Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines (original) (raw)
Combet, Emilie 
ORCID: https://orcid.org/0000-0002-9302-8971, Jarlot, Amandine, Aidoo, Kofi E. and Lean, Michael E. J. ORCID: https://orcid.org/0000-0003-2216-0083(2014) Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines.Public Health Nutrition, 17(11), pp. 2577-2586. (doi: 10.1017/S1368980013002814)
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Text 87217.pdf - Accepted Version 514kB |
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Publisher's URL: http://dx.doi.org/10.1017/S1368980013002814
Abstract
Objective To develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal.
Design Indicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer tasting. Setting Urban areas of contrasting socio-economic status. Subjects Untrained unselected adults (n 49) and children (n 63), assessing pizza at tasting stations. Results Most commercial pizzas provide insufficient information to assess all nutrients and traditional Margherita pizza ingredients provide insufficient Fe, Zn, iodine, and vitamins C and B12. Energy content of the portions currently sold as standard range from 837 to 2351 kJ (200 to 562 kcal), and most exceed 30 % Guideline Daily Amounts for saturated fat and Na when a 2510 kJ (600 kcal) notional meal is considered. The ‘nutritionally balanced pizza’ provides the required energy for a single-item meal (2510 kJ/600 kcal), with all nutrients within recommended ranges: Na (473 mg, ∼45 % below recommended level), saturated fat (<11 % energy) and dietary fibre (13·7 g). Most adults (77 %) and children (81 %) rated it ‘as good as’ or ‘better than’ their usual choice. Conclusions Nutritional guidelines to reduce chronic diseases can be applied to reformulate ‘junk food’ ready meals, to improve public health through a health-by-stealth approach without requiring change in eating habits.| Item Type: | Articles |
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| Status: | Published |
| Refereed: | Yes |
| Glasgow Author(s) Enlighten ID: | Jarlot, Miss Amandine and Combet, Professor Emilie and Lean, Professor Michael |
| Authors: | Combet, E., Jarlot, A., Aidoo, K. E., and Lean, M. E. J. |
| College/School: | College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing |
| Journal Name: | Public Health Nutrition |
| Publisher: | Cambridge University Press |
| ISSN: | 1368-9800 |
| ISSN (Online): | 1475-2727 |
| Copyright Holders: | Copyright © 2013 Cambridge University Press |
| Publisher Policy: | Reproduced in accordance with the copyright policy of the publisher |
| Related URLs: | PubMed |
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Deposit and Record Details
| ID Code: | 87217 |
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| Depositing User: | Ms Mary Anne Meyering |
| Datestamp: | 31 Oct 2013 13:43 |
| Last Modified: | 01 May 2025 23:53 |
| Date of first online publication: | 2014 |
| Date Deposited: | 15 December 2015 |