International collaborative project to compare and track the nutritional composition of fast foods

Show simple item record Allemandi, Lorena Neal, Bruce Dunford, Elizabeth Hassell, Trevor Wenzel de Menezes, Elizabete L’Abbe, Mary Yan, Li Blanco-Metzler, Adriana Valdes, Lourdes Ortiz, Johana Snowdon, Wendy Czernichow, Sebastien Salazar de Ariza, Julieta Maulik, Pallab Rahman, A. Rashid Barquera, Simon Bayandorjt, Tsoogi Govinds, Salik Mhurchu, Cliona Ni De Núñez, Leticia Garcia, Maria Reyes Lin, Gladis Wolmarans, Petro Varela-Moreiras, Gregorio Van Rossum, Caroline MacGregor, Graham Jebb, Susan Charrondiere, Ruth Champagne, Beatriz Legetic, Branka Legowski, Barbara Linders, Hubert Schoj, Veronica Webster, Jacqui Campbell, Norm Arcand, JoAnne Hutchinson, Hasan Jeffery, Bill Santiago, Omar Pérez Aalbersberg, Bill Pillay, Arti Guggilla, Rama K. Correa-Rotter, Ricardo Bayandorjt, Tsoogi Govinds, Salik Eyles, Helen Cárdenas, María Kathia Miranda, Jaime Vaesken, Lourdes Samaniego Supornsilaphachai, Chaisri Fitt, Emily Farrand, Clare Finglas, Paul
dc.contributor.upauthor Schonfeldt, H.C. (Hettie Carina) 2013-07-11T06:51:40Z 2013-07-11T06:51:40Z 2012-07-27
dc.description.abstract Background: Chronic diseases are the leading cause of premature death and disability in the world with over-nutrition a primary cause of diet-related ill health. Excess quantities of energy, saturated fat, sugar and salt derived from fast foods contribute importantly to this disease burden. Our objective is to collate and compare nutrient composition data for fast foods as a means of supporting improvements in product formulation. METHODS/DESIGN: Surveys of fast foods will be done in each participating country each year. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from fast food companies, in-store materials or from company websites. Foods will be categorized into major groups for the primary analyses which will compare mean levels of saturated fat, sugar, sodium, energy and serving size at baseline and over time. Countries currently involved include Australia, New Zealand, France, UK, USA, India, Spain, China and Canada, with more anticipated to follow. DISCUSSION: This collaborative approach to the collation and sharing of data will enable low-cost tracking of fast food composition around the world. This project represents a significant step forward in the objective and transparent monitoring of industry and government commitments to improve the quality of fast foods. en_US
dc.description.librarian am2013 en_US
dc.description.sponsorship E Dunford is supported by a Sydney Medical School Foundation scholarship and B Neal by an Australian Research Council Future Fellowship. en_US
dc.description.uri en_US
dc.identifier.citation The Food Monitoring Group: International collaborative project to compare and track the nutritional composition of fast foods. BMC Public Health 2012 12:559. en_US
dc.identifier.issn 1471-2458
dc.identifier.other 10.1186/1471-2458-12-559
dc.language.iso en en_US
dc.publisher BioMed Central en_US
dc.rights © 2012 The Food Monitoring Group; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License en_US
dc.subject Food composition database en_US
dc.subject Food industry en_US
dc.subject Fast food en_US
dc.subject Monitoring en_US
dc.title International collaborative project to compare and track the nutritional composition of fast foods en_US
dc.type Article en_US

Files in this item

This item appears in the following Collection(s)

Show simple item record