Time-scarcity, ready-meals, ill-health and the obesity epidemic

Abstract

In this 3-part paper, we firstly review the interaction of time-scarcity with food-choices, 44 specifically ready-meals, and potential health consequences from their consumption. 45Secondly we review declared nutrients, in relation to the standard 30% of Guideline Daily 46 Amounts, concluding that popular ready-meals from major UK supermarkets are currently 47 nutritionally haphazard. Thirdly, we present a simple scheme to establish standards for 48 nutritional composition of ready-meals: unless otherwise specified, any meal (the smallest 49 unit of nutrition) as recommended to be eaten or as offered should provide 30%+10% of 50 GDA for energy and pro rata for key nutrients (e.g. sodium, sat fat, vitamin C). 51 52 53 54 55

Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency

“…The values which shape food choices (taste, price, convenience, quality, nutrition) 47, 48 are similar to commonly cited barriers to healthy home cooking – time, price, convenience and cooking knowledge/skills and confidence. 49-51 Evidence about whether individual values related to food purchasing differ by cooking frequency is missing from the literature.…”

Public perceptions of cooking and the implications for cooking behaviour in the USA

“…Yet, Americans currently report living in households where dinner is cooked on average five nights per week, with over half cooking dinner six or seven times weekly (10,11) , and almost half of all food dollars are spent on food consumed at home (12) . The literature also suggests that convenience foods ('any fully or partially prepared foods in which significant preparation time, culinary skills or energy inputs have been transferred from the home kitchen to the food processor and distributor' (13) ) have become ubiquitous in the modern diet. On a typical day, 90 % of US adults purchase convenience foods for use at home (as opposed to food away from home) (14) which represents almost 20 % of all food expenditures (15) .…”

Nutritional Value Determination of Thermally Processed Potato Main Course in Retort Packaging

“…Ready-made, easy-to-eat dishes are defined as fully or partially prepared dishes that are adapted for industrial production and distribution. The use of ready-made, easy-to-eat food is not only related to time-saving but also energy-saving, culinary skills and dislike/anxiety about cooking (Celnik, 2012;Olsen, 2012;Geeromsa, 2008;Kanzler, 2015). Most of the easy-to-eat food consumers work long hours and pay little attention to meal planning and cooking, instead trying to find an alternative to increase their free time (Olsen, 2012;Regueiro 2015;Kanzler, 2015).…”

“…Ready-meals are designed for "main meals" (lunch or dinner), typically in four ranges: (1) 'healthy', (2) 'economy' or 'value', (3) 'normal' and (4) 'special' "finest". There are no agreed nutritional criteria within or between these ranges (Celnik, 2012).…”

“…UK Food Standards Agency (FSA) guidance suggests that daily energy consumption should be split over four eating occasions or meals each day: breakfast -20% of daily energy intake, lunch -30%, evening meal -30% and food between meals (snacks) -20%. Using the same rationale as RDAs for daily nutrient intakes, "main meals" should each contain 30% of recommended daily energy and nutrient intake for women (2000 kcal), i.e., around 600-700 kcal; men need about 20% more (Celnik, 2012). Introducing simple nutritional standards for entire meals could be effective and less contentious than trying to categorise individual foods as "healthy" or otherwise (Celnik, 2012).…”