Nutrient Analysis & Nutrient profiling 2012
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This document summarizes a presentation on analyzing the nutrient content of take-away foods and using those analyses to identify opportunities to improve the nutritional quality of such foods. The presentation analyzed over 400 take-away food samples and found they tended to be high in fat, calories, saturated fat, and salt while low in vitamins, minerals and fiber. It also showed there was great variability between similar dishes from different vendors in terms of salt and fat content. The presentation concluded it is possible to modify recipes to significantly lower salt and fat levels while maintaining acceptability to customers and highlighted the need to better understand what level of change would meaningfully improve public health.
Nutrient Analysis & Nutrient profiling 2012
- 1. ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region) 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)
- 5. Take-Away Foods • High in Fat • High in Energy • High in Saturated Fat • High Salt • Low in Vitamins & Minerals • Low in Fibre
- 6. 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
- 7. 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
- 8. 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
- 9. Maximum & Minimum Values Min: Max: %RDA 15.8 (m) 130.2 (m) Kcal 20.7 (f) 171.1 (f) Calories (402 Kcal) (3320 Kcal) 2500 M shish kebab pepperoni pizza 2000 F %RDA Fat 4.5 (m) 143.1 (m) 5.9 (f) 188.9 (f) 95g M 70g F (4.4g) (141.7g) shish kebab mushroom omelette & chips %RDA Salt 11.2 460.2 6g (adult) (0.7g) (27.6g) 2g (young child) chicken kebab beef green peppers and black-bean sauce & fried rice
- 10. Fat Content per Chinese Meal
- 11. Fat Content per Indian Meal
- 12. Salt Content per Chinese Meal
- 13. Salt Content per Indian Meal
- 14. Variability in Salt Content per 100g (n=92) (n=95) (n=95) (n=54) (n=74)
- 15. Variability in Salt Content per Meal (n=124) (n=95) (n=95) (n=95) (n=95)
- 16. Variability in Portion Size (n=124) (n=95) (n=95) (n=95) (n=95)
- 17. What can we do in Practice? • Examples of existing good practice • Provision of improved meals
- 18. Chicken Chow Mein Takeaway Outlet 1 <30% A A 30-50% B B 51-70% C C 71-100% D D >100% E E >200% F F % RDA Salt per portion % RDA Salt per portion (227% - 13.6g) (105% - 6.3g)
- 19. Chicken Chow Mein Takeaway Outlet 4 <30%A A 30-50% B B 51-70% C C 71-100% D D >100% E E % RDA Fat per portion % RDA Fat per portion (80% - 60g) (25% - 18.9g)
- 20. Recipe Comparison-Salt and Fat Large variation in salt and fat content depending on where recipe was collected from 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
- 21. 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
- 22. 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?
- 23. Acknowledgements • Dr Ian Davies • Dr Agnieszka Jaworowska • Toni Blackham