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1 – 10 of over 2000
Article
Publication date: 18 July 2008

Lambrini Karaglani and Emma Derbyshire

It has been proposed that the Greek diet is changing and becoming increasingly Westernized. Although previous studies have assessed the diet of Greek adults, few have focused on…

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Abstract

Purpose

It has been proposed that the Greek diet is changing and becoming increasingly Westernized. Although previous studies have assessed the diet of Greek adults, few have focused on the elderly in detail. The aims of the present investigation are to: assess habitual dietary intakes of elderly residents living in Athens and compare the modern Greek diet to the traditional Greek diet and UK recommendations.

Design/methodology/approach

Thirty‐five free‐living males and 27 females (mean age 71.3 years, SD 7.2) living in Athens completed a background information questionnaire and 24‐h dietary recall.

Findings

Dietary protein, total fat and sodium exceeded dietary guidelines. Energy intake, non‐starch polysaccharide, vitamin D and calcium were below UK recommended levels of intake. Findings indicate that the diet of elderly residents living in Athens appears to be moving away from the traditional Greek diet.

Research limitations/implications

It was a limitation that a larger study population was not recruited. However, due to limited resources, this was only intended to be a small‐scale preliminary study.

Originality/value

This appears to be one of the few studies to investigate the dietary habits of the Greek elderly, prospectively.

Details

Nutrition & Food Science, vol. 38 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 25 November 2021

Bonnie Kuss, Nanette V. Lopez, Shakia T. Hardy, Ary Spilkin, Julianne Brauer, Rachelle Phillips, Gabrielle Delio and Ricky Camplain

This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary

Abstract

Purpose

This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary Approaches to Stop Hypertension (DASH) recommendations for sodium.

Design/methodology/approach

A seven-day cycle menu and commissary items were used to determine sodium content for each meal and commissary pack. Estimates for the menu and commissary packs paired with the menu (commissary scenarios) were converted to a daily average of sodium and compared to DRI and DASH recommendations.

Findings

Menu provisions provided 167% of daily DRI sodium recommendations and 256% of daily DASH sodium recommendations. The sodium content for individual commissary scenarios averaged 218% of DRI and 334% of DASH recommendations. Commissary items are notably high in sodium and if eaten can significantly exceed dietary recommendations.

Originality/value

Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations.

Article
Publication date: 24 October 2021

Honglin Dong, Viktorija Asmolovaite, Nareen Marseal and Maryam Mearbon

Vitamin D deficiency is prevalent worldwide. This paper aims to investigate the vitamin D status and dietary intake in young university students.

Abstract

Purpose

Vitamin D deficiency is prevalent worldwide. This paper aims to investigate the vitamin D status and dietary intake in young university students.

Design/methodology/approach

Forty-one healthy students aged 18–29 years from Coventry University UK were recruited during January-February 2019, including white Caucasians (n = 18), African-Caribbeans (n = 14) and Asians (n = 9). Plasma 25(OH)D concentrations were measured and dietary vitamin D intake was determined. Chi-square and simple linear regression were used to analyse the data.

Findings

The plasma 25(OH)D concentrations were (36.0 ± 22.2) nmol/L in all subjects, (46.5 ± 25.3) nmol/L in white Caucasians, (22.6 ± 7.4) nmol/L in African-Caribbeans and (37.4 ± 21.7 nmol/L) in Asians. The majority (85.7%) of African-Caribbeans were vitamin D deficient compared with 22.2% of white Caucasians and 33.3% of Asians (p = 0.001). Overweight/obese subjects showed a significant higher proportion of vitamin D deficiency (65%) than normal weight subjects (28.6%) (p = 0.04). The average dietary vitamin D intake in all subjects was (4.6 ± 3.9) µg/day. Only 12.1% of the subjects met the recommended dietary vitamin D intake of 10 µg/day. Dietary vitamin D intake (p = 0.04) and ethnicity (p = 0.01) were significant predictors of 25(OH)D levels and accounted for 13% and 18.5% of 25(OH)D variance, respectively.

Research limitations/implications

This small-scale study showed an alarmingly high prevalence of vitamin D deficiency among subjects from African-Caribbean origin during wintertime. Education programs and campaigns are urgently needed to fight the vitamin D deficiency in this population.

Originality/value

The targeted population were in a critical period of transition from adolescence toward adulthood involving in changes in behaviours and nutrition.

Details

Nutrition & Food Science , vol. 52 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 20 January 2012

Laure Saulais, Maurice Doyon, Bernard Ruffieux and Harry Kaiser

The purpose of this paper is to compare knowledge about dietary fats in some dairy products and other foods across consumers from France, (French‐speaking) Canada and the USA. A…

Abstract

Purpose

The purpose of this paper is to compare knowledge about dietary fats in some dairy products and other foods across consumers from France, (French‐speaking) Canada and the USA. A relation is explored between the types of information, knowledge levels and obesity predominance.

Design/methodology/approach

A nine‐question nutritional test was developed and administered to three samples of consumers, respectively in Grenoble (France), Quebec, Canada and Ithaca, New York. In France, Canada and the USA the number of participants was respectively 100, 107 and 120. Participants were recruited randomly outside groceries stores and the test was administered directly through one‐on‐one interviews.

Findings

Results indicate a significant gap in knowledge between consumers from the three countries studied. The level and quality of knowledge seems to be correlated with the nature of the informational background: a wider availability of information such as nutrition facts and public health recommendations on fat consumption seems to have a positive effect on the general level of knowledge. However, “technical” knowledge seems to be inversely correlated to the level of obesity.

Research limitations/implications

This work is of an exploratory nature and the sample might not be representative of the countries' population. Further works that link food knowledge and food consumption patterns would be needed.

Practical implications

This study gives weight to the hypothesis that a “science” or nutrient approach to food might not result in appropriate food choices; consumers losing sight of the big picture. To confirm this hypothesis, further work would be needed.

Originality/value

This is, to the authors' knowledge, the first cross‐country study that attempts to link the type of knowledge on fat in food and predominance of obesity. This should encourage nutritionist to further investigate this link. It should also concern the dairy industry, given most often consumers' perception of dairy products' fat content is overestimated, especially for fluid milk in France.

Details

British Food Journal, vol. 114 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 19 December 2023

Gizem Aytekin-Sahin, Aslihan Besparmak, Seda Sultan Sagir, Adeviye Somtas and Dilsad Ozturk

This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental…

Abstract

Purpose

This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.

Design/methodology/approach

The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.

Findings

Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.

Research limitations/implications

The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.

Practical implications

It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.

Originality/value

The findings provide new insights into hospital menus’ quality and environmental impact.

Details

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 July 1997

David Richardson and Maeve Brady

Considers the specific contributions of the industry to health promotion and policy making, within the context of Health of the Nation activities and the development of effective…

3389

Abstract

Considers the specific contributions of the industry to health promotion and policy making, within the context of Health of the Nation activities and the development of effective nutrition policies for the UK. States that the UK food and drink industry is the largest manufacturing sector in the UK and plays a vital role in the country’s economy. Aims to satisfy consumer needs and expectations by supplying a wide variety of wholesome, safe, enjoyable, nutritious and value for money products, all year round, in a way that is responsible both to society and the consumer. Discusses how the Food and Drink Federation (FDF) represents and promotes the industry’s common interests by developing and implementing policies and information and education programmes on all key issues. Says FDF believes that it is essential that dietary advice is firmly based on sound, scientific data and that consumers are able to make informed choices from the wide variety of foods that are available to them.

Details

British Food Journal, vol. 99 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 March 1995

David P. Richardson

The food and drink manufacturing industry is one of the leadingsectors with considerable expertise in food and nutrition. In order tohelp the Government achieve the targets set by…

1016

Abstract

The food and drink manufacturing industry is one of the leading sectors with considerable expertise in food and nutrition. In order to help the Government achieve the targets set by the Health of the Nation White Paper, it is committed to making significant contributions through product developments and the provision of information. It is essential, however, that nutrition policy and dietary advice are based on sound science and that consumers are educated to make informed choices.

Details

British Food Journal, vol. 97 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 1992

Jan Darrall

Healthy eating has been at the forefront of media and medicalcircles in recent years. Discusses the awareness and response of thefood chain (multiple retailers, food companies and…

Abstract

Healthy eating has been at the forefront of media and medical circles in recent years. Discusses the awareness and response of the food chain (multiple retailers, food companies and farmers) to the healthy eating trends and reports. Retailers were the most aware of healthy eating, and had reacted positively in line with the trends and dietary recommendations. This contrasted with farmers, many of whom were unaware of the dietary messages, and few of whom had responded to them, reflecting the lack of Government support for organic agriculture, and dairy farmers being paid to produce high and not low‐fat milk. When the nature of Government support changes, the food chain will respond more efficiently to consumer demands for healthy eating. Based on research involving 683 farmers, food companies and retailers in the food chain.

Details

British Food Journal, vol. 94 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 2005

Joe Bogue, Thérèse Coleman and Douglas Sorenson

The objectives of this study were: to investigate Irish consumers' attitudes to diet, health and health‐enhancing foods; to determine Irish consumers' knowledge and awareness of…

5097

Abstract

Purpose

The objectives of this study were: to investigate Irish consumers' attitudes to diet, health and health‐enhancing foods; to determine Irish consumers' knowledge and awareness of the health benefits of health‐enhancing foods; to examine the health‐related factors perceived to be most important in food choice; and to examine the relationships between attitudes, beliefs and dietary behaviour.

Design/methodology/approach

A total of 340 questionnaires were distributed to consumers using a multi‐stage cluster‐sampling technique.

Findings

The key variables that accounted for the variation in dietary behaviour were attitudes to healthy food behaviours, perceived influence of diet on health, and nutrition knowledge. Differences were observed between attitudes and awareness of health‐enhancing foods across gender, age and social grouping.

Research limitations/implications

The results and conclusions of this research are derived from a study conducted in Dublin only and, therefore, it is not possible to generalise about the Irish population from these results. It would prove beneficial to conduct further consumer research on determinants of consumers' dietary behaviour for health‐enhancing foods at different urban and rural centres in Ireland, as well as across European states for a cross‐cultural perspective.

Practical implications

Market segmentation, accompanied by appropriate carefully targeted educational messages, and addressing the attitudes, beliefs and knowledge of the target group can help to close the gap between actual and healthful diets for the entire population.

Originality/value

This research can assist health policy makers implement promotional strategies to improve the nutritional status of at‐risk groups while supporting efforts by the food industry in identifying appropriate marketing strategies within the healthy foods sector.

Details

British Food Journal, vol. 107 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 February 1981

Elaine Fullard

In Elaine Fullard's opinion, many people are ignorant about nutrition because the health professionals and teachers fail to communicate the right information. She believes that…

Abstract

In Elaine Fullard's opinion, many people are ignorant about nutrition because the health professionals and teachers fail to communicate the right information. She believes that the recommendations for dietary change given in Eating for Health, the DHSS publication, assume too high a level of nutrition knowledge among the general public, a belief confirmed in a survey she carried out herself among a small random sample of adults. Miss Fullard found that there was not only ignorance about the constituents and functions of everyday foods, but also how to use less familiar food items in family meals.

Details

Nutrition & Food Science, vol. 81 no. 2
Type: Research Article
ISSN: 0034-6659

1 – 10 of over 2000