IGD food labelling initiatives on food allergens and food safety

Summary An Institute of Grocery Distribution initiative on food labelling has recently addressed two areas of public concern – the presence of allergens in foods and general food safety. Voluntary Guidelines on Labelling, developed by cross-sector working groups in these areas, have recently been published and are briefly summarised in this paper.     

Physiological responses of food neophobics and food neophilics to food and non-food stimuli

Individual differences in human food neophobia (the reluctance to try novel foods) and food neophilia (the overt willingness to try novel foods) influence the evaluation of tastes and odors, as well as the sampling of such stimuli. Past research also notes an association of food neophobia to PTC sensitivity, body weight, and cephalic phase salivary response. The present study assessed physiological reactions of food neophobics and neophilics to pictures of food and non-food stimuli. Stimuli pictures were presented in random order on a computer screen for a period of 5 min. No significant differences were found between the groups in relation to non-food stimuli. However, pulse, GSR, and respirations were significantly increased in food neophobics when presented pictures of food stimuli. Thus, further evidence is provided to support a physiological component at least partially responsible for differences noted between neophobics and neophilics in sensitivity, psychophysical ratings, and "willingness to try" personality. Such a component may also lead to differences in weight, nutrition, and overall health.     

Assessing food safety and associated food handling practices in street food vending

Street vendors in the city of Bloemfontein were investigated in order to assess the microbiological quality of the food being sold as well as the level of hygiene conditions under which these food stalls operate. The food samples which were collected included beef, chicken and gravy, while surface samples were taken from the food preparation tables and the hands of the vendors. A structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associated food handling practices. The overall microbiological quality of the foods served by the street vendors was found to be within acceptable safety limits, although the presence of specific microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella and yeasts is indicative of a degree of ignorance on the part of the food handlers towards proper hygienic practices.     

Changes in a middle school food environment affect food behavior and food choices

Increasing rates of obesity among children ages 12 to 19 years have led to recommendations to alter the school food environment. The purpose of this study was to determine whether there are associations between an altered school food environment and food choices of middle school students both in and outside of school. In a midsized western city, two of six middle schools allowed only bottled water in vending machines, only milk and fruit on à la carte menus, and offered a seasonal fruit and vegetable bar. Three years after the intervention was initiated, seventh- and eighth-grade students attending the two intervention schools and four control middle schools were surveyed about their food choices. A total of 2,292 surveys were completed. Self-reported frequency of consumption for nine food groups in the survey was low; consumption was higher outside than in school. Boys consumed more milk than girls although girls consumed more fruits and vegetables. Significant socioeconomic differences existed. Compared with students who paid the full lunch fee, students qualifying for free and reduced-price meals consumed more milk and juice in schools but less outside school; more candy and energy drinks in school; and more sweet drinks, candy, pastries, and energy drinks outside school. Students in intervention schools were 24% more likely to consume milk outside school, 27% less likely to consume juice in school, and 56% less likely to consume sweet pastries in school. There were no differences in fruit and vegetable consumption reported by children in control and intervention schools. Overall, there was a positive association between a modified school food environment and student food behavior in and outside school. Policies related to the school food environment are an important strategy to address the obesity epidemic in our country.     

Defining food risks and food anxieties throughout history

Nowadays, safe food is at the centre of concern of governments, scientists and the public. This essay surveys the social implications of this concern, and particularly addresses the question how historical wisdom may contribute to present-day understanding of food scares. After reminding briefly of social implications of today's food fears, it presents three scholarly approaches to food crises and anxieties in the past (labelled "teleological" and "contextual", with a division of the latter into "limited" and "broad"), and provides one example of a complex relationship between food and health in the past. The essay concludes that it is not only indispensable to conduct historical research to situate present-day developments with regard to legislation or consumers' reactions, but that it is also needed to acquire a sense of relativism with regard to present-day food safety, quality and scares.     

Preschool children's perceptions of food and their food experiences

OBJECTIVE: Developmental theory suggests that children learn from their experiences. However, little is known about preschool children's interpretation of their daily food experiences. Therefore, the purpose of this research was to describe the criteria preschool children use to classify foods and their interpretation of their daily food experiences. DESIGN: Semistructured interviews and observations of children's play in toy kitchens were conducted with children enrolled in public preschool programs. SUBJECTS: Data were collected over a 2-year period. During the first year of the study, observations and interviews were collected from 24 children. Interviews with an additional 79 children were conducted the following year. VARIABLES MEASURED: The variables measured included the children's criteria for food classification and their play behaviors in a toy kitchen. RESULTS: The children relied primarily on physical characteristics such as color, shape, and texture to classify foods. The activities that children demonstrated during play sessions included meal planning, food preparation, table preparation, serving food, eating, and cleaning. Pattern coding of the observational data revealed variability in (1) boys' and girls' kitchen play, (2) children's food selection and preparation methods and postmeal clean-up activities, and (3) children's responses to picky eating. IMPLICATIONS: These data may be used to develop a play-based nutrition education program.     

Effect of ambience on food intake and food choice

Eating takes place in a context of environmental stimuli known as ambience. Various external factors such as social and physical surroundings, including the presence of other people and sound, temperature, smell, color, time, and distraction affect food intake and food choice. Food variables such as the temperature, smell, and color of the food also influence food intake and choice differently. However, the influence of ambience on nutritional health is not fully understood. This review summarizes the research on ambient influences on food intake and food choice. The literature suggests that there are major influences of ambience on eating behavior and that the magnitude of the effect of ambience may be underestimated. Changes in intake can be detected with different levels of the number of people present, food accessibility, eating locations, food color, ambient temperatures and lighting, and temperature of foods, smell of food, time of consumption, and ambient sounds. It is suggested that the manipulation of these ambient factors as a whole or individually may be used therapeutically to alter food intake and that more attention needs to be paid to ambience in nutrition-related research.     

Examining the interaction between food outlets and outdoor food advertisements with primary school food environments

Schools are commonly seen as a site of intervention to improve children's nutrition, and prevent excess weight gain. Schools may have limited influence over children's diets; however, with home and community environments also exerting an influence within schools. This study considered the environment of food outlets and outdoor food advertisements surrounding four case study primary schools in New Zealand, and the impact of that external environment on within-school food environments. The shortest travel route between school and home addresses, and the number of food outlets and advertisements passed on that route, was calculated for each student. Interviews with school management were conducted. The schools with a higher percentage of students passing food outlets and advertisements considered that their presence impacted on efforts within schools to improve the food environment. Limiting students’ exposure to food outlets and outdoor food adverts through travel route planning, reducing advertising, or limiting the location of food outlets surrounding schools could be explored as intervention options to support schools in promoting nutrition.     

Household income differences in food sources and food items purchased

Background  

The present study examined income-related household food purchases among a sample of 90 households from the community.     

食物营养与辅食对肠道菌群的影响

食物是人体和肠道菌群共同的营养物质。不同食物提供的各种营养素不但是身体的需要也会影响肠道微生物的组成和丰度,辅食添加使肠道菌群发生重要的转变,引入新食物并向家庭食物过渡,会增加婴儿肠道菌群的多样性,多种食物的摄入,保持重要的食物结构,对维持肠道有益的微生物种类和数量,对人体近期和远期的健康均有重要影响。     

个体熟食摊档的卫生状况与管理对策探讨

随着市场经济的日益繁荣 ,人民群众生活需求也在不断增加 ,熟食制品以其味道鲜美 ,食用方便 ,深受消费者的喜爱 ,由于食用前不再加热 ,如不注意操作卫生 ,极易受微生物污染 ,引起食物中毒 ,严重威胁着广大消费者的身体健康。为了更好地认真执行《食品卫生法》 ,进一步加强对个体熟食摊档的卫生监督和管理 ,就目前个体熟食摊档的卫生状况及管理对策谈几点看法。1　个体熟食摊档卫生状况及存在问题1 1　从业人员食品卫生知识水平低　　现时食品从业人员构成复杂 ,多为待、下岗人员、农村富余劳动力及外来人员 ,自身文化素质低 ,卫生意识及法制…