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Overweight, obesity, and physical inactivity have in recent years become an important public health problem worldwide. Investigations that study obesity using a systemic approach in low- and middle-income countries (LMICs) are limited. Therefore, the purpose of this paper is to study the nutritional stages dynamics within the Colombian urban population.

The authors used a population-level systems dynamics (SD) model that captures the transitions of population by body mass index (BMI) categories. The authors proposed a heuristic to estimate the transference rates (TRs) between BMI categories using data from the Colombian Demographic and Health Survey 2005 and 2010.

The Colombian urban population is moving to overweight and obese categories. The TRs from not overweight to overweight and from overweight to obese (0.0076 and 0.0054, respectively) are higher than the TRs from obese to overweight and from overweight to not-overweight (1.025×10e−7 and 3.47×10e−7, respectively). The simulation results show that the prevalences of overweight and obesity will increase by 6.2 and 7.5 percent by 2015, and by 13.4 and 18.9 percent by 2030, respectively.

Investigations that study obesity using a systemic approach in LMICs are limited. A SD model was proposed to examine changes in the population’s nutritional stages using population accumulation structures by BMI categories. The authors propose a heuristic to estimate the TRs of individuals between BMI categories. The proposed model can be used to study the effects of policy interventions to prevent overweight and obesity. The authors analyze a few policy intervention strategies.

The purpose of this study is to evaluate the nutritional status of patients with end-stage kidney disease undergoing hemodialysis.

End-stage renal failure outpatients on hemodialysis were selected using simple random sampling technique from the dialysis unit of Sono Hospital Limited, Kushtia, Bangladesh. The nutritional status of 142 participant, of age 18-65 years, was screened. A direct method of nutritional assessment including anthropometric measurement, biochemical measurement, clinical assessment and dietary method was conducted. A logistic regression was applied to estimate the prevalence of malnutrition in hemodialysis patients.

In total 69.0 per cent participants were men and 31.0 per cent were women, whereas about 65.5 and 16.9 per cent patients of this study had a BMI of less than 23 kg/m² and 18.5 kg/m² (p < 0.05) where malnutrition was significantly prevalent. Mean ± SD hemoglobin level of both men and women participants was below the normal level which might increase the risk of malnutrition (p < 0.05). Of the total number of participants, 97.2 per cent were anemic, 66.9 per cent had anorexia, 63.4 per cent complained of nausea, 58.5 per cent complained of vomiting and 26.1 per cent complained of diarrhea, factors that can increase the risk of malnutrition in hemodialysis patients (p < 0.05). The creatinine and urea levels were higher in both men and women participants (p < 0.05). Results show significant difference in albumin levels among men and women (p < 0.05). The bicarbonate level was lower in both men and women, and the participants were suffering from metabolic acidosis (p < 0.05). About 87.3 per cent participants were taking inadequate amounts of protein which was a significant risk factor of malnutrition in hemodialysis patients (p < 0.01).

The result shows that renal failure is prevalent more in men than in women. The majority of patients on hemodialysis were at a risk of malnutrition including being underweight. Most of the patients were anemic. Malnutrition is related to low nutrient intake.

This paper examines how the management control practices of organization members enable the alignment of product development projects with potentially conflicting corporate strategies during the product development process.

Using an ethnomethodology informed research approach, we carry out a case study of an innovative New Zealand food company. Case study data included an internal company document, interviews with organization members, and an external market analysis document.

Our case study company had both sales growth and profit growth corporate strategies which have been argued to cause tensions. We found that four management control practices enabled the alignment of product development projects to these strategies. The first management control practice was having the NPD and marketing functions responsible for different corporate strategies. Other management control practices included the involvement of organization members from across multiple functions, the activities they carried out, and the measures used to evaluate project performance during the product development process.

These findings add new insights to the management accounting literature by showing how a combination of management control practices can be used by organization members to align projects with potentially conflicting corporate strategies during the product development process.

While the alignment of product development projects to corporate strategy is not easy this study shows how it can be enabled through a number of management control practices.

We contribute to the management accounting research in this area by extending our understanding of the management control practices used during the product development process.

Each of us is born with a stock of health, much of whose value depends on how well our mothers fed and conducted themselves during pregnancy. As we grow up we become progressively more responsible for our own nutritional status. Or do we? No man is an island and members of minority groups know how difficult it is to comply with dietary laws. Pressures by the rest of society to conform with its current dietary patterns are most effective. Moreover it is often difficult to find out just what is on the cafeteria plate or the proportions of the various foods in the package or tin can.

Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with a better postprandial glycemic response (PGR) could contribute to disease prevention for consumers. This study aims to evaluate the effect of three biscuit formulations on glycemic indicators – in general, and by sex – and their acceptability.

The authors analyzed the nutritional composition of biscuits A, B and C (high, moderate and low fiber content, respectively, among other differences) and the PGR, glycemic index (GI) and glycemic load (GL) after being consumed by 15 healthy adults. A sensory evaluation was also performed (n = 54 subjects). An analysis of variance and generalized linear models were fitted to estimate the effect of formulations on glycemic indicators, including interactions by sex.

For samples A, B and C (classic biscuit) the GI was 50, 54 and 51, respectively. The formulations did not show differences in the GI or GL. Lower values of PGR were observed in women (p = 0.01) and inverse effects on glycemia in all formulations in women with respect to formulation C in men were found. Calories, fiber and monounsaturated fats showed inverse effects on the PGR, GI and GL. Sample A had the highest value of acceptability (86.1%), considering all attributes assessed.

A sex-related effect in glycemia was found, with all formulations triggered a better PGR in women. The nutritional profile of biscuits can be improved while maintaining palatability.

The purpose of this study was to investigate the sensory properties and chemical composition of corn and sorghum flakes manufactured using 25, 50, 75 and 100 per cent date syrup (DS), instead of sugar.

Ten individuals assessed the overall acceptability, taste, texture and aroma of flakes. The chemical composition of each type of flake was determined, and these characteristics compared with those of control corn and sorghum flakes (without DS).

The overall acceptability of sorghum flakes ranged from 6.3 (100 per cent DS flakes) to 6.8 (25 per cent DS flakes); however, the difference was not significant. Values for taste, texture and aroma of sorghum flakes ranged from 5.3 (taste of 100 per cent DS flakes) to 7.2 (texture of 25 per cent DS flakes). For corn flakes, values ranged from 6.20 (aroma of 100 per cent DS flakes) to 7.20 (texture of 25 per cent DS flakes). For both sorghum and corn, the colors of 25-100 per cent DS flakes were significantly different from controls (p = 0.0002). The total carbohydrate, fat, protein and ash contents were 81.669 per cent, 1.545 per cent, 13.27 per cent and 3.52 per cent for corn flour, and 83.38-85.78 per cent, 1.7-2.0 per cent, 10.02-12.13 per cent and 2.36-3.92 per cent for sorghum flour, respectively. The total carbohydrate, fat, protein and ash contents were 81.63 per cent, 5.75 per cent, 9.80 per cent and 2.82 per cent for corn, and 86.31-84.99 per cent, 3.15-4.27 per cent, 7.64-7.94 per cent and 2.92-2.79 per cent for sorghum flakes, respectively.

Corn and sorghum flakes produced with DS are acceptable to consumers, and their nutrient values indicate potential health benefits.

The purpose of this paper it to explore the future of Europe's food and drink manufacturing sector

Using mainly secondary sources, the paper identifies trends and drivers of change, explores possible alternative futures through scenarios, and considers policy implications.

Europe's food sector is undergoing dramatic change and future policies will be increasingly geared towards preventing non‐communicable diseases resulting from poor diet while ensuring the safety of food and feed. This will require a radical shift away from the productionist paradigm of the past, with emphasis in the future being placed on the impact of food on health and the environment.

The paper is based mainly on existing sources.

Provides a broad overview of the wide range of issues facing the food and drink manufacturing sector.

The purpose of this paper is to assess the socioscientific issue (SSI) method as a way of improving seventh graders’ nutrition know-how on dietary supplements (DS), and to describe how students experience learning nutritional issues through the SSI method.

Participants were seventh graders from three different classes (n=43). Health education intervention lasted 7 h and it embodied the three-staged model: the scenario, the inquiry and the decision-making stages. The study was qualitative in nature. The data were collected through a questionnaire before and after the intervention. The data were analyzed using summative content analysis.

Intervention tended to deepen students’ know-how on vitamins and rational use of DS. Students’ experiences of learning nutritional issues through the SSI method were generally positive. The scenario stage was considered current and authentic. The inquiry stage and decision-making stage helped in understanding the societal connections between the study task and the rational use of DS.

SSI method enhances students’ knowledge about the rational use of DS. E-learning environment gave students possibilities to work collaboratively. Especially, possibilities to discuss with peers and share own experiences supported learning.

To solve the need of dietary supplements (DS) is a complex nutritional issue for society and for individuals. Since consumption of special diets has increased among adolescents, the rational consumption of DS is relevant and interesting learning topic at secondary school.

The purpose of this paper is to suggest that nutritious food intake is a somewhat overlooked yet essential aspect of corporate wellness that has the potential to help provide organizations with a sustainable competitive advantage.

The paper first discusses the resource‐based view, identifying ways in which nutritious food intake across an organization may serve to create rare and inimitable organizational resources leading to a competitive advantage. It then presents a basic overview of the fundamentals of nutritious food intake. It proceeds to review the transtheoretical stages of change model in the context of tailored nutrition interventions in organizations, providing a detailed overview of key individual behavior focused and environmental focused change strategies along with a discussion of types of technical delivery systems.

The paper suggests that an organization may be able to use a tailored stage‐based nutrition intervention as part of a comprehensive wellness program in order to help create a sustainable competitive advantage based on the nutritious food intake of its members.

Future researchers should continue to examine the effectiveness of stage‐based computer tailored nutrition interventions and their delivery systems, particularly in the context of comprehensive corporate wellness plans and the extent to which this serves to create a competitive advantage through lower direct healthcare costs and higher worker productivity.

Organizational leaders should carefully consider the strategies and methodologies presented in this paper when designing and implementing nutrition interventions as part of a broad corporate wellness program.

This paper makes a valuable contribution to the organizational literature by recognizing the potential for the application of the transtheoretical stages of change model from the field of nutrition education within the context of the resource‐based view of organizations.