sample research about bread and pastry

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• J Health Popul Nutr
• v.31(1); 2013 Mar

Healthy Bread Initiative: Methods, Findings, and Theories—Isfahan Healthy Heart Program

Mohammad talaei.

1 Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran;

2 Public Health, Epidemiology & Biostatistics, University of Birmingham, U.K.;

Noushin Mohammadifard

Mohammad-reza khaje.

3 Faculty of Management and Medical Information, Isfahan University of Medical Sciences, Isfahan, Iran;

Nizal Sarrafzadegan

Firoozeh sajjadi, hasan alikhasi, maryam maghroun, farhad iraji.

4 Isfahan Health Center, Isfahan University of Medical Sciences, Isfahan, Iran

Shahram Ehteshami

The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4±0.4 g% before study to 12±0.6 g% after the intervention (p<0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13±1.8 g% to 2±0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p<0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the long-standing problems of bread. It used various health promotion approaches but was best consistent with Beattie's model.

INTRODUCTION

Bread has been considered “staff of life” since the beginning of recorded time. A characteristic of the Iranian diet is the dependence on bread and rice as the major energy sources ( 1 ). Several epidemiological studies have shown that intake of whole-grain products is associated with reduced risk of type 2 diabetes, hypercholesterolaemia, metabolic syndrome, and coronary heart disease as well as cardiovascular mortality ( 2 - 6 ). Empirical evidence shows that consumption of whole-wheat meals, like whole-grain bread, compared to white bread, even for 3 or 4 weeks, reduces total serum cholesterol level ( 2 ), LDL cholesterol, non-HDL cholesterol, triglyceride ( 3 ), body fat, and abdominal obesity ( 4 , 5 ). It might be because of the high fibre content in this kind of bread. Furthermore, it improved the bioavailability of vitamins and minerals, such as varieties of vitamin B, calcium, and magnesium ( 6 ). Thus, it has greater diet quality and is attributed to lower risk of cardiovascular disease (CVD). These facts make bread a relevant subject for health promotion.

The Iranians are traditionally accustomed to fresh hot bread; so, bakers have to do their business only in special short periods of day before breakfast, lunch, and dinner. Consequently, bakeries encounter queue of consumers during the mentioned times while they are idle for the rest of the day. Therefore, there has been little room for industrial bread business compared to small-scale local bakeries. There are technical problems in producing this thin bread as well as in keeping it. On the other hand, modernization made it possible to refine grains much more than before and as the fallacy of “appeal to novelty” usually works, the white flatbread came in vogue. Under these circumstances, bakers tend to add sodium bicarbonate, also known as baking soda (NaHCO 3 ) to dough as a substitute for natural fermentation process. It releases carbon dioxide (CO 2 ) at baking temperatures (>60 °C) and helps dough rise. This innovation eliminates the need for dough rest time and reduces work pressure on bakers but is not healthy and decreases the keeping quality of bread, particularly out of fridge (at room temperature) to less than one day. Several attempts were made to deal with the situation but almost all were not succeeded, and bread production and consumption pattern remained nearly unchanged.

As a public-health response to the high prevalence of CVDs in Iran, a six-year action-oriented comprehensive and integrated community-based intervention titled “Isfahan Healthy Heart Program (IHHP)” was designed and launched in 2001. The long-term objectives of IHHP were to decrease the incidence of non-communicable diseases (NCDs), including CVD, diabetes, hypertension, cancers as well as to decrease disability and mortality associated with NCDs. The short-term objectives were to improve knowledge and awareness about the causes and consequences of NCDs in the general population and among health professionals, to improve individual skills to control risk factors and promote healthy behaviours. The IHHP objectives were described in details elsewhere. Healthy Food for Healthy Communities (HFHC) was a component of IHHP project, consisting of a wide variety of strategies, including initiatives regarding oil consumption and labelling as well as intake of healthy bread ( 7 , 8 , 9 , 10 ).

The goal of the Healthy Bread (HB) Initiative was to introduce this product to an urban community and increase its consumption. This report aimed to describe the experience of implementing the HB Initiative and its supporting theories, to criticize it from health promotion perspective, to explain supportive activities, and to report the project's outcomes and shortcomings at the community level as well as individual level.

MATERIALS AND METHODS

The IHHP was launched in two interventional areas (Isfahan and the neighbouring Najafabad city) and one reference area Arak—all located in central part of Iran. After a baseline survey in 2001, a five-year interventional programme was started in August 2001 in both urban and rural areas of Isfahan and Najafabad. Priorities and needs were assessed, and objectives were constructed based on baseline findings. The existing human and economic resources were used, and the plans and strategies were set emphasizing tobacco control, healthy diet, physical activity, and stress management based on different target groups. Interventions continued until 2006. The IHHP was confirmed via external evaluation ( 11 ).

The IHHP strategies had integrated activities covering different fields, including health promotion, disease prevention, healthcare, and rehabilitation. The programme comprised 10 distinct projects, each targeted to different fields and groups, one of which was HFHC ( 7 , 8 ). In terms of healthier nutrition, main emphasis was put on activities toward changing the dietary environment of the population. Several activities with a wide range of stakeholders were undertaken to improve the foods such as those served in restaurants and fast food shops and also produced in bakeries and food industries ( 10 ), one of which was the HB Initiative.

Recipe development

From nutritional perspective, good bread has a range of standards from wheat cultivation to storage methods. In the HB Initiative, it was mainly intended to make high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour) as well as enough baking time (at least one minute in oven). In order to fit all these criteria, some new kinds of bread had been invented. They were called ‘whole bread’, ‘whole-grain bread’, or ‘semi-voluminous bread’. The term ‘semi-voluminous’ means that the new bread was something between ordinary flat thin bread and industrial breads, like baguette, which the Iranians officially call ‘voluminous’. No new equipment was necessary for providing new bread.

Implementation of HB Initiative

Before the beginning of the programme (2001), one bakery provided healthy bread and was interested in its promotion. The owner had a Masters degree in Education and was linked with a university department of nutrition with the purpose of training the students of nutritional science. His ancestors were also bakers. He was selected an agent for the HB Initiative. At first, 32 volunteer bakers were asked to attend a workshop that was led by nutrition professionals and the agent. The main theme of the workshop was the recipes of new healthy breads (including oat and maize) and the related techniques. Regarding new volunteers, the participants of that workshop were made local trainers in their corresponding sectors of the city. These training courses (baker-to-baker) were held under direct supervision of the HB agent.

The IHHP leaders and the HFHC staff supported the new bread in its health value through leaflets, posters, and disseminating the issue of healthy bread in the media, alone or with other health issues. For instance, the poster of HB stated that people could prevent diabetes, obesity, high blood cholesterol, cancer, and cardiovascular diseases by consuming HBs ( Figure 1 ). It was also stated on the poster that these kinds of bread could provide better supply of vitamins and minerals, and the importance of the higher quantities of plant fibres (bran) in HB was stressed. Moreover, the IHHP arm was clearly observable at the top of poster. Since this arm was used in several different projects, it was familiar to the people. The posters were put at bakeries that produced HB, and the leaflets were made available there. In TV shows, radio programmes, and newspaper articles, the advantages of HB and disadvantages of white flat bread were explained by professionals (nutritionists, cardiologists, etc.). The main goal was to change the wrong belief of the superiority of white bread compared to dark bread.

A poster of Healthy Bread Initiative

In the early years of the project, bran was separately added to wheat flour by bakers of HB. When the business of new bread grew and remarkable demands were created, the negotiations were opened with Cereal Organization to provide a kind of flour that was less refined. It finally caused this type of flour to become available.

The used flour in Isfahan province was completely provided by the Isfahan Grain Office. The HFHC collaborated with Isfahan Grain Office and its Quality Control section to improve the fibre content of the flour. In addition, after 3 years when HB had been introduced to the community, Isfahan Health Center was persuaded to issue a directive to forbid all bakers (including non-volunteers) from using soda (replacement by yeast) and decreasing amount of salt in bread. Afterwards, this directive was adopted at the national level by the Iranian Ministry of Health ( 12 ).

Process evaluation of HB production was carried out using a 6-year before-after design with special checklists, which was completed by health professionals during their bimonthly visit to bakeries. Process evaluations of the whole IHHP interventions ( 13 ) as well as nutritional interventions, including the HB Initiative, were previously published ( 14 ). The information about wastage of wheat, flour, and bread was collected from the annual assessments by the Grain Office.

The opinion of people about the quality and wastage of HB and their satisfaction were assessed at the end of the study. A questionnaire was designed, and the validity of its content was confirmed by experts. Respondents were asked about three different aspects of the quality of bread, i.e. taste, brittleness, and persistence (durability). Those who reported better quality for at least 2 dimensions were assumed to believe that HB had overall better quality. The reliability of the questionnaire was assessed using a test-retest study among 20 adults with a two-week interval. Correlation coefficients of items ranged from 0.70 to 0.82. Twenty bakeries were randomly selected and, in each one, 2-3 clients were recruited, using convenient sampling method. In general, 45 subjects were interviewed.

The proportion of whole bread consumption in Isfahan city and Arak city were extracted from the IHHP database. The IHHP was evaluated based on annual surveys from 2001 to 2006, using cluster random-sampling method (independent samples) in Isfahan and Najafabad as intervention areas and Arak as the reference area. HB was not introduced in Najafabad region and rural area of Isfahan. Therefore, data on participants in Isfahan city were only compared with that from Arak city. Data from Najafabad city were excluded to avoid contamination by another intervention on salt reduction. Information on bread consumption was collected in 2004 and 2007 asking about daily use of all available types of bread based on servings, using a semi-quantitative food frequency questionnaire (n=9,559). Dietary behaviours were assessed with a validated 48-item food frequency questionnaire (FFQ) ( 15 ). For a random subsample (n=457) of the IHHP survey in 2007, a single 24-hour recall questionnaire was completed. Data from 24-hour recall questionnaire were computed by the Iranian Food Consumption Program (IFCP) designed by ICRC ( 16 ), based on Iranian Food Composition Table ( 17 ). Percentage of daily calories from these breads was derived from these data. Total fibre intake was calculated as the whole consumed fibres divided by energy expenditure multiplied to 1,000 (g fibre intake per 1,000 kcal).

Statistical analysis

The data were entered into EPI Info and analyzed by SPSS (version 15). Logistic regression analysis was employed using whole bread consumption as dependent variable and place of residence, survey times, age, and sex as independent variables. The interaction of place of residence and survey times were also included in the model. Due to the severe skewness of bread intake in grammes, the numerical data were reported as median (interquartile range), and Mann-Whitney U-test was used for pairwise comparisons. Other numerical values were presented as mean±standard deviation. Paired t -test was used for comparing the mean level of baking time, dough-preparation time, soda content, and bread wastage before and after the intervention. The HB bakeries at baseline were compared with the frequency after implementing the HB project, using McNamar test; p values of less than 0.05 were considered statistically significant.

The mean age of participants in the IHHP surveys was 41.1±16.6 years in Isfahan city and 40.7±16.2 years in Arak city (p=0.223). Among 9,559 respondents, 4,811 (50.3%) subjects were female, and there was no significant difference between the two areas (p=0.224).

Final evaluation showed that, in the intervention area, number of bakeries that produced HB increased from 1 (0.01%) at baseline in 2001 to 402 (41%) in final evaluation in 2009 ( Figure 2 ). As a consequence, people who lived in Isfahan city consumed HB (whole bread) 6 times more than those who lived in the reference area in 2007 (interim evaluation, p<0.001). Accordingly, living in Isfahan remarkably increased the odds of daily intake of this bread (OR 5.1, 95% CI 3.9-6.6, p<0.001). In comparison with 2004, the possibility of starting consumption of whole-grain bread in Isfahan was 56% more than in Arak (OR for interaction 1.56, 95% CI 1.1-2.1, p=0.009). This association was not influenced by sex (p=0.764) and age (p=0.379). In 2004, the median amount of whole bread consumption was 50 (50) g and 25 (100) g in Isfahan and Arak respectively. It increased to 125 (100) g in Isfahan and 50 (43) g in Arak in 2007 (p< 0.001 and p=0.007).

Consumption of whole-grain bread by population in the intervention and reference areas and the percentage of bakeries that joined Healthy Bread Initiative

HBs were, on average, 71% more expensive (3500 vs 2500 IRR/kg equivalent to US$ $0.35 vs $0.25/kg). The nutrition assessment that was done on a subsample of participants (n=457) in the final IHHP survey showed that 23.8% of daily energy was derived from HB in Isfahan in 2007. Fibre intake from bread was significantly higher in Isfahan (6.0±5.9 g/1,000 kcal) compared to the reference area Arak (5.3±4.3 g/1,000 kcal, p=0.042). However, total fibre intake was not significantly different in the intervention areas (9.8±4.1 g/1,000 kcal) compared to the reference area (9.7±3.6 g/1,000 kcal, p=0.671).

At the time when the report was prepared, the degree of refinement in 55% of flour production was 88% (12% of bran was extracted), and the rest of it (45%) was 93% refined (7% extracted). In addition, 2 of 5 units of the county's central mill were dedicated to producing whole-wheat flour rather than completely-refined flour. It increased the availability of whole-wheat flour to bakeries. Mean of soda and fibre contents as well as dough preparation and baking times are presented in the table.

Bread characteristics before (2001) and after (2007) Isfahan Healthy Heart Program

SD=Standard deviation

Among 45 participants in the population opinion survey, 3 (6.6%) always used HB, 16 (35.5%) mostly, and 19 (42.2%) occasionally consumed it but 7 (15.5%) subjects stated that they never used HB. Thirty-four (75.5%) respondents reported that HB had generally better quality while 7 (15.5%) subjects believed it was worse, and 4 (8.8%) participants had no comments. The most important advantage of the new bread was expressed by consumers to be fewer bread wastes, and 34 (75%) subjects reported that HB had less waste but 7 (15.5%) respondents stated that it had more wastes; 3 (6.6%) subjects believed in similar wastes, and one (2.2%) had no comments.

The manageable wastage of bread is inherent in baking and preparation techniques rather than people's consumption or keeping methods. According to the report of Isfahan Grain Office, the manageable wastage of bread, which constitutes 11% of bread production, was decreased to 5% at the end of the study.

This study introduced a healthy product, namely HB, to the community and managed to distribute it to some extent. Considering complete fermentation process in HB, it needed less salt and no added sodium bicarbonate. Compared to the ordinary breads in the region, HB consisted of whole grain and contained more bran. The new product was called ‘healthy’ due to the less salt, no sodium bicarbonate, and more bran in its composition. American Heart Association and American Diabetes Association stressed the importance of grain intake and recommended to take at least half of grain from whole-grain breads ( 18 , 19 ). Based on 24-hour urine analysis, the salt intake of people in Isfahan was 8.2 g/day in 1999-2000; it increased to 12.5 g/day in 2001-2002 but decreased to 10.6 g/day in 2007 ( 20 ). As bread constitutes an important part of daily diet of people in the region, the reduction of bread's salt may, to some extent, result in such reduction. On the other hand, absence of sodium bicarbonate as well as complete fermentation process (due to longer preparation time) and greater thickness resulted in more persistence that, in turn, caused less bread wastes. Although inhabitants of Isfahan had more fibre intake from bread, it failed to increase total fibre intake compared to the reference area. This could be attributed to the higher fibre intake from other sources in the reference area.

Underlying theories

The HB Initiative components were partly in line with three approaches of Ewles & Simnett model as a normative one ( 21 ). It was a clear attempt to persuade community members with messages that dark bread is better and to encourage them to adopt healthy bread diet through provision of information, using an expert-led, top-down approach (behaviour change approach). On the other hand, as the main efforts were put into providing healthy choice, it can be considered as an attempt to change environment. Nevertheless, social change approach has been summed up as “to make the healthy choice, the easier choice” ( 22 ). Consequently, for lack of any plan regarding cost of the new breads, HB does not thoroughly comply with social change. Educational approach was also used because information in favour of bran and against salt was broadly disseminated in the society without particular direction.

Considering four paradigms of Beattie's model ( 22 ) of health promotion, including health persuasion by healthcare professionals, personal counselling, legislative action, and community development, only personal counselling was not definitely in agreement with this initiative. Since the target of messages via mass media was individuals and these were clearly prescriptive, health persuasion is applicable to the HB Initiative. In terms of bakers, mode of intervention were bottom-up and top-bottom, and focus was collective, including lobbying with organizations and bakers syndicate, action research, skills sharing, training (both nutritionist-to-baker and baker-to-baker), and group work. However, as bakers voluntarily participated, it had some aspects of negotiated mode (valuing autonomy) and might be better to place between legislative action and community development. Moreover, some parts of those activities, like banning baking soda and decreasing salt, had definite authoritative style and indicated legislative paradigm. Other dimensions, including physical, mental, spiritual and environmental factors that are essential for total health and well-being, were not included in Beattie's model ( 23 ); so, some aspects of HB could not be explained completely.

Advantages and disadvantages

In line with multidisciplinary public-health concept, HB encompassed numerous approaches, and it made relative success. Previous attempt at local and national levels did not reach acceptable success level because these did not benefit in a holistic view. For example, enforcing legal restriction and bans could never solely eliminate undesirable methods and techniques of bakers as it had been futile before. Another example is industrial breads that could not substitute the ordinary ones. Method of baking is the consequence of many factors, including knowledge and attitude of consumers and bakers, people's taste, types and diversity of desired dishes, physical situation, and tradition. Since baking style had been developed during decades without taking all aspects into account, no real change could be made. Even in this initiative, there is some doubt toward the consequences of legislative approaches, especially in those bakers who did not join this programme. The critics may argue it is naive to expect that a directive by itself could have eliminated baking soda from ordinary breads when other factors were still persistent.

Apart from the need to work with bakers, selection of bakeries as health promotion setting to propagate health messages (via posters and leaflets) had the situational advantage. In Iran, people usually have to wait in queue to buy bread. Health messages, especially nutrition-related ones, could be better transmitted there rather than in pharmacies or a health centre that does not usually have very friendly atmosphere. However, these messages only targeted those who were interested in HB bakeries and the family members who were in charge of providing daily food, which can be a disadvantage. This gap is not necessarily filled by messages in mass media but using combination of different channels in itself was definitely a plus point, particularly when source of messages was a research centre or a nutritionist with improbable connection to the bakeries business.

The poster ( Figure 1 ) had few words but impressive images of several different types of HBs. Those breads were laid around a tray full of vegetables and dairy products. It not only aroused curiosity of observers but also represented a nostalgic and traditional, simple, healthy and cheap meal. It had the potential to attract the attention of more people, including deprived groups, provided they come to HB bakeries. However, the formal scientific wording styles in both leaflets and the posters may fail to attract socially-deprived people. On the other hand, as HB was not voluminous, it looked like ordinary flat breads. Therefore, people did not see something unfamiliar on the poster. It was important because conventional local dishes and eating style of the Iranians (hand involvement) as well as people of many neighbouring countries in the Middle East are not compatible with voluminous breads, like baguette.

Preventive measures that bring much benefit to the population yet offers little to each participating individual. It is because the determinants of incidence at population level are not necessarily the same as the causes of disease in each individual. The failure to acknowledge this phenomenon more directly in health education material, which is called ‘prevention paradox’ can lead at best to greater mistrust among the general public toward the message, and at worst to their outright rejection ( 24 ). In fact, interventions such as HB only decrease the ‘risk’ of disease. This very subtle point makes remarkable difference in the way that it means to the community. It should be considered in community education and social marketing activities for products, like HB.

The HB Initiative benefited from introducing diversity of products to community, leading many people to welcome it. In addition, from five mentioned characteristics that have been known to be associated with successful adoption ( 25 ), HB only failed to fulfill “observability of results of adopting the innovation to others.”

One of the benefits of the new bread was low wastage. Bread wastage is not only uneconomical but also carries a religious stigma for people. The Government repeatedly expressed the interest in any solution to decrease wheat import. Consequently, HB had the potential to be presented beyond health issues through emphasizing on low wastage for both people and the Government, particularly Cereal Organization, which fulfills “the clarity of relative advantage.” The new breads did not need new setting or instrument, and bakers could lead training; this programme met both ‘simplicity’ and ‘flexibility’ characteristic of success as well as ‘reversibility’ and perceived low risk of adoption.

HB was compatible with cultural values of adopters but not completely with the community's prevailing socioeconomic status. It was owing to incomplete subsidies for whole-wheat flour while white flour received complete subsidy from government (beyond the local organizations). In fact, one of the most important shortcomings of this initiative was the higher cost for clients. Wheat was remarkably subsidized in Iran and was a cheap commodity. However, very deprived people were still vulnerable and probably could not afford HBs. As mentioned before, there is significant doubt in interpenetration of social marketing and educational activities in socially-deprived groups, which, alongside the cost issues, may have made this programme slightly widen poverty gap in health. In general, it seems that this initiative had been in complete disregard of deprivation issue.

HB was an innovation both as a new product for the community and as a new practice for bakers. Selection of a baker as agent was a strength, and his leading role as a model was pivotal to the success of HB. Apart from bakers’ goodwill, it should not be missed that producing something that a research centre undertakes the responsibility of its advertisement could be considered a motive from both economic standpoint and social prestige. HB established an innovative partnership and expanded it by adding Cereal Organization.

According to the diffusion of innovation theory, adopters are classified into innovators (2-3%), early adopters (10-15%), early majority (30-35%), late majority (30-35%), and laggards (10-20%) ( 25 ). In spite of all efforts and advantages, HB could not go beyond early majority and did not manage to thrive more after 6 years. There was no plan to speed up adoption of late majority and the laggards. However, the bakers joined increasingly in the HB Initiative during 2007-2009. The dynamics of social changes may have kept improving the penetration of HB market and have increased its usage. Perhaps, doing a randomized clinical trial in the future with this new bread could help encourage the ‘late majority’ and ‘laggards’ to adopt HB.

The fact that high price of the new bread is due to policy and is not inherent makes room to reverse the situation through negotiation and expanding partnership beyond the local level. This will make HB a complete social development element and might make a rapid increase in diffusion. Partnership has even more potential to develop HB. For instance, religious leaders are also interested in the reduction in bread wastage and have significant influence on low socioeconomic groups as well as bakers. Moreover, other businesses, like food shops, could be invited to join this initiative, perhaps by inventing different kinds of bread. Using bottom-up approaches, bakers syndicate could play a more important role to include bakers’ complaints and solutions as well as promote the concept “participate for the purpose of self-help” ( 26 ). NGOs could also be established to involve consumers.

Conclusions

The HB Initiative managed to add new breads as healthy choices because these had no bicarbonate, less salt, and more bran. The initiative managed to promote its products that were compatible with local dishes and made a model to solve the long-standing problems of bread. It used health persuasion and legislative approaches to lead bakers to make new breads and to convince people about the superiority of dark breads. However, taking into account either advertisement or price; it overlooked the deprivation issues and the importance of providing healthy choices in a way that decreases inequality. There is much room in the HB Initiative for more innovation and development in terms of partnership and empowerment.

ACKNOWLEDGEMENTS

This programme was conducted by the Isfahan Cardiovascular Research Center (ICRC)—a WHO collaborating centre—with the collaboration of Isfahan Provincial Health Office, both of which are affiliated with the Isfahan University of Medical Sciences. The programme was supported by a grant (No. 31309304) from the Iranian Budget and Planning Organization as well as the Deputy for Health of the Iranian Ministry of Health and Medical Education and the Iranian Heart Foundation. We are thankful to the team of ICRC, Isfahan Provincial Health Office, collaborators from Grain Office of Isfahan, and all bakers that joined the HB Initiative. The original draft was prepared for Health Promotion Module in the University of Birmingham; hence, our sincere thanks are extended to Dr. Robert Williams and the other lecturers for their invaluable comments.

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178 Best Research Titles about Cookery & Food

If you think about it carefully, most of our lives are spinning around food. We talk about it all the time: planning what to eat next, recalling the delicious dishes we had before, and even watching culinary shows.

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🔢 Quantitative Research Titles about Cookery & Food

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• The impact of the development of Best Cooking Schools Around the World
• Cooking schools on the job market. Here you can compare the number of cooking schools opening, for example in France, and the number of outstanding chefs looking for a job. No doubt, the number of schools affects the job market.
• Protein foods preservation: statistical analysis. For this topic, you can choose any protein food from any region in the world you like. Collecting the data might be challenging, though. So you can look into something local.
• Quantitative analysis of the most popular food preservation techniques . Once again, this quantitative research title about food should be narrowed down to specific food and location. For instance, studying how often people use a chosen fish preservation technique.
• Vegan vs. non-vegan customers: statistical analysis. Each year the number of people who don’t consume animal products is growing. Compare the data from different years to see the tendency. Then contrast the proportion of vegans to the rest of the customers.
• The impact of fast food development on obesity: WHO
• Obesity. It seems like the new chains of fast food keep spreading around the globe that don’t help the healthy lifestyle. You can study the relationship between the number of fast-food restaurants and the percentage of obesity cases in recent years.
• Caffeine in different drinks: quantitative analysis.
• The impact of using plastic for preserving on the food quality.
• Eating disorders and beauty standards: a quantitative evaluation.
• A correlation between the climate and diet.
• Nutrition and bone density: quantitative analysis.
• The impact of the quick-service restaurants on the speed of life.
• Salmonella cases in port cities: a quantitative evaluation.
• The amount of fats children and adults need: statistical analysis.
• A correlation between organic food and health.
• The impact of a visual representation of a dish on a customer’s review.

🔬 Qualitative Research Titles about Cookery & Food

If you are more interested in a practical qualitative approach, here is a great list of qualitative research titles about cookery:

• Carrot cake: a historical analysis. Such a simple, yet so popular dessert. It appears that due to the lack of sweeteners, carrots were used as a substitute. Digging deep and analyzing the development of the recipe throughout history might come out as exciting research!
• Health properties of turmeric in Indian cuisine: a case study. One of the best research titles about cookery so far! It brings up the question of medical cooking. People from the East have been using spices, such as turmeric, to boost their immune system for the longest time.

• Food safety regulations in India: a qualitative research. Here is India once again! And it is because the issue of hygiene and street food production is very controversial in this country. How is food safety being regulated in a place where people live side by side with cows.
• California wine: a historical analysis. A perfect topic for wine lovers! California is not only the biggest supplier of wine for Americans, but it is also well known all around the world. But what makes it so great? Look into the origins of the California wine.
• Drinking and Judaism: ethnographic research. Jews have an unusual perception of alcohol. Wine is considered an essential part of rituals. However, overdrinking (aka alcoholism) is prohibited. You would do ethnographic research to shed some light on the situation.
• Tea ceremonies in Japan as an art: ethnographic research.
• A historical analysis of Chinese tea.
• Why do people prefer organic milk: qualitative research?
• Canning and preserving meat: a case study.
• Qualitative analysis of natural nutritional supplements.
• French chocolate: a historical analysis.
• Caffeine dependency in Italy: ethnographic research.
• Is caffeine in coffee and tea the same?
• Vegetarianism: a new trend or philosophy?
• Food regulations: a case study of food allergens.

🍳 Research Topics about Cookery & Food

Food and cookery is a wide area, which means it includes all the issues related to food. This collection of research titles about culinary consists of every topic from food poisoning to preservation methods.

• Food adulteration and law. Producers often add some substances to food to increase its quantity. It harms the quality and safety, though. This example of the research title about food is too general and should be narrowed down to a specific country or even state of your liking.
• The most effective methods of detecting adulterated food. Since the law can’t control everything, some adulterated food still makes it to the market. Therefore, the practices of identifying it were created. You can look into the high tech lab approaches or study how people can test the products at home.
• The development of the health movement in the US. The first waves of healthy movements go back to the 19th century. Study how and why it has started, as well as the most popular healthy diets . You should also include the opinion of modern dietitians on those trends.
• Vegetarianism: when good is bad? People are amazed by how their lives improved after going vegetarian. However, some claim that their bodies can’t function properly without meat. Is it true that a vegetarian diet is not for everyone? You will need to find independent professionals to do objective research on it.

• Interval fasting: a modern cure. Social media have exploded with the new trend – fasting. Users say that after fasting for a specific period, their illnesses disappeared. But there is not enough research done to support it.
• Is tea the most addictive daily beverage? People would think of alcohol as the most addictive beverage, which is true. However, not everybody knows that green and black tea contain caffeine. That is why tea is not an apparent addiction.
• The truth about calcium deficiency and milk. We were raised on the belief that milk is a necessary part of a healthy diet . We think that going dairy-free can cause calcium deficiency. There have been studies that debunk this belief.
• Calcium sources for dairy allergic people. Even though someone goes vegan because it’s trendy, some of us develop severe reactions to dairy. In these cases, the question about calcium sources rises. It is one of the food research topics for college students who want to show their vast knowledge of nutrition and cookery!
• Good & bad cholesterol: myths. Contrary to popular belief, cholesterol is not bad for you. That’s true that high levels of it can cause heart disease, but don’t forget that there are two types of cholesterol. Bad and good cholesterol have different functions.
• Sweeteners vs. sugar: effects on health. You might have heard that it is healthier to use sweeteners to lower the intake of sugar. However, not all substitutes are beneficial for your health. It is one of the topics that would require quite a lot of data analysis.
• What are the most recent food labeling innovations? Consumers are becoming more and more aware of what they eat. Therefore, the labeling system must be clean and precise, which is regulated by specific requirements. You can go through each innovation to show how it affects the area.
• The most effective ways of reducing food waste. We can see how imbalanced food distribution is in the world. Some countries are suffering from famine, while others are throwing away enormous amounts of food leftovers. The ways to optimize it is one of the most relevant topics now.
• Food safety: workplace sanitation guidelines. You can compare and contrast how the workplace sanitation guidelines differ from country to country. However, you might as well research the most effective regulations that keep food safety on the highest level.
• Long term ketogenic (keto) diet: impacts on health. Keto diet has proved itself as the best weight loss diet in recent years. Low-carb, high-fat food also helps to gain higher levels of energy thanks to switching your body to a ketosis state. However, how does this diet affect your body in long periods?
• School meals in different states (countries): compare & contrast. School meals need to be nutritious and tasty at the same time. Feel free to study the school menus around the US or even the international level. Compare the nutrient density of the meals.
• The types of food that can cause abdominal obesity.
• Food sensitivities in children: nuts.
• Eco-friendly packaging and its issues .
• Antioxidant-rich foods in Africa.
• Medical food and superfoods from Africa.
• Properties of spirulina as a superfood.
• Anti-inflammatory foods: nuts and oils.
• The features of olive oil during frying.
• What are the best oils for frying: saturated fat issue?
• Types of cheeses to use for fondue.
• The historical analysis of fondue.
• Alaska natives diet .
• Is it healthy to skip breakfast?
• Coffee for breakfast: a destructive habit for women’s health.
• Low-glycemic index diet to treat diseases.
• Making school lunches healthier and more affordable .
• How do different types of wood for smoking affect the taste of meat?
• How to use wines for cooking French cuisine properly?
• Garlic and onions: Ayurveda point of view.
• Is vegetarianism OK for teens?
• Why should people with diabetes avoid mass-production sauces?
• Genetically modified food: debunking myths.
• Healthy eating habits
• Italian culinary world: the art of matching wine to the meals.
• Are carbohydrates in fruit bad for you?
• Diet routine analysis
• Why should fruit be eaten separately?
• Diets: the root cause of binge eating.
• Healthy food: the impact of the vegetarian diet
• The impact of reheating on food properties.
• The Thanksgiving dinner adaptation around the world.
• The historical analysis of Caesar salad.
• Pressure baking technique: home cooking.
• The types of Italian pasta.
• How to cook meat substitutes: soy?
• The art of poaching an egg.
• The historical analysis of eggs Benedict.
• Nutrition and food security within the aboriginal and remote communities of Australia
• How to eat your eggs: royale vs. Florentine?
• Are beans enough to substitute meat proteins?
• Food safety: a policy issue in agriculture today.
• Healthy street food in the US.
• The secrets of airplane meals: what affects its taste?
• Food additives
• Why are cereals becoming the breakfast of the past?
• The variety of picked food in India.
• Low calorie diet & life longevity .
• The impact of freezing the dough on its quality.
• The historical analysis: how have Asian hot pots become popular in the US?
• The historical analysis: the real birthplace of curry.
• Binge drinking in the United Kingdom .
• Dairy products: the change in consumption over the past decade.
• The best ingredient for pizza Margherita: Italian chefs’ overview.
• The reasons why people still eat scorpions in China.
• How can low-calorie food be tasty?
• The impact of the size of the plate on our level of hunger.
• The Jamaican influence on British cuisine.

🍪 Baking Research Paper Topics & Ideas

Let’s get more specific! Bread and pastry is part of our everyday life. Therefore, baking research paper topics are always relevant.

• Bread dough and high temperatures. Ambient temperature affects the quality of the future bread just as much as the choice of the ingredients. Bakers try different temperatures and humidity levels to find the optimal combination. Dough making is a more complicated process than it may seem.

• The importance of starch in baking. It may be one of the baking research topics that need thorough analysis. You would have to research how and starch is used in baking. However, to make it easier, you might narrow it down to one type of starch, for example, corn starch.
• Is egg protein necessary in baking? There are more and more people going vegan. They don’t see an issue in replacing animal products in baking with plant-based ones. For instance, eggs are replaced with flaxseed. However, how does it affect the quality and taste of the final product?
• Reducing salt in bread: health vs. production. Since bread is a part of most people’s diets, food standards are against adding salt to it. However, the producers are concerned that the consistency of dough suffers from the lack of salt.
• Clostridium botulinum and baking. It is one of the most recent bread and pastry research topics. Manufacturers are concerned that these bacteria can become an issue. Therefore, before it happens, research in aerobic and anaerobic conditions needs to be done.
• New enzymes in processed food.
• The use of buttermilk in baking in India.
• Brown butter vs. usual butter in baking.
• Savory and sweet in baked desserts.
• Ruby chocolate as a new cake trend.
• The use of matcha in pastry in Japan.
• How do different types of flour affect the quality of the cake?
• Stevia vs. sugar: compare and contrast.
• The usage of kefir in homemade baked products.
• Gluten-free flours and food allergies.
• Sugar in the packed cakes: why so much?
• How is carob used in baking in Greece?
• “Mini pastry,” a new party trend?
• Is baking with Coca Cola safe?
• Electric vs. gas oven: the effect on baked products.

🍕 Research Topics on Food Industry

The food industry is an enormous global machine that works non-stop to provide food to people all over the world. It includes all the businesses that produce most of the food supplies. However, private farming is not considered to be part of the food industry. This industry consists of every process connected to producing and selling food. Everything from agriculture and food processing to distribution and finances is included in the definition of the food industry.

Therefore, any of the topics mentioned above would fit perfectly for the task of picking research topics on the food industry. However, two subcategories make great research titles about the cookery strand: fast food and restaurants.

🍔 Fast Food Research Question

These fast food research questions are as relevant as never. People hate waiting for their food for too long, so the fast-food demand is growing.

• How do fast-food restaurants hide calories? Aiming for healthier choices, people would choose a fast food dish that has fewer calories than others. However, restaurants often lie about the number of calories. Moreover, even the salad dressing can have hidden calories.
• The truth about vegan options in the most popular fast-food chains. The biggest fast-food restaurant chains have already added vegetarian and vegan options to their menus. But how vegan are they? Do restaurants fry patties and nuggets separately from their meat counterparts? It is one of the top research topics about cookery.
• The secret of popularity of the fast-food giants. One of the most controversial fast food questions for a research paper. Their marketing strategies are highly effective. However, you would also have to look into the food ingredients that possibly make fast food so addictive.
• The connection between fast-food accessibility and obesity. Unfortunately, healthy food is becoming more like a luxury than an obvious choice. For busy people, it’s cheaper and more convenient to buy junk food, like a burger or pizza, than a salad. Find out if the price is the main reason why people opt for fast food.
• The development of fast food in the US. Every nation has come up with the idea of quick and cheap dishes at some point in time. However, it is the US that has launched the spread of fast-food chains, like McDonald’s and Burger King, across the globe.
• Fast food and childhood obesity .
• How do fast food advertisements work?
• The negative effects of fast food
• What are the most harmful ingredients in fast food burgers?
• What makes the process of fast food cooking so fast?
• Fast food in healthcare institutions.
• Monopoly and Monopolistic Competition in fast food industry.
• Fast food in American schools: should it be banned?
• How to avoid junk food?
• How has fast food changed the food culture in the US?
• The most harmful preservatives in fast food.
• The long-term effects of consuming fast food on health.
• Fast food vs. slow food: what will be the trend in the future?
• Healthy fast-food chains in the US: an overview.
• “Power bowls”: a new fast food trend?
• Fast food: the difference between reality and advertisement.
• Self-service kiosk in fast-food restaurants.
• The Impossible Meat in fast food restaurants.

🍝 Research Titles about Restaurants

The restaurant industry is the area related to food as much as the others. Therefore, a research title about a restaurant would be a perfect choice for someone who wants a career in this area.

• How do restaurants create balanced plant-based menus? Vegetarianism again! But only because it has been the top trend over the past years. This topic should include all the details about how restaurants should approach the issue of balanced vegan and vegetarian meals.
• Sustainable packaging & restaurants. People are becoming more aware of ecological issues, and they are getting more demanding. Restaurants need to keep up with the trends and take care of eco-friendly takeaway packaging. It is an excellent issue to look into for college students.
• What are the restaurants’ strategies to manage delivery options? Time is money. Customers don’t want to spend much time waiting on their order, so delivery is the optimal choice. However, restaurant chefs need to manage both delivery and walk-in customers at the same time. Look into the most effective management approaches.
• The development of global cuisine in the US. This research title about food and beverage services is all about international cuisine. Eating the same food every day is dreary, so visiting Asian, Mediterranean, and other restaurants is a great experience. But how were they introduced to the US market?
• Hyperlocal food in the restaurant industry. Hyperlocal food is the new trend that enables a sustainable way of life. Writing a paper on this topic would be extremely relevant. You can research how restaurants growing local food can make a change.
• Restaurant industry: smaller plates trend.
• How do restaurants create wine menus?
• Staff turnover in restaurants: causes and effects
• Is the atmosphere that important for restaurants?
• The menu standards for international hotels.
• The rise of zero-waste restaurants.
• Technology trends in the restaurant industry.
• How do restaurants fight employee turnover?
• The benefits of the all-day breakfast for the business.
• The examples of the healthy kids’ menu.
• How do restaurant services manage the Big 8 allergens?
• The benefits of seasonal restaurants.
• The “food halls” approach for starting businesses.
• Transparent windows – transparency for the customers.
• Local microgreens and herbs in the menu.
• How are robots used in the restaurant industry?

🔝 10 Food Research Questions

And, of course, the top 10 food research questions for your paper!

• Why is a plant-based diet getting more and more popular?
• What are the healthiest sugar substitutes?
• What are the advantages of the macrobiotic diet?
• Can plastic food packaging be banned?
• How to achieve the umami flavor in your cooking?
• How do the proportions of the ingredients affect the texture of baked products?
• What are the properties of CBD infused foods?
• What is the best plant milk for baking?
• Where did the idea of steaming food come from?
• Why can’t people stop eating fast food?

To sum up, this collection of food-related research topics is quite extensive. You can undoubtedly find a question you think is worth developing. Even if the issue has been researched, you can quickly narrow it down. For example, looking into only a particular country or area would make your paper more specific.

We have covered the main areas related to food and cookery. There are various topics in the general category about food processing and the historical background of some dishes. Next, we focused on the baking industry. Then, we moved on to the most relevant topics in our fast-paced world: fast-food and restaurants. Finally, we wrapped the list up with the best ten questions that can inspire you to start working on your research!

Feel free to alter any topic to your liking. There are no rules in this game! Of course, if your assignment doesn’t say otherwise…

Good luck and work hard!

Further reading:

• 280 Good Nursing Research Topics & Questions
• 226 Research Topics on Criminal Justice & Criminology
• 204 Research Topics on Technology & Computer Science
• 497 Interesting History Topics to Research
• 180 Best Education Research Topics & Ideas
• 110+ Micro- & Macroeconomics Research Topics
• 417 Business Research Topics for ABM Students
• 190+ Research Topics on Psychology & Communication
• 512 Research Topics on HumSS
• 281 Best Health & Medical Research Topics
• 501 Research Questions & Titles about Science
• A List of Research Topics for Students. Unique and Interesting
• Good Research Topics, Titles and Ideas for Your Paper

🔎 References

• Find a Topic Idea: Questia
• Nutrition Research Topics: Skyline College
• Suggested Topics for Student Research Papers: Janice Bluestein Longone Culinary Archive, University of Michigan
• Research & Trends: National Restaurant Association
• Recent applied research in baking at Campden BRI: New Food
• Food Timeline
• Understanding Quantitative vs. Qualitative Research: Medium.com
• Food Research International: Elsevier
• Open Access Food Science and Technology journals: Taylor & Francis
• Nutrition Research: Elsevier
• Nutrition Research News: ScienceDaily
• Nutrition Research: WHO
• Learning cooking skills at different ages: a cross-sectional study (International Journal of Behavioral Nutrition and Physical Activity)
• Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs: HHS Author Manuscripts
• Cookery: Academia
• Articles on Cooking: The Conversation
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I need title in pr2 research quasi social experiment

I need a research title about food processing in 15 words

I need Research Title About Food Beverage Services (FBS)

I need a research title about cookery

Sir can i use your reaserch title in tvl cookerry strand i want some reply from the author pleasee

1.compare and contrast background of the study and literature review? 2. what important components should be included in the background of the study?

I need research title about cooking

I need that too pleaseee

I need research title and topic

Acquired Skills and the Competencies in Bread and Pastry Production of Grade 11 TVL Senior High School Students

• International Multidisciplinary Research Journal 4(2):212-222
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BREAD AND PASTRY PRODUCTION NC II MANILA INTERNATIONAL SKILLS ACADEMY COMPETENCY – BASED LEARNING MATERIAL

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