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Journal articles on the topic 'Food standards'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 April 2022

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1

Amenu Delesa, Desalegn. "Standards related foods and food products." International Journal of Advanced Research in Biological Sciences (IJARBS) 4, no. 12 (December 30, 2017): 201–6. http://dx.doi.org/10.22192/ijarbs.2017.04.12.020.

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2

Turner, Alan. "Food Standards, Food Manufacturers and 1992." British Food Journal 93, no. 7 (July 1991): 3–11. http://dx.doi.org/10.1108/eum0000000002350.

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3

Jukes, D. J. "Food standards, chemicals in food and food trade." Food Control 2, no. 4 (October 1991): 234–39. http://dx.doi.org/10.1016/0956-7135(91)90192-y.

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4

Lang, Tim, and Erik P. Millstone. "Post-Brexit food standards." Lancet 393, no. 10177 (March 2019): 1199. http://dx.doi.org/10.1016/s0140-6736(19)30540-9.

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5

Jamieson, Valerie. "Physics raises food standards." Physics World 15, no. 1 (January 2002): 21–22. http://dx.doi.org/10.1088/2058-7058/15/1/29.

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6

Shaw, Allan. "The Food Standards Agency." Journal of the Royal Society of Health 117, no. 5 (October 1997): 330–32. http://dx.doi.org/10.1177/146642409711700512.

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7

Hatfull, Ronald S. "Re: Food Standards Agency." Journal of the Royal Society of Health 117, no. 6 (December 1997): 400–401. http://dx.doi.org/10.1177/146642409711700614.

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8

Tedstone, Alison. "Food Standards Agency: nutrition." Proceedings of the Nutrition Society 63, no. 4 (November 2004): 501–3. http://dx.doi.org/10.1079/pns2004380.

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The Food Standards Agency undertakes a range of activities with the aim of improving the dietary health of the population and determining how best to communicate key messages to achieve dietary change. Activities include obtaining sound evidence from research and surveys, and seeking advice from independent experts. Work is also undertaken to inform and motivate the population about diet and to identify ways of improving their diet. The effectiveness of the work is monitored in order to inform future policy decisions and interventions and to understand cost implications.

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9

Byng, John. "EC Organic Food Standards." British Food Journal 95, no. 1 (January 1993): 16–17. http://dx.doi.org/10.1108/00070709310023431.

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10

Cho, Bo-Hyun, and Neal H. Hooker. "Comparing food safety standards." Food Control 20, no. 1 (January 2009): 40–47. http://dx.doi.org/10.1016/j.foodcont.2008.01.011.

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11

Swinnen, J. F. M., and T. Vandemoortele. "Are food safety standards different from other food standards? A political economy perspective." European Review of Agricultural Economics 36, no. 4 (December 1, 2009): 507–23. http://dx.doi.org/10.1093/erae/jbp025.

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12

Williams, N. "FOOD SAFETY: U.K. Cooks Up Food Standards Agency." Science 279, no. 5350 (January 23, 1998): 472b—472. http://dx.doi.org/10.1126/science.279.5350.472b.

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13

Ashraf, Haroon. "European Commission raises food standards." Lancet 355, no. 9200 (January 2000): 297. http://dx.doi.org/10.1016/s0140-6736(05)72298-4.

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14

Glasper, Alan. "New standards for hospital food." British Journal of Nursing 21, no. 20 (November 8, 2012): 1228–29. http://dx.doi.org/10.12968/bjon.2012.21.20.1228.

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15

Riegel, Carl D., and R. Dan Reid. "Standards in Food-Service Purchasing." Cornell Hotel and Restaurant Administration Quarterly 30, no. 4 (February 1990): 18–25. http://dx.doi.org/10.1177/001088049003000406.

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16

Ensaff, Hannah, Jean Russell, and Margo E. Barker. "Meeting school food standards – students’ food choice and free school meals." Public Health Nutrition 16, no. 12 (January 24, 2013): 2162–68. http://dx.doi.org/10.1017/s1368980012005575.

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AbstractObjectiveTo examine students’ school food choice in relation to school food standards and entitlement to free school meals (FSM).DesignCross-sectional analysis of students’ school food choices.SettingTwo large secondary schools in Yorkshire, England.SubjectsStudents (n 2660) aged 11–18 years.ResultsSandwiches and pizza were the most popular main food items: 40·4 % and 31·2 %, respectively, in School A; 48·3 % and 27·3 %, respectively, in School B. More nutritionally valuable ‘dishes of the day’ accounted for 8·7 % and 8·3 % of main foods for School A and School B, respectively. FSM students were more likely (P < 0·0 0 1) to choose main foods (School A: FSM 87·04 %, non-FSM 70·28 %; School B: FSM 75·43 %, non-FSM 56·13 %). Dishes of the day were chosen on a significantly greater (P < 0·0 0 1) percentage of days by FSM v. non-FSM students (School A: FSM 15·67 %, non-FSM 7·11 %; School B: FSM 19·42 %, non-FSM 5·17 %).ConclusionsDespite the availability of nutritionally valuable dishes of the day, the most popular food items were sandwiches, pizza and desserts. FSM students were more likely to choose the more nutritionally valuable dish of the day. School food standards should be reassessed in light of students’ preferences.

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17

McMahon, Martha. "Standard fare or fairer standards: Feminist reflections on agri-food governance." Agriculture and Human Values 28, no. 3 (November 14, 2009): 401–12. http://dx.doi.org/10.1007/s10460-009-9249-y.

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18

Livesey, Geoffrey. "A perspective on food energy standards for nutrition labelling." British Journal of Nutrition 85, no. 3 (March 2001): 271–87. http://dx.doi.org/10.1079/bjn2000253.

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Food energy values used for nutrition labelling and other purposes are traditionally based on the metabolisable energy (ME) standard, which has recent support from Warwick & Baines (2000). By reference to current practices and published data, the present review critically examines the ME standard and support for it. Theoretical and experimental evidence on the validity of ME and alternatives are considered. ME and alternatives are applied to 1189 foods to assess outcomes. The potential impact of implementing a better standard in food labelling, documentation of energy requirements and food tables, and its impact on users including consumers, trade and professionals, are also examined. Since 1987 twenty-two expert reviews, reports and regulatory documents have fully or partly dropped the ME standard. The principal reason given is that ME only approximates energy supply by nutrients, particularly fermentable carbohydrates. ME has been replaced by net metabolisable energy (NME), which accounts for the efficiency of fuel utilisation in metabolism. Data collated from modern indirect calorimetry studies in human subjects show NME to be valid and applicable to each source of food energy, not just carbohydrates. NME is robust; two independent approaches give almost identical results (human calorimetry and calculation of free energy or net ATP yield) and these approaches are well supported by studies in animals. By contrast, the theoretical basis of ME is totally flawed. ME incompletely represents the energy balance equation, with substantial energy losses in a missing term. In using NME factors an account is made of frequent over-approximations by the ME system, up to 25 % of the NME for individual foods among 1189 foods in British tables, particularly low-energy-density traditional foods. A new simple general factor system is possible based on NME, yet the minimal experimental methodology is no more than that required for ME. By accounting for unavailable carbohydrate the new factor system appears as specific to foods as the USA's food-specific Atwater system, while it is more representative of energy supply from food components. The NME content of foods is readily calculable as the sum from fat (37 kJ/g), protein (13 kJ/g), available carbohydrate (16 kJ/g), fully-fermentable carbohydrate (8 kJ/g), alcohol (26 kJ/g) and other components. Obstacles to the implementation of NME appear to be subjective and minor. In conclusion, the ME standard is at best an approximate surrogate for NME, and inadequately approximates food energy values for the purpose of informing the consumer about the impact on energy balance of the energy supply for equal intake of individual foods. NME is superior to ME for nutrition labelling and other purposes.

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19

Wu, F. "A tale of two commodities: how EU mycotoxin regulations have affected u.s. tree nut industries." World Mycotoxin Journal 1, no. 1 (February 1, 2008): 95–102. http://dx.doi.org/10.3920/wmj2008.x011.

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The European Union (EU) has some of the strictest standards for mycotoxins in food and feed in the world. This paper explores the economic impacts of these standards on other nations that attempt to export foods that are susceptible to one mycotoxin, aflatoxin, to the EU. The current EU standard for total aflatoxins in food is 4 ng/g in food other than peanuts, and 15 ng/g in peanuts. Under certain conditions, export markets may actually benefit from the strict EU standard. These conditions include a consistently high-quality product, and a global scene that allows market shifts. Even lower-quality export markets can benefit from the strict EU standard, primarily by technology forcing. However, if the above conditions are not met, export markets suffer from the strict EU standard. Two case studies are presented to illustrate these two different scenarios: the U.S. pistachio and almond industries. Importantly, within the EU, food processors may suffer as well from the strict aflatoxin standard. EU policymakers should consider these more nuanced economic impacts when developing mycotoxin standards for food and feed.

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20

Hattersley, S. J. "Regulating novel foods: The role of the food standards agency." Toxicology 148, no. 1 (July 2000): 24–25. http://dx.doi.org/10.1016/s0300-483x(00)90263-4.

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21

YUKAWA, Muneaki. "The Japanese Standards for Food Additives." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 7 (1999): 548–55. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.548.

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22

Busch, L. "Food standards: the cacophony of governance." Journal of Experimental Botany 62, no. 10 (January 14, 2011): 3247–50. http://dx.doi.org/10.1093/jxb/erq439.

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23

Maidana-Eletti, Mariela. "International Food Standards and WTO Law." Deakin Law Review 19, no. 2 (December 29, 2014): 217. http://dx.doi.org/10.21153/dlr2014vol19no2art435.

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Standards are used in all realms of human activity in order to specify the characteristics of a product, or its manufacture. In the process, they fulfil a range of functions, such as lowering risks, increasing trust and facilitating predictability in a given market. Standards reduce information costs for market players, which in turn allows for a more efficient functioning of the market. For international trade in foodstuffs, harmonisation of the wide variety of food standards is essential in order to facilitate the global food-sourcing trend. As traditional market access barriers are dismantled, non-tariff measures offer a tool for the potential protection of domestic products, thus calling for effective forms of food governance. This article explores the legal implications of international standards under the TBT Agreement in the light of the WTO Appellate Body’s case law. It further analyses the role played by international standard-setting organisations, such as the CAC and the ISO, in predicting the outcome of pending WTO disputes. Against this backdrop, this article also attempts to shed light on the current legal debate surrounding the use of private food standards within the SPS Committee.

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24

Foster, Sam. "Hospital food: raise standards, cut costs." British Journal of Nursing 28, no. 11 (June 13, 2019): 739. http://dx.doi.org/10.12968/bjon.2019.28.11.739.

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25

Bailey, Colin. "Food Safety, Standards and Process Engineering." Food and Bioproducts Processing 75, no. 4 (December 1997): 211. http://dx.doi.org/10.1205/096030897531586.

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26

Herne, Sally. "Monitoring food standards in private homes." Nutrition Bulletin 20, no. 1 (January 1995): 26–33. http://dx.doi.org/10.1111/j.1467-3010.1995.tb00563.x.

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27

Dharni, Khushdeep, and Sonika Sharma. "Food Safety Standards, Trade & WTO." Foreign Trade Review 43, no. 3 (October 2008): 3–20. http://dx.doi.org/10.1177/0015732515080301.

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With incidence of food-borne diseases, consumers have become more conscious of food safety. Share of high value food items in the export bounty from developing countries like India is on the rise. These high value food items such as fresh & processed fruits and vegetables, marine products, meat and its preparations are highly income elastic as well as sensitive from the viewpoint of food safety. Article 20 of GATT allows governments to act on trade in order to protect human, animal or plant life or health, provided they do not discriminate or use this as disguised protectionism. SPS Agreement sets out the basic rules concerning food safety and animal & plant health standards. It allows countries to set their own standards but also says that regulations must be based on science. With increased retail concentration ratio, large retailers in the developed countries are enforcing their own food safety standards and these standards are stringent as compared to standards of standard setting bodies of WTO. At times these standards are used for discrimination in international trade and are telling upon the exports from developing countries in terms of additional costs of compliance and lack of “harmonization” and difficulties in establishing “equivalence”. For the benefit of exporters from the developing countries and consumers of the developed countries, efforts must be made for encouraging harmonization in these private standards and reducing the resulting discrimination.

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28

Winger, Ray. "Australia New Zealand Food Standards Code." Food Control 14, no. 6 (September 2003): 355. http://dx.doi.org/10.1016/s0956-7135(03)00044-6.

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29

Cardon, Paul. "New standards for the food industry." World Pumps 2014, no. 7-8 (July 2014): 34–36. http://dx.doi.org/10.1016/s0262-1762(14)70174-9.

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30

Swinnen, Johan. "Some Dynamic Aspects of Food Standards." American Journal of Agricultural Economics 99, no. 2 (March 2017): 321–38. http://dx.doi.org/10.1093/ajae/aax022.

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31

Anthony, Honor M. "Food Standards Agency - Three Years On." Journal of Nutritional & Environmental Medicine 11, no. 2 (January 2001): 101–4. http://dx.doi.org/10.1080/13590840120060830.

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32

Warden, J. "UK plan for Food Standards Agency." BMJ 318, no. 7180 (February 6, 1999): 351. http://dx.doi.org/10.1136/bmj.318.7180.351a.

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33

PETER SNYDER, O. "FOOD SAFETY TECHNICAL STANDARDS WORKSHOP REPORT1." Foodservice Research International 6, no. 2 (May 1991): 107–39. http://dx.doi.org/10.1111/j.1745-4506.1991.tb00288.x.

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34

Bovay, John. "Demand for collective food-safety standards." Agricultural Economics 48, no. 6 (July 19, 2017): 793–803. http://dx.doi.org/10.1111/agec.12375.

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35

Drescher, Larissa S., Carola Grebitus, and Thomas Herzfeld. "Spread of Retailer Food Quality Standards." Outlook on Agriculture 38, no. 1 (March 2009): 15–21. http://dx.doi.org/10.5367/000000009787762752.

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36

Randell, A. W. "FAO/WHO conference on food standards, chemicals in food and food trade." Food Control 2, no. 3 (July 1991): 185–86. http://dx.doi.org/10.1016/0956-7135(91)90090-j.

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37

Kjeldsen-Kragh, Søren, and Lu Wencong. "International Food Safety Standards: Catalysts for Increased Chinese Food Quality?" Copenhagen Journal of Asian Studies 26, no. 1 (July 17, 2008): 70–90. http://dx.doi.org/10.22439/cjas.v26i1.928.

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During the last 10-15 years the question about food safety has increasingly been a topic of great concern nationally and internationally. Traditionally there has been a conflict of interest between the developed countries with higher food safety standards and the developing countries with lower food safety rules. As long as adequate international rules persist the view of standards as barriers should be replaced by the view of standards as catalysts for increased food quality. This article looks at the food safety issue in China, the largest developing country. The Chinese exports of food products have been confronted with trade restrictions because the products did not comply with the high food standards in the USA, the EU and Japan. These difficulties have contributed to a greater concern in China about the quality of the food products. In the last ten years a series of changes in the rules and in the administration have taken place. It is a complicated task because it touches the whole food chain. The article tries to cast light on these important questions. What have been the consequences of inadequate food safety regulations in China? What have been done until now to improve the food quality standards in China? What further initiatives should be taken to improve the situation in the future?

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38

Poole, Mary Kathryn, Angie L. Cradock, and Erica L. Kenney. "Changes in Foods Served and Meal Costs in Boston Family Child Care Homes after One Year of Implementing the New Child and Adult Care Food Program Nutrition Standards." Nutrients 12, no. 9 (September 15, 2020): 2817. http://dx.doi.org/10.3390/nu12092817.

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This study aimed to determine the impact of 2017 revisions to the Child and Adult Care Food Program (CACFP) nutrition standards on foods and beverages served and meal costs in family child care homes (FCCHs). Our pre–post study utilized four weeks of menus and food receipts from 13 FCCH providers in Boston, MA prior to CACFP nutrition standards changes in 2017 and again one year later, resulting in n = 476 menu observation days. We compared daily servings of food and beverage items to the updated standards. Generalized estimating equation models tested for changes in adherence to the standards and meal costs. FCCHs offered more whole grains and less juice and refined grains from baseline to follow-up. FCCHs were more likely to meet the revised whole grain standard at follow-up (OR = 2.7, 95% CI: 1.4, 5.2, p = 0.002), but rarely met all selected standards together. Inflation-adjusted meal costs increased for lunch (+$0.27, p = 0.001) and afternoon snack (+$0.25, p = 0.048). FCCH providers may need assistance with meeting CACFP standards while ensuring that meal costs do not exceed reimbursement rates.

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39

Ghosh, Dilip. "Food safety regulations in Australia and New Zealand Food Standards." Journal of the Science of Food and Agriculture 94, no. 10 (April 14, 2014): 1970–73. http://dx.doi.org/10.1002/jsfa.6657.

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40

Ghosh, Dilip. "Food safety regulations in Australia and New Zealand Food Standards." Journal of the Science of Food and Agriculture 96, no. 9 (May 3, 2016): 3274–75. http://dx.doi.org/10.1002/jsfa.7746.

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41

Warden, J. "UK food standards agency aims to rebuild trust in food." BMJ 314, no. 7092 (May 17, 1997): 1433. http://dx.doi.org/10.1136/bmj.314.7092.1433a.

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42

Trevena, Helen, Belinda Reeve, Lisa Bero, and Anne Marie Thow. "Private food safety standards in the global food supply chain." JBI Database of Systematic Reviews and Implementation Reports 18, no. 1 (January 2020): 97–107. http://dx.doi.org/10.11124/jbisrir-d-19-00006.

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43

McKevith, B., C. Kelly, S. Stanner, J. Hughes, and J. Buttriss. "The Food Standards Agency's antioxidants in food programme - a summary*." Journal of Human Nutrition and Dietetics 16, no. 4 (August 2003): 257–63. http://dx.doi.org/10.1046/j.1365-277x.2003.00436.x.

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44

Jovanić, Tatjana. "The importance and role of private food safety standards." Bezbednost, Beograd 61, no. 1 (2019): 70–88. http://dx.doi.org/10.5937/bezbednost1901070j.

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45

Sanderson, Peter, Helene McNulty, Pierpaolo Mastroiacovo, Ian F. W. McDowell, Alida Melse-Boonstra, Paul M. Finglas, and Jess F. Gregory. "Folate bioavailability: UK Food Standards Agency workshop report." British Journal of Nutrition 90, no. 2 (August 2003): 473–79. http://dx.doi.org/10.1079/bjn2003889.

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The UK Food Standards Agency convened a group of expert scientists to review current research investigating folate bioavailability. The workshop aimed to overview current research and establish priorities for future research. Discrepancies were observed in the evidence base for folate bioavailability, especially with regard to the relative bioavailability of natural folates compared with folic acid. A substantial body of evidence shows folic acid to have superior bioavailability relative to food folates; however, the exact relative bioavailability still needs to be determined, and in particular with regard to mixed diets. The bioavailability of folate in a mixed diet is probably not a weighted average of that in the various foods consumed; thus the workshop considered that assessment of folate bioavailability of whole diets should be a high priority for future research.

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46

Silva, Allana Dayana de Souza Salvador da, Juliana Marinho de Oliveira, Steffany Marielly de Macêdo Gomes, Fernando Luiz Nunes de Oliveira, and Geíza Alves Azerêdo. "Microbiological standards for food: what has changed in 18 years?" Research, Society and Development 9, no. 11 (November 26, 2020): e5639119839. http://dx.doi.org/10.33448/rsd-v9i11.9839.

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Objective: This study aimed to show the main changes in the microbiological standards for food, occurred after the repeal of Resolution - RDC No. 12, of January 2, 2001, by Resolution - RDC No. 331, of December 23, 2019. Methods: A comparative study of RDC was performed to identify the modifications regarding food groups, the number of sample units to be collected, indication of the number of acceptable samples, types of microorganisms, and their tolerance limits. Results: The following main changes were observed: 1) inclusion of aerobic mesophiles and enterobacteria (hygienic indicators), Escherichia coli (fecal microorganism), Cronobacter spp. (for infant foods), and microbial toxins and metabolites; 2) increased demand for tolerance limits for some food groups; and 3) the creation of specific categories for certain food groups, such as poultry meat. Conclusion: RDC No. 331, of December 23, 2019, provided more security to consumers, as it is applied to foods ready for consumption, implying greater rigor in their production, especially those easily accessible to the population, with high nutritional content and intended for groups at risks such as infants and newborns.

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47

Nelson, Michael, Katie Dick, and Bridget Holmes. "Food budget standards and dietary adequacy in low-income families." Proceedings of the Nutrition Society 61, no. 4 (November 2002): 569–77. http://dx.doi.org/10.1079/pns2002193.

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Budget standards are specified baskets of goods and services which, when priced, can represent predefined living standards. ‘Low cost but acceptable’ (LCA) is a minimum income standard, adequate to provide warmth and shelter, a healthy and palatable diet, social necessities, social integration, avoidance of chronic stress and the maintenance of good health (physical, mental and social) in a context of free access to good-quality health care, good-quality education and social justice. The LCA food budget standard identifies a basket of foods and corresponding menus which provides (for a given household composition) a palatable diet that is consistent with prevailing cultural norms, and that satisfies existing criteria for health in relation to dietary reference values, food-based dietary guidelines and safe levels of alcohol consumption. Two previous studies that explored the relationship between diet and food expenditure in low-income households suggested that the amount spent on food was a good predictor of dietary adequacy, growth and health in children. The current paper will focus on diet and measures of deprivation in 250 low-income households in London. Households were screened for material deprivation (e.g. no car, no fixed line telephone, in receipt of Income Support) using a doorstep questionnaire. Diet was assessed using four 24 h recalls based on the ‘triple pass’ method. Expenditure on food and other aspects of household circumstances were assessed by face-to-face interview. Food expenditure in these households was characterized in relation to food budget standards. Further analyses explored the relationships between food expenditure and dietary adequacy, growth in children and measures of deprivation.

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48

James, William Philip Trehearne. "Food agencies and food standards: the future regulatory mechanism for the food trade?" Nutrition 16, no. 7-8 (July 2000): 631–33. http://dx.doi.org/10.1016/s0899-9007(00)00344-0.

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49

Henson, Spencer, and Thomas Reardon. "Private agri-food standards: Implications for food policy and the agri-food system." Food Policy 30, no. 3 (June 2005): 241–53. http://dx.doi.org/10.1016/j.foodpol.2005.05.002.

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50

Haroun, Dalia, Lesley Wood, Clare Harper, and Michael Nelson. "Nutrient-based standards for school lunches complement food-based standards and improve pupils' nutrient intake profile." British Journal of Nutrition 106, no. 4 (May 31, 2011): 472–74. http://dx.doi.org/10.1017/s0007114511002297.

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Following concerns about the nutritional content of school lunches and the increased prevalence of overweight and obesity in the UK, changes to the standards of school meals were made. From September 2008, all primary schools in England were required, by law, to be fully compliant with the new food-based standards (FBS) and nutrient-based standards (NBS) for school lunches. The aim of the present survey was to evaluate the introduction of the NBS for school lunches on the nutritional profile of food and drink items provided by schools and chosen by pupils at lunchtime. A nationally representative sample of 6696 pupils from 136 primary schools in England aged 3–12 years and having school lunches was recruited. Data were collected on lunchtime food and drink provision at each school and on pupil food and drink choices at lunchtime. Caterers also provided planned menus, recipes and other cooking information. Compliance with both the FBS and NBS was then assessed. Results show that even when the FBS was met, many schools did not provide a school lunch that met the NBS as well. The average school lunch eaten was significantly lower in fat, saturated fat and Na in schools that met both the FBS and NBS for school lunches compared with schools that met only the FBS. Change in school lunch policy has contributed to improvements in pupils' choices and the nutritional profile of foods selected at lunchtime.

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