Compensation effect between sodium and fat in reduced and lower fat processed food systems

Dietary sodium reduction is of concern to the scientific community due to it being a contributing factor in hypertension in adults in the United State (US). Processed foods are a significant contributor towards dietary sodium consumption. Obesity has also been linked to the increased incidence and prevalence of hypertension. With obesity and dietary sodium consumption being leading factors in the management of hypertension, processed foods that are lower in both fat and sodium for increased consumer acceptance require examination. The overall objectives of this study were to: 1) analyze sodium and fat content in ten major processed food categories, 2) survey consumer knowledge of sodium and fat content in processed foods in order to assess comprehension of nutrient content claims, 3) determine drivers of liking of a model processed food system with varying levels of sodium, fat, and herb levels, 4) compare the link among prior perception of nutrition labels, sensory acceptability, and nutrition labeling formats in a model processed food system., and 5) determine the threshold of sodium in a model reduced and low oil-in-water emulsion system. From the major processed food categories in which sodium and fat content were examined, the salad dressings and deli meats categories showed a significant (p ≤ 0.05) increase in sodium for the reduced fat product when compared to its regular counterpart. When consumer knowledge of sodium and fat content was surveyed, less than 50% of the consumers were able to correctly answer questions of nutrient content claims pertaining to sodium and fat. Particularly, for health and food professionals, nutrition professionals had the highest percentage of correct responses, and medical professionals had the lowest percentage of correct responses in nutrient content claim knowledge. When a model processed food system was tested for consumer liking, sodium and herb levels were found to be the drivers of liking when sodium, fat, and herb levels were varied. When evaluating prior perception of nutrition labels and sensory acceptability, consumer sensory acceptability was not impacted by the presentation of nutrient content information with the sample tasting. However, presenting labeling information without an actual sample tasting did impact the expected consumer acceptability. The threshold for sodium was identified in a model reduced and low oil-in-water emulsion system, and was found to be higher in the reduced fat emulsion than the low fat emulsion. Study findings allow for insight regarding consumers’ detection of differences in sodium levels within reduced and low fat emulsion systems, which can contribute towards achieving mechanisms for stealth sodium reduction in processed food systems. Overall, findings from this research can be used to guide product formulation for reducing sodium content without compromising consumer acceptance, particularly in reduced and lower fat processed food systems. Maintaining consumer acceptance in lower sodium and fat food systems compared to their original counterparts would contribute towards a decrease in the risks associated with hypertension in the U.S

African Americans\u27 Views on Access to Healthy Foods: What a Farmers\u27 Market Provides

The study reported here assessed African Americans\u27 perceptions of a local farmers\u27 market and access to healthy produce in their community. The majority of respondents were satisfied with several dimensions of the farmers\u27 market, including location, cleanliness, variety, price, and quality of produce. Comparing the farmers\u27 market to the local stores in terms of access to fresh produce, about twice the number of residents was satisfied with the farmers\u27 market than with the local stores. This study has implications for Extension in terms of promoting farmers\u27 markets in low-income minority communities

Examining the Effectiveness of a Nutrition Education Intervention for Hispanic Participants

Background: The Expanded Food and Nutrition Education Program (EFNEP) Food Talk nutrition education curriculum in the state of Georgia was specifically tailored towards Hispanic EFNEP participants in order to test the effectiveness of the intervention in the Hispanic population. Methods: 455 Hispanic EFNEP individuals ages 18-61 in the state of Georgia participated in the data collection. Measures collected include a 24 hour diet recall, and a food behavior checklist to compare consumption and food behavior practices both before and after nutrition education intervention. Results: Measurable objectives of the study include statistically significant (p\u3c.001) in fruit, vegetable and milk consumption and consumption of fruits, vegetables and milk group foods closer to the recommended levels of USDA MyPlate guidelines for the nutrition education intervention group. Results also showed statistically significant (p\u3c.0001) improvements in nutrition-related behaviors. Conclusion: This study supports a nutrition intervention developed to improve dietary behaviors for EFNEP participants will be effective in the Hispanic population of Georgia with modifications to the nutrition education curriculum

Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation

Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced in preschool children and pregnant women. The objective of this research was to determine an acceptable flavor/ingredient combination to produce a palatable food product that incorporates sweet potatoes, peanut paste, and chickpeas. We sought to determine the acceptability of the three product formulations and to determine the influence of demographic data on ratings for the sensory attributes of each sample. To address VAD issues, three formulations of a product incorporating sweet potato puree (to increase β-carotene content), pure peanut butter (to provide fat for β-carotene absorption), and chickpeas (to provide a complete protein source), were developed: (1) an unflavored control, and two formulations with added natural seasonings: (2) curry-flavored, and (3) pumpkin spice-flavored. Sensory analysis of the three products showed that the curry-flavored product received the highest acceptability in terms of overall liking, flavor, texture, and appearance (p < 0.001). Since the demographic effect was not statistically significant (p > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability