Thesis (MScAgric)--University of Stellenbosch, 2005. / Bibliography. Also available via the Internet.

Enhancing satiety may be a route to overcome excess food intake, a causative agent of the obesity epidemic effecting [sic] developed and developing nations. A theory has evolved that if food processing has been a major contributor to the obesity epidemic then food processing and manipulation could be the solution to the crisis. This could be by means of the manipulation of food to target regulatory mechanisms of the food-gut-brain axis to produce satiety from fewer calories. This thesis is an investigation, using the Sprague Dawley rat model, into possible interactions between macronutrient content and food structure in the regulation of satiation and satiety, and to provide evidence for possible enhanced satiation or satiety by protein crosslinking noted in human studies. Three principle studies were performed: 1) variation in macronutrient content of a base diet presented in a solid or liquid form; 2) gavage of a single macronutrient containing solutions directly to the stomach; and 3) using protein crosslinking to change food form without changing caloric density. Overall, the study found no evidence to support an interaction between macronutrient content and diet form, nor that protein is a more effective macronutrient for inducing satiation or prolonging satiety. The analysis did identify that liquid diets can increase satiation, but can result in negative homeostatic effects and excess food consumption. Research exploring the use of protein crosslinking to promote satiation is still at an early stage but the findings presented in this thesis identify utilisation as a potential tool for enhanced satiation. These studies suggest that while protein crosslinking may enhance satiation there is no translation into longer term satiety. Nevertheless, these findings serve as a basis for further research and could provide information to the food industry for the development of food products that increase the satiation and satiety properties of food.

Thesis advisor: Joseph Quinn / The obesity epidemic is highly prevalent, growing and costly to the American public. The burden of obesity-related healthcare and productivity costs fall on employers, the government and the public at large, making it a cause of concern for all. Processed foods have received much of the blame for rising obesity rates in the United States, creating an "organic revolution." However, fast food giants still dominate the market. Changes such as mandated calorie labeling on menus and fat taxes have been attempted, but obesity rates are still growing. Policy action to successfully reduce and prevent obesity must target food environments, influence individual behavior, and support health services. / Thesis (BA) — Boston College, 2018. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Departmental Honors. / Discipline: Economics.

The ultra-processing of food has become a much more important aspect of dietary patterns and dietary quality in terms of its impact on body weight, diet related diseases, health, and well-being in the past decades. NOVA is a set of guidelines developed that classifies diet quality by degree of food processing. The NOVA guidelines distinguish four categories: unprocessed /minimally processed foods; culinary ingredients; processed foods; and ultra-processed foods. Numerous studies have found an association of ultra-processed foods and health conditions such as obesity and metabolic syndrome. This study analyzed the associations between maternal diet quality as measured by NOVA and maternal anthropometric and neonatal body composition outcomes. The optimal method of nutrition intervention and education for this special population remains unknown; using NOVA may provide researchers with a different lens to assess diet quality and health care professionals with additional vocabulary to convey more tailored messages regarding optimal nutrition strategies for mother and offspring. Using data collected from a large randomized controlled intervention trial at pre and post intervention, this study aimed to compare the NOVA guidelines assessment of maternal diet quality to the parent study assessment of diet quality, the Healthy Eating Index (HEI), using statistical correlations. Secondly, this study aimed to look at the relationship of ultra-processed food intake to the maternal gestational weight gain experience using a logistic regression. Thirdly, this dissertation aimed to explore the relationship between maternal ultra-processed food intake and neonatal lean mass as measured by quantitative magnetic resonance (QMR) and fat free mass as measured by air displacement plethysmography (ADP: PEAPOD). In terms of maternal outcomes, the study found that NOVA and HEI were significantly correlated at pre intervention but not at post intervention. The odds of gaining excessive gestational weight decreased as maternal ultra-processed food intake increased - which was not in the hypothesized direction - when using study participant data. However, the odds of gaining excessive gestational weight increased as maternal ultra-processed food intake increased - which was in the hypothesized direction - when using the Institute of Medicine weight gain recommendations. Also, while obesity did not predict excessive gestational weight gain, those with obesity ultra-processed food intake did predict gestational weight gain. These various inconsistencies are likely due to the instability of the dietary intake data because only one 24 -hour dietary recall was obtained from mother. In addition, the mothers’ diets were very healthy to begin with, where ultra-processed food intake formed about 45% of calories both pre and post intervention, when the national average is 57%. Race was also significant predictors of gestational weight gain for the mothers. Being non-white significantly increased the odds of gaining excessively as did the interaction of having obesity and eating more ultra-processed foods. In terms of neonatal outcomes, findings from this study suggest that length and fat mass are significant predictors of lean mass in neonates. In terms of the impact of maternal ultra-processed food intake, the higher the consumption of ultra-processed food, the greater the neonatal lean mass, which this was not in the hypothesized direction. However, the association was minimal with very small beta weights and regression line, when plotted was quite flat, so that the finding is not clinically meaningful. It remains important to know whether maternal ultra-processed food intake influences gestational weight gain and the body composition of the neonate. Thus, future research should include using similar data analyses on a population with a more nationally representative diet, a larger sample size, and a more robust measure of dietary intake such as three 24-hour recalls. Given that a similar recent study found ultra-processed food to be highly predictive of maternal and neonatal outcomes, and many other studies have demonstrated that ultra-processed food is related to several health conditions in many countries that this study did not measure, it seems prudent for healthcare providers to take advantage of prenatal visits as a window of opportunity to encourage the consumption of unprocessed and minimally foods and help women make informed decisions regarding ultra-processed foods.

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2007 / Labels are the source of information about the contents of food products and must be correct so that consumers are not misled and can make informed product choices. However, food label information is often incorrect, misleading or just insufficient. The aim of this study was to determine the labelling errors and concerns that occurred in specific categories of the South African processed food market. Randomly selected food product labels (N=246) were evaluated that represented the selected categories of processed foods (N=7), namely: breakfast cereal (9%), savoury snacks (13%), sweet snacks (29%), non-refrigerated meals (7%), refrigerated meals (9%), soups and sauces (25%) and convenience desserts and baked goods (8%). A pre-tested labelling checklist was used to evaluate each food label according to the food labelling areas that could impact consumer health considering the current South African labelling regulations published in 1993, the draft of these regulations published in 2002, and the further new proposed draft regulations. Labelling errors found induded the use of prohibited statements and not identifying compound ingredients (19% and 12% of the products respectively). A labelling concern was also the lack of identification of the fatsloils used (61% of the products). Further concerns identified included the lack of additive-free and allergen-free claims. For example, significant differences (p<O.05) were found between the number of products claiming to be aclditive-free and those that could have made such ctaims but did not. A real concern was the listing of ingredients of unknown origin with allergenicity potential (80% of the products). The breakfast cereal category contained the most eneigy and nutrient claims and nutritional education information, with most errors identified in the categories refrigerated meals and soups and sauces, and most concerns in the category savoury snacks. There is scope for food labelling improvement, specifically in the areas of ingredient and allergen identification, additive-free claims and heaJth-related information provision.

Thesis (Ph.D.)--University of Delaware, 2006. / Principal faculty advisor: Arwen P. Mohun, Dept. of History. Includes bibliographical references.

No description available.

Objective. The objective of the current study was to evaluate critical nutrients of industrialized foods and compare them with the technical parameters established in the Peruvian regulations, in its two stages of implementation, referring to front-of-package labeling before the beginning of its validity in June 2019. Methods. Cross-sectional study in which the critical nutrients of sodium, total sugar, saturated fat and transfat were analyzed from data declared in the nutritional labels of 511 processed and ultra-processed foods that were part of the products purchased for the consumption of 88 families of students from one private university in Lima. The technical parameters used to evaluate the critical nutrients are those established in the Regulation of Law 30021. All analyses were carried out with Excel and SPSS version 21, Student’s t-statistics and McNemar’s test were used. Results. 79 processed foods and 432 ultra-processed foods were analyzed. Of the total processed and ultra-processed products evaluated, it was found that for sodium 14.3% and 37.2% respectively exceeded the parameters in the first and second stages established in the regulations; for sugar 54.2% and 62.6%; while for saturated fats 52.8% and 59.5%, respectively. Solid foods are those that will have the greatest changes in front labeling between the first and second stages of implementation, unlike liquids that without changing the composition of their products, their front labeling would not vary significantly. Conclusions. The saturated fat present in solid products (processed and ultra-processed), exceeds the parameters in both stages of implementation in most products. Of the foods compared, regardless of type and category, the critical nutrient sugar was the one that was highly present in most of the products evaluated for the first and second stages of implementation. / Revisión por pares

This Thesis argues that the state by contracting out prison food services to private companies and then failing to enforce basic standards has abdicated their responsibility to ensure and protect the physical and mental health of prisoners. Michigan as a case studies reveals the negligence of government to hold Aramark responsible to basic standards of feeding. As a result, leading to a wide-spread case of food-borne illness. The governments unwillingness to protect the basic human rights of prisoners under the control of privately operated prison food services has negatively impacted the health and well-being of prisoners.

A recente evolução das doenças crônicas não transmissíveis (DCNT), possivelmente associadas às mudanças de hábitos alimentares, tem sido um desafio para a promoção da alimentação saudável em vários países, inclusive no Brasil, onde o sódio tem sido o foco de atenção, pela possibilidade da redução da sua elevada ingestão ser uma das medidas com melhor custo benefício para saúde pública. É necessário conhecer o conteúdo de sódio e de componentes específicos, relacionados às DCNT nos alimentos comercializados no país, para orientar o consumidor na seleção adequada dos alimentos e mesmo para modificar sua composição; no entanto, nas bases de dados, o conteúdo desse mineral está presente em um número reduzido de alimentos. O objetivo da presente pesquisa foi a elaboração de uma base de dados de alimentos processados com componentes específicos associados às DCNT, dando ênfase ao sódio, e avaliar o uso dessa base de dados para estimar a sua ingestão. Informações nutricionais de rótulos e de websites de indústrias de alimentos foram coletadas para inclusão na base de dados, elaborada de acordo com as diretrizes do International collaborative project to compare and monitor the nutritional composition of processed foods, coordenado pelo The George Institute for Global Health (Austrália). A avaliação da variação do conteúdo de sódio foi realizada para alguns alimentos processados presentes na base de dados, considerando os de maior consumo nacional. O conteúdo de sódio em refeições de restaurantes populares de São Paulo foi analisado por espectrofotometria de absorção atômica de chama e estimado pela base de dados elaborada para comparação. Na base de dados estão incluídas informações de 2.319 alimentos distribuídos em 14 grupos. Foi observada grande variação no conteúdo de sódio entre diferentes tipos de pães de forma industrializados, de salsichas, de linguiças, de queijos e iogurtes. O conteúdo de sódio analisado nas refeições (base integral) variou de 215,9 mg a 427,9 mg por 100 kcal, enquanto que o conteúdo de sódio estimado variou de 204,2 mg a 486,8 mg por 100 kcal (418 kJ). A análise do coeficiente de correlação entre valores analíticos e estimados do conteúdo de sódio em refeições mostrou forte correlação entre esses dados para dois restaurantes (r=0,703 e 0,897) e moderada correlação para outros dois (r=0,513 e 0,622) dos cinco restaurantes estudados, indicando que através da base de dados elaborada é possível obter uma estimativa da ingestão de sódio. A importância de se conhecer o conteúdo de sódio de refeições e/ou alimentos está na possibilidade de uso dessas informações para orientar a redução do sal empregado no preparo da refeição, e ampliar para o consumidor informações que permitam identificar alternativas para redução do consumo de sal. / The recent evolution of non transmissible chronic diseases (NTCD), possibly associated to changes in eating habits, has been a great challenge against the promotion of health around the world, including Brazil, where sodium has been the focus of attention, and reducing its intake is one of the best cost-benefit actions for public health. It is necessary to know the content of sodium and specific components, related to NTCD, in foods nationally commercialized, in order to modify their composition and also to advise consumers on adequate food choice; however, food composition databases contain little information on this nutrient. The aim of this work was to elaborate a database containing processed foods with specific components associated to NTCD, emphasizing sodium, and to evaluate the use of this database to estimate sodium intake. Nutritional information from product labels and food industry websites were collected to be included in the database, which was developed according to the guidelines of the \"International collaborative project to compare and monitor the nutritional composition of processed foods\", coordinated by The George Institute for Global Health (Australia). The evaluation of the sodium content variation was done in some processed foods existing in the database, considering the ones that are more frequently consumed by the Brazilian population. The sodium content of meals served in popular restaurants in Sao Paulo was analyzed by flame atomic absorption spectrophotometry and estimated by the database, for comparison. The database contains information on 2,319 foods, distributed in 14 groups. Great variation in sodium content was observed among different kinds of industrialized bread, hot dogs, sausages, cheese and yoghurt. The sodium content analyzed in the meals varied between 215.9 mg and 427.9 mg/100 kcal (418kJ), whereas the sodium content estimated varied between 204.2 mg and 486.8 mg/100 kcal (418kJ). The analysis of the correlation coefficient between analytical and estimated values of sodium content in meals demonstrated strong correlation (r=0,703 and 0,897) for two restaurants, and moderate correlation (r=0,513 and 0,622) for two others out of the five restaurants in the research, indicating that, through the elaborated database, it is possible to obtain an estimated sodium intake. It is very important to know the sodium content in meals and/or foods, once this information may be used to advise on sodium reduction when preparing the meals, and also to inform consumers on how to identify alternatives for reducing salt consumption.