This study explored the differences between 35 child-focused and 52 adult-focused food advertisements sampled from 45 hrs of British television. More child-focused advertisements contained claims of health benefits; scientific information; were shot in 'Leisure' settings; with male characters; had cartoons; and were often fantasy-based. Conversely, significantly more adult-focused advertisement...

The objective of the study was to assess degree of consumption of packaged foods, awareness of consumers about health problems of food additives, and also their attitudes towards packaged foods. Two hundred seventy nine employees of Jimma University were participated in the study. Data were collected using semi-structured questionnaires, and analyzed using SPSS software (version16). The results...

Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, alle...

OBJECTIVE To propose a policy framework for the regulation of functional foods and health claims within a public health context. DESIGN This article reviews the empirical evidence and public health principles associated with functional foods and health claims to analyse the issues, challenge the assumptions that have emerged and explore options for moving forward. SETTING Functional foods a...

In this exploratory analysis we explore the interplay between poverty, public health and access to local foods using data for U.S. counties. We ask one simple question: Does access to local foods dampen or mitigate the relationship between poverty and health? As expected we find a strong relationship between poverty and public health and we also find that access to higher levels of local foods ...

The aim of the present study was to survey attitudes to and use of functional foods and to investigate which demographic variables and attitudes to diet and health predict consumption of functional foods among Swedish consumers. A questionnaire was developed and sent to 2000 randomly selected Swedish citizens aged between 17 and 75 years. A total of 972 (48%) responded, 53% were female and 44% ...

It is the position of The American Dietetic Association that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. The Association supports research to further define the health benefits and risks of individual functional foods and their ph...

Functional foods are foods that, by nature or design, can deliver benefits beyond that of sustenance. They bridge the traditional gap between food and drugs, offering consumers greater opportunity to take their health care into their own hands. Rapidly increasing knowledge of the physiological effects of nutrients and their potential health benefits offers exciting prospects for the food indust...

“Functional Foods” are foods or dietary components that claim to provide health benefits aside from basic nutrition. These foods contain biologically active substances such as antioxidants that may lower the risks from certain diseases associated with aging. Examples of functional foods include fruits and vegetables, whole grains, soy, milk, enhanced foods and beverages and some dietary supplem...