scholarly journals Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3009
Author(s):  
Leng Huat Foo ◽  
Ying Jing Tan
Keyword(s):  
Secondary Schools ◽  
Primary Schools ◽  
Sugar Content ◽  
Healthy Food ◽  
Food Groups ◽  
Traffic Light ◽  
Total Sugar Content ◽  
Food Items ◽  
Food And Beverage ◽  
Packaged Foods

Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.

scholarly journals Total and Free Sugar Levels and Main Types of Sugars Used in 18,784 Local and Imported Pre-Packaged Foods and Beverages Sold in Hong Kong

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3404
Author(s):  
Lok Yin Chan ◽  
Daisy Coyle ◽  
Jason Wu ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Sugar Content ◽  
Total Sugar ◽  
Free Sugar ◽  
Limited Information ◽  
Food Groups ◽  
Nutrition Labels ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Sugar Levels

There is limited information regarding the free sugar content of pre-packaged foods in Hong Kong. This study aims to assess the free sugar content and identify the most frequently used free sugar ingredients (FSI) in pre-packaged foods in Hong Kong. Data from 18,784 products from the 2019 FoodSwitch Hong Kong database were used in this analysis. Ingredient lists were screened to identify FSI. Total sugar content was derived from nutrition labels on packaging. Free sugar content was estimated based on adaptation of a previously established systematic methodology. Descriptive statistics of the total sugar and free sugar content, as well as the mean ±SD contribution of free sugar to total sugar of the audited products were calculated, stratified by food groups. Almost two-thirds (64.5%) of the pre-packaged foods contained at least one FSI. ‘Sugar (sucrose)’ was the most popular FSI that was found in more than half (54.7%) of the products. ‘Fruit and vegetable juices’ (median 10.0; IQR 8.3–11.5 g/100 mL) were found to have a higher median free sugar content than ‘Soft drinks’ (8.0; 6.0–10.6 g/100 mL). Mean ±SD contribution of free sugar to the total sugar content was 65.8 ± 43.4%, with 8 out of 14 food groups having > 70% total sugar as free sugar. To conclude, free sugar, especially sucrose, was extensively used in a wide variety of pre-packaged products sold in Hong Kong. Further studies are needed to assess the population intake of free sugar in Hong Kong to inform public health policy on free sugar reduction.

The relative price of healthy and less healthy foods available in Australian school canteens

2018 ◽  
Vol 34 (4) ◽  
pp. 677-686 ◽  
Author(s):  
Natassja Billich ◽  
Marijke Adderley ◽  
Laura Ford ◽  
Isabel Keeton ◽  
Claire Palermo ◽  
...  
Keyword(s):  
Secondary Schools ◽  
Primary Schools ◽  
Strong Predictor ◽  
Healthy Food ◽  
Relative Price ◽  
Healthy Foods ◽  
Australian School ◽  
Convenience Sample ◽  
School Canteen ◽  
Food And Beverage

Abstract School canteens have an important role in modelling a healthy food environment. Price is a strong predictor of food and beverage choice. This study compared the relative price of healthy and less healthy lunch and snack items sold within Australian school canteens. A convenience sample of online canteen menus from five Australian states were selected (100 primary and 100 secondary schools). State-specific canteen guidelines were used to classify menu items into ‘green’ (eat most), ‘amber’ (select carefully) and ‘red’ (not recommended in schools). The price of the cheapest ‘healthy’ lunch (vegetable-based ‘green’) and snack (‘green’ fruit) item was compared to the cheapest ‘less healthy’ (‘amber/red’) lunch and snack item, respectively, using an un-paired t-test. The relative price of the ‘healthy’ items and the ‘less healthy’ items was calculated to determine the proportion of schools that sold the ‘less healthy’ item cheaper. The mean cost of the ‘healthy’ lunch items was greater than the ‘less healthy’ lunch items for both primary (AUD $0.70 greater) and secondary schools ($0.50 greater; p < 0.01). For 75% of primary and 57% of secondary schools, the selected ‘less healthy’ lunch item was cheaper than the ‘healthy’ lunch item. For 41% of primary and 48% of secondary schools, the selected ‘less healthy’ snack was cheaper than the ‘healthy’ snack. These proportions were greatest for primary schools located in more, compared to less, disadvantaged areas. The relative price of foods sold within Australian school canteens appears to favour less healthy foods. School canteen healthy food policies should consider the price of foods sold.

scholarly journals Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2371
Author(s):  
Daiana Quintiliano Scarpelli ◽  
Anna Christina Pinheiro Fernandes ◽  
Lorena Rodriguez Osiac ◽  
Tito Pizarro Quevedo
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Labeling ◽  
Food Groups ◽  
Warning Label ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Advertising Law ◽  
Sugary Beverages ◽  
The Impact

Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and 2019 in Santiago. Pictures from all sides of the package were taken from 476 products, classified into 16 food groups. All food groups had changes in the ENC declaration during the study period. Total sugar content showed the highest reduction (−15.0%; p = 0.001). Dairy, confitures and similar and sugary beverages had the greatest reduction in energy and total sugar content (p < 0.01). Energy, total sugar and sodium front of package “high in” simulation was significantly reduced in dairy, sugary beverages, flour-based foods, confitures and similar, fish and seafoods, fats and oils, spices, condiments and sauces and sugars (p < 0.05). We observed that companies reformulated products to adapt to the new regulation.

The Color Red Supports Avoidance Reactions to Unhealthy Food

2015 ◽  
Vol 62 (5) ◽  
pp. 335-345 ◽  
Author(s):  
Michaela Rohr ◽  
Friederike Kamm ◽  
Joerg Koenigstorfer ◽  
Andrea Groeppel-Klein ◽  
Dirk Wentura
Keyword(s):  
Empirical Evidence ◽  
Healthy Food ◽  
Avoidance Task ◽  
Unhealthy Food ◽  
Traffic Light ◽  
Behavioral Reactions ◽  
Food Items ◽  
Approach Avoidance ◽  
Task Irrelevant ◽  
Avoidance Reactions

Abstract. Empirical evidence suggests that the color red acts like an implicit avoidance cue in food contexts. Thus specific colors seem to guide the implicit evaluation of food items. We built upon this research by investigating the implicit meaning of color (red vs. green) in an approach-avoidance task with healthy and unhealthy food items. Thus, we examined the joint evaluative effects of color and food: Participants had to categorize food items by approach-avoidance reactions, according to their healthfulness. Items were surrounded by task-irrelevant red or green circles. We found that the implicit meaning of the traffic light colors influenced participants’ reactions to the food items. The color red (compared to green) facilitated automatic avoidance reactions to unhealthy foods. By contrast, approach behavior toward healthy food items was not moderated by color. Our findings suggest that traffic light colors can act as implicit cues that guide automatic behavioral reactions to food.

Influence of sugar label formats on consumer understanding and amount of sugar in food choices: a systematic review and meta-analyses

2020 ◽  
Author(s):  
Tailane Scapin ◽  
Ana C Fernandes ◽  
Cintia C Curioni ◽  
Simone Pettigrew ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Systematic Review ◽  
Data Extraction ◽  
Sugar Content ◽  
Food Choices ◽  
Warning Signs ◽  
Cochrane Library ◽  
Randomized Experiments ◽  
Traffic Light ◽  
Packaged Foods ◽  
Mean Differences

Abstract Context Reducing population intakes of sugar has become a focus of many national and international public health policies. Packaged foods and beverages are key contributors to sugar intakes, and food labels can be an effective tool to reduce sugar consumption. Objective The aim of this systematic review was to examine the influence of sugar label formats on 2 outcomes: consumers’ understanding of sugar information, and the amount of sugar in consumers’ food choices. Data Sources Scopus, Web of Science, PubMed, CAB Abstracts, SciELO, and the Cochrane Library databases were searched up until February 4, 2020. Study Selection Randomized experiments or quasi-experiments were included if they investigated the influence of sugar label formats on consumers’ understanding of sugar information or on the amount of sugar in consumers’ food choices. Data Extraction Data were extracted independently by 2 authors. Mean differences (MDs), standardized mean differences (SMDs), and odds ratios (ORs) plus 95%CIs were used to describe between-group differences for intervention label formats using random-effects models. Results Twenty-three studies, which examined 39 comparisons, were included. Label formats using “high in sugar” interpretative texts (traffic light labels [MD 41.6; 95%CI 37.9–45.4] and warning signs [OR 1.33; 95%CI 1.0–1.78]) were most effective in increasing consumers’ understanding of the sugar content in packaged foods. Health warning messages (SMD −0.32; 95%CI −0.43 to −0.22), graphical depictions of sugar content in teaspoons (SMD −0.32; 95%CI −0.48 to −0.17), and warning signs (SMD −0.24; 95%CI −0.35 to −0.13) were most effective for influencing consumers to choose products with lower sugar content. Conclusions Formats that provide an interpretation of sugar information, particularly those indicating if a product is high in sugar, were more helpful than only numerical information for improving consumer understanding and promoting food choices with less sugar. Systematic Review Registration PROSPERO registration number CRD42018081222.

scholarly journals Recent trends in energy and nutrient content of take-home food and beverage purchases in Great Britain: an analysis of 225 million food and beverage purchases over 6 years

2019 ◽  
Vol 2 (2) ◽  
pp. 63-71 ◽  
Author(s):  
Nicolas Berger ◽  
Steven Cummins ◽  
Richard D Smith ◽  
Laura Cornelsen
Keyword(s):  
Saturated Fat ◽  
Nutrient Content ◽  
Healthy Food ◽  
Rate Of Change ◽  
Food Groups ◽  
Food And Beverages ◽  
Home Food ◽  
Food And Beverage ◽  
Per Capita ◽  
The Uk

IntroductionIn recent years, there has been an increased focus on developing a coherent obesity policy in the UK, which has led to various national policy initiatives aimed at improving population diet. We sought to determine whether there have been concurrent changes in trends in the nutrient content of take-home food and beverage purchases within this policy environment.MethodsWe used 2012–2017 data from the UK Kantar Fast-Moving Consumer Goods (FMCG) panel, a nationally representative panel study of food and beverages bought by British households and brought into the home (n≈32 000 per year). Households used hand-held barcode scanners to report over 225 million product-level purchases of food and beverages, for which nutritional information was obtained. We estimated daily per capita purchases of energy and nutrients from 32 healthier and less healthy food groups defined using the nutrient profiling model used by the UK Department of Health.ResultsFrom 2012 to 2017, daily purchases of energy from food and beverages taken home decreased by 35.4 kcal (95% CI 25.5 to 45.2) per capita. This is explained by moderate decreases in the purchase of products with high contents in carbohydrate (−13.1 g (−14.4 to –11.8)) and sugar (−4.4 g (−5.1 to –3.7)), despite small increases in protein (1.7 g (1.4 to 2.1)) and saturated fat (0.4 g (0.2 to 0.6)). Food and beverage purchases exceeded daily reference intake values in fat (on average +6%), saturated fat (+43%), sugar (+16%) and protein (+28%) across all years. Although substitutions between individual food groups were large in energy and nutrients purchased, the heterogeneity of these patterns resulted in modest overall changes.ConclusionThere have been small declines in the purchase of less healthy food products, which translated to a small reduction of total energy and sugar purchases taken home. However, the rate of change needs to be accelerated in order to substantially reduce the health risks of poor diets, suggesting that more radical policies may be needed to attain larger population effects.

scholarly journals Examining Changes to Food and Beverage Availability and Marketing in a Low-Income Community after the Opening of a New Supermarket: A Quasi-Experimental Study

2020 ◽  
Author(s):  
Chelsea Renee Singleton ◽  
Yu Li ◽  
Shannon N. Zenk ◽  
Lisa M. Powell
Keyword(s):  
Low Income ◽  
Regression Models ◽  
Healthy Food ◽  
Staple Food ◽  
Food Stores ◽  
Food Items ◽  
Intervention Community ◽  
Food And Beverage ◽  
Quasi Experimental ◽  
Limited Service

Abstract Background: In 2016, a large chain supermarket opened in the Englewood community of Chicago, IL – a low-income African American community. The development of this supermarket was supported, in part, by the Healthy Food Financing Initiative (HFFI) – a federal initiative to expand access to healthy foods in food deserts. The aim of this study was to examine changes to food and beverage availability and marketing in Englewood’s existing food stores after the supermarket’s opening. Methods: A quasi-experimental study was conducted from 2016 – 2018. Trained fieldworkers audited all small grocery and limited-service stores (e.g., convenience stores, liquor stores, pharmacies, dollar/discount stores) located within one-square mile of the new supermarket and a one-square mile area of a demographically comparable community in Chicago that also lacked a supermarket. All stores in the one-square mile area were audited at three time points: before (2016) and after (2017 and 2018) the supermarket opened. Extensive data on availability and marketing were collected for staple food items, snacks, and beverages. Difference-in-differences (DID) regression models were used to identify significant differences between the intervention and comparison communities in the changes in food and beverage availability and marketing. Results: Of the 78 stores audited at baseline, 71.8% were limited-service stores, and 85.9% accepted Supplemental Nutrition Assistance Program (SNAP) benefits. The availability of healthy food and beverage options in existing food stores was limited at baseline and both follow-up periods. Stores in the intervention community offered, on average, < 3 fresh vegetable options and < 2 fresh fruit options at all three time periods. DID regression models revealed a significant increase in 1) the percentage of stores in the intervention community offering regular cheese and promoting salty snacks at check-out from 2016 – 2017 and 2) the percentage of stores in the comparison community with interior store promotions for other sweetened beverages from 2016 – 2018. Conclusions: Minimal changes in food and beverage availability and marketing occurred one and two years after the opening of the new supermarket. However, the wide range of staple food items offered by the supermarket expanded healthy food retail in Chicago’s Englewood community.

scholarly journals Sensory-Related Industrial Additives in the US Packaged Food Supply

2022 ◽  
Vol 8 ◽  
Author(s):  
Marilyn Tseng ◽  
Camille J. Grigsby ◽  
Abigail Austin ◽  
Samir Amin ◽  
Aydin Nazmi
Keyword(s):  
Food Group ◽  
Processed Foods ◽  
Food Groups ◽  
Food Items ◽  
Group Data ◽  
The Us ◽  
Increase Risk ◽  
Sensory Qualities ◽  
Packaged Foods ◽  
Packaged Food

Background: Increasing evidence suggests that ultra-processed foods (UPFs) lead to elevated risk of obesity-related conditions, but UPF measurement has been criticized for its subjectivity and lack of clarity on biological mechanism. Sensory-related industrial additives (SRIAs) are a defining feature of UPFs and may encourage overconsumption by enhancing the sensory quality of foods. However, practical challenges have prevented systematic incorporation of SRIAs into UPF measurement.Objective: The objectives of this work were to describe a new, open-source ingredient list search method and to apply this method to describe the presence of SRIAs in US packaged foods.Methods: We developed computer coding to search for 64 common SRIAs related to sweetness, flavor, appearance, and texture in 241,688 foods in the US Branded Food Products Database (BFPD). The BFPD includes manufacturer-provided ingredient lists for ~300,000 branded and private label food items. We determined the total number of SRIAs (0–64) and the number of different types of SRIAs (sweetness, flavor, appearance, texture, 0–4) in each food, then calculated the percent of all foods with SRIAs. This was done for all foods, and by food group for 224,098 items with food group data.Results: Most (64.9%) foods in the BFPD contained at least one SRIA, and more than a third had at least three. Sweets (89.5%), beverages (84.9%), and ready-to-eat (RTE) foods (82.0%) were the most likely to contain SRIAs. With respect to SRIA types, 25.7% of all food items had at least three of the four types of SRIAs examined, with texture-related additives being the most common. Among sweets, 20% had all four types of SRIAs.Discussion: This work confirms the high prevalence of SRIAs in US packaged foods. They are ubiquitous in sweets, beverages, and RTE foods, but also present in substantial proportions of other food groups. Quantifying the presence of SRIAs in ingredient lists offers a novel way to identify UPFs for research; to distinguish more vs. less ultra-processed foods; and to test whether UPFs increase risk for obesity-related conditions through additives that enhance the product's sensory qualities.

scholarly journals The Association between Healthy Diet and Burnout Symptoms among Finnish Municipal Employees

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2393
Author(s):  
Markus A. Penttinen ◽  
Jenni Virtanen ◽  
Marika Laaksonen ◽  
Maijaliisa Erkkola ◽  
Henna Vepsäläinen ◽  
...  
Keyword(s):  
Negative Impact ◽  
Linear Regression Analysis ◽  
Well Being ◽  
Healthy Food ◽  
Healthy Diet ◽  
Mental Condition ◽  
Multivariate Linear Regression Analysis ◽  
Food Groups ◽  
Cross Sectional ◽  
Food Items

Background: Burnout is an undesirable mental condition, which may have a negative impact on individuals’ health and work ability. This study aimed to evaluate the relationship between diet and burnout symptoms among female public sector employees. Methods: A cross-sectional study was conducted in 2015 among 630 female employees from 10 municipal work units of the city of Pori, Finland. Burnout symptoms were assessed with the Bergen Burnout Indicator (BBI). The consumption of food items was determined using the food frequency questionnaire (FFQ). The main food groups were categorized into healthy and unhealthy foods based on the Nordic Nutrition Recommendations for a healthy and balanced diet. Results: In multivariate linear regression analysis, consumption of healthy food items had an inverse relationship with the severity of burnout symptoms independently of age, education years, physical activity, and depressive symptoms. De-tailed analysis revealed that subjects with lower BBI score consumed more often low-fat dairy produce, vegetables, fruit and berries, vegetable food, and white meat. Conclusions: Frequent consumption of healthy food items is associated with low level of burnout symptoms. Our results emphasize the importance of diverse and balanced healthy diet to promote work well-being.

scholarly journals Objective assessment of compliance with a state-wide school food-service policy via menu audits

2019 ◽  
Vol 22 (09) ◽  
pp. 1696-1703 ◽  
Author(s):  
Gael Myers ◽  
Megan Sauzier ◽  
Amanda Ferguson ◽  
Simone Pettigrew
Keyword(s):  
Secondary Schools ◽  
Objective Assessment ◽  
Healthy Food ◽  
Australian Government ◽  
Traffic Light ◽  
Government Schools ◽  
Government School ◽  
School Canteen ◽  
Food And Drink ◽  
Western Australian

AbstractObjectiveThe Healthy Food and Drink Policy was implemented in Western Australian government schools in 2007. The aim of the present study was to assess the compliance of Western Australian school canteen menus with the policy a decade after its introduction.DesignThe traffic-light system that underpins the Healthy Food and Drink Policy categorises foods and drinks into three groups: ‘green’ healthy items, ‘amber’ items that should be selected carefully and ‘red’ items that lack nutritional value. Canteen menus were collected online and each menu item was coded as a green, amber or red choice.SettingWestern Australia.ParticipantsOnline canteen menus from 136 primary and secondary government schools.ResultsThe majority of audited school menus met policy requirements to include ≥60 % green items (84 %) and ≤40 % amber items (90 %), but only 52 % completely excluded red items. Overall, approximately half (48 %) of school canteen menus met all three traffic-light targets. On average, 70 % of the menu items were green, 28 % were amber and 2 % were red. Primary-school canteen menus were more likely than those from secondary schools to meet the requirements of the policy.ConclusionsWhile the sampled Western Australian government school canteen menus were highly compliant with most of the requirements of the Healthy Food and Drink Policy, many offered red foods and/or drinks. Providing all schools with further education about identifying red items and offering additional services to secondary schools may help improve compliance rates.

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