Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region)       NUTRIENT ANALYSIS AND  ...
Take-Away Foods
Take-Away Foods
Take-Away Foods
Take-Away Foods• High in Fat• High in Energy• High in Saturated Fat• High Salt• Low in Vitamins & Minerals• Low in Fibre
Take-Away Food Analysis• 411 Food Samples• (North West England)• Chinese (n= 92)• Beef Green Peppers    & Blackbean Sauce ...
Take-Away Food Analysis• English (n= 95)• Chicken & Chips Fish & Chips Mushroom Omelette & Chips• Pizzas (n= 54)• Pepperon...
Take-Away Food Analysis• Kebabs (n=75)• Shish Kebab• Donner Kebab & Chips• Chicken Kebab• Indian (n=95)• Chicken Tikka Mas...
Maximum & Minimum Values                   Min:            Max:%RDA               15.8 (m)        130.2 (m)Kcal           ...
Fat Content per Chinese Meal
Fat Content per Indian Meal
Salt Content per Chinese Meal
Salt Content per Indian Meal
Variability in Salt Content         per 100g(n=92)   (n=95)   (n=95)   (n=54)   (n=74)
Variability in Salt Content         per Meal(n=124)   (n=95)   (n=95)   (n=95)   (n=95)
Variability in Portion Size(n=124)   (n=95)   (n=95)   (n=95)   (n=95)
What can we do in Practice?• Examples of existing good practice• Provision of improved meals
Chicken Chow MeinTakeaway Outlet 1<30% A                         A30-50% B                           B51-70%      C       ...
Chicken Chow MeinTakeaway Outlet 4<30%A                    A30-50% B                     B51-70%     C                    ...
Recipe Comparison-Salt and Fat Large variation in salt and fat content depending on where recipe was collected fromTakeawa...
Results – Sensory Evaluation                         Acceptability of Chow MeinTakeaway            Original               ...
Conclusions• Better understanding of  nutritional issues in ‘out of home’         foodssuch  foods• Possible to tailor mor...
Acknowledgements       • Dr Ian Davies       • Dr Agnieszka Jaworowska       • Toni Blackham
Upcoming SlideShare
Loading in …5
×

Nutrient Analysis & Nutrient profiling 2012

805 views

Published on

This presentation has been provided by The International Life Sciences Institute, South East Asia branch, from their August 2012 seminar in Thailand.

Published in: Education
  • Be the first to comment

  • Be the first to like this

Nutrient Analysis & Nutrient profiling 2012

  1. 1. ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region) NUTRIENT ANALYSIS AND NUTRIENT PROFILING AS TOOLS TO IMPROVE THE NUTRITIONAL QUALITY OF ‘OUT OF HOME’ FOODS Dr Leo Stevenson, Human Nutrition Research Centre, Newcastle University (UK)
  2. 2. Take-Away Foods
  3. 3. Take-Away Foods
  4. 4. Take-Away Foods
  5. 5. Take-Away Foods• High in Fat• High in Energy• High in Saturated Fat• High Salt• Low in Vitamins & Minerals• Low in Fibre
  6. 6. Take-Away Food Analysis• 411 Food Samples• (North West England)• Chinese (n= 92)• Beef Green Peppers & Blackbean Sauce with Fried Rice• Prawn Chow Mein• Sweet & Sour Chicken & Boiled Rice• Char Siu Chow Mein• Chicken Satay & Fried Rice• Kung Po King Prawns & Boiled Rice
  7. 7. Take-Away Food Analysis• English (n= 95)• Chicken & Chips Fish & Chips Mushroom Omelette & Chips• Pizzas (n= 54)• Pepperoni Pizza Margherita Pizza Seafood Pizza• Ham & Pineapple Piza• Meat Pizza
  8. 8. Take-Away Food Analysis• Kebabs (n=75)• Shish Kebab• Donner Kebab & Chips• Chicken Kebab• Indian (n=95)• Chicken Tikka Massalla & Kemma Rice• Lamb Bhuna & Chips• King Prawn Rogan Josh & Pilau Rice• Lamb Rogan Josh & Pilau Rice• Vegetable Biryani
  9. 9. Maximum & Minimum Values Min: Max:%RDA 15.8 (m) 130.2 (m)Kcal 20.7 (f) 171.1 (f)Calories (402 Kcal) (3320 Kcal)2500 M shish kebab pepperoni pizza2000 F%RDA Fat 4.5 (m) 143.1 (m) 5.9 (f) 188.9 (f)95g M70g F (4.4g) (141.7g) shish kebab mushroom omelette & chips%RDA Salt 11.2 460.26g (adult) (0.7g) (27.6g)2g (young child) chicken kebab beef green peppers and black-bean sauce & fried rice
  10. 10. Fat Content per Chinese Meal
  11. 11. Fat Content per Indian Meal
  12. 12. Salt Content per Chinese Meal
  13. 13. Salt Content per Indian Meal
  14. 14. Variability in Salt Content per 100g(n=92) (n=95) (n=95) (n=54) (n=74)
  15. 15. Variability in Salt Content per Meal(n=124) (n=95) (n=95) (n=95) (n=95)
  16. 16. Variability in Portion Size(n=124) (n=95) (n=95) (n=95) (n=95)
  17. 17. What can we do in Practice?• Examples of existing good practice• Provision of improved meals
  18. 18. Chicken Chow MeinTakeaway Outlet 1<30% A A30-50% B B51-70% C C71-100% D D>100% E E>200% F F% RDA Salt per portion % RDA Salt per portion(227% - 13.6g) (105% - 6.3g)
  19. 19. Chicken Chow MeinTakeaway Outlet 4<30%A A30-50% B B51-70% C C71-100% D D>100% E E% RDA Fat per portion % RDA Fat per portion(80% - 60g) (25% - 18.9g)
  20. 20. Recipe Comparison-Salt and Fat Large variation in salt and fat content depending on where recipe was collected fromTakeaway Sodium (mg) Salt (g) Fat (g) Outlet Original Modified Original Modified Original Modified 1 5440 2520 13.6 6.3 35.5 24 2 4120 2720 10.3 6.8 27 19.5 3 2080 1840 5.2 4.6 24 21 4 3720 2280 9.3 5.7 59.7 18.9 Original Recipe - Salt content ranges from 5.2g to 13.6g/portion Fat content ranges from 24g to 59.7g/portion
  21. 21. Results – Sensory Evaluation Acceptability of Chow MeinTakeaway Original Modified Outlet mean SD mean SD 1 6.7 0.85 7.7 0.98* Like slightly Like moderately 2 8 0.57 6.7 1.25* Like very much Like slightly 3 7.3 0.46 6.3 1.37 Like moderately Like slightly 4 6.7 1.63 6.2 1.72 Like slightly Like slightly* indicates significant differences between original and modified meals
  22. 22. Conclusions• Better understanding of nutritional issues in ‘out of home’ foodssuch foods• Possible to tailor more specific strategies to improve particular types of meals• Better understanding of what level of improvement is achievable in practice• Possibility to identify ‘healthier options’• BUT• How much change is needed for real improvement in public health?• Importance of dietary consumption patterns?
  23. 23. Acknowledgements • Dr Ian Davies • Dr Agnieszka Jaworowska • Toni Blackham

×