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Author : Fredrica Rudell
Publisher : Greenwood
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.F/5 ( download)
Download or read book Consumer Food Selection and Nutrition Information written by Fredrica Rudell and published by Greenwood. This book was released on 1979 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309218233
Total Pages : 180 pages
Book Rating : 4.3/5 (92 download)
Download or read book Front-of-Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Author : David Marshall
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402346
Total Pages : 350 pages
Book Rating : 4.4/5 (23 download)
Download or read book Food Choice And The Consumer written by David Marshall and published by Springer Science & Business Media. This book was released on 1995-12-31 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309041392
Total Pages : 256 pages
Book Rating : 4.3/5 (9 download)
Download or read book Improving America's Diet and Health written by Institute of Medicine and published by National Academies Press. This book was released on 1991-01-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of societyâ€"government, the private sector, the health professions, the education communityâ€"that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.
Author : Angela Tarabella
Publisher : Springer
ISBN 13 : 3319238566
Total Pages : 117 pages
Book Rating : 4.3/5 (192 download)
Download or read book Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information written by Angela Tarabella and published by Springer. This book was released on 2015-12-11 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling. Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutrition and Nutritional Information examines the available literature on consumer understanding of nutritional information and comments on the current poor knowledge shown by consumers about nutrition principles. Another focus of this Brief is on the evolution of nutritional information in food labelling andcurrent regulations on nutritional claims and product facts. In reviewing attempts to improve the nutrition information system, this work points out that consumers must first understand the data provided in order to utilize the system to make healthy food choices. Therefore, any campaigns aimed at improving the information system must concentrate on consumer data understanding of nutrition principles and components as opposed to a sole focus on labelling upgrades.
Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher :
ISBN 13 :
Total Pages : 282 pages
Book Rating : 4.:/5 (319 download)
Download or read book Nutrition and the consumer written by United States. Congress. Senate. Select Committee on Nutrition and Human Needs and published by . This book was released on 1974 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author : Richard Shepherd
Publisher : CABI
ISBN 13 : 0851990320
Total Pages : 409 pages
Book Rating : 4.8/5 (519 download)
Download or read book The Psychology of Food Choice written by Richard Shepherd and published by CABI. This book was released on 2006-01-01 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.
Author : Lynn Frewer
Publisher : Woodhead Publishing
ISBN 13 : 1845692500
Total Pages : 696 pages
Book Rating : 4.8/5 (456 download)
Download or read book Understanding Consumers of Food Products written by Lynn Frewer and published by Woodhead Publishing. This book was released on 2006-12-22 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice
Author : Canadian Consumer Council. Subcommittee on Food Consumption and Nutrition
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.3/5 (91 download)
Download or read book Report on Food Consumption and Nutrition written by Canadian Consumer Council. Subcommittee on Food Consumption and Nutrition and published by . This book was released on 1978 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Keiko Tamura
Publisher :
ISBN 13 :
Total Pages : 218 pages
Book Rating : 4.:/5 (89 download)
Download or read book The Effect of Nutrition Information Disclosure on Consumers' Food Choices written by Keiko Tamura and published by . This book was released on 1992 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309670748
Total Pages : 231 pages
Book Rating : 4.3/5 (96 download)
Download or read book A Consumer Food Data System for 2030 and Beyond written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2020-08-20 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Patterns of food consumption and nutritional intake strongly affect the population's health and well-being. The Food Economics Division of USDA's Economic Research Service (ERS) engages in research and data collection to inform policy making related to the leading federal nutrition assistance programs managed by USDA's Food and Nutrition Service. The ERS uses the Consumer Food Data System to understand why people choose foods, how food assistance programs affect these choices, and the health impacts of those choices. At the request of ERS, A Consumer Food Data System for 2030 and Beyond provides a blueprint for ERS's Food Economics Division for its data strategy over the next decade. This report explores the quality of data collected, the data collection process, and the kinds of data that may be most valuable to researchers, policy makers, and program administrators going forward. The recommendations of A Consumer Food Data System for 2030 and Beyond will guide ERS to provide and sustain a multisource, interconnected, reliable data system.
Author : H.J.H. MacFie
Publisher : Springer Science & Business Media
ISBN 13 : 1461312213
Total Pages : 410 pages
Book Rating : 4.4/5 (613 download)
Download or read book Food Choice, Acceptance and Consumption written by H.J.H. MacFie and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
Author : United States Panel on Nutrition and Special Groups
Publisher :
ISBN 13 :
Total Pages : 34 pages
Book Rating : 4.F/5 ( download)
Download or read book National Nutrition Policy Study written by United States Panel on Nutrition and Special Groups and published by . This book was released on 1974 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Melesse, Mequanint B.
Publisher : Intl Food Policy Res Inst
ISBN 13 :
Total Pages : 33 pages
Book Rating : 4./5 ( download)
Download or read book Understanding urban consumers’ food choice behavior in Ethiopia: Promoting demand for healthy foods written by Melesse, Mequanint B. and published by Intl Food Policy Res Inst. This book was released on 2019-04-04 with total page 33 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using survey data collected from 996 representative households in Addis Ababa, Ethiopia, this paper documents several insights to help understand urban consumer food purchasing and consumption choices. The findings can be summarized as follows: 1) We find that households face important dietary gaps; a large proportion eats insufficient amounts of nutrient-dense vegetables, animal-source foods, and fruits. 2) The consumption of ultra-processed foods increases with income and may become a pressing health concern as incomes rise. 3) From a purchasing perspective, we find that consumers buy foods for different purposes at different outlets. Nearby kiosks and informal street markets are frequented for small food items and for fruits and vegetables, while formal open markets and consumer cooperatives are used for bulky food items. 4) Respondents make food and food outlet choices based on their health and food safety concerns, but few consider the nutritional value of food when purchasing it. Concurrently, the availability of a wide variety of healthy and safe foods is highly valued by most respondents for outlet choice. Among consumers in lower income categories, they tend to make food and food outlet choices based on prices and location convenience. 5) Although nutrition is not a primary concern when making choices about food, consumers appear to have reasonable nutritional knowledge. Most respondents considered a healthy diet to be primarily plant-based. Most people are aware that they should eat more fruits and vegetables and less sugary, fatty, and salty foods, but they have limited knowledge on the nutrient content of specific foods and the causes of obesity. 6) Labelling would not be an effective way to increase nutritional knowledge; most respondents have limited understanding of the information that labels provide. Rather, most respondents trust the information provided by health professionals over other sources. In sum, these results are potentially relevant for policy and the design of future programs for improving nutritional outcomes through enhanced diets.
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309148057
Total Pages : 506 pages
Book Rating : 4.3/5 (91 download)
Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author : Christian A. Gregory
Publisher : CreateSpace
ISBN 13 : 9781502505514
Total Pages : 46 pages
Book Rating : 4.5/5 (55 download)
Download or read book Consumers' Use of Nutrition Information When Eating Out written by Christian A. Gregory and published by CreateSpace. This book was released on 2014-09-27 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: One strategy for helping Americans improve their diets is to make nutrition information more widely available. A practical problem for this strategy has been the recent increase in household reliance on food away from home (FAFH); this food has not, on the whole, been subject to the same nutrition-labeling requirements as food items sold to be prepared and eaten at home (FAH). In response to this problem, the 2010 Patient Protection and Affordable Care Act requires all restaurants with 20 or more locations to provide nutrition information on menus. Given these upcoming changes, it would be helpful to know who already uses nutrition information that eating establishments provide voluntarily and who might use such information when it becomes widely available because of the new regulations. What are the demographic and diet-related characteristics of those who already use nutrition information when eating out and those who say they would use such information if it were available? Would more nutrition information in FAFH settings prompt the average consumer to make better choices?
