Journal articles: 'Health and food' – Grafiati (2024)

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Urban areas are hot spots of consumption of products and disposal of waste. Societies have focused on access to food and goods, but today urbanisation forces them to engage in managing waste flows. In particular, to allow safe recovery and recycling of nutrients for agricultural usage in order to feed us all. Recycling presupposes reduction of harmful chemical substances and pathogens in waste in order to secure public and environmental health. Here, a five-step extended waste hierarchy is introduced to guide measures to be taken to reduce waste generation and to increase reuse and recycling. For instance, by substituting the mined phosphorus (P) in detergents and P in food and feed additives and reduce food waste over 40 % of currently used mined P can be saved. Another 15 to 30% can be recovered through reuse and recycling of solid and liquid organic waste. Such measures will make P almost limitless. Simultaneously, the secured food production will lead to reduced malnutrition and, together with a cleaner environment, to improved public health.

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The concept of healthy nutrition as a key factor shaping human health in all periods of life, as well as its fundamental principles based on the basic laws on nutrition, is considered. Special attention is paid to the issues of food safety, ensuring the physiological needs for energy, food and biologically active substances, the importance of diversity and balance of the diet. The main violations of the nutrition structure of the population of the Russian Federation are reflected and effective tools for its improvement, prevention of alimentary-dependent non-communicable diseases and health-saving of the nation are proposed.

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When it comes to health and longevity, what we eat may be the most important choice we make on a daily basis. This choice is influenced by a variety of determinants, including cost and accessibility of healthy foods as well as knowledge, attitudes and beliefs about how food impacts health. Produce prescriptions and food pharmacies are innovative care models directed at promoting intake of healthy foods. These programs as well as their potential effect on food choice is described.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices.

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Purpose – This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty”) or exclusive (“healthy is untasty” and “unhealthy is tasty”). Design/methodology/approach – A qualitative methodology not yet applied in examining consumers’ healthiness and tastiness perceptions of food was employed. It included gathering three separate data sets through both personal and group interviews (N = 40). Findings – Consumers’ dieting status, health motives and food values shape the perception of inclusivity and exclusivity of health and taste of light, convenience and candy products. Second, there are multiple sources for these perceptions including product type, ingredients, level of processing and marketing cues. These factors interact to produce a unique consumer understanding of the relationship between health and taste for each single food product. Practical implications – To ensure optimal consumer response, food companies and health educators need to understand how different target groups form their inclusive/exclusive perceptions of health and taste for various foods. Originality/value – The majority of pre-existing food consumption research supports imply that a good taste and a high degree of healthiness are incompatible with each other. The findings challenge this view. It appears that it is the “unhealthy is untasty” and “healthy is tasty” perceptions that predominate in certain consumer groups. A novel conceptual framework for understanding the ambivalence of health and taste perceptions in food consumption is offered.

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Abstract Objectives To assess the nutritional quality of foods served in school canteens and Knowledge, Attitude and Practices of food handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City, India. Methods A cross-sectional study was conducted in school canteens of the private secondary schools, Pune City. Out of 316 private schools in the city, 32 private secondary schools with on-campus canteen facilities. All food handlers (n = 64) directly involved in food service were interviewed. Data collected included information on different types of foods served in the school canteens, food safety, sanitation and hygiene practices in the school canteens (a scorecard was prepared using FSSAI guidelines to assess school canteens' food safety, Sanitation and Hygiene of school canteens), and knowledge, attitude and practice (KAP) of food handlers on food quality, food safety and Food Safety and Standards Authority of India's (FSSAI) guidelines (a structured pre-tested questionnaire). The nutritional quality of foods served in school canteens was assessed using High Fat Sugar and Salt (HFSS) cut-offs of the FSSAI as healthy and unhealthy. Results Out of 32 schools, 25 were Non-Health Promoting (NHPS), and seven schools followed Health Promoting (HPS) concept. HPS had significantly higher provision for healthy food items than non-HPS (87.4% vs 46.2%; p < 0.001). The HPS effectively reduced high-fat foods from the menu (p = 0.03), however reduction in sugar and salt products was not sufficient. Food handlers from the HPS category had higher knowledge to identify healthy foods from the school menu (p < 0.001) and had a better attitude towards healthy foods for school children (p ≤ 0.04). There was no significant difference in food safety practices of food handlers; however, HPS followed safer methods for serving foods (p < 0.001). A few participants from both the school categories had attended any nutrition training program for food handlers (30% for HPS vs 25% Non-HPS; p = 0.68). Conclusions A few private secondary schools implemented the HPS initiative in Pune City, which positively influenced the school food environment by introducing healthy foods and improved attitudes among food handlers towards healthy foods in school canteens. Funding Sources The study was not funded.

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Healthy food is becoming increasingly expensive, and families on low incomes face a difficult financial struggle to afford healthy food. When food costs are considered, families on low incomes often face circ*mstances of poverty. Housing, utilities, health care, and transport are somewhat fixed in cost; however food is more flexible in cost and therefore is often compromised with less healthy, cheaper food, presenting an opportunity for families on low incomes to cut costs. Using a “Healthy Food Basket” methodology, this study costed a week’s supply of healthy food for a range of family types. It found that low-income families would have to spend approximately 30% of household income on eating healthily, whereas high-income households needed to spend about 10%. The differential is explained by the cost of the food basket relative to household income (i.e., affordability). It is argued that families that spend more than 30% of household income on food could be experiencing “food stress.” Moreover the high cost of healthy foods leaves low-income households vulnerable to diet-related health problems because they often have to rely on cheaper foods which are high in fat, sugar, and salt.

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Chronic health conditions related to diet are linked with increased risk for COVID-19 infection, complications, and mortality. Adherence to a healthy diet pattern can be protective, but a major barrier to healthy eating is the high cost of healthy foods. Access to healthy foods is especially limited in households that experience food insecurity, not having enough food or resources to get food. Individuals who live in these households are also at increased risk for a number of health conditions. Addressing food insecurity within lifestyle medicine practice is needed to achieve optimal nutrition status. Emerging food as medicine and other food access programs are promising but coverage of such programs is lacking through healthcare insurers. Medicaid waivers are a potential solution and have been utilized in a handful of states.

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In the health-risk society, food choice is framed through public health nutrition and dietary risks which are produced through nutritionism and econutrition. Dietary guidelines recommend the consumption of functional foods to target bodily health (Scrinis 2013; Mudry 2010), whereas ecological nutrition pushes sustainable diets for planetary health (Mason & Lang 2017; Friedberg, 2016). These healthy eating discourses construct dietary food risks and reorient ideas about what constitutes good food and eating right. This paper explores how food risk discourses extend the moralizing of healthism through emerging public health nutrition discourses and the ‘new public health.’ I suggest that in considering what constitutes eating right, dietary health risks extend individual responsibility for bodily health to increasing responsibility for the health of our environment or ecosystems, exercised as choice over the foods one chooses to eat. The feminine-citizen-subject is particularly targeted because as Moore (2010) contends, hegemonic femininity is constructed through beliefs about health and the healthy body. Thinking through feminist intersectionality (Crenshaw, 1991) however, I draw attention to the limits of choice and individualized approaches to managing food risk given the structural constraints of food and health.

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AbstractObjective:To propose a policy framework for the regulation of functional foods and health claims within a public health context.Design:This article reviews the empirical evidence and public health principles associated with functional foods and health claims to analyse the issues, challenge the assumptions that have emerged and explore options for moving forward.Setting:Functional foods and health claims are among the more controversial and complex issues being debated by food regulators internationally. Proponents of functional foods and health claims state that functional foods may reduce health care expenditure and health claims are a legitimate nutrition education tool that will help them inform consumers of the health benefits of certain food products. Conversely, opponents of these developments respond that it is the total diet that is important for health, not so-called ‘magic bullets’. Moreover, they argue that health claims will enable manufacturers to indulge in marketing hyperbole and essentially blur the distinction between food and drugs. This topic provides a valuable case study of public policy in relation to food and health.Conclusion:The need to maintain a general prohibition on health claims while accommodating specific exemptions supported by scientific substantiation is recommended. Nutrition education and monitoring and evaluation are integral to the proposed regulatory framework. The intention of this policy position is to encourage research and development of innovative food products while avoiding an inappropriate medicalization of the general food supply.

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Healthy food is made up of separate components in everyday nourishment. Under the term "to feed onself healthy" we understand well balanced daily meals which contain the necessary amount of protein, carbohydrates, fat, vitamins and minerals. Well balanced nutrition should not contain harmful substances which can cause a disorder of good physical and psychological health of men. The latest news on nutrition tells us that time is over, when "healthy" diet meant consuming as much food as possible. Now, the attention is focused upon a well balanced diet with previously established, exact quantities of fat, sugar, cholesterol and salt. Hotel business nowadays along with the standards in menus should add energetic and nutritional value of each meal, so as the customer could choose the food which will suit his sec, age, physical endurance, recreation and his health condition.

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A Food desert usually occurs in a low-income or minority community with limited access to low-cost fresh and healthy food options. This is due mainly to a lack of grocery stores, farmers’ markets, and healthy food providers, resulting in food insecurity. Household food insecurity was related to significantly worse general health, some acute and chronic health problems, and worse health care access, including forgone care and heightened emergency department use, for children. Compared to rates had they not been food insecure, children in food-insecure households had higher rates of lifetime asthma diagnosis and depressive symptoms, which were 19.1% and 27.9% higher, rates of forgone medical care that were 179.8% higher, and rates of emergency department use that were 25.9% higher. This paper explores food deserts, food insecurity, and occurrences of food apartheid and recommends potential solutions.

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Abstract The characteristics of the food environment can interfere with physical access to healthy foods and accentuate health inequalities. The presence of food swamps, i.e., the greater availability of ultra-processed food and commercial establishments compared to those that sell healthier options, are associated with the consumption of unhealthy foods. This study identified the spatial distribution of these establishments in Campinas, São Paulo. Fast-food restaurants, open-air organic/agroecological food markets and supermarkets were geocoded. Regional administrations (RAs) with greater social vulnerability according to the 2010 Census and with a greater availability of fast-food restaurants in relation to open-air food markets and supermarkets were considered food swamps. The less vulnerable neighborhoods had a higher concentration of all types of commercial food establishments compared to the most vulnerable regions. In Campinas, of eighteen RAs, five were considered food swamps. The findings reinforce the need for actions to improve exposure to healthy foods in more vulnerable neighborhoods.

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Exposure to food promotion influences food preferences and diet. As food advertisem*nts tend to promote ‘less healthy’ products, food advertising probably plays some role in the ‘obesity epidemic’. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a ‘healthy’, balanced diet in television advertisem*nts is one such initiative. We explored whether the wider food context in which foods are advertised on television are ‘healthier’ than the advertised foods themselves. All foods shown in food advertisem*nts broadcast during 1 week on one commercial UK channel were identified and classified as ‘primary’ (i.e. the focus of advertisem*nts) or ‘incidental’. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisem*nts did not include any incidental foods. When a wider food context was present, this tended to be ‘healthier’ than the primary foods that were the focus of food advertisem*nts – particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.

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The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture “best practices” often being quite close to those of organic.

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Introduction Unhealthy foods are widely available in public settings across Canada, contributing to diet-related chronic diseases, such as obesity. This is a concern given that public facilities often provide a significant amount of food for consumption by vulnerable groups, including children and seniors. Healthy food procurement policies, which support procuring, distributing, selling, and/or serving healthier foods, have recently emerged as a promising strategy to counter this public health issue by increasing access to healthier foods. Although numerous Canadian health and scientific organizations have recommended such policies, they have not yet been broadly implemented in Canada. Methods To inform further policy action on healthy food procurement in a Canadian context, we: (1) conducted an evidence synthesis to assess the impact of healthy food procurement policies on health outcomes and sales, intake, and availability of healthier food, and (2) hosted a consensus conference in September 2014. The consensus conference invited experts with public health/nutrition policy research expertise, as well as health services and food services practitioner experience, to review evidence, share experiences, and develop a consensus statement/recommendations on healthy food procurement in Canada. Results Findings from the evidence synthesis and consensus recommendations for healthy food procurement in Canada are described. Specifically, we outline recommendations for governments, publicly funded institutions, decision-makers and professionals, citizens, and researchers. Conclusion Implementation of healthy food procurement policies can increase Canadians’ access to healthier foods as part of a broader vision for food policy in Canada.

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Nutrition is one of the oldest sciences that aims to study the interactions between food, nutrients and human health. This fact can be checked from the famous citation of Hippocrates, considered the father of the modern medicine “Let food be thy medicine and medicine be thy food”. In the last decades several studies have attributed to foods the ability to provide benefits which go beyond its macronutrient content, being able to act on cellular signaling pathways reducing the incidence of many chronic diseases, including cardiovascular diseases (CVD).

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Food prices have escalated due to impacts of the COVID-19 pandemic on global food systems, and other regional shocks and stressors including climate change and war. Few studies have applied a health lens to identify the most affected foods. This study aimed to assess costs and affordability of habitual (unhealthy) diets and recommended (healthy, equitable and more sustainable) diets and their components in Greater Brisbane, Queensland, Australia from 2019 to 2022 using the Healthy Diets Australian Standardised Affordability and Pricing protocol. Affordability was determined for reference households at three levels of income: median, minimum wage, and welfare-dependent. The recommended diet cost increased 17.9%; mostly in the last year when the prices of healthy foods, such as fruit, vegetables and legumes, healthy fats/oils, grains, and meats/alternatives, increased by 12.8%. In contrast, the cost of the unhealthy foods and drinks in the habitual diet ‘only’ increased 9.0% from 2019 to 2022, and 7.0% from 2021 to 2022. An exception was the cost of unhealthy take-away foods which increased by 14.7% over 2019–2022. With government COVID-19-related payments, for the first time recommended diets were affordable for all and food security and diets improved in 2020. However, the special payments were withdrawn in 2021, and recommended diets became 11.5% less affordable. Permanently increasing welfare support and providing an adequate minimum wage, while keeping basic, healthy foods GST-free and increasing GST to 20% on unhealthy foods, would improve food security and diet-related health inequities. Development of a Consumer Price Index specifically for healthy food would help highlight health risks during economic downturns.

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The aim of this study review article was to pay attention to the guidelines for food safety, health affairs operations and production in order to produce safe healthy food free of contaminants that cause bacterial and virus pathogenic poisoning and direct infection to humans. Producing a food product with special specifications for functional foods, staying away from foods that are likely to cause contamination and food poisoning, conducting chemical and microbial analyzes and food contaminants, as well as taking samples from every manufacturing step in the factory to identify critical control points to solve all problems related to the safety of the food product.

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AbstractAimTo set out a policy analysis of food taxes as a way of influencing food consumption and behaviour.DesignThe study draws on examples of food taxes from the developed world imposed at national and local levels. Studies were identified from a systemised search in six databases with criteria designed to identity articles of policy relevance.ResultsThe dominant approach identified from the literature was the imposition of food taxes on food to raise general revenue, such as Value Added Tax in the European Union. Food taxes can be applied in various ways, ranging from attempts to directly influence behaviour to those which collect taxes for identified campaigns on healthy eating through to those applied within closed settings such as schools. There is a case for combining taxes of unhealthy foods with subsidies of healthy foods. The evidence from the literature concerning the use and impact of food taxes on food behaviour is not clear and those cases identified are mainly retrospective descriptions of the process. Many food taxes have been withdrawn after short periods of time due to industry lobbying.Conclusions for policySmall taxes with the clear purpose of promoting the health of key groups, e.g. children, are more likely to receive public support. The focus of many tax initiatives is unclear; although they are generally aimed at consumers, another focus could be food manufacturers, using taxes and subsidies to encourage the production of healthier foods, which could have an effect at a population level. Further consideration needs to be given to this aspect of food taxes. Taxing food (and subsidies) can influence food behaviour within closed systems such as schools and the workplace.

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AbstractObjectiveTo discern the impact of food donations provided by a food pantry and soup kitchen on food security.DesignIn this cross-sectional study, participants completed a demographic questionnaire, core food security module, FFQ and list of food donations. The FFQ was utilized to assess diet quality as estimated via the 2010 Healthy Eating Index.SettingClients were selected randomly from a food pantry and soup kitchen in Central Texas, USA.ParticipantsA total of 222 adults.ResultsApproximately 73 % of participants lacked food security. Compared with the food secure, the food insecure consisted of 61 % men, 42 % Caucasians, 56 % single and 67 % homeless. Also, of the food insecure, 60 % were soup kitchen clients and 64 % had an annual income <$US 1000 (P<0·01). The probability of food insecurity was reduced by ≥1·17-fold when the total dietary intake included the food donations, as these were rich in fruits, total vegetables and grains, dairy and protein foods (P<0·05).ConclusionsFood insecurity was quite prevalent in this sample of individuals who visited food pantries and soup kitchens. The addition of food donations improved the quality of the participants’ total diet and had a positive influence on food security. Thus, community organizations should financially support these food assistance agencies and strive to offer a variety of healthy and tasty foods in adequate quantities to provide optimum diet quality.

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With the rising incidence of some diseases, such as obesity and diabetes, the healthy diet is arousing increasing attention. However, most existing food-related research efforts focus on recipe retrieval, user-preference-based food recommendation, cooking assistance, or the nutrition and calorie estimation of dishes, ignoring the personalized health-aware food recommendation. Therefore, in this work, we present a personalized health-aware food recommendation scheme, namely, Market2Dish, mapping the ingredients displayed in the market to the healthy dishes eaten at home. The proposed scheme comprises three components, namely, recipe retrieval, user health profiling, and health-aware food recommendation. In particular, recipe retrieval aims to acquire the ingredients available to the users and then retrieve recipe candidates from a large-scale recipe dataset. User health profiling is to characterize the health conditions of users by capturing the textual health-related information crawled from social networks. Specifically, to solve the issue that the health-related information is extremely sparse, we incorporate a word-class interaction mechanism into the proposed deep model to learn the fine-grained correlations between the textual tweets and pre-defined health concepts. For the health-aware food recommendation, we present a novel category-aware hierarchical memory network–based recommender to learn the health-aware user-recipe interactions for better food recommendation. Moreover, extensive experiments demonstrate the effectiveness of the health-aware food recommendation scheme.

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The sensory properties of foods guide food choices and intake, importantly determining nutritional and health status. In communities that have inconsistent access to nutritious foods, such as food deserts, food taste perceptions and preferences have yet to be explored. The purpose of this study was to examine how taster status (supertaster vs. non-taster) and food security status (high or marginal vs. low or very low) influences food taste intensities, food preferences and perceptions, and diet quality in a cohort of students from a food desert campus in the Central Valley of California. Moreover, the complex relationship of socioeconomic status, race/ethnicity, and sex on cardiometabolic and cognitive health warrants further examination. Two hundred fifty participants (aged 18–24 years) living in a food desert campus were recruited in 2018 for this cross-sectional study where participants underwent taste tests on selected fruits, vegetables, and nuts, and clinical tests (anthropometrics, blood glucose, blood pressure, and endothelial function), cognitive function tests (memory and attention), diet quality assessment (Healthy Eating Index (HEI)), and food preference and perception assessments. Food taste intensities were influenced by sex with bitter and umami taste intensities of several foods being perceived more intensely by males. Moreover, food liking was largely influenced by ethnicity with Hispanics having higher liking ratings for several foods compared with non-Hispanics. Both, Hispanics and females, had higher total fruit HEI scores and lower attention scores than non-Hispanics and males, respectively. Females also had lower blood pressure, reactive hyperemia index, and fasting blood glucose. Food-insecure individuals rated cost and convenience as more important factors for overall food consumption and had lower attention scores than those with higher food-security status. Future research should consider the complex interactions of factors such as taste and flavor perception, sex, ethnicity, prior exposure to foods, and other environmental factors when studying food preferences and health in young adults.

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Nutraceutical combines the words "nutrition" and "pharmaceutical." Nutraceuticals, in general, are foods or components of foods that play a vital role in changing and maintaining normal physiological function in healthy individuals. Dietary fiber, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants, and other types of herbal natural foods are used as nutraceuticals. Obesity, cardiovascular disease, cancer, osteoporosis, arthritis, diabetes, cholesterol, and other diseases may be prevented by nutraceuticals. Overall, the term "nutraceutical" has ushered in a new era of medicine and health, in which the food industry has evolved into a research-driven industry. The purpose of this article is to provide knowledge about nutraceuticals and their applications in various diseases.

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Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

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Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been consistent and clear: limit total fat intake to 30% or less of total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food-specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total-dairy-intake level and also at a food-item level, with mixed findings to date. However the evidence suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same food group such as dairy. The range of nutrients and bioactive components in milk and dairy foods are found in different levels and are housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the ‘food matrix effect’ which has been well-documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This narrative review examines the current evidence, mainly from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings.

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Universally, there has been an increased awareness about the harmful effects of chemical inputs used for production of food on soil composition, environment and human health. This has triggered the consumption level of organic food products. India has witnessed a tremendous growth in domestic as well as export market. The demand is mainly driven by consumer perceptions that organic farming is more sustainable, produces healthy food, pesticide-free and safeguards the environment & biodiversity. Organic food producers also manifests the quality and safety of food. These claims which are perceived and professed as beneficial can only be accepted if they are tested and validated. Therefore, the foremost objective of this review paper is to provide an update on set of studies related to scientific evidence for nutritional composition marking the quality of organic foods vis-à-vis conventional foods and its impact on human health. Secondly, the paper examines the comparison of the sensory quality of the organic food, and thirdly the food safety aspect of organically as compared with conventionally grown foods. Past few controlled studies have proved that there is no such evidence of differences in concentration of various nutrients amongst organic and conventional foods. Furthermore, there are certain issues related to the impact and assessment of these nutrients in organic food which requires some future directives. Owing to the heterogeneity in results observed related to nutritional quality and safety of organic foods, technological aspects together with sensory parameters are the best for future comparative studies. To safeguard the public health and to avoid the difference in sampling and sample results, testing laboratories should also be adhering to uniform standards. Organic food business in India lack standard guidelines for quality, policy framework for domestic and export market. Also, traceability is another factor which should be given prime importance to ensure removal of fraudulent practices.

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Purpose This study describes how recipients of the Centers for Disease Control and Prevention funded Sodium Reduction in Communities Program (SRCP) worked with emergency food programs to improve access to healthy food to address chronic conditions. Design SRCP recipients partnered with emergency food programs to implement sodium reduction strategies including nutrition standards, procurement practices, environmental strategies, and behavioral economics approaches. Setting SRCP recipients and emergency food programs in Washington County and Benton County, Arkansas and King County, Washington. Subjects SRCP recipient staff, emergency food program staff, and key stakeholders. Measures We conducted semi-structured interviews with key stakeholders and systematic review of program documents. Analysis Data were analyzed using effects matrices for each recipient. Matrices were organized using select implementation science constructs and compared in a cross-case analysis. Results Despite limited resources, emergency food programs can implement sodium reduction interventions which may provide greater access to healthy foods and lead to reductions in health disparities. Emergency food programs successfully implemented sodium reduction interventions by building on the external and internal settings; selecting strategies that align with existing processes; implementing change incrementally and engaging staff, volunteers, and clients; and sustaining changes. Conclusion Findings contribute to understanding the ways in which emergency food programs and other organizations with limited resources have implemented public health nutrition interventions addressing food insecurity and improving access to healthy foods. These strategies may be transferable to other settings with limited resources.