http://hdl.handle.net/10147/135456 Fri, 24 May 2013 07:20:47 GMT 2013-05-24T07:20:47Z http://www.lenus.ie:80/hse/retrieve/294822/fsai-logo.gif http://hdl.handle.net/10147/135456 http://hdl.handle.net/10147/288620 Title: Genetically modified food Authors: Food Safety Authority of Ireland (FSAI) Description: This leaflet is intended to provide information about some of the questions consumers may have about GM foods and how they are controlled in Ireland and the EU. Tue, 01 Jan 2013 00:00:00 GMT http://hdl.handle.net/10147/288620 2013-01-01T00:00:00Z http://hdl.handle.net/10147/288527 Title: Organic food Authors: Food Safety Authority of Ireland (FSAI) Description: The aim of this leaflet is to provide objective information about organic food in Ireland while answering some of the more common questions on this topic. Tue, 01 Jan 2013 00:00:00 GMT http://hdl.handle.net/10147/288527 2013-01-01T00:00:00Z http://hdl.handle.net/10147/288502 Title: Irradiated food Authors: Food Safety Authority of Ireland (FSAI) Description: In the current global economy much of our food is consumed at a time and place far from where it was produced. To protect food and extend its shelf-life during transport and storage, food can be preserved by a variety of processes such as cooking, refrigeration, pasteurisation, salting, marinating, drying,smoking and more recently irradiation. However,some of these processes can also have undesirable effects on the appearance, odour, texture or even flavour of certain foods and therefore, selection of a suitable preservation technique depends on parameters such as desired effect, possible negative impact, cost and even availability. Tue, 01 Jan 2013 00:00:00 GMT http://hdl.handle.net/10147/288502 2013-01-01T00:00:00Z http://hdl.handle.net/10147/288526 Title: Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability. Authors: Flynn, Mary A T; O'Brien, Clare M; Ross, Victoria; Flynn, Cliona A; Burke, Sarah J Abstract: To revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating.; An iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances.; Government agency/community.; General population aged 5+ years.; Food patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare.; Daily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable. Description: OBJECTIVE: To revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating. DESIGN: An iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances. SETTING: Government agency/community. SUBJECTS: General population aged 5+ years. RESULTS: Food patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare. CONCLUSION: Daily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable. Thu, 01 Mar 2012 00:00:00 GMT http://hdl.handle.net/10147/288526 2012-03-01T00:00:00Z