Health Claim Assignment

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The contribution of Health Claims in Possibility Bias among Unhealthy Foods

Introduction

Kaur, Heike, and Rayner define health claim as “a statement that claims something about one’s wellness” (23). The food information found on the cover of food packet constituting of the front of packet labels and wellness claims could inform the consumer on the wellness value of the food before its purchase and consumption. They also depict that “the appearances of the claim tend to positively bias the buyer or consumer’s perception about the product” (36). The notion avails when compared to other products of the same category with no such information even amid the evidence in their nutrient profile.

Health Claims

The foods embracing health claims depict the marginal healthy status as compared to other products lacking the claim. Most of the claims exist on products categorized as unhealthy with the frequency in which the ailments associated with such meals fails to provide the exact global burden associated with such ailments. For instance, Volkova and Mhurchu state that the “Disability Adjusted Years of Life Lost appear least in the numerous health claims” (87). It is, therefore, crystal clear that such claims avail the partial positive nutritional information only to cater to the producer’s gains. The study on the standard and quality status claims seems disadvantaged than for nutritional statement. Outcomes of researches assessing the unhealthy food items, one identified availed evidence of positive assessments emerging from the average level health claims while others identified greater state claim on the unhealthy items resulted to the raised perception of wellness and voluntary payment as well as combined outcomes throughout the different result variables. With no exception, researches have verified that some claims create positivity bias for unhealthy meals. Kaura, Heike, and Rayne argue that “Limited studies examining consumers response to products considering both models of the nutritional data requires an embrace of FoPL-based information against the health claims” (65). The progressing study, therefore, explores the cooperation of the two models of nutritional data. Previously, the studies availed the positivity bias through three-dimensional operational dimensions of perceived wellness, global assessment and volunteering to purchase.

Methods: The study in progress associate to the complex research project which experimented with the Australian consumer’s perception towards the prepared or take-away meals. (Triad: ACTRN1266000626460, Consider

https://www.anzctr.org.au/trial/registration/trialreview.aspx?id=370675[62] to access surplus information required on the global variable submitted to scrutiny, manipulation, and evaluation). The Curtin University Human Research Ethics Committee issued the study team with an ethics permit (approval code: RDHS-11-15, date: 15/01/ 2015). Research model and the different factors suitable to the progressing synthesis are in progress:

Participation

The study invited Australian population both children and adults from the age of 10 years and above through the online national survey under the umbrella of an ISO approved web platform provider titles Pure Profile. The total number of participants within the broader project was 2058 with recent research attracting the total of 1984 participants. Kaura, Heika, and Rayner suggest the need for “ formulation of the study quotas base on age, social, economic status (SES) and gender for equity and proper representation of the understudied populations” (45). As a result, the number of study population comprised of 23% toddlers with other 48% comprising of the population form Low SES surrounding.

Results/Recommendation and Conclusion

The outcomes from the pooled synthesis (with information from the general food types) undergo the initial reporting, with an explanation of the primary effects and designed comparatives (which shows the fundamental and direction of the stated effects). Progressively, there was an analysis of the food type to reveal the varying effects depending on the category of food. During the reporting of the outcomes, a positivity bias seemed to occur in the case where the FoPL or wellness claim resulted to more positive rankings as compared with the control state on any of the three result measures of the natural wellness, global assessments and the volunteering towards buying a particular food. It is in concurrence with Volkova and Mhurchu that other studies with “different doses of exposure and behavioral studies would help identify the impact of the labeling scheme and the influencing power of the health claim respectively” (65). Conclusively, the study outcomes show that decreasing FoPLs are likely to result in more passive assessments of delicate items compared to the absence of FoPL.

Works Cited

Kaur A., Heike S., Rayner M. Do health and nutrition claims meet consumers’ health needs? Agro Food Ind. Hi-Tech. 2016; 27:22–24

. Volkova E., Mhurchu C.N. The Influence of nutrition labeling and point-of-purchase information on food behaviors. Curr. Obes. Rep. 2015; 4:19–29. doi: 10.1007/s13679-014-0135-6. [PubMed] [CrossRef]

SCI 1015 – Introduction to life science – health claim

Health Claim Assignment #1

Critique your Health Claim and Think about Research

Part 1:

Now that we have all found health claims that we are going to focus on for the rest of the term, we need to critique the experiments done to see if we think that the health claim is credible.

You will write a short paragraph in which you point out parts of the experiment that you would change or where you think the scientists could have improved upon their experiment. You can also include areas of further research for the researchers as well.

Part 2:

Assignment 3 is going to require you to do some independent research. I would like you to list 3-4 keywords that you want to research about your health claim using search engines (both Google and database searches).

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