外卖食品外文文献翻译Word文档下载推荐.docx
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外卖食品外文文献翻译Word文档下载推荐.docx
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meals,todeterminecommonalitiesandhowtheycomparetonutrientrecommendations.
Design
AnalysisofthenutritionalcompositionofmainmealsandrecipesfromsixseasonsofMasterChefAustraliaandsevenmostpopularAustralianfastfoodoutlets.
Results
Nutritionalcompositionof63mealsfromMasterChefAustraliaand186mealsfromsevenAustralianfastfoodoutletswereanalysed.Macronutrientpercentageswerecompared.
Micronutrient
intakeswerealsocomparedtoNutrientReferenceValues(NRVs;
per1000 kJ).MasterChefrecipesweresignificantlyhigherinprotein(p = 0.001),fat(p <
0.001)andlowerincarbohydrate(p <
0.001)thanfastfoodmeals.ManymicronutrientsaswellasfibrewerelowerthanNRVswithfastfoodmealsprovidingfewermicronutrientsthanMasterChefrecipes.
Conclusions
Theresultsindicatetherearecommonalitiesinthemacronutrientpercentagesofhighlypalatablemealsfrommassmarketandprestigeendsofthefoodspectrum.Thehighfatandsaturatedfatlevelsofbothcuisinetypescoupledwithpoorfibreandmicronutrientdensityisconcerninggiventhemealspopularityandthehighratesofnutrition-relateddiseases.
Keywords:
Foodselection,Micronutrientpercentages,Nutritionalgeometry,Obesityepidemic,Proteinleveragehypothesis
1.
Introduction
Overweight
andobesityhavereachedepidemicratesworldwide(Swinburnetal.,2011).Australiahasahighprevalence,with63.4%ofAustralianadultsoverweightorobesein2014–2015(AustralianBureauofStatistics,2014–2015).Itisclearthatexcessiveenergyconsumptionisaprimaryfactorintheobesityepidemic(Swinburnetal.,2009;
Swinburnetal.,2011).Giventheimmenseburdenofobesity,withexcessweightbeingamajorriskfactorforcardiovasculardisease,diabetes,cancersand
hypertension,itisimportanttounderstandthebiologicalandenvironmentaldriversofexcessive
energyintake
(Caballero,2007).
Therearetwomaincomponentsofenergyintakeregulationthatmustbedistinguishedandunderstoodinordertoachievethis,namelywhichfoodsareselectedtobeeatenfromtherangeoffoodsavailable(foodselection)andwhatquantitiesofthesefoodsareeaten(foodintake)(Raubenheimeretal.,2015).Recentworkusingtechniquesfromnutritionalgeometryhashighlightedtheimportanceofconsideringthewaysthatmultiplenutrientsinteracttoinfluencefoodintake(SimpsonandRaubenheimer2005,
2012;
Raubenheimeretal.,2014;
Raubenheimeretal.,2015).Humans,likeotheranimals,appeartohaveindependent
appetitesystemsforeachmacronutrient,whichinteracttodeterminefoodselectionandtotalfoodandenergyintake.Moreover,
proteinintake
isregulatedmorestronglythancarbohydrateandfatacrosstherangeof
dietaryprotein
amountstypicalofhumanpopulations(ca10–25%oftotalenergy).Consequently,energyintaketendstobeelevatedondietswithalowpercentageoftotalenergyfromprotein(Simpsonetal.,2003;
Gosbyetal.,2014).
Unlikeitsextensiveuseinnon-humananimals(SimpsonandRaubenheimer,2012;
Raubenheimeretal.,2015;
Johnsonetal.,2017),nutritionalgeometryhasnotyetbeenappliedtostudytheothercomponentofenergyregulationinhumans–foodselection.Animportantquestionisifhumanshavethecapacitytoregulateproteinintake,whywouldweselectfoodswithahigherthanoptimalamountoffatandcarbohydrate(RaubenheimerandSimpson,2016).Onetheoryisthatbecausesimplecarbohydratesandfatswerescarceinpre-agriculturaltimes,humanshaveevolvedtofindhighfatorsugarfoodstobehighlypalatableanddidnotevolvestrongregulatorymechanismsforrestrictingtheiroverconsumption(SimpsonandRaubenheimer,2005;
KonnerandEaton,2010;
Breslin,2013).Inthemodernfoodenvironment,wherefatsand
simplesugars
arecombined,abundantandaffordable,this‘palatabilitymismatch’drivesexcessenergyintake,leavingproteinhungerunmetatnormalcalorieintakes.Sucheffectsareexacerbatedwhenaddedsaltfurtherincreasesthe
palatability
offoods.Consistentwiththeseideas,researchhasshownthathumansfindfoodshighinfat,sugarandsodiumhighlypalatableandthishasalargeimpactonfoodselection,suggestingthatitistheparticularmacronutrientandsodiumcompositionthatdeterminespalatability(Drewnowski,1998;
Macdiarmidetal.,1998;
deCastroetal.,2000;
Breslin,2013).Therefore,whilethemacronutrientpercentagesinthedietmaybeacriticaldeterminantofenergyintake,theremayalsobeadrivetoselectfoodswithcertainpercentagesofnutrientsbasedontheirpalatability.
Weusednutritionalgeometrytoidentifytrendsinthemacronutrientand
micronutrient
compositionsofexamplesofpopularmealsintheAustralianfoodenvironment.MasterChefrecipesand
mealsarejudgedbyindependentcriteriatobehighlypalatabletohumans,beingdesignedinacompetitiveenvironmentandevaluatedfortaste.MasterChefrecipesareviewedasgourmethomecookedmealswhilstfastfoodishugelypopular,combiningconvenience,
affordability
andpalatabilitytoachievemasssales,withtaste,costandaccessibilityratherthanhealthinessbeingstrongdriversofconsumption(Glanzetal.,1998;
Dunnetal.,2008).Forourcomparisonweselectedtwocategoriesofmeals,whichrepresenteddifferentendsofthepopularspectrum.TheelitecategoryisrecipesfromMasterChefAustralia(recipesproducedonahighratingtelevisionprogram),andthemass-consumedcategoryismealssoldbythemostpopularfast-foodchainsinAustralia.Recently,anumberofstudiesfromAustraliaandothercountrieshavefoundthatsimilarpopular,prominentmeals,namelyfastfoodmealsandrecipesfromcelebritychefs,cookingshowsandfoodblogs,containedhighlevelsofenergy,fat,saturatedfat,sugarsandsodium(Dunfordetal.,2010;
Silvaetal.,2010;
Howardetal.,2012;
Jonesetal.,2013;
Schneideretal.,2013).
ThespecificaimofthisstudywastoexaminethenutritionalcompositionofpopularMasterChefAustraliarecipesandAustralianfastfoodmealstodetermineiftheysharecommonmacronutrientpercentagesandothercompositionalsimilarities,suchassodiumandmicronutrientcontent,thatmightaccountfortheirattractiveness,andtodeterminehowtheycomparetorecommendedguidelines.
2.
Method
AnanalysisofthenutritionalcompositionofmainmealsfromMasterChefAustraliaandAustralian
outletswasconducted.Analysiswaslimitedtomainmeals(dinnerorlunch)astogethertheycontributeapproximately58%ofdaily
(SimpsonandRaubenheimer,2005;
Fayetetal.,2012).ThesevenmostpopularfastfoodoutletsinAustraliawereselected:
McDonald'
s,KentuckyFriedChicken(KFC),Subway,HungryJack'
s,Domino'
sPizza,RedRoosterandPizzaHut(RoyMorganResearch,2014).
2.1.
Recipeandmealselection
MainmealrecipesfromthesixseasonsofMasterChefAustraliawereobtainedfromitswebsiteon25/08/2014(NetworkTenPtyLtd,2014).Eachrecipecontaineddescriptivekeywordsandamainmealwasdefinedasthosecontaining‘dinner’or‘lunch’ornotcontaining‘breakfast’,‘dessert’,‘snack’,‘drink’,or‘soup’.Forrecipesnotidentifiedbythesekeywords,amainmealwasdefinedascontainingaproteinsourceasthemainingredientaccompaniedbycarbohydratefoodsand/orvegetables.SoupswereexcludedassoupsarenotregularcomponentsoftakeawaymealsorMasterChefrecipes.EligiblerecipeswereenteredintoanExcelspreadsheetandarandomnumbergeneratorwasusedtorandomlyselect12recipesfromeachseason.
FastfoodmenuitemswereobtainedfromtheAustralianwebsitesduringAugustandSeptember2014(Domino'
sPizzaEnterprisesLtd,2012;
HungryJack'
sPtyLtd,2014;
KFCAustralia,2014;
McDonald'
sAustralia,2014;
PizzaHutInc,2014;
RedRooster,2014b;
SubwayIPInc,2014).ForMcDonald'
s,KFC,HungryJack'
sandRedRooster,amainmealwasdefinedasasinglemainmenuitemplusmedium(orequivalent)friesiftheywerenotincluded,asfriesarefrequentlypurchasedeitherasasideoraspartofacombinationmeal(Dumanovskyetal.,2009).Mediumfrieswerechosenasthesizeoffriesmostcommonlypurchasedisthesameasthatofferedinthestandardcombinationmeals(Dumanovskyetal.,2009).ForSubway,Domino'
sandPizzaHut,amainmealwasdefinedasasinglemainmenuitemincludingallstandardingredients(e.g.includescheese,sauceatSubway)assideitemsarenotfrequentlypurchased(Dumanovskyetal.,2009;
Lesseretal.,2013).BeverageswereexcludedtobecomparabletoMasterChefrecipes.Itemswereexcludediftheywereonabreakfastorchildren'
smenu,describedasa
snack,dessert,individualsidedishotherthanmediumfries,saladwithoutaproteinsourceasamainingredient,individualingrediente.g.
condiments,orfamilymeal.Alleligiblemainmenumealswereselectedforinclusioninthestudy.
2.2.
Nutritionalanalysis
Nutrientanalysiswasconductedusingasoftwareprogram,FoodWorksProfessional(Version7,XyrisSoftware(Australia)PtyLtd,QLD,Australia),utilisingthenutrientanalysisdatabase,AusFoods2012andAUSNUT2007.Theenergy,protein,carbohydrate(total,sugar,starch,dietaryfibre),fat(saturated,unsaturated)and
contentwasdeterminedforthetotalmeal.Micronutrientsanalysedincludedsodium,
thiamin,
riboflavin,
niacin,vitaminC,
vitaminE,folate,
vitaminA,potassium,magnesium,calcium,phosphate,ir
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