Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

Andress, Elizabeth L.; Nickols, Sharon Y.; Peek, Gina; Nickols‐Richardson, Sharon M.

doi:10.1111/j.1552-3934.2010.02062.x

Cited by 4 publications

(4 citation statements)

References 25 publications

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“…Many years ago, Bender (31) suggested some rules of thumb for producing nutritionally favorable processed foods, such as convenience in preparing a complete meal, ease in conforming to human needs, an emphasis on foods with nutrients that are likely to fall short in diets, and a de-emphasis on those with constituents that are in excess. Food processing techniques such as enrichment and fortification can add essential nutrients that might otherwise be in short supply and can alter food profiles to decrease components that may be overconsumed (32,33). Some examples are ironfortified infant cereals, the fortification of milk with vitamin D, the fortification of margarine with vitamin A, processed foods prepared with iodized salt (34), enrichment of cereals with B vitamins and iron, and the recent fortification of wheat flour with folic acid.…”

Section: Enhance Nutritional Benefits and Decrease Undesirable Attrib...mentioning

confidence: 99%

Processed foods: contributions to nutrition

Weaver¹,

Dwyer²,

Fulgoni³

et al. 2014

The American Journal of Clinical Nutrition

269

145

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Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers.

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Section: Enhance Nutritional Benefits and Decrease Undesirable Attrib...mentioning

confidence: 99%

Processed foods: contributions to nutrition

Weaver¹,

Dwyer²,

Fulgoni³

et al. 2014

The American Journal of Clinical Nutrition

269

145

View full text Add to dashboard Cite

show abstract

“…Today's food industry uses different preservation techniques to produce nutritious and safe foods with a long shelf life. For this reason, traditional food preservation skills have been in decline in recent decades (17) . This trend may explain why consumers bought food with a long shelf life early in the pandemic (15) .…”

Section: Possible Changes In Food Preservationmentioning

confidence: 99%

Positive effects of COVID-19 on food preparation and expenditure habits: a comparative study across three countries

Özen

KARTARI>

Correia

et al. 2022

Public Health Nutr.

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Objective: This study seeks to empirically investigate how the changing eating habits affect health habits within three countries with entirely different cultures and diets to understand to what extent the pandemic may be responsible for these changes. Design: Specifically, a questionnaire was conducted in China, Portugal, and Turkey in early 2021. A series of statistical analyses were performed to identify how changes in individuals’ eating habits have influenced their diets, considering the pandemic context and the varying cultural contexts where this research was performed. Setting: A structured questionnaire form was developed and uploaded to an online platform with unique links for automatic distribution to respondents in each country. Data for the main survey were gathered between 3 January and 1 February 2021. Participants: Using snowball sampling, the authors leveraged their social networks by asking friends and colleagues to distribute the survey to potentially interested individuals. This distribution was stratified accordingly to the distribution of the population. The authors ultimately collected 319 useable surveys from China, 351 from Portugal, and 449 from Turkey. Results: The pandemic inspired healthier food habits, mostly because people have additional time to cook, shop differently for food, and spend more money on groceries. Conclusions: The study suggests that aside from cultural values and dietary habits, the available time and the fear of the pandemic most explained the new eating habits. Several implications are provided for researchers and overall society in these three countries.

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“…Those who pursue wellness typically perceive slow food to be good, clean, without agri-chemicals, from animals raised with their welfare considered, and sourced from sustainable production systems [62]. Wellness pursuit suggests that food consumption should be elevated beyond purchasing, cooking, and consuming food to a more mindful state that contributes to augmented demand for locally produced products, improves consumer food satisfaction, and preserves local food cultures [63]. Since wellness pursuit is related to healthy food choices [3], it could further be argued that wellness pursuit influences perceptions of slow food.…”

Section: Relationships Among Wellness Pursuit Slow Life Seeking Andmentioning

confidence: 99%

Wellness Pursuit and Slow Life Seeking Behaviors: Moderating Role of Festival Attachment

et al. 2019

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Slow lifestyles have become a way for individuals to reduce the amount of stress in their lives. Moreover, along with wellness and slow food, slow life seeking is emerging as an area of study, though little research has been studied at Slow Life Festivals (SLFs) associated with consumers’ wellness pursuits, slow life seeking, and perceptions of slow food. To address this gap, this study examined visitors’ decision-making processes using an extended theory of planned behavior (ETPB) by incorporating wellness pursuit, slow life seeking, and perceptions of slow food at an SLF. Thus, this study developed a theoretically comprehensive framework by applying field survey. Results revealed significant impacts of visitors’ wellness pursuits and slow life seeking on their decision-making, indicating that wellness and slow life were important factors to consider for SLF management. The research further identified the perception of slow food as a mediator in predicting behavioral intentions. Results further demonstrated a strong relationship between wellness pursuit and perception of slow food for highly attached visitors while revealing a significant relationship between slow life seeking and perception of slow food for less attached visitors. Consequently, this study shed significant light on our understanding of why visitors intend to revisit SLFs.

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Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

Cited by 4 publications

References 25 publications

Processed foods: contributions to nutrition

Processed foods: contributions to nutrition

Positive effects of COVID-19 on food preparation and expenditure habits: a comparative study across three countries

Wellness Pursuit and Slow Life Seeking Behaviors: Moderating Role of Festival Attachment

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