The nutrient density approach to healthy eating: challenges and opportunities

Nicklas, Theresa A.; Drewnowski, Adam; O’Neil, Carol E.

doi:10.1017/s136898001400158x

Cited by 41 publications

(40 citation statements)

References 56 publications

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“…By making small changes to restaurant meals, chefs and food service operators could make a valuable contribution to reducing energy intake and increasing healthiness of food consumption of diner's throughout the world. Moreover, given the high level of interest of diners in seeing more items on the menu which are nutrient dense, such as more vegetables and fish dishes, small changes made by chefs may also be able to impact on the overall energy density of diner's diets which is linked to higher satiation and better health (Nicklas, Drewnowski, & O'Neil, 2014).…”

Section: Discussionmentioning

confidence: 99%

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Newson

Maas

Beijersbergen

et al. 2015

Food Quality and Preference

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a b s t r a c tOverweight and obesity are global public-health problems and unhealthy restaurant meals have been identified as one contributing factor. Given the increase in restaurant meals and the number of chefs and restaurants throughout the world, small changes in restaurant meals can have a large public health impact. However, to ensure that chefs and operators are able to provide changes that diners will accept and find appealing, an understanding of diners' desire for healthier menus items and the barriers faced in choosing healthier meals is required. As such we conducted an international consumer study to identify these barriers and needs. A cohort of restaurant diners was recruited from ten countries: United Kingdom, United States of America, (n = 5000, aged 18-65 years, 50% females). Participants completed a comprehensive webbased questionnaire on aspects related to healthy eating at restaurants. Globally only 18% of the sampled diners were strongly satisfied with current healthy options on restaurant menus. Among the diners there was a preference to have ''slightly healthier'' options. The top 3 small changes that these diners wanted to see included on restaurant menus to make them healthier included: steamed, baked or grilled instead of fried, fresh ingredients used, and served with plenty of vegetables. Taste, price and satiation were seen as key barriers to current healthy options. Diners had clear preferences for when they wanted to see healthy items on the menu in terms of time of day, time of the week and occasions. Country, age and gender had a large influence on preferences, while personal factors such as diet type, family status and food reactions had minimal influence. In the current study, diners were largely unsatisfied with current healthy options and clear barriers and triggers for healthier meals were identified. Nutritionists, dietitian, chefs and managers working for restaurants and other out of home food services can leverage these insights to provide healthier and appealing meals.

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Section: Discussionmentioning

confidence: 99%

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Newson

Maas

Beijersbergen

et al. 2015

Food Quality and Preference

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“…Indeed, sweetened yogurts are not a substantial source of added sugars in older children, and they are an important source of key nutrients (45). Yogurt's nutrient density and its contribution to the intake of key nutrients is maintained despite the added sugar content of sweetened yogurts (50). As an excellent source of high-quality protein (from milk), many modern yogurts are further enhanced in protein concentration through manufacturing techniques and the addition of skimmed milk solids (51).…”

Section: Nutrient Profiles Of Fruit and Yogurtmentioning

confidence: 99%

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Fernandez

Marette

2017

Advances in Nutrition

133

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Fruit and yogurt have been identified individually as indicators of healthy dietary patterns. Fruits are relatively low in energy density and are an excellent source of antioxidants and prebiotic fibers and polyphenols, which can promote digestive health. Yogurt, on the other hand, is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, vitamin B-12, conjugated linoleic acid, and other key fatty acids. In addition, it contains beneficial bacterial cultures, making it a potential source of probiotics. Yogurt's unique fermented food matrix provides added health benefits by enhancing nutrient absorption and digestion. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals that have the potential to exert synergistic effects on health. Yogurt consumption has been associated with reduced weight gain and a lower incidence of type 2 diabetes, whereas fruits have established effects on reducing the risk of cardiovascular disease. Yogurt and fruits can be eaten together and may exert combined health benefits through potential prebiotic and probiotic effects. Furthermore, substituting high-energy, nutrient-deficient snacks with fruit and yogurt could reduce the intake of high-calorie obesogenic foods. In light of the positive cardiometabolic impacts of fruit and yogurt and their association with healthy dietary patterns, there is sufficient evidence to warrant further exploration into the potential synergistic health benefits of a combined intake of fruit and yogurt. Adv Nutr 2017;8(Suppl):155S-64S.

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“…Human nutrition is the most obvious function, but the quantification of the contribution of a single food product to this function remains a challenge (Nicklas et al 2014). The choice of the functional unit strongly depends on the goal and scope of the study and on the perspective applied (production or consumption perspective) with increasing complexity from the comparison of agricultural production methods to the evaluation of full diets (Heller et al 2013).…”

Section: Challenges For the Environmental Assessment Of Nutritionmentioning

confidence: 99%

Environmental impacts of food consumption and nutrition: where are we and what is next?

Nemecek

Jungbluth

Canals³

et al. 2016

Int J Life Cycle Assess

166

106

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Purpose This article introduces the special issue "LCA of nutrition and food consumption" and 14 papers selected from the Ninth LCA Food Conference in San Francisco in October 2014. Literature overview The scientific literature in the field of food LCA has increased more than ten times during the last 15 years. Nutrition has a high contribution to the total environmental impacts of consumption. Agricultural production often dominates the impacts, but its importance depends on the type of product, its production mode, transport, and processing. Local or domestic products reduce transports, but this advantage can be lost if the impacts of the raw material production are substantially increased. Diets containing less meat tend to be more environmentally friendly. Several studies concluded that respecting the dietary recommendations for a healthy diet would reduce the overall environmental impacts in the developed countries, although this is not a universal conclusion. Contribution of this special issueEight papers analyze the environmental impacts of catering and in-house food consumption and impacts on sectoral and national levels; four papers presents tools and methods to better assess the impacts of nutrition and to implement the results in practical decisionmaking. Finally, two contributions analyze the impacts of food waste and reduction options. Communication of the environmental impact assessment results to stakeholders including policy-makers and consumers needs additional efforts. Research needs and outlook (i) Development of holistic approaches for the assessment of sustainable food systems, (ii) assessment of land use related impacts and inclusion of ecosystem services, (iii) exploration of LCA results for policy support and decision-making, (iv) investigation of food consumption patterns in developing and emerging countries, and (v) harmonization of databases.

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The nutrient density approach to healthy eating: challenges and opportunities

Abstract: The term 'nutrient density' for foods

Cited by 41 publications

References 56 publications

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Environmental impacts of food consumption and nutrition: where are we and what is next?

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