scholarly journals Two Dimensions of Nutritional Value: Nutri-Score and NOVA

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2783
Author(s):  
Carmen Romero Ferreiro ◽  
David Lora Pablos ◽  
Agustín Gómez de la Cámara
Keyword(s):  
Food Processing ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Two Dimensions ◽  
Processed Foods ◽  
Negative Effect ◽  
The Relationship ◽  
Level Of Processing ◽  
Labelling System

Front-of-pack labels can improve the ability of consumers to identify which foods are healthier, making them a useful public health tool. Nutri-Score is a front-of-pack labelling system adopted by several European countries. This system ranks foods according to their nutritional quality, but does not consider other dimensions such as the degree of food processing. The aim of this study is to compare the nutritional quality (as assessed by Nutri-Score) and the ultra-processing (as assessed by the NOVA classification) of foods in the Open Food Facts database. A simple correspondence analysis was carried out to study the relationship between the two systems. Ultra-processed foods (NOVA 4) were found in all Nutri-Score categories, ranging from 26.08% in nutritional category A, 51.48% in category B, 59.09% in category C, 67.39% in category D to up to 83.69% in nutritional category E. Given the negative effect that the consumption of ultra-processed foods has on different aspects of health, front-of-pack labelling with Nutri-Score should at least be accompanied by complementary labelling indicating the level of processing, such as the NOVA classification.

scholarly journals Technologies used for food preservation using microwaves

2021 ◽  
Vol 286 ◽  
pp. 04008
Author(s):  
Elena Sorică ◽  
Cristian Marian Sorică ◽  
Mario Cristea ◽  
Iulia Andreea Grigore
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Nutritional Value ◽  
New Technologies ◽  
Rapid Heating ◽  
High Energy ◽  
Food Preservation ◽  
Processed Foods ◽  
Acting Mechanism ◽  
High Energy Efficiency

Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

scholarly journals Robustness of Food Processing Classification Systems

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1344 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Kenneth Chui ◽  
E. Whitney Evans ◽  
Jeanne Goldberg ◽  
Sarah Amin ◽  
...  
Keyword(s):  
Food Processing ◽  
Nutrient Concentration ◽  
Multinomial Logistic Regression ◽  
Classification Systems ◽  
Dietary Quality ◽  
Minimally Processed ◽  
Rater Reliability ◽  
Linear Discriminant ◽  
The Relationship

Discrepancies exist among food processing classification systems and in the relationship between processed food intake and dietary quality of children. This study compared inter-rater reliability, food processing category, and the relationship between processing category and nutrient concentration among three systems (Nova, International Food Information Council (IFIC), and University of North Carolina at Chapel Hill (UNC)). Processing categories for the top 100 most commonly consumed foods children consume (NHANES 2013–2014) were independently coded and compared using Spearman’s rank correlation coefficient. Relative ability of nutrient concentration to predict processing category was investigated using linear discriminant analysis and multinomial logistic regression and compared between systems using Cohen’s kappa coefficient. UNC had the highest inter-rater reliability (ρ = 0.97), followed by IFIC (ρ = 0.78) and Nova (ρ = 0.76). UNC and Nova had the highest agreement (80%). Lower potassium was predictive of IFIC’s classification of foods as moderately compared to minimally processed (p = 0.01); lower vitamin D was predictive of UNC’s classification of foods as highly compared to minimally processed (p = 0.04). Sodium and added sugars were predictive of all systems’ classification of highly compared to minimally processed foods (p < 0.05). Current classification systems may not sufficiently identify foods with high nutrient quality commonly consumed by children in the U.S.

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

2020 ◽  
Vol 11 (3) ◽  
pp. 2026-2039 ◽  
Author(s):  
Sylvie Davidou ◽  
Aris Christodoulou ◽  
Anthony Fardet ◽  
Kelly Frank
Keyword(s):  
Food Processing ◽  
Processed Foods ◽  
Packaged Foods

The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.

scholarly journals Association of dietary patterns and degree of food processing with feelings of depression in pregnancy

2019 ◽  
Vol 19 (3) ◽  
pp. 581-590
Author(s):  
Nayla de Lourenço Badanai ◽  
Daniela Cristina Candelas Zuccolotto ◽  
Lívia Castro Crivellenti ◽  
Daniela Saes Sartorelli
Keyword(s):  
Dietary Patterns ◽  
Food Processing ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Cross Sectional ◽  
Industrial Processing ◽  
Logistic Regression Models ◽  
The Relationship ◽  
Depression In Pregnancy ◽  
In Pregnancy

Abstract Objectives: to investigate the relationship of dietary patterns and degree of food processing with feelings of depression in pregnancy. Methods: cross-sectional study conducted with 784 adult pregnant women in Ribeirão Preto, SP, between 2011 and 2012. Feelings of depression were obtained through a structured questionnaire. Two 24-hour dietary recalls were obtained (24th-39th weeks of gestation) and adjusted through the Multiple Source Method. Four dietary patterns were determined: “Brazilian traditional”,“snacks”, “coffee”, and “healthy”. Adjusted logistic regression models were used to assess the relationship ofthe tertiles of dietary patterns and energy contribution (% E) of foods according to the degree of industrial processing with feelings of depression (always/most of the time vs. sometimes/never). Results: 12% of the women reported feelings of depression during the pregnancy. Women with greater adherence to “Brazilian traditional”[OR= 0.54 (CI95%= 0.30-0.97)] and “healthy” patterns [0.53 (0.30-0.94)] and with higher % E from minimally processed foods [0.51 (0.28-0.93)] presented a lower chance of feelings of depression. A higher % E from ultra-processed foods [2.39 (1.29-4.41)] was directly associated with the outcome. No associations with the other patterns were found. Conclusions: greater adherence to the“Brazilian traditional” and “healthy” dietary patterns was inversely associated with feelings of depression during pregnancy, possibly mediated by the degree of industrial processing of the foods.

scholarly journals Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

2019 ◽  
Vol 35 (4) ◽  
Author(s):  
Daniela Saes Sartorelli ◽  
Lívia Castro Crivellenti ◽  
Daniela Cristina Candelas Zuccolotto ◽  
Laércio Joel Franco
Keyword(s):  
Diabetes Mellitus ◽  
Food Intake ◽  
Gestational Diabetes ◽  
Gestational Diabetes Mellitus ◽  
Food Processing ◽  
Processed Foods ◽  
Processed Food ◽  
Logistic Regression Models ◽  
The Relationship

This study aimed to investigate the relationship between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight, obesity, and gestational diabetes mellitus conditions. This is a cross-sectional study conducted among 785 adult women in singleton pregnancies (between 24th and 39th weeks of gestation) in Brazil. Usual food intake was estimated by the Multiple Source Method, using two 24-hour dietary recalls. The food groups of interest in this study were the unprocessed or minimally processed foods and ultra-processed foods. The World Health Organization criteria for the diagnosis of gestational diabetes mellitus and the Atalah criteria for excess weight were used. Adjusted multinomial logistic regression models were used to assess the relationship between energy contribution (%E) from foods with overweight and obesity conditions and, adjusted logistic regression models for gestational diabetes mellitus. In total, 32.1% participants were overweight, 24.6% were obese, and 17.7% of women were diagnosed with gestational diabetes mellitus . After adjustments, an inverse association between the highest tertile of %E from the intake of unprocessed or minimally processed foods and obesity was found [0.49 (0.30-0.79)]. Moreover, a positive association between the highest tertile of %E from ultra-processed food intake [3.06 (1.27-3.37)] and obesity was observed. No association between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight or gestational diabetes mellitus was found. The findings suggest a role of food processing in obesity but not in gestational diabetes mellitus. Further research is warranted to provide robust evidence on the relationship between the role of processed foods in obesity and gestational diabetes mellitus.

scholarly journals The role of food processing in the inflammatory potential of diet during pregnancy

2019 ◽  
Vol 53 ◽  
pp. 113
Author(s):  
Carolina Assis Silva ◽  
Izabela Da Silva Santos ◽  
Nitin Shivappa ◽  
James R. Hebert ◽  
Lívia Castro Crivellenti ◽  
...  
Keyword(s):  
Food Processing ◽  
Regression Models ◽  
Processed Foods ◽  
Inverse Association ◽  
Dietary Inflammatory Index ◽  
Linear Regression Models ◽  
Industrial Processing ◽  
Inflammatory Index ◽  
The Relationship

The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

Should Declining Firms Be Aggressive During the Retrenchment Process?

2018 ◽  
Vol 46 (5) ◽  
pp. 694-725 ◽  
Author(s):  
Jose Luis Barbero ◽  
Jose Antonio Martínez ◽  
Ana Maria Moreno
Keyword(s):  
Negative Relationship ◽  
Two Dimensions ◽  
Matched Pair ◽  
Moderation Effect ◽  
Survivor Syndrome ◽  
Negative Effect ◽  
Downward Spiral ◽  
Threat Rigidity ◽  
The Relationship ◽  
Positive Effect

In this study, we test the effects of retrenchment aggressiveness on turnaround performance. Using the downward-spiral, threat–rigidity, and survivor syndrome perspectives, we hypothesize the direct effects of the two dimensions of aggressiveness—time aggressiveness and volume aggressiveness—on turnaround performance. We also examine the moderation effect of time aggressiveness on the relationship between volume aggressiveness and turnaround performance. We use data on a sample of declining firms collected from the Compustat North America database and use a matched-pair sample of 494 surviving and nonsurviving firms between the years 1990 and 2010. Our results show that time aggressiveness has a positive effect on turnaround performance, whereas volume aggressiveness has a negative effect. We also find that time aggressiveness positively moderates the negative relationship between volume aggressiveness and turnaround performance. We contribute to the scant but critical literature indicating the importance of time in a turnaround setting and to the long-held discussion of retrenchment as a cause of turnaround or a consequence of decline.

scholarly journals Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults

2021 ◽  
Vol 34 ◽  
Author(s):  
Danielle Cristina Guimarães da SILVA ◽  
Fabrícia Geralda FERREIRA ◽  
Dayana Ladeira Macedo PEREIRA ◽  
Emanuele Louise Gomes de MAGALHÃES ◽  
Giana Zarbato LONGO
Keyword(s):  
Risk Factor ◽  
Total Energy ◽  
Energy Intake ◽  
Food Processing ◽  
Protective Factor ◽  
Processed Foods ◽  
Minimally Processed ◽  
Body Adiposity ◽  
Excess Adiposity ◽  
The Relationship

ABSTRACT Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 men) aged 20-59 years in Viçosa, Minas Gerais, Brazil, based on population data collected using a questionnaire, 24-hour dietary recall interview, and anthropometric evaluation. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Poisson regression models were used to assess the relationship between degree of food processing and overweight and body adiposity. Results The contribution of unprocessed or minimally processed foods to total energy intake was a protective factor for overweight in all quartiles. The contribution of ultra-processed foods to total energy intake was a risk factor for overweight in the highest quartile (prevalence ratio, 1.308; 95% confidence interval, 1.085-1.577). High energy intake from ultra-processed foods was a risk factor for excess adiposity in the highest quartiles. Conclusion Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight.

scholarly journals Examining the Moderating Effects of Work Unit Size and Task Analyzability in the Relation Between Leader’s Communication Style and Leader-Member Exchange

2021 ◽  
Vol 12 ◽  
Author(s):  
Ofelia Brown ◽  
Carmen Paz-Aparicio
Keyword(s):  
Organizational Outcomes ◽  
Two Dimensions ◽  
Communication Style ◽  
Unit Size ◽  
Work Unit ◽  
Verbal Aggressiveness ◽  
Member Exchange ◽  
Negative Effect ◽  
The Impact ◽  
The Relationship

There is a consensus regarding the impact of the leader’s communication on the relationship with their followers and on the achievement of organizational outcomes. This study seeks to contribute to clarifying the impact that contextual factors have on the leader’s communication in order to know how leaders should adjust their communication style, depending on the job characteristics, to build high quality relationships with their followers. Therefore, the current research examines the moderating role of two context factors in the effectiveness of leaders’ communication in generating the leader-member relationship. Through a moderation analysis on a sample of 149 white-collar workers, this research study analyzes how work unit size and task analyzability interact regarding six dimensions of leader communication style in relation to LMX. Results suggest that the work unit size moderates the relationship between two dimensions of leader’s communication style (preciseness and verbal aggressiveness) and LMX. Specifically, the positive effect of preciseness on LMX smooths as the work unit size increases. The negative effect of verbal aggressiveness on LMX becomes more intense as work unit size increases. Furthermore, task analyzability moderates the positive relationship between emotionality and LMX for low levels of task analyzability. As a result, this study contributes by deepening on why leaders’ communicative behaviors can have favorable/unfavorable results in specific contexts and on how a leader can modulate his/her communication style according to the context, in order to improve the LMX. Implications are discussed.

Is Cultural Eclecticism Axiological and a New Mark of Distinction? Cultural Diversification and Social Differentiation of Tastes in France

2017 ◽  
Vol 11 (2) ◽  
pp. 188-216 ◽  
Author(s):  
Hervé Glevarec ◽  
Michel Pinet
Keyword(s):  
Historical Development ◽  
Hierarchical Classification ◽  
Two Dimensions ◽  
Social Value ◽  
Social Differentiation ◽  
Good Taste ◽  
The Social ◽  
New Form ◽  
The Relationship

Eclecticism as formulated initially by Richard Peterson includes the two ideas that cultural eclecticism is axiological (a mix of elite and non-elite genres) and represents a ‘standard for good taste’ (a new form of distinction). Research on eclecticism progressively developed an approach of differentiation with mixed-taste profiles complicating the relationship between types of omnivorousness and social value of cultural genres. This article discusses the two dimensions of explanations for French cultural eclecticism in the 2000s: value of taste and distinction. Based on a hierarchical classification of French culturally eclectic individuals in 2008, this article shows that a model of diversification of tastes is required to describe the contemporary diversity of portfolios of tastes and the absence of a dominant eclectic figure. It argues for a new model called ‘tablature’ which is a model of genre diversification combined with the social differentiation of tastes. The model results from the cultural field’s historical development into genres and changes in the judgement of taste. The classification suggests that we have passed from a ‘distinction’ argument to a ‘differentiation’ argument.

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