Suchergebnisse

Children's exposure to unhealthy food marketing is one factor contributing to childhood obesity. The impact of marketing on children's weight likely occurs via a cascade pathway, through influences on children's food brand awareness, emotional responses, purchasing and consumption. Thus, building emotional attachments to brands is a major marketing imperative. This study explored Australian children's emotional attachments to food and drink brands and compared the strength of these attachments to their food marketing exposure, using television viewing as a proxy indicator. A cross-sectional face-to-face survey was conducted with 282 Australian children (8–12 years). Children were asked to indicate their agreement/disagreement with statements about their favourite food and drink brands, as an indicator of the strength and prominence of their brand attachments. Questions captured information about minutes/day of television viewing and the extent that they were exposed to advertising (watched live or did not skip through ads on recorded television). For those children who were exposed to advertisements, their age and commercial television viewing time had significant effects on food and drink brand attachments (p = 0.001). The development of brand attachments is an intermediary pathway through which marketing operates on behavioural and health outcomes. Reducing children's exposure to unhealthy food marketing should be a policy priority for governments towards obesity and non-communicable disease prevention.

Purpose
– The purpose of this paper is to describe the experience of a southern English young offenders institution in developing and implementing standards to improve awareness and care of prisoners with autistic spectrum disorders (ASD).


Design/methodology/approach
– Some contextual factors driving the project are discussed, the multi-agency process involved in the development and implementation of the standards is described and recommendations are made regarding implementation of the standards in other settings.


Findings
– It is expected that successful implementation of the standards will reduce the level of distress and difficulty experienced by people with ASD who find themselves in custody, it will also improve the prison's ability to meet the needs of prisoners with ASD and thereby improve rehabilitation and reduce any adverse impact on everyday operational processes. Demonstrating success in meeting the standards will enable the prison to achieve accreditation by the National Autistic Society. In March 2015 the prisons minister encouraged all prisons to follow this approach and this will have practice and resource implications.


Originality/value
– This paper describes a clear framework which prisons can use to work systematically towards achieving good practice in addressing the needs of prisoners with ASD. It will enable prisons to meet the duties imposed on them by the Autism Act, 2009 and the Equalities Act, 2010.

Young adults are the highest consumers of food prepared outside home (FOH) and gain most weight among Australian adults. One strategy to address the obesogenic food environment is menu labelling legislation whereby outlets with >20 stores in one state and >50 Australia-wide must display energy content in kJ. The aim of this study was to assess the contribution of FOH to the energy and macronutrients, saturated fat, total sugars and sodium intakes of young Australians. One thousand and one 18 to 30-year-olds (57% female) residing in Australia's most populous state recorded all foods and beverages consumed and the location of preparation for three consecutive days using a purpose-designed smartphone application. Group means for the daily consumption of energy, percentage energy (%E) for protein, carbohydrate, total sugars, total and saturated fats, and sodium density (mg/1000 kJ) and proportions of nutrients from FOH from menu labelling and independent outlets were compared. Overall, participants consumed 42.4% of their energy intake from FOH with other nutrients ranging from 39.8% (sugars) to 47.3% (sodium). Independent outlets not required to label menus, contributed a greater percentage of energy (23.6%) than menu labelling outlets (18.7%, p < 0.001). Public health policy responses such as public education campaigns, extended menu labelling, more detailed nutrition information and reformulation targets are suggested to facilitate healthier choices.