nutrient analysis & nutrient profiling 2012
DESCRIPTION
This presentation has been provided by The International Life Sciences Institute, South East Asia branch, from their August 2012 seminar in Thailand.TRANSCRIPT
NUTRIENT ANALYSIS AND
NUTRIENT PROFILING AS TOOLS
TO IMPROVE THE NUTRITIONAL
QUALITY OF ‘OUT OF HOME’
FOODS
Dr Leo Stevenson,
Human Nutrition Research Centre,
Newcastle University (UK)
ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region)
Take-Away Foods
Take-Away Foods
Take-Away Foods
Take-Away Foods
•High in Fat
•High in Energy
•High in Saturated Fat
•High Salt
•Low in Vitamins & Minerals
•Low in Fibre
Take-Away Food Analysis • 411 Food Samples
• (North West England)
• Chinese (n= 92)
• Beef Green Peppers & Blackbean Sauce with Fried Rice
• Prawn Chow Mein
• Sweet & Sour Chicken & Boiled Rice
• Char Siu Chow Mein
• Chicken Satay & Fried Rice
• Kung Po King Prawns & Boiled Rice
Take-Away Food Analysis
• English (n= 95)
• Chicken & Chips
Fish & Chips
Mushroom Omelette & Chips
• Pizzas (n= 54)
• Pepperoni Pizza
Margherita Pizza
Seafood Pizza
• Ham & Pineapple Piza
• Meat Pizza
Take-Away Food Analysis
• Kebabs (n=75)
• Shish Kebab
• Donner Kebab & Chips
• Chicken Kebab
• Indian (n=95)
• Chicken Tikka Massalla & Kemma Rice
• Lamb Bhuna & Chips
• King Prawn Rogan Josh & Pilau Rice
• Lamb Rogan Josh & Pilau Rice
• Vegetable Biryani
Maximum & Minimum Values
Min: Max:
%RDA
Kcal
Calories 2500 M
2000 F
15.8 (m)
20.7 (f)
(402 Kcal) shish kebab
130.2 (m)
171.1 (f)
(3320 Kcal) pepperoni pizza
%RDA Fat
95g M
70g F
4.5 (m)
5.9 (f)
(4.4g) shish kebab
143.1 (m)
188.9 (f)
(141.7g) mushroom omelette & chips
%RDA Salt
6g (adult)
2g (young child)
11.2
(0.7g) chicken kebab
460.2
(27.6g) beef green peppers and
black-bean sauce & fried rice
Fat Content per Chinese Meal
Fat Content per Indian Meal
Salt Content per Chinese Meal
Salt Content per Indian Meal
(n=92) (n=95) (n=95) (n=54) (n=74)
Variability in Salt Content
per 100g
(n=124) (n=95) (n=95) (n=95) (n=95)
Variability in Salt Content
per Meal
(n=124) (n=95) (n=95) (n=95) (n=95)
Variability in Portion Size
What can we do in Practice?
• Examples of existing good practice
• Provision of improved meals
<30% A
30-50% B
51-70% C
71-100% D
>100% E
F
D
C
B
A
% RDA Salt per portion (227% - 13.6g)
% RDA Salt per portion (105% - 6.3g)
Chicken Chow Mein
Takeaway Outlet 1
>200% F
E
<30%A
30-50% B
51-70% C
71-100% D
>100% E E
D
C
B
A
% RDA Fat per portion (80% - 60g)
% RDA Fat per portion (25% - 18.9g)
Chicken Chow Mein Takeaway Outlet 4
Recipe Comparison-Salt and Fat
Takeaway Sodium (mg) Salt (g) Fat (g)
Outlet Original Modified Original Modified Original Modified
1 5440 2520 13.6 6.3 35.5 24
2 4120 2720 10.3 6.8 27 19.5
3 2080 1840 5.2 4.6 24 21
4 3720 2280 9.3 5.7 59.7 18.9
Original Recipe -
Salt content ranges from 5.2g to 13.6g/portion
Fat content ranges from 24g to 59.7g/portion
Large variation in salt and fat content
depending on where recipe was collected from
Results – Sensory Evaluation Acceptability of Chow Mein
Takeaway Original Modified
Outlet mean SD mean SD
1 6.7 0.85 7.7 0.98*
Like slightly Like moderately
2 8 0.57 6.7 1.25*
Like very much Like slightly
3 7.3 0.46 6.3 1.37
Like moderately Like slightly
4 6.7 1.63 6.2 1.72
Like slightly Like slightly
* indicates significant differences between original and modified meals
Conclusions • Better understanding of
nutritional issues in ‘out of home’ foodssuch
foods
• Possible to tailor more specific
strategies to improve particular types of meals
• Better understanding of what level of improvement is
achievable in practice
• Possibility to identify ‘healthier options’
• BUT
• How much change is needed for real improvement in
public health?
• Importance of dietary consumption patterns?
Acknowledgements
• Dr Ian Davies
• Dr Agnieszka Jaworowska
• Toni Blackham