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Journal articles on the topic 'Food and Nutrition'
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1
Zeshan, Muhammad. "A Review of Trade Challenges and Nutritional Opportunities in Asia Pacific." Global Trade and Customs Journal 19, Issue 7/8 (July 1, 2024): 555–65. http://dx.doi.org/10.54648/gtcj2024062.
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Asia Pacific has undergone substantial economic growth and trade integration, yet food and nutrition security challenges persist. Different forms of malnutrition, including undernutrition, micronutrient deficiencies, and a rising prevalence of obesity and diet-related diseases, impose significant human and economic costs. This paper examines the opportunities to more strategically leverage regional agricultural trade policy to improve access to diverse, nutritious, and safe foods. Amid urbanization and dietary changes associated with income growth, demand for imported foods is rising across Asia. Meanwhile, pockets of food insecurity and nutritional inadequacy remain, especially among marginalized groups. Trade has potential to enhance year-round availability and affordability of fruits, vegetables, livestock products, and processed fortified foods to support nutritional diversity. However, proactive policy efforts are essential to build nutrition sensitivity. This analysis indicates that expanding regional trade networks, reducing transaction costs, upgrading value chains, utilizing food fortification, leveraging foreign investment strategically, and incorporating nutritional objectives within policy frameworks could significantly improve availability, affordability, diversity and safety of diets. But complementary investments in health systems, infrastructure, social protection, and women’s empowerment are equally critical given the multifaceted determinants of malnutrition. The present findings point to high potential nutrition and food security synergies from closer coordination between trade, health, agriculture and development policy realms. Mainstreaming nutrition across initiatives, assessing dietary impacts, and aligning incentives for food companies with public health goals are identified as priorities alongside value chain development for nutritious commodities. Further research should quantify expected nutrition outcomes of specific trade reforms. Overall, integrating nutrition sensitivity into Asia Pacific’s dynamic agricultural trade growth represents a promising opportunity to enable healthier, sustainable food systems across this populous region.
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Nordin, Stacia Marie, and Kristof J. Nordin. "Food, the source of Nutrition." World Nutrition 8, no. 1 (August 6, 2017): 87. http://dx.doi.org/10.26596/wn.20178187-94.
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Food is the source of Nutrition. When taken at face value, this wouldn’t appear to be a very controversial statement, especially when espoused within a journal dedicated to food and nutrition. However, when we take a closer look at current efforts being made in the fields of agriculture and nutrition, one often gets the impression that many food, nutrition, and agriculture experts have become convinced that food can no longer provide all of the nutrients which are essential to the optimal growth and development of the human body. Highly nutritious foods, entirely capable of fulfilling human nutritional requirements, still exist. However, due to an over-reliance on monocropped and industrialized agricultural systems, nutritional diversity is increasingly being marginalized. Instead of asking ‘What happened to our food,’ a more pertinent question would be ‘What happened to our food system’? Throughout the world, governments are now spending billions of dollars to subsidize monocropped agriculture, but as agriculture is failing nutritionally, these same governments are forced into spending billions of dollars to subsidize nutritional treatments (through fortification, supplementation, and medicinal programs). Many assessments of industrialized agriculture fail to take into consideration the negative effects on humans and the environment as a result of depleted nutrition, exposure to toxic chemicals such as pesticides, herbicides, and fungicides, the mismanagement of soil and water resources, and the depletion of biodiversity to make room for expanded monocropping. When we begin to learn how to embrace the nature-enhancing models of sustainable agriculture such as agroecology, we begin to realize that all the questions soon merge into one resounding answer: Yes, we can use every single available square inch of land and/or space to produce enough highly-nutritious food to feed the world, as well as to elevate the health, growth, and development of all people in all countries to their maximum potential. This can, should, and already is being implemented in people’s yards, gardens, farms, businesses, schools, churches, hospitals, public green spaces, urban areas, road sides, roof spaces, communities, and nations.
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Wang, Xiaoying. "The Impact of Food Nutrition Labels on Consumer Behavior: A Cross-national Survey and Quantitative Analysis." International Journal of Public Health and Medical Research 1, no. 2 (May 30, 2024): 18–27. http://dx.doi.org/10.62051/ijphmr.v1n2.03.
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This study explores the impact of food nutrition labels on consumer behavior through a cross-national survey and quantitative analysis. Globally, food nutrition labels have become an essential reference for consumers when choosing food products, and their significance is increasingly evident. Firstly, we found that the accuracy of food nutrition labels significantly influences consumer behavior. Accurate label information helps consumers make informed purchasing decisions, choosing healthier and more nutritious foods. However, inaccurate or misleading label information can lead to consumer misunderstanding, potentially triggering unhealthy eating habits or excessive intake of certain nutrients. Secondly, the readability and comprehensibility of food nutrition labels are also crucial factors affecting consumer behavior. Labels that are easy to read and understand provide more authentic and accurate product nutrition information, helping consumers quickly grasp the main ingredients and nutritional value of foods. Therefore, when designing food labels, manufacturers should focus on improving information readability and comprehensibility to facilitate consumer access to the required information. Furthermore, our research indicates that health claims and nutrition facts tables on food nutrition labels positively guide consumers' health awareness. An increasing number of consumers are beginning to pay attention to the nutritional content and health value of foods, preferring those labeled with health claims or nutrition facts tables. These labels not only provide scientific dietary advice to consumers but also help them control calorie intake and maintain healthy eating habits. In the cross-national survey, we also observed variations in consumer attention to food nutrition labels across different countries and regions. In developed countries, consumers tend to place a higher emphasis on food labels, whereas in developing countries, due to a lack of nutritional knowledge, consumer attention to food labels is relatively low. Therefore, manufacturers and governments should tailor strategies to increase consumer awareness and utilization of food nutrition labels based on the characteristics of consumers in different regions. Finally, quantitative analysis further confirms the impact of food nutrition labels on consumer purchasing decisions. Information on labels, such as calorie content, fat, fiber, sugar, etc., can help consumers make more scientific and reasonable choices for their food products. Meanwhile, health slogans and related certification marks on labels can increase consumer recognition of the product's health value, thereby enhancing their willingness to purchase. In summary, food nutrition labels have a profound impact on consumer behavior. To ensure that consumers can make informed purchasing decisions, manufacturers and governments should strive to improve the accuracy, readability, and comprehensibility of food nutrition labels, and strengthen the popularization and education of related knowledge.
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Chen, Yu, Biing‐Hwan Lin, Lisa Mancino, Michele Ver Ploeg, and Chen Zhen. "Nutritional quality of retail food purchases is not associated with participation in the Supplemental Nutrition Assistance Program for nutrition-oriented households." PLOS ONE 15, no. 12 (December 18, 2020): e0240263. http://dx.doi.org/10.1371/journal.pone.0240263.
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The Supplemental Nutrition Assistance Program (SNAP) provides millions of low-income Americans food benefits and other forms of nutrition assistance. Evidence indicates that SNAP reduces food insecurity. However, there is a concern that the food benefit may increase the demand for less healthy foods more than healthier foods, thereby reducing the overall nutritional quality of the participant’s food basket. This paper aims to examine the association of SNAP participation with the nutritional quality of food-at-home purchases of low-income households and to investigate the potential heterogeneity among consumers with different levels of nutrition attitude. This analysis used food purchase data from the USDA National Household Food Acquisition and Purchase Survey (FoodAPS). Our study sample included 2,218 low-income households, of which 1,184 are SNAP participants, and 1,034 are income-eligible nonparticipants. Multivariate regressions were performed to explore the SNAP-nutritional quality association. A household’s nutrition attitude was measured using its response to a question on whether the household searched for nutrition information online in the last 2 months. Households that affirmed they had an online nutrition search were treated as nutrition-oriented households (21.2% of the low-income sample), and households that did not were considered less nutrition-oriented households (78.8%). For robustness, we also created an alternative nutrition attitude measure based on reported use of the nutrition facts label. We found that among less nutrition-oriented households, SNAP participants had a statistically significant 0.097 points (p = 0.018) lower Guiding Stars rating than low-income nonparticipants. However, there was no significant SNAP-nutritional quality association among nutrition-oriented households. In conclusion, SNAP participation was associated with lower nutritional quality of food purchases among less nutrition-oriented households, but not among nutrition-oriented households. The results suggest that the intended nutritional benefits of restrictions on purchases of healthy foods may not reach the subgroup of nutrition-oriented SNAP participants.
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Putra, Anak Agung Ngurah Dwi Ariesta Wijaya, Ida Ayu Putu Ary Widnyani, and Pande P. Elza Fitriani. "Food Counseling With Balanced Nutrition for Teenagers." Jurnal Abdimas ITEKES Bali 1, no. 1 (May 17, 2022): 46–50. http://dx.doi.org/10.37294/jai.v1i1.404.
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Nutritional knowledge plays an important role in shaping the mindset of choosing the type and amount of food consumed. A person with good nutritional knowledge is expected to pay attention to the nutritional state of each food he consumes. Unhealthy eating habits in choosing types of food can also have an impact on nutritional status problems. Nutritious food is not expensive and delicious food, but one that has a balanced nutritional value for the body. The food counseling with balanced nutrition for adolescents aims to provide information and knowledge to adolescents at SMK Erlangga. The result of this activity was that 96.39% of students understood the counseling material on balanced nutrition. This is good because it adds insight to students in order to find out optimal nutritional needs and improve daily eating patterns.
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Nurbaya, Nurbaya, Najdah Najdah, and Zaki Irwan. "Education on Balanced Nutrition and Healthy Snacks in the School Environment to Prevent Nutritional Problems among Adolescents." Poltekita: Jurnal Pengabdian Masyarakat 4, no. 3 (September 30, 2023): 821–27. http://dx.doi.org/10.33860/pjpm.v4i3.2618.
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Around 12% of male and 23% of female adolescents experience anemia due to iron deficiency. Several habits cause nutritional problems in adolescents are not always having breakfast, most adolescents do not consume enough fibre, fruit vegetables, and consuming flavorful foods. In addition, adolescents also tend to adopt a sedentary lifestyle, resulting in less physical activity. This community service activity aimed to increase adolescents’ knowledge about balanced nutrition and healthy snacks at school. The methods used in this activity were FGD, counseling, and simulation. The targets were students, teachers, and canteen managers, totaling 30 people. The training was carried out in April-May 2023 at SMAN 2 Mamuju. The evaluation was conducted through questions and answers and a simulation of reading nutritional information on food packaging. Results: Participants can determine healthy and safe foods to be consumed and read the nutritional information on food packaging. The canteen manager can sort out nutritious food for the school canteen. Counseling on balanced nutrition and healthy snacks can increase adolescents' knowledge about nutrition and healthy snacks in the school environment. The school and related stakeholders must provide balanced nutrition messages in the schools' teaching and learning process.
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Han, Yuzhe, Qimin Cheng, Wenjin Wu, and Ziyang Huang. "DPF-Nutrition: Food Nutrition Estimation via Depth Prediction and Fusion." Foods 12, no. 23 (November 28, 2023): 4293. http://dx.doi.org/10.3390/foods12234293.
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A reasonable and balanced diet is essential for maintaining good health. With advancements in deep learning, an automated nutrition estimation method based on food images offers a promising solution for monitoring daily nutritional intake and promoting dietary health. While monocular image-based nutrition estimation is convenient, efficient and economical, the challenge of limited accuracy remains a significant concern. To tackle this issue, we proposed DPF-Nutrition, an end-to-end nutrition estimation method using monocular images. In DPF-Nutrition, we introduced a depth prediction module to generate depth maps, thereby improving the accuracy of food portion estimation. Additionally, we designed an RGB-D fusion module that combined monocular images with the predicted depth information, resulting in better performance for nutrition estimation. To the best of our knowledge, this was the pioneering effort that integrated depth prediction and RGB-D fusion techniques in food nutrition estimation. Comprehensive experiments performed on Nutrition5k evaluated the effectiveness and efficiency of DPF-Nutrition.
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Mossenson, Sharonna, Roslyn Giglia, Claire E. Pulker, Satvinder S. Dhaliwal, Miranda Chester, Ruby Bigwood, and Christina M. Pollard. "The Nutritional Quality of Food Donated to a Western Australian Food Bank." Nutrients 16, no. 4 (February 11, 2024): 509. http://dx.doi.org/10.3390/nu16040509.
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Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed ‘unsuitable’ and 19% (23% by weight) were ‘suitable’ according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.
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Tóth, Ildikó, and Zoltán Szakály. "The Role of Food Labels in Consumer’s Food Choices." Táplálkozásmarketing 10, no. 2 (January 4, 2024): 39–53. http://dx.doi.org/10.20494//tm/10/2/4.
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One of the most important pillars of a healthy lifestyle is healthy nutritional value, in which FOP nutrition labels can support consumers in making the right decision. Nutrition-related diseases of civilization are a worldwide problem. A healthy diet is essential for overall well-being and the prevention of many chronic diseases. Special attention must be paid to the use of FOP nutrition values in order to prevention and healthy decision-making. It is important that people can interpret the nutritional quality of foods as simply as possible. The packaging has to provide realistic and accurate infromation about the product. This study describes four types of FOP nutrition labels used in the European Union: Nordic Keyhole, Nutri-Score, Traffic-Lights, NutrInform Battery. JEL-Code: M31
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Tóth, Ildikó, and Zoltán Szakály. "The Role of Food Labels in Consumer’s Food Choices." Táplálkozásmarketing 10, no. 2 (December 31, 2023): 39–53. http://dx.doi.org/10.20494/tm/10/2/4.
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One of the most important pillars of a healthy lifestyle is healthy nutritional value, in which FOP nutrition labels can support consumers in making the right decision. Nutrition-related diseases of civilization are a worldwide problem. A healthy diet is essential for overall well-being and the prevention of many chronic diseases. Special attention must be paid to the use of FOP nutrition values in order to prevention and healthy decision-making. It is important that people can interpret the nutritional quality of foods as simply as possible. The packaging has to provide realistic and accurate infromation about the product. This study describes four types of FOP nutrition labels used in the European Union: Nordic Keyhole, Nutri-Score, Traffic-Lights, NutrInform Battery. JEL-Code: M31
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Perez-Cueto, Federico J. A., and Annemarie Olsen. "The Multifaceted Dimensions of Food Choice and Nutrition." Nutrients 12, no. 2 (February 16, 2020): 502. http://dx.doi.org/10.3390/nu12020502.
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The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]
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Sawalkar, Prof Meera. "Automated Menu Planning Algorithm for Children: Food Recommendation by Dietary Management System using SVM, RF, DT for Indian Food Database." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 11 (November 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem26682.
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In recent years, childhood obesity and related health issues have become a major concern worldwide. Proper nutrition is crucial for children's growth and development, making it essential to ensure they have a balanced and nutritious diet. This study presents an innovative approach to address this issue through an Automated Menu Planning Algorithm for Children (AMPAC). AMPAC utilizes a Dietary Management System powered by the SVM, RF, DT (Iterative Dichotomiser 3) decision tree algorithm, specifically designed for the Indian food context. The proposed system leverages a comprehensive Indian Food Database, encompassing diverse and culturally relevant food items. By integrating the SVM, RF, DT algorithm, AMPAC can analyze the nutritional content of various foods and recommend suitable meal plans based on specific dietary requirements. The system considers essential factors such as age, gender, body mass index (BMI), and any existing health conditions to create personalized and balanced menus. To validate the effectiveness of AMPAC, extensive testing and evaluation have been conducted using a diverse group of participants, including children, parents, and nutrition experts. The results demonstrate the system's accuracy, efficiency, and user satisfaction, highlighting its potential to revolutionize menu planning for children and promote healthier eating habits. This research contributes to the fields of nutrition, computer science, and public health by offering an innovative solution to address the critical issue of childhood nutrition. AMPAC's user-friendly interface and intelligent algorithm empower users to make informed food choices, ultimately fostering a healthier and happier future generation. Key Words : Automated Menu Planning, Food Recommendation, SVM, RF, DT Algorithm, Indian Food Database, Childhood Nutrition, Nutritional Requirements, Personalized Diet.
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Amalia, Rosa, Dyah Ismoyowati, and Guntarti Tatik Mulyati. "Nutritional Content in Snack Food: Consumer Perceptions and Behaviors." Agroindustrial Journal 8, no. 2 (August 30, 2022): 560. http://dx.doi.org/10.22146/aij.v8i2.76731.
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People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.
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Cawley, John, Matthew J. Sweeney, Jeffery Sobal, David R. Just, Harry M. Kaiser, William D. Schulze, Elaine Wethington, and Brian Wansink. "The impact of a supermarket nutrition rating system on purchases of nutritious and less nutritious foods." Public Health Nutrition 18, no. 1 (August 1, 2014): 8–14. http://dx.doi.org/10.1017/s1368980014001529.
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AbstractObjectiveThe current study examines the impact of a nutrition rating system on consumers’ food purchases in supermarkets.DesignAggregate sales data for 102 categories of food (over 60 000 brands) on a weekly basis for 2005–2007 from a supermarket chain of over 150 stores are analysed. Change in weekly sales of nutritious and less nutritious foods, after the introduction of a nutrition rating system on store shelves, is calculated, controlling for seasonality and time trends in sales.SettingOne hundred and sixty-eight supermarket stores in the north-east USA, from January 2005 to December 2007.SubjectsConsumers purchasing goods at the supermarket chain during the study period.ResultsAfter the introduction of the nutrition ratings, overall weekly food sales declined by an average of 3637 units per category (95 % CI –5961, –1313;P<0·01). Sales of less nutritious foods fell by 8·31 % (95 % CI –13·50, –2·80 %;P=0·004), while sales of nutritious foods did not change significantly (P=0·21); as a result, the percentage of food purchases rated as nutritious rose by 1·39 % (95 % CI 0·58, 2·20 %;P<0·01). The decrease in sales of less nutritious foods was greatest in the categories of canned meat and fish, soda pop, bakery and canned vegetables.ConclusionsThe introduction of the nutrition ratings led shoppers to buy a more nutritious mix of products. Interestingly, it did so by reducing purchases of less nutritious foods rather than by increasing purchases of nutritious foods. In evaluating nutrition information systems, researchers should focus on the entire market basket, not just sales of nutritious foods.
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Monsivais, Pablo, and Donna B. Johnson. "Improving nutrition in home child care: are food costs a barrier?" Public Health Nutrition 15, no. 2 (September 29, 2011): 370–76. http://dx.doi.org/10.1017/s1368980011002382.
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AbstractObjectiveChild-care providers have a key role to play in promoting child nutrition, but the higher cost of nutritious foods may pose a barrier. The present study tested the hypothesis that higher nutritional quality of foods served was associated with higher food expenditures in child care homes participating in the Child and Adult Care Food Program (CACFP).DesignIn this cross-sectional study, nutritional quality of foods served to children and food expenditures were analysed based on 5 d menus and food shopping receipts. Nutritional quality was based on servings of whole grains, fresh whole fruits and vegetables, energy density (kJ/g) and mean nutrient adequacy (mean percentage of dietary reference intake) for seven nutrients of concern for child health. Food expenditures were calculated by linking receipt and menu data. Associations between food expenditures and menu quality were examined using bivariate statistics and multiple linear regression models.SettingUSA in 2008–2009.SubjectsSixty child-care providers participating in CACFP in King County, Washington State.ResultsIn bivariate analyses, higher daily food expenditures were associated with higher total food energy and higher nutritional quality of menus. Controlling for energy and other covariates, higher food expenditures were strongly and positively associated with number of portions of whole grains and fresh produce served (P = 0·001 and 0·005, respectively), with lower energy density and with higher mean nutrient adequacy of menus overall (P = 0·003 and 0·032, respectively).ConclusionsThe results indicate that improving the nutritional quality of foods in child care may require higher food spending.
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Laili, Rizky Dzariyani, Arie Dwi Alristina, Dewinta Hayudanti, and Rossa Kurnia Ethasari. "Establishing Nutritional Management after Natural Disaster for Children Under-five Years in Indonesia: A Systematic Review." International Journal of Advancement in Life Sciences Research 05, no. 04 (2022): 11–18. http://dx.doi.org/10.31632/ijalsr.2022.v05i04.003.
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Background: Indonesia has the potential for natural disasters, such as volcanic eruptions, earthquakes, floods, landslides, tsunamis and others. The impact of displacement for children under-five is the risk of infectious diseases, nutritional deficits, growth and psychosocial disorders. Food aid for adult refugees is relatively less problematic than for children because adults can consume various types of food. Otherwise, children under-five have been unable to consume all various foods provided at the shelter. If this problem is not addressed, children will suffer from malnutrition and may become malnourished further. This study focuses on nutrition management after-disaster for children under-five. Methods: The type of study was cross-sectional. This research was carried out by systematic review study, which was a literature study that published about Indonesia databases using Science Direct and Proquest. The inclusion criteria were studies that focused on food and nutrition management for children in the shelter. Results: The study shows that the nutrition management for children under-five in the shelter has not been addressed optimally, so it is urgent to specifically and integrated nutrition management. Nutrition programs in the shelter include nutrition services, nutrition counseling, nutritionist, and food supply. Conclusion: The role of nutritionists during emergency disasters can contribute to optimal nutrition services in shelter. They can help by arranging menus and attention to nutrition and food hygiene to be provided to children. SOP’s for addressing nutrition health are required, as well allocation funds to provide nutritious food for children under-five.
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Rofi Hidayah, Anis, Irfiah ., Nurul Lailatul Vitriyah, Hikmatul Lutfi`ah, and Werdining Wulan. "Edukasi Gizi Seimbang Melalui Metode Isi Piringku di SD Nahdlatul Wathan." Al-Khidmah Jurnal Pengabdian Masyarakat 3, no. 2 (November 13, 2023): 135–40. http://dx.doi.org/10.56013/jak.v3i2.2447.
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Understanding balanced nutrition in children and toddlers is the key to success in efforts to prevent nutritional problems (Adriani, Kartika, 2011). Nahdlatul Wathon Elementary School is a private elementary school in the Sumberbaru area, Jember Regency which has the habit of eating lunch together with provisions from each home. From routine learning activities, it is known that the habit pattern that is instilled from the family, especially from the role of mother and family, is that healthy and nutritious food is expensive food. Children's understanding of balanced nutrition has an impact on attitudes and behavior in selecting and providing food ingredients and on children's appetite, so providing education to students about the components of balanced nutrition and providing an understanding that nutritious food is not expensive food is a solution to nutritional problems through activities community service through Balanced Nutrition Education activities using the fill my plate method at Nahdlatul Wathan Elementary School. Balanced nutrition education activities are carried out at the stage of brainstorming by asking questions about what food they consume every day. Then ask about their favorite food. The activity then continues by showing a video of the children's song "My Plate". After observing the video of the contents of my plate, students were invited to sing together. At the end of the activity, share pictures of plates and various side dishes and then ask students to arrange balanced nutrition according to what they understand.
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Samoggia, Antonella, Aldo Bertazzoli, and Arianna Ruggeri. "European Rural Development Policy Approaching Health Issues: An Exploration of Programming Schemes." International Journal of Environmental Research and Public Health 16, no. 16 (August 18, 2019): 2973. http://dx.doi.org/10.3390/ijerph16162973.
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Malnutrition, obesity, type 2 diabetes, micronutrient deficiencies, and the increase in non-communicable diseases are among the future European key challenges in health and welfare. Agriculture and rural development policies can positively contribute to a healthier and nutritious supply of food. The objective of the research is to analyze to what extent European 2007–2013 and 2014–2020 rural development programmes address the nexus between agriculture, food, health, and nutrition to respond to the evolving dietary needs. The research carries out a quali-quantitative content analysis on all 210 European rural development programmes. Results show that the interconnection between agriculture, food, health, and nutrition is present, with differences in the European agricultural and rural policy programming periods. The main interlinking issues of the nexus are food safety, food quality, diseases, nutritional aspect, animal health and welfare, plant health, and environmental health. Healthier and nutritious food-related issues are emerging, addressing dietary needs, and sustaining consumer food trends. Healthy and nutritious food is pursued by combating foodborne communicable diseases and non-communicable diseases. The future Common Agricultural Policy, including its rural dimensions, should support the consumption of healthy foods produced in ways that are environmentally and economically sustainable.
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Mauludyani, Anna Vipta Resti, Laeli Rahmawati, Muhammad Farhan, Princilya Anggraeni Napitupulu, Devita Fatimah Azzahra, Awanda Wira Anggini, Vincentius Yolanda Angger Raditya, Yolanda Dheva Lumban Tobing, Setia Anastasya, and Yuniarta Evafroditus. "Education on Balanced Nutrition and Food Label Reading for Community in Cibanteng Village, Bogor District." Jurnal Pusat Inovasi Masyarakat (PIM) 5, no. 2 (October 31, 2023): 196–201. http://dx.doi.org/10.29244/jpim.5.2.196-201.
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In Indonesia, the number of people suffering from non-communicable diseases is on the rise. The leading cause is unbalanced nutrition. People must be able to choose healthy meals by reading food labels due to the growing quantity of packaged foods on the market. This Serving Lecturer is designed to teach the public about balanced nutrition and how to read nutritional information on food labels to make healthier food choices. On July 31, 2021, the community in Cibanteng Village, Ciampea District, Bogor Regency, received online balanced nutrition and food labelling education. A pre-test and post-test were used to assess public understanding of food labels. As a result, participants gained a better understanding of the principles of a balanced diet, nutritional values, and healthier choices because of this activity. Participants could also choose healthier goods based on the nutritional value information given on the packaging during the practice session. Balanced nutrition and food label education activities can help people eat healthier foods and stay healthy, active, and productive while avoiding disease.
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Kliemann, Nathalie, Mariana Kraemer, Tailane Scapin, Vanessa Rodrigues, Ana Fernandes, Greyce Bernardo, Paula Uggioni, and Rossana Proença. "Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods." Nutrients 10, no. 7 (July 12, 2018): 891. http://dx.doi.org/10.3390/nu10070891.
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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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Sujai, Akhmad, Maria Goretti Adiyanti, and Emy Huriyati. "Ketahanan pangan rumah tangga, status gizi, dan prestasi belajar siswa sekolah dasar." Jurnal Gizi Klinik Indonesia 9, no. 3 (January 1, 2013): 104. http://dx.doi.org/10.22146/ijcn.15442.
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Background: Poverty and lack of income will cause inability of the family to provide enough and nutritious food for all the family members. Fulfillment of nutritious food will bring direct impact to nutrition status of children. Malnutrition will affect brain development and intelligence that in the long run disrupts academic achievement.Objective: To identify association between food security of the household and nutrition status with academic achievement of elementary school students at Yogyakarta Municipality.Method: The study was observational with cross sectional design. Samples were students of grade V of elementary school at Subdistrict of Gedongtengen, Yogyakarta Municipality. Data of food security of the house were obtained through interview based on questionnaire of Radimer/Cornell, nutritional status data used height for age collected by measurement, and academic achievement through secondary data, i.e. original score of final semester examination. Statistical analysis was performed by using Chi-Square and Fisher’s Exact test.Results: As much as 67.6% of the household were food insecure and 13.3% of students were stunted. Food security of the household was significantly associated with nutrition status (p=0.033) and achievement in mathematics (p=0.045). There was association between nutrition status and achievement in mathematics (p=0.035); Indonesia language (p=0.000); and combined achievement in Mathematics, Indonesia language and science (p=0.004).Conclusion: There was association between food security of the household and nutritional status with academic achievement of student. There was association between food security of the household and nutrition status.
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Parlak, Mehmet, and Dilek Ener. "Nutritional knowledge levels and food preferences of teachers." Medicine Science | International Medical Journal 12, no. 1 (2023): 1. http://dx.doi.org/10.5455/medscience.2022.10.217.
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Nutritional knowledge includes knowing nutritional processes, major nutritional sources of foods, the relationship of diet to health and disease, and dietary recommendations. This study aimed to determine teachers' basic nutrition and nutrition-health knowledge levels, who are important opinion leaders in society, and to evaluate their food preferences. The research, a cross-sectional study, was carried out in a district in 2022. 280 teachers were included in the research. The survey form consists of 14 questions about sociodemographic information and nutritional preferences; and 32 questions on the “Nutrition Knowledge Level Scale for Adults” (NKLSA). The t-test in independent groups, Pearson Correlation and the Chi-Square test were used for statistical analysis. More than half of the teachers had a medium level of basic nutritional knowledge, nearly half had a good level of food preferences and a 52% correlation between their knowledge levels. The frequency of those with poor basic nutritional knowledge is significantly higher in men than in women. When the teachers' body mass indexes, daily water consumption, breakfast habits, number of daily meals, and skipping meals were evaluated according to information about nutrition, no significant difference was found in basic nutritional knowledge scores and food preference scores. It should be ensured that teachers have access to the right information sources about nutrition, and awareness activities should be carried out for nutrition, including students, to obtain accurate information about nutritional information and food preferences.
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Lapierre, Matthew A., Autumn M. Brown, Hunter V. Houtzer, and Tyler J. Thomas. "Child-directed and nutrition-focused marketing cues on food packaging: links to nutritional content." Public Health Nutrition 20, no. 5 (September 9, 2016): 765–73. http://dx.doi.org/10.1017/s1368980016002317.
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AbstractObjectiveWe tested whether the presence of both child-targeted and nutrition-focused (i.e. parent-targeted) marketing cues on food packaging was associated with the nutritional content of these products.DesignWe conducted a quantitative content analysis of 403 food packages chosen randomly from the supermarket’s online portal along with all products (n 312) from the cereal aisle in a supermarket from the Southeastern USA. We examined main and interaction effects for cues on nutritional content (e.g. energy density, sugar, sodium, fibre).SettingA regional supermarket chain in the Southeastern USA.ResultsTests of main effects indicated that increased presence of nutritional cues was linked to more nutritious content (e.g. less sugar, less saturated fat, more fibre) while the increased presence of child-targeted cues was uniformly associated with less nutritious content (e.g. more sugar, less protein, less fibre). Among the interaction effects, results revealed that products with increased nutrition-focused and child-targeted cues were likely to contain significantly more sugar and less protein than other products.ConclusionsProducts that seek to engage children with their packaging in the supermarket are significantly less nutritious than foods that do not, while product packages that suggest nutritional benefits have more nutritious content. More importantly, the study provides evidence that those products which try to engage both child and parent consumers are significantly less healthy in crucial ways (e.g. more sugar, less fibre) than products that do not.
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Khuluse, Dawn Sihle, and Deen Deen. "The nutritional content of the food supplied by food vendors to students in a South African university." African Journal of Food, Agriculture, Nutrition and Development 22, no. 106 (February 27, 2022): 19200–19213. http://dx.doi.org/10.18697/ajfand.106.20345.
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University students often overlook the nutritional content of the food supplied by food vendors, either due to lack of knowledge or being unable to afford the variety of nutritious foods. With the relentless threat of the corona virus (Covid-19) lurking over South Africa and the ongoing search for a vaccine postulating that underlying health risks including diabetes and obesity may be an impediment in the fight of this pandemic, good nutrition is now essential. There is, therefore, a need to provide insight on food consumption and purchasing behaviours in South Africa with particular reference to the youth. Food vendors provide convenient access to affordable meals for university students. Whether the food provided is balanced or not is unknown. This study was, therefore, carried out to examine the nutritional value of the foods sold to university students by food vendors that were contracted to the four campuses of the Durban University of Technology (DUT). Utilising the qualitative approach, technical information was sourced using an observation technique and a structured menu recording sheet. Thus, data was collected by weighing the cooked and pre-cooked items individually to provide accurate nutrient assessment using an electronic food scale. Whilst this study only focused on the macronutrients, it was found that the nutritional value of foods served by these vendors was not balanced due to the fact that the top 15 meals contained more than the World Health Organisation’s (WHO) recommended fat 15-30% contributing to energy. Furthermore, the contribution of carbohydrates (CHO) was less than the recommended percentage of 55-75%. Notably, the students who consumed two or three of the top 15 meals in a day exceeded the recommended intake of fat and energy for that day revealing a high probability that university students can be overweight. This study recommends a menu improvement and a strong collaboration between the food vendors and the university’s Department of Food and Nutrition to develop healthier menu options and assist students in making informed decisions regarding their health and consumption behaviours. The main limitation of this study is that it only focussed on the macronutrients as recommended by WHO of the most popular meals, this study still provides valuable insight into student nutrition and contributes to food consumption patterns by university students. Key words: Nutrition, obesity, overweight, food vendors, university students, eating behaviours, energy, fat
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Kraemer, Mariana V. S., Ana Carolina Fernandes, Maria Cecília C. Chaddad, Paula L. Uggioni, Greyce L. Bernardo, and Rossana P. C. Proença. "Is the List of Ingredients a Source of Nutrition and Health Information in Food Labeling? A Scoping Review." Nutrients 15, no. 21 (October 25, 2023): 4513. http://dx.doi.org/10.3390/nu15214513.
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Nutrition labelling is any description intended to inform consumers about the nutritional properties of a food product and has focused primarily on nutrients. However, literature has shown that the nutritional quality of packaged foods is not limited to the amount of nutrients, considering that individuals do not consume only nutrients separately, but rather the entire food matrix. Therefore, to analyze the nutritional quality of a packaged food, it is necessary to read its ingredients. This scoping review aims to discuss (1) the list of ingredients as a source of health and nutrition information in food labelling; (2) opportunities to improve the nutrition labeling policies around the world. The study was carried out through a systematic search on Codex Alimentarius meeting reports. Results show that the list of ingredients is used as a source of nutritional and health information on food labelling; however, this label item is not considered in the regulatory field as a nutrition labelling requirement. It is suggested that nutrition labelling be discussed as a tool for food choices in the context of public health from a broader, consistent, convergent perspective, considering the list of ingredients as an item of nutrition labelling requirement to be included in public policies around the world.
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Kumbhare, N. V., V. Sangeetha, and R. N. Padaria. "Food and Nutrition Consumption of Rural Households in Northern India." Indian Journal of Extension Education 59, no. 1 (2023): 50–53. http://dx.doi.org/10.48165/ijee.2023.59111.
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Adequate and proper nutritious food is essential for essential for healthy lifestyle and good human health. Thus, promoting nutritious food among rural households is crucial for food and nutritional security. The study on ‘Nutrition Education for Enhancing Nutritional Security and Gender Empowerment’ was carried out for rural households in selected villages of Muzaffarnagar district in western Uttar Pradesh from 2014-15 to 2019-20. The data collected from 120 respondents revealed that more than 60 per cent school children (both boys and girls) and farm women were observed healthy with 61.67 per cent and 63.33 per cent, respectively with BMI score of 18.50 to 24.99 kg/m2. The food consumption pattern of rural households revealed that cent per cent children had a food consumption pattern of three meals per day followed by male adult (80.00%), pregnant women (63.33%). The study also revealed that more than half of the school children (58.34%) and farm women (65.00%) were found in medium level of awareness about food nutrition. The prevalence of underweight and obesity among school children and farm women was observed low.
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Doxey, Richmond S., Michael F. Krug, and Rick Tivis. "The Lunch Conference Diet: Fostering Resident Engagement in Culinary Medicine Through a Curriculum Centered on Changes to Provided Conference Food." American Journal of Lifestyle Medicine 15, no. 3 (February 19, 2021): 249–55. http://dx.doi.org/10.1177/1559827621994499.
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Background. Despite the burden of chronic disease attributable to lifestyle, most internal medicine residents do not receive adequate training in nutrition and nutrition counseling. Methods. We held a culinary medicine workshop in September 2018, followed by didactic sessions throughout the academic year. Changes were made to lunch conference food to more closely follow the Mediterranean diet and to encourage healthy eating. With a modified NUTCOMP (Nutrition Competence Questionnaire) instrument, we assesses residents’ perceived competence with nutrition counseling before and after the curriculum. Results. Twenty-six of 30 residents completed the pre-curriculum and post-curriculum surveys (not the same 26). The mean NUTCOMP score increased from 3.5 to 4.0 ( P < .0001), indicating an increased perceived competence with nutritional counseling. Residents felt that nutritional counseling was important before and after the curriculum (4.2 to 4.3, P = .48). Conference food was more nutritious at the end of the intervention (Mediterranean diet score range 1-4 to 4-7) and residents enjoyed the food more. Conclusions. An innovative, multimodal nutrition curriculum centered on changes to catered lunch conference food improved resident’s confidence with nutritional counseling. This could feasibly be integrated into other residency programs with supportive leadership and adequate training.
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Fanzo, Jessica, Alexandra L. Bellows, Marie L. Spiker, Andrew L. Thorne-Lyman, and Martin W. Bloem. "The importance of food systems and the environment for nutrition." American Journal of Clinical Nutrition 113, no. 1 (November 24, 2020): 7–16. http://dx.doi.org/10.1093/ajcn/nqaa313.
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ABSTRACT Global and local food system transformation is necessary in order to ensure the delivery of healthy, safe, and nutritious foods in both sustainable and equitable ways. Food systems are complex entities that affect diets, human health, and a range of other outcomes including economic growth, natural resource and environmental resiliency, and sociocultural factors. However, food systems contribute to and are vulnerable to ongoing climate and environmental changes that threaten their sustainability. Although there has been increased focus on this topic in recent years, many gaps in our knowledge persist on the relation between environmental factors, food systems, and nutritional outcomes. In this article, we summarize this emerging field and describe what innovative nutrition research is needed in order to bring about food policy changes in the era of climate disruption and environmental degradation.
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Van Gossum, A., and N. Leroo. "Food, nutrition and cancer." Revue Medicale de Bruxelles 44, no. 1 (2023): 10–16. http://dx.doi.org/10.30637/2023.22-082.
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Ningrum, Wulan, Th Ninuk Sri Hartini, and Tjarono Sari. "VARIASI KELOMPOK MAKANAN PENDAMPING AIR SUSU IBU DAN STATUS GIZI ANAK USIA 6-23 BULAN DI KECAMATAN MINGGIR, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKART." Kesmas Indonesia 9, no. 02 (July 30, 2017): 80. http://dx.doi.org/10.20884/1.ki.2017.9.02.544.
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At the age of six months, babies begin to be given complementary foods. The children more than 6 months, should be given extra food. If the child are not have enough about nutrition from complementary foods, it will result in growth disorders and malnutrition. It is the golden period at once critical in the growth process of children, both physical and intelligence.Complementary foods must be come from different food to sufficient the nutritional needs. Good intake will make children have a good nutritional status anyway.Objective to identification of variation complementary food groups and nutritional status of children 6-23 months of age in Minggir.The sample was numbered 194 subjects. Assessment variation views of three components, namely the amount of materials consumed, consumption of breast milk and formula. Variations are grouped into 3, there are lower (grades 0-2.9), intermediate (grades 3 to 3.9), and high (grades 4-5). Variation complementary foods group most a lot on the medium category that is 95 ( 49,0 %) a son as well as nutritional status the most is nutrition good and nutrition more that is 169 ( 87,1 % ). Food intake were assessed by variation complementary foods groups affects the nutritional status of children.The lower variation of complementary foods that will make percentage of malnutrition higher.
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Ali, Zeshan, Lienda Bashier Eltayeb, Sndos Z. A. Fattiny, Iftikhar Younis Mallhi, Farah Javed, Ali Abdullah Alyousef, Qandeel Ijaz, et al. "COVID-19 and diet: efforts towards a balanced diet and sustainable nutrition among university students in Pakistan." PeerJ 12 (January 3, 2024): e16730. http://dx.doi.org/10.7717/peerj.16730.
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Nutrition is an important aspect of a healthy lifestyle for all individuals, including adolescents. The objective of this cross-sectional descriptive survey study was to investigate university students’ awareness of immunity enhancing foods, food nutritive values, and eating practices during the COVID-19 pandemic. A total of 839 university students from four different universities in Pakistan participated in the study from October 2021 to January 2022, 397 of which were male and 442 were female. A total of 419 students were studying in medical disciplines while 420 were non-medical students. The students had significant knowledge (p < 0.05) about COVID-19, and nutritional habits were seen in both medical and non-medical students. Results showed that medical students (n-201) were slightly more aware of immunity-enhancing foods and the nutritive values of foods compared to engineering students (n-79). However, eating practices were generally poorly adopted by all of the university students. Male and female students were not significantly different in their mean replies to questions on the nutritive value of food or in their eating habits. Healthy eating practices will aid university students in preventing illnesses connected to nutrition as well as enhancing their immune systems and nutritional well-being both during and post-pandemic. In light of these results, suggestions and implications for nutritional advice and education were explored.
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Drewnowski, Adam, Nicole Darmon, and Pablo Monsivais. "Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets." Sustainability 13, no. 16 (August 19, 2021): 9300. http://dx.doi.org/10.3390/su13169300.
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Economics represents one of the four dimensions of sustainable nutrition. Affordable nutrient density is a key indicator of access to sustainable healthy diets. While the nutritional value of foods is assessed using nutrient density metrics, affordability metrics assess energy content and nutritional value of foods in relation to their cost. To be nutrition-relevant, such economic indicators are normally expressed in terms of monetary cost per calorie or per nutrient, as opposed to food weight. Affordability of healthy foods can also be related to the relative cost of staple grains and linked to local wages, incomes, and community purchasing power. The same concepts can be extended to the carbon cost of food production. In parallel with the affordability metrics, greenhouse gas emissions and other environmental costs ought to be calculated per 1000 kcal or per nutrient rather than per kilogram of food. Foods and food patterns need to be nutrient-rich, affordable, culturally appropriate, and appealing, and with low impact on natural resources. In this perspective article, we critically reflect on the linkages between the economic and health dimensions of sustainable nutrition and discuss some of the inherent tensions and synergies among them. Finally, we propose an approach to better integrate economic and sustainability considerations in the nutrition policy. Policy goals should prioritize balancing the nutritional value of food against its monetary or environmental cost.
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Jettah, Raphael N., Bonamax Mbasa, and Christopher N. Mdoe. "Enhancing food and nutritional security through Gender-Disaggregated Analysis: A case study of Lake Victoria Shore, Tanzania." North African Journal of Food and Nutrition Research 8, no. 17 (May 14, 2024): 123–34. http://dx.doi.org/10.51745/najfnr.8.17.123-134.
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Background: Understanding the extent and the domains under which food and nutrition insecurity is more critical is essential for designing appropriate interventions and targeting strategies. However, it has been very undesirable that access to such information in Lake Victoria Shores has been undeniably very rare. Aims: This study was conducted in Mara and Simiyu regions along the Lake Victoria shores aiming to investigate the extent of food and nutrition security in the study area, exploring the variation of food and nutritional security across genders of the household head and examining the influence of household income on food and nutrition security. Material and Methods: A total of 450 households were involved in this survey. Data collection methods were a focus group discussion, household surveys, key informant interviews, and observations. Results: Results indicated that: Food consumption, food access stability, and nutritional quality in the surveyed areas were substantially unsatisfactory and varied across studied areas; When data are disaggregated by gender, the results indicated that male-headed households were slightly better than female-headed households in nearly all food security aspects, with the difference between two types of households for food consumption and sufficiency aspects being marginally significant (p < 0.10). Furthermore, the finding indicates that household food security improves with household income. The proportion of households with food insufficiency and food instability generally tended to decline significantly with increased household income. Conclusion: The study, therefore, recommends strengthening horticultural crop production, fish farming, and paddy production and introducing high-value and nutritious food crops like Orange fleshed Sweet Potatoes to increase income, food and nutrition security. Sensitization and emphasis on using various food groups should be carried out to improve food and nutritional diversity. Keywords: Food and nutrition security, Gender disaggregation, Lake Victoria shore, Household income, Intervention strategies.
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Dwiyana, Parlin, Annisa Nursita Angesti, Ratna Mutu Manikam, and Dahlia Nurdini. "Adolescent diets: balanced nutrition education to achieve optimal nutritional status." Community Empowerment 8, no. 5 (June 6, 2023): 728–32. http://dx.doi.org/10.31603/ce.8584.
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Balanced nutrition practices include knowledge and attitudes towards consuming balance nutritious foods and implementing healthy behaviors. Selection of a balanced nutritional menu and good nutrition intake will determine optimal nutritional and health status. The community service activity in the form of counseling on a balanced nutritional diet for Students of SMKN 24 Cipayung East Jakarta are an effort to achieve optimal nutritional status in adolescents and are expected to be an important momentum to remind the public, especially adolescents, about the importance of balanced nutrition and how to choose healthy and nutritious food. This community service is in the form of providing education regarding a balanced nutritional diet for adolescents. The assessment was carried out using a pre-test before counseling and a post-test after counseling. The educational results revealed an increase in knowledge about a balanced nutritional diet of 14.83 points, from an average value of 63.50 (before counseling) to 78.33 (after counseling). The different test results obtained a p-value of 0.0005. It can be concluded that there is an increase in students' knowledge about a balanced nutritional diet after counseling.
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Brennan, Aoife, and Sarah Browne. "Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review." International Journal of Environmental Research and Public Health 18, no. 10 (May 18, 2021): 5379. http://dx.doi.org/10.3390/ijerph18105379.
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Food waste and nutrition are intrinsically linked in terms of environmental health and public health. Despite this, it is unknown whether these topics have been previously synthesized into a review. The aim was to identify the interdisciplinary parameters that exist in public health and nutrition literature in terms of food waste and plastic waste associated with food, and to identify how these parameters currently contribute to food sustainability messaging and interventions. A rapid scoping review was conducted. Data were mapped into concepts and synthesized in a narrative review. Four main concepts were identified: (1) food waste and diet quality, nutrient losses, and environmental health, (2) food waste reduction interventions and diet quality, (3) food banks/pantries and diet/nutritional quality, and (4) food and plastic waste messaging in nutrition or dietary guidelines. Food waste is associated with nutrient wastage, and interventions to reduce food waste can successfully address food sustainability and nutrition quality. Food redistribution systems do not currently address access to sustainably sourced foods that are also nutrient-dense for lower-income communities. Opportunities for future research and practice include aligning food waste, plastic waste, and nutrition priorities together and developing better food redistribution systems to limit wastage of high-quality foods.
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Pedro, Andreia, Cíntia Ferreira-Pêgo, Carina Rossoni, and Emília Alves. "Food and Nutrition Knowledge of Elementary School Teachers in a Region of Lisbon, Portugal." Biomedical and Biopharmaceutical Research 20, no. 1 (2023): 1–10. http://dx.doi.org/10.19277/bbr.20.1.313.
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Children's eating habits are formed during childhood and are significantly influenced by the school environment, which is why teachers are seen as an example of behavior to imitate. For children to receive accurate information, teachers must have a solid understanding of food and nutrition. This study aimed to assess the level of food and nutrition understanding in elementary school teachers. 81 teachers participated in a cross-sectional observational study. A 9-question survey was built to gauge their level of understanding about food and nutrition, with three levels established: high (≥7 points), moderate (4-6 points), and low (≤3 points). In this research, whereas 79% of instructors taught nutritional principles and 44% had a moderate degree of understanding on food and nutrition, 63% of teachers had poor levels of training in nutrition. The teachers' greatest difficulties were related to the nutritional value of foods, regardless of their years of experience. Teachers who have been teaching for less than five years have a better degree of knowledge in food and nutrition, compared to those who have been teaching for longer (p<0.001). This study supports the idea that elementary school instructors need more dietary education, especially those who have been teaching for more years. Keywords: Food, nutrition, knowledge, elementary school teachers
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József Fenyvessy. "Some aspects of food safety from animal origin." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 153–55. http://dx.doi.org/10.34101/actaagrar/49/2514.
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The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.
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Pongutta, Suladda, Pitipa Chongwatpol, Parwin Tantayapirak, and Stefanie Vandevijvere. "Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products." Public Health Nutrition 21, no. 8 (January 10, 2018): 1409–17. http://dx.doi.org/10.1017/s1368980017003792.
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AbstractObjectiveThe present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand.DesignIn March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as ‘healthier’ or ‘less healthy’.ResultsIn total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products.ConclusionsThe findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.
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Dubois, Pierre, Paulo Albuquerque, Olivier Allais, Céline Bonnet, Patrice Bertail, Pierre Combris, Saadi Lahlou, Natalie Rigal, Bernard Ruffieux, and Pierre Chandon. "Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial." Journal of the Academy of Marketing Science 49, no. 1 (April 24, 2020): 119–38. http://dx.doi.org/10.1007/s11747-020-00723-5.
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AbstractTo examine whether four pre-selected front-of-pack nutrition labels improve food purchases in real-life grocery shopping settings, we put 1.9 million labels on 1266 food products in four categories in 60 supermarkets and analyzed the nutritional quality of 1,668,301 purchases using the FSA nutrient profiling score. Effect sizes were 17 times smaller on average than those found in comparable laboratory studies. The most effective nutrition label, Nutri-Score, increased the purchases of foods in the top third of their category nutrition-wise by 14%, but had no impact on the purchases of foods with medium, low, or unlabeled nutrition quality. Therefore, Nutri-Score only improved the nutritional quality of the basket of labeled foods purchased by 2.5% (−0.142 FSA points). Nutri-Score’s performance improved with the variance (but not the mean) of the nutritional quality of the category. In-store surveys suggest that Nutri-Score’s ability to attract attention and help shoppers rank products by nutritional quality may explain its performance.
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Siregar, Fazidah Aguslina. "Health Education and Family Empowerment in Preventing Nutritional Problems in Early Childhood." Journal of Saintech Transfer 6, no. 2 (January 12, 2024): 58–62. http://dx.doi.org/10.32734/jst.v6i2.12777.
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Early childhood producing future human resources, is a group that is susceptible to a variety of health issues and nutritional disorders. It is important to pay attention to the fulfillment of excellent nutrition and to optimize every stage of its growth. According to estimates, 10% of the children in the Amanah Kahmi playgroup are malnourished due to nutritional abnormalities, and many parents lack awareness of the importance of feeding children a healthy diet. It could impact the risk of infectious disease and growth issues. This activity aims to inform parents about the monitoring of a child's nutritional condition and the preparation of nourishing foods for young children. The activity began with education on assessing children's nutritional status and putting it into practice by measuring the height and weight of 35 school students and then applying it using the WHO child nutrition monitoring chart. The results showed that 19 children with normal weight categories consisting of 5 boys and 14 girls; 8 children with poor nutritional status consisting of 7 boys and 1 girl; and 8 children close to the normal nutritional limit, consisting of 2 girls and 6 boys. The activity was followed by educating parents regarding balanced nutrition for children through the video presentation and preparation of nutritious food for children. This activity is expected to increase knowledge and assist parents in monitoring the growth and development of children and providing nutritious food for children to prevent nutritional disorders in early childhood.
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Abidin, S. A. S. Z., M. N. M. Nawi, S. S. R. Shariff, A. K. Rahmat, S. A. Jalil, M. N. Taib, and N. N. A. Nizar. "Wholesome nutrition: halal and sustainable." Food Research 8, no. 2 (March 20, 2024): 105–12. http://dx.doi.org/10.26656/fr.2017.8(2).1028.
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Human subsistence is highly dependent on food. Food offers essential nutrients for the healthy growth and development of all cells in the body; as well as providing energy for day-to-day activities. A healthy diet focuses on balance. This refers to consuming the right foods in the proper proportions to maintain a healthy weight and optimize the body's metabolic processes. Today, the nutrition arena has evolved rapidly. In developed countries, nutritional deficiencies efforts have shifted to managing excessive calories, inactive lifestyles and stress. Nutritional and technological advances concurrently curbed nutrient deficiency diseases, while abutting the growing concerns on obesity, noncommunicable diseases and ageing. Acknowledging the nutritional guidelines worldwide, it is imperative to look at the “new-old” approaches to maintaining a wholesome diet to ensure a healthy lifestyle. In the 1980s, the University of Giessen came forward with the concept of ‘Wholesome Nutrition’ which is a concept of sustainable nutrition. It comprises health and the ecological, economic, social and cultural dimensions of nutrition. Later, sustainable nutrition incorporates the environment, economy, society, health and culture. On the other hand, past lessons and observing the good manners of the previous Muslims are recommended by Islamic principles. Among similarities in the core elements discussed by both are the preference for plant-based foods and minimally processed products. This article discusses the approaches by the West on the concept of sustainable nutrition; and eating habits by early Muslims in achieving wholesome nutrition.
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Freeman, Andrea. "Transparency for Food Consumers: Nutrition Labeling and Food Oppression." American Journal of Law & Medicine 41, no. 2-3 (May 2015): 315–30. http://dx.doi.org/10.1177/0098858815591520.
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Transparency for consumers through nutrition labeling should be the last, not the first, step in a transformative food policy that would reduce dramatic health disparities and raise the United States to the health standards of other nations with similar resources. Nonetheless, transparency in the food system is a key focal point of efforts to improve health by providing consumers with necessary information to make good nutritional choices, as well as to achieve sustainable food chains and ensure food safety and quality. In fact, nutrition labeling on packaging and in restaurants is the centerpiece of policy designed to decrease obesity, a condition many health advocates consider to be the most urgent public health crisis of the twenty-first century. The resulting increased transparency about food ingredients has led to some changes in industry practices and allowed many middle- and upper-income consumers to make informed choices about the products they purchase and consume. Unfortunately, however, research reveals that increased nutritional information does not improve health.
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Okoro, Chioma Sylvia, Innocent Musonda, and Justus Agumba. "Evaluating the Influence of Nutrition Determinants on Construction Workers’ Food Choices." American Journal of Men's Health 11, no. 6 (January 27, 2016): 1713–27. http://dx.doi.org/10.1177/1557988315625775.
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Nutritional knowledge as well as economic, social, biological, and cultural factors have been known to determine an individual’s food choices. Despite the existence of research on the factors which influence nutrition globally, there is little known about the extent to which these factors influence the food choices of construction workers, which in turn influence their health and safety during construction activities. The present article investigates the extent to which construction workers’ nutrition is influenced by nutritional knowledge, as well as economic, environmental, social, psychological, and physiological factors. A field questionnaire survey was conducted on site construction workers in the Gauteng Province of South Africa. Principal components analysis and multiple regression analysis were used to analyze the data. Findings revealed that consumption of foods termed alternative foods including dairy products, eggs, nuts, fish, and cereals, was influenced by nutritional knowledge and resources. Foods termed traditional core foods were influenced by cultural background; foods termed secondary core foods comprising fruits and vegetables were influenced by economic factors, resources, and cultural background; while foods termed core foods were mostly influenced by nutritional knowledge. By providing evidence of the factors which most influence selection and consumption of certain foods by construction workers, relevant nutrition interventions will be designed and implemented, taking cognizance of these factors.
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Abbaspour, Nazanin. "Nutritional Adequacy: Integration of Food Security, Food System Efficiency, Sociocultural Determinants, Precision Nutrition, Sustainability, and Ecosystem Quality." Current Developments in Nutrition 5, Supplement_2 (June 2021): 619. http://dx.doi.org/10.1093/cdn/nzab045_001.
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Abstract Objectives To provide an overview of the relationship between the nutritional adequacy of food and its relationship to the food system, social determinants, precision nutrition, environmental sustainability, and ecosystem quality. Methods Comprehensive review of the latest literature Results Nutritional content of food can change from source to consumption as it goes through different stages where minimizing the cost is often the primary goal. Optimizing the nutritional content of food while maintaining environmental and ecosystem quality is a challenge that must be met in the coming years. Conclusions Environmental Nutrition is an emerging interdisciplinary science interested in the nutritional adequacy of food and the well-being of the ecosystem and environment. Application of precision nutrition and precision agriculture through developing technologies and behaving more responsibly toward the environment can achieve environmental nutrition goals. Funding Sources None.
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Pulker, Claire Elizabeth, Leisha Michelle Aberle, Lucy Meredith Butcher, Clare Whitton, Kristy Karying Law, Amy Louise Large, Christina Mary Pollard, and Georgina S. A. Trapp. "Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus." International Journal of Environmental Research and Public Health 20, no. 5 (February 23, 2023): 3998. http://dx.doi.org/10.3390/ijerph20053998.
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Preventing the rise in obesity is a global public health priority. Neighbourhood environments can help or undermine people’s efforts to manage their weight, depending on availability of nutritious and nutrient-poor ‘discretionary’ foods. The proportion of household food budgets spent on eating outside the home is increasing. To inform nutrition policy at a local level, an objective assessment of the nutritional quality of foods and beverages on food service menus that is context-specific is needed. This study describes the development and piloting of the Menu Assessment Scoring Tool (MAST), used to assess the nutritional quality of food service menus in Australia. The MAST is a desk-based tool designed to objectively assess availability of nutrient-poor and absence of nutritious food and beverages on food service menus. A risk assessment approach was applied, using the best available evidence in an iterative way. MAST scores for 30 food service outlets in one Local Government Authority in Perth, Western Australia highlight opportunities for improvements. MAST is the first tool of its kind in Australia to assess the nutritional quality of food service menus. It was practical and feasible to use by public health nutritionists/dietitians and can be adapted to suit other settings or countries.
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Drewnowski, Adam. "Front-of-Pack Nutrition Labels." Nutrition Today 59, no. 1 (January 2024): 42–43. http://dx.doi.org/10.1097/nt.0000000000000669.
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Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.
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Pokhrel, Sudip, and Sila Subedi. "Factors Affecting the Use and Understanding of Nutrition Labeling on Food Labels among Nepalese Youths." Kathford Journal of Engineering and Management 3, no. 1 (June 30, 2023): 50–61. http://dx.doi.org/10.3126/kjem.v3i1.62876.
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Nutrition labeling, crucial for informing consumers about food content, faces significant gaps in Nepal's regulatory framework. These gaps impact how the nutritional information is understood and used by consumers, contributing to challenges like obesity and chronic diseases in the country. This study aims to uncover the factors affecting the use and understanding of nutrition labeling on food labels among Nepalese youths. Conducted through a cross-sectional approach, this research involved administering a structured questionnaire to 225 participants in June 2023, targeting regular consumers of packaged foods. Data analysis, employing both descriptive and multivariate principal component analysis using SPSS 25, revealed that 24% of respondents always read nutrition labeling on food labels in packed food items. The Principal Component Analysis identified four key factors affecting the use and understanding of nutrition labeling: "perception of the nutritional information", "motivations in dietary decisions", "awareness" and "health priority interest in nutritional attributes". These factors collectively explained over 54% of the variance in the data, as validated by the scree plot and Kaiser Criterion. The study underscores the necessity of initiatives aimed at enhancing the accessibility, clarity, and appeal of nutritional labeling on food labels in packaged food products. Such initiatives are pivotal for policymakers, educators, and marketers striving to encourage healthier dietary practices among Nepalese youths.
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Fikrinnisa, Rizka, Kosasih Adi Saputra, and Andik Setiyono. "Pendidikan dan Pelatihan Pembuatan Makanan Sehat dan Bergizi pada Ibu Balita dan Kader Posyandu Bojong Kupa Sukamaju Kaler Kota Tasikmalaya." Kolaborasi: Jurnal Pengabdian Masyarakat 3, no. 2 (April 20, 2023): 78–83. http://dx.doi.org/10.56359/kolaborasi.v3i2.232.
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Introduction: Nutrition is an important factor in the formation of quality, healthy, intelligent and productive human resources (HR). One of the efforts that can be made to improve the nutritional status of toddlers is by holding a supplementary feeding program. Tasikmalaya city is the second higest prevalence in West Java Province. Cases of stunting are still found in the Indihiang Health Center area about 11.18% with most cases of stunting at the Indihiang Health Center were in the Sukamaju Kaler Village, with 103 toddlers. To create a healthy Indonesian society is to empower the community or cadres and mothers who are willing to voluntarily get involved in posyandu issues.
Objective: The purpose of this service was to increase nutrition knowledge and equip the skills of mothers and cadres in preparing a healthy supplemenentary food to prevent stunting.
Method: This public service was conducted by lectured about nutrition knowledge and demonstrated healthy and nutritious supplementary food for toddler.
Result: There was an increase in nutritional knowledge (p = 0.016) and the participants enthusiastically took part in the healthy and nutritious food-making training.
Conclusion: Communities empowerment and utilization of local food in research and community service activities can be a nutritional problem solution especially stunting.
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Beattie, Shaun, and Susannah M. Sallu. "How Does Nutrition Feature in Climate-Smart Agricultural Policy in Southern Africa? A Systematic Policy Review." Sustainability 13, no. 5 (March 4, 2021): 2785. http://dx.doi.org/10.3390/su13052785.
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The ability to produce and supply more food that is both nutritious and environmentally sustainable is a momentous challenge facing Africa. Where climate change is expected to negatively impact the agricultural resource of many parts of Southern Africa specifically. Climate-Smart Agriculture (CSA) has emerged as an approach considered capable of transforming and realigning agricultural systems to support food and nutritional security, and development under a changing climate. For sustainable food and nutrition security to be achieved, an effective policy environment is required that supports the widespread adoption of CSA application. In light of this context, this study aims to better understand nutrition’s current position within CSA-related policy at the national level by systematically reviewing all agriculture-related policy documents across Malawi, Tanzania, and Zambia, published between 2010 and 2019. The main findings show that efforts to address nutrition are being made within all countries and a sizeable number of policies, with crop-diversification and intensification presented as popular practices promoted as part of CSA. Nonetheless, the widespread adoption of these efforts remains weak and policies lack detail and instruction for the delivery of nutritional security. Cross-ministerial collaboration is recognised as essential for an improved policy environment, but few provide plans to strengthen such linkages or to include nutritional strategies. Clearer actions and policy outlines that promote nutrition as part of CSA are necessary if more effective action is to be achieved.
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Kwon, Jin Hee, Rah Il Hwang, Hyeon Jin Jeong, and Hye Min Jang. "Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities." Journal of Health Informatics and Statistics 47, no. 4 (November 30, 2022): 258–67. http://dx.doi.org/10.21032/jhis.2022.47.4.258.
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Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% and outsourced service types 25.6%. It was found that outsourced service types were mostly chosen by private and independent establishments facilities. In addition, it was found that there were differences in food service personnel (full-time cooks, part-time cooks, and food service quality management managers), physical environments (senior living dining and cooking place), meal-related expenses, and providing food and nutrients(planing menu, compliance of menu plan, diabetic diet provision, served within 2 hours, identifying resident opinions) for each food service operation method. Finally, It was found that there were no differences in nutritional management (evaluation of nutritional status, nutrition intervention, food and nutrition service, nutrition education, nutrition counseling, multidisciplinary nutrition management by food service operational type. Conclusions: It is suggested that regulatory reforms are needed to establish a continuous monitoring and evaluation system for the quality of food service and nutrition management services for each food service type. In addition, it is suggested that a study to analyze whether there are differences in meal satisfaction, nutritional status, functional status and health status of subjects food service operational type.