assessing validity of food information

Question 1

assessing validity

Answer 1

source
purpose
context
presentation of evidence
language

Question 2

source

Answer 2

the place where the information has come from or was found (includes the author and their credentials)

Question 3

source q’s to ask

Answer 3

what type of publication is the information from?

who wrote the article?

what are their credentials?

do they work for someone or are they independent?

how much expertise do they have on the topic?

Question 4

purpose

Answer 4

the aim, the focus or the message being conveyed in the information

Question 5

purpose q’s

Answer 5

why has this been written?

what is the key message of this information?

is it fact or opinion?

is it trying to educate and provide facts or persuade thinking or sell a product?

is there a bias?

Question 6

context

Answer 6

the circumstances that form the setting for the information (why has it been written?

Question 7

context q’s

Answer 7

when was the information written?

has the information been written to inform the audience about current scientific evidence?

what is the background information that underpins this piece of information?

why did the author write this piece of information? What led to its development?

Question 8

presentation of evidence

Answer 8

the method of research and data collection

Question 9

presentation of evidence q’s

Answer 9

are there references to data within the information?

has the data been collected from a valid source that used reliable research methods?

can the data be backed up by multiple sources (is there consistency)

has the evidence been peer reviewed by experts in the field?

how recent is the evidence and is there new evidence that supersedes it?

Question 10

language used

Answer 10

the style of a piece of writing

formal, informal, conversational, academic, opinion, analysis, impartial, entertaining

Question 11

evidence based information

Answer 11

true/factual information about health, food and nutrition with scientific evidence as backing

Question 12

evidence based research

Answer 12

using data and research to inform decisions rather than relying on personal opinion to determine recommendations and advice

Question 13

tool for determining if research is evidence based

Answer 13

NED

New
Experts
Data

Question 14

New

Answer 14

Do authors regularly review new and emerging research and make adjustments to their recommendations?

Question 15

Experts

Answer 15

Are there industry professionals such as dietitians, nutritionists and doctors working together to develop these recommendations?

Question 16

Data

Answer 16

Is there evidence to support the claims or recommendations? Evidence must include trustworthy research studies, references from reputable sources and data

Question 17

contemporary

Answer 17

refers to modern foods that reflect current trends

Question 18

functional foods

Answer 18

foods that provide a health benefit beyond basic nutrition

Question 19

Food fad

Answer 19

a diet that is popular in society for a short period of time

Question 20

food trend

Answer 20

changes or movement in food consumption that are generally long term changes

Question 21

diet

Answer 21

typical foods an individual consumes

Question 22

nutritional efficacy

Answer 22

the strength or quality of nutritional evidence, claims or information. it refers to a food trend or diet’s capacity to provide an individual with a beneficial health outcome

Question 23

nutrition content claim

Answer 23

a statement made by a manufacturer about the amount of a nutrient, energy or a biologically active substance in the food

e.g “low in fat” or “good source of calcium”

Question 24

health claim

Answer 24

a statement made about the relationship between a food and a health effect

Question 25

general level health claim

Answer 25

are about a nutrient or substance in a food, or the food itself and its effect on health

E.g “calcium for healthy bones and teeth”

Question 26

high level health claim

Answer 26

are about a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease

e.g “folic acid reduces the risk of foetal neural tube defects”
or
“Phytosterols may reduce blood cholesterol”

Question 27

Claim flow chart

Answer 27

1. Does it mention a health function?

Yes: General health claim
No: Nutrition content claim

2. Does it mention a disease or biomarker?

Yes: High level health claim

Question 28

commercial gain

Answer 28

compensation in money as part of a scheme or effort to generate income or financial advantage

Question 29

ethics

Answer 29

moral principles that govern a person’s behaviour or the conducting of an activity

Question 30

effectiveness of the product

Answer 30

the degree to which something is successful in producing a desire or intended result; success