Benefits of a healthy diet are well known; hence many have the intention to eat healthier. However, the intention to change behavior may not always lead to action. As a support to people to reduce this often seen gap between intentions and behavior regarding healthy food choices we created an intelligent, easy-to-use nutritional support system that provides guidance on personal food choices and...

BACKGROUND Nutritional habits and smoking are well known to be two of the most important risk factors for the development of cardiovascular diseases and cancer. The aim of this study was to assess disparities in food consumption and nutrient intake in relation to smoking in the population of Pamplona, Spain. METHODS A cross study by postal survey was carried out on a representative sample (n=...

Obesity or being overweight in general often leads to other more severe diseases. With more than half of the population in the western countries being overweight or even obese, systems are developed to help users make healthier food choices by recommending healthier recipes or food items according to the user’s needs or likes and dislikes. But there are many challenges designing such systems. I...

Professional drivers, i.e. lorry, truck, bus and taxi drivers, have been identified as a particular health risk group. An intervention to study the efficacy of a series of educational programmes, involving improved nutritional balance in meals served, food preparation routines and carrying out personal health profiles on staff, was implemented at a Swedish truck stop in order to target this spe...

BACKGROUND The majority of food expenditures are made in supermarkets and this environment influences our purchasing and food intake. Breakfast cereals are frequently marketed as healthy food choices. The objective of this study was to examine the frequency of in-store promotions for cold breakfast cereals in Canadian supermarkets and to determine whether healthier or less healthy breakfast cer...

OBJECTIVE To conduct a systematic review and meta-analysis of prices of healthier versus less healthy foods/diet patterns while accounting for key sources of heterogeneity. DATA SOURCES MEDLINE (2000-2011), supplemented with expert consultations and hand reviews of reference lists and related citations. DESIGN Studies reviewed independently and in duplicate were included if reporting mean r...

The mapping and analysis of supply chains is a technique increasingly used to address problems in the food system. Yet such supply chain management has not yet been applied as a means of encouraging healthier diets. Moreover, most policies recommended to promote healthy eating focus on the consumer end of the chain. This article proposes a consumption-oriented food supply chain analysis to iden...

BACKGROUND In addition to helping consumers make healthier food choices, front-of-pack nutrition labels could encourage companies to reformulate existing products and develop new ones with a healthier product composition. This is the largest study to date to investigate the effect of a nutrition logo on the development of healthier products by food manufacturers. METHODS A total of 47 food ma...

OBJECTIVE Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets--many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections. METHOD The breakfast food selections of 124 health confere...