Trans Fatty Acid
aciAwareness on trans fats among selected food service operators
K.M.Amila Sidheeka, S.Thilagamani
Department of Food Service Management and Dietetics,
Avinashilingam Institute For Home Science and Higher Education for Women – University,
Coimbatore – 641043, Tamil Nadu
ABSTRACT
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, a process used by the vanaspathi industry to harden and stabilize liquid vegetable oils. Hence the detail study was undertaken in four selected food service operation. The selected food service organisations were observed at various functional areas with a checklist with the objective to assess the awareness on trans fat among the food service outlets and to standardise the trans fat free recipes to be used at food service operations. The food service operations must ensure education to employees on ways to reduce trans fats in production and implement alternative strategies. With mushrooming of food service operations and increased eating out pattern, it will be a mutual benefit to the food service operators. Scope of future research work was awareness programmes to food service operators and consumers on healthy food choices at large scale.
Introduction:
In recent years, there has been a marked increase in the rates of obesity in countries such as India that has been attributed to unhealthy lifestyle practices associated with the introduction of Western-style fast foods that are higher in fat and refined carbohydrates (1).
Indians from a high income neighbourhood were more familiar with fast food as it is defined in the West, and they dined at fast food restaurants more frequently. Furthermore, they were more likely to report that they enjoy eating at Western-style fast food
K.M.Amila Sidheeka, S.Thilagamani
Department of Food Service Management and Dietetics,
Avinashilingam Institute For Home Science and Higher Education for Women – University,
Coimbatore – 641043, Tamil Nadu
ABSTRACT
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, a process used by the vanaspathi industry to harden and stabilize liquid vegetable oils. Hence the detail study was undertaken in four selected food service operation. The selected food service organisations were observed at various functional areas with a checklist with the objective to assess the awareness on trans fat among the food service outlets and to standardise the trans fat free recipes to be used at food service operations. The food service operations must ensure education to employees on ways to reduce trans fats in production and implement alternative strategies. With mushrooming of food service operations and increased eating out pattern, it will be a mutual benefit to the food service operators. Scope of future research work was awareness programmes to food service operators and consumers on healthy food choices at large scale.
Introduction:
In recent years, there has been a marked increase in the rates of obesity in countries such as India that has been attributed to unhealthy lifestyle practices associated with the introduction of Western-style fast foods that are higher in fat and refined carbohydrates (1).
Indians from a high income neighbourhood were more familiar with fast food as it is defined in the West, and they dined at fast food restaurants more frequently. Furthermore, they were more likely to report that they enjoy eating at Western-style fast food
References: 1. Yadav, K., Krishnan, A., (2008) “National prevalence of obesity: changing patterns of diet, physical activity and obesity among urban, rural and slum populations in north India”. Obese 9(5):400-408. 5. Micha, R. and Mozaffarian, D. (2008), “Trans fatty acids: effects on cardio metabolic health and implications for policy. prostaglandins, leukotrienes and essential fatty acids”, 79: 147-152. 6. Dhir, S. (2009) “Regulation of trans fatty acids in partially hydrogenated”. Food journal 109(2):182-195. 7. Center for Science in the Public Interest, (2012) “Trans fat: On the way out” Available at: http://www.cspinet.org/transfat 8 9. Mytton, O., A. Gray, M. Rayner, and H. Rutter. (2007). “Could targeted food taxes improve health?” Journal of Epidemiology and Community Health 61: 689– 694. 10. Bhushan, (2006), “Types of organization”. 11. Angela Schneeman, (2012) “The Law of Corporations and Other Business Organizations” 12 13. Clayton, D. A., Griffith, C. J., Price, P., & Peters, A. C., (2002) “Food handlers’ beliefs and self reported practices”, International journal of environmental health research, 12 Journal of economic perspectives (1), 25–39. 14. Alastair Hicks, (2001) “Multi-Country Study Mission on Minimum-Packaging Technology for Processed Foods, Thailand”. 15. Mary, B. Gregoire, Ph.D., RD, Catherine H. Strohbehn, Ph.D., RD, CFSP, (2005) “Local Foods: From Farm to College and University Food service” 16 17. International Energy Agency, World Energy Outlook, (2012) International Journal of Food Science and Technology: 42, 503-517.