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Summaries
Nutritional behaviour and cardiovascular risk factors in adolescents
Volker Richter, Fausi Rassoul, Kathrin Purschwitz, Eva Richter-Kuhlmann, Sandra Hock, Joachim Thiery, Leipzig, Anna Weber, Michael Hamm, Hamburg As part of the Leipzig Lipid Study, population studies have been performed to record cardiovascular risk profile and its dependence on nutritional and lifestyle factors.
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Social inequality in overweight in children and adolescents – possible solutions of a social problem
Manfred J. Müller, Dominique Lange, Beate Landsberg and Sandra Plachta-Danielzik, Kiel During the last 30 years, the prevalence of overweight in children and adolescents has increased. Overweight and diseases linked to nutrition are unequally distributed in different social groups.
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Content of iodide in drinks in germany
Rainer Hampel, Julia Kairies, Harald Below Sales of iodized salt in Germany have stagnated since 1997. Nevertheless, urinary iodide elimination in the German population has been rising continuously since 1993. The median urinary iodide levels have been within the WHO target range since 1999 for schoolchildren and since 2005 for adults.
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Food Allergies
Angelika Paschke, Hamburg Problems with food allergies and other adverse reactions to food are still a challenge for science.
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Simplified food labelling: Consumer perceptions and preferences
Anke Möser, Giessen The Guideline Daily Amount (GDA) label can be found increasingly often on packaged food produce in Germany. In addition, the introduction of traffic light labelling is being actively discussed. The study considers both these forms of simplified nutritional labelling.
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Planning and organisation of school catering
Elisabeth Leicht-Eckardt, Osnabrück School catering with a hot lunch has become more important in all-day schools. The available rooms, equipment and organisation must all be considered in advance, together with the relationship to the pupils’ eating behaviour and nutritional training in the school.
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Food Imitations: Curse or Blessing?
Erich Lück, Bad Soden/Ts. Food imitations are not inherently good or bad. They are absolutely legitimate and represent no risk for the consumer. It is however generally accepted that the presentation and labelling will make it possible to clearly distinguish them from the original product – which is unfortunately not always the case.
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