ABSTRACT
Una de las estrategias para combatir la creciente epidemia de sobrepeso y obesidad es la complementación del etiquetado nutricional con un logotipo que facilite la selección de alimentos por parte del consumidor. El objetivo de este trabajo fue describir la percepción de los Dietistas-Nutricionistas sobre el etiquetado frontal de alimentos Nutri-Score previo a su implementación en España. Se realizó un estudio transversal, con la participación de al menos 376 titulados en Nutrición Humana y Dietética (D-N), mayores de 18 años, cualquier sexo, residentes en España. Por cuestionario electrónico se registrarán datos sociodemográficos e ítems de percepción sobre el etiquetado Nutri-Score, con un un Indice de Validez de Contenido (IVC) global de 0,90. Las variables de escala continua se presentarán como medias y error estándar o medianas y rangos intercuartílicos de acuerdo con el análisis Kolmogorov-Smirnov. Las variables categóricas como frecuencias y porcentajes. El análisis realizará en R y RStudio. Estudio aprobado por el Comité de Ética para las Investigaciones relacionadas con Seres Humanos (CEISH) de la Universidad del País Vasco UPV/EHU 10/2021/033MR1). (AU)
One of the strategies to combat the growing epidemic of overweight and obesity is the complementing of nutritional labeling with a logo that facilitates the selection of foods by the consumer. The objective of thiswork was to describe the Dietitians-Nutritionists perception about the Nutri-Score frontal food labeling before its implementation in Spain. Cross-sectional study, with 376 graduates in Human Nutrition and Dietetics (D-N), over 18 years of age, any sex, resident in Spain. Sociodemographic data and Nutri-Scorelabeling perception items will be recorded by online survey, with a global Content Validity Index (IVC) of 0.90.Continuous variables will be presented as means and standard error or medians and interquartile ranges according to the Kolmogorov-Smirnov analysis. Categorical variables such as frequencies and percentages. The analysis will be done in R and RStudio. The study was approved by the Ethics Committee for Research onHuman Beings (CEISH) of the University of the Basque Country UPV/EHU (M10/2021/033MR1). (AU)
Subject(s)
Humans , Food Labeling/instrumentation , Perception , Nutritionists , Spain , Cross-Sectional Studies , Surveys and QuestionnairesABSTRACT
Apesar de existirem inúmeras legislações sobre normas de rotulagem de alimentos, não há até o momento um instrumento padronizado e específico para avaliar a rotulagem de alimentos. O objetivo desse trabalho foi elaborar e validar um instrumento para avaliação da rotulagem de alimentos. Estudo do tipo observacional analítico e transversal onde se elaborou um instrumento para avaliação de rotulagem de alimentos com base nas legislações vigentes. A validação do conteúdo foi realizada pelo Índice de Validade de Conteúdo (IVC). Os itens que apresentaram IVC inadequado foram excluídos ou modificados conforme sugestões dos avaliadores. O instrumento final ficou estruturado com 54 itens e 19 constructos. Esse instrumento validado é uma ferramenta que pode facilitar a elaboração de rotulagem de alimentos.
Subject(s)
Food Labeling , Food Labeling/instrumentation , Food Labeling/legislation & jurisprudence , Nutritional Facts , Sanitary InspectionABSTRACT
BACKGROUND: The Food and Drug Administration is considering changes to the Nutrition Facts label to help consumers make more healthful choices. OBJECTIVE: To examine the effects of modifications to the Nutrition Facts label on foods that can be listed as having 1 or 2 servings per container, but are reasonably consumed at a single eating occasion. DESIGN: Participants were randomly assigned to study conditions that varied on label format, product, and nutrition profile. Data were collected via an online consumer panel. PARTICIPANTS/SETTING: Adults aged 18 years and older were recruited from Synovate's online household panel. Data were collected during August 2011. A total of 32,897 invitations were sent for a final sample of 9,493 interviews. INTERVENTION: Participants were randomly assigned to one of 10 label formats classified into three groups: listing 2 servings per container with a single column, listing 2 servings per container with a dual column, and listing a single serving per container. Within these groups there were versions that enlarged the font size for "calories," removed "calories from fat," and changed the wording for serving size declaration. MAIN OUTCOME MEASURES: The single product task measured product healthfulness, the amount of calories and various nutrients per serving and per container, and label perceptions. The product comparison task measured ability to identify the healthier product and the product with fewer calories per container and per serving. STATISTICAL ANALYSES PERFORMED: Analysis of covariance models with Tukey-Kramer tests were used. Covariates included general label use, age, sex, level of education, and race/ethnicity. RESULTS: Single-serving and dual-column formats performed better and scored higher on most outcome measures. CONCLUSIONS: For products that contain 2 servings but are customarily consumed at a single eating occasion, using a single-serving or dual-column labeling approach may help consumers make healthier food choices.
Subject(s)
Choice Behavior , Food Labeling/methods , Health Behavior , Community Participation/psychology , Community Participation/statistics & numerical data , Energy Intake/physiology , Female , Food/classification , Food Labeling/instrumentation , Food Preferences/psychology , Health Education/methods , Humans , Male , Middle Aged , Nutrition Policy , Obesity/etiology , Obesity/prevention & control , United States , United States Food and Drug AdministrationABSTRACT
Market demands for new sensors for food quality and safety stimulate the development of new sensing technologies that can provide an unobtrusive sensor form, battery-free operation, and minimal sensor cost. Intelligent labeling of food products to indicate and report their freshness and other conditions is one important possible application of such new sensors. This study applied passive (battery-free) radio frequency identification (RFID) sensors for the highly sensitive and selective detection of food freshness and bacterial growth. In these sensors, the electric field generated in the RFID sensor antenna extends from the plane of the RFID sensor and is affected by the ambient environment, providing the opportunity for sensing. This environment may be in the form of a food sample within the electric field of the sensing region or a sensing film deposited onto the sensor antenna. Examples of applications include monitoring of milk freshness, fish freshness, and bacterial growth in a solution. Unlike other food freshness monitoring approaches that require a thin film battery for operation of an RFID sensor and fabrication of custom-made sensors, the passive RFID sensing approach developed here combines the advantages of both battery-free and cost-effective sensor design and offers response selectivity that is impossible to achieve with other individual sensors.
Subject(s)
Food Labeling/instrumentation , Radio Frequency Identification Device , Animals , Costs and Cost Analysis , Fishes , Food Labeling/economics , Food Microbiology , Food Quality , Milk , Remote Sensing TechnologyABSTRACT
La Dirección General de Regulación de Establecimientos y Profesionales de la Salud, Medicina y Alimentos del Ministerio de Salud de Nicaragua, presentan el Marco Regulatorio e Instrumento de Inspección para el Control Sanitario de Alimentos, tiene por objetivo establecer los requisitos que deben cumplir todos los establecimientos que envasen o importen bebidas alcoholicas, asimismo aplicar un instrumento para evaluar los riesgos y establecer sistemas de control que se orienten hacia medidas preventivas principalmente en el análisis y control de los alimentos con el fin de garantizar la inocuidad y aumentar la confianza de los alimentos. También en el documento se incluye la aplicación de la Ley General de salud y su reglamento competencia de alimentos y formatos e instructivo de acta de decomiso para llevar control de los establecimientos donde se procesen, almacenan o expendan productos alimenticios o bebidas alcoholicas.
