Are meal kits health promoting? Nutritional analysis of meals from an Australian meal kit service

2020 ◽  
Author(s):  
Carly J Moores ◽  
Lucinda K Bell ◽  
Michael J Buckingham ◽  
Kacie M Dickinson
Keyword(s):  
Saturated Fat ◽  
Nutritional Composition ◽  
The Public ◽  
Nutritional Analysis ◽  
Delivery Services ◽  
Health Promoting ◽  
Home Cooking ◽  
Total Fat ◽  
Nutritional Data ◽  
Developed Nations

Summary Meal kits are popular for consumers seeking greater convenience in preparing meals at home. The market share for meal kit subscription services (MKSSs) is growing in developed nations including Australia, however, literature about their health promoting qualities, e.g. nutritional composition, is scarce. This study aimed to assess the characteristics and nutritional composition of meals offered from an MKSS over 12 months. Nutritional data were extracted from recipes available to order from HelloFresh in Australia from 1 July 2017 to 30 June 2018. In total, 346 (251 unique) recipes were retrieved. Per serve (median size 580 g), meals contained a median of 2840 kJ (678 kcal) of energy, 58 g carbohydrate (14 g sugar), 44 g protein, 28 g total fat (8 g saturated fat) and 839 mg sodium. Median energy from macronutrients was total fat (38%), carbohydrates (34%), protein (25%) and saturated fat (11%). This paper is the first to describe characteristics of recipes available from an MKSS over a 12-month period of time. With their growing popularity, meal kit delivery services have the capacity to influence consumer food behaviours, diets and subsequently population health. MKSSs may function to promote health though education, training, and enabling home cooking behaviours, and may be a powerful commitment device for home cooking behaviour change. However, it is important for health professionals, including dietitians and nutritionists, to understand the nutritional risks, benefits and suitability of this contemporary mealtime option before recommending them to clients and members of the public as part of health promotion.

scholarly journals Marketing foods to children: a comparison of nutrient content between children's and non-children's products

2013 ◽  
Vol 16 (12) ◽  
pp. 2221-2230 ◽  
Author(s):  
Amelia Lythgoe ◽  
Caireen Roberts ◽  
Angela M Madden ◽  
Kirsten L Rennie
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Portion Size ◽  
Product Packaging ◽  
Total Fat ◽  
Nutritional Data ◽  
Cereal Bars

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

Nutritional composition of saskatoonberries - A review

Botany ◽  
2020 ◽  
Author(s):  
Jim Fang
Keyword(s):  
Seed Oil ◽  
Pantothenic Acid ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Volatile Components ◽  
Monounsaturated Fat ◽  
Health Promoting ◽  
Phytochemical Compounds ◽  
Total Fat ◽  
Excellent Source

Saskatoonberry (Amelanchier alnifolia Nutt., Rosaceae), also known as serviceberry, is a deciduous shrub native to the northern prairies and plains of North America. Saskatoonberries are an excellent source of typical health-promoting nutrients such as fibers, minerals (manganese, calcium, potassium, magnesium, iron) and vitamins (tocopherol, pyridoxine, riboflavin, ascorbic acid, riboflavin, thiamin, pantothenic acid). Saskatoonberries are rich in health-promoting phytochemical compounds, mainly anthocyanins (cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside, and cyanidin-3-xyloside), flavonols (Quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-arabinoglucoside, quercetin-3-arabinoside, quercetin-3-rutinoside, and quercetin-3-xyloside), proanthocyanidins (A- and B-type procyanidins with different degrees of polymerization), phenolic acids, and volatile components. Saskatoonberry seed oil contains 99 g/100g of total fat and out of which 9.8 g/100g is present as saturated fat, 31 g/100g as monounsaturated fat and 58 g/100g as cis-cis polyunsaturated fat. Saskatoonberry seed oil contains approximately 10 g/kg of phytosterols in total (β-sitosterol, Δ5-avenasterol, campesterol and stigmasterol). In mature (purple) saskatoonberries, the content of cyanogenic compounds amygdalin and prunasin were found to be 42-118 mg/kg and 5-17 mg/kg of fresh weight, respectively. These compounds are confined to seeds which greatly slows down their absorption when saskatoon fruits are consumed. In summary, as an emerging functional food, saskatoonberries are an excellent source of minerals, fiber and phenolic compounds, such as anthocyanins and proanthocyanidins.

scholarly journals Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1893 ◽  
Author(s):  
Georgina Wood ◽  
Sharon Evans ◽  
Kiri Pointon-Bell ◽  
Júlio César Rocha ◽  
Anita MacDonald
Keyword(s):  
Nutritional Composition ◽  
Macronutrient Composition ◽  
Added Sugar ◽  
Nutritional Values ◽  
Low Protein ◽  
Nutritional Analysis ◽  
Upper Limits ◽  
Total Fat ◽  
The Uk ◽  
Hydrogenated Vegetable Oil

Special low protein foods (SLPFs) are essential in a low phenylalanine diet for treating phenylketonuria (PKU). With little known about their nutritional composition, all SLPFs on UK prescription were studied (n = 146) and compared to equivalent protein-containing foods (n = 190). SLPF nutritional analysis was obtained from suppliers/manufacturers. Comparable information about regular protein-containing foods was obtained from online UK supermarkets. Similar foods were grouped together, with mean nutritional values calculated for each subgroup (n = 40) and percentage differences determined between SLPFs and regular food subgroups. All SLPF subgroups contained 43–100% less protein than regular foods. Sixty-three percent (n = 25/40) of SLPF subgroups contained less total fat with palm oil (25%, n = 36/146) and hydrogenated vegetable oil (23%, n = 33/146) key fat sources. Sixty-eight percent (n = 27/40) of SLPF subgroups contained more carbohydrate, with 72% (n = 105/146) containing added sugar. Key SLPF starch sources were maize/corn (72%; n = 105/146). Seventy-seven percent (n = 113/146) of SLPFs versus 18% (n = 34/190) of regular foods contained added fibre, predominantly hydrocolloids. Nine percent of SLPFs contained phenylalanine > 25 mg/100 g and sources of phenylalanine/protein in their ingredient lists. Stricter nutritional composition regulations for SLPFs are required, identifying maximum upper limits for macronutrients and phenylalanine, and fat and carbohydrate sources that are associated with healthy outcomes.

scholarly journals A Mediterranean-like fat blend protects against the development of severe colitis in the mucin-2 deficient murine model

2021 ◽  
Author(s):  
Natasha Haskey ◽  
Jiayu Ye ◽  
Mehrbod Estaki ◽  
Andrea Verdugo-Meza ◽  
Jacqueline A Barnett ◽  
...  
Keyword(s):  
Milk Fat ◽  
Corn Oil ◽  
Saturated Fat ◽  
Intestinal Barrier ◽  
Protective Effects ◽  
Mucin 2 ◽  
Health Promoting ◽  
Total Fat ◽  
Isocaloric Diets ◽  
Lactobacillus Animalis

The Mediterranean diet (MD) is a health-promoting diet containing approximately 40% total fat. It is not known if the blend of fats found in the MD contribute to the beneficial protective effects. We compared the MD fat blend (high monounsaturated, 2:1 n-6:n-3 polyunsaturated and moderate saturated fat) to isocaloric diets composed with corn oil (CO, n-6 polyunsaturated-rich), olive oil (high monounsaturated-rich) or milk fat (MF, saturated-rich) on spontaneous colitis development in Muc2-/- mice. The MD resulted in lower clinical and histopathological scores, and induced tolerogenic CD103+CD11b+ dendritic, Th22 and IL-17+IL-22+ cells important for intestinal barrier repair. MD also reduced attendant insulin resistance and a shift to a higher health-promoting gut microbes including Lactobacillus animalis and Muribaculaceae, whereas CO showed higher prevalence of mucin-degraders (Akkermansia muciniphila) and colitis promoters (Enterobacteriaceae). Our findings suggest that the MD fat blend could be recommended as a maintenance diet for colitis.

scholarly journals Formation and Validation of the Healthy Diet Index (HDI) for Evaluation of Diet Quality in Healthcare

2021 ◽  
Vol 18 (5) ◽  
pp. 2362
Author(s):  
Jaana Lindström ◽  
Kirsikka Aittola ◽  
Auli Pölönen ◽  
Katri Hemiö ◽  
Kirsti Ahonen ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Glycaemic Index ◽  
Healthy Diet ◽  
Monounsaturated Fat ◽  
Dietary Counselling ◽  
Health Promoting ◽  
Total Fat ◽  
Quality In Healthcare

Lack of tools to evaluate the quality of diet impedes dietary counselling in healthcare. We constructed a scoring for a validated food intake questionnaire, to measure the adherence to a healthy diet that prevents type 2 diabetes (T2D). The Healthy Diet Index (HDI) consists of seven weighted domains (meal pattern, grains, fruit and vegetables, fats, fish and meat, dairy, snacks and treats). We studied the correlations of the HDI with nutrient intakes calculated from 7-day food records among 52 men and 25 women, and associations of HDI with biomarkers and anthropometrics among 645 men and 2455 women. The HDI correlated inversely with total fat (Pearson’s r = −0.37), saturated fat (r = −0.37), monounsaturated fat (r = −0.37), and the glycaemic index of diet (r = −0.32) and positively with carbohydrates (r = 0.23), protein (r = 0.25), fibre (r = 0.66), magnesium (r = 0.26), iron (r = 0.25), and vitamin D (r = 0.27), (p < 0.05 for all). In the linear regression model adjusted for BMI and age, HDI is associated inversely with waist circumference, concentrations of fasting and 2-h glucose and triglycerides in men and women, total and LDL cholesterol in women, and fasting insulin in men (p < 0.05 for all). The HDI proved to be a valid tool to measure adherence to a health-promoting diet and to support individualised dietary counselling.

scholarly journals Ultra-processed foods: Consumption among children at day-care centers and their classification according to Traffic Light Labelling system

2015 ◽  
Vol 28 (5) ◽  
pp. 543-553 ◽  
Author(s):  
Giovana LONGO-SILVA ◽  
Maysa Helena de Aguiar TOLONI ◽  
Risia Cristina Egito de MENEZES ◽  
Leiko ASAKURA ◽  
Maria Alice Araújo OLIVEIRA ◽  
...  
Keyword(s):  
Day Care ◽  
Saturated Fat ◽  
Ice Cream ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Traffic Light ◽  
Day Care Centers ◽  
Total Fat ◽  
Labelling System ◽  
Instant Noodles

Objective: To identify the age at which ultra-processed foods are introduced in the diet of infants enrolled in public daycare centers and analyze these foods' nutritional composition according to the Traffic Light Labelling system adapted to the Brazilian norms and recommendations.Methods: Cross-sectional study including 636 nursery age children attending day care centers. Their mothers were interviewed about the age of introduction of instant noodles, snack chips, encased meat, chocolate, ice cream, and stuffed cookies. The proximate composition of these foods was evaluated according to the Traffic Light Labelling adapted to the Brazilian norms and recommendations, which classifies total fat, saturated fat, trans fat, fiber, and sodium amounts as green, yellow, or red indicators.Results: It was found that before 12 months of age 70.6% of children had consumed instant noodles, 65.9% snack chips, 54.7% encased meat, 67.1% chocolate, 36.9% ice cream, and 68.7% stuffed cookies. In addition, all foods were classified as red for saturated fat and sodium and 50.0% were classified as red for total fat.Conclusion: The introduction of ultra-processed foods in the children's diets occurred early, but it is worth mentioning that such foods have an inadequate nutritional composition, contributing to the excess consumption of total fat, saturated fat, and sodium, as well as low fiber.

scholarly journals Is Wheat Bread a Better Choice Than White Bread?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 568-568
Author(s):  
Lynn Ulatowski ◽  
Marina Marusic
Keyword(s):  
Dietary Fiber ◽  
Saturated Fat ◽  
Wheat Bread ◽  
White Bread ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Analysis ◽  
Nutritional Characteristics ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

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