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Purpose – The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability. Design/methodology/approach – FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days. Findings – The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage. Practical implications – The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry. Originality/value – The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability. Design/methodology/approach – FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days. Findings – The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage. Practical implications – The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry. Originality/value – The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to analyze the market structure and level of competition in health and wellness food products by type, category, prime positioning and distribution networks in India. Design/methodology/approach – The study is conducted using secondary data from Euromonitor International. Compound Annual Growth Rate (CAGR) has been calculated for analyzing the market trends in terms of type, category and prime positioning and market competition has been analyzed using Herfindahl-Hirschman Index (HHI). Analysis of variance has been used for analyzing the statistical difference in market competition. Findings – Consumer purchase behavior for food is significantly changing across the world and consumers are becoming increasingly conscious of the health enhancing properties of food. With growing incidences of problems like obesity, diabetes, coronary heart diseases and foodborne diseases, consumers are becoming aware of the role of food in ensuring health and well-being. There have been significant structural changes in the health and wellness food market compositions and India has huge market potential for health and wellness food products with a market size of Rs. 435 billion in 2013 and growing at a significantly high annual growth rate of about 13.8 percent during 2002-2013. HHI results clearly indicate that there is significant competition in the health and wellness food market with average HHI of 0.19. However, the structure of market competition shows a varied trend across the types, categories, prime-positioning and distribution channels of health and wellness food products. Practical implications – Results of the study provide a better understanding of temporal as well as intra-category changes in market size of health and wellness food products and the competitiveness of the health and wellness food market, providing valuable insights to the companies involved in producing and marketing of health and wellness food products in India. Originality/value – Health and wellness food market is an emerging area for the marketer and there are limited analysis on market structure and competition. [ABSTRACT FROM AUTHOR]

Purpose - The purpose of this paper is to explore the variety of food in which it has been applied as a prebiotic and functional ingredient, the concentrations used there in, the tests that have been conducted on these fortified foods and briefly reviews the history and characteristics of inulin. Design/methodology/approach - The review included articles from 1999-2013. The papers which reported inulin concentrations used, the purpose of the application and tests on final product, were mainly selected. Articles were collected in electronic databases such as Elsevier-Science Direct, Emerald, Springer Link, Wiley and Redalyc. Findings - The interaction inulin-food with different food matrices is complex, and is not always technologically favorable for the product. Moreover, additional to evaluations of sensory, physicochemical and rheological characteristics, it is essential to carry out measurements in the food, of such characteristics as prebiotic content, and prebiotic activity in vivo and in vitro, and assess potential adverse reactions in order to define suitable doses of consumption. Originality/value - The paper highlights the importance of conducting in vitro and in vivo testing of potential prebiotic inulin-supplemented food in order to define dose that benefit health and do not cause unacceptable gastrointestinal distress. [ABSTRACT FROM AUTHOR]

Purpose – The aim of this study was to measure the apparent viscosity, flow behavior and density of melon juice as a function of temperature and juice concentration and to obtain simple equations to correlate experimental data. Design/methodology/approach – Melon juice was concentrated in a rotary evaporator to 40±1, 52.5±1 and 65±1°Brix at 50°C, 80 rpm and stored at 4°C until analysis. Density of melon juice was determined with 25 ml pycnometer at 15, 25 and 35°C and was expressed as kg/m3. All experiments were conducted in triplicate. Experimental data were fitted to different models (linear, quadratic, exponential, quadratic exponential and polynomial) using Minitab 16. Significant differences in the mean values were reported at p<0.05. The flow behavior of melon juice was determined using a concentric cylinder rotational viscometer at shear rate range of 13.2-330 s−1 and temperatures of 15, 25 and 35°C. The experimental data were analyzed Slide Write V7.01 Trial Size (p<0.05) and the rheograms was plotted by Microsoft Excel 2007. Findings – Results showed that the four-term polynomial model is the best model for computing density values from temperature and concentration (R2=0.999). The measured shear stress was within 1.69-780 Pa, corresponding to viscosity range of 0.016-0.237 Pa · s. Within the tested conditions, the concentrate exhibited a pseudo plastic behavior. Temperature had an inverse effect on shear stress and apparent viscosity. Originality/value – No research had been done on production of melon juice concentrate. [ABSTRACT FROM AUTHOR]

Purpose – Although adolescents and older adults are often targets for nutritional change interventions, little has been done to explore how people in these transitional life phases perceive the matter themselves. The aim of this paper is to explore and compare adolescents' and older adults' own perceptions of the barriers and facilitators of a change towards healthier eating. Design/methodology/approach – This study design consisted of four focus groups that were conducted with adolescents and older adults to identify their health orientations, and their expected and experienced outcomes and self-efficacies in implementing approach and avoidance behaviours in relation to healthy eating, i.e. increasing consumption of fruit and vegetables and decreasing consumption of soft drinks and red meat. Findings – The study resulted in a number of interesting insights, e.g. that older and younger participants alike: were keen not to seem “overly healthy” to their important others, had a demonstratively detached orientation towards healthy eating and felt that their diets were generally healthy (although this was generally disproved by their self-reported intake data). Originality/value – The study and findings reported in this article contribute by providing the first steps towards a better understanding of how social cognition and self-efficacy perceptions related to healthy eating develop in the transitional phases of adolescence and older adulthood. In order to complement and validate the findings of the study; and with the aim of facilitating efficient nutritional change interventions directed at adolescents and older people, further studies should be conducted. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this study was to find a suitable solvent to produce saffron edible extract with improved chemical properties. Design/methodology/approach – Dried and pulverized stigmas of Crocus sativus L. (10 g) was extracted with 300 ml of solvents including distillated water (DW), ethanol/DW, methanol/DW, propylene glycol/DW, heptan/DW and hexan/DW, for three days at 25°C and then centrifuged at 3,000 rpm. Then, the extracts were evaporated using rotary evaporator at 40°C. The fiber and solvent-free extracts were then analyzed by UV spectrophotometer to detect saffron quality parameters including crocin, picrocrocin and safranal. Findings – Distilled water/ethanol mixture as the extraction solvent caused larger amounts of the plant constituents to diffuse out to the extract compared to other treatments and also control. Polar solvents including distilled water, ethanol and propylene glycol (except methanol) were more effective in extracting crocin, picrocrocin and safranal than non-polar solvents. Originality/value – No research had been done on production of saffron edible extract using the solvent studied in this survey. The novelty of this research is high and the results can be used industrially. [ABSTRACT FROM AUTHOR]

Purpose – The objective of this study was to determine the chemical composition of saffron's pollen. Design/methodology/approach – A 30 kg sample of saffron (Crocus sativus L.) was collected at the end of November from a farm in a village in the suburb of Gonabad, in Khorasan Razavi, in Iran. Then the pollens were separated from the flowers and stored at -15°C in airtight containers until the analyze. The proximate composition of the pollen was determined by using standard methods of food analysis. The samples of ash were used for the subsequent determination of potassium, magnesium, sodium, calcium, zinc, iron, copper and manganese by using atomic absorption. Findings – Results showed the chemical composition as follows: moisture (12.50 percent), ash (9.5 percent), crude fiber (7.4 percent), crude fat (5.8 percent), crude protein (23.6 percent) and total carbohydrate (20 percent). Saffron's pollen is a good source of minerals such as potassium (57,460 ppm), magnesium (3,357.5 ppm), sodium (1,100 ppm), calcium (600 ppm), zinc (100.75 ppm), iron (194 ppm), copper (53.2 ppm) and manganese (48.5 ppm). Originality/value – The composition and nutritional value of saffron's pollen had not been determined before. [ABSTRACT FROM AUTHOR]

Purpose – Grape juice concentrate (GJC) composition is affected by different factors including grape type and production conditions. So this study aimed to determine composition and nutrition value of GJC in eight cities in Khorasan province in north east of Iran in order to use the data in nutrition value tables. Design/methodology/approach – The GJC samples (20) were supplied from local supermarkets in nine cities in Khorasan province in Iran. Total and soluble dry matter, total sugar, protein, fat, soluble fiber, ash and pH were determined according to standard methods. Nutritious minerals including calcium, phosphorus, magnesium and iron were detected using atomic absorption spectroscopy method. Findings – The chemical properties of GJC samples were determined as follows: total dry matter 73.66 percent; protein 1.46 percent, total sugar 68.03 percent; soluble fiber 2.69 percent, ash 0.71 percent and fat 1.08 percent. The average values of pH and brix were, respectively, 4.25 and 65.5°. The mineral content was found as follows: calcium 817 ppm; sodium 0.9 percent; phosphorus 492 ppm; magnesium 1,704 ppm and iron 60 ppm. Originality/value – The composition and nutritional value of GJC in Iran had not been determined before. The findings on nutritive properties of GJC can be used in nutrition value tables. [ABSTRACT FROM AUTHOR]

Purpose – Focusing on Sanitarium, a commercial-charity operating as a department of a church, the paper aims to use Mashaw's taxonomy to examine this organisation's informal reporting in the context of accountability. Design/methodology/approach – The paper adopts a case study approach and draws on data gathered from primary and secondary archival sources, interviews with key informants, and reports in the public media. Findings – The paper examines Sanitarium, a hybrid organisation that has made informal account giving its primary means of reporting to constituents and the general public. It reveals that while the informal reporting blurs the boundaries of reporting regimes, the informal account always discloses something more, has the spirit of accountability and provides insight into the organisation that otherwise would not be accessible. The paper shows the usefulness of applying Mashaw's framework to examine the accountability practices of organisations in the third sector. Originality/value – The paper extends understanding into the nature of accountability by highlighting the contribution of informal account giving, the role of stakeholder perceptions in determining what counts as accountability, and the benefits of using a framework that can be applied to all commercial organisations, including faith organisations. The paper focuses on an area of study that has been acknowledged as under-researched and contributes to the knowledge of accountability in religious organisations. [ABSTRACT FROM AUTHOR]

Purpose |!|#8211; The purpose of this paper is to provide a comprehensive overview of multiple functions of sunflower seeds including their nutritional and nutraceutical benefits. Design/methodology/approach |!|#8211; The literature review is of the chemical composition of sunflower seeds, their health benefits and their utilization in different products. Findings |!|#8211; |!|#34;We are what we eat.|!|#34; All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and can promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are a good source of all these nutrients. Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases. Research limitations/implications |!|#8211; Currently available information on sunflower seeds is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Originality/value |!|#8211; This review is unique in its comprehensive nature. This article will reflect the role of sunflower seeds as nutritional and nutraceutical package. [ABSTRACT FROM AUTHOR]

Purpose |!|#8211; The purpose of this study is to determine whether reported nutritional knowledge and the acceptance of benefit claims for a fresh produce item is related to changes in preference in order to provide food marketers insight and guidance into giving consumers more information to change beliefs and preferences, using health-benefit claims to position their brands as offering ingredients, e.g. Lycopene which may prevent serious illnesses such as heart disease and cancer. Design/methodology/approach |!|#8211; The sample was drawn from an internet panel maintained by Markettools, Inc, a respected market research company in the USA. A total of 594 respondents were surveyed. Besides demographic questions, respondents were asked about their knowledge of nine nutrients. Basic nutrient knowledge was estimated through a one-sample t-test tested against a value of two on a 1-4 scale. Respondents evaluated eight benefit statements regarding the health benefits of mushrooms. After reading each statement, respondents indicated their likelihood of purchasing fresh mushrooms and were asked about the believability, favorability, and uniqueness of each statement. Findings |!|#8211; The results indicate that health-related food benefit claims are better accepted by female respondents who claim to be nutritionally knowledgeable and who are older. Three hypotheses related to nutritional knowledge and beliefs showed that knowledge and beliefs have an effect but the effect varied by nutrient and nutrient cluster. In particular, knowledge of esoteric nutrients such as Pantothenic Acid was associated with acceptance of health-related claims. Practical implications |!|#8211; Food marketers are spending millions of dollars/pounds/euros on informing people of the nutrient content and health benefits of their foods. However, this money can be better spent if one first understands the existing levels of nutritional knowledge and the specific nutrients that motivate change in preference or buying intention. Originality/value |!|#8211; This paper builds on the existing body of knowledge using additional statistical techniques to cluster nutrients and to provide a demonstration on a fresh produce food group not currently investigated in the literature. It suggests that food marketers need to gather more information on their consumers to target their health and nutrition message to the proper (more receptive) audience. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to investigate access to grocery retailing in Nantes, France. Design/methodology/approach – The spatial distribution of all grocery retailers in Nantes was mapped. Socio-demographic data as supplied by INSEE was mapped for Nantes, and these data used to determine areas of poor access to healthy food, e.g. fresh fruit and vegetables retailing. Findings – There are six areas of Nantes which appear to have both poor physical access to grocery retailing and a socio-demographic profile which suggests people living there may have difficulties in travelling to remote shops. These six areas generally do not coincide with the officially-recognised ZUS deprived areas of Nantes. Research limitations/implications – Data on obesity and related medical conditions were absent from INSEE, limiting the analysis that could be performed. The data were also liable to errors such as MAUP and ecological fallacy; however, the spatial detail was sufficient for meaningful conclusions to be drawn. Practical implications – Previous food and dietary research in France has concentrated on economic factors mediating diet. There has been less research on spatial access to food and any correlations with areas of poverty or areas with other populations, e.g. pensioners, who may find travel to remote shops difficult. This research investigates these spatial linkages. Officially-recognised areas of poverty in Nantes (ZUS areas) are not the areas presenting the most problematical physical access to healthy food retailing, therefore research based on financial aspects alone may miss some areas of difficult food access. Originality/value – The spatial patterns of food access in Nantes, and the implications for targeting research and policy initiatives to these areas, have not previously been researched. [ABSTRACT FROM AUTHOR]

Purpose – Prophylactic characteristics of plain acidophilus milk could be further enhanced with the incorporation of certain probiotic or beneficial organisms. This research undertakes to evaluate the technological and dietetic characteristics of probiotic acidophilus milk containing Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii during storage. Design/methodology/approach – The effects of incorporation of Bifidobacterium bifidum NDRI and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 as microbial additives during the manufacture and storage of acidophilus milk made from skimmed milk at 8±1 °C for seven days were evaluated. Probiotic acidophilus milk was evaluated on the basis of various technological (titratable acidity, volatile acidity, diacetyl and acetoin production and extent of proteolysis) and dietetic (lactic acid content, lactose hydrolyzing activity, antibacterial activity, viable population of lactobacilli, propionibacteria, bifidobacteria) characteristics. Findings – Probiotic acidophilus milk obtained with the conjugated application of Lactobacillus acidophilus R, Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI retained its dietetic characteristics up to seven days of storage at 8±1 °C and its consumption may be advantageous over plain acidophilus milk due to its enhanced prophylactic features. Research limitations/implications – Mineral and vitamin estimation of probiotic acidophilus milk, animal and infant feeding trials must be conducted. Practical implications – Conjugated application of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI as microbial additives during the manufacture of acidophilus milk may be suggested to enhance its prophylactic features. Originality/value – Conjugated application of P. freudenreichii subsp. shermanii MTCC 1371 and B. bifidum NDRI as microbial additives with L. acidophilus R during the manufacture of acidophilus milk is suggested to enhance the prophylactic features of plain acidophilus milk. Consumption of probiotic acidophilus milk as a dietary adjunct can be recommended. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to test whether differences in motives for healthy food consumption stem from differences in cultural dimensions and whether cultural dimensions could serve as predictors for health food consumption motivations. Design/methodology/approach – The study correlated secondary data on motives for healthy food consumption in a number of West European countries to cultural dimensions of those countries. In addition, primary data for prime motives of healthy food consumption were collected for Croatian consumers. Findings – Influence of cultural dimensions was partly confirmed and that only for individualism and assertiveness, while human orientation and uncertainty avoidance showed no correlation to organic food consumption motivation. Croatian consumers display homogeneous collective awareness, i.e. they almost exclusively consider health as prime consumption motive. Research limitations/implications – Correlation analysis was conducted on a small data set; the units of analysis were not distributed along the whole range of independent variables (cultural dimensions), coding of motives might be too robust. Future research should better tackle the exposed problems and also aim at discovering alternative antecedents that could improve prediction of prevailing motives. Practical implications – By definition cultural dimensions capture variations in consumers' motives. Because of exposed limitations, the study did not provide full evidence for the conceptual proposal (that healthy food motivation is determined by cultural dimensions). Nevertheless, the conceptual model could serve managers as an initial indicator in predicting motives for healthy food consumption. Originality/value – This research proposes a relationship between cultural dimensions and consumer motivation, which is an under researched field. [ABSTRACT FROM AUTHOR]

A selection of organic/health foods containing soya beans was tested for the presence of genetically modified (GM) material. Out of 25 samples of food products containing unrefined soya ingredients, ten tested positively for the presence of GM material. This was surprising because eight out of the ten GM-positive samples were either labelled as "GM free" and/or were labelled as "organic", both of which imply the absence of GM ingredients. In no case did any of the foods tested reach the mandatory 1 per cent threshold required for positive labelling as GM products under current European Union legislation, although one product was close to this limit. However, there was considerable batch-to-batch variation in the GM soya content of some of the food products, depending on the purchase date and retailer. The paper discusses the implications of these results regarding international regulations on food labelling and use of "GM free" labels or their equivalent. [ABSTRACT FROM AUTHOR]

Clarifies the definition of functional foods and outlines some of the better-known ones now in the marketplace. [ABSTRACT FROM AUTHOR]

Discusses the plant-based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco-protein. Compares the nutrient profiles with those of meat. Concludes that the way forward is to create new products based on plant proteins and to veganise existing vegetarian meat alternatives. [ABSTRACT FROM AUTHOR]

Provides the background to ongoing research and the last decade's trends in consumer attitudes to health and food. Based on findings from the National Health Survey (UK) of women's attitudes to health focusing specially on food and drink. A total of 1,800 interviews are annually undertaken of a representative sample of women. Key issues over the last ten years have been salmonella and eggs, listeria, additives in food, fats in food and beef. All have led to changes in attitudes and behaviour change. [ABSTRACT FROM AUTHOR]

Given free choice in a school cafeteria 12-year-olds were found to prefer foods which were high in fat and sugar. Their knowledge regarding differences between healthy and less healthy foods was better than their knowledge of specific nutrient-rich foods. However, while this knowledge is a prerequisite to understanding the role of diet to health, knowledge alone has been insufficient to bring about healthier dietary choice. In the long term if positive dietary change is to be achieved, the role of factors such as social and economic background in modifying food choice must be considered. [ABSTRACT FROM AUTHOR]

Emphasizes the importance of dietary intake in relation to nutritional status and health. Highlights sources of nutritional information. Issues discussed include: health foods; dietary supplements; natural extracts; probiotic foods; neutriceuticals; healthy image foods; individual nutrients; food groups and food mixtures. The key message is that foods can be grouped and sensible meal planning based around this. Mentions difficulty of translation of nutritional facts, but gives down-to-earth solutions. Recommends supermarket leaflets. [ABSTRACT FROM AUTHOR]

The media often portrays nutritional opinions to be in disagreement in relation to the links between diet and health. As part of a larger sponsored study, the authors had the opportunity to question, in a structured way, leading experts in the field of nutrition and health. Gives an analysis of the results, which revealed that experts were largely in agreement over the basic issues, with only peripheral areas showing a measure of controversy. [ABSTRACT FROM AUTHOR]

Experimental studies were undertaken at Hollings Faculty, Manchester Metropolitan University, whereby soybean curd or tofu was incorporated into a range of sauces and casserole products. The newly developed products were then subjected to taste, texture and overall acceptability acceptance by targeted groups of consumers. The results of the study indicate that the potential market for tofu in the UK has not been fully exploited. [ABSTRACT FROM AUTHOR]

The "Get Cooking" project was set up at Griffin Primary School, in East Hull, in response to a MORI poll survey which identified a lack of cooking skills among young people. Reports on a six-week cookery course for year six pupils aged 10-11 years which was organized in each school term. The school kitchen facilities were used and the pupils prepared healthy dishes associated with the curriculum themes Ancient Egypt, Romans and Far East Indians. The pupils acquired food preparation and cooking skills, knowledge of healthier options, food hygiene and safety. They also developed self-esteem and confidence. The emphasis of the club was on fun and enjoyment and the pupils experienced many new and unfamiliar foods. [ABSTRACT FROM AUTHOR]

Examines some of the reasons for the reluctance of UK manufacturers to develop sugar-free confectionery and investigates sugar substitutes currently in use, assessing their effects on health. [ABSTRACT FROM AUTHOR]

Looks at the launch of a healthy eating campaign in Holyhead School, Birmingham. The project aimed to encourage pupils to choose healthier options which were available at lunch-time. [ABSTRACT FROM AUTHOR]

Reviews the Chinese dish, dim sum, in the light of healthy eating recommendations, especially cooking methods, use of ingredients and the fat and sugar intake. Notes in conclusion that, with over 100 varieties of dim sum, many modifications are still required. [ABSTRACT FROM AUTHOR]