Health and diet and consumers
The product comparison task measured ability to identify the healthier product and the product with fewer calories per container and per serving. SETTING: Key products in the US snack food industry contribute significant amounts of artificial trans fat. SUBJECTS: Composition data for more than 5000 chip and cookie products introduced for sale between 2001 (pre-labelling) and 2009 (post-labelling) were analyzed. DESIGN: Eight consumer focus groups, using a guide and stimuli. Below are research abstracts of consumer research studies conducted or supported by the Center for Food Safety and Applied Nutrition. This study explores the association between dietary intakes of these three nutrients and psychological or demographic factors and the search for total fat, saturated fat, and cholesterol information on food labels. Thus, it is important that consumers understand the differences between dietary fats. After cognitive interviews and pretests of the questionnaire, telephone interviews of randomly selected noninstitutionalized adults aged 18 years and older in the United States were conducted between October 12, 2004, and January 21, 2005. The eight components included six components on fruit, vegetables and grains, milk, and calories from solid fat, alcohol beverages, and added sugars. A higher proportion of men reported eating meat and certain types of poultry than women, whereas a higher proportion of women ate fruits and vegetables. 9% in 2006 compared with 9. Both relationships appeared to be moderated by health consciousness. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates. STATISTICAL ANALYSES PERFORMED: Analysis of covariance models with Tukey-Kramer tests were used. Information on a change in self-reported food allergy (srFA) in adults over time is lacking. Consumer Research on Labeling, Nutrition, Diet, and Health. Consumer Research on Labeling, Nutrition, Diet, and Health. However, methylmercury, which is in most fish in at least trace amounts, can have adverse effects on the cognitive development of fetuses and can have neurological effects on children and adults in high amounts. Data from the FoodNet Population Surveys can be useful in efforts to design targeted interventions regarding consumption of high-risk foods. MAIN OUTCOME MEASURES: The single product task measured product healthfulness, the amount of calories and various nutrients per serving and per container, and label perceptions. Respondents are randomly selected non-institutionalized adults in the 50 states and the District of Columbia. A higher proportion of men than women reported consuming runny eggs (12% versus 8%), pink hamburger (7% versus 4%), and raw oysters (2% versus 0. In particular, the survey focuses on foods and dietary supplements, two categories of the consumer products regulated by the FDA. The FDA Health and Diet Survey: A Data Resource The Health and Diet Survey is a national consumer survey conducted by the Food and Drug Administration (FDA). There are potential benefits for pregnant women and their babies from a diet that contains sufficient amounts of fish. RESULTS: When the snack food carried a nutrient claim for vitamin fortification, participants were 1) less likely to look for nutrition information on the Nutrition Facts label, 2) more likely to select the product for purchase, 3) more likely to perceive the product as healthier, and 4) less likely to correctly choose the healthier product. Individuals with CD, on the other hand, may be more experienced food label readers and may rely more on the ingredient list for finding GF foods. INTERVENTION: Exposure to images of a food package. DESIGN: Participants were randomly assigned to study conditions that varied on label format, product, and nutrition profile. The purpose of the survey is to track and gather information on consumer awareness, attitudes and practices related to health and diet issues. STATISTICAL ANALYSIS PERFORMED: Logistic regression was used to test all models. RESULTS: Participants who saw front-of-package-only conditions rated products bearing low-carbohydrate claims as more helpful for weight management and lower in calories than the same products without a claim. Saturated fat was most recognized and understood, whereas awareness of other fats was much lower. DESIGN: For this experimental study, participants were randomly assigned to study conditions to compare products that varied in product type, nutrition profile, and fortification and nutrient claim status. OBJECTIVE: To report the prevalence of srFA and compare differences at three time points over a decade. Many admitted being uncertain about how a fat relates to the risk of heart disease. Here we simulate potential changes in RTE cereal consumption predicted by estimated demand if a GSP or a 10% price manipulation were in effect nationwide in the US, and measure the impact on intakes of whole grains, added sugars, sodium, and calories. RESULTS: When the snack food carried a nutrient claim for vitamin fortification, participants were 1) less likely to look for nutrition information on the Nutrition Facts label, 2) more likely to select the product for purchase, 3) more likely to perceive the product as healthier, and 4) less likely to correctly choose the healthier product. , a higher total HEI-2005 score and higher scores in eight of the twelve HEI-2005 components than including neither method. When the NF label was available and products had the same nutrition profile, participants rated products with low-carbohydrate claims the same as those with no claim. Video recordings and transcripts were used to cross-check summaries. Therefore, an understanding of consumer use of total fat, saturated fat, and cholesterol information on food labels has important implications for public health and nutrition education. This study extends previous research by using a simultaneous-equation model to measure the relationship between fat intake and label use. The experiment revealed measurable differences among the statements in how they are used to make food consumption decisions. INTERVENTION: Participants were randomly assigned to one of 10 label formats classified into three groups: listing 2 servings per container with a single column, listing 2 servings per container with a dual column, and listing a single serving per container. No differences by sex were observed for consumption of unpasteurized milk or cheese. Only half of those who had heard of trans fat and n-3 fatty acids understood that the fats raise and lower the risk of heart disease, respectively. PHENOMENON OF INTEREST: Consumer views on alternative presentations of nutrition information on packaged food items and quick-service restaurant menu boards. 1% in 2001 (p CONCLUSIONS: Analysis of survey results indicates that the prevalence of srFA increased among U. Choiniere. Information on causative food(s), reaction severity characteristics, and various diagnostic factors was also analyzed. To examine the effects of modifications to the Nutrition Facts label on foods that can be listed as having 1 or 2 servings per container, but are reasonably consumed at a single eating occasion. DESIGN: Using label information, lipid ingredients and fat profiles are compared pre- and post-labelling. PARTICIPANTS: 4,320 members of a national on-line consumer panel. MAIN OUTCOME MEASURES: Outcome measures were information-seeking (viewed the Nutrition Facts label), purchase decisions, perception of product healthfulness, and correct selection of product with the healthier nutrient profile. No statistically significant changes in fat content were observed in chips. METHOD: Regressions were used to analyze the associations between self-reported weight management methods and diet quality, as measured by the Healthy Eating Index-2005 (HEI-2005), of 1,933 respondents who tried to lose or not gain weight in the 2003-2004 National Health and Nutrition Examination Survey (NHANES). In particular, the survey focuses on foods and dietary supplements, two categories of the consumer products regulated by the FDA. On diet and health, the survey asks about (1) awareness of the relationship between diet and diseases (cancer, heart disease, high blood pressure), (2) knowledge of fats and cholesterol, (3) knowledge of dietary deficiencies, (4) dietary management practices, and (5) use and impact of food labels. Those who saw the bread with low-carbohydrate claims also rated it as more healthful than those who saw no claim. According to the OLR results, reading the food label often was significantly associated with less reported difficulty following a GFD, whereas consuming packaged processed foods and looking for GF claims more often were significantly associated with more reported difficulty for both respondent groups. We compared 2010 Food Safety Survey data with 2006 and 2001 data, and highlighted relevant differences. The FDA Health and Diet Survey: A Data Resource The Health and Diet Survey is a national consumer survey conducted by the Food and Drug Administration (FDA).
S. RESULTS: Including both switching to foods with lower calories and exercise in weight management was associated with better diet quality, i. College or more-educated adults had better awareness and understanding. On average, individuals with GS reported slightly more difficulty following the GFD than did participants with CD. MAIN OUTCOME MEASURES: Outcome measures were information-seeking (viewed the Nutrition Facts label), purchase decisions, perception of product healthfulness, and correct selection of product with the healthier nutrient profile. On diet and health, the survey asks about (1) awareness of the relationship between diet and diseases (cancer, heart disease, high blood pressure), (2) knowledge of fats and cholesterol, (3) knowledge of dietary deficiencies, (4) dietary management practices, and (5) use and impact of food labels. Respondents are randomly selected non-institutionalized adults in the 50 states and the District of Columbia. Verrill and Conrad J. RESULTS: One-way ANOVA was used to test for significant changes in saturated fat content per serving and the ratio of saturated to total fat. Existing evidence in the United States suggests troublesome consumer misunderstanding. METHODS: We analyzed srFA and reported physician-diagnosed food allergy in 4000 U. Only a minority of those who had heard of partially hydrogenated oil and polyunsaturated fat knew the fats raise and lower the risk of heart disease, respectively. ANALYSIS: Mean ratings by outcome measure, condition, and product were calculated. As part of its continuing effort to promote public health, the US Food and Drug Administration measured consumer awareness and understanding of dietary fats in its Health and Diet Survey- 2004 Supplement. Variation in Consumer Preferences and Consumption Decisions. Using cross-sectional data collected from 1,798 respondents who completed the survey, this study estimated the prevalence of awareness and understanding of six dietary fats among US adults and identified the characteristics of adults with different levels of awareness and understanding. RESULTS: SrFA prevalence increased significantly, to 13% in 2010 and 14. Ratings were also used as the dependent measure in analysis of variance models. Further, consumer demand for cereals is found to respond to price. PARTICIPANTS: A total of 68 consumers, with 7 to 10 per focus group. S. Data were collected via an online consumer panel. 2009. RESULTS: Single-serving and dual-column formats performed better and scored higher on most outcome measures. We also identified the roles played by several psychological variables on information search and fat intake. MAIN OUTCOME MEASURES: Ratings on Likert scales about perceived healthfulness, helpfulness for weight management, and caloric content. Data were collected via an online consumer panel. 4%). DESIGN: For this experimental study, participants were randomly assigned to study conditions to compare products that varied in product type, nutrition profile, and fortification and nutrient claim status. Data were weighted to adjust for survey design and to reflect the age and sex distribution of the population under FoodNet surveillance. There was a wide disparity among US consumers in their awareness and understanding. We studied how the introduction of the GSP in one supermarket chain affected the demand for ready-to-eat cereals. e. Similar but smaller associations were also found among those who reported including either switching to foods with lower calories or exercise. adults who participated in the 2010 U. DESIGN: Experiment in which participants were randomly assigned 1 of 12 front-of-package claim conditions on bread or a frozen dinner. High levels of total fat, saturated fat and cholesterol in diets are linked to increased blood cholesterol levels and a greater risk of heart disease. A total of 32,897 invitations were sent for a final sample of 9,493 interviews. A higher proportion of women than men ate alfalfa sprouts (3% versus 2%). Food and Drug Administration Food Safety Survey. Descriptive analyses were used, along with logistic regression models, developed to accommodate the survey design and responses. Below are research abstracts of consumer research studies conducted or supported by the Center for Food Safety and Applied Nutrition. The Federal government first issued national consumption advice in order to minimize the risk to the developing fetus from methylmercury in fish in the 1990s. ANALYSIS: Authors prepared detailed summaries of discussions based on observation. The regressions controlled for sociodemographics, lifestyle behaviors, and other health-related behaviors and perceptions. This advice was updated in 2001 and again in 2004. Whites held the least favorable views on fortified foods when compared to Blacks and Hispanics. The shares of chip and cookie introductions containing partially hydrogenated vegetable oil declined by 45 and 42 percentage points, respectively. A two-sample t-test and chi squared tests for equality of means or proportions were used for the descriptive data and ordinal logistic regression (OLR) was used to model associations. Linda A. Data were collected via an online consumer panel. To provide consumers with at-a-glance nutrition information, many food manufacturers have introduced front-of-package (FOP) nutritional labeling systems. The purpose of the survey is to track and gather information on consumer awareness, attitudes and practices related to health and diet issues. adults from 2001 to 2010 and that adults are increasingly self-reporting FAs without obtaining medical diagnosis. Using the 1994-6 USDA CSII and DHKS data, our results suggest individuals who consume a higher percentage of calories from fat are less likely to report searching for fat information on food labels. S. The purpose of this review is to reach out to the marketing and public policy discipline by identifying research needs on FOP systems not only to aid decision making for federal agencies, but also to help advance research on this important topic. Perceived usefulness of nutrition labels and confusion about healthy food choices were both associated with stronger preferences for fortified foods. Most importantly, having heard of a fat did not necessarily mean understanding its relationship to heart disease. In terms of psychological predictors, people who were more health-conscious were more likely to prefer fortified foods. Seven of the 12 conditions also included Nutrition Facts (NF) information. STATISTICAL ANALYSIS PERFORMED: Logistic regression was used to test all models. SETTING: Focus group discussions in 4 US cities.
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