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Profiling and functional characterization of maternal mRNA translation during mouse maternal-to-zygotic transition
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In: Sci Adv (2022)
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Lexical activation in late bilinguals: effects of phonological neighbourhood on spoken word production
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Migrants’ narratives on urban governance: a case from Kolkata, a city of the global south
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The history of number words in the world's languages-what have we learnt so far?
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Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning ; FOODS
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A novel hybrid multi-criteria group decision making approach for failure mode and effect analysis: An essential requirement for sustainable manufacturing
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“Giving yourself some breathing room…”: an exploration of group meditation for people with aphasia
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Modeling of the near to far acoustic fields of an echolocating bottlenose dolphin and harbor porpoisea)
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A recipe for success? A nutrient analysis of recipes promoted by supermarkets
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Abstract:
Recipe use impacts eating habits, yet there is limited research investigating the nutritional quality of recipes. Supermarket recipe magazines command large readerships, with over 4 million readers for each of the two major Australian supermarket publications. Assessing the nutrient content of featured recipes is therefore of public health interest. The nutrient content of 312 main-meal recipes from Coles® Magazine and Woolworths Fresh® were analyzed and compared against a traffic-light system for classifying nutrients of concern in chronic disease. Nutrient content was compared across recipe type (standard, advertorial and celebrity) and between recipes with and without health or nutrient claims. Overall compliance with the traffic-light criteria was low, with less than half of recipes meeting the target. Advertorial recipes had a higher energy (p = 0.001), saturated fat (p = 0.045) and sodium (p ≤ 0.001) content per serve, and per 100 g for sodium (p ≤ 0.001) compared to standard and celebrity recipes. Recipes with claims had greater compliance to the nutrient criteria (p < 0.001) compared to those without. These findings support previous research highlighting the poor nutritional quality of published recipes from a variety of sources.
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Keyword:
content analysis; cooking; Environmental & Occupational Health; Environmental Sciences; Environmental Sciences & Ecology; FOOD; food magazine; Life Sciences & Biomedicine; nutrient analysis; PORTION SIZES; Public; public health; recipe magazine; Science & Technology
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URL: https://hdl.handle.net/20.500.11937/83251 https://doi.org/10.3390/ijerph17114084
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Waiting for speech-language pathology services: a randomised controlled trial comparing therapy, advice and device
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Health-related quality of life, service utilization and costs of low language: A systematic review
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Distress and problem assessment among people living with cancer from Culturally and Linguistically Diverse backgrounds
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Adapting culturally appropriate mental health screening tools for use among conflict-affected and other vulnerable adolescents in Nigeria
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First-order approximation to English, second-order approximation to English, and orthographic neighbor ratio norms for 925 nouns
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Rubin, DC. - : Springer Science and Business Media LLC, 2019
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Relevance of mindfulness practices for culturally and linguistically diverse cancer populations
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Weight status and obesity-related dietary behaviours among culturally and linguistically diverse (CALD) children in Victoria, Australia
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Beyond the clinic? Eluding a medical diagnosis of anorexia through narrative
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Anomalous morphology in left hemisphere motor and premotor cortex of children who stutter
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