Monitoring the levels of important nutrients in the food supply

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dc.contributor.authorNeal, B.
dc.contributor.authorSacks, G.
dc.contributor.authorSanders, David
dc.contributor.authorSwinburn, B.
dc.contributor.authorVandevijvere, S.
dc.contributor.authorDunford, E.
dc.contributor.authorSnowdon, W.
dc.contributor.authorWebster, J.
dc.contributor.authorBarquera, S.
dc.contributor.authorFriel, S.
dc.contributor.authorHawkes, Corinna
dc.contributor.authorKelly, B.
dc.contributor.authorKumanyika, S.
dc.contributor.authorL’Abbé, M.
dc.contributor.authorLee, A.
dc.contributor.authorLobstein, T.
dc.contributor.authorMa, J.
dc.contributor.authorMacmullan, J.
dc.contributor.authorMohan, S.
dc.contributor.authorMonteiro, Carlos
dc.contributor.authorRayner, M.
dc.contributor.authorWalker, C.
dc.date.accessioned2017-06-27T07:11:47Z
dc.date.available2017-06-27T07:11:47Z
dc.date.issued2013
dc.description.abstractA food supply that delivers energy-dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non-communicable diseases (NCDs). The highly processed foods produced by large food corporations are primary drivers of increases in consumption of these adverse nutrients. The objective of this paper is to present an approach to monitoring food composition that can both document the extent of the problem and underpin novel actions to address it. The monitoring approach seeks to systematically collect information on high-level contextual factors influencing food composition and assess the energy density, salt, saturated fat, trans fats and portion sizes of highly processed foods for sale in retail outlets (with a focus on supermarkets and quick-service restaurants). Regular surveys of food composition are proposed across geographies and over time using a pragmatic, standardized methodology. Surveys have already been undertaken in several high- and middle-income countries, and the trends have been valuable in informing policy approaches. The purpose of collecting data is not to exhaustively document the composition of all foods in the food supply in each country, but rather to provide information to support governments, industry and communities to develop and enact strategies to curb food-related NCDs.en_US
dc.description.accreditationDepartment of HE and Training approved list
dc.identifier.citationNeal, B. et al. (2013). Monitoring the levels of important nutrients in the food supply. Obesity Review, 14 (1): 49–58en_US
dc.identifier.issn1467-7881
dc.identifier.urihttp://hdl.handle.net/10566/2998
dc.language.isoenen_US
dc.publisherJohn Wiley & Sonsen_US
dc.rightsCopyright Authors. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
dc.source.urihttp://dx.doi.org/10.1111/obr.12075
dc.subjectFood compositionen_US
dc.subjectINFORMASen_US
dc.subjectMonitoringen_US
dc.subjectProcessed fooden_US
dc.titleMonitoring the levels of important nutrients in the food supplyen_US
dc.typeArticleen_US

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