Unhealthy aging? Featuring older people in television food commercials in China

Objectives:Advertising messages can affect the public as a risk or protective factor for socially disadvantaged groups,and they may reflect how characters reflect perceptions are perceived in a society.This study aimed to investigate how older people are portrayed in televised food commercials from the approach of a healthy aging perspective in contemporary Chinese society.Methods:All televised advertising in the Ad Topic archive were screened against inclusion and exclusion criteria,and a total of 164 commercials from the years of 2016-2019 that portrayed Chinese older people were sampled.The association between the main older characters with the product categories,healthy vs.unhealthy foods,use of health claims,sex,type of spokesperson,companions,and tones and manners were included in the analysis.Results:Older people more frequently appeared in unhealthy food products than in healthy food products.Health claims involving older adults were portrayed adequately,whereas nursing professions as companions of older adults were overlooked.Positive advertising that delivered happy,caring,or warm tones was overwhelmingly represented.Thus,the advertising messages circulated in China represent a binary stereotype model of images of older adults'characteristics that reflect ageist and the so-called agelessism,referring to the new application of the look from the approach of social psychology and marketing field.Conclusions:This study examined aging discrimination reflected in advertisements.Studies exploring the impact of a crisis remain limited.Research is needed to improve the accuracy of advertised healthy older adults and normal aging.

Planning and Design of Food System in Bajiao Community of Shijingshan District of Beijing under the Background of Healthy Community

Community is basic unit of healthy urban development.As main space of people’s daily life,community carries various functional needs of food,clothing,housing and transportation.Under concept of healthy community development,planning and design of community food system are studied in this paper.A good community food chain plays a positive role in improving people’s happiness and quality of life.In this paper,ArcGIS platform is used to build“food map”network system.Taking Bajiao Community in Shijingshan District of Beijing as an example,infl uence weight,spatial distribution and accessibility of food source are studied,and optimization strategies and development suggestions for food system planning and design are fi nally put forward.

Effect of food on the Oral Bioavailability of Berberine and Monacolin Administered in Combination in Healthy Male Volunteers

Objectives： To investigate the effect of food on the bioavailability of a combination of monacolin and berberine in healthy volunteers. Methods： Eighteen male volunteers received a single recommended oral dose of the combination under fasted conditions （reference） and fed conditions （high fat meal; test）, in a randomized, open label, crossover fashion. Plasma concentrations of berberine, monacolin and its metabolite were measured by LC-MS/MS. Pharmacokinetic parameters were determined by non-compartmental analysis. No effect of food was assumed if the 90% CIs （confidence intervals） for estimated ratio test/reference was included in the acceptance limits 0.80-1.25 for phenotyping metrics AUCt and Cmax- Key findings： For berberine, the Cmax and AUCt test/reference ratios were 2.97 and 2.69, respectively, and relevant 90% CIs （2.25-3.91 and 2.15-3.36, respectively） were above the acceptance limit. For lovastatin hydroxy acid, the active metabolite of monacolin, the test/reference ratios were 1.18 （Cmax） and 0.98 （ALJCt）. The 90% CIs fell entirely within the acceptance limit for AUCt, （0.85-1.13）, whereas the upper bound of the 90% CIs for Cmax （1.01-1.37） was just above the predefined interval. Conclusions： Food intake significantly increases berberine bioavailability and does not significantly affect monacolin bioavailability when these two extracts are administered in combination.

Type 2 Diabetes—Hard to Select a Healthy Choice

Introduction: The use of foods containing high levels of sugar is increasing all the time. This is a risk factor for increased incidence of type 2 diabetes. There are few studies that have investigated the availability of low-sugar müsli products in grocery stores. Purpose: The study aims to identify which types of müsli contain high respectively low levels of sugar, and which brands are involved. Methods: The material consists of both qualitative interviews and observations from five grocery stores: City Gross, Hemköp, Ica Maxi, Stora Coop and Willy’s in Helsingborg, Sweden. The qualitative interviews had a semi-structured character and were recorded. The interviews took approx. 20 minutes and a textual analysis was conducted of the results. Data from observation was analyzed based on brand, nutritional composition and flavors, and also, where low sugar products were placed on store shelves. Results: The grocery stores provided together brands from AXA, Coop, Finax, Frebaco, Garant, ICA, Risenta, Saltå Kvarn och Urtekram, in total 24 müsli products. Of these products, 19 were high in sugar. The observation reveals that müsli products with high sugar content (17 - 29 g per 100 g müsli) are more prominently displayed than those with low sugar content. From the interviews with the store managers, it became clear that it would be valuable to highlight healthy müsli products on the shelves. However, central bureaucracy puts obstacles to such measures. Discussion: The study emphasizes the need for increased visibility of low-sugar products and proposes solutions such as negotiating with responsible person at the head office in Stockholm. Several reviews have shown that if the grocery store raises the prices of unhealthy food, the consumer is willing to purchase healthier müsli and other products. Conclusion: This study shows the need for grocery stores to upgrade healthy müsli products along with advertising to be able to influence customer’s shopping habits. Also, further research is needed how type 2 diabetes is affected by high intakes of food products with high sugar content.

Phenolic compounds of green tea: Health benefits and technological application in food

Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.

Motivation Factors of Consumers’ Food Choice

Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers’ motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.

Evaluation of a Nutrition Intervention through a School-Based Food Garden to Improve Dietary Consumption, Habits and Practices in Children from the Third to Fifth Grade in Chile

Objective: Use a school-based food garden as an instrument to improve healthy dietary consumption, habits, and practices among children from the third to fifth grade in public schools in Chile. Design: Quasi-experimental, six-month intervention with an evaluation of dietary consumption, habits, and practices and use of the school-based food garden among the 3rd to 5th grade students. Setting: Two municipal schools in a low-middle income district in Santiago de Chile;one with a school garden intervention and a control school without a garden. Subjects: 155 third to fifth grade children, 63 in the intervention school and 92 in the control school (average age 10 years old, 58% boys). Results: In the intervened school, there was a significant improvement in the children’s dietary habits, such as peeling and slicing fruit (p < 0.05), making sandwiches (p < 0.05), and increased motivation to cook (p < 0.05). Fruit purchases at the school rose from 4% to 37% (p < 0.05) by the end of the intervention. Interest in growing vegetables or fruits at home increased from 48% to 70% (p < 0.05). The school children at the intervention school significantly increased their knowledge about 16 of 21 garden crops (p < 0.05), expanding the spectrum of the vegetables they can consume. There were no significant changes in the control school. Conclusions: The school-based food garden was effective in achieving change in dietary habits and practices among the third to fifth grade children. The project should be carried out for a longer period of time, so that the changes will be reflected in the students’ food consumption and nutritional status.

The Food Safety and Consumer Behavior

Food is becoming increasingly a world problem. Determining factors in food consumption are price, income, culture, desires, preferences, and food safety. Price and income are main factors but not the only guide for consumers. Food safety is becoming an equal factor in importance just as price and income in food consumption. Many individuals consider that potential risk of food consumption is too high compared to health benefits that they may provide. In recent times, because of food-related health crises, consumers are losing their confidence. Consumer confidence is lost and in order to regain the lost confidence, governments are setting high food standards, however, millions of people fall ill and economic cost is high. This article intends to provide an overview of the current food safety and consumer behavior, based on reviews of the existing literature.

关于不同烹调方法对食品营养素的影响探讨

本文探讨了不同烹调方法对食品营养素的影响,强调了食品营养价值对健康的重要性,提出了保留食物营养素的措施,旨在帮助人们选择更加健康的烹调方法。

基于健康信念理论的轻食智能厨具设计策略——以减肥人群为例

针对减肥人群对肥胖后果认识不到位、健康饮食习惯难以养成的现状,提出基于健康信念理论的轻食智能厨具设计策略。运用健康信念理论分析减肥人群生理、心理、行为特征,得到用户需求和设计机会点,总结出厨具产品在功能、使用、交互方面的触点,结合产品情感化设计原则,从本能层、行为层、反思层提出轻食智能厨具的设计策略。轻食智能厨具设计策略。该方法可为面向健康饮食场景中的轻食厨具产品设计和健康设计的探索扩宽思路。

高新技术在天然产物及其健康食品加工中的应用

健康食品是一类相较于普通食品有额外健康益处的食品。近年来,随着健康食品产业蓬勃发展,健康食品已逐渐走进群众视野,成为行业热点。天然产物是一类生物活性化合物,在健康食品中扮演着重要的角色,而加工是健康食品产业发展中至关重要的部分,健康食品的研发离不开日新月异的食品加工技术。基于此,本文对健康食品的高新加工技术进行综述,综合比较和分析健康食品在天然产物生产、活性成分保护、成分改性、保鲜灭菌、产品设计等加工步骤中所应用的高新技术,并对未来应用高新技术研发健康食品的发展与需求进行展望。

食品功能性配料产业现状与发展趋势

食品配料作为现代食品工业的重要组成部分,在提升食品色、香、味、质构等感官特性和营养价值方面发挥着重要作用。随着消费者对风味品质和健康需求的日益增长,食品产业科学“三减”与健康内涵“N加”双轮驱动格局的形成,“风味健康双导向”食品配料逐渐成为食品工业健康转型的重要驱动力。本文回顾了我国食品配料的发展历史,并探讨其在食品工业领域的重要地位和作用。通过综合文献调研和数据可视化分析,系统梳理当前食品功能性配料研究及产业的现状。最后总结并展望食品功能性配料产业面临的挑战及未来发展趋势,旨在为我国食品配料产业发展提供思路和借鉴。

一种基于安神药方的功能性饼干的制备工艺优化

为开发一款具有安神作用的功能性饼干,以酸枣仁、百合、茯苓、龙眼肉、枸杞子、小麦、人参(5年以下)为原料,添加适当辅料,以饼干的感官评分为指标,通过单因素试验与Box-Behnken中心组合试验优化饼干配方。结果表明,中药配方饼干的最优制作工艺条件为:中药混合药粉20 g,低筋面粉85 g,食盐1.5 g,糖粉35.3 g,黄油31.1 g,小苏打1.6 g,烤箱上火155℃、下火135℃烘烤10 min。在此条件下制作的中药配方饼干色泽棕黄,口感酥脆,无中药苦味,适合有失眠症状的亚健康人群食用。

健康中国视角下的植物性营养与肥料

本文从健康中国视角下探索了植物性营养对人类健康产生的影响,以及肥料在提高植物营养功能中的作用。植物具有食用性、药用性、饲料化和生态效能多种属性,植物通过提供食物、中草药、维护自然环境等多渠道助力人类健康,施肥是保证植物健康生长、满足供给至关重要的人为措施。我国人民有悠久的植物性饮食习惯,植物性食品不仅作为营养来源,也用于预防和治疗疾病。近年来,随着工农业生产能力的增加,植物性食物的摄入量趋于减少,膳食不平衡造成营养结构不良,微量元素缺失,慢性病高发频发等问题,重新认识植物性饮食的意义,对全面提升我国人民的健康意义重大。本文进一步讨论了施用肥料提高植物包括中草药等的培育品质和营养价值,通过食物链充分满足动物和人类的营养需求,安全高效地定向补充人体所必需的一些微量元素,创造优良的自然生态环境,全方位提升人类健康水平。最后,为更好地利用植物性营养并通过科学合理施肥促进国民健康提出了一些未来的发展方向。

中国城乡居民健康饮食评价研究

2023年中央一号文件首次提出“提倡健康饮食”,识别中国居民的健康饮食状况是首要任务。本文从结构差异和异质标准的视角提出了一个新的健康饮食评价体系,通过测算基于膳食推荐标准的食物消费结构相似度(CSI),评价了1981—2020年中国城乡居民的健康饮食状况,并识别了食物政策的最佳干预窗口期。研究发现,城乡居民的健康饮食状况呈现伴随经济发展水平变化的阶段性特征,在常态时期,城镇居民的健康饮食水平先逐渐优化而后又逐步恶化,从营养改善阶段发展到营养失衡阶段;农村居民的健康饮食水平不断提高,但发展阶段明显滞后于城镇居民,仍处于营养改善过程。食物政策的最佳干预窗口期是存在的,“十四五”结束时约2/3的省份进入干预窗口期,如果能在窗口期内及时对农村居民的膳食结构进行“未雨绸缪”式的政策干预,那么农村居民有可能避免经历城镇居民从营养改善到营养失衡的转折性发展过程。

营养标签标注对消费者健康食品购买意愿的影响--基于能力感知与温暖感知的中介作用

营养标签正逐渐成为健康食品企业与消费者沟通的重要体现。学术界将营养标签分为客观型和评估型两种类型,但前人的研究尚未就企业应该标注何种营养标签以促进消费者购买健康食品这一核心问题达成一致结论。本研究拟从企业能力感知与企业温暖感知相权衡的角度出发,探索营养标签对消费者健康食品购买意愿的影响及其中介机制和调节变量。通过2个预实验和4个正式实验证明,企业标注客观型(vs.评估型)营养标签一方面会通过增加企业能力感知促进消费者对健康食品的购买,另一方面也会通过减少企业温暖感知降低购买意愿。此外,关系规范和相对价格调节了(客观型vs.评估型)营养标签对消费者健康食品购买意愿的影响。最后,本研究提出了一个系统的理论框架以协调前人研究结论的不一致,丰富了营养标签的文献,拓展了刻板印象内容模型的适用范围;在实践上对政府和企业的健康食品营养标签标注提供了可行建议,也对消费者树立健康饮食理念具有提醒作用。

药食同源创新产品的公众态度及发展条件探究——以新式中药饮品为例

随着我国健康中国战略的推进,中医药大健康产业正迎来新风口,药食同源成为国家政策的重要导向,药食同源“治未病”的核心理念与人们日益增长的养生需求不谋而合。以新式中药饮品的网络爆火现象作为研究切入口,对爬取的B站相关视频的用户评论进行情感分析,划分评论文本的情感极性,从不同的公众态度出发分析药食同源创新产品的产业化发展条件。其优势条件包括有较好的群众基础,公众尝试意愿较强;相关产品线下布局尚缺,有较大的未来发展空间;药食同源产业规定不断完善,未来发展有法可依。劣势条件包括公众对药食同源概念总体了解不深;药食同源产品同质化现象明显;产品可推广性和生产可持续性有待考究。

萱草“药食同源”功能挖掘与产业高质量发展

我国传统中医药名著记载萱草苗花具有主安五脏,去湿热,疗酒湿黄疸,轻身明目的健康功效,萱草属黄花菜“药食同源”历史悠久。现代药理研究表明,萱草具有镇静安神、抗抑郁、保护神经及抗氧化等功效。面向《“健康中国2030”规划纲要》发展需求,针对目前萱草产业链短和附加值低的问题,以萱草所蕴含的中华优秀传统中医药文化为引领,应加快萱草功能性食品创新研发,推进萱草产业链高值化延升。同时,着力构建集“核心化、现代化、生态化、高值化、意象化”于一体的萱草现代化产业综合发展体系,促进萱草全产业链高质量发展,让萱草成为一朵集“健康、科技、文化、观赏”多种功能价值于一体的美丽健康之花。

健康中国2030战略背景下食品卫生与营养学专业培养方案之营养课程体系现况调查

目的:了解健康中国2030战略背景下各医学高校食品卫生与营养学专业培养方案中营养课程设置现状。方法:查找全国不同区域共32份营养专业培养方案进行整理分析,内容包括培养目标、课程设置、营养相关课程开设情况等。结果:全国开设食品卫生与营养学专业的本科高校共计32所,其中985高校2所(上海交通大学、四川大学),普通本科高校30所。毕业学分要求从152~280(193.4±34.6)学分不等,985高校和普通高校的理论课时总数和实验课时总数之比分别为(1.6±0.6)与(1.7±0.4),差异无统计学意义(P>0.05)。营养专业核心课程(营养与食品卫生学、临床营养学、人群营养学、公共营养学等)的总学时数254~716(456.3±52.7)不等。各高校间食品卫生与营养学专业的课程设置差异较大。选取的3所高校专业课程能涵盖注册营养师课程设置要求,但部分模块学时数较低,未达到注册营养师要求的最低标准。结论:高校设置食品卫生与营养学专业课程时应结合《健康中国行动(2019-2030年)》和《国民营养计划(2017-2030年)》,明确人才培养目标,加强新时代本科生营养理念的培养,建议从强化营养为先的观念、完善注册营养师课程体系、注重营养与临床融合发展和提升营养实践技能4个方面不断完善食品卫生与营养学专业人才培养方案。

固相萃取部分保健品中总黄酮测定方法的讨论

保健品中功效成分的检测长期以来是产品检测的重点。通过正交试验探讨固相萃取用于测定保健品中总黄酮净化的条件,液体胶囊试验条件为:上样量0.5 mL、上样浓度0.5 mg/mL、洗脱溶剂为95%乙醇、洗脱体积15 mL以分光光度法直接于360 nm测定黄酮的吸光值,带入标准曲线计算洗脱后黄酮含量。该法测定含油软胶囊保健品中黄酮成分的平均添加回收率为72.57%,相对标准偏差均小于5%。