WorldWideScience

Sample records for animal-based foods

  1. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

    NARCIS (Netherlands)

    Luning, P.A.; Kirezieva, K.; Hagelaar, G.; Rovira, J.; Uyttendaele, M.; Jacxsens, L.

    2015-01-01

    Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their t

  2. Risk assessment of chemicals in food and diet: Hazard identification by methods of animal-based toxicology

    DEFF Research Database (Denmark)

    Barlow, S. M.; Greig, J. B.; Bridges, J. W.;

    2002-01-01

    the current state of the science of risk assessment of chemicals in food and diet, by consideration of the four stages of risk assessment, that is. hazard identification. hazard characterisation, exposure assessment and risk characterisation. The contribution of animal-based methods in toxicology to hazard......, on hazard identification for food chemicals, such as new measurement techniques, the use of transgenic animals, assessment of hormone balance and the possibilities for conducting studies in which common human diseases have been modelled. is also considered. (C) 2002 ILSI. Published by Elsevier Science Ltd....... All rights reserved....

  3. Human health risk assessment of multiple contaminants due to consumption of animal-based foods available in the markets of Shanghai, China.

    Science.gov (United States)

    Lei, Bingli; Zhang, Kaiqiong; An, Jing; Zhang, Xinyu; Yu, Yingxin

    2015-03-01

    To assess the health risks due to food consumption, the human daily intake and uptake of organochlorine pesticides, polychlorinated biphenyls, polybrominated diphenyl ethers, polycyclic aromatic hydrocarbons, and toxic trace elements (mercury, chromium, cadmium, lead, and arsenic) were estimated based on the animal-based foods collected from markets in Shanghai, China. The estimated daily intake and uptake considering the contaminant bioaccessibility via single food consumption were 9.4-399 and 4.2-282 ng/kg body weight/day for adults, and 10.8-458 and 4.8-323 ng/kg body weight/day for children, respectively. These values were 0.2-104 and 0.05-58.1, and 0.2-119 and 0.06-66.6 ng/kg body weight/day via multiple food consumption for adults and children, respectively. According to the United States Environmental Protection Agency risk assessment method, the non-cancer and cancer health risks posed by the contaminants were estimated using the hazard quotient and the lifetime cancer risk method, respectively. The results showed that the combined hazard quotient values for multiple contaminants via single or multiple food consumption were below 1, suggesting that the residents in Shanghai would not experience a significant non-cancer health risk. Among the contaminants investigated, the potential non-cancer risk of methylmercury was highest. However, the combined cancer risk posed by multiple contaminants in most foods exceeded the accepted risk level of 10(-6), and inorganic arsenic was the main contributor. The risks caused by polybrominated diphenyl ethers for cancer and non-cancer effects were negligible. The cancer risk of inorganic arsenic is a matter of concern in animal-based foods from Shanghai markets. PMID:25315930

  4. Animation-based Sketching

    DEFF Research Database (Denmark)

    Vistisen, Peter

    This thesis is based on the results of a three-year long PhD-study at the Department of Communication and Psychology at Aalborg University. The thesis consist of five original papers, a book manuscript, as well as a linking text with the thesis’ research questions, research design, and summary...... experiments has been carried out, applying animation-based sketching in various contexts and at varying points in the design process. In the studies, I evaluate the viability of the approach, the practical integration into the design process, and map how consensus between stakeholders in design can...

  5. Ethics in Animal-Based Research.

    Science.gov (United States)

    Gross, Dominik; Tolba, René H

    2015-01-01

    In recent years, there have been a number of new demands and regulations which have reignited the discussion on ethics in animal-based research. In the light of this development, the present review first presents an overview of underlying core ethical questions and issues. This is followed by an outline of the current discussion on whether animals (used for experimentation) should have rights ascribed to them and whether animals need to have certain characteristics in order to be the beneficiaries of rights. The discourse on concepts of sentience and the 'sociozoological scale' in particular is mapped out in this regard. There follows an outline of relevant ethical positions and current moral approaches to animal-based research (animal rights position, utilitarianism, 'convergence position', intrinsic cultural value of fundamental research, 'contractarianism', anthropocentrism, principle of the three Rs). PMID:25871531

  6. Concentrations and bioaccessibility of polychlorinated biphenyls in animal-based food collected from markets in Shanghai and assessment of associated human daily intake%动物性食品中PCBs的生物有效性及人体日暴露评估

    Institute of Scientific and Technical Information of China (English)

    李俊岭; 张东平; 余应新; 韩姝媛; 吴明红; 盛国英; 傅家谟

    2011-01-01

    通过测定上海市售动物性食品中PCBs的浓度和生物有效性,评估该地区PCBs的人体日暴露量.结果表明,不同种类食品中PCBs的浓度在未检出~3734.3pg/g(湿重)之间,3~6氯PCBs为主要同系物.鱼类中PCBs浓度高于畜类、禽类和软体类.鱼类PCBs的浓度水平遵循以下两规律:海水鱼>淡水鱼;肉食性鱼>杂食性鱼>草食性鱼.采用模拟人体胃肠消化过程测得PCBs的生物有效性,由于食品中脂肪含量与PCBs的生物有效性具有显著的线性关系.故可用于计算样品中PCBs的生物有效性.该地区居民每天通过动物性食品摄入的PCBs量为24439.3p/d,以PCBs的生物有效性计量为5034.5pg/d.对不同暴露源(包括灰尘和大气颗粒物)的分析表明,鱼类是PCBs人体暴露的主要贡献者,约占人体PCBs日暴露的60%.%The concentrations and bioaccessibility of PCBs in animal-based food collected from markets in Shanghai were determined. The associated human daily intake of PCBs was estimated. The concentrations of PCBs ranged from lower than limit of detection to 3734.3 pg/g (wet weight). Tri- to hexa-CBs were the predominant congeners. The PCB concentrations in fish were higher than those in livestock, poultry or shellfish. The following sequences of PCB concentrations in fish were observed: seawater fish > freshwater fish; carnivorous fish > omnivorous fish > herbivorous fish. The bioaccessibility of PCBs were determined via simulating the digestion process in human gastrointestinal tract.The fat contents in animal-based food had a significantly linear correlation with the bioaccessibility of PCBs. Thus the bioaccessibility of PCBs was able to be calculated from the fat contents. The human daily intake via ingestion of animal-based food was 24439.3 pg/d, however, it was reduced to 5034.5 pg/d when the bioaccessibility of PCBs was added to the calculation. Fish was the major contributor to human exposure to PCBs, accounting for 60

  7. Animal-based measures for welfare assessment

    Directory of Open Access Journals (Sweden)

    Agostino Sevi

    2010-01-01

    Full Text Available Animal welfare assessment can’t be irrespective of measures taken on animals. Indeed, housing parametersrelatedtostructures, designandmicro-environment, evenifreliable parameters related to structures, design and micro-environment, even if reliable and easier to take, can only identify conditions which could be detrimental to animal welfare, but can’t predict poor welfare in animals per se. Welfare assessment through animal-based measures is almost complex, given that animals’ responses to stressful conditions largely depend on the nature, length and intensity of challenges and on physiological status, age, genetic susceptibility and previous experience of animals. Welfare assessment requires a multi-disciplinary approach and the monitoring of productive, ethological, endocrine, immunological and pathological param- eters to be exhaustive and reliable. So many measures are needed, because stresses can act only on some of the mentioned parameters or on all of them but at different times and degree. Under this point of view, the main aim of research is to find feasible and most responsive indicators of poor animal welfare. In last decades, studies focused on the following parameters for animal wel- fare assessment indexes of biological efficiency, responses to behavioral tests, cortisol secretion, neutrophil to lymphocyte ratio, lymphocyte proliferation, production of antigen specific IgG and cytokine release, somatic cell count and acute phase proteins. Recently, a lot of studies have been addressed to reduce handling and constraint of animals for taking measures to be used in welfare assessment, since such procedures can induce stress in animals and undermined the reliability of measures taken for welfare assessment. Range of animal-based measures for welfare assessment is much wider under experimental condition than at on-farm level. In welfare monitoring on-farm the main aim is to find feasible measures of proved validity and reliability

  8. Investigating User Experiences Through Animation-based Sketching

    DEFF Research Database (Denmark)

    Vistisen, Peter; Poulsen, Søren Bolvig

    graphics and animation to sketch design ideas into diegetic design solutions. Through a deep-dive into two cases we discuss how animation-based sketching techniques supports the investigation of user experience aspects in design scenarios, and wether the expression is dependent on the visual fidelity or on......This paper discusses the use of animation-based sketching as an approach to explore diegetic designs in the fuzzy front-end ideation of the design process. We present the results from a design workshop with more than 200 participating design students, and 16 companies. The participants used motion...... how animation is applied to support a design narrative anchoring to the context....

  9. Painful dilemmas: the ethics of animal-based pain research

    DEFF Research Database (Denmark)

    Magalhães-Sant'Ana, M.; Sandøe, Peter; Olsson, I. A. S.

    2009-01-01

    While it has the potential to deliver important human benefits, animal-based pain research raises ethical questions, because it involves inducing pain in sentient beings. Ethical decision-making, connected with this variety of research, requires informed harm-benefit analysis, and the aim of this...

  10. Investigating User Experiences Through Animation-based Sketching

    DEFF Research Database (Denmark)

    Vistisen, Peter; Poulsen, Søren Bolvig

    2016-01-01

    This paper discusses the use of animation-based sketching as an approach to explore diegetic designs in the fuzzy front-end ideation of the design process. We present the results from a design workshop with more than 200 partic- ipating design students, and 16 companies. The participants used...... motion graphics and animation to sketch design ideas into diegetic design solutions. Through a deep-dive into two cases studies we discuss how animation-based sketching techniques supported the investigation of user experience aspects in design scenarios, and whether the expression is dependent...... on the visual delity or on how animation is ap- plied to support a design narrative anchoring to the context....

  11. Robot Animals Based on Brain-Computer Interface

    Institute of Scientific and Technical Information of China (English)

    Yang Xia; Lei Lei; Tie-Jun Liu; De-Zhong Yao

    2009-01-01

    The study of robot animals based on brain-computer interface (BCI) technology is an important field in robots and neuroscience at present.In this paper,the development status at home and abroad of the motion control of robot based on BCI and principle of robot animals are introduced,then a new animals' behavior control method by photostimulation is presented.At last,the application prospect is provided.

  12. Data-driven facial animation based on manifold Bayesian regression

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    Driving facial animation based on tens of tracked markers is a challenging task due to the complex topology and to the non-rigid nature of human faces. We propose a solution named manifold Bayesian regression. First a novel distance metric, the geodesic manifold distance, is introduced to replace the Euclidean distance. The problem of facial animation can be formulated as a sparse warping kernels regression problem, in which the geodesic manifold distance is used for modelling the topology and discontinuities of the face models. The geodesic manifold distance can be adopted in traditional regression methods, e.g. radial basis functions without much tuning. We put facial animation into the framework of Bayesian regression. Bayesian approaches provide an elegant way of dealing with noise and uncertainty. After the covariance matrix is properly modulated, Hybrid Monte Carlo is used to approximate the integration of probabilities and get deformation results. The experimental results showed that our algorithm can robustly produce facial animation with large motions and complex face models.

  13. Developing Educational Computer Animation Based on Human Personality Types

    Directory of Open Access Journals (Sweden)

    Sajid Musa

    2015-03-01

    Full Text Available Computer animation in the past decade has become one of the most noticeable features of technology-based learning environments. By its definition, it refers to simulated motion pictures showing movement of drawn objects, and is often defined as the art in movement. Its educational application known as educational computer animation is considered to be one of the most elegant ways for preparing materials for teaching, and its importance in assisting learners to process, understand and remember information efficiently has vastly grown since the advent of powerful graphics-oriented computers era. Based on theories and facts of psychology, colour science, computer animation, geometric modelling and technical aesthetics, this study intends to establish an inter-disciplinary area of research towards a greater educational effectiveness. With today’s high educational demands as well as the lack of time provided for certain courses, classical educational methods have shown deficiencies in keeping up with the drastic changes observed in the digital era. Generally speaking, without taking into account various significant factors as, for instance, gender, age, level of interest and memory level, educational animations may turn out to be insufficient for learners or fail to meet their needs. Though, we have noticed that the applications of animation for education have been given only inadequate attention, and students’ personality types of temperaments (sanguine, choleric, melancholic, phlegmatic, etc. have never been taken into account. We suggest there is an interesting relationship here, and propose essential factors in creating educational animations based on students’ personality types. Particularly, we study how information in computer animation may be presented in a more preferable way based on font types and their families, colours and colour schemes, emphasizing texts, shapes of characters designed by planar quadratic Bernstein-Bézier curves

  14. Scientific Opinion on the use of animal-based measures to assess welfare in pigs

    DEFF Research Database (Denmark)

    Broom, D.; Doherr, M.G.; Edwards, S.;

    2013-01-01

    but not those where time limitation prevents it. There are currently insufficient animal-based measures to use as welfare outcome indicators on-farm or in the slaughterhouse to assess the issues of pain, frustration and other positive and negative emotional states. The extent to which short-term management can...... prevent the negative effects of hazards arising from genetic selection, and of most housing-related problems, is extremely limited. Herd monitoring and surveillance programmes should be implemented within the pig industry using a range of appropriate animal-based measures to document welfare changes over......Animal-based measures, identified on the basis of scientific evidence, can be used effectively in the evaluation of the welfare of on-farm pigs in relation to laws, codes of practice, quality assurance schemes and management. Some of these measures are also appropriate for ante-mortem inspection...

  15. Animal based parameters are no panacea for on-farm monitoring of animal welfare

    NARCIS (Netherlands)

    Bracke, M.B.M.

    2007-01-01

    On-farm monitoring of animal welfare is an important, present-day objective in animal welfare science. Scientists tend to focus exclusively on animal-based parameters, possibly because using environment-based parameters could be begging the question why welfare has been affected and because animal-b

  16. Standard of reporting animal-based experimental research in Indian Journal of Pharmacology

    Directory of Open Access Journals (Sweden)

    Umme Aiman

    2015-01-01

    Conclusion: Present study demonstrates relatively good reporting standards in animal studies published in IJP. The items which need to be improved are randomization, blinding, sample size calculation, stating the limitations of study, sources of support and conflict of interest. The knowledge shared in the present paper could be used for better reporting of animal based experiments.

  17. Spatio-Temporal Story Mapping Animation Based On Structured Causal Relationships Of Historical Events

    Science.gov (United States)

    Inoue, Y.; Tsuruoka, K.; Arikawa, M.

    2014-04-01

    In this paper, we proposed a user interface that displays visual animations on geographic maps and timelines for depicting historical stories by representing causal relationships among events for time series. We have been developing an experimental software system for the spatial-temporal visualization of historical stories for tablet computers. Our proposed system makes people effectively learn historical stories using visual animations based on hierarchical structures of different scale timelines and maps.

  18. The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption.

    Science.gov (United States)

    van Vliet, Stephan; Burd, Nicholas A; van Loon, Luc J C

    2015-09-01

    Clinical and consumer market interest is increasingly directed toward the use of plant-based proteins as dietary components aimed at preserving or increasing skeletal muscle mass. However, recent evidence suggests that the ingestion of the plant-based proteins in soy and wheat results in a lower muscle protein synthetic response when compared with several animal-based proteins. The possible lower anabolic properties of plant-based protein sources may be attributed to the lower digestibility of plant-based sources, in addition to greater splanchnic extraction and subsequent urea synthesis of plant protein-derived amino acids compared with animal-based proteins. The latter may be related to the relative lack of specific essential amino acids in plant- as opposed to animal-based proteins. Furthermore, most plant proteins have a relatively low leucine content, which may further reduce their anabolic properties when compared with animal proteins. However, few studies have actually assessed the postprandial muscle protein synthetic response to the ingestion of plant proteins, with soy and wheat protein being the primary sources studied. Despite the proposed lower anabolic properties of plant vs. animal proteins, various strategies may be applied to augment the anabolic properties of plant proteins. These may include the following: 1) fortification of plant-based protein sources with the amino acids methionine, lysine, and/or leucine; 2) selective breeding of plant sources to improve amino acid profiles; 3) consumption of greater amounts of plant-based protein sources; or 4) ingesting multiple protein sources to provide a more balanced amino acid profile. However, the efficacy of such dietary strategies on postprandial muscle protein synthesis remains to be studied. Future research comparing the anabolic properties of a variety of plant-based proteins should define the preferred protein sources to be used in nutritional interventions to support skeletal muscle mass gain

  19. Scientific Opinion on the use of animal-based measures to assess welfare of broilers

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Animal Health and Welfare

    2012-07-01

    Full Text Available

    Animal-based measures (ABM can be used effectively in the on-farm evaluation of broiler welfare in relation to laws, codes of practice, quality assurance schemes, management and also partly for ante-mortem inspection. Some ABM can also be taken post-mortem at the slaughterhouse. Non-animal-based measures can be used when the association between them and the welfare outcome is strong and when they are more efficient than ABM as a means to safeguard welfare. They can also be useful predictors of welfare in broilers. The choice of animal-based measures will depend upon the specific objectives of the assessment. The full list is comparable to a ‘toolbox’, from which the appropriate set of measures can be selected. The Welfare Quality® protocol provides information on the majority of the welfare outcomes for the main factors identified in the EFSA Scientific Opinions but not those where time limitation prevents it. There is a lack of research on the use of ABM on-farm and in the slaughterhouse to assess pain, frustration, boredom and other negative or positive emotional states in the standard broiler. There are limited management options to prevent poor welfare when the flock is still in the house e.g. to improve the ventilation system. The same applies to negative consequences arising from genetic selection. There is a need for more systematic flock monitoring and surveillance programmes in the broiler industry. Visual inspection has a very high potential to improve animal welfare in broiler production when a range of appropriate ABM is used in the slaughterhouse. Benchmarking can be used to document welfare changes over time, including automatic monitoring and assessment systems. Attention should also be paid to initial and ongoing training of assessors in the field and in the abattoir to ensure valid and robust measurements.

  20. The Optimum Mesophilic Temperature of Batch Process Biogas Production from Animal-based Wastes

    Directory of Open Access Journals (Sweden)

    Osita Obineche Obiukwu

    2014-10-01

    Full Text Available The optimum mesophilic temperature of biogas production from blends The optimum temperature of biogas production from blends of animal-based wastes was determined under controlled heat supply to the digester in a batch digestion process. Cow Dung (CD and Poultry Droppings (PD were blended in the ratio of CD: PD: 1:3. The digester was operated at average ambient temperature of 30°C as baseline. Biogas production from the waste blends was monitored under the temperatures of 32 to 45°C. Results obtained indicate maximum cumulative gas yield was observed at the temperature of 40°C. The 40°C temperature gave the highest biogas yield of 2685 mL followed by the 35°C temperature with the cumulative yield of 2535 mL. The ambient temperature of 30°C had the least cumulative biogas yield of 185 mL. These results indicate that increased and steady biogas production can be achieved under the optimum mesophilic temperature of 40°C when these animal-based wastes are digested in batch digestion process.

  1. Performance of an animal-based test of thirst in commercial broiler chicken farms.

    Science.gov (United States)

    Vanderhasselt, R F; Goethals, K; Buijs, S; Federici, J F; Sans, E C O; Molento, C F M; Duchateau, L; Tuyttens, F A M

    2014-06-01

    Animal-based measures of thirst are currently absent from animal welfare monitoring schemes due to the lack of a well-validated indicator applicable for on-farm use. In the present study, an on-farm test based on voluntary water consumption from an unfamiliar open drinker was validated in a (semi-)commercial setting. To investigate the effect of thirst on water consumption, we subjected 4 flocks of 1,500 broilers to either 0 or 12 h of water deprivation and subsequently measured the amount of water that small subgroups consumed after the deprivation period (first experiment). Broilers that were water deprived before the test drank more than control broilers (P Brazil. After a pretreatment water consumption test, the birds were subjected to 0 or 6 h of water deprivation, and a posttreatment water consumption test was conducted. Only in Brazil, deprived birds drank significantly more than controls in the posttreatment water consumption test (P Brazil than in Belgium (P Brazil, but not in Belgium. These results indicate that the water consumption test is sufficiently sensitive to discriminate between control and 12 h deprived flocks, and in Brazil even between control and 6 h deprived birds. The location of the test within the house did not affect the amount of water consumed in either experiment, suggesting that this variable does not have to be standardized. However, the amount of water consumed by broilers able to drink freely for a long period depended on indoor climatic variables (in Brazil only) and possibly genotype. This suggests that these variables need to be considered when interpreting the test outcome in terms of the thirst level experienced by the broilers.

  2. Nutritional sustainability of pet foods.

    Science.gov (United States)

    Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

    2013-03-01

    Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

  3. Exploring the Impact of Prior Knowledge and Appropriate Feedback on Students' Perceived Cognitive Load and Learning Outcomes: Animation-Based Earthquakes Instruction

    Science.gov (United States)

    Yeh, Ting-Kuang; Tseng, Kuan-Yun; Cho, Chung-Wen; Barufaldi, James P.; Lin, Mei-Shin; Chang, Chun-Yen

    2012-01-01

    The aim of this study was to develop an animation-based curriculum and to evaluate the effectiveness of animation-based instruction; the report involved the assessment of prior knowledge and the appropriate feedback approach, for the purpose of reducing perceived cognitive load and improving learning. The curriculum was comprised of five subunits…

  4. Effects of WOE Presentation Types Used in Pre-Training on the Cognitive Load and Comprehension of Content in Animation-Based Learning Environments

    Science.gov (United States)

    Jung, Jung,; Kim, Dongsik; Na, Chungsoo

    2016-01-01

    This study investigated the effectiveness of various types of worked-out examples used in pre-training to optimize the cognitive load and enhance learners' comprehension of the content in an animation-based learning environment. An animation-based learning environment was developed specifically for this study. The participants were divided into…

  5. From food insufficiency towards trade dependency: a historical analysis of global food availability.

    Directory of Open Access Journals (Sweden)

    Miina Porkka

    Full Text Available Achieving global food security is one of the major challenges of the coming decades. In order to tackle future food security challenges we must understand the past. This study presents a historical analysis of global food availability, one of the key elements of food security. By calculating national level dietary energy supply and production for nine time steps during 1965-2005 we classify countries based on their food availability, food self-sufficiency and food trade. We also look at how diets have changed during this period with regard to supply of animal based calories. Our results show that food availability has increased substantially both in absolute and relative terms. The percentage of population living in countries with sufficient food supply (>2500 kcal/cap/d has almost doubled from 33% in 1965 to 61% in 2005. The population living with critically low food supply (15% of dietary energy supply increased from 33% to over 50%. While food supply has increased globally, food self-sufficiency (domestic production>2500 kcal/cap/d has not changed remarkably. In the beginning of the study period insufficient domestic production meant insufficient food supply, but in recent years the deficit has been increasingly compensated by rising food imports. This highlights the growing importance of food trade, either for food supply in importing countries or as a source of income for exporters. Our results provide a basis for understanding past global food system dynamics which, in turn, can benefit research on future food security.

  6. 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 ...

  7. WelFur-mink: on-farm welfare assessment of mink (Neovision vision) - effect of sample size on animal based measures

    DEFF Research Database (Denmark)

    Rousing, Tine; Møller, Steen Henrik; Hansen, Steffen W

    2012-01-01

    " in validity, reliability as well as feasibility - the latter both as regards time and economy costs. This paper based on empiric data addressed the questions on needed sample size for a robust herd assessment of animal based measures. The animal based part of the full WelFur protocol including 9 animal based......European Fur Breeder's Association initiated the "WelFur project" in 2009 which is aiming at developing an applicable on farm welfare assessment protocol for mink based on the Welfare Quality® principles. Such a welfare assessment system should possess the following qualities: It should be "high...... in herd prevalence of the mentioned parameters. Statistical analyses showed that a sample size of 125 adult mink was a robus estimate of the herd level of animal based measures....

  8. 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 ...

  9. Italian Consumer Acceptance of Nutritionally Enhanced GM Food

    OpenAIRE

    Canavari, Maurizio; Tisselli, Farid; Nayga, Rodolfo M.; Scarpa, Riccardo

    2009-01-01

    The aim of this article is to evaluate Italian consumers’ acceptance and willingness to purchase GM foods based on the type of benefit (input vs output trait) and product (plant based vs animal based). Two surveys were administered in two consecutive years (2004 and 2005) and the data used to test for possible changes in consumer acceptance. The results of a multinomial logit analysis suggest that on average consumer acceptance for plant-based GM food was higher in 2005. This study confirmed ...

  10. Animation-Based Teaching of Semiconductor Devices: Long-Term Improvement in Students’ Achievements in a Two-Year College

    Directory of Open Access Journals (Sweden)

    Aharon Gero

    2015-02-01

    Full Text Available The structure and operating principle of semiconductor devices are a central topic in teaching electronics, both in universities and in two-year colleges. Teachers teaching this subject normally run into substantial difficulties stemming from the fact that a major part of the concepts and processes that are relevant to understanding these devices are abstract. In light of the advantages of multimedia in illustrating dynamic processes, the chapter covering the field effect transistor (FET has recently been taught through animation at a two-year college in Israel. The study presented here has examined, through quantitative tools, whether animation-based teaching of the FET had any effect on students’ achievements in the subject of basic electronic devices. Forty electronics students have participated in the study. Its findings indicate that in the short and long term alike, the achievements of students who studied the transistor through animation were significantly higher than those of their peers who studied it through a traditional method. Additionally, the effect size was very large.

  11. 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, ...

  12. 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. ...

  13. 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 ...

  14. 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)

  15. On-farm assessment of laying hen welfare: a comparison of one environment-based and two animal-based methods

    NARCIS (Netherlands)

    Mollenhorst, H.; Rodenburg, T.B.; Bokkers, E.A.M.; Koene, P.; Boer, de I.J.M.

    2005-01-01

    Methods available to assess animal welfare at farm level are based on a range of welfare parameters, which can be divided into two categories, environment-based and animal-based parameters. The first category describes features of the environment and management, which can be considered prerequisites

  16. 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...

  17. 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...

  18. 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...

  19. 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.

  20. 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.

  1. 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 ...

  2. 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 & ...

  3. 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 ...

  4. 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 ...

  5. Animation-based education as a gambling prevention tool: correcting erroneous cognitions and reducing the frequency of exceeding limits among slots players.

    Science.gov (United States)

    Wohl, Michael J A; Christie, Kelly-Lyn; Matheson, Kimberly; Anisman, Hymie

    2010-09-01

    In light of the financial harm that often accompanies problem gambling, and the difficulty in resolving it, there is a pressing need for prevention resources. In the present study, we examined the preventive effects of an animation-based video that educated participants on how slot machines function, the prudence of setting financial limits, and strategies to avoid problems. Non-problem gamblers (N = 242) at a slots venue were randomly assigned to watch either an animation or a control video. Compared to participants who watched the control video, those who watched the animation endorsed strategies to gamble within financial limits, reported greater behavioral intentions to use the strategies, and exceeded their pre-set limits less frequently during their subsequent gambling session. Some effects waned over a 30-day period suggesting booster sessions may be required for long term sustainability. The effectiveness of animation-based education as a prevention tool and the need for adjunctive measures is discussed.

  6. 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

  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. 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...

  12. 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)

  13. 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.

  14. 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.

  15. 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 ...

  16. 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.

  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. PMID:21539050

  18. 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...

  19. 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.

  20. 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 ...

  1. 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

  2. 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

  3. 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)

  4. 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.

  5. 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

  6. 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.

  7. 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)

  8. 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)

  9. Scientific Opinion concerning a Multifactorial approach on the use of animal and non-animal-based measures to assess the welfare of pigs

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Animal Health and Welfare (AHAW

    2014-05-01

    Full Text Available Pigs have a need for manipulable materials to satisfy a range of behavioural needs, which can be different in different classes of pig. When these needs are not met, a range of adverse welfare consequences result, one of these being an increased risk for tail-biting in weaners and rearing pigs. The ability to control the risk of tail-biting is essential when aiming to avoid tail-docking. Based on available scientific information this Opinion identifies the multiple interactions between risk factors, welfare consequences and animal and non-animal-based measures on the two subjects requested (i the absence of functional manipulable materials, for pigs at different stages in life and (ii tail-biting, for weaners and rearing pigs only. An attempt is made to quantify the relationships between the identified interactions by carrying out a statistical analysis of information from available databases, those being an international dataset collected using the Welfare Quality® protocol, which   was not designed to evaluate risk factors for tail-biting and therefore, it had limitations in fitness for this analysis, and a large Finnish dataset with undocked pigs. Based on the current state of knowledge, the AHAW Panel proposes two simple tool-boxes for on farm use to assess (i the functionality of the supplied manipulable material and (ii the presence and strength of risk factors for tail biting. Both proposed tool-boxes include a combination of the most important resource-based and animal-based measures. Further development and validation of decision–support tools for customised farm assessment is strongly recommended and a proposal for harmonised data collection across the range of European farming circumstances is presented. A series of further recommendations are made by the AHAW Panel.

  10. 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)

  11. 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.

  12. 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....

  13. 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...

  14. 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 ...

  15. 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...

  16. Medicinal foods from marine animals: current status and prospects.

    Science.gov (United States)

    Kim, Se-Kwon; Pallela, Ramjee

    2012-01-01

    The lifestyle of human being is changing day by day toward the simplified and more convenient way of living. Human wellbeing is majorly dependent on the daily food habits that are in accordance with the habits of individual community and the surrounding environments. Although the food habits are simplified and fashioned according to the current lifestyle, many of the Asians are still showing much importance to the naturally derived and traditional foods. One such medicinally important natural source is the foods from marine organisms, which are an important growing notion for the development of marine nutraceuticals and functional foods. In this context, we have already brought the recent trends and applications of marine algal (macro and micro) foods in my previous volume. The current preliminary chapter of this book volume on marine animals and microbes describes about the prospects of various marine animals and their derived substances/materials as medicinal foods. In addition, this chapter encourages the new researchers as well as various health communities to implement the marine animal-based medicinal foods and their applications.

  17. 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...

  18. Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007-2010.

    Science.gov (United States)

    Cifelli, Christopher J; Houchins, Jenny A; Demmer, Elieke; Fulgoni, Victor L

    2016-07-11

    Diets rich in plant foods and lower in animal-based products have garnered increased attention among researchers, dietitians and health professionals in recent years for their potential to, not only improve health, but also to lessen the environmental impact. However, the potential effects of increasing plant-based foods at the expense of animal-based foods on macro- and micronutrient nutrient adequacy in the U.S. diet is unknown. In addition, dairy foods are consistently under consumed, thus the impact of increased dairy on nutrient adequacy is important to measure. Accordingly, the objective of this study was to use national survey data to model three different dietary scenarios to assess the effects of increasing plant-based foods or dairy foods on macronutrient intake and nutrient adequacy. Data from the National Health and Nutrition Examination Survey (NHANES) 2007-2010 for persons two years and older (n = 17,387) were used in all the analyses. Comparisons were made of usual intake of macronutrients and shortfall nutrients of three dietary scenarios that increased intakes by 100%: (i) plant-based foods; (ii) protein-rich plant-based foods (i.e., legumes, nuts, seeds, soy); and (iii) milk, cheese and yogurt. Scenarios (i) and (ii) had commensurate reductions in animal product intake. In both children (2-18 years) and adults (≥19 years), the percent not meeting the Estimated Average Requirement (EAR) decreased for vitamin C, magnesium, vitamin E, folate and iron when plant-based foods were increased. However the percent not meeting the EAR increased for calcium, protein, vitamin A, and vitamin D in this scenario. Doubling protein-rich plant-based foods had no effect on nutrient intake because they were consumed in very low quantities in the baseline diet. The dairy model reduced the percent not meeting the EAR for calcium, vitamin A, vitamin D, magnesium, and protein, while sodium and saturated fat levels increased. Our modeling shows that increasing plant

  19. Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007-2010.

    Science.gov (United States)

    Cifelli, Christopher J; Houchins, Jenny A; Demmer, Elieke; Fulgoni, Victor L

    2016-01-01

    Diets rich in plant foods and lower in animal-based products have garnered increased attention among researchers, dietitians and health professionals in recent years for their potential to, not only improve health, but also to lessen the environmental impact. However, the potential effects of increasing plant-based foods at the expense of animal-based foods on macro- and micronutrient nutrient adequacy in the U.S. diet is unknown. In addition, dairy foods are consistently under consumed, thus the impact of increased dairy on nutrient adequacy is important to measure. Accordingly, the objective of this study was to use national survey data to model three different dietary scenarios to assess the effects of increasing plant-based foods or dairy foods on macronutrient intake and nutrient adequacy. Data from the National Health and Nutrition Examination Survey (NHANES) 2007-2010 for persons two years and older (n = 17,387) were used in all the analyses. Comparisons were made of usual intake of macronutrients and shortfall nutrients of three dietary scenarios that increased intakes by 100%: (i) plant-based foods; (ii) protein-rich plant-based foods (i.e., legumes, nuts, seeds, soy); and (iii) milk, cheese and yogurt. Scenarios (i) and (ii) had commensurate reductions in animal product intake. In both children (2-18 years) and adults (≥19 years), the percent not meeting the Estimated Average Requirement (EAR) decreased for vitamin C, magnesium, vitamin E, folate and iron when plant-based foods were increased. However the percent not meeting the EAR increased for calcium, protein, vitamin A, and vitamin D in this scenario. Doubling protein-rich plant-based foods had no effect on nutrient intake because they were consumed in very low quantities in the baseline diet. The dairy model reduced the percent not meeting the EAR for calcium, vitamin A, vitamin D, magnesium, and protein, while sodium and saturated fat levels increased. Our modeling shows that increasing plant

  20. Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007–2010

    Directory of Open Access Journals (Sweden)

    Christopher J. Cifelli

    2016-07-01

    Full Text Available Diets rich in plant foods and lower in animal-based products have garnered increased attention among researchers, dietitians and health professionals in recent years for their potential to, not only improve health, but also to lessen the environmental impact. However, the potential effects of increasing plant-based foods at the expense of animal-based foods on macro- and micronutrient nutrient adequacy in the U.S. diet is unknown. In addition, dairy foods are consistently under consumed, thus the impact of increased dairy on nutrient adequacy is important to measure. Accordingly, the objective of this study was to use national survey data to model three different dietary scenarios to assess the effects of increasing plant-based foods or dairy foods on macronutrient intake and nutrient adequacy. Data from the National Health and Nutrition Examination Survey (NHANES 2007–2010 for persons two years and older (n = 17,387 were used in all the analyses. Comparisons were made of usual intake of macronutrients and shortfall nutrients of three dietary scenarios that increased intakes by 100%: (i plant-based foods; (ii protein-rich plant-based foods (i.e., legumes, nuts, seeds, soy; and (iii milk, cheese and yogurt. Scenarios (i and (ii had commensurate reductions in animal product intake. In both children (2–18 years and adults (≥19 years, the percent not meeting the Estimated Average Requirement (EAR decreased for vitamin C, magnesium, vitamin E, folate and iron when plant-based foods were increased. However the percent not meeting the EAR increased for calcium, protein, vitamin A, and vitamin D in this scenario. Doubling protein-rich plant-based foods had no effect on nutrient intake because they were consumed in very low quantities in the baseline diet. The dairy model reduced the percent not meeting the EAR for calcium, vitamin A, vitamin D, magnesium, and protein, while sodium and saturated fat levels increased. Our modeling shows that

  1. 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.

  2. 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...

  3. Natural resources - food nexus: food-related environmental footprints in the mediterranean countries.

    Science.gov (United States)

    Lacirignola, Cosimo; Capone, Roberto; Debs, Philipp; El Bilali, Hamid; Bottalico, Francesco

    2014-01-01

    Immediate action is required in the Mediterranean to address environmental degradation that is mainly driven by consumption patterns. Increasing stress on biological and social systems is put by unsustainable consumption patterns. Food consumption patterns are important drivers of environment degradation. The objective of this review paper is to explore natural resources-food nexus in the Mediterranean region by highlighting the environmental footprints of the current consumption and production patterns. Secondary data from different sources such as FAOSTAT, the World Bank, Water Footprint Network (WFN), and Global Footprint Network were used to analyze the situation in 21 Mediterranean countries. The region faces many environmental challenges, e.g., land degradation, water scarcity, environment pollution, biodiversity loss, and climate change. The current consumption patterns imply high ecological, carbon, and water footprints of consumption and unfavorable national virtual-water balances. Food Balance Sheets data show that the contribution of vegetal and animal-based food product groups to food supply is variable among the Mediterranean countries. This has implications also in terms of the WF of food supply, which was calculated for Bosnia, Egypt, Italy, Morocco, and Turkey. The WF of the current diet resulted lower than that of the proposed Mediterranean one in the case of Italy. There is a strong scientific evidence supporting assumption that it is so also for other Mediterranean countries. The Mediterranean is characterized by a high resource use intensity that is further exacerbated by food losses and waste (FLW). In fact, FLW implies the loss of precious resources (water, land, energy) and inputs (fertilizers). Therefore, it is crucial to increase adherence to the traditional Mediterranean diet and to reduce FLW in order to foster transition to more sustainable food consumption patterns thus reducing pressure on the scarce resources of the Mediterranean

  4. Natural Resources - Food Nexus: Food-related Environmental Footprints in the Mediterranean Countries

    Directory of Open Access Journals (Sweden)

    Cosimo eLacirignola

    2014-12-01

    Full Text Available Immediate action is required in the Mediterranean to address environmental degradation that is mainly driven by consumption patterns. Increasing stress on biological and social systems is put by unsustainable consumption patterns. Food consumption patterns are important drivers of environment degradation. The objective of this review paper is to explore natural resources-food nexus in the Mediterranean region by highlighting the environmental footprints of the current consumption and production patterns. Secondary data from different sources such as FAOSTAT, the World Bank, Water Footprint Network (WFN and Global Footprint Network were used to analyse the situation in 21 Mediterranean countries. The region faces many environmental challenges e.g. land degradation, water scarcity, environment pollution, biodiversity loss and climate change. The current consumption patterns imply high ecological, carbon and water footprints of consumption and unfavourable national virtual water balances. Food Balance Sheets data show that the contribution of vegetal and animal-based food product groups to food supply is variable among the Mediterranean countries. This has implications also in terms of the WF of food supply, which was calculated for Bosnia, Egypt, Italy, Morocco and Turkey. The WF of the current diet resulted lower than that of the proposed Mediterranean one in the case of Italy. There is a strong scientific evidence supporting assumption that it is so also for other Mediterranean countries. The Mediterranean is characterised by a high resource use intensity that is further exacerbated by food losses and waste (FLW. In fact, FLW implies the loss of precious resources (water, land, energy and inputs (fertilisers. Therefore, it is crucial to increase adherence to the traditional Mediterranean diet and to reduce FLW in order to foster transition to more sustainable food consumption patterns thus reducing pressure on the scarce resources of the

  5. Natural resources - food nexus: food-related environmental footprints in the mediterranean countries.

    Science.gov (United States)

    Lacirignola, Cosimo; Capone, Roberto; Debs, Philipp; El Bilali, Hamid; Bottalico, Francesco

    2014-01-01

    Immediate action is required in the Mediterranean to address environmental degradation that is mainly driven by consumption patterns. Increasing stress on biological and social systems is put by unsustainable consumption patterns. Food consumption patterns are important drivers of environment degradation. The objective of this review paper is to explore natural resources-food nexus in the Mediterranean region by highlighting the environmental footprints of the current consumption and production patterns. Secondary data from different sources such as FAOSTAT, the World Bank, Water Footprint Network (WFN), and Global Footprint Network were used to analyze the situation in 21 Mediterranean countries. The region faces many environmental challenges, e.g., land degradation, water scarcity, environment pollution, biodiversity loss, and climate change. The current consumption patterns imply high ecological, carbon, and water footprints of consumption and unfavorable national virtual-water balances. Food Balance Sheets data show that the contribution of vegetal and animal-based food product groups to food supply is variable among the Mediterranean countries. This has implications also in terms of the WF of food supply, which was calculated for Bosnia, Egypt, Italy, Morocco, and Turkey. The WF of the current diet resulted lower than that of the proposed Mediterranean one in the case of Italy. There is a strong scientific evidence supporting assumption that it is so also for other Mediterranean countries. The Mediterranean is characterized by a high resource use intensity that is further exacerbated by food losses and waste (FLW). In fact, FLW implies the loss of precious resources (water, land, energy) and inputs (fertilizers). Therefore, it is crucial to increase adherence to the traditional Mediterranean diet and to reduce FLW in order to foster transition to more sustainable food consumption patterns thus reducing pressure on the scarce resources of the Mediterranean

  6. Natural Resources – Food Nexus: Food-Related Environmental Footprints in the Mediterranean Countries

    Science.gov (United States)

    Lacirignola, Cosimo; Capone, Roberto; Debs, Philipp; El Bilali, Hamid; Bottalico, Francesco

    2014-01-01

    Immediate action is required in the Mediterranean to address environmental degradation that is mainly driven by consumption patterns. Increasing stress on biological and social systems is put by unsustainable consumption patterns. Food consumption patterns are important drivers of environment degradation. The objective of this review paper is to explore natural resources-food nexus in the Mediterranean region by highlighting the environmental footprints of the current consumption and production patterns. Secondary data from different sources such as FAOSTAT, the World Bank, Water Footprint Network (WFN), and Global Footprint Network were used to analyze the situation in 21 Mediterranean countries. The region faces many environmental challenges, e.g., land degradation, water scarcity, environment pollution, biodiversity loss, and climate change. The current consumption patterns imply high ecological, carbon, and water footprints of consumption and unfavorable national virtual-water balances. Food Balance Sheets data show that the contribution of vegetal and animal-based food product groups to food supply is variable among the Mediterranean countries. This has implications also in terms of the WF of food supply, which was calculated for Bosnia, Egypt, Italy, Morocco, and Turkey. The WF of the current diet resulted lower than that of the proposed Mediterranean one in the case of Italy. There is a strong scientific evidence supporting assumption that it is so also for other Mediterranean countries. The Mediterranean is characterized by a high resource use intensity that is further exacerbated by food losses and waste (FLW). In fact, FLW implies the loss of precious resources (water, land, energy) and inputs (fertilizers). Therefore, it is crucial to increase adherence to the traditional Mediterranean diet and to reduce FLW in order to foster transition to more sustainable food consumption patterns thus reducing pressure on the scarce resources of the Mediterranean

  7. Paying for sustainability: A cross-cultural analysis of consumers’ valuations of food and non-food products labeled for carbon and water footprints

    DEFF Research Database (Denmark)

    Grebitus, Carola; Steiner, Bodo; Veeman, Michele

    2016-01-01

    Increasing environmental concerns of consumers and global supply chains center on the impacts of carbon dioxide emissions and water usage. This study analyzes consumers’ preferences for sustainable products as indicated by water and carbon footprint labels, enabling a rare cross-cultural comparison....... We conduct discrete choice experiments in Canada and Germany to identify possible cross-cultural effects. Four products were considered contrasting food and non-food staple products, plant-based and animal-based foods, and processed and unprocessed food items. Results from mixed logit models suggest...... that each national group of consumers is – irrespective of their cultural background – highly heterogeneous in the discounts required for them to purchase products with larger carbon footprints. The non-food product is discounted most with regard to water usage, followed by the plant product, suggesting...

  8. Stress Response of Veterinary Students to Gynaecological Examination of Horse Mares - Effects of Simulator-Based and Animal-Based Training.

    Science.gov (United States)

    Nagel, C; Ille, N; Erber, R; Aurich, C; Aurich, J

    2015-10-01

    Invasive procedures in animals are challenging for veterinary students who may perceive a gynaecological examination of mares as stressful. Simulator-based training may reduce stress. In this study, students received equine gynaecology training 4 times either on horses (group H; n = 14) or a teaching simulator (group SIM; n = 13). One day and 14 days thereafter, their diagnostic skills were tested on horses (skills tests 1 and 2). During the skills tests, the students' stress response was analysed by heart rate, heart rate variability (HRV) parameters SDRR (standard deviation of beat-to-beat [RR] interval) and RMSSD (root-mean-square of successive RR differences), and salivary cortisol. In addition, students answered a questionnaire on their perceived stress. Sympathetic activation with increased heart rate (p students (time × group p students of both groups (p students (between groups and time × group p stress response. Subjective stress perception of students was higher in skills test 1 vs 2 (p students felt more stressed than SIM students (p stress parameters. In conclusion, gynaecological examination of mares evoked a moderate stress response in veterinary students, which was more evident after simulator-based than animal-based training.

  9. 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

  10. 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 ...

  11. 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 ...

  12. 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...

  13. 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...

  14. 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...

  15. [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

  16. vProtein: identifying optimal amino acid complements from plant-based foods.

    Directory of Open Access Journals (Sweden)

    Peter J Woolf

    Full Text Available BACKGROUND: Indispensible amino acids (IAAs are used by the body in different proportions. Most animal-based foods provide these IAAs in roughly the needed proportions, but many plant-based foods provide different proportions of IAAs. To explore how these plant-based foods can be better used in human nutrition, we have created the computational tool vProtein to identify optimal food complements to satisfy human protein needs. METHODS: vProtein uses 1251 plant-based foods listed in the United States Department of Agriculture standard release 22 database to determine the quantity of each food or pair of foods required to satisfy human IAA needs as determined by the 2005 daily recommended intake. The quantity of food in a pair is found using a linear programming approach that minimizes total calories, total excess IAAs, or the total weight of the combination. RESULTS: For single foods, vProtein identifies foods with particularly balanced IAA patterns such as wheat germ, quinoa, and cauliflower. vProtein also identifies foods with particularly unbalanced IAA patterns such as macadamia nuts, degermed corn products, and wakame seaweed. Although less useful alone, some unbalanced foods provide unusually good complements, such as Brazil nuts to legumes. Interestingly, vProtein finds no statistically significant bias toward grain/legume pairings for protein complementation. These analyses suggest that pairings of plant-based foods should be based on the individual foods themselves instead of based on broader food group-food group pairings. Overall, the most efficient pairings include sweet corn/tomatoes, apple/coconut, and sweet corn/cherry. The top pairings also highlight the utility of less common protein sources such as the seaweeds laver and spirulina, pumpkin leaves, and lambsquarters. From a public health perspective, many of the food pairings represent novel, low cost food sources to combat malnutrition. Full analysis results are available online

  17. 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...

  18. 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...

  19. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods.

    Science.gov (United States)

    Comerford, Kevin B; Pasin, Gonca

    2016-07-23

    Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes. However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with type 2 diabetes risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on type 2 diabetes risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or type 2 diabetes risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars-all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or type 2 diabetes risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product's glucoregulatory effects.

  20. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

    Directory of Open Access Journals (Sweden)

    Kevin B. Comerford

    2016-07-01

    Full Text Available Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes. However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals that drive the relationship with type 2 diabetes risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on type 2 diabetes risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein consistently shows a beneficial relationship with glucose regulation and/or type 2 diabetes risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars—all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or type 2 diabetes risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product’s glucoregulatory effects.

  1. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods.

    Science.gov (United States)

    Comerford, Kevin B; Pasin, Gonca

    2016-01-01

    Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes. However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with type 2 diabetes risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on type 2 diabetes risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or type 2 diabetes risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars-all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or type 2 diabetes risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product's glucoregulatory effects. PMID:27455320

  2. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

    Science.gov (United States)

    Comerford, Kevin B.; Pasin, Gonca

    2016-01-01

    Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes (T2DM). However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with T2DM risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on T2DM risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or T2DM risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars—all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or T2DM risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product’s glucoregulatory effects. PMID:27455320

  3. 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 ...

  4. 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 .)

  5. 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...

  6. 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 ...

  7. 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 ...

  8. 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

  9. 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.

  10. 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 ...

  11. 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)

  12. 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.

  13. 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.

  14. 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…

  15. 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…

  16. [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

  17. 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....

  18. 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...

  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. 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.  

  3. Environmental Implications of Dynamic Policies on Food Consumption and Waste Handling in the European Union

    Directory of Open Access Journals (Sweden)

    Michael Martin

    2016-03-01

    Full Text Available This study will review the environmental implications of dynamic policy objectives and instruments outlined in the European Union 7th Framework Programme (EU-FP7 Project DYNAmic policy MIXes for absolute decoupling of EU resource use from economic growth (DYNAMIX to address reductions in food consumption, food waste and a change in waste handling systems. The environmental implications of reductions in protein intake, food waste reductions, food waste management and donations are addressed using a life cycle approach to find the greenhouse gas (GHG emissions, land use and water consumption. Data are provided from the Statistics Division of the Food and Agriculture Organization (FAOSTAT food balance sheets for the European Union (EU with a base year of 2010 and life cycle inventory (LCI data from a meta-study of available GHG, land use and water consumption data for major food products. The implications are reviewed using a number of scenarios for the years 2030 and 2050 assuming policy instruments are fully effective. Results indicate that reductions in animal-based protein consumption significantly reduce environmental impacts, followed thereafter by reductions in food waste (assuming this also reduces food consumption. Despite the positive implications the policy mixes may have for targets for decoupling, they are not enough to meet GHG emissions targets for the EU outlined in the DYNAMIX project, although land and water use have no significant change compared to 2010 levels.

  4. 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 ...

  5. 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....

  6. 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

  7. 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

  8. 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.

  9. 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....

  10. 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...

  11. 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.

  12. 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...

  13. [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

  14. 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…

  15. 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. ...

  16. 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)

  17. 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) ...

  18. 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...

  19. 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...

  20. 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. ...

  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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 ...

  6. 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, ...

  7. 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 ...

  8. 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.

  9. 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 — ...

  10. 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 ...

  11. 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...

  12. 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

  13. 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 ...

  14. 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...

  15. 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..

  16. 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 ...

  17. 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 ...

  18. 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)

  19. 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...

  20. 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...

  1. 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...

  2. 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...

  3. 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....

  4. 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

  5. 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...

  6. 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...

  7. 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.

  8. 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

  9. 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 ...

  10. 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...

  11. 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

  12. 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

  13. 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...

  14. 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…

  15. 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…

  16. 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...

  17. 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

  18. 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

  19. 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...

  20. 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 ...

  1. 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)

  2. 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.

  3. 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

  4. 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...

  5. 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

  6. 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.

  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. The 2015 Dutch food-based dietary guidelines.

    Science.gov (United States)

    Kromhout, D; Spaaij, C J K; de Goede, J; Weggemans, R M

    2016-08-01

    The objective of this study was to derive food-based dietary guidelines for the Dutch population. The dietary guidelines are based on 29 systematic reviews of English language meta-analyses in PubMed summarizing randomized controlled trials and prospective cohort studies on nutrients, foods and food patterns and the risk of 10 major chronic diseases: coronary heart disease, stroke, heart failure, diabetes, breast cancer, colorectal cancer, lung cancer, chronic obstructive pulmonary disease, dementia and depression. The committee also selected three causal risk factors for cardiovascular diseases or diabetes: systolic blood pressure, low-density lipoprotein cholesterol and body weight. Findings were categorized as strong or weak evidence, inconsistent effects, too little evidence or effect unlikely for experimental and observational data separately. Next, the committee selected only findings with a strong level of evidence for deriving the guidelines. Convincing evidence was based on strong evidence from the experimental data either or not in combination with strong evidence from prospective cohort studies. Plausible evidence was based on strong evidence from prospective cohort studies only. A general guideline to eat a more plant food-based dietary pattern and limit consumption of animal-based food and 15 specific guidelines have been formulated. There are 10 new guidelines on legumes, nuts, meat, dairy produce, cereal products, fats and oils, tea, coffee and sugar-containing beverages. Three guidelines on vegetables, fruits, fish and alcoholic beverages have been sharpened, and the 2006 guideline on salt stayed the same. A separate guideline has been formulated on nutrient supplements. Completely food-based dietary guidelines can be derived in a systematic and transparent way. PMID:27049034

  13. 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)

  14. 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. ...

  15. Intensified Protein Structuring for more sustainable foods: Development of the up-scaled Couette Cell for the production of meat replacers

    OpenAIRE

    Krintiras, G.

    2016-01-01

    To meet the increasing need for protein-rich food of an ever growing population, plant-based proteins are being utilized in meat products as replacements for animal-based proteins. Legumes such as soy can serve as an alternative protein source, by featuring both high protein content (36%) and protein functionality (gelation). Nowadays various meat replacement products are commercially available and thus more and more customers are willing to switch their diet to a vegetable-based one. Current...

  16. [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).

  17. 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)

  18. 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...

  19. 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.

  20. 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

  1. 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)

  2. 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.

  3. 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

  4. 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.

  5. 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

  6. 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.

  7. 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...

  8. 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.

  9. 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.

  10. 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...

  11. 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.

  12. 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)

  13. 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...

  14. 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....

  15. 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...

  16. 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.

  17. 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...

  18. 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.

  19. 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)...

  20. 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...

  1. 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

  2. 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

  3. 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...

  4. 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...

  5. 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.

  6. 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

  7. 基于虚拟技术的建筑游离动画创新模式研究%Creative Mode Research on Architectural Free Animation Based on Virtual Technology

    Institute of Scientific and Technical Information of China (English)

    李妙君

    2015-01-01

    传统的建筑设计表现方法限制了目标建筑和周边环境逼真展示效果,采用基于虚拟技术的游离动画后,在房地产项目中会以与现实感强的虚拟三维建筑游离动画显示,来展示目标建筑与小区周边的景观融为一体.%Traditional architectural design method limits the performance target buildings and surrounding environment vivid display effect,after adopting the free animation based on virtual technology,in the real estate project,the image will be dis-playedas virtual 3D architectural free animation to show the integration of target architecture and surrounding landscape.

  8. 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

  9. 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.

  10. 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)

  11. 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...

  12. 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

  13. 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

  14. 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

  15. 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…

  16. 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

  17. 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

  18. 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...

  19. 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)

  20. 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

  1. 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.

  2. 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...

  3. 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.

  4. 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

  5. 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

  6. 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)

  7. 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.)

  8. 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...

  9. 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 ...

  10. 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

  11. 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

  12. 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

  13. 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...

  14. 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...

  15. [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.

  16. 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...

  17. 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

  18. 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...

  19. 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...

  20. 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 ...

  1. 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 ...

  2. 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

  3. [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

  4. 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-...

  5. 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...

  6. 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...

  7. 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...

  8. Animation Based Learning of Electronic Devices

    Science.gov (United States)

    Gero, Aharon; Zoabi, Wishah; Sabag, Nissim

    2014-01-01

    Two-year college teachers face great difficulty when they teach the principle of operation of the bipolar junction transistor--a subject which forms the basis for electronics studies. The difficulty arises from both the complexity of the device and by the lack of adequate scientific background among the students. We, therefore, developed a unique…

  9. 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)

  10. 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.

  11. 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)

  12. 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)

  13. 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.

  14. 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

  15. 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…

  16. 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 ...

  17. 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...

  18. 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.)

  19. 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...

  20. 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

  1. 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.

  2. 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 ...

  3. 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 ...

  4. 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)

  5. 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 ...

  6. 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...

  7. 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.

  8. 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...

  9. 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...

  10. 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.

  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. 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...

  13. 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 ...

  14. 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.

  15. 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...

  16. 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 ...

  17. 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....

  18. 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 ...

  19. 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.

  20. 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...

  1. 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...

  2. 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)

  3. 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 ...

  4. 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/...

  5. 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. ...

  6. 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. ...

  7. 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.

  8. 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 ...

  9. 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, ...

  10. 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 ...

  11. 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

  12. 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...

  13. 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 ...

  14. 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. ...

  15. 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

  16. 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 ...

  17. 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....

  18. 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...

  19. 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....

  20. 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.

  1. 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

  2. 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

  3. 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

  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.

  5. Integrated Food-Energy Systems: Challenges and Opportunities

    Science.gov (United States)

    Gerst, M.; Cox, M. E.; Locke, K. A.; Laser, M.; Raker, M.; Gooch, C.; Kapuscinski, A. R.

    2015-12-01

    Predominant forms of food and energy systems pose multiple challenges to the environment as current configurations tend to be structured around centralized one-way through-put of materials and energy. One proposed form of system transformation involves locally integrating "unclosed" material and energy loops from food and energy systems. Such systems, which have been termed integrated food-energy systems (IFES), have existed in diverse niche forms but have not been systematically studied with respect to technological, governance, and environmental differences. This is likely because IFES can have widely different configurations, from co-located renewable energy production on cropland to agroforestry. As a first step in creating a synthesis of IFES, our research team constructed a taxonomy using exploratory data analysis of diverse IFES cases (Gerst et al., 2015, ES&T 49:734-741). It was found that IFES may be categorized by type of primary product produced (plant- or animal-based food or energy) and the degree and direction of vertical supply chain coordination. To further explore these implications, we have begun a study of a highly-coordinated, animal-driven IFES: dairy farms with biogas production from anaerobic digestion of manure. The objectives of the research are to understand the barriers to adoption and the potential benefits to the farms financial resilience and to the environment. To address these objectives, we are interviewing 50 farms across New York and Vermont, collecting information on farmer decision-making and farm operation. These results will be used to calibrate biophysical and economic models of the farm in order understand the future conditions under which adoption of an IFES is beneficial.

  6. 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.

  7. 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...

  8. 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.

  9. 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 ...

  10. 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.)

  11. 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...

  12. [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

  13. 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.

  14. 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...

  15. 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...

  16. 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

  17. 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.

  18. 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. PMID:26627090

  19. Bacterial food-borne pathogens in Indian food

    International Nuclear Information System (INIS)

    Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. 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. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf

  20. Diet change and food loss reduction: What is their combined impact on global water use and scarcity?

    Science.gov (United States)

    Jalava, Mika; Guillaume, Joseph H. A.; Kummu, Matti; Porkka, Miina; Siebert, Stefan; Varis, Olli

    2016-03-01

    There is a pressing need to improve food security and reduce environmental impacts of agricultural production globally. Two of the proposed measures are diet change from animal-based to plant-based foodstuffs and reduction of food losses and waste. These two measures are linked, as diet change affects production and consumption of foodstuffs and consequently loss processes through their different water footprints and loss percentages. This paper takes this link into account for the first time and provides an assessment of the combined potential contribution of diet change and food loss reduction for reducing water footprints and water scarcity. We apply scenarios in which we change diets to follow basic dietary recommendations, limit animal-based protein intake to 25% of total protein intake, and halve food losses to study single and combined effects of diet change and loss reduction. Dietary recommendations alone would achieve 6% and 7% reductions of blue and green water consumption, respectively, while changing diets to contain less animal products would result in savings of 11% and 18%, respectively. Halving food loss would alone achieve 12% reductions for both blue and green water. Combining the measures would reduce water consumption by 23% and 28%, respectively, lowering water scarcity in areas with a population of over 600 million. At a global scale, effects of diet change and loss reduction were synergistic with loss reductions being more effective under changed diet. This demonstrates the importance of considering the link between diet change and loss reduction in assessments of food security and resource use.

  1. Beyond Food Security to Realizing Food Rights in the US

    Science.gov (United States)

    Anderson, Molly D.

    2013-01-01

    The right to food is widely accepted by nations, with the notable exception of the United States (US) and four other countries. The US government deals with domestic food insecurity through an array of needs-based food assistance programs instead of rights-based approaches; and administration officials have resisted the right to food for several…

  2. PUBLIC AND PRIVATE FOOD ASSISTANCE CHOICES OF FOOD NEEDY FAMILIES

    OpenAIRE

    Bhattarai, Gandhi Raj; Duffy, Patricia A.

    2003-01-01

    A bivariate probit model was used to determine public and private food assistance participation among the population below 125 percent poverty level, using the Current Population Survey data. Food stamp use and food pantry use were complements. Household income, food insecurity status, household structure, and rural residence affected participation decisions.

  3. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

  4. Reducing food allergy: is there promise for food applications?

    Science.gov (United States)

    The incidence of food allergy has been increasing in recent years. Food allergy can be deadly, and strict avoidance of foods containing allergenic proteins is the only effective way to prevent food-induced allergic reaction. This approach poses challenges, because allergens are not always accurately...

  5. Organic Food and the Plural Moralities of Food Provisioning

    Science.gov (United States)

    Andersen, Anne Holst

    2011-01-01

    The aim of this paper is twofold. The first aim is to unfold the moral complexity of organic food consumption as part of household food provisioning. By acknowledging this complexity, and the difficulty of determining what is "good" and "right" in food provisioning, the idea is to allow for a better understanding of how organic food may, or may…

  6. Food compensation: do exercise ads change food intake?

    NARCIS (Netherlands)

    Kleef, van E.; Shimizu, M.; Wansink, B.

    2011-01-01

    Background: Past research has shown that promotional messages such as food advertising influence food consumption. However, what has gone largely unexplored is the effect of exercise advertising on food intake. This study experimentally tested the effects of exposure to exercise commercials on food

  7. Food safety regulations in Australia and New Zealand Food Standards.

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. PMID:24638225

  8. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  9. Do television food advertisements portray advertised foods in a 'healthy' food context?

    Science.gov (United States)

    Adams, Jean; Tyrrell, Rachel; White, Martin

    2011-03-01

    Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote 'less healthy' products, food advertising probably plays some role in the 'obesity epidemic'. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a 'healthy', balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are 'healthier' than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as 'primary' (i.e. the focus of advertisements) or 'incidental'. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be 'healthier' than the primary foods that were the focus of food advertisements - particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective. PMID:21078214

  10. Food preservation by irradiation

    International Nuclear Information System (INIS)

    As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat

  11. Food sovereignty and rural development: beyond food security

    OpenAIRE

    Pachon Ariza, Fabio Alberto

    2013-01-01

    Food sovereignty and food security are not the same issue. Both are different but many people around the world confuse the two. This article explores and analyzes the issues surrounding food security and food sovereignty in order to explain the differences between them, identifies the principal statements in food sovereignty and compares some data from different countries in an attempt to highlight the fact that food security policies result in hunger, poverty and environmental damage. Food s...

  12. [Food allergy in childhood].

    Science.gov (United States)

    Beyer, Kirsten; Niggemann, Bodo

    2016-06-01

    IgE-mediated immediate type reactions are the most common form of food allergy in childhood. Primary (often in early childhood) and secondary (often pollen-associated) allergies can be distinguished by their level of severity. Hen's egg, cow's milk and peanut are the most common elicitors of primary food allergy. Tolerance development in hen's egg and cow's milk allergy happens frequently whereas peanut allergy tends toward a lifelong disease. For the diagnostic patient history, detection of sensitization and (in many cases) oral food challenges are necessary. Especially in peanut and hazelnut allergy component-resolves diagnostic (measurement of specific IgE to individual allergens, e. g. Ara h 2) seem to be helpful. In regard to therapy elimination diet is still the only approved approach. Patient education through dieticians is extremely helpful in this regard. Patients at risk for anaphylactic reactions need to carry emergency medications including an adrenaline auto-injector. Instruction on the usage of the adrenaline auto-injector should take place and a written management plan handed to the patient. Moreover, patients or caregivers should be encouraged to attending a structured educational intervention on knowledge and emergency management. In parallel, causal therapeutic options such as oral, sublingual or epicutaneous immunotherapies are currently under development. In regard to prevention of food allergy current guidelines no longer advise to avoid highly allergenic foods. Current intervention studies are investigating wether early introduction of highly allergic foods is effective and safe to prevent food allergy. It was recently shown that peanut introduction between 4 and 11  months of age in infants with severe atopic dermatitis and/or hen's egg allergy (if they are not already peanut allergic) prevents peanut allergy in a country with high prevalence. PMID:27207693

  13. Food irradiation in Malaysia

    International Nuclear Information System (INIS)

    Food irradiation has recently been visited as a technology that can contribute to the solution of problems associated with food preservation of Malaysia's agriculture produce and products thereby improving the economic status of the rural sector. However, the history of food irradiation in Malaysia is very recent. Research carried out on food irradiation only began in 1974 as a result of the installation of a 60Co facility (initially 10,000 Ci) at the National University of Malaysia. Since its installation several studies have been carried out pertaining to the food irradiation. Presently its development has been slow. Research in this area has been confined to laboratory scale and purely academic. This limitation is due to a number of reasons, among others are: a) limited number of facilities; b) lack of expertise to conduct its research; c) other preservation methods can be improved with lower capital output. An important step towards its development was made when Malaysia actively participated in the RCA/IAEA food irradiation project, viz. the irradiation of pepper which was carried out at the National University of Malaysia in the 80's. As a result of this venture, research and development activities in food irradiation have been geared toward semi-plot scale with the view ot commercialization in the future. In 1982, a group of researchers was formed to conduct feasibility studies using irradiation techniques in trying to overcome several problems associated with our local paddy and rice. Another group is being organized by the National University of Malaysia to look into the problems associated with the preservation of frozen shrimps. (author)

  14. A systematic review of animal based indicators of sheep welfare on farm, at market and during transport, and qualitative appraisal of their validity and feasibility for use in UK abattoirs.

    Science.gov (United States)

    Llonch, P; King, E M; Clarke, K A; Downes, J M; Green, L E

    2015-12-01

    In the UK, it has been suggested that abattoirs are ideal locations to assess the welfare of sheep as most are slaughtered at abattoirs either as finished lambs or cull ewes. Data from abattoirs could provide benchmarks for welfare indicators at a national level, as well as demonstrating how these change over time. Additionally, feedback could be provided to farmers and regulatory authorities to help improve welfare and identify high or low standards for quality assurance or risk-based inspections. A systematic review of the scientific literature was conducted, which identified 48 animal-based indicators of sheep welfare that were categorised by the Five Freedoms. Their validity as measures of welfare and feasibility for use in abattoirs were evaluated as potential measures of prior sheep welfare on the farm of origin, at market, or during transportation to the abattoir. A total of 19 indicators were considered valid, of which nine were considered theoretically feasible for assessing sheep welfare at abattoirs; these were body cleanliness, carcass bruising, diarrhoea, skin lesions, skin irritation, castration, ear notching, tail docking and animals recorded as 'obviously sick'. Further investigation of these indicators is required to test their reliability and repeatability in abattoirs. Novel welfare indicators are needed to assess short-term hunger and thirst, prior normal behaviour and long-term fear and distress. PMID:26598787

  15. A systematic review of animal based indicators of sheep welfare on farm, at market and during transport, and qualitative appraisal of their validity and feasibility for use in UK abattoirs.

    Science.gov (United States)

    Llonch, P; King, E M; Clarke, K A; Downes, J M; Green, L E

    2015-12-01

    In the UK, it has been suggested that abattoirs are ideal locations to assess the welfare of sheep as most are slaughtered at abattoirs either as finished lambs or cull ewes. Data from abattoirs could provide benchmarks for welfare indicators at a national level, as well as demonstrating how these change over time. Additionally, feedback could be provided to farmers and regulatory authorities to help improve welfare and identify high or low standards for quality assurance or risk-based inspections. A systematic review of the scientific literature was conducted, which identified 48 animal-based indicators of sheep welfare that were categorised by the Five Freedoms. Their validity as measures of welfare and feasibility for use in abattoirs were evaluated as potential measures of prior sheep welfare on the farm of origin, at market, or during transportation to the abattoir. A total of 19 indicators were considered valid, of which nine were considered theoretically feasible for assessing sheep welfare at abattoirs; these were body cleanliness, carcass bruising, diarrhoea, skin lesions, skin irritation, castration, ear notching, tail docking and animals recorded as 'obviously sick'. Further investigation of these indicators is required to test their reliability and repeatability in abattoirs. Novel welfare indicators are needed to assess short-term hunger and thirst, prior normal behaviour and long-term fear and distress.

  16. Neighborhood fast food availability and fast food consumption.

    Science.gov (United States)

    Oexle, Nathalie; Barnes, Timothy L; Blake, Christine E; Bell, Bethany A; Liese, Angela D

    2015-09-01

    Recent nutritional and public health research has focused on how the availability of various types of food in a person's immediate area or neighborhood influences his or her food choices and eating habits. It has been theorized that people living in areas with a wealth of unhealthy fast-food options may show higher levels of fast-food consumption, a factor that often coincides with being overweight or obese. However, measuring food availability in a particular area is difficult to achieve consistently: there may be differences in the strict physical locations of food options as compared to how individuals perceive their personal food availability, and various studies may use either one or both of these measures. The aim of this study was to evaluate the association between weekly fast-food consumption and both a person's perceived availability of fast-food and an objective measure of fast-food presence - Geographic Information Systems (GIS) - within that person's neighborhood. A randomly selected population-based sample of eight counties in South Carolina was used to conduct a cross-sectional telephone survey assessing self-report fast-food consumption and perceived availability of fast food. GIS was used to determine the actual number of fast-food outlets within each participant's neighborhood. Using multinomial logistic regression analyses, we found that neither perceived availability nor GIS-based presence of fast-food was significantly associated with weekly fast-food consumption. Our findings indicate that availability might not be the dominant factor influencing fast-food consumption. We recommend using subjective availability measures and considering individual characteristics that could influence both perceived availability of fast food and its impact on fast-food consumption. If replicated, our findings suggest that interventions aimed at reducing fast-food consumption by limiting neighborhood fast-food availability might not be completely effective. PMID

  17. Food Quality Strategies for enhancing organic food quality

    OpenAIRE

    Stopes, Christopher

    2008-01-01

    This Research Topic Review aims to summarise the available knowledge on strategies for enhancing organic food quality. The Review will provide organic advisers with a better understanding of the differences between organic and conventional food quality so that they can support the development of organic farming systems and supply chains that deliver better quality organic food. The Review takes a broad definition of food quality and on the appropriate methods for determining food quality. How...

  18. Review of Intolerance Reactions to Food and Food Additives

    OpenAIRE

    Hayder, Hikmat; Mueller, Utz; Bartholomaeus, Andrew

    2011-01-01

    There is ongoing interest in the community in the area of intolerance reactions to food and food additives. To inform future discussions on this subject, FSANZ initiated a scientific review to give further consideration to key issues underpinning the public debate. This paper provides an overview of the contemporary understanding of food intolerance, and highlights the individual nature of intolerance reactions and the wide range of food chemicals, whether naturally occurring or added to food...

  19. Facts about food irradiation: Microbiological safety of irradiated food

    International Nuclear Information System (INIS)

    This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs

  20. A Consistent Food Demand Framework for International Food Security Assessment

    OpenAIRE

    Beghin, John C.; Meade, Birgit; Rosen, Stacey

    2014-01-01

    Abstract: We present a parsimonious demand modeling approach developed for the annual USDA-ERS International Food Security Assessment. The assessment focuses on chronic food insecurity. The approach incorporates price effects, food quality variation across income deciles, and consistent aggregation over income deciles and food qualities. The approach is based on a simple demand approach for four food categories. It relies on the existing sparse data available for the Assessment, complemented ...

  1. Food Insecurity: Limitations of Emergency Food Resources for Our Patients

    OpenAIRE

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

    2012-01-01

    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 ...

  2. Neighborhood fast food availability and fast food consumption.

    Science.gov (United States)

    Oexle, Nathalie; Barnes, Timothy L; Blake, Christine E; Bell, Bethany A; Liese, Angela D

    2015-09-01

    Recent nutritional and public health research has focused on how the availability of various types of food in a person's immediate area or neighborhood influences his or her food choices and eating habits. It has been theorized that people living in areas with a wealth of unhealthy fast-food options may show higher levels of fast-food consumption, a factor that often coincides with being overweight or obese. However, measuring food availability in a particular area is difficult to achieve consistently: there may be differences in the strict physical locations of food options as compared to how individuals perceive their personal food availability, and various studies may use either one or both of these measures. The aim of this study was to evaluate the association between weekly fast-food consumption and both a person's perceived availability of fast-food and an objective measure of fast-food presence - Geographic Information Systems (GIS) - within that person's neighborhood. A randomly selected population-based sample of eight counties in South Carolina was used to conduct a cross-sectional telephone survey assessing self-report fast-food consumption and perceived availability of fast food. GIS was used to determine the actual number of fast-food outlets within each participant's neighborhood. Using multinomial logistic regression analyses, we found that neither perceived availability nor GIS-based presence of fast-food was significantly associated with weekly fast-food consumption. Our findings indicate that availability might not be the dominant factor influencing fast-food consumption. We recommend using subjective availability measures and considering individual characteristics that could influence both perceived availability of fast food and its impact on fast-food consumption. If replicated, our findings suggest that interventions aimed at reducing fast-food consumption by limiting neighborhood fast-food availability might not be completely effective.

  3. Functional foods and their application to the regional food market

    OpenAIRE

    ZÍDKOVÁ, Jana

    2013-01-01

    The aim of this work was to characterize the contribution of functional foods for human health and to formulate effective procedures for the implementation of functional foods on the regional food market in the use of marketing mix. He was a pilot market survey questionnaire form. Finally, it was recommended that future functional food manufacturers to determine for how many are able to produce these foods and compare the price that people are willing to pay for this product. When promoting a...

  4. Food Safety-Related Aspects of Parasites in Foods.

    Science.gov (United States)

    Watthanakulpanich, Dorn

    2015-01-01

    As natural foods derive from soil or water environments, they may contain the infective stages of parasites endemic to these environments. Infective stages may enter the human food supply via infected animal hosts so there is a need for increased awareness of the impact of parasites on the food supply. Safe handling of food and good kitchen hygiene can prevent or reduce the risk posed by contaminated foodstuffs. In addition, parasites cannot cause a health problem in any thoroughly cooked foods.

  5. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

  6. Putting food on the table

    NARCIS (Netherlands)

    Candel, J.J.L.

    2016-01-01

    Putting food on the table: the European Union governance of the wicked problem of food security Jeroen Candel Food security concerns and arguments have made a revival in European Union (EU) governance since the 2007-8 and 2010 global food price crises. This renaissa

  7. Food processing and allergenicity.

    Science.gov (United States)

    Verhoeckx, Kitty C M; Vissers, Yvonne M; Baumert, Joseph L; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian

    2015-06-01

    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-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.

  8. Food caramels: a review.

    Science.gov (United States)

    Sengar, Garima; Sharma, Harish Kumar

    2014-09-01

    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 eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems. PMID:25190825

  9. Recent developments in food irradiation

    International Nuclear Information System (INIS)

    Nowadays there is growing interest by the food industry, government and consumers in the use of food irradiatin to kill harmful insects, prevent diseases and keep food fresher longer. This interest has been stimulated by growing public concern over chemicals used in foods. While food irradiation technologies have been around for more than 50 years, only recently have they become cost effective and gained prominent attention as potentially safer ways of protecting food products and public health. This paper looks at recent developments in food irradiation processing and discusses the issues that lie ahead. (author)

  10. International Developments of Food Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Loaharanu, P. [Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

    1997-12-31

    Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940`s: discovery of principles of food irradiation; 1950`s: initiation of research in advanced countries; 1960`s: research and development were intensified in some advanced and developing countries; 1970`s: proof of wholesomeness of irradiated foods; 1980`s: establishment of national regulations; 1990`s: commercialization and international trade. (Author)

  11. International Developments of Food Irradiation

    International Nuclear Information System (INIS)

    Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940's: discovery of principles of food irradiation; 1950's: initiation of research in advanced countries; 1960's: research and development were intensified in some advanced and developing countries; 1970's: proof of wholesomeness of irradiated foods; 1980's: establishment of national regulations; 1990's: commercialization and international trade. (Author)

  12. Food Physics and Radiation Techniques

    International Nuclear Information System (INIS)

    In the lecture information is given about food physics, which is a rather new, interdisciplinary field of science, connecting food science and applied physics. The topics of radioactivity of foodstuffs and radiation techniques in the food industry are important parts of food physics. Detailed information will be given about the main fields (e.g. radio stimulation, food preservation) of radiation techniques in the agro-food sector. Finally some special questions of radioactive contamination of foodstuffs in Hungary and applicability of radioanalytical techniques (e.g. INAA) for food investigation will be analyzed and discussed

  13. Food physics and radiation techniques

    International Nuclear Information System (INIS)

    In the lecture information is given about food physics, which is a rather new, interdisciplinary field of science, connecting food science and applied physics. The topics of radioactivity of foodstuffs and radiation techniques in the food industry are important parts of food physics detailed information will be given about the main fields (e.g. radio stimulation, food preservation) of radiation techniques in the agro-food sector. Finally some special questions of radioactive contamination of foodstuffs in hungary and applicability of radioanalytical techniques (e.g. Inaa) for food investigation will be analyzed and discussed

  14. Psychological burden of food allergy

    OpenAIRE

    Teufel, Martin; Biedermann, Tilo; Rapps, Nora; Hausteiner, Constanze; Henningsen, Peter; Enck, Paul; Zipfel, Stephan

    2007-01-01

    One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. In most studies currently available the characterization of patient groups is incomplete, because they did not distinguish between immunologic react...

  15. Functional Foods as Differentiated Products

    OpenAIRE

    Bonanno, Alessandro

    2009-01-01

    Food products providing health benefits beyond nutrition, or functional foods, draw consumers’ attention and promise growth opportunities for innovator food manufacturers. European functional food manufacturers may be facing future challenges, mainly due to the European Union Regulation (EC) No.1924/2006 regulating food products’ health-claims. However, in spite of the interest shown by academics to understand the acceptance of these products no study exists that analyzes the profitability of...

  16. Consumer response to irradiated foods

    International Nuclear Information System (INIS)

    Apart from the safety and nutritional adequacy of irradiated foods, consumer acceptance would be a major factor in the successful commercialization of irradiation technology. One way to remove the misconceptions about irradiated foods is to serve the food items prepared from irradiated foods to consumers and gauge their response. To evaluate the public perception on irradiated foods, a survey was conducted in various scientific symposia and Bhabha Atomic Research Centre canteens covering a wide spectrum of consumers

  17. Radiation processing of food

    International Nuclear Information System (INIS)

    Food treatment by stream of electrons, X or gamma photons, induces an ionization in the medium whom consequences are very more important for contaminants than for food components. Effects upon insects are spectacular at very low doses of about 0.15 kGy and so it is for microoganisms at doses of some 1 kGy. Products consecutive to this radiolysis are of the same nature that the one induced by thermolysis. Ionizing treatments are the only ones allowing an efficacious sterilization of foods without any cooking. Irradiation plants are yet ready and of two types: large for multiple applications, small for single product. Small gamma irradiators and electron accelerators allow line treatment

  18. Food allergies and migraine.

    Science.gov (United States)

    Grant, E C

    1979-05-01

    60 migraine patients completed elimination diets after a 5-day period of withdrawal from their normal diet. 52 (87%) of these patients had been using oral contraceptive steroids, tobacco, and/or ergotamine for an average of 3 years, 22 years, and 7.4 years respectively. The commonest foods causing reactions were wheat (78%), orange (65%), eggs (45%), tea and coffee (40% each), chocolate and milk (37%) each), beef (35%), and corn, cane sugar, and yeast (33% each). When an average of ten common foods were avoided there was a dramatic fall in the number of headaches per month, 85% of patients becoming headache-free. The 25% of patients with hypertension became normotensive. Chemicals in the home environment can make this testing difficult for outpatients. Both immunological and non-immunological mechanisms may play a part in the pathogenesis of migraine caused by food intolerance.

  19. Food health branding

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros

    2010-01-01

    are said to have limitations since consumers often base their choices on heuristics that simplify their choices, such as brands. Therefore, branding is considered an important tool in communicating the value of health and contributing towards healthier food choices. However, branding a food product based...... on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. Based on a case study approach drawn from the Danish food industry, this paper has two objectives: 1) provide a line of insight on how marketing mix elements are used to convey a healthy brand...... image, and 2) explore how brands that are positioned as healthy are dealt with in the public discourse....

  20. Exercise and functional foods

    Directory of Open Access Journals (Sweden)

    Naito Yuji

    2006-06-01

    Full Text Available Abstract Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. In addition, several natural food components have been found to show physiological effects, and some of them are considered to be useful for promoting exercise performance or for prevention of injury. However, these foods should only be used when there is clear scientific evidence and with understanding of the physiological changes caused by exercise. This article describes various "functional foods" that have been reported to be effective for improving exercise performance or health promotion, along with the relevant physiological changes that occur during exercise.

  1. Population, food and knowledge

    DEFF Research Database (Denmark)

    Strulik, Holger; Weisdorf, Jacob Louis

    2008-01-01

    of population. London, printed for J. Johnson, 1798) so-called preventive check hypothesis-that fertility rates vary inversely with the price of food-the current study offers a new and straightforward explanation for the demographic transition and the break with the Malthusian era. Employing a two......-sector framework with agriculture and industry, we demonstrate how fertility responds differently to productivity and income growth, depending on whether it emerges in agriculture or industry. Agricultural productivity and income growth makes food goods, and therefore children, relatively less expensive....... Industrial productivity and income growth, on the other hand, makes food goods, and therefore children, relatively more expensive. The present framework lends support to existing unified growth theories and is well in tune with historical evidence about structural transformation....

  2. Food Irradiation. Standing legislation

    International Nuclear Information System (INIS)

    The standing legislation in Mexico on food irradiation matter has its basis on the Constitutional Policy of the Mexican United States on the 4 Th. article by its refers to Secretary of Health, 27 Th. article to the Secretary of Energy and 123 Th. of the Secretary of Work and Social Security. The laws and regulations emanated of the proper Constitution establishing the general features which gives the normative frame to this activity. The general regulations of Radiological Safety expedited by the National Commission for Nuclear Safety and Safeguards to state the specifications which must be fulfill the industrial installations which utilizing ionizing radiations, between this line is founded, just as the requirements for the responsible of the radiological protection and the operation of these establishments. The project of Regulation of the General Health Law in matter of Sanitary Control of Benefits and Services, that in short time will be officialized, include a specific chapter on food irradiation which considers the International Organizations Recommendations and the pertaining harmonization stated for Latin America, which elaboration was in charge of specialized group where Mexico was participant. Additionally, the Secretary of Health has a Mexican Official Standard NOM-033-SSA1-1993 named 'Food irradiation; permissible doses in foods, raw materials and support additives' standing from the year 1995, where is established the associated requirements to the control registers, service constancies and dose limits for different groups of foods, moreover of the specific guidelines for its process. This standard will be adequate considering the updating Regulation of Benefits and Services and the limits established the Regulation for Latin America. The associated laws that cover in general terms it would be the requirements for food irradiation although such term is not manageable. (Author)

  3. Selection of a food classification system and a food composition database for future food consumption surveys

    NARCIS (Netherlands)

    Ireland, J.; Erp-Baart, A.M.J.; Charrondière, U.R.; Moller, A.; Smithers, G.; Trichopoulou, A.

    2002-01-01

    Objective: To harmonize food classification and food composition databases, allowing comparability of consumption at both food and nutrient levels in Europe. Design: To establish the level of comparability at the food level, the EFCOSUM group benefited from the work already carried out within other

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

    NARCIS (Netherlands)

    Putten, van M.C.

    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

  5. Elements affecting food waste in the food service sector.

    Science.gov (United States)

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. PMID:27373724

  6. Contributions of foods to sodium in the Australian food supply.

    Science.gov (United States)

    Greenfield, H; Smith, A M; Maples, J; Wills, R B

    1984-06-01

    The sodium contributions of various foods in the Australian supply have been calculated by applying recent local food composition data to food availability data and to typical notional Australian diets. Sodium available for consumption from the food supply was 3.00 g per capita per day. Of foods which are salted during processing, the three heaviest contributors of sodium were bread (23 per cent of total available sodium), processed meat and fish (14 per cent), and margarine (8 per cent). Other important contributors were breakfast cereals, biscuits, cheese, butter, potato crisps, dried soups and cakes (including pastries, pies and puddings). Foods identified by health authorities as 'highly salted' and thus prime targets for reduced consumption, provided 33 per cent of total available sodium, less than the 50 per cent contributed by other foods salted during processing. Take-away foods per se did not contribute more sodium than processed foods generally. PMID:6480405

  7. Food oral processing: conversion of food structure to textural perception.

    Science.gov (United States)

    Koç, H; Vinyard, C J; Essick, G K; Foegeding, E A

    2013-01-01

    Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e.g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.

  8. View of food industry on acceptance of food irradiation

    International Nuclear Information System (INIS)

    Food processing with irradiation improve food quality, extend shelf life, reduce losses, but how make this process acceptable and interesting to food industries? In France the 'Association pour la promotion de l'industrie et de l'agriculture (APRIA)' has achieved qualitative and quantitative studies on the acceptability of food irradiation to french industrialists and consumers. Their views are opposing: the food industries consider the food irradiation as technology ahead of its time. The consumer is frightened by such a process which do not change or change slightly the product. This paper reports the analysis and the content of the french industry speech and the public opinion on food preservation methods notably food irradiation. The factors of food irradiation acceptance are discussed and recommendations are given. 1 fig. (F.M.)

  9. Cognitive processing of food rewards.

    Science.gov (United States)

    Higgs, Suzanne

    2016-09-01

    Cues associated with tasty foods, such as their smell or taste, are strong motivators of eating, but the power of food cues on behaviour varies from moment to moment and from person to person. Variation in the rewarding value of a food with metabolic state explains why food cues are more attractive when hungry. However, cognitive processes are also important determinants of our responses to food cues. An urge to consume a tempting food may be resisted if, for example, a person has a longer term goal of weight loss. There is also evidence that responses to food cues can be facilitated or inhibited by memory processes. The aim of this review is to add to the literature on cognitive control of eating by reviewing recent evidence on the influence of working memory and episodic memory processes on responses to food cues. It is argued that processing of food information in working memory affects how much attention is paid to food cues in the environment and promotes the motivation to seek out food in the absence of direct contact with food cues. It is further argued that memories of specific recent eating episodes play an important role in directing food choices and influencing when and how much we eat. However, these memory processes are prone to disruption. When this happens, eating behaviour may become more cue-driven and less flexible. In the modern food environment, disruption of cognitive processing of food reward cues may lead to overconsumption and obesity. PMID:26458961

  10. Cognitive processing of food rewards.

    Science.gov (United States)

    Higgs, Suzanne

    2016-09-01

    Cues associated with tasty foods, such as their smell or taste, are strong motivators of eating, but the power of food cues on behaviour varies from moment to moment and from person to person. Variation in the rewarding value of a food with metabolic state explains why food cues are more attractive when hungry. However, cognitive processes are also important determinants of our responses to food cues. An urge to consume a tempting food may be resisted if, for example, a person has a longer term goal of weight loss. There is also evidence that responses to food cues can be facilitated or inhibited by memory processes. The aim of this review is to add to the literature on cognitive control of eating by reviewing recent evidence on the influence of working memory and episodic memory processes on responses to food cues. It is argued that processing of food information in working memory affects how much attention is paid to food cues in the environment and promotes the motivation to seek out food in the absence of direct contact with food cues. It is further argued that memories of specific recent eating episodes play an important role in directing food choices and influencing when and how much we eat. However, these memory processes are prone to disruption. When this happens, eating behaviour may become more cue-driven and less flexible. In the modern food environment, disruption of cognitive processing of food reward cues may lead to overconsumption and obesity.

  11. Consumer and food industries education on food irradiation

    International Nuclear Information System (INIS)

    A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

  12. Fast food in Tbilisi

    OpenAIRE

    Ulrica Soderlind

    2014-01-01

    This article deals with the fast food establishments that can be found in Georgia's capital Tbilisi as of today. The article is divided into two sections, first interviews with the managers or the owners of the establishments and then we hear the voices of the costumers by a questionnaire that was left for the costumers to answer while they were visiting the establishments. The article and study should be seen as a first academic attempt to map out the fast food sphere in Tbilisi that is quit...

  13. Western Food in China

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    AS the Chinese saying goes, "Ask for local custom when you enter a foreign country." Western food’s first introduction to China in the 17th century was accompanied with its adoption to Chinese dining habits. Western food was introduced into China in large scale during the mid-19th and early 20th centuries. However, as early as the 17th century Western missionaries and envoys were introducing food from their homeland to upper-class Chinese as a means of paying tribute or

  14. Organic food and farming

    DEFF Research Database (Denmark)

    Kledal, Paul Rye

    is placed on identification of economic forces within the supply chains. The main conclusions of the paper – being the results from the organic vegetable chain – are that the rules and regulations, and the development of alternative transaction processes in organic food and farming have so far been founded......The paper is based on research conducted for DARCOF II (Danish Research Centre for Organic Farming, www.darcof.dk). The aim of the research project is to analyze the future development of the Danish organic food sector through focusing on two agro-commodities: vegetables and pork. Emphasis...

  15. Chinese Vegetarian Food

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    ONCE in a restaurant specializing in vegetarian food in Hubei Province, I saw some dishes on the menu which did not sound like vegetarian food, such as chicken, duck, fish and pork. Only after I ordered and tasted did I understand that these were all made of bean products. Simply speaking, the Chinese vegetarian diet is comprised of grains, vegetables, bean products and fruits. It also includes bamboo shoots, mushrooms, edible fungus, aquatic plants and dried fruit. This kind of diet boasts a long history. As early as the Qin Dynasty (221-206 B.C.) and the early Han

  16. Reviews on Food Safety

    International Nuclear Information System (INIS)

    Food safety is an increasing concern. The desire for rapid, specific methods for the detection of viable potential pathogens has grown into a necessity. Microbial contamination of meat, fresh fruits, and vegetables has become a mounting concern during the last decade due to emphasis on their importance in a healthy diet and the recognition of new food borne pathogens such as Campylobacter jejuni, Escherichia coli 0157:H7, and Listeria monocytogenes. This paper presents an overview of different commercial techniques for identification of bacteria such as: III-nitride on Silicon Chips for detection of live bacteria, Optical Biosensors, Piezoelectric-based acoustic wave devices, Electrochemical Biosensors, Immunogenic Techniques, Polymerase chain reaction

  17. Food Safety for Pregnant and Breastfeeding Women

    Science.gov (United States)

    ... Waste Food Safety Newsroom Dietary Guidelines Communicator’s Guide Food Safety You are here Home / Audience / Adults / Moms/ Moms- ... and raw sprouts. Do not eat these foods. Food safety advice when you are pregnant Follow the food ...

  18. Cutting Food Waste through Cooperation along the Food Supply Chain

    OpenAIRE

    Christine Göbel; Nina Langen; Antonia Blumenthal; Petra Teitscheid; Guido Ritter

    2015-01-01

    Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2) to find methods to reduce it. Results indicate that food waste o...

  19. Estudio preliminar del uso de un protocolo para evaluar el bienestar de vacas lecheras usando observaciones basadas en el animal Preliminary study of the use of a protocol to assess the welfare of dairy cattle using animal-based observations

    Directory of Open Access Journals (Sweden)

    C Arraño

    2007-01-01

    Full Text Available El objetivo del presente estudio fue evaluar el bienestar de vacas de lechería usando un protocolo simplificado de observaciones basadas en el animal. Las 22 lecherías se visitaron por una sola vez entre marzo y junio del 2005. Las lecherías fueron seleccionadas por conveniencia, tomando en cuenta la disposición del propietario para participar, su facilidad de acceso y el tamaño del rebaño (291 ± 71,6. De las 22 lecherías, 5 de ellas mantenían a sus vacas a pradera; de las 17 restantes, 4 tenían estabulación permanente y 13 las mantenían estabuladas durante la noche. La visita comenzó dos horas antes de la ordeña de la tarde; durante la visita los animales fueron observados sistemáticamente al momento de la ordeña, para evaluar la condición física y el comportamiento. Las observaciones recopiladas fueron ingresadas a una planilla electrónica Microsoft® Excel XP. Los resultados encontrados para las indicadores de bienestar basados en observaciones de los animales se agruparon en cinco categorías (A: lo mejor/ E: lo peor, luego las granjas fueron ordenadas de acuerdo al porcentaje de indicadores en cada categoría. Las 22 lecherías tuvieron al menos un indicador en la categoría A. Una sola lechería logró tener cinco indicadores de los siete observados, en la categoría A. El indicador mejor evaluado fue la condición corporal, y el peor evaluado fue la "zona de fuga" de las vacas. Se concluye que ninguna lechería tuvo resultados consistentemente buenos o malos en relación a las demás, al evaluar el bienestar de las vacas mediante observaciones basadas en el animalThe aim of this study was to evaluate the welfare of dairy cows using a simplified protocol of animal-based observations. Twenty-two commercial dairy farms in the province of Valdivia, Chile, were visited once between March and July 2005. The farms were selected considering the willingness of the owners to participate, distance from the university and size of

  20. Proteome research in food science.

    Science.gov (United States)

    Pischetsrieder, Monika; Baeuerlein, Rainer

    2009-09-01

    The proteome is the totality of proteins present in a biological sample. In contrast to the static genome, the proteome is highly dynamic, influenced by the genome and many external factors, such as the state of development, tissue type, metabolic state, and various interactions. Thus, the proteome reflects very closely the biological (and chemical) processes occurring in a system. For proteome analysis, gel based and shotgun methods are most widely applied. Because of the potential to generate a systematic view of protein composition and biological as well as chemical interactions, the application of proteome analysis in food science is steadily growing. This tutorial review introduces several fields in food science, where proteomics has been successfully applied: analysis of food composition, safety assessment of genetically modified food, the search for marker proteins for food authentication, identification of food allergens, systematic analysis of the physiological activity of food, analysis of the effects of processing on food proteins and the improvement of food quality.

  1. Radioactivity in food crops

    International Nuclear Information System (INIS)

    Published levels of radioactivity in food crops from 21 countries and 4 island chains of Oceania are listed. The tabulation includes more than 3000 examples of 100 different crops. Data are arranged alphabetically by food crop and geographical origin. The sampling date, nuclide measured, mean radioactivity, range of radioactivities, sample basis, number of samples analyzed, and bibliographic citation are given for each entry, when available. Analyses were reported most frequently for 137Cs, 40K, 90Sr, 226Ra, 228Ra, plutonium, uranium, total alpha, and total beta, but a few authors also reported data for 241Am, 7Be, 60Co, 55Fe, 3H, 131I, 54Mn, 95Nb, 210Pb, 210Po, 106Ru, 125Sb, 228Th, 232Th, and 95Zr. Based on the reported data it appears that radioactivity from alpha emitters in food crops is usually low, on the order of 0.1 Bq.g-1 (wet weight) or less. Reported values of beta radiation in a given crop generally appear to be several orders of magnitude greater than those of alpha emitters. The most striking aspect of the data is the great range of radioactivity reported for a given nuclide in similar food crops with different geographical origins

  2. Keeping Food Safe

    Centers for Disease Control (CDC) Podcasts

    2009-05-27

    This CDC Kidtastics podcast discusses things kids and parents can do to help prevent illness by keeping food safe.  Created: 5/27/2009 by National Center for Zoonotic, Vector-Borne, and Enteric Diseases (NCZVED).   Date Released: 5/27/2009.

  3. Food-System Botany

    Science.gov (United States)

    Rop, Charles J.

    2011-01-01

    This set of inquiry lessons is adaptable for middle school through high school life science or biology classrooms and will help meet the NSTA scientific inquiry position statement (2004) and the AAAS benchmarks (1993) and NRC standards (1996; 2000) related to health and food literacy. The standards require adolescents to examine their own diet and…

  4. Safer and healthier foods.

    Science.gov (United States)

    1999-10-15

    During the early 20th century, contaminated food, milk, and water caused many foodborne infections, including typhoid fever, tuberculosis, botulism, and scarlet fever. In 1906, Upton Sinclair described in his novel The Jungle the unwholesome working environment in the Chicago meat-packing industry and the unsanitary conditions under which food was produced. Public awareness dramatically increased and led to the passage of the Pure Food and Drug Act. Once the sources and characteristics of foodborne diseases were identified--long before vaccines or antibiotics--they could be controlled by handwashing, sanitation, refrigeration, pasteurization, and pesticide application. Healthier animal care, feeding, and processing also improved food supply safety. In 1900, the incidence of typhoid fever was approximately 100 per 100,000 population; by 1920, it had decreased to 33.8, and by 1950, to 1.7 (Figure 1). During the 1940s, studies of autopsied muscle samples showed that 16% of persons in the United States had trichinellosis; 300-400 cases were diagnosed every year, and 10-20 deaths occurred. Since then, the rate of infection has declined markedly; from 1991 through 1996, three deaths and an average of 38 cases per year were reported.

  5. Chinese Foods; Teacher's Handbook.

    Science.gov (United States)

    Huang, Joe, Ed.

    Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

  6. Follow the Food

    DEFF Research Database (Denmark)

    Pagh, Jesper

    2014-01-01

    With the newly opened Torvehallerne Market in Copenhagen as the central case, this chapter discusses how what one might call an urban or perhaps a performative turn within food consumption together with a profound longing for the good life and for belonging to a community as a way of handling...

  7. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... that a person eating 2,000 calories a day should have 2 to 2½ cups of fruit; 2 to 2½ cups of vegetables; 7 to 8 ounces of grain foods, half of them whole grains; 5½ ounces of ...

  8. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... D.: In order to get a lot of fiber in your diet, you need to focus on unrefined foods, so ... apples and leave the skin on for the fiber. Narrator: Include plenty of milk or dairy products in your diet as well. Low-fat milk, yogurt, and cheese ...

  9. Toward Junking Junk Foods.

    Science.gov (United States)

    Lehmann, Phyllis E.

    1978-01-01

    Carroll County, Maryland, has shaped a strategy to improve school nutrition by weakening or eliminating, where possible, junk food competition, making lunches more nourishing and appealing, and working nutrition instruction into other subject areas. Steps taken to accomplish these changes are described. (MF)

  10. Food for Thought

    Institute of Scientific and Technical Information of China (English)

    KELLY; O’BRIEN

    2007-01-01

    Like most Americans, my expe-rience with stateside Chinese food was limited the stuff we get delivered in cleverly folded cardboard tubs. Although I enjoyed my weekly mu-shu fix, I did harbor suspicions that it was not, perhaps, the most authentic culina

  11. Hospitals as food arenas

    DEFF Research Database (Denmark)

    Poulsen, Signe; Jørgensen, Michael Søgaard

    2010-01-01

    also identified. Research limitations: The assessment of the dietary changes based on the canteen take-away food was only based on indirect assessments based on interviews with users and non-users and furthermore based on a questionnaire at one of the hospitals. Value/originality: Canteen take...

  12. Fiscal Food Policy

    DEFF Research Database (Denmark)

    G. Nicholls, Stuart; Gwozdz, Wencke; Reisch, Lucia;

    2011-01-01

    When it comes to buying food, price is influential, but is a ‘fat tax’ the answer to curb obesity? Dr Stuart G Nicholls from Lancaster University, Assistant Professor Dr Wencke Gwozdz and Professor, Dr Lucia A Reisch from Copenhagen Business School and Dr Kristin Voigt from Lancaster University...

  13. Development of functional foods.

    Science.gov (United States)

    Mitsuoka, Tomotari

    2014-01-01

    Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria, that beneficially affect the host by improving the intestinal bacterial balance. Prebiotics are nondigestible food ingredients, such as oligosaccharides and dietary fiber, that beneficially affect the host by selectively stimulating the growth or activities of beneficial intestinal bacteria in the colon and thus improve the health of the hosts. Biogenics are biologically active peptides, including immunopotentiators (biological response modifier: BRM), plant flavonoids, etc. They act directly or indirectly through modulation of intestinal microbiota on the health of the hosts. Thus, functional foods enhance bioregulation such as stresses, appetite and absorption; biodefence, such as immunity and suppression of allergies; prevent diseases, including diarrhea, constipation, cancer, cholesterolemia and diabetes; and suppress aging through immunostimulation as well as suppression of mutagenesis, carcinogenesis, oxidation processes, intestinal putrefaction, and cholesterolemia. PMID:25032085

  14. Choosing Nutrient Dense Foods

    Medline Plus

    Full Text Available ... D.: In order to get a lot of fiber in your diet, you need to focus on unrefined foods, so that means whole grains that are not white in color but have the brown color. This means they haven’t had the ... way to get fiber is by eating healthy snacks. Unsweetened peanut butter ...

  15. Radioactivity in food crops

    Energy Technology Data Exchange (ETDEWEB)

    Drury, J.S.; Baldauf, M.F.; Daniel, E.W.; Fore, C.S.; Uziel, M.S.

    1983-05-01

    Published levels of radioactivity in food crops from 21 countries and 4 island chains of Oceania are listed. The tabulation includes more than 3000 examples of 100 different crops. Data are arranged alphabetically by food crop and geographical origin. The sampling date, nuclide measured, mean radioactivity, range of radioactivities, sample basis, number of samples analyzed, and bibliographic citation are given for each entry, when available. Analyses were reported most frequently for /sup 137/Cs, /sup 40/K, /sup 90/Sr, /sup 226/Ra, /sup 228/Ra, plutonium, uranium, total alpha, and total beta, but a few authors also reported data for /sup 241/Am, /sup 7/Be, /sup 60/Co, /sup 55/Fe, /sup 3/H, /sup 131/I, /sup 54/Mn, /sup 95/Nb, /sup 210/Pb, /sup 210/Po, /sup 106/Ru, /sup 125/Sb, /sup 228/Th, /sup 232/Th, and /sup 95/Zr. Based on the reported data it appears that radioactivity from alpha emitters in food crops is usually low, on the order of 0.1 Bq.g/sup -1/ (wet weight) or less. Reported values of beta radiation in a given crop generally appear to be several orders of magnitude greater than those of alpha emitters. The most striking aspect of the data is the great range of radioactivity reported for a given nuclide in similar food crops with different geographical origins.

  16. Processed foods: contributions to nutrition.

    Science.gov (United States)

    Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

    2014-06-01

    Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers.

  17. Food allergy: diagnosis and management.

    Science.gov (United States)

    Atkins, Dan

    2008-03-01

    A rise in food allergy, accompanied by heightened public awareness, guarantees that clinicians will increasingly be consulted to accurately distinguish adverse reactions to foods from other disorders. The potential impact of inaccurately labeling a food as a cause of symptoms includes delaying appropriate treatment for another disorder or needlessly removing a food from the diet, with potential adverse nutritional and social consequences. When symptoms are triggered by food ingestion, determining the type of adverse reaction to the food responsible is important because of the implications regarding the mechanism involved, reproducibility, and the prognosis.

  18. Facts about food irradiation: Chemical changes in irradiated foods

    International Nuclear Information System (INIS)

    This fact sheet addresses the safety of irradiated food. The irradiation process produces very little chemical change in food, and laboratory experiments have shown no harmful effects in animals fed with irradiated milk powder. 3 refs

  19. Food safety concerns of fast food consumers in urban Ghana.

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods. PMID:26686975

  20. Food Attitudes towards Food Safety Concept among Turkish University Students

    OpenAIRE

    Nihat Aycan; Suat Türkoğuz; Özlem Tokuşoğlu

    2005-01-01

    This study investigated university students food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods to university students. Meanwhile, faculty diff...

  1. Food Supply and Food Safety Issues in China

    OpenAIRE

    Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

    2013-01-01

    Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricult...

  2. ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

    OpenAIRE

    Umida Khodjaeva; Tatiana Bojňanská; Vladimír Vietoris; Oksana Sytar

    2013-01-01

    The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been pre...

  3. Association between fast food purchasing and the local food environment

    OpenAIRE

    Thornton, Lukar E; Kavanagh, A M

    2012-01-01

    Objective: In this study, an instrument was created to measure the healthy and unhealthy characteristics of food environments and investigate associations between the whole of the food environment and fast food consumption. Design and subjects: In consultation with other academic researchers in this field, food stores were categorised to either healthy or unhealthy and weighted (between +10 and −10) by their likely contribution to healthy/unhealthy eating practices. A healthy and unhealthy fo...

  4. Quinoa in Bolivia - Food Sovereignty and Food Security

    OpenAIRE

    Filipovska, Kalina; Yusuf, Ayaann; Viera da Silva, Yasmin; Fredskild Pedersen, Nanna

    2015-01-01

    Within this project, the main objective is to investigate the effects of the quinoa boom in Bolivia. Most importantly - to examine the understanding, use and implementation of the concept of Food Sovereignty, and the related concept of Food Security, by means of two actors - The Government and the Quinoa Producers. By utilizing a theoretical framework consisting of Food Sovereignty, Food Security, Moral Economy and Globalization, an inductive approach has been taken to research the problem fo...

  5. Food safety concerns of fast food consumers in urban Ghana.

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods.

  6. Food Poisioning Typicality in Food Safety Vulnerable Area of Indonesis

    Institute of Scientific and Technical Information of China (English)

    AdilBasukiAhza

    2001-01-01

    Food poisoning characteristics and patterns were studied in six vulnerable provinces of Indonesia to identify the typicality of food poisonings.Units of analysis were district level,gender,type of food,and place of events,using the data of incidence of food poisoning from 1987to 1998 period(ten year),Multivariate analysis and bi-plot technique were used to characterize the vulnerability of the areas based on the following variables:(1) time of symptom perceived,(2) number of cases for each kind of poison,(3) incidence of chemicals poisoning,and (4)incidence the microbial poisonings,It was found that the three provinces most vulnerable to food poisoning are Central Java,West Java and Jogyakarta.The causes of food poisoning incidence are microbial poisonings(49.36%),chemicals(24.50%),natural toxicant(4.66%),and other causes or indications(21.37%),The poisoning symptoms were perceived within 1.0-144 hrs with incubation time of 0.08 to 33.00 hrs after food intake,depedn on the type of poison.The type of foods that caused poisoning are family prepared foods(30.57%),preserved food(industrial products) (29.94%),food from catering services(21.66%),traditional foods(10.83%) and street foods(7.00%),WOmen are more vulnerable(67.84)than men(32.16%),The most vulnerable places for food poisoning are respectively at home(family)(44.16%),at workplaces (16.23%),party venue(14.29%),school(12.99%),and in public places(12.34%).The results lead to the urgent needs of a better formulation,more stringent food control policy and regulation at district levels,the use of different approach towards a more locally oriented food poisoning safety measures and actions.

  7. Food for Thought : Introducing Organic Food in Norwegian Schools

    OpenAIRE

    2008-01-01

    This paper examines how organic food can be introduced in Norwegian schools. The qualitative study took place in four lower secondary schools in different regions of Norway. The pupils’ perceptions about organic food are looked at in the context of previous consumer studies on the topic of organic food. Environmental education and nutrition education theories are used in examining and discussing education about organic food and farming. The study found that, like with environmental educat...

  8. Knowledge on Halal Food amongst Food Industry Entrepreneurs in Malaysia

    OpenAIRE

    Asyraf Hj. Ab. Rahman; Wan Ibrahim Wan Ahmad; Mohd Yusoff Mohamad; Zainab Ismail

    2011-01-01

    Food industry becomes one of the main sources of income for local community in Malaysia. Thus knowledge on halal food is so crucial to be studied. This paper tends to investigate some types of traditional halal food and to analyse the entrepreneurs’ knowledge on the subject. To meet these objectives, a set of questionnaire was then constructed to gather information on the issue. Using the non-probability sampling techniques, about 300 food industry entrepreneurs from the State of Terengganu a...

  9. Risk Perception of Food Safety by School Food-handlers

    OpenAIRE

    Machado, Maria Grossi; Monego, Estelamaris Tronco; Campos, Maria Raquel Hidalgo

    2014-01-01

    An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student's health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final...

  10. Food crises, food regimes and food movements: rumblings of reform or tides of transformation?

    Science.gov (United States)

    Holt Giménez, Eric; Shattuck, Annie

    2011-01-01

    This article addresses the potential for food movements to bring about substantive changes to the current global food system. After describing the current corporate food regime, we apply Karl Polanyi's 'double-movement' thesis on capitalism to explain the regime's trends of neoliberalism and reform. Using the global food crisis as a point of departure, we introduce a comparative analytical framework for different political and social trends within the corporate food regime and global food movements, characterizing them as 'Neoliberal', 'Reformist', 'Progressive', and 'Radical', respectively, and describe each trend based on its discourse, model, and key actors, approach to the food crisis, and key documents. After a discussion of class, political permeability, and tensions within the food movements, we suggest that the current food crisis offers opportunities for strategic alliances between Progressive and Radical trends within the food movement. We conclude that while the food crisis has brought a retrenchment of neoliberalization and weak calls for reform, the worldwide growth of food movements directly and indirectly challenge the legitimacy and hegemony of the corporate food regime. Regime change will require sustained pressure from a strong global food movement, built on durable alliances between Progressive and Radical trends.

  11. Regional food culture and development.

    Science.gov (United States)

    Wahlqvist, Mark L; Lee, Meei-Shyuan

    2007-01-01

    Food culture is most influenced by the locality of its origin, which will have been one of food acquisition and processing by various means. It is generally agreed, and is the basis of much United Nations, especially Food and Agriculture Organisation strategic development policy, that successful agriculture, horticulture and aquaculture along with fishing, underpin economically viable and healthy communities with their various food cultures. We also know that this must be in tandem with maternal literacy and operational health care systems. These elements are best represented on a regional basis. There is a growing consumer interest in knowing where one's food comes from as a measure of "food integrity". However, food production alone can be a precarious business and relate to a lesser or greater extent to local food culture and to trade, which may be complementary or at-odds with each other. Likewise, the local food culture may have its strengths and weaknesses as far as its ability to meet nutritional and health needs is concerned. Local food production may be restricted because of geographical or socio-economic conditions which preclude food diversity, although this may be compensated for by trade. Where food adequacy and diversity is compromised, and soils poor, various macronutrient, micronutrient (from animals and plants) and phytonutrient (nutritionally-advantageous food component from plants) deficiencies may be in evidence. These food system problems may be intertwined with food culture--for example, "rice-based and water-soluble vitamin poor"; "few animal-derived foods like meat, fish, eggs and milk with associated low calcium, vitamin D, Vitamin B12 and long chain n-3 fatty acid intakes"; "low fruit and vegetable intake with limited carotenoids and other phytonutrients". Geo-satellite surveillance and mapping as identifying such "hot spots": for regional food problems, as well as hot spots where most of the world's biodiversity is found (1.4 % of land on

  12. The Food Friends: Encouraging Preschoolers to Try New Foods

    Science.gov (United States)

    Bellows, Laura; Anderson, Jennifer

    2006-01-01

    In response to concerns about children's eating behaviors, the Colorado Nutrition Network developed and tested Food Friends--Making New Foods Fun for Kids. The program was designed as a 12-week social marketing campaign aimed at encouraging preschool-age children to try new foods, such as Ugli Fruit, couscous, and daikon radish. Tasting novel…

  13. Agrofuels, Food Sovereignty, and the Contemporary Food Crisis

    Science.gov (United States)

    Rosset, Peter

    2009-01-01

    In this article, agrofuels are examined in the context of the world food price crisis and the "food sovereignty" proposal for addressing the crisis. Both short- and long-term causes of the crisis are examined, and while agrofuels are presently not a prime causal factor they are clearly contraindicated by the crisis. Food sovereignty, including a…

  14. Food Sovereignty: Power, Gender, and the Right to Food

    OpenAIRE

    Patel, Rajeev C.

    2012-01-01

    In an article that forms part of the PLoS Medicine series on Big Food, Raj Patel examines the concept of food sovereignty, which aims to address inequalities in power that characterize the global food system and fuel hunger and malnutrition.

  15. Food Safety: An Integral Part of Food Security

    International Nuclear Information System (INIS)

    In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

  16. Food Safety: an Integral Part of Food Security

    International Nuclear Information System (INIS)

    In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

  17. Food in space: The spatial organization of food systems

    NARCIS (Netherlands)

    Carsjens, G.J.

    2015-01-01

    Contemporary food production is facing many challenges. One of these challenges is to re-connect the food system with various public domains, such as spatial planning. Sustainable food planning is a growing domain in planning research. One of the important topics of research concerns the geographica

  18. Controlling Food Microbiological Issues : Food Safety and - Quality

    NARCIS (Netherlands)

    Berg, C.A. van den

    2013-01-01

    The food industry faces various challenges affecting food safety and quality. Changing consumer demands, raw materials with fluctuating quality, new emerging food pathogens, and the changing scale of production, all can influence the microbiological status of the (end-) product. These challenges req

  19. Facts about food irradiation: Irradiated foods and the consumer

    International Nuclear Information System (INIS)

    This fact sheet discusses market testing of irradiate food, consumer response to irradiated products has always been positive, and in some countries commercial quantities of some irradiated food items have been sold on a regular basis. Consumers have shown no reluctance to buy irradiated food products. 4 refs

  20. Food Fortification Stability Study

    Science.gov (United States)

    Sirmons, T.; Cooper, M.; Douglas, G.

    2016-01-01

    NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exception was Grilled pork Chop and Chicken Noodle Soup whose individual components appear to degrade rapidly over one year of storage. Finally, most vitamins appear to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at 35

  1. Food Fortification Stability Study

    Science.gov (United States)

    Sirmons, T.; Cooper, M.; Douglas, G.

    2017-01-01

    NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five-year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermo-stabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exceptions were Grilled pork Chop and Chicken Noodle Soup whose individual components appeareddegrade rapidly over one year of storage. Finally, most vitamins appeared to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at

  2. 21 CFR 105.65 - Infant foods.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs... CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than a... use for infants, the label shall bear, if such food is fabricated from two or more ingredients,...

  3. 21 CFR 105.62 - Hypoallergenic foods.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  4. Regulatory aspect of food irradiation

    International Nuclear Information System (INIS)

    Interest in the process of food irradiation is reviewed once again internationally. Although food irradiation has been thoroughly investigated, global acceptance is still lacking. Factors which impede the progress of the technology are discussed here. (author)

  5. Animal Cloning and Food Safety

    Science.gov (United States)

    ... Products For Consumers Home For Consumers Consumer Updates Animal Cloning and Food Safety Share Tweet Linkedin Pin it ... This conclusion stems from an extensive study of animal cloning and related food safety, culminating in the release ...

  6. Alternative food safety intervention technologies

    Science.gov (United States)

    Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

  7. Older Adults and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Older Adults and Food Safety An adage states, "With age, comes wisdom." Hopefully ...

  8. Yalla! Fresh food and more...

    OpenAIRE

    Al-Ajmi, Majda

    2009-01-01

    The work provides a business plan for an innovative idea for a restaurant. The restaurant will be operating in Oman, Muscat under Bin Mirza International (BMI).It will provide healthy Arabic food in a modern fast-food style.

  9. Consumer-Related Food Waste

    DEFF Research Database (Denmark)

    Aschemann-Witzel, Jessica; Hooge, Ilona de; Normann, Anne

    2016-01-01

    Food waste has received increasing attention in recent years. As part of their corporate social responsibility strategies, food supply chain actors have started to act towards avoiding and reducing food waste. Based on a literature review, an expert interview study, and example cases, we discuss...... food marketing and the role and responsibility of retail. Food marketing and retailing contribute to consumer-related food waste via decisions on date labeling, packaging sizes and design elements, and pricing strategies encouraging overpurchase, as well as communication shifting consumer priorities...... to the disadvantage of food waste avoidance. Potential actions to tackle food waste relate to improved packaging and information, altering pricing strategies, and cooperation with other actors across the supply chain. Three cases highlight the extent to which moral and strategic motives are interlinked...

  10. Food security under climate change

    Science.gov (United States)

    Hertel, Thomas W.

    2016-01-01

    Using food prices to assess climate change impacts on food security is misleading. Differential impacts on income require a broader measure of household well-being, such as changes in absolute poverty.

  11. Food Safety After a Tsunami

    Science.gov (United States)

    ... Hurricanes Landslides Tornadoes Tsunamis Volcanoes Wildfires Winter Weather Food Safety After a Tsunami Language: English Español (Spanish) ... baby formula that requires no added water. Keeping Foods Cold If available, dry ice can be used ...

  12. Food irradiation in South Africa

    International Nuclear Information System (INIS)

    The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mango's, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices

  13. Merits and Demerits of Food Additives

    OpenAIRE

    Xuening YANG; Zhan, Yong

    2014-01-01

    Food additive is a double-edged sword. It has merits and demerits. Food additives have such merits as improving sensory properties of foods, preventing deterioration and extending the shelf life, increasing varieties of foods, enhancing convenience of foods, facilitating food processing, and satisfying other demands. However, excessive and illegal use of food additives will exert adverse influence on food security. Therefore, it is required to take proper measures to bring merits of food addi...

  14. Quantifying food waste in Hawaii's food supply chain.

    Science.gov (United States)

    Loke, Matthew K; Leung, PingSun

    2015-12-01

    Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables.

  15. Quantifying food waste in Hawaii's food supply chain.

    Science.gov (United States)

    Loke, Matthew K; Leung, PingSun

    2015-12-01

    Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. PMID:26446198

  16. Food irradiation - general aspects

    International Nuclear Information System (INIS)

    This paper describes research and development experience in food irradiation followed by commercial utilisation of multi-purpose plants. The main design objectives should be high efficiency and uniform dose. Particular care must be given to dosimetry and the use of plastic dosimeters is described. Capital outlay for a 1 MCi Cobalt 60 irradiator is estimated to be 2.5 million dollars giving a unit processing cost of 0.566 dollars/ft3 of throughput for 8000 hour/year use at a dose of 25 kGy. (2.5 Mrad). The sale of irradiated food for human consumption in Britain is not yet permitted but it is expected that enabling legislation will be introduced towards the end of 1985

  17. Towards sustainable food production

    DEFF Research Database (Denmark)

    Aramyan, Lusine H; Hoste, Robert; van den Broek, Willie;

    2011-01-01

    European pork supply chains, like other agri-food supply chains, currently face numerous challenges such as globalization, emerging markets, changing consumer requirements, and new governmental regulations related to issues such as environmental pollution and food safety. These challenges require...... continuous innovation of supply chain network structures, reconsideration of business processes, relocation of logistics infrastructures and renewed allocation of chain activities to these infrastructures in order to achieve sustainable performances. This paper presents a scenario analysis of the spatial...... of pigs, processing of pork and pork consumption, is used to analyse the scenarios. The results reveal major opportunities for reductions in cost as well as in CO2 equivalent emissions if a European sector perspective is taken and some chain activities are relocated to other countries. However...

  18. Food Consumption, Diet & Health

    DEFF Research Database (Denmark)

    Daniel, Hannelore; Reisch, Lucia; Hamm, Ulrich

    the dialogue with consumers and all stakeholder and social groups from the outset. The food and nutrition sector seems particularly suitable for this as it is readily accessible. The foundation for a successful dialogue, however, is social science research which determines the needs, expectations and habits...... by the working group ‘Nutrition and Health’ by Prof. Hannelore Daniel, Prof. Lucia Reisch and Prof. Ulrich Hamm. It was adopted by the Bioeconomy Council on 26.11.2013......Bioeconomy plays a key role in the innovation policy of the German Federal Government. The Federal Ministry of Education and Research (BMBF) and the Federal Ministry of Food and Agriculture (BMEL) have over the years funded various branches of the bioeconomy sector, but with a particular focus...

  19. Functional foods in Europe

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Scholderer, Joachim

    2007-01-01

    reading of the main principles of the harmonized regulation COM/2003/0424, this situation is about to change. This article reviews the regulatory aspects, the results of consumer research and the marketing strategies regarding the use of health claims for functional foods in Europe, and it comments...... on the lack of correspondence between the new regulation and the marketing experiences and research as regard consumer reactions to health claims.......The fact that the European markets for functional foods generally are less developed, compared to the US and the Japanese markets, has often been attributed to a restrictive and inconsistent health claim legislation in and between the European countries. With the European Parliament's second...

  20. Texture of Frozen Food

    Science.gov (United States)

    Wani, Kohmei

    Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

  1. Functional foods for added value

    OpenAIRE

    Mark-Herbert, Cecilia

    2002-01-01

    In this study innovation involves the development of a new product category; i.e. new products, new processes and new business. The development process is conveyed in narratives where a radically new product group, functional foods, is developed. These high-tech food products are associated with added value for the food business as well as for individuals and society at large. In the past decades Swedish food companies have faced an increasing competition. With increased competitive pressures...

  2. Sustainable food versus health concerns

    OpenAIRE

    Avermaete, T.; Mathijs, Erik

    2008-01-01

    Simultaneous with the growing demand for sustainable food, statistics in all EU member states report consumption patterns that are characterized by too much fat, overdoses of sugar and a lack of fruits and vegetables. The streams of literature that investigate the factors influencing sustainable food consumption and healthy food consumption are largely separated. However, the question whether there is a positive relationship between consumer behaviour towards sustainable food and consumer beh...

  3. Overview of food allergy diagnosis

    OpenAIRE

    MANEA, IRENA; AILENEI, ELENA; Deleanu, Diana

    2016-01-01

    Food allergy is a condition with significant social and economic impact and a topic of intense concern for scientists and clinicians alike. Worldwide, over 220 million people suffer from some form of food allergy, but the number reported is just the tip of the iceberg. Recent years have brought new perspectives in diagnosing food allergy. Elucidating incriminated immunological mechanisms, along with drawing the clinical phenotype of food hypersensitivity reactions ensures an accurate diagnosi...

  4. Food Crises and Gender Inequality

    OpenAIRE

    Bina Agarwal

    2011-01-01

    This paper examines the current food crises, the projected effect of climate change, the vulnerabilities created by regional concentrations of food production, imports and exports, and the significant role of women as food producers, consumers and family food managers. Bridging productivity differentials between male and female farmers, by helping women overcome production constraints, would significantly increase agricultural output. This becomes an imperative, given the feminization of agri...

  5. FOOD ASSISTANCE LANDSCAPE MARCH 2006

    OpenAIRE

    Anonymous

    2006-01-01

    One in five Americans participates in at least one of USDA's food and nutrition assistance programs during the year. In fiscal 2005, an estimated 55 percent of USDA's budget supported the programs that provide children and low-income people with access to food, a healthful diet, and nutrition education. The Economic Research Service (ERS) is responsible for conducting studies and evaluations of USDA's food assistance programs. This report uses preliminary data from USDA's Food and Nutrition S...

  6. Comment on Chinese food culture

    Institute of Scientific and Technical Information of China (English)

    马欣

    2014-01-01

    <正>Enjoying all kinds of food can be the most important issue in China,Chinese people love to have nice food and to study them,after a few thousand years,food have become the most important part of China and has gradually formed a unique culture.There is a saying,food is the paramount necessity of people(民以食为天),however,in China,people are not eating only when they

  7. Food nanotechnology – an overview

    OpenAIRE

    Bhupinder S Sekhon

    2010-01-01

    Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packag...

  8. Right to food in India

    OpenAIRE

    S. Mahendra Dev

    2003-01-01

    The objective of this paper is to examine right to food in the Indian context. We analyse the right to food in terms of availability, accessibility, adequacy and sustainability. These are examined in terms of equity and justiciability. The study is different from the earlier studies on food security as it is based on human rights approach. The issue of food is approached from the rights perspective. Progress is examined in terms of availability, accessibility (physical and economic). policies...

  9. Assessment of local food distribution

    OpenAIRE

    Nordmark, Ingrid

    2015-01-01

    There is increasing interest in local food, as consumers feel confidence in such food. Local food has good opportunities to fulfil quality aspects/requirements of transparency and traceability in the supply chain due to the possibilities for direct interaction between producers and consumers. However, local food producers often face logistics challenges due to their small scale, decentralisation and integration difficulties with larger supply chains. This necessitates analysis of specific log...

  10. Understanding Food Inflation in India

    OpenAIRE

    Sen Gupta, Abhijit; Bhattacharya, Rudrani; Rao, Narhari

    2014-01-01

    Persistently high food inflation has been one of the major concerns facing India over the last few years. With nearly a quarter of the population living below the poverty line, the persistence of food inflation at high levels is extremely undesirable. In this paper, we analyse the behaviour and determinants of food inflation over the recent past. We introduce structural breaks to identify the different phases of food inflation during the last three decades, and evaluate the persistence of foo...

  11. Food Security in Azerbaijan

    Institute of Scientific and Technical Information of China (English)

    Kamran Ismayilov

    2009-01-01

    @@ In the 21st century the society got some achievements in technological,education,economic,social-political,cultural and etc.sectors.But society couldn't solve fully the food security problem yet.According to the information given by FAO if in 1970 there were 400 billion hungry people in the world,in 2008 the number of hungry people was doubled and increased to 800 billion people.

  12. How to preserve foods

    International Nuclear Information System (INIS)

    The use of gamma and fast electron radiations for food preservation is described. Examples are given of the application of ionizing radiation for retarding potato germination, onion growth, and fruit ripening, for limiting the action of microorganisms, and removing salmonella from meat products. The method has remarkable prospects although it may not be considered to be a general-purpose method. Geographic and economic conditions should always be taken into consideration. (J.P.)

  13. Peptides and Food Intake

    Directory of Open Access Journals (Sweden)

    Carmen Sobrino Crespo

    2014-04-01

    Full Text Available Nutrients created by the digestion of food are proposed to active G protein coupled receptors on the luminal side of enteroendocrine cells e.g. the L-cell. This stimulates the release of gut hormones. Hormones released from the gut and adipose tissue play an important rol in the regulation of food intake and energy expenditure (1.Many circulating signals, including gut hormones, can influence the activity of the arcuate nucleus (ARC neurons directly, after passing across the median eminence. The ARC is adjacent to the median eminence, a circumventricular organ with fenestrated capillaries and hence an incomplete blood-brain barrier (2. The ARC of the hypothalamus is believed to play a crucial role in the regulation of food intake and energy homeostasis. The ARC contains two populations of neurons with opposing effect on food intake (3. Medially located orexigenic neurons (i.e those stimulating appetite express neuropeptide Y (NPY and agouti-related protein (AgRP (4-5. Anorexigenic neurons (i.e. those inhibiting appetite in the lateral ARC express alpha-melanocyte stimulating hormone (α-MSH derived from pro-opiomelanocortin (POMC and cocaine and amphetamine-regulated transcript (CART (6. The balance between activities of these neuronal circuits is critical to body weight regulation.In contrast, other peripheral signals influence the hypothalamus indirectly via afferent neuronal pathway and brainstem circuits. In this context gastrointestinal’s vagal afferents are activated by mechanoreceptors and chemoreceptors, and converge in the nucleus of the tractus solitaries (NTS of the brainstem. Neuronal projections from the NTS, in turn, carry signals to the hypotalamus (1, 7. Gut hormones also alter the activity of the ascending vagal pathway from the gut to the brainstem. In the cases of ghrelin and Peptide tyrosine tyrosine (PYY, there are evidences for both to have a direct action on the arcuate nucleus and an action via the vagus nerve a

  14. CHALLENGES OF NEW FOOD

    OpenAIRE

    ЛЕКИЧ СЛАВОЛЮБ С.

    2014-01-01

    The article draws attention to the development of science and technology in 19th and 20th century, biology and chemistry in particular, and its relation with the green revolution of the middle of 20 th century and the gene revolution of the end of 20 th century. These two revolutions have resulted in significant changes in food production and integrated agriculture into high technology-based economy.

  15. Food gap and food security of sugar in Egypt

    OpenAIRE

    SHEHATA, Gaber Ahmed Bassyouni

    2015-01-01

    The research aims mainly to study food gap and food security of sugar in Egypt through studying of several sub-goals represented in: estimating models of general trends function for some economic indicators of sugar in Egypt during the period (1995- 2012), studying of the most important indicators of food security of sugar, estimating the size of the food gap of sugar and knowledge of the most important factors responsible for, and studying the policies and means to achieve food security of s...

  16. Food irradiation. An alternative

    International Nuclear Information System (INIS)

    In order to start a food irradiation program, one needs to perform some tests, such as: local handling problems, consumer acceptance and government licenses. At this point the cost of a special food irradiator can be considered a too high investment. It is proposed that for the irradiation of a few tons of several food items, a commercial irradiator for medical products sterilization be employed. With the use of an ''experimental loop'' and some special positions inside the irradiation chamber, it is possible to irradiate even potatoes and onions, at doses ranging from 100 Gy to 200 Gy. The quantities, depending on the source activity, can be around 300 kg per hour. For doses near 10 kGy, the normal procedure used for sterilization of medical products can be employed, while changing the cycle on the machine. In the case of an experimental loop within a JS-7400 (AECC) irradiator at a dose rate of 20 Gy per minute, around 200 kg of potatoes per hour can be irradiated. The experimental positions inside the chamber have a dose rate of 60 Gy per hour, and the batch capacity is 250 kg, so that 250 kg can be irradiated each 1,5 hour

  17. Predictive Food Microbiology

    DEFF Research Database (Denmark)

    Østergaard, Nina Bjerre

    Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw or pasteu......Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw...... or pasteurised milk. This, in combination with the fact that cottage cheese support growth of Listeria monocytogenes, induces a documentation requirement on the food producer. In the EU regulatory framework, mathematical models are recognised as a suitable supplement to traditional microbiological methods...... distributions) were advocated. It is believed that it is necessary to define some applicable methodologies for the development of growth models for complex products such as fermented dairy products. Model development is a comprehensive process with an almost infinite data requirement and the findings...

  18. YOUNG PURCHASERS OF FOOD

    Directory of Open Access Journals (Sweden)

    Iwona Kowalczuk

    2007-03-01

    Full Text Available In the article the results of a research carried out in 2005 on the sample of 134 respondents are presented. The results of the research indicate that young consumers are very active on the food market. Teenagers derive their knowledge about nutrition mainly from their family home but also from school as well as from books and literature publica-tions. Together with age the range of participation of grammar school teenagers in family shopping has declined, while their role and activeness of individual purchaser has risen. Families were commonly shopping mainly in small near-home shops and also, but less frequently, in hyper- and supermarkets. Teenagers were shopping individually mainly in small near home shops and school shops spending on average 9 PLN per week. While choosing the shopping place grammar school teenagers took under consideration mainly the price level and the quality of goods offered. The most important factors taken into consideration by the tested teenagers while buying food individually were: the freshness, the taste and the brand. Teenagers were engaged in decisive process of purchasing food for the family household mainly as far as products which were meant for them as con-sumers. Products such as beverages, chips, sweets and ice-creams were the main items of their individual purchase. Basing on the results of the survey a rather positive attitude of the tested teenagers was noticed towards promotion of sales. They were also more prone to impulsive purchase and more than averagely prone to novelties.

  19. Estuarine Food for Thought

    Science.gov (United States)

    M�ller-Solger, A. B.; M�ller-Navarra, D. B.

    2002-12-01

    Recent research in animal and human nutrition has shown the importance of long-chain polyunsaturated fatty acids (LC-PUFA) such as the n-3 LC-PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These LC-PUFA are needed for healthy development and functioning of the nervous and vascular systems. De novo synthesis or elongation to LC-PUFA in animals is inefficient at best; thus sufficient amounts of these PUFA must be supplied by food sources. Algae, especially diatoms, dinoflagellates, and cryptophytes, are the quantitatively most important producers of EPA and DHA. These types of algae often dominate estuarine producer communities. The upper San Francisco Estuary is no exception, and we found its LC-PUFA-rich phytoplankton biomass, but not the quantitatively prevalent terrestrial plant detritus, to be highly predictive of zooplankton (Daphnia) growth. In contrast, in freshwater lakes dominated by relatively LC-PUFA-poor phytoplankton, EPA, not total phytoplankton biomass, best predicted Daphnia growth. The commonly high abundance of LC-PUFA-rich algae in estuaries may help explain the high trophic efficiencies in these systems and resulting high consumer production. Moreover, LC-PUFA-rich estuarine food resources may also provide essential nutrition and associated health and evolutionary benefits to land-dwelling consumers of such foods, including humans. Ensuring LC-PUFA-rich, uncontaminated estuarine production is thus an important goal for estuarine restoration and a convincing argument for estuarine conservation.

  20. Teleconnected food supply shocks

    Science.gov (United States)

    Bren d'Amour, Christopher; Wenz, Leonie; Kalkuhl, Matthias; Steckel, Jan Christoph; Creutzig, Felix

    2016-03-01

    The 2008-2010 food crisis might have been a harbinger of fundamental climate-induced food crises with geopolitical implications. Heat-wave-induced yield losses in Russia and resulting export restrictions led to increases in market prices for wheat across the Middle East, likely contributing to the Arab Spring. With ongoing climate change, temperatures and temperature variability will rise, leading to higher uncertainty in yields for major nutritional crops. Here we investigate which countries are most vulnerable to teleconnected supply-shocks, i.e. where diets strongly rely on the import of wheat, maize, or rice, and where a large share of the population is living in poverty. We find that the Middle East is most sensitive to teleconnected supply shocks in wheat, Central America to supply shocks in maize, and Western Africa to supply shocks in rice. Weighing with poverty levels, Sub-Saharan Africa is most affected. Altogether, a simultaneous 10% reduction in exports of wheat, rice, and maize would reduce caloric intake of 55 million people living in poverty by about 5%. Export bans in major producing regions would put up to 200 million people below the poverty line at risk, 90% of which live in Sub-Saharan Africa. Our results suggest that a region-specific combination of national increases in agricultural productivity and diversification of trade partners and diets can effectively decrease future food security risks.

  1. Ethical Traceability and Communicating Food

    DEFF Research Database (Denmark)

    ethics, political philosophy and philosophy of law) around food ethics and empirical research in three important food chains (UK bread, Danish bacon and Greek olive oil) to argue that ethical traceability systems could be used to communicate food information to consumers, allowing them not only to make...

  2. Evoked Emotions Predict Food Choice

    NARCIS (Netherlands)

    Dalenberg, J.R.; Gutjar, S.; Horst, ter G.J.; Graaf, de C.; Renken, R.; Jager, G.

    2014-01-01

    In the current study we show that non-verbal food-evoked emotion scores significantly improve food choice prediction over merely liking scores. Previous research has shown that liking measures correlate with choice. However, liking is no strong predictor for food choice in real life environments. Th

  3. A revolution in food preservation

    International Nuclear Information System (INIS)

    A brief consumer guide to food irradiation is presented. Aspects covered include some of the advantages of food irradiation compared to other methods of food preservation, the type of radiation used, the mechanism of action, some practical applications, safety and future benefits. (UK)

  4. Active components in food supplements

    NARCIS (Netherlands)

    Siemelink M; Jansen EHJM; Piersma AH; Opperhuizen A; LEO

    2000-01-01

    The growing food supplement market, where supplements are both more diverse and more easily available (e.g. through Internet) formed the backdrop to the inventory of the active components in food supplements. The safety of an increased intake of food components via supplements was also at issue her

  5. Sustainability in the food sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G

    2011-01-01

    Consumers have, through their food choices, a major role in bringing about more sustainable food production. However, this presupposes that differences in sustainability are communicated to consumers. Even if food products are eco-labelled and consumers are motivated to support sustainability, a ...

  6. The science of food structuring

    NARCIS (Netherlands)

    Sman, van der R.G.M.; Goot, van der A.J.

    2009-01-01

    Food structuring is discussed from the viewpoints of soft matter physics and molecular gastronomy. Food is one of the most complex types of soft matter, with multiple dispersed phases and even hierarchical structure. Food structuring seems to be a kind of art, comprising a careful balance between fo

  7. Business Models for Local Foods

    DEFF Research Database (Denmark)

    Esbjerg, Lars; Pedersen, Maja; Pederson, Robert;

    2014-01-01

    Interest in local foods is growing, but there has been limited research on who and why producers of local foods thrive or struggle. A particularly important problem for local food producers is how to reach end consumers, as they often find it difficult to work with the retail chains that dominate...

  8. Consumer-Related Food Waste

    NARCIS (Netherlands)

    Aschemann-Witzel, Jessica; Hooge, de Ilona; Normann, Anne

    2016-01-01

    Food waste has received increasing attention in recent years. As part of their corporate social responsibility strategies, food supply chain actors have started to act towards avoiding and reducing food waste. Based on a literature review, an expert interview study, and example cases, we discuss

  9. Market analysis baby food Ukraine

    Directory of Open Access Journals (Sweden)

    A.A. Voronina

    2010-06-01

    Full Text Available The paper analyzes the development of baby food industry in Ukraine and abroad due the increased level of fertility, unmet needs of baby food products in the growing demand for intervention and strengthening foreign manufacturers. Special attention is paid to government regulation and legislation of the relevant Ukrainian market of baby food.

  10. From food structure to texture

    NARCIS (Netherlands)

    Wilkinson, C.; Dijksterhuis, G.B.; Minekus, M.

    2000-01-01

    Understanding the relationship between food texture perception and food structure is of increasing importance for companies wishing to produce texturally attractive food products. The perception of texture is a complex process involving the senses of vision, hearing, somesthesis and kinesthesis. Tex

  11. Radio frequency processing of food

    Science.gov (United States)

    The IFT 2016 food expo, which was home to 2,695 booths, was both exciting and educational for those who wished to learn more about food processing. From pumps to small-scale unit operations to commercial equipment, exhibitors highlighted both traditional and innovative food processing solutions for ...

  12. Lubrication and perception of foods

    NARCIS (Netherlands)

    Liu, K.

    2016-01-01

    Background and aims Food structure is determined by its composition and the interaction between the compositional or structural elements. Both food structure and the texture perception of foods undergo dynamic changes during different phases of oral processing. During oral processin

  13. Food for the ageing population

    NARCIS (Netherlands)

    Raats, M.M.; Groot, de C.P.G.M.; Staveren, van W.A.

    2008-01-01

    The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food

  14. Improving Hygiene in Food Transportation

    NARCIS (Netherlands)

    Thoden van Velzen, E.U.; Lukasse, L.J.S.

    2016-01-01

    The hygiene aspect of food transport has become an issue for European transport operators. This development started roughly in 1990, when national governments urged transport operators to act on food safety. However, nowadays retailers and food producers are demanding more hygiene measures from tran

  15. Food Science and Technology Abstracts.

    Science.gov (United States)

    Cohen, Elinor; Federman, Joan

    1979-01-01

    Introduces the reader to the Food Science and Technology Abstracts, a data file that covers worldwide literature on human food commodities and aspects of food processing. Topics include scope, subject index, thesaurus, searching online, and abstracts; tables provide a comparison of ORBIT and DIALOG versions of the file. (JD)

  16. Understanding consumers of food products

    NARCIS (Netherlands)

    Frewer, L.J.; Trijp, van J.C.M.

    2007-01-01

    In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of diff

  17. MedlinePlus: Food Safety

    Science.gov (United States)

    ... GO GO MEDICAL ENCYCLOPEDIA Aflatoxin Cooking utensils and nutrition Food safety Genetically engineered foods Preventing food poisoning Related Health Topics Creutzfeldt-Jakob Disease Foodborne Illness NIH MedlinePlus Magazine For Seniors, Eat with Caution HealthLines: 7 Steps ...

  18. Empowering billions with food safety and food security

    International Nuclear Information System (INIS)

    Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

  19. Low GI Food with Barley in Space Foods

    Science.gov (United States)

    Katayama, Naomi; Sugimoto, Manabu; Hashimoto, Hirofumi; Kihara, Makoto; Yamashita, Masamichi; Space Agriculture Task Force

    The construction of the life-support system to perform space, moon base, Mars emigration is demanded. The space foods will play a very important role of life support on this occasion. Particularly, in environment of the microgravity, our metabolism becomes less than the face of the Earth. The management of the blood sugar level is very important. We need to eat the meal which will be rise in blood sugar level slowly. The barley which includes much water-soluble dietary fibers is helpful to make low GI space food. After eating 30% barley with unpolished rice, blood sugar level was rise slowly. The cooking process is very important to our body in thinking about digestion and absorption. Soft foods, long-heated foods and grind-foods are easy to digest. After eating these-foods, our blood sugar level will rise, easily. We introduce the space foods with 30% wheat that the blood sugar level is hard to rising.

  20. Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography-Mass Spectrometry

    DEFF Research Database (Denmark)

    Roseland, Janet Maxwell; Patterson, Kristine Y; Andrews, Karen W;

    2016-01-01

    Assessment of total vitamin D intake from foods and dietary supplements (DSs) may be incomplete if 25-hydroxyvitamin D [25(OH)D] intake is not included. However, 25(OH)D data for such intake assessments are lacking, no food or DS reference materials (RMs) are available, and comparison of laboratory...... performance has been needed. The primary goal of this study was to evaluate whether vitamin D3 and 25(OH)D3 concentrations in food and DS materials could be measured with acceptable reproducibility. Five experienced laboratories from the United States and other countries participated, all using liquid...... chromatography tandem-mass spectrometry but no common analytical protocol; however, various methods were used for determining vitamin D3 in the DS. Five animal-based materials (including three commercially available RMs) and one DS were analyzed. Reproducibility results for the materials were acceptable. Thus...