158-160"Article"

From Article I read The objective of this cross-sectional study was to determine the factors that influenced the Australian dietary diet on the health of the packaged food samples. Dietician participants (n = 120) assessed health (seven, less healthy to 10, healthier), from seven packaged foods, yoghurt flavor, curry, spreading and collapse) based on information obtained from nutrition lists and nutritional information panels (NIP) . The effect on each food ranking is explored through Likert-scale questions and open-ended questions. There are variations in the health assessment of all foods, however, at least for snacks and crumbs. Bread (M = 7.39 ± 1.44) and confectionary (M = 1.33 ± 0.69) were rated the most and most unhealthy foods. Crumble is rated significantly (≥6 vs ≤5 years). No other differences were detected. The most perceived effects on health are sugar, total fat, sodium and saturated fat and ingredients. For healthy foods, note micronutrient records as ingredients, comparisons with other foods, and the most common fiber among the samples. These results have implications for public health research or policy in which expert opinion on food health is used as a reference.