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Full-Text Articles in Medicine and Health Sciences
Who Do Parents Perceive Is Pressuring Them To Buy Unhealthy (And Healthy) Foods?, Sandra C. Jones, Laura Robinson, Lisa Kervin
Who Do Parents Perceive Is Pressuring Them To Buy Unhealthy (And Healthy) Foods?, Sandra C. Jones, Laura Robinson, Lisa Kervin
Faculty of Health and Behavioural Sciences - Papers (Archive)
Increasingly, academic and lay discussion of children’s nutrition has focused on the role of the media, and marketing more generally, in influencing children’s food choices. While numerous studies have focused on the direct effects of chidlren’s exposure to advertisng on their food preferences and choices, there have been fewer studies on the role of marketing in influencing parent’s decisions about what foods they give to their child. We surveyed parents about their children’s food requests and the perceived influences on their food choices; and found that parents experience, or perceive, a number of external pressures on them in making food …
Regulating The Types Of Foods And Beverages Marketed To Australian Children: How Useful Are Food Industry Commitments?, L Hebden, Lesley King, Bridget P. Kelly, Kathy Chapman, Christine Innes-Hughes, Nilakshi Gunatillaka
Regulating The Types Of Foods And Beverages Marketed To Australian Children: How Useful Are Food Industry Commitments?, L Hebden, Lesley King, Bridget P. Kelly, Kathy Chapman, Christine Innes-Hughes, Nilakshi Gunatillaka
Faculty of Health and Behavioural Sciences - Papers (Archive)
Aim: Any regulation of food marketing to children requires clear definitions of the types of foods considered inappropriate and subject to restrictions. The aim of this research was to examine the commitments made by signatory companies of the Australian Food and Grocery Council’s Responsible Marketing to Children Initiative regarding the types of foods considered appropriate for marketing to children. Methods: Nutrient criteria developed by signatory food companies were examined by comparing (i) thresholds set for negative nutrients (saturated fats, added sugars and sodium) and total energy to two existing nutrient criteria: Healthy Kids Association and the National Heart Foundation Tick, …
Front Of Pack Daily Intake Labelling On Australian Packaged Foods: Introduction And Use 2007-2009, P Williams, R Duncan, K De Agnoli, A Hull, A Owers, T Wang
Front Of Pack Daily Intake Labelling On Australian Packaged Foods: Introduction And Use 2007-2009, P Williams, R Duncan, K De Agnoli, A Hull, A Owers, T Wang
Faculty of Health and Behavioural Sciences - Papers (Archive)
This study aimed to measure the extent of use of front-of-pack daily intake (DI) labelling across food categories in Australian supermarkets, and assess the level of compliance with the Australian Food and Grocery Council (AFGC) guidelines. Surveys of six supermarkets in the Illawarra region of New South Wales were conducted twice a year in 2007, 2008 and 2009. The number of products with DI labelling increased from 58 in February 2007 to 1939 in August 2009 and appears to be growing strongly. The greatest number of products with the labelling are in the biscuits and crackers, cooking sauces, breakfast cereals, …
Future Perspectives Of Nutrigenomics Foods: Benefits Vs. Risks, Dilip K. Ghosh
Future Perspectives Of Nutrigenomics Foods: Benefits Vs. Risks, Dilip K. Ghosh
Faculty of Health and Behavioural Sciences - Papers (Archive)
Nutrigenomics, defined as the application of high-throughput genomics tools in nutrition research is now past its incubation phase. The poorly understood associations of diet and disease prevention in particular will likely be the single most important catalyst to its accelerated and continued growth. Whether the goal of matching foods to individual genotypes to improve the health of those individuals can be attained, and personalised nutrigenomic foods enter the world's food markets, depends on numerous hurdles being overcome: some scientific in nature, some technical and others related to consumer, market or ethical issues. Public adoption of new technologies is an important …
Fortification Of Foods With Folic Acid And Iodine, Victoria M. Flood
Fortification Of Foods With Folic Acid And Iodine, Victoria M. Flood
Faculty of Health and Behavioural Sciences - Papers (Archive)
Last year, Food standards Australia New Zealand (FSANZ) made two key proposals for the mandatory fortification of foods in Australia with folic acid and iodine.1,2 In the case of folic acid, the goal is to increase the folic acid intake of women of child bearing age in order to reduce the incidence of neural tube defects (NTDs) such as spina bifi da and related birth defects. Fortifi cation of foods with iodine aims to increase the intake of this nutrient by women of child bearing age, and of children to reduce the prevalence of iodine deficiency (including goitre and impaired …
Functional Foods: Definition And Commercialisation, Linda C. Tapsell
Functional Foods: Definition And Commercialisation, Linda C. Tapsell
Faculty of Health and Behavioural Sciences - Papers (Archive)
This paper outlines the framework for a working definition of functional foods utilised by the National Centre of Excellence in Functional Foods, considers trends in the areas of influence, and raises issues for the successful commercialisation of functional foods by the Australian food industry.
Functional Foods And Ingredients: Opportunities For Health And Profit, Linda C. Tapsell
Functional Foods And Ingredients: Opportunities For Health And Profit, Linda C. Tapsell
Faculty of Health and Behavioural Sciences - Papers (Archive)
The National Centre of Excellence in Functional Foods (NCEFF) is developing well with strategic research projects underway. This report outlines progress to date.