TY - JOUR
T1 - Translating government policy into recipes for success! Nutrition criteria promoting fruits and vegetables
AU - Pollard, Christina M
AU - Nicolson, Clemency
AU - Pulker, Claire E
AU - Binns, Colin W
PY - 2009
Y1 - 2009
N2 - OBJECTIVE: To develop nutrition criteria consistent with Australian dietary guidelines encouraging fruit and vegetable consumption for branding recipes with the Go for 2&5 campaign message.DESIGN: Dietary policies, guidelines, food selection guides, nutrient targets, existing consumer education programs' nutrition criteria, food habits, and eating styles were reviewed to develop nutrition criteria, which were then used to assess 128 recipes.SETTING: Perth, Australia.ANALYSIS: Recipes were analyzed then assessed against criteria for fat, sodium, fiber, energy, added sugar, fruit, vegetables, cereal, and dairy content/per serving.RESULTS: Recipe nutrition criteria were devised, and 128 contemporary industry recipes were evaluated according to developed nutrition criteria. Recipe categories included main meals; light meals (includes breakfast); soups; salads; side dishes; snacks (includes drinks); desserts; bakery; and basic ingredients (eg, stocks, dips, and sauces). Nearly three quarters failed. Excess fat (45%) and sodium (30%) and inadequate cereal (24%) were the main reasons. Only minor modifications were required to meet criteria.CONCLUSIONS AND IMPLICATIONS: "Healthful" recipes promoting fruits and vegetables were often high in fat and sodium and low in cereal content. Nutrition criteria developed for this study provided a practical way of assessing specific meals and snacks according to the dietary guidelines, making them suitable for nutrition promotions.
AB - OBJECTIVE: To develop nutrition criteria consistent with Australian dietary guidelines encouraging fruit and vegetable consumption for branding recipes with the Go for 2&5 campaign message.DESIGN: Dietary policies, guidelines, food selection guides, nutrient targets, existing consumer education programs' nutrition criteria, food habits, and eating styles were reviewed to develop nutrition criteria, which were then used to assess 128 recipes.SETTING: Perth, Australia.ANALYSIS: Recipes were analyzed then assessed against criteria for fat, sodium, fiber, energy, added sugar, fruit, vegetables, cereal, and dairy content/per serving.RESULTS: Recipe nutrition criteria were devised, and 128 contemporary industry recipes were evaluated according to developed nutrition criteria. Recipe categories included main meals; light meals (includes breakfast); soups; salads; side dishes; snacks (includes drinks); desserts; bakery; and basic ingredients (eg, stocks, dips, and sauces). Nearly three quarters failed. Excess fat (45%) and sodium (30%) and inadequate cereal (24%) were the main reasons. Only minor modifications were required to meet criteria.CONCLUSIONS AND IMPLICATIONS: "Healthful" recipes promoting fruits and vegetables were often high in fat and sodium and low in cereal content. Nutrition criteria developed for this study provided a practical way of assessing specific meals and snacks according to the dietary guidelines, making them suitable for nutrition promotions.
KW - Australia
KW - Cooking/methods
KW - Fruit
KW - Health Knowledge, Attitudes, Practice
KW - Health Promotion/methods
KW - Humans
KW - Nutrition Policy
KW - Nutritive Value
KW - Vegetables
UR - https://www.webofscience.com/wos/woscc/full-record/WOS:000265900100012
U2 - 10.1016/j.jneb.2008.02.002
DO - 10.1016/j.jneb.2008.02.002
M3 - Article
C2 - 19411057
SN - 1499-4046
VL - 41
SP - 218
EP - 226
JO - Journal of Nutrition Education and Behavior
JF - Journal of Nutrition Education and Behavior
IS - 3
ER -