WorldWideScience

Sample records for 3-day food records

  1. Relative validities of 3-day food records and the food frequency questionnaire

    Yang, Yoon Jung; Kim, Mi Kyung; Hwang, Se Hee; Ahn, Younjhin; Shim, Jae Eun; Kim, Dong Hyun

    2010-01-01

    The food frequency questionnaire (FFQ) has been used as an important dietary assessment tool in epidemiologic studies, but the usefulness of the FFQ has been debated in recent years. This study was performed to evaluate the relative validities of 3-day food records and the semi-quantitative FFQ. A total of 124 subjects finished 3-day food records (FRs) during each of the four seasons, as well as the FFQ from December 2002 to May 2004. The FFQ was a food based semi-quantitative FFQ including 1...

  2. Assessment of Dietary Iodine Intakes by 3-Day Dietary Records in Zhejiang Residents

    Gang-qiang DING; Zhe MO; Li-chun HUANG; Xiao-ming LOU; Yan ZOU; Guang-ming MAO

    2014-01-01

    Objective To evaluate the dietary iodine intake of the residents in Zhejiang province.MethodsThe cluster sampling method was applied to select 9798 residents in Zhejiang province except pregnant and lactating women. Their dietary intakes were investigated for 3 days, and dietary iodine intake was calculated based on the food composition table. Salts and drinking water samples were collected for iodine measurement by colorimetric titration or spectrophotometer method.Results The median dietary iodine intake was 272.36μg/d for all residents, with an ascending trend by age (χ2=102.27,P< 0.05). The median dietary iodine intake was the highest among those living in inland and sub-coastal areas and the lowest in the coastal areas (χ2=666.20,P < 0.05). The percentages of residents with dietary iodine intake lower than the Chinese RNI were 19.10%, 35.37%, 11.76%, 7.36% in all areas, the coastal, sub-coastal and inland areas, respectively. In addition, 14.49%, 13.04%, 12.10%, 19.51% of residents in all areas, the coastal, sub-coastal and inland areas had an excess iodine intake (greater than the Chines UL) respectively. The contributions to the dietary iodine intake were 73.45% by salts, 1.22% by drinking water and 25.16% by foods. The inland areas had the highest contribution rate by salts (81.64%), and the lowest contribution rate by water (0.79%); the coastal area had the lowest contribution rate by salts (65.37%), and the highest contribution rate by laver and sea fish (23.57%, 2.48%).ConclusionThe dietary iodine intakes in Zhejiang sub-coastal and inland areas were at an appropriate or safe level, while it was insufficient in the residents living in the coastal areas. Nutrition education should be specialized so as to reduce iodine intake in the inland areas, and increase iodine salt consumption in the coastal areas.

  3. New pre-coded food record form validation

    Víctor Manuel Rodríguez; Ana Elbusto-Cabello; Mireia Alberdi-Albeniz; Amaia De la Presa-Donado; Francisco Gómez-Pérez de Mendiola; Maria Puy Portillo-Baquedano; Itziar Churruca-Ortega

    2014-01-01

    Introduction: For some research fields, simple and accurate food intake quantification tools are needed. The aim of the present work was to design a new self-administered and pre-coded food intake record form and assess its reliability and validity when quantifying the food intake of adult population, in terms of food or food-groups portions.Material and Methods: First of all, a new food-record form was designed, which included food usually consumed and which sought to be easy-to-use, short, ...

  4. 21 CFR 20.2 - Production of records by Food and Drug Administration employees.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Production of records by Food and Drug Administration employees. 20.2 Section 20.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... records by Food and Drug Administration employees. (a) Any request for records of the Food and...

  5. 21 CFR 20.3 - Certification and authentication of Food and Drug Administration records.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Certification and authentication of Food and Drug Administration records. 20.3 Section 20.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... authentication of Food and Drug Administration records. (a) Upon request, the Food and Drug Administration...

  6. 21 CFR 20.31 - Retention schedule of requests for Food and Drug Administration records.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Retention schedule of requests for Food and Drug Administration records. 20.31 Section 20.31 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... and Drug Administration records. (a) Unless unusual circumstances dictate otherwise, the Food and...

  7. Nuclear criticality safety: 3-day training course

    The open-quotes 3-Day Training Courseclose quotes is an intensive course in criticality safety consisting of lectures and laboratory sessions, including active student participation in actual critical experiments, a visit to a plutonium processing facility, and in-depth discussions on safety philosophy. The program is directed toward personnel who currently have criticality safety responsibilities in the capacity of supervisory staff and/or line management. This compilation of notes is presented as a source reference for the criticality safety course. It represents the contributions of many people, particularly Tom McLaughlin, the course's primary instructor. It should be noted that when chapters were extracted, an attempt was made to maintain footnotes and references as originally written. Photographs and illustrations are numbered sequentially

  8. Comparison of two food record-based dietary assessment methods for a pan-European food consumption survey among infants, toddlers, and children using data quality indicators

    Freisling, Heinz; C. Ocké, Marga; Casagrande, Corinne;

    2014-01-01

    -consecutive 1-day food diaries with data entry during a completion interview. The collected dietary data were compared between the two dietary assessment methods by country and by age groups: (i) <1 year; (ii) 1-3 years; (iii) >3-10 years. Results Overall, 70 % of the interviewers evaluated the work with EPIC......Purpose We aimed (1) to describe and evaluate the "EPIC-Soft DataEntry" application developed as a user-friendly data entry tool for pan-European and national food consumption surveys among infants and children, and (2) to compare two food record-based dietary assessment methods in terms of food...... description and quantification using data quality indicators. EPIC-Soft DataEntry was used for both methods. Methods Two pilot studies were performed in both Belgium and Czech Republic in a total of 376 children (3 months to 10 year olds): one using a consecutive 3-day food diary; and the second with two non...

  9. 21 CFR 20.20 - Policy on disclosure of Food and Drug Administration records.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Policy on disclosure of Food and Drug Administration records. 20.20 Section 20.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC INFORMATION General Policy § 20.20 Policy on disclosure of Food and...

  10. 77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

    2012-02-23

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the Federal Food, Drug, and Cosmetic Act; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is...

  11. 21 CFR 20.120 - Records available in Food and Drug Administration Public Reading Rooms.

    2010-04-01

    ... Public Reading Rooms. 20.120 Section 20.120 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF....120 Records available in Food and Drug Administration Public Reading Rooms. (a) The Food and Drug Administration operates two public reading rooms. The Freedom of Information Staff's Public Reading Room...

  12. Evaluation of 2 × 24-h dietary recalls combined with a food-recording booklet, against a 7-day food-record method among schoolchildren

    Trolle, Ellen; Amiano, P.; Ege, Majken;

    2011-01-01

    Background/Objectives:The aim of this study was to evaluate the estimated energy, nutrient and food intake from the suggested trans-European methodology for undertaking representative dietary surveys among schoolchildren: 2 Ã 24-h dietary recalls (24-HDRs) combined with a food-recording booklet (...

  13. How Willing Are Adolescents to Record Their Dietary Intake? The Mobile Food Record

    Harray, Amelia J; Kerr, Deborah Anne; Paterson, Stacey; Aflague, Tanisha; Bosch Ruiz, Marc; Ahmad, Ziad; Delp, Edward J

    2015-01-01

    Background Accurately assessing the diets of children and adolescents can be problematic. Use of technologies, such as mobile apps designed to capture food and beverages consumed at eating occasions with images taken using device-embedded cameras, may address many of the barriers to gathering accurate dietary intake data from adolescents. Objective The objectives of this study were to assess the willingness of adolescents to take images of food and beverages at their eating occasions using a novel mobile food record (mFR) and to evaluate the usability of the user confirmation component of the mFR app, referred to as the “review process.” Methods Mixed methods combining quantitative and qualitative protocols were used in this study. Adolescents (11-15-year olds) attending a summer camp were recruited to participate in the study. First, the participants were asked to take images of foods and beverages consumed as meals and snacks for 2 consecutive days using the mFR app running on an iPhone and the number of images taken was noted. This was followed by focus group sessions to evaluate usability, which was analyzed by content and themes. After using the mFR, a think-aloud method was used to evaluate the usability of the mFR method for reviewing system-identified foods (ie, the review process). A usability questionnaire was administered at the end of all activities. Results The mFR was accepted by the majority of the 24 boys and 17 girls (n=41) but varied according to gender and eating occasion. Girls were significantly more likely than boys to capture images of their eating occasions (Fisher exact test, P=.03). Participants were more likely to take images of their breakfasts (90%, 36/40) and lunches (90%, 72/80) and least likely to capture afternoon and evening snacks, 54% (43/80) and 40% (32/80), respectively. The major themes from the focus groups with regard to using the mFR were games, rewards, and the need to know more about why they were using the app

  14. Validation of a pre-coded food record for infants and young children

    Gondolf, Ulla Holmboe; Tetens, Inge; Hills, Andrew; Michaelsen, Kim Fleischer; Trolle, Ellen

    2011-01-01

    Abstract Background/Objectives: To assess the validity of a 7-day pre-coded food record (PFR) method in 9-month-old infants against metabolisable energy intake (MEDLW) measured by doubly labelled water (DLW); additionally to compare PFR with a 7-day weighed food record (WFR) in 9-month-old infants and 36-month-old children. Subjects/Methods: The study population consisted of 36 infants (age: 9.03?0.2 months) and 36 young children (age: 36.1?0.3 months) enrolled in a cross-over ...

  15. Environmental stress and 3-day eventing: effects of altitude.

    Foreman, J H; Waldsmith, J K; Lalum, R B

    1999-07-01

    Three-day event horses are subject to various external environmental stresses including changes in ambient temperature, humidity, altitude, and test severity. Considerable research on the adverse effects of increased heat and humidity preceded the 1996 Olympic Summer Games in Atlanta, Georgia USA, but no research has been done previously on the effects of altitude on 3-day eventing. Physical and venous blood gas data were collected on horses (n = 24) competing in the High Prairie Preliminary (CCN*) and Intermediate (CCN**) 3-day events and Preliminary Horse Trials in Parker, Colorado (1900 m above sea level). Despite the increased altitude, only post exercise rectal temperature and pH were higher (P 0.05). When these preliminary horse trial horses in Colorado were compared to those previously studied at preliminary horse trials at sea level in Arizona, post exercise HR and RR were higher (P < 0.05) and pH, PCO2, [tCO2], [HCO3-], BE and [iCa++] were lower (P < 0.05) at altitude. These data show that increased altitude (1900 m above sea level) was more stressful for 3-day event horses, but did not result in the severe physiological changes and inability to complete prescribed exercise tests seen in previous studies with increased heat and humidity. It is clear from these and previous data that increased heat and humidity are the more important environmental stressors in 3-day eventing. PMID:10659288

  16. Usability of mobile phone food records to assess dietary intake in adolescents

    Mobile technologies are emerging as a valuable tool to collect and assess dietary intake. Adolescents readily accept and adopt new technologies, hence, a food record application (FRapp) may provide an accurate mechanism to monitor dietary intake. We examined the usability of a FRapp in 17 free-livin...

  17. Continuous 3-day exposure assessment of workplace manufacturing silver nanoparticles

    With the increased production and widespread use of nanomaterials, human and environmental exposure to nanomaterials is inevitably increasing. Therefore, this study monitored the possible nanoparticle exposure at a workplace that manufactures silver nanoparticles. To estimate the potential exposure of workers, personal sampling, area monitoring, and real-time monitoring were conducted over 3 days using a scanning mobility particle sizer and dust monitor at a workplace where the workers handle nanomaterials. The area sampling concentrations obtained from the injection room showed the highest concentration, ranging from 0.00501 to 0.28873 mg/m3. However, apart from the injection room, none of the area samplings obtained from other locations showed a concentration higher than 0.0013 mg/m3. Meanwhile, the personal sampling concentrations ranged from 0.00004 to 0.00243 mg/m3 over the 3 days of sampling, which was much lower than the silver TLV. The particle number concentrations at the silver nanoparticle manufacturing workplace were 911,170 (1st day), 1,631,230 (2nd day), and 1,265,024 (3rd day) particles/cm3 with a size range of 15–710.5 nm during the operation of the reactor, while the concentration decreased to 877,364.9 (1st day), 492,732 (2nd day), and 344,343 (3rd day) particles/cm3 when the reactor was stopped.

  18. Craniomandibular System and Postural Balance after 3-Day Dry Immersion.

    Loïc Treffel

    Full Text Available The objective of the study was to determine the influence of simulated microgravity by exposure to dry immersion on the craniomandibular system. Twelve healthy male volunteers participated in a 3-day dry immersion study. Before and immediately after exposure we measured maximal bite force using piezoresistive sensors. The mechanical properties of the jaw and cervical muscles were evaluated before, during, and after dry immersion using MyotonPRO. Because recent studies reported the effects of jaw motor activity on the postural stability of humans, stabilometric measurements of center of pressure were performed before and after dry immersion in two mandibular positions: rest position without jaw clenching, and intercuspidal position during voluntary teeth clenching. Results revealed no significant changes of maximal bite force after dry immersion. All postural parameters were significantly altered by dry immersion. There were however no significant differences in stabilometric data according to mandibular position. Moreover the masseter tonicity increased immediately after the end of dry immersion period. Dry immersion could be used as a valid model for studying the effects of microgravity on human subjects. However, 3 days appear insufficient in duration to evaluate the effects of weightlessness on maximal bite force. Our research suggests a link between postural disturbance after dry immersion and masseter tonicity.

  19. Validation of a pre-coded food record for infants and young children

    Gondolf, Ulla Holmboe; Tetens, Inge; Hills, A. P.;

    2012-01-01

    Background/Objectives:To assess the validity of a 7-day pre-coded food record (PFR) method in 9-month-old infants against metabolizable energy intake (ME(DLW)) measured by doubly labeled water (DLW); additionally to compare PFR with a 7-day weighed food record (WFR) in 9-month-old infants and 36......-month-old children.Subjects/Methods:The study population consisted of 36 infants (age: 9.03±0.2 months) and 36 young children (age: 36.1±0.3 months) enrolled in a cross-over design of 7 consecutive days PFR vs 7 consecutive days WFR. Children were randomly assigned to one method during week 1...

  20. Comparison of a Full Food-Frequency Questionnaire with the Three-Day Unweighted Food Records in Young Polish Adult Women: Implications for Dietary Assessment

    Ewa Niedzwiedzka; Anna Dlugosz; Dariusz Slowinski; Slowinska, Malgorzata A.; Joanna Kowalkowska; Lidia Wadolowska

    2013-01-01

    The food frequency questionnaire (FFQ) and the food record (FR) are among the most common methods used in dietary research. It is important to know that is it possible to use both methods simultaneously in dietary assessment and prepare a single, comprehensive interpretation. The aim of this study was to compare the energy and nutritional value of diets, determined by the FFQ and by the three-day food records of young women. The study involved 84 female students aged 21–26 years (mean of 22.2...

  1. Association between Hemoglobin Levels in the First 3 Days of Life and Bronchopulmonary Dysplasia in Preterm Infants.

    Duan, Jun; Kong, Xiangyong; Li, Qiuping; Hua, Shaodong; Zhang, Sheng; Feng, Zhichun; Zhang, Xiaoying

    2016-08-01

    Objective The objective of this study was to determine the association between hemoglobin (Hb) levels in the first 3 days of life and bronchopulmonary dysplasia (BPD) in preterm infants. Study Design The study population comprises 147 neonates with a gestational age (GA) of less than 32 weeks who were admitted to BaYi Children's Hospital Affiliated to Beijing Military General Hospital from January 2014 to May 2015. Hb levels in the first 3 days of life, maternal and infant characteristics, were recorded and then analyzed. Results BPD patients had a lower GA and birth weight than non-BPD patients. Rates of surfactant use, use of early inhalation hormone, days of mechanical ventilation > 2 weeks, and patent ductus arteriosus in BPD patients were higher and have a significant difference. Number of transfusions was higher in BPD patients. Lower Hb levels in the first 3 days of life were also observed in BPD patients. A cutoff value of Hb levels was determined as 155.5 g/L. Hb ≤ 155 g/L in the first 3 days of life was a significant risk factor for BPD. Conclusion Our study demonstrated that lower Hb levels in the first 3 days of life may increase the risk of developing BPD in preterm infants. PMID:27120476

  2. Diet-related greenhouse gas emissions assessed by a food frequency questionnaire and validated using 7-day weighed food records

    Sjörs, Camilla; Raposo, Sara E; Sjölander, Arvid; Bälter, Olle; Hedenus, Fredrik; Bälter, Katarina

    2016-01-01

    Background: The current food system generates about 25 % of total greenhouse gas emissions (GHGE), including deforestation, and thereby substantially contributes to the warming of the earth’s surface. To understand the association between food and nutrient intake and GHGE, we therefore need valid methods to assess diet-related GHGE in observational studies. Methods: Life cycle assessment (LCA) studies assess the environmental impact of different food items. We linked LCA data expressed as kg ...

  3. A cross-over study comparing an online versus a paper 7-day food record: focus on total water intake data and participant’s perception of the records

    Monnerie, B.; Tavoularis, L. G.; Guelinckx, I.; Hebel, P.; Boisvieux, T.; Cousin, A.; Le Bellego, L

    2015-01-01

    Purpose To compare (1) fluid, food and nutrient intake obtained with a paper versus an online version of a 7-day food record and (2) user’s acceptability of both versions of the food record. Methods A cross-over study was carried out in 2010 in France. A total of 246 participants aged 18–60 years reported their food and fluid intake using both versions of the 7-day food record, separated by a 7- to 14-day washout period. To help participants in estimating consumed portions, both versions of t...

  4. Online Dietary Intake Estimation: Reproducibility and Validity of the Food4Me Food Frequency Questionnaire Against a 4-Day Weighed Food Record

    Fallaize, Rosalind; Forster, Hannah; Macready, Anna L.; Walsh, Marianne C.; Mathers, John C; Brennan, Lorraine; Eileen R. Gibney; Gibney, Michael J.; Lovegrove, Julie A.

    2014-01-01

    Background: Advances in nutritional assessment are continuing to embrace developments in computer technology. The online Food4Me food frequency questionnaire (FFQ) was created as an electronic system for the collection of nutrient intake data. To ensure its accuracy in assessing both nutrient and food group intake, further validation against data obtained using a reliable, but independent, instrument and assessment of its reproducibility are required. Objective: The aim was to assess the r...

  5. A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology

    Amelia J. Harray

    2015-07-01

    Full Text Available The world-wide rise in obesity parallels growing concerns of global warming and depleting natural resources. These issues are often considered separately but there may be considerable benefit to raising awareness of the impact of dietary behaviours and practices on the food supply. Australians have diets inconsistent with recommendations, typically low in fruit and vegetables and high in energy-dense nutrient-poor foods and beverages (EDNP. These EDNP foods are often highly processed and packaged, negatively influencing both health and the environment. This paper describes a proposed dietary assessment method to measure healthy and sustainable dietary behaviours using 4-days of food and beverage images from the mobile food record (mFR application. The mFR images will be assessed for serves of fruit and vegetables (including seasonality, dairy, eggs and red meat, poultry and fish, ultra-processed EDNP foods, individually packaged foods, and plate waste. A prediction model for a Healthy and Sustainable Diet Index will be developed and tested for validity and reliability. The use of the mFR to assess adherence to a healthy and sustainable diet is a novel and innovative approach to dietary assessment and will have application in population monitoring, guiding intervention development, educating consumers, health professionals and policy makers, and influencing dietary recommendations.

  6. A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology.

    Harray, Amelia J; Boushey, Carol J; Pollard, Christina M; Delp, Edward J; Ahmad, Ziad; Dhaliwal, Satvinder S; Mukhtar, Syed Aqif; Kerr, Deborah A

    2015-07-01

    The world-wide rise in obesity parallels growing concerns of global warming and depleting natural resources. These issues are often considered separately but there may be considerable benefit to raising awareness of the impact of dietary behaviours and practices on the food supply. Australians have diets inconsistent with recommendations, typically low in fruit and vegetables and high in energy-dense nutrient-poor foods and beverages (EDNP). These EDNP foods are often highly processed and packaged, negatively influencing both health and the environment. This paper describes a proposed dietary assessment method to measure healthy and sustainable dietary behaviours using 4-days of food and beverage images from the mobile food record (mFR) application. The mFR images will be assessed for serves of fruit and vegetables (including seasonality), dairy, eggs and red meat, poultry and fish, ultra-processed EDNP foods, individually packaged foods, and plate waste. A prediction model for a Healthy and Sustainable Diet Index will be developed and tested for validity and reliability. The use of the mFR to assess adherence to a healthy and sustainable diet is a novel and innovative approach to dietary assessment and will have application in population monitoring, guiding intervention development, educating consumers, health professionals and policy makers, and influencing dietary recommendations. PMID:26151176

  7. Validation of two food frequency questionnaires for dietary calcium assessment

    Andrea, Hacker-Thompson; Robertson, Trina P.; Sellmeyer, Deborah E.

    2009-01-01

    Easily utilized questionnaires estimating dietary calcium intake would be a valuable asset to promoting skeletal health and a helpful research tool. Two calcium questionnaires, one online and one printed, were each compared to dietary calcium intake measured by a three-day diet record. Women completed the questionnaires in a randomized order and kept a 3-day food record at home, returning it by mail. The ethnicity of the 140 study participants was 102 Caucasian, 12 African American, 16 Asian,...

  8. Efficacy of essential oil mouthwash with and without alcohol: a 3-Day plaque accumulation model

    Marchetti Enrico; Mummolo Stefano; Di Mattia Jonathan; Casalena Fabio; Di Martino Salvatore; Mattei Antonella; Marzo Giuseppe

    2011-01-01

    Abstract Background The aim of this study was to evaluate the antiplaque effect of a new alcohol free essential oil mouthwash with respect to a control of an essential oil with alcohol mouthwash, using an in vivo plaque regrowth model of 3-days. Methods The study was designed as a double-masked, randomized, crossover clinical trial, involving 30 volunteers to compare two different essential oil containing mouthwashes, during a 3-day plaque accumulation model. After receiving a thorough profes...

  9. Comparison of a Full Food-Frequency Questionnaire with the Three-Day Unweighted Food Records in Young Polish Adult Women: Implications for Dietary Assessment

    Kowalkowska, Joanna; Slowinska, Malgorzata A.; Slowinski, Dariusz; Dlugosz, Anna; Niedzwiedzka, Ewa; Wadolowska, Lidia

    2013-01-01

    The food frequency questionnaire (FFQ) and the food record (FR) are among the most common methods used in dietary research. It is important to know that is it possible to use both methods simultaneously in dietary assessment and prepare a single, comprehensive interpretation. The aim of this study was to compare the energy and nutritional value of diets, determined by the FFQ and by the three-day food records of young women. The study involved 84 female students aged 21–26 years (mean of 22.2 ± 0.8 years). Completing the FFQ was preceded by obtaining unweighted food records covering three consecutive days. Energy and nutritional value of diets was assessed for both methods (FFQ-crude, FR-crude). Data obtained for FFQ-crude were adjusted with beta-coefficient equaling 0.5915 (FFQ-adjusted) and regression analysis (FFQ-regressive). The FFQ-adjusted was calculated as FR-crude/FFQ-crude ratio of mean daily energy intake. FFQ-regressive was calculated for energy and each nutrient separately using regression equation, including FFQ-crude and FR-crude as covariates. For FR-crude and FFQ-crude the energy value of diets was standardized to 2000 kcal (FR-standardized, FFQ-standardized). Methods of statistical comparison included a dependent samples t-test, a chi-square test, and the Bland-Altman method. The mean energy intake in FFQ-crude was significantly higher than FR-crude (2740.5 kcal vs. 1621.0 kcal, respectively). For FR-standardized and FFQ-standardized, significance differences were found in the mean intake of 18 out of 31 nutrients, for FR-crude and FFQ-adjusted in 13 out of 31 nutrients and FR-crude and FFQ-regressive in 11 out of 31 nutrients. The Bland-Altman method showed an overestimation of energy and nutrient intake by FFQ-crude in comparison to FR-crude, e.g., total protein was overestimated by 34.7 g/day (95% Confidence Interval, CI: −29.6, 99.0 g/day) and fat by 48.6 g/day (95% CI: −36.4, 133.6 g/day). After regressive transformation of FFQ, the

  10. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

    Blomhoff Rune

    2011-05-01

    Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

  11. Validation of the Danish 7-day pre-coded food diary among adults: energy intake v. energy expenditure and recording length

    Biltoft-Jensen, Anja Pia; Matthiessen, Jeppe; Rasmussen, Lone Banke;

    2009-01-01

    position-and-motion instrument (ActiReg®). Further, the influence of recording length on EI:BMR, percentage consumers, the number of meal occasions and recorded food items per meal was examined. A total of 138 Danish volunteers aged 20–59 years wore the ActiReg® and recorded their food intake for 7...... for EI and EE were − 6·29 and 3·09 MJ/d. Of the participants, 73 % were classified as acceptable reporters, 26 % as under-reporters and 1 % as over-reporters. EI:BMR was significantly lower on 1–3 consecutive recording days compared with 4–7 recording days (P <0·03). Percentage consumers of selected...... beginning and the end of the 7 d reporting. Together, the results indicate that EI was underestimated at group level and that a 7 d recording is preferable to a 4 d recording period....

  12. Food discard practices of householders.

    Van Garde, S J; Woodburn, M J

    1987-03-01

    Food discard patterns and reasons were determined for a sample of 243 households in Oregon. Personal interviews were conducted, and 7-day records of discards were collected. Discards over a 3-day period also were collected from a subsample of 50. The householder's estimate of amount, converted from measures to grams using food composition tables, was found to be 97% of the actual grams of food, as weighed in the laboratory. Households discarded an average of 1,587 gm ($2.88) food in a 7-day period on the basis of the 79% completed usable records. Major reasons were poor quality for fruits and vegetables; storage time for meat, fish, and poultry; non-use of leftovers for combination dishes; and plate waste for cereals and dairy products. Twenty-nine percent of the discarded food (by cost) was considered to be unsafe to eat by the householder. Aesthetic factors dominated decisions by the 18- to 25-year age group, but experiences related to food storage were the basis for decisions by half of the respondents more than 65 years old. Discards increased with number of members in the household and were influenced by age of children. Household income was not linearly related to amount of discard. As household refrigerator temperatures increased from 1.7 degrees C to 20 degrees C, the amount of discards also increased. Consumers generally lacked criteria for evaluating the safety of foods. PMID:3819252

  13. Object Individuation in 3-Day-Old Chicks: Use of Property and Spatiotemporal Information

    Fontanari, Laura; Rugani, Rosa; Regolin, Lucia; Vallortigara, Giorgio

    2011-01-01

    Object individuation was investigated in newborn domestic chicks. Chicks' spontaneous tendency to approach the larger group of familiar objects was exploited in a series of five experiments. In the first experiment newborn chicks were reared for 3 days with objects differing in either colour, shape or size. At test, each chick was presented with…

  14. Erythropoietin improves mood and modulates the cognitive and neural processing of emotion 3 days post administration.

    Miskowiak, Kamilla; Inkster, Becky; Selvaraj, Sudhakar; Wise, Richard; Goodwin, Guy M; Harmer, Catherine J

    2008-02-01

    Erythropoietin (Epo) has neuroprotective and neurotrophic effects and is a promising candidate for treatment of neurodegenerative and psychiatric disorder. Recently, we demonstrated that Epo modulates memory-relevant hippocampal response and fear processing in human models of antidepressant drug action 1 week post-administration, and improves self-reported mood for 3 days immediately following administration. The present study explored the effects of Epo (40 000 IU) vs saline on self-reported mood and on neural and cognitive function in healthy volunteers 3 days post-administration to test the reliability of the rapid mood improvement and its neuropsychological basis. Neuronal responses during the processing of happy and fearful faces were investigated using functional magnetic resonance imaging (fMRI); facial expression recognition performance was assessed after the fMRI scan. Daily ratings of mood were obtained for 3 days after Epo/saline administration. During faces processing Epo enhanced activation in the left amygdala and right precuneus to happy and fearful expressions. This was paired with improved recognition of all facial expressions, in particular of low intensity happiness and fear. This is similar to behavioral effects observed with acute administration of serotonergic antidepressants. Consistent with our previous finding, Epo improved self-reported mood for all 3 days post-administration. Together, these results suggest that characterization of the effects of Epo in a clinically depressed group is warranted. PMID:17473836

  15. Development of a quantitative food frequency questionnaire for Brazilian patients with type 2 diabetes

    Sarmento, Roberta Aguiar; Riboldi, Bárbara Pelicioli; da Costa Rodrigues, Ticiana; Mirela Jobim de AZEVEDO; de Almeida, Jussara Carnevale

    2013-01-01

    Background To investigate the association between dietary components and development of chronic diabetic complications, the dietary evaluation should include a long period, months or years. The present manuscript aims to develop a quantitative food frequency questionnaire (FFQ) and a portfolio with food photos to assess the usual intake pattern of Brazilian patients with type 2 diabetes to be used in future studies. Methods Dietary data using 3-day weighed diet records (WDR) from 188 outpatie...

  16. Millennial-scale isotope records from a wide-ranging predator show evidence of recent human impact to oceanic food webs.

    Wiley, A.E.; Ostrom, P H; Welch, A.J.; Fleischer, R C; Gandhi, H.; Southon, J.R.; Stafford, T.W.; Penniman, J.F.; Hu, D.; Duvall, F.P.; James, H F

    2013-01-01

    Human exploitation of marine ecosystems is more recent in oceanic than near shore regions, yet our understanding of human impacts on oceanic food webs is comparatively poor. Few records of species that live beyond the continental shelves date back more than 60 y, and the sheer size of oceanic regions makes their food webs difficult to study, even in modern times. Here, we use stable carbon and nitrogen isotopes to study the foraging history of a generalist, oceanic predator, the Hawaiian petr...

  17. 27.3-day and 13.6-day atmospheric tide

    LI; GuoQing; ZONG; HaiFeng

    2007-01-01

    An analysis of time variations in the earth's length of day (LOD) for 25 years (1973-1998) versus atmospheric circulation changes and lunar phase is presented. It is found that, on the average, there is a 27.3-day and 13.6-day period oscillation in global zonal wind speed, atmospheric geopotential height, and LOD following alternating changes in lunar phase. Every 5-9 days (6.8 days on average), the fields of global atmospheric zonal wind and geopotential height and LOD undergo a sudden change in relation to a change in lunar declination. The observed atmospheric oscillation with this time period may be viewed as a type of atmospheric tide.Ten atmospheric tidal cases have been analyzed by comparing changes in LOD, global zonal wind speed and atmospheric geopotential height versus change in lunar declination. Taken together these cases reveal prominent 27.3-day and 13.6-day tides. The lunar forcing on the earth's atmosphere is great and obvious changes occur in global fields of zonal wind speed and atmospheric geopotential height over the equatorial and low latitude areas.The driving force for the 27.3-day and 13.6-day atmospheric tides is the periodic change in lunar forcing during the moon's revolution around the earth. When the moon is located on the celestial equator the lunar declination equals zero and the lunar tidal forcing on the atmosphere reaches its maximum, at this time the global zonal wind speed increases and the earth's rotation rate decreases and LOD increases. Conversely, when the moon reaches its most northern or southern positions the lunar declination is maximized, lunar tidal forcing decreases, global zonal wind speed decreases, earth's rotation rate increases and LOD decreases.27.3-day and 13.6-day period atmospheric tides deserve deeper study. Lunar tidal forcing should be considered in models of atmospheric circulation and in short and medium range weather forecasting.

  18. PIGLETS’ GROWTH PERFORMANCE IN THE FIRST 3 DAYS OF LIFE IN CONNECTION WITH SUCKLED MAMMARY GLANDS

    H. SĂRĂNDAN; C. Manea; R. SĂRĂNDAN; OLGA TOMA; I. PETROMAN

    2013-01-01

    The trial was carried out in the maternity of a pig commercial farm, on three sows with 9 piglets each, during the first 3 days of life of the latter. We monitored the piglets for 72 hours daily from the point of view of the number of feedings per mammary gland to quantify the degree of use and milk production in relation with the anatomical location of the mammary glands. We could see there are daily variations of the daily weight gain in relation to their body weight at birth, and that mamm...

  19. Feasibility of 2 x 24-h dietary recalls combined with a food-recording booklet, using EPIC-Soft, among schoolchildren

    Trolle, Ellen; Amiano, P.; Ege, Majken;

    2011-01-01

    Background/Objectives: The aim of this study was to evaluate the feasibility of the suggested trans-European methodology for undertaking representative dietary surveys among schoolchildren: 2 x 24-h dietary recalls (24-HDRs) combined with a food-recording booklet, using EPIC-Soft (the software de...

  20. A mobile phone food record app to digitally capture dietary intake for adolescents in a free-living environment: Usability study

    Background: Mobile technologies are emerging as a valuable tool to collect and assess dietary intake. Adolescents readily accept and adopt new technologies; hence, a food record application (FRapp) may be used as a tool to promote a better understanding of adolescent’s dietary intake and eating patt...

  1. Assessment of habitual energy and macronutrient intake in adults: comparison of a seven day food record with a dietary history interview

    Høidrup, S.; Andreasen, A. H.; Osler, M.; Pedersen, Agnes Nadelmann; Jørgensen, L. M.; Jørgensen, T.; Schroll, M.; Heitmann, B. L.

    2002-01-01

    Objective: To examine the quantitative agreement between a 7 day food record and a diet history interview when these are conducted under the same conditions and to evaluate whether the two methods assess habitual diet intake differently among subgroups of age and body mass index (BMI). Design......: Cross-sectional study. Setting: Population study, Denmark. Subjects: A total of 175 men and 173 women aged 30-60 y, selected randomly from a larger population sample of Danish adults. Interventions: All subjects had habitual diet intake assessed by a diet history interview and completed a 7 day food....... Difference between reported energy intake from both methods and estimated energy expenditure in different subgroups. Results: Energy and macronutrient intake was assessed slightly higher by the 7 day food record than by the diet history interview, but in absolute terms the differences were negligible. The...

  2. Comparison of SAFER behavior assessment results in shelter dogs at intake and after a 3-day acclimation period.

    Bennett, Sara L; Weng, Hsin-Yi; Walker, Sheryl L; Placer, Margaret; Litster, Annette

    2015-01-01

    In this study, it was hypothesized that different results would be obtained by canine behavior assessments performed within 24 hr of shelter intake (Day 0) and after a 3-day acclimation period (Day 3). Safety Assessment for Evaluating Rehoming assessments were performed on 33 dogs at 2 municipal shelters. Agreements between Day 0 and Day 3 varied among subtests, and no consistent temporal patterns were observed. Weighted kappa statistics for each subtest ranged from .28 to .78, and percentage discordance was 0% to 18%. In a 2nd analysis, subtests skipped due to serious aggression were replaced with scores corresponding to serious aggression, and missing values for the Food subtest were replaced with scores for no aggression if the dog did not eat. For subtests skipped due to severe aggression, more than 50% of the dogs had scores indicating low aggression on the other assessment. Eight of 16 dogs who did not eat on Day 0 ate on Day 3; 2 showed aggression. Until the ideal time to test can be identified, it should be based on the individual dog's welfare status, and testing of dogs showing severe stress should be avoided. PMID:25603466

  3. Assessment of habitual energy and macronutrient intake in adults: comparison of a seven day food record with a dietary history interview

    Høidrup, S.; Andreasen, A. H.; Osler, M.;

    2002-01-01

    Objective: To examine the quantitative agreement between a 7 day food record and a diet history interview when these are conducted under the same conditions and to evaluate whether the two methods assess habitual diet intake differently among subgroups of age and body mass index (BMI). Design......: Cross-sectional study. Setting: Population study, Denmark. Subjects: A total of 175 men and 173 women aged 30-60 y, selected randomly from a larger population sample of Danish adults. Interventions: All subjects had habitual diet intake assessed by a diet history interview and completed a 7 day food...... record within 3 weeks following the interview. The diet history interview and coding of records were performed by the same trained dietician. Main outcome measure: Median between-method difference in assessment of total energy intake, absolute intake of macronutrients, and nutrient energy percentages...

  4. PIGLETS’ GROWTH PERFORMANCE IN THE FIRST 3 DAYS OF LIFE IN CONNECTION WITH SUCKLED MAMMARY GLANDS

    H. SĂRĂNDAN

    2013-12-01

    Full Text Available The trial was carried out in the maternity of a pig commercial farm, on three sows with 9 piglets each, during the first 3 days of life of the latter. We monitored the piglets for 72 hours daily from the point of view of the number of feedings per mammary gland to quantify the degree of use and milk production in relation with the anatomical location of the mammary glands. We could see there are daily variations of the daily weight gain in relation to their body weight at birth, and that mammary glands were differently used, i.e. the number of feedings is higher in pectoral mammary glands. Mean milk production per feeding varied between 14.49 and 59.73 ml, depending on the anatomical position and on the number of secreting cells in the mammary glands.

  5. Effects of 3-day bed rest on physiological responses to graded exercise in athletes and sedentary men

    Smorawinski, J.; Nazar, K.; Kaciuba-Uscilko, H.; Kaminska, E.; Cybulski, G.; Kodrzycka, A.; Bicz, B.; Greenleaf, J. E.

    2001-01-01

    To test the hypotheses that short-term bed-rest (BR) deconditioning influences metabolic, cardiorespiratory, and neurohormonal responses to exercise and that these effects depend on the subjects' training status, 12 sedentary men and 10 endurance- and 10 strength-trained athletes were submitted to 3-day BR. Before and after BR they performed incremental exercise test until volitional exhaustion. Respiratory gas exchange and heart rate (HR) were recorded continuously, and stroke volume (SV) was measured at submaximal loads. Blood was taken for lactate concentration ([LA]), epinephrine concentration ([Epi]), norepinephrine concentration ([NE]), plasma renin activity (PRA), human growth hormone concentration ([hGH]), testosterone, and cortisol determination. Reduction of peak oxygen uptake (VO(2 peak)) after BR was greater in the endurance athletes than in the remaining groups (17 vs. 10%). Decrements in VO(2 peak) correlated positively with the initial values (r = 0.73, P exercise respiratory exchange ratios were increased in athletes. Cardiac output was unchanged by BR in all groups, but exercise HR was increased and SV diminished in the sedentary subjects. The submaximal [LA] and [LA] thresholds were decreased in the endurance athletes from 71 to 60% VO(2 peak) (P exercise. These effects were insignificant in the remaining subjects. In conclusion, reduction of exercise performance and modifications in neurohormonal response to exercise after BR depend on the previous level and mode of physical training, being the most pronounced in the endurance athletes.

  6. A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology

    Harray, Amelia J; Boushey, Carol J; Pollard, Christina M; Delp, Edward J.; Ziad Ahmad; Dhaliwal, Satvinder S; Syed Aqif Mukhtar; Kerr, Deborah A

    2015-01-01

    The world-wide rise in obesity parallels growing concerns of global warming and depleting natural resources. These issues are often considered separately but there may be considerable benefit to raising awareness of the impact of dietary behaviours and practices on the food supply. Australians have diets inconsistent with recommendations, typically low in fruit and vegetables and high in energy-dense nutrient-poor foods and beverages (EDNP). These EDNP foods are often highly processed and pac...

  7. Millennial-scale isotope records from a wide-ranging predator show evidence of recent human impact to oceanic food webs

    Wiley, A.E.; Ostrom, P.H.; Welch, A.J.;

    2013-01-01

    Human exploitation of marine ecosystems is more recent in oceanic than near shore regions, yet our understanding of human impacts on oceanic food webs is comparatively poor. Few records of species that live beyond the continental shelves date back more than 60 y, and the sheer size of oceanic...... regions makes their food webs difficult to study, even in modern times. Here, we use stable carbon and nitrogen isotopes to study the foraging history of a generalist, oceanic predator, the Hawaiian petrel (Pterodroma sandwichensis), which ranges broadly in the Pacific from the equator to near the...... Aleutian Islands. Our isotope records from modern and ancient, radiocarbon-dated bones provide evidence of over 3,000 y of dietary stasis followed by a decline of ca. 1.8‰ in δ15N over the past 100 y. Fishery-induced trophic decline is the most likely explanation for this sudden shift, which occurs in...

  8. Conformity to the opinions of other people lasts for no more than 3 days.

    Huang, Yi; Kendrick, Keith M; Yu, Rongjun

    2014-07-01

    When people are faced with opinions different from their own, they often revise their own opinions to match those held by other people. This is known as the social-conformity effect. Although the immediate impact of social influence on people's decision making is well established, it is unclear whether this reflects a transient capitulation to public opinion or a more enduring change in privately held views. In an experiment using a facial-attractiveness rating task, we asked participants to rate each face; after providing their rating, they were informed of the rating given by a peer group. They then rerated the same faces after 1, 3, or 7 days or 3 months. Results show that individuals' initial judgments are altered by the differing opinions of other people for no more than 3 days. Our findings suggest that because the social-conformity effect lasts several days, it reflects a short-term change in privately held views rather than a transient public compliance. PMID:24855020

  9. Localization of Ascaridia galli larvae in the jejunum of chickens 3 days post infection.

    Luna-Olivares, Luz Adilia; Ferdushy, Tania; Kyvsgaard, Niels Christian; Nejsum, Peter; Thamsborg, Stig Milan; Roepstorff, Allan; Iburg, Tine Moesgaard

    2012-04-30

    The normal habitat of the parasitic stages of Ascaridia galli is in the small intestine of poultry but the exact localization is poorly understood. Therefore, a histological study was conducted in order to localize the larvae during the early phase of infection. Six layer pullets seven-week old were infected orally with 20,000 embryonated A. galli eggs each, whereas four chickens were left as un-infected controls. At necropsy 3 days after infection the first half of jejunum/ileum was divided into two equally sized sections (J1 and J2). After taking samples for histology from the middle of J1 and J2 and the junction between these determined JX, the two sections were subjected to parasitological examination. A higher number of A. galli larvae were recovered from section J2 than J1 and the majority of larvae were recovered from the most profound layers. Based on histology 144 larvae were identified and their location was noted. The highest number of larvae was observed in the JX sample as compared to J1 and J2 (Pgalli larval localization as compared to the term "histotrophic phase" currently used in many textbooks. PMID:22133491

  10. Evaluation of 3-day smoking cessation training course for doctors from 38 cities in China

    ZHANG Chun-mei; XIAO Dan; Robert West; Susan Michie; Ronald Troughton; Peter Hajek; WANG Chen

    2012-01-01

    Background The World Health Organization's “Framework Convention on Tobacco Control” came into effect in China in 2006.Since then,a series of tobacco control measures has been undertaken,including the first step to establish a coordinated network of stop-smoking clinics in Chinese hospitals.Training for stop-smoking specialists has been traditionally provided via printed materials.This study evaluated the outcomes of the first two intensive 3-day courses in smoking cessation in China run in collaboration with experts who provide training to UK Specialist Stop Smoking Service.@@Methods Eighty-four doctors from 38 cities in China responsible for stop-smoking treatment in 20 provinces and four autonomous regions participated in the training courses.Participants' knowledge competencies and self-efficacy were assessed before and after the authentication training.@@Results The training significantly improved participants' knowledge,skills and self-efficacy across different domains.Forty-eight participants were finally certified as “smoking cessation specialist”.@@Conclusions The UK model of face-to-face training was acceptable and effective in China.A relatively brief intensive training program can generate significant improvements in skills,knowledge,and readiness to engage in smoking cessation activities.

  11. Patterns of food avoidance in chronic fatigue syndrome: is there a case for dietary recommendations? Patrones de evitación alimenticia en el síndrome de fatiga crónica: ¿hay base para dar recomendaciones dietéticas?

    J. Trabal; P. Leyes; J. Fernández-Solá; M.ª Forga; J. Fernández-Huerta

    2012-01-01

    Objectives: To assess the dietary habits and food avoidance-behavior in patients with Chronic Fatigue Syndrome (CFS). Methods: Cross-sectional pilot study with 28 patients diagnosed with severe CFS. Eating habits were assessed with a food frequency questionnaire and 3-day food records. We analyzed variables related to dietary restrictions induced by symptoms or external information. Results: The most prevalent restrictions were for dairy products and gluten-containing grains, with 22 and 15 r...

  12. Efficacy of Clindamycin Vaginal Ovule (3-Day Treatment vs. Clindamycin Vaginal Cream (7-Day Treatment in Bacterial Vaginosis

    Charles P. Wajszczuk

    2001-01-01

    Full Text Available Objective: To compare the efficacy and safety of a 3-day regimen of clindamycin vaginal ovules with a 7-day regimen of clindamycin vaginal cream for the treatment of bacterial vaginosis (BV

  13. Sequential Oxygenation Index and Organ Dysfunction Assessment within the First 3 Days of Mechanical Ventilation Predict the Outcome of Adult Patients with Severe Acute Respiratory Failure

    Hsu-Ching Kao

    2013-01-01

    Full Text Available Objective. To determine early predictors of outcomes of adult patients with severe acute respiratory failure. Method. 100 consecutive adult patients with severe acute respiratory failure were evaluated in this retrospective study. Data including comorbidities, Sequential Organ Failure Assessment (SOFA score, Acute Physiological Assessment and Chronic Health Evaluation II (APACHE II score, PaO2, FiO2, PaO2/FiO2, PEEP, mean airway pressure (mPaw, and oxygenation index (OI on the 1st and the 3rd day of mechanical ventilation, and change in OI within 3 days were recorded. Primary outcome was hospital mortality; secondary outcome measure was ventilator weaning failure. Results. 38 out of 100 (38% patients died within the study period. 48 patients (48% failed to wean from ventilator. Multivariate analysis showed day 3 OI ( and SOFA ( score were independent predictors of hospital mortality. Preexisting cerebrovascular accident (CVA ( was the predictor of weaning failure. Results from Kaplan-Meier method demonstrated that higher day 3 OI was associated with shorter survival time (log-Rank test, . Conclusion. Early OI (within 3 days and SOFA score were predictors of mortality in severe acute respiratory failure. In the future, prospective studies measuring serial OIs in a larger scale of study cohort is required to further consolidate our findings.

  14. Feasibility and Use of the Mobile Food Record for Capturing Eating Occasions among Children Ages 3–10 Years in Guam

    Tanisha F. Aflague

    2015-06-01

    Full Text Available Children’s readiness to use technology supports the idea of children using mobile applications for dietary assessment. Our goal was to determine if children 3–10 years could successfully use the mobile food record (mFR to capture a usable image pair or pairs. Children in Sample 1 were tasked to use the mFR to capture an image pair of one eating occasion while attending summer camp. For Sample 2, children were tasked to record all eating occasions for two consecutive days at two time periods that were two to four weeks apart. Trained analysts evaluated images. In Sample 1, 90% (57/63 captured one usable image pair. All children (63/63 returned the mFR undamaged. Sixty-two children reported: The mFR was easy to use (89%; willingness to use the mFR again (87%; and the fiducial marker easy to manage (94%. Children in Sample 2 used the mFR at least one day at Time 1 (59/63, 94%; Time 2 (49/63, 78%; and at both times (47/63, 75%. This latter group captured 6.21 ± 4.65 and 5.65 ± 3.26 mean (±SD image pairs for Time 1 and Time 2, respectively. Results support the potential for children to independently record dietary intakes using the mFR.

  15. Outcome of radioiodine therapy without, on or 3 days off carbimazole: a prospective interventional three-group comparison

    Carbimazole ameliorates hyperthyroidism but reduces radioiodine uptake and adversely affects the outcome of simultaneous radioiodine therapy. We explored whether withdrawal of carbimazole for 3 days can restore the outcome of radioiodine treatment without concurrent exacerbation of hyperthyroidism. By generating three groups with comparable radioiodine uptake, we also investigated whether the effect of carbimazole depends on the radioiodine uptake. Stratified by a radioiodine uptake >30%, 227 consecutive adult patients were prospectively assigned to radioiodine therapy (target dose 200 Gy) without, on or 3 days off carbimazole. Patients were clinically (Crooks-Wayne score) and biochemically (T3, fT4, TSH) followed up after 3, 6 and 12 months. Primary endpoint was outcome 12 months after radioiodine therapy. A total of 207 patients completed follow-up (toxic nodular goitre, n=117; Graves' disease, n=90). The overall success rate was 71.5%. Patients without and 3 days off carbimazole had similar biochemical (81.4% and 83.3%, respectively; p=0.82) and clinical outcomes [median (range) Crooks-Wayne score 0 (0-16) and 1 (0-10), respectively; p=0.73], which were both higher than in patients on carbimazole [42.6%, p4, T3 and TSH. (orig.)

  16. A mass food poisoning in two construction company workers taking meal from the same food company

    Vedat Dorman

    2010-09-01

    Full Text Available Objectives: This study, outbreaks of food poisoning that occurred in the two different construction company caused by the same food company were investigated via outbreak investigation were made.Methods: Thirty-nine people were admitted with nausea, vomiting, fever, abdominal pain, headache, joint pain and fatigue to a private hospital diarrhea on April 28, 2008 evening. At following day, Head of Hospitals and other local health authorities held meetings and a collective action plan was prepared. The food samples of last 3 days and chemical and bacteriological water samples were collected for bacteriological and chemical analysis. Outbreak investigation steps in accordance with the presence of epidemic were confirmed via person-locality-time feature, determination of person that were under risk, localization of new cases, protection and control measures to be taken and reported procedures were performed. A structured questionnaire was applied to cases and control group.Results: Hospital records were examined and 114 patients were identified as admitted to hospitals with food poisoning complaints between 28 April and 1 May, 2008. An interview was performed with 109 persons (55 food-staff workers and 54 patients. According to the results of food samples taken C.perfringens from haricot beans with meat and S.aureus from salad were produced.Conclusion: The food industry in our country and the developing world is increasingly ongoing although still food born outbreaks can be seen. Particular attention to the rules of hygiene in food-industry and regular controls will prevent the formation of food borne outbreaks

  17. Validez de la ingesta energética estimada por registro alimentario en deportistas recreacionales Validity of energy intake determined by food record in recreational sportspeoples

    NP Areco

    2011-03-01

    Full Text Available Introducción:Las estimaciones no representativas de la ingesta habitual reducen la validez de una investigación. Objetivos:Determinar qué proporción de un grupo de adultos que practican actividad física en forma recreacional, realizan registros alimentarios de escasa validez para estimar la ingesta energética habitual. Determinar si la validez de la ingesta energética estimada se asocia con determinadas características de los encuestados (so-ciodemográficas y antropométricas entre otras aterial y Métodos:Estudio transversal analítico. Se incluyeron adultos de 19 a 70 años, de ambos sexos, que realizaron actividad física programada en 4 establecimientos deportivos en Capital Federal y el Conurbano bonaerense de julio a septiembre de 2009. Se realizaron dos entrevistas, mediciones antropométricas, un registro alimentario de 6 días y un registro de actividad física. Para identificar ingesta estimadas no representativas de la ingesta habitual se utilizó el método de Mc.Crory y col., con un punto de corte ±1DE. Resultados:De los 48 encuestados, el 31,3% (n=15 realizó un registro alimentario compatible con una subestimación de la ingesta energética habitual. El 22,9% (n=11 de los encuestados realizó un registro alimentario que posiblemente sobrestimó la ingesta de energía. La circunferencia de cintura aumentada y el sobrepeso se asociaron con el subregistro (pIntroduction:The non representative estimations of regular intake reduce the validity of an investigation. Objectives:To determine which proportion of a group of adults who engage in a recreational physical activity keep food records of poor validity to estimate the regular energy intake. To determine whether the validity of the estimated energy intake is associated with certain characteristics of the respondents (sociodemographic and anthropo-metric, among others Methods:A cross sectional survey. The participants were adults between 19 and 70 years old, of both sexes

  18. 27.3-day and 13.6-day Atmospheric Tide and Lunar Forcing on Atmospheric Circulation

    LI Guoqing

    2005-01-01

    An analysis of time variations of the earth's length of day (LOD) versus atmospheric geopotential height fields and lunar phase is presented. A strong correlation is found between LOD and geopotential height from which a close relationship is inferred and found between atmospheric circulation and the lunar cycle around the earth. It is found that there is a 27.3-day and 13.6-day east-west oscillation in the atmospheric circulation following the lunar phase change. The lunar revolution around the earth strongly influences the atmospheric circulation. During each lunar cycle around the earth there is, on average, an alternating change of 6.8-day-decrease, 6.8-day-increase, 6.8-day-decrease and 6.8-day-increase in atmospheric zonal wind, atmospheric angular momentum and LOD. The dominant factor producing such an oscillation in atmospheric circulation is the periodic change of lunar declination during the lunar revolution around the earth. The 27.3- day and 13.6-day atmospheric oscillatory phenomenon is akin to a strong atmospheric tide, which is different from the weak atmospheric tides, diurnal and semidiurnal, previously documented in the literature. Also it is different from the tides in the ocean in accordance with their frequency and date of occurrence. Estimation shows that the 27.3-day lunar forcing produces a 1-2 m s-1 change in atmospheric zonal wind. Therefore, it should be considered in models of atmospheric circulation and short and middle term weather forecasting. The physical mechanism and dynamic processes in lunar forcing on atmospheric circulation are discussed.

  19. An open evaluation of a 3-day course of pivmecillinam (ten 200 mg tablets) in women with acute uncomplicated cystitis.

    Donald, J F; Rimmer, D M

    1980-01-01

    One hundred and eighty-four women, with acute uncomplicated cystitis, received a 3-day course of pivmecillinam comprising an initial 400 mg (two tablets) dose, followed by 200 mg every 8 hours; a total of ten tablets. A satisfactory clinical response was achieved in 91% of patients. Bacteriological success was observed in 94% of sixty-eight patients with a proven infection. Side-effects were reported in sixteen patients (8.4%). Two patients ceased therapy prematurely. Pivmecillinam did not select out resistant Gram-negative organisms. A trend towards reinfection with Gram-positive cocci was observed. The possible significance of reinfection with different organisms is discussed. PMID:6245977

  20. Localization of Ascaridia galli larvae in the jejunum of chickens 3 days post infection

    Luna Olivares, Luz Adilia; Ferdushy, Tania; Kyvsgaard, Niels Christian; Nejsum, Peter; Thamsborg, Stig Milan; Roepstorff, Allan Knud; Iburg, Tine Moesgaard

    The normal habitat of the parasitic stages of Ascaridia galli is in the small intestine of poultry but the exact localization is poorly understood. Therefore, a histological study was conducted in order to localize the larvae during the early phase of infection. Six layer pullets seven-week old...... were infected orally with 20,000 embryonated A. galli eggs each, whereas four chickens were left as un-infected controls. At necropsy 3 days after infection the first half of jejunum/ileum was divided into two equally sized sections (J1 and J2). After taking samples for histology from the middle of J1...... and J2 and the junction between these determined JX, the two sections were subjected to parasitological examination. A higher number of A. galli larvae were recovered from section J2 than J1 and the majority of larvae were recovered from the most profound layers. Based on histology 144 larvae were...

  1. Evaluation and limitations of 34-35 degree 3 day cooling hypothermia in patients with severe traumatic brain injury

    Since 2000, we adopted mild hypothermia of the present cooling protocol for 3 days at 34-35 degrees to improve outcomes of patients with severe traumatic brain injury (TBI). In the present study, we evaluated the efficacy and safety of this protocol retrospectively. Between 2000 and 2008, a total of 35 patients with severe TBI, 16 to 69 years of age, were enrolled. The initial Glasgow Coma Scale scores (GCS) of all patients ranged from 3 to 13, but many patients' GCS fell down immediately to under 5. All patients had intracranial mass lesions and brain swelling with significant midline shift and underwent hematoma removal operations and craniectomies (subdural hematoma (SDH) 22 cases, contusion 6 and bilateral brain swelling 7). Mild hypothermia was induced by surface cooling and continued 3 days at 34-35degC. Then, the patients were rewarmed at a rate 0.5degC/day. The Glasgow Outcome Scale at discharge indicated that 20 cases had a favorable outcome (57%) and the mortality rate was 20% in all patients. No patient had severe septic complication during the therapy. We found that this protocol did not improve the prognoses of patients aged 51 years and above, those with higher intracranial pressure (ICP) than 30 mmHg immediately after surgery and those with large contusion and diffuse axonal injury (DAI) findings on CT. Also subdural hematomas thicker than 18 mm and midline shift of greater than 16 mm on CT were predictive of a poor outcome. The GCS on admission, the presence of pupillary abnormalities were not predictable factors of outcome. Cerebral blood flow (CBF) and cerebral metabolic rate of oxygen (CMRO2) values measured immediately after operations by Xenon-CT, predicted accurately unfavorable outcome. Based on these findings, hypothermia therapy of the present protocol are safe and effective and the age, initial ICP, findings of initial damage and thickness of subdural hematomas or midline shift on CT are predictive factors of outcomes. (author)

  2. Hospitalization records as a tool for evaluating performance of food- and water-borne disease surveillance systems: a Massachusetts case study.

    Siobhan M Mor

    Full Text Available We outline a framework for evaluating food- and water-borne surveillance systems using hospitalization records, and demonstrate the approach using data on salmonellosis, campylobacteriosis and giardiasis in persons aged ≥65 years in Massachusetts. For each infection, and for each reporting jurisdiction, we generated smoothed standardized morbidity ratios (SMR and surveillance to hospitalization ratios (SHR by comparing observed surveillance counts with expected values or the number of hospitalized cases, respectively. We examined the spatial distribution of SHR and related this to the mean for the entire state. Through this approach municipalities that deviated from the typical experience were identified and suspected of under-reporting. Regression analysis revealed that SHR was a significant predictor of SMR, after adjusting for population age-structure. This confirms that the spatial "signal" depicted by surveillance is in part influenced by inconsistent testing and reporting practices since municipalities that reported fewer cases relative to the number of hospitalizations had a lower relative risk (as estimated by SMR. Periodic assessment of SHR has potential in assessing the performance of surveillance systems.

  3. Food Group Intake and Micronutrient Adequacy in Adolescent Girls

    M. Loring Bradlee

    2012-11-01

    Full Text Available This study explores the contribution of food group intakes to micronutrient adequacy among 2379 girls in the National Growth and Health Study during three age periods (9–13, 14–18, and 19–20 years. Data on food and nutrient intakes from 3-day diet records over 10 years were used to estimate mean intakes and percent meeting Dietary Guidelines (DGA recommendations for food intakes and Institute of Medicine’s recommendations for vitamins and minerals. More than 90% of girls failed to consume the recommended amounts of fruit, vegetables and dairy; 75% consumed less than the recommended amounts in the “meat” group. The vast majority of girls of all ages had inadequate intakes of calcium, magnesium, potassium, and vitamins D and E. In contrast, they consumed >750 kcal/day (~40% of total energy from the DGA category of solid fat and added sugars, about five times the recommended maximum intakes. This study shows the importance of consuming a variety of foods in all five food groups, including those that are more energy dense such as dairy and meats, in order to meet a broad range of nutrient guidelines. Diet patterns that combined intakes across food groups led to greater improvements in overall nutritional adequacy.

  4. Trends in food consumption over 30 years: evidence from a British birth cohort

    Pot, Gerda K; Prynne, Celia J; Almoosawi, Suzana; Kuh, Diana; Stephen, Alison M

    2016-01-01

    Background As populations are ageing, more emphasis is placed on healthy ageing. Over the past decades, food consumption patterns and food availability have also changed drastically and therefore this study aimed to describe these changes in an ageing population. Subjects/Methods Food consumption of participants from the MRC National Survey on Health and Development (NSHD), a British birth cohort study, was assessed using a 5 day estimated food records at 60-64y (2006-11), 53y (1999), 43y (1989), and 36y (1982). Only those who recorded3 days at all four time points were included in the analyses, n=989 (n=438 men and n=551 women); trends were tested using the Friedman test. Results Consumption of white bread, whole milk, fats and oils, meat and meat products, alcoholic drinks, coffee, and sugar, preserves and confectionery decreased (pchanges in food consumption reflect a healthier diet, e.g. replacement of white bread by granary and wholemeal bread, lower consumption of red and processed meats, somewhat higher consumption of fish, higher consumption of vegetables, and lower consumption of coffee. This could partly be due to ageing of the cohort or compliance with dietary recommendations, facilitated by greater availability of healthier foods, such as semi-skimmed milk and wholegrain bread, in the UK. Conclusions The changes in food consumption in this British birth cohort over the past three decades are encouraging and reflect a healthier diet in the later years. PMID:25351642

  5. Comparison of estimated energy intake from 2×24-hour recalls and a seven-day food record with objective measurements of energy expenditure in children

    Berit W. Rothausen

    2012-02-01

    Full Text Available The objective of the present study was to evaluate energy intake (EI estimated from two non-consecutive 24-hour recalls (24-HDRs and a pre-coded seven-day food record (7-dFR against objective measurements of energy expenditure (EE in children.A total of 67 7–8 year-olds and 64 12–13 year-olds completed the 2×24-HDRs, the 7-dFR, and wore ActiReg® (PreMed AS, Oslo, Norway, a combined position and motion recording instrument, during the same seven days as the 7-dFR was filled in.In the 7–8 year-olds, EI from the 2×24-HDRs (EI2×24-HDR was overestimated with 3% compared to EE (not significantly different, while EI from the 7-dFR (EI7-dFR was underestimated with 7% compared to EE (P=0.001. In the 12–13 year-olds, the corresponding figures was underestimation by 10% with the 2×24-HDRs (P<0.001 and by 20% with the 7-dFR (P<0.001. For both age groups combined, the 95% limits of agreement were −4·38 and 3.52 MJ/d for the 2×24-HDRs, and −5.90 and 2.94 MJ/d for the 7-dFR. Pearson correlation coefficients between EI and EE were 0.51 for EI2×24-HDR and 0.29 for EI7-dFR, respectively. The proportion classified in the same or adjacent quartiles was 76% for EI2×24-HDR and 73% for EI7-dFR in the 7–8 year-olds, and 83% for EI2×24-HDR and 70% for EI7-dFR in the 12–13 year-olds.Misreporting of EI seemed modest with both the 2×24-HDRs and the 7-dFR in the 7–8 year-olds when compared to EE measured with ActiReg®. Under-reporting appeared to be more evident in the 12–13 year-olds, especially with the 7-dFR. Compared to measurements of EE, the 2×24-HDRs seemed to perform slightly better than the 7-dFR in terms of ranking of individuals according to EI.

  6. Effects of TLR agonists on maturation and function of 3-day dendritic cells from AML patients in complete remission

    Merk Martina

    2011-09-01

    Full Text Available Abstract Background Active dendritic cell (DC immunization protocols are rapidly gaining interest as therapeutic options in patients with acute myeloid leukemia (AML. Here we present for the first time a GMP-compliant 3-day protocol for generation of monocyte-derived DCs using different synthetic Toll-like receptor (TLR agonists in intensively pretreated patients with AML. Methods Four different maturation cocktails were compared for their impact on cell recovery, phenotype, cytokine secretion, migration, and lymphocyte activation in 20 AML patients and 25 healthy controls. Results Maturation cocktails containing the TLR7/8 agonists R848 or CL075, with and without the addition of the TLR3 agonist poly(I:C, induced DCs that had a positive costimulatory profile, secreted high levels of IL-12(p70, showed chemotaxis to CCR7 ligands, had the ability to activate NK cells, and efficiently stimulated antigen-specific CD8+ T cells. Conclusions Our results demonstrate that this approach translates into biologically improved DCs, not only in healthy controls but also in AML patients. This data supports the clinical application of TLR-matured DCs in patients with AML for activation of innate and adaptive immune responses.

  7. Food hygienics

    This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.

  8. Comparative efficacy of 3-day and 7-day chemotherapy with twice-daily pivmecillinam in urinary tract infections seen in general practice.

    Richards, H H

    1984-01-01

    In a multi-centre general practice study, 183 females suffering from symptoms of acute urinary tract infection were randomly assigned to receive 400 mg pivmecillinam twice-daily for either 3 or 7 days. The clinical response was equally good in both treatment groups with a mean reduction in symptom scores of 88%. Positive pre-treatment bacteriological cultures were obtained from 48 (36%) of the 134 patients for whom data were complete. Bacteriological cure was achieved in all these patients except for 1 in the 3-day treatment group. Pivmecillinam was well tolerated, with side-effects reported by 7 (7%) patients in the 3-day group and 12 (13%) patients in the 7-day group. One patient in the 3-day group and 2 patients in the 7-day group stopped treatment prematurely due to side-effects. PMID:6499513

  9. Reproducibility and validity of semi-quantitative food frequency questionnaire measuring dietary trans-fatty acids intake among Korean adults

    Joh, Hee-Kyung; Oh, Seung-Won; Lee, Eun

    2014-01-01

    BACKGROUND/OBJECTIVES Compelling evidence indicates that consumption of trans-fatty acids (TFA) is associated with a wide range of diseases. However, few validated tools for TFA intake assessment are available in Korea. We aimed to validate a food frequency questionnaire (FFQ) estimating usual intake of TFA in Korean adults. MATERIALS/METHODS Eighty-two healthy adults completed an FFQ with a 3-day diet record (3DDR), and 58 completed a second FFQ at a 1-month interval. To assess the reproduci...

  10. Radiation induced sublethal acute symptoms appeared in a medical student who entered Hiroshima 3 days after the bombing

    An original note entitled My Experience of the ''Atomic bomb disease'' by the student in the title, confirmed to exist in the US National Archives and Records Administration, was reviewed and discussed about the exposed dose. He entered the area of Hiroshima City within 2 km distance to the hypocenter on Aug 9, 1945, began to work in a medical aid station for relief and body deal, experienced there the serious malaise, nausea, headache, throat pain and swelling of gums, and on 15, lost consciousness. Thereafter, under the treatment, pain of salivary gland, hyperthermia, unconsciousness, headache, purulence, and pain in the oral cavity appeared occasionally and/or persistently until October or later. These symptoms are virtually consistent with those of acute radiation exposure syndrome, and especially the pain of salivary gland is known to be a particular symptom due to high dose. The process suggests that the dose he was exposed to is conceivably 2-5 Gy. His note was first evaluated from the aspect of dose estimation and strongly suggested the necessity of reconsideration of the present dose assessment of residual radiation in people who had entered the city. (T.T.)

  11. Food Poisoning

    ... Got Homework? Here's Help White House Lunch Recipes Food Poisoning KidsHealth > For Kids > Food Poisoning Print A ... find out how to avoid it. What Is Food Poisoning? Food poisoning comes from eating foods that ...

  12. Stomach temperature records reveal nursing behaviour and transition to solid food consumption in an unweaned mammal, the harbour seal pup (Phoca vitulina.

    Caroline C Sauvé

    Full Text Available Knowledge of milk transfer from mother to offspring and early solid food ingestions in mammals allows for a greater understanding of the factors affecting transition to nutritional independence and pre-weaning growth and survival. Yet studies monitoring suckling behaviour have often relied on visual observations, which might not accurately represent milk intake. We assessed the use of stomach temperature telemetry to monitor suckling and foraging behaviour in free-ranging harbour seal (Phoca vitulina pups during lactation. Stomach temperature declines were analysed using principal component and cluster analyses, as well as trials using simulated stomachs resulting in a precise classification of stomach temperature drops into milk, seawater and solid food ingestions. Seawater and solid food ingestions represented on average 15.3±1.6% [0-40.0%] and 0.7±0.2% [0-13.0%], respectively, of individual ingestions. Overall, 63.7% of milk ingestions occurred while the pups were in the water, of which 13.9% were preceded by seawater ingestion. The average time between subsequent ingestions was significantly less for seawater than for milk ingestions. These results suggest that seawater ingestion might represent collateral ingestion during aquatic suckling attempts. Alternatively, as solid food ingestions (n = 19 were observed among 7 pups, seawater ingestion could result from missed prey capture attempts. This study shows that some harbour seals start ingesting prey while still being nursed, indicating that weaning occurs more gradually than previously thought in this species. Stomach temperature telemetry represents a promising method to study suckling behaviour in wild mammals and transition to nutritional independence in various endotherm species.

  13. Food restriction affects energy metabolism in rat liver mitochondria.

    Dumas, Jean-François; Roussel, Damien; Simard, Gilles; Douay, Olivier; Foussard, Françoise; Malthiery, Yves; Ritz, Patrick

    2004-01-01

    To examine the effect of 50% food restriction over a period of 3 days on mitochondrial energy metabolism, liver mitochondria were isolated from ad libitum and food-restricted rats. Mitochondrial enzyme activities and oxygen consumption were assessed spectrophotometrically and polarographically. With regard to body weight loss (-5%), food restriction decreased the liver to body mass ratio by 7%. Moreover, in food-restricted rats, liver mitochondria displayed diminished state 3 (-30%), state 4-...

  14. Food Allergy

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the foods ... a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  15. Food Allergies

    ... Got Homework? Here's Help White House Lunch Recipes Food Allergies KidsHealth > For Kids > Food Allergies Print A ... cow's milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system ...

  16. Food intake and blood cholesterol levels of community-based adults with mood disorders

    Davison Karen M

    2012-02-01

    Full Text Available Abstract Background A growing body of literature links nutrition to mood, especially in epidemiological surveys, but there is little information characterizing food intake in people with diagnosed mood disorders. Methods Food intake obtained from 3-day food records was evaluated in 97 adults with mood disorders, whose diagnoses were confirmed in structured interviews. Information from a population nutrition survey, national guidelines for nutritional intakes (Eating Well with Canada's Food Guide and North American dietary guidelines (Dietary Reference Intakes was utilized to evaluate the quality of their food intake. Results Compared to the regional nutrition survey data and national guidelines, a greater proportion of study participants consumed fewer of the recommended servings of grains (p p p p p p 5.2 and ≤ 6.2 mmol/L and 21% had hypercholesterolemia (> 6.2 mmol/L. Conclusions Much research has proposed multiple ways in which healthier diets may exert protective effects on mental health. The results of this study suggest that adults with mood disorders could benefit from nutritional interventions to improve diet quality.

  17. Significant Effect of a Pre-Exercise High-Fat Meal after a 3-Day High-Carbohydrate Diet on Endurance Performance

    Ikuma Murakami; Takayuki Sakuragi; Hiroshi Uemura; Hajime Menda; Munehiro Shindo; Hiroaki Tanaka

    2012-01-01

    We investigated the effect of macronutrient composition of pre-exercise meals on endurance performance. Subjects consumed a high-carbohydrate diet at each meal for 3 days, followed by a high-fat meal (HFM; 1007 ± 21 kcal, 30% CHO, 55% F and 15% P) or high-carbohydrate meal (HCM; 1007 ± 21 kcal, 71% CHO, 20% F and 9% P) 4 h before exercise. Furthermore, just prior to the test, subjects in the HFM group ingested either maltodextrin jelly (M) or a placebo jelly (P), while subjects in the HCM ing...

  18. Chemicals identified in feral and food animals: a data base. First annual report, October 1981. Volume I. Records 1-532

    This data file is a companion to Chemicals Identified in Human Biological Media, A Data Base, and follows basically the same format. The data base on human burden is in its third year of publication. This is the first annual report for the feral and food animal file. Data were obtained primarily from the open literature through manual searches (retrospective to 1979) of the journals listed in Appendix A. The data base now contains information on 60 different substances. Chemicals are listed by Chemical Abstracts Service (CAS) registry numbers and preferred names in Appendix B. For the user's convenience, cross-referenced chemical lists of CAS preferred and common names are provided in Appendix C. The animals, tissues, and body fluids found to be contaminated by these chemicals are listed in Appendix D. The data base is published annually in tabular format with indices and chemical listings that allow specific searching. A limited number of custom computer searches of the data base are available in special cases when the published format does not allow for retrieval of needed information

  19. Chemicals identified in feral and food animals: a data base. First annual report, October 1981. Volume I. Records 1-532

    Cone, M.V.; Faust, R.A.; Baldauf, M.F. (comps.)

    1981-12-01

    This data file is a companion to Chemicals Identified in Human Biological Media, A Data Base, and follows basically the same format. The data base on human burden is in its third year of publication. This is the first annual report for the feral and food animal file. Data were obtained primarily from the open literature through manual searches (retrospective to 1979) of the journals listed in Appendix A. The data base now contains information on 60 different substances. Chemicals are listed by Chemical Abstracts Service (CAS) registry numbers and preferred names in Appendix B. For the user's convenience, cross-referenced chemical lists of CAS preferred and common names are provided in Appendix C. The animals, tissues, and body fluids found to be contaminated by these chemicals are listed in Appendix D. The data base is published annually in tabular format with indices and chemical listings that allow specific searching. A limited number of custom computer searches of the data base are available in special cases when the published format does not allow for retrieval of needed information.

  20. Food allergy

    Youngshin Han

    2012-05-01

    Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

  1. 21 CFR 114.100 - Records.

    2010-04-01

    ... examinations of raw materials, packaging materials, and finished products, and of suppliers' guarantees or... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Records. 114.100 Section 114.100 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  2. Significant Effect of a Pre-Exercise High-Fat Meal after a 3-Day High-Carbohydrate Diet on Endurance Performance

    Ikuma Murakami

    2012-06-01

    Full Text Available We investigated the effect of macronutrient composition of pre-exercise meals on endurance performance. Subjects consumed a high-carbohydrate diet at each meal for 3 days, followed by a high-fat meal (HFM; 1007 ± 21 kcal, 30% CHO, 55% F and 15% P or high-carbohydrate meal (HCM; 1007 ± 21 kcal, 71% CHO, 20% F and 9% P 4 h before exercise. Furthermore, just prior to the test, subjects in the HFM group ingested either maltodextrin jelly (M or a placebo jelly (P, while subjects in the HCM ingested a placebo jelly. Endurance performance was measured as running time until exhaustion at a speed between lactate threshold and the onset of blood lactate accumulation. All subjects participated in each trial, randomly assigned at weekly intervals. We observed that the time until exhaustion was significantly longer in the HFM + M (p < 0.05 than in HFM + P and HCM + P conditions. Furthermore, the total amount of fat oxidation during exercise was significantly higher in HFM + M and HFM + P than in HCM + P (p < 0.05. These results suggest that ingestion of a HFM prior to exercise is more favorable for endurance performance than HCM. In addition, HFM and maltodextrin ingestion following 3 days of carbohydrate loading enhances endurance running performance.

  3. Terminologie alimentaire (Food Terminology).

    Pelletier, Jean-Francois

    1980-01-01

    Translations and descriptions are given in French for a number of English food terms: convenience foods, fast foods, fast foods industry, fast foods restaurant, frozen foods, deep frozen foods, fast frozen foods, quick frozen foods, dry frozen foods. (MSE)

  4. Food Safety

    ... are four basic steps to food safety at home: Clean - always wash your fruits and vegetables, hands, counters, and cooking utensils. Separate - keep raw foods to themselves. Germs can spread from one food ...

  5. Food additives

    ... this page: //medlineplus.gov/ency/article/002435.htm Food additives To use the sharing features on this page, please enable JavaScript. Food additives are substances that become part of a food ...

  6. Food Allergy

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the ... cause a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  7. Food Labels

    ... How Can I Help a Friend Who Cuts? Food Labels KidsHealth > For Teens > Food Labels Print A ... have at least 95% organic ingredients. continue Making Food Labels Work for You The first step in ...

  8. Food security

    Dorina Ardelean

    2011-01-01

    The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks); redistribution of food availability within the country or out through internationa...

  9. Household income differences in food sources and food items purchased

    Wall Melanie

    2010-10-01

    Full Text Available Abstract Background The present study examined income-related household food purchases among a sample of 90 households from the community. Methods Annotated food purchase receipts were collected for a four-week period by the primary household shopper. Receipt food source and foods items were classified into specific categories, and food quantities in ounces were recorded by research staff. For home sources, a limited number of food/beverage categories were recorded. For eating out sources, all food/beverage items were recorded. Median monthly per person dollars spent and per person ounces purchased were computed. Food sources and food categories were examined by household income tertile. Subjects and Setting A community-based sample of 90 households. Results Higher income households spent significantly more dollars per person per month from both home and eating out sources compared with lower income households ($163 versus $100, p Conclusions Higher income households spent more money on both healthy and less healthy foods from a wide range of sources. Lower income households spent a larger proportion of their eating out dollars at carry out places, and a larger proportion of their home beverage purchases were sugar sweetened beverages.

  10. Food economics

    Hansen, Henning Otte

    and issues and such as food security, quality, obesity and health are ever important factors. This book describes the link between food markets and food companies from a theoretical and a business economics perspective. The relationships, trends and impacts on the international food market are presented...

  11. Food irradiation

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

  12. Food Preferences in Lambs After Exposure to Flavors in Milk

    Nolte, Dale L; Provenza, Frederick D.

    1992-01-01

    This study determined whether experience with onion- or garlic-flavored milk affected intake of foods with those flavors. Orphaned lambs were exposed from 2 to 3 days of age for 50 days to either onion- or garlic-flavored milk at a 0.1% concentration. Lambs were then offered a choice of (1) onion- and garlic-flavored food; (2) onion-flavored and unflavored food; (3) garlic-flavored and unflavored food. Intake of foods offered in single choice tests with each flavor at concentrations of 2, 4, ...

  13. Special Foods

    Bright-See, Elizabeth

    1984-01-01

    Special foods include all foods that have been modified to meet either a real or perceived health need. They include enriched foods which are so readily available that they are generally no longer considered special foods. More recently, calorie-reduced, carbohydrate-reduced, low-fat, high fiber and other types of modified foods have been introduced to the market in response to several sets of dietary guidelines which recommend specific dietary changes for the general public. More specialized...

  14. Records Management

    U.S. Environmental Protection Agency — All Federal Agencies are required to prescribe an appropriate records maintenance program so that complete records are filed or otherwise preserved, records can be...

  15. Characterizing food usage by demographic variables.

    Cronin, F J; Krebs-Smith, S M; Wyse, B W; Light, L

    1982-12-01

    On the basis of an analysis of three-day food records, food comsumption by major segments of the U.S. population was examined for 65 food groups and subgroups. This study indicates that demographic factors, particularly age, race, and region, can affect both the percentage of persons using certain foods and the mean frequency of their use. Both the similarities and the differences on these parameters are of interest when food usage is examined by demographic variables. PMID:7142608

  16. Food allergies.

    O'Leary, Paula F G

    2012-02-03

    Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants and young children. Allergic reactions to food manifest clinically in a variety of presentations involving the gastrointestinal, cutaneous, and respiratory systems and in generalized reactions such as anaphylaxis. Both IgE-mediated and non-IgE-mediated immune mechanisms are recognized. Important advances in the clinical features underlying specific food hypersensitivity disorders are reviewed.

  17. Mainstream partial nitritation and anammox in a 200,000 m(3)/day activated sludge process in Singapore: scale-down by using laboratory fed-batch reactor.

    Yeshi, Cao; Hong, Kwok Bee; van Loosdrecht, Mark C M; Daigger, Glen T; Yi, Png Hui; Wah, Yuen Long; Chye, Chua Seng; Ghani, Yahya Abd

    2016-01-01

    A laboratory fed-batch reactor has been used to study under controlled conditions the performance of partial nitritation/anammox for the 200,000 m(3)/day step-feed activated sludge process at the Changi Water Reclamation Plant, Singapore. The similarity of the concentrations of NH4, NO2, NO3, PO4, suspended chemical oxygen demand (sCOD), pH, and alkalinity (ALK) between the on-site process and laboratory reactor illustrates that the laboratory fed-batch reactor can be used to simulate the site performance. The performance of the reactor fed by primary effluent illustrated the existence of anammox and heterotrophic denitrification and apparent excessive biological phosphorus removal as observed from the site. The performance of the reactor fed by final effluent proved the presence of anammox process on site. Both the laboratory reactor and on-site process showed that higher influent 5-day biochemical oxygen demand/total nitrogen (BOD5/TN) (COD/TN) ratio increases the nitrogen removal efficiency of the process. PMID:27386982

  18. Use of a nationwide call center for Ebola response and monitoring during a 3-day house-to-house campaign - Sierra Leone, September 2014.

    Miller, Leigh Ann; Stanger, Emily; Senesi, Reynold Gb; DeLuca, Nick; Dietz, Patricia; Hausman, Leslie; Kilmarx, Peter H; Mermin, Jonathan

    2015-01-16

    During May 23, 2014-January 10, 2015, Sierra Leone reported 7,777 confirmed cases of Ebola virus disease (Ebola). In response to the epidemic, on August 5, Sierra Leone's Emergency Operations Center established a toll-free, nationwide Ebola call center. The purpose of the call center is to encourage public reporting of possible Ebola cases and deaths to public health officials and to provide health education about Ebola to callers. This information also functions as an "alert" system for public health officials and supports surveillance efforts for the response. National call center dispatchers call district-level response teams composed of surveillance officers and burial teams to inform them of reported deaths and possible Ebola cases. Members of these response teams investigate cases and conduct follow-up actions such as transporting ill persons to Ebola treatment units or providing safe, dignified medical burials as resources permit. The call center continues to operate. This report describes calls received during a 3-day national campaign and reports the results of an assessment of the call center operation during the campaign. PMID:25590683

  19. FOOD SECURITY

    Dorina Ardelean

    2013-12-01

    Full Text Available The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks; redistribution of food availability within the country or out through international exchanges; effective access of the population to purchase food consumer goods, by ensuring its effective demand as required. Food security of families (FFS is required for assuring individual food security (IFS, but it is not sufficient because the food available may be unevenly distributed between family members. National food security (NFS corresponds to the possibilities that different countries have to ensure both FFS and IFS without sacrificing other important objectives. Under the name of GAS is defined the global food security which represents permanent access for the entire population of the globe to the necessary food for a healthy and active life.

  20. Food labeling

    ... of their products to help us make healthier food choices. The consistent format helps you directly compare the ... CONTENT CLAIMS A nutrient content claim is a word or phrase on a food package that makes a comment about the nutritional ...

  1. Food Allergy

    ... Training Grants & Awards Program Directors Practice Resources ASTHMA IQ Consultation and Referral Guidelines Practice Financial Survey Practice ... Allergy Bubble Game with Mr. Nose-it-All. Test your knowledge about food allergies. » Food Allergy Symptoms & ...

  2. Protein Foods

    ... Text Size: A A A Listen En Español Protein Foods Foods high in protein such as fish, ... the vegetarian proteins, whether they have carbohydrate. Best Protein Choices The best choices are: Plant-based proteins ...

  3. Food jags

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

  4. 21 CFR 530.5 - Veterinary records.

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Veterinary records. 530.5 Section 530.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS EXTRALABEL DRUG USE IN ANIMALS General Provisions § 530.5 Veterinary...

  5. Dosimetry for food irradiation

    A Manual of Food Irradiation Dosimetry was published in 1977 under the auspices of the IAEA as Technical Reports Series No. 178. It was the first monograph of its kind and served as a reference in the field of radiation processing and in the development of standards. While the essential information about radiation dosimetry in this publication has not become obsolete, other publications on radiation dosimetry have become available which have provided useful information for incorporation in this updated version. There is already a Codex General Standard for Irradiated Foods and an associated Code of Practice for Operation of Irradiation Facilities used for Treatment of Food, issued in 1984 by the Codex Alimentarius Commission of the FAO/WHO Food Standard Programme. The Codex Standard contains provisions on irradiation facilities and process control which include, among other requirements, that control of the processes within facilities shall include the keeping of adequate records including quantitative dosimetry. Appendix A of the Standard provides an explanation of process control and dosimetric requirements in compliance with the Codex Standard. By 1999, over 40 countries had implemented national regulations or issued specific approval for certain irradiated food items/classes of food based on the principles of the Codex Standard and its Code of Practice. Food irradiation is thus expanding, as over 30 countries are now actually applying this process for the treatment of one or more food products for commercial purposes. Irradiated foods are being marketed at retail level in several countries. With the increasing recognition and application of irradiation as a sanitary and phytosanitary treatment of food based on the provisions of the Agreement on the Application of Sanitary and Phytosanitary Measures of the World Trade Organization, international trade in irradiated food is expected to expand during the next decade. It is therefore essential that proper dosimetry

  6. [Food allergies].

    Fuchs, M

    1998-09-21

    Food allergy must have an immunological background. Till recently it was restricted only to the IgE mechanism, today we include also non-atopical reactions (in particular type III and IV according to Coombs and Gell). We speak of probable and possible food allergies. By differential diagnosis we must differentiate food allergies from food intolerance (e.g. enzyme deficiencies), food aversions (psychic factor) as well as toxic and pharmacological effects. There are more than 10% undesirable reactions in humans after ingestion of food but only every fifth (some 2% of the population have food allergies. The diagnosis is based above all on the case-history, subsequent elimination and exposure tests and examination by allergological tests, or examination of specific immunoglobulins E (IgE). The diagnosis is not always unequivocal--it is influenced among others by a different specificity and sensitivity of food antigens (allergens). The manifestations of food allergy are found at the site of action (mouth, GIT) or are systemic (respiration, cardiovascular system, skin etc.). A special type of food allergy is the oral alimentary syndrome, i.e. food allergy crossed with pollen hypersensitivity, described in the great majority of subjects sensitive to pollen. Food allergy has its specific age-conditioned and geographical features. In childhood sensitivity to the protein of cows milk, egg white but also soya or flour predominates, with advancing age allergies to nuts, fruit, vegetables, spices, cheese, sea foods increase. Food allergy can be a very early allergy (manifested already in infant age) but it is one of the few allergies which can also recede (incl. laboratory tests). Treatment is dietetic, the period of dietetic treatment depends on the type of food and the patient's age, not infrequently it must be lifelong. If diet does not suffice, preventive medication is used (sodium cromoglycate) or symptomatic (antihistamine preparations, corticosteroids, external agents

  7. HACCP, food quality, food irradiation

    The paper summarizes the principles and purposes of the ''Hazard Analysis Critical Control Points'' (HACCP) system and its application and implementation within the European Union for the purposes of food quality and safety control, including food irradiation. (orig./CB)

  8. Food irradiation

    Food irradiation is a promising technology in which food products are exposed to a controlled amount of radiant energy to eliminate disease-causing bacteria. The process can also control parasites and insects, reduce spoilage and inhibit ripening and sprouting. Food irradiation is endorsed by the most important health organisations (WHO, CDC, USDA, FDA, EFSA, etc.) and allowed in nearly 40 Countries. It is to remember that irradiation is not a substitute either for comprehensive food safety programs or for good food-handling practices. Irradiated foods must be labelled with either the statement treated with radiation or treated by irradiation and the international symbol for irradiation, the radura. Some consumer associations suppose negative aspects of irradiation, such as increase of the number of free radicals in food and decrease of antioxidant vitamins that neutralize them

  9. Consumer surveys in Juva and Järna for identification of eco-local food baskets

    Hannula, Annamari; Thomsson, Olof

    2005-01-01

    In both Finland and Sweden a family member collected the receipts or filled in purchase diaries for all food entering the household for human consumption during 14 days period. Information on the amount, price, origin and environmental brand of all food products was recorded. After the recording period, the families were interviewed about their food choices, food consumption and food purchasing habits.

  10. Food and Drug Administration Regulation of Imported Foods and Compliance With International Trade Obligations

    Ting, Richard T.

    2005-01-01

    The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (“Bioterrorism Actâ€) granted the Food and Drug Administration (“FDAâ€) new authority to improve response to both intentional and unintentional pathogenic contamination of food. The Bioterrorism Act imposes mandatory registration of food facilities, mandatory prior notice of all imported foods, and mandatory record-keeping by food facilities. Further, t...

  11. Safer food means food irradiation

    In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

  12. Nesfatin-1 in childhood and adolescent obesity and its association with food intake, body composition and insulin resistance.

    Anwar, Ghada M; Yamamah, Gamal; Ibrahim, Amani; El-Lebedy, Dalia; Farid, Tarek M; Mahmoud, Rasha

    2014-01-10

    Nesfatin-1 is an anorexigenic peptide that controls feeding behavior and glucose homeostasis. However, there is little data that exists regarding nesfatin-1 secretion in obese children and young adolescents. The aim of this study is to investigate serum nesfatin-1 in childhood and adolescent obesity and to study potential correlations with food intake, anthropometric indices, body composition and insulin resistance. Forty obese children and adolescents and 40 healthy control subjects were studied. Anthropometric measurements were assessed, dietary food intake was evaluated based on 3-days food record and body composition indices were evaluated using bioelectrical impedance analysis. Lipid profile, fasting blood sugar, fasting insulin and HOMA-IR were measured. Fasting serum nesfatin-1 was quantitatively assayed by ELISA. Serum nesfatin-1 was significantly higher in obese group (2.49±1.96 ng/ml) than in control group (0.70±0.81 ng/ml), P=0.001. Positive correlations with serum insulin (P=0.001), HOMA-IR (P=0.000), BMI-SDS (P=0.04), body fat % (P=0.000), fat mass (P=0.000), fat free mass (P=0.03), CHO % (P=0.000), and saturated fat % (P=0.01) were found. While significant negative correlation with protein % (P=0.000) was observed. In conclusion, our results denote that nesfatin-1 might have an important role in regulation of food intake and pathogenesis of insulin resistance in obese children and young adolescents. PMID:24333832

  13. Food labels

    Selsøe Sørensen, Henrik; Clement, Jesper; Gabrielsen, Gorm

    2012-01-01

    The food industry develops tasty and healthy food but fails to deliver the message to all consumers. The consumers’ background knowledge is essential for how they find and decode relevant elements in the cocktail of signs which fight for attention on food labels. In this exploratory study, we find...... evidence for dividing consumers into two profiles: one relying on general food knowledge and another using knowledge related to signpost labels. In a combined eyetracking and questionnaire survey we analyse the influence of background knowledge and identify different patterns of visual attention for the...... two consumer profiles. This underlines the complexity in choosing and designing the ‘right’ elements for a food package that consumers actually look at and are able to make rational use of. In spite of any regulation of food information provided by authorities, consumers will still be confronted with...

  14. Food irradiation

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  15. Food waste

    Arazim, Lukáš

    2015-01-01

    This thesis looks into issues related to food waste and consists of a theoretical and a practical part. Theoretical part aims to provide clear and complex definition of wood waste related problems, summarize current findings in Czech and foreign sources. Introduction chapter explains important terms and legal measures related to this topic. It is followed by description of causes, implications and possibilities in food waste reduction. Main goal of practical part is analyzing food waste in Cz...

  16. Food retailing and food service.

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail). PMID:12951742

  17. Food waste or wasted food

    van Graas, Maaike Helene

    2014-01-01

    In the industrialized world large amounts of food are daily disposed of. A significant share of this waste could be avoided if different choices were made by individual households. Each day, every household makes decisions to maximize their happiness while balancing restricted amounts of time and money. Thinking of the food waste issue in terms of the consumer choice problem where households can control the amount of wasted food, we can model how households can make the best decisions. I...

  18. Food irradiation

    A beneficent use and little understood of the radiation it is the one that allows to try to the foods to avoid that they break down. This lengthens their shelf life and it allows to lower the costs in the commercialization of foods. (Author)

  19. Food Safety

    ... Eat Fruits Food Gallery Vegetables All About the Vegetable Group Nutrients and Health Benefits Tips to Help You Eat Vegetables Beans ... Updated: Jun 16, 2015 RESOURCES FOR NUTRITION AND HEALTH MYPLATE What Is MyPlate? Fruits Vegetables Grains Protein Foods Dairy Oils ONLINE TOOLS SuperTracker ...

  20. Food jags

    ... experiment. Try not to label your child's eating habits. Food preferences change with time, so a child may ... Allowing your child to be in control of food intake may seem hard at first. However, it will help promote healthy eating habits for a lifetime.

  1. Food irradiation

    A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

  2. Food porn.

    McBride, Anne E

    2010-01-01

    Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on. PMID:21539050

  3. Robert Recorde

    Williams, Jack

    2011-01-01

    The 16th-Century intellectual Robert Recorde is chiefly remembered for introducing the equals sign into algebra, yet the greater significance and broader scope of his work is often overlooked. This book presents an authoritative and in-depth analysis of the man, his achievements and his historical importance. This scholarly yet accessible work examines the latest evidence on all aspects of Recorde's life, throwing new light on a character deserving of greater recognition. Topics and features: presents a concise chronology of Recorde's life; examines his published works; describes Recorde's pro

  4. FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

    Danijela Tadic; Miladin Stefanovic

    2007-01-01

    HACCP (Hazard Analysis Critical Control Points) is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established principles. This paper proposes fuzzy approach in establishing critical limits in process of ensuring food safety.

  5. FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

    Danijela Tadic

    2007-06-01

    Full Text Available HACCP (Hazard Analysis Critical Control Points is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established principles. This paper proposes fuzzy approach in establishing critical limits in process of ensuring food safety.

  6. A sad mood increases attention to unhealthy food images in women with food addiction.

    Frayn, Mallory; Sears, Christopher R; von Ranson, Kristin M

    2016-05-01

    Food addiction and emotional eating both influence eating and weight, but little is known of how negative mood affects the attentional processes that may contribute to food addiction. The purpose of this study was to compare attention to food images in adult women (N = 66) with versus without food addiction, before and after a sad mood induction (MI). Participants' eye fixations were tracked and recorded throughout 8-s presentations of displays with healthy food, unhealthy food, and non-food images. Food addiction was self-reported using the Yale Food Addiction Scale. The sad MI involved watching an 8-min video about a young child who passed away from cancer. It was predicted that: (1) participants in the food addiction group would attend to unhealthy food significantly more than participants in the control group, and (2) participants in the food addiction group would increase their attention to unhealthy food images following the sad MI, due to increased emotional reactivity and poorer emotional regulation. As predicted, the sad MI had a different effect for those with versus without food addiction: for participants with food addiction, attention to unhealthy images increased following the sad MI and attention to healthy images decreased, whereas for participants without food addiction the sad MI did not alter attention to food. These findings contribute to researchers' understanding of the cognitive factors underlying food addiction. PMID:26873452

  7. Assessing validity of a short food frequency questionnaire on present dietary intake of elderly Icelanders

    Eysteinsdottir Tinna

    2012-03-01

    Full Text Available Abstract Background Few studies exist on the validity of food frequency questionnaires (FFQs administered to elderly people. The aim of this study was to assess the validity of a short FFQ on present dietary intake, developed specially for the AGES-Reykjavik Study, which includes 5,764 elderly individuals. Assessing the validity of FFQs is essential before they are used in studies on diet-related disease risk and health outcomes. Method 128 healthy elderly participants (74 y ± 5.7; 58.6% female answered the AGES-FFQ, and subsequently filled out a 3-day weighed food record. Validity of the AGES-FFQ was assessed by comparing its answers to the dietary data obtained from the weighed food records, using Spearman's rank correlation, Chi-Square/Kendall's tau, and a Jonckheere-Terpstra test for trend. Result For men a correlation ≥ 0.4 was found for potatoes, fresh fruits, oatmeal/muesli, cakes/cookies, candy, dairy products, milk, pure fruit juice, cod liver oil, coffee, tea and sugar in coffee/tea (r = 0.40-0.71. A lower, but acceptable, correlation was also found for raw vegetables (r = 0.33. The highest correlation for women was found for consumption of rye bread, oatmeal/muesli, raw vegetables, candy, dairy products, milk, pure fruit juice, cod liver oil, coffee and tea (r = 0.40-0.61. An acceptable correlation was also found for fish topping/salad, fresh fruit, blood/liver sausage, whole-wheat bread, and sugar in coffee/tea (r = 0.28-0.37. Questions on meat/fish meals, cooked vegetables and soft drinks did not show a significant correlation to the reference method. Pearson Chi-Square and Kendall's tau showed similar results, as did the Jonckheere-Terpstra trend test. Conclusion A majority of the questions in the AGES-FFQ had an acceptable correlation and may be used to rank individuals according to their level of intake of several important foods/food groups. The AGES-FFQ on present diet may therefore be used to study the relationship between

  8. Rebel Food

    Agerholm, Caroline Groes; Liljendahl, Pernille; Andersen, Nikita Hoffmann; Minch Heyman, Marie Kimberly

    2016-01-01

    This paper investigates the street food brand Rebel Food and an installation we as a group made, that was showcased the market on Den Røde Plads on Nørrebro in Copenhagen from May 5th to May 7th 2016. The installation was a photo booth that allowed Rebel Food’s visitors to interact with the installation and each other. Our hopes was that the guests would use the photo booth to take photos and later on upload these on their social media in order to brand the company Rebel Food. 4 The p...

  9. Food irradiation

    Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment

  10. Food safety.

    Borchers, Andrea; Teuber, Suzanne S; Keen, Carl L; Gershwin, M Eric

    2010-10-01

    Food can never be entirely safe. Food safety is threatened by numerous pathogens that cause a variety of foodborne diseases, algal toxins that cause mostly acute disease, and fungal toxins that may be acutely toxic but may also have chronic sequelae, such as teratogenic, immunotoxic, nephrotoxic, and estrogenic effects. Perhaps more worrisome, the industrial activities of the last century and more have resulted in massive increases in our exposure to toxic metals such as lead, cadmium, mercury, and arsenic, which now are present in the entire food chain and exhibit various toxicities. Industrial processes also released chemicals that, although banned a long time ago, persist in the environment and contaminate our food. These include organochlorine compounds, such as 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (dichlorodiphenyl dichloroethene) (DDT), other pesticides, dioxins, and dioxin-like compounds. DDT and its breakdown product dichlorophenyl dichloroethylene affect the developing male and female reproductive organs. In addition, there is increasing evidence that they exhibit neurodevelopmental toxicities in human infants and children. They share this characteristic with the dioxins and dioxin-like compounds. Other food contaminants can arise from the treatment of animals with veterinary drugs or the spraying of food crops, which may leave residues. Among the pesticides applied to food crops, the organophosphates have been the focus of much regulatory attention because there is growing evidence that they, too, affect the developing brain. Numerous chemical contaminants are formed during the processing and cooking of foods. Many of them are known or suspected carcinogens. Other food contaminants leach from the packaging or storage containers. Examples that have garnered increasing attention in recent years are phthalates, which have been shown to induce malformations in the male reproductive system in laboratory animals, and bisphenol A, which negatively

  11. Food processing

    The paper discusses the processes involved in food preparation for consumption and technological processing that could be used to reduce contamination of foodstuffs. The food processing transfer parameters - food processing retention factor, processing efficiency and the food processing factor - are defined and their relationships discussed. Data are presented for vegetables, fruit, cereals, dairy products, meat (mammals, birds and fish-edible fraction), fungi, seafoods and drinks. Processing procedures considered includes: simple washing and boiling for fruit, vegetables and mushrooms, boiling and milling for cereals, cooking and curing for meats, butter and cheese productions for dairy products and washing and cooking for seafoods. Storage times for foodstuffs have also been considered. A wide range of chemical elements are considered, with the majority of data presented caesium, strontium and iodine, stable element databases have been reviewed and relevant data used to extend the data set. A discussion of application of the data is presented with consideration of areas where cautions is needed. (author)

  12. Food irradiation

    The preservation of food using irradiation may replace or be used in combination with traditional or conventional food preservation techniques. Studies have shown that the irradiation technique which uses less energy than other preservation methods is a potential way for reducing post harvest losses. However, economic feasibility among other constraints is the core factor to determine the success of the technique at commercial scale. The need and importance for considering this new technique in Malaysia are discussed here. (author)

  13. Food extrusion.

    Harper, J M

    1978-01-01

    Extrusion processing has become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing exclusion operations. Scale-up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full-fat soy, TVP, pet foods (dry and semi-moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility. PMID:378548

  14. Toxicity of Ambient Particulate Matter (PM10) I. Acute toxicity study in asthmatic mice following 3-day exposure to ultrafine and fine ammonium bisulfate, a model compound for secondary aerosol fraction of PM10

    Cassee FR; Dormans JAMA; Loveren H van; Bree L van; Rombout PJA; LEO; LPI

    1998-01-01

    Presented here is the first in a series of 3-day inhalation studies aimed to generate data on the health effects of inhaled ultrafine and fine ammonium bisulfate aerosols as model compound for the secondary fraction of particulate matter (PM10). Epidemiologic studies identified asthmatics as a risk

  15. Food Engineering within Sciences of Food

    Athanasios Kostaropoulos

    2012-01-01

    The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  16. The Snacking Habits of Adolescents: Is Snack Food Necessary to Meet Dietary Recommendations?

    Howard, Susan; Reeves, Sue

    2005-01-01

    Objective: To investigate the role of snack foods in the diets of adolescents in relation to recommendations. Design: A quantitative study whereby the food intakes of 28 adolescents aged 11-14 years were recorded for three consecutive days. Setting: A secondary school in South West London. Methods: Food intake was recorded using food diaries and…

  17. Phenological Records

    National Oceanic and Atmospheric Administration, Department of Commerce — Phenology is the scientific study of periodic biological phenomena, such as flowering, breeding, and migration, in relation to climatic conditions. The few records...

  18. Food neophobia in German adolescents: Determinants and association with dietary habits.

    Roßbach, Sarah; Foterek, Kristina; Schmidt, Inga; Hilbig, Annett; Alexy, Ute

    2016-06-01

    Food neophobia (FN) is described as the rejection to eat unknown foods. Because only little is known about the role of FN in adolescence the aim of this study was to examine potential determinants of FN and associations with dietary habits of DONALD study participants. FN was measured with Pliner's and Hobden's Food Neophobia Scale (FN Score (FNS): range 10-70) in 166 10-18-year-old adolescents. Participants' age, sex, body weight status and duration of breast-feeding as well as parents' FN and educational status were considered as determinants. Energy intake, distribution of macronutrients and two variety scores were calculated from 3-day weighed dietary records. Multivariable general linear models were performed for data analyses. Boys and girls did not differ in their FNS (median (Min-Max): boys 31 (10-58), girls 32 (14-59)). Increasing age (p = 0.010) and duration of total breast-feeding (p = 0.006) were associated with decreasing FNS in girls only. FN was further positively associated with parental FN in the total sample (p = 0.004). FN was negatively associated with protein intake in the total sample (p = 0.017). The overall low level of FN in the DONALD study can be ascribed to the low level of FN in adolescence in general. Congruently with other studies, age and breast-feeding duration were identified as determinants of girls' FN and parental FN was identified as determinant of FN in the total sample. Further, our results indicate that FN leads to reduced protein intakes. Dietary variety was not strongly affected, possibly because of a broad variety of food supply in Germany. PMID:26928790

  19. Ethical Traceability for Improved Transparency in the Food Chain

    Coff, Christian Eyde

    2010-01-01

    . Much of the information available is superficial, conflicting or partial, and it is hard for consumers seeking to make informed food choices on ethical matters to know which information to trust. Food traceability, which provides a record of the history and journey of a given food, and which...... is increasingly used in the food sector for legal and commercial reasons, has the potential to communicate a more authentic picture of how food is produced and thus provide an answer to some consumer concerns. The idea of ‘ethical traceability’ adapts the idea of food traceability to record and communicate...... an opportunity for two-way communication along food chains, allowing the views of consumer-citizens to be taken into account along the length of the chain. As food traceability retells the history of a food, it can address the ethical aspects of that history, enabling more informed food choice. Secondly, it can...

  20. Food irradiation

    The conference was a combined event and at the same time was a meeting of the FAIR programme of the EU, under the responsibility of the General Directorate XII, participating countries including Iceland, Norway, Hungary, and Switzerland in addition to the 15 EU member states. Under this roof, research work is sponsored in the fields of food technology, fishing industry, agriculture, forestry, and water resources management. Also, financial support is available for the mid-range food and agricultural industry, or for projects promoting rural development. There currently are over 120 transnational FAIR projects, involving more than 2000 researchers in 233 EU-sponsored research projects devoted to food aspects, some having been presented at the conference. (orig./CB)

  1. Food irradiation

    Radiation processing of food is based on irradiation by gamma radiation from a 60Co source or X-ray with energy < 5 MeV or electron beam with energy < 10 MeV. This technique is now completely mastered. About 30 countries use this technique to extend the storage life of food but the total quantity processed is weak, only 30000 tons a year for France. Some countries like Morocco or Tunisia have launched technical programmes about the radiation processing of dates and vegetable oil. These programmes may lead to the creation of a quality label. A joint laboratory between CEA and the Aix-Marseille-3 university is working on the detection of food irradiation in order to fight the fraud. 3 techniques are being investigated: thermoluminescence, electronic paramagnetism resonance and a chemical method. (A.C.)

  2. Food irradiation

    Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author)

  3. Food irradiation

    The first part of this data is relative to the study of chemical modifications induced by gamma radiations (60Co, 137Cs) on macromolecules of food and their contaminates with the help of two examples: starch and nucleic acids. Then the second part shows what are the consequences of irradiation on food and their preservation; we make distinction between useful effects (for instance germination inhibition of tubercules, destruction of insects or micro-organisms) and the results which are contingently bad for nutritional, technological and above all toxicologic aspects. The last part is relative to a short restatement of the problems inherent in the industrialization of this treatment

  4. Assessment of energy and macronutrient intake in young men: a comparison of 4-day food record and 24-hour dietary recall Quantificação do consumo energético e de macronutrientes em homens jovens: uma comparação de 4 dias de registros alimentares e recordatório alimentar de 24 horas

    Selma Coelho Liberato

    2009-10-01

    Full Text Available OBJECTIVE: The objective was to assess the quantitative agreement between a 4-day food record and a 24-hour dietary recall in young men. METHODS: Thirty-four healthy men aged 18-25 years had their food intake estimated by 4-day food record within one week following 24-hour dietary recall in a cross-sectional study. Resting metabolic rate was assessed by indirect calorimetry and Energy Expenditure was estimated by physical activity records completed simultaneously with food intake records. The validity of food records was determined by direct comparison of Energy Intake and Energy Expenditure (95% confidence interval for Energy Intake/Energy Expenditure. RESULTS: There were good agreements between the measurements of energy and macronutrient intakes by 24-hour dietary recall and 4-day food record at the group level, but not at the individual level. Compared to energy expenditure, about 20% and 9% of participants underreported their Energy Intake by 4-day food record and 24-hour dietary recall, respectively. Over 30% of underreporters of Energy Intake estimated by 24-hour dietary recall underreported Energy Intake estimated by 4-day food record. CONCLUSION: Both diet methods, 24-hour dietary recall and 4-day food record, may be used to collect data at the group level, but not at the individual level. Both methods, however, appear to underestimate Energy Intake. Underreporting may be subject-specific and appears that is more difficult to retrieve valid dietary data from some people than others.OBJETIVO: Medir a concordância qualitativa entre registros alimentares, obtidos durante 4 dias, e recordatório alimentar de 24 horas em homens jovens. MÉTODOS: Em um estudo com delineamento transversal, o consumo alimentar de 34 homens saudáveis com idades entre 18 e 25 anos foi medido por meio do recordatório alimentar de 24 horas e uma semana depois, por meio de 4 dias de registros alimentares. O gasto energético em repouso foi medido por calorimetria

  5. 21 CFR 820.184 - Device history record.

    2010-04-01

    ...) MEDICAL DEVICES QUALITY SYSTEM REGULATION Records § 820.184 Device history record. Each manufacturer shall maintain device history records (DHR's). Each manufacturer shall establish and maintain procedures to... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Device history record. 820.184 Section...

  6. RECORDS REACHING RECORDING DATA TECHNOLOGIES

    Gresik, G. W. L.; Siebe, S.; Drewello, R.

    2013-01-01

    The goal of RECORDS (Reaching Recording Data Technologies) is the digital capturing of buildings and cultural heritage objects in hard-to-reach areas and the combination of data. It is achieved by using a modified crane from film industry, which is able to carry different measuring systems. The low-vibration measurement should be guaranteed by a gyroscopic controlled advice that has been , developed for the project. The data were achieved by using digital photography, UV-fluorescence...

  7. Foreign Aid and Consumption Smoothing; Evidence From Global Food Aid

    Erwin Tiongson; Benedict J. Clements; Sanjeev Gupta

    2003-01-01

    Global food aid is considered a critical consumption smoothing mechanism in many countries. However, its record of stabilizing consumption has been mixed. This paper examines the cyclical properties of food aid with respect to food availability in recipient countries, with a view to assessing its impact on consumption in some 150 developing countries and transition economies, covering 1970 to 2000. The results show that global food aid has been allocated to countries most in need. Food aid ha...

  8. Food storage temperatures monitored at retail

    Eleonora Sarno; Adriano M.L. Santoro; Salvatore Ferrante; Nicola Costanzo

    2013-01-01

    Aim of the present work is to report data concerning the maintenance of the cold chain by retail food business operators. A total of 401 refrigerators and 105 freezers from 112 retails (big, medium, small size) were monitored for display temperatures. In addition, the surface temperature of 341 stored food products was recorded. Storage temperatures were respected in the majority of retail markets, with the exception of small retails, where cold chain was not respected. Among all food samples...

  9. Scary food

    Gyimóthy, Szilvia; Mykletun, Reidar Johan

    2009-01-01

    region had developed a new commodifi cation approach to a culinary heritage. Smalahove is marketed not only as a nostalgic and authentic rural dish, but also as a challenging culinary trophy appealing to thrillseeking consumers. The implications of the Sheep's head case are twofold. First, it represents...... destinations and regional food products....

  10. Food irradiation

    Two letters comment on a previous editorial (Lancet, Feb. 28 1987). The following points are discussed: 1) Stated doses can be exceeded without detection. 2) The hazards and problems of detection of 'food renovation'. 3) Enforcement of labelling regulations. 4) Fraud on consumers. (U.K.)

  11. Food Entrepreneur

    Ramsgaard, Michael Breum; Christensen, Marie Ernst; Matzen, Peter

    2014-01-01

    The project investigates the learning outcome and the identity work going on at the course in a setting that provides opportunities to develop new activities, products and knowledge within the food and health industry. The study is based on qualitative interviews with five participants from the...

  12. Food Allergies

    2013-04-23

    In this podcast for kids, the Kidtastics talk about the dangers of food allergies and the need to be aware if any friends or classmates have them.  Created: 4/23/2013 by Centers for Disease Control and Prevention (CDC).   Date Released: 4/23/2013.

  13. Local food:

    Sundbo, Donna Isabella Caroline

    2013-01-01

    consumers, who emphasise social properties of production more than providers. Experience marketing and events may create diffusion of a local food concept, but only when communication is massive and long-lasting. So far this has not been the case, hence there is no agreement in either theory or among...

  14. Food irradiation

    The author reviews in outline the present status of industrial gamma irradiation plants for food and medical sterilization and in particular lists commercial irradiation plants currently operating in the U.K., considering briefly plant design, efficiency, costs and dose control. (UK)

  15. Food irradiation

    The colloquium has been held on the occasion of the commissioning of a new linear electron accelerator. The 17 papers presented by the experts give a survey of the present status of food irradiation and related aspects. Every paper has been analysed and prepared for retrieval from the database. (orig.)

  16. Food Nanotechnology - Food Packaging Applications

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

  17. Food Nanotechnology: Food Packaging Applications

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part the impetus for this predicted growth is the e...

  18. Records Reaching Recording Data Technologies

    Gresik, G. W. L.; Siebe, S.; Drewello, R.

    2013-07-01

    The goal of RECORDS (Reaching Recording Data Technologies) is the digital capturing of buildings and cultural heritage objects in hard-to-reach areas and the combination of data. It is achieved by using a modified crane from film industry, which is able to carry different measuring systems. The low-vibration measurement should be guaranteed by a gyroscopic controlled advice that has been , developed for the project. The data were achieved by using digital photography, UV-fluorescence photography, infrared reflectography, infrared thermography and shearography. Also a terrestrial 3D laser scanner and a light stripe topography scanner have been used The combination of the recorded data should ensure a complementary analysis of monuments and buildings.

  19. Food Choice

    Ehlers Bloksted, Josephine; Knudsen, Anna Althea; Boie Hvid, Amanda; Bang Christensen, Andrea; Ali Ismail, Mohamed Ahmed

    2012-01-01

    This paper illustrates the connection found between food choices, and the influences from society and the digital Media, more specifically television commercials. We have covered different aspects of social and psychological theories, aiming to explain how the individual is affected by social factors. We have drawn conclusions on how the individual is inflicted by society when concerning choice making, as well as covering the psychological aspects that are relevant in connection to this. Last...

  20. Food fears

    Radurisation can give a new lease of shelf life to food and cut down contamination, but it is bound to cause problems - even among comparatively tame South African consumers. In this article the facts about radurization are discussed: the labelling of irradiated products, the problem of making a bad product good by using irradiation, consumer pressure, attitudes, fears and resistance. The economics of radurised foodstuffs are also discussed

  1. 21 CFR 21.70 - Disclosure and intra-agency use of records in Privacy Act Record Systems; no accounting required.

    2010-04-01

    ... requirements of this part under § 21.30. (b) No accounting is required for any disclosure or use under... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Disclosure and intra-agency use of records in Privacy Act Record Systems; no accounting required. 21.70 Section 21.70 Food and Drugs FOOD AND...

  2. Direct Marketing Local Foods: Food Safety Considerations

    Curtis, Kynda R.

    2010-01-01

    This publication provides an overview of the food safety issues relevant to direct marketers of fresh and processed foods, as well as suggestions for establishing food safety controls and increasing consumer confidence in local products.

  3. ATLAS Recordings

    Steven Goldfarb; Mitch McLachlan; Homer A. Neal

    Web Archives of ATLAS Plenary Sessions, Workshops, Meetings, and Tutorials from 2005 until this past month are available via the University of Michigan portal here. Most recent additions include the Trigger-Aware Analysis Tutorial by Monika Wielers on March 23 and the ROOT Workshop held at CERN on March 26-27.Viewing requires a standard web browser with RealPlayer plug-in (included in most browsers automatically) and works on any major platform. Lectures can be viewed directly over the web or downloaded locally.In addition, you will find access to a variety of general tutorials and events via the portal.Feedback WelcomeOur group is making arrangements now to record plenary sessions, tutorials, and other important ATLAS events for 2007. Your suggestions for potential recording, as well as your feedback on existing archives is always welcome. Please contact us at wlap@umich.edu. Thank you.Enjoy the Lectures!

  4. Functional food acceptance in the food chain

    Krutulyte, Rasa

    2010-01-01

    This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient combinations is explained by general attitudes to functional foods, consumers' health concerns, and the perceived fit of a particular carrier ingredient combination? (3) How food manufacturers decide to dev...

  5. Food irradiation: A contribution to food security

    For food security at the national level every country needs to evolve its own strategies to maintain a continuous supply of food between seasons. Research and development over the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. 1 fig., 1 tab

  6. Norovirus: Food Handlers

    ... National Institutes of Health NoroCORE Food Virology For Food Workers Language: English Español (Spanish) Recommend on Facebook ... trabajadores del sector alimentario Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food ...

  7. Economics of Food Irradiation

    To-day very reliable irradiation equipment is available, and for an industrialist it is largely an economic consideration whether he should go in for an otherwise acceptable irradiation processing. In Denmark an industrial concern has now found it economically justifiable to establish a multi-purpose industrial plant, equipped with an American linac, and this facility will be able to process food.l To date, few plants in the world have recorded actual cost experiences for industrial food processing, but cost figures from other fields may serve as a guide. In practical calculations it is convenient to divide the work into certain typical groups, e.g. facilities for ''bulk'', ''medium'', ''thin'', and ''multi-purpose'', but food products may come under any of these headings. Costs of irradiation depend on product properties, type of plant, annual and monthly quantities, doses, control standards, special requirements for re-packing or other additional handling, etc. Definite figures for a particular case must be based on an exact calculation, but for a preliminary judgement many general price-range indications are available to the industrialist, and for a variety of purposes it is already evident that irradiation processing is economically sound. Apart from plant economy it is advisable for the industrialist to study some general commercial problems also, such as consumer preference and marketing structure, for the commodity in question. This can often best be done by marketing a pilot production of some quantity, before final decisions are taken regarding major investments in highly-specialized equipment. For some products market testing has already been done with good results by existing research or production facilities, and indeed actual commercial marketing has been reported. In conclusion, many food irradiation processes seem to be promising from an economic point of view. (author)

  8. The contribution of food irradiation to food safety and security

    One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. Efforts to reduce the devastating consequences of food spoilage and foodborne disease started well before the first written records. Probably the first method ever used, and one still widely employed throughout the world today, was sun-drying - simple, cheap and highly effective. In the course of tens of thousands of years, people have discovered many other methods of preserving food - salting, cooking, smoking, fermentation, canning, freezing, and preservation by chemicals. The most recent addition to this list is irradiation, i.e. the exposure of foods to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (author). 6 refs, 7 graphs

  9. Record club

    Record club

    2010-01-01

      Bonjour a tous, Voici les 24 nouveaux DVD de Juillet disponibles depuis quelques jours, sans oublier les 5 CD Pop musique. Découvrez la saga du terroriste Carlos, la vie de Gainsbourg et les aventures de Lucky Luke; angoissez avec Paranormal Activity et évadez vous sur Pandora dans la peau d’Avatar. Toutes les nouveautés sont à découvrir directement au club. Pour en connaître la liste complète ainsi que le reste de la collection du Record Club, nous vous invitons sur notre site web: http://cern.ch/crc. Toutes les dernières nouveautés sont dans la rubrique « Discs of the Month ». Rappel : le club est ouvert les Lundis, Mercredis, Vendredis de 12h30 à 13h00 au restaurant n°2, bâtiment 504. A bientôt chers Record Clubbers.  

  10. Record Club

    Record Club

    2011-01-01

    http://cern.ch/Record.Club November  Selections Just in time for the holiday season, we have added a number of new CDs and DVDs into the Club. You will find the full lists at http://cern.ch/record.club; select the "Discs of the Month" button on the left side on the left panel of the web page and then Nov 2011. New films include the all 5 episodes of Fast and Furious, many of the most famous films starring Jean-Paul Belmondo and those of Louis de Funes and some more recent films such as The Lincoln Lawyer and, according to some critics, Woody Allen’s best film for years – Midnight in Paris. For the younger generation there is Cars 2 and Kung Fu Panda 2. New CDs include the latest releases by Adele, Coldplay and the Red Hot Chili Peppers. We have also added the new Duets II CD featuring Tony Bennett singing with some of today’s pop stars including Lady Gaga, Amy Winehouse and Willy Nelson. The Club is now open every Monday, Wednesday and Friday ...

  11. ATLAS Recordings

    Jeremy Herr; Homer A. Neal; Mitch McLachlan

    The University of Michigan Web Archives for the 2006 ATLAS Week Plenary Sessions, as well as the first of 2007, are now online. In addition, there are a wide variety of Software and Physics Tutorial sessions, recorded over the past couple years, to chose from. All ATLAS-specific archives are accessible here.Viewing requires a standard web browser with RealPlayer plug-in (included in most browsers automatically) and works on any major platform. Lectures can be viewed directly over the web or downloaded locally.In addition, you will find access to a variety of general tutorials and events via the portal. Shaping Collaboration 2006The Michigan group is happy to announce a complete set of recordings from the Shaping Collaboration conference held last December at the CICG in Geneva.The event hosted a mix of Collaborative Tool experts and LHC Users, and featured presentations by the CERN Deputy Director General, Prof. Jos Engelen, the President of Internet2, and chief developers from VRVS/EVO, WLAP, and other tools...

  12. Record Club

    Record Club

    2011-01-01

    http://cern.ch/Record.Club June Selections We have put a significant number of new CDs and DVDs into the Club You will find the full lists at http://cern.ch/record.club and select the «Discs of the Month» button on the left side on the left panel of the web page and then June 2011. New films include the latest Action, Suspense and Science Fiction film hits, general drama movies including the Oscar-winning The King’s Speech, comedies including both chapter of Bridget Jones’s Diary, seven films for children and a musical. Other highlights include the latest Harry Potter release and some movies from the past you may have missed including the first in the Terminator series. New CDs include the latest releases by Michel Sardou, Mylene Farmer, Jennifer Lopez, Zucchero and Britney Spears. There is also a hits collection from NRJ. Don’t forget that the Club is now open every Monday, Wednesday and Friday lunchtimes from 12h30 to 13h00 in Restaurant 2, Building 504. (C...

  13. Record Club

    Record Club

    2011-01-01

    http://cern.ch/Record.Club Nouveautés été 2011 Le club de location de CDs et de DVDs vient d’ajouter un grand nombre de disques pour l’été 2011. Parmi eux, Le Discours d’un Roi, oscar 2011 du meilleur film et Harry Potter les reliques de la mort (1re partie). Ce n’est pas moins de 48 DVDs et 10 CDs nouveaux qui vous sont proposés à la location. Il y en a pour tous les genres. Alors n’hésitez pas à consulter notre site http://cern.ch/record.club, voir Disc Catalogue, Discs of the month pour avoir la liste complète. Le club est ouvert tous les Lundi, Mercredi, Vendredi de 12h30 à 13h dans le bâtiment du restaurent N°2 (Cf. URL: http://www.cern.ch/map/building?bno=504) A très bientôt.  

  14. Fast Foods, Organic Foods, Fad Diets

    There is no standard definition of fast food. Generally, fast food is eaten without cutlery, and fast-food restaurants have no wait staff. Failure to have a standardized definition makes it difficult to compare studies. Foods available outside the home tend to be high in energy and fat compared w...

  15. Food intake monitoring: an acoustical approach to automated food intake activity detection and classification of consumed food

    Obesity and nutrition-related diseases are currently growing challenges for medicine. A precise and timesaving method for food intake monitoring is needed. For this purpose, an approach based on the classification of sounds produced during food intake is presented. Sounds are recorded non-invasively by miniature microphones in the outer ear canal. A database of 51 participants eating seven types of food and consuming one drink has been developed for algorithm development and model training. The database is labeled manually using a protocol with introductions for annotation. The annotation procedure is evaluated using Cohen's kappa coefficient. The food intake activity is detected by the comparison of the signal energy of in-ear sounds to environmental sounds recorded by a reference microphone. Hidden Markov models are used for the recognition of single chew or swallowing events. Intake cycles are modeled as event sequences in finite-state grammars. Classification of consumed food is realized by a finite-state grammar decoder based on the Viterbi algorithm. We achieved a detection accuracy of 83% and a food classification accuracy of 79% on a test set of 10% of all records. Our approach faces the need of monitoring the time and occurrence of eating. With differentiation of consumed food, a first step toward the goal of meal weight estimation is taken. (paper)

  16. Comparison of vertebral δ13C and δ15N records with organism-based isoscapes to identify fish migration, site fidelity and food-web preferences of fishes in the eastern Gulf of Mexico, USA

    Radabaugh, K. R.; Wallace, A. A.; Huelster, S. A.; Hollander, D. J.; Peebles, E. B.

    2011-12-01

    Geographic variation in stable isotopic composition of dissolved and particulate nitrogen and carbon enables the use of stable isotopes as endogenous markers to track the origin and migration of motile marine species. Variation in river discharge, the light environment, and biological activity result in δ13C and δ15N spatial heterogeneity within coastal marine food webs. SEAMAP (Southeast Area Monitoring and Assessment Program) groundfish surveys at more than 130 locations were used to acquire samples from >1,600 samples of fish muscle and primary producers for bulk δ13C and δ15N analysis, allowing the creation of isoscapes for the West Florida Shelf (eastern Gulf of Mexico, USA). The δ15N isoscapes exhibited strong latitudinal and longitudinal isotopic gradients for all fish species examined, with high interannual and seasonal stability. δ15N was 3-4 % higher in the northwest region of the study compared to the southeast for both Syacium papillosum (dusky flounder) and Synodus foetens (inshore lizardfish). Low individual variability in δ15N values revealed strong site fidelities for these trawl-caught fishes. δ13C isoscapes exhibited depth gradients with greater seasonal and interannual variability. This study assesses the utility of combining isotopic analyses of fish vertebrae with organism-based isoscapes to investigate the migration routes of individual fishes. Unlike muscle isotopes that provide an integrated perspective of recent spatial and temporal environmental variation (at a scale dependent on muscle turnover rates), analysis of δ13C and δ15N along the growth radii of fish vertebrae enables chronological reconstruction of individual histories. When corrected for trophic level and metabolic fractionation, comparison of isotopic life history to the established isoscapes may enable reconstruction of migration routes and changing food-web positions of commercial and recreational fisheries species.

  17. Food venue choice, consumer food environment, but not food venue availability within daily travel patterns are associated with dietary intake among adults, Lexington Kentucky 2011

    Gustafson Alison

    2013-01-01

    Full Text Available Abstract Objective The retail food environment may be one important determinant of dietary intake. However, limited research focuses on individuals’ food shopping behavior and activity within the retail food environment. This study’s aims were to determine the association between six various dietary indicators and 1 food venue availability; 2 food venue choice and frequency; and 3 availability of healthy food within food venue. Methods In Fall, 2011, a cross-sectional survey was conducted among adults (n=121 age 18 years and over in Lexington, Kentucky. Participants wore a global position system (GPS data logger for 3-days (2 weekdays and 1 weekend day to track their daily activity space, which was used to assess food activity space. They completed a survey to assess demographics, food shopping behaviors, and dietary outcomes. Food store audits were conducted using the Nutrition Environment Measurement Survey-Store Rudd (NEMS-S in stores where respondents reported purchasing food (n=22. Multivariate logistic regression was used to examine associations between six dietary variables with food venue availability within activity space; food venue choice; frequency of shopping; and availability of food within food venue. Results 1 Food venue availability within activity space – no significant associations. 2 Food Venue Choice – Shopping at farmers’ markets or specialty grocery stores reported higher odds of consuming fruits and vegetables (OR 1.60 95% CI [1.21, 2.79]. Frequency of shopping - Shopping at a farmers’ markets and specialty stores at least once a week reported higher odds of consumption of fruits and vegetables (OR 1.55 95% CI [1.08, 2.23]. Yet, shopping frequently at a super market had higher odds of consuming sugar-sweetened beverages (OR 1.39 95% CI [1.03, 1.86]. 3 Availability of food within store – those who shop in supermarkets with high availability of healthy food has lower odds of consuming sugar-sweetened beverages

  18. Estimation of usual intake and food sources of choline and betaine in New Zealand reproductive age women.

    Mygind, Vanessa L; Evans, Sophie E; Peddie, Meredith C; Miller, Jody C; Houghton, Lisa A

    2013-01-01

    Recently, choline has been associated with neurodevelopment, cognitive function and neural tube defect incidence. However, data on usual intakes are limited, and estimates of dietary intakes of choline and its metabolite betaine, are not available for New Zealanders. The objective of the present study was to determine usual intake and food sources of choline and betaine in a group of New Zealand reproductive age women. Dietary intake data were collected from a sample of 125 women, aged 18-40 years, by means of a 3-day weighed food record, and usual choline and betaine intake distributions were determined. The mean (SD) daily intakes of choline and betaine were 316 (66) mg and 178 (66) mg, respectively. The total choline intake relative to energy intake and body weight was 0.18 mg/kcal and 5.1 mg/kg, respectively. Only 16% of participants met or exceeded the Adequate Intake (AI) for adult women of 425 mg of choline. The top five major food contributors of choline were eggs, red meat, milk, bread and chicken; and of betaine were bread, breakfast cereal, pasta, grains and root vegetables (carrots, parsnips, beetroot, swedes). Our findings contribute towards the recent emergence of published reports on the range of dietary choline and betaine intakes consumed by free-living populations. In our sample of New Zealand women, few participants were meeting or exceeding the AI level. Given recent epidemiological evidence suggesting health benefits of increased choline and betaine intakes, recommendations should be made to encourage the consumption of choline and betaine-rich foods. PMID:23635379

  19. Keeping Food Alive: Surplus Food Management

    Sedef Sert; Paola Garrone; Marco Melacini

    2014-01-01

    This paper is motivated by the paradoxical reality of food waste in a world of food insecurity, which is an important issue even for developed countries. Today, in Europe,nearly 43.6 million people are estimated to be food insecure, while European countries are reported to generate 179 kg per capita of food waste every year. Previous empirical studies highlight the potential of surplus food management, i.e. managerial processes and practices that strike a balance between social, environmental...

  20. Marketing Local Foods by Food Cooperatives

    Katchova, Ani L.; Woods, Timothy A.

    2012-01-01

    Consumer interest in locally produced foods has been increasing and many grocery retailers and other businesses have been involved in marketing local foods to interested consumers. We study the business strategies that food consumer cooperatives in the U.S. use to promote local foods to their patrons. Data are collected from a national survey of the general managers of food cooperatives. This study’s objectives are: 1) to analyze the types of business strategies and frequency of use for these...

  1. Food hygiene practices in different food establishments

    Djeki, I.; Smigic, N.; Kalogianni, E.P.; Rocha, Ada; Zamioudi, L.; Pacheco, A. (A.)

    2014-01-01

    The aim of this study was to investigate three dimensions of food hygiene in three European cities -Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene indifferent food establishments supplying food direct to consumers. A total of 91 food businesses wereincluded in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. Inparallel with scoring the premises, the second dimension of the study was to examine the o...

  2. Food hygiene practices in different food establishments

    Djekic, I; Smigic, N.; Kalogianni, EP; Rocha, Ada; Zamioudi, L; Pacheco, R.

    2014-01-01

    The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the...

  3. Food intakes and preferences of hospitalised geriatric patients

    Wan Chik Wan Chak; Chee Kan; Shahar Suzana

    2002-01-01

    Abstract Background A cross sectional survey was carried out on 120 hospitalised geriatric patients aged 60 and above in Hospital Universiti Kebangsaan Malaysia, Kuala Lumpur to investigate their nutrient intakes and food preferences. Methods Food intakes were recorded using a one day weighed method and diet recall. Food preferences were determined using a five point hedonic score. Food wastages and factors affecting dietary adequacy were also investigated. Results The findings indicated that...

  4. Record breakers

    Antonella Del Rosso

    2012-01-01

    In the sixties, CERN’s Fellows were but a handful of about 50 young experimentalists present on site to complete their training. Today, their number has increased to a record-breaking 500. They come from many different fields and are spread across CERN’s different activity areas.   “Diversifying the Fellowship programme has been the key theme in recent years,” comments James Purvis, Head of the Recruitment, Programmes and Monitoring group in the HR Department. “In particular, the 2005 five-yearly review introduced the notion of ‘senior’ and ‘junior’ Fellowships, broadening the target audience to include those with Bachelor-level qualifications.” Diversification made CERN’s Fellowship programme attractive to a wider audience but the number of Fellows on site could not have increased so much without the support of EU-funded projects, which were instrumental in the growth of the programme. ...

  5. RECORD CLUB

    Record Club

    2010-01-01

    DVD James Bond – Series Complete To all Record Club Members, to start the new year, we have taken advantage of a special offer to add copies of all the James Bond movies to date, from the very first - Dr. No - to the latest - Quantum of Solace. No matter which of the successive 007s you prefer (Sean Connery, George Lazenby, Roger Moore, Timothy Dalton, Pierce Brosnan or Daniel Craig), they are all there. Or perhaps you have a favourite Bond Girl, or even perhaps a favourite villain. Take your pick. You can find the full selection listed on the club web site http://cern.ch/crc; use the panel on the left of the page “Discs of the Month” and select Jan 2010. We remind you that we are open on Mondays, Wednesdays and Fridays from 12:30 to 13:00 in Restaurant 2 (Bldg 504).

  6. Aspect of human food ecology

    The isotopic dietary analysis was applied for some prehistoric human populations from East Asia, Latin America, and Oceania region. Most samples were from archeological sites from 1000 to 6000 year's bp. Some modern ethnological groups including Tibet, Kurud, Shelpa and Tlingit were also studied for evaluating prehistoric human food habit. Carbon and nitrogen isotope compositions of gelatin fractions have been analyzed for prehistoric bone samples. Analytical procedure for isotopes and data analyses for reconstructing dietary composition was developed and tested by a modern human food system. A stochastic method based on the Monte Carlo model was applied to estimate dependency of major food resources having unique isotope compositions in carbon and nitrogen, and has showed consistent results to the statistic food consumption record in Japan. Carbon and nitrogen isotope composition of human tissues showed distinct difference among human groups in both prehistoric and modern samples. These data were evaluated by difference of dietary patterns: contributions of marine food, terrestrial food, meat, C3 and C4 plant, which are characterized by the difference of 13C and 15N content. On the basis of the stochastic feeding simulation, dietary consumption patterns were estimated for Jomon fisher-hunter-gatherers, historic Ainu, prehistoric east Siberian, prehistoric Latin American farmers in Mexico and Peru, and prehistoric fisheres in Cook island. Results showed a remarkable relationship between animal protein dependence and marine food usage. This result will be discussed from following two possibilities; the human adaptation on marine resources would be one of the important direction to upgrade animal protein uptake, or marine food could be used as alternative protein source for terrestrial game animals. (author)

  7. 21 CFR 211.188 - Batch production and control records.

    2010-04-01

    ... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Batch production and control records. 211.188... Reports § 211.188 Batch production and control records. Batch production and control records shall be prepared for each batch of drug product produced and shall include complete information relating to...

  8. 21 CFR 312.57 - Recordkeeping and record retention.

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Recordkeeping and record retention. 312.57 Section... § 312.57 Recordkeeping and record retention. (a) A sponsor shall maintain adequate records showing the... batch or code mark of each such shipment. (b) A sponsor shall maintain complete and accurate...

  9. 21 CFR 211.192 - Production record review.

    2010-04-01

    ... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Production record review. 211.192 Section 211.192... Production record review. All drug product production and control records, including those for packaging and... established, approved written procedures before a batch is released or distributed. Any...

  10. 21 CFR 312.62 - Investigator recordkeeping and record retention.

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Investigator recordkeeping and record retention... and Investigators § 312.62 Investigator recordkeeping and record retention. (a) Disposition of drug. An investigator is required to maintain adequate records of the disposition of the drug,...

  11. Food safety in food security and food trade:

    Unnevehr, Laurian J.

    2003-01-01

    CONTENTS: Overview / Laurian J. Unnevehr; Food Safety as a Public Health Issue for Developing Countries / Fritz K. Käferstein; Mycotoxin Food Safety Risk in Developing Countries / Ramesh V. Bhat and Siruguri Vasanthi; Trends in Food Safety Standards and Regulation: Implications for Developing Countries / Julie A. Caswell; Food Safety Issues in International Trade / Spencer Henson; Balancing Risk Reduction and Benefits from Trade in Setting Standards / John Wilson and Tsunehiro Otsuki; Case St...

  12. Functional food acceptance in the food chain

    Krutulyte, Rasa

    This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient...... another central issue of the paper. Results revealed that the general attitudes towards functional foods are related to the purchase intention with regard to functional foods described by their carrier/ingredient combinations. Consumers' attitudes towards specific carrier ingredient combinations define...... to develop functional foods? Research question 1 The health benefit of a functional food product is in fact limited if it is not eaten regularly and thus is not part of the healthy diet. For that reason it is highly relevant to look at the dietary change research when studying functional food acceptance...

  13. 21 CFR 111.210 - What must the master manufacturing record include?

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What must the master manufacturing record include... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING...: Requirements for the Master Manufacturing Record § 111.210 What must the master manufacturing record...

  14. The past and future of food stocks

    Laio, Francesco; Ridolfi, Luca; D'Odorico, Paolo

    2016-03-01

    Human societies rely on food reserves and the importation of agricultural goods as means to cope with crop failures and associated food shortage. While food trade has been the subject of intensive investigations in recent years, food reserves remain poorly quantified. It is unclear how food stocks are changing and whether they are declining. In this study we use food stock records for 92 products to reconstruct 50 years of aggregated food reserves, expressed in caloric equivalent (kcal), at the regional and global scales. A detailed statistical analysis demonstrates that the overall regional and global per-capita food stocks are stationary, challenging a widespread impression that food reserves are shrinking. We develop a statistically-sound stochastic representation of stock dynamics and take the stock-halving probability as a measure of the natural variability of the process. We find that there is a 20% probability that the global per-capita stocks will be halved by 2050. There are, however, some strong regional differences: Western Europe and the region encompassing North Africa and the Middle East have smaller halving probabilities and smaller per-capita stocks, while North America and Oceania have greater halving probabilities and greater per-capita stocks than the global average. Africa exhibits low per-capita stocks and relatively high probability of stock halving by 2050, which reflects a state of higher food insecurity in this continent.

  15. The past and future of food stocks

    Human societies rely on food reserves and the importation of agricultural goods as means to cope with crop failures and associated food shortage. While food trade has been the subject of intensive investigations in recent years, food reserves remain poorly quantified. It is unclear how food stocks are changing and whether they are declining. In this study we use food stock records for 92 products to reconstruct 50 years of aggregated food reserves, expressed in caloric equivalent (kcal), at the regional and global scales. A detailed statistical analysis demonstrates that the overall regional and global per-capita food stocks are stationary, challenging a widespread impression that food reserves are shrinking. We develop a statistically-sound stochastic representation of stock dynamics and take the stock-halving probability as a measure of the natural variability of the process. We find that there is a 20% probability that the global per-capita stocks will be halved by 2050. There are, however, some strong regional differences: Western Europe and the region encompassing North Africa and the Middle East have smaller halving probabilities and smaller per-capita stocks, while North America and Oceania have greater halving probabilities and greater per-capita stocks than the global average. Africa exhibits low per-capita stocks and relatively high probability of stock halving by 2050, which reflects a state of higher food insecurity in this continent. (letter)

  16. Record Club

    Record Club

    2012-01-01

      March  Selections By the time this appears, we will have added a number of new CDs and DVDs into the Club. You will find the full lists at http://cern.ch/record.club; select the "Discs of the Month" button on the left panel of the web page and then Mar 2012. New films include recent releases such as Johnny English 2, Bad Teacher, Cowboys vs Aliens, and Super 8. We are also starting to acquire some of the classic films we missed when we initiated the DVD section of the club, such as appeared in a recent Best 100 Films published by a leading UK magazine; this month we have added Spielberg’s Jaws and Scorsese’s Goodfellas. If you have your own ideas on what we are missing, let us know. For children we have no less than 8 Tin-Tin DVDs. And if you like fast moving pop music, try the Beyonce concert DVD. New CDs include the latest releases from Paul McCartney, Rihanna and Amy Winehouse. There is a best of Mylene Farmer, a compilation from the NRJ 201...

  17. Ethical Traceability for Improved Transparency in the Food Chain

    Coff, Christian Eyde

    2010-01-01

    increasingly used in the food sector for legal and commercial reasons, has the potential to communicate a more authentic picture of how food is produced and thus provide an answer to some consumer concerns. The idea of ‘ethical traceability’ adapts the idea of food traceability to record and communicate the......Some practices in the agri-food sector worry consumers. Consumers might for instance be concerned about animal welfare, health, environmental issues, transparency of the food chain and so forth. A question, which confronts consumers today, is how they can become capable of acting upon such ethical...... concerns. Information is often seen as an answer to the mentioned consumer concerns. Paradoxically, although consumers are bombarded with information on food - from the media, the food industry, food authorities, NGOs and interest groups – details about how foods are actually produced is often hard to find...

  18. Dieting and food craving. A descriptive, quasi-prospective study.

    Massey, Anna; Hill, Andrew J

    2012-06-01

    Evidence linking food restriction and food craving is equivocal. This study investigated whether dieting was associated with a greater frequency of food craving. Dieting to lose weight was distinguished from watching so as not to gain weight. Participants were 129 women (mean age=41 yrs): 52 were currently dieting to lose weight, 40 were watching their weight, and 37 were non-dieters. They completed a food craving record after every food craving, a food diary, and a daily mood assessment over 7-days. Of the 393 craving incidents recorded, dieters experienced significantly more food cravings than non-dieters, with watchers intermediate. Chocolate was the most craved food (37% of cravings) but neither the types of food, the proportion of cravings leading to eating (∼70%), the situations in which cravings occurred, nor the time since the last eating episode differed between groups. Compared with non-dieters, dieters experienced stronger cravings that were more difficult to resist, and for foods they were restricting eating. Watchers showed similarities in experience both to dieters (low hunger) and non-dieters (lower craving intensity). These results support an association between dieting and food craving, the usefulness of distinguishing dieting to lose weight and watching, and suggest a need for further experimental investigation of actual food restriction on food craving experiences. PMID:22306437

  19. Introduction: from local food to localised food

    Georgina Holt

    2007-04-01

    Full Text Available Local food has captured the interest of a number of academic disciplines and many of them are represented in this special issue of Anthropology of Food, based on a European Scientific Foundation exploratory workshop where European researchers met to discuss the concept of local food (see part 2. Through a pluridisciplinary perspective, this issue deepens the problematic and adds to research questions on local food in both empirical and theoretical ways, while raising an uncertainty about the...

  20. Introduction: from local food to localised food

    Georgina Holt; Virginie Amilien

    2007-01-01

    Local food has captured the interest of a number of academic disciplines and many of them are represented in this special issue of Anthropology of Food, based on a European Scientific Foundation exploratory workshop where European researchers met to discuss the concept of local food (see part 2). Through a pluridisciplinary perspective, this issue deepens the problematic and adds to research questions on local food in both empirical and theoretical ways, while raising an uncertainty about the...

  1. Sodium and Food Sources

    ... Disease Cholesterol High Blood Pressure Million Hearts® WISEWOMAN Sodium and Food Sources Recommend on Facebook Tweet Share ... food [PDF-867K] and how to reduce sodium. Sodium Reduction Is Challenging Types of food matter: More ...

  2. New food policy

    Christensen, Tove; Andersen, Lill

    The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt a...... need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony be...

  3. Fast food tips

    ... page: //medlineplus.gov/ency/patientinstructions/000105.htm Fast food tips To use the sharing features on this ... fast food. When You Go to a Fast Food Restaurant Knowing the amount of calories, fat, and ...

  4. Food Safety for Seniors

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants People at Risk of Foodborne Illness To Your Health! Food Safety for Seniors Share Tweet Linkedin Pin it ...

  5. Food Safety When Cooking

    ... www. nia. nih. gov/ Go4Life Food Safety When Cooking Food-related illness can be serious, especially for ... how your food is prepared and stored. When cooking, follow 4 basic steps: clean, separate, cook, and ...

  6. Economics of food irradiation

    Economic aspects of food irradiation and direct economic benefits accruing from the application of food irradiation are discussed. A formula is presented to estimate the net economic benefit due to radiation processing of food. (M.G.B .)

  7. Food irradiation: Its role in food safety

    This document provides a brief overview of the process of food irradiation and describes the potential for food irradiation in the Asia-Pacific region. The advantages in controlling food-borne diseases and in promoting trade are discussed. 4 tabs

  8. Big Food, Food Systems, and Global Health

    Stuckler, David; Nestle, Marion

    2012-01-01

    In an article that forms part of the PLoS Medicine series on Big Food, guest editors David Stuckler and Marion Nestle lay out why more examination of the food industry is necessary, and offer three competing views on how public health professionals might engage with Big Food.

  9. Climate Change and Food Security

    Saina, Christopher Kipkoech; Murgor, Daniel Kipkosgei; Murgor, Florence A.C

    2013-01-01

    Dynamic interactions between and within the biogeophysical and human environments lead to the production, processing, distribution, preparation and consumption of food, resulting in food systems that underpin food security. Food systems encompass food availability (production, distribution and exchange), food access (affordability, allocation and preference) and food utilization (nutritional and societal values and safety), so that food security is, therefore, diminished when food systems are...

  10. Is food irradiation harmful

    The paper reports on a seminar on 'The irradiation of food', held in London, 1987, and organised by the Royal Society and the Association of British Science Writers. A description is given of the food irradiation techniques. Problems with food irradiation are discussed with respect to the nutritional value of food, killing of microorganisms, survival of fungi following treatment, mutation of irradiated bacteria, and chemical changes produced in the food. Monitoring and controls of food that has been irradiated is discussed. A personal opinion of irradiated food by the author is given, including a verdict on irradiated food. (UK)

  11. Food storage temperatures monitored at retail

    Nicola Costanzo

    2013-06-01

    Full Text Available Aim of the present work is to report data concerning the maintenance of the cold chain by retail food business operators. A total of 401 refrigerators and 105 freezers from 112 retails (big, medium, small size were monitored for display temperatures. In addition, the surface temperature of 341 stored food products was recorded. Storage temperatures were respected in the majority of retail markets, with the exception of small retails, where cold chain was not respected. Among all food samples, yogurt was stored at temperature higher than law limits. Our findings show that retailers, in particular those from small markets, are not always familiar with cold chain maintenance. In our opinion, much more attention should be paid in keeping food at cold temperature in order to ensure food safety.

  12. The Level of Sensitivity of Food Allergens

    Iris Rengganis

    2011-06-01

    Full Text Available In recent years, the occurrence of allergy continues to increase rapidly both domestically and globally. World Allergy Organization (WAO revealed that 22% of the world population suffers from allergies, and this number increases every year. Food allergy is a condition caused by the reaction of IgE against substances (chemicals in food. Food allergy can interfere with brain function and body organ systems as well as affect the quality of life. The purpose of this study is to know the level of sensitivity of food allergens in the Immunology Allergy Poly RSCM in 2007. Data were collected from 208 patients who have medical records and went through skin prick tests in the Immunology Allergy Clinic RSCM in 2007. Univariate analysis was performed to describe the types of food allergens within groups of children and adults. Around 49% of the respondents were sensitive to food allergens. The types of foods that caused the most allergies for children and adults are respectively shrimp, egg white and cornstarch. Cow's milk and wheat flour are the types of food that caused most allergies for children only, whereas for adults, the food that caused the most allergies is crab.

  13. When do we eat? An evaluation of food items input into an electronic monitoring application

    Siek, Katie A.; Connelly, Kay H.; Rogers, Yvonne; Rohwer, Paul; Lambert, Desiree; Welch, Janet L.

    2006-01-01

    We present a formative study that examines what, when, and how participants in a chronic kidney disease (stage 5) population input food items into an electronic intake monitoring application. Participants scanned food item barcodes or voice recorded food items they consumed during a three week period. The results indicated that a learning curve was associated with barcode scanning; participants with low literacy skills had difficulty describing food items in voice recordings; and participants...

  14. Food; Energy; Developing Countries; Food Irradiation

    The use of energy in food production is increasing, and the cost of that energy use is a very significant part of the cost of food. It is important, therefore, to minimize food losses. It is shown that the energy used to produce raw food, such as grain, pulses, and vegetables, to feed the increasing population is about 17-25 MJ per person per day. (The energy of one litre petrol is 35 MJ.) Owing to increasing cost of energy, any food losses are very expensive. Irradiation processing of food, which uses very little energy, can be used to reduce the losses significantly. Irradiation kills microorganisms, parasites and insects and stops sprouting of tubers. But, more is needed to preserve food. Irradiation is usually most effective, therefore, if used in combination with other processes. (author)

  15. Diversity of Food Allergy.

    Moriyama, Tatsuya

    2015-01-01

    Food allergy is defined as an immune system-mediated adverse reaction to food components. Food allergic reactions are mostly IgE mediated and also known as immediate type hypersensitivity (type I reaction). There are several characteristic clinical types of food allergy, such as Anaphylaxis, Food-dependent exercise-induced anaphylaxis (FDEIA), and Oral allergy syndrome (OAS). In addition, food allergy is also classified into two types (class 1 and class 2) based on the pathophysiological mechanism. In the class 2 food allergy, pollen allergy causes plant food allergy; therefore this type of allergy is sometimes called Pollen-food allergy syndrome (PFAS). The risk of food allergy (allergenicity) may vary with the treatment of the food allergens. The formation or status of the causative food affects its allergenicity. Class 1 food allergens are generally heat-, enzyme-, and low pH-resistant glycoproteins ranging in size from 10 to 70 kD. Class 1 food allergens induce allergic sensitization via the gastrointestinal tract and are responsible for systemic reactions. Class 2 food allergens are generally heat-labile, susceptible to digestion, and highly homologous with pollen allergens. Taken together, it may be important to consider the diversity of food allergy in order to fight against food allergy. PMID:26598816

  16. Presenting Food Science Effectively

    Winter, Carl K.

    2016-01-01

    While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for…

  17. Food Business Entrepreneurship

    Weber, Peter

    Though not a very traditional career path for food scientists, one option is to go into business for yourself by starting a food business. Food business entrepreneurship is a difficult career that entails long work hours, extensive decision making, and tasks that require knowledge beyond food science. However, there is high potential for rewards, including financial rewards, career progression, and personal flexibility.

  18. [Food allergy in childhood].

    Szépfalusi, Z

    2012-12-01

    Food allergies can result in life-threatening reactions and diminish quality of life. The prevalence of food allergies has increased in several regions throughout the world. A few food allergens cover the majority of food-related reactions (milk, egg, wheat, soy, fish, crustacean, nuts and peanut). Immunological mechanisms range between IgE-mediated (most common) and non-IgE-mediated, the latter of which remaining often a clue in the diagnosis. Treatment of food allergy involves strict avoidance of the trigger food. Medications help to manage symptoms of disease, but currently, there is no cure for food allergy. PMID:23179672

  19. Summer Food Service Program for Children. Monitor's Handbook.

    Food and Nutrition Service (USDA), Washington, DC.

    In this handbook, monitors of food service programs for children are given instructions concerning their general responsibilities, training session requirements, meal requirements, daily record keeping, and specific responsibilities. Site review forms for vended programs are included. (WI)

  20. Food for tourists

    Hjalager, Anne-Mette; Corigliano, Magda Antolioli

    Eating is a physical necessity, but catering services and food image are also very important ingredients of cultural tourism. Food and tourism are increasingly being combined, e.g. in agri-tourism, wine tours and the sale of food products as souvenirs. However, as this paper illustrates, the...... development and standards of food for tourists are determined not by tourism policies, but by national economic, agricultural and food policies. A comparison between Denmark and Italy illustrates core elements in food cultures. Particularly in Denmark, food production is a major economic activity, and the...... power of the agricultural and food processing industries has in many cases severely compromised the quality image. In Italy, on the other hand, food policies and traditions, which give a high priority to freshness, allow consumers to stay in control of food quality to a much larger extent than in...

  1. Slow food, fast food and the control of food intake.

    de Graaf, Cees; Kok, Frans J

    2010-05-01

    This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory signals and metabolic consequences. The findings of a number of studies show that foods that can be eaten quickly lead to high food intake and low satiating effects-the reason being that these foods only provide brief periods of sensory exposure, which give the human body insufficient cues for satiation. Future research should focus on the underlying physiological, neurological and molecular mechanisms through which our current eating environment affects our control of food intake. PMID:20351697

  2. RETAIL FOOD WASTE MANAGEMENT

    Radojko LUKIC; Dragana Vojteski KLJENAK; Dragica JOVANCEVIC

    2014-01-01

    Food losses and waste are substantial on the global level. With the aim to achieve efficient management of food losses, it is necessary to find out the root causes, the locations of their origins, effects and efficacious activities aimed at minimising them. Identifying areas is of quite significant for improving cost effectiveness, efficiency in resource use and future activities directed at “optimization” of food losses. Food is lost throughout the food supply chain. This paper focuses on th...

  3. Defining local food

    Eriksen, Safania Normann

    2013-01-01

    Despite evolving local food research, there is no consistent definition of “local food.” Various understandings are utilized, which have resulted in a diverse landscape of meaning. The main purpose of this paper is to examine how researchers within the local food systems literature define local...... food, and how these definitions can be used as a starting point to identify a new taxonomy of local food based on three domains of proximity....

  4. Food chemistry. 2. ed.

    This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs

  5. Food safety information and food demand

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand is...... induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations....../implications – The study has focused on the demand for raw eggs. Responses to food safety news may differ across foods. Furthermore, the study abstracts from possible cross-effects of safety news concerning other foods. Practical implications – The findings may be utilized for optimization of the timing and...

  6. Food spoilage - interactions between food spoilage bacteria

    Gram, Lone; Flodgaard, Lars; Rasch, Maria;

    2002-01-01

    Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine the...... phenotypes potentially involved in spoilage through cell-to-cell communication. In particular, we report for the first time the widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods and we discuss the potential implications for spoilage and food preservation....

  7. New and Safe Treatment of Food Impacted in the Esophagus: A Single Center Experience of 100 Consecutive Cases

    Muhammad Shafique

    2013-01-01

    Full Text Available Aim. Large food bits can get stuck in the esophagus and must be removed by endoscopy. In some cases, this can be difficult or unsafe. We describe a new and safe treatment for such patients. Materials and Methods. 100 consecutive patients were referred to Akershus University Hospital with impacted food in the esophagus. In 36 patients (36%, the food passed spontaneously. In 59 (92% of the remaining 64 patients, the food was removed by endoscopic intervention. In the last five patients, endoscopic removal was judged difficult or unsafe. These patients received the new treatment: one capsule Creon 10000 IU dissolved in 30 mL of Coca-Cola administered by a nasooesophageal tube four times daily for 2-3 days. Results. Of the 59 patients treated with endoscopic procedure, complications occurred in four (7%: three bleedings and one perforation of the esophagus. In five patients treated with Coca-Cola and Creon, the food had either passed or was soft after 2-3 days and could easily be removed. Conclusion. The treatment of choice of impacted food in the esophagus is endoscopic removal. In cases where this is difficult, we recommend treatment with Coca-Cola and Creon for 2-3 days before complications occur.

  8. Management of Food Allergy

    Sh Maleknejad

    2014-04-01

    Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

  9. Food irradiation; Global aspects and future prospects

    Matsuyama, Akira (Tokyo Univ. of Agriculture (Japan). Nodai Research Institute)

    1990-07-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs.

  10. Food Safety for Your Family

    ... Story" 5 Things to Know About Zika & Pregnancy Food Safety for Your Family KidsHealth > For Parents > Food ... foods you prepare in it are safe. Buying Food Buying safe food is the first step. To ...

  11. 21 CFR 111.260 - What must the batch record include?

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What must the batch record include? 111.260... for the Batch Production Record § 111.260 What must the batch record include? The batch production record must include the following: (a) The batch, lot, or control number: (1) Of the finished batch...

  12. Medical records and record-keeping standards.

    Carpenter, Iain; Ram, Mala Bridgelal; Croft, Giles P; Williams, John G

    2007-08-01

    The structure of medical records becomes ever more critical with the advent of electronic records. The Health Informatics Unit (HIU) of the Royal College of Physicians has two work streams in this area. The Records Standards programme is developing generic standards for all entries into medical notes and standards for the content of admission, handover and discharge records. The Information Laboratory (iLab) focuses on hospital episode statistics and their use for monitoring clinician performance. Clinician endorsement of the work is achieved through extensive consultations. Generic medical record-keeping standards are now available. PMID:17882846

  13. TV food advertisements effect on food consumption and adiposity among women and children in Mexico

    Montserrat Bacardí-Gascón; Glenda Díaz-Ramírez; Brenda Cruz López; Erika López Zuñiga; Arturo Jiménez-Cruz

    2013-01-01

    Background: The objective of the study was to assess the association between TV foods advertisements and the ones consumed by mothers and children, and the body weight of both mother and child, among population from different SES in two Mexican cities. Methods: During June through October 2011 in Tijuana and Tuxtla Gutierrez, two national broadcasted channels were recorded during a period of 5 h in the afternoon on working days. Direct interviews were conducted to explore the foods consumed b...

  14. Novel approaches for food safety management and communication

    George-John E Nychas; Panagou, Efstathios Z.; Mohareb, Fady R.

    2016-01-01

    The current safety and quality controls in the food chain are lacking or inadequately applied and fail to prevent microbial and/or chemical contamination of food products, which leads to reduced confidence among consumers. On the other hand to meet market demands food business operators (producers, retailers, resellers) and regulators need to develop and apply structured quality and safety assurance systems based on thorough risk analysis and prevention, through monitoring, recording and ...

  15. CMS Records Schedule

    U.S. Department of Health & Human Services — The CMS Records Schedule provides disposition authorizations approved by the National Archives and Records Administration (NARA) for CMS program-related records...

  16. Presidential Electronic Records Library

    National Archives and Records Administration — PERL (Presidential Electronic Records Library) used to ingest and provide internal access to the Presidential electronic Records of the Reagan, Bush, and Clinton...

  17. Microbial safety of foods

    Despite advances in hygiene, consumer knowledge and food treatment and processing, food-borne diseases have become one of the most widespread public health problems in the world to-day. About two thirds of all outbreaks are traced to microbial contaminated food - one of the most hazardous being Clostridium botulinum, E. coli 0157: H7 and Salmonella. The pathogens can be introduced in the food products anywhere in the food chain and hence it is of prime important to have microbial vigilance in the entire food chain. WHO estimates that food-borne and water-borne diarrhoeal diseases taken together kill about 2.2 million people annually. The infants, children, elderly and immune-compromised people are particularly susceptible to food-borne diseases. Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in the pathogens, changing life style, global trade of food etc. are responsible for the continued persistence of food-borne diseases. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed. However, there is increased risk of food-borne diseases with these products. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter are responsible for recall of many foods resulting in heavy losses to food industry. The development of multi drug resistant pathogens due to indiscriminate use of antibiotics is also a major problem. Food Technology Division of Bhabha Atomic Research Centre has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Vibrio and Aeromonas species, their prevalence in export quality seafood as well in foods sold in retail market such as poultry, fish, sprouts and salads. These pathogens from Indian foods have been characterized for the presence of virulence genes

  18. Nanosensors for food safety.

    Li, Zhixiong; Sheng, Chenxing

    2014-01-01

    This review summarizes recent research and development of nanosensors applied to the food safety. Since the food safety is directly related to the people's health and life, the food detection has received considerable attentions. However, this food security has emerged in China as a severe problem in recent years. Food safety problems frequently compromised due to formaldehyde, poison vegetables, excessive pesticide residues, etc. These kinds of food contaminations could not be detected efficiently by traditional methods. Applying nanotechnology and nanominerals, various food contaminations can be identified accurately. Therefore nanosensors have been widely used in the food detection. We introduce current research on nanosensors followed by the industrial application of nanosensors. Finally, the challenges for the future food safety using nanosensors are discussed. PMID:24730307

  19. Keeping the Records Straight.

    Clift, Phil; Keynes, Milton

    1982-01-01

    Guidelines are given regarding keeping and using educational records for exceptional children in Great Britain. Procedures related to anecdotal records, observation inventories, and rating scales are delineated. (CL)

  20. 21 CFR 170.10 - Food additives in standardized foods.

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  1. Food Safety Concerns

    HUYONG

    2004-01-01

    In China, there is an old saying:food is the first necessity of humans. The main concern of the Chinese used to be the security of the food supply rather than the safety of the food itself. However,after a long time fighting food shortages,China became self-sufficient in food in 1995. At this time, the country began for the first time to regulate food safety. Yet China has still not established a legal systern efficient in ensuring this safety. Many problems are rooted in the administration regime and China's priority of economic development.

  2. Food policy an ethics

    Coff, Christian Eyde; Kemp, Peter

    2014-01-01

    This entry gives an overview of food policy and major ethical principles that in the last decades have been proposed and advocated for in debates on food policy. Food policies touch upon a vast area of interrelated policies (like health, transport, environment, poverty, animal welfare etc.) which...... makes of food policy a highly complex and diverse area. The entry opens with at description of the concept of policy and food policy and how it relates to ethical principles and values. The fourth section discusses some influental definitions of food policy. The final section contains a description of...

  3. EU Food Health Law

    Edinger, Wieke Willemijn Huizing

    This thesis shows that the distinction between food safety and non-safety issues in Regulation (EC) No 178/2002, the General Food Law (GFL), results in a grey area of regulation. This grey area comprises foods that do not pose a food safety risk in a legal sense, but that could pose a threat to...... adoption of harmonising measures that could facilitate a better consumer protection from non-safety health risks at the EU level. The EU legislature should use this legislative competence to fill in the regulatory grey area. Two possible ways forward to better integrate food health into the EU food law...

  4. Moralizing Food Technology

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its...... influence on food ethics. Post-phenomenology and the idea of a technologically mediated morality are central theoretical approaches. Four elements are included in the analytical framework: perception, interpretation, intentionality, and mediated morality. The framework is applied to two cases; food safety...

  5. 21 CFR 58.195 - Retention of records.

    2010-04-01

    ... schedule sheet, copies of protocols, and records of quality assurance inspections, as required by § 58.35(c) shall be maintained by the quality assurance unit as an easily accessible system of records for the... and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL...

  6. [Food security in Mexico].

    Urquía-Fernández, Nuria

    2014-01-01

    An overview of food security and nutrition in Mexico is presented, based on the analysis of the four pillars of food security: availability, access, utilization of food, and stability of the food supply. In addition, the two faces of malnutrition in Mexico were analyzed: obesity and undernourishment. Data were gathered from the food security indicators of the United Nations's Food and Agriculture Organization, from the Mexican Scale of Food Security, and from the National Health and Nutrition Survey. Mexico presents an index of availability of 3 145 kilocalories per person per day, one of the highest indexes in the world, including both food production and imports. In contrast, Mexico is affected by a double burden of malnutrition: whereas children under five present 14% of stunt, 30% of the adult population is obese. Also, more than 18% of the population cannot afford the basic food basket (food poverty). Using perception surveys, people reports important levels of food insecurity, which concentrates in seven states of the Mexican Federation. The production structure underlying these indicators shows a very heterogeneous landscape, which translates in to a low productivity growth across the last years. Food security being a multidimensional concept, to ensure food security for the Mexican population requires a revision and redesign of public productive and social policies, placing a particular focus on strengthening the mechanisms of institutional governance. PMID:25649459

  7. The 2008 food price crisis negatively affected household food security and dietary diversity in urban Burkina Faso.

    Martin-Prevel, Yves; Becquey, Elodie; Tapsoba, Sylvestre; Castan, Florence; Coulibaly, Dramane; Fortin, Sonia; Zoungrana, Mahama; Lange, Matthias; Delpeuch, Francis; Savy, Mathilde

    2012-09-01

    Although the 2008 food price crisis presumably plunged millions of households into poverty and food insecurity, the real impact of the crisis has rarely been documented using field data. Our objective was to assess the consequences of this crisis for household food insecurity and dietary diversity in urban Burkina Faso. Two cross-sectional surveys were conducted among randomly selected households in Ouagadougou in July 2007 (n = 3017) and July 2008 (n = 3002). At each round, food insecurity assessed by the Household Food Insecurity Access Scale (HFIAS), the Dietary Diversity Score of an index-member of the household (IDDS = number of food groups consumed in the last 24 h), and food expenditure were collected. Food prices of the 17 most frequently consumed food items were recorded throughout the study area. Food prices at local markets increased considerably between 2007 and 2008, especially those of fish (113%), cereals (53%), and vegetable oil (44%), increasing the household monthly food expenditure by 18%. Thirty-three percent of households were food secure in 2007 and 22% in 2008 (P = 0.02). Individuals consumed fewer fruits and vegetables, dairy products, and meat/poultry in 2008 than in 2007 (mean IDDS = 5.7 ± 1.7 food groups in 2007 vs. 5.2 ± 1.5 in 2008; P crisis. PMID:22833656

  8. Functional Foods for Women's Health.

    Lindeman, Alice K.

    2002-01-01

    Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

  9. Food guide plate

    ... few vitamins or minerals. Eating a balance of healthy foods from all 5 food groups Making better choices when eating out at restaurants Cooking at home more often, where you can control what goes ...

  10. Food irradiation in China

    In this paper, the author discussed the recent situation of food irradiation in China, its history, facilities, clearance, commercialization, and with emphasis on market testing and public acceptance of irradiated food. (author)

  11. Attributing illness to food

    Batz, M. B.; Doyle, M. P.; Morris, J. G.;

    2005-01-01

    the Food Attribution Data Workshop in October 2003 to discuss the virtues and limitations of these approaches and to identify future options for collecting food attribution data in the United States. We summarize workshop discussions and identify challenges that affect progress in this critical......Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other...... source responsible for illness. A wide variety of food attribution approaches and data are used around the world including the analysis of outbreak data, case-control studies, microbial subtyping and source tracking methods, and expert judgment, among others. The Food Safety Research Consortium sponsored...

  12. Food Applications and Regulation

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  13. Refrigeration and Food Safety

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... 286) Actions ${title} Loading... Refrigeration and Food Safety History of Refrigeration Importance of Refrigeration Types of Bacteria ...

  14. Food Process Engineering

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale......This textbook is made for you to use as a study book and as a source of reference and inspiration to work with problems related to food production. Most textbooks are focused on the separate unit operations used in a production. We have tried to put a few of these operations into the broader...... context of a production. Only a few operations are treated specifically (transport of fluids, heating and cooling) as these operations are universal in all food productions and link different parts of production. A food production plant might be overwhelming in its apparent complexity. The methods...

  15. Making Smart Food Choices

    ... Go4Life Get Free Stuff Be a Partner Making Smart Food Choices Regular physical activity and a healthy ... through physical activity. Download the Tip Sheet Making Smart Food Choices (PDF, 488.99 KB) You Might ...

  16. Eating Healthy Ethnic Food

    ... with ethnic foods. Here's a sample of healthy food choices (lower in calories and fat) and terms to look for when making your selection: Chinese Zheng (steamed) Jum (poached) Kao (roasted) Shao (barbecued) ...

  17. Fires and Food Safety

    ... fire itself, but TOXIC FUMES released from burning materials. Those fumes can kill; they can also contaminate food. Any type of food stored in permeable packaging — cardboard, plastic wrap, etc. — should be thrown away. ...

  18. Choosing Nutrient Dense Foods

    Full Text Available ... consume, it’s important to think about the nutrient value of the foods you eat. Dr. Connie W. ... foods, the one that is the best nutritional value for you. So for 100 calories that you ...

  19. Choosing Nutrient Dense Foods

    Full Text Available ... of butter crackers, bacon, coffee cake ] Some older adults answer the question this way: Richard: In the ... is okay. Narrator: Richard and Gloria are older adults who choose to eat nutrient-dense foods, foods ...

  20. Choosing Nutrient Dense Foods

    Full Text Available ... variety of nutrients from a variety of food groups. A balanced approach is best. Narrator: Dietary guidelines ... your daily calorie level. Each of the food groups contains a variety of beneficial nutrients. For example, ...

  1. Food allergies (image)

    ... upon subsequent exposure to the substance. An actual food allergy, as opposed to simple intolerance due to the lack of digesting enzymes, is indicated by the production of antibodies to the food allergen, and by the release of histamines and ...

  2. Asthma and Food Allergies

    ... Español Text Size Email Print Share Asthma and Food Allergies Page Content Article Body A family history of ... child may develop asthma . Children with asthma and food allergies are at increased risk for anaphylaxis, a severe ...

  3. Kids with Food Allergies

    ... Stay in Touch Donate Get Support Kids with Food Allergies Search: Resources Recipes Community Home About KFA Programs ... AAFA KFA-AAFA Merger Contact Us Living With Food Allergies Allergens Peanut Allergy Tree Nut Allergy Milk Allergy ...

  4. Vegan Food Guide

    ... Story" 5 Things to Know About Zika & Pregnancy Vegan Food Guide KidsHealth > For Parents > Vegan Food Guide ... a Vegan Diet Is Vegetarian the Same as Vegan? Lots of people limit their intake of meat — ...

  5. Improving Food Safety

    2011-01-01

    The government takes a tougher stance on processors and producers violating food safety standards Awave of recent contaminated food incidents,exemplified by an E.coli outbreak in Germany and the discovery of industrial plasticizers in

  6. Food Product Dating

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Sell by Feb 14" is a ...

  7. Diet-busting foods

    ... foods include: Fatty cuts of meat, such as sausage, bacon, and ribs Anything with full-fat cheese, ... absorption of carotenoids in humans. Mol Nut Food Res . 2012;56:866. PMID: 22707262 www.ncbi.nlm. ...

  8. Fast food (image)

    Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  9. Fast food tips (image)

    ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ...

  10. Food poisoning prevention

    ... health department. For more detailed information please see Food - hygiene and sanitation or the United States Department of Agriculture (USDA) Food Safety and Inspection Service website -- www.fsis.usda. ...

  11. Healthy food trends -- microgreens

    ... your local health food store or whole foods market. Look near the lettuce for packages of greens ... couple inches in length). Check your local farmer’s market as well. Microgreen growing kits can be ordered ...

  12. Food poisoning prevention

    ... restaurant, tell the store or restaurant and your local health department. For more detailed information please see Food - hygiene and sanitation or the United States Department of Agriculture (USDA) Food Safety and Inspection Service website -- www. ...

  13. Genetically engineered foods

    ... reduced cost and longer shelf life Faster growing plants and animals Food with more desirable traits, such as potatoes that absorb less fat when fried Medicinal foods that could be used as vaccines or ...

  14. Food habits of adolescents

    Sousa, Filomena; Mata, Maria Augusta; Pimentel, Maria Helena; Anes, Eugénia

    2013-01-01

    Aiming to evaluate the prevelance of obesity and get acquaintance with the food habits of adolescents in 2 secondary schools of Bragança, and to analyse the differences in food habits between obese and non obese..

  15. Informed Food Choice

    Coff, Christian

    2014-01-01

    Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea of...

  16. Influence of recording length on reporting status

    Biltoft-Jensen, Anja Pia; Matthiessen, Jeppe; Fagt, Sisse; Groth, Margit Velsing; Rasmussen, Lone Banke; Hels, Ole

    2009-01-01

    investigate the impact of recording length on reporting status, expressed as the ratio between energy intake and calculated basal metabolic rate (EI/BMR), the percentage of consumers of selected food items and the number reported food items per meal and eating occasions per day. Methods: Data from two...... validation study and the Danish National Survey of Dietary Habits and Physical Activity 2000-2002, respectively. Both studies had a cross-sectional design. Volunteers and participants completed a pre-coded food diary every day for 7 consecutive days. BMR was predicted from equations. Results: In the...... validation study, EI/BMR was significantly lower on 1st, 2nd and 3rd consecutive recording days compared to 4-7 recording days (P <0.032). The same results were seen in the Danish National Survey except that only day 1-2 was lower than day 3-7 (P <0.006). The proportion of consumers of selected food items...

  17. Supermarket food waste

    Eriksson, Mattias

    2015-01-01

    Food waste occurs along the entire food supply chain and gives rise to great financial losses and waste of natural resources. The retail stage of the supply chain contributes significant masses of waste. Causes of this waste need to be identified before potential waste reduction measures can be designed, tested and evaluated. Therefore this thesis quantified retail food waste and evaluated selected prevention and valorisation measures, in order to determine how the carbon footprint of food ca...

  18. Food supply chains

    Zhou, Qian

    2011-01-01

    The dissertation analyses food waste in global supply chain. From the related managerial literature, the process of supply chain operation, from agriculture, manufacturing, warehouses, retailers to customers are explained clearly. Then the reasons and characteristics of food wastes in any point of food supply chain are analyzed. From some case studies and questionnaire investigation, some corresponding methods to reduce food waste are put forward in the following. Lastly, in terms of method s...

  19. Etiology of Food Addiction

    Öyekçin, Demet Güleç; Deveci, Artuner

    2012-01-01

    Food addiction is a new topic of focus in the scientific literature. Food intake might be concerned as food addiction in some cases, especially in obese cases and over-eaters. Addiction like behaviours are commonly observed mong these people. Recent animal, epidemiological, clinical and genetic studies partly shows the clinical validity of food addiction while the neurobiological studies focused on the similarity between the reward systems present in obesity and drug addiction. However some ...

  20. Automatic food decisions

    Mueller Loose, Simone

    Consumers' food decisions are to a large extent shaped by automatic processes, which are either internally directed through learned habits and routines or externally influenced by context factors and visual information triggers. Innovative research methods such as eye tracking, choice experiments...... and food diaries allow us to better understand the impact of unconscious processes on consumers' food choices. Simone Mueller Loose will provide an overview of recent research insights into the effects of habit and context on consumers' food choices....

  1. Green Food in China

    Paull, John

    2008-01-01

    "Green Food" is a Chinese food production innovation, and has been described as "one of the most successful eco-labelling programs in the world" (Giovannucci, 2005, p.12). Green Food provides a "middle way" between chemical and organic farming. China's development of the Green Food concept resolves issues with both chemical and organic agriculture - for the former by offering reduced pesticide use, and for the latter by providing a stepped pathway for conversion from chemical to organic agric...

  2. Informed food choice

    Coff, Christian Eyde

    2014-01-01

    Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea of inf......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate....

  3. Etiology of Food Addiction

    Demet Gulec Oyekcin; Artuner Deveci

    2012-01-01

    Food addiction is a new topic of focus in the scientific literature. Food intake might be concerned as food addiction in some cases, especially in obese cases and over-eaters. Addiction like behaviours are commonly observed mong these people. Recent animal, epidemiological, clinical and genetic studies partly shows the clinical validity of food addiction while the neurobiological studies focused on the similarity between the reward systems present in obesity and drug addiction. However some s...

  4. Consumers and Food Miles

    Sirieix, L.; Grolleau, G.; Schaer, B.

    2007-01-01

    Previous research has extensively studied environmental implications of conventional and globalized food supply chain. Local food supply chains are supposed to reduce the environmental impacts of "food miles", the distance that foodstuff travels between the production location and the consumption marketplace. However, if researchers, environmental decision-makers and activists are convinced of the importance of 'food miles', there is a lack of understanding about whether and how end consumers...

  5. Food allergies and intolerance

    Klepáčková, Kateřina

    2014-01-01

    Food allergies and intolerance Summary It is rather necessary to distinguish between food allergy and food intolerance. While the nature of allergy is based on the immunological response, intolerance may be mostly caused by the lack of an enzyme that is needed to digest certain foods seamlessly. Clinical manifestations may be varied. These may be a more serious case of anaphylactic reaction, oral allergy syndrome, dermatological symptoms, gastrointestinal reactions or as respirato...

  6. Copenhagen Street Food

    Kofod, Mikkel; Baden, Line; Bygbjerg, Andreas; Tinndahn, Line; Hustad, Oda

    2016-01-01

    ABSTRACT In only a couple of years, Copenhagen Street Food has transformed its island of residency, Papirøen, from being a desert of private buildings to becoming a mecca for street food lovers. But how come the food market has become so popular? This study investigates the attractiveness of Copenhagen Street Food, based on the visitors’ point of view. Using a hermeneutical approach, it continuously moves from one preconception to a new understanding, which impacts the understanding and fu...

  7. Surgical medical record

    Bulow, S.

    2008-01-01

    A medical record is presented on the basis of selected linguistic pearls collected over the years from surgical case records Udgivelsesdato: 2008/12/15......A medical record is presented on the basis of selected linguistic pearls collected over the years from surgical case records Udgivelsesdato: 2008/12/15...

  8. Your Medical Records

    ... Can I Help a Friend Who Cuts? Your Medical Records KidsHealth > For Teens > Your Medical Records Print ... Records? en español Tus historias clínicas What Are Medical Records? Each time you climb up on a ...

  9. Electronic Health Records

    ... How Can I Help a Friend Who Cuts? Electronic Health Records KidsHealth > For Teens > Electronic Health Records Print A A A Text Size ... t happen overnight, they are coming. Understanding EHRs Electronic health records (EHR) — also called electronic medical records ( ...

  10. Food Processing and Allergenicity

    Verhoeckx, K.; Vissers, Y.; Baumert, J.L.; Faludi, R.; Fleys, M.; Flanagan, S.; Herouet-Guicheney, C.; Holzhauser, T.; Shimojo, R.; Bolt, van der Nieke; Wichers, H.J.; Kimber, I.

    2015-01-01

    Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed.

    In this review the impact of processing (heat and non

  11. Arsenic in Food

    ... Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants Metals Arsenic Share Tweet Linkedin Pin it More ... and previous or current use of arsenic-containing pesticides. Are there ... compounds in water, food, air, and soil: organic and inorganic (these together ...

  12. Radioactivity and food preservation

    In food irradiation, electrons or electromagnetic radiation are used to destroy microorganisms and insects or to prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity are produced in the irradiated food

  13. Food irradiation: An update

    Recent regulatory and commercial activity regarding food irradiation is highlighted. The effects of irradiation, used to kill insects and microorganisms which cause food spoilage, are discussed. Special attention is given to the current regulatory status of food irradiation in the USA; proposed FDA regulation regarding the use of irradiation; pending irradiation legislation in the US Congress; and industrial applications of irradiation

  14. COMMERCIAL FOODS, MATHEMATICS - I.

    DORNFIELD, BLANCHE E.

    THE UNDERSTANDING AND MASTERY OF FUNDAMENTAL MATHEMATICS IS A NECESSARY PART OF COMMERCIAL FOODS WORK. THIS STUDENT HANDBOOK WAS DESIGNED TO ACCOMPANY A COMMERCIAL FOODS COURSE AT THE HIGH SCHOOL LEVEL FOR STUDENTS WITH APPROPRIATE APTITUDES AND COMMERCIAL FOOD SERVICE GOALS. THE MATERIAL, TESTED IN VARIOUS INTERESTED CLASSROOMS, WAS PREPARED BY…

  15. Food Rights Handbook.

    Children's Foundation, Washington, DC.

    This booklet, which describes federal food assistance programs, is designed to help large families, families on small budgets, and elderly people on fixed incomes get more food for less money. The book is divided into four chapters: Kids, Women and Children, Families, and Senior Citizens. Each chapter describes in detail the food assistance…

  16. FOOD RISK ANALYSIS

    Food risk analysis is a holistic approach to food safety because it considers all aspects of the problem. Risk assessment modeling is the foundation of food risk analysis. Proper design and simulation of the risk assessment model is important to properly predict and control risk. Because of knowl...

  17. China's Food Quality Report

    2007-01-01

    @@ Editorial Note: This report on China's food security situation aims to put at ease the hearts of consumers at home and abroad.It will convey that China is a responsible country with an effective system for safeguarding every link in the food export chain.Hence,a few bad incidents should not be regarded as representative of all Chinese food exports.

  18. Personal Food System Mapping

    Wilsey, David; Dover, Sally

    2014-01-01

    Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food…

  19. In Food We Trust

    2009-01-01

    China’s first Food Safety Law gives people hope to eatsafer in the near future The Food Safety Law, adopted bythe Standing Committee of the 1 lthNational People’s Congress (NPC)on February 28, toughens penal-ties for substandard food makers. It alsopromises to enhance monitoring and supervi-sion, strengthen safety standards and recallT

  20. Addressing Food Allergies

    DeVoe, Jeanne Jackson

    2008-01-01

    Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from…

  1. Language in Food Advertisements.

    Plata, Maximino

    1992-01-01

    Analyses 476 food advertisements in newspapers from 3 different sized cities. Finds that brand names, food names, and descriptive vocabulary comprise the majority of language in food ads across newspaper groups. Offers suggestions for using newspaper ads in the classroom. (RS)

  2. Food and Your Bones

    ... Store Shopping Cart Home › Patients › Treatment › Nutrition Nutrition Food For Thought Quiz True or false: Prunes contain ... health. True False View Answers Loading ... Sponsored by: Food and Your Bones – Osteoporosis Nutrition Guidelines The food ...

  3. Understanding Food Labels

    ... girls Eating healthy at restaurants Special food issues Vegetarian eating Eating for strong bones Quiz: Food Facts Links to more information girlshealth glossary girlshealth.gov home http://www.girlshealth.gov/ Home Nutrition Healthy eating for girls Understanding food labels Understanding ...

  4. SAFE HANDLING OF FOODS

    Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

  5. FOOD PROCESSING ASSETS

    Gallo, Anthony E.

    1996-01-01

    U.S. food processing sector assets are valued at about $360 billion, or about 12 percent of all manufacturing assets. Profit and sales returns on assets in food processing are among the highest in the U.S. economy. Foreign holdings comprise a significant portion of food processors' assets.

  6. Containers in food irradiation

    The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation

  7. Food and agriculture

    This chapter discussed the basic principles and techniques of nuclear science and technology applied in food and agricultural study. The following subjects covered: 1) Utilization of radiation in plant breeding, pest control, food irradiation, moisture content, food contamination study; 2) Utilization of radioisotopes in soil and plant studies, animal research

  8. Food health law

    Edinger, Wieke Willemijn Huizing

    2014-01-01

    The EU has developed a detailed stringent set of food safety rules aimed at limiting or containing the risk that people experience negative health effects from the consumption of food. In doing so, the legislator has focused on food safety in a relatively narrow sense, not including the potential...

  9. Cross-Border Use of Food Databases: Equivalence of US and Australian Databases for Macronutrients

    Summer, Suzanne S.; Ollberding, Nicholas J.; Guy, Trish; Setchell, Kenneth D R; Brown, Nadine; Kalkwarf, Heidi J.

    2013-01-01

    When estimating dietary intake across multiple countries, the lack of a single comprehensive dietary database may lead researchers to modify one database to analyze intakes for all participants. This approach may yield results different from those using the country-specific database and introduce measurement error. We examined whether nutrient intakes of Australians calculated with a modified US database would be similar to those calculated with an Australian database. We analyzed 3-day food ...

  10. On the Record: The Philosophy of Recording

    Martin Newman

    2011-03-01

    Full Text Available At the Theoretical Archaeology Group (TAG conference in Durham in December 2009 I organised a session on the philosophy of recording, and the three articles presented here originated in that discussion. The aim of the session was to consider some fundamental questions about the recording that archaeologists undertake but which are often overlooked, and think about these in a theoretical way. These questions included: ◦Why do we choose to record the sites, monuments and artefacts that we do? Why do we select the units of information we choose to record about them? How have the things we record and the attributes recorded changed over time? ◦How can the adoption of a reflexive approach enable us to assess the recording choices we make and inform those that will be made in the future? ◦What do these recording choices tell us about archaeology and wider society over time? ◦Can something as intangible as a database record or a digital photograph be considered as an artefact and studied as material culture? ◦How are new technologies changing recording and adding to the material available for study, which will form the historic documents of the future? The first two of these questions are decisions that archaeologists have been making since the earliest origins of the discipline, often without a passing thought. It is not very often that we pause to analyse them at a theoretical level. As recording has developed we have been very good at categorizing, making inventories and constructing ontologies to describe the past around us, but less good about asking why we do so in the way we do.

  11. 21 CFR 111.205 - What is the requirement to establish a master manufacturing record?

    2010-04-01

    ... manufacturing record? 111.205 Section 111.205 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS Production and Process...

  12. Food Redistribution as Optimization

    Phillips, Caleb; Hoenigman, Rhonda; Higbee, Becky

    2011-01-01

    In this paper we study the simultaneous problems of food waste and hunger in the context of the possible solution of food (waste) rescue and redistribution. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem. Our model's parameters are derived from a unique data set provided by a large food bank and food rescue organization in north central Colorado. We find that food supply is a non-parametric heavy-tailed pr...

  13. Sustainable Food Consumption

    Reisch, Lucia; Scholl, Gerd; Eberle, Ulrike

    and lifestyle related health problems such as cardiovascular diseases and diabetes are increasing, the latter in young age groups 4. social cohesion is increasingly in danger since health is closely related to socioeconomic status 5. serious environmental problems related to food production and consumption need...... and globalisation of agriculture and food processing, consumption patterns that are shifting towards more dietary animal protein, modern food styles, an abundance of food on the one hand and a lack of food security on the other, and the continuously growing gap between rich and poor on both a worldwide scale...

  14. Etiology of Food Addiction

    Demet Gulec Oyekcin

    2012-06-01

    Full Text Available Food addiction is a new topic of focus in the scientific literature. Food intake might be concerned as food addiction in some cases, especially in obese cases and over-eaters. Addiction like behaviours are commonly observed mong these people. Recent animal, epidemiological, clinical and genetic studies partly shows the clinical validity of food addiction while the neurobiological studies focused on the similarity between the reward systems present in obesity and drug addiction. However some studies still emphasizes the differences between two. The aim of this article was to review clinical and biological aspects of etiological perspectives of food addiction via available clinical, preclinical and genetic studies.

  15. Food irradiation processing

    An international symposium on food irradiation processing dealing with issues which affect the commercial introduction of the food irradiation process was held in Vienna in 1985. The symposium, which attracted close to 300 participants, was planned to interest not only scientists and food technologists, but also representatives of government agencies, the food industry, trade associations and consumer organizations. The symposium included a discussion of the technological and economic feasibility of applying ionizing energy for the preservation of food, and focused on the specific needs of developing countries. Separate abstracts were prepared for the various presentations at this meeting

  16. Food for the Future

    The population of the world is expected to grow by a third to nine billion by 2050. In order to feed this growing population, global food production will have to increase significantly. It is vitally important to make optimal use of the latest modern technology to help farmers to produce more food, to protect animals and crops against diseases and pests and to ensure that food is safe and wholesome.Nuclear techniques can help to achieve all three of these goals. The International Atomic Energy Agency, working closely with the Food and Agriculture Organization of the United Nations, makes these techniques available to farmers and food producers in developing countries.

  17. Food Follies: Food Safety for College Students

    Osborne, Michelle

    2010-01-01

    This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of.

  18. School Food Service Financial Management Handbook for Uniform Accounting. Complete System.

    Food and Nutrition Service (USDA), Washington, DC.

    This handbook is intended to assist the School Food Authority and those responsible for recording and reporting on the various financial activities of a school food service fund. It describes in a completely detailed form uniform accounting systems suitable for use by all school food authorities. The material, oriented toward the average-to-larger…

  19. School Food Service Financial Management Handbook for Uniform Accounting. Simplified System.

    Food and Nutrition Service (USDA), Washington, DC.

    This handbook is intended to assist the School Food Authority and those responsible for recording and reporting on the various financial activities of a school food service fund. It describes in a simplified form uniform accounting systems suitable for use by all school food authorities. The material, oriented toward the average-to-larger school…

  20. Symptoms of food allergy.

    Fotherby, K J; Hunter, J O

    1985-07-01

    Adverse reactions to foods can be due to many causes, but only those involving an immunological mechanism can be defined as food allergic disease. An increasing number of gastrointestinal and other diseases are being shown to involve food intolerances. Immediate reactions with symptoms within hours of eating a particular food are most readily shown to be due to food allergy and are often associated with the presence of food-specific IgE as shown by skin prick tests and RASTs. When reactions are delayed for 24 to 48 hours or more, underlying food intolerance is harder to recognize and much less often shown to be due to allergy. At present, diagnosis and management depends on dietary manipulation, showing that symptoms improve on food avoidance and are reproduced by food challenge (preferably double-blind). Further understanding of the mechanisms involved in food allergy, in Crohn's disease and irritable bowel syndrome may allow the development of simple tests to identify the foods concerned and perhaps, in the case of allergic disease, cure by the induction of tolerance. PMID:4064357

  1. Making Our Food Safe

    Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

  2. 9. Food allergy.

    Sicherer, Scott H; Sampson, Hugh A

    2006-02-01

    Food allergy, defined as an adverse immune response to food proteins, affects as many as 6% of young children and 3% to 4% of adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and might be caused by IgE-mediated and non-IgE-mediated (cellular) mechanisms. Our understanding of how food allergy represents an abrogation of normal oral tolerance is evolving. Although any food can provoke a reaction, relatively few foods are responsible for the vast majority of significant food-induced allergic reactions: milk, egg, peanuts, tree nuts, fish, and shellfish. A systematic approach to diagnosis includes a careful history, followed by laboratory studies, elimination diets, and often food challenges to confirm a diagnosis. Many food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of food allergy and might soon lead to novel diagnostic and therapeutic approaches. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy in case of an unintended ingestion. PMID:16455349

  3. Reframing convenience food.

    Jackson, Peter; Viehoff, Valerie

    2016-03-01

    This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in time-saving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. PMID:26678163

  4. Food Protection Has Many Facets

    Walker, Bailus, Jr.; And Others

    1972-01-01

    Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

  5. MyPlate Food Guide

    ... Can I Help a Friend Who Cuts? MyPlate Food Guide KidsHealth > For Teens > MyPlate Food Guide Print ... other sugary drinks. Avoid oversized portions. continue Five Food Groups Different food groups meet different nutrition needs. ...

  6. Go, Slow, and Whoa Foods

    ... quick tips for seasonal health, safety and fun Go, Slow, and Whoa Foods Past Issues / Summer 2007 ... of California and Flaghouse, Inc. 2002 Food Group GO Almost anytime foods SLOW Sometimes foods WHOA Once ...

  7. Imaged based estimation of food volume using circular referents in dietary assessment

    Jia, Wenyan; Yue, Yaofeng; Fernstrom, John D.; YAO, Ning; Sclabassi, Robert J.; Fernstrom, Madelyn H.; Sun, Mingui

    2011-01-01

    Measuring food volume (portion size) is a critical component in both clinical and research dietary studies. With the wide availability of cell phones and other camera-ready mobile devices, food pictures can be taken, stored or transmitted easily to form an image based dietary record. Although this record enables a more accurate dietary recall, a digital image of food usually cannot be used to estimate portion size directly due to the lack of information about the scale and orientation of the ...

  8. Anaerobic digestion of autoclaved and untreated food waste

    Highlights: • Autoclaving decreased the formation of NH4-N and H2S during food waste digestion. • Stable digestion was achieved with untreated and autoclaved FW at OLR 6 kg VS/m3day. • Use of acclimated inoculum allowed very rapid increases in OLR. • Highest CH4 yields were observed at OLR 3 kg VS/m3day with untreated FW. • Autoclaved FW produced highest CH4 yields during OLR 4 kgVS/m3day. - Abstract: Anaerobic digestion of autoclaved (160 °C, 6.2 bar) and untreated source segregated food waste (FW) was compared over 473 days in semi-continuously fed mesophilic reactors with trace elements supplementation, at organic loading rates (OLRs) of 2, 3, 4 and 6 kg volatile solids (VS)/m3 d. Methane yields at all OLR were 5–10% higher for untreated FW (maximum 0.483 ± 0.013 m3 CH4/kg VS at 3 kg VS/m3 d) than autoclaved FW (maximum 0.439 ± 0.020 m3 CH4/kg VS at 4 kg VS/m3 d). The residual methane potential of both digestates at all OLRs was less than 0.110 m3 CH4/kg VS, indicating efficient methanation in all cases. Use of acclimated inoculum allowed very rapid increases in OLR. Reactors fed on autoclaved FW showed lower ammonium and hydrogen sulphide concentrations, probably due to reduced protein hydrolysis as a result of formation of Maillard compounds. In the current study this reduced biodegradability appears to outweigh any benefit due to thermal hydrolysis of ligno-cellulosic components

  9. Food-induced (allergic) arthritis. Inflammatory arthritis exacerbated by milk.

    Panush, R S; Stroud, R M; Webster, E M

    1986-02-01

    Suggestive, but largely unproven, observations have associated arthritis with environmental antigens, including foods. We studied a patient with inflammatory arthritis in a prospective, "blinded," controlled fashion to determine whether her symptoms were associated with food sensitivities. This 52-year-old white woman with 11 years of class I, stage I, active disease, had symptomatic exacerbations allegedly associated with meat, milk, and beans. We observed an increase in symptoms following an unblinded food challenge and then studied her in our clinical research unit. On her normal diet for 6 days, she averaged 30 minutes of morning stiffness, 9 tender joints, 3 swollen joints, 87% subjective assessment (100% = best possible), and 89% examiner assessment. While she was fasting (3 days) or taking Vivonex (2 days), we noted no morning stiffness, tender joint score of 1, swollen joint score of 0, and assessments of 100% (P less than 0.05 versus normal diet). She was then nourished with Vivonex for 33 days without difficulty and challenged in a blinded fashion at mealtimes with lyophilized foods placed into opaque capsules. Four milk challenges (equivalent to greater than or equal to 8 ounces per meal) produced up to 30 minutes of morning stiffness, 14 tender joints, 4 swollen joints, subjective assessment of 85%, and objective assessment of 80% (P less than 0.05 versus fasting-Vivonex), peaking 24-48 hours postchallenge. Placebo and other foods (lettuce and carrots) were without effect.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:3513771

  10. Growth Indices of Rainbow Trout (Oncorhynchus mykiss) Larvae Fed with Live Food and Artificial Diet

    Lone, Ghulam Nabi; Shammi, Qaiser Jahan; Shaukath Ali MIR

    2013-01-01

    The present experiment was carried out to evaluate the individual and mixed effect of live and artificial food on the growth performance of rainbow trout (Oncorhynchus mykiss) larvae. The triplicate treatments were divided into four sets. The first group was fed a commercial starter food; the second group was fed on live Artemia salina nauplii (for 3 days); the third group was fed on live Artemia salina nauplii (for 7 days); and the last group was fed on a combination of live Artemia nauplii ...

  11. Mood, food, and obesity.

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  12. Food irradiation and sterilization

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  13. Food irradiation and sterilization

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 800C (bacon to 530C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-400C to -200C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  14. Food Irradiation in Japan

    Since 1967 research activities on food irradiation in Japan have been carried out under the National Food Irradiation Programme by the Japanese Atomic Energy Commission. The programme has been concentrated on the technological and economical feasibility and wholesomeness testings of seven irradiated food items of economic importance to the country, i.e. potatoes, onions, wheat, rice, “kamaboko” (fish-paste products), “Vienna” sausages and mandarin oranges. By now most studies, including wholesomeness testings of these irradiated food items, have been completed. In Japan, all foods or food additives for sale are regulated by the Food Sanitation Law enforced in 1947. Based on studies made by the national programme, irradiated potatoes were given “unconditional acceptance” for human consumption in 1972. At present, irradiated potatoes are the only food item which has so far been approved by the Minister of Health and Welfare. Unless the Minister of Health and Welfare has declared that items are not harmful to human health on obtaining comments from the Food Sanitation Investigation Council, no irradiated food can be processed or sold. In addition, the import of irradiated foodstuffs other than potatoes from foreign countries is prohibited by law.

  15. FoodQuest for Health.

    Joseph, Linda C.

    2000-01-01

    Explains the WebQuest framework developed to help students investigate the topic of nutrition. Highlights include food labels; the Food Guide Pyramid; three levels of inquiry related to nutrition and ingredients in foods; how food choices affect health; historical background of food and food companies; and online grocery shopping. (LRW)

  16. Food ionizing treatment

    Treatment of food with ionizing radiation is increasingly being recognized as a means of reducing food-borne illnesses and associated medical and other costs. In addition, the process may contribute to food security by preventing post-harvest losses, thereby making more food available to more people, eventually at lower cost. An ever increasing number of countries has approved the irradiation of a long and growing list of different food items, groups of classes, ranging from spices to grains to fruit and vegetables to meats and poultry and seafood. However, perception by consumers has been controversial and concerns have been expressed, particularly related to the safety of irradiated food. Therefore, the toxicological aspects of irradiated food are addressed in this dossier. It should be recognized that food irradiation is perhaps the most thoroughly investigated food processing technology. According to the World Health Organization 'irradiated food produced in accordance with established Good Manufacturing Practice can be considered safe and nutritionally adequate'. A recent evaluation by a WHO/FAO/IAEA study group (Geneva, Sept. 1997) even came to the conclusion, 'that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration'. Thus, also treatment of food with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission will not lead to changes in the composition of the food that, from a toxicological point of view, would have an adverse effect on human health. (author)

  17. Ensuring Food Security Through Enhancing Microbiological Food Safety

    Mikš-Krajnik, Marta; Yuk, Hyun-Gyun; Kumar, Amit; Yang, Yishan; Zheng, Qianwang; Kim, Min-Jeong; Ghate, Vinayak; Yuan, Wenqian; Pang, Xinyi

    2015-10-01

    Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

  18. Iraq Radiosonde Launch Records

    National Oceanic and Atmospheric Administration, Department of Commerce — Iraqi upper air records loaned to NCDC from the Air Force 14th Weather Squadron. Scanned notebooks containing upper air radiosonde launch records and data. Launches...

  19. Vessel Activity Record

    National Oceanic and Atmospheric Administration, Department of Commerce — The Vessel Activity Record is a bi-weekly spreadsheet that shows the status of fishing vessels. It records whether fishing vessels are fishing without an observer...

  20. Daily Weather Records

    National Oceanic and Atmospheric Administration, Department of Commerce — These daily weather records were compiled from a subset of stations in the Global Historical Climatological Network (GHCN)-Daily dataset. A weather record is...

  1. Climate Record Books

    National Oceanic and Atmospheric Administration, Department of Commerce — Climate Record Books contain daily, monthly, seasonal, and annual averages, extremes, or occurrences. Most data are sequential by period of record 1871-1910,...

  2. Food intakes and preferences of hospitalised geriatric patients

    Wan Chik Wan Chak

    2002-08-01

    Full Text Available Abstract Background A cross sectional survey was carried out on 120 hospitalised geriatric patients aged 60 and above in Hospital Universiti Kebangsaan Malaysia, Kuala Lumpur to investigate their nutrient intakes and food preferences. Methods Food intakes were recorded using a one day weighed method and diet recall. Food preferences were determined using a five point hedonic score. Food wastages and factors affecting dietary adequacy were also investigated. Results The findings indicated that the mean intakes of energy and all nutrients investigated except for vitamin C and fluid were below the individual requirement for energy, protein and fluid, and the Malaysian Recommendation of Dietary Allowances (RDA for calcium, iron, vitamin A, thiamin, riboflavin, niacin and acid ascorbic. In general, subjects preferred vegetables, fruits and beans to red meat, milk and dairy products. There was a trend of women to have a higher percentage for food wastage. Females, diabetic patients, subjects who did not take snacks and subjects who were taking hospital food only, were more likely to consume an inadequate diet (p Conclusions Food service system in hospital should consider the food preferences among geriatric patients in order to improve the nutrient intake. In addition, the preparation of food most likely to be rejected such as meat, milk and dairy products need some improvements to increase the acceptance of these foods among geriatric patients. This is important because these foods are good sources of energy, protein and micronutrients that can promote recovery from disease or illness.

  3. Food waste management using an electrostatic separator with corona discharge

    Lai, Koonchun; Teh, Pehchiong [Faculty of Engineering and Green Technology, Universiti Tunku Abdul Rahman (Malaysia); Lim, Sooking [Faculty of Engineering and Science, Universiti Tunku Abdul Rahman (Malaysia)

    2015-05-15

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

  4. Food waste management using an electrostatic separator with corona discharge

    Lai, Koonchun; Lim, Sooking; Teh, Pehchiong

    2015-05-01

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.

  5. Food waste management using an electrostatic separator with corona discharge

    In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm

  6. Agriculture, pesticides, food security and food safety

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment

  7. Agriculture, pesticides, food security and food safety

    Carvalho, Fernando P. [Instituto Tecnologico e Nuclear, Departamento de Proteccao Radiologica e Seguranca Nuclear, Estrada Nacional 10, P-2686-953 Sacavem (Portugal)]. E-mail: carvalho@itn.pt

    2006-11-15

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment.

  8. Automating aviation training records.

    Reinholt, Kurt B.

    2000-01-01

    Over the years with advances in computer technology, the navy has gradually transitioned into a paperless operation. Personnel training records have provided a standardized, documentable individual qualification record for Navy aviation maintenance personnel, however these records continue to be kept in folders, stored in file cabinets. In addition, paper records create a maintenance burden, in that the continued handling and possibility of errors made during data entry and normal wear and te...

  9. Interpreting land records

    Wilson, Donald A

    2014-01-01

    Base retracement on solid research and historically accurate interpretation Interpreting Land Records is the industry's most complete guide to researching and understanding the historical records germane to land surveying. Coverage includes boundary retracement and the primary considerations during new boundary establishment, as well as an introduction to historical records and guidance on effective research and interpretation. This new edition includes a new chapter titled "Researching Land Records," and advice on overcoming common research problems and insight into alternative resources wh

  10. Ethical Food Consumption

    Heerwagen, Lennart Ravn

    aspects of ethical food consumption and, based on this, provide concrete policy inputs. The scope of the research is highly interdisciplinary, and includes perspectives from ethics and the social sciences on food consumption. Paper I: Can increased organic consumption mitigate climate changes? In the...... mitigation via decreased consumption of meat. Second, we investigate the extent to which the reduced consumption of meat by organic food consumers is motivated by climate change concerns. The questions are approached by analysing panel and survey data on organic food consumption. Paper II: The role of......So-called ‘ethical’ food products have spread across the industrialised world. These are products that are produced under labelling schemes with extraordinary attentiveness to issues such as farm animal welfare and environmental protection. Political decision-makers and other stakeholders in food...

  11. The food metabolome

    Scalbert, Augustin; Brennan, Lorraine; Manach, Claudine;

    2014-01-01

    efforts; development of new databases, software tools, and chemical libraries for the food metabolome; and shared repositories of metabolomic data. Once achieved, major progress can be expected toward a better understanding of the complex interactions between diet and human health.......The food metabolome is defined as the part of the human metabolome directly derived from the digestion and biotransformation of foods and their constituents. With >25,000 compounds known in various foods, the food metabolome is extremely complex, with a composition varying widely according to the...... diet. By its very nature it represents a considerable and still largely unexploited source of novel dietary biomarkers that could be used to measure dietary exposures with a high level of detail and precision. Most dietary biomarkers currently have been identified on the basis of our knowledge of food...

  12. Packing for food irradiation

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  13. Biophysics of food perception

    Burbidge, Adam S.; Le Révérend, Benjamin J. D.

    2016-03-01

    In this article, we present food perception across a range of time and length scales as well as across the disciplines of physics, chemistry and biology. We achieve the objective of the article by presenting food from a material science angle as well as presenting the physiology of food perception that enables humans to probe materials in terms of aroma, taste and texture. We highlight that by using simple physical concepts, one can also decipher the mechanisms of transport that link food structure with perception physiology and define the regime in which physiology operates. Most importantly, we emphasise the notion that food/consumer interaction operates across the biological fluid interface grouped under the terminology of mucus, acting as a transfer fluid for taste, aroma and pressure between food and dedicated receptors.

  14. Food irradiation in perspective

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the ''prerequisite'' became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance. (Author)

  15. Food irradiation in perspective

    Henon, Y. M.

    1995-02-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the "prerequisite" became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance.

  16. Food and drugs

    Đaković-Švajcer Kornelija

    2002-01-01

    Full Text Available Food can exert a significant influence on the effects of certain drugs. The interactions between food and drugs can be pharmacokinetic and pharmacodynamic. Pharmacokinetic interactions most often take place on absorption and drug metabolism levels. Absorption can be either accelerated or delayed, increased or decreased, while drug metabolism can be either stimulated or inhibited. The factors which influence food-drug interactions are as follows: composition and physic-chemical properties of drugs, the interval between a meal and drug intake and food composition. Food consistency is of lesser influence on drug bioavailability than food composition (proteins, fats, carbohydrates, cereals. Important interactions can occur during application of drugs with low therapeutic index, whereby the plasma level significantly varies due to changes in resorption or metabolism (e.g. digoxin, theophyllin, cyclosporin and drugs such as antibiotics, whose proper therapeutic effect requires precise plasma concentrations.

  17. Organic food processing

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander;

    2014-01-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria...... product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were...... food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the...

  18. Managing electronic records

    McLeod, Julie

    2005-01-01

    For records management courses, this book covers the theory and practice of managing electronic records as business and information assets. It focuses on the strategies, systems and procedures necessary to ensure that electronic records are appropriately created, captured, organized and retained over time to meet business and legal requirements.

  19. Computerized mega code recording.

    Burt, T W; Bock, H C

    1988-04-01

    A system has been developed to facilitate recording of advanced cardiac life support mega code testing scenarios. By scanning a paper "keyboard" using a bar code wand attached to a portable microcomputer, the person assigned to record the scenario can easily generate an accurate, complete, timed, and typewritten record of the given situations and the obtained responses. PMID:3354937

  20. Dental records: An overview

    B K Charangowda

    2010-01-01

    Full Text Available Dental records consist of documents related to the history of present illness, clinical examination, diagnosis, treatment done, and the prognosis. A thorough knowledge of dental records is essential for the practicing dentist, as it not only has a forensic application, but also a legal implication with respect to insurance and consumerism. This article reviews the importance of dental records in forensics.

  1. Dental records: An overview

    Charangowda, B K

    2010-01-01

    Dental records consist of documents related to the history of present illness, clinical examination, diagnosis, treatment done, and the prognosis. A thorough knowledge of dental records is essential for the practicing dentist, as it not only has a forensic application, but also a legal implication with respect to insurance and consumerism. This article reviews the importance of dental records in forensics.

  2. Wild ideas in food

    Münke, Christopher; Halloran, Afton Marina Szasz; Vantomme, Paul;

    2015-01-01

    Foraging for all manner of wild plants, animals and fungi and their products makes up part of the traditional diets of approximately 300 million worldwide (Bharucha and Pretty, 2010). Furthermore, their relevance in the global food supply is often underestimated, as policies and statistics at nat...... at national and regional levels tend to neglect their importance for food sovereignty and food culture (Bharucha and Pretty, 2010). Foraged plants often grow spontaneously and many exist independent of human interaction (Heywood, 1999)...

  3. Where Food Comes From

    Full text: 40% of our land is used for agriculture; land threatened by desertification, salinity, and loss of nutritional content, thereby threatening the food security of millions. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is using nuclear science to track carbon through the plant cycle because healthy soil has more carbon, and healthy soil produces much more nutritious food. (author)

  4. Food Safety & Standards

    2005-01-01

    @@ An increasing number of people have realized that food safety is an important issue for public health. It not only concerns public health and safety, but also has direct influence on national economic progress and social development. The development and implementation of food safety standards play a vital role in protecting public health, as well as in standardizing and facilitating the sound development of food production and business.

  5. Novel food processing techniques

    Vesna Lelas

    2006-01-01

    Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that a...

  6. Preventing food allergy

    de Silva, Debra; Panesar, Sukhmeet S; Thusu, Sundeep;

    2013-01-01

    The European Academy of Allergy and Clinical Immunology is developing guidelines about how to prevent and manage food allergy. As part of the guidelines development process, a systematic review is planned to examine published research about the prevention of food allergy. This systematic review is...... recommendations. The aim of this systematic review will be to assess the effectiveness of approaches for the primary prevention of food allergy....

  7. Food Allergy Information

    2008-01-01

    Developed the content of this website in collaboration with a group of leading allergy experts from the food industry, patient organisations, clinical centres, and research institutions in Europe. This has been undertaken as part of the EuroPrevall project coordinated by Clare Mills at the...... Institute of Food Research. The InformAll database is curated by the Institute of Food Research which also maintains the website....

  8. Food caramels: a review

    Sengar, Garima; Sharma, Harish Kumar

    2012-01-01

    Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradi...

  9. Food and drugs

    Đaković-Švajcer Kornelija

    2002-01-01

    Food can exert a significant influence on the effects of certain drugs. The interactions between food and drugs can be pharmacokinetic and pharmacodynamic. Pharmacokinetic interactions most often take place on absorption and drug metabolism levels. Absorption can be either accelerated or delayed, increased or decreased, while drug metabolism can be either stimulated or inhibited. The factors which influence food-drug interactions are as follows: composition and physic-chemical properties of d...

  10. Gastrointestinal food allergies.

    Heine, Ralf G

    2015-01-01

    Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and useful in vitro markers are lacking. The results of the skin prick test or measurement of the food-specific serum IgE level is generally negative, although low-positive results may occur. Diagnosis therefore relies on the recognition of a particular clinical phenotype as well as the demonstration of clear clinical improvement after food allergen elimination and the re-emergence of symptoms upon challenge. There is a significant clinical overlap between non-IgE-mediated food allergy and several common paediatric gastroenterological conditions, which may lead to diagnostic confusion. The treatment of gastrointestinal food allergies requires the strict elimination of offending food allergens until tolerance has developed. In breast-fed infants, a maternal elimination diet is often sufficient to control symptoms. In formula-fed infants, treatment usually involves the use an extensively hydrolysed or amino acid-based formula. Apart from the use of hypoallergenic formulae, the solid diets of these children also need to be kept free of specific food allergens, as clinically indicated. The nutritional progress of infants and young children should be carefully monitored, and they should undergo ongoing, regular food protein elimination reassessments by cautious food challenges to monitor for possible tolerance development. PMID:26022877

  11. FOOD SAFETY AT HOME

    Griglio, B; S. Lomonaco; Nucera, D; M.A. Grassi

    2011-01-01

    Consumers nowadays play a critical role in the prevention of food poisoning. For this reason, the present research was planned to collect data on how aware about food safety consumers are. A questionnaire considering food labelling, hygiene, transport, storage, preparation and kitchen hygiene was designed and submitted to consumers (health district ASL TO5). After questionnaire analysis, a training course was prepared to address specific problems. Kitchens of consentient participants were vis...

  12. World food prospects

    Pinstrup-Andersen, Per; Pandya-Lorch, Rajul; Rosegrant, Mark W.

    1999-01-01

    This report discusses six issues that could influence the world food situation in the twenty-first century: the relationship between policy related variables and the nutritional status of children, the relationship between current market trends for wheat, maize and rice and their potential impact on producer income, food production, and food stocks; the role of developing countries in the next round of World Trade Organization negotiations; and three topics related to increasing productivity ...

  13. Complexity of the international agro-food trade network and its impact on food safety.

    Mária Ercsey-Ravasz

    Full Text Available With the world's population now in excess of 7 billion, it is vital to ensure the chemical and microbiological safety of our food, while maintaining the sustainability of its production, distribution and trade. Using UN databases, here we show that the international agro-food trade network (IFTN, with nodes and edges representing countries and import-export fluxes, respectively, has evolved into a highly heterogeneous, complex supply-chain network. Seven countries form the core of the IFTN, with high values of betweenness centrality and each trading with over 77% of all the countries in the world. Graph theoretical analysis and a dynamic food flux model show that the IFTN provides a vehicle suitable for the fast distribution of potential contaminants but unsuitable for tracing their origin. In particular, we show that high values of node betweenness and vulnerability correlate well with recorded large food poisoning outbreaks.

  14. Selective enumeration of bifidobacterial species in food and food supplements

    Jehličková, Tereza

    2013-01-01

    This work "Selective enumeration of bifidobacterial species in food and food supplements" in the first part deals with the general characteristics of functional foods and food supplements, subsequently food supplements containing bacteria of the genus Bifidobacterium and their enumeration. Nowadays, the functional food is very popular, as well as food supplements, with which they are often mixed up. Probiotics, which is usually used in the form of capsules or bulk powder, in the form of o...

  15. Reinforcement: Food Signals the Time and Location of Future Food

    Cowie, Sarah; Davison, Michael; Elliffe, Douglas

    2011-01-01

    It has long been understood that food deliveries may act as signals of future food location, and not only as strengtheners of prefood responding as the law of effect suggests. Recent research has taken this idea further—the main effect of food deliveries, or other “reinforcers”, may be signaling rather than strengthening. The present experiment investigated the ability of food deliveries to signal food contingencies across time after food. In Phase 1, the next food delivery was always equally...

  16. The Politics of Food - Introducing food sovereignty in Bolivia

    Lynge, Rebecca; Meersohn Meinecke, Sabrina

    2013-01-01

    Amidst food shortages, environmental degradation, and increasing commodification of food, Food Sovereignty has emerged as a response to the globalization of food systems, demanding the rights of peoples to control their own food and agricultural policies. In 2009, food sovereignty was introduced in Bolivia’s new constitution. This thesis investigates the Bolivian interpretation of food sovereignty and the challenges related to its on-going implementation. We base our analysis on Bolivia’s leg...

  17. Fast food (image)

    ... quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  18. ICON: food allergy.

    Burks, A Wesley; Tang, Mimi; Sicherer, Scott; Muraro, Antonella; Eigenmann, Philippe A; Ebisawa, Motohiro; Fiocchi, Alessandro; Chiang, Wen; Beyer, Kirsten; Wood, Robert; Hourihane, Jonathan; Jones, Stacie M; Lack, Gideon; Sampson, Hugh A

    2012-04-01

    Food allergies can result in life-threatening reactions and diminish quality of life. In the last several decades, the prevalence of food allergies has increased in several regions throughout the world. Although more than 170 foods have been identified as being potentially allergenic, a minority of these foods cause the majority of reactions, and common food allergens vary between geographic regions. Treatment of food allergy involves strict avoidance of the trigger food. Medications manage symptoms of disease, but currently, there is no cure for food allergy. In light of the increasing burden of allergic diseases, the American Academy of Allergy, Asthma & Immunology; European Academy of Allergy and Clinical Immunology; World Allergy Organization; and American College of Allergy, Asthma & Immunology have come together to increase the communication of information about allergies and asthma at a global level. Within the framework of this collaboration, termed the International Collaboration in Asthma, Allergy and Immunology, a series of consensus documents called International Consensus ON (ICON) are being developed to serve as an important resource and support physicians in managing different allergic diseases. An author group was formed to describe the natural history, prevalence, diagnosis, and treatment of food allergies in the context of the global community. PMID:22365653

  19. Ensuring food security

    Valeriy Valentinovich Patsiorkovskiy

    2011-12-01

    Full Text Available This paper is devoted to the questions of further development of agricultural and food policy in the Russian Federation. The subject of in-depth consideration is the problem related to ensuring food safety. A critical review and analysis of major regulations in the field of food safety is made, including in the implementation of sanitary and epidemiological surveillance. The necessity of the expansion of measures to improve the statistics of food poisoning is grounded. The basic reasons for the spread of management practices of production and sale of food products that pose a threat to human life are revealed. The factors of unhindered penetration of local markets in the cities and the surrounding countrysides with counterfeiting, smuggling and production of global junk food manufacturers and consumer goods are defined. A systematic view is put on the problems of food production in the private farms, ways to limit direct access to the market of food and food raw materials, which production was not controlled and who have not passed state registration, are suggested. One of these problems is creation of independent industrial structures that link production and sales of small-scale sector goods.

  20. Food Blogging For Dummies

    Senyei, Kelly

    2012-01-01

    Bloggers and foodies everywhere will want this full-color book The only thing better than cooking and eating is talking about it! Combine your two loves—food and blogging—with this ultimate guide for food bloggers everywhere. Food Blogging For Dummies shows you how to join the blogosphere with your own food blog. This unique guide covers everything: how to identify your niche, design your site, find your voice, and create mouthwatering visuals of your best recipes and menus using dazzling lighting and effects. You'll learn how to optimize your blog for search, connect with social m

  1. FOOD SAFETY TESTING LABORATORY

    Federal Laboratory Consortium — This laboratory develops screening assays, tests and modifies biosensor equipment, and optimizes food safety testing protocols for the military and civilian sector...

  2. Validation of a food frequency questionnaire designed for adolescents in Salvador, Bahia, Brazil

    Jean Márcia Oliveira MASCARENHAS; Rita de Cássia Ribeiro SILVA; Maria Ester Pereira Conceição MACHADO; SANTOS, Carlos Antonio de Souza Teles; Marchioni, Dirce Maria Lobo; Barreto, Maurício Lima

    2016-01-01

    Objective: This study assessed the validity of a Food Frequency Questionnaire used to assess food intake in adolescents in Salvador, Bahia, Brazil. Methods: Seventy adolescents enrolled in public schools aged 11 to 17 years participated in this study. The dietary intake of the adolescents was assessed using the Food Frequency Questionnaire and the mean value of three-day food record, used as the reference method. The mean (and standard deviation) energy and nutrient intakes estimated from th...

  3. Impact of ultra-processed foods on micronutrient content in the Brazilian diet

    Maria Laura da Costa Louzada; Ana Paula Bortoletto Martins; Daniela Silva Canella; Larissa Galastri Baraldi; Renata Bertazzi Levy; Rafael Moreira Claro; Jean-Claude Moubarac; Geoffrey Cannon; Carlos Augusto Monteiro

    2015-01-01

    OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used ...

  4. Not just fibre--the nutritional consequences of refined carbohydrate foods.

    Heaton, K W; Emmett, P M; Henry, C L; Thornton, J R; Manhire, A; Hartog, M

    1983-01-01

    The dietary intake of 28 volunteers was assessed over two 6-week periods while they ate, alternately, a diet containing refined carbohydrate foods in commonly consumed amounts and a diet virtually devoid of such foods. The following nutritional effects of refined foods were observed: increased energy intake (except in low consumers of sugar), decreased intake of dietary fibre, and decreased intake of nearly all the vitamins and minerals recorded in tables of food composition. These effects may have harmful consequences. PMID:6302034

  5. Ultra-processed foods and the nutritional dietary profile in Brazil

    Maria Laura da Costa Louzada; Ana Paula Bortoletto Martins; Daniela Silva Canella; Larissa Galastri Baraldi; Renata Bertazzi Levy; Rafael Moreira Claro; Jean-Claude Moubarac; Geoffrey Cannon; Carlos Augusto Monteiro

    2015-01-01

    OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed...

  6. Lysinoalanine: presence in foods and food ingredients.

    Sternberg, M; Kim, C Y; Schwende, F J

    1975-12-01

    Lysinoalanine, N6-(DL-2-amino-2-carboxyethyl)-L-lysine, an unusual amino acid implicated as a renal toxic factor in rats, has been found in proteins of home-cooked and commercial foods and ingredients. Although it has been reported to occur in both edible and nonfood proteins only after alkali treatment, it has now been identified in food proteins that had not been subjected to alkali. Lysinoalanine is generated in a variety of proteins when heated under nonalkaline conditions. PMID:242077

  7. N-Nitroso compounds: Assessing agreement between food frequency questionnaires and 7-day food records

    N-nitroso compounds are recognized as important dietary carcinogens. Accurate assessment of N-nitroso intake is fundamental to advancing research regarding its role with cancer. Previous studies have not used a quantitative database to estimate the intake of these compounds in a US population. To ad...

  8. Record Statistics and Dynamics

    Sibani, Paolo; Jensen, Henrik J.

    2009-01-01

    The term record statistics covers the statistical properties of records within an ordered series of numerical data obtained from observations or measurements. A record within such series is simply a value larger (or smaller) than all preceding values. The mathematical properties of records strongly...... fluctuations of e. g. the energy are able to push the system past some sort of ‘edge of stability’, inducing irreversible configurational changes, whose statistics then closely follows the statistics of record fluctuations....

  9. Oesophageal food bolus impaction in elderly people

    Mitrović Slobodan M.

    2014-01-01

    Full Text Available Introduction. The diagnosis of food bolus impaction in the esophagus is based on the data obtained from the patient, clinical examination, radiographic diagnosis, and endoscopy. The aim of this study was to examine the influence of possible factors causing oesophageal impaction of food boluses in elderly people. Material and Methods. This retrospective study included six male and eight female patients treated at the Department of Ear, Nose, and Throat Disease in Novi Sad. Results. Post-corrosive oesophageal stricture was diagnosed in 28.57% of patients and non-corrosive stricture was found in 21.43%. Total tooth loss was recorded in 64.29% of patients and 14.29% of patients had partial tooth loss. An impacted food bolus was located at a distance of 15-25 cm or 30-40 cm distance from the upper incisors in 42.86% of the study sample. Discussion and conclusion. The impaction of food boluses in the esophagus is significantly higher in women, usually after 76 years of age. There is a positive correlation between the presence of oesophageal stricture and recurrence of food bolus impaction. Partial and total tooth loss is present in a high percentage but there is no correlation with the food bolus impaction. Impaction of food bolus was equally found in the upper and lower third of the oesophagus and it was usually meat. Radiographic diagnosis should precede each esophagoscopy. Esophagoscopy with rigid oesophagoscope is a reliable method for the extraction of a bolus of food from the oesophagus in elderly patients.

  10. 21 CFR 226.102 - Master-formula and batch-production records.

    2010-04-01

    ... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Master-formula and batch-production records. 226... Records and Reports § 226.102 Master-formula and batch-production records. (a) For each Type A medicated... batch size, or of appropriate size in the case of continuous systems to be produced from the...

  11. 21 CFR 111.255 - What is the requirement to establish a batch production record?

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What is the requirement to establish a batch... System: Requirements for the Batch Production Record § 111.255 What is the requirement to establish a batch production record? (a) You must prepare a batch production record every time you manufacture...

  12. 21 CFR 312.68 - Inspection of investigator's records and reports.

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Inspection of investigator's records and reports... and Investigators § 312.68 Inspection of investigator's records and reports. An investigator shall... officer or employee to have access to, and copy and verify any records or reports made by the...

  13. Novel food processing techniques

    Vesna Lelas

    2006-12-01

    Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

  14. Food safety objective: an integral part of food chain management

    Gorris, L.G.M.

    2005-01-01

    The concept of food safety objective has been proposed to provide a target for operational food safety management, leaving flexibility in the way equivalent food safety levels are achieved by different food chains. The concept helps to better relate operational food safety management to public healt

  15. Food ingestion factors of the Korean exposure factors handbook.

    Jang, Jae-Yeon; Jo, Soo-Nam; Kim, Sun-Ja; Myung, Hyung-Nam; Kim, Cho-Il

    2014-01-01

    The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior. PMID:24570803

  16. Food irradiation and habitual consumption of food

    In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)

  17. Radiation processing of food

    The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented

  18. Managing allergens in food

    Mills, C.; Wichers, H.J.; Hoffmann-Sommergruber, K.

    2007-01-01

    Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling t

  19. Wholesomeness of irradiated food

    Raica, Nicholas; McDowell, Marion E.; Darby, William J.

    1963-01-15

    The wholesomeness of irradiated foods was evaluated in mice, rats, dogs, and monkeys over a 2-year period, or 4 generations. Data are presented on the effects of a diet containing radiation-processed foods on growth, reproduction, hematology, histopathology, carcinogenicity, and life span. (86 references) (C.H.)

  20. EU Food Law Handbook

    Meulen, van der B.M.J.

    2014-01-01

    The twenty-first century has witnessed a fundamental reform of food law in the European Union, to the point where modern EU food law has now come of age. This book presents the most significant elements of these legal developments with contributions from a highly qualified team of academics and prac

  1. Food irradiation 2009

    Food irradiation principles; its main applications, advantages and limitations; wholesomeness, present activities at Ezeiza Atomic Centre; research coordinated by the International Atomic Energy Agency; capacity building; and some aspects on national and international regulations, standards and commercialization are briefly described. At present 56 countries authorize the consumption of varied irradiated foods; trade is performed in 32 countries, with about 200 irradiation facilities. Argentina pioneered nuclear energy knowledge and applications in Latin America, food irradiation included. A steady growth of food industrial volumes treated in two gamma facilities can be observed. Food industry and producers show interest towards new facilities construction. However, a 15 years standstill in incorporating new approvals in the Argentine Alimentary Code, in spite of consecutive request performed either by CNEA or some food industries restricts, a wider industrial implementation, which constitute a drawback to future regional commercialization in areas such as MERCOSUR, where Brazil since 2000 freely authorize food irradiation. Besides, important chances in international trade with developed countries will be missed, like the high fresh fruits and vegetables requirements United States has in counter-season, leading to convenient sale prices. The Argentine food irradiation facilities have been designed and built in the country. Argentina produces Cobalt-60. These capacities, unusual in the world and particularly in Latin America, should be protected and enhanced. Being the irradiation facilities scarce and concentrated nearby Buenos Aires city, the possibilities of commercial application and even research and development are strongly limited for most of the country regions. (author)

  2. Food Service Curriculum.

    Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education.

    This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

  3. Vermicomposting of food waste

    Norzila Othman

    2012-10-01

    Full Text Available The use of food waste recycling concept can be an interesting option to reduce the use of landfill. This strategy is more environmental friendly, cheap and fast if proper management to treat the food waste is applied. Nowadays, the concept of recycling is not well practice among the community. In this study, vermicomposting is introduced as an alternative of the food waste recycling. Vermicomposting consists of the use of earthworms to break down the food waste. In this vermicomposting treatment, the nightcrawler earthworm are used to treat the food waste. The food will be collected from UTHM cafe. The experiment consist of peat soil as a base, earthworms and the food waste. The pH number and moisture content of each container were controlled at 7.0 to 7.2 and 60 to 80 % to maintain the favorable environment condition for the earthworms. The weight of the sample will be measured in three days time after exposure to the earthworm. The vermicomposting study was taken about two weeks time. After the treatment, the soil sample are tested for nitrogen (N, Phosphorus (P, and Potassium (K concentration. Based on the result obtained, it shows that vermicomposting will reduce the weight of treatment sample and the concentration of N, P, and K for the soil is greater than the chemical fertilizer. Therefore, vermicomposting is a promising  alternative treatment of food waste as it is more ecofriendly.

  4. Food commodities from microalgae

    Draaisma, R.B.; Wijffels, R.H.; Slegers, P.M.; Brentner, L.B.; Roy, A.; Barbosa, M.J.

    2013-01-01

    The prospect of sustainable production of food ingredients from photoautotrophic microalgae was reviewed. Clearly, there is scope for microalgal oils to replace functions of major vegetable oils, and in addition to deliver health benefits to food products. Furthermore, with a limited production surf

  5. Asian fungal fermented food

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds, vegeta

  6. Food Redistribution as Optimization

    Phillips, Caleb; Higbee, Becky

    2011-01-01

    In this paper we study the simultaneous problems of food waste and hunger in the context of the possible solution of food (waste) rescue and redistribution. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem. Our model's parameters are derived from a unique data set provided by a large food bank and food rescue organization in north central Colorado. We find that food supply is a non-parametric heavy-tailed process that is well-modeled with an extreme value peaks-over-threshold model. Although the underlying process is stochastic, the basic approach of food rescue and redistribution appears to be feasible both at small and large scales. The ultimate efficacy of this model is intimately tied to the rate at which food expires and hence the ability to preserve and quickly transport and redistribute food. The cost of the redistribution is tied to the number and density of participating suppliers, and costs can be reduced (and supp...

  7. Niigugim Qalgadangis (Atkan Food).

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  8. Food-borne Zoonoses

    Background: The awareness of food borne illness has shifted over the years as international agribusiness and transportation have steadily increased. At least 30 food borne agents have been identified, with one-third emerging in the last 3 decades. Despite an increased emphasis on control measures, t...

  9. Pricing a Convenience Food.

    Gabor, Andre

    1980-01-01

    Discusses a study undertaken by the Nottingham University Consumer Study Group to determine market operation for popular convenience foods in England. Information is presented on distribution of purchases, brand loyalties of respondents to a questionnaire regarding convenience foods, and market fluctuation due to inflation. (Author/DB)

  10. Food Stamps: A Bibliography.

    Cameron, Colin; And Others

    A voluminous body of literature exists on the topic of food stamps including the administration of the federal and state programs and the question of abuses and fraud. This bibliography describes a portion of that material in print. An introduction provides general information and a chronology of the food stamp program and comments on the place of…

  11. Globalized Food Conundrum

    2011-01-01

    Countries need to work together to deal with food safety challenges in the era of globalization Chinese people like to say,"Eating comes first."That being said,they are also keenly aware that"illness finds its way in by the mouth."Food safety

  12. Choosing Nutrient Dense Foods

    Full Text Available Narrator: Think about the foods you eat. Are they primarily nutrient-dense, like these, [ photos of melon, red bell pepper, oatmeal ] or are they mostly ... the summertime, like now, fruit is my favorite food. So I eat probably more fruit than anything ...

  13. Processing of food wastes.

    Kosseva, Maria R

    2009-01-01

    Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts, which distinguish recovery of added-value products (the upgrading concept), the food waste treatment technologies as well as the food chain management for sustainable food system development. The aim of the final part is to summarize recent research on user-oriented innovation in the food sector, emphasizing on circular structure of a sustainable economy. PMID:19878858

  14. Food irradiation control

    A brief review is given of the control and monitoring of food irradiation with particular emphasis on the UK situation. After describing legal aspects, various applications of food irradiation in different countries are listed. Other topics discussed include code of practice for general control for both gamma radiation and electron beam facilities, dose specification, depth dose distribution and dosimetry. (U.K.)

  15. Food-borne pathogens

    The Salmonella scare reinforced the importance of never taking chances when it comes to controlling pathogens. The issue has been resolved by radurisation. The article deals with the various pathogens that can effect food and argues the case for radurisation in dealing with them. It also looks at some of the other food products that can be treated using this process

  16. Yersiniosis and food safety

    This special issue of journal of food pathogens was designed to share some of the interested scientific studies published on yersiniosis, a foodborne outbreak associated with consumption of food contaminated with Yersinia. In this issue, the focus was on yersiniosis related foodborne illnesses, beh...

  17. Food for Disasters

    2012-07-23

    When disaster strikes, you might not have access to food or water. This podcast discusses types of emergency food supplies you should keep on hand in your emergency kit.  Created: 7/23/2012 by Office of Public Health Preparedness and Response (PHPR).   Date Released: 7/23/2012.

  18. Food packaging design

    Dekker, M.

    2007-01-01

    'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-dat

  19. Agriculture and food processing

    This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

  20. Food Service Facilities.

    Rifenbark, Ray

    This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…

  1. A Study of impact of Education on Awareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

    Hina; Wani MA; Rehana K; Jan Farooq; Pandita K.K

    2013-01-01

    Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find ...

  2. Issues in food irradiation

    This discussion paper has two goals: first, to raise public awareness of food irradiation, an emerging technology in which Canada has the potential to build a new industry, mainly oriented to promising overseas markets; and second, to help build consensus among government and private sector decision makers about what has to be done to realize the domestic and export potential. The following pages discuss the potential of food irradiation; indicate how food is irradiated; outline the uses of food irradiation; examine questions of the safety of the equipment and both the safety and nutritional value of irradiated food; look at international commercial developments; assess the current and emerging domestic scene; and finally, draw some conclusions and offer suggestions for action

  3. Moulds in food spoilage

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... towards the prevention of spoilage caused by moulds. This is due to recent international agreements on taxonomy and analytical methods for foodborne moulds, which has led to the discovery, that a specific, very limited funga (=mycobiota) is responsible for the spoilage of each kind of food. This is called...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the...

  4. Food health branding

    Chrysochou, Polymeros

    2010-01-01

    The soaring rates of dietary-related diseases have increased the need for interventions in consumers' healthy eating behaviour. The two main avenues followed so far have focused on either making consumers change their food choices or improving the nutrition content of food products. Both avenues...... are said to have limitations since consumers often base their choices on heuristics that simplify their choices, such as brands. Therefore, branding is considered an important tool in communicating the value of health and contributing towards healthier food choices. However, branding a food product...... based on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. Based on a case study approach drawn from the Danish food industry, this paper has two objectives: 1) provide a line of insight on how marketing mix elements are used to convey a...

  5. Prevention of food allergy

    Halken, S

    1997-01-01

    Development of a food allergy appears to depend on both genetic factors and exposure-especially in early infancy-to food proteins. In prospective studies, the effect of dietary allergy prevention programmes has only been demonstrated in high-risk infants, i.e. infants with at least one first degree...... relative with documented atopic disease. High-risk infants feeding exclusively on breast milk and/or extensively hydrolysed formula (eHF) combined with avoidance of cow's milk proteins and solid foods during at least the first 4 months of life are found to have a significant reduction in the cumulative...... incidence of food allergy, especially cow's milk protein allergy/intolerance (CMPA/CMPI), in the first 4 years of life. As no studies have been conducted pertaining to the preventive effect of avoidance of milk and other foods after the age of 4-6 months, recommendation of preventive elimination diets...

  6. Who buys misshaped food?

    Schuitema, Geertje; Loebnitz, Natascha; Grunert, Klaus G

    there is a mismatch. In terms of environmental behaviour, this means that people need to be aware of the environmental problems related to their behaviour. We examined this in relation to food waste. More specifically, purchase intention of misshaped food, which is usually wasted as supermarkets reject...... problem intend to buy less extremely shaped food products than those with a strong environmental identity and a high problem awareness. Results imply that problem awareness is a key factor in purchase intentions of misshaped food, and influences the affect of identities on purchase intentions....... to sell it. A representative sample of 958 Danish consumers was presented with a choice experiment in which 2 fruits and 2 vegetables were evaluated varying on 2 levels: shape (normal, abnormal and extreme) and label (organic and regular). Results showed that the more misshaped food products were...

  7. Moulds in food spoilage

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... towards the prevention of spoilage caused by moulds. This is due to recent international agreements on taxonomy and analytical methods for foodborne moulds, which has led to the discovery, that a specific, very limited funga (=mycobiota) is responsible for the spoilage of each kind of food. This is called...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the selective...

  8. Food Components and Supplements

    Parlesak, Alexandr

    2012-01-01

    the growth of these bacteria (prebiotics) are added to food to achieve health effects exceeding its pure nutritional function. Several of these effects are mediated by enzyme systems involved in xenobiotic and drug metabolism, and in some cases this might lead to undesired interactions with medication...... can interact with enzyme systems related to xenobiotic metabolism either by regulation of their expression or direct interference with their enzymatic activity. During food consumption, we consume a wide range of xenobiotics along with the consumable food, either as an original part of the food (e...... with xenobiotic metabolism, and how knowledge of this interaction might be exploited in avoiding unwanted nutrition–drug interactions, but also to promote bioavailability of poorly absorbed drugs. Moreover, important mechanisms of direct interactions between compounds found in food (nutrients, secondary plant...

  9. [Problems of food authenticity].

    Czerwiecki, Ludwik

    2004-01-01

    In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry. PMID:15307611

  10. Safe foods for allergic people

    Nørhede, Pia; Madsen, Charlotte Bernhard; Bennett, L.; Crittenden, R.; Botjes, E.; Bruijnzeel-Koomen, C.; Cochrane, S.; Crevel, R.; Gemini, S.; Gowland, M.H.; Hischenhuber, C.; Jenner, Å.; Johnson, P.; Mills, C.; Lindblom, M.; Pfaff, S.; Robert, M.-C.; Schnadt, S.; Södergren, E.; Timmermans, F.; Vlieg, B.

    industry on how to handle food allergens in the food production including how to minimise the risk of unintentional presence of allergens in a product. • Access to the InformAll database that contains detailed information about almost 100 foods, which may cause allergy. The database covers both the...... commonly eaten foods such as milk, egg and hazelnut as well as the more exotic foods such as frogs. You may for example use the database to get an idea about how common a specific food allergy is. • Access to the Food Allergy Portal, which is a collection of links to more than 100 websites about food...... food companies avoid being a part of such a tragic story? The EuroPrevall project has developed a new website on the management of food allergens, www.foodallergens.info, which is aimed at the food industry. Content on the new website about food allergy: • Basal knowledge about food allergy such as how...

  11. The food waste hierarchy as a framework for the management of food surplus and food waste

    Papargyropoulou, E; Lozano, R, R.; Steinberger, JK; Wright, N; Ujang, ZB

    2014-01-01

    The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and unavoidable food waste, and between waste prevention and waste management. This study suggests that the first step towards a more sustainable resolution of the food waste issue is to adopt a sustainable...

  12. Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy

    Putten, van, T.

    2009-01-01

    Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid all problematic foods and ingredients, which may have a negative impact on the quality of life and economic functioning of food allergic consumers and their families. Food allergies may also resul...

  13. Enterococci from foods.

    Giraffa, Giorgio

    2002-06-01

    Enterococci have recently emerged as nosocomial pathogens. Their ubiquitous nature determines their frequent finding in foods as contaminants. In addition, the notable resistance of enterococci to adverse environmental conditions explains their ability to colonise different ecological niches and their spreading within the food chain through contaminated animals and foods. Enterococci can also contaminate finished products, such as fermented foods and, for this reason, their presence in many foods (such as cheeses and fermented sausages) can only be limited but not completely eliminated using traditional processing technologies. Enterococci are low grade pathogens but their intrinsic resistance to many antibiotics and their acquisition of resistance to the few antibiotics available for treatment in clinical therapy, such as the glycopeptides, have led to difficulties and a search for new drugs and therapeutic options. Enterococci can cause food intoxication through production of biogenic amines and can be a reservoir for worrisome opportunistic infections and for virulence traits. Clearly, there is no consensus on the acceptance of their presence in foodstuffs and their role as primary pathogens is still a question mark. In this review, the following topics will be covered: (i) emergence of the enterococci as human pathogens due to the presence of virulence factors such as the production of adhesins and aggregation substances, or the production of biogenic amines in fermented foods; (ii) their presence in foods; (iii) their involvement in food-borne illnesses; (iv) the presence, selection and spreading of antibiotic-resistant enterococci as opportunistic pathogens in foods, with particular emphasis on vancomycin-resistant enterococci. PMID:12069881

  14. SMART PACKAGING FOR FOOD PRESERVATION

    Raquel Rodríguez-Sauceda

    2014-07-01

    Full Text Available One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer. Today, competition in the food industry is very high and any company that does not offer the quality products is doomed to fail. Consumers demand more and the industry still stands offering what is asked: quality, security and safety. The package, in addition to fulfilling its core functions is becoming a means of sophisticated interactions with content and a record of relevant information for both the end consumer and intermediate players in the value chain and concepts are born of active and intelligent packaging. A smart container is defined as a system that monitors the condition of the packaged product, being able to register and provide information about product quality or condition of the container, showing the possible "abnormal" practices that have suffered the product or the container during the entire supply chain, such as transportation or storage. These systems monitor the mechanisms of altered food due to physiological, chemical and biological processes that respond and communicate changes in the status of the product as time-temperature, Oxygen, Carbon dioxide, microbial growth, etc. There are different types of smart packaging such as time-temperature indicators, color indicators, indicators of pathogens and indicators of leaks, to name a few. Through literature review, arguments that demonstrate the usefulness and necessity of the use of smart packaging to preserve the quality and safety of the product it contains, from manufacturing to the time it is used by consumers were found, as these besides communicating or providing information about their state, acting as a marketing tool.

  15. Clinical Protests Food Allergy in Children

    P Ataei

    2014-04-01

    immediate reactions to food antigens, such as rash, urticaria, angioedema, or anaphylaxis. However, many children suffer enteropathy without immediate reactions, and it is important to recognize that food allergic entropathy often occurs in the absence of systemic signs of food allergy. Thus, skin prick tests may be negative and specific IgE undetectable.  Review of growth records in classic CMSE often shows a period of good weight gain prior to the onset of symptoms, followed by downward drift against the centiles until antigen exclusion is adequate. This presentation probably represents the loss of initially established oral tolerance.  

  16. Elaboração de questionário de frequência alimentar semiquantitativo para adolescentes da região metropolitana do Rio de Janeiro, Brasil Development of a semiquantitative food frequency questionnaire for adolescents from the Rio de Janeiro metropolitan area, Brazil

    Marina Campos Araujo

    2010-04-01

    Full Text Available OBJETIVO: Descrever a elaboração de um questionário de frequência alimentar para adolescentes do Rio de Janeiro, Brasil. MÉTODOS: Para seleção dos itens alimentares incluídos no questionário de frequência alimentar, utilizaram-se dados de três dias de registro alimentar obtidos em uma amostra de 430 estudantes, na faixa etária de 12 a 19 anos, da rede de ensino estadual de Niterói, Rio de Janeiro. Foram incluídos os itens alimentares mais citados nos registros e que contribuíram com 95% do consumo de energia e nutrientes dos registros alimentares. As porções de referência foram as mais frequentemente referidas nos registros do estudo de base. As opções de frequência foram definidas de forma diferenciada para os diversos itens do questionário. RESULTADOS: Nos registros foram listados 306 alimentos, dos quais 249 itens foram incluídos no questionário, isoladamente ou agrupados, compondo uma lista de 90 itens. Os 14 itens alimentares mais consumidos por adolescentes do Rio de Janeiro, nesse estudo e em estudo anterior, foram associados a oito opções de frequência de consumo; 18 itens alimentares foram acoplados a sete opções de frequência e para 58 itens foram definidas cinco opções de frequência. CONCLUSÃO: O estudo permitiu a elaboração do questionário de frequência alimentar para adolescentes da Região Metropolitana do Rio de Janeiro, o qual será submetido às análises de reprodutibilidade e validade. Este questionário representa um instrumento valioso para pesquisas epidemiológicas que investiguem o consumo alimentar de adolescentes.OBJECTIVE: The objective of this study was to describe the development of a food frequency questionnaire for adolescents from the Rio de Janeiro metropolitan area, Brazil. METHODS: The selection of food items included in the questionnaire was done by recording the foods consumed during 3 days by 430 students aged 12 to 19 years from the public schools of Niterói (RJ Brasil

  17. Food Labels Tell the Story!

    ... My World From the Label to the Table! Food Labels Tell the Story! What is in food? Food provides your body with all of the ... your food choices. Nutrition Facts—the Labels on Food Products Beginning in 1994, the US government began ...

  18. Body composition and energy intake - skeletal muscle mass is the strongest predictor of food intake in obese adolescents: The HEARTY trial.

    Cameron, Jameason D; Sigal, Ronald J; Kenny, Glen P; Alberga, Angela S; Prud'homme, Denis; Phillips, Penny; Doucette, Steve; Goldfield, Gary

    2016-06-01

    There has been renewed interest in examining the relationship between specific components of energy expenditure and the overall influence on energy intake (EI). The purpose of this cross-sectional analysis was to determine the strongest metabolic and anthropometric predictors of EI. It was hypothesized that resting metabolic rate (RMR) and skeletal muscle mass would be the strongest predictors of EI in a sample of overweight and obese adolescents. 304 post-pubertal adolescents (91 boys, 213 girls) aged 16.1 (±1.4) years with body mass index at or above the 95th percentile for age and sex OR at or above the 85th percentile plus an additional diabetes risk factor were measured for body weight, RMR (kcal/day) by indirect calorimetry, body composition by magnetic resonance imaging (fat free mass (FFM), skeletal muscle mass, fat mass (FM), and percentage body fat), and EI (kcal/day) using 3 day food records. Body weight, RMR, FFM, skeletal muscle mass, and FM were all significantly correlated with EI (p fat intake (p body's lean tissue is related to absolute levels of EI in a sample of inactive adolescents with obesity. PMID:27111402

  19. Facts about food irradiation: Nutritional quality of irradiated foods

    This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

  20. Facts about food irradiation: Irradiation and food additives and residues

    This fact sheet considers the issue of the irradiation of food containing food additives or pesticide residues. The conclusion is that there is no health hazard posed by radiolytic products of pesticides or food additives. 1 ref

  1. Be Food Safe: Protect Yourself from Food Poisoning

    ... this? Submit Button Past Emails CDC Features Be Food Safe: Protect Yourself from Food Poisoning Recommend on Facebook Tweet Share Compartir Anybody ... right steps as Maria does everything wrong. Be Food Safe: Learn the Risks and Rules Anyone can ...

  2. ISSUES OF FOOD SAFETY AND REGULATION OF THE FOOD MARKET

    Ivanov, D.

    2011-01-01

    The author studies some ways of ensuring food safety of the country and regions on the grounds of improving the food market's institutional structure. Special attention is paid to promotion of import substitution and legal aspects of food safety.

  3. [Chemical contaminants in food].

    Coduro, E

    1986-12-01

    Due to a direct material linking between environment and man via breath, food and potable water, toxic substances have always been in the food of man, only modern analytical methods have made it possible to safely register concentrations in the ppb-range and below. This is why we discover more and more potential hazardous substances in food, becoming conscious of the full extent of contamination more and more. Such concentrations make a toxicological evaluation very difficult, most of all when a long-term effect is concerned. There are different reasons for the occurrence of toxic substances in our food. Substances occurring naturally in food like trypsin inhibitors, solanine and cumarin. Substances that are added to food purposely. To these belong artificial dyes and sweetening agents, sulphur dioxide and pesticides resp. herbicides. Substances that are formed during the production, preparation or storage of food like polycyclic aromatic hydrocarbons, peroxides of unsaturated fatty acids, mycotoxins and nitrosamines. Substances that are taken in due to environmental influences, considering primarily the toxic heavy metals lead, cadmium and mercury as well as polychlorinated biphenyls (PCBs). Legislative authorities have taken numerous steps to protect the consumer against food that is detrimental to his health, based mainly on the so-called "principle of prohibition" that stands for the general prohibition of additives as long as they are not formally permitted. The fundamental prohibition of the "Lebensmittel- und Bedarfsgegenständegesetz" (law for food and requirements) to produce or handle food in such a way that its consumption is qualified to harm the health of the consumer, has an extensive protective effect. This effect is supported by regulation for additives and special directives. An important group of possibly toxic substances in our food are pesticides and their residues. In 1985 1839 pesticides based on 302 active components were officially admitted

  4. Introduction to Food Analysis

    Nielsen, S. Suzanne

    Investigations in food science and technology, whether by the food industry, governmental agencies, or universities, often require determination of food composition and characteristics. Trends and demands of consumers, the food industry, and national and international regulations challenge food scientists as they work to monitor food composition and to ensure the quality and safety of the food supply. All food products require analysis as part of a quality management program throughout the development process (including raw ingredients), through production, and after a product is in the market. In addition, analysis is done of problem samples and competitor products. The characteristics of foods (i.e., chemical composition, physical properties, sensory properties) are used to answer specific questions for regulatory purposes and typical quality control. The nature of the sample and the specific reason for the analysis commonly dictate the choice of analytical methods. Speed, precision, accuracy, and ruggedness often are key factors in this choice. Validation of the method for the specific food matrix being analyzed is necessary to ensure usefulness of the method. Making an appropriate choice of the analytical technique for a specific application requires a good knowledge of the various techniques (Fig. 1.1). For example, your choice of method to determine the salt content of potato chips would be different if it is for nutrition labeling than for quality control. The success of any analytical method relies on the proper selection and preparation of the food sample, carefully performing the analysis, and doing the appropriate calculations and interpretation of the data. Methods of analysis developed and endorsed by several nonprofit scientific organizations allow for standardized comparisons of results between different laboratories and for evaluation of less standard procedures. Such official methods are critical in the analysis of foods, to ensure that they meet

  5. Economic Records Antiquity States

    Michal Hora

    2008-01-01

    This article proposes a way of historical progress of accounting records. Infancy dates back to the earliest days of human agriculture and civilization, the Sumerians in Mesopotamia an another civilization, when the need to maintain accurate records of the quantities and relative values of agricultural products first arose. Accounting records developed purely in response to the needs of the time brought about by changes in the environment and societal demands. The view to the history helps ex...

  6. New Mediterranean Biodiversity Records

    Katsanevakis, S.; Ü. ACAR; Ammar, I.; Balci, B.A.; Bekas, P.; Belmonte, M.; Chintiroglou, C.C.; P. CONSOLI; Dimiza, M; K. FRYGANIOTIS; V. GEROVASILEIOU; Gnisci, V.; N. GÜLŞAHIN; Hoffman, R.; Y. ISSARIS

    2014-01-01

    The Collective Article ‘New Mediterranean Biodiversity Records’ of the Mediterranean Marine Science journal offers the means to publish biodiversity records in the Mediterranean Sea. The current article is divided in two parts, for records of alien and native species respectively. The new records of alien species include: the red alga Asparagopsis taxiformis (Crete and Lakonicos Gulf) (Greece); the red alga Grateloupia turuturu (along the Israeli Mediterranean shore); the mantis shrimp Clorid...

  7. Local Foods and Food Cooperatives: Ethics, Economics and Competition Issues

    Katchova, Ani L.; Woods, Timothy A.

    2013-01-01

    Consumer interest in locally produced foods marketed through local food networks has been increasing. Local food networks utilize local supply chains such as direct market sales to consumers through CSAs, farmers markets, farm stands, and other alternative outlets. Our goal is to examine the role of food cooperatives in strengthening the local food networks and distributing locally produced products. We utilize data from a national study which includes case studies with three leading food co-...

  8. Food Safety and the Implementation of Quality System in Food

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  9. CONSUMER AND FOOD STORE MANAGER PERCEPTIONS OF FOOD INSPECTION REQUIREMENTS

    Potakey, Harold; Schupp, Alvin R.; Montgomery, Donna E.

    1994-01-01

    Federal and state governments operate inspection systems to help assure consumers of the wholesomeness and cleanliness of food products. Each major outbreak of human illness attributed to foodborne pathogens or to cancer-causing residues in foods raises questions as to the effectiveness of this food inspection. How do food store managers and consumers differ in their perceptions of needed food inspection? Mail surveys of households and food stores in three urban and five rural Louisiana paris...

  10. The Effectiveness of Local Food Marketing Strategies of Food Cooperatives

    Katchova, Ani L.; Woods, Timothy A.

    2011-01-01

    This study examines the role that food consumer cooperatives play in the local food networks. Data are collected from three case studies with leading food cooperatives and a national survey of the general managers of food cooperatives. We identify the emerging business practices in local sourcing as a differentiation and member recruitment strategy for food cooperatives. Our analysis identifies several clusters of strategies used for local food procurement, based on the extent to which the co...

  11. COMPETITIVE FOODS: SOFT DRINKS VS. MILK ; FOOD ASSISTANCE RESEARCH BRIEF

    Lin, Biing-Hwan; Ralston, Katherine L.

    2003-01-01

    A USDA Report to Congress found that "competitive foods"-those available in schools in addition to USDA-provided school meals-have lower nutritional quality than school meals. These foods may contribute to overconsumption of food energy, dietary fat, saturated fat, added sugars, and sodium, and underconsumption of calcium, fiber, fruits and vegetables, and whole grains. Restricting the availability of less nutritious foods, taxing such foods, and improved marketing of more nutritious food cho...

  12. Microwave milk pasteurization without food safety risk

    Gábor Géczi

    2013-02-01

    Full Text Available 96 Normal 0 false false false CS JA X-NONE According to nutrition science, milk and milk products are essential food for humans. The primary processing of milk includes its storage, separation, homogenization and the pasteurization process as well. The latter is a kind of heat treatment, which has been used to extend the storage life of food since the late 18th century. Although heat treatment of milk can be achieved through the use of microwave technology, the inhomogeneity of electromagnetic fields leads to an uneven distribution of temperature in the food products, therefore precluding their use in industry. The pasteurization operation is very often Critical Controll Point (CCP according of food safety systems. In recent years our research team has developed continuously operating heat treatment pilot-plant equipment, capable of measuring and contrasting the effects of different heat treatment methods, such as thermostat-controlled water baths and microwave energy, on liquid food products. We examined and compared protein, fat and bacterial content in samples of fresh cow milk with heat-treated cow milk samples. In addition, storage experiments were carried out under a microscope and recordings made of fat globules. Our results so far show that the microwave heat treatment is equivalent to the convection manner pasteurization technology, as we found no difference between the heat-treated products.doi:10.5219/260

  13. Food Composition Database Format and Structure: A User Focused Approach

    Clancy, Annabel K.; Woods, Kaitlyn; McMahon, Anne; Probst, Yasmine

    2015-01-01

    This study aimed to investigate the needs of Australian food composition database user’s regarding database format and relate this to the format of databases available globally. Three semi structured synchronous online focus groups (M = 3, F = 11) and n = 6 female key informant interviews were recorded. Beliefs surrounding the use, training, understanding, benefits and limitations of food composition data and databases were explored. Verbatim transcriptions underwent preliminary coding follow...

  14. Food Composition Database Format and Structure: A User Focused Approach

    Annabel K Clancy; Kaitlyn Woods; Anne McMahon; Yasmine Probst

    2015-01-01

    This study aimed to investigate the needs of Australian food composition database user's regarding database format and relate this to the format of databases available globally. Three semi structured synchronous online focus groups (M = 3, F = 11) and n = 6 female key informant interviews were recorded. Beliefs surrounding the use, training, understanding, benefits and limitations of food composition data and databases were explored. Verbatim transcriptions underwent preliminary coding follow...

  15. Modern recording techniques

    Huber, David Miles

    2013-01-01

    As the most popular and authoritative guide to recording Modern Recording Techniques provides everything you need to master the tools and day to day practice of music recording and production. From room acoustics and running a session to mic placement and designing a studio Modern Recording Techniques will give you a really good grounding in the theory and industry practice. Expanded to include the latest digital audio technology the 7th edition now includes sections on podcasting, new surround sound formats and HD and audio.If you are just starting out or looking for a step up

  16. Nutrient adequacy during weight loss interventions: a randomized study in women comparing the dietary intake in a meal replacement group with a traditional food group

    Bovee Vicki

    2007-06-01

    Full Text Available Abstract Background Safe and effective weight control strategies are needed to stem the current obesity epidemic. The objective of this one-year study was to document and compare the macronutrient and micronutrient levels in the foods chosen by women following two different weight reduction interventions. Methods Ninety-six generally healthy overweight or obese women (ages 25–50 years; BMI 25–35 kg/m2 were randomized into a Traditional Food group (TFG or a Meal Replacement Group (MRG incorporating 1–2 meal replacement drinks or bars per day. Both groups had an energy-restricted goal of 5400 kJ/day. Dietary intake data was obtained using 3-Day Food records kept by the subjects at baseline, 6 months and one-year. For more uniform comparisons between groups, each diet intervention consisted of 18 small group sessions led by the same Registered Dietitian. Results Weight loss for the 73% (n = 70 completing this one-year study was not significantly different between the groups, but was significantly different (p ≤ .05 within each group with a mean (± standard deviation weight loss of -6.1 ± 6.7 kg (TFG, n = 35 vs -5.0 ± 4.9 kg (MRG, n = 35. Both groups had macronutrient (Carbohydrate:Protein:Fat ratios that were within the ranges recommended (50:19:31, TFG vs 55:16:29, MRG. Their reported reduced energy intake was similar (5729 ± 1424 kJ, TFG vs 5993 ± 2016 kJ, MRG. There was an improved dietary intake pattern in both groups as indicated by decreased intake of saturated fat (≤ 10%, cholesterol ( Conclusion In this one-year university-based intervention, both dietitian-led groups successfully lost weight while improving overall dietary adequacy. The group incorporating fortified meal replacements tended to have a more adequate essential nutrient intake compared to the group following a more traditional food group diet. This study supports the need to incorporate fortified foods and/or dietary supplements while following an energy

  17. NKS FOOD Final report

    Eikelmann, I.M.H. (ed.) (Norwegian Radiation Protection Authority, OEsteraas (Norway))

    2011-11-15

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOE), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  18. NKS FOOD Final report

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOe), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  19. Economics of Food Irradiation

    This paper reviews and evaluates current developments relating to the prospects for commercial food irradiation within the United States. The study, recognizes that one cannot generalize about the prospects for food irradiation either by process or product. Both technical and economic potentials vary widely for different food products subjected to the same or different types of treatment. Food irradiation processes and products are evaluated. Recent studies concerned with the economics of food irradiation are briefly reviewed and evaluated and findings and conclusions relating to economic potentials summarized. Industry reactions to a proposed pilot plant meat irradiator, sponsored by the U.S. Army and U.S. AEC and coordinated by the Department of Commerce, are discussed and factors which will determine the future direction, extent and commercial success of food preservation by ionizing irradiation are analysed. Developments in all these categories are essential for success, and if not achieved would be limiting factors. Nevertheless, the successful and profitable marketing of irradiated foods must finally be dependent upon customer acceptance and favourable cost versus benefit relations. Benefits will include lower costs and higher profits through spoilage reductions, extensions of shelf-life and shipping distances, market expansions, and quality Improvements. Ultimately, the economic success of this new technology must depend upon the clear demonstration that these benefits will exceed the additional processing costs by a margin sufficient to induce the necessary private investments and willingness to accept related risks in this new field. (author)

  20. Modeling Sustainable Food Systems

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.

  1. Irradiation of food

    Processing of food with ionizing radiation is a method suitable to enhance shelf-life and hygienic quality. Up to a dose of 10 kGy the method is considered wholesome. In many countries the practical use of food irradiation is increasing, however, in the Federal Republic of Germany the process is strictly forbidden. Applications and methods for radiation processing of food are compiled, limits and prospects are explained, and advantages and disadvantages are compared with traditional methods. Identification of irradiated foods and dosimetry and process control for radiation processing of food are areas where further research is needed. Continuous processing of particulate foods in bulk is an application where electron accelerators might be profitable. Beam parameters and velocity distribution of food particles in the treatment area can be matched for an effective result. Thus, dose distribution can be adjusted for homogeneous treatment and at the same time radiation energy is absorbed almost completely. An example of an experimental plant for radiation processing of grain and spices is shown. Decontamination of spices by radiation processing is an alternative to chemical fumigation, which now is widely forbidden. (orig.)

  2. Moral Considerations in Pediatric Food Allergies

    M Shoaran

    2014-04-01

    Full Text Available Food allergies are common health problem among children. They carry a significant risk of severe allergic reactions. These disorders are chronic conditions in which the immune system becomes hypersensitive to some food products. It is estimated that 8% of children under the age of three have a type of food allergy. The common allergenic foods include cow’s milk, wheat, peanuts, egg, soy and fish.The mainstay of treatment is to eliminate the allergenic food from the patient’s diet which in case of a child mandates special behavioral and ethical problems. Considering the growing incidence of food allergy, and the risk of anaphylaxis, diverse moral-ethical challenges face parents, school administrators and health professionals. Older children have the right to keep the fact of their disease private and this is a matter of their autonomy and may be an effort to prevent stigmatization by other students followed by psychosocial discomfort.Some moral & ethical principles in implementing management guidelines for allergic children include: -Imagine if the patient was your own. What level of protection would you expect for him/her? -Do protective policies cause the child to be isolated from others? -Are medical recordings confidential? -Avoid unduly limiting the diet of these children. A certain scenario is an infant with cow milk allergy. In this condition specific consideration should be paid to the mother’s nutritional status when a dietary elimination strategy is to be implemented. Considering the costs /benefits of diagnostic and therapeutic measures in food allergic children is recommended.  

  3. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  4. The food waste hierarchy as a framework for the management of food surplus and food waste

    Papargyropoulou, Effie; Lozano, Rodrigo; K. Steinberger, Julia; Wright, Nigel; Ujang, Zaini Bin

    2014-01-01

    The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and unavo

  5. London Hospital Food Project

    Westley Consulting Ltd.,

    2004-01-01

    The aim of the London is to incresae the amount of local and organic food served in four London hospitals. It is hoped that the project will not only result in healthier and better quality meals for hospital patients, staff and visitors, but will also benefit local communities, through supporting farming and food businesses in London and the South East. It is funded by the King's Fund, Defra and the European Agricultural Guidance and Guarantee Fund, and focuses on the food served in the ...

  6. [Food-cobalamin syndrome].

    Serraj, Khalid; Vogel, Thomas; Federici, Laure; Ciobanu, Ecaterina; Mecili, Mustapha; Kaltenbach, Georges; Andrès, Emmanuel

    2009-01-01

    Food-cobalamin malabsorption is a new well-characterized syndrome. In association with pernicious anemia, it is the leading etiology of cobalamin deficiency in adult, especially in elderly patient. Currently, it is an exclusion diagnosis that requires a well-codified clinical strategy for diagnosis. There are several causes of food-cobalamin malabsorption, mainly gastric disorders and drugs (metformin and anti-acid drugs). Current treatment modality includes oral cobalamin administration with lower doses than in pernicious anemia. Studies are in the way to better characterize the food-cobalamin malabsorption in a clinical practice perspective and to validate the usefulness of oral cobalamin therapy. PMID:18990540

  7. Chinese Food in America

    Jou, Diana T.

    2011-01-01

    How did Chinese food get to look like this? With more than 41,000 Chinese restaurants in America - 3 times the number of McDonald’s restaurants - Chinese food is one of the most accepted and misunderstood cuisines in the United States. From large cities to small towns, locals can always count on an order of orange chicken in a takeout box, with a few fortune cookies thrown in the bag. But what Americans view as Chinese food is far from a traditional Chinese meal, wh...

  8. WeFoods kommunikationsstrategi

    Overgaard, Louise Bro; Rasmussen, Sofie Thomasen; Corell, Christian; Mogenstrup, Rasmus Thierry

    2016-01-01

    This paper examines how WeFood´s communication strategy should be executed in order to adapt their communication to the proper audience. Hermeneutics and phenomenology is the overall framework of the project, and the analysis is based on qualitative research. Our analysis concludes, that WeFood´s primary audience is the engros-market. Both the detail- and engros-market have existing solutions to food waste, but the detail-company's own solution will bring more profit to the company, than a co...

  9. Irradiation of food

    A committee has on instructions from the swedish government made an inquiry into the possible effects on health and working environment from irradition of food. In this report, a review is presented on the known positiv and negative effects of food irradiation Costs, availabilty, shelf life and quality of irradiated food are also discussed. According to the report, the production of radiolysis products during irradiation is not easily evaluated. The health risks from irradiation of spices are estimated to be lower than the risks associated with the ethenoxid treatment presently used. (L.E.)

  10. Who Buys Local Food?

    Zepeda, Lydia; Li, Jinghan

    2006-01-01

    Using data from a national survey of food shoppers, a Lancaster-Weinstein model is estimated using probit analysis to investigate the characteristics of local food buyers. Because there is no standard for what “local food†is, consumer research is used to define the term fairly narrowly as buying from farmers’ markets, buying directly from farmers, and Community Supported Agriculture (CSA) membership. The results reveal that income and demographic characteristics are not dominant factors...

  11. Radionuclides in food

    The sources of the presence of radionuclides in food are presented: natural radiation and artificial radiation. The transfer of radionuclides through food chains, intakes of radionuclides to the body with its partners effective doses and typical consumption of basic foods of a rural adult population are exposed as main topics. Also the radiation doses from natural sources and exposure to man by ingestion of contaminated food with radionuclides of artificial origin are shown. The contribution of the food ingestion to the man exposure depends on: characteristics of radionuclide, natural conditions, farming practices and eating habits of the population. The principal international organizations in charge of setting guide levels for radionuclides in food are mentioned: standards, rules and the monitoring. It establishes that a guide is necessary for the food monitoring; the alone CODEX ALIMENTARIUS is applicable to emergency situations and the generic action levels proposed by the CODEX not satisfy all needs (no guiding international levels for planned or existing situations such as NORM). There are handled mainly socio-economic and political aspects. Among the actions to be taken are: to assure a public comprehensive information over the risk evaluation in food; to reinforce the collaboration among the different international organizations (WHO, IAEA, ICRP, EC) in relation with the food of set; to give follow-up to the control of the drinkable water and NORM's presence in the food. In addition, it is possible to create the necessary mechanisms to reduce the number of irrelevant measures and bureaucratic useless steps (certificates); to promote the exchange between the different institutions involved in the topic of the food, with relation to the acquired experiences and learned lessons. Likewise, it might examine the possibility of a multidisciplinary approximation (radioactive and not radioactive pollutants); to elaborate a technical guide to assure the

  12. Food and water supply

    Popov, I. G.

    1975-01-01

    Supplying astronauts with adequate food and water on short and long-term space flights is discussed based on experiences gained in space flight. Food consumption, energy requirements, and suitability of the foodstuffs for space flight are among the factors considered. Physicochemical and biological methods of food production and regeneration of water from astronaut metabolic wastes, as well as wastes produced in a closed ecological system, or as a result of technical processes taking place in various spacecraft systems are suggested for long-term space flights.

  13. Food and Nutrition Information Center

    ... Search Tips Browse By Subject Dietary Guidance Lifecycle Nutrition Diet and Disease Food Composition Food Safety Weight and Obesity Food Labeling Dietary Supplements Nutrition Assistance Programs Surveys, Reports and Research Professional and ...

  14. Food Allergy Treatment for Hyperkinesis.

    Rapp, Doris J.

    1979-01-01

    Eleven hyperactive children (6 to 15 years old) were treated with a food extract after titration food allergy testing. They remained improved for 1 to 3 months while ingesting the foods to which they were sensitive. (Author)

  15. Food Allergy: Tips to Remember

    ... Treatments ▸ Library ▸ Allergy Library ▸ Food allergy TTR Share | Food Allergy For most people, celebrations are fun events. But ... the cells release chemicals including histamine, which cause food allergy symptoms such as itching, hives, swelling, diarrhea, wheezing ...

  16. Food Safety for Warmer Weather

    ... please review our exit disclaimer . Subscribe Fight Off Food Poisoning Food Safety for Warmer Weather In warm-weather months, ... for picnics, backyard gatherings, and of course delicious foods? But high temperatures raise your chance of getting ...

  17. How to read food labels

    ... mostly found in snack foods and desserts. Many fast food restaurants use trans fats for frying. If a ... diverticulosis - discharge Diverticulitis - what to ask your doctor Fast food tips Heart attack - discharge Heart bypass surgery - discharge ...

  18. Matching food with mouths: A statistical explanation to the abnormal decline of per capita food consumption in rural China

    Yu, Xiaohua; Abler, David

    2015-01-01

    This study provides an alternative explanation for the unusual apparent decline in food consumption in rural China after 2000. We find that it is mainly attributable to significant measurement errors in the Chinese Rural Household Survey and the calculation of per capita food consumption. In a household survey, total consumption for a household in a certain period is often well recorded, and per capita consumption is obtained by dividing total consumption by household size. Such a calculation...

  19. Food Marketing and Pricing Policy in Eastern and Southern Africa: Lessons for Increasing Agricultural Productivity and Access to Food

    Jayne, Thomas S.; Jones, Stephen P.

    1996-01-01

    This study surveys the empirical record of grain marketing and pricing policy in selected Eastern and Southern Africa countries. The paper addresses five key issues with major implications for food policy in Africa: (a) why the anticipated supply response to market liberalization has not yet occurred; (b) why the common assumption of state taxation of farmers to support a cheap food policy does not apply in most of these countries; (c) why the temporary successes of the state-led approach to ...

  20. An electronic record system in nursing education: evaluation and utilization.

    Víctor Manuel González-Chordá

    2014-09-01

    Full Text Available The main objective of the present work is to analyze the results of the utilization and evaluation of the LORETO Record System (LRS, providing improvement areas in the teaching-learning process and technology, in second year nursing students. A descriptive, prospective, cross sectional study using inferential statics has been carried out on all electronic records reported by 55 nursing students during clinical internships (April 1º-June 26º, 2013. Electronic record average rated 7.22 points (s=0.6; CV=0.083, with differences based on the clinical practice units (p<0,05. Three items assessed did not exceed the quality threshold set at 0.7 (p<0.05. Record Rate exceeds the quality threshold set at 80% for the overall sample, with differences based on the practice units.  Only two clinical practice units rated above the minimum threshold (p <0.05. Record of care provision every 3 days did not reach the estimated quality threshold (p <0.05. There is a dichotomy between qualitative and quantitative results of LRS. Improvement areas in theoretical education have been identified. The LRS seems an appropriate learning and assessment tool, although the development of a new APP version and the application of principles of gamification should be explored.

  1. Food Security Strategies for Vanuatu

    Welegtabit, Shadrack R.

    2001-01-01

    This report describes and analyzes food security conditions and policies in Vanuatu. The national food security systems are dualistic in nature, and the rural and urban food security systems are weakly related. Household food security in rural areas is primarily determined by access to arable land and fishery resources, whereas in urban areas household food security is primarily determined by access to employment. Household food security has been a concern in both rural and urban areas. Both ...

  2. Food Pedagogy, Food Symposium - What is food about? A new approach for promoting changes in food related behaviour

    Thuv, Sølvi

    2009-01-01

    PURPOSE Guidelines suggest food related competency as a measure to develop better and more sustainable eating habits. Norwegian schools have got a new subject, Food and Health. Our purpose is to exemplify coherence in our teaching program and introduce the concept of Food Pedagogy. METHODS Literature research was used to discuss concepts of nutrition, food and "food culture". We arranged a pilot study and wrote a final teaching program for study Food and Health (60ECTS). We are work...

  3. ADDITIVES USED TO OBTAIN FOOD

    Dorina Ardelean; Daniela Popa

    2012-01-01

    Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.

  4. The US Organic Food Shopper

    Zepeda, Professor L

    2008-01-01

    Survey data from a random sample of US food shoppers is analyzed to identify significant factors in organic food demand. Qualitative data is also collected to explore motivations, perceptions and knowledge of both organic and conventional food shoppers. Results indicate that shopping venue, food knowledge, and food beliefs are key to organic food demand. Qualitative investigations indicate some scepticism towards organic labels by both organic and conventional shoppers. Not all organic shoppe...

  5. ADDITIVES USED TO OBTAIN FOOD

    Dorina Ardelean

    2012-01-01

    Full Text Available Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.

  6. Efficient Factors for Food Poisoning

    Fügen DURLU ÖZKAYA; CÖMERT, Menekşe

    2008-01-01

    In today’s world, extreme precautions must be taken for securing food processing and food hygiene issues in order to decrease food poisoning cases. Secure food processing is the process of purification of food from physical, chemical and biological artifacts, with certain controlling steps involved during the production. Food hygiene is defined as the state of afood being clean, or in other words in a condition that is not unhealthy, purified from artifacts that may have caused illness. Provi...

  7. Food miles: Starving the poor?

    John Ballingall; Niven Winchester

    2008-01-01

    Food miles measure the distance food travels to reach consumers' plates. Although substituting local food for imported produce will not necessarily reduce greenhouse gas (GHG) emissions, the food miles movement is widely supported by consumers and import-competing producers. We investigate the economic implications of food miles-induced preference changes in Europe using an economy-wide model. We observe large welfare losses for several Sub-Saharan African nations. We conclude that food miles...

  8. Record Keeping Guidelines

    American Psychologist, 2007

    2007-01-01

    These guidelines are designed to educate psychologists and provide a framework for making decisions regarding professional record keeping. State and federal laws, as well as the American Psychological Association's "Ethical Principles of Psychologists and Code of Conduct," generally require maintenance of appropriate records of psychological…

  9. Disturbance recording system

    A computerized system for disturbance monitoring, recording and display has been developed for use in nuclear power plants and is versatile enough to be used where ever a large number of parameters need to be recorded, e.g. conventional power plants, chemical industry etc. The Disturbance Recording System (DRS) has been designed to continuously monitor a process plant and record crucial parameters. The DRS provides a centralized facility to monitor and continuously record 64 process parameters scanned every 1 sec for 5 days. The system also provides facility for storage of 64 parameters scanned every 200 msec during 2 minutes prior to and 3 minutes after a disturbance. In addition the system can initiate, on demand, the recording of 8 parameters at a fast rate of every 5 msec for a period of 5 sec. and thus act as a visicorder. All this data is recorded in non-volatile memory and can be displayed, printed/plotted and used for subsequent analysis. Since data can be stored densely on floppy disks, the volume of space required for archival storage is also low. As a disturbance recorder, the DRS allows the operator to view the state of the plant prior to occurrence of the disturbance and helps in identifying the root cause. (author). 10 refs., 7 figs

  10. The Evolving Scholarly Record

    Lavoie, Brian; Childress, Eric; Erway, Ricky; Faniel, Ixchel; Malpas, Constance; Schaffner, Jennifer; van der Werf, Titia

    2014-01-01

    The ways and means of scholarly inquiry are experiencing fundamental change, with consequences for scholarly communication and ultimately, the scholarly record. The boundaries of the scholarly record are both expanding and blurring, driven by changes in research practices, as well as changing perceptions of the long-term value of certain forms of…

  11. Choosing Nutrient Dense Foods

    Full Text Available ... like processed meats and go for lean, freshly cooked meats. Narrator: Consider varying your sources of protein ... to think about the nutrient value of the foods you eat. Dr. Connie W. Bales, Ph.D., ...

  12. FOOD SAFETY AT HOME

    B. Griglio

    2011-04-01

    Full Text Available Consumers nowadays play a critical role in the prevention of food poisoning. For this reason, the present research was planned to collect data on how aware about food safety consumers are. A questionnaire considering food labelling, hygiene, transport, storage, preparation and kitchen hygiene was designed and submitted to consumers (health district ASL TO5. After questionnaire analysis, a training course was prepared to address specific problems. Kitchens of consentient participants were visited and data on hygiene (check-lists, samples from equipment and fridge surfaces, and fridge temperatures were collected. Questionnaires showed a lack of knowledge on correct food storage, handling, and kitchen hygiene. Households visits showed fridge temperatures above 4°C, highly contaminated washing sponges, and the presence of Listeria spp. in a fridge of a high risk consumer. These results evidence the role of consumer training in reducing foodborne diseases incidence.

  13. Imaging Food Quality

    Møller, Flemming

    spectral images contain large amounts of data which should be analysed appropriately by techniques combining structure and spectral information. This dissertation deals with how different types of food quality can be measured by imaging techniques, analysed with appropriate image analysis techniques and...... finally use the image data to predict or visualise food quality. A range of different food quality parameters was addressed, i.e. water distribution in bread throughout storage, time series analysis of chocolate milk stability, yoghurt glossiness, graininess and dullness and finally structure and meat......Imaging and spectroscopy have long been established methods for food quality control both in the laboratories and online. An ever increasing number of analytical techniques are being developed into imaging methods and existing imaging methods to contain spectral information. Images and especially...

  14. Choosing Nutrient Dense Foods

    Full Text Available ... wholegrain pastas available at the grocery store. Narrator: One way to get fiber is by eating healthy ... you to choose between closely related foods, the one that is the best nutritional value for you. ...

  15. Choosing Nutrient Dense Foods

    Full Text Available ... unchanged, so that means that calorie for calorie, we need to make sure our foods are packed ... usually in dishes that Richard prepares. Richard: When we are eating at home, to make sure we ...

  16. Finger Foods for Babies

    ... in very small pieces) untoasted bread, especially white bread that sticks together chunks of cheese or meat candy (hard candy, jelly beans, gummies, chewing gum) popcorn, pretzels, corn chips, and other snack foods marshmallows Hold the ...

  17. Choosing Nutrient Dense Foods

    Full Text Available ... eating foods that contain vitamins, minerals, complex carbohydrates, lean protein, low-fat milk products, and healthy fats. ... protein. This usually means protein from animal origin, lean meats, fish, eggs, and you want to include ...

  18. Food Habits Database (FHDBS)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NEFSC Food Habits Database has two major sources of data. The first, and most extensive, is the standard NEFSC Bottom Trawl Surveys Program. During these...

  19. Figuring Out Food Labels

    ... need will vary according to their age, weight, gender, and level of physical activity. (For more guidance, ... citrus fruits, other fruits, and some vegetables. Food companies might also list the amounts of other vitamins. ...

  20. Soy Foods and Health

    ... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... For Parents MORE ON THIS TOPIC Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...