外卖食品外文文献翻译.docx
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外卖食品外文文献翻译.docx
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外卖食品外文文献翻译
外卖食品外文翻译2019
英文
MasterChefrecipesandtakeawayfoods:
Howdotheycompare?
JaclynCoffey,etc
Abstract
Objective
Toexaminethenutrientcontentandmacronutrientpercentagesofmealsrepresentingtwoendsofthepopularfoodspectrum,namely‘finedining’recipesfromMasterChefAustralia(atelevisionprogram),andAustralian fastfood meals,todeterminecommonalitiesandhowtheycomparetonutrientrecommendations.
Design
AnalysisofthenutritionalcompositionofmainmealsandrecipesfromsixseasonsofMasterChefAustraliaandsevenmostpopularAustralianfastfoodoutlets.
Results
Nutritionalcompositionof63mealsfromMasterChefAustraliaand186mealsfromsevenAustralianfastfoodoutletswereanalysed.Macronutrientpercentageswerecompared. Micronutrient intakeswerealsocomparedtoNutrientReferenceValues(NRVs;per1000 kJ).MasterChefrecipesweresignificantlyhigherinprotein(p = 0.001),fat(p < 0.001)andlowerincarbohydrate(p < 0.001)thanfastfoodmeals.ManymicronutrientsaswellasfibrewerelowerthanNRVswithfastfoodmealsprovidingfewermicronutrientsthanMasterChefrecipes.
Conclusions
Theresultsindicatetherearecommonalitiesinthemacronutrientpercentagesofhighlypalatablemealsfrommassmarketandprestigeendsofthefoodspectrum.Thehighfatandsaturatedfatlevelsofbothcuisinetypescoupledwithpoorfibreandmicronutrientdensityisconcerninggiventhemealspopularityandthehighratesofnutrition-relateddiseases.
Keywords:
Foodselection,Micronutrientpercentages,Nutritionalgeometry,Obesityepidemic,Proteinleveragehypothesis
1. Introduction
Overweight andobesityhavereachedepidemicratesworldwide(Swinburnetal.,2011).Australiahasahighprevalence,with63.4%ofAustralianadultsoverweightorobesein2014–2015(AustralianBureauofStatistics,2014–2015).Itisclearthatexcessiveenergyconsumptionisaprimaryfactorintheobesityepidemic(Swinburnetal.,2009; Swinburnetal.,2011).Giventheimmenseburdenofobesity,withexcessweightbeingamajorriskfactorforcardiovasculardisease,diabetes,cancersand hypertension,itisimportanttounderstandthebiologicalandenvironmentaldriversofexcessive energyintake (Caballero,2007).
Therearetwomaincomponentsofenergyintakeregulationthatmustbedistinguishedandunderstoodinordertoachievethis,namelywhichfoodsareselectedtobeeatenfromtherangeoffoodsavailable(foodselection)andwhatquantitiesofthesefoodsareeaten(foodintake)(Raubenheimeretal.,2015).Recentworkusingtechniquesfromnutritionalgeometryhashighlightedtheimportanceofconsideringthewaysthatmultiplenutrientsinteracttoinfluencefoodintake(SimpsonandRaubenheimer2005, 2012; Raubenheimeretal.,2014; Raubenheimeretal.,2015).Humans,likeotheranimals,appeartohaveindependent appetitesystemsforeachmacronutrient,whichinteracttodeterminefoodselectionandtotalfoodandenergyintake.Moreover, proteinintake isregulatedmorestronglythancarbohydrateandfatacrosstherangeof dietaryprotein amountstypicalofhumanpopulations(ca10–25%oftotalenergy).Consequently,energyintaketendstobeelevatedondietswithalowpercentageoftotalenergyfromprotein(Simpsonetal.,2003; Gosbyetal.,2014).
Unlikeitsextensiveuseinnon-humananimals(SimpsonandRaubenheimer,2012; Raubenheimeretal.,2015; Johnsonetal.,2017),nutritionalgeometryhasnotyetbeenappliedtostudytheothercomponentofenergyregulationinhumans–foodselection.Animportantquestionisifhumanshavethecapacitytoregulateproteinintake,whywouldweselectfoodswithahigherthanoptimalamountoffatandcarbohydrate(RaubenheimerandSimpson,2016).Onetheoryisthatbecausesimplecarbohydratesandfatswerescarceinpre-agriculturaltimes,humanshaveevolvedtofindhighfatorsugarfoodstobehighlypalatableanddidnotevolvestrongregulatorymechanismsforrestrictingtheiroverconsumption(SimpsonandRaubenheimer,2005; KonnerandEaton,2010; Breslin,2013).Inthemodernfoodenvironment,wherefatsand simplesugars arecombined,abundantandaffordable,this‘palatabilitymismatch’drivesexcessenergyintake,leavingproteinhungerunmetatnormalcalorieintakes.Sucheffectsareexacerbatedwhenaddedsaltfurtherincreasesthe palatability offoods.Consistentwiththeseideas,researchhasshownthathumansfindfoodshighinfat,sugarandsodiumhighlypalatableandthishasalargeimpactonfoodselection,suggestingthatitistheparticularmacronutrientandsodiumcompositionthatdeterminespalatability(Drewnowski,1998; Macdiarmidetal.,1998; deCastroetal.,2000; Breslin,2013).Therefore,whilethemacronutrientpercentagesinthedietmaybeacriticaldeterminantofenergyintake,theremayalsobeadrivetoselectfoodswithcertainpercentagesofnutrientsbasedontheirpalatability.
Weusednutritionalgeometrytoidentifytrendsinthemacronutrientand micronutrient compositionsofexamplesofpopularmealsintheAustralianfoodenvironment.MasterChefrecipesand fastfood mealsarejudgedbyindependentcriteriatobehighlypalatabletohumans,beingdesignedinacompetitiveenvironmentandevaluatedfortaste.MasterChefrecipesareviewedasgourmethomecookedmealswhilstfastfoodishugelypopular,combiningconvenience, affordability andpalatabilitytoachievemasssales,withtaste,costandaccessibilityratherthanhealthinessbeingstrongdriversofconsumption(Glanzetal.,1998; Dunnetal.,2008).Forourcomparisonweselectedtwocategoriesofmeals,whichrepresenteddifferentendsofthepopularspectrum.TheelitecategoryisrecipesfromMasterChefAustralia(recipesproducedonahighratingtelevisionprogram),andthemass-consumedcategoryismealssoldbythemostpopularfast-foodchainsinAustralia.Recently,anumberofstudiesfromAustraliaandothercountrieshavefoundthatsimilarpopular,prominentmeals,namelyfastfoodmealsandrecipesfromcelebritychefs,cookingshowsandfoodblogs,containedhighlevelsofenergy,fat,saturatedfat,sugarsandsodium(Dunfordetal.,2010; Silvaetal.,2010; Howardetal.,2012; Jonesetal.,2013; Schneideretal.,2013).
ThespecificaimofthisstudywastoexaminethenutritionalcompositionofpopularMasterChefAustraliarecipesandAustralianfastfoodmealstodetermineiftheysharecommonmacronutrientpercentagesandothercompositionalsimilarities,suchassodiumandmicronutrientcontent,thatmightaccountfortheirattractiveness,andtodeterminehowtheycomparetorecommendedguidelines.
2. Method
AnanalysisofthenutritionalcompositionofmainmealsfromMasterChefAustraliaandAustralian fastfood outletswasconducted.Analysiswaslimitedtomainmeals(dinnerorlunch)astogethertheycontributeapproximately58%ofdaily energyintake (SimpsonandRaubenheimer,2005; Fayetetal.,2012).ThesevenmostpopularfastfoodoutletsinAustraliawereselected:
McDonald's,KentuckyFriedChicken(KFC),Subway,HungryJack's,Domino'sPizza,RedRoosterandPizzaHut(RoyMorganResearch,2014).
2.1. Recipeandmealselection
MainmealrecipesfromthesixseasonsofMasterChefAustraliawereobtainedfromitswebsiteon25/08/2014(NetworkTenPtyLtd,2014).Eachrecipecontaineddescriptivekeywordsandamainmealwasdefinedasthosecontaining‘dinner’or‘lunch’ornotcontaining‘breakfast’,‘dessert’,‘snack’,‘drink’,or‘soup’.Forrecipesnotidentifiedbythesekeywords,amainmealwasdefinedascontainingaproteinsourceasthemainingredientaccompaniedbycarbohydratefoodsand/orvegetables.SoupswereexcludedassoupsarenotregularcomponentsoftakeawaymealsorMasterChefrecipes.EligiblerecipeswereenteredintoanExcelspreadsheetandarandomnumbergeneratorwasusedtorandomlyselect12recipesfromeachseason.
FastfoodmenuitemswereobtainedfromtheAustralianwebsitesduringAugustandSeptember2014(Domino'sPizzaEnterprisesLtd,2012; HungryJack'sPtyLtd,2014; KFCAustralia,2014; McDonald'sAustralia,2014; PizzaHutInc,2014; RedRooster,2014b; SubwayIPInc,2014).ForMcDonald's,KFC,HungryJack'sandRedRooster,amainmealwasdefinedasasinglemainmenuitemplusmedium(orequivalent)friesiftheywerenotincluded,asfriesarefrequentlypurchasedeitherasasideoraspartofacombinationmeal(Dumanovskyetal.,2009).Mediumfrieswerechosenasthesizeoffriesmostcommonlypurchasedisthesameasthatofferedinthestandardcombinationmeals(Dumanovskyetal.,2009).ForSubway,Domino'sandPizzaHut,amainmealwasdefinedasasinglemainmenuitemincludingallstandardingredients(e.g.includescheese,sauceatSubway)assideitemsarenotfrequentlypurchased(Dumanovskyetal.,2009; Lesseretal.,2013).BeverageswereexcludedtobecomparabletoMasterChefrecipes.Itemswereexcludediftheywereonabreakfastorchildren'smenu,describedasa snack,dessert,individualsidedishotherthanmediumfries,saladwithoutaproteinsourceasamainingredient,individualingrediente.g. condiments,orfamilymeal.Alleligiblemainmenumealswereselectedforinclusioninthestudy.
2.2. Nutritionalanalysis
Nutrientanalysiswasconductedusingasoftwareprogram,FoodWorksProfessional(Version7,XyrisSoftware(Australia)PtyLtd,QLD,Australia),utilisingthenutrientanalysisdatabase,AusFoods2012andAUSNUT2007.Theenergy,protein,carbohydrate(total,sugar,starch,dietaryfibre),fat(saturated,unsaturated)and micronutrient contentwasdeterminedforthetotalmeal.Micronutrientsanalysedincludedsodium, thiamin, riboflavin, niacin,vitaminC, vitaminE,folate, vitaminA,potassium,magnesium,calcium,phosphate,ir
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