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    2. Using rich media to promote knowledge on nutrition and health benefits of pecans among young consumers

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Tong, Xiao (author), Szacilo, Amy (author), Chen, Hsiangting (author), Tan, Libo (author), and Kong, Lingyan (author)
    Format:
    Journal article
    Publication Date:
    2022-09-13
    Published:
    Netherlands: Elsevier B.V.
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 206 Document Number: D12802
    Journal Title:
    Journal of Agriculture and Food Research
    Journal Title Details:
    Vol. 10
    Notes:
    7 pages, Pecans are a heart-healthy food, serving as an excellent source of unsaturated fatty acids, micronutrients, and phytochemicals. Despite rapid growth of the U.S. pecan export in global market, domestic pecan consumption has been stagnating, especially in attracting young consumers. This study seeks to investigate the effectiveness of nutrition education brochure that utilizes two information formats-rich media and traditional media-for promoting nutritional knowledge of pecans among young consumers. The experiment followed a between-subjects 2 x 2 design. Four versions of digital brochures were developed to manipulate two independent variables: video (absent vs. present) and recipe (absent vs. present). The findings indicated that including a video in the digital brochure can help increase consumers’ perceived information quality, and recipe content can help increase consumers' trust in the nutrition information and information source. The results also showed that for consumers with a lower prior knowledge regarding pecans, educational materials including a video were more effective than materials without a video. Such strategies to promote pecan consumption could benefit the pecan industry as well as public health.

    3. What is organic?

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Sims, Tamika (author) and Food Insight (author)
    Format:
    Online article
    Publication Date:
    2021-12-03
    Published:
    USA: International Food Information Council Foundation, Washington, D.C.
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 207 Document Number: D13006
    Notes:
    3 pages

    5. IFIC survey: consumption trends, preferred names and perceptions of plant-based meat alternatives

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Food Insight (author)
    Format:
    Online Article and Power Point
    Publication Date:
    2021-11-03
    Published:
    USA: International Food Information Council Foundation, Washington, D.C.
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 207 Document Number: D13005
    Notes:
    Article 2 pages, PowerPoint 57 pages (only pages in folder: title and methodology).

    7. "Front-of-the-pack" nutrition labeling

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    SINU Scientific Board (author) and SINU Scientific Committee (author)
    Format:
    Journal article
    Publication Date:
    2021-08-04
    Published:
    Italy / Netherlands: Elsevier
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 209 Document Number: D13461
    Journal Title:
    Nutrition, Metabolism and Cardiovascular Diseases
    Journal Title Details:
    31(11) : 2989-2992
    Notes:
    4 pages, Excess intake of energy, sugars, salt and saturated fats is an important causal factor of obesity and related non-communicable diseases. In order to help consumers to make healthy food choices, many European countries have developed proposals for “front-of-pack” food labeling, intended as an integration to the nutritional information provided by the mandatory nutritional declaration. Based on the European strategic program “Farm to Fork”, the intention is to achieve a harmonized front-of-pack label proposal by Q4 2022. Among the different proposals, the one which received most attention by experts and greater feedback by the EU member countries is the Nutri-Score, a tool based on an algorithm whereby a “quality” category ranging from A to E is assigned to each single food on a background colored from dark green to dark orange. As an alternative to Nutri-Score, the NutrInform Battery has been developed by Italy in association with a few other EU member states: this proposal is objectively alternative to the Nutri-Score proposal due to a different underlying philosophy, in particular for its informative and educational intent rather than purchase orientation. The present document, prepared by the Scientific Board and reviewed by the Scientific Council of the Italian Society of Human Nutrition, represents the scientific-based position of the Society in relation to the general theme of front-of-pack labeling and in particular to the dualism created between the Nutri-Score and NutrInform Battery proposals.

    8. Commercial kefir products assessed for label accuracy of microbial composition and density

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Metras, B.N. (author), Holle, M.J. (author), Parker, V.J. (author), Miller, M.J. (author), and Swanson, K.S. (author)
    Format:
    Journal article
    Publication Date:
    2021-05-12
    Published:
    USA: Elsevier
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 207 Document Number: D13037
    Notes:
    6 pages, Kefirs are fermented beverages containing yeast and bacteria produced by the fermentation of water or milk with kefir grains. Because microorganism density may influence a product's health benefits, label accuracy regarding viable bacterial density and taxonomy of fermented foods is important. In this study, the microbiota of 5 commercial kefir products were measured quantitatively using standard plating techniques and characterized using high-resolution, long-read 16S rRNA gene amplicon sequencing. To enumerate viable lactic acid bacteria, 2 lots of each product were plated on de Man, Rogosa and Sharpe agar upon opening and following 14 d and incubated under anaerobic and aerobic conditions. Results revealed that 66% of products with a guaranteed count of colony-forming units per gram overstated microorganism density by at least 1 log, with only product E exceeding 1 × 109 cfu/g. Sequencing results demonstrated moderate product label accuracy in regard to taxonomy, yet several products contained bacterial species above the minimum detectable threshold (0.001% relative abundance) that were not included on the labels (e.g., Streptococcus salivarius, Lactobacillus paracasei). Our results demonstrate a moderate level of labeling accuracy for commercial kefir products intended for human consumption. Regulatory agencies and consumers must continue to scrutinize these products and demand a higher level of accuracy and quality.