December 31, 2003 Recent News
Cereal fights childhood obesity
Women still rule the kitchen, but not as much as they used to
Decline in food at home expenditures slows
Cereal fights childhood obesity
According to a study in the December issue of the Journal of the American Dietetic Association, children who on most days ate a ready-to-eat cereal were 75 percent less likely to be overweight. This is the first time researchers have discovered a key behavior in children that seems to make a difference when it comes to body weight.
(Extracted from Parade Magazine, 12/1/03)
Americans buy convenience
Ninety-one percent of Americans buy and use convenience foods, up 22% from 1993 according to Parade Magazine's ninth biennial "What America Eats" research study. The study also finds that 24% of Americans purchase more convenience foods than they did just two years ago. And while most believe convenience foods are more costly than cooking from scratch, 61% say it's worth the price. Fifty-six percent of respondents say the main reason they use convenience foods is to save preparation and cooking time; 32% say they are sometimes "too tired to cook." "Each generation does a little less cooking," says Sharon Rady Rolfes, a registered dietitian in Tallahassee and the author of Understanding Nutrition, the leading college nutrition text. "I cook fewer dishes than my mother does. My kids cook less than I do. The family traditions that pass on cooking skills to children have diminished." Americans spend an average of 31 minutes preparing weeknight dinners and would like to pare it down to 28 minutes. Ten years ago, the average was 49 minutes. While saving time is important, Americans won't trade convenience for healthy eating. When asked what they look for when purchasing convenience meals, 60% of respondents say healthy ingredients; 35% want a meal ready to heat/cook in its own pan. Frozen and refrigerated foods are increasing in popularity-51% used them in 2001, 60% today. Same for leftovers: 38% used them in 2001, 43% today.
(Extracted from American Dietetic Association, 3/1/04)
Women still rule the kitchen, but not as much as they used to
While women continue to do most of the kitchen chores, men and children are starting to carry more weight, according to Parade Magazine's ninth biennial "What America Eats" research study. Sixty-four percent of women say that when it comes to dinner preparation, "I do everything," compared to 89% ten years ago. Today, one in four men does everything in the kitchen, and almost as many share the responsibility with their wives. Kids also pitch in. More than half (53%) of teens clean, 41% plan menus, 40% cook, 36% prepare food, and 35% help set up. Only 18% are not involved in the kitchen at all. Even children 13 and younger help out: 42% set up, 37% clean, 36% plan menus; 35% prepare food and 16% even cook. In fact, 84% of moms say their kids are influential in deciding what's for dinner, and 2/3 choose snacks on the basis of a child's request.
(Extracted from Parade Magazine, 12/1/03)
Decline in food at home expenditures slows
The USDA's Economic Research Service reports that a trend toward a drop in the share of total food expenditures for food at home has slowed somewhat, with the spilt between the two being 52.91% for at home food and 47.09% for away from home food. In 1992, the percentages were 55.56% for home and 44% away. ERS projects the at home share will drop to 51.22% compared to an increase 48.78% for away by 2012. It is predicting that total food expenditures will increase 2.9% in 2003 to $914.6 billion, with the at home part going up 2% to $479.6 billion and away from home increasing 4% to $435 billion.
(Extracted from Food Institute Report, 12/1/03)
Food service findings
In a study titled "2003 Prepared Foods' R&D Trends Survey: Foodservice Product Development," 42% of respondents to a survey said their companies spent 25% or less on product development efforts for foodservice. Thirty percent said they spent over 75% of their resources in that category. While foodservice operators look for "just prepared" freshness, food makers believe consistency is crucial and 79% of food makers indicated that was one of the most important product considerations for them. Convenience came next (63%) and sensory quality was third (38%).
(Extracted from Prepared Foods, 11/1/2003)
New food consumption highlights importance of physical activity in combating rising rates of overweight and obesity
In a statement on November 24, the Corn Refiners Association cited results of a study that placed more weight on lifestyle than on diets in connection with body mass index (BMI) in adolescents. The findings were "proof positive that successful strategies to combat obesity should include an increased focus on achieving a balance between fitness and nutrition, rather than targeting specific food products." The study, from the Center for Food and Nutrition Policy of Virginia Tech University, said that while race, age, gender and family income were found to be statistically significant predictors of BMI in adolescents, diet had little or no predictive value for BMI. Television viewing was also positively associated with BMI, while sports participation demonstrated a negative association. The study, titled "Demographic And Lifestyle Factors Associated With Body Mass Index Among Children And Adolescents," appeared in volume 54, number 6 of the International Journal of Food Sciences and Nutrition.
(Extracted from Release from the Corn Refiners Association, 11/24/03)
