scholarly journals The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food

2017 ◽  
Vol 56 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Boris Kovac ◽  
Maja Knific
Keyword(s):  
Preschool Children ◽  
Eating Habits ◽  
Salt Content ◽  
Salt Reduction ◽  
Teacher Assistants ◽  
Educational Personnel ◽  
Children's Nutrition ◽  
Low Salt

Abstract Introduction The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied. Methods Using hedonic sensory evaluation in the case of bread, the perception of salty taste and responses of preschool children to salt reduction were observed. The combination of quantitative and qualitative data analysis obtained from the case study group, composed of 22 preschool children and 66 teachers and teacher assistants, was studied. Results The results show that a 30% salt reduction was not registered by the children, while a 50% reduction of the salt content, compared to the original recipe, though noted, was not disruptive. The perception of taste and development of good eating habits at an early age could be influenced by teachers and teacher assistants’ verbal and non-verbal communication. Conclusion Salt reduction does not significantly affect the rating of satisfaction with the tested product. Educational personnel must be aware of their decisive influence on children’s perception of new and less salty products. Such an approach could represent a basis for creating children’s eating habits, which will be of particular importance later in their lives. The findings may possibly result in an update of the national nutrition policy.

Consumer preferences for low-salt foods - a Danish case study based on a comprehensive supermarket intervention

2021 ◽  
pp. 1-26
Author(s):  
Sigrid Denver ◽  
Tove Christensen ◽  
Jonas Nordström
Keyword(s):  
Consumer Preferences ◽  
Salt Content ◽  
Dietary Advice ◽  
Scanner Data ◽  
Statistical Regression ◽  
Salt Consumption ◽  
Dietary Choices ◽  
Low Salt ◽  
Reduced Salt

Abstract Objective: The objective is to analyze Danish consumers’ attitudes to buying food with reduced salt content. Design: The study is based on a comprehensive store intervention that included 114 stores belonging to the same supermarket chain. Three different salt claims were tested for eight weeks on six test products within the categories bread, cornflakes and frozen pizzas. Scanner data were supplemented with 134 brief interviews with consumers in nine selected stores. Setting: Stores spread across Denmark. Participants: Consumers who buy food in the stores. Results: Statistical regression analyses of the scanner data indicated that none of the three claims significantly affected demand for any of the test products. The interviews confirmed that many consumers were more focused on other elements of the official dietary advice than reduced salt consumption, such as eating plenty of vegetables, choosing products with whole grains and reducing their intake of sugar and fat. Conclusions: Overall, both the scanner data and the interviews pointed in the same direction, toward the conclusion that salt content is often a secondary factor when Danish consumers make dietary choices.

scholarly journals Evaluation of salt content in school meals

2015 ◽  
Vol 28 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Cláudia Alexandra Colaço Lourenço Viegas ◽  
Jorge Torgal ◽  
Pedro Graça ◽  
Maria do Rosário Oliveira Martins
Keyword(s):  
High School Students ◽  
Salt Intake ◽  
Eating Habits ◽  
Salt Content ◽  
Food Samples ◽  
Mean Value ◽  
School Meals ◽  
School Students ◽  
Salt Reduction ◽  
Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

scholarly journals Systems Thinking Skills of Preschool Children in Early Childhood Education Contexts from Turkey and Germany

2019 ◽  
Vol 11 (5) ◽  
pp. 1478 ◽  
Author(s):  
Şebnem Feriver ◽  
Refika Olgan ◽  
Gaye Teksöz ◽  
Matthias Barth
Keyword(s):  
Early Childhood ◽  
Preschool Children ◽  
Early Childhood Education ◽  
Systems Thinking ◽  
Case Study Research ◽  
Thinking Skills ◽  
Unintended Consequences ◽  
Childhood Education

This study presents an attempt to contribute to the field of Education for Sustainable Development (ESD) by conceptualizing systems thinking skills of four- to six-year-old preschool children with the role of age in this particular skill. For this purpose, we developed and tested a method and instruments to assess and conceptualize systems thinking skills of 52 preschool children in early childhood education contexts from Turkey and Germany. By employing qualitative case study research, we concluded that the young children showed some signs of complex understanding regarding systems thinking in terms of detecting obvious gradual changes and two-step domino and/or multiple one-way causalities, as well as describing behavior of a balancing loop. However, their capacity was found to be limited when it comes to detecting a reinforcing loop, understanding system mechanisms by acknowledging the unintended consequences, detecting hidden components and processes, demonstrating multi-dimensional perspective, solving problems through high-leverage interventions, and predicting the future behavior of the system. Age had a notable effect on the total systems thinking mean scores of the participants.

scholarly journals Analysis of a voluntary initiative to reduce sodium in processed and ultra-processed food products in Argentina: the views of public and private sector representatives

2017 ◽  
Vol 33 (6) ◽  
Author(s):  
Luciana Castronuovo ◽  
Lorena Allemandi ◽  
Victoria Tiscornia ◽  
Beatriz Champagne ◽  
Norm Campbell ◽  
...  
Keyword(s):  
Sodium Content ◽  
Processed Food ◽  
Public And Private ◽  
Salt Reduction ◽  
The Public ◽  
Voluntary Initiative ◽  
Public And Private Sector ◽  
Depth Interviews

Abstract: The Less Salt, More Life program was the first voluntary salt reduction initiative in Argentina. This article analyzes the perspectives of the stakeholders involved in this voluntary agreement between the Ministry of Health and the food industry to gradually reduce sodium content in processed foods. This exploratory case study used a qualitative approach including 29 in-depth interviews with stakeholders from the public and private sectors and identified the role of the different stakeholders and their perceptions regarding the challenges encountered in the policy process that contribute to the debate on public-private partnerships in health policies. The article also discusses the initiative’s main challenges and controversies.

scholarly journals The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

2015 ◽  
Vol 19 (6) ◽  
pp. 983-987 ◽  
Author(s):  
Joan Quilez ◽  
Jordi Salas-Salvado
Keyword(s):  
Mediterranean Diet ◽  
Potassium Salt ◽  
Salt Content ◽  
Potassium Citrate ◽  
Salt Reduction ◽  
Reduced Salt ◽  
Market Test ◽  
Flour Basis

AbstractObjectiveBread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up.DesignDuring 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed.SettingSpain.ResultsThe market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction.ConclusionsIt is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

Experiential marketing, brand image and brand loyalty: a case study of Starbucks

2020 ◽  
Vol 123 (1) ◽  
pp. 209-223
Author(s):  
Wen-Jung Chang
Keyword(s):  
Brand Loyalty ◽  
Structural Equation ◽  
Brand Image ◽  
Eating Habits ◽  
Experiential Marketing ◽  
Content Type ◽  
Available Information ◽  
The Relationship

PurposeDue to the internationalization that has occurred during the past few decades, the living conditions of people around the island of Taiwan have gradually changed, especially their eating habits. Among them, the growth of the coffee market has been very significant. To date, many studies have been devoted to exploring the application of experiential marketing (EM) in a variety of industries. Many experimental results have proven that a positive brand image (BI) will lead to brand loyalty (BL). In services, the best at the practice of EM is Starbucks. Therefore, this paper aims to assess the role of BI in EM and BL for Taiwan’s most popular brand, Starbucks.Design/methodology/approachIn the formal test stage, 225 questionnaires were given to respondents in Starbucks located in four districts (Da-An, Zhong-Zheng, Nei-Hu and Xi-Yin), which have many more stores than the other districts in Taipei City. Two hundred valid samples were obtained. This study used structural equation modelling (SEM) to validate the relationships among EM, BI and BL.FindingsThe findings show that EM cannot directly impact BL as expected, as it needs BI to do so. In other words, BI acts a complete mediator in the relationship between EM and BL.Practical implicationsIn this study, BI acts a complete mediator. This means that if Starbucks expects to improve consumers’ loyalty to the brand, it only needs to rely on the good overall image of the brand. Facing such business style homogeneity, people need some available information to help them to execute their following purchase decisions. Though Starbucks can bring me to its locations, meaning that Starbucks has made its first move in comparison with other competitors, I still decide to leave without any impressive image of this brand. Accordingly, we can refer to BI as a powerful endorsement of a qualified relationship between EM and BL.Originality/valueCompared to past studies on Taiwan’s/Taipei’s Starbucks, this paper simultaneously inputs EM, BI and BL into the model. Though Starbucks has achieved great EM success, this study finds that EM is no longer exclusive to BL, and BI is a powerful endorsement of a qualified relationship between EM and BL. For Starbucks, it must strengthen consumer perceptions of its BI to create customer loyalty.

scholarly journals Cooking up an injustice: A critical examination of the role of cooking programs in reducing health inequalities

2021 ◽  
Vol 5 (2) ◽  
pp. 65-77
Author(s):  
Rosa Van Kesteren
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Critical Examination ◽  
Embodied Learning ◽  
Dietary Behaviours ◽  
The Everyday ◽  
Cooking Classes ◽  
The Impact

The way we eat is one of the biggest causes of preventable illness and death, particularly for those living in more deprived areas. Public health interventions often include courses teaching cooking ‘from scratch’ as an affordable means of dietary improvement, but this paper questions the effectiveness of such programs. Using an in-depth case study of a leading healthy cooking programme, including ethnographic observations of seven cooking classes and interviews with 35 participants and three members of staff, we show that the impact of this programme was limited by its adherence to conventional ‘nutrient-focused’ framings of healthy eating. Teaching based on this framing created confusion by separating nutrients from foods, hampered embodied learning of skills and ultimately failed to address how learnings could be integrated into the everyday lives of participants Unable to engage with inequities in access, preparation time, food environments or other sociocultural influences on eating habits, courses built on similarly nutricentric foundations will never be able to address the major barriers to healthy eating faced by their target participants. As an alternative, we propose that cooking courses grounded in a more ‘practice-based’ understanding of healthy eating would be more effective at changing dietary behaviours, especially in areas of higher deprivation.

Stuttering in Preschool Children: Direct Versus Indirect Treatment

2018 ◽  
Vol 49 (1) ◽  
pp. 4-12 ◽  
Author(s):  
Marilyn A. Nippold
Keyword(s):  
Preschool Children ◽  
Research Evidence ◽  
Treatment Approach ◽  
Speech Language Pathologists ◽  
Realistic Case ◽  
Controversial Topic ◽  
Indirect Treatment ◽  
The Individual

Purpose The purpose of this article is to discuss the controversial topic of stuttering in preschool children and how to evaluate the options for treatment, emphasizing the role of external research evidence. Method A hypothetical but realistic case study of a 3-year-old boy who stutters is described. Two contrasting approaches to treatment are presented, the Lidcombe Program (LP) and the demands and capacities model (DCM). Studies published in peer-reviewed research journals that have examined the effectiveness of each approach are summarized and critiqued. Results The review indicates that the LP is the preferred treatment approach for stuttering in preschool children and that it offers the best opportunity for rapid success. Conclusion The LP should be carried out by knowledgeable, experienced, and flexible speech-language pathologists who are able to accommodate the individual needs and differences of every child and family.

Role of blood pressure in mediating the influence of salt intake on renin expression in the kidney

2012 ◽  
Vol 302 (10) ◽  
pp. F1278-F1285 ◽  
Author(s):  
Katharina Machura ◽  
Björn Neubauer ◽  
Dominik Steppan ◽  
Ramona Kettl ◽  
Andreas Groβ ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Distribution Pattern ◽  
Salt Intake ◽  
Salt Content ◽  
Similar Distribution ◽  
High Salt Intake ◽  
Low Salt ◽  
Afferent Arterioles ◽  
Similar Distribution Pattern

The salt intake of an organism controls the number of renin-producing cells in the kidney by yet undefined mechanisms. This study aimed to assess a possible mediator role of preglomerular blood pressure in the control of renin expression by oral salt intake. We used wild-type (WT) mice and mice lacking angiotensin II type 1a receptors (AT1a−/−) displaying an enhanced salt sensitivity to renin expression. In WT kidneys, we found renin-expressing cells at the ends of all afferent arterioles. A low-salt diet (0.02%) led to a moderate twofold increase in renin-expressing cells along afferent arterioles. In AT1a−/− mice, lowering of salt content led to a 12-fold increase in renin expression. Here, the renin-expressing cells were distributed along the preglomerular vascular tree in a typical distal-to-proximal distribution gradient which was most prominent at high salt intake and was obliterated at low salt intake by the appearance of renin-expressing cells in proximal parts of the preglomerular vasculature. While lowering of salt intake produced only a small drop in blood pressure in WT mice, the marked reduction of systolic blood pressure in AT1a−/− mice was accompanied by the disappearance of the distribution gradient from afferent arterioles to arcuate arteries. Unilateral renal artery stenosis in AT1a−/− mice on a normal salt intake produced a similar distribution pattern of renin-expressing cells as did low salt intake. Conversely, increasing blood pressure by administration of the NOS inhibitor N-nitro-l-arginine methyl ester or of the adrenergic agonist phenylephrine in AT1a−/− mice kept on low salt intake produced a similar distribution pattern of renin-producing cells as did normal salt intake alone. These findings suggest that changes in preglomerular blood pressure may be an important mediator of the influence of salt intake on the number and distribution of renin-producing cells in the kidney.

scholarly journals A halve salt reduction intervention doesn’t affect the acceptance of school lunch

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M Liz Martins ◽  
A S Freitas
Keyword(s):  
Eating Habits ◽  
Salt Content ◽  
Value Added ◽  
School Lunch ◽  
Mean Value ◽  
World Health ◽  
Future Health ◽  
Salt Reduction ◽  
Plate Waste ◽  
Added Salt

Abstract Background Considering the high salt consumption by children and their impact on future health, is utmost importance the salt reduction on school meals. Though, it is essential to evaluate the acceptance of less salty meals to guarantee that nutritional requirements are not compromised. Methods This case study was performed at a Portuguese primary school, in city of Porto, including all children aged between 3 and 10 years. Added salt per meal was determined for dishes and soups, during 5 consecutive days in 1st and 2nd phases, by weighing salt added during meals preparation and considering the average portion served to children. An intervention for salt reduction was performed by halve the added salt through cooks training. Meals acceptance was evaluated by plate waste determination, using the aggregated weighing method, in order to compare differences in acceptance of school lunch before and after salt reduction. Results A total of 475 meals was evaluated. Before intervention, it was observed a mean value for added salt of 0.786g (±0.073g) for soup and 1.156g (±0.411g) for dish, totalized 1.942g (±0.393g) of salt added per meal, value higher than recommended for lunch (about 1.5g). During intervention, it was experienced a reduction of added salt between 45.7% and 52.8% for soup and between 41.3% and 50.6% for dish. The salt mean value added per meal was 1.010g (±0.170g), allowed the achievement of recommendations. There were no differences neither in the dish plate waste (p = 0.094) nor in the soup waste (p = 0.838) between the two phases. Conclusions This study showed that a 50% reduction of added salt doesn't affect the acceptance of school lunch by children aged between 3 and 10 years old. The success of this intervention could be important for developing school food policies in order to offer balanced meals either with an adequate salt content to achieve World Health Organization goals for salt reduction and consequently enhance public health. Key messages It has been possible to halve added salt on school lunch without affect children’s consumption. School policies aiming to promote healthy eating habits by reducing meals salt availability could be effective.

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