Richard P. Dowdy

Nutrition claims in advertising: A study of four women's magazines

Abstract Women tend to be especially interested in nutrition information, much of which they obtain from magazines and other forms of print media. This content analysis of four widely circulated womens magazines examined trends in food advertising over time, with emphasis placed on the use of nutrition claims before and after the release of several major reports with dietary recommendations for general health. Using a validated form developed for this study, all food and beverage advertisements (n=1309) that appeared in four issues of four womens magazines from each of three years—1975, 1982 and 1990—were coded for product type and advertising claims. Results showed an overall increase in nutrition claims over both time periods, especially in the use of claims referring to the absence of specific dietary substances (e.g., fat) from food and beverage products. Many claims reflected topics addressed in the dietary recommendations. Appeals to consumer concerns, such as taste, convenience and quality, were used in almost all advertisements. Data also showed that the use of nutrition claims varied by product type advertised. The results should help nutrition educators identify what types of messages the readers of these magazines are receiving, thus helping them to include these issues in their educational programs.

Clinical Nutrition and Foodservice Personnel in Teaching Hospitals have Different Perceptions of Total Quality Management Performance

OBJECTIVE To investigate the perceived total quality management (TQM) performance of their department by clinical nutrition managers and dietitians, and foodservice managers and supervisors, in hospital food and nutrition service departments. DESIGN Using a 2-part questionnaire containing items about 3 constructs of TQM performance and demographic characteristics, participants rated their perceptions of TQM performance. SUBJECTS Employees in 7 Council of Teaching Hospitals. Of the 128 possible respondents, 73 (57%) completed the study. STATISTICAL ANALYSES PERFORMED Correlation analysis to identify relationships between demographic characteristics and TQM performance. Analysis of variance to investigate statistical differences among hospitals and between subject groups and types of employment positions. RESULTS Three TQM constructs--organization, information, and quality management--were evaluated. The clinical nutrition manager and dietitian group had mean ratings between 3.1 and 4.7 (5-point Likert scale); the foodservice manager and supervisor group had mean ratings from 2.7 to 4.0. Education level was significantly correlated (r = 0.44) to performance of employee training in the clinical nutrition group. The number of employees directly supervised was negatively correlated (r = -0.21) to the performance of employee training in the foodservice group. APPLICATIONS As the dynamic roles of dietitians change, many dietitians will occupy management positions in organizations such as restaurants, health food stores, food processing/distribution companies, and schools. This study demonstrates how a TQM survey instrument could be applied to clinical nutrition and foodservice settings. Dietitians will need to assess TQM in their workplace facilities, especially because of the direct links of TQM to productivity and client satisfaction.