Article
Nutrition & Dietetics
Chantal Julia, Nathalie Arnault, Cedric Agaesse, Morgane Fialon, Melanie Deschasaux-Tanguy, Valentina A. Andreeva, Leopold K. Fezeu, Emmanuelle Kesse-Guyot, Mathilde Touvier, Pilar Galan, Serge Hercberg
Summary: The study found that the application of Nutri-Score labels in the catering industry helps to improve the nutritional quality of meals and significantly reduce the intake of calories, sugars, and saturated fat. Additionally, the use of labels also helps improve the initial quality of food choices and drive adaptation of food intake quantities over time.
Article
Food Science & Technology
Michiel De Bauw, Christophe Matthys, Veerle Poppe, Samuel Franssens, Liesbet Vranken
Summary: Studies show that the widespread application of Nutri-Score in European food products can promote healthier food choices. There is potential for expanding Nutri-Score to an Eco-Score to encourage environmentally friendly food choices. A randomized control trial demonstrates that a combined Nutri-Score and Eco-Score label can improve the nutritional quality of consumer food choices, but has limited impact on the environmental aspects.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Environmental Sciences
Aranza Valenzuela, Leandro Zambrano, Rocio Velasquez, Catalina Groff, Tania Apablaza, Cecilia Riffo, Sandra Moldenhauer, Pamela Brisso, Marcell Leonario-Rodriguez
Summary: This study aimed to evaluate the quantitative and qualitative differences between the NOVA, Nutri-Score, and Chilean Front-of-package (FoP) food warning labels, concluding that there are concrete discrepancies between them.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Public, Environmental & Occupational Health
Lana Vanderlee, Beatriz Franco-Arellano, Mavra Ahmed, Angela Oh, Wendy Lou, Mary R. L'Abbe
Summary: This study examined the impact of front-of-package (FOP) labels on perceived healthfulness, purchasing intentions, and understanding of common FOP systems. After a brief educational session, all FOP labeling systems improved task performance across a wide spectrum of foods. Participants' lower health literacy was associated with higher perceived healthiness and purchasing intentions, as well as poorer ranking task performance across all conditions.
PUBLIC HEALTH NUTRITION
(2021)
Article
Public, Environmental & Occupational Health
Rajshri Roy, Deema Alassadi
Summary: The study showed that using symbols to identify healthier options on university food outlet menus increased sales over time. Taste was the primary purchasing factor, but those influenced by the symbols were more likely to prioritize health factors over taste.
PUBLIC HEALTH NUTRITION
(2021)
Editorial Material
Nutrition & Dietetics
Igor Pravst, Monique M. Raats, Betty Pei Ing Chang
FRONTIERS IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Igor Pravst, Masa Hribar, Katja Zmitek, Bojan Blazica, Barbara Korousic Seljak, Anita Kusar
Summary: Branded foods databases are valuable for nutrition research, food supply monitoring, and have key information sources from manufacturers. In Slovenia, datasets are compiled through standard food monitoring studies using a smartphone application. Datasets can assess nutritional composition, ingredients, and marketing techniques, with crowdsourcing being a promising method to keep datasets updated.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Edvina Hafner, Ziva Lavrisa, Masa Hribar, Sanja Krusic, Anita Kusar, Katja Zmitek, Mihaela Skrt, Natasa Poklar Ulrih, Igor Pravst
Summary: Branded food composition databases are essential for various purposes. This study investigated the accuracy of labeled sugar content in sugar-sweetened beverages (SSBs) and identified the types of sugars used. By analyzing a representative sample, it was found that the labeled sugar content information in SSBs is reliable for compiling food databases and monitoring nutritional quality.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Sanja Krusic, Masa Hribar, Edvina Hafner, Katja Zmitek, Igor Pravst
Summary: Vitamin D deficiency is a global public health issue that can be addressed through voluntary or mandatory food fortification. This study used branded food composition databases to investigate voluntary fortification practices. The study found that vitamin D fortification was prevalent in meal replacements, margarine, breakfast cereals, and baby foods. Margarine and foods for specific dietary use had the highest average content of vitamin D. The overall nutritional quality was higher in fortified margarine.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yasmine Emara, Barbara Korousic Seljak, Eileen R. Gibney, Gorjan Popovski, Igor Pravst, Peter Fantke
Summary: This study proposes a generalizable workflow for building interoperable, cross-domain FNS data platforms, focusing on defining interoperability criteria for standardized data structures, terminologies, and reporting formats. Information technology tools for automating workflow steps are discussed, along with an illustrative case study on harmonizing and linking branded food datasets. The importance of semantic annotation and clear mapping rules for integrating FNS data is emphasized, promoting an open-data and open-science environment.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Editorial Material
Nutrition & Dietetics
Hassan Aguenaou, Nancy Babio, Melanie Deschasaux-Tanguy, Pilar Galan, Serge Hercberg, Chantal Julia, Alexandra Jones, Georgios Karpetas, Bridget Kelly, Emmanuelle Kesse-Guyot, Lamprini Kontopoulou, Marie-Eve Labonte, Cliona Ni Mhurchu, Igor Pravst, Simone Pettigrew, Elio Riboli, Jordi Salas-Salvado, Bernard Srour, Mathilde Touvier, Stefanie Vandevijvere
Article
Nutrition & Dietetics
Hristo Hristov, Jeremy Millard, Igor Pravst, Meike Janssen
Summary: This paper provides a European-level analysis of the changes in food consumption and purchasing behavior during COVID-19 pandemic. The results show that household composition, education, and perceived COVID-19 risks are significant predictors for food consumption, while various factors including household location and COVID-19 anxiety risks also influence food purchasing behavior.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Matej GregoriC, Hristo Hristov, Urska Blaznik, Barbara KorousiC Seljak, Natasa Delfar, Igor Pravst
Summary: This study describes the methodology and protocols of the Slovenian national dietary survey SI.Menu 2017/18 and assesses the dietary habits and nutrient intake of the population. The results show that the observed dietary patterns differ significantly from dietary guidelines and are characterized by unbalanced and unhealthy diets. The study calls for intervention strategies to improve dietary patterns, taking into account differences in population groups.
Article
Nutrition & Dietetics
Igor Pravst, Ziva Lavrisa, Hristo Hristov, Masa Hribar, Sanja Krusic, Katja Zmitek, Anita Kusar, Katja Zdesar Kotnik, Petra Golja, Anja Cibej Andlovec, Larisa Pograjc
Summary: This article examines the prevalence of food supplement use among Slovene Armed Forces personnel and the importance of supplementation for nutrient intake. The study found that most participants reported using vitamin, mineral, and protein supplements, with military rank, participation in operations, and physical activity being the main determinants of specific supplement use.
Article
Food Science & Technology
Hristo Hristov, Karmen Erjavec, Igor Pravst, Luka Juvancic, Ales Kuhar
Summary: This study compares attitudes towards local food between organic and national quality scheme consumer segments, aiming to provide insights on consumer segmentation in terms of trust towards organic and selected quality food perceived as local. The research examines consumer attitudes related to two Slovenian food quality schemes: Organic (related to production methods) and Selected Quality (related to quality attributes). The study focuses on two consumer segments with high trust levels towards the quality schemes, analyzing their sociodemographic profiles, understanding and attitudes towards local food, trust in actors and institutions, and willingness to purchase local food. The results show that both consumer groups have similar understandings of local food, with region-based interpretations being more prominent. The Organic group is more cosmopolitan and supportive of the local community, while the Selected Quality group includes more retirees and students. Specific product propositions should be developed to increase consumer interest in food with the Organic and Selected Quality schemes.
Article
Biochemistry & Molecular Biology
Tom Levanic, Blaz Cigic, Mateja Germ, Ivana Polisenska, Katerina Vaculova, Igor Pravst, Darja Kocjan Acko, Ivan Kreft
Summary: The grains of three barley varieties were processed to obtain different milling fractions with varying beta-glucan content. The study found differences in the stable carbon isotope ratios between the fractions. Coarse milling fractions had higher beta-glucan content and more negative carbon isotope ratios compared to intact barley grains, while the enriched fraction had a less negative isotope ratio. This suggests that the deviation in stable isotope ratio is not solely due to beta-glucan content, but also depends on other constituents of the grains. The method used in this study for determining stable carbon isotope ratios in barley grain fractions could potentially be used to screen for bioactive constituents in barley grain.
Article
Nutrition & Dietetics
Sanja Krusic, Hristo Hristov, Masa Hribar, Ziva Lavrisa, Katja Zmitek, Igor Pravst
Summary: High sodium intake is the leading diet-related risk factor for mortality globally. Slovenia implemented salt reduction policies, but the long-term effectiveness is limited. This study investigated the changes in sodium content in prepacked branded foods and found that sodium reduction was less frequent in market-leading products.
Article
Food Science & Technology
Anita Kusar, Igor Pravst, Urska Pivk Kupirovic, Klaus G. Grunert, Ivan Kreft, Hristo Hristov
Summary: Consumers' recognition and understanding of food characteristics play a crucial role in purchase decisions. This study investigated consumer preferences for bread and identified four consumer segments with different preferences based on functional ingredients and other claims. The findings provide valuable insights for bread marketing strategies to cater to various consumer segments.