No abstract

A number of 'food scares' over the past decade in Europe have generated considerable debate about public understandings of food risk, and the extent to which such understandings impact on decision making. This paper reports on a focus group study of how UK consumers discuss choosing safe food. Strategies for making food choices were, in general, characterised by confidence rather than anxiety. Although concerned in an abstract way with the safety of food and how it was monitored, 'risk' and 'safety' were rarely the primary discursive framework used for justifying food choices. Other discourses, such as health, naturalness, economy and convenience, competed with, overlapped with or were legitimated by that of 'risk'. However, everyday decision making was presented as a routine endeavour, aided by a number of 'short cuts' or rules of thumb for establishing food choices as routine and unremarkable. These short cuts divided safe from risky categories of food, but also divided preferred from despised foodstuffs in relation to other food discourses. Rules of thumb provided useful rhetorical devices for routinising accounts of food choice. In practice, however, rules of thumb are reported as being utilised in complex and contingent ways. They thus provide a sophisticated bulwark against the uncertainties of food risks when events (such as the media concern over BSE) threaten everyday trust in routine decisions.

The wide scope of qualitative enquiry presents the researcher with a number of choices regarding data collection and sampling. Selecting data collection and sampling techniques can therefore be somewhat daunting, particularly because, often, there is no single, universally accepted 'correct' option. Appropriate research methods are, however, crucial to ensure high-quality research. This review, the second in the series, provides an overview of the principal techniques of data collection and sampling that may be used for qualitative research in nutrition and dietetics. In addition, it describes a process for choosing appropriate data collection and sampling methods that considers the extent to which they provide data that answers the research question(s) and are compatible with the philosophical assumptions about ontology, epistemology and methodology that underpin the overall design of a study. Finally, it discusses the central role that the researcher plays in qualitative data collection and encourages researchers to acknowledge and reflect upon their impact on the data. Other reviews in this series provide a model for embarking on a qualitative research project in nutrition and dietetics, an overview of the principal techniques of data analysis and quality assessment of this kind of research, and some practical advice relevant to nutrition and dietetics, along with glossaries of key terms.

Background: Anthropogenic climate change will affect global food production, with uncertain consequences for human health in developed countries.Objectives: We investigated the potential impact of climate change on food security (nutrition and food safety) and the implications for human health in developed countries.Methods: Expert input and structured literature searches were conducted and synthesized to produce overall assessments of the likely impacts of climate change on global food production and recommendations for future research and policy changes.Results: Increasing food prices may lower the nutritional quality of dietary intakes, exacerbate obesity, and amplify health inequalities. Altered conditions for food production may result in emerging pathogens, new crop and livestock species, and altered use of pesticides and veterinary medicines, and affect the main transfer mechanisms through which contaminants move from the environment into food. All these have implications for food safety and the nutritional content of food. Climate change mitigation may increase consumption of foods whose production reduces greenhouse gas emissions. Impacts may include reduced red meat consumption (with positive effects on saturated fat, but negative impacts on zinc and iron intake) and reduced winter fruit and vegetable consumption. Developed countries have complex structures in place that may be used to adapt to the food safety consequences of climate change, although their effectiveness will vary between countries, and the ability to respond to nutritional challenges is less certain.Conclusions: Climate change will have notable impacts upon nutrition and food safety in developed countries, but further research is necessary to accurately quantify these impacts. Uncertainty about future impacts, coupled with evidence that climate change may lead to more variable food quality, emphasizes the need to maintain and strengthen existing structures and policies to regulate food production, monitor food quality and safety, and respond to nutritional and safety issues that arise.

Vegetarians of three types were studied in Greater London : thirty-four meat-avoiders, fifty-two lactoovo-vegetarians, and thirty-eight vegans. Weighed dietary intake measures were made over 3 d. Cereals were the mainstay of the diet, supplemented by dairy products (demi-vegetarians and lacto-ovovegetarians), vegetables and fruit, and soya-bean products (vegans). Many vegans progressed by stages to complete avoidance of animal foods; some had retreated, but most were highly committed. Demivegetarians were the least involved in a 'vegetarian lifestyle'. All groups had mean energy intakes close to the current dietary reference values (DRV), with adequate protein intakes. Only vegans had fat intakes close to current recommendations; all groups had high dietary po1yunsaturated:saturated fatty acid ratios. Mean intakes of all micronutrients studied for demi-and lacto-ovo-vegetarians met the UK DRV. Intakes of iodine, riboflavin, and vitamin B,, for vegans were below DRV; more than half considered their diets supplied all necessary vitamins. About 25 % took some type of dietary supplement during the survey. The impact of low I intakes should be further studied, and it is recommended that 'new' vegetarians and vegans should use appropriate dietary supplements.