{"id":39681,"date":"2011-01-01T00:00:00","date_gmt":"2018-12-04T01:01:39","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/food-composition-data-in-health-communication\/"},"modified":"2018-12-04T02:01:39","modified_gmt":"2018-12-04T01:01:39","slug":"food-composition-data-in-health-communication","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/food-composition-data-in-health-communication\/","title":{"rendered":"Food composition data in health communication."},"content":{"rendered":"

Food quality has increasingly become one of the main drivers of food choice, and attributes such as food composition are gaining importance in product quality considerations. This paper describes food quality trends observed in the international context and the manifestation of these trends within the food industry. From a consumer’s perspective, improved knowledge of the composition and function of foods has contributed to many of these food trends. Science-driven health education could continue these positive changes in nutritional behaviour. Consumer health education projects, often called social marketing campaigns, aim to promote awareness of the health and nutritional advantages of foods, on the basis of composition data, in an effort to change behaviour. Agents of change in this process must be believable and trustworthy. To effectively promote healthy lifestyles to reduce the global burden of malnutrition and non-communicable diseases, consumer education requires a wide multisectoral approach. This approach needs to involve various sectors, including government, health professionals, the science fraternity and the private sector.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-39681","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"School of Agricultural and Food Sciences, University of Pretoria, Pretoria, South Africa. hettie.schonfeldt@up.ac.za\r\n","annee":"2011","mois":"0","numero":"","page":"","auteurs":[{"ID":39679,"post_author":"0","post_date":"2018-12-04 02:01:38","post_date_gmt":"2018-12-04 01:01:38","post_content":"","post_title":"Schonfeldt","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"schonfeldt","to_ping":"","pinged":"","post_modified":"2018-12-04 02:01:38","post_modified_gmt":"2018-12-04 01:01:38","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/schonfeldt\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":39680,"post_author":"0","post_date":"2018-12-04 02:01:39","post_date_gmt":"2018-12-04 01:01:39","post_content":"","post_title":"Gibson","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"gibson","to_ping":"","pinged":"","post_modified":"2018-12-04 02:01:39","post_modified_gmt":"2018-12-04 01:01:39","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/gibson\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1732,"post_author":"0","post_date":"2018-12-03 16:02:02","post_date_gmt":"2018-12-03 15:02:02","post_content":"","post_title":"Eur J Clin Nutr.","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"eur-j-clin-nutr","to_ping":"","pinged":"","post_modified":"2018-12-03 16:02:02","post_modified_gmt":"2018-12-03 15:02:02","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/eur-j-clin-nutr\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nFood composition data in health communication. - 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