International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Awareness on Trans fats among selected Food Service Operators

    ,

Author Affiliations

  • 1Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, University, Coimbatore-641043, Tamil Nadu, INDIA
  • 2Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, University, Coimbatore-641043, Tamil Nadu, INDIA

Res. J. Family, Community and Consumer Sci., Volume 1, Issue (8), Pages 1-6, November,27 (2013)

Abstract

In recent years, there has been a marked increase in the rates of obesity in countries such as India. This is attributed to unhealthy lifestyle practices associated with intake of foods higher in fat and refined carbohydrates. Food options, choices and eating behaviours are influenced by a complex number of factors including the nationality, culture, community, family and the individual’s food likes and dislikes and are affected by global attributes. Industrially produced trans fats are formed during partial hydrogenation and could be as high as 50 to 60 per cent of total fat content. Growing concerns are about the potential health effects of trans fatty acids particularly those derived from vanaspathi, margarine, desi ghee and butter. Commercially fried, processed ready to eat bakery foods are potential source of transfats. Hence the study was undertaken with the objective to assess the awareness on trans fat among the food service operators and to standardise the trans fat free recipes to be used at food service operations. A total of four commercial food service operations were selected at Coimbatore, Tamil Nadu by judgement sampling. The selected food service operations were observed at various functional areas namely purchasing, receiving, storage, preparation and service areas with a checklist to elicit details from the selected food service operations. The ten commonly consumed and most preferred foods by the customers with trans fat like donuts, biscuits, pastries, chocolate, cakes, french fries, fried chicken, cookies and potato chips were chosen and the procedure adopted for production were studied. And these recipes were reformulated to make trans fat free recipes. All the recipes were standardised using olive oil instead of vanaspathi, margarine or butter. These products were standardised and was statistically interpreted using the‘t’ test to find the difference in the nutritive value for energy and fat of the recipes. The recipes on making trans fat free showed a positive significance revealing the reduced energy and fat content. With mushrooming of food service operations and increased eating out pattern, it will be a mutual benefit to the food service operators and the customers in promotion of quality living.

References

  1. Yadav K. and Krishnan A., National prevalence of obesity:changing patterns of diet, physical activity and obesityamong urban, rural and slum populations in north India,Obese 9(5), 400-408 (2008)
  2. Christopher R.A., Danijela D., Salim Y., Koon T., ArunChockalingam., Binod Kumar Patro., Rajesh Kumar andScott Alexander Lear., Differences in perceptions and fastfood eating behaviours between Indians living in high- andlow-income neighbourhoods of Chandigarh, India,nutritionjournal 12:4. National Insurance contributions onbenefits in kind a guide for employers, (2013)
  3. Chandran R., A hand book on natural health in today’slifestyle scenario, International E–Publication, 42(1)(2013)
  4. Friedrich M.J., Epidemic of obesity expands its spread todeveloping countries, JAMA, 287(11), 1382-86 (2002)
  5. Friedman N. and Fanning E.L., Overweight and obesity:an overview of prevalence, clinical impact, and economicimpact, Dis. Manag., 7 Suppl. 1, S1-6 (2004)
  6. Bellows-Riecken K.H. and Rhodes R.E., A birth ofinactivity? A review of physical activity and parenthood,Prev. Med., 46(2), 99–110 (2008)
  7. Pfeuffer M., Schrezenmeir J., Impact of trans fatty acids ofruminant origin compared with those from partiallyhydrogenated vegetable oils on CHD risk, Internationaldairy j, 16, 1383–88 (2006)
  8. Micha R. and Mozaffarian D., Trans fatty acids: effects oncardio metabolic health and implications for policy, .prostaglandins, leukotrienes and essential fatty acids, 79,147-152 (2008)
  9. Dhir S., Regulation of trans fatty acids in partiallyhydrogenated, Food journal, 109(2), 182-195(2009).
  10. Center for Science in the Public Interest, Trans fat: On theway out Available at: http://www.cspinet.org/transfat(2012)
  11. Sethi M. and Surjeet M., catering management – anintegrated new age international, (2007)
  12. Mytton O., Gray A., Rayner M. and Rutter H., Couldtargeted food taxes improvehealth?, Journal ofEpidemiology and Community Health, 61, 689–694 (2007)
  13. Bhushan, Types of organization, (2006)
  14. Angela Schneeman, The Law of Corporations and OtherBusiness Organizations, (2012)
  15. The FDA Report on the Occurrence of Food borne IllnessRisk Factors in Selected Institutional Foodservice,Restaurant, and Retail Food Store Facility Types, (2009)
  16. Clayton D.A., Griffith C.J., Price P. and Peters A.C., Foodhandlers’ beliefs and self reported practices, Internationaljournal of environmental health research, 12 Journal ofeconomic perspectives, (1), 25–39 (2002)
  17. Alastair Hicks, Multi-Country Study Mission onMinimum-Packaging Technology for Processed Foods,Thailand (2001)
  18. Mary B. Gregoire, Ph.D., RD and Catherine H. Strohbehn,Ph.D., RD, CFSP, Local Foods: From Farm to College andUniversity Food service, (2005)
  19. Jeyarani T. and Yella Reddy S., PhysicochemicalEvaluation of Vanaspati Marketed In India, Lipid Scienceand Traditional Foods, Central s Food TechnologicalResearch Institute, Mysore (2005)
  20. International Energy Agency, World Energy Outlook,International Journal of Food Science and Technology, 42,503-517 (2012)