Health and Lifestyle

Overview

Comparison

Research

Examples

Conclusion

Student Name: Xin Xi Kiong

Student Number: 2179423

Subject: ESUS 2

Tutor: Kathleen Mitchell

“TV dinner”

• History

• Factors

• Impacts

• Trends

(The Future of Frozen Food, 2013)

“Gourmet foods”

(Padden, 2012)

Frozen vs Fresh

Harvesting

Blanching*

PackagingRetail display

Transport + Storage* at home

Consumption

Blanching

Deactivate enzyme

Destroy Vitamin C, Thiamin,

Folate

Test:

University of Georgia

British Frozen Food

Federation

Ready made meal

(TV dinner)• Independently associated

with abdominal obesity

• 10% total cholesterol ~

0.65% total fibreNutritional

Content

(Macronutrie

nt % energy)

Ready

Meals

(n=100)

Median

WHO

Range

% within

WHO range

Protein 22.7 10-15 9

Carbohydrate 42.9 55-75 18

Sugars 5.7 <10 83

Fat 32.4 15-30 37

Saturated fat 13.9 <10 34

Fibre density

(g/MJ)

3.2 >3.0 56

Sodium

density

(g/MJ)

0.4 <0.2 4

BMJ: Not even 1 in 100 ready meals in

supermarkets fully complied with

nutritional guidelines set by WHO(Food Today, 2007)

(Simon, Jean, & Martin, 2012)

(Alkerwi, Crichton, & Hébert, 2015)

Trans fat – NOT LABELLED!!

(Ready Meals Roulette, 2007)

How much sugar?

WHO: < 25 g free sugar(Featherstone, 2014)

Salad?

CASH: 77% more salt than a packet of crisps

(0.5g/portion)

Pizza Express ‘Grand Chicken Caesar Salad’

5g salt/serving = 2.5 Big Macs

Marks & Spencer ‘Chicken, Bacon & Sweetcorn Pasta

Salad’

2.58g salt/380g (50% RI)

Healthier Option:

Caffe Nero ‘Chicken Salad with Caesar Dressing’ -- 0.5g/170g

(Healthy Salads Stuffed with Secret Salt Revealed in New Survey , 2014)

WHO: < 6 g/day

To cook or not to cook?

It is all about balancing act…

Easy rule: to get the item only and nothing else

FoodSwitch/SaltSwitch

Proposal:

Traffic light labelling

(Food Standards Agency)

(Terri's Kitchen)

(Celnik, Gillespie, & Lean, 2012)

References

Alkerwi, A., Crichton, G. E., & Hébert, J. R. (2015). Consumption of ready-made meals and increased risk of obesity: findings from the Observation

of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. British Journal of Nutrition , 113 (2), 270-277.

Celnik, D., Gillespie, L., & Lean, M. (2012). Time-scarcity, ready-meals, ill-health and the obesity epidemic. Trends in Food Science & Technology ,

27 (1), 4-11.

Featherstone, E. (2014, May 18). Which? Conversation. Retrieved February 24, 2015, from How much sugar is in your ready meal?: http://

conversation.which.co.uk/consumer-rights/sugar-content-microwavable-ready-meals-supermarket/

Food Standards Agency. (n.d.). Retrieved February 24, 2015, from http://www.food.gov.uk

Food Today. (2007, 3). Retrieved February 24, 2015, from European Food Information Council (EFIC): http://www.eufic.org/article/en/nutrition/

food-labelling-claims/artid/Making_sense_of_Guideline_Daily_Amounts/

Griffiths, S. (2014, June 2). Vegetables: is fresh best? The journal of the Institute of Food Science and Technology .

Gust, L. (2011). Defrosting Dinner: The Evolution of Frozen Meals in America. 4 (1).

Healthy Salads Stuffed with Secret Salt Revealed in New Survey . (2014, July 30). Retrieved February 24, 2015, from Consensus Action on Salt and

Health: http://www.actiononsalt.org.uk/news/surveys/2014/Salads/136784.html

Padden, K. (2012). Peeling Back the Foil: The Origin of the TV Dinner. Retrieved March 6, 2015, from Today I Found Out: http://

www.todayifoundout.com/index.php/2013/08/peeling-back-the-foil-the-origin-of-the-tv-dinner/

Ready Meals Roulette. Consumers' Association . London: Which?

Simon, H., Jean, A., & Martin, W. (2012, October 31). Nutritional content of supermarket ready meals and recipes by television chefs in the United

Kingdom: cross sectional study. British Medical Journal , 345.

Terri's Kitchen. (n.d.). Retrieved February 24, 2015, from https://terriskitchenuk.wordpress.com/2012/02/18/should-kids-cereal-be-in-the-candy-

aisle/

The Future of Frozen Food. (2013). Retrieved March 6, 2015, from Bord Bia, Irish Food Board: http://www.bordbia.ie/industry/manufacturers/

insight/publications/bbreports/Documents/Future%20of%20Frozen%20Report.pdf