Agency and responsibility: The case of the food industry and obesity

2018 ◽  
pp. 111-126
Author(s):  
Judith Schrempf-Stirling ◽  
Robert Phillips
Keyword(s):  
Human Physiology ◽  
Global Health ◽  
Food Industry ◽  
Active Role ◽  
Food Choices ◽  
Consumer Agency ◽  
Full Responsibility ◽  
Food Decisions

Obesity has become a global health epidemic and, as a result, a vivid debate about who bears responsibility has emerged. The book chapter elaborates on three fundamental elements that significantly influence agency in the context of food decisions: awareness and knowledge, the presence of alternatives, and addictive or addiction-like tendencies of human physiology and psychology. Under current conditions consumers do not have full agency to take full responsibility for obesity. Instead, corporations and governments play an active role in restoring consumer agency to make responsible food choices.

scholarly journals Diagnostic Tests and Procedures During the COVID-19 Pandemic

2021 ◽  
pp. 191-216
Author(s):  
Sherry A. Dunbar ◽  
Yi-Wei Tang
Keyword(s):  
Severe Acute Respiratory Syndrome ◽  
Global Health ◽  
Diagnostic Tests ◽  
Clinical Intervention ◽  
Laboratory Diagnosis ◽  
Accurate Diagnosis ◽  
Mitigation Strategies ◽  
Causative Pathogen ◽  
Huge Impact

AbstractCoronavirus disease 2019 (COVID-19) has brought a huge impact on global health and the economy. Early and accurate diagnosis of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infections is essential for clinical intervention and pandemic control. This book chapter addresses the evolving approach to the laboratory diagnosis of COVID-19 covering preanalytical, analytical, and postanalytical steps. The rapidly changing dynamics of the COVID-19 pandemic serve as an example which will be important for laboratories to plan for future pandemics. With the quick identification of the causative pathogen and availability of the genome sequence, it will be possible to develop and implement diagnostic tests within weeks of an outbreak. Laboratories will need to be flexible to continuously adapt to changing testing needs and burdens on the healthcare system, plan mitigation strategies for bottlenecks in testing and workflow due to limitations on resources and supplies, and prepare back-up plans now in order to be better prepared for future pandemics.

scholarly journals Promoting Resilience to Food Commercials Decreases Susceptibility to Unhealthy Food Decision-Making

2020 ◽  
Vol 11 ◽  
Author(s):  
Oh-Ryeong Ha ◽  
Haley J. Killian ◽  
Ann M. Davis ◽  
Seung-Lark Lim ◽  
Jared M. Bruce ◽  
...  
Keyword(s):  
Decision Making ◽  
Critical Thinking ◽  
Food Choices ◽  
Literacy Intervention ◽  
Food Advertising ◽  
Unhealthy Food ◽  
Food Decisions ◽  
Decision Weights ◽  
Advertising Literacy ◽  
Food Commercials

Children are vulnerable to adverse effects of food advertising. Food commercials are known to increase hedonic, taste-oriented, and unhealthy food decisions. The current study examined how promoting resilience to food commercials impacted susceptibility to unhealthy food decision-making in children. To promote resilience to food commercials, we utilized the food advertising literacy intervention intended to enhance cognitive skepticism and critical thinking, and decrease positive attitudes toward commercials. Thirty-six children aged 8–12 years were randomly assigned to the food advertising literacy intervention or the control condition. Eighteen children received four brief intervention sessions via video over 1 week period. In each session, children watched six food commercials with interspersed embedded intervention narratives. While watching food commercials and narratives, children were encouraged to speak their thoughts out loud spontaneously (“think-aloud”), which provided children's attitudes toward commercials. Eighteen children in the control condition had four control sessions over 1 week, and watched the same food commercials without intervention narratives while thinking aloud. The first and last sessions were held in the laboratory, and the second and third sessions were held at the children's homes. Susceptibility to unhealthy food decision-making was indicated by the decision weights of taste attributes, taste perception, food choices, ad libitum snacking, and cognitive and affective attitudes toward food commercials. As hypothesized, the intervention successfully decreased susceptibility to unhealthy food decision-making evidenced by reduced decision weights of the taste in food decisions, decreased tasty perception of unhealthy foods, and increased cognitive skepticism and critical thinking toward food commercials. In addition, as children's opinions assimilated to intervention narratives, their cognitive skepticism and critical thinking toward commercials increased. The aforementioned results were not shown in the control condition. However, this brief intervention was not enough to change actual food choices or food consumption. Results of this study suggest that promoting resilience to food commercials by enhancing cognitive skepticism and critical thinking effectively reduced children's susceptibility to unhealthy food-decision making.

Mindful Eating (Not the Kind You Think) and an Interview With Dr Kevin Walker

2019 ◽  
Vol 33 (7) ◽  
pp. 984-990 ◽  
Author(s):  
Paul E. Terry
Keyword(s):  
Environmental Sustainability ◽  
Food Industry ◽  
Mindfulness Meditation ◽  
Health And Safety ◽  
Food Choices ◽  
State Agencies ◽  
Mindful Eating ◽  
Self Help ◽  
Deep Appreciation ◽  
Mother Earth

Could it be that self-help concepts like mindfulness meditation have a short shelf life because they’re just that, too much about the self and not enough about something far more important? This editorial describes Kevin Walker’s research and his new book, “ The Grand Food Bargain and the Mindless Drive for More.” Walker’s book shows why the dozens of federal and state agencies with a slice of accountability for food health and safety are predictably and routinely outgunned by the food industry with respect to influencing the public’s health. Describing the dozens of interagency agreements relating to agriculture policies, Walker writes that “food safety in America is held together using the policy equivalent of baling wire and duct tape.” Most health promotion professionals who consider the term mindful eating likely first think about principles that relate to being present and techniques that put you in closer touch with the flavors, colors, or textures of your food. In addition to focusing on how creamy a texture feels on our tongues, might advocacy for “mindful eating” have a more abiding impact if it brought with it a deep appreciation for how our food choices affect the health and sustainability of our communities and our Mother Earth? Changing food from an afterthought to a daily reminder about environmental sustainability is a multidimensional challenge that will require multisectoral partnerships and solutions.

scholarly journals Decolonising global health: transnational research partnerships under the spotlight

2020 ◽  
Vol 12 (6) ◽  
pp. 518-523 ◽  
Author(s):  
David S Lawrence ◽  
Lioba A Hirsch
Keyword(s):  
Global Health ◽  
Active Role ◽  
Global Health Research ◽  
Colonial Power ◽  
Critical Perspective ◽  
Research Partnerships ◽  
Health Movement ◽  
Participant Experience ◽  
Core Components

Abstract There are increasing calls to decolonise aspects of science, and global health is no exception. The decolonising global health movement acknowledges that global health research perpetuates existing power imbalances and aims to identify concrete ways in which global health teaching and research can overcome its colonial past and present. Using the context of clinical trials implemented through transnational research partnerships (TRPs) as a case study, this narrative review brings together perspectives from clinical research and social science to lay out specific ways in which TRPs build on and perpetuate colonial power relations. We will explore three core components of TRPs: participant experience, expertise and infrastructure, and authorship. By combining a critical perspective with recently published literature we will recommend specific ways in which TRPs can be decolonised. We conclude by discussing decolonising global health as a potential practice and object of research. By doing this we intend to frame the decolonising global health movement as one that is accessible to everyone and within which we can all play an active role.

scholarly journals Iron and Micronutrients: Complementary Food Fortification

1998 ◽  
Vol 19 (2) ◽  
pp. 159-163 ◽  
Author(s):  
David L. Yeung
Keyword(s):  
Iron Deficiency ◽  
Food Industry ◽  
Iron Deficiency Anaemia ◽  
Food Choices ◽  
Complementary Food ◽  
World Health ◽  
Food Fortification ◽  
Industrialized Countries ◽  
Deficiency Anaemia ◽  
Micronutrient Malnutrition

Iron deficiency, one of the most prevalent problems of micronutrient malnutrition, occurs in both developing and industrialized countries. The impact of iron deficiency and iron-deficiency anaemia on the individual can result in lifelong disadvantages. The causes of the problem are many, but the principal cause is lack of iron-rich food. The International Conference of Nutrition sponsored by the World Health Organization (WHO) in Rome in 1992 estimated that over 2,000 million people worldwide suffer from anaemia, most of which is related to iron deficiency. Infants and young children are decidedly vulnerable groups, for a number of reasons. Their food choices are limited. The amount of food they consume is relatively low, but the demand for nutrients is high. Experience from industrialized countries indicates that one of the best strategies to eliminate or markedly reduce micronutrient malnutrition globally is through food fortification, with the goal of increasing the level of consumption of added nutrients to improve the nutritional status of the target population. The current recommendation for infant feeding to ensure good iron status is breastfeeding for at least four to six months. The range of iron bioavailability in breastmilk is 50% to 80%, probably because of the presence of lactoferrin, which enhances iron absorption. Thus, it is not surprising that the prevalence of iron-deficiency anaemia in early infancy is inversely correlated with the incidence of breastfeeding. If breastfeeding is not possible, iron-fortified formula should be substituted. By about four to six months, an exogenous source of iron is required. The limited food choices and the few iron-rich foods generally available make fortification of complementary food mandatory. Iron-fortified cereal has been demonstrated to be one of the most effective food vehicles in combating iron deficiency. It is usually the first solid introduced to infants to supplement breastmilk. Clinical research in China, Chile, and Canada has shown that the iron is bioavailable and the iron-fortified infant cereals are effective in the prevention and treatment of iron deficiency. In the United States the use of iron-fortified infant formula and cereal has significantly reduced iron deficiency among infants and pre-schoolers. Many other examples illustrate the importance of the food industry and food fortification in combating micronutrient malnutrition. The Global Plan of Action advocated collaboration among governments, non-governmental organizations, the private sector, local communities, etc. in the elimination of the problem. It is clear that without the food industry, iron-rich foods will not be available. Support and recognition of public health organizations must be given to the food industry to encourage the development of affordable and culturally appropriate iron-fortified foods.

scholarly journals A brief review of the science behind the design of healthy and sustainable plant-based foods

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
David Julian McClements ◽  
Lutz Grossmann
Keyword(s):  
Global Health ◽  
Physicochemical Properties ◽  
Food Industry ◽  
Short Review ◽  
Current Status ◽  
Animal Products ◽  
Main Challenge ◽  
Negative Impacts ◽  
New Generation ◽  
Common Plant

AbstractPeople are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, such as lipids, proteins, and carbohydrates. The molecular and physicochemical properties of plant-derived ingredients are very different from those of animal-derived ones. It is therefore critical to understand the fundamental attributes of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This short review provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant ingredients; the processing operations that can be used to convert these ingredients into food products; and the science behind the creation of some common plant-based foods, namely meat, egg, and milk analogs.

scholarly journals The Healthy School Canteen Programme: A Promising Intervention to Make the School Food Environment Healthier

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Fréderike Mensink ◽  
Saskia Antoinette Schwinghammer ◽  
Astrid Smeets
Keyword(s):  
Food Environment ◽  
Eating Habits ◽  
Food Choices ◽  
School Food ◽  
School Directors ◽  
School Canteen ◽  
Healthy Eating Habits ◽  
School Food Environment ◽  
Food Decisions ◽  
School Cafeterias

The environment can exert a strong influence on people's food decisions. In order to facilitate students to make more healthy food choices and to develop healthy eating habits, it is important that the school food environment is healthy. The Healthy School Canteen programme of The Netherlands Nutrition Centre is an intervention that helps schools to make their cafeteria's offering healthier. A descriptive study was conducted by an independent research agency to survey the perceptions, experiences, and opinions of users of the programme (school directors, parents, students, and health professionals). Results show that directors and students of participating schools perceive their cafeteria's offering to be healthier after implementing the programme than prior to implementation. Next, further important results of the study are highlighted and relations with other projects, caveats, and practical recommendations are discussed. It is concluded that the Healthy School Canteen programme is a promising intervention to change the school food environment but that further research is needed to ultimately establish its effectiveness. Also, it will be a challenge to motivate all schools to enroll in the programme in order to achieve the goal of the Dutch Government of all Dutch school cafeterias being healthy by 2015.

scholarly journals Human Cystathionine γ-Lyase Is Inhibited by s-Nitrosation: A New Crosstalk Mechanism between NO and H2S

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1391
Author(s):  
Dalila G. F. Fernandes ◽  
João Nunes ◽  
Catarina S. Tomé ◽  
Karim Zuhra ◽  
João M. F. Costa ◽  
...  
Keyword(s):  
Human Physiology ◽  
Reduced Glutathione ◽  
Second Messengers ◽  
Active Role ◽  
Protein Thiol ◽  
Potential Toxicity ◽  
Protein Targets ◽  
Functional Assays ◽  
H2s Production

The ‘gasotransmitters’ hydrogen sulfide (H2S), nitric oxide (NO), and carbon monoxide (CO) act as second messengers in human physiology, mediating signal transduction via interaction with or chemical modification of protein targets, thereby regulating processes such as neurotransmission, blood flow, immunomodulation, or energy metabolism. Due to their broad reactivity and potential toxicity, the biosynthesis and breakdown of H2S, NO, and CO are tightly regulated. Growing evidence highlights the active role of gasotransmitters in their mutual cross-regulation. In human physiology, the transsulfuration enzymes cystathionine β-synthase (CBS) and cystathionine γ-lyase (CSE) are prominent H2S enzymatic sources. While CBS is known to be inhibited by NO and CO, little is known about CSE regulation by gasotransmitters. Herein, we investigated the effect of s-nitrosation on CSE catalytic activity. H2S production by recombinant human CSE was found to be inhibited by the physiological nitrosating agent s-nitrosoglutathione (GSNO), while reduced glutathione had no effect. GSNO-induced inhibition was partially reverted by ascorbate and accompanied by the disappearance of one solvent accessible protein thiol. By combining differential derivatization procedures and mass spectrometry-based analysis with functional assays, seven out of the ten protein cysteine residues, namely Cys84, Cys109, Cys137, Cys172, Cys229, Cys307, and Cys310, were identified as targets of s-nitrosation. By generating conservative Cys-to-Ser variants of the identified s-nitrosated cysteines, Cys137 was identified as most significantly contributing to the GSNO-mediated CSE inhibition. These results highlight a new mechanism of crosstalk between gasotransmitters.

Nutrition and Integrative Nursing

2014 ◽  
pp. 160-170
Author(s):  
Laura Sandquist ◽  
Laurie Kubes
Keyword(s):  
Type 2 Diabetes ◽  
Human Physiology ◽  
Genetically Modified ◽  
Well Being ◽  
Food Choices ◽  
Healthy Food ◽  
The Body ◽  
The Impact ◽  
Whole Foods

An integrative nursing approach to nutrition respects the beauty with which nature has designed whole foods to deliver nutrients to the body and the way with which the body is designed to accept and utilize those nutrients. Food today is highly processed, genetically modified and contains additives previously unknown to human physiology. A return to eating whole foods found in nature offers potential to decrease rising rates of human disease such as cancer and type 2 diabetes. The impact of assisting individuals to optimize well-being through healthy food choices must be realized. Nutrition from an integrative nursing perspective supports this realization.

Food and Beverage Advertising Influences Children’s Food Choices: An Assessment of Advertising on Bangladeshi TV Channel

2020 ◽  
pp. 23-31
Author(s):  
Sutapa Chowdhury ◽  
Simu Dey ◽  
Iftekhar Hossain
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Active Role ◽  
Food Choices ◽  
Food Advertising ◽  
Dietary Preferences ◽  
Tv Advertising ◽  
Food And Beverage ◽  
Advertising To Children ◽  
And Behavior

Food advertising to children is a frequent burning question that is at the center of the debate. And the purpose of this paper is to critically investigate the assertions and the indication. Several issues are examined: the children’s understanding of advertising, the content of advertising to children, children’s food choice and behavior, and the effect of advertising on food choice. Recognized conclusions are the following: that children understand the function of advertising from the age of 5–9 years, although there are some limitations on how effectively they apply this knowledge; that children play an active role in food choice in families; that children’s dietary preferences and habits are well-established before advertising is understood; and that advertising’s role in children’s food choices and preferences is multi-factorial and complex. The sample of 100 respondents was selected through random sampling all over the country. The study found that food promotion by TV advertising affects children’s food preferences, knowledge, and behavior.

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