Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource Populations

OBJECTIVE

This study evaluated consumer acceptance of recipes in a nutrition education intervention and assessed participants' intentions to change dietary behaviors.

DESIGN

Study participants tasted and evaluated 16 recipes in the University of Georgia Food Talk curriculum using the 9-point hedonic scale and indicated their likelihood of engaging in behaviors to improve diet quality on a similar, ordinal scale.

SETTING AND PARTICIPANTS

Convenience samples of 89 to 122 adult participants in the Expanded Food and Nutrition Education Program in Georgia evaluated each recipe.

INTERVENTION

Eight interactive nutrition education sessions in which study participants sampled and evaluated 2 recipes per session.

MAIN OUTCOME MEASURES

Mean scores for overall liking of each recipe and likelihood of engaging in promoted behaviors to improve diet quality were outcomes of interest.

ANALYSIS

Descriptive statistics were generated. Relationships between overall liking of recipes and intention to engage in promoted behaviors were assessed with Spearman correlation coefficients.

RESULTS

Results showed that 13 of the 16 recipes in the curriculum met criteria for acceptable sensory quality. Overall liking was significantly correlated with participants' intentions to engage in behaviors to improve diet quality. Notable age- and sex-related differences were identified.

CONCLUSIONS AND IMPLICATIONS

Evaluations of consumer acceptance may be useful in interventions designed to improve diet quality through the introduction of new recipes as improving consumer acceptance of recipes may improve program outcomes.

Are Clean Eating Blogs a Source of Healthy Recipes? A Comparative Study of the Nutrient Composition of Foods with and without Clean Eating Claims

Food blogs are an increasingly popular source of information about food and nutrition. There is a perception that foods published on clean eating blogs, which promote unprocessed foods, are healthier than comparable foods without these claims. However, foods with these claims and their nutrient composition have not previously been evaluated. The purpose of the study was to describe the nutritional content of clean eating recipes compared to recipes without clean eating claims and the nutritional guidelines published by the World Health Organisation (WHO). Clean eating recipes were systematically selected from 13 popular clean eating blogs and were described and compared with control recipes without clean eating claims. The nutrient profiles from the included recipes were summarised and evaluated against criteria from WHO recommendations for chronic disease prevention and criteria from the U.K. Food Standards Agency. Data for 86 clean eating recipes were extracted that represented five food categories: breakfast, snacks, treats, desserts, and smoothies. These were matched with 86 control recipes without clean eating claims. The clean eating recipes, per portion, provide the equivalent of 15% of daily energy intake. The average serving sizes were not significantly different between clean eating and control recipes. Overall, the clean eating recipes contained significantly more protein (8.1 ± 7.3 g vs. 5.7 ± 4.1 g, p = 0.01), fat (15.8 ± 10.6 g vs. 12.4 ± 9.3 g, p = 0.03), and fibre (5.0 ± 4.3 g vs. 2.8 ± 2.9 g, p < 0.01) per serving than control recipes. There were no significant differences between clean eating and control recipes with respect to the energy (1280 ± 714 kJ vs. 1137 ± 600 kJ, p = 0.16), carbohydrate (31.5 ± 27.3 g vs. 33.9 ± 19.4 g, p = 0.51), sugar (21.1 ± 20.9 g vs. 23.2 ± 14.9 g, p = 0.46), and sodium content (196.7 ± 269 vs. 155.8 ± 160.8, p = 0.23). Less than 10% of clean eating and control recipes met the WHO constraints for proportions of energy from fat and sugar intake. A simulated nutrient profile of an average clean and control recipe shows that nutrients for both are similarly classified as moderate to high in fat, saturated fat, salt, and sugar. Foods with clean eating claims contained the same amount of energy, sugar, and sodium as foods without those claims. Clean eating claims are potentially misleading for consumers who may believe these foods are healthy alternatives, potentially undermining people’s efforts to eat a healthy diet.

Polyphenol-rich curry made with mixed spices and vegetables increases postprandial plasma GLP-1 concentration in a dose-dependent manner

Glucagon-like peptide-1 (GLP-1) plays an important role in glucose homeostasis. Evidence is emerging that dietary bioactive phytochemicals such as polyphenols can increase GLP-1 concentration in vivo. Spices are rich in polyphenols and have oro-sensory properties, both of which can increase GLP-1 secretion. We therefore investigated the effects of mixed spices intake on postprandial GLP-1 concentration. Using a randomised, controlled, dose-response crossover trial in 20 young, healthy, Chinese men, volunteers were served white rice with 3 doses of curry made with mixed spices and vegetables. These test meals were isocaloric and macronutrient matched. Plasma total GLP-1 concentrations were measured before (baseline) and for up to 3 h after the consumption of test meals. We found a significant dose dependent increase in total AUC of plasma GLP-1 concentrations, adjusted for baseline, with increasing mixed spice doses [adjusted mean (±SEM) of 10568.3 ± 1267.9, 12391.8 ± 1333.94, and 13905.1 ± 1267.6 pg ml-1.min for Dose 0 Control, Dose 1 Curry and Dose 2 Curry respectively (p = 0.019)]. Consumption of polyphenol rich mixed spices and vegetables can therefore increase in vivo GLP-1 concentration.

Adapting the standardised computer- and interview-based 24 h dietary recall method (GloboDiet) for dietary monitoring in Latin America

OBJECTIVE

The present study describes the procedure and approaches needed to adapt and harmonise the GloboDiet methodology, a computer- and interview-based 24 h dietary recall, for use in two Latin American pilot countries, Brazil and Mexico.

DESIGN

About seventy common and country-specific databases on foods, recipes, dietary supplements, quantification methods and coefficients were customised and translated following standardised guidelines, starting from existing Spanish and Portuguese versions.

SETTING

Brazil and Mexico.

SUBJECTS

Not applicable.

RESULTS

New subgroups were added into the existing common food classification together with new descriptors required to better classify and describe specific Brazilian and Mexican foods. Quantification methods were critically evaluated and adapted considering types and quantities of food consumed in these two countries, using data available from previous surveys. Furthermore, the photos to be used for quantification purposes were identified for compilation in country-specific but standardised picture booklets.

CONCLUSIONS

The completion of the customisation of the GloboDiet Latin America versions in these two pilot countries provides new insights into the adaptability of this dietary international tool to the Latin American context. The ultimate purpose is to enable dietary intake comparisons within and between Latin American countries, support building capacities and foster regional and international collaborations. The development of the GloboDiet methodology could represent a major benefit for Latin America in terms of standardised dietary methodologies for multiple surveillance, research and prevention purposes.

Diabetes mHealth Apps: Designing for Greater Uptake

mHealth apps are not being used. Over 45,000 mhealth apps are languishing in mobile app stores. We evaluated over 200 diabetes mobile apps found in the Apple and Google app stores using a framework that we recently published. None of the apps met all 15 criteria identified by our framework. The largest number of apps fell into the category of Type 1 diabetes blood sugar and medication trackers. Other types of apps included educational apps such as recipe apps, guideline dissemination apps, simple diabetes education apps, etc. There is a need for more Type 2 apps and for all types of apps that are better integrated into EMRs for more holistic care that can be prescribed by clinicians and monitored and supported by the health care team.

Add Some Spice

Traditional Indian cuisine is packed with fresh, bold flavors and a riot of hearty and aromatic spices. Although the tastes may be exotic, cooking Indian foods at home is surprisingly easy and healthy. Now, you can buy Indian spices and other ingredients at your local supermarket or online at Indian grocery stores or spice shops. This new accessibility is important. In the U.S. Asian Indians are much more likely to have diabetes than other Asians or even the general population. Better access to ingredients means it's easier than ever to prepare traditional, diabetes friendly dishes. And for those who are new to Indian cuisine, it's a wonderful time to dive into a new world of fragrance and color.

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance

OBJECTIVE

To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes.

METHODS

Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis.

RESULTS

Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable in the slightly modified recipe version, and eight menu items were found to be acceptable in the moderately modified recipe version. Acceptable ingredient modifications resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving.

CONCLUSIONS

The majority of restaurant menu items with small reductions of calories, fat, saturated fat, and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners.

Feasibility and Acceptability of Brighter Bites: A Food Co-Op in Schools to Increase Access, Continuity and Education of Fruits and Vegetables Among Low-Income Populations

Intake of fruits and vegetables (F&V) continues to be low in children in the United States. The purpose of this study was to conduct a pilot feasibility evaluation of Brighter Bites, a school-based food co-op to provide access to fresh F&V and nutrition education to low-income children and their families. Brighter Bites is a 16-week school-based food co-op consisting of: (1) Weekly distribution of 50-60 servings of fresh F&V; (2) Weekly bilingual parent handouts and recipe demonstrations; and (3) implementing CATCH, a coordinated school health program in schools. Brighter Bites was pilot tested using a pre-post evaluation design in one charter school in Houston, TX, USA (n = 57 3rd grade parent-child dyads; 94.1 % Hispanic, 91 % low-income). Evaluation, at baseline, midpoint, and post-intervention, included self-reported child and parent surveys on psychosocial factors, dietary habits and mealtime practices. Pearson's Chi square test, Fisher's exact-test or paired t test were used to determine changes pre- to post-intervention (at p < 0.05). Process data using parent surveys, teacher surveys, attendance logs, and produce cost data were used to determine feasibility and acceptability of program. Participants received on average 61 servings of F&V weekly for 16 weeks at the cost of $4.31/family/week. Results showed significant increases in child reported self-efficacy, outcome expectations and attitudes towards consuming F&V (p < 0.05). We found significant increases in child exposure to F&V and child preference of various F&V from baseline to post-intervention (p < 0.05). Parent surveys showed significant improvements in mealtime practices at home: decrease in children eating while watching TV, increase in eating dinner with the family, less fast food, less sugary drinks with meals, more children asking for F&V as snacks. Process data showed 98 % retention rate and high parent acceptability of program components. Brighter Bites is a promising strategy to increase F&V access and education in low-income populations using existing infrastructure of schools and food banks.

Something fishy about home-cooked infant feeding recipes

There is no evidence available indicating whether popular infant and young child feeding (IYCF) cookbooks provide nutritious options for home-cooking, what the most common food types are within the recipes, and what accompanying dietary advice is provided to parents. This study surveyed available IYCF cookbooks from local libraries and Amazon UK's top 20 bestsellers (May to July 2013 to examine the prevalence and nutritional content of cookbook recipes comparing these to recommendations whilst investigating the messages portrayed towards parents on giving different foods to their child during IYCF. Vegetable-based recipes (median=29) predominated main-meal options while a proportional number of red meat, poultry and seafood-based recipes were included providing parents with options of protein-rich recipes for their young child. These home-cooked recipes adequately met or exceeded age-specific dietary recommendations. Mixed messages were apparent on the inclusion of foods during IYCF within and across these cookbooks, in particular for seafood, highlighting a lack of consistent advice portrayed to parents during the early years. Community-based health professionals should advise parents of the inconsistent and incorrect messages on food inclusion portrayed in some IYCF cookbooks and guide them towards formal recommendations.

A Review of Nutritional Tracking Mobile Applications for Diabetes Patient Use

Diabetes, a prevalent disease in the United States, is greatly impacted by lifestyle choices, notably nutrition. The goal of this research was to determine which of the nutritional tracking applications (apps) available for Apple (Cupertino, CA) iOS, Android® (Google, Mountain View, CA), and Windows (Microsoft, Redmond, WA) platforms should be a first recommendation to diabetes patients searching for a smartphone app to aid in dietary logging and, for some apps, other varying lifestyle and health data. This project did so by identifying the smartphone apps available on the iTunes® (Apple), Google Play, and Microsoft stores that have nutritional tracking capabilities and are of potential benefit to a patient with diabetes based on certain criteria. Each of the individual apps was then evaluated to determine which would be of most benefit to a diabetes patient. The apps were assessed based on several parameters, such as their food databases, logging options, additional tracking options, interoperability with other devices and apps, and diabetes-specific resources. This information was then compiled and evaluated to determine which apps would be of most benefit for diabetes patients. This research provides valuable information for both patients and healthcare providers because the results of this study can be used as a reference for practitioners wishing to make app recommendations for diabetes patients who are implementing lifestyle change as an aspect of therapy.