Reviews computer software, which provides one medium for nutrition education in schools and among the general public and which is freely available. Some computer packages are…
Abstract
Reviews computer software, which provides one medium for nutrition education in schools and among the general public and which is freely available. Some computer packages are distributed by companies and government organizations, while others are distributed via shareware libraries and the Internet. Looks at the development and validation of one such package which was designed and piloted at Queen Margaret College in Edinburgh for Master Foods, the division of Mars UK which markets the Uncle Ben’s range of products.
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In recent years the upsurge in consumer interest in nutrition and health has stimulated increased use of nutrition information and messages in food marketing strategies. In this…
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In recent years the upsurge in consumer interest in nutrition and health has stimulated increased use of nutrition information and messages in food marketing strategies. In this article, Terry Kirk reviews the salient features of legislation and voluntary guidelines relating to food labelling and he suggests that a unique opportunity exists for harnessing commercial motivation and communication expertise for the benefit of consumer nutrition education and positive health benefits
Health messages create an awareness of the possible links betweennutrition and health, about which consumers have the right to know. Thefood label is the most appropriate medium…
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Health messages create an awareness of the possible links between nutrition and health, about which consumers have the right to know. The food label is the most appropriate medium for providing this information along with controlled advertising.
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Carrie H.S. Ruxton, Terry R. Kirk, Neville R. Belton and Michael A.M. Holmes
Presents new data comparing the nutrient content of school meals toproposed standards and showing the contribution of school meals to theoverall diet of seven to eight‐year‐old…
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Presents new data comparing the nutrient content of school meals to proposed standards and showing the contribution of school meals to the overall diet of seven to eight‐year‐old children. School meals contributed 24 per cent of daily energy intake and 17 to 35 per cent of daily nutrient intake but compared unfavourably to the proposed standards, being too low in certain micronutrients and too high in percentage energy from fat. However, since the overall diets of the children were deemed satisfactory, it was concluded that standards were not necessary for energy and the majority of nutrients. A targeted approach, recommending suitable levels for nutrients of particular concern, was suggested as a more viable option.
Claire E.A. Seaman and Terry R. Kirk
As the range of computer software available to nutritionistsincreases, choosing software becomes more complex and more important.Provides an overview of the types of software…
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As the range of computer software available to nutritionists increases, choosing software becomes more complex and more important. Provides an overview of the types of software available and the uses to which that software might be put. Considers software in four broad groups: (1) wordprocessing packages; (2) data storage and statistical analysis packages; (3) nutritional analysis packages; and (4) educational packages. Considers the conditions under which different software packages are useful and gives examples of software from each group. Provides addresses for further information about the software packages described in the text. Much of the software available is designed for use with personal computers (PCs), mainframe computers or Apple Macintosh computers, but also studies nutritional software designed for use with an electronic personal organizer. A vast range of the available nutritional analysis software can be used on a PC or an Apple Macintosh, but a system which fits easily into a pocket, such as the Psion Personal Organiser, has certain advantages, especially for those researchers who wish to take a computer with them while collecting data.
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Examines the contrast between traditional “dry”approaches to nutrition education, which assume that improving nutritionknowledge will result in changes to food habits and tend to…
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Examines the contrast between traditional “dry” approaches to nutrition education, which assume that improving nutrition knowledge will result in changes to food habits and tend to be unsuccessful, and techniques pioneered by the food‐advertising and marketing industries which influence attitude by creating a positive image for specific foods or food habits. Describes a recent innovative healthy eating campaign in primary schools, involving cooperation between the food industry and an academic department, which produced positive results in both nutrition knowledge and improved food habits
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Sandra Drummond, Terry Kirk and Anne de Looy
Snacking is commonly regarded by the general public as unhealthy,believing that it is more beneficial to stick to an eating pattern ofthree meals a day. Similarly anyone on a…
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Snacking is commonly regarded by the general public as unhealthy, believing that it is more beneficial to stick to an eating pattern of three meals a day. Similarly anyone on a weight reduction programme will avoid snacks, reducing the frequency of eating occasions to two to three times a day. However there is evidence to suggest that snacking is not the evil once thought and individuals that snack throughout the day have positive advantages over individuals who conform to a rigid pattern of three meals a day. Increasingly western populations appear to be moving away from the “gorging” to the “nibbling” pattern of eating, probably as a direct result of the increased availability of fast foods and snacks. Reviews the literature in the area of snacking and frequency of eating with respect to energy and nutrient intakes, body weight, body composition and energy balance and indicates the direction for further research.
The basic control of claims made for foods in the UK is provided by the Food Act 1984 in England and Wales, the Food and Drugs (Scotland) Act 1956 and the Food and Drugs (Northern…
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The basic control of claims made for foods in the UK is provided by the Food Act 1984 in England and Wales, the Food and Drugs (Scotland) Act 1956 and the Food and Drugs (Northern Ireland) Act 1958. These Acts make it an offence to label or advertise a food in such a way as to mislead as to its ‘nature, substance or quality’ where ‘quality’ includes nutritional value. More specific controls on claims made on labels and in advertising are provided by the Food Labelling Regulations.
Describes a healthy eating campaign for schoolchildren, designedand implemented by a member of the food industry, and evaluated by anacademic department. Promotes the importance…
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Describes a healthy eating campaign for schoolchildren, designed and implemented by a member of the food industry, and evaluated by an academic department. Promotes the importance of starch and discourages the intake of fat. Indicates that satisfactory results were obtained on both counts and that the children′s nutrition knowledge increased sharply. Also shows the experiment to have justified the collaboration between the food industry and independent dietitians.
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Claire E.A. Seaman, Penny Caughey and Terry Kirk
Recognizes the need for computer programs which provide simple,user‐friendly techniques by which individuals can assess their diet. Tothis end the Nutri‐Test Computer Software was…
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Recognizes the need for computer programs which provide simple, user‐friendly techniques by which individuals can assess their diet. To this end the Nutri‐Test Computer Software was developed to raise awareness in users of the need to increase the percentage of energy derived from carbohydrate and to decrease the percentage of energy derived from fat in the UK diet. The Nutri‐Test was validated by comparing results with those obtained from a five‐day food diary. Results indicate that data obtained using the Nutri‐Test software and the food diary were very similar, inspiring confidence in the accuracy and reliability of the Nutri‐Test.