The Nutritional Composition of Food Blog Recipes and Their Implications for the Public

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Alicia Harris
5 years ago
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1 The Nutritinal Cmpsitin f Fd Blg Recipes and Their Implicatins fr the Public Clleen Lynch, Emily McGvern, Elizabeth Schneider Lisa S. Brwn, Ph.D., R.D

2 Intrductin Fd blgs & their authrs Online trends & scial media Pssible rle f dietitians Pineer Wmen Fd Blg

Fd Blg Timeline Blgger, a web-based blgging sftware is intrduced.

TasteSptting 1997 1999 2002 2003 2005 2006 2007 2009 2011 The

3 Fd Blg Timeline Blgger, a web-based blgging sftware is intrduced. Chclate & Zucchini Busy at Hme Chwhund, an nline discussin frum abut fd in New Yrk. WrdPress is first available fr dwnlad Smitten Kitchen Pinch My Salt TasteSptting The Julie/Julia Prject Delicius Days Pineer Wmen Jrn Barger cins the term "weblg" Simply Recipes Twitter launches Ggle s Recipe Search

4 Trends in Fd Blgging Just hw ppular are fd blgs? # subscriptins, links t scial media, cmments...

6 Methdlgy

7 Blg Selectin BlgRank Ultimate Rank filter 6 Blgs Ggle search & Cmpete.cm fr cnfirmatin Inclusin Criteria: pst recipes ften ~3-4/mnth entree ptins that are generalizable t the public Exclusin criteria specialty blgs: diet, cuisine infrequent recipe psts

9 Recipe Selectin 2 Entrees/ Seasn/ Year 96 recipes Inclusin Criteria: Year 2010 and 2011 "Main curse" r "Entree" Exclusin Criteria: Nn-entree dishes Restricted diets Predetermined prtcl created t meet criteria

10 Prtcl fr Recipe Selectin Categry: "Entree" r "Main Dish" 2/Seasn/ Year Meal - specific categry Remaining meal categries + blgger/reader cmments Visual judgment, analyze fr balance Leave blank

Recipe Analysis Fd Prcessr Sftware versin 10.9.

11 Recipe Analysis Fd Prcessr Sftware versin Predetermined Prtcl Item selectin Ambiguus measurement quantificatins As Purchased (AP) weight f fd vs. Edible Prtin (EP) Nutrients f Fcus: Ttal Calries, Saturated Fat, Sdium

6 nutrients:ttal calries, prtein, fat, carbhydrate, chlesterl,

12 Inter-Rater Reliability Subset f 15 recipes Analyzed by each investigatr Intraclass crrelatin cefficient with abslute agreement 6 nutrients:ttal calries, prtein, fat, carbhydrate, chlesterl, saturated fat and sdium SPSS sftware versin 10.1 Acceptable: 0.80 Scre: 0.972

13 Statistical Analysis SPSS sftware versin 10.1 Cde Bk seasn, year, blg, and prtein type One-way ANOVA tests t cmpare means Pst Hc analysis t cmpare seasns & prtein types

Results Differences acrss: Blgs Pinch - n My significant Salt, Simply differences Recipes, Smitten Kitchen, Chclate and Zucchini, Pineer Wmen, Busy at Hme Seasns Winter,

14 Results Differences acrss: Blgs Pinch - n My significant Salt, Simply differences Recipes, Smitten Kitchen, Chclate and Zucchini, Pineer Wmen, Busy at Hme Seasns Winter, Spring, Summer, Fall - significant differences fund 2010, 2011 Years Prtein Type Red - meat, n significant Pultry, differences Vegetable, Fish - significant differences fund

15 2010 USDA Dietary Guidelines Calries: 2,000kcal/day OR 600kcal/meal Saturated Fat: 20g/day OR 6g/meal Sdium: 2,300mg/day OR 690mg/meal

16 Excess Sdium! 30% DV ANOVA p-value =.041

18 30% DV ANOVA p-value =.001

19 Excess Sat Fat! 30% DV ANOVA p-value =.006

20 30% DV ANOVA p-value = <.001

21 Pst Hc Tests - Prtein Type Nutrient Significance Calries (kcal) Saturated Fat (g) Vegetable : Red Meat : Pultry Vegetable : Red Meat : Pultry Prtein type: Sdium (mg) Red meat (beef and prk) Pultry (chicken and turkey) Vegetable Vegetable : Red Meat : Pultry.014 <.0001 All Significant Fish recipes were excluded frm this analysis due t lw sample #

22 ANOVA test including fish recipes Nutrient Significance Calries (kcal) <.0001 Saturated Fat (g).001 Sdium (mg) <.0001 Prtein type: Meat (red meat and pultry) Vegetable (including fish) Strnger significance fund when including fish recipes

cuts 2 bread crust 1 salt crust 50% skin-n bnein 50% ne pt meals 33% sup r salad 75% include starch 14%

23 Discussin - What makes these recipes unhealthy? Red Meat Pultry Vegetable Fish Bacn, Sausage, r Ham Grund red meat r beef chuck Few: lamb, rabbit, lean cuts 2 bread crust 1 salt crust 50% skin-n bnein 50% ne pt meals 33% sup r salad 75% include starch 14% whle grain 75% include dairy Crab, shrimp, tuna, -few salmn but Optimal balanced meal: whle grains & vegetables hme-made recipe cnundrum high fat / sdium casserle-type dishes

24 Implicatins Increased web traffic Reach ut t blggers Fr the Public create a universal lg t identify and tag healthy recipes Lk fr lw-sdium Watch Saturated Fat intake Cnsume acceptable calries

25 Implicatins fr Practice: Future Blg

26 Limitatins Small sample size Assume agreement between blgger and reader Quantified variables-"pinch f salt" Optinal ingredients nt analyzed Unavailable items in fd prcessr Investigatrs' assumptins Fcus n main entrees

28 Cnclusins - Vegetable and Fish Recipes Significantly lwer in: ttal calries sdium saturated fat... as cmpared t red meat and pultry recipes

29 Cnclusins - Pultry Recipes Higher in: Ttal calries Sdium... as cmpared t red meat recipes

30 Future Research Survey Fd Blggers Partnership with Blgger & RD Over-sample fish recipes Lk at ther nutrients (vits, min, chl, etc) Lk at nline recipe prtals ggle recipe search allrecipes.cm tastesptting, fdgawker

31 Thank yu Questins? Spicy Pumpkin Sup Pinch My Salt

Healthy Eating in Restaurants and Social Situations

Healthy Eating in Restaurants and Scial Situatins Scial Events Fd is always at any scial event. It is imprtant t make healthy chices when yu are at a party and when eating ut. The key t this is thinking