Paper on Negative Impact of Chocolate Ice-cream on Health

Added on -2019-09-18

| 7 pages
| 1547 words

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Fact Paper
In this present paper we will discuss the negative impact of chocolate ice-cream on the health of information so that the chocolate ice-cream can be avoided by the consumers. The paper also descibe, consumer awareness and perceptions towards ice cream as a functional food with functional food properties was studied. A quantitative survey was conducted to explore public knowledge 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 with functional properties, whether they were interested to buy functional foods or were ready to pay higher for a range of properties. Results indicated that 47% respondents consume ice cream weekly and 31% occasionally. Havmor was found to be most popular brand and nearly 45% of 18 respondents preferred an ice cream with chocolate flavours. The subjects had significantly lower knowledge about functional foods (33%) and ice cream available with probiotic (18%). Advertisements and Newspapers were the main source of their knowledge about functional foods. After counselling about functional foods and their health benefits, 85% respondents were ready to buy functional foods and 66% were ready to pay higher for foods product with health benefits. This research revealed that there is lack of awareness towards functional foods. Effective communication strategies with the involvement of health professionals and community based scientific programmes are needed to make a success of functional food products in the market place.Over the last several years, there has been observed distinct changes in the understanding of the role of foods in human health promotion. The frontier of scientific research has expanded from the primary role of food as a source of energy and 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 and consumed as part of the normal diet (Wahba et al, 2006). Food can be considered functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects in a way which is relevant to either the state of well-being and health or the reduction of the risk of chronic diseases such as cancer, cardiovascular diseases and osteoporosis (Diplok et al, 19 1999; Berner and O’Donnell, 1998; Dimer and Gibson, 1998; Pisulewski and Kostogrys, 2003). Functional foods are mainly categorised as (i) conventional foods with naturally occurring bioactive substances such as dietary fibre, (ii) foods enriched with bioactive substances e.g., probiotics, antioxidants, and (iii) synthesized food ingredients 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 are example of some of the functional food ingredients frequently mentioned in the literature (Grajek et al, 2005). Probiotics are defined as ‘‘live microorganisms, as they are consumed in adequate numbers confer a health benefit on the host” (Charalampopoulos et al, 2003; Stanton et al., 2005). Lactic acid bacteria (LAB) and bifidobacteria; the most widely studied bacteria in the field of probiotic, are normal flora of the intestine (Kociubinski and Salminen, 2006).

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