School of Health and Sport Sciences, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Queensland4558, Australia.
School of Health and Human Sciences, Southern Cross University, Coolangatta, Queensland4225, Australia.
Public Health Nutr. 2020 Aug;23(12):2124-2131. doi: 10.1017/S1368980019005044. Epub 2020 Apr 27.
To investigate the influence of current food and nutrition trends on dietitians' perceptions of the healthiness of packaged foods.
This observational study used a cross-sectional survey. Participants rated (strongly disagree to strongly agree) the extent to which a range of factors, independent of the energy, nutrient and ingredient content, influenced their perceptions of the healthiness of packaged foods. Two open-ended questions allowed for participants to list additional items they considered important.
Online survey.
Australian dietitians (n 117).
The greatest consensus was a positive influence of the fit within the core food groups and presence of seasonal ingredients, and a negative influence of an increasing number of additives. Mixed opinions were obtained for GM ingredients, locally sourced ingredients, labelling of animal welfare and organic certification. Nutritional indicators received a split where almost half of participants disagreed/strongly disagreed that they positively influenced their perception of healthiness. Content analysis of open-ended responses (n 53, 45 %) revealed four broad categories as important in considering healthiness: 'a whole food approach', 'marketing and labelling', 'product information' and 'context of diet'. A small number of responses (count of 6, 5 %) reported that packaging, advertising and features such as celebrity endorsement were a negative influence.
Dietitians have a broad concept of the healthiness of packaged foods, which incorporates elements of food safety, wholeness of the ingredients and marketing. Providing unified messages to the consumer can help to build the public perception of dietitians as experts in nutrition advice and counselling.
调查当前食品和营养趋势对营养师对包装食品健康性看法的影响。
本观察性研究采用横断面调查。参与者对一系列独立于能量、营养素和成分含量的因素在多大程度上影响他们对包装食品健康性的看法进行了（强烈不同意到强烈同意）的评分。两个开放式问题允许参与者列出他们认为重要的其他项目。
在线调查。
澳大利亚营养师（n=117）。
最大的共识是核心食品组内的一致性和季节性成分的存在具有积极影响，添加剂数量的增加具有消极影响。对于转基因成分、本地来源的成分、动物福利标签和有机认证，意见不一。营养指标的结果是一半以上的参与者不同意/强烈不同意它们对健康感知有积极影响。对开放式回答的内容分析（n=53，45%）揭示了考虑健康性的四个重要类别：“整体食品方法”、“营销和标签”、“产品信息”和“饮食背景”。少数回答（6 个，占 5%）报告说包装、广告和名人代言等特征具有负面影响。
营养师对包装食品的健康性有一个广泛的概念，其中包括食品安全、成分的完整性和营销因素。向消费者提供统一的信息有助于建立公众对营养师作为营养建议和咨询专家的看法。
