scholarly journals Energy, Sodium, Sugar and Saturated Fat Content of New Zealand Fast-Food Products and Meal Combos in 2020

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4010
Author(s):  
Sally Mackay ◽  
Teresa Gontijo de Castro ◽  
Leanne Young ◽  
Grace Shaw ◽  
Cliona Ni Mhurchu ◽  
...  
Keyword(s):  
New Zealand ◽  
Fast Food ◽  
Soft Drink ◽  
Daily Intake ◽  
Saturated Fat ◽  
Food Products ◽  
Good Health ◽  
World Health ◽  
Food Category ◽  
Serving Size

This study aimed to benchmark the healthiness of the New Zealand (NZ) fast-food supply in 2020. There are currently no actions or policies in NZ regarding the composition, serving size and labeling of fast food. Data on serving size and nutrient content of products was collected from company websites and in-store visits to 27 fast-food chains. For each fast-food category and type of combo meal, medians and interquartile ranges were calculated for serving size and energy, sodium, total sugar, and saturated fat per serving. Nutrient contents/serving were benchmarked against the United Kingdom (UK) soft drinks levy sugar thresholds and targets for salt for away from home foods, the NZ daily intake guidelines for energy, sodium, and saturated fat, and the World Health Organization (WHO) recommendation for free sugars. Analyses were conducted for the 30.3% (n = 1772) of products with available nutrition information and for 176 meal combos. Most (n = 67; 91.8%) sugar-sweetened drinks would qualify for a UK soft drink industry levy and 47% (n = 1072) of products exceeded the relevant UK sodium target. Half of the meal combos provided at least 50.3% of the daily energy requirements and at least 88.6% of the maximum recommended intake of sodium. Fast-food products and combo meals in NZ contribute far more energy and negative nutrients to recommended daily intake targets than is optimal for good health. The NZ Government should set reformulation targets and serving size guidance to reduce the potential impact of fast- food consumption on the health of New Zealanders.

scholarly journals DOES RELIGIOSITY AFFECT THE INTENTION TO PURCHASE HALAL FAST FOOD FROM NON-MUSLIM COUNTRIES OF ORIGIN?

2021 ◽  
Vol 7 (1) ◽  
pp. 87
Author(s):  
Arie Indra Gunawan ◽  
Vanessa Gaffar
Keyword(s):  
Fast Food ◽  
Purchase Intention ◽  
Country Of Origin ◽  
Food Products ◽  
Point Of View ◽  
Food Category ◽  
Muslim Countries ◽  
Intention To Purchase ◽  
Foreign Countries

This paper aims to increase knowledge about the buying intention of halal fast food products. This study examines the influence of the country of origin of halal fast-food providers on purchase intentions. This study also measures the role of religiosity in mediating the relationship between country of origin and purchase intention of halal fast food. This knowledge will be very meaningful because the condition of Indonesia is the largest halal ecosystem, but in the fast-food category, it is dominated by providers from non-Muslim foreign countries. This research is a descriptive study, questionnaires were distributed randomly online via social media, finally getting 245 data from millennial Muslim consumers who could become research respondents. SEM-PLS with the help of statistical software WarpPLS 7.0 is used to explain the research model. This study shows that country of origin affects the purchase intention of halal fast food products, besides this research shows that religiosity is able to moderate country of origin towards the purchase intention of halal fast food. The results of this study reinforce the assumption that country of origin has a significant effect on purchase intention. Especially in fast food products, millennial consumers in Indonesia show that they already have a point of view and perception about the country of origin of halal fast food in Indonesia. Another finding in the study is that religiosity influences the purchase intention of halal fast-food, and has a moderating effect on the country of origin on purchase intention. 

The nutritional content of children’s breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA

2019 ◽  
Vol 23 (9) ◽  
pp. 1589-1598 ◽  
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Rhoda Ndanuko ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Saturated Fat ◽  
Total Sugar ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Label Information ◽  
The Usa ◽  
The Uk ◽  
Serving Size

AbstractObjective:To compare the Nutrition Information Panel (NIP) content, serving size and package size of children’s ready-to-eat breakfast cereals (RTEC) available in five different Western countries.Design:NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal–Wallis, Mann–Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be ‘unhealthy’.Setting:Supermarkets in Australia, Canada, New Zealand, the UK and the USA.Participants:Children’s breakfast cereals (n 636), including those with and without promotional characters.Results:The majority of children’s RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7–9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60–120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01).Conclusions:Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

scholarly journals Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries

2015 ◽  
Vol 18 (16) ◽  
pp. 2962-2969 ◽  
Author(s):  
Nida Ziauddeen ◽  
Emily Fitt ◽  
Louise Edney ◽  
Elizabeth Dunford ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Total Energy ◽  
Fast Food ◽  
Saturated Fat ◽  
Food Products ◽  
Fast Foods ◽  
Food Items ◽  
Nutrition Research ◽  
Increased Risk ◽  
Total Fat ◽  
Serving Sizes

AbstractObjectiveFast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases.DesignWe surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries.SettingMRC Human Nutrition Research, Cambridge, UK.SubjectsData for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106).ResultsThere was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649–1197 kJ/100 g) and sandwiches (552–1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald’s Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand.ConclusionsThese cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

scholarly journals Nutrient profile of 23 596 packaged supermarket foods and non-alcoholic beverages in Australia and New Zealand

2015 ◽  
Vol 19 (3) ◽  
pp. 401-408 ◽  
Author(s):  
Cliona Ni Mhurchu ◽  
Ryan Brown ◽  
Yannan Jiang ◽  
Helen Eyles ◽  
Elizabeth Dunford ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Density ◽  
Meat Products ◽  
Saturated Fat ◽  
Food Products ◽  
Nutritional Composition ◽  
Health Claims ◽  
Alcoholic Beverages ◽  
Nutrient Profile ◽  
Packaged Food

AbstractObjectiveTo compare the nutrient profile of packaged supermarket food products available in Australia and New Zealand. Eligibility to carry health claims and relationship between nutrient profile score and nutritional content were also evaluated.DesignNutritional composition data were collected in six major Australian and New Zealand supermarkets in 2012. Mean Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (NPSC) scores were calculated and the proportion of products eligible to display health claims was estimated. Regression analyses quantified associations between NPSC scores and energy density, saturated fat, sugar and sodium contents.ResultsNPSC scores were derived for 23 596 packaged food products (mean score 7·0, range −17 to 53). Scores were lower (better nutrient profile) for foods in Australia compared with New Zealand (mean 6·6 v. 7·8). Overall, 45 % of foods were eligible to carry health claims based on NPSC thresholds: 47 % in Australia and 41 % in New Zealand. However, less than one-third of dairy (32 %), meat and meat products (28 %) and bread and bakery products (27·5 %) were eligible to carry health claims. Conversely, >75 % of convenience food products were eligible to carry health claims (82·5 %). Each two-unit higher NPSC score was associated with higher energy density (78 kJ/100 g), saturated fat (0·95 g/100 g), total sugar (1·5 g/100 g) and sodium (66 mg/100 g; all P values<0·001).ConclusionsFewer than half of all packaged foods available in Australia and New Zealand in 2012 met nutritional criteria to carry health claims. The few healthy choices available in key staple food categories is a concern. Improvements in nutritional quality of foods through product reformulation have significant potential to improve population diets.

scholarly journals A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 576
Author(s):  
Fabienne Leroy ◽  
Andreas Rytz ◽  
Adam Drewnowski ◽  
Marie Tassy ◽  
Audrey Orengo ◽  
...  
Keyword(s):  
Food Supply ◽  
Saturated Fat ◽  
Population Level ◽  
World Health Organisation ◽  
Scientific Basis ◽  
World Health ◽  
Food Category ◽  
Packaged Foods ◽  
Global Food ◽  
Global Food Supply

Nutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulation of packaged foods. The focus is on five key nutrients for which the World Health Organisation (WHO) has set population-level goals: sugar, saturated fat, sodium, fiber, and protein. The methodology uses Mintel’s Global New Products Database of packaged foods to (1) identify nutrients relevant to each food category (2) sort products into sub-categories defined by a unique nutritional signature, and (3) develop standards for “best of class” products. For instance, if targeted to be amongst the best 15% of the global food supply, pizza must have less than 4.0 g/100 g saturated fat, less than 520 mg/100 g total sodium and more than 9.8 g/100 g protein. Fiber and sugar are not identified as relevant nutrients for the pizza category and no targets are provided.

scholarly journals Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet

2018 ◽  
Vol 26 (4) ◽  
pp. 474-483
Author(s):  
Ekaterina V. Kirpichenkova ◽  
Alexey A. Korolev ◽  
Gennadii G. Onishchenko ◽  
Elena I. Nikitenko ◽  
Elena L. Denisova ◽  
...  
Keyword(s):  
Fast Food ◽  
Age Groups ◽  
Daily Intake ◽  
Food Products ◽  
Food Sources ◽  
Frequency Method ◽  
Insufficient Amount ◽  
High Level ◽  
Gender Groups ◽  
Recommended Level

Aim. Comparative characteristics of the level of alimentary admission of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and methods. To study the frequency of inclusion in the diet of food sources of lycopene and its quantitative assessment, specially designed questionnaires were used, in which products with a significant content of lycopene were included. Results. Comparative analysis of the levels of lycopene did not reveal significant differences between the percentages of men and women (φemp< φcr at P<0.05) in the groups with high level of intake. In all gender groups, the leading sources of lycopene are fresh tomatoes, ketchup and tomato-containing fast food products (pizza, lasagna, pasta and sandwiches). Evaluation of the results of the frequency method shows that more often than other sources in the weekly diet of students, regardless of gender, there are fresh tomatoes, ketchup and sandwiches. Analysis of the levels of lycopene intake in 1st and 5th year students did not reveal significant differences in all groups of consumption (φemp< φcr at P<0.05), except for the group with the intake of lycopene in the amount of 50.0-74.9% of the recommended, which is dominated by 5th year students. Sources of lycopene in students of different age groups do not differ - the main contribution to the recommended level is made by fresh tomatoes, ketchup and tomato-containing fast food products. Conclusions. In 39.8% of students, due to the presence in the diet of fresh tomatoes, ketchup and tomato-containing fast food products, the recommended daily intake of lycopene was achieved. At the same time, 29.6% of the respondents did not have registered sources of lycopene in their diet; and 16.7% of the respondents included them in the diet in an insufficient amount, thereby ensuring the intake of lycopene in the amount of less than half of the recommended level. Most often, the weekly diet included fresh tomatoes, ketchup and tomato sandwiches. Watermelon, pink and red grapefruit, persimmon in the diets of the most of participants were absent.

scholarly journals Nutritional Quality of Fast Food Kids Meals and Their Contribution to the Diets of School-Aged Children

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 612
Author(s):  
Ana Gabriela Palos Lucio ◽  
Diana Nicte-Há Sansores Martínez ◽  
Corina Olvera Miranda ◽  
Laura Quezada Méndez ◽  
Lizbeth Tolentino-Mayo
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Daily Intake ◽  
Food Products ◽  
Preschool Age ◽  
School Age Children ◽  
School Age ◽  
Age Group ◽  
Nutritional Recommendations ◽  
The Mean

International data indicate that children and adolescents obtain around one third of their daily food intake from products consumed outside their home. Food products from restaurants are usually higher in calories and lower in nutritional value than those prepared home. We evaluated the nutritional quality in kids’ meals from three fast food chains and two movie theaters and compared them with nutritional recommendations for Mexican school-age population. Results showed that the menu options marketed for school-age children have higher caloric contributions than those recommended, in addition to a deficient nutritional quality. The contribution of caloric and of almost all macronutrients for all mealtimes is not only high but even above 100% or 200% of the mean recommended daily intake (reaching to more than 400% of the recommendations of carbohydrates and lipids of preschool age group). In particular, the snack main dish (popcorn), provides over 100% of the mean energy intake recommendations for the three school age groups and for preschool age group, this contribution could reach to 270%. Therefore, regulations regarding nutritional recommendations should exist for these types of commercialized food products for school-age children, along with mandatory and clear labeling that allows consumers to be able to make better choices for their kids.

scholarly journals Occurrence and Risk Assessment of Fumonisin B1 and B2 Mycotoxins in Maize-Based Food Products in Hungary

Toxins ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 709 ◽  
Author(s):  
Andrea Zentai ◽  
Mária Szeitzné-Szabó ◽  
Gábor Mihucz ◽  
Nóra Szeli ◽  
András Szabó ◽  
...  
Keyword(s):  
Food Additives ◽  
Daily Intake ◽  
Fumonisin B1 ◽  
Food Products ◽  
Average Concentration ◽  
Expert Committee ◽  
Food Category ◽  
Potential Health ◽  
Dietary Record ◽  
Two Samples

Fumonisins are toxic secondary metabolites produced mainly by Fusarium verticillioides and Fusarium proliferatum. Their toxicity was evaluated, and health-based guidance values established on the basis of both Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA) recommendations. This study presents the results of fumonisin analyses in different maize- and rice-based food products in Hungary and the potential health risk arising from their dietary intake. In total, 326 samples were measured in 2017 and 2018 to determine fumonisins B1 and B2 levels. Three-day dietary record data were collected from 4992 consumers, in 2009. For each food category, the average concentration values were multiplied by the relevant individual consumption data, and the results were compared to the reference values. With respect to the maximum limits, one maize flour, two maize grits, and two samples of other maize-based, snack-like products had total fumonisin content minimally exceeding the EU regulatory limit. The mean daily intake for all maize-product consumers was 0.045–0.120 µg/kg bw/day. The high intake (95 percentile) ranged between 0.182 and 0.396 µg/kg bw/day, well below the 1 µg/kg bw/day tolerable daily intake (TDI) established by EFSA. While the intake calculations resulted in comforting results, maize-based products may indeed be contaminated by fumonisins. Therefore, frequent monitoring of fumonisins’ levels and evaluation of their intakes using the best available data are recommended.

scholarly journals Examining the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laura Vergeer ◽  
Mavra Ahmed ◽  
Lana Vanderlee ◽  
Mary L'Abbé
Keyword(s):  
Food Supply ◽  
Nutritional Quality ◽  
Soft Drink ◽  
Saturated Fat ◽  
Food Label ◽  
Food Category ◽  
Food And Beverage ◽  
Packaged Food ◽  
Product Portfolios

AbstractCanada's food supply is abundant in energy-dense products containing excess amounts of sodium, saturated fat and free sugars, increasing Canadians' risk of developing obesity and non-communicable diseases. Food companies shape the food supply through their control over the formulation of their products; however, no studies have examined the healthfulness of products offered by different companies in Canada. This study aimed to assess and compare the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada. Twenty-two top food companies were selected for study, representing a combined 50% and 73% of Canadian packaged food and beverage sales in 2018, respectively. This included 18 multinational companies, 2 Canadian manufacturers and 2 retailers with private-label brands. Nutritional information for products was sourced from the University of Toronto Food Label Information Program 2017 database. The nutritional quality of all products offered by the sampled companies that were included in the database (n = 8,211) were evaluated using the Health Star Rating (HSR) system, with HSRs ranging from 0.5 (less healthy) to 5 (healthier). Descriptive analyses and analysis of variance with post-hoc tests examined the HSRs of each company's products overall and by food category (n = 24). Mean HSRs of companies’ overall product portfolios ranged from 1.8 to 3.7 (μx̅ = 2.7, σx̅ = 0.5) and differed significantly between companies (p < 0.001). Mean HSRs differed between companies for all food categories except eggs (p = 0.5), seafood (p = 0.2), legumes (p = 0.1), nuts and seeds (p = 0.4), and vegetables (p = 0.08). Variation in mean HSRs of products offered by different companies was greatest for beverages (range = 1.3–5.0, μx̅ = 2.0, σx̅ = 1.0), fats/oils (range = 0.7–4.4, μx̅ = 3.6, σx̅ = 1.6), fruit/fruit juices (range = 0.8–4.0, μx̅ = 2.6, σx̅ = 0.9), and sauces/dips/gravies/condiments (range = 0.5–3.4, μx̅ = 2.3, σx̅ = 1.0). These findings demonstrate that the nutritional quality of products offered by leading food manufacturers in Canada varies significantly overall and by food category, with many of these products considered less healthy according to the HSR system. Differences between companies may reflect the nature of their products; for example, products offered by dairy companies were healthier than those of confectionary and soft drink manufacturers, on average. Variation in nutritional quality within food categories illustrates the need and potential for many companies to improve the healthfulness of their products. By identifying companies that offer less healthy products compared with others in Canada, this study may prompt reformulation.

scholarly journals Eating behaviours, the frequency of consumption of selected food products, and selected elements of lifestyle among young dancers

2021 ◽  
pp. 67-76
Keyword(s):  
Physical Activity ◽  
Fast Food ◽  
Daily Intake ◽  
Food Products ◽  
Sleep Time ◽  
Daily Basis ◽  
Fruit And Vegetables ◽  
Eating Behaviours ◽  
Regular Consumption ◽  
Consumption Rates

Background. Proper nutrition and balanced physical activity have a beneficial effect on the growth and development of young athletes, supporting their endurance and health, which is particularly important in the period of adolescence. Objective. Aim of this study was to assess eating behaviours, frequency of consumption of some food products and selected elements of lifestyle among young dancers, as well as to compare the age of the dancers and the assessed behavior. Material and methods. The study included 198 dancers aged 10-15 years. An originally developed questionnaire was used as a research tool. Results. The largest group of dancers (43%) spent on training up to 2 hours per week. The recommended 4-5 meals/day were consumed by 61.1% of dancers, with 87.4% of respondents having breakfast on a daily basis. The recommendations on the daily intake of several portions of fruit and vegetables were followed by 49% and 36.9% of dancers, respectively. It is observed, that the consumption rates of sweets increased, while the consumption rates of fruit decreased with dancers’age. The consumption rates of packed lunch and afternoon snack increased, whereas the consumption rates of dinner decreased with an increasing number of hours spent training. Conclusions. Eating behaviours and the frequency of consumption of food products by young dancers can be described as varied. Their diet is characterised by regular consumption of meals and a correct frequency of consumption of most food products, including high intake of fruit and vegetables, yoghurt and kefir, as well as low consumption of fast food products. The selected elements of dancers’ lifestyle, such as sleep time and physical activity, are mostly correct.

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