营养强化食品发展及消费需求分析

本文首先分析了国内外营养强化食品产业的发展历程,其次基于对北京地区消费者的营养强化食品消费需求的调查,分析了营养强化食品未来的发展方向,并提出相应的发展建议。     

论食盐中营养强化剂选择应用意义

安全、高效、经济又实用的营养强化剂的研制与生产,已成为我国营养学界、食品学界科技工作者的重要课题,提高食盐的营养价值,采用营养强化剂,这已被世界上很多国家纳入法制管理,发达国家的强化食品,随着深加工技术的发展,其强化模式也在不断变化,而且不同国家、不同技术选择的等级也各不相同,而如何营养强化剂是强化成功与否的重要因素之一。     

营养强化食品及其科学消费

随着社会经济发展和人民生活水平的提高,越来越多的人开始青睐于那些含有多种营养素,能预防多种慢性病的营养强化食品。本文介绍营养强化食品及其科学消费。     

食品营养强化与营养增补情况浅析

本文论述了食品营养强化与增补的基本原则,指出营养强化和增补应根据居民的营养缺乏情况进行;营养强化食品应是人们日常食用的食物;用于强化和增补的营养要选择合适的载体,不能影响原食品的各种性质。同时居民在进行营养强化和增补时要科学、合理,遵循机体正常的新陈代谢过程,不能导致营养过剩。     

硒在食品中的应用及发展前景

硒是人体必需微量元素,主要通过膳食供给,膳食中硒摄入不足是导致克山病、大骨节病的根本原因。现代研究发现硒与多种癌症发病有关,补硒具有预防癌症的作用,因此硒也被称作"抗癌之王"。我国大部分土壤中缺硒这是导致我国居民膳食中缺硒的根本原因,随着人们健康意识增强,人们越来越注重硒的补充。许多长期处于高压下的亚健康人群们更加注重选用绿色健康的食物或者通过营养强化食品和保健食品调节自身健康状况,因此富硒农产品的培育、硒强化食品、保健食品具有很大的潜在市场。本文就硒在食品中的应用现状进行阐述,以期为富硒食品的开发利用提供一定参考。     

高校运动营养健康教育内容与实施策略浅析

随着时代的革新、科技的进步,人们在大力发展经济的同时,对健康也提高了重视。运动营养健康是人体健康的一个重要分支,其主要作用是帮助运动员等在运动的同时保持自身的科学营养。运动营养健康的提出保障了人体健康,同时也对我国体育运动领域的发展起到了一定的促进作用。因此,为了使运动营养健康可以得到更好的发展,我国高校逐渐开设了运动营养健康教育课程。本文对高校运动营养健康教育内容与实施策略进行详细论述。     

现代食品工程高新技术在乳品工业中的应用分析

进入新时代以来,我国经济持续保持中高速健康发展。在此背景下,人们的生活水平不断提高,我国的主要矛盾已经转化为人民日益增长的美好生活需要同当前不平衡、不充分的发展之间的矛盾。为了满足人民对美好生活的需要,保障食品安全,必须强化食品安全检测技术,大力发展食品工程高新技术。在乳制品工业领域,大力应用食品工程高新技术,可有效保障产品质量,进而达到提高企业经济效益的目的。本文对目前乳品工业中高新技术的应用情况展开分析,并对未来现代食品工程高新技术的发展趋势做出展望,旨在为乳品工业从业者提供一些参考资料。     

论我国獭兔生产现状和饲养的经济价值

我国獭兔营养方面进行的多是实验性研究,有关獭兔的营养需要国内外尚未进行系统研究,其饲养标准尚属空白,通过对獭兔的生产现状和饲养的经济价值进行了分析。     

食品检测分析中仪器分析法的应用

在食品安全问题逐渐严峻的背景下,强化食品检测、提高检测质量显得更加必要。仪器分析法凭借其快速、灵敏、准确的特点,快速发展为一门广泛使用的分析技术,其在我国食品检测分析中的应用,大大提高了检测的效率和质量,促进了食品检测现代化的进程。本文以食品检测为内容,对其中仪器分析法的应用进行研究。     

家乐福“示好”供应商

<正>伴随着家乐福在中国区163家连锁门店启动强化食品宣传周,其针对强化食品免进场费的"绿色通道"也正式开通。在零售业内人士看来,这是被处于放大镜下的"坏孩子"家乐福缓和与供应商之间紧张关系的"示好"政策。强化食品试水"绿色通道"2010年的强化食品宣传周"活动由家乐福中国区总     

Taste and nutrition: the uses and effectiveness of different advertising claims in women's magazine food advertisements

A multi-method study was conducted to examine different advertising claims in current food advertising and to determine the effectiveness of different advertising claims on females’ evaluative judgments of food advertisements. Content analysis results of 678 women's magazine food ads indicated functional food ads appeared to adopt nutrition appeals without taste claims and a combined use of nutrition appeals and taste claims, whereas hedonic food ads tended to use taste claims without nutrition appeals. Nevertheless, these food advertising practices were called into question by the results of two experiments, showing the combined use of nutrition appeals and taste claims was the most effective strategy for both hedonic and functional foods. However, for hedonic foods, advertisers need to include more congruent than extremely incongruent claims. Implications for food advertisers and policy-makers were discussed.     

Functional Foods and the Young

Factors such as raised consciousness about human health, development of the food industry, and medicine and branches of natural science studying the relation between nutrition and health have led to the popularization of foods with proven health effects. Such foods are called functional foods. Although there is growing interest in functional foods, there are several groups of consumers that are, more than others, interested in functional foods. To examine buying behavior and attitudes toward functional food of young consumers (18–30 years old) and to determine the most interested consumers, we conducted a survey using a self-administered questionnaire on a sample of 570 Croatian students. The majority of the respondents purchase functional foods, usually in supermarkets. Apart from taste, the most important functional food attribute is price/quality ratio. Respondents are buying functional foods because they believe that those foods are healthier and safer than other products. Examined market segments were based on respondents’ attitudes toward functional foods. The results of this research could be used in planning further development of the functional foods market for young consumers.     

The current practices in food advertising

A content analysis and a quasi-experiment were performed to examine the current practices in food advertising, and the usage and the effectiveness of different advertising claims across two food categories (hedonic vs functional). The content analysis revealed that taste and specific nutrition claims are the two dominating types of advertising claims in recent food advertisements. Also, a greater proportion of advertisements for functional (vs hedonic) foods appeared to use such nutrition/health claims as general health and contains nutrient claims, whereas a greater proportion of advertisements for hedonic (vs functional) foods used taste claims. However, these current practices of food advertising were called into question by the results of the quasi-experiment, which showed that the nutrition/health claims were more effective when promoting hedonic (vs functional) foods, whereas taste claims were more effective when promoting functional (vs hedonic) foods in generating favourable attitudes and purchase intention. Implications, limitations and future research directions are discussed.     

Nutrition knowledge and lunchtime eating habits of secondary school children in Lothian

A total of 103 secondary school children attending five schools managed by Lothian Regional Council were surveyed to establish nutrition knowledge, attitudes and beliefs about healthy eating and their patterns of food consumption at lunchtime on schooldays. The results indicate that nutrition knowledge was surprisingly good and the children surveyed were proficient at identifying foods that were high in fibre and low in sugar, salt and fat. When questioned about their liking for foods, however, many identified foods that were characteristically high in fat, sugar and salt, and low in fibre. Examination of the dietary diaries kept at lunchtime confirmed that consumption of these types of foods was typically high, with very low consumption of fruit and vegetables being reported and high intakes of carbonated drinks, confectionery and chocolate. This conflict between nutrition knowledge and food choice patterns is discussed in the light of the probable future effects on health and the implications for health educators.     

Impact of Sociodemographic Factors on Perceived Importance of Nutrition in Food Shopping

This study examines how the perception of a household main meal planner about the importance of nutrition in food shopping is related to the person's sociodemographic characteristics. Results of this study suggest that black, female, higher educated, and nonworking main meal planners generally perceive nutrition as more important in food shopping than do others. Findings also suggest that nutrition is more important to main meal planners who reside in cities and in the South. The results have important implications for government nutrition programs. The perceived importance of nutrition is also crucial to the success of consumer information programs that promote health and market nutritious foods.     

Food or Medicine?

Abstract

Functional foods offer consumers a range of products that contain modified ingredients to treat specific diseases. The value of this product category has grown considerably since its introduction over a decade ago. This paper reports on qualitative research conducted into the choice criteria used for functional foods. It then compares these to the categories outlined in Khan's food choice model (1981) in order to determine whether functional foods should be treated as a food choice purchase. The findings of this research show that functional food can be treated as a food purchase because most of the choice influences found can be categorised into Khan's conceptualisation. However, additions and redefinitions are suggested. A separate category for family influence was found, as was the requirement to redefine “nutrition” within the model to accommodate the curative benefits of functional foods.     

Customers' Satisfaction Factors Regarding University Food Court Service

Abstract

The purpose of this study was to identify university customers' satisfaction levels regarding foods and services in the food court at Oklahoma State University. A survey of 276 customers was conducted regarding customer satisfaction levels of foods and services. Results indicated that food quality was found to be the most important factor contributing to customers' overall satisfaction. It is suggested that management should pay attention to the freshness, appearance, and nutrition of the food to increase the customers' satisfaction. Moreover, focusing on product differentiation by offering convenience packaged Asian, Mexican, and Italian cuisines may prove to be a potential variable contributing to customers' purchasing patterns.     

Food choice,nutrition education and parental influence on British and Korean primary school children

The nutritional status of children can influence their health and the risk factors for developing chronic diseases later in life. Korea is unique in that it is relatively westernized and yet maintains much of the traditional foods and cooking methods. Effective nutrition education should help children to choose a healthy diet through the establishment of positive dietary practices and habits. The main purpose of this research is to compare awareness towards nutrition education between primary schools in the UK and Korea and nutritional knowledge that children and parents have in these countries. Dietary and healthy eating knowledge data were collected by a questionnaire as part of a case study comparison using one primary school in Manchester, UK, and one in Seoul, Korea. A total of 171 primary school children and 124 parents of the children were recruited. The results indicated that children and parents appeared to be aware of the importance of limiting fat, sodium and sugar intakes, and requiring non‐starch polysaccharide (NSP). However, in the case of some foods they did not have satisfactory nutritional knowledge of which foods were high in fat, salt, sugar and NSP. British children had a better understanding of the health implication of fat than Korean children, whereas more Korean children considered excessive salt intake harmful than British children. There seemed to be differences in dietary pattern and familiarity with food between the two countries. Children identified parents as the main source of nutritional information. Therefore, parents as well as children need to learn about nutrition in order to give appropriate information or advice to improve the diets of their children. Children preferred exciting, fun, positive and a practical approach to learning about nutrition, such as computer packages and cookery classes. Parents wanted schools to give their children more information about nutrition. This research has shown that nutrition education in schools should be concerned not only to provide nutritional knowledge but also to encourage children to choose healthy food by redesigning nutrition education and school meals.     

The Effects of Nutrition Label Comparison Baselines on Consumers' Food Choices

Recent legislative changes in the European Union have mandated nutrition labeling for the majority of pre‐packaged foods. This research compared effects of several nutrition labeling formats on consumers' food choices (i.e., the nutrition table, GDA 100 g/ml, and GDA portion). We primarily focused on whether nutrition label information was standardized to a fixed or varying comparison baseline. Fixed baselines (e.g., 100 g/ml) allow consumers to make direct, relative comparisons of products, while varying baselines (e.g., portion size) often require consumers to undertake complex mathematical calculations. Findings suggest that consumers' food choices are likely to be healthier when nutrition label information is presented on a fixed baseline. Gender was found to moderate these effects such that women made healthier choices—but only when the nutrition label baseline was fixed. Thus, the type of comparison baseline is an important characteristic of nutrition labels for public policymakers, public health officials, and academic researchers to consider.     

“As Much Calcium as a Glass of Milk!” Understanding American Consumers’ Preferences for Fortified Foods

This study examines predictors of American consumers’ preferences for fortified foods, focusing on sociodemographic as well as psychological correlates. Analysis of a probability-based survey (N = 6,728) revealed that females and the more educated tended to have greater preferences for fortified foods. Whites held the least favorable views on fortified foods when compared to Blacks and Hispanics. In terms of psychological predictors, people who were more health-conscious were more likely to prefer fortified foods. Perceived usefulness of nutrition labels and confusion about healthy food choices were both associated with stronger preferences for fortified foods. Both relationships appeared to be moderated by health consciousness. Communication and policy implications of these findings are discussed.