Time-scarcity, ready-meals, ill-health and the obesity epidemic

Celnik, D., Gillespie, L. and Lean, M.E.J. (2012) Time-scarcity, ready-meals, ill-health and the obesity epidemic. Trends in Food Science and Technology, 27(1), pp. 4-11. (doi:10.1016/j.tifs.2012.06.001)

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Abstract

In this 3-part paper, we firstly review the interaction of time-scarcity with food-choices, specifically ready-meals, and potential health consequences from their consumption. Secondly we review declared nutrients, in relation to the standard 30% of Guideline Daily Amounts, concluding that popular ready-meals from major UK supermarkets are currently nutritionally haphazard. Thirdly, we present a simple scheme to establish standards for nutritional composition of ready-meals: unless otherwise specified, any meal (the smallest unit of nutrition) as recommended to be eaten or as offered should provide 30%+10% of GDA for energy and pro rata for key nutrients (e.g. sodium, sat fat, vitamin C).

Item Type:Articles
Additional Information:NOTICE: this is the author’s version of a work that was accepted for publication in Trends in Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Trends in Food Science and Technology 27(1), 2012. DOI: 10.1016/j.tifs.2012.06.001
Keywords:Public Health, convenience foods, food-choice, nutritional standards, supermarket, catering, nutrient profiling
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Lean, Professor Michael
Authors: Celnik, D., Gillespie, L., and Lean, M.E.J.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:Trends in Food Science and Technology
Publisher:Elsevier Ltd
ISSN:0924-2244
Copyright Holders:Copyright © 2012 Elsevier Ltd
First Published:First published in Trends in Food Science & Technology 27(1):4-11
Publisher Policy:Reproduced in accordance with the copyright policy of the publisher

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