Instabrand courtside: a content analysis of marketing strategies by food and beverage brands during the 2021 Australian Open tennis tournament.

OBJECTIVE: To examine the marketing techniques food and beverage brands use on Instagram, as part of their sport sponsorship strategy. METHODS: We conducted a qualitative content analysis of 31 Instagram accounts during the 2021 Australian Open tennis tournament. Branded food and beverage posts with tennis-linked content were coded based on an initial screening and previously published frameworks. RESULTS: Of the 152 included posts, 92% were made by food and beverage companies that were official 'partners' of the Australian Open. Products in posts were mostly discretionary foods and alcohol. The most frequently used strategies were 'Engagement' (89%) and 'Branding' (80%) and nearly half (45%) of alcohol posts invited direct consumption of their product. CONCLUSIONS: The powerful combination of sport and social media are utilised by brands to interact and build relationship with consumers while promoting the consumption of alcohol and discretionary foods - products which impede rather than promote health. The indirect marketing techniques favoured by brands make this form of advertising difficult to identify and control. IMPLICATIONS FOR PUBLIC HEALTH: These results highlight the need for counter-marketing, policy and regulatory actions to remove unhealthy food and alcohol from sport and reorient sponsorship of sporting events towards products that promote health.

Evaluation of educational interventions on eye health for dietetic and pharmacy professions: a pre-post study.

BACKGROUND: We piloted an educational intervention that aimed to enhance awareness about nutrition-age-related macular degeneration (AMD) links among practising and student dietitians then expanded the scope of this intervention to include general eye health, which was delivered to pharmacy students. METHODS: A pilot intervention was conducted in 2019 at the Dietitians Australia Conference (Gold Coast, Australia) where practising and student dietitians underwent a 2-hour small group educational workshop on nutrition and AMD links. Pre-post questionnaires were administered to participants, with voluntary completion of both questionnaires an indicator of consent to participate in the intervention. The primary intervention outcome was a change in AMD-related nutrition knowledge pre-post intervention. A larger intervention was then conducted at the University of Sydney (Sydney, Australia) where pharmacy students underwent a 4-hour educational module to improve general eye health knowledge, as well as student perceptions and attitudes towards a pharmacists' role in low vision care. Similarly, pre-post questionnaires were administered, with voluntary completion of both questionnaires an indicator of consent to participate in the intervention. The primary intervention outcomes were changes in total knowledge, total perception and total attitude scores pre-post intervention. RESULTS: (1) Among 10 accredited and 5 student dietitians, there was significant overall knowledge improvement (mean pre-post score: 7.07 ± 1.94 vs. 10.8 ± 1.01, p = 0.001) specifically around appropriate dietary advice, food sources of key AMD-related nutrients, and awareness of supplements. (2) Among 179 second-year pharmacy students enrolled in the 'Pharmacy Practice' Unit of Study (Bachelor of Pharmacy, University of Sydney), total eye health knowledge (6.25 ± 1.93 vs. 6.64 ± 2.0; p = 0.011) significantly improved, along with total perception scores (41.54 ± 5.26 vs. 42.45 ± 4.95; p = 0.004). Total attitude scores were not significantly different. CONCLUSIONS: The pilot intervention improved relevant nutrition-AMD knowledge among practising/student dietitians. The modified intervention for pharmacy students also significantly improved general eye health knowledge as well as students' perception of a pharmacists' role in low vision care.

Lutein and Zeaxanthin-Food Sources, Bioavailability and Dietary Variety in Age-Related Macular Degeneration Protection.

Lutein and zeaxanthin (L/Z) are the predominant carotenoids which accumulate in the retina of  the eye. The impact of L/Z intake on the risk and progression of age-related macular degeneration (AMD),  a leading cause of blindness in the developed world, has been investigated in cohort studies and clinical  trials. The aims of this review were to critically examine the literature and evaluate the current evidence  relating to L/Z intake and AMD, and describe important food sources and factors that increase the  bioavailability of L/Z, to inform dietary models. Cohort studies generally assessed L/Z from dietary  sources, while clinical trials focused on providing L/Z as a supplement. Important considerations to take  into account in relation to dietary L/Z include: nutrient-rich sources of L/Z, cooking methods, diet variety  and the use of healthy fats. Dietary models include examples of how suggested effective levels of L/Z can  be achieved through diet alone, with values of 5 mg and 10 mg per day described. These diet models  depict a variety of food sources, not only from dark green leafy vegetables, but also include pistachio nuts  and other highly bioavailable sources of L/Z such as eggs. This review and the diet models outlined  provide information about the importance of diet variety among people at high risk of AMD or with early  signs and symptoms of AMD.

Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals.

The effect of bread consumption on overall food intake is poorly understood. The aim of this study was to measure postprandial food intake after a set breakfast containing three different breads. Ten males and 10 females aged 20.1-44.8 years, BMI 18.4-24.8 kg/m(2), consumed two slices of White Bread, Bürgen Wholemeal and Seeds Bread or Lupin Bread (all 1300 kJ) with 10 g margarine and 30 g strawberry jam. Fullness and hunger responses and were measured before and during the test breakfasts. Glucose and insulin responses (incremental area under each two-hour curve (iAUC)) were calculated. Food intake was measured and energy and nutrient intake determined at a buffet meal two hours later. Subjects consumed significantly less energy after the Bürgen Bread meal compared to the White Bread meal (2548 ± 218 vs. 3040±328kJ, Bürgen Bread vs. White Bread, P<0.05). There were higher fullness responses for the Lupin Bread (P<0.01), and the Bürgen Bread (P<0.05) compared with the White Bread. Lupin Bread and Bürgen Bread produced smaller postprandial glucose responses (79 ± 7, 74 ± 4, 120 ± 10 mmol/L min iAUC, Lupin, Bürgen and White Bread respectively, P<0.01). Differences in insulin responses were also observed (6145 ± 1048, 6471 ± 976, 9674 ± 1431 pmol/L min iAUC, Lupin, Bürgen and White Bread respectively, P<0.01). Equal-energy portions of three different commercially available breads differed in their short-term satiation capacity. Further studies are needed to demonstrate any potential benefit for weight management.