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Healthy Foods (healthy + food)
Terms modified by Healthy Foods Selected AbstractsContent analysis of food advertising in Turkish televisionJOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 7-8 2010Tulay Guran Aim: Television (TV) viewing has been implicated in children's weight gain. We aimed to conduct a comprehensive content analysis of TV food advertising in Turkey. Methods: TV advertisements (ads) in the four most popular national free to air Turkish TV channels, were assessed on two weekdays and two weekend days at four time periods of the day; 0800,1200,1200,1600,1600,2000 and 2000,2400 h for each TV channel (64 h assessed for each TV channel), making a total of 256 h. Each ad was analysed for food and drink content, duration and audiovisual properties. Results: There were 8853 TV ads and 2848 of these were related to food (32.1%). A majority of food ads included high-calorie, high-fat, high-sugar food and drink rather than core/healthy foods (81%). Chocolate and chocolate bars were the most frequently advertised food/drink product, followed by cakes, coffee, tea, candies, gum, fast food, chips, juices/carbonated beverages, margarine and ice-cream formed the highest rate of food products advertised in decreasing order. Thirty per cent of all obesogenic/unhealthy ads targeted childhood by using audiovisual techniques. The proportion of total advertisements which were for food or drink, and the proportion of food advertisements that were for unhealthy foods were both much higher at the weekend (33% vs. 30% and 84% vs. 78%, respectively). The time period between 1600 and 2000 h was the most concentrated time slot (33%) for food advertising. Conclusions: This study provides data for the first time on the high levels of obesogenic food advertising on Turkish TV. This should alarm policy-makers to set limits on food advertising targeted towards children especially in countries like Turkey in which childhood obesity is emerging as an important public health issue. [source] Lay understandings of the effects of poverty: a Canadian perspectiveHEALTH & SOCIAL CARE IN THE COMMUNITY, Issue 6 2005Linda I. Reutter RN PhD Abstract Although there is a large body of research dedicated to exploring public attributions for poverty, considerably less attention has been directed to public understandings about the effects of poverty. In this paper, we describe lay understandings of the effects of poverty and the factors that potentially influence these perceptions, using data from a telephone survey conducted in 2002 on a random sample (n = 1671) of adults from eight neighbourhoods in two large Canadian cities (Edmonton and Toronto). These data were supplemented with interview data obtained from 153 people living in these same neighbourhoods. Multivariate linear and logistic regressions were used to determine the effects of basic demographic variables, exposure to poverty and attribution for poverty on three dependent variables relating to the effects of poverty: participation in community life, the relationship between poverty and health and challenges facing low-income people. Ninety-one per cent of survey respondents agreed that poverty is linked to health, while 68% agreed that low-income people are less likely to participate in community life. Affordable housing was deemed especially difficult to obtain by 96%, but other resources (obtaining healthy food, giving children a good start in life, and engaging in healthy behaviours) were also viewed as challenging by at least 70% of respondents. The regression models revealed that when controlling for demographics, exposure to poverty explained some of the variance in recognising the effects of poverty. Media exposure positively influenced recognition of the poverty,health link, and attending formal talks was strongly related to understanding challenges of poverty. Attributions for poverty accounted for slightly more of the variance in the dependent variables. Specifically, structural and sociocultural attributions predicted greater recognition of the effects of poverty, in particular the challenges of poverty, while individualistic attributions predicted less recognition. Older and female respondents were more likely to acknowledge the effects of poverty. Income was positively associated with recognition of the poverty,health link, negatively associated with understanding the challenges of low-income people, and unrelated to perceptions of the negative effect of poverty on participation in community life. [source] Nutritional and therapeutic value of fermented caprine milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010ANAC, VEDRAN SLA Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short-chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ,goaty' taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed. [source] EXPERIMENTAL VACUUM SPRAY DRYING OF PROBIOTIC FOODS INCLUDED WITH LACTIC ACID BACTERIAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009YUTAKA KITAMURA ABSTRACT This research aims to develop a vacuum spray dryer (VSD) that performs spray drying in a vacuumed drying tower at a lower temperature than the conventional spray drying. The VSD operational drying temperatures for the probiotic foods containing lactic acid bacteria were determined by the relationships between the temperature and the vapor pressure, and were correlated by Clapeyron's equation. The drying of the fermented milk starter at 35C drying tower was experimentally possible; however, powder from the lactic fermenting beverage was not obtained even at 50C, which resulted from the lower glass transition temperature of the material. Compared with ATP concentration of the fermented milk starter before and after the VSD drying, the lower the drying temperature, the higher the microbial activity is retained. The ATP ratio as 30% of the raw materials shows the high feasibility of VSD for dairy processing. PRACTICAL APPLICATIONS During the spray drying of liquid or slurry food, the heat-sensitive functional ingredients such as vitamin, enzyme or bacteria are usually degraded or lost because of the contact with hot air between 120 and 180C. Markets need food powder that involves a lot of functional materials and a long shelf life for the expansion of healthy food. The experimental vacuum spray dryer (VSD) showed a potential to dry probiotic foods involving lactic acid bacteria without their inactivation. Although the lactic acid bacteria contained in the powder at 35C,VSD was 30% of the raw material, it is more economical than using the liquid type fermented milk starter. With some mechanical or operational modifications for the high moisture content and low recovery ratio of the powder, VSD is applicable for dairy processing factories. [source] Monitoring the cost of healthy foodAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 4 2010Nathan Givoni No abstract is available for this article. [source] The increasing cost of healthy foodAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 2 2010Michelle Harrison Abstract Objective: To assess changes in the cost and availability of a standard basket of healthy food items (the Healthy Food Access Basket [HFAB]) in Queensland. Methods: Analysis of five cross-sectional surveys (1998, 2000, 2001, 2004 and 2006) describes changes over time. Eighty-nine stores in five remoteness categories were surveyed during May 2006. For the first time a sampling framework based on randomisation of towns throughout the state was applied and the survey was conducted by Queensland Treasury. Results: Compared with the costs in major cities, in 2006 the mean cost of the HFAB was $107.81 (24.2%) higher in very remote stores in Queensland, but $145.57 (32.6%) higher in stores more than 2,000 kilometres from Brisbane. Over six years the cost of the HFAB has increased by around 50% ($148.87) across Queensland and, where data was available, by more than the cost of less healthy alternatives. The Consumer Price Index for food in Brisbane increased by 32.5% over the same period. Conclusions and Implications: Australians, no matter where they live, need access to affordable, healthy food. Issues of food security in the face of rising food costs are of concern particularly in the current global economic downturn. There is an urgent need to nationally monitor, but also sustainably address the factors affecting the price of healthy foods, particularly for vulnerable groups who suffer a disproportionate burden of poor health. [source] Interpretation of two nutrition content claims: a New Zealand surveyAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 1 2010Delvina Gorton Abstract Objective: To determine how various population groups in New Zealand interpret the nutrition content claims ,97% fat free' and ,no added sugar' on food labels. Methods: A survey of adult supermarket shoppers was conducted at 25 Auckland supermarkets over a six-week period in 2007. Supermarkets were located in areas where greater than 10% of the resident population were known to be M,ori, Pacific or Asian, based on 2001 Census meshblock data. Four questions in the survey assessed understanding and interpretation of the nutrition content claims ,97% fat free' and ,no added sugar'. Results: There were 1,525 people who completed the survey, with approximately equal representation from M,ori, Pacific, Asian and New Zealand European and Other ethnicities. Nearly three-quarters (72%) of participants correctly estimated the fat content of a 100 g product that was ,97% fat free', and understood that a product with ,no added sugars' could contain natural sugar. However, up to three-quarters of M,ori, Pacific, and Asian shoppers assumed that if a food carried a ,97% fat free' or ,no added sugar' claim it was therefore a healthy food. Similarly, low-income shoppers were significantly more likely than medium- or high-income shoppers to assume that the presence of a claim meant a food was definitely healthy. Conclusion: Percentage fat free and no added sugar nutrition content claims on food are frequently misinterpreted by shoppers as meaning the food is healthy overall and appear to be particularly misleading for M,ori, Pacific, Asian and low-income groups. Implications: Nutrition content claims have potential for harm if the food they are placed on is not healthy overall. Such claims should therefore only be permitted to be placed on healthy foods. [source] A healthy diet consistent with Australian health recommendations is too expensive for welfare-dependent familiesAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 6 2009Christine Kettings Abstract Objective: Examine the cost of healthy food habits for welfare-dependent families in Australia. Method: A seven-day meal plan was developed, based on Australian public health recommendations, for two typical welfare-dependent families: a couple-family (two adults, two children) and a one-parent family (one adult, two children). The cost of the meal plan was calculated using market brand and generic brand grocery items, and total cost compared to income. Results: In Australia, the cost of healthy food habits uses about 40% of the disposable income of welfare-dependent families. Families earning an average income would spend only 20% of their disposable income to buy the same healthy food. Substituting generic brands for market brands reduced the weekly food cost by about 13%. This is one of few economic models to include generic brands. Conclusion: Compared with average-income Australian families, healthy food habits are a fiscal challenge to welfare-dependent families. Implications: These results provide a benchmark for economic and social policy analysis, and the influence disposable income has on prioritising healthy food habits. [source] Consumption of foods and foodstuffs processed with hazardous chemicals: a case study of BangladeshINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2008Md. Motaher Hossain Abstract Determining the best way to persuade consumers to consume more healthy foods is challenging. In Bangladesh, however, daily newspapers consistently show that various hazardous chemicals (e.g. calcium carbide, sodium cyclamate, cyanide and formalin, etc.) are mixed with or added to foods and foodstuffs. These chemicals are very dangerous to humans. This present study examines the reasons behind the use of hazardous chemicals in foods as well as the extent to which food producers/sellers use such chemicals. In addition, this study assesses consumer perceptions of and attitudes towards these contaminated food items and explores how adulterated foods and foodstuffs affect consumer health. The empirical data were collected from 110 consumers, 25 sellers or producers, seven doctors and seven pharmacists in Dhaka, the capital of Bangladesh. This study shows that nearly every consumer (93.7%) is aware that various foods and foodstuffs contain hazardous chemicals, and that 95.5% of consumers are aware that these adulterated foods and foodstuffs are harmful to their health. This paper explores the myriad reasons why consumers nevertheless feel compelled to consume such chemically treated foods. [source] SPLITTING AND BREAKING OF PISTACHIO NUTS WITH STRIKING AND HEATINGJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2008H.I. CEM BILIM ABSTRACT The objective of this study was to investigate the effects of heating process and striking on splitting and breaking of pistachio nuts and obtaining their kernels without damage. For this purpose, heating process (350C) was applied to pistachio nuts. Heated nuts were dropped onto the rotating disk and then thrown to strike the wall of the container by centrifuge effect . Striking velocity was adjusted with a rotating disk that was driven by an electrical engine. Three different disk rotations (400, 500 and 600/min) with three different moisture contents of pistachios (6.5, 22.0 and 42.5%) were evaluated in the experiments. Results indicated that the highest splitting rate was obtained as 29.33% at 22.0% moisture content with 400 1/min disk velocity. The most healthy kernel percentage obtained from unsplit pistachio nuts was 25.76% at 6.5% moisture content with 500 1/min disk velocity. Additionally, the study results showed that only the heating process had no affect while heating and crushing combinations increased splitting and obtaining the kernels. PRACTICAL APPLICATIONS Consumption of healthy foods is very important for human health. Kirmizi variety of pistachio nuts contains a high ratio of unsplit pistachio nuts after harvest. These pistachio nuts are either consumed as appetizers or used in the sweets sector after extracting the inner part (kernel). The economical value of unsplit pistachio nuts is very low. For this reason, pistachio nut processing plants try to split them or extract the inner part without causing any damage. Unsplit pistachio nuts are split by hand or by primitive hand tools, such as hammer or pliers, and then extracted. This method is not healthy. This study is one of the limited studies concerning automatic, quick and economic splitting and extraction of pistachio nuts. After handling problems like splitting and extracting the kernel of pistachio nuts, pistachio nut processing plants will achieve a healthy pistachio nut production. This study offers a new system for healthy pistachio nut production, with low initial cost, lower wages and in less time. [source] Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase ProductionJOURNAL OF FOOD SCIENCE, Issue 3 2002L. H. Tran ABSTRACT: : An isolated bacterium strain named CN2 found in Vietnamese fish sauce has been identified as Bacillus subtilis. In an enzyme-producing medium with 0% and 8% NaCl concentration, the CN2 strain produced the maximum collagenase activity, 3.07 U/ml and 2.60 U/ml. The strain also produced gelatinase, but the maximum activity was only 1.03 U/ml at 8 h of incubation time and prolonged more than 22 h. Bacillus subtilis CN2, grown slowly in a medium containing 12% NaCl, showed a decreased rate of collagenase activity with a maximum activity of 1.60 U/ml at 18 h of incubation time. The culture supernatant of CN2 strain digested a purified native collagen from rat tail tendon as well as ,s-casein at Met123 -Lys124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods. [source] Internet Survey of Nutrition Claim KnowledgeJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2005Mary E. Camire ABSTRACT: Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others interested in taking the survey to assess their understanding of laws and regulations pertaining to nutrition labeling for foods and dietary supplements. The purpose of this survey was to measure knowledge in this area so that our university and others could reevaluate their curricula to provide student and lifelong learners with appropriate information about this important topic. Respondents were asked to indicate whether displayed claims were health claims, structure-function claims, or not approved for use on food labels. Respondents (N= 136) indicated that they gained information about nutrition claims from many sources. Although respondents correctly identified approved health claims and claims that are not approved for foods, some confusion about nutrition claims may exist because not all respondents correctly identified claims in the appropriate category. Issues in educating food scientists include keeping food labeling information current and defining complex topics such as structure-function claims. The findings of this pilot study have been used to incorporate lectures about health claims in courses in addition to the food law class at the Univ. of Maine. [source] Process evaluation of two environmental nutrition programmes and an educational nutrition programme conducted at supermarkets and worksite cafeterias in the NetherlandsJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 2 2004I. Steenhuis Abstract Introduction This article describes the process evaluation of two environmental programmes and an educational nutrition programme, implemented at supermarkets and worksite cafeterias. Studies conducted earlier, indicated that the programmes had no effect on consumers' eating behaviour. Consequently, the more specific purpose of the present study was to identify explanations for the ineffectiveness of the programmes and to formulate recommendations for future programmes. Materials and methods The environmental programmes included labelling of healthy products and increasing the range of healthy foods on offer. The education programme consisted of several elements, such as brochures and a self-help guide. Semi-structured interviews were conducted with 21 managers of supermarkets and worksite cafeterias where the programmes were implemented. Results Although materials were not always entirely compatible with the different supermarkets and worksite cafeterias, the degree of implementation was satisfactory. According to the managers, the programmes were not striking enough, the labelling would have been more effective if it had discriminated between different brands of a product, and the number of new products was too small compared with the total range of foods on offer. Conclusions The findings suggest that programmes should be promoted intensively. Furthermore, the relevant manufacturers and wholesalers supplying worksite cafeterias should be encouraged to increase their range of suitable low-fat products. Finally, the feasibility and possible effects of brand-specific labelling should be investigated further. [source] Controlled trial of cumulative behavioural effects of a common bread preservative,JOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 4 2002S Dengate Objective: Many anecdotes and one scientific report describe cumulative behavioural effects of bread preservative on children. Methodology: Twenty-seven children, whose behaviour improved significantly on the Royal Prince Alfred Hospital diet, which excludes food additives, natural salicylates, amines and glutamates, were challenged with calcium propionate (preservative code 282) or placebo through daily bread in a double-blind placebo-controlled crossover trial. Results: Due to four placebo responders, there was no significant difference by anova of weighted placebo and challenge Rowe Behaviour Rating Inventory means, but a statistically significant difference existed in the proportion of children whose behaviours ,worsened' with challenge (52%), compared to the proportion whose behaviour ,improved' with challenge (19%), relative to placebo (95% confidence intervals 14,60%). Conclusions: Irritability, restlessness, inattention and sleep disturbance in some children may be caused by a preservative in healthy foods consumed daily. Minimizing the concentrations added to processed foods would reduce adverse reactions. Testing for behavioural toxicity should be included in food additive safety evaluation. [source] School-Based Screening of the Dietary Intakes of Third Graders in Rural Appalachian OhioJOURNAL OF SCHOOL HEALTH, Issue 11 2010Jana A. Hovland MS BACKGROUND: Children in Appalachia are experiencing high levels of obesity, in large measure because of inferior diets. This study screened the dietary intake of third graders residing in 3 rural Appalachian counties in Ohio and determined whether the Food, Math, and Science Teaching Enhancement Resource Initiative (FoodMASTER) curriculum improved their dietary intake. METHODS: Dietary intake was measured for 238 third graders at the beginning of the 2007 to 2008 school year and for 224 third graders at the end of that year. The FoodMASTER curriculum was delivered to 204 students (test group). Intake was measured using the Block Food Frequency Questionnaire 2004. The final analysis included 138 students. RESULTS: The FoodMASTER curriculum did not significantly affect the diets of the students in the test group, as no significant differences in intake of macronutrients, specific nutrients, or food groups were found between the test and control groups. Majorities of students did not meet the Recommended Dietary Allowance or Adequate Intakes for fiber, calcium, iron, vitamin A, and vitamin E. The students as a whole did not meet the MyPyramid recommendations for any food group, and nearly one fifth of their calories came from sweets. Significant differences in percentages of kilocalories from protein and sweets and in servings of fats, oils, and sweets were seen between groups of higher and lower socioeconomic status. CONCLUSIONS: Energy-dense foods are replacing healthy foods in the diets of Ohio children living in rural Appalachia. The prevalence of poor dietary intake in Appalachia warrants further nutrition interventions involving programming for nutrition, such as future FoodMASTER curricula. [source] Applying the Systematic Screening and Assessment Method to childhood obesity preventionNEW DIRECTIONS FOR EVALUATION, Issue 125 2010Nicola Dawkins The authors describe application of the Systematic Screening and Assessment (SSA) Method to an initiative called the Early Assessment of Programs and Policies to Prevent Childhood Obesity. Over a 2-year period, a national network of practitioners, policy makers, and funders nominated programs and policies across five substantive areas: school district local wellness policies, school-based comprehensive physical activity programs, day care and after-school programs, access to healthy foods in low-income communities, and changes in the built environment to promote physical activity. The role of an expert panel in selecting innovations for evaluability assessment on the basis of the likelihood for a positive health impact is described. © Wiley Periodicals, Inc., and the American Evaluation Association. [source] Exploring parents' perceptions of television food advertising directed at children: A South Australian studyNUTRITION & DIETETICS, Issue 1 2007Joyce IP Abstract Objective:, To increase our understanding of parents' perceptions of the influence of television food advertising on children's food choices. Design:, Five focus group discussions. Subjects:, Thirty-two parents (24 women and eight men) of children attending primary school. Setting: Adelaide, South Australia. Data analyses:, The focus group discussions were taped and transcribed and coded as themes. Transcripts were verified and coding was audited. All researchers met regularly to analyse data and reach consensus on emergent themes (researcher triangulation). Results:, Parents who participated in the study indicated that television is a powerful source of information for children's food choices. Parents expressed concern about the negative influence of television food advertising on children's food preferences. They suggested that the current regulations governing television food advertising were not adequately enforced. Parents wanted to see an overall reduction in the volume of food advertisements directed at children, and an increase in advertisements promoting healthy foods. Parents expressed mixed views about banning food advertisements directed at children. Conclusion:, In order for television food advertising to be health-enhancing for children, parents in the study suggested the need for restrictions on advertising practices, tighter enforcement of existing regulations and an increase in healthy food advertisements. The present research shows that parents want to see changes in the current arrangements governing television food advertising to children. [source] The increasing cost of healthy foodAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 2 2010Michelle Harrison Abstract Objective: To assess changes in the cost and availability of a standard basket of healthy food items (the Healthy Food Access Basket [HFAB]) in Queensland. Methods: Analysis of five cross-sectional surveys (1998, 2000, 2001, 2004 and 2006) describes changes over time. Eighty-nine stores in five remoteness categories were surveyed during May 2006. For the first time a sampling framework based on randomisation of towns throughout the state was applied and the survey was conducted by Queensland Treasury. Results: Compared with the costs in major cities, in 2006 the mean cost of the HFAB was $107.81 (24.2%) higher in very remote stores in Queensland, but $145.57 (32.6%) higher in stores more than 2,000 kilometres from Brisbane. Over six years the cost of the HFAB has increased by around 50% ($148.87) across Queensland and, where data was available, by more than the cost of less healthy alternatives. The Consumer Price Index for food in Brisbane increased by 32.5% over the same period. Conclusions and Implications: Australians, no matter where they live, need access to affordable, healthy food. Issues of food security in the face of rising food costs are of concern particularly in the current global economic downturn. There is an urgent need to nationally monitor, but also sustainably address the factors affecting the price of healthy foods, particularly for vulnerable groups who suffer a disproportionate burden of poor health. [source] Interpretation of two nutrition content claims: a New Zealand surveyAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 1 2010Delvina Gorton Abstract Objective: To determine how various population groups in New Zealand interpret the nutrition content claims ,97% fat free' and ,no added sugar' on food labels. Methods: A survey of adult supermarket shoppers was conducted at 25 Auckland supermarkets over a six-week period in 2007. Supermarkets were located in areas where greater than 10% of the resident population were known to be M,ori, Pacific or Asian, based on 2001 Census meshblock data. Four questions in the survey assessed understanding and interpretation of the nutrition content claims ,97% fat free' and ,no added sugar'. Results: There were 1,525 people who completed the survey, with approximately equal representation from M,ori, Pacific, Asian and New Zealand European and Other ethnicities. Nearly three-quarters (72%) of participants correctly estimated the fat content of a 100 g product that was ,97% fat free', and understood that a product with ,no added sugars' could contain natural sugar. However, up to three-quarters of M,ori, Pacific, and Asian shoppers assumed that if a food carried a ,97% fat free' or ,no added sugar' claim it was therefore a healthy food. Similarly, low-income shoppers were significantly more likely than medium- or high-income shoppers to assume that the presence of a claim meant a food was definitely healthy. Conclusion: Percentage fat free and no added sugar nutrition content claims on food are frequently misinterpreted by shoppers as meaning the food is healthy overall and appear to be particularly misleading for M,ori, Pacific, Asian and low-income groups. Implications: Nutrition content claims have potential for harm if the food they are placed on is not healthy overall. Such claims should therefore only be permitted to be placed on healthy foods. [source] Nutrition and physical activity behaviours among Mäori, Pacific and NZ European children: identifying opportunities for population-based interventionsAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 1 2006Jennifer Utter Objectives:To describe how the prevalences of nutrition and physical activity behaviours vary by ethnicity, while controlling for other socio-demographic characteristics, and to identify appropriate points of intervention for defined ethnic populations of New Zealand children. Methods:Secondary data analysis of the 2002 National Children's Nutrition Survey. Results:Few ethnic differences were significant for fruit and vegetable consumption and indicators of physical activity. Where ethnic differences in physical activity were significant, Mäori children and Pacific children were more active than New Zealand European/Other (NZEO) children. Pacific children and Mäori children were significantly more likely to skip meals than NZEO children. Pacific children and Mäori children were significantly more likely to buy some/most of the food they consumed at school from the tuckshop or dairy while NZEO children were more likely to bring their school food only from home. Likewise, Pacific children and Mäori children were significantly more likely to be high consumers of some fatty and sugary foods than NZEO children. Conclusions and Implications:Meal skipping and purchasing food away from home were common for Mäori children and Pacific children; school-based programs that aim to improve access to and subsidise the price of healthy foods, including breakfast, could greatly benefit Mäori and Pacific students. Efforts to improve fruit and vegetable consumption and physical activity should be more universally applied and made culturally appropriate for all children. [source] | ||||||||||||||||