scholarly journals The Obesity Epidemic: Towards a Regulatory Framework to Combat Obesity in New Zealand

2021 ◽  
Author(s):  
◽  
Sarah Barker
Keyword(s):  
New Zealand ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Unhealthy Lifestyle ◽  
Obesity Epidemic ◽  
Obesity Control ◽  
The Law ◽  
The Impact ◽  
Paternalistic Approach

<p>There is currently a global obesity epidemic and New Zealand, like many other countries, has high levels of obesity both in the adult and child population. This presents a threat to society due to the risk to individual and population health, and the impact on public services. A major contributor to obesity levels is the nature of the current eating environment; one in which various factors make it natural and easy to lead an unhealthy lifestyle. By targeting these, the law could help to combat the obesity epidemic. Historically, attempts to address obesity through legal means have encountered opposition on paternalistic grounds. Given the threat that obesity poses, both to the individual and society as a whole, a certain level of paternalism is justified to control it, particularly when it comes to the protection of children. Currently, legal measures to control obesity can be implemented in New Zealand without resorting to hard paternalism. The law should be used to increase regulation of the food industry, rather than using it to control food intake directly. This is a softer paternalistic approach and includes changes to labelling requirements and the regulation of the marketing to mandate for improved information to be disseminated about food products. It also includes the implementation of a universal nutrient profiling system to overcome any problems associated with deciding which food products should be subject to increased regulation. Change to the eating environment in New Zealand could also be facilitated via the implementation of a fat-tax to address the price inequalities between healthy and unhealthy food products. Currently the food industry in New Zealand is minimally regulated by statute, with an emphasis on food safety and hygiene. This is no longer appropriate given rising levels of obesity. Furthermore, it is no longer appropriate that food product marketing be regulated by the industry, given its contribution to obesity levels, and the obvious conflict of interest. Notwithstanding that obesity control in New Zealand can presently be tackled using such an approach, a higher level of paternalism is necessary for measures aimed at children. Therefore, in the current food environment, paternalistic health laws, designed to protect children, are justified on the basis of the risk to children, and the need to protect them. Additionally, the need for a more paternalistic approach to obesity control generally must be kept under continual review, particularly in light of studies linking food with addiction. Although food litigation has been initiated against food companies by the obese in other jurisdictions, and has had an impact on the eating environment, this is not a realistic prospect in New Zealand, even as a last resort, in the absence of appropriate regulation.</p>

scholarly journals The Obesity Epidemic: Towards a Regulatory Framework to Combat Obesity in New Zealand

2021 ◽  
Author(s):  
◽  
Sarah Barker
Keyword(s):  
New Zealand ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Unhealthy Lifestyle ◽  
Obesity Epidemic ◽  
Obesity Control ◽  
The Law ◽  
The Impact ◽  
Paternalistic Approach

<p>There is currently a global obesity epidemic and New Zealand, like many other countries, has high levels of obesity both in the adult and child population. This presents a threat to society due to the risk to individual and population health, and the impact on public services. A major contributor to obesity levels is the nature of the current eating environment; one in which various factors make it natural and easy to lead an unhealthy lifestyle. By targeting these, the law could help to combat the obesity epidemic. Historically, attempts to address obesity through legal means have encountered opposition on paternalistic grounds. Given the threat that obesity poses, both to the individual and society as a whole, a certain level of paternalism is justified to control it, particularly when it comes to the protection of children. Currently, legal measures to control obesity can be implemented in New Zealand without resorting to hard paternalism. The law should be used to increase regulation of the food industry, rather than using it to control food intake directly. This is a softer paternalistic approach and includes changes to labelling requirements and the regulation of the marketing to mandate for improved information to be disseminated about food products. It also includes the implementation of a universal nutrient profiling system to overcome any problems associated with deciding which food products should be subject to increased regulation. Change to the eating environment in New Zealand could also be facilitated via the implementation of a fat-tax to address the price inequalities between healthy and unhealthy food products. Currently the food industry in New Zealand is minimally regulated by statute, with an emphasis on food safety and hygiene. This is no longer appropriate given rising levels of obesity. Furthermore, it is no longer appropriate that food product marketing be regulated by the industry, given its contribution to obesity levels, and the obvious conflict of interest. Notwithstanding that obesity control in New Zealand can presently be tackled using such an approach, a higher level of paternalism is necessary for measures aimed at children. Therefore, in the current food environment, paternalistic health laws, designed to protect children, are justified on the basis of the risk to children, and the need to protect them. Additionally, the need for a more paternalistic approach to obesity control generally must be kept under continual review, particularly in light of studies linking food with addiction. Although food litigation has been initiated against food companies by the obese in other jurisdictions, and has had an impact on the eating environment, this is not a realistic prospect in New Zealand, even as a last resort, in the absence of appropriate regulation.</p>

scholarly journals THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

2021 ◽  
Vol 19 (34) ◽  
Author(s):  
Slavica Grujić ◽  
Mirjana Grujčić
Keyword(s):  
Data Analysis ◽  
Product Development ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Healthy Diet ◽  
Consumer Interest ◽  
The Republic ◽  
Food Product Development ◽  
The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

scholarly journals Factors Influencing the Consumers’ Perceptions towards Frozen and Ready-to-Cook Food Products in Bangladesh

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Nazrul Islam PhD
Keyword(s):  
Brand Image ◽  
Food Product ◽  
Food Products ◽  
Frozen Foods ◽  
Individual Factor ◽  
Factors Influencing ◽  
The People ◽  
Good For ◽  
The Impact ◽  
The City

Recently in Bangladesh, frozen and ready-to-cook food industry is growing very fast due to high demand of these products by the city dwellers. This study aims at identifying the factors influencing the consumers’ perception about the frozen and ready-to-cook food products on Bangladeshi people.A survey was conducted among 211 frozen and ready-to-cook food consumers of Dhaka city with a structured questionnaire. Both descriptive and inferential statistics were used to analyze the data. Factor analysis was conducted to identify the influencing factors related to the consumers’ perception about frozen and ready-to-cook food products. Regression analysis was accomplished to examine the impact of the factors on the overall consumers’ preferences of the processed frozen and ready-to-cook food products. Results show that the factors which influence the perception of the consumers about frozen and ready-to-cook food products are concerned with saving time, helpful and economic, low price, variety and good for health, brand image and quality, availability of the frozen foods, taste of the food, and attractive packaging of the food. Individual factor relationships show that the factors such as, saving time, the foods are helpful and economic, low price, variety and good for health, brand image and quality, and availability of the foods are significant and the factors such as, good taste of the food and attractive packaging of the food are not significant in the this study. This study suggests that the policymakers of the processed frozen and ready-to-cook food product manufacturers should give importance on these factors for increasing the demand of the products among the city dwellers of Bangladesh. Keywords: Consumers’ perception about fish, Meat and wheat-based frozen foods, Life style and taste preferences, Income of the people, Availability of the products, Easy to cook.

scholarly journals Women's Experiences of the Justice System

1997 ◽  
Vol 27 (4) ◽  
pp. 649
Author(s):  
J Morris
Keyword(s):  
New Zealand ◽  
Justice System ◽  
Access To Justice ◽  
Women’S Experiences ◽  
Women's Experiences ◽  
The Law ◽  
The Impact ◽  
Law Commission

This article considers the impact of gender upon women's experiences of the New Zealand justice system, as lawyers and clients. As well as summarising study and survey material, it draws upon information provided to the Law Commission in the course of its project on Women's Acces to Justice: He Putanga mo nga Wahine ki te Tika. It concludes that women are still significantly disadvantaged by the justice system as a result of their gender and that there is an ongoing need for debate and consideration of these issues if women's access to justice is to be improved.

Factors Influencing the Consumers’ Perceptions towards Frozen and Ready-to-Cook Food Products in Bangladesh

2019 ◽  
Vol 3 (ii) ◽  
Author(s):  
Nazrul Islam
Keyword(s):  
Brand Image ◽  
Food Product ◽  
Food Products ◽  
Frozen Foods ◽  
Individual Factor ◽  
Factors Influencing ◽  
The People ◽  
Good For ◽  
The Impact ◽  
The City

Recently in Bangladesh, frozen and ready-to-cook food industry is growing very fast due to high demand of these products by the city dwellers. This study aims at identifying the factors influencing the consumers’ perception about the frozen and ready-to-cook food products on Bangladeshi people.A survey was conducted among 211 frozen and ready-to-cook food consumers of Dhaka city with a structured questionnaire. Both descriptive and inferential statistics were used to analyze the data. Factor analysis was conducted to identify the influencing factors related to the consumers’ perception about frozen and ready-to-cook food products. Regression analysis was accomplished to examine the impact of the factors on the overall consumers’ preferences of the processed frozen and ready-to-cook food products. Results show that the factors which influence the perception of the consumers about frozen and ready-to-cook food products are concerned with saving time, helpful and economic, low price, variety and good for health, brand image and quality, availability of the frozen foods, taste of the food, and attractive packaging of the food. Individual factor relationships show that the factors such as, saving time, the foods are helpful and economic, low price, variety and good for health, brand image and quality, and availability of the foods are significant and the factors such as, good taste of the food and attractive packaging of the food are not significant in the this study. This study suggests that the policymakers of the processed frozen and ready-to-cook food product manufacturers should give importance on these factors for increasing the demand of the products among the city dwellers of Bangladesh. Keywords: Consumers’ perception about fish, Meat and wheat-based frozen foods, Life style and taste preferences, Income of the people, Availability of the products, Easy to cook.

scholarly journals RAGAM PRODUK OLAHAN TEMULAWAK UNTUK MENDUKUNG KEANEKARAGAMAN PANGAN

2017 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Aniswatul Khamidah ◽  
Sri Satya Antarlina ◽  
Tri Sudaryono
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Health Benefits ◽  
Food Product ◽  
Food Products ◽  
Natural Dyes ◽  
Post Harvest ◽  
Yellow Substance ◽  
Medical Benefits ◽  
Main Components

<p>Temulawak or javanese ginger (Curcuma xanthorrihza Roxb) is a rhizome herb that has medical benefits for increasing appetite and as an anticholesterol, antiinflammatory, antianemia, antioxidant and antimicrobe. Curcuminoid, a yellow substance in temulawak, has many health benefits. Besides for medicine, temulawak is used for food industry material mainly as natural dyes in food. The main components of temulawak are starch (41.45%) and fiber (12.62%). Temulawak also contains essential oils (3.81%) and curcumin (2.29%). Temulawak can be processed into various food products such us dried chips/simplicia (for steeping herbs), flour, instant drink, cookies, sweets, noodles, crackers, stick, cake, dodol and jelly candy. This paper describes composition, benefits, post-harvest handling and a variety of food products of temulawak.</p><p>Keywords: Javanese ginger, benefits, food product, food diversification</p><p align="center"><strong><br /></strong></p><p align="center"><strong>ABSTRAK</strong><strong></strong></p><p>Temulawak (<em>Curcuma xanthorrihza</em> Roxb) termasuk golongan tanaman rempah yang memiliki manfaat untuk meningkatkan nafsu makan dan sebagai antikolesterol, antiinflamasi, antianemia, antioksidan, dan antimikroba. Kurkuminoid sebagai zat utama yang berwarna kuning dalam temulawak diketahui memiliki banyak manfaat bagi kesehatan. Selain digunakan untuk pengobatan, temulawak berpeluang dikembangkan dalam industri pangan, terutama sebagai pewarna alami dalam makanan. Komponen terbesar dalam temulawak adalah pati 41,45% dan serat 12,62%. Temulawak juga mengandung minyak atsiri 3,81% dan kurkumin 2,29%. Temulawak dapat dikembangkan menjadi berbagai produk olahan pangan, antara lain simplisia, tepung, pati, minuman instan, kue kering, manisan, mi, kerupuk, stek, cake, dodol, dan permen jeli. Makalah ini memaparkan kandungan rimpang temulawak, manfaat, penanganan pascapanen, dan berbagai produk olahan temulawak.</p><p>Kata kunci: temulawak, manfaat, produk olahan, keanekaragaman pangan</p><p> </p>

scholarly journals Consumption Patterns for Ready to Eat Foods Items in Phagwara District of Punjab (India)

2019 ◽  
Vol 8 (9S2) ◽  
pp. 483-486 ◽  
Keyword(s):  
Influencing Factor ◽  
Food Product ◽  
Food Products ◽  
T Test ◽  
Descriptive Statistics ◽  
Consumption Patterns ◽  
Primary Data ◽  
Test Results ◽  
Rural And Remote ◽  
The Impact

The purpose of this study was to examine consumption patterns for ready to eat foods in Phagwara district of Punjab. The study also focused to read food related lifestyle and behaviour of people towards ready to eat food products available in the markets. Defined objectives of the study were fulfilled by collecting primary data in the form of questionnaires, interviews and observations. Primary data was collected from 184 respondents with the help of 18 close ended questions. Data was subjected to statistical tools to gauze the use of ready to eat foods in specified locations. The study concluded that a major segment of ready to eat food products consumers buy these products at discounts from the super markets in the area and another rapidly consuming segment of ready to eat food products prefer these products as a part of convenience in the lifestyle. Further the results from the descriptive statistics showed the rating by the previous consumers is the most influencing factor in deciding the type and brand of ready to use food product. In order to check the impact of gender on the decision of choosing ready to eat products, data filled by the respondents was referred to independent sample t test. Results from the t test described a difference in the gender while using ratings in consumption patterns. The results of the study can be used to develop a proper ready to eat food product market in rural and remote locations of the targeted area

scholarly journals Making Sense of Information Overload: Consumer Ranking of Nutritional Claims in Cereal Based Products

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2858 ◽  
Author(s):  
Gracia ◽  
Barreiro-Hurlé
Keyword(s):  
Food Industry ◽  
Information Overload ◽  
Food Products ◽  
Consumer Awareness ◽  
Cereal Products ◽  
Average Consumer ◽  
Making Sense ◽  
The Impact ◽  
Day By Day ◽  
Spanish Region

As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both “healthy” (i.e., fiber) and “unhealthy” (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific.

scholarly journals Nutrient profiling for product reformulation: public health impact and benefits for the consumer

2017 ◽  
Vol 76 (3) ◽  
pp. 255-264 ◽  
Author(s):  
Undine Lehmann ◽  
Véronique Rheiner Charles ◽  
Antonis Vlassopoulos ◽  
Gabriel Masset ◽  
Jörg Spieldenner
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Dietary Habits ◽  
Food Product ◽  
Cost Effective ◽  
Health Impact ◽  
Dietary Intakes ◽  
Nutrient Profiling ◽  
Multi Stakeholder ◽  
The Impact

The food industry holds great potential for driving consumers to adopt healthy food choices as (re)formulation of foods can improve the nutritional quality of these foods. Reformulation has been identified as a cost-effective intervention in addressing non-communicable diseases as it does not require significant alterations of consumer behaviour and dietary habits. Nutrient profiling (NP), the science of categorizing foods based on their nutrient composition, has emerged as an essential tool and is implemented through many different profiling systems to guide reformulation and other nutrition policies. NP systems should be adapted to their specific purposes as it is not possible to design one system that can equally address all policies and purposes, e.g. reformulation and labelling. The present paper discusses some of the key principles and specificities that underlie a NP system designed for reformulation with the example of the Nestlé nutritional profiling system. Furthermore, the impact of reformulation at the level of the food product, dietary intakes and public health are reviewed. Several studies showed that food and beverage reformulation, guided by a NP system, may be effective in improving population nutritional intakes and thereby its health status. In order to achieve its maximum potential and modify the food environment in a beneficial manner, reformulation should be implemented by the entire food sector. Multi-stakeholder partnerships including governments, food industry, retailers and consumer associations that will state concrete time-bound objectives accompanied by an independent monitoring system are the potential solution.

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

2019 ◽  
Vol 7 (2) ◽  
pp. 457-468
Author(s):  
Luxita Sharma ◽  
Puneeta Ajmera
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Energy Content ◽  
Age Groups ◽  
Evaluation Criteria ◽  
Food Product ◽  
Food Products ◽  
Nutritional Deficiencies ◽  
Topsis Method ◽  
Stunted Growth

Malnutrition is the reason for stunted growth among children and nutritional deficiencies are prevalent in all age groups. The present food industry provides food products that are not necessarily nutrient rich. Quinoa, Chickpeas and Oats are better supplier of nutrients and are rich in fiber, vitamins and minerals therefore these are used to develop the food product. The present study was designed to focus on the development of the best sample of the tarts that was acceptable by all age groups. A panel of twenty experts examined four samples of tarts, namely A, B, C & D, which were made with different variations in the ratio of Quinoa: Chickpea: Oats as 30:35:3540:30:30, 50:25:25 and 60:20:20 respectively. The scores obtained from the panel of experts were used to evaluate the best tart in terms of six evaluation criteria i.e. appearance, color, texture, taste, flavor and aftertaste. TOPSIS methodology was used for ranking of tarts as this is the best MADM methodology for ranking of the criteria. This research assessed the effects of baking on the development of tarts and it was found that a successful food product could be made using the ratio of 60:20:20 (sample D). The physicochemical properties were analyzed which showed that the carbohydrate, protein, fat, sugar, and energy content of the acceptable tart were 40.4 g, 8.4 g, 12.7 g, 15.37 g and 310.6 kcals respectively.

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