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2. The Nutritional Quality of Food Donated to a Western Australian Food Bank.

Author

Mossenson, Sharonna, Giglia, Roslyn, Pulker, Claire E., Dhaliwal, Satvinder S., Chester, Miranda, Bigwood, Ruby, and Pollard, Christina M.

Abstract

Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed 'unsuitable' and 19% (23% by weight) were 'suitable' according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients. [ABSTRACT FROM AUTHOR]

Published
2024
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3. The Nutritional Quality of Kids’ Menus from Cafés and Restaurants: An Australian Cross-Sectional Study

Author

Trapp, Gina S. A., primary, Pulker, Claire E., additional, Hurworth, Miriam, additional, Law, Kristy K., additional, Brinkman, Sally, additional, Pollard, Christina M., additional, Harray, Amelia J., additional, Sambell, Ros, additional, Mandzufas, Joelie, additional, Anzman-Frasca, Stephanie, additional, and Hickling, Siobhan, additional

Published
2022
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4. The nutritional quality of Kids’ Menus from cafés and restaurants: An Australian cross‐sectional study

Author

Trapp, Gina S. A., Pulker, Claire E., Hurworth, Miriam, Law, Kristy K., Brinkman, Sally, Pollard, Christina M., Harray, Amelia J., Sambell, Ros, Mandzufas, Joelie, Anzman‐Frasca, Stephanie, Hickling, Siobhan, Trapp, Gina S. A., Pulker, Claire E., Hurworth, Miriam, Law, Kristy K., Brinkman, Sally, Pollard, Christina M., Harray, Amelia J., Sambell, Ros, Mandzufas, Joelie, Anzman‐Frasca, Stephanie, and Hickling, Siobhan

Abstract

Australian families increasingly rely on eating foods from outside the home, which in-creases intake of energy‐dense nutrient‐poor foods. ‘Kids’ Menus’ are designed to appeal to families and typically lack healthy options. However, the nutritional quality of Kids’ Menus from cafes and full‐service restaurants (as opposed to fast‐food outlets) has not been investigated in Australia. The aim of this study was to evaluate the nutritional quality of Kids’ Menus in restaurants and cafés in metropolitan Perth, Western Australia. All 787 cafes and restaurants located within the East Metropolitan Health Service area were contacted and 33% had a separate Kids’ Menu. The validated Kids’ Menu Healthy Score (KIMEHS) was used to assess the nutritional quality of the Kids’ Menus. Almost all Kids’ Menus (99%) were rated ‘unhealthy’ using KIMEHS. The mean KIMEHS score for all restaurants and cafés was −8.5 (range −14.5 to +3.5) which was lower (i.e., more unhealthy) than the mean KIMEHS score for the top 10 most frequented chain fast‐food outlets (mean −3.5, range −6.5 to +3). The findings highlight the need for additional supports to make improvements in the nutritional quality of Kids’ Menus. Local Government Public Health Plans provide an opportunity for policy interventions, using locally relevant tools to guide decision making.

Published
2022

6. The Nutritional Quality of Kids’ Menus from Cafés and Restaurants: An Australian Cross-Sectional Study

Author

Gina S. A. Trapp, Claire E. Pulker, Miriam Hurworth, Kristy K. Law, Sally Brinkman, Christina M. Pollard, Amelia J. Harray, Ros Sambell, Joelie Mandzufas, Stephanie Anzman-Frasca, Siobhan Hickling, Trapp, Gina SA, Pulker, Claire E, Hurworth, Miriam, Law, Kristy K, Brinkman, Sally, Pollard, Christina M, Harray, Amelia J, Sambell, Ros, Mandzufas, Joelie, Anzman Frasca, Stephanie, and Hickling, Siobhan

Subjects
Cross-Sectional Studies, Restaurants, Nutrition and Dietetics, children, nutritional quality, cafés, Australia, restaurants, Fast Foods, Humans, kids’ menus, Nutritive Value, Food Science
Abstract

Australian families increasingly rely on eating foods from outside the home, which increases intake of energy-dense nutrient-poor foods. ‘Kids’ Menus’ are designed to appeal to families and typically lack healthy options. However, the nutritional quality of Kids’ Menus from cafes and full-service restaurants (as opposed to fast-food outlets) has not been investigated in Australia. The aim of this study was to evaluate the nutritional quality of Kids’ Menus in restaurants and cafés in metropolitan Perth, Western Australia. All 787 cafes and restaurants located within the East Metropolitan Health Service area were contacted and 33% had a separate Kids’ Menu. The validated Kids’ Menu Healthy Score (KIMEHS) was used to assess the nutritional quality of the Kids’ Menus. Almost all Kids’ Menus (99%) were rated ‘unhealthy’ using KIMEHS. The mean KIMEHS score for all restaurants and cafés was −8.5 (range −14.5 to +3.5) which was lower (i.e., more unhealthy) than the mean KIMEHS score for the top 10 most frequented chain fast-food outlets (mean −3.5, range −6.5 to +3). The findings highlight the need for additional supports to make improvements in the nutritional quality of Kids’ Menus. Local Government Public Health Plans provide an opportunity for policy interventions, using locally relevant tools to guide decision making. Refereed/Peer-reviewed

Published
2022

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