NUTRIENT ANALYSIS AND

NUTRIENT PROFILING AS TOOLS

TO IMPROVE THE NUTRITIONAL

QUALITY OF ‘OUT OF HOME’

FOODS

Dr Leo Stevenson,

Human Nutrition Research Centre,

Newcastle University (UK)

ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region)

Take-Away Foods

Take-Away Foods

Take-Away Foods

Take-Away Foods

•High in Fat

•High in Energy

•High in Saturated Fat

•High Salt

•Low in Vitamins & Minerals

•Low in Fibre

Take-Away Food Analysis • 411 Food Samples

• (North West England)

• Chinese (n= 92)

• Beef Green Peppers & Blackbean Sauce with Fried Rice

• Prawn Chow Mein

• Sweet & Sour Chicken & Boiled Rice

• Char Siu Chow Mein

• Chicken Satay & Fried Rice

• Kung Po King Prawns & Boiled Rice

Take-Away Food Analysis

• English (n= 95)

• Chicken & Chips

Fish & Chips

Mushroom Omelette & Chips

• Pizzas (n= 54)

• Pepperoni Pizza

Margherita Pizza

Seafood Pizza

• Ham & Pineapple Piza

• Meat Pizza

Take-Away Food Analysis

• Kebabs (n=75)

• Shish Kebab

• Donner Kebab & Chips

• Chicken Kebab

• Indian (n=95)

• Chicken Tikka Massalla & Kemma Rice

• Lamb Bhuna & Chips

• King Prawn Rogan Josh & Pilau Rice

• Lamb Rogan Josh & Pilau Rice

• Vegetable Biryani

Maximum & Minimum Values

Min: Max:

%RDA

Kcal

Calories 2500 M

2000 F

15.8 (m)

20.7 (f)

(402 Kcal) shish kebab

130.2 (m)

171.1 (f)

(3320 Kcal) pepperoni pizza

%RDA Fat

95g M

70g F

4.5 (m)

5.9 (f)

(4.4g) shish kebab

143.1 (m)

188.9 (f)

(141.7g) mushroom omelette & chips

%RDA Salt

6g (adult)

2g (young child)

11.2

(0.7g) chicken kebab

460.2

(27.6g) beef green peppers and

black-bean sauce & fried rice

Fat Content per Chinese Meal

Fat Content per Indian Meal

Salt Content per Chinese Meal

Salt Content per Indian Meal

(n=92) (n=95) (n=95) (n=54) (n=74)

Variability in Salt Content

per 100g

(n=124) (n=95) (n=95) (n=95) (n=95)

Variability in Salt Content

per Meal

(n=124) (n=95) (n=95) (n=95) (n=95)

Variability in Portion Size

What can we do in Practice?

• Examples of existing good practice

• Provision of improved meals

<30% A

30-50% B

51-70% C

71-100% D

>100% E

F

D

C

B

A

% RDA Salt per portion (227% - 13.6g)

% RDA Salt per portion (105% - 6.3g)

Chicken Chow Mein

Takeaway Outlet 1

>200% F

E

<30%A

30-50% B

51-70% C

71-100% D

>100% E E

D

C

B

A

% RDA Fat per portion (80% - 60g)

% RDA Fat per portion (25% - 18.9g)

Chicken Chow Mein Takeaway Outlet 4

Recipe Comparison-Salt and Fat

Takeaway Sodium (mg) Salt (g) Fat (g)

Outlet Original Modified Original Modified Original Modified

1 5440 2520 13.6 6.3 35.5 24

2 4120 2720 10.3 6.8 27 19.5

3 2080 1840 5.2 4.6 24 21

4 3720 2280 9.3 5.7 59.7 18.9

Original Recipe -

Salt content ranges from 5.2g to 13.6g/portion

Fat content ranges from 24g to 59.7g/portion

Large variation in salt and fat content

depending on where recipe was collected from

Results – Sensory Evaluation Acceptability of Chow Mein

Takeaway Original Modified

Outlet mean SD mean SD

1 6.7 0.85 7.7 0.98*

Like slightly Like moderately

2 8 0.57 6.7 1.25*

Like very much Like slightly

3 7.3 0.46 6.3 1.37

Like moderately Like slightly

4 6.7 1.63 6.2 1.72

Like slightly Like slightly

* indicates significant differences between original and modified meals

Conclusions • Better understanding of

nutritional issues in ‘out of home’ foodssuch

foods

• Possible to tailor more specific

strategies to improve particular types of meals

• Better understanding of what level of improvement is

achievable in practice

• Possibility to identify ‘healthier options’

• BUT

• How much change is needed for real improvement in

public health?

• Importance of dietary consumption patterns?

Acknowledgements

• Dr Ian Davies

• Dr Agnieszka Jaworowska

• Toni Blackham