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The purpose of this paper is to assess nutrients elasticities of calories, proteins, fats, and carbohydrates in Indonesia.

Quadratic Almost Ideal Demand System is used on Indonesian socioeconomic household survey data.

Expenditure elasticities of nutrients in overall model range from 0.707 (for carbohydrates) to 1.085 (for fats), but expenditure elasticities in rural areas are higher than those in urban area. Most of price elasticities of nutrients have very small absolute value (not elastic) and all values are lower than the expenditure elasticities. However, the price of five groups of food commodities, namely, rice, oil and grease, fishes, meat, and other foods give significant influence on nutrients consumption.

This research only includes four micronutrients, namely, calorie, protein, fat, and carbohydrate.

This research is one of very limited literatures about nutrient elasticity of food consumption in Indonesia.

Purpose: Evidence of adverse health effects of artificial trans fatty acids (TFAs) have accumulated since 1990s, yet TFAs are widely used by several food manufacturers around the world. This review aimed to: ascertain the available evidence of the known unfavourable biochemical properties of artificial TFAs, their metabolic functions and health consequences; estimate their average intake levels and trends in different countries in order to critically evaluate whether more action is required to eliminate them from the diet. Methodology: The published evidence was searched by employing: Medline, Pubmed, InterScience, BioMed Central and Annual Reviews. Findings: With reference to human health, evidences from epidemiological, retrospective and observational studies revealed that the consumption of TFAs could outweigh the health risks posed by saturated fat consumption. The main health concerns included unfavourably altered blood cholesterol concentrations, insulin resistance, foetal brain and neural disturbances, proinflammatory and carcinogenic responses. Great variation exists in the global trends of industrial TFAs intake, being low in Mediterranean region, Japan and Scandinavia and high in parts of United States of America and Iceland. Besides the intense use of TFAs by food manufacturers and in eateries, the use of TFAs in food products is often poorly regulated and ill‐informed to consumers. Value: Since competitive alternatives to TFAs have made them non‐mandatory a broad public health intervention at government level to regulate or completely eliminate them from the national diet is warranted.

This study aims to evaluate the knowledge and consumption of healthy foods, respectively, of oils as sources of omega-3 and dietary supplements with omega-3, among a population of young people in the center of Romania. With the objectives of identifying the factors that can influence the consumption of healthy fats and the orientation toward actions to promote less known food resources, in order to diversify the healthy food intake, the long-term improvement of the health-related effects of food.

One of the most important aspects of health is nutrition and its role in reducing the incidence of chronic diseases is supported by scientific data. In this research, the authors analyzed the level of information and the factors determining food choices with particular reference to the consumption of healthy fats and/or supplements from these fats, in order to highlight the behavior of individuals in relation to food. For this purpose, a questionnaire about food and healthy fats (omega-3) consumption and frequency was applied to the food groups of interest, along with other factors pertaining to lifestyle. The questionnaire distributed online mainly included questions related to the consumption of fats and the respondents' knowledge about them. The interest in participating in the study was manifested mainly in the young age segment. The collected data were analyzed statistically was done through Graph Pad Prism ver. 9 software with the establishment of a statistical significance threshold of 0.05.

There is a certain degree of superficiality in the knowledge of the importance and use of foods rich in omega-3. The statistically significant association has been identified both between age and the rules established in the family for observing the schedule of meals and between age and benefiting from an evaluation of the eating behavior. Statistically significant association has also been observed between the level of education and the knowledge on the health benefits of vegetable oils. The statistically significant association was also present between the level of education and the respondents' appreciation of the essential role of eating behavior in disease prevention.

Identifying the consumer profile in relation to their attitude toward healthy foods, especially fats, in order to adapt nutritional interventions with the aim to promote healthy food choices that have an impact on the health of the individual and also of the population.

Using data from five developed countries — the UK, the USA, Norway, Italy and Belgium — food consumption trends are examined. The movement towards healthier eating (internationally) is documented and discussed, and underlying factors which influence the consumer are mentioned. The five countries selected demonstrate many of the typical characteristics of the developed world's eating habits. Probable future trends are listed.

This paper delves into evaluating the effectiveness of warning messages as a deterrent against excessive fat consumption. It examines how consumers perceive the fat content of food products when presented with two distinct label types: (1) a textual warning, providing succinct information about the fat content, and (2) a pictorial warning, offering a visual representation that immediately signifies the fat content.

Two quantitative studies were carried out. Study 1 employed a questionnaire to evaluate the efficacy of textual and pictorial warning messages on high- and low-fat food products. Similarly, Study 2 replicated this comparison while incorporating a neuromarketing instrument to gauge participants’ cerebral reactions.

Results indicate that pictorial warnings on high-fat foods significantly deter consumers’ purchasing intentions. Notably, these pictorial warnings stimulate the left prefrontal area of the cerebral cortex, inducing negative emotions in consumers and driving them away from high-fat food items.

While the influence of images over text in shaping consumer decisions is well understood in marketing, this study accentuates the underlying mechanism of such an impact through the elicitation of negative emotions. By understanding this emotional pathway, the paper presents fresh academic and managerial perspectives, underscoring the potency of pictorial warnings in guiding consumers towards healthier food choices.

1. Textual warnings do not seem to discourage high-fat product consumption.

2. A pictorial warning represents the fat content of an equivalent product.

3. Pictorial warnings decrease the intention to purchase a high-fat product.

4. Pictorial warnings determine an increase in negative emotions.

Textual warnings do not seem to discourage high-fat product consumption.

A pictorial warning represents the fat content of an equivalent product.

Pictorial warnings decrease the intention to purchase a high-fat product.

Pictorial warnings determine an increase in negative emotions.

The earliest law of the adulteration of food imposed divisions among the local authorities of the day in functions and enforcements; most of the urban and rural sanitary authorities possessed no power under the law. Provisions dealing with unfit food — diseased, unsound, unwholesome or unfit for human food — were not in the first sale of food and drugs measure and there duties were wholly discharged by all local authorities. Rural sanitary authorities were excluded from food and drugs law and boroughs and urban authorities severly restricted. Enforcement in the rural areas was by the county council, although local officers were empowered to take samples of food and submit them for analysis to the public analyst. Power to appoint the public analyst for the area was the main criterion of a “food and drugs authority”. The Minister had power to direct an authority with a population of less than 40,000 but more than 20,000 to enforce the law of adulteration.

Few regret the passing of an old year, with its darkening days and cold nights, its message fading as the voice weakens. A new year always looks more attractive with hopes of better things to come, but an occasional look back over one's shoulder, as it were, is seldom completely without profit, for experience can sometimes be more potent than hope. 1968 seemed to have more than its share of uncertainties, tragedies and disasters, in this country and in the world at large. An unsure economic state, to say nothing of monetary confusion, was reflected in every field of industry and public administration, but in the field of food quality and purity control, steady progress towards a comprehensive system of food standards, of hygiene and of food additive control was maintained. In fact, the year may be seen as not an entirely unfruitful one, with one or two events which may well prove to be landmarks.

There is clear evidence linking diet and health. In Britain conditions associated with the over‐consumption of food are common. Dietary change has been recommended as part of programmes to reduce the incidence of the so‐called ‘diseases of affluence’. One dietary modification which is widely recommended is ‘Eat less fat’. Close examination of this particular recommendation and the actions needed to make this suggested change1 provide insights of value in the formulation of strategies necessary for the achievement of all the other dietary goals.

The National Advisory Committee on Nutrition Education recently published a report containing long term dietary proposals. One of these is a reduction in fat consumption. Fats provide approximately 38% of the energy of an average British diet. This amounts to 110g fat daily in a diet with a total energy value of 2,500Kcal. It is recommended that this figure be reduced to 30% energy from fat, requiring a reduction in fat consumption of one quarter.

Fat consumption in the UK has remained stable at 40 per cent of energy intake for the past 25 years, despite widely publicized recommendations for reductions. Briefly reviews some of the possible reasons why fat intake is at this high level, and why consumers find it difficult to reduce intakes. First, there may be psychobiological effects of fats which serve to maintain liking for fat‐associated sensory characteristics. Second, consumers often have a poor conception of their own fat intake and the relative contributions of different food sources. Lastly, there is little known about the factors influencing long‐term dietary change. These are issues which research in nutrition and food science can and should address.