Stakeholder interactions and the development of functional foods

Public Health Nutrition

Volumn 5, Issue 3, 2002, Pages 469-477

  McConnon, Aine ^a   Cade, Janet ^a   Pearman, Alan ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Consumers; Food industry; Functionol foods; Government; Interactions

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; CONSUMER; COST; CULTURAL FACTOR; FOOD INDUSTRY; GENETICALLY MODIFIED FOOD; GOVERNMENT; HEALTH CARE INDUSTRY; HEALTH CARE POLICY; HEALTH EDUCATION; HEALTH FOOD; LEGAL ASPECT; MARKETING; NUTRITIONAL SCIENCE; PRIORITY JOURNAL; PUBLIC OPINION; RISK BENEFIT ANALYSIS; SOCIAL ASPECT;

CONSUMER PARTICIPATION; FOOD INDUSTRY; GOVERNMENT; HEALTH FOOD; HEALTH PERSONNEL; HUMANS; PUBLIC OPINION;

EID: 0036276033     PISSN: 13689800     EISSN: None     Source Type: Journal    
DOI: 10.1079/PHN2001268     Document Type: Article

References (41)

1. Consumer issues and expectations for functional foods
2. Nutraceuticals and functional foods: Introduction and meaning
3. Concepts and strategy of functional food science: The European perspective
4. Functional foods: Key facts
5. Functional foods or nutraceuticals
6. Functional foods: The challenges for consumer policy
7. A European consensus of scientific concepts of functional foods
8. The safety assurance of functional foods
9. National Food Authority
10. Functional foods - Shades of gray: An industry perspective
11. Regulatory and consumer issues
12. Effects of third world campaign: Be aware of your fat intake
13. Are functional foods the solution to dysfunctional diets? A review of US regulatory requirements and lessons from abroad
14. Functional foods: The Western consumer viewpoint
15. Foods that help prevent disease: Consumer attitudes and public policy implications
16. The potential role of functional foods in medicine and public health
17. Diet and lifestyle characteristics associated with dietary supplement use in women
18. Beliefs, attitudes and behaviour in relation to supplement use in the UK Women’s Cohort Study
19. Socioeconomic determinants of health. The contribution of nutrition to inequalities in health
20. Costs of a healthy diet: Analysis from the UK Women’s Cohort Study
21. Functional foods: Overview and introduction
22. Functional foods and health promotion
23. Who gets what treatment for obesity? A survey of GPs in Scotland
24. Family physicians and patients: Is effective nutrition interaction possible?
25. Regulatory and legal aspects of functional foods: An international perspective
26. Functional foods: Health boon or quackery?
27. UK health claims watchdog starts to bark: Joint Health Claims Initiative (JHCl) up and running
28. Functional foods: A simple scheme for establishing the scientific validity for all claims
29. Functional foods: Public health boon or 21st century quackery?
30. Functional foods: The Western perspective
31. When is food a food and when is it a medicine?
32. Functional foods in the European Union
33. Survey: The social construction of risk aversion
34. Food companies need to listen to their consumers
35. Science, values and risk
36. Facts and fears: Understanding perceived risk
37. The social amplification and attenuation of risk
38. Road map for functional foods: Central challenge and major priorities
39. Scientific concepts of functional foods in Europe: Consensus document