Abstract:
OBJECTIVE:This paper investigates the roles of the individual stakeholders involved in the development of functional foods and the implications of their actions for public perception of this new food concept. RESULTS:At a time when consumer awareness of the link between diet and health is strong, a new food concept incorporating of a wide spectrum of foods has captured the imagination of the food industry and consumers alike. Functional foods provide a new category of foods that appear to be offering the public the opportunity to achieve a healthy lifestyle with minimal effort. Public perception may determine whether this new food concept is to become the next successful breakthrough in nutritional science or just another marketing gimmick devised by food manufacturers. The paper also addresses issues that arise directly as a result of the emergence of functional foods, such as appropriate legislation in connection to health claims in order to ensure consumer protection and also the lack of clarity in relation to definitions of what constitutes a functional food. CONCLUSION:The paper concludes that functional foods can only reach their maximum potential if the food industry, government and health professionals work together to improve communication between themselves and consumers and also to educate consumers, thereby allowing them to make informed decisions about dietary choices.
journal_name
Public Health Nutrjournal_title
Public health nutritionauthors
McConnon A,Cade J,Pearman Adoi
10.1079/phn2001268subject
Has Abstractpub_date
2002-06-01 00:00:00pages
469-77issue
3eissn
1368-9800issn
1475-2727pii
S1368980002000666journal_volume
5pub_type
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journal_title:Public health nutrition
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更新日期:2017-10-01 00:00:00
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journal_title:Public health nutrition
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journal_title:Public health nutrition
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journal_title:Public health nutrition
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journal_title:Public health nutrition
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更新日期:2018-05-01 00:00:00
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journal_title:Public health nutrition
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更新日期:2009-09-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
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更新日期:2012-10-01 00:00:00
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更新日期:2019-01-01 00:00:00
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doi:10.1017/S1368980009990723
更新日期:2010-02-01 00:00:00
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更新日期:2019-10-01 00:00:00
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更新日期:2011-07-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1017/S1368980010002430
更新日期:2011-03-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1079/PHN2002402
更新日期:2002-12-01 00:00:00
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pub_type: 杂志文章,随机对照试验
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更新日期:2017-07-01 00:00:00
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doi:10.1017/S1368980008002668
更新日期:2009-05-01 00:00:00
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journal_title:Public health nutrition
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doi:10.1079/phn2005869
更新日期:2006-06-01 00:00:00
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更新日期:2019-06-01 00:00:00
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journal_title:Public health nutrition
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doi:10.1017/S1368980010002879
更新日期:2011-07-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1017/S1368980014003279
更新日期:2015-07-01 00:00:00
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journal_title:Public health nutrition
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更新日期:2014-03-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1017/S1368980014002456
更新日期:2015-08-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1017/s1368980099000154
更新日期:1999-03-01 00:00:00
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journal_title:Public health nutrition
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更新日期:2018-12-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
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更新日期:2008-04-01 00:00:00
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journal_title:Public health nutrition
pub_type: 杂志文章
doi:10.1079/PHN2002339
更新日期:2002-10-01 00:00:00