The Nutritive Properties and Dental Decay Potential of Snack Foods

2015 ◽  
pp. 71-78 ◽  
Author(s):  
T. H. Grenby
Keyword(s):  
Dental Decay ◽  
Snack Foods ◽  
Decay Potential

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

Long-term effects of maternal prevention on children's dental decay and need for restorative treatment

2013 ◽  
Vol 41 (6) ◽  
pp. 534-540 ◽  
Author(s):  
Marja L. Laitala ◽  
Pentti Alanen ◽  
Pauli Isokangas ◽  
Eva Söderling ◽  
Kaisu Pienihäkkinen
Keyword(s):  
Long Term Effects ◽  
Dental Decay ◽  
Restorative Treatment

scholarly journals The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1861
Author(s):  
Billy Yin Sing O ◽  
Daisy H. Coyle ◽  
Elizabeth K. Dunford ◽  
Jason H.Y. Wu ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Health Concern ◽  
Free Sugar ◽  
Cross Sectional ◽  
Low Calorie ◽  
Snack Foods ◽  
Wide Range ◽  
Different Types ◽  
Packaged Foods ◽  
Prepackaged Foods

This study aims to examine the use of non-nutritive (NNSs) and low-calorie sweeteners (LCSs) in pre-packaged foods in Hong Kong and the differences in the number of NNSs/LCSs used between products from different regions. In a cross-sectional audit, the types of NNSs/LCSs used in 19,915 pre-packaged foods in Hong Kong were examined by searching the ingredients list of the included products for keywords related to 20 common NNSs/LCSs and their respective E-numbers. Prevalence of use of NNSs and LCSs, the co-presence of NNSs/LCSs and free sugar ingredients (FSI), and the number of NNSs/LCSs used in the included foods were computed. Pearson’s χ2 test was used to compare the total number of NNSs and/or LCSs used in food items from different regions. Sucralose (E955) was the most commonly used NNS (1.9%), followed by acesulfame K (E950, 1.6%). Sorbitol was the most commonly used LCS (2.9%). Overall, the use of LCSs was less common compared with NNSs (3.7% vs. 4.5%). The use of different types of NNSs varied substantially between food types. Notably, 20.2% of potato crisps and 15.2% of other crisps or extruded snacks contained at least one NNS and/or LCS. Co-presence of FSIs and NNSs/LCSs were most common in confectionery (15.7%) and snack foods (15.5%). Asian prepackaged foods were more likely to contain NNSs/LCSs (10.1%) compared with those from other regions. To conclude, NNSs/LCSs were used in a wide range of non-diet pre-packaged products which could be a public health concern due to their higher consumption frequencies than “diet” products.

Predictors of untreated dental decay among 15-34-year-old Australians

2009 ◽  
Vol 37 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Lisa M. Jamieson ◽  
Gloria C. Mejía ◽  
Gary D. Slade ◽  
Kaye F. Roberts-Thomson
Keyword(s):  
Dental Decay

SUGARS AND DENTAL DECAY

The Lancet ◽  
1983 ◽  
Vol 321 (8324) ◽  
pp. 598-599
Author(s):  
J.A.C Hugill ◽  
B.G Bibby ◽  
M.E.J Curzon ◽  
A.R.P Walker
Keyword(s):  
Dental Decay

Effects of Fructooligosaccharide Fortified Snack Foods on Gastrointestinal Symptoms in Healthy Adults

2012 ◽  
Vol 112 (9) ◽  
pp. A45
Author(s):  
A. Wright ◽  
B. Langkamp-Henken ◽  
A. Mathews ◽  
M. Christman ◽  
A. Radford ◽  
...  
Keyword(s):  
Gastrointestinal Symptoms ◽  
Healthy Adults ◽  
Snack Foods
Sign in / Sign up

Export Citation Format

Share Document