Objective: To investigate the purchase and use of fortified foods, and to explore and compare background characteristics, food consumption and nutrient intakes among users and non-users of voluntarily fortified foods in Finland. Design: A study based on the National FINDIET Survey 2007 (48 h recall), which included also a barcode-based product diary developed to assess the type, amount and users of voluntarily fortified foods. Logistic regression analysis was employed to investigate associations between background characteristics and the use of fortified foods. Setting: Randomly chosen subgroup of 918 adult participants in the National FINDIET 2007 Survey. Subjects: Men and women aged 25-64 years from five regions. Results: The product group of voluntarily fortified foods purchased in the highest volume was yoghurts (44 % of the weight of all fortified food), followed by fruit drinks (36 %). The only characteristics independently associated with the use of voluntarily fortified foods were age (older people used them less commonly) and the consumption of fruit and vegetables (participants with the highest consumption used them more commonly). Users of fortified foods had higher consumption of yoghurt, juice drinks and ready-to-eat breakfast cereals (women only) than non-users, and lower consumption of boiled potatoes (men only). Conclusions: Use of voluntarily fortified foods is associated with high consumption of fruit and vegetables but not with other health-related behaviours. The use of voluntarily fortified foods does not seem to even out the differences in nutrient intake among Finnish adults. Keywords Fortification Adults Food productsIt is possible to increase nutrient intakes markedly in a population via food fortification (1) , and mandatory fortification has been used with success as a means to reduce nutritional deficiencies (e.g. iodising of table salt to reduce the incidence of iodine-deficiency disorders). On the other hand, fortification of foods may also create a risk of exceeding the upper acceptable intake limit and in extreme cases a risk of poisoning. Increasing nutrient intake via fortification is safe when sufficiently targeted at those with low vitamin and mineral intakes (2) .Before accession to the EU, food fortification in Finland was strictly regulated, with fortification applied to reduce nutritional deficiencies. After joining the EU, Finland started to liberalise fortification of foods and it was approved by the authorities unless there was a risk of overdose (3) . Food fortification was legally based on either of the following: (i) general regulation in which all permitted food-group-nutrient-concentration combinations were enumerated (e.g. milk could be fortified with vitamin D in a concentration of 0?5 mg/100 g), which covers widespread fortification (in which almost all products in a food group are fortified), including that of margarines with vitamins A and D, fortification of milk with vitamin D, and iodisation of table salt; and (ii) special permission granted by the ...
In the conditions of active development of innovative economics the role of higher education in the field of charity welfare and level of state development is considerably increasing. In this situation, the importance of monitoring the quality of higher education provided by universities, increases. Therefore, the main objective of this study was to identify the main components of the monitoring that could provide effective information of the status of the educational environment and the quality of education in the innovative activity of universities. As the main tool of research we adopted a structure-logical approach, which identified the main components of monitoring the quality of education in the universities and develop a logical sequence of implementation. The study identified the most promising areas to improve the assessment of quality in higher education, which will allow universities to form objective suggestions for improving educational process.
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