Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

scholarly journals Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply

2020 ◽  
Vol 17 (21) ◽  
pp. 8239
Author(s):  
Živa Lavriša ◽  
Maša Hribar ◽  
Anita Kušar ◽  
Katja Žmitek ◽  
Igor Pravst
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Salt Content ◽  
Food Choices ◽  
Nutritional Composition ◽  
Processed Meat ◽  
Gluten Free ◽  
Health Initiatives ◽  
Lower Protein ◽  
Public Health Initiatives

The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for “healthier” food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.

scholarly journals PRODUKSI LOW CALORIE SWEET BIO-YOGHURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PENGGANTI GULA (Production of Low Calorie Sweet Bio-Yoghurt with The Addition of Stevia’s Leaf Extract (Stevia rebaudiana) for Sugar Substitution)

2015 ◽  
Vol 35 (04) ◽  
pp. 464 ◽  
Author(s):  
Widodo Widodo ◽  
Naimatun Munawaroh ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Leaf Extract ◽  
Microbiological Quality ◽  
Stevia Rebaudiana ◽  
Total Solid ◽  
Fat Content ◽  
Nutritional Composition ◽  
Low Calorie ◽  
Calorie Content ◽  
Sugar Substitute ◽  
Mouth Feel

The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leafextract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurtsupplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator.Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance/Keywords: Low calorie sweet bio-yoghurt, stevia leaf, sugar substitute ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yangdiamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt.Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaanpenampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis.Kata kunci: Low calorie sweet bio-yoghurt, daun stevia, pengganti gula

scholarly journals Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 171
Author(s):  
Marika Dello Russo ◽  
Carmela Spagnuolo ◽  
Stefania Moccia ◽  
Donato Angelino ◽  
Nicoletta Pellegrini ◽  
...  
Keyword(s):  
Salt Content ◽  
Analysis Data ◽  
Food Choices ◽  
Nutritional Composition ◽  
Food Labels ◽  
Nutrition Claims ◽  
Italian Market ◽  
Lower Protein ◽  
Fresh Pasta

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

scholarly journals IbM Industri Rumah Tangga Ayam Ungkep di Gembongan, Kecamatan Kartasura, Kabupaten Sukoharjo

2018 ◽  
Vol 2 (1) ◽  
pp. 15
Author(s):  
Siswanti Siswanti ◽  
Baskara Katri Anandito ◽  
Dian Rachmawanti Affandi
Keyword(s):  
Production Capacity ◽  
Nutritional Composition ◽  
Appropriate Technology ◽  
Direct Selling ◽  
Packaging Technology ◽  
Packaging Efficiency ◽  
Selling Strategies ◽  
Product Sales ◽  
And Storage

Household industry Ayam Ungkep “Mas Haji” is located in Gembongan Village, Kartasura Sub-District, Sukoharjo Regency. The problems faced by household industry ayam ungkep in Gembongan Village are production capacity issues are still small, the packaging is not yet appropriate, does not have nutrition fact, and the difficulty of marketing the resulting product. The solutions offered by the community devotion team are through the following activities such as: (1) The introduction of appropriate technology for the processing of ayam ungkep by chicken feathering machine and freezer; (2) the introduction of packaging technology with vacuum sealer and material variation packaging; (3) testing of nutritional composition of the product; and (4) IT-based marketing training and direct selling strategies. All the programs in this devotion activity have been done well and smoothly. Introduction of chicken feathering machine and freezer can increase production capacity in partner I and storage of ayam ungkep at partner II. Vacuum sealer and varieties of packaging of ayam ungkep can improve packaging efficiency and increase the consumer. IT-based marketing training and direct selling strategies can increase the product sales capacity until 35%.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition

2019 ◽  
Vol 56 (4) ◽  
pp. 397
Author(s):  
B. S. Nisha ◽  
S. N. Prabhavathi ◽  
Jamuna Prakash
Keyword(s):  
Sensory Analysis ◽  
Nutritional Value ◽  
Health Benefits ◽  
Fat Content ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Carbohydrate Content ◽  
Barnyard Millet ◽  
Sensory Parameters ◽  
Sensory Parameter

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

scholarly journals Monitoring Food Additives and Nutritional Composition of Labels of Food Bases

2019 ◽  
Vol 76 (1) ◽  
pp. 40
Author(s):  
Stela Gabriela JELEA ◽  
Marian JELEA ◽  
Lucia MIHALESCU ◽  
Zorica VOŞGAN ◽  
Oana Corina JELEA
Keyword(s):  
Shelf Life ◽  
Sugar Content ◽  
Food Additives ◽  
Nutritional Composition

During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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