Browsing by Author "Kriek, Louise"

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    Using South African food companies’ nutrition strategies and consumer knowledge, attitudes and practices pertaining to nutrition information, to develop guidelines for the promotion of the prevention of chronic diseases of lifestyle
    (Stellenbosch : University Stellenbosch, 2009-12) Kriek, Louise; Badham, J. M.; Marais, M. L.; University of Stellenbosch. Faculty of Health Sciences. Dept. of Interdisciplinary Health Sciences. Human Nutrition.
    ENGLISH ABSTRACT: The prevalence of chronic diseases of lifestyle such as cardiovascular disease, cancer, type 2 diabetes mellitus and obesity are increasing worldwide due to changes in lifestyle patterns, including changes in the food consumption patterns of consumers. There are numerous players who need to be involved in addressing current lifestyle patterns and in encouraging positive behaviour change. Food companies have a role in evaluating the composition of the products that they offer, as well as in educating consumers with regard to healthy eating practices through both the on-pack information that they supply and in their nutrition strategies and programmes. The main objective of the study was to investigate the nutrition strategies that food companies in South Africa use to communicate with the consumers and to compare it with the knowledge, attitudes and practices of the consumers towards the nutrition information that they receive. The secondary objective was to develop guidelines for food companies in their promotion of the prevention of chronic diseases of lifestyle. Methodology The study population consisted of a sample of 7 food companies operating in South Africa and a sample of 230 South African consumers. Data were collected through test questionnaires aimed at each specific study population. The data were analysed statistically for each study population and the data between the two study populations were compared. Results Most food companies that participated stated that they have a nutrition strategy which outlines their consumer communication policy, but none of these were made available to the researcher. Seventy-one percent of the food companies also indicated that they address chronic diseases of lifestyle in their nutrition strategies, with cardiovascular disease being the main focus. The medium used most frequently by food companies for nutrition education of the consumer is the food label. The majority of food companies agree that they do have a responsibility towards the education of the consumer, but stated that it is not solely their responsibility. Ninety-six percent of consumers read (always or sometimes) the labels of food products when making a purchase. The older the consumer, the more unlikely they are to read the ingredients statement on the label. Consumers are most concerned with cardiovascular disease when purchasing food products. Ninety-five percent of consumers agreed that food companies have a responsibility towards them with regard to nutrition education. The consumers indicated that they prefer food labels and television as the medium for nutrition education, but that they trust doctors and nutritionists the most to relay nutrition messages. Conclusion Consumer education on the prevention of chronic diseases of lifestyle is essential if the behaviour change, necessary to address their rising prevalence, is to become a part of consumers’ lifestyles. Food companies should be actively involved with consumer education pertaining to healthy eating and healthy lifestyle habits. Communication with regard to nutrition education is critical and should be consistent with an integrated approach involving all the role players including the food industry, the Department of Health (DOH) and the Department of Education (DOE).