The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta

Health messages may be an important predictor in the selection of healthier food choices among young adults. The primary objective of our study is to test the impact of labeling whole grain pasta with a health message descriptor displayed at the point-of-purchase (POP) on consumer choice in a campus dining setting. The study was conducted in a large US college dining venue during lunch service; data were collected during a nine-week period, for a total of 18 days of observation. Each day, an information treatment (i.e., no-message condition; vitamin message; fiber message) was alternated assigned to whole grain penne. Over the study period, the selection of four pasta options (white penne, whole grain penne, spinach fettuccine, and tortellini) were recorded and compiled for analysis. Logistic regression and pairwise comparison analyses were performed to estimate the impact of health messages on diners’ decisions to choose whole grain penne among the four pasta types. Our results indicate that only the message about vitamin benefits had a significant effect on this choice, with a 7.4% higher probability of selecting this pasta than the no-message condition and 6.0% higher than the fiber message condition. These findings suggest that psychological health claims (e.g., reduction of fatigue) of whole grains seem more attractive than physiological health claims (e.g., maintaining a healthy weight) for university students. In line with the 2015–2020 Dietary Guidelines for Americans, our results suggest that small changes made at the POP have the potential to contribute to significant improvements in diet (e.g., achieving recommended levels of dietary fiber). These findings have important implications for food service practitioners in delivering information with the greatest impact on healthy food choices.

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Modelling the Association between Core and Discretionary Energy Intake in Adults with and without Obesity

Nutrients ◽

10.3390/nu11030683 ◽

2019 ◽

Vol 11 (3) ◽

pp. 683 ◽

Cited By ~ 1

Author(s):

Mackenzie Fong ◽

Ang Li ◽

Andrew Hill ◽

Michelle Cunich ◽

Michael Skilton ◽

...

Keyword(s):

Energy Intake ◽

Weight Control ◽

Weight Status ◽

Weight Maintenance ◽

Dietary Guidelines ◽

Healthy Weight ◽

Dietary Recommendations ◽

Food Diary ◽

Core Energy ◽

The Impact

Background: Many dietary recommendations for weight control rely on the assumption that greater core food intake will displace intake of energy-dense discretionary foods and beverages. However, there is little evidence to support these assumptions. This study examined the naturalistic relationship between daily core and discretionary energy intake, and with discretionary food and discretionary beverage intake, separately. The impact of weight status on these associations was also examined. Method: One hundred participants completed a four-day (non-consecutive) estimated food diary. Discretionary foods and beverages were identified by reference to the Australian Dietary Guidelines. Non-discretionary items were considered core items. Simultaneous-equation random effects models using disaggregated dietary data controlling for sociodemographic variables were used to determine the association between various dietary components. Result: Core energy intake correlated negatively with discretionary energy intake (cross-equation correlation, ρ = −0.49 (95% CI: −0.57, −0.39)). Its correlation with discretionary foods (−0.47 (−0.56, −0.37)) was stronger than that with discretionary beverages (−0.19 (−0.30, −0.07)) The correlation between core energy intake and discretionary energy intake was significantly stronger in participants who did not have obesity (−0.67 (−0.71, −0.50)) than those with obesity (−0.32 (−0.46, −0.17)) (p = 0.0002). Conclusions: Core and discretionary energy intake share an inverse and potentially bidirectional, relationship that appears to be stronger with discretionary foods than discretionary beverages. These relationships were significantly weaker in participants with obesity which may indicate less precise dietary compensation in these individuals. While strategies that promote greater intake of core foods may assist with weight maintenance in individuals of healthy weight, its impact in individuals with obesity may be limited. These strategies should be accompanied by direct messages to reduce commensurately the intake of discretionary items, with special attention paid to discretionary beverage consumption.

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Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Foods ◽

10.3390/foods8090370 ◽

2019 ◽

Vol 8 (9) ◽

pp. 370 ◽

Cited By ~ 4

Author(s):

Felicity Curtain ◽

Sara Grafenauer

Keyword(s):

Standard Deviation ◽

Dietary Fibre ◽

Saturated Fat ◽

Food Choices ◽

Nutritional Supplement ◽

Dietary Guidelines ◽

Whole Grain ◽

Added Sugars ◽

Policy Initiatives ◽

Nutrition Review

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

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Dietary intakes of whole grains, health benefits but do contaminants pose a major risk?

Proceedings of The Nutrition Society ◽

10.1017/s0029665120003845 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Anne Nugent ◽

Frank Thielecke

Keyword(s):

Heavy Metals ◽

Whole Grains ◽

Dietary Guidelines ◽

Food Storage ◽

Dietary Intakes ◽

Whole Grain ◽

Food Category ◽

Carbohydrate Source ◽

Potential Health ◽

The Impact

AbstractIntroductionThere is a long history of use for whole grain cereals as part of human dietary intakes with records of dietary grain consumption from the Middle Stone Ages. Whole grains are nutrient dense and research demonstrates that the healthiest diets (those associated with reduced risk of non-communicable diseases e.g. cardiovascular disease or cancer) are characterised by higher intake of fruit, vegetables, nuts and legumes and whole grains and lower intakes of red and processed meats. Currently, grains are a main energy and carbohydrate source and as such form a cornerstone of food based dietary guidelines and dietary guidance globally. However, grains also naturally contain contaminants and as a food category can represent a significant dietary source of foodborne contaminants.Materials and MethodsThe outcomes of a narrative review on the major contaminants present in whole grains, their potential health risks and suggested strategies to mitigate any risk are described. Contaminants are limited to mycotoxins (aflatoxinB1, ochratoxin A, Fumonisin B1, deoxynivalenol, zearalenone), heavy metals (e.g. arsenic, cadmium, lead) and the process contaminant acrylamide.ResultsWhole grains can contain more contaminants than refined versions e.g. whole grain rice with bran intact can have up to 80% more arsenic than white rice. However, whole grains also provide more nutrients which may mitigate against the impact of these contaminants. For example, for heavy metals, there is some evidence that dietary fibres (e.g. wheat bran) may bind to them and reduce their absorption, as can nutrients naturally found in whole grains e.g. zinc, magnesium or copper. Minerals such as iron, calcium, magnesium and zinc may also impede heavy metal absorption by down-regulating or competing for attachment to transporters that facilitate intestinal absorption. Although, strict regulatory thresholds and monitoring processes by competent authorities minimise any risk to public health, the consumer may further lessen any risk through their own dietary choices and food storage and preparation practicesDiscussionThere are a number of potential health-protective properties inherent to whole grains. Given that complete elimination of contaminants from grains is unlikely to be achieved, their presence merits continued monitoring with evidence to date suggesting any such risk does not outweigh the known benefits of wholegrain consumption.

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Employer costs of mental health claims and how psychologically healthy workplaces align with successful DM programs

International Journal of Disability Management ◽

10.1017/idm.2014.38 ◽

2014 ◽

Vol 9 ◽

Author(s):

Wendy Coduti

Keyword(s):

Mental Health ◽

United States ◽

Mental Illness ◽

Emotional Disorders ◽

Psychological Health ◽

Work Performance ◽

The United States ◽

Health Claims ◽

Future Research ◽

The Impact

Mental health (MH) and disability management (DM) businesses and DM professionals are proficient at addressing employee physical health, yet promoting employee MH is often ignored. Individuals claiming long-term disability (LTD), 85% identified MH conditions as their primary disability (Carls et al., 2012). Mental health LTD expenses are often higher due to longer recovery and challenges in return to work (Salkever, Goldman, Purushothaman, & Shinogle, 2000). Financial burdens of depression, anxiety, and emotional disorders are among the greatest of any disease condition in the workforce (Johnston et al., 2009). Globally, a fifth to a quarter of employees go to work everyday with a mental illness (Lorenzo-Romanella, 2011). Health care research has shown the impact of mental illness on work performance, however many employers and researchers are unaware of the value quality MH care has on employees and costs (Langlieb, & Kahn, 2005). The American Psychological Association (APA) identified five categories of workplace practices that promote psychological health in employees including: employee involvement; work-life balance; employee growth and development; health and safety; and employee recognition (APA, 2014). Organizational benefits of the five elements include: improved quality, performance and productivity; reduced absenteeism, presenteeism and turnover; fewer accidents and injuries; improved ability to attract and retain quality employees; improved customer service and satisfaction; and lower healthcare costs (APA, 2014). The presenters will discuss employer costs of MH claims and how psychologically healthy workplaces align with successful DM programs, decreasing MH claims and costs. Opportunities for future research include the United States Affordable Care Act (ACA) and its impact on MH (Mechanic, 2012) through provisions that encourage employers to adopt health promotion programs (Goetzel et al., 2012) and opportunities for research including comparisons of multinational employers regarding MH costs in countries with single payer systems, and in those without (United States), (Tanner, 2013).

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Important Steps in Cancer Prevention: Improving Population Whole-Grain Intake—The Danish Show Case or How Was the Danish Whole-Grain Intake Doubled in Less Than 10 Years?

Journal of Global Oncology ◽

10.1200/jgo.18.73000 ◽

2018 ◽

Vol 4 (Supplement 2) ◽

pp. 127s-127s

Author(s):

S. Toettenborg

Keyword(s):

Dietary Habits ◽

Adult Population ◽

Health Benefits ◽

Lessons Learned ◽

Dietary Guidelines ◽

Noncommunicable Diseases ◽

Whole Grain ◽

High Knowledge ◽

Program Policy ◽

The Impact

Background and context: Dietary whole grain (WG) intake helps prevent noncommunicable diseases (NCDs) such as cancers. However, 92.4% of the global adult population does not meet WG recommendations, and WG intake even decreased between 1990 and 2010. In Denmark, WG intake was similarly decreasing during the 1990s and 2000s, and the Whole Grain Partnership (WGP) was established in 2009 to counteract this development. Aim: To describe the development of this public-private partnership (PPP), the results achieved so far, lessons learned and implications for future initiatives. Strategy/Tactics: The strategy is twofold: increasing availability of WG and campaigning about the health benefits of WG. Program/Policy process: · Research and documentation of WG health benefits · Initiate partnership and functioning of organization and secretariat · Ensure clear WG definitions and dietary guidelines · Set targets and success criteria and monitor progress · Create incentives for industry to reformulate and develop new WG products and make it easy for consumers to identify WG product by developing and endorsing a WG logo · Gradually enriching all bread and flour with WG · Develop education materials for chefs, waiters, bakers, in-store personnel and health professionals · Yearly consumer campaigns. Outcomes: Mean WG intake has near doubled in less than 10 years (from 32 in 2009 to 61 g/day 2017). The increment in intake were also significant among the population groups eating the least WG. The number of WG products increased in this period from 150 to currently 800. Continuous monitoring of consumer behavior show a high knowledge, trust and use of the WG logo has increased during the period. What was learned: · To make the PPP work effectively it is crucial to work evidence based, set realistic targets, reinforce the reasons and advantages for partnering, measure and celebrate progress · The impact on population dietary habits is primarily due to the increased availability of WG product combined with a long-term campaigning activity promoting WG health benefits.

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Menu design approaches to promote sustainable vegetarian food choices when dining out

10.31234/osf.io/pfwk2 ◽

2021 ◽

Author(s):

Beth Parkin ◽

Sophie Attwood

Keyword(s):

Large Scale ◽

Service Sector ◽

Low Cost ◽

Ghg Emissions ◽

Food Service ◽

Food Choices ◽

Dietary Choices ◽

Menu Design ◽

Educational Campaigns ◽

The Impact

Shifting dietary choices towards plant-based food is an urgent challenge given the environmental impact of livestock production and imminent need to reduce global greenhouse gas (GHG) emissions. Previous research has proven the value of low cost, scalable menu design interventions to influence people’s food choices, without the need for large-scale educational campaigns. Here we present two online randomized control trials to determine the effectiveness of menu design on nudging participants’ food choices away from meat and towards plant-based dishes, in order to provide guidance to the food service sector. In study one we explore the impact that the availability of vegetarian items has on choice. Participants were allocated to menus whereby 75%, 50% or 25% of the items were plant-based. We show that meat eaters were significantly more likely to choose a plant-based meal when presented with a menu where 75% of options were vegetarian, but not when half of the options were vegetarian. This finding highlights the fact that saturating the choice environment is needed to promote plant-based food. In study two, we explore the impact of vegetarian symbols (V) on menus to determine if these are used by meat eaters as exclusion decision filters, as is seen in previous work with menus that contain designated, ‘vegetarian’ dish sections. Here we show that the placement of the V symbol, to the left or right of the dish label, has no impact on choice. These studies provide insights into how the environmental footprint of the food service sector can be reduced via easy and scalable menu design approaches.

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Processing in the food chain: do cereals have to be processed to add value to the human diet?

Nutrition Research Reviews ◽

10.1017/s0954422420000207 ◽

2020 ◽

pp. 1-15

Author(s):

Frank Thielecke ◽

Jean-Michel Lecerf ◽

Anne P. Nugent

Keyword(s):

Dietary Guidelines ◽

Dietary Energy ◽

Whole Grain ◽

Human Diet ◽

Cereal Products ◽

Balanced Diet ◽

History Of ◽

History Of Use ◽

The Impact ◽

Level Of Processing

Abstract Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.

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The impact of positive and reduction health claims on consumers’ food choices

Food Quality and Preference ◽

10.1016/j.foodqual.2022.104526 ◽

2022 ◽

pp. 104526

Author(s):

Mathilde T. Tønnesen ◽

Susanne Hansen ◽

Amanda V. Laasholdt ◽

Liisa Lähteenmäki

Keyword(s):

Food Choices ◽

Health Claims ◽

The Impact

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Emotional and motivational content of the process of developing future teachers’ culture of safe use of information environment

Scientific bulletin of South Ukrainian National Pedagogical University named after K D Ushynsky ◽

10.24195/2617-6688-2019-4-1 ◽

2019 ◽

Vol 2019 (4 (129)) ◽

pp. 7-12

Author(s):

Anatoliy Yanovskiy

Keyword(s):

Theoretical Analysis ◽

Information And Communication Technologies ◽

Psychological Health ◽

Positive Impact ◽

Rapid Development ◽

Information Environment ◽

Future Teachers ◽

The Future ◽

The Impact ◽

Selection Of

The article presents the phenomenon of forming the culture of future teachers’ safe use of information environment through the selection of emotional and motivational content. The emotional and motivational contents enabling the formation of the culture of a safe use of the information environment should be aimed at taking into account the personality of the future teacher, the tendencies and state of the modern information technologies, students’ interests and needs. Modern realities point to a gap in educational materials which do not keep step with the rapid development of information and communication technologies, which decreases future teachers’ motivation to form the information culture and the culture of safe use of the information environment in particular. The purpose of the article is to substantiate the need to select emotional and motivational content to form the culture of future teachers’ safe use of information environment and to highlight the positive impact of the emotional and motivational contents on the process. The objectives of the study were as follows: theoretical analysis of the scientific literature regarding the peculiarities of the content of emotional and motivational directions in the process of forming the culture of the future teachers’ safe use of information environment; clarification of priority content-centred topics aimed at developing the culture of the future teachers’ safe use of the information environment. In view of the specification of the tasks, in the research there have been used theoretical analysis of the scientific and pedagogical literature which made it possible to find out the modern approaches of researchers to the formation of the culture of the future teachers’ safe use of the information environment through the selection of emotional and motivational content. Some methods of empirical research have been used, including questionnaires, in order to clarify future teachers’ wishes and interests regarding the filling of the thematic content of the safe use of the information environment. The results of the study allowed revealing the topics that were of interested for the future teachers in terms of the safe use of the information environment: the efficiency and safety of navigation in the information environment, the impact of the irrational use of the information environment on physical and psychological health and ways to overcome it; information hygiene. Keywords: culture, safe use of the information environment, emotions, motives.

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Global review of whole grain definitions and health claims

Nutrition Reviews ◽

10.1093/nutrit/nuz055 ◽

2020 ◽

Vol 78 (Supplement_1) ◽

pp. 98-106

Author(s):

Rebecca Mathews ◽

YiFang Chu

Keyword(s):

Dietary Guidelines ◽

Health Claims ◽

Insufficient Evidence ◽

Whole Grain ◽

Product Labeling ◽

The World ◽

Health Promoting

Abstract Recommendations to increase whole grain consumption are part of dietary guidelines around the world. To assist consumers in meeting this recommendation, some countries, and health-promoting organizations, have defined qualifying criteria for a whole grain food for product labeling or health claims. Other countries have not yet developed similar guidelines. Existing whole grain definitions and health claims are reviewed here. While there appears to be increasing consensus for defining a whole grain, significant disparity exists in defining a whole grain food when a product is not 100% whole grain. Moreover, while whole grain health claims have been approved in a few countries, other countries have concluded there is insufficient evidence to substantiate such claims.

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