Nutrition Facts Research Articles

Understanding Mcdonalds Nutrition Facts using Discriminant Analysis and Neural Network

Using data extracted from MacDonald’s nutrition facts for targeted popular menu items, this study tried to classify groups exhibiting common patterns of nutrition facts from the targeted popular menu items. The one-way ANOVA results showed that significant differences in saturated fat, trans fat, cholesterol and protein were found with the three types of the targeted popular menu items. In this study, group means were significantly different using the Wilk’s Lambda scores for both discriminant functions, respectively. The canonical correlation results also supported that there were strong relationships between the discriminant score and the group membership. The multilayer perceptron neural network model was utilized as a predictive model in deciding the classification of MacDonald’s nutrition facts for targeted popular menu items. The predictive model developed had excellent classification accuracy. From an architectural perspective, it showed a 10-2-2-3 neural network construction. Results of this study may provide insight into the understanding of the importance of MacDonald’s nutrition facts for targeted popular menu for consumer references.

Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective.

The last few decades testify that consumers’ concerns for healthier lifestyles and environment care are driving forces for reshaping food buying intentions and their perspectives on food quality. The present study identifies the importance that consumers attach to quality, health, and environment selected cues of purchased food products. More precisely, to elicit preferences for social, environmental, and qualitative food cues, a survey instrument was developed and applied on 797 Belgian and Romanian consumers. Our findings suggest that investigated consumers most frequently use freshness, taste, and appearance to evaluate food quality. The use frequency of food quality cues related to health is primarily influenced by the attention paid to food quality. The most relevant cues of food healthiness are ingredients, nutrition facts, and additives and for food environmental impact are packaging, food origin, and production type. It is concluded that food quality receives high attention both from Belgian and Romanian consumers and health and environment related cues can be used as a means of improving consumer health and environmental protection.

The nutritional content of children's breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA.

To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different Western countries. NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal-Wallis, Mann-Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be 'unhealthy'. Supermarkets in Australia, Canada, New Zealand, the UK and the USA. Children's breakfast cereals (n 636), including those with and without promotional characters. The majority of children's RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7-9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60-120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01). Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

Looking inside your shopping bags: The use of retail data to capture health lifestyle

ABSTRACT Doctors usually diagnose patients based on their symptoms or medical investigation results, yet useful supplemental information such as living style behaviors and daily nutrition intake prior to the clinic visit is hardly known. This study proposes a statistical model of time-dependent-weighted maximum likelihood estimator and constructs the Caloric Activity Index (CAI) at an individual level to objectively monitor and predict consumers’ health status and dietary behavior by using retail scanner data. The sample set is comprised of 2,362 membership customers' transaction records of a Taiwanese chain supermarket over a two-year period. Their transaction records of rice, milk, and potato/corn chips were systematically calculated into individual members’ caloric-consumption amount based on the quantity of purchased food items and the corresponding nutritional facts of each product. Our results show that the CAI model correctly predicted about 70% of the customers who were identified as at-health-risk, regardless of food categories. The study contributes to the healthcare literature showing that the proposed CAI model can inspect individual’s health status. It could be helpful for doctors to uncover patients’ daily nutrition intake and make early detection of health risks possible.

Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey.

Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the first time how health attitudes relate to organic consumers’ choices for nutrient labels of organic dried strawberry products. We conducted an online survey with 614 consumers from Norway, Romania, and Turkey. All participants consumed and liked strawberries and purchased organic food at least once a month. Participants filled out attitudinal questionnaires and conducted an experimental choice task featuring paired images of packaged organic dried strawberries varying in nutrients content label and other factors. The pooled sample was split into three groups of varying health attitudes for profiling and choice analysis. The results show that broad variations exist in health attitudes among Norwegian, Romanian, and Turkish organic consumers. A non-linear effect of health attitude is revealed, where a moderate health attitude is more strongly associated with the selection of products with increased nutrients content than either a low or a high health attitude. The results highlight the complexity in targeting nutrition labels to organic consumers. Finally, implications and suggestions for organic food operators are discussed along with future research avenues.

A review of nutrition labeling and food choice in the United States.

SummaryA proliferation of processed food and labeling claims motivated the Nutrition Labeling and Education Act of 1990, which mandated the Nutrition Facts Label. Providing nutrition information is often put forth as a way to change food choice; however, despite efforts to provide dietary information using nutrition labeling, more than a third of the US has obesity and portions of the population continue to under consume vital nutrients. There has been progress beyond the Nutrition Facts Label in recent years with front‐of‐package labeling and menu labeling, which is crucial given changes in consumption trends for food‐away‐from‐home. Additionally, changes were recently made to the Nutrition Facts Label due to lack of awareness, understanding, and ability to effectively improve diet quality. This paper explores the literature to track the evolution of knowledge about attention to nutrition information and how nutrition information affects dietary choices.

Menu Recommendation System Using Smart Plates for Well-balanced Diet Habits of Young Children

A well-balanced diet habit of a wide variety of foods and adequate nutrition can help to maintain proper growth and healthy life for young children. In Korea, young children aged 3 to 6 years use their own plates to eat lunch served in the kindergarten or childcare facilities. In this paper, we propose a smart plate that can easily measure how much food children have eaten. The smart plate has five load cell sensors to measure the weight of five places. Using them, the amount of food intake can be determined by measuring the weight of food before and after meals, respectively. This helps to know which foods young children prefer and which foods they do not prefer and identifies nutritional deficiencies in them. In addition, long-term accumulated data can be used to predict the growth index of young children. Finally, menus are recommended based on the nutrition facts consumed on a monthly basis by analyzing nutrition ingredients that were insufficient or excessive for children.

Innovation comes to the sugar wars

Food and drinks loaded with added sugars are cheap, tasty, and everywhere. Yet evidence suggests that a diet that gets a large percentage of calories from added sugars is associated with metabolic disorders that lead to cardiovascular disease and diabetes. In the US, public health advocates have struggled to enact policies targeting sugar-sweetened products. They will get a hand from a new Nutrition Facts label rolling out next year that displays the amount of added sugars on food packages and is intended to help consumers limit added sugars to 10% of total calories. In anticipation of the label, C&EN explores some of the sweet molecules that ingredient firms are offering to food industry customers newly motivated to cut sugar levels. A decade ago, a nearly 90 min long YouTube video by a California endocrinologist changed the way millions of people view the role of sugar in their diets. Its unlikely

Understanding and use of food labeling systems among Whites and Latinos in the United States and among Mexicans: Results from the International Food Policy Study, 2017

BackgroundObesity and chronic diseases could be prevented through improved diet. Most governments require at least one type of food labeling system on packaged foods to communicate nutrition information and promote healthy eating. This study evaluated adult consumer understanding and use of nutrition labeling systems in the US and Mexico, the most obese countries in the world.MethodsAdults from online consumer panels in the US (Whites n = 2959; Latinos n = 667) and in Mexico (n = 3533) were shown five food labeling systems: 1. Nutrition Facts Table (NFT) that shows nutrients of concern per serving; 2. Guideline Daily Amounts (GDA) that shows levels of nutrients of concern; 3. Multiple Traffic-Light (MTL) that color codes each GDA nutrient (green = healthy; yellow = moderately unhealthy; red = unhealthy); 4. Health Star Rating System (HSR) that rates foods on a single dimension of healthiness; 5. Warning Label (WL) with a stop sign for nutrients present in unhealthy levels. Participants rated each label on understanding (“easy”/“very easy to understand” vs “difficult”/“very difficult to understand”), and, for NFTs and GDAs, frequency of use (“sometimes”/“often” vs “never”). Mixed logistic models regressed understanding and frequency of use on indicators of labeling systems (NFT = ref), testing for interactions by ethnicity (US Latinos, US Whites, Mexicans), while controlling for sociodemographic and obesity-related factors.ResultsCompared to the NFT, participants reported greater understanding of the WL (OR = 4.8; 95% CI = 4.4–5.3) and lower understanding of the HSR (OR = 0.34, 95% CI = 0.31–0.37) and the MTL (OR = 0.56, 95% CI = 0.52–0.61), with similar patterns across ethnic subgroups. Participants used GDAs less often than NFTs (OR = 0.48; 95%CI = 0.41–0.55), with the greatest difference among US Whites (OR = 0.10; 95%CI = 0.07–0.14).ConclusionsUnderstanding and use of the GDA was similar to that of the NFT. Whites, Latinos, and Mexicans consistently reported the best understanding for WLs, a FOPL that highlights unhealthfulness of a product. Therefore, a FOPL summary indicator, such as WLs, may be more effective in both the US and Mexico for guiding consumers towards informed food choices.

A Pervasive Healthcare System for COPD Patients.

Chronic obstructive pulmonary disease (COPD) is one of the most severe public health problems worldwide. Pervasive computing technology creates a new opportunity to redesign the traditional pattern of medical system. While many pervasive healthcare systems are currently found in the literature, there is little published research on the effectiveness of these paradigms in the medical context. This paper designs and validates a rule-based ontology framework for COPD patients. Unlike conventional systems, this work presents a new vision of telemedicine and remote care solutions that will promote individual self-management and autonomy for COPD patients through an advanced decision-making technique. Rules accuracy estimates were 89% for monitoring vital signs, and environmental factors, and 87% for nutrition facts, and physical activities.

Simulating the impact of sodium reduction from packaged foods on population sodium intake in US adults and children.

To simulate the impact that Na reductions in food categories that are the largest contributors to dietary Na intake would have on population Na intake from packaged foods among US adults and children. 24 h Dietary recall data were used. For each store-bought packaged food product reported by participants, we generated sales-weighted Na content at the median and 25th percentile using Nutrition Facts Panel data from 193 195 products purchased by US households. The impact that Na reductions would have on population Na intake, overall and by sociodemographic subgroup, was examined. US households. Children aged 2-18 years (n 2948) and adults aged >18 years (n 4878), 2011-2012 National Health and Nutrition Examination Survey. Na intake from packaged foods was 1258 (se 21) mg for adults and 1215 (se 35) mg for children. Top-ten packaged food group sources contributed 67 % of Na intake. For adults and children, there was a decrease of 8·7 % (109 mg) and 8·0 % (97 mg), respectively, in Na intake if the top-ten sources reduced Na from the median to the 25th percentile. Although absolute reduction in intake varied between sociodemographic subgroups, significant differences were not observed. The study demonstrated that if Na reduction shifted the top-ten packaged food group sources of dietary Na intake from the median to 25th percentile, population Na intake would be reduced by 9 % in US adults and children. These findings will help inform the US government's Na reduction targets, as well as policy makers' understanding of differences in intake of critical sub-populations in the USA.

The Impact of Front-of-Package Traffic Light (Foptl) in the Senior High School Students’ Nutrition Labels Comprehension

The study aimed to evaluate the impact of Front-of-Package Traffic Light (FoPTL) nutrition label on female teenagers’ comprehension of nutritional values. A quasi-experimental design employing the purposive sampling method. The intervention group was given FoPTL nutrition label while the control group was given nutrition facts labels within 3 weeks. Twenty-one subjects in a control group and twenty subjects in an intervention group. Both groups taken from the two selected senior high schools at East Jakarta. Our findings confirm the significant difference in the nutrition labels comprehension between the intervention group and control group (p &lt; 0.05), with the intervention group having higher scores (39.17 points) than the control group (20.63 points). It can be concluded that FoPTL can improve the nutrition labels comprehension. To mitigate the low comprehension of nutrition labels, schools are encouraged to cooperate with related partners on educating students about nutrition labels. Future studies may wish to consider examining the issue using male teenagers as the research subjects. To that degree, research on both the reading behavior of FoPTL label and the purchasing behavior of packaged food products should be performed.

Labelling changes in response to a tax on sugar-sweetened beverages, United Kingdom of Great Britain and Northern Ireland.

ObjectiveTo evaluate the changes in sugar and energy labelling of carbonated sugar-sweetened soft drinks after the implementation of a tax on sugar-sweetened drinks in the United Kingdom of Great Britain and Northern Ireland.MethodsWe visited nine main supermarkets before (May 2014) and after (April 2018) the tax came into effect and obtained data from product packaging and nutrition information panels of carbonated sugar-sweetened soft drinks. We used the paired t-test to assess differences in sugar and energy content of the same products between 2014 and 2018.FindingsWe obtained data from 166 products in 2014 and 464 products in 2018, of which 83 products were the same in both years. Large variations in stated sugar content were found between the different carbonated sugar-sweetened soft drinks in both 2014 and 2018 for all products and for the 83 products. The mean sugar content of the 83 products decreased by 42% between 2014 and 2018, from 9.1 g/100 mL (standard deviation, SD: 3.3) to 5.3 g/100 mL (SD: 3.5; P < 0.001). The mean energy content decreased by 40%, from 38 kcal/100 mL (SD: 13) in 2014 to 23 kcal/100 mL (SD: 15) in 2018 (P < 0.001).ConclusionThe significant decreases in the labelling of sugar and energy content of carbonated sugar-sweetened soft drinks after the levy came into effect suggest this tax has been effective. The sugar content of drinks still varied considerably in 2018, suggesting further reductions in sugar content of these drinks is possible. The levy thresholds should be reduced and the tax increased to drive further reformulation of soft drinks to reduce their sugar content.

Study Regarding the Relationship between Nutritional Status and Oral Health in the Elderly Patients

The aim of study was to investigate the relationship between oral health and nutritional status in a population of elderly patients with systemic chronic or acute pathology. Materials and method: Prospective cross-sectional clinical investigation of 115 aged patients (] 60 yo; mean age 66.2) from the Clinical Foundation, Faculty of Dental Medicine, University of Medicine and Pharmacy of Iasi. In the first stage of the study, the patients (able to understand and communicate) were submitted to a mini-test for the assessment of the mental status (MMSE) . In the second stage of the study, a questionnaire was used to record demographic and socioeconomic data of the subjects as well as information regarding systemic status and nutritional facts. In the third stage of the study, the nutritional status was evaluated by using Mini-Nutritional Assessment questionnaire (MNA). Finally, the oral status was evaluated by using clinical and radiographical exams as well as geriatric oral health assessment index (GOHAI). Results: Of the 60 old adults, 6% were severely malnourished, and 37.4% presented malnourished risk. 49.6% of the old people had difficulties eating firm foods, 25% of them being unable to prepare meals. Regarding oral status, only 5.2% had at least 20 natural teeth, 55.6% required dental care for decayed or broken teeth, 69.6% were affected by xerostomia, 21% of the completely or partial edentulous people were untreated by removable dentures, 25% of the edentulous patients complained by ill-fitted removable dentures. Conclusion: Lack of education, treatment with over 3 drugs daily, physical inability to buy foods or to prepare meals, as well as the difficulties eating firm foods are strongly associated with poor nutritional status. Also, the need for dental care was associated to nutritional deficiency.

Changing Sodium Knowledge, Attitudes and Intended Behaviours Using Web-Based Dietary Assessment Tools: A Proof-Of-Concept Study.

Despite public health efforts to reduce dietary sodium, sodium intakes in most countries remains high. The purpose of this study was to determine if using novel web-based tools that provide tailored feedback, the Sodium Calculator and Sodium Calculator Plus, improves users’ sodium-related knowledge, attitudes, and intended behaviours (KAB). In this single arm pre- and post-test study, 199 healthy adults aged 18–34 years completed a validated questionnaire to assess changes to sodium-related KAB before and after using the calculators. After using the calculators, the proportion of participants who accurately identified the sodium adequate intake and chronic disease risk reduction level increased (19% to 74% and 23% to 74%, respectively, both p = 0.021). The proportion accurately self-assessing their sodium intake as ‘high’ also increased (41% to 66%, p = 0.021). Several intended behavioural changes were reported, i.e., buying foods with sodium-reduced labels, using the Nutrition Facts table, using spices and herbs instead of salt, and limiting eating out. Evidence-based eHealth tools that assess and provide personalized feedback on sodium intake have the potential to aid in facilitating sodium reduction in individuals. This study is an important first step in evaluating and optimizing the implementation of eHealth tools to help reduce Canadians’ sodium intakes.

Evaluating USA’s New Nutrition and Supplement Facts Label: Evidence from a Non-hypothetical Choice Experiment

In May 2016, the FDA published new rules for Nutrition and Supplement Facts label formats and contents, which take effect in 2019. The revised labelling is designed to help consumers make better-informed product choices in support of a healthier diet. Changes in nutrition label requirements include the prominent display of “calories per serving” and “serving size” as well as updated nutritional requirements and information reflecting contemporary scientific knowledge about diet–disease relationships. No other known study however has directly examined whether these new upcoming changes will help consumers make healthier choices. To fill this void, we conducted a non-hypothetical choice experiment on “light” and “original” strawberry yogurt products at a major public University in the USA. Using a generalized mixed logit model with a scale parameter to account for taste heterogeneity among participants, we find that the new label changes food choice behavior. Specifically, we find that the new label reduces consumer’s preferences for both original and low-fat yogurts. This finding is evident among the more health-conscious subsample. It is possible that the new label generates an “alarm” effect given the revised features on calories, added sugar and serving size, especially among those who are more nutrition and health conscious and those who use labels for nutrient information.

Trans Fat Labeling Information on Brazilian Packaged Foods.

Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed.

Methodology used to modernize the reference amounts customarily consumed/serving size for the nutrition facts label

The serving size declaration has been an important feature of the Nutrition Facts label since its establishment in 1993, helping consumers compare nutrient values among similar products. Serving sizes must be presented in household measurements based on the Reference Amounts Customarily Consumed (RACCs) per eating occasion for about 140 product categories. RACCs reflect consumption amounts by three age groups in the U.S. population, infants 0 to 12 months, young children 1 through 3 years of age, and individuals aged 4 years and older. Since 1993, these consumption amounts have shown changes. We examined the changes in consumption patterns based on the National Health and Nutrition Examination Survey 2003–2008, to determine if the 1993 RACCs needed to be amended. Three steps were used in this evaluation process: (1) we determined whether there was an adequate sample size to estimate a current reliable median consumption amount for the product; (2) we determined if the current reliable median consumption amount was significantly different from the 1993 RACCs (at least a 25% difference based on 95% confidence intervals); and (3) we then considered additional factors in a systematic approach. Generally, comparable products, when available, should have similar RACCs, for consumers to compare nutrient values among these products. Twenty RACCs of 45 foods were amended using this methodology.

The independent and combined impact of front-of-pack labelling and sensory quality on calorie estimations and portion selection of commercial food products

Front-of-Pack (FOP) health and nutrition labels are intended to help consumers make better food choices, but labels that infer a product is ‘healthier’ than it is have been linked to increased consumption. Three studies were set up to assess whether a product’s sensory characteristics counteract label-generated biases in calorie estimation and portion selection across two product categories: soymilk and instant noodles. Participants in Study 1 (n = 116, 21–50 years) evaluated a range of popular FOP labels. Relative to a control, participants were willing to pay more for products with added labels, and estimated “healthier choice” and “reduced sugar/MSG” versions to have fewer calories per portion. Participants also selected larger portions of the “healthier choice” products. Participants in Study 2 (n = 48, 21–50 years) evaluated 10 different soymilks and 10 instant noodles in the absence of any labelling information. Increased taste intensity was linked to higher estimated calorie content, increased liking and larger portion selection. Study 3 (n = 94, 21–50 years) combined these factors to test the impact of “healthier choice” and “reduced” sugar/MSG labeling applied to products varying in sensory intensity. Label-generated beliefs that a product was healthier and contained fewer calories persisted regardless of how the product tasted, while portion decisions were primarily guided by sensory intensity. Although FOP health and nutrient labels can bias consumer judgements, portion selection may be based more on the sensory experience of eating. Findings suggest modifying a product’s sensory intensity could be more influential at shaping portion decisions than labelled health messages.

Measured cup weights of ten raw leafy vegetables are lower than weights previously reported

Raw dark-green leafy vegetables (LVs) are excellent sources of vitamins A, C, K, folate and manganese. LV intake is reported in cups in the United States (US) and inaccurate cup weights could impact calculated nutrient composition. This project measured the cup weight of ten raw LVs purchased in Coralville, Iowa, compared them to weights reported in two US databases and the Nutrition Facts Label, and assessed changes in nutrient levels for a two-cup serving (one cup-equivalent, c-eq). Six individuals measured one package/head/bunch of each LV. Loosely/moderately packed pieces were weighed in a measuring cup to the nearest 0.1 g. Ready-to-eat produce was measured as purchased; heads/bunches were cut/torn into 2.5-cm pieces. All cup weights were significantly lower than weights previously reported (p < 0.05). Cup weights for seven LVs were <20 g. Highest weights were for Dole® Garden Salad and bok choy. Coefficients of variation between and within measurers were <16% except chopped parsley (35.3% between). LVs except leaf lettuce had one to three fewer nutrients (A, C, folate, manganese) at ≥20% Daily Value for one c-eq at the Iowa cup weight. New Iowa measured cup weights are lower than previously reported, which impacts the calculated nutrient composition.