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| dc.contributor.author | Schonfeldt, H.C. (Hettie Carina)
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| dc.contributor.author | Hall, Nicolette Gibson
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| dc.date.accessioned | 2012-06-06T11:36:09Z | |
| dc.date.available | 2012-06-06T11:36:09Z | |
| dc.date.issued | 2012-07 | |
| dc.description.abstract | This paper first presents food quality trends observed in the international context and the manifestation of these and other trends within the food industry. From a consumer perspective, improved knowledge on the composition and function of foods has contributed to many of the changes in these qualities. This is due to an increased demand, and a subsequent response from the food science industry. Science based education on health could continue these positive changes in nutritional behaviour (demand), and continue the development of healthier food options provided by industry (supply). Changing agents in this process should be seen as believable and trustworthy. In the case of health and well being, health influencers, such as scientists and medical practitioners, are seen as the key towards change. | en |
| dc.description.librarian | nf2012 | en |
| dc.description.uri | http://www.elsevier.com/locate/ foodres | en_US |
| dc.identifier.citation | Hette C. Schonfeldt & Nicolette G. Hall, Consumer education on the health benefits of red meat - a multidisciplinary approac', Food Research International, vol. 47, no. 2, pp. 152-155 (2012), doi: 10.1016/j.foodres.2011.04.035 | en |
| dc.identifier.issn | 0963-9969 (print) | |
| dc.identifier.issn | 1873-7145 (online) | |
| dc.identifier.other | 10.1016/j.foodres.2011.04.035 | |
| dc.identifier.uri | http://hdl.handle.net/2263/19131 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2011 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, vol. 47, no. 2, 2012, doi : 10.1016/j.foodres.2011.04.035. | en_US |
| dc.subject | Red meat | en |
| dc.subject.lcsh | Consumer education | en |
| dc.subject.lcsh | Nutrition -- Evaluation | en |
| dc.subject.lcsh | Meat -- Health aspects | en |
| dc.title | Consumer education on the health benefits of red meat - a multidisciplinary approach | en |
| dc.type | Postprint Article | en |
