Editorial

Citation

Wells, D. (2001), "Editorial", Nutrition & Food Science, Vol. 31 No. 5. https://doi.org/10.1108/nfs.2001.01731eaa.001

Editorial

The Food Standard Agency's first annual survey of consumer attitudes to foods was published earlier this year. It was derived from 3,100 people resident in their homes in England, Wales, Scotland and Northern Ireland between October and December 2000. The study showed that consumers are often confused by or unconcerned about food safety and healthy eating. But consumers wanted to know more about topics ranging from chemicals in food and food hygiene and believe that the Agency should intervene in food standards and safety issues.

Food shopping was dominated by supermarkets, shown by the fact that 94 per cent of those interviewed bought most of their food from this source. Local shops were more likely to be used by the older respondents. However, consumers in Northern Ireland made greater use of local shops. Women were more likely to shop for food than men. Almost all the fresh, staple foods such as dairy produce, vegetables, salads, eggs and fresh meat were eaten by at least four out of five of the sample but fresh fish was eaten by only two out of three of the sample. Five per cent of the household surveyed included someone who was completely vegetarian and a further 7 per cent included a member who was mainly vegetarian. Four out of five households ate some convenience foods with ready-made meals less commonly eaten than frozen and packaged foods such as fish-fingers.

A third of those interviewed claimed to have eaten organic foods and non-white ethnic groups were more likely to choose organic foods but less likely to eat dairy produce, eggs and any type of convenience food. Two-thirds of the sample had purchased take-away foods with restaurants and fast-food outlets having been used at some time by just under half of those interviewed. Those with less disposable income were less likely to eat out, while the use of fast food outlets was particularly common in those aged 16 to 35. The main area of concern about food outlets was cleanliness but having a concern did not always mean that the consumer avoided it.

When asked whether their eating habits were more or less healthy during the last year, 35 per cent felt that they were now eating more healthily. There was broad agreement that high intake of fruit and vegetables was desirable but less acknowledgement that we should be eating more bread and cereals. Around two-thirds of those interviewed believed that we should consume less fatty and sugary foods. Just over one-third correctly stated that the recommended intake of fruit and vegetables was five portions a day but portion size was not universal or consistent.

Food safety caused concern and the main food cited was raw meat with raw beef generating more concern than any other meat. Market stalls selling meat generated the most concern but hygiene in the home was also cause for concern. Forty per cent of the sample had a fridge thermometer but only 39 per cent claimed to know at what temperature their fridge should be set and the number giving the right answer declined steadily with age. A similar proportion suffering from vomiting and diarrhoea was seen across the four countries, ranging from 14 per cent in England to 10 per cent in Wales. The oldest age groups were least likely to have suffered.

The information most frequently consulted on food labels was "best before" or "use by" followed by cooking and storage instructions. Only 12 per cent found the information on food labels very easy to understand and one quarter found it difficult. There was little universal understanding of whether the amount of fat, sugar and salt in a product constituted a little or a lot. Only half of those interviewed could say how many grams of fat a product marked "80 per cent fat free" would contain.

There was no agreement about where to find reliable information about food and nutrition. The most frequently mentioned sources were a mix of national and local government, the media and commercial interests. Fortunately, the Food Standards Agency was mentioned as a reliable source of information by 8 per cent of those interviewed and half the respondents expressed confidence therein.

Dilys Wells