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In this study, phytic acid was extracted from Jamaican sweet potato, which has been reported to contain a high phytic acid to zinc ratio and fed to Wistar rats for three weeks. Animals were then sacrificed and blood glucose, intestinal amylase activity and faecal minerals were determined. Blood glucose levels in all the groups fed phytic acid extract from sweet potato or commercial phytic acid were reduced compared to their controls. This lowering was more pronounced in the groups fed phytic acid extract from sweet potato or commercial phytic acid plus zinc supplement. Faecal zinc was significantly higher in the groups fed phytic acid extract from sweet potato compared to the controls in weeks 1 and 2. Supplementation of the diets with phytic acid extract from sweet potato or commercial phytic acid resulted in an increase in the faecal output of iron except for the group that was fed commercial phytic acid plus zinc. Overall, the supplementation of the rat diet with phytic acid extract from sweet potato resulted in a general increase in the output of these faecal minerals.

We explore: (1) the effects of work unit pressure on employees’ satisfaction with work–family balance (S-WFB); (2) the effects of individual-level job and family pressures on S-WFB; and (3) the extent to which schedule control moderates the negative influences of work unit pressure and other demands on employee S-WFB – among employees in a large healthcare system.

The data come from employee responses to the baseline survey (n = 3,950) administered in September 2012, and from administrative unit-level data (445 units) showing the extent to which units were “on-budget” (within 5 percent), “over-budget,” or “under-budget.”

Practices associated with cost containment in a healthcare system of 10,000 employees in the United States appear to have a negative impact on employee S-WFB. Working in a unit that is “under-budget” is negatively associated with individual S-WFB. Employees with high job demands, longer hours, responsibilities for children and/or adults, also reported lower S-WFB than employees without these characteristics.

Research is limited by lack of measures specific to healthcare workers, the use of baseline data only, and sample size for some of the analyses.

Schedule control makes a difference even under high work pressure. The lack of interactions among variables that typically moderate relationships between work pressures and S-WFB suggests the need for more support for healthcare workers under the strain of cost containment.

We include an objective indicator of unit-level job pressures on individual employees, thus identifying specific ways that work stress affects S-WFB.

With the global community increasingly dependent on the food industry for the supply of one of the most basic of human needs, there is an imperative to consider how it can contribute to improving public nutrition into the future. This paper aims to present some ways that food companies can review policy and practice to meet this responsibility in the 21st century.

Based on a review of relevant literature published between the 1980s through to 2010, changing attitudes and practices in the food manufacturing sector are outlined. These are analysed in the light of coinciding trends in consumer expectations and behaviour, and the development of new technologies for food production and information transfer.

Widespread concern about the environment, increasing technological innovation, growing knowledge of diet‐health relationships and changing patterns of diet‐related disease risks are redefining responsibilities across the food industry. Food companies have been criticised for some negative effects on health, in particular, for contributing to obesogenic environments in many countries. Collaborating with all stakeholders will determine the way for the manufacturing sector to make positive contributions to public nutrition in the future.

This paper contributes to the discourse necessary to identify the emerging responsibilities, set targets, develop strategies and share the tasks to be undertaken in working towards building a health protective food supply.