Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

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Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Foods ◽

10.3390/foods9121905 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1905

Author(s):

Donato Angelino ◽

Alice Rosi ◽

Emilia Ruggiero ◽

Daniele Nucci ◽

Gaetana Paolella ◽

...

Keyword(s):

Nutritional Quality ◽

Salt Content ◽

Point Of View ◽

Strong Positive Correlation ◽

Gluten Free ◽

Food Labelling ◽

Food Labels ◽

Health Claim ◽

Italian Market

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.

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Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17218239 ◽

2020 ◽

Vol 17 (21) ◽

pp. 8239

Author(s):

Živa Lavriša ◽

Maša Hribar ◽

Anita Kušar ◽

Katja Žmitek ◽

Igor Pravst

Keyword(s):

Food Supply ◽

Sugar Content ◽

Salt Content ◽

Food Choices ◽

Nutritional Composition ◽

Processed Meat ◽

Gluten Free ◽

Health Initiatives ◽

Lower Protein ◽

Public Health Initiatives

The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for “healthier” food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.

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Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study

Public Health Nutrition ◽

10.1017/s1368980020000853 ◽

2020 ◽

Vol 23 (15) ◽

pp. 2811-2818 ◽

Cited By ~ 2

Author(s):

M Dall’Asta ◽

A Rosi ◽

D Angelino ◽

N Pellegrini ◽

D Martini

Keyword(s):

Nutritional Quality ◽

Salt Content ◽

Product Type ◽

Food Labelling ◽

Cereal Products ◽

Italian Market ◽

Other Information ◽

Quality Of Products ◽

Different Characteristics

AbstractObjective:The present study aimed at surveying the nutritional quality of prepacked biscuits and sweet snacks sold on the Italian market, and at identifying whether the product type and other information reported on the pack could discriminate the overall quality of products analysed.Design:Data on energy, nutrient and salt content of the products from two different categories of prepacked sweet cereal products (i.e. biscuits and sweet snacks) were collected from thirteen retailers present on the Italian market. Based on the product type, nutrition and health claim (NHC) and gluten-free (GF) declaration, a comparison of nutrient profile within each category was performed.Setting:This work is part of the Food Labelling of Italian Products (FLIP) study that aims at systematically investigating the overall quality of the prepacked foods sold on the Italian market.Results:A total of 1290 products were analysed (63 % biscuits and 37 % sweet snacks). After comparing different product types within each category, a high intra-type product variability was evidenced, which was more pronounced for biscuits. Overall, NHC-carrying products seemed to have a better nutrition profile than those without claims, except for salt content. Conversely, a comparison between GF and gluten-containing products did not show consistent results within the two categories analysed.Conclusions:Due to the high intra-type variability within each category, the different characteristics and regulated information reported on the pack do not seem to be a clear marker of the overall nutritional quality of biscuits and snacks.

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Nutrition and health claims on healthy and less-healthy packaged food products in New Zealand

British Journal Of Nutrition ◽

10.1017/s0007114516002981 ◽

2016 ◽

Vol 116 (6) ◽

pp. 1087-1094 ◽

Cited By ~ 24

Author(s):

Haya H. Al-Ani ◽

Anandita Devi ◽

Helen Eyles ◽

Boyd Swinburn ◽

Stefanie Vandevijvere

Keyword(s):

New Zealand ◽

Food Choices ◽

Health Claims ◽

Nutrition And Health ◽

Nutrition Claims ◽

Nutrient Profiling ◽

Packaged Foods ◽

Packaged Food ◽

Nutrition And Health Claims

AbstractNutrition and health claims are displayed to influence consumers’ food choices. This study assessed the extent and nature of nutrition and health claims on the front-of-pack of ‘healthy’ and ‘less-healthy’ packaged foods in New Zealand. Foods from eight categories, for which consumption may affect the risk of obesity and diet-related chronic diseases, were selected from the 2014 Nutritrack database. The internationally standardised International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) taxonomy was used to classify claims on packages. The Nutrient Profiling Scoring Criterion (NPSC) was used to classify products as ‘healthy’ or ‘less healthy’. In total, 7526 products were included, with 47 % (n 3557) classified as ‘healthy’. More than one-third of products displayed at least one nutrition claim and 15 % featured at least one health claim on the front-of-pack. Claims were found on one-third of ‘less-healthy’ products; 26 % of those products displayed nutrition claims and 7 % featured health claims. About 45 % of ‘healthy’ products displayed nutrition claims and 23 % featured health claims. Out of 7058 individual claims, the majority (69 %) were found on ‘healthy’ products. Cereals displayed the greatest proportion of nutrition and health claims (1503 claims on 564 products), of which one-third were displayed on ‘less-healthy’ cereals. Such claims could be misleading consumers’ perceptions of nutritional quality of foods. It needs to be explored how current regulations on nutrition and health claims in New Zealand could be further strengthened (e.g. using the NPSC for nutrition claims, including general health claims as per the INFORMAS taxonomy) to ensure consumers are protected and not misled.

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Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

Foods ◽

10.3390/foods9050682 ◽

2020 ◽

Vol 9 (5) ◽

pp. 682

Author(s):

Donato Angelino ◽

Alice Rosi ◽

Giorgia Vici ◽

Marika Dello Russo ◽

Nicoletta Pellegrini ◽

...

Keyword(s):

Health Claims ◽

Cow’S Milk ◽

Added Sugars ◽

Cow's Milk ◽

Nutrient Profile ◽

Organic Certification ◽

Italian Market ◽

Lower Protein ◽

Milk Substitutes

Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims (“no added sugars” and “source of calcium”); (iii) compare their nutrition composition with cow’s milk. A high variability in terms of nutrient profile among products was observed. Limited difference was found between products belonging to both organic and NC categories, while products carrying HC showed lower energy, carbohydrates, sugar, and higher protein contents than the related counterparts. Compared to cow’s milk, plant-based drinks showed differences in terms of nutrient profile, mostly regarding the lower protein content (except for soy drinks). Overall, due to the variability, findings from the present survey show that plant-based drinks sold in Italy cannot be considered tout court as milk substitutes and support the importance of improving knowledge towards food labeling to make conscious food choices.

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Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods

Nutrients ◽

10.3390/nu10070891 ◽

2018 ◽

Vol 10 (7) ◽

pp. 891 ◽

Cited By ~ 11

Author(s):

Nathalie Kliemann ◽

Mariana Kraemer ◽

Tailane Scapin ◽

Vanessa Rodrigues ◽

Ana Fernandes ◽

...

Keyword(s):

Food Choices ◽

Nutrition Information ◽

Food Labelling ◽

Food Labels ◽

Nutritional Values ◽

Nutrition Claims ◽

Nutrition Labelling ◽

Packaged Foods ◽

Serving Sizes ◽

Serving Size

The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on food labels, but variation in this information is generally allowed. Studies have reported a lack of standardisation among serving sizes of similar products which may compromise the usability of nutrition information. Moreover, studies indicate that food companies may be varying serving sizes as a marketing strategy to stimulate sales by reporting lower values of certain nutrients or lower energy values on nutrition information labels. There is a need to define the best format for presenting serving size on food labels in order to provide clear and easily comprehensible nutrition information to the consumer.

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Label information, nutritional composition and screening for bromate in breads sold in Umuahia, Abia State, Nigeria

Agro-Science ◽

10.4314/as.v21i1.5 ◽

2021 ◽

Vol 21 (1) ◽

pp. 27-33

Author(s):

F.U. Ugwuona ◽

I.S. Asogwa ◽

N.A. Obeta ◽

F.N. Okeke

Keyword(s):

Crude Protein ◽

Sensory Quality ◽

Nutritional Composition ◽

Potassium Bromate ◽

Nutrition Information ◽

Full Time ◽

Bread Making ◽

Nutrition Claims ◽

Label Information

Non-use of potassium bromate in bread making and printing of reproducible nutrition information/claims on bread labels are vital for consumers’ rights and protection in Nigeria. These norms are rarely observed by bread makers in Umuahia. This study evaluated nutrition information on labels, presence of potassium bromate, chemical composition and sensory characteristics of breads sold in Umuahia. Two structured questionnaires were constructed. The first was administered to 15 randomly selected full-time bread vendors in Umuahia metropolis to identify brands of market bread. The second was designed to analyze sensory quality of breads. Five sliced and five unsliced bread samples randomly selected from identified markets were analyzed for sensory properties using a 20-member sensory panelist, and for nutrient and phytochemical composition. Twenty-seven bread samples were identified; all labeled bromate-free, had varying recipes and nutrient claim/information on labels. The bread samples were bromate-free, high in carbohydrate (49.20% in B10 to 65.69% in B8) and moisture (22.67% in B8 to 38.16% in B10), but relatively low in crude protein (6.65% in B3 to 9.45% in B7) and fat (0.26% in B8 to 0.66% in B1). Ash contents ranged from 1.26% in B6 to 1.86% in B3and fiber contents from 1.24% in B2 to 1.76% in B5. Phytonutrients were low; and oxalate content ranged from 0.66 to 0.95%, tannin from 87.78 to 125.40 mg 100g–1 and phytate from 2.02 to 3.03 mg 100g–1. The bread samples had sensory scores ranging from 4.60 to 8.10 for over-all acceptability. They were all acceptable to panelists, but with B1 (sliced) and B8 (unsliced) most acceptable. Bread samples sold in Umuahia were bromate-free, varied in recipe, nutrition claims, and nutrient composition but were acceptable to panelists.

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Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

International Journal of Emerging Research in Management and Technology ◽

10.23956/ijermt.v6i6.243 ◽

2018 ◽

Vol 6 (6) ◽

pp. 46

Author(s):

Raveesha P ◽

K. E. Prakash ◽

B. T. Suresh Babu

Keyword(s):

Brackish Water ◽

Sea Water ◽

Salt Water ◽

Construction Material ◽

Salt Content ◽

River Estuary ◽

Sand Sample ◽

River Sand ◽

Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods. It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

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Mapping the snack and drink landscape in a large UK hospital site

10.31234/osf.io/m3nwa ◽

2019 ◽

Cited By ~ 3

Author(s):

Julia Allan ◽

Maureen Heddle ◽

Fiona McKenzie ◽

Susan Webb ◽

Marie Johnston

Keyword(s):

Food Choice ◽

Sugar Content ◽

Salt Content ◽

Fat Content ◽

Nutritional Composition ◽

Food Retail ◽

Hospital Site ◽

Baked Goods ◽

Calorie Content ◽

Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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PENGARUH KEPEMIMPINAN, KEPUASAN KERJA, QUALITY OF WORK LIFE TERHADAP KINERJA KARYAWAN MELALUI PERILAKU DI HOTEL DINASTI KOTA MAKASSAR

Indonesian Journal of Business and Management ◽

10.35965/jbm.v2i1.176 ◽

2020 ◽

Vol 2 (1) ◽

pp. 35-40

Author(s):

Hastati Hastati ◽

Hasanuddin Remmang ◽

Cahyono Cahyono

Keyword(s):

Job Satisfaction ◽

Path Analysis ◽

Employee Performance ◽

Descriptive Analysis ◽

Analysis Data ◽

Work Life ◽

Quality Of Work Life ◽

Employee Behavior ◽

Quality Of Work

Penelitian ini bertujuan untuk mengkaji, menganalisis menginterprestasi kepemimpinan, kepuasan kerja, Quality of Work Life Terhadap Kinerja Karyawan Melalui Perilaku Pada Hotel Dinasti Kota Makassar. Penelitian ini bersifat deskriftip analisis dengan menggunakan pendekatan kuantitatif dan pendekatan kualitatif. dan metode analisis yang digunakan Analisis Path/ Path Analysis. Data diperoleh dari Hotel Dinasti Kota Makassar dan Responden adalah karyawan. Hasil penelitian ini dapat menemukan bebe-rapa faktor yang mempengaruhi kinerja karyawan di Hotel Dinasti Kota Makassar, antara lain Kepemimpinan, Kepuasan Kerja, Quality of Work Life dan Perilaku. Kepemimpinan berpengaruh positif dan signifikan terhadap perilaku karyawan. Kepuasan kerja berpengaruh positif dan signifikan terhadap perilaku karyawan. Quality of Work Life berpengaruh positif dan signifikan ter-hadap perilaku karyawan. Kepemimpinan berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karya-wan. Kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karyawan. Quality of Work Life berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karyawan. This study aims to examine, analyze leadership interpretation, job satisfaction, Quality of Work Life Against Employee Performance Through Behavior at the Hotel Dynasty Makassar City. This research is a descriptive analysis using a quantitative approach and a qualitative approach. And the analytical method used is Path Analysis. Data obtained from the Hotel Dynasty Makassar City and respondents were employees. The results of this study can find several factors that affect employee performance in the Makassar City Dynasty Hotel. These include leadership, job satisfaction, quality of work life and behavior. Leadership has a positive and significant effect on employee behavior. Job satisfaction has a positive and significant effect on employee behavior. Quality of Work Life has a positive and significant effect on employee behavior. Leadership has a positive and significant effect on employee performance through employee behavior. Job satisfaction has a positive and significant effect on employee performance through employee behavior. Quality of Work Life has a positive and significant effect on employee performance through employee behavior.

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