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Sample records for 3-day food records

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

    OpenAIRE

    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

    Institute of Scientific and Technical Information of China (English)

    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

    OpenAIRE

    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. 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

    DEFF Research Database (Denmark)

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

    2014-01-01

    with detailed description. For example, in the age category of 1-3 year olds in Belgium, for 7 out of 16 systematic questions on food description (e.g., "preservation method,") specific answers were significantly higher (all P foods was comparable......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...

  5. 21 CFR 20.29 - Prohibition on withdrawal of records from Food and Drug Administration files.

    Science.gov (United States)

    2010-04-01

    ... Drug Administration files. 20.29 Section 20.29 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... withdrawal of records from Food and Drug Administration files. No person may withdraw records submitted to the Food and Drug Administration. All Food and Drug Administration records shall be retained by...

  6. 21 CFR 20.3 - Certification and authentication of Food and Drug Administration records.

    Science.gov (United States)

    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...

  7. Nuclear criticality safety: 3-day training course

    International Nuclear Information System (INIS)

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

    Science.gov (United States)

    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...

  9. 77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

    Science.gov (United States)

    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...

  10. 21 CFR 20.120 - Records available in Food and Drug Administration Public Reading Rooms.

    Science.gov (United States)

    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...

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

    DEFF Research Database (Denmark)

    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 (...

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

    Science.gov (United States)

    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

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

    OpenAIRE

    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 ...

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

    International Nuclear Information System (INIS)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    DEFF Research Database (Denmark)

    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......, crossing over to the alternative method in week 2. Total energy expenditure (TEE) and ME(DLW) were obtained in the 9-month-old infants using the DLW technique for 7 days while recording with PFR.Results:For the 9-month-old group, PFR showed a mean bias of +726âkJ/day, equivalent to 24%, (P...

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

    OpenAIRE

    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...

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

    Science.gov (United States)

    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

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

    OpenAIRE

    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 ...

  1. 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

    OpenAIRE

    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...

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

    DEFF Research Database (Denmark)

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

    2011-01-01

    Background/Objectives:This study evaluates the feasibility among preschoolers of the 2 Ã 24-h dietary recalls (24-HDRs) method combined with a food-recording booklet (FRB), using EPIC-Soft pc-program for the 24-HDR (the software developed to conduct 24-HDRs in the European Prospective Investigati...

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

    OpenAIRE

    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...

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

    Science.gov (United States)

    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

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

    Directory of Open Access Journals (Sweden)

    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. Treatment recommendations following 3-day masked continuous glucose monitoring (CGM) in youth with type 1 diabetes.

    Science.gov (United States)

    Rasbach, Lisa E; Atkins, Ashley E; Milaszewski, Kerry M; Keady, Joyce; Schmidt, Lisa M; Volkening, Lisa K; Laffel, Lori M

    2014-05-01

    Glycemic control remains suboptimal in youth with type 1 diabetes. Retrospective continuous glucose monitoring (CGM) has demonstrated utility in fine-tuning diabetes management by detecting postprandial hyperglycemia and hypoglycemia. In this study, we explored the process of 3-day masked CGM use, subsequent treatment recommendations, and impact on A1c in a clinic-based sample of youth with type 1 diabetes. Over 2 years, 122 youth were referred for masked CGM. Patients/families completed a diary of blood glucose levels, insulin doses, food intake, and exercise during CGM use. A1c was assessed pre- and 2-3 months post-CGM. Treatment recommendations were formulated using data from CGM reports and diaries. Mean age was 14.3 ± 3.9 years, diabetes duration was 7.5 ± 4.7 years, and A1c was 8.5 ± 1.1% (69 ± 12 mmol/mol); 61% were pump-treated. Patients received an average of 3.1 ± 1.1 treatment recommendations following review of the CGM report. Most (80%) received reinforcement of the importance of preprandial bolusing; 37% received a recommendation regarding advanced insulin management (use of combination boluses/attend to active insulin). Receipt of the latter recommendation was related to A1c improvement ≥0.5% (OR: 4.0, P < .001). Masked CGM offers opportunities to guide advanced insulin management (by injection or pump), which may yield A1c improvements in youth with type 1 diabetes. PMID:24876612

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

    OpenAIRE

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

    Directory of Open Access Journals (Sweden)

    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

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

    Directory of Open Access Journals (Sweden)

    Ewa Niedzwiedzka

    2013-07-01

    Full Text Available 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

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

    Science.gov (United States)

    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

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

    DEFF Research Database (Denmark)

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

    Directory of Open Access Journals (Sweden)

    Marchetti Enrico

    2011-12-01

    Full Text Available 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 professional prophylaxis at the baseline, over the next 3-days each volunteer refrained from all oral hygiene measures and had two daily rinses with 20 ml of the test mouthwash (alcohol free essential oil or the control mouthwash (essential oil with alcohol. At the end of the each experimental period, plaque was assessed and the panelists filled out a questionnaire. Each subject underwent a 14 days washout period and there was a second allocation. Results The essential oil mouthwash with ethanol shows a better inhibitory effect of plaque regrowth in 3-days than the mouthwash test with only essential oil in the whole mouth (plaque index = 2.18 against 2.46, respectively, p Conclusion The essential oil containing mouthwash without alcohol seems to have a less inhibiting effect on the plaque regrowth than the traditional alcoholic solution. Trial Registration ClinicalTrials.gov NCT01411618

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

    Science.gov (United States)

    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. 77 FR 67820 - Privacy Act of 1974; Report of a New System of Records; Food and Drug Administration User Fee System

    Science.gov (United States)

    2012-11-14

    ... Act, the Family Smoking Prevention and Tobacco Control Act, the Food Safety Modernization Act, the... remitters may use a Social Security Number as the TIN); Company name or the Organization name; and Data... Internal Revenue Service, issue a subpoena to HHS for records in this system of records, HHS will make...

  15. 27.3-day and 13.6-day atmospheric tide

    Institute of Scientific and Technical Information of China (English)

    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.

  16. Food discard practices of householders.

    Science.gov (United States)

    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

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

    OpenAIRE

    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...

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

    OpenAIRE

    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...

  19. A Pilot Survey of Food Frequencies, Meal Frequencies and Meal Patterns of Preschool Children in East Los Angeles.

    Science.gov (United States)

    Lewis, Jane S.; And Others

    The food frequency, meal frequency, and meal patterns of a group of Mexican American children attending Head Start in East Los Angeles and their siblings were studied. Fifty dietary questionnaires in English and in Spanish with written instructions were distributed to parents. Parents were asked to record for a 3 day period the eating time, type…

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

    Science.gov (United States)

    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

  1. A 3-Day-Old Girl Referred From Her Pediatrician for Oral Ulcerations.

    Science.gov (United States)

    Neel, Mary Lauren; Kern, Jeremy; Ronis, Tova

    2016-09-01

    A 3-day-old girl was referred from her pediatrician for oral ulcerations. The patient was otherwise well appearing and afebrile. Her prenatal and antenatal courses were unremarkable, except for a failed routine hearing screen. The patient's examination was notable for several yellowish ulcers on erythematous bases located on her anterior tonsillar pillars. The patient also had a right coloboma and a II/VI systolic ejection murmur. Laboratory analyses revealed a traumatic lumbar puncture with 182 000 red blood cells and 808 white blood cells, as well as a complete blood count that showed thrombocytopenia and leukocytosis. During the patient's hospitalization, she developed a new facial rash. Her physical examination findings, along with her diagnostic evaluation and hospital course, ultimately led to 2 surprising diagnoses elaborated on in this case discussion. PMID:27507895

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

    Science.gov (United States)

    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.

  3. Comparison of estimated energy intake from 224-hour recalls and a seven-day food record with objective measurements of energy expenditure in children

    DEFF Research Database (Denmark)

    Rothausen, Berit Worm; Matthiessen, Jeppe; Groth, Margit Velsing;

    2012-01-01

    Objective: The objective of the present study was to evaluate energy intake (EI) estimated from two nonconsecutive 24-hour recalls (24-HDRs) and a pre-coded seven-day food record (7-dFR) against objective measurements of energy expenditure (EE) in children. Design: A total of 67 78 year-olds and 64...

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

    Science.gov (United States)

    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...

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

    DEFF Research Database (Denmark)

    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...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

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

    Institute of Scientific and Technical Information of China (English)

    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.

  9. Effectiveness of 3-Day Continuous Glucose Monitoring for Improving Glucose Control in Type 2 Diabetic Patients in Clinical Practice

    Directory of Open Access Journals (Sweden)

    Soo Kyoung Kim

    2014-12-01

    Full Text Available BackgroundThe aim of this study was to investigate whether adjusting diabetic treatment regimens according to the information obtained from a continuous glucose monitoring system (CGMS might lead to improved glycemic control in patients with type 2 diabetes.MethodsWe reviewed the medical charts of 172 patients who used the CGMS for 1 year starting in December 2008 and the records of 1,500 patients who visited their regular outpatient clinics during December 2008. Of these patients, a total of 65 CGMS patients and 301 regular outpatients (control group were enrolled in the study after propensity score matching. There were no differences in baseline glycated hemoglobin (HbA1c, age, and duration of diabetes between the CGMS and the control groups after propensity score matching. The changes in the HbA1c levels from baseline to 6 months were calculated.ResultsThe CGMS group showed a significant improvement in the HbA1c level compared to the control group at 3 months (7.9%±1.6% vs. 7.4%±1.2%, P=0.001 and at 6 months (7.4%±1.2% vs. 7.9%±1.6%, P=0.010. There were significant differences in the treatment modality changes between the CGMS group and the control group.ConclusionUsing a 3-day CGMS was advantageous for improving glucose control in patients with type 2 diabetes and may help these patients to optimize glycemic control in clinical practice.

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

    DEFF Research Database (Denmark)

    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...

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

    OpenAIRE

    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...

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    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......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...... 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...

  13. Readmission rates after a planned hospital stay of 2 versus 3 days in fast-track colonic surgery

    DEFF Research Database (Denmark)

    Andersen, Jens; Hjort-Jakobsen, Dorthe; Christiansen, P. S.;

    2007-01-01

    with a planned hospital stay of 2 versus 3 days. METHODS: The study included 541 consecutive colonic resections from one surgical department with a structured care programme, including well defined discharge criteria, between April 1997 and December 2005. The planned hospital stay was increased from 2 to 3 days......BACKGROUND: Initial programmes of fast-track open colonic surgery with a planned 2-day postoperative hospital stay have had a high readmission rate (about 20 per cent). The aim of this large, consecutive series was to compare readmission rates after a fast-track open colonic surgery programme...... from August 2004. All patients were examined 8 and 30 days after surgery. RESULTS: Readmission rates fell from 20.1 per cent in 408 patients with a planned 2-day hospital stay (period 1) to 11.3 per cent in 133 patients with a planned 3-day hospital stay (period 2) (P

  14. 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

    Directory of Open Access Journals (Sweden)

    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.

  15. Patterns of food avoidance in chronic fatigue syndrome: is there a case for dietary recommendations?

    Directory of Open Access Journals (Sweden)

    J. Trabal

    2012-04-01

    Full Text Available 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 restricting patients, respectively. Patients reported different digestive symptoms, which did not improve with the use of exclusion diets. Thirteen patients had received information against the intake of certain foods through different sources. Six cases of grains restriction and 11 of dairy were compatible with a counseling-induced pattern of exclusion. Conclusions: There is not a homogeneous pattern of food avoidance. Dietary restrictions should be based on a proven food allergy or intolerance. Dietary counseling should be based on sound nutritional knowledge.

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

    Directory of Open Access Journals (Sweden)

    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.

  17. 27.3-day and 13.6-day Atmospheric Tide and Lunar Forcing on Atmospheric Circulation

    Institute of Scientific and Technical Information of China (English)

    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.

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

    Directory of Open Access Journals (Sweden)

    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

  19. Differentially expressed proteins on postoperative 3 days healing in rabbit Achilles tendon rupture model after early kinesitherapy

    Institute of Scientific and Technical Information of China (English)

    Ainuer Jialili; Haxiaobieke Kasimu; Jiasharete Jielile; Shajidan Abudoureyimu; Gulnur Sabirhazi; Darebai Redati; Bai Jingping; Bin Liang; Sailike Duisabai; Jiangaguli Aishan

    2011-01-01

    Objectives: Surgical repair of Achilles tendon (AT) rupture should immediately be followed by active tendon mobilization. The optimal time as to when the mobilization should begin is important yet controversial.Early kinesitherapy leads to reduced rehabilitation period.However, an insight into the detailed mechanism of this process has not been gained. Proteomic technique can be used to separate and purify the proteins by differential expression profile which is related to the function of different proteins, but research in the area ofproteomic analysis of AT 3 days after repair has not been studied so far.Methods: Forty-seven New Zealand white rabbits were randomized into 3 groups. Group A (immobilization group,n=16) received postoperative cast immobilization; Group B (early motion group, n= 16) received early active motion treatments immediately following the repair of AT rupture from tenotomy. Another 15 rabbits served as control group (Group C). The AT samples were prepared 3 days following the microsurgery. The proteins were separated employing twodimensional polyacrylamide gel electrophoresis (2D-PAGE).PDQuest software version 8.0 was used to identify differentially expressed proteins, followed by peptide mass fingerprint (PMF) and tandem mass spectrum analysis, using the National Center for Biotechnology Information (NCBI) protein database retrieval and then for bioinformatics analysis.Results: Amean of 446.33,436.33 and 462.67 protein spots on Achilles tendon samples of 13 rabbits in Group A,14 rabbits in Group B and 13 rabbits in Group C were successfully detected in the 2D-PAGE. There were 40, 36 and 79unique proteins in Groups A, B and C respectively. Some differentially expressed proteins were enzyme with the gel,matrix-assisted laser-desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). We successfully identified 9 and 11 different proteins in Groups A and B,such as GAPDH, phosphoglycerate kinase 1, pro-alpha-1type 1 collagen

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

    Directory of Open Access Journals (Sweden)

    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

  1. Cloud Based Surveys to Assess Patient Perceptions of Health Care: 1000 Respondents in 3 days for US $300

    Science.gov (United States)

    Bardos, Jonah; Friedenthal, Jenna; Spiegelman, Jessica

    2016-01-01

    Background There are many challenges in conducting surveys of study participants, including cost, time, and ability to obtain quality and reproducible work. Cloudsourcing (an arrangement where a cloud provider is paid to carry out services that could be provided in-house) has the potential to provide vastly larger, less expensive, and more generalizable survey pools. Objective The objective of this study is to evaluate, using Amazon's Mechanical Turk (MTurk), a cloud-based workforce to assess patients’ perspectives of health care. Methods A national online survey posted to Amazon's MTurk consisted of 33 multiple choice and open-ended questions. Continuous attributes were compared using t tests. Results We obtained 1084 responses for a total cost of US $298.10 in less than 3 days with 300 responses in under 6 hours. Of those, 44.74% (485/1084) were male and 54.80% (594/1084) female, representing 49 out of 50 states and aged 18 to 69 years. Conclusions Amazon’s MTurk is a potentially useful survey method for attaining information regarding public opinions and/or knowledge with the distinct advantage of cost, speed, and a wide and relatively good representation of the general population, in a confidential setting for respondents. PMID:27554915

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

    Directory of Open Access Journals (Sweden)

    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.

  3. Early ($<$0.3 day) R-band light curve of the optical afterglow of GRB030329

    CERN Document Server

    Urata, Y; Nishiura, S; Tamagawa, T; Burenin, R A; Sekiguchi, T; Miyasaka, S; Yoshizumi, C; Suzuki, J; Mito, H; Nakada, Y; Aoki, T; Soyano, T; Tarusawa, K; Shiki, S; Makishima, K

    2004-01-01

    We observed the optical afterglow of the bright gamma-ray burst GRB030329 on the nights of 2003 March 29, using the Kiso observatory (the University of Tokyo) 1.05 m Schmidt telescope. Data were taken from March 29 13:21:26 UT to 17:43:16 (0.072 to 0.253 days after the burst), using an $Rc$-band filter. The obtained $Rc$-band light curve has been fitted successfully by a single power law function with decay index of $0.891\\pm0.004$. These results remain unchanged when incorporating two early photometric data points at 0.065 and 0.073 days, reported by Price et al.(2003) using the SSO 40 inch telescope, and further including RTT150 data (Burenin et al. 2003) covering at about 0.3 days. Over the period of 0.065-0.285 days after the burst, any deviation from the power-law decay is smaller than $\\pm$0.007 mag. The temporal structure reported by Uemura et al. (2003) does not show up in our $R$-band light curve.

  4. Tracing temperature patterns of cut leafy greens during service in North Carolina school food service.

    Science.gov (United States)

    Thomas, Ellen M; Chapman, Benjamin; Jaykus, Lee-Ann; Phister, Trevor

    2014-09-01

    Contaminated fresh produce has been increasingly identified as a cause of foodborne illnesses. Because of concerns about pathogen growth on these food items at retail, the 2009 U.S. Food and Drug Administration Food Code established that cut leafy greens (lettuce, spinach, spring mix, cabbage, arugula, and kale) must have time and temperature controls for safety and hence should be kept at refrigerated temperatures (5°C or lower). The purpose of this study was to determine the temperature profiles of cut leafy greens in single-serving clamshell containers provided as part of the North Carolina School Lunch Program and to compare the two policies that North Carolina has in place to control the temperature of these products (the 3-day rule and time in lieu of temperature). Temperatures were recorded with data loggers in 24 schools during a 3-day period. In all cases, substantial temperature variability was found for these products, including temperatures above 5°C for at least 1 h on each of the 3 days. In some cases, temperatures reached above 5°C for more than 3 h throughout the serving time. The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs.

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

    Directory of Open Access Journals (Sweden)

    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.

  6. Food Group Intake and Micronutrient Adequacy in Adolescent Girls

    Directory of Open Access Journals (Sweden)

    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.

  7. Acetylsalicylic Acid Daily vs Acetylsalicylic Acid Every 3 Days in Healthy Volunteers: Effect on Platelet Aggregation, Gastric Mucosa, and Prostaglandin E2 Synthesis.

    Science.gov (United States)

    Ferreira, Plinio Minghin Freitas; Gagliano-Jucá, Thiago; Zaminelli, Tiago; Sampaio, Marinalva Ferreira; Blackler, Rory Willian; Trevisan, Miriam da Silva; Novaes Magalhães, Antônio Frederico; De Nucci, Gilberto

    2016-07-01

    Substantial platelet inhibition was observed 3 days after a single administration of acetylsalicylic acid 81 mg to healthy volunteers. Here we investigate prostaglandin E2 (PGE2 ) antrum concentrations and gastrointestinal symptoms in two treatment groups: one receiving losartan and acetylsalicylic acid every day and the other receiving losartan every day and acetylsalicylic acid every 3 days. Twenty-eight healthy volunteers from both sexes received either 50 mg losartan and acetylsalicylic acid 81 mg daily or 50 mg losartan and acetylsalicylic acid 81 every 3 days with placebo on the other days. Therapy was delivered for 30 days for both groups. Gastric endoscopy was performed before and after treatment period. Biopsies were collected for PGE2 quantification. Platelet function tests were carried out before and during treatment and TXB2 release on platelet rich plasma was measured. The every 3 day low-dose acetylsalicylic acid regimen produced complete inhibition of platelet aggregation compared to the daily treatment. Thromboxane B2 release was substantially abolished for both groups during treatment. There was no significant difference on the endoscopic score of both treatment groups after the 30-day treatment (P = .215). There was over 50% suppression of antrum PGE2 content on volunteers receiving acetylsalicylic acid daily (P = .0016), while for the every 3 day dose regimen there was no significant difference between pre and post-treatment antrum PGE2 dosages (P = .4193). Since PGE2 is involved in gastric healing, we understand that this new approach could be safer and as efficient as the standard daily therapy on a long-term basis.

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

    OpenAIRE

    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...

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

    Directory of Open Access Journals (Sweden)

    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.

  10. Stomach Temperature Records Reveal Nursing Behaviour and Transition to Solid Food Consumption in an Unweaned Mammal, the Harbour Seal Pup (Phoca vitulina)

    Science.gov (United States)

    Sauvé, Caroline C.; Van de Walle, Joanie; Hammill, Mike O.; Arnould, John P. Y.; Beauplet, Gwénaël

    2014-01-01

    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. PMID:24587327

  11. Food Poisoning

    Science.gov (United States)

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

    Directory of Open Access Journals (Sweden)

    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.

  13. Record Schedules

    Data.gov (United States)

    Department of Homeland Security — A records schedule describes FAA records, identifies the records as either temporary or permanent, and provides specific, mandatory instructions for the disposition...

  14. Food Allergies

    Science.gov (United States)

    ... 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 ...

  15. 21 CFR 114.100 - Records.

    Science.gov (United States)

    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...

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

    International Nuclear Information System (INIS)

    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

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  18. Evaluation of short-term clinical efficacy of 3-day therapy with azithromycin in comparison with 5-day cefcapene-pivoxyl for acute streptococcal tonsillopharyngitis in primary care.

    Science.gov (United States)

    Koga, Takeharu; Rikimaru, Toru; Tokunaga, Naoto; Higashi, Toshihiro; Nakamura, Masahiro; Ichikawa, Yoichiro; Matsuo, Kazuhiko

    2011-08-01

    Group A streptococcal (GAS) tonsillopharyngitis is one of the few conditions for which antibiotics are advocated among common upper respiratory infections. Although a 3-day course of azithromycin is attracting attention as a treatment of choice for the condition, it is not clear if the efficacy of the treatment is comparable with that of treatment with cephalosporins. A prospective, randomized, comparative multicenter study was conducted to compare the efficacy of azithromycin (AZM) given once daily for 3 days with that of cefcapene-pivoxyl (CFPN-PI) divided into three daily doses for 5 days. 88 patients (male: 38, mean age: 16.5) were treated with AZM and 69 (male: 34, mean age: 16.9) with CFPN-PI. The symptoms of all but 5 (2 for AZM and 3 for CFPN-PI) of the patients were resolved by the 8th day of the treatment. By the 4th day of the treatment, criteria for clinical efficacy were fulfilled in 71 (80.7%) subjects who were treated with AZM and in 48 (67.6%) of those treated with CFPN-PI (p = 0.07). The same figures on the 8th day of the treatment were 86 (97.7%) and 68 (95.8%), respectively (p = 0.66), confirming there was no significant difference in clinical efficacy between the two treatments. Mild adverse reactions were reported by two patients treated with AZM and by none treated with CFPN-PI. The clinical efficacy of a 3-day course with AZM was comparable with that of a 5-day course of CFPN-PI for GAS tonsillopharyngitis.

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

    Directory of Open Access Journals (Sweden)

    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.

  20. Validación del método de registro estimado para medir consumo de alimentos en Preescolares en Costa Rica Validation of record method to measure food consumption in preschool children, Costa Rica

    Directory of Open Access Journals (Sweden)

    Sandra Tatiana Gamboa Gamboa

    2011-06-01

    Full Text Available Objetivo: Validar el instrumento de Registro Estimado para medir el consumo de alimentos en 30 preescolares costarricenses. Metodología: Se trabajó con preescolares de Aserrí y Desamparados. Inicialmente se aplicó el Registro Estimado de tres días (método bajo prueba, y una semana después, se administró el método de Registro Diario de tres días como método de comparación. Para los valores estimados en el Registro Estimado y Diario se se utilizó comparación de promedios (Prueba de T-student y Prueba de Wilcoxon y pruebas de asociación (Correlación Pearson y Correlación Spearman Resultados: El Registro Estimado no presenta diferencias estadísticamente significativas con respecto al Registro Diario en la ingesta promedio de energía y nutrientes a excepción del calcio y la vitamina A. Únicamente en el caso de la fibra dietética, hierro, vitamina A, riboflavina, vitamina B12, ácido fólico y niacina se encontró una correlación entre ambos métodos. En cuanto al consumo de grupos de alimentos, no se encontraron diferencias significativas en el caso de la mayoría de los grupos. Conclusión: El Registro Estimado se puede usar en lugar del Registro Diario para estimar la ingesta promedio de energía y nutrientes en niños preescolares a nivel grupal; no así para estimar la ingesta a nivel del individuo.Objective: To validate an instrument for measuring estimated food consumption in 30 Costa Rican preschool children. Materials and methods: The work was done with preschool children from Aserri and Desamparados. The Estimated Record (method under test was applied during three days, and one week later the Daily Record was applied during three more days as a method of comparison. For the analysis of the results of both methods were used the comparison of means (T-student test and the Wilcoxon test and tests of association (Pearson correlation and Spearman Correlation. Results: The Registry Dear no statistically significant

  1. 21 CFR 1002.31 - Preservation and inspection of records.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Preservation and inspection of records. 1002.31 Section 1002.31 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) RADIOLOGICAL HEALTH RECORDS AND REPORTS Manufacturers' Records § 1002.31 Preservation...

  2. 21 CFR 21.71 - Disclosure of records in Privacy Act Record Systems; accounting required.

    Science.gov (United States)

    2010-04-01

    ... Systems; accounting required. 21.71 Section 21.71 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Record Systems; accounting required. (a) Except as provided in § 21.70, a record about an individual that... of the disclosure. The accounting shall not be considered a Privacy Act Record System. (2) Retain...

  3. Records Management

    Data.gov (United States)

    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...

  4. 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.

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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

  6. Mainstream partial nitritation and anammox in a 200,000 m3/day activated sludge process in Singapore: scale-down by using laboratory fed-batch reactor.

    Science.gov (United States)

    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 NH(4), NO(2), NO(3), PO(4), 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 (BOD(5)/TN) (COD/TN) ratio increases the nitrogen removal efficiency of the process.

  7. Food Allergy

    Science.gov (United States)

    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, ...

  8. Food safety

    Science.gov (United States)

    ... different ways. Some food products may already contain bacteria or parasites. These germs can be spread during ... your hands have any cuts or sores, wear gloves suitable for handling food or avoid preparing food. ...

  9. Food Labels

    Science.gov (United States)

    ... 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 ...

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

    OpenAIRE

    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, ...

  11. Food irradiation

    International Nuclear Information System (INIS)

    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 economics

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    Food and food markets still enjoy a pivotal role in the world economy and the international food industry is moving towards greater consolidation and globalization, with increased vertical integration and changes to market structure. Companies grow bigger in order to obtain economies of scale...... 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...

  13. Special Foods

    OpenAIRE

    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. Characterizing food usage by demographic variables.

    Science.gov (United States)

    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

  15. Local food:

    DEFF Research Database (Denmark)

    Sundbo, Donna Isabella Caroline

    2013-01-01

    as expressed by a group of Danish providers and consumers is empirically investigated through interviews, observation and surveys. From this, qualitative and quantitative data are generated, the analysis of which shows how varied perceptions of local food are. The elements of which the perceptions consist......Recently there has been more focus on food in general and local food in particular. But what is local food? And what are the perceptions of this concept according to theory and to providers and consumers of local food? This article first summarises and compares three different theoretical...... perspectives on local food, namely experience economy, local food systems and what is termed pro-industrialism. These have differing and sometimes opposite conceptualisations and aims for the concept of local food. Using the perspective of experience economy as theoretical background, the concept of local food...

  16. Food allergies.

    LENUS (Irish Health Repository)

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

    Science.gov (United States)

    2010-04-01

    ... Privacy Act Record Systems; no accounting required. 21.70 Section 21.70 Food and Drugs FOOD AND DRUG... Privacy Act Record Systems to Persons Other Than the Subject Individual § 21.70 Disclosure and intra-agency use of records in Privacy Act Record Systems; no accounting required. (a) A record about...

  18. FOOD SECURITY

    Directory of Open Access Journals (Sweden)

    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.

  19. Food labeling

    Science.gov (United States)

    ... per serving to the right of the nutrient. Vitamins and minerals: Only two vitamins (A and C) and two ... are required on the food label. But, when vitamins or minerals are added to the food, or when a ...

  20. Food Allergy

    Science.gov (United States)

    ... 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 & ...

  1. Protein Foods

    Science.gov (United States)

    ... 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 ...

  2. Food jags

    Science.gov (United States)

    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 ...

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

    OpenAIRE

    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.

  4. Robert Recorde

    CERN Document Server

    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

  5. Food irradiation

    International Nuclear Information System (INIS)

    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

  6. 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

    NARCIS (Netherlands)

    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

  7. Food labels

    DEFF Research Database (Denmark)

    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...

  8. Food irradiation

    International Nuclear Information System (INIS)

    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)

  9. Food waste

    OpenAIRE

    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...

  10. Food retailing and food service.

    Science.gov (United States)

    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

  11. Phenological Records

    Data.gov (United States)

    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...

  12. Food waste or wasted food

    OpenAIRE

    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...

  13. Food irradiation

    International Nuclear Information System (INIS)

    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)

  14. Food Intimacy

    Directory of Open Access Journals (Sweden)

    Jennifer S. Laurent

    2015-09-01

    Full Text Available Disordered eating behaviors are implicated in the development and persistence of obesity in childhood, adolescence, and adulthood. The purpose of this study was to provide a qualitative perspective of obese youth’s eating behaviors through the lens of their parent as they attempt to create healthy changes. An in-depth secondary analysis was conducted for the construct of food intimacy that evolved as part of a larger study investigating how parents promote health for their obese child. Seventeen parents of 10- to 14-year-old obese youth were interviewed. Themes and concepts were developed using grounded theory. Parents described child behaviors such as losing control and sneaky eating to obtain food, as well as using food for comfort, pleasure, and simply loving food. The relationship between these children and food was identified as the over-arching theme, food intimacy. This study highlights the intimate relationship these children developed with food and the powerful influence of this relationship on their eating behaviors. This suggests that prescribed interventions such as exercising more and eating less may be ineffective in certain obese children, and that more focus should be placed on investigating the relationship an obese child has with food.

  15. Food jags

    Science.gov (United States)

    ... 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.

  16. Food Safety

    Science.gov (United States)

    ... 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 ...

  17. Food porn.

    Science.gov (United States)

    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.

  18. Food porn.

    Science.gov (United States)

    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

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

    Directory of Open Access Journals (Sweden)

    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

  20. FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

    OpenAIRE

    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.

  1. FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

    Directory of Open Access Journals (Sweden)

    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.

  2. 21 CFR 20.51 - Referral to primary source of records.

    Science.gov (United States)

    2010-04-01

    ... request for a record or document which is contained in Food and Drug Administration files but which is... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Referral to primary source of records. 20.51 Section 20.51 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

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

    Science.gov (United States)

    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

  4. Ethno-food knowledge of baobab (Adansonia digitata L.) and characterisation of its traditional fermented novel foods from Benin

    NARCIS (Netherlands)

    Chadare, F.J.; Nout, M.J.R.; Boekel, van M.A.J.S.

    2013-01-01

    Adansonia digitata is a key economic tree used daily by local populations in Africa for food, medicines and cultural purposes. The aim of the study was to record the ethno-food knowledge on baobab processing and derived foods, and to further provide the properties of traditional fermented foods, for

  5. Rebel Food

    OpenAIRE

    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...

  6. Space Food

    Science.gov (United States)

    1994-01-01

    In planning for the long duration Apollo missions, NASA conducted extensive research into space food. One of the techniques developed was freeze drying. Action Products commercialized this technique, concentrating on snack food including the first freeze-dried ice cream. The foods are cooked, quickly frozen and then slowly heated in a vacuum chamber to remove the ice crystals formed by the freezing process. The final product retains 98 percent of its nutrition and weighs only 20 percent of its original weight. Action snacks are sold at museums, NASA facilities and are exported to a number of foreign countries. Sales run to several million dollars annually.

  7. Influence of recording length on reporting status

    DEFF Research Database (Denmark)

    Biltoft-Jensen, Anja Pia; Matthiessen, Jeppe; Fagt, Sisse;

    2009-01-01

    : To 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...

  8. 21 CFR 820.184 - Device history record.

    Science.gov (United States)

    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...

  9. Food additives

    Science.gov (United States)

    ... and drinks are fortified and enriched to provide vitamins, minerals, and other nutrients. Examples of commonly fortified foods ... margarine, and milk. This helps make up for vitamins or minerals that may be low or lacking in a ...

  10. Food safety.

    Science.gov (United States)

    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 safety.

    Science.gov (United States)

    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

  12. Food irradiation

    International Nuclear Information System (INIS)

    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. Student Records

    Science.gov (United States)

    Fields, Cheryl

    2005-01-01

    Another topic involving privacy has attracted considerable attention in recent months--the "student unit record" issue. The U.S. Department of Education concluded in March that it would be feasible to help address lawmakers' concerns about accountability in higher education by constructing a database capable of tracking students from institution…

  14. Food extrusion.

    Science.gov (United States)

    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.

  15. Food extrusion.

    Science.gov (United States)

    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

  16. Obamacare's (3) Day(s) in Court.

    Science.gov (United States)

    Moncrieff, Abigail R

    2012-06-01

    Before the oral arguments in late March, the vast majority of legal scholars felt confident that the Supreme Court of the United States would uphold the individual mandate against the constitutional challenge that 26 states have levied against it. Since the oral arguments, that confidence has been severely shaken. This article asks why legal scholars were so confident before the argument and what has made us so concerned since the argument. The article posits that certain fundamental characteristics of health insurance, particularly its unusual role in steering health-care consumption decisions, which distinguishes health insurance from standard kinds of indemnity insurance, should make the constitutional question easy, but the Obama Administration's legal team was understandably hesitant to highlight those unique characteristics in its arguments. Because the Supreme Court justices seemed not to understand the uniqueness of health insurance without the government's help and because the justices seemed unusually willing to adopt a new constitutional constraint in this case, the individual mandate appears to be in far greater jeopardy than we legal scholars anticipated.

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

    Science.gov (United States)

    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…

  18. 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

    Directory of Open Access Journals (Sweden)

    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

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

    Science.gov (United States)

    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

  20. Food Engineering within Sciences of Food

    OpenAIRE

    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.

  1. ATLAS Recordings

    CERN Multimedia

    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!

  2. 21 CFR 1.360 - What are the record retention requirements?

    Science.gov (United States)

    2010-04-01

    ... food, including foods preserved by freezing, dehydrating, or being placed in a hermetically sealed... 21 Food and Drugs 1 2010-04-01 2010-04-01 false What are the record retention requirements? 1.360 Section 1.360 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

  3. 21 CFR 1310.06 - Content of records and reports.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Content of records and reports. 1310.06 Section 1310.06 Food and Drugs DRUG ENFORCEMENT ADMINISTRATION, DEPARTMENT OF JUSTICE RECORDS AND REPORTS OF... (company truck, picked up by customer, etc.). (5) The type of identification used by the purchaser and...

  4. Food irradiation

    International Nuclear Information System (INIS)

    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)

  5. Food irradiation

    International Nuclear Information System (INIS)

    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)

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

    OpenAIRE

    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...

  7. Food consumption and growth of marine mammals.

    NARCIS (Netherlands)

    Kastelein, R.A.

    1998-01-01

    This thesis contains 35 studies on food consumption and growth of captive marine marinmals. Seventeen studies concern food intake and growth records of 9 odontocete species (toothed whales), varying in body weight from 30 to 4500 kg: the killer whale, beluga, false killer whale, Atlantic bottl

  8. Food storage temperatures monitored at retail

    OpenAIRE

    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. Food irradiation

    International Nuclear Information System (INIS)

    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)

  10. Food Allergies

    Centers for Disease Control (CDC) Podcasts

    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.

  11. Scary food

    DEFF Research Database (Denmark)

    Gyimóthy, Szilvia; Mykletun, Reidar Johan

    2009-01-01

    This article portrays the changing status and use of a traditional Norwegian meal, Smalahove, in designing tourist experiences. Against all odds, this peculiar relic of Nordic gastronomy (salted, smoked and cooked sheep's head) has become a part of the destination brand of Voss, a small West Norw...... destinations and regional food products....

  12. Food Entrepreneur

    DEFF Research Database (Denmark)

    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...

  13. ATLAS Recordings

    CERN Multimedia

    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...

  14. Record Club

    CERN Multimedia

    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 ...

  15. Record club

    CERN Multimedia

    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.  

  16. Record Club

    CERN Multimedia

    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.  

  17. Record Club

    CERN Multimedia

    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...

  18. RECORD CLUB

    CERN Document Server

    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).

  19. Record breakers

    CERN Multimedia

    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. ...

  20. Food Nanotechnology - Food Packaging Applications

    Science.gov (United States)

    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 ...

  1. Food Nanotechnology: Food Packaging Applications

    Science.gov (United States)

    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...

  2. Food Choice

    OpenAIRE

    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...

  3. Direct Marketing Local Foods: Food Safety Considerations

    OpenAIRE

    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.

  4. Functional food acceptance in the food chain

    OpenAIRE

    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. 76 FR 76190 - Records Schedules; Availability and Request for Comments

    Science.gov (United States)

    2011-12-06

    ... records when no longer needed for current Government business. They authorize the preservation of records... conduct its business. Some schedules are comprehensive and cover all the records of an agency or one of... livestock, poultry, and aquatic food animals. 3. Department of Agriculture, Agricultural Research...

  6. 21 CFR 312.62 - Investigator recordkeeping and record retention.

    Science.gov (United States)

    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,...

  7. 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

    Science.gov (United States)

    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.

  8. Record Club

    CERN Multimedia

    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...

  9. Vinyl Record

    DEFF Research Database (Denmark)

    Bartmanski, Dominik; Woodward, Ian

    2016-01-01

    In this paper, we use the case of the vinyl record to show that iconic objects become meaningful via a dual process. First, they offer immersive engagements which structure user interpretations through various material experiences of handling, use, and extension. Second, they always work via enta...... success. Neither a fashion cycle phenomenon, nor simple market conditions explain vinyl’s longevity. Rather, cultural contextualization of vinyl as thing and commodity is crucial for avoiding symbolic pollution and retaining sacred aura....... entanglements with related material ecologies such as turntables, speakers, mixers, and rituals of object care. Additionally, these engagements are complimented by a mediation process which emplaces the vinyl historically, culturally, spatially, and also politically, especially in the context of digitalization......, protect, or challenge its current position. Vinyl’s future, and the larger expansion of pressing plants and innovative turntable production around it, largely depend on processes of cultural and status mobility. In the current phase of market expansion, vinyl’s status might be challenged by its own...

  10. Food, Globalization and Sustainability

    NARCIS (Netherlands)

    Oosterveer, P.J.M.; Sonnenfeld, D.A.

    2011-01-01

    Food is increasingly traded internationally, thereby transforming the organisation of food production and consumption globally and influencing most food-related practices. This transition is generating unfamiliar challenges related to sustainability of food provision, the social impacts of internati

  11. Healthy food trends -- flaxseeds

    Science.gov (United States)

    Healthy food trends -- flax meal; Healthy food trends -- flax seeds; Healthy food trends -- linseeds ... acids, which is the hardest to get from foods. Eating flaxseeds can ... is healthy fat that helps boost your "good cholesterol." The ...

  12. Norovirus: Food Handlers

    Science.gov (United States)

    ... 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 ...

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

    Science.gov (United States)

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

    International Nuclear Information System (INIS)

    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)

  15. Fast Foods, Organic Foods, Fad Diets

    Science.gov (United States)

    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...

  16. 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

    Directory of Open Access Journals (Sweden)

    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

  17. Food intakes and preferences of hospitalised geriatric patients

    OpenAIRE

    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...

  18. Keeping Food Alive: Surplus Food Management

    OpenAIRE

    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...

  19. Food hygiene practices in different food establishments

    OpenAIRE

    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...

  20. [Food allergy].

    Science.gov (United States)

    Del Río-Navarro, B E; Sienra-Monge, J J

    1993-06-01

    We are exposed to a large amount of potentially antigenic substances when we take aliments. Normally the mechanic, enzymatic and immunitary functions avoid the development of deleterious phenomena. Thus, when these mechanisms fail intolerance, idiosyncrasy or allergic reaction could be presented to the diet components. The adverse reactions to the aliments are present in one to three percent of the general population, while this occurs in the eight percent of the children under three years old. The clinical manifestations may comprise from abdominal pain pictures to anaphylactic shock. The symptomatology depends on age of the patient and the amount and kind of ingested food. The diagnosis must be establish on bases of careful anamnesis and physical examination. To confirm the diagnosis cutaneous test for immediate hypersensibility and the determination of specific IgE antibodies (RAST, ELISA) are used. The basic treatment consists in the withdrawal of the causative aliment and not on non-proper diets for the patient. PMID:8517939

  1. Aspect of human food ecology

    International Nuclear Information System (INIS)

    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)

  2. Food safety in food security and food trade:

    OpenAIRE

    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...

  3. Functional food acceptance in the food chain

    DEFF Research Database (Denmark)

    Krutulyte, Rasa

    . The purpose of paper 1 was to understand the process by which people choose healthy foods enriched with omega-3 ingredient as a case. The Health Action Process Approach (HAPA) (Schwarzer, 1992) was applied as the theoretical framework. The qualitative study has demonstrated partial usefulness of the HAPA......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 develop functional foods? (4) What are the determinants and drivers of food manufacturers' decision...

  4. The past and future of food stocks

    International Nuclear Information System (INIS)

    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)

  5. Ethical Traceability for Improved Transparency in the Food Chain

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2010-01-01

    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....... 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...... act as a (democratizing) means for enabling food consumers to participate more fully as citizens in the shaping of the contemporary food supply chain....

  6. Medical records and record-keeping standards.

    Science.gov (United States)

    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

  7. Sodium and Food Sources

    Science.gov (United States)

    ... 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 ...

  8. Economics of food irradiation

    International Nuclear Information System (INIS)

    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 .)

  9. New food policy

    DEFF Research Database (Denmark)

    Christensen, Tove; Andersen, Lill

    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......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...

  10. Fast food tips

    Science.gov (United States)

    ... 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 ...

  11. Food Safety for Seniors

    Science.gov (United States)

    ... 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 ...

  12. Presidential Electronic Records Library

    Data.gov (United States)

    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...

  13. CMS Records Schedule

    Data.gov (United States)

    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...

  14. Food irradiation: Its role in food safety

    International Nuclear Information System (INIS)

    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

  15. Big Food, Food Systems, and Global Health

    OpenAIRE

    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.

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

    OpenAIRE

    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...

  17. Food and Nutrition Information Center

    Science.gov (United States)

    ... Food Composition Food Safety Food Labeling Dietary Supplements Nutrition Assistance Programs Surveys, Reports and Research Weight and Obesity Professional and Career Resources Home The Food and ...

  18. Food storage temperatures monitored at retail

    Directory of Open Access Journals (Sweden)

    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.

  19. 21 CFR 1401.5 - How to request records.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 9 2010-04-01 2010-04-01 false How to request records. 1401.5 Section 1401.5 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY PUBLIC AVAILABILITY OF INFORMATION § 1401.5 How to... National Drug Control Policy, Office of Legal Counsel, Washington, DC 20503. The applicable fax number...

  20. Digital Audio Legal Recorder

    Data.gov (United States)

    Department of Transportation — The Digital Audio Legal Recorder (DALR) provides the legal recording capability between air traffic controllers, pilots and ground-based air traffic control TRACONs...

  1. Keeping the Records Straight.

    Science.gov (United States)

    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)

  2. The Level of Sensitivity of Food Allergens

    Directory of Open Access Journals (Sweden)

    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.

  3. 21 CFR 822.32 - What records are the investigators in my surveillance plan required to keep?

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false What records are the investigators in my surveillance plan required to keep? 822.32 Section 822.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES POSTMARKET SURVEILLANCE Records...

  4. Food Access Patterns and Barriers among Midlife and Older Adults with Mobility Disabilities

    Directory of Open Access Journals (Sweden)

    Deborah L. Huang

    2012-01-01

    Full Text Available We examined where midlife and older adults with a mobility disability accessed food outside the home in King County, Washington, USA, how they travelled to these food destinations, and facilitators and barriers to food access using qualitative interviews. Thirty-five adults aged ≥50 years with a mobility disability (defined as use of an assistive device for mobility were interviewed. Supplemental objective information was obtained from a Global Positioning System device worn by participants for 3 days. Participants primarily accessed food at grocery stores, restaurants, and coffee shops/cafés. The most common transportation modes were walking, obtaining a ride from friends, motorized chair/scooter, and public transit. Location and proximity of food destinations were factors affecting participants’ ability to access these destinations. Adequate space, ease of entry, available amenities such as restrooms, and helpful people were facilitators for participants to access food outside the home.

  5. Food; Energy; Developing Countries; Food Irradiation

    International Nuclear Information System (INIS)

    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)

  6. Space Food Systems Laboratory

    Science.gov (United States)

    Perchonok, Michele; Russo, Dane M. (Technical Monitor)

    2001-01-01

    The Space Food Systems Laboratory (SFSL) is a multipurpose laboratory responsible for space food and package research and development. It is located on-site at Johnson Space Center in Building 17. The facility supports the development of flight food, menus, packaging and food related hardware for Shuttle, International Space Station, and Advanced Life Support food systems. All foods used to support NASA ground tests and/or missions must meet the highest standards before they are 'accepted' for use on actual space flights. The foods are evaluated for nutritional content, sensory acceptability, safety, storage and shelf life, and suitability for use in micro-gravity. The food packaging is also tested to determine its functionality and suitability for use in space. Food Scientist, Registered Dieticians, Packaging Engineers, Food Systems Engineers, and Technicians staff the Space Food Systems Laboratory.

  7. Electronic Health Records

    Science.gov (United States)

    ... 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 ( ...

  8. Your Medical Records

    Science.gov (United States)

    ... 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. Surgical medical record

    DEFF Research Database (Denmark)

    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...

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

    Directory of Open Access Journals (Sweden)

    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.

  11. 78 FR 70586 - Records Schedules; Availability and Request for Comments

    Science.gov (United States)

    2013-11-26

    ... Records Management Services (ACNR) using one of the following means: Mail: NARA (ACNR), 8601 Adelphi Road... their request. FOR FURTHER INFORMATION CONTACT: Margaret Hawkins, Director, Records Management Services... system used to manage the food and hospitality services of the Marine Corps. 9. Department of...

  12. Food Business Entrepreneurship

    Science.gov (United States)

    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.

  13. Prevention of Food Poisoning.

    Science.gov (United States)

    Army Quartermaster School, Ft. Lee, VA.

    The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…

  14. Presenting Food Science Effectively

    Science.gov (United States)

    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…

  15. [Food allergy in childhood].

    Science.gov (United States)

    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

  16. Food policy an ethics

    DEFF Research Database (Denmark)

    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 ethical principles and ideas of relevance to food policy....

  17. Food for tourists

    DEFF Research Database (Denmark)

    Hjalager, Anne-Mette; Corigliano, Magda Antolioli

    , 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......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...

  18. Millipedes as food for humans

    DEFF Research Database (Denmark)

    Enghoff, Henrik; Manno, Nicola; Tchibozo, Sévérin;

    2014-01-01

    The first record of millipedes (Diplopoda) being regularly used for food by humans (the Bobo people of Burkina Faso) is given, including information on how the millipedes are prepared. The species in question are Tymbodesmus falcatus (Karsch, 1881) and Sphenodesmus sheribongensis (Schiøtz, 1966......) (Gomphodesmidae) and an unidentified species of Spirostreptidae. New information on the nutritional value of millipedes is provided; unsaturated fatty acids, calcium, and iron contents are particularly high. The millipedes’ defensive secretions, hydrogen cyanide and benzoquinones, present a severe challenge...... for the spread of millipedes as an everyday food source. On the other hand, the possibility that benzoquinones may act as insect-repellents, as known from studies on nonhuman primates, and that sublethal cyanide ingestionmay enhance human innate resistance tomalaria, suggests promising ethnomedical perspectives...

  19. RETAIL FOOD WASTE MANAGEMENT

    OpenAIRE

    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...

  20. Defining local food

    DEFF Research Database (Denmark)

    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....

  1. Food safety information and food demand

    DEFF Research Database (Denmark)

    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...... 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 targeting...

  2. Food irradiation; Global aspects and future prospects

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    OpenAIRE

    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...

  4. Management of Food Allergy

    Directory of Open Access Journals (Sweden)

    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.  

  5. 21 CFR 1313.08 - Requirements for establishing a record as an importer.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Requirements for establishing a record as an importer. 1313.08 Section 1313.08 Food and Drugs DRUG ENFORCEMENT ADMINISTRATION, DEPARTMENT OF JUSTICE... as an importer. To establish a record as an importer, the regulated person must provide...

  6. Food Safety for Your Family

    Science.gov (United States)

    ... 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 ...

  7. Novel approaches for food safety management and communication

    OpenAIRE

    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 ...

  8. Informed food choice

    DEFF Research Database (Denmark)

    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 informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......, 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....

  9. Food-borne protozoa.

    Science.gov (United States)

    Nichols, G L

    2000-01-01

    Pathogenic protozoa are commonly transmitted to food in developing countries, but food-borne outbreaks of infection are relatively rare in developed countries. The main protozoa of concern in developed countries are Toxoplasma, Cryptosporidium and Giardia, and these can be a problem in immunocompromised people. Other protozoa such as Entamoeba histolytica, Cyclospora cayetanensis and Sarcocystis can be a food-borne problem in non-industrialised countries. C. cayetanensis has emerged as a food-borne pathogen in foods imported into North America from South America. Microsporidia may be food-borne, although evidence for this is not yet available. The measures needed to prevent food-borne protozoa causing disease require clear assessments of the risks of contamination and the effectiveness of processes to inactivate them. The globalisation of food production can allow new routes of transmission, and advances in diagnostic detection methods and surveillance systems have extended the range of protozoa that may be linked to food. PMID:10885117

  10. Microbial safety of foods

    International Nuclear Information System (INIS)

    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

  11. FOOD SECURITY IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Silviu STANCIU

    2015-12-01

    Full Text Available The increasing world population, the limitation of the natural availability for food production, the climate issues and the food consumption need for modification imposed a continuous updating of the food security concept. Although Romania has sufficient natural resources, which may ensure, by means of proper exploitation, the population’s food needs, the lack of a unitary approach at the government level, materialized in the dependence on imports and in fluctuations in the agro-food production, leads to a re-evaluation of national food needs. National food security may be affected by a series of risks and threats, which appeared due to an imbalance connected with the availability, the utility and the stability of the agro-food sector, interdependent elements that must be functional. The present article proposes an analysis of food security in Romania, with a short presentation of the concept in an international context.

  12. Informed Food Choice

    DEFF Research Database (Denmark)

    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 informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......, 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....

  13. 21 CFR 111.205 - What is the requirement to establish a master manufacturing record?

    Science.gov (United States)

    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...

  14. 21 CFR 20.52 - Availability of records at National Technical Information Service.

    Science.gov (United States)

    2010-04-01

    ... Information Service. 20.52 Section 20.52 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC INFORMATION Procedures and Fees § 20.52 Availability of records at National Technical Information Service. The Food and Drug Administration is furnishing a number of...

  15. 21 CFR 170.10 - Food additives in standardized foods.

    Science.gov (United States)

    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...

  16. Food Safety Concerns

    Institute of Scientific and Technical Information of China (English)

    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.

  17. Moralizing Food Technology

    DEFF Research Database (Denmark)

    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...

  18. Daily Weather Records

    Data.gov (United States)

    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...

  19. Iraq Radiosonde Launch Records

    Data.gov (United States)

    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...

  20. Vessel Activity Record

    Data.gov (United States)

    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...

  1. Climate Record Books

    Data.gov (United States)

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

    Science.gov (United States)

    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

  3. [Food security in Mexico].

    Science.gov (United States)

    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

  4. Interpreting land records

    CERN Document Server

    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

  5. Logging system depth recorder

    Energy Technology Data Exchange (ETDEWEB)

    Dennis, C.L.; Harrell, J.W.

    1982-10-19

    A logging tool recording system counts and converts depth pulses into a digital coded format. Such digital coded format is converted to a serial digital word for recording on an analog recorder. During playback the digital serial word is converted back into a digital coded format for reproduction by means of a visual digital display.

  6. Computerized mega code recording.

    Science.gov (United States)

    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

  7. Public Records 1995.

    Science.gov (United States)

    Pritchard-Schoch, Teresa

    1995-01-01

    Examines developments among public record information providers, including a shift from file acquisition to entire company acquisition. Highlights include a table of remote access to public records by state; pricing information; privacy issues; and information about the three main companies offering access to public records: LEXIS, CDB Infotek,…

  8. Managing electronic records

    CERN Document Server

    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.

  9. Functional Foods for Women's Health.

    Science.gov (United States)

    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…

  10. Food poisoning (image)

    Science.gov (United States)

    ... food contaminated with organisms is ingested. The bacteria Staphylococcus aureus can commonly be found on people, but when allowed to grow in food this bacteria can produce a toxin that causes illness such as vomiting and diarrhea. ...

  11. Food irradiation in China

    International Nuclear Information System (INIS)

    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)

  12. Eating Healthy Ethnic Food

    Science.gov (United States)

    ... 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) ...

  13. Organic food processing

    DEFF Research Database (Denmark)

    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....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well...

  14. Food Process Engineering

    DEFF Research Database (Denmark)

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

    introduced make it possible to get an overview of processes. We have included a chapter on how to make block-dia¬grams and material balances. This should help in analysing a production and to isolate the most important processing steps. Most processes in a food production are of physical nature, thus we have...... included a chapter on relevant physical properties of foods and especially a part on rheological properties of food products. The remaining text is focused on the processes transport of fluids, transport of heat and transport of energy. The textbook ends with a chapter on heat exchangers and how...... to 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...

  15. Fires and Food Safety

    Science.gov (United States)

    ... 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. ...

  16. Food and Drug Administration

    Science.gov (United States)

    ... Drugs @ FDA Device Approvals & Clearances Biologics Products & Establishments Food & Color Additives Animal Drugs @ FDA MedWatch: Adverse Event Reporting Report a Non-Emergency For Industry: Reportable Food Registry Report an Emergency Report Suspected Criminal Activity ...

  17. Choosing Nutrient Dense Foods

    Medline Plus

    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 ...

  18. Food allergies (image)

    Science.gov (United States)

    ... 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 ...

  19. Asthma and Food Allergies

    Science.gov (United States)

    ... 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 ...

  20. Kids with Food Allergies

    Science.gov (United States)

    ... Support Community KFA hosts the oldest and largest community for parents managing food allergies. Post Your Questions You can help You can help educate more families and communities to keep children with food allergies safe and ...

  1. Fast food (image)

    Science.gov (United States)

    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, ...

  2. Fast food tips (image)

    Science.gov (United States)

    ... 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 ...

  3. Food Applications and Regulation

    Science.gov (United States)

    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.

  4. Vegan Food Guide

    Science.gov (United States)

    ... 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. Refrigeration and Food Safety

    Science.gov (United States)

    ... 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 ...

  6. Attributing illness to food

    DEFF Research Database (Denmark)

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

    2005-01-01

    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...... 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 component...

  7. Improving Food Safety

    Institute of Scientific and Technical Information of China (English)

    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

  8. Choosing Nutrient Dense Foods

    Medline Plus

    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 ...

  9. Food health law

    DEFF Research Database (Denmark)

    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...... risks to human health of foods with, e.g., negative nutritional features. While EU food safety legislation seems successful in preventing food-borne illnesses, public focus has shifted to the growing prevalence of lifestyle-related illnesses. There is convincing scientific evidence of a correlation...... between obesity and non-communicable diseases, on the one hand, and unhealthy food on the other. The EU has taken initiatives to stop this development, but these are directed at guiding consumer choice rather than at regulating foods from the point of view of their composition and nutritional value...

  10. Food habits of adolescents

    OpenAIRE

    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..

  11. Food Product Dating

    Science.gov (United States)

    ... 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 ...

  12. Food and Nutrition Service

    Science.gov (United States)

    ... NSIP) The Emergency Food Assistance Program (TEFAP) Child Nutrition Programs Child and Adult Care Food Program (CACFP) Fresh Fruit and Vegetable Program National School Lunch Program (NSLP) School Breakfast Program ... Nutrition Assistance Program (SNAP) WIC (Special Supplemental Nutrition Program ...

  13. Thermodynamics and Frozen Foods.

    Science.gov (United States)

    Kerr, William L.; Reid, David S.

    1993-01-01

    The heat content of a food at a given temperature can be described by the thermodynamic property of enthalpy. Presents a method to construct a simple calorimeter for measuring the enthalpy changes of different foods during freezing. (MDH)

  14. Food allergies and intolerance

    OpenAIRE

    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...

  15. Supermarket food waste

    OpenAIRE

    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...

  16. Food supply chains

    OpenAIRE

    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...

  17. Green Food in China

    OpenAIRE

    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...

  18. Automatic food decisions

    DEFF Research Database (Denmark)

    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....

  19. Irradiation and food processing.

    Science.gov (United States)

    Sigurbjörnsson, B; Loaharanu, P

    1989-01-01

    After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life extension of fresh fruits, vegetables, meat and fish; destruction of parasites and pathogenic micro-organisms in food of animal origin; decontamination of spices and food ingredients, etc. Such applications provide consumers with the increase in variety, volume and value of food. Although regulations on food irradiation in different countries are largely unharmonized, national authorities have shown increasing recognition and acceptance of this technology based on the Codex Standard for Irradiated Foods and its associated Code of Practice. Harmonization of national legislations represents an important prerequisite to international trade in irradiated food. Consumers at large are still not aware of the safety and benefits that food irradiation has to offer. Thus, national and international organizations, food industry, trade associations and consumer unions have important roles to play in introducing this technology based on its scientific values. Public acceptance of food irradiation may be slow at the beginning, but should increase at a faster rate in the foreseeable future when consumers are well informed of the safety and benefits of this technology in comparison with existing ones. Commercial applications of food irradiation has already started in 18 countries at present. The volume of food or ingredients treated on a commercial scale varies from country to country ranging from several tons of spices to hundreds of thousands of tons of grains per annum. With the increasing interest of national authorities and the food industry in applying the process, it is anticipated that some 25 countries will use some 55 commercial

  20. Etiology of Food Addiction

    OpenAIRE

    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...

  1. Copenhagen Street Food

    OpenAIRE

    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...

  2. Record Statistics and Dynamics

    DEFF Research Database (Denmark)

    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....

  3. China's Food Quality Report

    Institute of Scientific and Technical Information of China (English)

    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.

  4. In Food We Trust

    Institute of Scientific and Technical Information of China (English)

    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

  5. Arsenic in Food

    Science.gov (United States)

    ... 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 ...

  6. SAFE HANDLING OF FOODS

    Science.gov (United States)

    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...

  7. Food Processing and Allergenicity

    NARCIS (Netherlands)

    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

  8. Food and agriculture

    International Nuclear Information System (INIS)

    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

  9. FOOD RISK ANALYSIS

    Science.gov (United States)

    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...

  10. Personal Food System Mapping

    Science.gov (United States)

    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…

  11. Addressing Food Allergies

    Science.gov (United States)

    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…

  12. Food processing in action

    Science.gov (United States)

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  13. Radioactivity and food preservation

    International Nuclear Information System (INIS)

    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

  14. Food irradiation: An update

    International Nuclear Information System (INIS)

    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

  15. FOOD SAFETY AND BIOTERRORISM

    Science.gov (United States)

    This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintenti...

  16. Food and Your Bones

    Science.gov (United States)

    ... 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 ...

  17. Language in Food Advertisements.

    Science.gov (United States)

    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)

  18. Metabolomics in food science.

    Science.gov (United States)

    Cevallos-Cevallos, Juan Manuel; Reyes-De-Corcuera, José Ignacio

    2012-01-01

    Metabolomics, the newest member of the omics techniques, has become an important tool in agriculture, pharmacy, and environmental sciences. Advances in compound extraction, separation, detection, identification, and data analysis have allowed metabolomics applications in food sciences including food processing, quality, and safety. This chapter discusses recent advances and applications of metabolomics in food science.

  19. Modelling microorganisms in food

    NARCIS (Netherlands)

    Brul, S.; Gerwen, van S.; Zwietering, M.H.

    2007-01-01

    Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, part

  20. Nutritional quality of foods marketed to children in Honduras.

    Science.gov (United States)

    Gunderson, Matthew D; Clements, Dennis; Benjamin Neelon, Sara E

    2014-02-01

    Evidence suggests that exposure to advertising of unhealthy foods may contribute to increased rates of obesity in children. This study examined the extent to which television stations marketed unhealthy foods to children during after-school programming aired over one week in La Ceiba, Honduras. Content analysis was performed on four television stations, including one broadcast station and three cable networks. Eighty hours of programming were recorded and analyzed. Advertised products were categorized as food or non-food items, with food items further classified as healthy or unhealthy. Advertisements were coded as those aimed at children, adults, or both, and chi-square tests were used to compare the proportion of unhealthy advertisements by target audience. A total of 2271 advertisements aired during the observation period, with 1120 marketing products (49.3%). Of those, 397 (35.4%) promoted foods-30.2% were for healthy foods and 69.8% for unhealthy foods. The unhealthy foods were all advertised on cable networks and not the broadcast station. Children appeared to be targeted more than adults in advertisements for unhealthy foods (92.1%, p<0.001). Cable television programming during after-school hours advertised primarily unhealthy foods. Exposure to these advertisements may promote consumption of unhealthy foods by children, increasing their risk of obesity.

  1. Nutritional quality of foods marketed to children in Honduras.

    Science.gov (United States)

    Gunderson, Matthew D; Clements, Dennis; Benjamin Neelon, Sara E

    2014-02-01

    Evidence suggests that exposure to advertising of unhealthy foods may contribute to increased rates of obesity in children. This study examined the extent to which television stations marketed unhealthy foods to children during after-school programming aired over one week in La Ceiba, Honduras. Content analysis was performed on four television stations, including one broadcast station and three cable networks. Eighty hours of programming were recorded and analyzed. Advertised products were categorized as food or non-food items, with food items further classified as healthy or unhealthy. Advertisements were coded as those aimed at children, adults, or both, and chi-square tests were used to compare the proportion of unhealthy advertisements by target audience. A total of 2271 advertisements aired during the observation period, with 1120 marketing products (49.3%). Of those, 397 (35.4%) promoted foods-30.2% were for healthy foods and 69.8% for unhealthy foods. The unhealthy foods were all advertised on cable networks and not the broadcast station. Children appeared to be targeted more than adults in advertisements for unhealthy foods (92.1%, padvertised primarily unhealthy foods. Exposure to these advertisements may promote consumption of unhealthy foods by children, increasing their risk of obesity. PMID:24177440

  2. Food Redistribution as Optimization

    OpenAIRE

    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...

  3. Food irradiation processing

    International Nuclear Information System (INIS)

    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

  4. Etiology of Food Addiction

    Directory of Open Access Journals (Sweden)

    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.

  5. Anaerobic digestion of autoclaved and untreated food waste

    International Nuclear Information System (INIS)

    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

  6. Anaerobic digestion of autoclaved and untreated food waste

    Energy Technology Data Exchange (ETDEWEB)

    Tampio, Elina, E-mail: elina.tampio@mtt.fi [Bioenergy and Environment, MTT Agrifood Research Finland, FI-31600 Jokioinen (Finland); Ervasti, Satu; Paavola, Teija [Bioenergy and Environment, MTT Agrifood Research Finland, FI-31600 Jokioinen (Finland); Heaven, Sonia; Banks, Charles [University of Southampton, Faculty of Engineering and the Environment, Southampton SO17 1BJ (United Kingdom); Rintala, Jukka [Bioenergy and Environment, MTT Agrifood Research Finland, FI-31600 Jokioinen (Finland)

    2014-02-15

    Highlights: • Autoclaving decreased the formation of NH4-N and H{sub 2}S during food waste digestion. • Stable digestion was achieved with untreated and autoclaved FW at OLR 6 kg VS/m{sup 3}day. • Use of acclimated inoculum allowed very rapid increases in OLR. • Highest CH{sub 4} yields were observed at OLR 3 kg VS/m{sup 3}day with untreated FW. • Autoclaved FW produced highest CH{sub 4} yields during OLR 4 kgVS/m{sup 3}day. - 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)/m{sup 3} d. Methane yields at all OLR were 5–10% higher for untreated FW (maximum 0.483 ± 0.013 m{sup 3} CH{sub 4}/kg VS at 3 kg VS/m{sup 3} d) than autoclaved FW (maximum 0.439 ± 0.020 m{sup 3} CH{sub 4}/kg VS at 4 kg VS/m{sup 3} d). The residual methane potential of both digestates at all OLRs was less than 0.110 m{sup 3} CH{sub 4}/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.

  7. Symptoms of food allergy.

    Science.gov (United States)

    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

  8. Reframing convenience food.

    Science.gov (United States)

    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

  9. Making Our Food Safe

    International Nuclear Information System (INIS)

    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)

  10. Fast food: friendly?

    Science.gov (United States)

    Rice, S; McAllister, E J; Dhurandhar, N V

    2007-06-01

    Fast food is routinely blamed for the obesity epidemic and consequentially excluded from professional dietary recommendations. However, several sections of society including senior citizens, low-income adult and children, minority and homeless children, or those pressed for time appear to rely on fast food as an important source of meals. Considering the dependence of these nutritionally vulnerable population groups on fast food, we examined the possibility of imaginative selection of fast food, which would attenuate the potentially unfavorable nutrient composition. We present a sample menu to demonstrate that it is possible to design a fast food menu that provides reasonable level of essential nutrients without exceeding the caloric recommendations. We would like to alert health-care professionals that fast food need not be forbidden under all circumstances, and that a fresh look at the role of fast food may enable its inclusion in meal planning for those who depend on it out of necessity, while adding flexibility.

  11. EU Food Health Law

    DEFF Research Database (Denmark)

    Edinger, Wieke Willemijn Huizing

    to human health because of other factors, such as their nutritional composition. The growing prevalence of obesity and non-communicable diseases are examples of contemporary health challenges that are difficult to fit into the rather narrow concept of food safety risks in the GFL. The conclusion is that EU....... This development, however, does not indicate a departure from the average consumer as a protective benchmark in EU food information legislation. On the contrary, the reinforcement of food information legislation as the main tool for consumer protection from non-safety health risks from food reaffirms...... food law does not address the grey area directly. Whereas the responsibility for the prevention or mitigation of food safety risks rests, in principle, with food operators, the main responsibility for the avoidance of non-safety health threats is placed with consumers, who are expected to make informed...

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

    Science.gov (United States)

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

    Science.gov (United States)

    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

  14. Food Protection Has Many Facets

    Science.gov (United States)

    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)

  15. MyPlate Food Guide

    Science.gov (United States)

    ... 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. ...

  16. New Mediterranean Biodiversity Records

    OpenAIRE

    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...

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

    Science.gov (United States)

    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...

  18. Modern recording techniques

    CERN Document Server

    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

  19. [New food allergies].

    Science.gov (United States)

    Dutau, G; Rittié, J L; Rancé, F; Juchet, A; Brémont, F

    1999-09-25

    RISING INCIDENCE OF FOOD ALLERGIES: Food allergies are becoming more and more common, concerning 3 to 4% of the general population. One out of four persons allergic to nuts, the most frequent food allergen, have severe signs and symptoms. A CLASSICAL DIAGNOSIS: Certain diagnosis of food allergy is established on the basis of labial and oral tests. The dose required to induce a reaction is established by the oral test, giving information about the severity of the allergy and its progression. OTHER ALLERGENS: "Emerging" food allergens include spices and condiments, exotic fruits (kiwi, avocado, cashew and pecan nuts, Brazil nuts), sesame seeds, psyllium, sunflower seeds. Endurance exercise following ingestion of a food allergen can lead to severe anaphylactic reactions. Allergen associations "food-pollen", "latex-food", "mitessnails" have been described. INDISPENSABLE PREVENTION: Avoiding contact is essential. Many allergens are "masked" within prepared foods. Precise labeling, with particular attention to nut content, must be reinforced. Individualized counseling on food allergies should be available for school children. Persons with severe allergies should keep at hand an emergency kit with antihistamines, injectable rapid action corticoids and adrenalin (1 mg/ml).

  20. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    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)

  1. The food metabolome

    DEFF Research Database (Denmark)

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

    2014-01-01

    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......; 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...

  2. Food irradiation and sterilization

    Science.gov (United States)

    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.

  3. Mood, food, and obesity.

    Science.gov (United States)

    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

  4. FoodQuest for Health.

    Science.gov (United States)

    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)

  5. 称重法和24h膳食回顾法用于评估住院病人一日膳食的比较%Comparison of One-day Diet of Inpatients Assessed by Food Weighted Record and 24h Dietary Recall Study

    Institute of Scientific and Technical Information of China (English)

    吴欣耘; 汪之顼; 马秀玲; 王彬彬; 范萍; 李祖文

    2011-01-01

    目的:评价我院日常开展的24h膳食回顾在评估住院病人膳食摄入状况的准确性。方法:选取我院40名普通饭住院病人,分别用称重法、24h膳食回顾法对其进行一日膳食调查。将24h膳食回顾法获得的食物消费量和营养素摄入量,与称重法获得的相应数据进行比较,计算两者差值占称重法数据的比例,以此判断24h膳食回顾法数据的准确性。结果:在食物消费量方面,除牛肉和鸡蛋外,其余7种食物的2种方法的差值均有显著差异;但相关分析显示2种方法的数据无相关性。在能量和营养素摄入量方面,2种方法调查结果均有差异;2种方法获得的脂肪、总维生素E、钠、钙和膳食纤维摄入量数据呈一定程度的正相关,能量和其它营养素摄入量则未见相关性。结论:缺少必要辅助工具时,一般专业人员实施的24h膳食回顾调查,往往难以获得良好的质量控制,不能获得理想的评估数据。%【Objective】To assess the accuracy of dietary intake by 24h dietary recall study which was adopted in our hospital.【Method】Select 40 samples of inpatients firstly,then investigate their one-day diet by food weighted record and 24h recall study respectively and get the difference between them to assess the accuracy of 24h recall study.【Result】As for food consumption,there was significant difference in difference value on 7 types of food(except beef and egg) between 2 ways,and data in 2 groups were no correlation.Regarding energy and nutrients intake,the results of 2 methods were different.There was positive relationship among fattiness,total vitamin E,sodium,calcium and dietary fiber by 2 ways,but there was no significant relationship between energy and other nutrition intake.【Conclusion】When lacking of necessary aids,the general implementation of 24h dietary recalls couldn't obtain good quality control and was not impossible to get a good assessment data.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    Science.gov (United States)

    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.

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

    International Nuclear Information System (INIS)

    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

  9. Food intakes and preferences of hospitalised geriatric patients

    Directory of Open Access Journals (Sweden)

    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.

  10. Ensuring Food Security Through Enhancing Microbiological Food Safety

    Science.gov (United States)

    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.

  11. Agriculture, pesticides, food security and food safety

    International Nuclear Information System (INIS)

    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

  12. Reducing food losses by intelligent food logistics.

    Science.gov (United States)

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

  13. Reducing food losses by intelligent food logistics.

    Science.gov (United States)

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain. PMID:24797131

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

    Directory of Open Access Journals (Sweden)

    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.

  15. Imagining Jesus, with food

    Directory of Open Access Journals (Sweden)

    Michel Desjardins

    2015-01-01

    Full Text Available This article applies modern, cross-cultural, anthropologically-grounded food data to the historical Jesus. It explores five themes that have emerged from my research on the intersection of spirituality and food in contemporary life, across religions: food offerings, dietary restrictions, fasting, food prepared for special religious occasions, and charity. The analysis brings together previous historical-critical research on Christian origins and current research on food in order to shed new light on the role of food in a first century Jewish person’s life. The result is a more human, possibly more historically-realistic, portrait of Jesus in keeping with broad sectors of religious life across traditions.

  16. Ethical Food Consumption

    DEFF Research Database (Denmark)

    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...... 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......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...

  17. Food Retailers and Obesity.

    Science.gov (United States)

    Stanton, Rosemary A

    2015-03-01

    We live in an 'obesogenic environment' where we are constantly bombarded with choices that encourage us to move less and eat more. Many factors influence our dietary choices, including the expert marketers who advise manufacturers on ways to encourage the population to buy more, especially profitable, palatable 'ultra-processed' foods. Supermarkets themselves have become skilled in manipulating buying behaviour, using their layout and specific product placement as well as advertising to maximise purchases of particular foods. Increasingly, supermarkets push their own 'house' brands. Those marketing fast foods also use persuasive tactics to attract customers, especially children who they entice with non-food items such as promotional or collectable toys. There is no mystery to the increase in obesity: our energy intake from foods and drinks has increased over the same period that energy output has decreased. Obesity has a range of relevant factors, but there is little doubt that marketing from supermarkets and fast food retailers has played a role.

  18. Food and drugs

    Directory of Open Access Journals (Sweden)

    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.

  19. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Scholl, Gerd; Eberle, Ulrike

    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......Not only can food consumption today not be regarded as sustainable, but the scope of the problem is wide: 1. about 800 million people worldwide are suffering hunger 2. 1 to 1.5 billion people in the world are overweight, 300 to 500 million of them obese, a tendency that is increasing 3. diet...... 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...

  20. Biophysics of food perception

    Science.gov (United States)

    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.

  1. Packing for food irradiation

    International Nuclear Information System (INIS)

    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)

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

    Science.gov (United States)

    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

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

    OpenAIRE

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

    OpenAIRE

    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...

  5. FOOD SAFETY AT HOME

    OpenAIRE

    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...

  6. Preventing food allergy

    DEFF Research Database (Denmark)

    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...... recommendations. The aim of this systematic review will be to assess the effectiveness of approaches for the primary prevention of food allergy....

  7. Food caramels: a review

    OpenAIRE

    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...

  8. Food Safety & Standards

    Institute of Scientific and Technical Information of China (English)

    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.

  9. Novel food processing techniques

    OpenAIRE

    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...

  10. Gastrointestinal food allergies.

    Science.gov (United States)

    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.

  11. Wild ideas in food

    DEFF Research Database (Denmark)

    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 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)...

  12. Hologram recording tubes

    Science.gov (United States)

    Rajchman, J. H.

    1973-01-01

    Optical memories allow extremely large numbers of bits to be stored and recalled in a matter of microseconds. Two recording tubes, similar to conventional image-converting tubes, but having a soft-glass surface on which hologram is recorded, do not degrade under repeated hologram read/write cycles.

  13. The Evolving Scholarly Record

    Science.gov (United States)

    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…

  14. Electronic Health Records

    DEFF Research Database (Denmark)

    Kierkegaard, Patrick

    2011-01-01

    that a centralised European health record system will become a reality even before 2020. However, the concept of a centralised supranational central server raises concern about storing electronic medical records in a central location. The privacy threat posed by a supranational network is a key concern. Cross...

  15. Record Keeping Guidelines

    Science.gov (United States)

    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…

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

    OpenAIRE

    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...

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

    Directory of Open Access Journals (Sweden)

    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.

  18. Usage Record Format Recommendation

    CERN Document Server

    Nilsen, J.K.; Muller-Pfeerkorn, R

    2013-01-01

    For resources to be shared, sites must be able to exchange basic accounting and usage data in a common format. This document describes a common format which enables the exchange of basic accounting and usage data from different resources. This record format is intended to facilitate the sharing of usage information, particularly in the area of the accounting of jobs, computing, memory, storage and cloud usage but with a structure that allows an easy extension to other resources. This document describes the Usage Record components both in natural language form and annotated XML. This document does not address how these records should be used, nor does it attempt to dictate the format in which the accounting records are stored. Instead, it denes a common exchange format. Furthermore, nothing is said regarding the communication mechanisms employed to exchange the records, i.e. transport layer, framing, authentication, integrity, etc.

  19. ICON: food allergy.

    Science.gov (United States)

    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

  20. Food Blogging For Dummies

    CERN Document Server

    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 scenarios 2025

    DEFF Research Database (Denmark)

    Sundbo, Jon

    2016-01-01

    This article presents the results of a future study of the food sector. Two scenarios have been developed using a combination of: 1) a summary of the relevant scientific knowledge, 2) systematic scenario writing, 3) an expert-based Delphi technique, and 4) an expert seminar assessment. The two...... scenarios present possible futures at global, national (Denmark) and regional (Zealand, Denmark) levels. The main scenario is called ‘Food for ordinary days and celebrations’ (a combination of ‘High-technological food production − The functional society’ and ‘High-gastronomic food − The experience society...

  2. FOOD SAFETY TESTING LABORATORY

    Data.gov (United States)

    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...

  3. Ensuring food security

    Directory of Open Access Journals (Sweden)

    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.

  4. New locality record of Isomyia paurogonita Fang & Fan, 1986 (Diptera: Calliphoridae) from Peninsular Malaysia and Borneo.

    Science.gov (United States)

    Heo, C C; Aisha, S; Kurahashi, H; Omar, B

    2013-03-01

    Isomyia paurogonita Fang & Fan, 1986 (Diptera: Calliphoridae), a rare species of the subfamily Rhiniinae (tribe Cosminini) was recorded for the first time in Malaysia. We collected one male and two females during a field trip conducted at Genting Highland, Pahang, peninsular Malaysia in May 2011. A 3-day old cow liver was offered as attractant and dipterans collected were transferred to the laboratory for specimens processing and identification. The adults of I. paurogonita were attracted to the odour and then captured by using a sweep net. Isomyia paurogonita was also recorded from two other localities in Peninsular and Malaysian Borneo, namely Gombak Utara, Selangor and Sibu, Sarawak. PMID:23665723

  5. New locality record of Isomyia paurogonita Fang & Fan, 1986 (Diptera: Calliphoridae) from Peninsular Malaysia and Borneo.

    Science.gov (United States)

    Heo, C C; Aisha, S; Kurahashi, H; Omar, B

    2013-03-01

    Isomyia paurogonita Fang & Fan, 1986 (Diptera: Calliphoridae), a rare species of the subfamily Rhiniinae (tribe Cosminini) was recorded for the first time in Malaysia. We collected one male and two females during a field trip conducted at Genting Highland, Pahang, peninsular Malaysia in May 2011. A 3-day old cow liver was offered as attractant and dipterans collected were transferred to the laboratory for specimens processing and identification. The adults of I. paurogonita were attracted to the odour and then captured by using a sweep net. Isomyia paurogonita was also recorded from two other localities in Peninsular and Malaysian Borneo, namely Gombak Utara, Selangor and Sibu, Sarawak.

  6. Oesophageal food bolus impaction in elderly people

    Directory of Open Access Journals (Sweden)

    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.

  7. Novel food processing techniques

    Directory of Open Access Journals (Sweden)

    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

  8. Deteriorating food security in India

    Science.gov (United States)

    Milesi, C.; Samanta, A.; Hashimoto, H.; Kumar, K.; Ganguly, S.; Thenkabail, P. S.; Srivastava, A. N.; Nemani, R. R.; Myneni, R. B.

    2009-12-01

    One of the major challenges we face on our planet is increasing agricultural production to meet the dietary requirements of an additional 2.5 billion people by the mid of the century while limiting cropland expansion and other damages to natural resources. This problem is even more so challenging given that nearly all the population growth will take place where the majority of the hungry live today and where ongoing and future climate changes are projected to most negatively impact agricultural production, the semi-arid tropics (SAT). The SAT contain 40% of the global irrigated and rainfed croplands in over 50 developing countries and a growing population of over a billion and half people, many of which live in absolute poverty and strongly depend on agriculture that is constrained by chronic water shortages. Rates of food grain production in many of the countries of the SAT have progressively increased since the mid 1960s aided by the Green Revolution and relatively favourable climatic conditions. However, aggregated agricultural production statistics indicate that the rate of food grain production has recently stalled or declined in several of the countries in this region, escalating the concerns over matters of food security, that is availability of food and one’s access to it, in a region where many people live in extreme poverty, depend on an agrarian economy and are expected to face increasingly worse climatic conditions in the near future. In this paper we analyze the agricultural deceleration and its drivers over the country of India, which faces the daunting challenge of needing a 50-100% increase in yields of major crops by the middle to the 21st century to feed its growing population. We analyze the long term (1982-2006) record of the Normalized Difference Vegetation Index (NDVI) from the National Oceanic and Atmospheric Administration’s Advanced Very High Resolution Radiometer (NOAA/AVHRR) together with climate, land use, and crop production

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

    Science.gov (United States)

    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

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

    OpenAIRE

    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 ...

  11. 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

    Directory of Open Access Journals (Sweden)

    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

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

    NARCIS (Netherlands)

    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

  13. Food for Disasters

    Centers for Disease Control (CDC) Podcasts

    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.

  14. Rebuilding the Food Pyramid.

    Science.gov (United States)

    Willet, Walter C.; Stampfer, Meir J.

    2003-01-01

    Discusses the old food guide pyramid released in 1992 by the U.S. Department of Agriculture. Contradicts the message that fat is bad, which was presented to the public by nutritionists, and the effects of plant oils on cholesterol. Introduces a new food pyramid. (YDS)

  15. Food Redistribution as Optimization

    CERN Document Server

    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...

  16. Managing allergens in food

    NARCIS (Netherlands)

    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

  17. EU Food Law Handbook

    NARCIS (Netherlands)

    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

  18. Agriculture and food processing

    International Nuclear Information System (INIS)

    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

  19. Trends in Food Packaging.

    Science.gov (United States)

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  20. Food packaging design

    NARCIS (Netherlands)

    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

  1. Global Food Governance

    NARCIS (Netherlands)

    Oosterveer, P.J.M.

    2005-01-01

    Globalisation in food production and consumption is fundamentally transforming a wide variety of social practices at different levels in society. Simply adding another level of governance will therefore not solve the problems related to food production and consumption in global modernity. Different

  2. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    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...

  3. Pricing a Convenience Food.

    Science.gov (United States)

    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)

  4. Food commodities from microalgae

    NARCIS (Netherlands)

    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. Vermicomposting of food waste

    Directory of Open Access Journals (Sweden)

    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.

  6. Rethinking brain food

    Science.gov (United States)

    If omega-3 (n-3) fatty acids are the functional food du jour, then that "jour" must first have been the 5th day of creation (according to Genesis 1:21), when the marine fish were created and exhorted to be fruitful and multiply. The exact time when these marine species became "brain food" for peopl...

  7. Tasty European Food

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    <正>An European Union delegation paid an official visit to China from March 25 to 30 to attend the opening ceremony of Shanghai International Food and Beverage Exhibition, the largest ever held in the city. The EU set a special stall to display high-quality food from its members.

  8. Globalized Food Conundrum

    Institute of Scientific and Technical Information of China (English)

    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

  9. The Symbiotic Food System

    NARCIS (Netherlands)

    Wegerif, Marc; Hebinck, Paul

    2016-01-01

    This article is an analysis of the agri-food system that feeds most of the over four million residents of the fast growing city of Dar es Salaam in Tanzania. It is based on qualitative research that has traced the sources of some important foods from urban eaters back through retailers, processors a

  10. Food irradiation 2009

    International Nuclear Information System (INIS)

    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)

  11. Food irradiation control

    International Nuclear Information System (INIS)

    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.)

  12. Yersiniosis and food safety

    Science.gov (United States)

    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...

  13. Choosing Nutrient Dense Foods

    Medline Plus

    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 ...

  14. Marine functional food

    NARCIS (Netherlands)

    Luten, J.B.

    2009-01-01

    This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve h

  15. Asian fungal fermented food

    NARCIS (Netherlands)

    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

  16. Processing of food wastes.

    Science.gov (United States)

    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

  17. Food Components and Supplements

    DEFF Research Database (Denmark)

    Parlesak, Alexandr

    2012-01-01

    The major part of food consists of chemical compounds that can be used for energy production, biological synthesis, or maintenance of metabolic processes by the host. These components are defined as nutrients, and can be categorized into macronutrients (proteins, carbohydrates, triglycerides.......g., secondary plant metabolites such as flavonoids), or as contaminants that enter the food chain at different stages or during the food production process. For these components, a wide spectrum of biological effects was observed that ranges from health-threatening impacts (e.g., polycyclic aromatic amines......, and alcohol), minerals, and micronutrients. The latter category comprises 13 vitamins and a hand full of trace elements. Many micronutrients are used as food supplements and are ingested at doses exceeding the amounts that can be consumed along with food by a factor of 10–100. Both macro- and micronutrients...

  18. Prevention of food allergy

    DEFF Research Database (Denmark)

    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...

  19. [Problems of food authenticity].

    Science.gov (United States)

    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.

  20. Moulds in food spoilage

    DEFF Research Database (Denmark)

    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...

  1. Issues in food irradiation

    International Nuclear Information System (INIS)

    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

  2. SMART PACKAGING FOR FOOD PRESERVATION

    Directory of Open Access Journals (Sweden)

    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.

  3. Clinical Protests Food Allergy in Children

    Directory of Open Access Journals (Sweden)

    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.  

  4. 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

    Directory of Open Access Journals (Sweden)

    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

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

    OpenAIRE

    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...

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

    OpenAIRE

    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...

  7. Herbicide application records

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This document contains records of pesticide applications on Neal Smith National Wildlife Refuge (Walnut Creek National Wildlife Refuge) between 1995 and 2006.

  8. Records Management Database

    Data.gov (United States)

    US Agency for International Development — The Records Management Database is tool created in Microsoft Access specifically for USAID use. It contains metadata in order to access and retrieve the information...

  9. Environmental Review Records

    Data.gov (United States)

    Department of Housing and Urban Development — HUD’s Environmental Review Records page houses environmental reviews made publicly available through the HUD Environmental Review Online System (HEROS). This...

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

    OpenAIRE

    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...

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

    OpenAIRE

    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...

  12. Food Labels Tell the Story!

    Science.gov (United States)

    ... 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 ...

  13. Recording information about immunizations

    OpenAIRE

    Gadsby, Roger

    1980-01-01

    The recording of information on triple plus polio and rubella immunizations is reviewed and immunization rates determined for patients in a single-handed practice. Rates of triple plus polio immunizations are satisfactory but rates for rubella immunization are very poor. Immunization information is not exchanged between different sections of the Health Service in Stoke-on-Trent and so the general practitioner has no reliable immunization record for his patients.

  14. Be Food Safe: Protect Yourself from Food Poisoning

    Science.gov (United States)

    ... 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 ...

  15. Preliminary Investigation of Food Guarding Behavior in Shelter Dogs in the United States

    Directory of Open Access Journals (Sweden)

    Margaret Slater

    2012-08-01

    Full Text Available A survey given to animal shelters across the US reported food bowl guarding as one of the most common reasons for euthanasia and only 34% attempted to modify this guarding behavior. This study identified 96 dogs that guarded their food bowl during an assessment, and then placed them into a home on a modification program. Food guarding behavior was identified as stiffening, gulping, growling, freezing, and/or biting a fake hand during the SAFER® food bowl assessment. Dogs that exhibited guarding behavior over toys were excluded. Follow-up was done at 3 days, 3 weeks, and 3 months post adoption to measure all guarding behavior in the home. Six adopters reported at least one incident involving guarding in the first three weeks, of which only one was around the food bowl. By three months, those adopters reported no guarding behavior except one new occurrence of a dog guarding a rawhide was reported in the third month. For dog identified with food guarding, the return rate to the shelter was 5% and 9% for adult dogs not identified with guarding behavior. Adopters did not comply with at least one aspect of the program, so it is unclear why so little guarding was reported. The key finding is that dogs that guarded their food bowl in the shelter were not guarding their food in their new homes.

  16. Microwave milk pasteurization without food safety risk

    Directory of Open Access Journals (Sweden)

    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

  17. Digital recording system

    International Nuclear Information System (INIS)

    A large number of critical process parameters in nuclear power plants have hitherto been monitored using electromechanical chart recorders. The reducing costs of electronics systems have led to a trend towards modernizing power plant control rooms by computerizing all the panel instrumentation. As a first step, it has been decided to develop a digital recording system to record the values of 48 process parameters. The system as developed and described in this report is more than a replacement for recorders; it offers substantial advantages in terms of lower overall system cost, excellent time resolution, accurate data and absolute synchronization for correlated signals. The system provides high speed recording of 48 process parameters, maintains historical records and permits retrieval and display of archival information on a colour monitor, a plotter and a printer. It is implemented using a front end data acquisition unit connected on a serial link to a PC-XT computer with 20 MB Winchester. The system offers an extremely user friendly man machine interaction, based on a hierarchical paged menu driven scheme. Softwre development for this system has been carried out using the C language. (author). 9 figs

  18. Introduction to Food Analysis

    Science.gov (United States)

    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

  19. [Chemical contaminants in food].

    Science.gov (United States)

    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

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

    OpenAIRE

    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-...

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

    OpenAIRE

    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...

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

    OpenAIRE

    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...

  3. Rising food prices, food price volatility, and political unrest

    OpenAIRE

    Bellemare, Marc F.

    2011-01-01

    Do food prices cause political unrest? Throughout history, riots appear to have frequently broken out as a consequence of high food prices. This paper studies the impact of food prices on political unrest using monthly data on food prices at the international level. Because food prices and political unrest are jointly determined, the incidence of natural disasters in a given month is used in an attempt to identify the causal relationship between food prices and political unrest. Empirical res...

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

    OpenAIRE

    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 ...

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

    OpenAIRE

    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...

  6. NKS FOOD Final report

    Energy Technology Data Exchange (ETDEWEB)

    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)

  7. Modeling Sustainable Food Systems

    Science.gov (United States)

    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.

  8. NKS FOOD Final report

    International Nuclear Information System (INIS)

    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)

  9. Economics of Food Irradiation

    International Nuclear Information System (INIS)

    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)

  10. Food insecurity: limitations of emergency food resources for our patients.

    Science.gov (United States)

    Gany, Francesca; Bari, Sehrish; Crist, Michael; Moran, Alyssa; Rastogi, Natasha; Leng, Jennifer

    2013-06-01

    Rates of food insecurity are high among medically underserved patients. We analyzed food pantry responsiveness to the needs of medically ill cancer patients in New York City with the intent ofidentifying barriers to available food resources. Our data, collected from 60 pantries, suggest that the emergency food system is currently unable to accommodate patient needs. Accessibility issues include restricted service hours and documentation requirements. Food services were limited in quantity of food provided and the number of nutritious, palatable options. Additional emergency food resources and long-term approaches that provide ongoing food support to patients throughout their treatment period are needed.

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

    NARCIS (Netherlands)

    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

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

    Science.gov (United States)

    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…

  13. London Hospital Food Project

    OpenAIRE

    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 ...

  14. WeFoods kommunikationsstrategi

    OpenAIRE

    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...

  15. Irradiation of food

    International Nuclear Information System (INIS)

    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.)

  16. Chinese Food in America

    OpenAIRE

    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...

  17. Radionuclides in food

    International Nuclear Information System (INIS)

    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

  18. Food and water supply

    Science.gov (United States)

    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.

  19. 7 CFR 225.8 - Records and reports.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Records and reports. 225.8 Section 225.8 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE... whether the site is rural or urban, or vended or self-preparation....

  20. How to read food labels

    Science.gov (United States)

    ... 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 ...

  1. Food Allergy: Tips to Remember

    Science.gov (United States)

    ... 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 ...

  2. Food Allergy Treatment for Hyperkinesis.

    Science.gov (United States)

    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)

  3. Food Safety for Warmer Weather

    Science.gov (United States)

    ... 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 ...

  4. Year-round recordings of behavioural and physiological parameters reveal the survival strategy of a poorly insulated diving endotherm during the Arctic winter.

    Science.gov (United States)

    Grémillet, David; Kuntz, Grégoire; Woakes, Anthony J; Gilbert, Caroline; Robin, Jean-Patrice; Le Maho, Yvon; Butler, Patrick J

    2005-11-01

    Warm-blooded diving animals wintering in polar regions are expected to show a high degree of morphological adaptation allowing efficient thermal insulation. In stark contrast to other marine mammals and seabirds living at high latitudes, Arctic great cormorants Phalacrocorax carbo have very limited thermal insulation because of their partly permeable plumage. They nonetheless winter in Greenland, where they are exposed to very low air and water temperatures. To understand how poorly insulated diving endotherms survive the Arctic winter, we performed year-round recordings of heart rate, dive depth and abdominal temperature in male great cormorants using miniature data loggers. We also examined the body composition of individuals in the spring. Abdominal temperatures and heart rates of birds resting on land and diving showed substantial variability. However, neither hypothermia nor significantly lower heart rate levels were recorded during the winter months. Thus our data show no indication of general metabolic depression in great cormorants wintering in Greenland. Furthermore, great cormorants did not reduce their daily swimming time during the coldest months of the year to save energy; they continued to forage in sub-zero waters for over an hour every day. As birds spent extended periods in cold water and showed no signs of metabolic depression during the Arctic winter, their theoretical energy requirements were substantial. Using our field data and a published algorithm we estimated the daily food requirement of great cormorants wintering in Greenland to be 1170+/-110 g day(-1). This is twice the estimated food requirement of great cormorants wintering in Europe. Great cormorants survive the Arctic winter but we also show that they come close to starvation during the spring, with body reserves sufficient to fast for less than 3 days. Lack of body fuels was associated with drastically reduced body temperatures and heart rates in April and May. Concurrent, intense

  5. Efficient Factors for Food Poisoning

    OpenAIRE

    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...

  6. ADDITIVES USED TO OBTAIN FOOD

    OpenAIRE

    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.

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

    OpenAIRE

    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...

  8. The US Organic Food Shopper

    OpenAIRE

    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...

  9. ADDITIVES USED TO OBTAIN FOOD

    Directory of Open Access Journals (Sweden)

    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.

  10. Introduction of a pet food safety law in Japan

    Directory of Open Access Journals (Sweden)

    Katsuaki Sugiura

    2009-06-01

    Full Text Available In response to a growing concern among Japanese people over the safety of pet food marketed in Japan, a Pet Food Safety Law was approved by the Diet in June 2008 and will be enforced in June 2009. The law obliges manufacturers and importers of pet food to observe the standards for production methods and labelling and compositional specifications set by the Ministry of the Environment (MoE and the Ministry of Agriculture, Forestry and Fisheries (MAFF. The law also obliges manufacturers, importers and distributors (excluding retailers of pet food to keep records of the name and quantity of pet food manufactured, imported and distributed. Within the compositional specifications, maximum residue limits have been established for aflatoxin B1 and certain organophosphorus pesticides and chemical preservatives. The establishment of standards for other mycotoxins, heavy metals, organochloride pesticides and other additives is scheduled for the near future.

  11. Food packages for Space Shuttle

    Science.gov (United States)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  12. Records Center Program Billing System

    Data.gov (United States)

    National Archives and Records Administration — RCPBS supports the Records center programs (RCP) in producing invoices for the storage (NARS-5) and servicing of National Archives and Records Administration’s...

  13. Food Components and Supplements

    DEFF Research Database (Denmark)

    Parlesak, Alexandr

    2012-01-01

    .g., secondary plant metabolites such as flavonoids), or as contaminants that enter the food chain at different stages or during the food production process. For these components, a wide spectrum of biological effects was observed that ranges from health-threatening impacts (e.g., polycyclic aromatic amines...... 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...... cases, nutrients, food contaminants, and secondary plant metabolites can themselves become substrates for xenobiotic-metabolizing enzymes, resulting in health-promoting or health-threatening products. This chapter focuses on how important components of our daily nutrition and supplements can interfere...

  14. Food poisoning prevention

    Science.gov (United States)

    ... drinks unless you know it was made with clean or boiled water. Drink only boiled water. Eat only hot, freshly cooked food. If you become sick after eating, and other people you know may have eaten ...

  15. FOOD SAFETY AT HOME

    Directory of Open Access Journals (Sweden)

    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.

  16. Food health branding

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros

    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. In addition, a potential conflict may be apparent between branding the value of health and the ethical norms...... underlying current health and nutrition policies, which may raise ethical concerns as regards respecting consumers' autonomous decision-making. This doctoral dissertation builds on the premise that branding can be used as a tool to simplify consumer decision-making towards healthier food choices, thus...

  17. Choosing Nutrient Dense Foods

    Medline Plus

    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 Allergy Information

    DEFF Research Database (Denmark)

    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 Instit......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....

  19. Soy Foods and Health

    Science.gov (United States)

    ... 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 ...

  20. Estimation of food consumption

    Energy Technology Data Exchange (ETDEWEB)

    Callaway, J.M. Jr.

    1992-04-01

    The research reported in this document was conducted as a part of the Hanford Environmental Dose Reconstruction (HEDR) Project. The objective of the HEDR Project is to estimate the radiation doses that people could have received from operations at the Hanford Site. Information required to estimate these doses includes estimates of the amounts of potentially contaminated foods that individuals in the region consumed during the study period. In that general framework, the objective of the Food Consumption Task was to develop a capability to provide information about the parameters of the distribution(s) of daily food consumption for representative groups in the population for selected years during the study period. This report describes the methods and data used to estimate food consumption and presents the results developed for Phase I of the HEDR Project.

  1. Imaging Food Quality

    DEFF Research Database (Denmark)

    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...

  2. Infrared processing of foods

    Science.gov (United States)

    Infrared (IR) processing of foods has been gaining popularity over conventional processing in several unit operations, including drying, peeling, baking, roasting, blanching, pasteurization, sterilization, disinfection, disinfestation, cooking, and popping . It has shown advantages over conventional...

  3. Food Additives and Hyperkinesis

    Science.gov (United States)

    Wender, Ester H.

    1977-01-01

    The hypothesis that food additives are causally associated with hyperkinesis and learning disabilities in children is reviewed, and available data are summarized. Available from: American Medical Association 535 North Dearborn Street Chicago, Illinois 60610. (JG)

  4. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... decrease, but their requirements for things like protein, vitamins, and minerals are unchanged, so that means that ... calories. Narrator: This means eating foods that contain vitamins, minerals, complex carbohydrates, lean protein, low-fat milk ...

  5. Food decontamination using nanomaterials

    Science.gov (United States)

    The research indicates that nanomaterials including nanoemulsions are promising decontamination media for the reduction of food contaminating pathogens. The inhibitory effect of nanoparticles for pathogens could be due to deactivate cellular enzymes and DNA; disrupting of membrane permeability; and/...

  6. Figuring Out Food Labels

    Science.gov (United States)

    ... 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. ...

  7. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... requirements decrease, but their requirements for things like protein, vitamins, and minerals are unchanged, so that means ... foods that contain vitamins, minerals, complex carbohydrates, lean protein, low-fat milk products, and healthy fats. Dr. ...

  8. Vitamin food fortification today

    Directory of Open Access Journals (Sweden)

    Maria de Lourdes Samaniego-Vaesken

    2012-04-01

    Full Text Available Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The ‘worldwide map of vitamin fortification’ is analysed, including differences between develop and developing countries. The vitamins, folate and vitamin D, are taken as practical examples in the review of the beneficial effect of different strategies on public health. The importance of the risk–benefit aspect, as well as how to identify the risk groups, and the food vehicles for fortification is discussed.

  9. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... like now, fruit is my favorite food. So I eat probably more fruit than anything else. Gloria: A lot of times, I have salad for lunch, and I put some cheese in it. And with my ...

  10. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... their requirements for things like protein, vitamins, and minerals are unchanged, so that means that calorie for ... Narrator: This means eating foods that contain vitamins, minerals, complex carbohydrates, lean protein, low-fat milk products, ...

  11. Food, Eating and Alzheimer's

    Science.gov (United States)

    ... sell or share your name. Food, Eating and Alzheimer's Tweet Bookmark this page | Email | Print Regular, nutritious ... Encourage independence Map out a plan to approach Alzheimer's There are many questions you'll need to ...

  12. Food irradiation : ACA inquiry

    International Nuclear Information System (INIS)

    The executive summary of the report on food irradiation by the Australian Consumers' Association is presented. The key issues which emerged during the inquiry are summarised including safety controls, wholesomeness, the environment, consumer rights and economic considerations

  13. Resveratrol food supplements

    DEFF Research Database (Denmark)

    Aschemann-Witzel, Jessica; Grunert, Klaus G

    2015-01-01

    Background: Consumers increasingly choose food supplements in addition to their diet. Research on supplement users finds they are likely to be female, older and well-educated; Furthermore, supplement users are often characterised as being especially health-oriented, an observation which is termed...... the ‘inverse supplement hypothesis’. However, results are dependent on the substance in question. Little is known so far about botanicals in general, and more specifically, little is known about resveratrol. The psychographic variables of food supplement users are yet relatively underexplored. By comparing US...... and Danish respondents, we aimed to identify whether sociodemographic variables, health status, health beliefs and behaviour and interest in food aspects specifically relevant to resveratrol (e.g., naturalness, indulgence, and Mediterranean food) explain favourable attitudes and adoption intentions toward...

  14. Choosing Nutrient Dense Foods

    Medline Plus

    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 ...

  15. Choosing Nutrient Dense Foods

    Medline Plus

    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. ...

  16. Update on food allergy.

    Science.gov (United States)

    Carrard, A; Rizzuti, D; Sokollik, C

    2015-12-01

    Food allergies are a global health issue with increasing prevalence. Allergic reactions can range from mild local symptoms to severe anaphylactic reactions. Significant progress has been made in diagnostic tools such as component-resolved diagnostics and its impact on risk stratification as well as in therapeutic approaches including biologicals. However, a cure for food allergy has not yet been achieved and patients and their families are forced to alter eating habits and social engagements, impacting their quality of life. New technologies and improved in vitro and in vivo models will advance our knowledge of the pathogenesis of food allergies and multicenter-multinational cohort studies will elucidate interactions between genetic background, lifestyle, and environmental factors. This review focuses on new insights and developments in the field of food allergy and summarizes recently published articles. PMID:26443043

  17. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... eating foods that contain vitamins, minerals, complex carbohydrates, lean protein, low-fat milk products, and healthy fats. ... about deep colors, the deep yellow and dark green leafy vegetables. The deep color advice also applies ...

  18. Food safety and ethics

    DEFF Research Database (Denmark)

    Jensen, Karsten Klint; Sandøe, Peter

    2002-01-01

    The general public in Europe seems to have lost its confidence in food safety. The remedy for this, as proposed by the Commission of the EU, is a scientific rearmament. The question, however, is whether more science will be able to overturn the public distrust. Present experience seems to suggest...... the contrary, because there is widespread distrust in the science-based governmental control systems. The answer to this problem is the creation of an independent scientific Food Authority. However, we argue that independent scientific advice alone is unlikely to re-establish public confidence. It is much more...... and risks. Transparency and understanding of the public’s perception of food risks is a necessary first step in establishing the urgently required public dialogue about the complex value questions involved in food production....

  19. Food Habits Database (FHDBS)

    Data.gov (United States)

    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...

  20. Measuring children's food preferences

    DEFF Research Database (Denmark)

    Olsen, Annemarie; Kildegaard, Heidi; Gabrielsen, Gorm;

    2012-01-01

    The aim of this study is to investigate if children’s food preferences can be reliable measured by using pictures of foods presented on a computer screen in a conjoint layout.We investigate reproducibility (test–retest) and infer validity by comparison with traditional hedonic evaluations...... juices (tangible products), chosen to span the preference spectrum, were hedonically evaluated for appearance and taste. Finally, an actual product choice was performed by having the children choose between two buns and two juices.Results showed that the computer evaluationswith pictures of foods...... provided reproducible information about the children’s visual food preferences, which were in concordance with both hedonic measures and products choices, and can thus be considered valid....

  1. Food, publics, science.

    Science.gov (United States)

    Blue, Gwendolyn

    2010-03-01

    This paper draws attention to food as a site around which a historically particular form of public engagement has emerged. In the past decade, some of the most lively debates and policy actions for science and publics have focused on food related issues: first with BSE and subsequently with genetically modified organisms. Even though much of the literature surrounding publics and science acknowledges that the very definition of "publics" is shifting, little attention has been paid to food as a significant arena in which publics are engaging in politically motivated challenges to techno-scientific practices, policies and institutions. Taking food seriously means contextualizing publics as well as extending discursive models of democratic engagement to embrace consumer practices.

  2. Estimation of food consumption

    International Nuclear Information System (INIS)

    The research reported in this document was conducted as a part of the Hanford Environmental Dose Reconstruction (HEDR) Project. The objective of the HEDR Project is to estimate the radiation doses that people could have received from operations at the Hanford Site. Information required to estimate these doses includes estimates of the amounts of potentially contaminated foods that individuals in the region consumed during the study period. In that general framework, the objective of the Food Consumption Task was to develop a capability to provide information about the parameters of the distribution(s) of daily food consumption for representative groups in the population for selected years during the study period. This report describes the methods and data used to estimate food consumption and presents the results developed for Phase I of the HEDR Project

  3. Food for Thought

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Who is responsible for the soaring food prices around the world? Yang Liqun, an editor at Shanghai-based newspaper Jiefang Daily, argues in an article on July 10 that accusations against developing countries are groundless

  4. Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

    Science.gov (United States)

    Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

    2008-01-01

    OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts. PMID:17963122

  5. Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

    Science.gov (United States)

    Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

    2008-01-01

    OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts.

  6. Food hypersensitivity in patients over 14 years of age suffering from atopic dermatitis

    Directory of Open Access Journals (Sweden)

    Jarmila Čelakovská

    2014-01-01

    Full Text Available Background: Patients suffering from atopic dermatitis often describe food hypersensitivity. Rising prevalence of food hypersensitivity and severe allergic reactions to foods have been reported, but the data are scarce. Aims and Objectives: Evaluation of food hypersensitivity reactions in patients suffering from atopic dermatitis. Materials and Methods: The dermatological examination was performed in patients of age 14 years and above and the detailed history was taken concerning the food hypersensitivity. Results: A total of 228 patients were examined-72 men, 156 women, average age 26.2 (SD 9.5 years. The food hypersensitivity reactions were recorded in 196 patients from 228 (86%, no reactions were recorded in 32 patients (24%. Foods with the most often recorded reactions are: Nuts (in 35% of patients, tomatoes (in 20%, and kiwi (in 17, 5%, apples and spices (in 16%, tangerines and oranges (in 15%, capsicum (in 13%, fishes (in 12%, celery (in 9%, and chocolate (in 7%. Conclusion: Food hypersensitivity reactions are recorded in 86% of patients suffering from atopic dermatitis. Nuts, tomatoes, and pollen-associated foods play a role in the majority of patients suffering from atopic dermatitis.

  7. Aerospace Food Tray

    Science.gov (United States)

    Aragon, Maureen A.; Fohey, Michael F.

    1990-01-01

    Lightweight tray designed for use in microgravity. Provides restraint and thermal insulation for modular packages of food. Magnetic utensils restrained by attraction to ferrous plate mounted underneath. Restraints for pouch and spring clips also provided. Surfaces made smooth to facilitate cleaning, and number of cracks, crevices, and pits where food residues collect kept to minimum. Useful for serving meals in airplanes, boats, hospitals, and facilities that care for children.

  8. Food Demand in Slovenia

    OpenAIRE

    Regorsek, Darja; Erjavec, Emil

    2007-01-01

    The objective of this research is to analyse food consumption patterns in Slovenia for households segmented by quartile income levels and for whole Slovenian population. Food items are divided into seven commodity groups. Cross-sectional household data from Household Budget Survey 2001 were used. We apply the linearly approximated Almost Ideal Demand System (LA/AIDS). Empirical results show positive expenditure elasticities being close to one where in general demands for dairy products and fo...

  9. Psychobiology and Food Perception

    Science.gov (United States)

    Neilson, A.

    1985-01-01

    Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.

  10. Diagnosis of Food Allergy

    OpenAIRE

    Bégin, Philippe; Nadeau, Kari C.

    2013-01-01

    Diagnosis of food allergy can be challenging. Given the limited specificity of available allergy tests, these need to be interpreted in light of pre-test probability that is determined by a careful history. Using likelihood ratios calculated from previous publication may allow a more individualized assessment. This approach is likely to be most useful in patients with low to moderate results, below the 95% positive predictive value for that food. This review covers the diagnostic approach of ...

  11. Food irradiation technology

    International Nuclear Information System (INIS)

    Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)

  12. Functional Components of Foods.

    OpenAIRE

    Guiné, Raquel; Lima, Maria João; Barroca, Maria João

    2010-01-01

    The primary role of diet is to provide sufficient nutrients to meet the nutritional requirements of an individual. However, many professionals recognise that health promoting foods have a major role in health enhancement, which justifies the focus on research on the identification of biologically active components in foods that have the potential to optimise physical and mental well being and which may also reduce the risk of disease. Recent increases on research also aimed the identification...

  13. [Food allergy in adulthood].

    Science.gov (United States)

    Werfel, Thomas

    2016-06-01

    Food allergies can newly arise in adulthood or persist following a food allergy occurring in childhood. The prevalence of primary food allergy is basically higher in children than in adults; however, in the routine practice food allergies in adulthood appear to be increasing and after all a prevalence in Germany of 3.7 % has been published. The clinical spectrum of manifestations of food allergies in adulthood is broad. Allergy symptoms of the immediate type can be observed as well as symptoms occurring after a delay, such as indigestion, triggering of hematogenous contact eczema or flares of atopic dermatitis. The same principles for diagnostics apply in this group as in childhood. In addition to the anamnesis, skin tests and in vitro tests, as a rule elimination diets and in particular provocation tests are employed. Molecular allergy diagnostics represent a major step forward, which allow a better assessment of the risk of systemic reactions to certain foodstuffs (e.g. peanuts) and detection of cross-reactions in cases of apparently multiple sensitivities. Current German and European guidelines from 2015 are available for the practical approach to clarification of food allergies. The most frequent food allergies in adults are nuts, fruit and vegetables, which can cross-react with pollen as well as wheat, shellfish and crustaceans. The therapy of allergies involves a consistent avoidance of the allogen. Detailed dietary plans are available with avoidance strategies and instructions for suitable food substitutes. A detailed counseling of affected patients by specially trained personnel is necessary especially in order to avoid nutritional deficiencies and to enable patients to enjoy a good quality of life. PMID:27207694

  14. Food Fortification Stability Study

    Science.gov (United States)

    Sirmons, T. A.; Cooper, M. R.; Douglas, G. L.

    2016-01-01

    This study aims to assess the stability of vitamin content, sensory acceptability and color variation in fortified spaceflight foods over a period of 2 years. Findings will identify optimal formulation, processing, and storage conditions to maintain stability and acceptability of commercially available fortification nutrients. Changes in food quality are being monitored to indicate whether fortification affects quality over time (compared to the unfortified control), thus indicating their potential for use on long-duration missions.

  15. FOOD CONSUMPTION AND SEASONALITY

    OpenAIRE

    Larson, Ronald B.

    1997-01-01

    Time-series analyses of food demand often add dummy or harmonic variables to shift intercept terms during periods when seasonal effects exist. However, variable coefficients may be influenced by seasonality and the effects may vary by region. In this paper, a cluster analysis of seasonality indices for food products shows that distinct regions exist with similar seasonal patterns. Researchers could use these clusters to test for season-region interactions when other information about seasonal...

  16. Media heritagization of food

    OpenAIRE

    Bindi, Letizia; Grasseni, Cristina

    2014-01-01

    By conducting research on cookery programs in the Italian television archives, This paper explores both the historic and present-day television depiction Of local community and 'traditions'. The artic le situates this analysis In a broader theoretical reflection on food heritagization and communication, in conjunction with the redefinition of landscapes and cultures as Intangible cultura l patrimonies . In food heritage programs, specific styles of Filming, editing and text pro...

  17. Electronic surgical record management.

    Science.gov (United States)

    Rockman, Justin

    2010-01-01

    This paper explores the challenges surgical practices face in coordinating surgeries and how the electronic surgical record management (ESRM) approach to surgical coordination can solve these problems and improve efficiency. Surgical practices continue to experience costly inefficiencies when managing surgical coordination. Application software like practice management and electronic health record systems have enabled practices to "go digital" for their administrative, financial, and clinical data. However, surgical coordination is still a manual and labor-intensive process. Surgical practices need to create a central and secure record of their surgeries. When surgical data are inputted once only and stored in a central repository, the data are transformed into active information that can be outputted to any form, letter, calendar, or report. ESRM is a new approach to surgical coordination. It enables surgical practices to automate and streamline their processes, reduce costs, and ensure that patients receive the best possible care. PMID:20480775

  18. Records via probability theory

    CERN Document Server

    Ahsanullah, Mohammad

    2015-01-01

    A lot of statisticians, actuarial mathematicians, reliability engineers, meteorologists, hydrologists, economists. Business and sport analysts deal with records which play important roles in various fields of statistics and its application. This book enables a reader to check his/her level of understanding of the theory of record values. We give basic formulae which are more important in the theory and present a lot of examples which illustrate the theoretical statements. For a beginner in record statistics, as well as for graduate students the study of our book needs the basic knowledge of the subject. A more advanced reader can use our book to polish his/her knowledge. An upgraded list of bibliography which will help a reader to enrich his/her theoretical knowledge and widen the experience of dealing with ordered observations, is also given in the book.

  19. Zapping the food supply

    International Nuclear Information System (INIS)

    The idea of exposing food to gamma radiation is over 30 years old, and in 1963 the Food and Drug Administration (FDA) began to permit the irradiation of wheat. Over the years, a few more foodstuffs such as spices and tea were added, but in 1984 the FDA started to approve irradiation of a much broader list of products which now includes meat, poultry, and fresh fruits and vegetables. Simultaneously the FDA has increased the levels of radiation that may be used. The FDA's recent willingness to allow most of the food supply to be irradiated - and at high doses - has triggered an acrimonious debate. The amount of radiation involved is substantial, with intensities millions of times greater than that of an ordinary chest X-ray. The announced goal of promoters of food irradiation is to obtain general approval for the use of up to one million rad. Irradiation does not make food radioactive, nor has alleged radioactivity been at issue in the debate. But there is concern that foods processed by irradiation may contain radiolytic products that could have toxic effects. 12 refs

  20. MEMORY IMPROVING FOODS

    Directory of Open Access Journals (Sweden)

    Akula Annapurna

    2013-09-01

    Full Text Available Learning is a lifelong process of transforming information and experience into knowledge, skills, behaviorand attitudes. Memory is the ability of the brain to store, retain and subsequently to recall information received fromthe world. Cognition can be defined as organization of information. It includes acquiring information (perception,selecting (attention, representing (understanding and retaining (memory information and using it to guidebehavior (reasoning and coordination of motor outputs.There are so many conditions associated with memory and cognitive impairment which include Aging,Alzheimer’s disease, Stroke, Stress, Head injuries, Seizures, Benzodiazepines, Brain tumors, Depression, Temporallobe defects and Schizophrenia etc.Choline rich foods can enhance memory and learning and may be useful in improving cognitive abilities. Theseinclude sea foods, liver, egg yolk, soysbeans, broccoli, ash gourd. Coloured fruits and vegetables are good source ofantioxidants which improve concentration. It is advised to decrease the consumption of foods rich in transfats likehydrogenated oils, fried foods, beef, pork, mutton and ice creams and pastries. Such foods increase the deposition offats in the neurons and impair cognition. Tea, cocoa and turmeric are reported to have good nootropic activity i.e.improving memory and learning. Apart from the foods, one should keep the brain active to maintain its cognitivefunction well.