![]() The development of dietary guidelines has evolved from a focus on nutrients to foods, food patterns, wider aspects of dietary behaviour, and resulting in “food-based dietary guidelines” ( 6). More recently, food processing has become a focus and a concern for public health scientists, with the emergence of the term “ultra-processed food” ( 3). Scientific papers and textbooks focus on understanding how combinations of processing methods and innovative techniques influence the physical, chemical, and (micro) biological properties of food. ![]() Scientific interest in food processing has extended from the domain of food science and technology, within which it was formerly studied, to public health nutrition ( 3– 5). Processing food can serve different purposes such as preserving or enhancing nutritional content, making a food digestible, and/or safe to eat, prolonging shelf-life, and altering sensory aspects such as taste, texture, or colour. Definitions vary in scope, either restricting food processing to methods “substantially altering the initial product” ( 1), or to those used by the food industry ( 3), or more broadly, to include simple techniques like washing and chopping ( 4). ![]() Participants identified a need for further interdisciplinary dialogue, including public engagement, to break down the observed issues, and work towards a mutual understanding and develop clear communication messages.įood processing can be defined in different ways, such as referring to an action or procedure that alters the initial food, or the transformation of ingredients into food products ( 1, 2). Participants agreed that consensus is important, but difficult. Throughout the discussions blurred lines in the characterisation of processing, processed foods, and unhealthy foods were observed. Through thematic analysis the following themes relating to the conceptualisation of processed food and challenges for communication were identified: (1) Broad concepts that need differentiation (2) Disagreements on scope and degree of processing (3) The role of food processing within the food system: the challenges in framing risks and benefits and (4) The challenge of different perspectives and interests for risk communication. The online discussion groups brought together a range of professionals ( n = 27), covering the fields of nutrition, food technology, policy making, industry, and civil society, mixed in 5 heterogenous groups. The aim of this research was to elicit views and understandings of professionals on processed food, their perceptions of lay people's perceptions of the same, and their perspectives on the challenges of communicating about processed foods to the public. There is a need to further understand perspectives of professionals on the conceptualisation of processed food and the agreements and disagreements among experts, to encourage interdisciplinary dialogue and aid communication to the public. Published critical reviews and commentaries suggest different views among professional disciplines about the definition and classification of processed food. Processed foods are increasingly under the spotlight since the development of classification systems based on proxies for food processing. 3European Food Information Council, Brussels, Belgium. ![]() 2Food, Consumer Behaviour and Health Research Centre, School of Psychology, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom.1Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom.Raats 2 Milka Sokolović 3 † Lada Timotijevic 2 ![]() Sadler 1,2,3 * Terri Grassby 1 Kathryn Hart 1 Monique M. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |