School nutrition guidelines: overview of the implementation and evaluation.

OBJECTIVE: To holistically evaluate the extent of implementation of dietary guidelines in schools and present various monitoring systems. DESIGN: The study comprises three methods: (i) a cross-sectional survey (process evaluation); (ii) an indicator-based evaluation (menu quality); and (iii) a 5 d weighed food record of school lunches (output evaluation). SETTING: Slovenian primary schools. SUBJECTS: A total 234 food-service managers from 488 schools completed a self-administrated questionnaire for process evaluation; 177 out of 194 randomly selected schools provided menus for menu quality evaluation; and 120 school lunches from twenty-four schools were measured and nutritionally analysed for output evaluation. RESULTS: The survey among food-service managers revealed high levels of implementation at almost all process evaluation areas of the guidelines. An even more successful implementation of these guidelines was found in relation to organization cultural issues as compared with technical issues. Differences found in some process evaluation areas were related to location, size and socio-economic characteristics of schools. Evaluation of school menu quality demonstrated that score values followed a normal distribution. Higher (better) nutrition scores were found in larger-sized schools and corresponding municipalities with higher socio-economic status. School lunches did not meet minimum recommendations for energy, carbohydrates or dietary fibre intake, nor for six vitamins and three (macro, micro and trace) elements. CONCLUSIONS: The implementation of the guidelines was achieved differently at distinct levels. The presented multilevel evaluation suggests that different success in implementation might be attributed to different characteristics of individual schools. System changes might also be needed to support and improve implementation of the guidelines.

Comparison of paper- and web-based dietary records: a pilot study.

BACKGROUND/AIMS: Paper-based dietary records (Paper-DR) can be replaced by web-based dietary records (Web-DR) in both epidemiological studies and clinical practice to reduce the time and logistic burden. We aimed to compare Paper-DR and Web-DR. METHODS: We compared the matching of different food items (n = 1,103) from Paper-DR and Web-DR for energy and 48 nutrients among 16 pregnant volunteers, with DR for the same individuals matched for the same 4 days. Paper-DR were coded into the web-based version (referred to as Paper-Web-DR) independently by the same research dietitian. The Wilcoxon signed-rank test comparing mean rank differences, Spearman's ρ to measure associations and Bland-Altman limits of agreement to evaluate the level of agreement between the two dietary methods across the range of parameters were used. Volunteers also completed an evaluation questionnaire regarding the user acceptability of Paper-DR and Web-DR. RESULTS: A high correlation between Paper-DR and Web-DR was noted. There were statistically insignificant differences among 45 nutrients, except for free sugars (p < 0.001), α-linolenic acid (p = 0.041), folate (p = 0.036) and pantothenic acid (p = 0.023). Volunteers found the Paper-DR equally time-consuming as the Web-DR. The majority of the volunteers (75%) preferred the Web-DR. CONCLUSIONS: Paper-DR and Web-DR were comparable across a range of nutritional parameters, with a few exceptions. The Web-DR was more convenient for the majority and has substantial logistic and cost advantages.

Effect of trehalose addition on volatiles responsible for strawberry aroma.

Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both gamma-decalactone and furaneol.

Effect of location in the canopy on the colour development of three apple cultivars during growth.

BACKGROUND: Homogeneity in appearance is one of the quality aspects asked for in the supply chain. Decreasing the biological variation in batches of harvested apples (cultivars Braeburn, Fuji and Gala) becomes increasingly important. Skin colour is one of the aspects that determine both optimal harvest and stage of development. Skin colour is affected by location in the canopy. The rules of development of biological variation are now established and will be used on skin colour data. RESULTS: The Minolta colour aspects a*, b* and L* measured before commercial harvest change in a sigmoidal fashion and can be analysed including the biological variation, with a logistic model in indexed nonlinear regression, obtaining explained parts of above 90%. The mechanism of colour change is not affected by state of development or location in the canopy. The location in the canopy affects the intensity of both red and green colouring compounds. The variation in colouration is not affected by the location in the canopy. CONCLUSION: The red-coloured apple cultivar (Gala) depends more on the location in the canopy than the less-coloured cultivars (Fuji and Braeburn). The colour development in Fuji apples is considerably slower, with a much larger variation in stage of development. The location in the canopy affects all aspects of biological variation (biological shift factor and asymptotic starting level of colouration) for all three colour aspects L*, a* and b*, but only the mean value, not the standard deviation. The biological shift factors per colour aspects are linearly related. Once induced, variation remains constant during development.

Appetite for the selfish gene.

In developed countries, where the majority of the population has enough income to afford healthy diets, a large number of the inhabitants nevertheless choose unhealthy nutrition. WHO and FAO strategies to overcome this problem are mostly based on educational means. Implicitly, this approach is based on the presumption that the main causes of the problem are ignorance and culturally acquired bad habits. It has already been shown that wild animals, evidently acting solely on instinct without cultural effects, display tendencies that may damage their longevity: they tend to avoid healthy types of caloric restriction, prefer processed to raw food, and have an excessive intake of food stimulants and proteins when available (Ostan et al., 2009). This paper presents evidence for such nutritional patterns in humans as well and broadens the discourse to include proteins and fats and describes some human biological traits that present important differences between humans and other primates; among them are the human tendency for overeating and the inadequacy of a totally raw diet for human consumption (despite having some advantages for the human immune system). From an evolutionary perspective these strategies offer a biological advantage by enhancing the reproductive capability of the organisms, according to Dawkins' theory of the Selfish Gene. Genomic-based pleasure of such nutrition seems to be the main cause of instinctive nutritional drives. Further research on the process of food acceptance is needed to determine the role and importance of genomic-based pleasure compared to epigenetic or culture-based pleasure. Both, however, seem to be important and very stable factors in human nutritional choice and seem to prevail over conscious factors in food acceptance.

Modelling the biological variance of the yellow aspect of Granny Smith apple colour.

BACKGROUND: The yellow aspect of colour is usually not considered for produce with a green-to-red or a green-to-yellow transition upon ripening. The magnitude of change is simply too small and, additionally, masked by a large variation. The colour of 'Granny Smith' apples, harvested from three orchards at two stages of maturity, was measured individually using the CIE L*a*b* system during storage in a regular atmosphere at three temperatures: 1, 4 and 10 degrees C. A model was developed based on a simplified mechanism, consisting of two consecutive reactions, to describe the development of the apple colour expressed as b* and L* values during storage. RESULTS: Monitoring individual apples made it possible to include and describe the biological variance of colour in batches of apples and to extract information on chilling injury, as a process active at 1 degrees C. All variations could be attributed to a single source related to the amount of yellowing compounds at the moment of harvest, indicating differences in state of maturity between individual apples. The obtained explained part (R(2) (adj)), using nonlinear mixed effects regression analysis was well over 90% for all data combined over more than 3000 observations. CONCLUSION: Orchard location had a slight effect on the mean initial colour value, indicating differences in development stage, most probably due to differences in assessing the harvest date. The magnitude of the variation in these colour values was, however, the same for all three orchards. The behaviour of the green colour aspect (a* value) has been reported separately, as this represents the major change in perceived colour. The changes in b* and L* values are rather small, while the biological variation between the individual fruit is at least of the same magnitude. The model presented here is, as far as known, the first model on b* and L* values for green-coloured products. Analysing b* and L* data using this model provides additional information with respect to the stage of maturity at harvest in a batch or for an orchard of Granny Smith apples. All the variation in the yellow colour aspects could be attributed exclusively to the initial level of yellow compounds.