Paper on Negative Impact of Chocolate Ice-cream on Health
Added on - 18 Sep 2019
In this present paper we will discuss the negative impact of chocolate ice-cream on the health ofinformation so that the chocolate ice-cream can be avoided by the consumers.The paper alsodescibe, consumer awareness and perceptions towards ice cream as a functional food withfunctional food properties was studied. A quantitative survey was conducted to explore publicknowledge about ice cream with functional food properties and attitudes toward such foods. Self-administered questionnaires, focused on ice cream consumption, pack size preference,knowledge of the foods with specific health benefits i.e. ice cream, availability of ice cream withfunctional properties, whether they were interested to buy functional foods or were ready to payhigher for a range of properties. Results indicated that 47% respondents consume ice creamweekly and 31% occasionally. Havmor was found to be most popular brand and nearly 45% of18 respondents preferred an ice cream with chocolate flavours. The subjects had significantlylower knowledge about functional foods (33%) and ice cream available with probiotic (18%).Advertisements and Newspapers were the main source of their knowledge about functionalfoods. After counselling about functional foods and their health benefits, 85% respondents wereready to buy functional foods and 66% were ready to pay higher for foods product with healthbenefits. This research revealed that there is lack of awareness towards functional foods.Effective communication strategies with the involvement of health professionals and communitybased scientific programmes are needed to make a success of functional food products in themarket place.Over the last several years, there has been observed distinct changes in theunderstanding of the role of foods in human health promotion. The frontier ofscientific research has expanded from the primary role of food as a source of energyand body-forming substances to the more subtle action of biologically active food
components on human health (Grajek et al, 2005). Such foods are known as"Functional Foods" which have a similar appearance to conventional foods andconsumed as part of the normal diet (Wahba et al, 2006). Food can be consideredfunctional if it is satisfactorily demonstrated to affect beneficially one or more targetfunctions in the body, beyond adequate nutritional effects in a way which is relevantto either the state of well-being and health or the reduction of the risk of chronicdiseases such as cancer, cardiovascular diseases and osteoporosis (Diplok et al,191999; Berner and O’Donnell, 1998; Dimer and Gibson, 1998; Pisulewski andKostogrys, 2003).Functional foods are mainly categorised as (i) conventional foods with naturallyoccurring bioactive substances such as dietary fibre, (ii) foods enriched withbioactive substances e.g., probiotics, antioxidants, and (iii) synthesized foodingredients introduced to traditional foods (e.g., prebiotics).Probiotics and prebiotics, soluble fibre, omega-3 fatty acids, conjugated linoleic acid,plant antioxidants, vitamins, minerals, some proteins, peptides and amino acids areexample of some of the functional food ingredients frequently mentioned in theliterature (Grajek et al, 2005). Probiotics are defined as ‘‘live microorganisms, asthey are consumed in adequate numbers confer a health benefit on the host”(Charalampopoulos et al, 2003; Stanton et al., 2005). Lactic acid bacteria (LAB) andbifidobacteria; the most widely studied bacteria in the field of probiotic, are normalflora of the intestine (Kociubinski and Salminen, 2006).