Supermarket Food Research Articles

Indicators of the relative availability of healthy versus unhealthy foods in supermarkets: a validation study

BackgroundIn-store availability of healthy and unhealthy foods may influence consumer purchases. Methods used to measure food availability, however, vary widely. A simple, valid, and reliable indicator to collect comparable data on in-store food availability is needed.MethodsCumulative linear shelf length of and variety within 22 healthy and 28 unhealthy food groups, determined based on a comparison of three nutrient profiling systems, were measured in 15 New Zealand supermarkets. Inter-rater reliability was tested in one supermarket by a second researcher. The construct validity of five simple indicators of relative availability of healthy versus unhealthy foods was assessed against this ‘gold standard’.ResultsCumulative linear shelf length was a more sensitive and feasible measure of food availability than variety. Four out of five shelf length ratio indicators were significantly associated with the gold standard (ρ = 0.70–0.75). Based on a non-significant difference from the ‘gold standard’ (d = 0.053 ± 0.040) and feasibility, the ratio of cumulative linear shelf length of fresh and frozen fruits and vegetables versus soft and energy drinks, crisps and snacks, sweet biscuits and confectionery performed best for use in New Zealand supermarkets.ConclusionsFour out of the five shelf length ratio indicators of the relative availability of healthy versus unhealthy foods in-store tested could be used for future research and monitoring, but additional validation studies in other settings and countries are recommended. Consistent use of those shelf length ratio indicators could enhance comparability of supermarket food availability between studies, and help inform policies to create healthy consumer food retail environments.

Frozen food retail: Measuring and modelling energy use and space environmental systems in an operational supermarket

Energy use intensity in supermarkets is high compared to retail buildings due to the refrigeration needed for the preservation of chilled and frozen products. The modelling of their energy use and environmental conditions is difficult due to the interdependence of their subsystems such as refrigeration, heating/cooling, ventilation, lighting and requirements of products, store operation schedule and transient occupancy patterns.This paper reports the development of an EnergyPlus model calibrated with operational data for a frozen food supermarket in the UK. The developed model can predict hourly energy use with an average error of 2kWh. The paper also presents monitored operational data indicating that energy use intensity is near the upper range of other supermarkets due to increased refrigeration load of 60% compared to 40% of typical supermarket and operation of fans because of required high ventilation rates. Environmental conditions were maintained within comfort requirements for staff and customers because closed frozen food cabinets are used. The developed model was used to investigate the interaction between the subsystems and building envelope to reduce energy use; a significant interdependence was found with the highest energy reduction (4%) when the HVAC is operating during trading hours only.

Cheap as Chips: Is a Healthy Diet Affordable?

It is widely believed that healthy eating is relatively expensive whereas ‘junk food’ is relatively cheap. This has led to an assumption that poor diets and obesity are directly caused by economic deprivation. Some studies have compared the price-per-calorie of various types of food. The inherent bias of this method has the effect of making many high-calorie food products appear cheap. For example, a low calorie yoghurt appears to be more expensive than an otherwise identical highcalorie yoghurt despite both products retailing at the same price. This report compares the price of food under two separate methodologies: direct comparisons of healthy and less healthy substitutes, and comparisons of healthy and less healthy products by edible weight. Prices were taken from two leading British supermarkets in November 2016. There is little difference between the price of regular food products and their healthier substitutes in most categories, such as baked beans, soft drinks, milk and bread. A few healthier options are more expensive (eg. brown rice, lean mince) while others are cheaper (eg. low-sugar breakfast cereals, yoghurt). White meat is significantly cheaper than red meat, but processed meat tends to be cheaper than fillets of meat. Most healthy substitutes cost the same, or are within 10 per cent (+/-), of the less healthy option. Measured by edible weight, healthier food in supermarkets tends to be cheaper than less healthy food. A wide range of fruit, vegetables and starchy carbohydrates are available at ≤ £2.00 per kilogram. By contrast, the majority of less healthy products, such as ready-meals, chocolate, crisps and bacon, cost ≥ £3.00, with very few available for less than £1 per kilogram. With the exception of fish, all of the food groups recommended in the UK government’s Eatwell Guide can be bought for less than £2.00 per kilogram and a wide range of vegetables are available for less than £1.00 per kilogram. The recommendation of eating five portions of fruit and vegetables a day can be met for as little as 30p. The ingredients for a nutritious meal can be bought for significantly less than the cost of ‘junk food’, ready-meals and – by a wide margin – takeaway food. It is not the direct cost of less healthy food choices that drives their consumption. On the contrary, it seems that UK consumers are prepared to pay more for taste and convenience. Neither price nor nutritional quality are necessarily considered paramount by food shoppers. Since healthy food is generally cheaper than less healthy food, it is unlikely that taxes and/or subsidies would have a significant impact on dietary choices. Taxing food that is disproportionately consumed by people on low incomes in order to subsidise food that is disproportionately consumed by people on high incomes would be heavily regressive unless people on low incomes responded by changing their dietary habits dramatically, which is unlikely.

Monitoring Key Points Analysis of Livestock Products Safety Regulation

As the improvement of people's living standard, livestock products including meat, eggs, milk and other animal foods have become the main source of public nutrition intake, and the proportion in food consumption is more and more high. Livestock products consumption is regarded as one of important signs of a country’s or region's economic development and the progress of society. As a kind of fresh products, livestock products have natural characteristics of putrescibility and not easy to save (Li Yang, An Yufa, Gu Chuan 2013) [1], therefore it is prone to problems in the sectors of production, processing, transportation, storage, consumption. Besides, the quality problems of livestock products have been common such as “Water-injected meat”, “quick chicken” and “magdala red” eggs and even some large food enterprises have serious quality problems of products. Therefore, ensuring food safety of livestock products should become the focus of the work of food safety and the research field of Chinese food safety. Wang Panpan (2010) defines the food supply chain for the order of link and operation from primary production to consumers, involving production, processing, distribution, storage and consumption of food and accessories. She thinks there are risk of food safety problems in the link of source, processing, distribution and consumption of food supply chain and should strengthen supervision on the key control points in above links [2]. M. F. Stringer (2007) divided the food supply chain into 27 unit steps and found out 21 essential reasons causing food safety problems, and based on which M. F. Stringer defined the key control points of food safety problems [3]. Bian Linlin (2010) studied game relation among supermarkets, suppliers, consumers and regulators with game theory and got the result that supermarkets play a role in promoting the establishment and development of China's food quality control system and supermarkets should strengthen the supervision and control on supplier and internal staff [4]. Through the researches of agricultural leading enterprises in Hunan Province, combined with the principle of the HACCP, Xie Jingwen (2012) proposed that we should position the key points of supply chain, which is helpful to the whole process monitoring of food supply chain and the establishment of the traceability system for monitoring food [5]. Liu Chang (2012) constructed the food quality and safety SC-RC discriminant and location matrix based on 1460 food safety cases, and analysed the weak links and key control points of food safety in our country with empirical analysis [6]. In summary, domestic and foreign scholars have been carried out on the key control points of food safety and made a lot of research results. But most studies take all food as research object, but location of different food the key control points should also be different and this study intends to analyze the livestock products.

Life cycle assessment of supermarket food waste

Retail is an important actor regarding waste throughout the entire food supply chain. Although it produces lower amounts of waste compared to other steps in the food value chain, such as households and agriculture, it has a significant influence on the supply chain, including both suppliers in the upstream processes and consumers in the downstream. The research presented in this contribution analyses the impacts of food waste at a supermarket in Sweden. In addition to shedding light on which waste fractions have the largest environmental impacts and what part of the waste life cycle is responsible for the majority of the impacts, the results provide information to support development of strategies and actions to reduce of the supermarket’s environmental footprint. Therefore, the food waste was categorised and quantified over the period of one year, the environmental impacts of waste that were generated regularly and in large amounts were assessed, and alternative waste management practices were suggested. The research revealed the importance of not only measuring the food waste in terms of mass, but also in terms of environmental impacts and economic costs. The results show that meat and bread waste contributes the most to the environmental footprint of the supermarket. Since bread is a large fraction of the food waste for many Swedish supermarkets, this is a key item for actions aimed at reducing the environmental footprint of supermarkets. Separation of waste packaging from its food content at the source and the use of bread as animal feed were investigated as alternative waste treatment routes and the results show that both have the potential to lead to a reduction in the carbon footprint of the supermarket.

What is the effectiveness of obesity related interventions at retail grocery stores and supermarkets? —a systematic review

BackgroundThe Prevalence of obesity and overweight has been increasing in many countries. Many factors have been identified as contributing to obesity including the food environment, especially the access, availability and affordability of healthy foods in grocery stores and supermarkets. Several interventions have been carried out in retail grocery/supermarket settings as part of an effort to understand and influence consumption of healthful foods. The review’s key outcome variable is sale/purchase of healthy foods as a result of the interventions. This systematic review sheds light on the effectiveness of food store interventions intended to promote the consumption of healthy foods and the methodological quality of studies reporting them.MethodsSystematic literature search spanning from 2003 to 2015 (inclusive both years), and confined to papers in the English language was conducted. Studies fulfilling search criteria were identified and critically appraised. Studies included in this review report health interventions at physical food stores including supermarkets and corner stores, and with outcome variable of adopting healthier food purchasing/consumption behavior. The methodological quality of all included articles has been determined using a validated 16-item quality assessment tool (QATSDD).ResultsThe literature search identified 1580 publications, of which 42 met the inclusion criteria. Most interventions used a combination of information (e.g. awareness raising through food labeling, promotions, campaigns, etc.) and increasing availability of healthy foods such as fruits and vegetables. Few used price interventions. The average quality score for all papers is 65.0%, or an overall medium methodological quality. Apart from few studies, most studies reported that store interventions were effective in promoting purchase of healthy foods.ConclusionGiven the diverse study settings and despite the challenges of methodological quality for some papers, we find efficacy of in-store healthy food interventions in terms of increased purchase of healthy foods. Researchers need to take risk of bias and methodological quality into account when designing future studies that should guide policy makers. Interventions which combine price, information and easy access to and availability of healthy foods with interactive and engaging nutrition information, if carefully designed can help customers of food stores to buy and consume more healthy foods.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-016-3985-x) contains supplementary material, which is available to authorized users.

Length of stay and daily tourist expenditure: A joint analysis

In recent years, patterns of tourism consumption have been characterized by reduction of the length of stay that has been tried to counteract by the increase in daily tourists' expenditure or the increase in tourist numbers. To understand the impact of these changes on the travel and hospitality industries this paper undertakes a decomposition analysis between the personal daily expenditure and the length of stay of tourists. The place where the expenditure takes place, by distinguishing in-accommodation and outside-accommodation expenditures, and different expenditure categories including entertainment amenities, restaurants, transport, excursions, gifts and souvenirs and food & drink in supermarkets are considered in the decomposition exercise. Results aim at identifying different tourist segments with different expected impacts on length of stay and daily tourist expenditures, a result that can be of interest for tourism management purposes.

Design and Research on a New Vibrator-based Coin in Food Supermarket Sorting and Packaging Machine

In this study, a novel no-swing and dual-drive vibrator was proposed to be used in the design of coin in food supermarket sorting and packaging machine with large capacity. At present, in China one of key factors for restricting the coin in food supermarket circulation is the lack of a complete device with large capacity capable of sorting and packaging coin in food supermarkets. Some innovative design and development for functional parts to realize coin in food supermarkets sorting, counting, packaging and transporting were carried out based on optical electromechanical integration technology. Based on the experimental studies, the diameters of sieve holes and their layout were determined. The machine was proposed to realize high efficient automation of the process in sorting, counting, packaging and transporting for a large number of coins in food supermarkets, which can effectively reduce the labor intensity and improve labor efficiency.

Study protocol: combining experimental methods, econometrics and simulation modelling to determine price elasticities for studying food taxes and subsidies (The Price ExaM Study).

BackgroundThere is a need for accurate and precise food price elasticities (PE, change in consumer demand in response to change in price) to better inform policy on health-related food taxes and subsidies.Methods/DesignThe Price Experiment and Modelling (Price ExaM) study aims to: I) derive accurate and precise food PE values; II) quantify the impact of price changes on quantity and quality of discrete food group purchases and; III) model the potential health and disease impacts of a range of food taxes and subsidies. To achieve this, we will use a novel method that includes a randomised Virtual Supermarket experiment and econometric methods. Findings will be applied in simulation models to estimate population health impact (quality-adjusted life-years [QALYs]) using a multi-state life-table model. The study will consist of four sequential steps:We generate 5000 price sets with random price variation for all 1412 Virtual Supermarket food and beverage products. Then we add systematic price variation for foods to simulate five taxes and subsidies: a fruit and vegetable subsidy and taxes on sugar, saturated fat, salt, and sugar-sweetened beverages.Using an experimental design, 1000 adult New Zealand shoppers complete five household grocery shops in the Virtual Supermarket where they are randomly assigned to one of the 5000 price sets each time.Output data (i.e., multiple observations of price configurations and purchased amounts) are used as inputs to econometric models (using Bayesian methods) to estimate accurate PE values.A disease simulation model will be run with the new PE values as inputs to estimate QALYs gained and health costs saved for the five policy interventions.DiscussionThe Price ExaM study has the potential to enhance public health and economic disciplines by introducing internationally novel scientific methods to estimate accurate and precise food PE values. These values will be used to model the potential health and disease impacts of various food pricing policy options. Findings will inform policy on health-related food taxes and subsidies.Trial registrationAustralian New Zealand Clinical Trials Registry ACTRN12616000122459 (registered 3 February 2016).

Measuring the Food Environment of the East Lubbock Community by Using Geographic Information System

ObjectiveThe East Lubbock is a low-income and ethnic minority community that might have a greater difficulty meeting dietary guidelines, setting the community at greater risk for health problems. The objective of the study was to investigate the East Lubbock community food environment by examining accessibility and availability of food outlets.Design, Setting, and ParticipantsGeographic Information System (GIS) was used to map all food outlets in the City of Lubbock and analyze spatial relationships of these locations in relation to neighborhood centroids. A list of all food outlets (n=1,524) provided by the City of Lubbock were classified into six categories including supermarket, grocery, convenience, specialty, full-service restaurants, and fast foods on the basis of North American Industry Classification System's definition. A series of maps were created using a GIS mapping system.Outcome Measures and AnalysisThree population-weighted centroids were mapped in the East Lubbock from which accessibility and availability to food outlets were measured (i.e. by distance, driving time, walking time, and public transportation).ResultsFindings indicated that East Lubbock Community residents required traveling farther to access certain food outlets than did other Lubbock residents and lack of accessible public transportation contributed to fewer food locations within the same distance as for other Lubbock neighborhoods. Supermarkets were inaccessible to residents up to 0.5 miles, while fast food restaurants were accessible to about half of the population in this same distance. All residents were able to reach each of the six classified food outlets within 10 minutes driving time.Conclusions and ImplicationsOutcomes will be utilized to improve public health policies in Lubbock city.FundingU.S. Department of Education ObjectiveThe East Lubbock is a low-income and ethnic minority community that might have a greater difficulty meeting dietary guidelines, setting the community at greater risk for health problems. The objective of the study was to investigate the East Lubbock community food environment by examining accessibility and availability of food outlets. The East Lubbock is a low-income and ethnic minority community that might have a greater difficulty meeting dietary guidelines, setting the community at greater risk for health problems. The objective of the study was to investigate the East Lubbock community food environment by examining accessibility and availability of food outlets. Design, Setting, and ParticipantsGeographic Information System (GIS) was used to map all food outlets in the City of Lubbock and analyze spatial relationships of these locations in relation to neighborhood centroids. A list of all food outlets (n=1,524) provided by the City of Lubbock were classified into six categories including supermarket, grocery, convenience, specialty, full-service restaurants, and fast foods on the basis of North American Industry Classification System's definition. A series of maps were created using a GIS mapping system. Geographic Information System (GIS) was used to map all food outlets in the City of Lubbock and analyze spatial relationships of these locations in relation to neighborhood centroids. A list of all food outlets (n=1,524) provided by the City of Lubbock were classified into six categories including supermarket, grocery, convenience, specialty, full-service restaurants, and fast foods on the basis of North American Industry Classification System's definition. A series of maps were created using a GIS mapping system. Outcome Measures and AnalysisThree population-weighted centroids were mapped in the East Lubbock from which accessibility and availability to food outlets were measured (i.e. by distance, driving time, walking time, and public transportation). Three population-weighted centroids were mapped in the East Lubbock from which accessibility and availability to food outlets were measured (i.e. by distance, driving time, walking time, and public transportation). ResultsFindings indicated that East Lubbock Community residents required traveling farther to access certain food outlets than did other Lubbock residents and lack of accessible public transportation contributed to fewer food locations within the same distance as for other Lubbock neighborhoods. Supermarkets were inaccessible to residents up to 0.5 miles, while fast food restaurants were accessible to about half of the population in this same distance. All residents were able to reach each of the six classified food outlets within 10 minutes driving time. Findings indicated that East Lubbock Community residents required traveling farther to access certain food outlets than did other Lubbock residents and lack of accessible public transportation contributed to fewer food locations within the same distance as for other Lubbock neighborhoods. Supermarkets were inaccessible to residents up to 0.5 miles, while fast food restaurants were accessible to about half of the population in this same distance. All residents were able to reach each of the six classified food outlets within 10 minutes driving time. Conclusions and ImplicationsOutcomes will be utilized to improve public health policies in Lubbock city. Outcomes will be utilized to improve public health policies in Lubbock city.

Food Waste, Power, and Corporate Social Responsibility in the Australian Food Supply Chain

By examining corporate social responsibility (CSR) and power within the context of the food supply chain, this paper illustrates how food retailers claim to address food waste while simultaneously setting standards that result in the large-scale rejection of edible food on cosmetic grounds. Specifically, this paper considers the powerful role of food retailers and how they may be considered to be legitimately engaging in socially responsible behaviors to lower food waste, yet implement practices that ultimately contribute to higher levels of food waste elsewhere in the supply chain. Through interviews with key actors in the Australian fresh fruit and vegetable supply chain, we highlight the existence of a legitimacy gap in corporate social responsibility whereby undesirable behaviors are pushed elsewhere in the supply chain. It is argued that the structural power held by Australia’s retail duopoly means that supermarkets are able to claim virtuous and responsible behaviors, despite counter claims from within the fresh food industry that the food supermarkets’ private quality standards mean that fresh food is wasted. We argue that the supermarkets claim CSR kudos for reducing food waste at the expense of other supply chain actors who bear both the economic cost and the moral burden of waste, and that this is a consequence of supermarkets’ remarkable market power in Australia.

FACTORS AFFECTING CONSUMER DECISION IN CHOOSING SUPERMARKET FOR PURCHASING FRESH FOOD IN HUE CITY

The aim of the study was to determine factors affecting the consumer decision on choosing a supermarket for purchasing fresh food in Hue City. The proposed study model was developed based on synthesizing the results from similar previous researches in combination with qualitative studies. The reliability and validity of the scale were evaluated by Cronbach’s Alpha and Exploratory Factor Analysis (EFA). Based on the data collected from 136 consumers who were buying fresh food in supermarkets, the results from a multi-linear regression analysis showed that there were three factors affecting consumer decision making for choosing a supermarket to purchase fresh food. Convenience of the location and arragement (0.368) was found to have the highest impact on consumer decision making, followed by convenience of services (0.318) and products (0.241).

Abstract 33: Instrumental Variables Regression to Account for Bias in Associations Between the Food Environment and Diet Quality in the Coronary Artery Risk Development in Young Adults (CARDIA) Study

Introduction: Although observational evidence suggests that the food environment is associated with diet behaviors, the literature is inconsistent. Most studies ignore potential bias due to healthier people selecting healthier residential neighborhoods and healthier food outlets locating in areas where there is demand. Hypotheses: Greater availability of fast food restaurants (vs. full-service restaurants) and convenience stores and grocery stores (vs. supermarkets) is associated with lower diet quality, accounting for potential bias. Methods: We used 20 years (1985-6; 1992-3; 2005-6) of data from CARDIA study (n=26,203 observations) with geographically-linked, time-varying neighborhood-level data. Using instrumental-variables regression with a generalized method of moments estimator, we estimated the longitudinal association between the percent of neighborhood fast food restaurants, full-service restaurants, convenience stores, grocery stores, and supermarkets (per total food outlets within 1-km network distance of respondents’ residences at each exam) and an a priori diet quality score, with higher scores indicating higher diet quality. We adjusted for individual-level sociodemographics, health behaviors, baseline study center, exam year, and total other food outlets. We included theoretically-justified instrumental variables related to neighborhood-level sociodemographics, road connectivity, physical activity facilities, and housing prices. Results: Across exam years the mean diet quality score was 64.3 (SD=12.8; range: 24-107). Relative to the percent of neighborhood full-service restaurants, a 10% increase in the density of fast food restaurants (mean=12.3; SD=13.0) was associated with a lower a priori diet quality score over time (β=-3.5; 95% CI=-6.0, -0.90; p=0.01), after adjusting for potential residential selection and purposeful store placement. However, relative to the percent of supermarkets, neither the percent of convenience stores (β=-0.85; 95% CI=0.12, -1.93; p=0.12), nor grocery stores (β=-0.72; 95% CI=-1.70, -0.26; p=0.15), was associated with diet quality. Conclusions: Compared to standard regression models, our findings suggest that efforts to reduce the availability of neighborhood fast food restaurants, but not other types of food outlets, may be associated with minor improvements to diet behaviors. This suggests that the selective nature of where people and stores locate may influence associations of the food environment with diet quality.

The relationship between unhealthy food sales, socio-economic deprivation and childhood weight status: results of a cross-sectional study in England.

BackgroundRecent increases in obesity prevalence have led to research into the neighbourhood food environment. Research suggests that proximity and density of food outlets around the home is associated with childhood obesity prevalence, however, the evidence is inconclusive, and associations between food outlet locations and diet are less clear. The purpose of this study is to assess area level associations between sales of unhealthy foods in supermarkets and weight status of children.MethodsThis study examined the association between weight status in children (4–5 year olds and 10–11 year olds) measured in the National Child Measurement Programme over three time points (2008/9, 2009/10, 2010/11) and annual sales of unhealthy foods (2012/3), as identified from a large supermarket chain. Geographical analysis was conducted to link store-based food sales for 537 stores with 6517 UK Census Areas. Unadjusted associations were examined with error-bar plots and linear regression was used to examine the relationship between the prevalence of overweight and obesity and sales of unhealthy food, while controlling for covariates known to predict weight status in children.ResultsA statistically significant relationship was identified between the sales of unhealthy foods and the prevalence of overweight and obese children in both age groups (p < 0.01). Of the covariates, area deprivation was positively associated with weight status (p < 0.001). Non-white population (%) was negatively associated (p < 0.001) with overweight and obesity among Reception children, but positively associated with the other weight statuses (p < 0.001). A higher proportion of children in the same age group were associated with statistically significantly lower overweight and obesity prevalence in Reception (p <0.01) but not Year 6 children.ConclusionsThe study provides novel findings linking supermarket food sales with the weight status of children. Food sales in geographically referenced supermarkets are a valuable source of data for research into the factors that influence the weight of the surrounding population. Future research could identify factors that might modify food shopping in supermarkets and use of purchasing data could be an effective way to measure the impact of healthy eating campaigns on the weight status of children over time.

The modernization of fresh food retailing in China: The role of consumers

Since 2002, the Chinese government has initiated the “Wet Market Transforming into Food Supermarket (WMTFS)” program that aims to transform the traditional fresh food retailing system into a more efficient system that adopts a supermarket operation mode. However, after years of effort, the process of implementing the WMTFS program has been painfully slow. In addition to several supply side factors, this paper focuses on the consumer demand side using survey data in three large Chinese cities to identify the factors affecting consumers' decisions to buy fresh food from traditional vs modern retail formats. It further explores regional differences in consumers' shopping behavior. We find that freshness, accessibility, and whether buyers can bargain are influencing factors and the effects of socioeconomic factors such as income and storage facility are very limited. In addition, we find regional difference exists in consumers' retail format preferences. We suggested that managers of fresh food supermarket should enhance product freshness and safety in the future. Meanwhile, since traditional retail formats are still preferred by many consumers, the policy-makers should give a further thinking on the specific way of transformation.

Cost and availability of gluten-free food in the UK: in store and online

ObjectiveCoeliac disease (CD) is a lifelong condition requiring strict adherence to a gluten-free (GF) diet and good availability of GF foods is critical to this. Patients with CD from lower...

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets.

To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC. Packaged foods available in four major supermarkets in Auckland, New Zealand. Packaged supermarket food products for the years 2011 and 2013. The majority (84% in 2011 and 83% in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e., ultra-processed foods had a worse nutrient profile (NPSC=11.63) than culinary processed foods (NPSC=7.95), which in turn had a worse nutrient profile than minimally processed foods (NPSC=3.27), P<0.001. No clear associations were observed between the three price measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35% of all packaged foods available. In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra- and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.

Supermarket Choice, Shopping Behavior, Socioeconomic Status, and Food Purchases.

IntroductionBoth SES and supermarket choice have been associated with diet quality. This study aimed to assess the contributions of supermarket choice and shopping behaviors to the healthfulness of purchases and social patterning in purchases.MethodsObservational panel data on purchases of fruit and vegetables and less-healthy foods/beverages from 2010 were obtained for 24,879 households, stratified by occupational social class (analyzed in 2014). Households’ supermarket choice was determined by whether they ever visited market-defined high- or low-price supermarkets. Analyses also explored extent of use within supermarket choice groups. Shopping behaviors included trip frequency, trip size, and number of store chains visited.ResultsHouseholds using low-price (and not high-price) supermarkets purchased significantly lower percentages of energy from fruit and vegetables and higher percentages of energy from less-healthy foods/beverages than households using high-price (and not low-price) supermarkets. When controlling for SES and shopping behaviors, the effect of supermarket choice was reduced but remained significant for both fruit and vegetables and less-healthy foods/beverages. The extent of use of low- or high-price supermarkets had limited effects on outcomes. More-frequent trips and fewer small trips were associated with healthier purchasing for both outcomes; visiting more store chains was associated with higher percentages of energy from fruit and vegetables.ConclusionsAlthough both supermarket choice and shopping behaviors are associated with healthfulness of purchases, neither appears to contribute to socioeconomic differences. Moreover, differences between supermarket environments may not be primary drivers of the relationship between supermarket choice and healthfulness of purchases.

Global Health Film Festival: media, impact, and social change

Telling the stories of people through film, television, radio, and other media is important for witnessing the realities of individuals' lives in different settings and for promoting social change. Media campaigns can play a part in stimulating behaviour change and improving the uptake of health interventions, although measuring the effect of such campaigns remains a challenge. Interesting work is currently underway by researchers from the London School of Hygiene & Tropical Medicine (LSHTM) on a media campaign in sub-Saharan Africa that aims to help prevent and treat malaria, diarrhoea, and pneumonia in children, as well as encourage women to attend health facilities for childbirth. Meanwhile in Burkina Faso, Development Media International are undertaking a trial on the effect of mass media campaigns on child mortality. Although radio is widely available in rural areas in low-income settings, film is becoming increasingly popular in urban environments, and has a role in entertainment, news, and health communication. The ability to reach individuals directly through film has never been so promising, especially with increasing use of smartphones. The potential of film as a catalyst to inspire change is the motivation behind the Global Health Film initiative (GHFi), a partnership between the Royal Society of Medicine (RSM), LSHTM, and the Bill & Melinda Gates Foundation. This initiative will host the first Global Health Film Festival on Oct 30–31, 2015, at the RSM in London, UK, which will bring together film-makers, journalists, and health advocates with the aim of starting a new conversation around the potential of film and media for global health. Film screenings, workshops, and discussion panels will feature at the festival, and be streamed live to satellite screenings in the USA, Uganda, and South Africa. Launching at the festival will be The Lancet Development Award for Best Global Health Film, alongside other prizes to support promising film-makers. As part of this project, GHFi also began to host the Global Health Film Lab earlier this month; nine Global Health Film Fellows have been selected for intensive film training to work together in production teams to create short films for submission to the festival. Communication inequalities are of concern to global health, and participatory media will have a strong presence at the Global Health Film Festival. Participatory media is a way of making documentaries that allows individuals to use smartphones or cameras to facilitate dialogue and capture their own narrative. This approach can be empowering. Film-maker Millie Harvey and physician Elizabeth Anderson are working in Malawi on a documentary film, In Our Hands (video), about the roll-out of a large HIV self-testing trial. The film, which will screen at the festival, was created through a partnership between a local community in Blantyre, Malawi, WHO, the Malawi–Liverpool Wellcome Trust, and the Liverpool School of Tropical Medicine. The project aims to connect local communities and organisations with new developments in health research, and work with film to engage the public and disseminate new findings in community screenings. In Our Hands explores the effect of the self-diagnosis of HIV on individuals and the wider community in Blantyre in real time. By offering a voice to those who wish to share their experiences, film can harness the power of the personal stories behind global health data. At the festival, special screenings on polio eradication in Pakistan, social inequality, hidden sugars in supermarket foods, the Ebola response, and healthy ageing will be curated alongside workshops on media and global health. Submissions and delegate registration for the 2015 Global Health Film Festival are open and we welcome short films, feature length films, and proposals for workshops or satellite screening sites. The power of film for social change deserves to be integrated into the global health community. Global Health Film Festival For more information on submitting documentaries or attending the 2015 Global Health Film Festival see http://www.globalhealthfilm.orgJRF and GM are co-founders and LB is coordinator of the Global Health Film initiative. Global Health Film Festival For more information on submitting documentaries or attending the 2015 Global Health Film Festival see http://www.globalhealthfilm.org JRF and GM are co-founders and LB is coordinator of the Global Health Film initiative. eyJraWQiOiI4ZjUxYWNhY2IzYjhiNjNlNzFlYmIzYWFmYTU5NmZmYyIsImFsZyI6IlJTMjU2In0.eyJzdWIiOiI1YThlYTRiYWQ4MDYxYmFmOTI1MjQxNWJhZjliMmE4NiIsImtpZCI6IjhmNTFhY2FjYjNiOGI2M2U3MWViYjNhYWZhNTk2ZmZjIiwiZXhwIjoxNjc3OTk1NTM2fQ.Jf_f3CsX7Ds9Gk58DMw_DUApS5i8FSQUwvlZU2at4RSM2I8py25dsdEwknAzK-2WwebnjvWGt93Xl_Vi3a2-jX4QJpzCgW31wrBUUON08XRKERpNPxmozpRg4epM4JUaEthjxdXHnaD1MYf5F2Mv-AoKUSiYqMAzoDbmfTkE5jVdWCC-Z85ZXrFZ84lMdPVRWe6f_6caQd0Yq4W4cPH9hMH0n8OBFwWj44W27gFOTtPR5QDOr7A2_CYoktfCmu9Xvn_15yQzyN74oPkVg7zNo3Cr0TrqPjejtFkGgXqSYRHdT-q0dP_mEbhPuaBP3gwro9VKLr9Z13zZhtzq0QRJYQ Download .mp4 (46.01 MB) Help with .mp4 files Supplementary videoTrailer for In Our Hands, a documentary film by Millie Harvey about HIV self-testing in Blantyre, Malawi.

The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Confusion about the use of shelf life labels among consumers is a major contributor to avoidable food waste at the end of the food supply chain. By means of an inventory snapshot of all pre-packed refrigerated food products (n = 1477), including a wide range of fresh-cut vegetables, smoked fish, meat and dairy products, from four different supermarket chains in Belgium, the use and consistency in use of shelf life labels (i.e. ‘use by’ and ‘best before’ dates) within food product categories and supermarkets was investigated. In addition, recommended storage conditions were noted and by means of a challenge test on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. It was noted that a mixed use of the ‘use by’ and ‘best before’ dates and recommended storage conditions occurs in most refrigerated food product categories except for smoked fish for which on all product brands (including private labels and premium brands) at all retailers a ‘use by’ data and storage at 4 °C was recommended. The inconsistency of shelf life labels and storage conditions within a food product category is to some extent expected as product characteristics and packaging and storage conditions will impact on microbial quality and safety such as growth potential of Listeria monocytogenes. Still a mixed use will detract from consumers' understanding of the shelf life label and contribute to food waste. In addition, recommended storage conditions were noted and by means of a challenge test with L. monocytogenes on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. Challenge testing indicated substantial growth potential of L. monocytogenes (on average +1.0, +2.0 and +4.0 log CFU/g respectively at 4, 7 and 10 °C) within the set shelf life and also indicates a potential public health risk if the pathogen would be present, thus indicating the inappropriateness of the setting of a ‘best before’ date. This highlights that more attention is needed to reflect, as an individual company or an industry association or competent authority on more stringent guidelines on the use and the validation of shelf life labels.