Time-scarcity, ready-meals, ill-health and the obesity epidemic

Trends in Food Science and Technology

Volumn 27, Issue 1, 2012, Pages 4-11

  Celnik, D ^a   Gillespie, L ^a   Lean, M E J ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

NUTRITIONAL COMPOSITIONS; POTENTIAL HEALTH; SMALLEST UNIT; VITAMIN C;

SODIUM;

NUTRIENTS;

EID: 84866168045     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.06.001     Document Type: Review

References (47)

1. Anderson A.S., Wrieden W., Tasker S., Gregor A. Ready meals and nutrient standards: challenges and opportunities. Proceedings of the Nutrition Society 2008, 67:E223. (abstract).
2. Armstrong J., Lean M.E.J. The plate model for dietary education. Proceedings of the Nutrition Society 1993, 52:19A. (abstract).
3. Brunso K., Grunert K.G. Development and testing of a cross-culturally valid instrument: food-related life style. Advances in Consumer Research 1995, 22:475-480.
4. Burns C.M., Inglis A.D. Measuring food access in Melbourne: access to healthy and fast foods by car, bus and foot in an urban municipality in Melbourne. Health Place 2007, 13(4):877-885.
5. Candel M. Consumers' convenience orientation towards meal preparation: conceptualization and measurement. Appetite 2001, 36:15-28.
6. Cannon G.C. Food and health: The experts agree. An analysis of one hundred authoritative scientific reports on food, nutrition and public health published throughout the world in 30 years, between 1961 and 1991 1992, Consumers' Association, London, UK.
7. Cawley J. An economic framework for understanding physical activity and eating behaviours. American Journal of Preventive Medicine 2004, 27(3S):117-125.
8. Cohen P. Replacing housework in the service economy: gender, class and race-ethnicity in service spending. Gender and Society 1998, 12(2):219-223.
9. COMA. (1991). Report on health and social subjects 41 Dietary Reference Values (DRVs) for food energy and nutrients for the UK, Report of the Panel on DRVs of the Committee on Medical Aspects of food Policy.
10. Cooper S., Nelson M. Economy' line foods from four supermarkets and brand name equivalents: a comparison of their nutrient contents and costs. Journal of Human Nutrition &Dietetics 2003, 16:339-347.
11. Costa A., Schoolmeester D., Dekker M., Jongen W.M.F. To cook or not to cook: a means-end study for motives of choice of meal solutions. Food Quality and Preference 2007, 18:77-88.
12. Dave J.M., An L.C., Jeffery R.W., Ahluwalia J.S. Relationship of attitudes toward fast food and frequency of fast-food intake in adults. Behaviour and Psychology 2009, 16(6):1164-1170.
13. De Boer M., McCarthy M., Cowan C., Ryan I. The influence of lifestyle characteristics and beliefs about convenience food on the demand for convenience foods on the Irish market. Food Quality and Preference 2004, 15:155-165.
14. Dickens D., Fontana A. Time and postmodernism. Symbolic Interaction 2002, 25(3):389-396.
15. Eating for Health Accessed November 2011. http://www.healthscotland.com/uploads/documents/9466-EatingForHealth.pdf.
16. Ebrahimi-Mameghani M., Scott J.A., Lean M.E.J., Burns C.M. Changes in weight and waist circumference over 9 years in a Scottish population. European Journal of Clinical Nutrition 2008, 62:1208-1214.
17. Eley S., Anderson A.S., Lean M.E.J., Paisley C.M., Sparks P., Shepherd R. Constraints on dietary choice: the experience of an involuntary decrease in household income. Poverty and food in welfare societies 1997, Berlin. Kohler, Feichtinger, Barlosius, Dowler (Eds.).
18. Fjellstrom C. Mealtime and meal patterns from a cultural perspective. Scandinavian Journal of Nutrition 2004, 48:161-164.
19. Floud R. Health survey of England 2006, Accessed November 2011. http://papers.nber.org/papers/h0108.pdf.
20. Food Standards Agency - Traffic Light System. Accessed November 2011. http://www.eatwell.gov.uk/foodlabels/trafficlights/.
21. Godbey G., Lifset R., Robinson J. No time to waste: an exploration of time use, attitudes towards time, and the generation of municipal solid waste. Social Research 1998, 65(1):101-140.
22. Green Keyhole (Sweden) http://www.slv.se/templates/SLV_Page.aspx%3Fid%3D12220%26epslanguage%3DEN-GB.
23. Heitmann B.L., Garby L. Composition (lean and fat tissue) of weight changes in adult Danes. American Journal of Clinical Nutrition 2002, 75(5):840-847.
24. Hoek A.C., Luning P.A., Stafleu A., de Graaf C. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite 2004, 42:265-272.
25. IGD Working Group Report. (2005). Report of the IGD/PIC Industry Nutrition Strategy Group Technical Working Group on Guideline Daily Amounts (GDAs).
26. Jabs J., Devine C. Time-scarcity and food-choices: an overview. Appetite 2006, 47:196-204.
27. Jekanowski M. Causes and consequences of fast food sales growth. Food Review 1999, 22(1):11-16.
28. Lachat C., Roberfroid D., Huybregts L., Van Camp J., Kolsteren P. Incorporating the catering section in nutrition policies of WHO European region: is there a good recipe?. Public Health Nutrition 2009, 12(3):316-324.
29. Lobato J.C., Costa A.J., Sichieri R. Food intake and prevalence of obesity in Brazil: an ecological analysis. Public Health Nutrition 2009, 12(11):2209-2215.
30. Lobstein T., Davies S. Defining and labelling 'health' and 'unhealthy' food. Public Health Nutrition 2009, 12(3):331-340.
31. Macintyre S., McKay L., Cummins S., Burns C. Out-of-home food outlets and area deprivation: case study in Glasgow, UK. International Journal of Behavioural Nutrition & Physical Activity 2005, 2:16.
32. Mahon D., Cowan C., McCarthy M. The role of attitude, subjective norm, perceived control and habit in the consumption of ready-meals and takeaways in Great Britain. Food Quality and Preference 2006, 17:474-481.
33. Makela J. What is a meal. Appetite 1991, 16:P162. (abstract).
34. Naska A., Orfanos P., Trichopoulou A., May A.M., Oveervad K., Jakobsen M.U., et al. Eating out, weight and weight gain. A cross-sectional and prospective analysis in the context of the EPIC-PAMACEA study. International Journal of Obesity 2011, 35:416-426.
35. National Diet and Nutrition Survey Adults aged 19 to 64 years. Types and quantities of foods consumed 2002, A survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for National Statistics and Medical Research Council Human Nutrition Research.
36. Perez-Cueto F.J.A., Verbeke W., Dutra de Barcellos M., Kehagia O., Chryssochoidis G., Scholderer J., et al. Food-related lifestyles and their associations to obesity in five European countries. Appetite 2010, 54:156-162.
37. Preventing overweight and obesity in Scotland: A Route Map towards health weight 2010, Accessed November 2011. http://www.scotland.gov.uk/Publications/2010/02/17140721/8.
38. Review of Scottish diet action plan: Progress and impacts 1996-2005 2006, Accessed November 2011. http://www.healthscotland.com/understanding/evaluation/policy-reviews/review-diet-action.aspx.
39. Robinson J.P., Godbey G. Time for life: The surprising ways Americans use their time 1997, Pennsylvania State University Press, University Park, PA.
40. Roodenberg J.C., Leenen R. How food composition databases can encourage innovation in the food industry. Trends in Food Science & Technology 2007, 18:445-449.
41. Sturm R. The economics of physical activity: societal trends and rationales for interventions. American Journal of Preventive Medicine 2004, 27(Suppl. 3):126-135.
42. The Neptune Project. Accessed November 2011. http://www.salt.gov.uk/industry_activity.html.
43. The World Health Report Reducing risks, promoting healthy life 2002.
44. Traub L.G., Odland D.D. Convenience foods and home-prepared foods: Comparative costs, yield and quality 1979, Agricultural Economic Report No. 429., US Department of Agriculture, Washington DC.
45. Verhagen H., van den Berg H. A simple visual model to compare existing nutrient profiling schemes. Food Nutrition Research 2008, 52:1-5.
46. Videon T., Manning C. Influences on adolescent eating patterns; the importance of family meals. Journal of Adolescent Health 2003, 32(5):365-373.
47. Zuzanek J., Beckers T., Peters P. The 'Harried Leisure Class' Revisited: Dutch and Canadian trends in the use of time from the 1970s to the 1980s. Leisure Studies 1998, 17(1):1-19.