scholarly journals Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 905
Author(s):  
Celina Wang ◽  
Andriana Korai ◽  
Si Si Jia ◽  
Margaret Allman-Farinelli ◽  
Virginia Chan ◽  
...  
Keyword(s):  
Consumer Choice ◽  
Nutritional Quality ◽  
Food Group ◽  
Home Delivery ◽  
Food Delivery ◽  
Dietary Guidelines ◽  
Cross Sectional ◽  
Food And Beverage ◽  
Discretionary Choices ◽  
Smartphone Technology

Online food delivery (OFD) platforms have changed how consumers purchase food prepared outside of home by capitalising on convenience and smartphone technology. Independent food outlets encompass a substantial proportion of partnering outlets, but their offerings’ nutritional quality is understudied. Little is also known as to how OFD platforms influence consumer choice. This study evaluated the nutritional quality and marketing attributes of offerings from independent takeaway outlets available on Sydney’s market-leading OFD platform (UberEats®). Complete menus and marketing attributes from 202 popular outlets were collected using web scraping. All 13841 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 80.5% (11,139/13,841) were discretionary and 42.3% (5849/13,841) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorised as most popular (OR: 2.5, 95% CI 1.9–3.2), accompanied by an image (OR: 1.3, 95% CI 1.2–1.5) and offered as a value bundle (OR: 6.5, 95% CI 4.8–8.9). Two of the three discretionary food categories were more expensive than their healthier Five Food Group counterparts (p < 0.02). The ubiquity of discretionary choices offered by independent takeaways and the marketing attributes employed by OFD platforms has implications for public health policy. Further research on the contribution of discretionary choices and marketing attributes to nutritional intakes is warranted.

scholarly journals Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3107
Author(s):  
Stephanie R. Partridge ◽  
Alice A. Gibson ◽  
Rajshri Roy ◽  
Jessica A. Malloy ◽  
Rebecca Raeside ◽  
...  
Keyword(s):  
Public Health ◽  
New Zealand ◽  
Young People ◽  
Nutritional Quality ◽  
Population Level ◽  
Food Delivery ◽  
Dietary Guidelines ◽  
Cross Sectional ◽  
Food Outlets

The demand for convenience and the increasing role of digital technology in everyday life has fueled the use of online food delivery services (OFD’s), of which young people are the largest users globally. OFD’s are disrupting traditional food environments, yet research evaluating the public health implications of such services is lacking. We evaluated the characteristics and nutritional quality of popular food outlets on a market-leading platform (UberEATS®) in a cross-sectional observational study conducted in two international cities: Sydney (Australia) and Auckland (New Zealand). A systematic search using publicly available population-level data was used to identify geographical areas with above-average concentrations (>30%) of young people (15–34-years). A standardized data extraction protocol was used to identify the ten most popular food outlets within each area. The nutritional quality of food outlets was assessed using the Food Environment Score (FES) (range: −10 ‘unhealthiest’ to 10 ‘healthiest’). Additionally, the most popular menu items from each food outlet were classified as discretionary or core foods/beverages according to the Australian Dietary Guidelines. The majority of popular food outlets were classified as ‘unhealthy’ (FES range −10 to −5; 73.5%, 789/1074) and were predominately takeaway franchise stores (59.6%, 470/789, e.g., McDonald’s®). 85.9% of all popular menu items were discretionary (n = 4958/5769). This study highlights the pervasion and accessibility of discretionary foods on OFD’s. This study demonstrated that the most popular food outlets on the market-leading online food delivery service are unhealthy and popular menu items are mostly discretionary foods; facilitating the purchase of foods of poor nutritional quality. Consideration of OFD’s in public health nutrition strategies and policies in critical.

scholarly journals Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?

2021 ◽  
Vol 8 ◽  
Author(s):  
María Parra-Murillo ◽  
Caitlin M. Lowery ◽  
Luis F. Gómez ◽  
Mercedes Mora-Plazas ◽  
Lindsey Smith Taillie ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Health Benefit ◽  
Nutrient Content ◽  
Health Claims ◽  
Cross Sectional ◽  
Cereal Products ◽  
Food And Beverage ◽  
Health Related ◽  
Advertising Law ◽  
Quality Of Products

Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality.Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law.Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively).Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

P0753HOW FREQUENTLY PATIENTS WITH RISK FACTORS FOR CHRONIC KIDNEY DISEASE ACHIEVE RECOMMENDATIONS OF FOOD CONSUMPTION FREQUENCY

2020 ◽  
Vol 35 (Supplement_3) ◽  
Author(s):  
Elizabeth Corona Rodríguez ◽  
Roxana Michel Márquez Herrera ◽  
Laura Cortés Sanabria ◽  
Gabriela Karen Nuñez Murillo ◽  
Erika Fabiola Gomez Garcia ◽  
...  
Keyword(s):  
Risk Factors ◽  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Food Consumption ◽  
Fast Food ◽  
Dietary Habits ◽  
Food Group ◽  
Healthy Food ◽  
Dietary Guidelines ◽  
Cross Sectional

Abstract Background and Aims Risk factors for chronic kidney disease (CKD) such as type 2 diabetes mellitus (DM2), high blood pressure (HBP) and obesity are strongly related to negative lifestyle and nutritional habits. The aim of this study was to estimate the proportion of patients with and without risk factors for CKD who meet recommendations for food consumption. Method Cross-sectional study. A qualitative food frequency questionnaire (FFQ) was applied. Consumption of each food group was classified as adequate or inadequate based on dietary guidelines (DASH and ENSANUT Mexican Guidelines). Sociodemographic, biochemical and clinical variables were measured. DM2, HBP and obesity were defined as risk factors. Results 744 adults were evaluated, age 51±16 y, 68% women, 59% without risk factors, 7% DM2, 17% HBP, 8% DM2+HBP, and 18% obesity. Glomerular filtration rate was 99 (89-100) mL/min/1.73m2. Differences in FFQ between groups were found in relation to consumption of legumes, fast food, sugar, sweets and desserts (p&lt;0.05). Figure A shows the frequency of consumption of healthy and B, unhealthy foods. Conclusion In general, subjects in this sample had negative dietary habits, with &lt;50% consuming healthy food and &gt;50% consuming unhealthy food. Subjects without risk factors for CKD displayed a similar pattern of food consumption than those with risk factors, with only a significantly lower legumes intake than patients with HBP, and higher intake of sweets and desserts, sugar, and fast food compared to patients with DM2+HBP. It is necessary to implement strategies to prevent the long-term development of CKD in groups with poor adherence to healthy food consumption recommendations.

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

2016 ◽  
Vol 137 (2) ◽  
pp. 122-135 ◽  
Author(s):  
Isadora Santos Pulz ◽  
Paula Andréa Martins ◽  
Charles Feldman ◽  
Marcela Boro Veiros
Keyword(s):  
Food Environment ◽  
Nutritional Quality ◽  
Food Choices ◽  
Healthy Food ◽  
Food Environments ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Nutrition Environment ◽  
Food And Beverage

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. Methods: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey–Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. Results: The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p < .001), fried refined flour salgados compared with baked wholegrain flour salgados ( p < .001) and refined flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. Conclusion: The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

scholarly journals Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City

2019 ◽  
Vol 16 (15) ◽  
pp. 2671
Author(s):  
Reyna Sámano ◽  
Carmen Hernández-Chávez ◽  
Gabriela Chico-Barba ◽  
Armando Córdova-Barrios ◽  
Mayela Morales-del-Olmo ◽  
...  
Keyword(s):  
University Students ◽  
Nutritional Quality ◽  
Word Reading ◽  
Food Group ◽  
Cross Sectional Study ◽  
Stroop Test ◽  
Cognitive Interference ◽  
Cross Sectional ◽  
Logistic Regression Models

Skipping breakfast might have an impact on cognitive functions, such as interference, which is a basic capacity of executive functions that denotes the possibility of controlling an automated response. This study aimed to analyze the association between nutritional quality of breakfast and cognitive interference in a sample of university students. A cross-sectional study was conducted, a total of 422 students between 18 and 25 years participated. Cognitive interference was assessed with the Stroop Test. Breakfast was assessed with a questionnaire assigning a score for each serving of each food group that was consumed. Logistic regression models were performed. The performance in cognitive tasks was slower in those who had a poor breakfast (32.9 ± 6 vs 29.3 ± 6 s, p < 0.050). Poor cognitive interference was greater in students with poor breakfast (53% versus 23%, p = 0.001). A slower word reading was associated with skipping vegetables (OR: 2.78, 95% CI: 0.09–2.13), and cereals (OR: 1.70, 95% CI: 1.03–2.81). Wrong color identification was associated with skipping fruits (OR: 1.55, 95% CI: 1.43–1.99) and animal protein sources (OR: 1.63, 95% CI: 1.07–2.49). Skipping fat-rich cereals was a protector factor (OR: 0.55, 95% CI: 0.36–0.85). Difficulty in the ability to inhibit interference was associated with skipping vegetables (OR: 2.72, 95% CI: 1.25–4.80) and cereals (OR: 2.65, 95% CI: 1.28–4.68). The nutritional quality of breakfast was associated with the time spent answering the Stroop test, but not with cognitive interference.

scholarly journals Secular changes in intakes of foods among New Zealand adults from 1997 to 2008/09

2015 ◽  
Vol 18 (18) ◽  
pp. 3249-3259 ◽  
Author(s):  
Claire Smith ◽  
Andrew R Gray ◽  
Louise A Mainvil ◽  
Elizabeth A Fleming ◽  
Winsome R Parnell
Keyword(s):  
New Zealand ◽  
Age Groups ◽  
Food Choices ◽  
Food Group ◽  
Dietary Guidelines ◽  
Age Group ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
Logistic Regression Models

AbstractObjectiveTo examine changes in the food choices of New Zealand (NZ) adults, between the 1997 National Nutrition Survey (NNS97) and the 2008/09 NZ Adult Nutrition Survey (2008/09 NZANS).DesignThe 2008/09 NZANS and the NNS97 were cross-sectional surveys of NZ adults (aged 15 years and over). Dietary intake data were collected using a computer-based 24 h diet recall. Logistic regression models were used to examine changes over time in the percentage reporting each food group, with survey year, sex and age group (19–30 years, 31–50 years, 51–70 years, ≥71 years) as the variables.SettingNZ households.SubjectsAdults aged 19 years and over (NNS97, n 4339; 2008/09 NZANS, n 3995).ResultsIn the 2008/09 NZANS compared with NNS97, males and females were less likely to report consuming bread, potatoes, beef, vegetables, breakfast cereal, milk, cheese, butter, pies, biscuits, cakes and puddings, and sugar/confectionery (all P<0·001). In contrast, there was an increase in the percentage reporting rice and rice dishes (P<0·001), and among females a reported increase in snacks and snack bars (e.g. crisps, extruded snacks, muesli bars; P=0·007) and pasta and pasta dishes (P=0·017). Although food choices were associated with sex and age group, there were few differential changes between the surveys by sex or age group.ConclusionsFor all age groups there was a shift in the percentage who reported consuming the traditional NZ foods, namely bread, beef, potatoes and vegetables, towards more rice and rice dishes. Declines in the consumption of butter, pies, biscuits, cakes and puddings are congruent with current dietary guidelines.

scholarly journals A Study of the Relationship between Food Group Recommendations and Perceived Stress: Findings from Black Women in the Deep South

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Tiffany L. Carson ◽  
Renee Desmond ◽  
Sharonda Hardy ◽  
Sh’Nese Townsend ◽  
Jamy D. Ard ◽  
...  
Keyword(s):  
Black Women ◽  
Dietary Intake ◽  
Dietary Patterns ◽  
High Stress ◽  
Food Group ◽  
Dietary Guidelines ◽  
Deep South ◽  
Cross Sectional ◽  
Group Recommendations ◽  
The Relationship

Black women in the Deep South experience excess morbidity/mortality from obesity-related diseases, which may be partially attributable to poor diet. One reason for poor dietary intake may be high stress, which has been associated with unhealthy diets in other groups. Limited data are available regarding dietary patterns of black women in the Deep South and to our knowledge no studies have been published exploring relationships between stress and dietary patterns among this group. This cross-sectional study explored the relationship between stress and adherence to food group recommendations among black women in the Deep South. Participants (n=355) provided demographic, anthropometric, stress (PSS-10), and dietary (NCI ASA-24 hour recall) data. Participants were obese (BMI = 36.5 kg/m2) and reported moderate stress (PSS-10 score = 16) and minimal adherence to Dietary Guidelines for Americans food group recommendations (1/3 did not meet recommendations for any food group). Participants reporting higher stress had higher BMIs than those reporting lower stress. There was no observed relationship between stress and dietary intake in this sample. Based on these study findings, which are limited by potential misreporting of dietary intake and limited variability in stress measure outcomes, there is insufficient evidence to support a relationship between stress and dietary intake.

scholarly journals Has COVID-19 Changed the Lifestyle and Dietary Habits in the Spanish Population after Confinement?

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2443
Author(s):  
Carmen Álvarez-Gómez ◽  
Magdalena De La Higuera ◽  
Lorenzo Rivas-García ◽  
Javier Diaz-Castro ◽  
Jorge Moreno-Fernandez ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Adult Population ◽  
Activity Patterns ◽  
Food Delivery ◽  
Dietary Guidelines ◽  
The Body ◽  
Cross Sectional ◽  
Sugary Drinks ◽  
At Home

Since 2020, the world has been immersed in a change in lifestyle (social, lifestyle, nutri-tion and physical activity patterns), due to the appearance of COVID-19 and the strict mobility measures which were implemented to prevent its spread. All these changes had a nutritional impact on people, modifying their dietary guidelines. This cross-sectional study was carried out to assess whether dietary habits, lifestyle, and adherence to the Mediterranean diet among the Spanish adult population (25–65 years old) during confinement was modified during the post-confinement period, using an e-survey through social networks, involving 510 subjects. A decrease in the intake of ultra-processed products, with a correlation between weekly food delivery orders at home and the consumption of salty snacks, sugary drinks, and processed pastries was also recorded. Most of the subjects performed physical exercise on a regular basis, maintaining the body weight in half of the participants. During the post-confinement period a substantial proportion of the population had healthy lifestyle and dietary habits, including the adequate consumption of fruits, vegetables and legumes; adequate time was spent preparing meals and the population did not regularly order food at home, which in the long term, reduced the risk of several diseases.

scholarly journals Dried Fruit Consumption Is Associated with Greater Diet Quality and Intakes of Shortfall Nutrients in NHANES 2007–16

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1491-1491
Author(s):  
Valerie Sullivan ◽  
Muzi Na ◽  
Penny Kris-Etherton ◽  
Kristina Petersen
Keyword(s):  
Diet Quality ◽  
Food Group ◽  
Dietary Guidelines ◽  
Cardiometabolic Health ◽  
Monounsaturated Fat ◽  
Fruit Consumption ◽  
Cross Sectional ◽  
Dried Fruits ◽  
Dietary Recall ◽  
Dried Fruit

Abstract Objectives The 2015–2020 Dietary Guidelines for Americans recognize dried fruits as acceptable alternatives to fresh fruit but caution that, consumed in excess, they can contribute excess calories. The aim of this study was to characterize dried fruit consumption and the contribution of dried fruits to nutrient intakes and diet quality. Methods A cross-sectional analysis of data from the National Health and Nutrition Examination Survey (NHANES), 2007–2016 was performed. Survey-weighted analyses were used to estimate mean dried fruit intakes in adults 20 years or older (n = 25,590) who completed a dietary recall. Dried fruit consumers (≥1/4 cup-equivalent/day) were defined in respondents with two complete dietary recalls (n = 22,311). Regression analyses compared cardiometabolic health and diet quality in consumers and non-consumers, with adjustment for demographic and lifestyle factors. Within-person differences in nutrient and food group intakes on days when dried fruits were consumed versus not were assessed in respondents who consumed dried fruit on only one of two dietary recalls (n = 1222) using multivariate linear regression. Results Mean dried fruit intake was 0.04 ± 0.001 cup-equivalents and represented 3.6% of total fruit consumed by adults. The major food source was plain dried fruit (49%), followed by cereals (19%). Consumers (7.2% of adults) had higher quality diets than non-consumers (HEI-2015 score 60.6, versus 52.6; P &lt; 0.001) and lower mean BMI, waist circumference, and systolic blood pressure (P ≤ 0.001), after adjustment for potential confounders. Total fruit, nuts and seeds, total carbohydrates, dietary fiber, potassium, and polyunsaturated fat intakes were greater on days when dried fruits were consumed versus not consumed (P &lt; 0.01). In women, total and monounsaturated fat and protein intakes were also greater, while men consumed more whole grains and added sugars on dried fruits consumption days. Total calorie intakes were higher in men and women (205–209 kcal, P ≤ 0.002) when dried fruits were consumed. Conclusions Dried fruit consumption is associated with higher diet quality and greater intakes of shortfall nutrients. However, dried fruits do not appear to displace other calorie sources when consumed. Funding Sources None.

scholarly journals Do older Chinese people’s diets meet the Chinese Food Pagoda guidelines? Results from the China Health and Nutrition Survey 2009

2015 ◽  
Vol 18 (16) ◽  
pp. 3020-3030 ◽  
Author(s):  
Xiaoyue Xu ◽  
John Hall ◽  
Julie Byles ◽  
Zumin Shi
Keyword(s):  
Dietary Intake ◽  
Nutrition Education ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
Health And Nutrition ◽  
Older Chinese ◽  
Chinese Food

AbstractObjectiveTo evaluate dietary intake based on the Chinese Food Pagoda (CFP) and to determine what factors may be associated with adherence to CFP guidelines for older Chinese.DesignThis cross-sectional population-based study used 24 h recall over three consecutive days to assess dietary intake and adherence to CFP among older Chinese participating in the China Health and Nutrition Survey 2009.SettingNine provinces across four diverse regions (Northeast, East Coast, Central and West).SubjectsA total of 2745 older Chinese, aged 60–69 years (n 1563) and ≥70 years (n 1182), with dietary data.ResultsNone of the participants reached all ten food group recommendations. More than half of the participants exceeded the recommended amount for grains (63 %), oil (62·8 %) and salt (55·7 %). Ten per cent of the participants consumed dairy, while merely 0·5 % met the recommended amount. Average Chinese Food Pagoda Score (CFPS) was 3·3 in men and 3·5 in women, far below the maximum possible score of 10. Women had 0·26 higher CFPS than men (P<0·001; 95 % CI 0·16, 0·36). People living in medium and high urbanicity areas had significantly higher scores than those living in low urbanicity areas (P<0·001). Also, there were significant differences in CFPS according to gender, BMI, work status, education level and region.ConclusionsFew older Chinese are meeting the intake of the various food groups based on the recommendations in the CFP guidelines, thus increasing the risk of malnutrition and non-communicable diseases. Action is needed to increase dissemination and uptake of nutrition education, with interventions targeted at socio-economic regions. Moreover, specific dietary guidelines for older Chinese people should be developed.

Sign in / Sign up

Export Citation Format

Share Document