AbstractConsumption of red meat instead of white meat has typically been associated with cardiovascular diseases (CVDs). Reflecting actual diet patterns, this study explored the role of total meat (red + white) in predicting CVD incidence. Data from 217 countries were extracted from United Nations agencies for the analyses in five steps. Bivariate correlations were applied to examine the relationship between total meat and CVD incidence globally and regionally. Partial correlation was applied to identify that total meat was an independent predictor of CVD incidence while socioeconomic status, obesity, and urbanization were statistically constant. Stepwise linear regression was conducted for selecting the significant predictor of CVD incidence. SPSS 28 and Microsoft Excel were used for correlation analyses. Globally, total meat correlated to CVD incidence strongly and significantly in bivariate correlation models. This relationship remained significant in partial correlation when socioeconomic status, obesity, and urbanization were statistically kept constant. Stepwise multiple regression identified that, second to socioeconomic status, total meat was a significant predictor of CVD incidence. Total meat correlated to CVD incidence in different country groupings. However, the correlations between total meat and CVD incidence were significantly stronger in developing countries than in developed countries. Worldwide, total meat (flesh) consumption correlated to CVD incidence independently, but significantly stronger in developing countries than in developed countries. This correlation is worth exploring further in longitudinal cohort studies.
The aim of this study is to identify consumer groups based on nutrition information-seeking behavior and how it relates to food consumption. Although the Chinese public can now access nutrition information through different channels, research on the segmentation of homogeneous consumer groups seeking nutrition information is lacking. This study closes this research gap and, in doing so, also shows how information seeking is related to dietary behavior. A questionnaire was sent out to a stratified random sample in Beijing, resulting in 448 responses. A cluster analysis using hierarchical methods was conducted, identifying four distinct consumer groups: Multi-Channel (27.43%), Mass Media (20.57%), Moderate (27.88%), and Uninterested (24.12%). The four segments differed significantly concerning food consumption frequencies, food literacy, and sociodemographic characteristics. Consumers who were more involved in nutrition information tended to eat healthier. Our findings indicate that nutrition information is worth promoting, but this kind of intervention is not a cure-all. Targeted interventions should focus on uninterested populations by providing non-informational nudging strategies to promote healthy eating behaviors. This study contributes to the identification of meaningful profiles for targeted interventions, particularly as regards uninterested or unreached consumers.
AbstractThis study was carried out to predict the effects of yeast culture on growth, intake, and digestibility in vitro of calves for fattening. The trial involved 16 fattening calves divided into two homogeneous groups (n = 8), based on the initial body weight (414 ± 25.1 kg and 416 ± 24.4 kg) (p = .96) for the control group (C) and the experimental group (Y). The ration is wheat straw and concentrate. Group Y additionally receives a quantity of 10 g/calf/day of yeast culture. The quantity of feed was 5 kg DM/calf/day of wheat straw and 8kg DM/calf/day of concentrate. This trial lasted 112 days. We measure the weights every two weeks with a cattle scale and also the rejected quantities of wheat straw at each measure. A significant increase (p < .01) in total average daily gain (adgT) during the trial was observed at 200g/calf. In addition, an increase (p < .01) in the final weight gain (FWG) was observed at 19 kg/calf for group Y compared with group C. Intake does not vary with the yeast culture. The feed conversion rate (FCR) was lower for group Y compared with group C (7.8 ± 0.2 versus 9.6 ± 0.5, p < .01). We observed a notable increase in ruminal pH for group Y compared with group C.
This study aimed to explore food and nutrition related concerns during the post-lockdown period and their impacts on food shopping, preparation, and eating behaviors. Design: A cross-sectional study was conducted through online questionnaire. We collected data on food and nutrition related concerns, socio-demographic characteristics, and changes in dietary behaviors. Participants: A total of 2267 responses were received from people living in 31 provinces across mainland China and 1994 participants were included in the final analysis. Analysis: Linear and multinomial logistic regression analyses were performed to evaluate the association among food and nutrition related concerns, socio-demographic factors, and dietary behaviors Results: About 56% of participants reported moderate to high levels of concerns related to food and nutrition. Contracting the virus when dining out or through contaminated foods were the top two concerns, followed by overnutrition. Higher levels of concerns were found among people who were older, overweight, or obese, having lower income and education, and living in urban areas, or whose family contained vulnerable individuals. Compared with the pre-COVID-19 period, people who were more concerned about food and nutrition were more likely to report changes in their food purchases and consumption; they were also more likely to eat from individual plates, using serving chopsticks, and separating plates and utensils for raw and cooked foods during the post COVID-19 lockdown period. Conclusion and Implication: Food and nutrition related concerns during the post-lockdown period were prevalent and associated with changes in dietary behaviors. Preventative policies and nutritional guidance should be developed to address these concerns in order to reduce inappropriate dietary behaviors amid public health crises.
AbstractFrequent outbreaks of food quality and safety problems have seriously damaged the interests of consumers and reduced their confidence in China's food safety. In this study based on market supply and demand, we design a differential game model between food supplier and food retailer by considering different decision‐making situations. We also analyze the optimal revenue of the food supplier and food retailer on food quality efforts, the overall return of the supply chain, the level of food quality and safety, and their evolutionary characteristics. Results of the analysis indicate the following. (a) From the situation of decentralized decision‐making to the situation of decision‐making under the incentive strategy, a Pareto improvement occurs in the food quality and safety strategy of food supplier, food retailer, and even the entire food supply chain. (b) The optimal revenues of the supplier and retailer, overall supply chain revenue, and efforts of the supplier and retailer are all affected by changes in market supply and demand, resulting in drastic fluctuations. On the whole, food quality tends to improve over time and will fluctuate slightly due to changes in market supply and demand. (c) If the market supply is stable when supply exceeds demand and the market demand turns from a downward trend to an upward trend, then food quality safety risk will be higher than in other periods.
PurposeChildhood under‐nutrition remains a major health problem in resource‐poor settings like the rural areas in Nigeria. The purpose of this paper is to determine the types and nutrient adequacy of complementary foods used in a rural area.Design/methodology/approachThe most frequently used (52 percent) homemade complementary food (HCF) in the area was studied, employing questionnaire, standardization of recipe and chemical analysis to evaluate the complementary food and to suggest improvement.FindingsTwo varieties of local beans (white and brown) were used in the preparation of HCF in the study area. They were either peeled to remove the coat or unpeeled. There was no significant difference (p<0.05) in the protein content of the HCF made from the two varieties. Using any of the beans unpeeled children between the ages of six and eight months meet their energy and protein requirement. The calcium, iron, and zinc contents of HCF from the two bean varieties were low.Originality/valueThis paper may be the first to evaluate HCF using mothers' method of preparation.
The meat quality attribute of texture is ranked as the most important by consumers. Details the mechanism of the major causes of meat toughness. Examines pre‐slaughter, post‐slaughter and processing factors that influence the texture of meat.
Describes a system which indicates the “healthiness” of individual foods. The nutrition score, based on energy density, is a single criterion which is determined objectively. It is concluded that, if used on a wide scale, it would be extremely helpful to consumers who wish to construct their diet in line with the recommendations for healthy eating.
In the UK poultrymeat has 46 per cent volume share of the primary meat market. In particular, chicken has seen dramatic growth over 40 years with 525 million broilers being consumed in 1993. Examines the issues relating to poultrymeat in terms of market status and growth, nutrition, muscle fibre characteristics and quality issues such as colour, texture, flavour and safety.
India has seen a phenomenal growth and occupies the top three positions in production from last decades in production of horticulture produce, dairy and meat products over the last decade. But at present, India's share in global farm trade is still very small even with such large production volumes. This is mainly caused due to lack of cold chain infrastructure which includes both storage and transportation facilities. The cold chain industry in India is still at a nascent stage and despite large production of perishables, the cold chain potential still remain untapped due to high share of single commodity cold storage, high initial investment (for refrigerator units and land), lack of enabling infrastructure like power & roads, lack of awareness for handling perishable produce and lapse of service either by the storage provider or the transporter leading to poor quality produce. Cold chain systems are crucial to the growth of global trade in perishable products and to the worldwide availability of food and health supplies.