nutritional profile

scholarly journals Nutritional quality of foods and non-alcoholic beverages advertised on Brazilian free-to-air television: a cross-sectional study

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Fernanda Helena Marrocos Leite ◽  
Laís Amaral Mais ◽  
Camila Zancheta Ricardo ◽  
Giovanna Calixto Andrade ◽  
Julia Soares Guimarães ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
Sectional Study ◽  
Cross Sectional

scholarly journals The nutritional quality of New Zealand breakfast cereals: an update

2017 ◽  
Vol 20 (18) ◽  
pp. 3234-3237 ◽  
Author(s):  
Lynne Chepulis ◽  
Shaunie Hill ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Nutritional Quality ◽  
Self Regulation ◽  
Product Category ◽  
Nutritional Composition ◽  
Published Data ◽  
Nutritional Content ◽  
Breakfast Cereals ◽  
Nutrient Profile

AbstractObjectiveTo compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017.DesignNutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013.SettingUrban New Zealand supermarkets.SubjectsThe nutritional content of breakfast cereals (‘biscuits and bites’, ‘brans’, ‘bubbles, flakes and puffs’, ‘children’s cereals’, ‘muesli’ and ‘oats’) was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of ‘less healthy’ cereals (NPSC≥4) in each product category.ResultsThe energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P<0·05). There was no change between 2013 and 2017 in the proportion of ‘healthy’ or ‘less healthy’ breakfast cereals available.ConclusionsThe nutrient profile of breakfast cereals has not improved since 2013, suggesting that industry self-regulation of the nutritional composition of cereals in New Zealand is not working and needs urgent reconsideration.

scholarly journals Composition and Nutritional Quality of the Diet in Spanish Households during the First Wave of the COVID-19 Pandemic

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1443
Author(s):  
Susana del Pozo de la Calle ◽  
Isabel Alonso Ledesma ◽  
Olivier Nuñez ◽  
Adela Castelló Pastor ◽  
Virginia Lope Carvajal ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Dietary Habits ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Alcohol Content ◽  
Health Crisis ◽  
Nutrient Density ◽  
The Mean ◽  
Purchase Patterns

In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B12, D, A, especially retinol, and an increase in fibre, sodium, folic acid, carotenes and vitamin E. Alcohol content per 1000 kcal increased by more than 20% from April to July. Food purchase patterns in Spanish households changed during lockdown and after it, with no appreciable improvement in the quality of the diet.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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