Fortify Your Knowledge about Vitamins

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Full Text Available ... first trimester of pregnancy, consume adequate synthetic folic acid daily (from fortified foods or supplements) in addition to food forms of ... consume extra vitamin D from vitamin D-fortified foods and/or supplements. ... amino acids, and substances such as enzymes, microbial probiotics, and ...

Changes in time-trends of nutrient intake from fortified and non-fortified food in German children and adolescents--15 year results of the DONALD study. Dortmund Nutritional and Anthropometric Longitudinally Designed Study.

Science.gov (United States)

Sichert-Hellert, W; Kersting, M; Manz, F

2001-04-01

Although fortified products have played an increasing role in food marketing since the 1980s in Germany, data as to the consumption of fortified food is sparse. To assess long-term data on changes in fortified food supply or consumption patterns, nutrient intake, and time trends in the DONALD Study (Dortmund Nutritional and Anthropometric Longitudinally Designed Study). Between 1985 and 2000 consumption of nutrient intake (total and from fortified foods) was evaluated and time trends in energy and nutrient intake were assessed on the basis of 3-day weighed dietary records (n = 4193) of 2-14 year-old males (n = 383) and females (n = 404) enrolled in the DONALD Study. Nutrient intake was expressed as percentage of the current German recommendations. Food products were defined as fortified if enriched with at least one of the following nutrients: Vitamin A or provitamin A carotenoids (summarised as Vitamin A), Vitamins E, B1, B2, B6, C, niacin, folate, calcium or iron. Nutrient supplements and medicine were excluded from this evaluation. Time trends were analysed using linear and non-linear regression models (PROC MIXED, SAS 6.12). In percent of German references [3], non-fortified food contributed to folate intake by 20-30%, to Vitamin E by about 40%, to Vitamin B1 by 50-65%, to Vitamin A, C, B2, calcium, iron by about 65-95%, and to Vitamin B6 and niacin intake by 100% and more. Fortified food alone provided no more than 5% of calcium intake, about 10-20% of iron, Vitamin A and folate intake, up to 40-50% of Vitamin C, B1, B2, E, niacin and up to 80% of Vitamin B6 intake. During the 15 year period of the DONALD Study with total food, we only found a significant linear time trend for Vitamin C, whereas significant non-linear time trends were found for calcium, Vitamin E, B1, B2, B6, niacin and folate. In the latter there was a uniform increase until 1994 and a decrease thereafter. For iron and Vitamin A no significant time trend could be identified. Only iron and

Iron Fortified Complementary Foods Containing a Mixture of Sodium Iron EDTA with Either Ferrous Fumarate or Ferric Pyrophosphate Reduce Iron Deficiency Anemia in 12- to 36-Month-Old Children in a Malaria Endemic Setting: A Secondary Analysis of a Cluster-Randomized Controlled Trial.

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Glinz, Dominik; Wegmüller, Rita; Ouattara, Mamadou; Diakité, Victorine G; Aaron, Grant J; Hofer, Lorenz; Zimmermann, Michael B; Adiossan, Lukas G; Utzinger, Jürg; N'Goran, Eliézer K; Hurrell, Richard F

2017-07-14

Iron deficiency anemia (IDA) is a major public health problem in sub-Saharan Africa. The efficacy of iron fortification against IDA is uncertain in malaria-endemic settings. The objective of this study was to evaluate the efficacy of a complementary food (CF) fortified with sodium iron EDTA (NaFeEDTA) plus either ferrous fumarate (FeFum) or ferric pyrophosphate (FePP) to combat IDA in preschool-age children in a highly malaria endemic region. This is a secondary analysis of a nine-month cluster-randomized controlled trial conducted in south-central Côte d'Ivoire. 378 children aged 12-36 months were randomly assigned to no food intervention ( n = 125; control group), CF fortified with 2 mg NaFeEDTA plus 3.8 mg FeFum for six days/week ( n = 126; FeFum group), and CF fortified with 2 mg NaFeEDTA and 3.8 mg FePP for six days/week ( n = 127; FePP group). The outcome measures were hemoglobin (Hb), plasma ferritin (PF), iron deficiency (PF anemia (Hb iron deficiency with or without anemia ( p = 0.068). IDA prevalence sharply decreased in the FeFum (32.8% to 1.2%, p anemia. These data indicate that, despite the high endemicity of malaria and elevated inflammation biomarkers (C-reactive protein or α-1-acid-glycoprotein), IDA was markedly reduced by provision of iron fortified CF to preschool-age children for 9 months, with no significant differences between a combination of NaFeEDTA with FeFum or NaFeEDTA with FePP. However, there was no overall effect on anemia, suggesting most of the anemia in this setting is not due to ID. This trial is registered at clinicaltrials.gov (NCT01634945).

Vitamin-fortified complementary foods for infant nutrition

Directory of Open Access Journals (Sweden)

V. M. Kodentsova

2016-01-01

Full Text Available The diet of modern nursing women consisting of natural foods is adequate for the consumption of energy and sometimes excessively caloric can not to provide the organism with the necessary amounts of vitamins. The content of vitamins in breast milk of insufficiently supplied women is less than in nursing mothers, adequate supply of vitamins. The needs of the growing breast-fed child by women with multivitamin deficiency can not to satisfied by means breast milk. Based on the analysis of the vitamin status of pregnant and lactating women, as well as the content of vitamins in breast milk of mothers with various vitamins sufficiency conclusion for inclusion in the diet of infants enriched with vitamins and minerals weaning cereal-based products (cereals had been made. Vitamin and mineral supplements or vitamin enriched foods must be included in the diet to maintain the vitamin status of lactating women. 

The effect of iron-fortified complementary food and intermittent preventive treatment of malaria on anaemia in 12- to 36-month-old children: a cluster-randomised controlled trial.

Science.gov (United States)

Glinz, Dominik; Hurrell, Richard F; Ouattara, Mamadou; Zimmermann, Michael B; Brittenham, Gary M; Adiossan, Lukas G; Righetti, Aurélie A; Seifert, Burkhardt; Diakité, Victorine G; Utzinger, Jürg; N'Goran, Eliézer K; Wegmüller, Rita

2015-09-17

Iron deficiency (ID) and malaria co-exist in tropical regions and both contribute to high rates of anaemia in young children. It is unclear whether iron fortification combined with intermittent preventive treatment (IPT) of malaria would be an efficacious strategy for reducing anaemia in young children. A 9-month cluster-randomised, single-blinded, placebo-controlled intervention trial was carried out in children aged 12-36 months in south-central Côte d'Ivoire, an area of intense and perennial malaria transmission. The study groups were: group 1: normal diet and IPT-placebo (n = 125); group 2: consumption of porridge, an iron-fortified complementary food (CF) with optimised composition providing 2 mg iron as NaFeEDTA and 3.8 mg iron as ferrous fumarate 6 days per week (CF-FeFum) and IPT-placebo (n = 126); group 3: IPT of malaria at 3-month intervals, using sulfadoxine-pyrimethamine and amodiaquine and no dietary intervention (n = 127); group 4: both CF-FeFum and IPT (n = 124); and group 5: consumption of porridge, an iron-fortified CF with the composition currently on the Ivorian market providing 2 mg iron as NaFeEDTA and 3.8 mg iron as ferric pyrophosphate 6 days per week (CF-FePP) and IPT-placebo (n = 127). The primary outcome was haemoglobin (Hb) concentration. Linear and logistic regression mixed-effect models were used for the comparison of the five study groups, and a 2 × 2 factorial analysis was used to assess treatment interactions of CF-FeFum and IPT (study groups 1-4). After 9 months, the Hb concentration increased in all groups to a similar extent with no statistically significant difference between groups. In the 2 × 2 factorial analysis after 9 months, no treatment interaction was found on Hb (P = 0.89). The adjusted differences in Hb were 0.24 g/dl (95 % CI -0.10 to 0.59; P = 0.16) in children receiving IPT and -0.08 g/dl (95 % CI -0.42 to 0.26; P = 0.65) in children receiving CF-FeFum. At baseline, anaemia (Hb

Conventional foods, followed by dietary supplements and fortified foods, are the key sources of vitamin D, vitamin B6, and selenium intake in Dutch participants of the NU-AGE study.

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Berendsen, Agnes A M; van Lieshout, Lilou E L M; van den Heuvel, Ellen G H M; Matthys, Christophe; Péter, Szabolcs; de Groot, Lisette C P G M

2016-10-01

With aging, energy needs decrease, necessitating a more nutrient-dense diet to meet nutritional needs. To bridge this gap, the use of nutrient-dense foods, fortified foods, and dietary supplements can be important. This observational study aims to describe current micronutrient intakes of Dutch elderly and to identify the contribution of nutrient-dense foods, fortified foods, and dietary supplements to the intake of micronutrients that are often inadequately consumed in Dutch elderly. Data of 245 Dutch volunteers from the NU-AGE study aged 65 to 80 years were used. Dietary intake was assessed by means of 7-day food records, and dietary supplement use was recorded with an additional questionnaire. Information on fortified foods was obtained from the Dutch Food Composition Table 2011. Nutrient density of foods was evaluated using the Nutrient Rich Food 9.3 score. The percentages of participants not meeting their average requirement were high for vitamin D (99%), selenium (41%), and vitamin B6 (54%) based on conventional foods and also when taking into account fortified foods (98%, 41%, and 27%, respectively) and vitamin and mineral supplements (87%, 36%, and 20%, respectively). Conventional foods were the main source of vitamin D, vitamin B6, and selenium intake (42%, 45%, and 82%, respectively), followed by vitamin and mineral supplements (41%, 44%, and 18%) and fortified foods (17%, 11%, and 1%). Foods with the highest nutrient density contributed most to total vitamin B6 intake only. To optimize nutrient intakes of elderly, combinations of natural food sources, fortified foods, and dietary supplements should be considered. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

Development of food-based complementary feeding recommendations for 9- to 11-month-old peri-urban Indonesian infants using linear programming.

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Santika, Otte; Fahmida, Umi; Ferguson, Elaine L

2009-01-01

Effective population-specific, food-based complementary feeding recommendations (CFR) are required to combat micronutrient deficiencies. To facilitate their formulation, a modeling approach was recently developed. However, it has not yet been used in practice. This study therefore aimed to use this approach to develop CFR for 9- to 11-mo-old Indonesian infants and to identify nutrients that will likely remain low in their diets. The CFR were developed using a 4-phase approach based on linear and goal programming. Model parameters were defined using dietary data collected in a cross-sectional survey of 9- to 11-mo-old infants (n = 100) living in the Bogor District, West-Java, Indonesia and a market survey of 3 local markets. Results showed theoretical iron requirements could not be achieved using local food sources (highest level achievable, 63% of recommendations) and adequate levels of iron, niacin, zinc, and calcium were difficult to achieve. Fortified foods, meatballs, chicken liver, eggs, tempe-tofu, banana, and spinach were the best local food sources to improve dietary quality. The final CFR were: breast-feed on demand, provide 3 meals/d, of which 1 is a fortified infant cereal; > or = 5 servings/wk of tempe/tofu; > or = 3 servings/wk of animal-source foods, of which 2 servings/wk are chicken liver; vegetables, daily; snacks, 2 times/d, including > or = 2 servings/wk of banana; and > or = 4 servings/wk of fortified-biscuits. Results showed that the approach can be used to objectively formulate population-specific CFR and identify key problem nutrients to strengthen nutrition program planning and policy decisions. Before recommending these CFR, their long-term acceptability, affordability, and effectiveness should be assessed.

Results with Complementary Food Using Local Food Ingredients.

Science.gov (United States)

Ahmed, Tahmeed; Islam, Munirul; Choudhury, Nuzhat; Hossain, Iqbal; Huq, Sayeeda; Mahfuz, Mustafa; Sarker, Shafiqul Alam

2017-01-01

Appropriate complementary food is a must for optimum growth of infants and children. The food should be diverse and be given in sufficient quantities 2-4 times a day depending upon age. Poverty, food insecurity, and lack of awareness regarding the choice of nutritious food ingredients are deterrents to optimum complementary feeding. In Bangladesh, 77% of children do not receive appropriate complementary food and, hence, the high prevalence of childhood malnutrition. We developed ready-to-use complementary foods (RUCFs) using locally available food ingredients, rice/lentil and chickpea, which conform to standard specifications. These foods were found to be acceptable by children and their mothers compared to the Pushti packet, the cereal-based supplement used in the erstwhile National Nutrition Program of Bangladesh. In a cluster-randomized community-based trial in rural Bangladesh among more than 5,000 children, the efficacy of rice/lentil- and chickpea-based RUCFs was compared with another commonly used supplementary food called wheat-soy blend++ (WSB++) and a commercial product called Plumpy'doz. Deceleration in length for age was significantly lower (by 0.02-0.04/month) in the rice/lentil, Plumpy'doz, and chickpea groups compared to the control group at 18 months of age. Weight-for-length z-score decline was lower only in Plumpy'doz and chickpea groups. WSB++ was not different from the control group. In children who received chickpea RUCF or Plumpy'doz, the prevalence of stunting was 5-6% lower at 18 months. These foods can be used to prevent or treat malnutrition among children, particularly those from food-insecure households. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

Science.gov (United States)

Rowe, Jonathan P; Brodegard, William C; Pike, Oscar A; Steele, Frost M; Dunn, Michael L

2008-09-01

An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

Food fortification as a complementary strategy for the elimination of micronutrient deficiencies: case studies of large scale food fortification in two Indian States.

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Bhagwat, Sadhana; Gulati, Deepti; Sachdeva, Ruchika; Sankar, Rajan

2014-01-01

The burden of micronutrient malnutrition is very high in India. Food fortification is one of the most cost-effective and sustainable strategies to deliver micronutrients to large population groups. Global Alliance for Improved Nutrition (GAIN) is supporting large-scale, voluntary, staple food fortification in Rajasthan and Madhya Pradesh because of the high burden of malnutrition, availability of industries capable of and willing to introduce fortified staples, consumption patterns of target foods and a conducive and enabling environment. High extraction wheat flour from roller flour mills, edible soybean oil and milk from dairy cooperatives were chosen as the vehicles for fortification. Micronutrients and levels of fortification were selected based on vehicle characteristics and consumption levels. Industry recruitment was done after a careful assessment of capability and willingness. Production units were equipped with necessary equipment for fortification. Staffs were trained in fortification and quality control. Social marketing and communication activities were carried out as per the strategy developed. A state food fortification alliance was formed in Madhya Pradesh with all relevant stakeholders. Over 260,000 MT of edible oil, 300,000 MT of wheat flour and 500,000 MT of milk are being fortified annually and marketed. Rajasthan is also distributing 840,000 MT of fortified wheat flour annually through its Public Distribution System and 1.1 million fortified Mid-day meals daily through the centralised kitchens. Concurrent monitoring in Rajasthan and Madhya has demonstrated high compliance with all quality standards in fortified foods.

Evaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified foods

OpenAIRE

Norwegian Scientific Committee for Food Safety

2011-01-01

The Norwegian Scientific Committee for Food Safety (VKM) has on request from The Norwegian Food Safety Authority evaluated negative and positive human health effects from intake of n-3 fatty acids from food supplements and fortified foods. The evidence presented in this evaluation show that it is possible to obtain positive health effects in the Norwegian population from intake of EPA and DHA, including from food supplements, without any appreciable risk of negative or adverse health ...

Absorbed zinc and exchangeable zinc pool size are significantly greater in Pakistani infants receiving traditional complementary foods with zinc fortified micronutrient powder

International Nuclear Information System (INIS)

Ariff, Shabina; Soofi, Sajid; Bhutta, Zulfiqar; Krebs, Nancy; Westcott, Jamie

2014-01-01

Full text: Adequacy of zinc intake from breast milk alone becomes marginal in relation to infant requirements by around six months of age. Simple and cost effective strategies are needed at population level to ensure adequate intakes of zinc in infants and toddlers in populations at risk of zinc deficiency. We determined the amount of absorbed zinc (AZ) from a micronutrient powder (MNP) without and with 10 mg of zinc (MNP, MNP+Zn, respectively) added to local complementary foods used in Pakistan, and the impact on the exchangeable zinc pool (EZP) size. As a nested study within a large prospective cluster randomized trial, 6 month old infants were randomized to receive MNP or MNP+Zn. Stable isotope methodology was applied after ~ 3 and 9 months of use to measure AZ from MNP-fortified test meals of rice-lentils (khitchri) and EZP. Nineteen infants per group completed the first metabolic studies; 14 and 17 infants in MNP and MNP+Zn groups, completed the follow-up studies. Mean (±SD) AZs were 0.1± 0.1 and 1.2±0.5 mg at the first point for the MNP and MNP+Zn groups, respectively (p <0.001); results were nearly identical at the follow-up measurement. EZP did not differ between groups at the first measurement but was less in the MNP group (3.7±0.6 mg/kg) than in the MNP+Zn group (4.5±1.0 mg/kg) at the second measurement (P = 0.01). These data confirm that the MNP+Zn in khitchri were well absorbed, and after a year of home fortification, zinc status assessed by EZP was significantly better for the MNP+Zn group. Additional field studies may be necessary to ascertain the adequacy of this dose for infants at high risk of deficiency. (author)

BASED COMPLEMENTARY FOODS USING GERMINAT

African Journals Online (AJOL)

user

2010-08-08

Aug 8, 2010 ... Malnutrition affects physical growth, morbidity, mortality, cognitive development, reproduction, and ... malnutrition. Development of complementary foods is guided by nutritional value, acceptability, availability and affordability of raw materials, and simplicity of food processing ... (Memmert, Germany) at 55. 0.

[Folic acid fortified foods available in Spain: types of products, level of fortification and target population groups].

Science.gov (United States)

Samaniego Vaesken, M L; Alonso-Aperte, E; Varela-Moreiras, G

2009-01-01

Folic acid is a potentially relevant factor in the prevention of a number of pathologies (congenital abnormalities, cardiovascular disease, colorectal cancer and neurocognitive decline). This has led to the introduction of different strategies in order to increase folate intake: nutritional education, pharmacological supplementation and mandatory or voluntary fortification of staple foods with folic acid. In Spain there is a growing number of folic acid fortified products on a voluntary basis, but there is also a lack of reliable data to assess their impact on the population's dietary folate intakes. To gather a better knowledge of folic acid food fortification practices in Spain. A Food Composition Database was developed using data from a market study. Also, previously published data of unfortified staple foods from Food Composition Tables was reviewed. The Database included 260 folic acid fortified food items and it was periodically updated. Food groups included were primarily "Cereals and derivatives" (52%) followed by "Dairy products". Most of these foodstuffs lacked a target population for their consumption (37%) or were aimed at "Weight control" (28%) and "Children" (23%), but only 2% targeted women at a reproductive age. Number of unfortified foods included was 690. Fortification levels declared by manufacturers ranged between 15 and 430% of the Recommended Dietary Allowances (RDA) for folic acid per 100 g/ml, and simultaneous addition of B6 and B12 vitamins was observed in 75% of the products. Currently, Spain market offers a significant number of folic acid fortified products on a voluntary basis and at a level > or = 15% of the RDA per 100 g/ml or serving declared by manufacturers.

Fortify Your Knowledge about Vitamins

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Full Text Available ... in heme-iron and/or consume iron-rich plant foods or iron-fortified foods with an iron- ... Health Cosmetics Dietary Supplements Drugs Food Medical Devices Nutrition Radiation-Emitting Products Tobacco Products Vaccines, Blood & Biologics ...

Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices

Science.gov (United States)

Rowe, Laura A; Vossenaar, Marieke; Garrett, Greg S

2015-01-01

While fortification of staple foods and condiments has gained enormous global traction, poor performance persists throughout many aspects of implementation, most notably around the critical element of regulatory monitoring, which is essential for ensuring foods meet national fortification standards. Where coverage of fortified foods is high, limited nutritional impact of fortification programs largely exists due to regulatory monitoring that insufficiently identifies and holds producers accountable for underfortified products. Based on quality assurance data from 20 national fortification programs in 12 countries, we estimate that less than half of the samples are adequately fortified against relevant national standards. In this paper, we outline key findings from a literature review, key informant interviews with 11 fortification experts, and semi-quantitative surveys with 39 individuals from regulatory agencies and the food fortification industry in 17 countries on the perceived effectiveness of regulatory monitoring systems and barriers to compliance against national fortification standards. Findings highlight that regulatory agencies and industry disagree on the value that enforcement mechanisms have in ensuring compliance against standards. Perceived political risk of enforcement and poorly resourced inspectorate capacity appear to adversely reinforce each other within an environment of unclear legislation to create a major hurdle for improving overall compliance of fortification programs against national standards. Budget constraints affect the ability of regulatory agencies to create a well-trained inspector cadre and improve the detection and enforcement of non-compliant and underfortified products. Recommendations to improve fortification compliance include improving technical capacity; ensuring sustained leadership, accountability, and funding in both the private and the public sectors; and removing political barriers to ensure consistent detection of

Progress update: crop development of biofortified staple food crops ...

African Journals Online (AJOL)

Over the past 15 years, biofortification, the process of breeding nutrients into food crops, has gained ample recognition as a cost-effective, complementary, feasible means of delivering micronutrients to populations that may have limited access to diverse diets, supplements, or commercially fortified foods. In 2008, a panel of ...

Formulation of a complementary food fortified with broad beans ...

African Journals Online (AJOL)

Adequate nutrient intake, especially of protein and micronutrients, enhances growth of children and decreases susceptibility to disease. Major contributing factors to malnutrition among infants and children are low purchasing power of the family resulting in poor quality foods. A cross-sectional and laboratory-based study ...

Adoption of Enriched Local Complementary Food in Osun State ...

African Journals Online (AJOL)

Locally processed complementary foods, appropriately enriched can complement breast milk and traditional foods during the nutritionally vulnerable periods of a child life. The study therefore examines the adoption of enriched local complementary foods in Osun State Nigeria. Structured interview schedule was used to ...

The Selection and Prevalence of Natural and Fortified Calcium Food Sources in the Diets of Adolescent Girls

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Rafferty, Karen; Watson, Patrice; Lappe, Joan M.

2011-01-01

Objective: To assess the impact of calcium-fortified food and dairy food on selected nutrient intakes in the diets of adolescent girls. Design: Randomized controlled trial, secondary analysis. Setting and Participants: Adolescent girls (n = 149) from a midwestern metropolitan area participated in randomized controlled trials of bone physiology…

Nutrient Analysis of Indigenous Fortified Baby Weaning Foods from ...

African Journals Online (AJOL)

BSN

Abstract. Complementary food blends based on some cereals and legumes that are sold in. Plateau State, Nigeria were formulated for baby weaning foods and were analyzed. The cereals used included Zea mays (white corn), Pennisetum typhoides (millet) and. Digitaria exilis (acha). The legumes included Voandzeia ...

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... 50, consume vitamin B-12 in its crystalline form, which is found in fortified foods or supplements. If you're a woman of childbearing age who may become pregnant, eat foods high in heme-iron and/or consume iron-rich plant foods or ...

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... in heme-iron and/or consume iron-rich plant foods or iron-fortified foods with an iron- ... supplement, Frankos advises reporting it to your health care provider, as well as to the manufacturer whose ...

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... chronic diseases through diet and physical activity. They form the basis for federal food, nutrition education, and ... 50, consume vitamin B-12 in its crystalline form, which is found in fortified foods or supplements. ...

Young children feeding and Zinc levels of complementary foods in ...

African Journals Online (AJOL)

Young children feeding and Zinc levels of complementary foods in Western ... localities helped to identify the recipes used for preparation of complementary foods. ... foods given to them, the cooking methods and the frequency of consumption.

Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds

Directory of Open Access Journals (Sweden)

Ariana Bianca Velciov

2014-11-01

Full Text Available This research followed to achieve some natural-fortified food, based on honey and oleaginous fruits. Honey and oleaginous fruits are extremely valuable for human diet. With their rich nutrient content, new products obtained by mixing honey with seeds may be considered both traditional food with high nutritional value as well as fortified food. The samples were constituted from acacia flowers honey bought directly from the producer, to which were added various quantities of oleaginous fruits (seeds. Thus, we obtained 3 different types of fortified honey, using pumpkin seeds, sunflower seeds and hemp seeds. Samples obtained were stored in appropriate conditions. From these samples, were made analytical tests: ascorbic acid and humidity.

[Methods quantitative for determination of water-soluble vitamins in premixes and fortified food products by micellar electrokinetic chromatography on short end of the capillary].

Science.gov (United States)

Bogachuk, M N; Bessonov, V V; Perederiaev, O I

2011-01-01

It was purposed new technique by micellar electrokinetic chromatography on short end of the capillary (capillary electrophoresis system Agilent 3D CE, DAD, quartz capillary HPCE stndrd cap 56 cm, 50 microm, 50 mM borate buffer pH=9,3, 100 mM sodium dodecil sulfate) for simultaneous determination of water-soluble vitamins (B1, B2, B6, B12, PP, B5, B9, C, B8) in fortified food products and premixes. It was observed on 6 samples of vitamin premixes and 28 samples of fortified food products using this technique. Our findings are consistent with the results of research on certain vitamins, conducted by other methods. The developed technique can be used in analysis of water-soluble vitamins in premixes and fortified food products.

Storage Stability of Unstabilized Predigested Soymilk Fortified with ...

African Journals Online (AJOL)

... calcium content, and strongest negative significant (P < 0.05) effects on visible coagulation time (VCT) of the fortified soymilk. Vitamin C had linear significant (p < 0.05) effects to increase soymilk vitamin C content and VCT. Keywords: Storage stability, micronutrient fortification, predigested soymilk, complementary feeding ...

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... in the first trimester of pregnancy, consume adequate synthetic folic acid daily (from fortified foods or supplements) in addition to food forms of folate from a varied diet. If you are an older adult, have dark skin, or are exposed to insufficient ultraviolet band radiation ( ...

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.

Science.gov (United States)

Chadare, Flora J; Madode, Yann E; Fanou-Fogny, Nadia; Kindossi, Janvier M; Ayosso, Juvencio Og; Honfo, S Hermann; Kayodé, Ap Polycarpe; Linnemann, Anita R; Hounhouigan, D Joseph

2018-01-01

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Is the Inclusion of Animal Source Foods in Fortified Blended Foods Justified?

Directory of Open Access Journals (Sweden)

Kristen E. Noriega

2014-09-01

Full Text Available Fortified blended foods (FBF are used for the prevention and treatment of moderate acute malnutrition (MAM in nutritionally vulnerable individuals, particularly children. A recent review of FBF recommended the addition of animal source food (ASF in the form of whey protein concentrate (WPC, especially to corn-soy blends. The justification for this recommendation includes the potential of ASF to increase length, weight, muscle mass accretion and recovery from wasting, as well as to improve protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: (1 epidemiological; (2 ASF versus no intervention or a low-calorie control; (3 ASF versus an isocaloric non-ASF; and (4 ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, little evidence supports the costly addition of WPC to FBFs. Further, randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

Science.gov (United States)

Chanadang, Sirichat; Chambers, Edgar Iv; Alavi, Sajid

2016-05-01

Products that will be prepared by consumers must be tolerant to various cooking procedures that those consumers may use. Fortified blended foods (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries. Many FBFs are served as porridge and may have a wide of solids content, cooking times and variations in added ingredients. Sorghum is being examined as a potential alternative to wheat and corn based FBF products. This study was intended to evaluate the tolerance to preparation variations for porridge made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis and Bostwick flow rate measurements were performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. The results showed that most sensory properties were only marginally affected although some expected large differences in a few sensory properties were found when solids content varied (that is, thickness, adhesiveness) or fruit (banana flavor) was added. Moreover, Bostwick flow rate was a reasonable indicator of thickness characteristics of porridges in some cases, but not in others. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, which means that the product can be modified during preparation by consumers without having a major impact on most sensory properties other than ones they intended to change such as thickness, sweetness, or fruit flavor. © 2016 Institute of Food Technologists®

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Full Text Available ... have dark skin, or are exposed to insufficient ultraviolet band radiation (such as sunlight), consume extra vitamin D from vitamin D-fortified foods and/or supplements. How Vitamins are Regulated Vitamin ...

Design of a ready-to-eat child food fortified with pea-based iron (Pisum sativum

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Zulma Villaquirán

2018-01-01

Full Text Available Introduction: Iron deficiency is one of the most prevalent nutritional problems at the global level which mainly affects the vulnerable population as children under 5 years of age. Fortified foods of child consumption are part of the intervention strategies, which are made from the mixture of ingredients such as cereals, fruits, legumes, among others. Pea is a legume that can be used in order to take advantage of its nutritional properties. Objective: To design a ready-to-eat child food with peas (Pisum sativum, fortified with iron and sanitized by pasteurization. Materials and methods: The appropriate percentage of peas in the food was selected by sensory analysis. The selection of iron salt was made by physicochemical and sensory analysis using ferrous sulphate and chelate iron. Subsequently, the growth of mesophilic microorganisms was evaluated in order to select the pasteurization heat treatment. The useful life evaluation was carried out through sensory tests. Finally, the physico-chemical, compositional and microbiological evaluation of the sanitized food was implemented. Results: The addition of peas in percentages not greater than 6.5% within the food formulation was acceptable for parents of children under 5. On the other hand, the selected salt to generate less changes on the color and acidity of the food during storage was chelate iron. The results of heat treatment showed that for reducing the initial concentration of mesophiles and obtaining a good quality food according to the Colombian regulations in force, it was necessary to submit the food to 85 °C for 13 minutes (0.45 D, which managed to maintain the initial quality of the food for 12 days under refrigeration. Conclusions: The developed food complies with the sensory and microbiological criteria demanded in the Colombian regulations in force and is suitable for consumption. Besides, it can be catalogued as high in iron and a good source of protein, contributing with 25% and

Fortify Your Knowledge about Vitamins

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Full Text Available ... Consumers Home For Consumers Consumer Updates Fortify Your Knowledge About Vitamins Share Tweet Linkedin Pin it More ... activity. They form the basis for federal food, nutrition education, and information programs. Barbara Schneeman, Ph.D., ...

Fortify Your Knowledge about Vitamins

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Full Text Available ... fortified foods or supplements. If you're a woman of childbearing age who may become pregnant, eat ... high in vitamin C. If you're a woman of childbearing age who may become pregnant or ...

Fortify Your Knowledge about Vitamins

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Full Text Available ... consume extra vitamin D from vitamin D-fortified foods and/or supplements. How Vitamins are Regulated Vitamin products are regulated by FDA as "Dietary Supplements." The law defines dietary supplements, in part, as products taken by ...

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Full Text Available ... Español Search FDA Submit search Popular Content Home Food Drugs Medical Devices Radiation-Emitting Products Vaccines, ... Biologics Animal & Veterinary Cosmetics Tobacco Products For Consumers Home For Consumers Consumer Updates Fortify Your Knowledge About ...

Assessment of complementary feeding of Canadian infants: effects on microbiome & oxidative stress, a randomized controlled trial.

Science.gov (United States)

Qasem, Wafaa; Azad, Meghan B; Hossain, Zakir; Azad, Elnaz; Jorgensen, Sarah; Castillo San Juan, Sandra; Cai, Chenxi; Khafipour, Ehsan; Beta, Trust; Roberts, L Jackson; Friel, James

2017-02-14

The World Health Organization recommends exclusive breastfeeding until 6 months followed by introduction of iron-rich complementary foods (CFs). The aim of this study was to determine the impact of different iron-rich CFs on infant gut inflammation and microbiota. Eighty-seven exclusively breastfed infants were randomly assigned to receive one of the following as their first CF: iron-fortified cereal (Cer), iron-fortified cereal with fruit (Cer + Fr), or meat (M). Urine and stool samples were collected to assess reactive oxygen species (ROS) generation, gut microbiota and inflammation. Fecal iron differed across feeding groups (p microbiota richness increased after introduction of M or Cer + Fr. Regardless of feeding group, Coriobacteriaceae were positively correlated with ROS and Staphylococcaceae were negatively correlated with calprotectin. Choice of first CF may influence gut inflammation and microbiota, potentially due to variations in iron absorption from different foods. Further research is warranted to fully characterize these associations and to establish implications for infant health. This study was registered in the ClinicalTrial.gov registry (Identifier No. NCT01790542 ). This study was registered in the ClinicalTrial.gov registry under the name "Assessment of Complementary Feeding of Canadian Infants" (Identifier No. NCT01790542 ) February 6, 2013.

Conventional foods, followed by dietary supplements and fortified foods, are the key sources of vitamin D, vitamin B6, and selenium intake in Dutch participants of the NU-AGE study

NARCIS (Netherlands)

Berendsen, Agnes A.M.; Lieshout, van Lilou E.L.M.; Heuvel, van den Ellen G.H.M.; Matthys, Christophe; Péter, Szabolcs; Groot, de Lisette C.P.G.M.

2016-01-01

With aging, energy needs decrease, necessitating a more nutrient-dense diet to meet nutritional needs. To bridge this gap, the use of nutrient-dense foods, fortified foods, and dietary supplements can be important. This observational study aims to describe current micronutrient intakes of Dutch

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Full Text Available ... ultraviolet band radiation (such as sunlight), consume extra vitamin D from vitamin D-fortified foods and/or supplements. How Vitamins are ... Related Consumer Updates Infant Overdose Risk With Liquid Vitamin D 4 Medication Safety Tips for Older Adults More ...

Introduction of new food textures during complementary feeding: Observations in France.

Science.gov (United States)

Marduel Boulanger, A; Vernet, M

2018-01-01

Complementary feeding plays a crucial role in the development of infants and toddlers and studies suggest benefits specific to the introduction of food textures. Evaluate the recommendations given to parents, their practices, and their attitudes towards the introduction of food textures during complementary feeding in France. This was a cross-sectional pilot study conducted in 2013. One hundred and eighty-one parents with at least one child aged 6-36 months living in France completed an ad hoc questionnaire. Eighty-eight percent of the parents surveyed received oral information on complementary feeding, but only 46% received such information on the introduction of food textures. Pediatricians were the most frequently listed source of oral information on complementary feeding. More than half the parents also looked for additional information in books and on the internet. While oral recommendations matched parents' practices, they seemed to occur at a later age compared to infants' physiological ability to handle new textures. The quality of information on food texture advice available in paper and electronic formats evaluated using a 4-point scale was found to be limited. Introducing new food texture was spontaneously reported as the most common difficulty in complementary feeding (16%). Fear of choking when first introducing food pieces was reported by 54% of the parents. The parents' lack of information on the introduction of food textures, as well as their fear that their child may choke, should encourage providing new recommendations in France. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Micronutrient-fortified rice can increase hookworm infection risk

DEFF Research Database (Denmark)

de Gier, Brechje; Campos Ponce, Maiza; Perignon, Marlene

2016-01-01

or inflammation after iron supplementation. OBJECTIVE: To study effects of micronutrient-fortified rice on hookworm infection in Cambodian schoolchildren. METHODS: A double-blinded, cluster-randomized trial was conducted in 16 Cambodian primary schools partaking in the World Food Program school meal program....... Three types of multi-micronutrient fortified rice were tested against placebo rice within the school meal program: UltraRice_original, UltraRice_improved and NutriRice. Four schools were randomly assigned to each study group (placebo n = 492, UltraRice_original n = 479, UltraRice_improved n = 500, NutriRice.......6%, but differed considerably among schools (range 0%- 48.1%).Micronutrient-fortified rice significantly increased risk of new hookworm infection. This effect was modified by baseline hookworm prevalence at the school; hookworm infection risk was increased by all three types of fortified rice in schools where...

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin

NARCIS (Netherlands)

Chadare, Flora J.; Madode, Yann E.; Fanou-Fogny, Nadia; Kindossi, Janvier M.; Ayosso, Juvencio O.G.; Honfo, S.H.; Kayodé, A.P.P.; Linnemann, Anita R.; Hounhouigan, D.J.

2018-01-01

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional

MODERN COMPLEMENTARY FOODS IN THE PREVENTION OF ALLERGIC DISEASES: PROSPECTIVE STUDY RESULTS

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Т. E. Borovik

2014-01-01

Full Text Available Background: Rate allergenic properties of the complementary food line based on grains, fruits/vegetables and meat in the diet of infants (0–1 years old. Methods: The study included children aged 4–6 months with natural, mixed or artificial feeding, who had not received any complementary food before. The children were almost healthy or had a burdened allergic history. Complementary foods (porridge, vegetable puree, meat puree and fruit puree were administered basing on an individual plan depending on age, nutritional status and nature of feces. Tolerability of products and dynamics of mass-height and laboratory parameters were evaluated. At the beginning and at the end of the study, capillary blood was taken to determine the content of hemoglobin in red blood cells (MCH, the equivalent of hemoglobin in reticulocytes (RetHe, iron, ferritin, prealbumin, and specific E class immunoglobulin (IgE to the proteins in cow's and goat milk, apples, pears, prunes, zucchini, broccoli, cauliflower, rice, maize, buckwheat, turkey meat, and rabbit meat (quantitative allergy diagnostics using an express method. In addition, a scatological study was performed. Results: 60 healthy children received complementary foods based on grains, fruits/vegetables and meat on a step-by-step basis. The level of specific IgE to food allergens in all children under the study was within normal range (0–135 IU/ml both initially and after the administration of all the complementary foods studied. Conclusion: The investigated complementary foods have a low sensitizing potential, including in children with a burdened allergic history. This allows us to describe them as hypoallergenic products.

Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.

Science.gov (United States)

Reidy, Kathleen C; Bailey, Regan Lucas; Deming, Denise M; O'Neill, Lynda; Carr, B Thomas; Lesniauskas, Ruta; Johnson, Wendy

2018-03-01

Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines.

Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

Science.gov (United States)

Reidy, Kathleen C.; Bailey, Regan Lucas; Deming, Denise M.; O’Neill, Lynda; Carr, B. Thomas; Lesniauskas, Ruta; Johnson, Wendy

2018-01-01

Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines. PMID:29706668

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Full Text Available ... If you are an older adult, have dark skin, or are exposed to insufficient ultraviolet band radiation (such as sunlight), consume extra vitamin D from vitamin D-fortified foods and/or supplements. How Vitamins are Regulated Vitamin products are regulated by FDA as "Dietary Supplements." The ...

Effects of Animal-Source Foods and Micronutrient-Fortification Complementary Foods on Body Composition, Linear Growth, Iron Status – the WinFood Project in Cambodia

International Nuclear Information System (INIS)

Chhoun, Chamnan; Kloppenborg Heick Skau, Jutta; Dijkhuizen, Marjoleine; Friis, Henrik; Michaelsen, Kim F.; Roos, Nanna; Touch, Bunthang; Chea, Mary; Wieringa, Frank; Berger, Jacques

2014-01-01

Background and objective: The nutritional quality of CF in developing countries is often insufficient to sustain optimal growth. The Winfood project evaluated the efficacy of two new, processed rice-fish based CF with local ASF in Cambodia: non-fortified ‘WinFood’ (WF) with 14% by dry-weight ASF from small-sized fish (Esomus longimanus and Paralaubuca typus) and edible spiders (Haplopelma sp.); an adjusted ‘lite’ WinFood (WF-L) with 10% by dry-weight ASF from small-sized fish of mixed species, and fortified with minerals and vitamins. The products were precooked by extrusion. The WF-products were compared with two standard products from World Food Programme: Corn-Soy-Blend (CSB+) and CSB++ (8% by dry-weight skimmed-milk powder), in a single-blinded randomized trial. Methods: 419 Cambodian infants at age 6 months were randomized to daily rations of one of the four products for nine months period. BC (deuterium dilution) and iron status (serum ferritin and hemoglobin) were measured before and after intervention; and anthropometry (knee-heel-length, length, weight, MUAC, head circumference and skinfolds) monthly. Data were analyzed by intention-to-treat. Results: Among 358 children completing the study, no significant difference in BC between the groups where found, but knee-heel length increments differed (P = 0.046: WF-L: 3.6 cm, CSB++: 3.6 cm, WF: 3.5 cm, CSB+: 3.4 cm), suggesting that micronutrient-fortified products with 8-10% ASF (CSB++ and WF-L) promoted better linear growth than products without fortification or ASF. Knee-heel and total length increment was significantly higher in the highest food compliance quartile compared to the lowest, across food groups. There were no differences in ferritin and hemoglobin concentration. There was higher prevalence of anemic children in the WF group. Conclusion: Products with ASF (milk or small fish) and micronutrient premix resulted in slightly better linear growth. Small fish is a cheap ASF with high potential

Timing of introduction of complementary food: short- and long-term health consequences.

Science.gov (United States)

Przyrembel, Hildegard

2012-01-01

Complementary food is needed when breast milk (or infant formula) alone is no longer sufficient for both nutritional and developmental reasons. The timing of its introduction, therefore, is an individual decision, although 6 months of exclusive breastfeeding can be recommended for most healthy term infants. The new foods are intended to 'complement' ongoing breastfeeding with those dietary items whose intake has become marginal or insufficient. Both breastfeeding and complementary feeding can have direct or later consequences on health. The evaluation of consequences of both early and late introduction of complementary food can neither disregard the effect of breastfeeding compared to formula feeding nor the composition or quality of the complementary food. Possible short-term health effects concern growth velocity and infections, and possible long-term effects may relate to atopic diseases, type 1 and 2 diabetes, obesity and neuromuscular development. On the basis of the currently available evidence, it is impossible to exactly determine the age when risks related to the start of complementary feeding are lowest or highest for most of these effects, with the possible exception of infections and early growth velocity. The present knowledge on undesirable health effects, however, is mainly based on observational studies, and although some mechanisms have been proposed, further prospective studies have to clarify these unsolved issues. Even less evidence on the consequences of the timing of complementary food introduction is available for formula-fed infants. Copyright © 2012 S. Karger AG, Basel.

Selection of complementary foods based on optimal nutritional values

DEFF Research Database (Denmark)

Sen, Partho; Mardinogulu, Adil; Nielsen, Jens

2017-01-01

Human milk is beneficial for growth and development of infants. Several factors result in mothers ceasing breastfeeding which leads to introduction of breast-milk substitutes (BMS). In some communities traditional foods are given as BMS, in others they are given as complementary foods during...

Association between Serum Unmetabolized Folic Acid Concentrations and Folic Acid from Fortified Foods.

Science.gov (United States)

Palchetti, Cecília Zanin; Paniz, Clóvis; de Carli, Eduardo; Marchioni, Dirce M; Colli, Célia; Steluti, Josiane; Pfeiffer, Christine M; Fazili, Zia; Guerra-Shinohara, Elvira Maria

2017-01-01

To investigate the association between serum unmetabolized folic acid (UMFA) concentrations and folic acid from fortified foods and nutrients known as dietary methyl-group donors (folate, methionine, choline, betaine and vitamins B2, B6 and B12) in participants exposed to mandatory fortification of wheat and maize flours with folic acid. Cross-sectional study carried out with 144 healthy Brazilian participants, both sexes, supplement nonusers. Serum folate, UMFA, vitamin B12 and total plasma homocysteine (tHcy) were biochemically measured. Dietary intake was assessed by 2 non-consecutive 24-hour dietary recalls (24-HRs) and deattenuated energy-adjusted nutrient data were used for statistical analysis. Ninety eight (68.1%) participants were women. Median (interquartile range) age was 35.5 (28.0-52.0) years. Elevated serum folate concentrations (>45 nmol/L) were found in 17 (11.8%), while folate deficiency ( 1 nmol/L (90th percentile). UMFA concentrations were positively correlated with folic acid intake and negatively correlated to choline, methionine and vitamin B6 intakes. Participants in the lowest quartile of UMFA concentrations had lower dietary intake of total folate (DFEs) and folic acid, and higher dietary intake of methionine, choline and vitamin B6 than participants in the highest quartile of UMFA. Folic acid intake (OR [95% CI] = 1.02 [1.01-1.04)] and being a male (OR [95% CI] = 0.40 [0.19-0.87) were associated with increased and reduced odds for UMFA concentrations > 0.55 nmol/L (median values), respectively. UMFA concentrations were directly influenced by folic acid intake from fortified foods in a healthy convenience sample of adult Brazilians exposed to mandatory flour fortification with folic acid.

Knowledge about food classification systems and value attributes provides insight for understanding complementary food choices in Mexican working mothers.

Science.gov (United States)

Rodriguez-Oliveros, Maria Guadalupe; Bisogni, Carole A; Frongillo, Edward A

2014-12-01

Knowledge about mothers' perceptions of food classification and values about complementary feeding is necessary for designing educational and food supply interventions targeted to young children. To determine classification, attributes, and consumption/preparation routines of key complementary foods, 44 mothers of children right for toddlers. Chicken liver was considered nutritious but dirty and bitter. Egg and fish were viewed as a vitamin source but potentially allergenic. Mothers valued vitamin content, flavor, and convenience of processed foods, but some were suspicious about expiration date, chemical and excessive sugar content and overall safety of these foods. Mothers' perceptions and values may differ from those of nutritionists and program designers, and should be addressed when promoting opportune introduction of complementary foods in social programs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Factors influencing first-time mothers' introduction of complementary foods: a qualitative exploration.

Science.gov (United States)

Walsh, Anne; Kearney, Lauren; Dennis, Nicole

2015-09-22

Optimal infant nutrition comprises exclusive breastfeeding, with complementary foods introduced from six months of age. How parents make decisions regarding this is poorly studied. This study begins to address the dearth of research into the decision-making processes used by first-time mothers relating to the introduction of complementary foods. This qualitative explorative study was conducted using interviews (13) and focus groups (3). A semi-structured interview guide based on the Theory of Planned Behaviour (TPB). The TPB, a well-validated decision-making model, identifies the key determinants of a behaviour through behavioural beliefs, subjective norms, and perceived behavioural control over the behaviour. It is purported that these beliefs predict behavioural intention to perform the behaviour, and performing the behaviour. A purposive, convenience, sample of 21 metropolitan parents recruited through advertising at local playgroups and childcare centres, and electronically through the University community email list self-selected to participate. Data were analysed thematically within the theoretical constructs: behavioural beliefs, subjective norms and perceived behavioural control. Data relating to sources of information about the introduction of complementary foods were also collected. Overall, first-time mothers found that waiting until six months was challenging despite knowledge of the WHO recommendations and an initial desire to comply with this guideline. Beliefs that complementary foods would assist the infants' weight gain, sleeping patterns and enjoyment at meal times were identified. Barriers preventing parents complying with the recommendations included subjective and group norms, peer influences, infant cues indicating early readiness and food labelling inconsistencies. The most valued information source was from peers who had recently introduced complementary foods. First-time mothers in this study did not demonstrate a good understanding of the

INTRODUCTION OF COMPLEMENTARY FOODS AND FOOD ALLERGIES: NEW STUDIES AND MODERN CLINICAL GUIDELINES

Directory of Open Access Journals (Sweden)

Leyla S. Namazova-Baranova

2017-01-01

Full Text Available The article is devoted  to the issues  of introducing  complementary  foods  as prevention  of atopy  and diet therapy in children with food allergy. Food sensibilization,  as a rule, is the initial link of allergy manifestations.  It represents  the first step of the so-called atopic  march,  followed  by  possible  development  of more  severe,  including  respiratory,  manifestations.  Considering  the  fact  that allergic diseases  are currently one of the most common pathologies with a growing tendency,  the correct choice of foods and the timely introduction of complementary foods are relevant, especially for children with hereditary tainted allergies. These products should be as safe as possible, should not cause sensibilization and at the same time should provide the child with the necessary macroand micronutrients. The publication provides an overview of the most relevant studies conducted in this field as well as a modern approach based on evidence-based  medicine and presented in the clinical guidelines on food allergy in children developed and approved by the professional association «Union of Pediatricians of Russia».

Vitamin D3 Content of Fortified Yogurt and Milk as Determined for the USDA National Food and Nutrient Analysis Program (NFNAP)

Science.gov (United States)

In response to recent interest in vitamin D composition of foods, USDA-NDL is updating and expanding data in the National Nutrient Database for Standard Reference. In 2007, the USDA sampled vitamin D3 fortified yogurt and milk from 12 and 24 supermarkets, respectively, selected from a nationwide sta...

Timing and Determinants of the Introduction of Complementary Foods in Kuwait: Results of a Prospective Cohort Study.

Science.gov (United States)

Scott, Jane A; Dashti, Manal; Al-Sughayer, Mona; Edwards, Christine A

2015-08-01

The early introduction of complementary foods is common in Middle Eastern countries but little is known about the determinants of this practice in this region. This prospective cohort study conducted from October 2007 to October 2008 investigated the determinants of the very early (before 17 weeks) introduction of complementary foods in Kuwait and compared rates of this practice against rates reported in the mid-1990s. A total of 373 women were recruited from maternity hospitals in Kuwait City and followed to 26 weeks postpartum. Data on complementary feeding practices were available from 303 women. Multivariate logistic regression was used to estimate the association of very early introduction of complementary foods with infant sex and maternal characteristics including age, years of education, employment intentions at 6 months postpartum, parity, prepregnancy body mass index, and prepregnancy smoking status. All infants had received complementary foods by 26 weeks of age, with 30.4% receiving complementary foods before 17 weeks of age. Women born in other Arabic countries were less likely to introduce complementary foods before 17 weeks (adjusted odds ratio [adj OR] = 0.40; 95% confidence interval [CI], 0.22-0.73) than women born in Kuwait. Women who were exclusively formula feeding at 6 weeks postpartum were less likely to introduce complementary foods before 17 weeks (adj OR = 0.40; 95% CI, 0.23-0.71) than women who were still breastfeeding. Compared to the mid-1990s, fewer infants in Kuwait were receiving complementary foods before 17 weeks. Nevertheless, all infants had received complementary foods by 6 months of age. © The Author(s) 2015.

Consumption and wastage of home-fortified maize flour products in ...

African Journals Online (AJOL)

Other foods were porridge and chigumu, whole maize flour-based bread. Overall, the daily average consumption of fortified foods (nsima, porridge and chigumu) was 332 g/day for children, and 1011 g/day for women. Plate waste accounted for 25% of the food served to the children, and 12% served to the women.

Technological aspects of preparing affordable fermented complementary foods.

NARCIS (Netherlands)

Nout, M.J.R.; Ngoddy, P.O.

1997-01-01

The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological

Toward a Scalable and Sustainable Intervention for Complementary Food Safety.

Science.gov (United States)

Rahman, Musarrat J; Nizame, Fosiul A; Nuruzzaman, Mohammad; Akand, Farhana; Islam, Mohammad Aminul; Parvez, Sarker Masud; Stewart, Christine P; Unicomb, Leanne; Luby, Stephen P; Winch, Peter J

2016-06-01

Contaminated complementary foods are associated with diarrhea and malnutrition among children aged 6 to 24 months. However, existing complementary food safety intervention models are likely not scalable and sustainable. To understand current behaviors, motivations for these behaviors, and the potential barriers to behavior change and to identify one or two simple actions that can address one or few food contamination pathways and have potential to be sustainably delivered to a larger population. Data were collected from 2 rural sites in Bangladesh through semistructured observations (12), video observations (12), in-depth interviews (18), and focus group discussions (3). Although mothers report preparing dedicated foods for children, observations show that these are not separate from family foods. Children are regularly fed store-bought foods that are perceived to be bad for children. Mothers explained that long storage durations, summer temperatures, flies, animals, uncovered food, and unclean utensils are threats to food safety. Covering foods, storing foods on elevated surfaces, and reheating foods before consumption are methods believed to keep food safe. Locally made cabinet-like hardware is perceived to be acceptable solution to address reported food safety threats. Conventional approaches that include teaching food safety and highlighting benefits such as reduced contamination may be a disincentive for rural mothers who need solutions for their physical environment. We propose extending existing beneficial behaviors by addressing local preferences of taste and convenience. © The Author(s) 2016.

Complementary feeding: a Global Network cluster randomized controlled trial

Directory of Open Access Journals (Sweden)

Pasha Omrana

2011-01-01

Full Text Available Abstract Background Inadequate and inappropriate complementary feeding are major factors contributing to excess morbidity and mortality in young children in low resource settings. Animal source foods in particular are cited as essential to achieve micronutrient requirements. The efficacy of the recommendation for regular meat consumption, however, has not been systematically evaluated. Methods/Design A cluster randomized efficacy trial was designed to test the hypothesis that 12 months of daily intake of beef added as a complementary food would result in greater linear growth velocity than a micronutrient fortified equi-caloric rice-soy cereal supplement. The study is being conducted in 4 sites of the Global Network for Women's and Children's Health Research located in Guatemala, Pakistan, Democratic Republic of the Congo (DRC and Zambia in communities with toddler stunting rates of at least 20%. Five clusters per country were randomized to each of the food arms, with 30 infants in each cluster. The daily meat or cereal supplement was delivered to the home by community coordinators, starting when the infants were 6 months of age and continuing through 18 months. All participating mothers received nutrition education messages to enhance complementary feeding practices delivered by study coordinators and through posters at the local health center. Outcome measures, obtained at 6, 9, 12, and 18 months by a separate assessment team, included anthropometry; dietary variety and diversity scores; biomarkers of iron, zinc and Vitamin B12 status (18 months; neurocognitive development (12 and 18 months; and incidence of infectious morbidity throughout the trial. The trial was supervised by a trial steering committee, and an independent data monitoring committee provided oversight for the safety and conduct of the trial. Discussion Findings from this trial will test the efficacy of daily intake of meat commencing at age 6 months and, if beneficial, will

Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

Science.gov (United States)

Li, Min; Wu, Jinghuan; Ren, Tongxiang; Wang, Rui; Li, Weidong; Piao, Jianhua; Wang, Jun; Yang, Xiaoguang

2015-03-01

NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P sauce does not affect Zn bioavailability in children.

Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate.

Science.gov (United States)

Cercamondi, Colin I; Duchateau, Guus S M J E; Harika, Rajwinder K; van den Berg, Robin; Murray, Peter; Koppenol, Wieneke P; Zeder, Christophe; Zimmermann, Michael B; Moretti, Diego

2016-08-01

Fe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP+NaPP, ferrous sulphate (FeSO4) only, or FeSO4+NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P<0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP+NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO4 only and with FeSO4+NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.

Effect of in-home fortification of complementary feeding on intellectual development of Chinese children.

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Chen, Chun-Ming; Wang, Yu-Ying; Chang, Su-Ying

2010-04-01

To explore the effect of in-home fortification of complementary feeding on intellectual development of Chinese children aged below 24 months. One thousand and four hundred seventy eight children aged 4-12 months were recruited and divided into study groups (formula 1 group and formula 2 group) and control group. In two study groups, in addition to the usual complementary food, children were fed with a sachet of fortified food supplement each day. Protein and micronutrients were provided in formula 1 group. Formula 2 group had the same energy intake as the formula 1 group . In addition to measurement of physical growth and detection of hemoglobin level, Development Quotient (DQ) or Intelligence Quotient (IQ) was assessed. The DQ of children aged below 24 months was 97.2, 95.5, and 93.8 in formula 1 group, formula 2 group and control group, respectively, and the differences were statistically significant (P development of young children which could persist to 6 years of age. The critical time for correction of anemia could be under 18 months.

Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children

DEFF Research Database (Denmark)

Roos, Nanna; Sørensen, Jens Christian; Sørensen, Hilmer

2013-01-01

A range of compounds with negative nutritional impact - 'anti-nutrients' - are found in most plant foods. The contents of anti-nutrients in processed foods depend on the ingredients and processing. Anti-nutrients in complementary foods for children can have a negative impact on nutritional status...

Possibilities of dietary diversification of complementary foods in children with a family history of allergic diseases

Directory of Open Access Journals (Sweden)

A. N. Zavyalova

2016-01-01

Full Text Available The paper presents the experience of complementary feeding in children with manifestations of food allergy. The 4-day food rotation diet proposed by a group of authors from the Children’s Health Research Center (2009 for children 3 years of age and older has been used. The diet has been modified for babies of the first year of life who have manifestations of polyvalent food allergy, which could maximally extend the range of foods and minimize the clinical manifestations of food allergy.It is concluded that to diversify the range of complementary foods, it is appropriate to use the 4-day food rotation diet designed by a group of authors from the Children’s Health Research Center; the first complementary foods should include specialized commercial infant formulas proven to be hypoallergenic.

Characteristics attributed to complementary foods by caregivers in four countries of Latin America and the Caribbean.

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Dutta, Tanushree; Sywulka, Sara M; Frongillo, Edward A; Lutter, Chessa K

2006-12-01

Attributes that caregivers assign to complementary foods have been primarily described in the context of illness, but attributes assigned to foods in everyday circumstances must be understood to effectively promote good complementary feeding. This study aimed to understand how mothers judge complementary foods to be appropriate by cross-cultural examination of food perceptions in four different Latin American and Caribbean countries. We used semistructured interviews to assess attributes that mothers ascribed to a list of key foods, both home-made and manufactured, and reasons for feeding or not feeding them. We elicited attributes from 79 caregivers with children 6 to 24 months of age from two urban and perirban sites each in Brazil, Jamaica, Mexico, and Panama. Textual analysis based on six home foods common to the four countries and manufactured foods resulted in six attribute categories, five of which could be positive or negative (Nutrient Content, Effects on Child, Child's Response, Availability and Accessibility, and Other Food Attributes); one (Food Quality and Safety) was only negative. Analysis of attributes of home foods (chicken, eggs, beans, carrots, bananas or plantains, and oranges) revealed many beliefs that were common within and across countries, whereas analysis of the attributes of manufactured foods revealed that these foods were less known. The consistency of the attribute categories across countries and across home and manufactured foods suggests their relevance to planning programs to improve complementary feeding in Latin America and the Caribbean and possibly other developing countries. These results can be used programmatically to assess the need for and the focus of food education programs, and to indicate which countries will be more receptive to certain foods as a means of improving complementary feeding.

Bioavailability of Zinc in Wistar Rats Fed with Rice Fortified with Zinc Oxide

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Della Lucia, Ceres Mattos; Santos, Laura Luiza Menezes; Rodrigues, Kellen Cristina da Cruz; Rodrigues, Vivian Cristina da Cruz; Martino, Hércia Stampini Duarte; Pinheiro Sant’Ana, Helena Maria

2014-01-01

The study of zinc bioavailability in foods is important because this mineral intake does not meet the recommended doses for some population groups. Also, the presence of dietary factors that reduce zinc absorption contributes to its deficiency. Rice fortified with micronutrients (Ultra Rice®) is a viable alternative for fortification since this cereal is already inserted into the population habit. The aim of this study was to evaluate the bioavailability of zinc (Zn) in rice fortified with zinc oxide. During 42 days, rats were divided into four groups and fed with diets containing two different sources of Zn (test diet: UR® fortified with zinc oxide, or control diet: zinc carbonate (ZnCO3)), supplying 50% or 100%, respectively, of the recommendations of this mineral for animals. Weight gain, food intake, feed efficiency ratio, weight, thickness and length of femur; retention of zinc, calcium (Ca) and magnesium (Mg) in the femur and the concentrations of Zn in femur, plasma and erythrocytes were evaluated. Control diet showed higher weight gain, feed efficiency ratio, retention of Zn and Zn concentration in the femur (p 0.05) for dietary intake, length and thickness of the femur, erythrocyte and plasmatic Zn between groups. Although rice fortified with zinc oxide showed a lower bioavailability compared to ZnCO3, this food can be a viable alternative to be used as a vehicle for fortification. PMID:24932657

Nutrient Intakes of the Enlisted Personnel Aboard the USS Saratoga Before and After Implementing ’Fast Food’ to the Food Service System.

Science.gov (United States)

1982-05-01

intakes. In 1978, vitamin A fortified milk shakes (dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non...dry base) and vitamin C fortified extruded French fried potatoes and vitamin C fortified non-carbonated beverages were provided with the "Fast Food...identification of any unusual food items, and assignment of each food item as a component of either a meal or between-meal snack . The LAIR Nutrient Factor File

Review of the cost components of introducing industrially fortified rice.

Science.gov (United States)

Roks, Eveline

2014-09-01

Micronutrient deficiencies affect over two billion people worldwide, particularly in developing countries. Fortification of staple foods with multiple micronutrients is a cost-effective strategy to increase vitamin and mineral intake. The objective of this paper is to review the cost elements of industrially fortified rice by identifying the costs related to the implementation of rice fortification programs, using the experience of the United Nations World Food Programme in its pilot countries. The actual total costs of rice fortification are not easily captured. Core cost elements include the production of fortified rice kernels, transportation to the point of blending, blending of fortified with unfortified rice, costs related to sales or distribution, quality control and assurance, and additional planning. In the introduction phase, organizations or coalitions seeking to advance rice fortification will face additional costs related to the initiation of rice fortification. In the scale-up phase, greater efficiency in the supply chain and economies of scale can be expected. Different cost elements are normally borne by different stakeholders. This makes the implementation of rice fortification programs a feasible option to reach vulnerable populations with inadequate access to affordable nutrition solutions. © 2014 New York Academy of Sciences.

Discretionary food fortification: implications of consumer attitudes.

Science.gov (United States)

Kalergis, Maria; MacDonald, Andrew

2009-01-01

The interest in, intent to, and impact of consuming foods fortified with vitamins and minerals, particularly foods of poor nutritional quality, were evaluated among Canadians. A Canada-wide, online survey of 1200 adults and teens was used to assess the interest in, intent to, and impact of consuming or serving foods fortified under two fortification scenarios (10% and 20% of the Recommended Daily Value). Categories of foods tested were cereal bars, energy bars, flavoured bottled water, frozen desserts, fruit drinks, fruit juice, salty snacks, soda pop, sports drinks, sweet baked goods, and sweets. The majority of adults and teens were interested in consuming fortified foods and indicated that they would increase their current consumption of specific foods if they became fortified. These foods included soft drinks, salty snacks, fruit drinks, and fruit juice. A large proportion of adults also indicated that they would serve more of these fortified foods to their children. Our findings reveal that fortifying foods, particularly those of poor nutritional quality, could lead to increased consumption of these foods among children, teens, and adults. Potentially, this could have a negative impact on eating habits and, in turn, could exacerbate the current nutrition-related health issues that Canadians face.

The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

Science.gov (United States)

Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

2013-06-01

Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

21 CFR 131.127 - Nonfat dry milk fortified with vitamins A and D.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nonfat dry milk fortified with vitamins A and D. 131.127 Section 131.127 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk...

Regulatory monitoring systems of fortified salt and wheat flour in selected ASEAN countries.

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van den Wijngaart, Annoek; Bégin, France; Codling, Karen; Randall, Philip; Johnson, Quentin W

2013-06-01

Considerable efforts have been made over the past decade to address vitamin and mineral deficiencies. An increasing number of countries in the Association of Southeast Asian Nations (ASEAN) are adopting mandatory food fortification as one of the primary strategies to overcome these deficiencies. Experience shows that fortified foods can reach large parts of the population, including the poor, if the fortification is done on a mandatory rather than a voluntary basis and if the food vehicle is widely consumed. To review the importance of regulatory monitoring as an essential component of food fortification efforts in selected ASEAN countries, with special focus on the available information on regulatory monitoring systems for iodized salt and fortified wheat flour. The role of regulatory monitoring in strengthening food fortification programs was discussed during a joint regional meeting of the World Health Organization, UNICEF, the Flour Fortification Initiative, the Global Alliance for Improved Nutrition, the Micronutrient Initiative, and the World Bank on regulatory monitoring of salt and wheat flour fortification programs in Asia, which took place in Manila, Philippines, on 27-29 September 2011. This paper reviews the regulatory monitoring systems of selected ASEAN countries that participated in this meeting. Problems and challenges in regulatory monitoring systems for iodized salt and fortified wheat flour in selected ASEAN countries are identified, and a description of the role of regulatory monitoring in strengthening food fortification initiatives, particularly of salt and flour, and highlights of areas for improvement are presented. Regulatory monitoring consists of monitoring activities conducted at the production level, at customs warehouses, and at retail stores by concerned regulatory authorities, and at the production level by producers themselves, as part of quality control and assurance efforts. Unless there are appropriate enforcement and quality

Impact of Multi-Micronutrient-Fortified Rice on Micronutrient Status, Health, and Cognitive Performance in Schoolchildren in Cambodia

DEFF Research Database (Denmark)

Khov, Kuong

ferritin concentrations nutritional status of school-age children as well as the reasons of iron deficiency. Food fortification...... with multiple micronutrients has the potential to improve micronutrient status, growth and cognitive performance, and reduce morbidity incidence in developing countries. In Cambodia, rice is a staple food, and therefore fortified rice with multiple micronutrients could be a promising strategy to reduce...... the prevalence of micronutrient deficiencies. However, few studies have investigated the impact of fortified rice on micronutrient status, health and cognitive development in school-age children. Therefore, the aim of this PhD study is to evaluate the impact of fortified rice on nutritional status, health...

Timing of Introduction of Complementary Foods to US Infants, National Health and Nutrition Examination Survey 2009-2014.

Science.gov (United States)

Barrera, Chloe M; Hamner, Heather C; Perrine, Cria G; Scanlon, Kelley S

2018-03-01

Although there has been inconsistency in recommendations regarding the optimal time for introducing complementary foods, most experts agree that introduction should not occur before 4 months. Despite recommendations, studies suggest that 20% to 40% of US infants are introduced to foods at younger than 4 months. Previous studies focused on the introduction of solid foods and are not nationally representative. Our aims were to provide a nationally representative estimate of the timing of introduction of complementary foods and to describe predictors of early (introduction. We conducted a cross-sectional analysis of 2009-2014 National Health and Nutrition Examination Survey data. The study included 1,482 children aged 6 to 36 months. Timing of first introduction to complementary foods (anything other than breast milk or formula) was analyzed. Prevalence estimates of first introduction to complementary foods are presented by month. Logistic regression was used to assess characteristics associated with early (introduction. In this sample, 16.3% of US infants were introduced to complementary foods at introduction varied by breastfeeding status; race/Hispanic origin; Special Supplemental Nutrition Program for Women, Infants, and Children participation; and maternal age. In adjusted analyses, only breastfeeding status remained significant; infants who never breastfed or stopped at introduction in this nationally representative sample than previous studies that included only solids. However, many young children were still introduced to complementary foods earlier than recommended. Strategies to support caregivers to adhere to infant feeding guidelines may be needed. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Identification of traditional foods with public health potential for complementary feeding in Western Kenya

DEFF Research Database (Denmark)

Kinyuru, John N,; Konyole, Silvenus O.; Kenji, Glaston M.

2012-01-01

The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim to identify the foods with a potential for complementary feeding. Leaves were the most consumed plant part amongst vegetables, while a few fruits were consumed together with their seeds. Amaranthus...... with nutritional and health benefits as perceived by the locals. Traditional food processing methods such as boiling, fermentation and sun drying were identified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to be explored in complementary feeding....

Combining food-based dietary recommendations using Optifood with zinc-fortified water potentially improves nutrient adequacy among 4- to 6-year-old children in Kisumu West district, Kenya

NARCIS (Netherlands)

Kujinga, Prosper; Borgonjen-van den Berg, Karin J.; Superchi, Cecilia; Hove, ten Hermine J.; Onyango, Elizabeth Opiyo; Andang'o, Pauline; Galetti, Valeria; Zimmerman, Michael B.; Moretti, Diego; Brouwer, Inge D.

2018-01-01

Children in developing countries often face multiple micronutrient deficiencies. Introduction of zinc-fortified water can increase zinc intake, but additional recommendations are required to address overall diet nutrient adequacy. We developed and tested food-based recommendations (FBRs) that

Nutritional and functional properties of a complementary food based ...

African Journals Online (AJOL)

The objective of this study was to determine the nutritional and functional properties of Amaranthus cruentus grain grown in Kenya for preparation of a ready-to-eat product that can be recommended as infant complementary food. Amaranth grains were subjected to steeping and steam pre-gelatinization to produce a ...

Impact of maternal education about complementary feeding and provision of complementary foods on child growth in developing countries

Directory of Open Access Journals (Sweden)

Bhutta Zulfiqar A

2011-04-01

Full Text Available Abstract Background Childhood undernutrition is prevalent in low and middle income countries. It is an important indirect cause of child mortality in these countries. According to an estimate, stunting (height for age Z score Methods We conducted a systematic review of published randomized and quasi-randomized trials on PubMed, Cochrane Library and WHO regional databases. The included studies were abstracted and graded according to study design, limitations, intervention details and outcome effects. The primary outcomes were change in weight and height during the study period among children 6-24 months of age. We hypothesized that provision of complementary food and education of mother about complementary food would significantly improve the nutritional status of the children in the intervention group compared to control. Meta-analyses were generated for change in weight and height by two methods. In the first instance, we pooled the results to get weighted mean difference (WMD which helps to pool studies with different units of measurement and that of different duration. A second meta-analysis was conducted to get a pooled estimate in terms of actual increase in weight (kg and length (cm in relation to the intervention, for input into the LiST model. Results After screening 3795 titles, we selected 17 studies for inclusion in the review. The included studies evaluated the impact of provision of complementary foods (±nutritional counseling and of nutritional counseling alone. Both these interventions were found to result in a significant increase in weight [WMD 0.34 SD, 95% CI 0.11 – 0.56 and 0.30 SD, 95 % CI 0.05-0.54 respectively and linear growth [WMD 0.26 SD, 95 % CI 0.08-0.43 and 0.21 SD, 95 % CI 0.01-0.41 respectively]. Pooled results for actual increase in weight in kilograms and length in centimeters showed that provision of appropriate complementary foods (±nutritional counseling resulted in an extra gain of 0.25kg (±0.18 in weight

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Science.gov (United States)

Amagloh, Francis Kweku; Mutukumira, Anthony N.; Brough, Louise; Weber, Janet L.; Hardacre, Allan; Coad, Jane

2013-01-01

Background Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water. Objectives To compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers. Methods The level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix. Results The sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix. Conclusion The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

Directory of Open Access Journals (Sweden)

Miguel E. Schmalko

2012-04-01

Full Text Available Normal 0 false false false EN-US X-NONE X-NONE The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron and to determine the actual quantities present (bioaccessibility when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively. The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001 in all cases was obtained.

Escherichia coli contamination of child complementary foods and association with domestic hygiene in rural Bangladesh.

Science.gov (United States)

Parvez, Sarker Masud; Kwong, Laura; Rahman, Musarrat Jabeen; Ercumen, Ayse; Pickering, Amy J; Ghosh, Probir K; Rahman, Md Zahidur; Das, Kishor Kumar; Luby, Stephen P; Unicomb, Leanne

2017-05-01

To determine the frequency and concentration of Escherichia coli in child complementary food and its association with domestic hygiene practices in rural Bangladesh. A total of 608 households with children 4 h (APR: 2.5, 95% CI: 1.5, 4.2), in compounds where water was unavailable in the food preparation area (APR: 2.6, 95% CI: 1.6, 4.2), where ≥1 fly was captured in the food preparation area (APR: 1.6, 95% CI: 1.0, 2.6), or where the ambient temperature was high (>25-40 °C) in the food storage area (APR: 2.7, 95% CI: 1.5, 4.4). Interventions to keep stored food covered and ensure water availability in the food preparation area would be expected to reduce faecal contamination of complementary foods. © 2017 John Wiley & Sons Ltd.

Quality characteristics and consumer acceptance of yogurt fortified with date fiber.

Science.gov (United States)

Hashim, I B; Khalil, A H; Afifi, H S

2009-11-01

Yogurt is considered a healthy food and incorporating dietary fiber will make it even healthier. Date fiber (DF), a by-product of date syrup production, is a good source of dietary fiber. The effect of fortification with DF on fresh yogurt quality was investigated. Acidity, pH, color [L* (lightness), a* (redness), and b* (yellowness) values], texture profile, sensory properties, and consumer acceptance were studied. Control yogurt (without fiber), yogurt fortified with 1.5, 3.0, and 4.5% DF, and yogurt with 1.5% wheat bran (WB) were prepared. Fortification with DF did not cause significant changes in yogurt acidity, although pH was increased. Yogurts fortified with DF had firmer texture (higher hardness values) and darker color (lower L* and higher a*) compared with control or WB yogurts. Consumer test results indicated that the appearance, color, and flavor ratings were significantly affected by fiber fortification. Yogurt fortified with up to 3% DF had similar sourness, sweetness, firmness, smoothness, and overall acceptance ratings as the control yogurt. Sensory ratings and acceptability of yogurt decreased significantly when increasing DF to 4.5% or using 1.5% WB. Flavoring yogurt fortified with 4.5% DF with vanilla did not improve flavor or overall acceptance ratings. Thus, fortifying yogurt with 3% DF produced acceptable yogurt with beneficial health effects.

A six-month intervention with two different types of micronutrient-fortified complementary foods had distinct short- and long-term effects on linear and ponderal growth of vietnamese infants

DEFF Research Database (Denmark)

Phu, Pham V.; Hoan, Nguyen V.; Salvignol, Bertrand

2012-01-01

-scores in the C group intermediate and not significantly different from the others. This study shows that regular provision of locally produced CF fortified with micronutrients partly stopped growth faltering in Vietnamese infants, with differential effects on long-term length and ponderal growth. Providing only...

Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.

Science.gov (United States)

Lipkie, Tristan E; Ferruzzi, Mario G; Weaver, Connie M

2016-11-09

The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D 2 and vitamin D 3 . Serum response differences from these vitamers may be due to differences in bioavailability. To address this specifically, the bioaccessibility was assessed for vitamin D 2 from breads fortified with UV-treated yeast, and a benchmark against staple vitamin D 3 fortified foods including bovine milks and infant formula, as well as crystalline vitamin D 2 fortified bread. Fortified foods were subjected to a three-stage static in vitro digestion model, and vitamin D was analyzed by HPLC-MS. Vitamin D bioaccessibility was significantly greater from bovine milks and infant formula (71-85%) than from yeast-fortified sandwich breads (6-7%). Bioaccessibility was not different between whole wheat and white wheat bread (p > 0.05), but was ∼4× lower from yeast-fortified bread than from crystalline vitamin D 2 fortified bread (p yeast cells were observed in the digesta of yeast fortified bread. These results indicate that the low bioavailability of yeast D 2 in comparison to other vitamin D 2 sources is likely due to entrapment within a less digestible yeast matrix and not only to metabolic differences between vitamins D 2 and D 3 .

Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein.

Science.gov (United States)

Abdel-Aal, El-Sayed M; Young, J Christopher; Akhtar, Humayoun; Rabalski, Iwona

2010-09-22

Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. The high-lutein and lutein-fortified wholegrain flours were processed into breads, cookies, and muffins to study lutein stability during baking and subsequent storage. Lutein and its isomers were separated, identified, and quantified by LC-UV/vis and LC-MS following extraction with water-saturated 1-butanol. Baking resulted in a significant reduction in all-trans-lutein and the formation of cis-lutein and cis-zeaxanthin isomers. Subsequent storage at ambient temperature had a slight impact on the content of all-trans-lutein. Effects of processing were more pronounced in lutein-fortified products, and the degradation rate of lutein was influenced by concentration and baking recipe. Fortified cookies and muffins showed greater lutein reduction compared with bread. Despite the significant reduction in lutein, the fortified bakery products still possessed reasonable amounts per serving that would enhance daily intake and consumption of wholegrain foods.

Thriving public-private partnership to fortify cooking oil in the West African Economic and Monetary Union (UEMOA) to control vitamin A deficiency: Faire Tache d'Huile en Afrique de l'Ouest.

Science.gov (United States)

Sablah, Mawuli; Klopp, Jennifer; Steinberg, Douglas; Touaoro, Zaoro; Laillou, Arnaud; Baker, Shawn

2012-12-01

In sub-Saharan Africa, more than 42% of children are at risk for vitamin A deficiency, and control of vitamin A deficiency will prevent more than 600,000 child deaths annually. In the West African Economic and Monetary Union (UEMOA), an estimated 54.3% of preschool-age children are vitamin A deficient and 13% of pregnant women have night blindness. To project the achievements of this West African coalition. This article documents the achievements, challenges, and lessons learned associated with the development of a public-private partnership to fortify vegetable oil in West Africa through project reports and industry assessments. National-level food consumption surveys identified cooking oil as a key vehicle for vitamin A. Stakeholders therefore advocated for the production of fortified vegetable oil at large scale, supported industrial assessments, and reinforced the capacity of cooking oil industries to implement vitamin A fortification through effective coordination of public and private partnerships tied with standards, regulations, and social marketing. Strong alliances for food fortification were established at the regional and national levels. Stakeholders also developed policies, adopted directives, built capacity, implemented social marketing, and monitored quality enforcement systems to sustain fortification for maximum public health impact. The synergy created resulted from the unique and complementary core competencies of all the partners under effective coordination. The initiative began with the 8 UEMOA member countries and now includes all 15 countries of the Economic Community of West African States (ECOWAS), plus Cameroon, Tanzania, and Mozambique, forming a sub-Saharan Africa-wide initiative on food fortification. All members of the Professional Association of Cooking Oil Industries of the West African Economic and Monetary Union (AIFO-UEMOA) now fortify edible oil with vitamin A. Through multisector cooperation, an estimated 70% of the population

Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program.

Science.gov (United States)

Elhakim, Nadine; Laillou, Arnaud; El Nakeeb, Anwar; Yacoub, Rukia; Shehata, Magdy

2012-12-01

Micronutrient deficiencies, especially iron-deficiency anemia, are a public health problem in Egypt, where anemia rates almost doubled in the years from 2000 to 2005. In 2008, the Government of Egypt began implementation of a 5-year national program to fortify with iron and folic acid the wheat flour used in baking subsidized baladi bread, the staple food consumed by a majority of low- income groups. To project the achievements of this national Wheat Flour Fortification Program. This paper describes the program, estimates the production of fortified flour and consumption of fortified bread, and identifies program challenges and sustainability issues. Through the national Wheat Flour Fortification Program, ferrous sulfate and folic acid are now added to all wheat flour produced under the national Food Subsidy Program. Up to 50 million Egyptians nationwide are now consuming quality-assured fortified baladi bread on a daily basis. In 2011, 6.5 million MT of fortified wheat flour was produced by 143 participating public- and private-sector mills. Political changes in Egypt in 2011 did not seem to affect the program; the new leadership in the Ministry of Supply and Internal Trade remains committed to fortification of wheat flour. The daily intake of approximately 12 mg of iron and 600 microg of folic acid through the consumption of baladi bread suggests that the impact of the program on the prevention and reduction of iron and folate deficiencies among the Egyptian population could be significant; the results of an end-line survey are pending.

A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability.

Science.gov (United States)

Gibson, Rosalind S; Bailey, Karl B; Gibbs, Michelle; Ferguson, Elaine L

2010-06-01

Plant-based complementary foods often contain high levels of phytate, a potent inhibitor of iron, zinc, and calcium absorption. This review summarizes the concentrations of phytate (as hexa- and penta-inositol phosphate), iron, zinc, and calcium and the corresponding phytate:mineral molar ratios in 26 indigenous and 27 commercially processed plant-based complementary foods sold in low-income countries. Phytate concentrations were highest in complementary foods based on unrefined cereals and legumes (approximately 600 mg/100 g dry weight), followed by refined cereals (approximately 100 mg/100 g dry weight) and then starchy roots and tubers (source foods and/or fortification with minerals. Dephytinization, either in the household or commercially, can potentially enhance mineral absorption in high-phytate complementary foods, although probably not enough to overcome the shortfalls in iron, zinc, and calcium content of plant-based complementary foods used in low-income countries. Instead, to ensure the World Health Organization estimated needs for these minerals from plant-based complementary foods for breastfed infants are met, dephytinization must be combined with enrichment with animal-source foods and/or fortification with appropriate levels and forms of mineral fortificants.

Assessment of Tolerability and Safety of Monocomponent Complementary Food Products in the Diet of Infants With Risk for Allergic Diseases

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L. S. Namazova-Baranova

2016-01-01

Full Text Available Background: Children with burdened allergological history and/or having preliminary allergy manifestations need the effective prevention of allergy from the first months of life.Objective: Our aim was to assess the tolerability, safety, and efficacy of monocomponent complementary food products in the diet of infants with high risk for allergic diseases.Methods: Tolerability, safety, and efficacy of monocomponent complementary food products (vegetable puree, fruit juices, and after 6 months — meat sauce were studied in a singlecentre, prospective, comparative study. The symptoms of indigestion, skin allergy symptoms were registered, the results of coprological research and immunogenicity of complementary food products were assessed.Results: The study included 200 children in the age from 5 months from the risk group of allergy developing. Children were divided into 4 groups of 50 people. It was found that complementary food products were well tolerated and assimilated by children, did not cause skin and gastrointestinal allergic reactions in healthy children with risk of allergy developing. Food antigens of complementary food components (pumpkin, rabbit meat, turkey meat, apples, pears, plums were characterized by low immunogenicity: the level of specific IgE to the specified products did not change in blood serum and remained at a low level at the beginning and at the end of the study (ranging from 0.01 to 0.03 kE/l.Conclusion: Studied complementary food products (vegetable-, fruit- and meat-based can be used in the diet of children with high risk for allergy.

Responsive feeding and child interest in food vary when rural Malawian children are fed lipid-based nutrient supplements or local complementary food.

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Flax, Valerie L; Mäkinen, Samppa; Ashorn, Ulla; Cheung, Yin Bun; Maleta, Kenneth; Ashorn, Per; Bentley, Margaret E

2013-07-01

Caregiver and child behaviours during feeding have been used to measure responsiveness, which has been recognised as important for child growth and development. The aims of this study were to understand how caregiver and child behaviours differ when feeding lipid-based nutrient supplements (LNS) vs. local complementary food and to detect associations between behaviours and child interest in food. Sixteen moderately underweight 6-17-month-old Malawian children receiving 50 g/day of supplementary LNS for 12 weeks were videotaped during LNS (n = 32) and local complementary feeding (n = 28) episodes. Behaviours were coded at the level of the intended bite (1674 total bites). The analysis used regression models adjusted for within-subject correlation. Caregivers were less likely to allow children to self-feed and more likely to use physical pressure during LNS vs. complementary food bites. Positive caregiver verbalization was infrequent and did not differ by type of food. Higher odds of accepting a bite were associated with the bite containing LNS, odds ratio (OR) 3.05; 90% confidence interval (CI) (1.98, 4.71), the child self-feeding, OR 5.70; 90% CI (2.77, 11.69), and positive caregiver verbalization, OR 2.46; 90% CI (1.26, 4.80), while lower odds of acceptance were associated with negative child verbalization during feeding, OR 0.27; 90% CI (0.17, 0.42). In this sample, caregivers used more responsive feeding practices during bites of local complementary food and were more controlling when feeding LNS. Responsive caregiver behaviours predicted child acceptance of food. These results could be used to design interventions in Malawi to improve responsive feeding practices in general and during LNS use. © 2011 John Wiley & Sons Ltd.

Study on effect of supplementing iron-fortified food to children athletes by nuclear analysis and blood analysis techniques

International Nuclear Information System (INIS)

Qian Qinfang; Sun Jianguo; Feng Weiyue

1996-01-01

The iron content in hair and blood for 37 children athletes who were supplemented with 0, 8 and 16 mg Fe/d, respectively, in the form of ferrous gluconate-containing chocolate for 3 months was determined before and after the supplement by INAA, SRXRF and blood analysis. The experimental results indicated that after the supplement of the iron-fortified food, the ferritin level in blood of the male athletes attained to normal and the iron content in hair was increased with the increasing level of supplement, but not in direct proportion. Most of the female athletes had similar results. It is suggested that supplement of 8 mg Fe/d to a child athlete may be adequate

Complementary feeding: study on prevalence of food intake in two health centers of São Paulo city.

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Marchioni, D M; Latorre, M do R; Szarfarc, S C; de Souza, S B

2001-06-01

The infant feeding practices in the first year of life are of fundamental importance for their growth and development. This study was carried out aiming at checking on the prevalence of food intake by the infants during their first year of life. One-hundred-and-seventy-five children aged up to one year, attended to in two Health Centers of São Paulo city, Brazil, participated in this study. Their feeding practices, obtained through the status quo approach, were analyzed through multiple logistic regression models, using curves of prevalence for complementary food consumption. Fruit was the first solid food to be part of the infant diet, followed by vegetables, cereal, meat and/or eggs and, beans. Animal-protein-containing source foods (meat and eggs) entered the diet much later, being consumed by practically all children only at the end of their first year of life. The early introduction of complementary foods into the infant diet was made evident. The introduction of solid foods to complement breastfeeding is started with low-calorie density foods, in disagreement with the recommendations for Brazilian children. Results of this paper disclose a need for having programmatic actions in health education being carried out, in special those regarding exclusive breastfeeding promotion and orientation on the adequate introduction of complementary feeding.

Vitamin D toxicity of dietary origin in cats fed a natural complementary kitten food

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Victoria J Crossley

2017-12-01

Full Text Available Case series summary This case series describes two young sibling cats and an additional unrelated cat, from two separate households, that developed hypercalcaemia associated with hypervitaminosis D. Excessive vitamin D concentrations were identified in a natural complementary tinned kitten food that was fed to all three cats as part of their diet. In one of the cases, there was clinical evidence of soft tissue mineralisation. The hypercalcaemia and soft tissue mineralisation resolved following withdrawal of the affected food and medical management of the hypercalcaemia. Relevance and novel information This case series demonstrates the importance of obtaining a thorough dietary history in patients presenting with hypercalcaemia and the measurement of vitamin D metabolites when investigating such cases. Complementary foods may have the potential to induce nutritional toxicity even when fed with complete, nutritionally balanced diets.

Corn-soy-blend fortified with phosphorus to prevent refeeding hypophosphatemia in undernourished piglets

DEFF Research Database (Denmark)

Hother Nielsen, Anne-Louise; Lykke Jensen, Mikkel; Martinussen, Torben

2017-01-01

BACKGROUND: Phosphorus (P) levels in refeeding diets are very important as undernourished children are at risk of hypophosphatemia during refeeding. For this reason, conventional corn-soy-blends (CSB) have been reformulated by the World Food Programme to obtain a mono-calcium-phosphate fortified...

[Do vitamins from foods fortified exceed the allowed limits? Study carried out in population young adolescent and young adult of the metropolitan region of Chile].

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Freixas Sepúlveda, Alejandra; Díaz Narváez, Víctor Patricio; Durán Agüero, Samuel; Gaete Verdugo, María Cristina

2013-01-01

In order to analyze the usual consumption of vitamins in an adolescent population and young adult in the Metropolitan Region, were 213 food fortified with vitamins of the Chilean market. A survey of consumption and nutrient intake was calculated. The result added vitamins added to food. The normality of the variables of the intake was assessed and data were subjected to analysis of descriptive statisticians and percentiles are determined. Estimated percentages of subjects whose values exceed those fixed for DDR and UL listed for each vitamin and percentage of excess for each case. Discriminant analysis was performed using the M Box test. The correlation canonical and the Statisticians Wilks were estimated. Finally it was estimated the percentage of correctly classified data. Data were processed by the program SPSS 20.0 with a significance level of α ≤ 0.05. The results indicate that you for all the studied vitamins, the percentage of subjects who more than the DDR is for total folate (96.4%) and the lowest percentage is given for the vitamin E and B12 in young adult women. The percentage of subjects who exceed the UL values is greatest for the vitamin B3 (91.9%). According to the canonical correlation, there are differences in behavior between the groups. It is recommended to monitor the behavior and consumption of food fortified with vitamins, especially of the complex B and A. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Canadian infants' nutrient intakes from complementary foods during the first year of life

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Prowse Daniel

2010-06-01

Full Text Available Abstract Background Complementary feeding is currently recommended after six months of age, when the nutrients in breast milk alone are no longer adequate to support growth. Few studies have examined macro- and micro-nutrient intakes from complementary foods (CF only. Our purpose was to assess the sources and nutritional contribution of CF over the first year of life. Methods In July 2003, a cross-sectional survey was conducted on a nationally representative sample of mothers with infants aged three to 12 months. The survey was administered evenly across all regions of the country and included a four-day dietary record to assess infants' CF intakes in household (tablespoon measures (breast milk and formula intakes excluded. Records from 2,663 infants were analyzed for nutrient and CF food intake according to 12 categories. Mean daily intakes for infants at each month of age from CF were pooled and compared to the Dietary Reference Intakes for the respective age range. Results At three months of age, 83% of infants were already consuming infant cereals. Fruits and vegetables were among the most common foods consumed by infants at all ages, while meats were least common at all ages except 12 months. Macro- and micro-nutrient intakes from CF generally increased with age. All mean nutrient intakes, except vitamin D and iron, met CF recommendations at seven to 12 months. Conclusions Complementary foods were introduced earlier than recommended. Although mean nutrient intakes from CF at six to 12 months appear to be adequate among Canadian infants, further attention to iron and vitamin D intakes and sources may be warranted.

Maternal prepregnant body mass index, duration of breastfeeding, and timing of complementary food introduction are associated with infant weight gain

DEFF Research Database (Denmark)

Baker, Jennifer Lyn; Michaelsen, Kim F; Rasmussen, Kathleen M

2004-01-01

). In this sample, prepregnant obesity (BMI > or = 30.0), short durations of breastfeeding, and earlier introduction of complementary food were associated with 0.7 kg of additional weight gain during infancy. CONCLUSIONS: Infant weight gain is associated with maternal prepregnant BMI and with an interaction between...... these associations among 3768 mother-infant dyads from the Danish National Birth Cohort. RESULTS: In multiple regression analyses, increasing maternal prepregnant BMI, decreasing durations of breastfeeding, and earlier complementary food introduction were associated with increased infant weight gain. An interaction...... was identified for short durations of breastfeeding (food introduction (associated with greater infant weight gain; however, the timing of complementary food introduction did not increase infant weight gain at longer durations of breastfeeding (> or =20 wk...

A DIFFERENTIATED APPROACH TO THE INTRODUCTION OF COMPLEMENTARY BABY FOOD

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E. I. Kondrat'eva

2013-01-01

Full Text Available The questions of organization of rational feeding of children in the first year of life with the use of industrial production of weaning foods are discussed. The article provides guidance on the timing and sequence of the introduction of complementary baby food in healthy children and children with alimentary disorders. The sequence of individual products and administration of individual meals depends on the health status, nutritional status of the child and the state of his digestive system. In the diet of the child should be used food and meals of industrial production, made of raw materials of high quality which meet the stringent hygienic requirements for safety parameters and have guaranteed by chemical composition. The article presents data on practical advice on the introduction of feeding in the Centre of breast feeding support and management of Tomsk.

Piloting a Commercial Model for Fortified Rice: Lessons Learned From Brazil.

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Milani, Peiman; Spohrer, Rebecca; Garrett, Greg; Kreis, Katharine

2016-05-18

Two billion people worldwide have micronutrient deficiencies. Food fortification is a proven intervention to increase essential micronutrient availability in diets without requiring consumer behavioral change. Fortification of rice has high potential reach; however, cost, technology, market, and cultural constraints have prevented its wider adoption. From 2010 to 2014, PATH and Global Alliance for Improved Nutrition implemented a pilot project in Brazil testing a model to scale up rice fortification through commercial channels. The project focused on 5 areas: (1) building fortified rice kernel production capacity; (2) supply chain development; (3) distribution channel and market development; (4) demand generation; and (5) advocacy and knowledge dissemination. Primary data were collected in 2 rounds of quantitative research 6 months apart and conducted in 2 regions in Brazil. Secondary data were sourced from published literature, socioeconomic and demographic data, and sales figures from the project's rice miller partner. Postmortem analysis was conducted by the project team with input from external sources. Although the project successfully launched a fortified rice product and a category brand platform, it was unsuccessful in reaching meaningful scale. Market and industry dynamics affected producers' willingness to launch new fortified products. Consumers' strong attachment to rice combined with a weak understanding of micronutrient malnutrition hampered demand creation efforts. This project showed that a purely commercial approach is insufficient for sustainable scale-up of fortified rice to achieve public health goals in a 3- to 5-year period. © The Author(s) 2016.

Simultaneous determination of four water-soluble vitamins in fortified infant foods by ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry.

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Lu, Baiyi; Ren, Yiping; Huang, Baifen; Liao, Wenqun; Cai, Zengxuan; Tie, Xiaowei

2008-03-01

A novel ultra-performance liquid chromatography electrospray ionization tandem triple quadrupole mass spectrometry method for the simultaneous determination of four water-soluble vitamins, including vitamin B5 (VB5), vitamin B8 (VB8), vitamin B9 (VB9), and vitamin B12 (VB12) in fortified infant foods is developed and validated. A reverse phase UPLC separation system consisting of a Waters ACQUITY UPLC BEH C-18 column (2.1 mm x 100 mm i.d., 1.7 microm) and a binary gradient acetonitrile-water mobile phase is applied for the separation of the four water-soluble vitamins. Formic acid is spiked into the mobile phase to enhance the ionization efficiency. Tandem MS-MS analysis is performed in multi-reaction monitoring mode (MRM). Product-ion traces at m/z 220.1 --> 89.9 for VB5, 245.1 --> 227.1 for VB8, 442.3 --> 295.2 for VB9, and 678.9 --> 147.0 for VB12 are used for quantitation of the corresponding vitamins, and traces at m/z 455.5 --> 308.0 are used for methotrexate (internal standard). Limits of quantitation (LOQs) are 0.016, 0.090, 0.020, and 0.019 microg/L for VB5, VB8, VB9, and VB12, respectively. Intra- and inter-day precisions for the determination of the four vitamins are better than 6.84% and 12.26% in relative standard deviations, and recoveries for the four vitamins are in the range of 86.0~101.5%. The developed approach is applied for the determination of the trace amounts of the vitamins in fortified milk powers and fortified rice powers.

Fucoxanthin bioavailability from fucoxanthin-fortified milk: In vivo and in vitro study.

Science.gov (United States)

Mok, Il-Kyoon; Lee, Jae Kwon; Kim, Jeong Hwa; Pan, Cheol-Ho; Kim, Sang Min

2018-08-30

Our previous study reported the improved stability of fucoxanthin (FX) fortified in whole milk (WM) and skimmed milk (SM). In this study, in vivo and in vitro FX bioavailability were investigated using FX-fortified milk (FX-SM and FX-WM) and microalga Phaeodactylum tricornutum biomass (Pt-powder). Organ tissue accumulation of FX and its metabolites (FXOH: fucoxanthinol, AXA: amarouciaxanthin A) after repeated oral administration was in the following order: FX-SM > FX-WM > Pt-powder. In vivo pharmacokinetic study with a single oral administration also demonstrated that the absorption of FXOH and AXA was the highest for FX-SM. To reinforce the in vivo results, in vitro-simulated digestion and Caco-2 cell uptake assays were performed, which revealed that FX-SM showed the highest FX bioaccessibility (release from food matrices) and cellular uptake efficiency of FX and FXOH. In conclusion, skimmed milk was validated as an excellent food matrix for FX application in terms of stability and bioavailability. Copyright © 2018 Elsevier Ltd. All rights reserved.

Strategies to reduce exposure of fumonisins from complementary foods in rural Tanzania.

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Kimanya, Martin E; De Meulenaer, Bruno; Van Camp, John; Baert, Katleen; Kolsteren, Patrick

2012-10-01

Feeding infants with maize can expose them to fumonisin mycotoxins. We assessed fumonisin exposure from complementary foods in rural Tanzania and determined strategies to reduce the exposure. We conducted a cross-sectional study in four villages of Tarakea division, Northern Tanzania. We used a repeat 24-hour dietary recall to collect data of maize consumption as complementary food for 254 infants aged 6-8 months. Fumonisin concentrations in the maize were also estimated. Fumonisin exposure was assessed using @risk analysis software. With the software, several maximum fumonisin contamination and maize consumption patterns were combined in order to determine effective strategies for minimizing fumonisin exposure. Of the infants, 89% consumed maize at amounts up to 158g/person/day (mean; 43g/person/day±28). The maize was contaminated with fumonisins at levels up to 3201µgkg(-1) . Risk of fumonisin intake above the provisional maximum tolerable daily limit of 2µgkg(-1) body weight was 15% (95% confidence interval; 10-19). The risk was minimized when the maximum contamination was set at 150µgkg(-1) . The risk was also minimized when the maximum consumption was set at 20g/child/day while keeping the maximum contamination at the European Union (EU) maximum tolerated limit (MTL) of 1000µgkg(-1) . Considering the economical and technological limitations of adopting good agricultural practices in rural Tanzania, it is practically difficult to reduce contamination in maize to 150µgkg(-1) . We suggest adoption of the EU MTL of 1000µgkg(-1) for fumonisins in maize and reduction, by replacement with another cereal, of the maize component in complementary foods to a maximum intake of 20g/child/day. © 2011 Blackwell Publishing Ltd.

Vitamin D3-Loaded Nanostructured Lipid Carriers as a Potential Approach for Fortifying Food Beverages; in Vitro and in Vivo Evaluation

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Maryam Mohammadi

2017-04-01

Full Text Available Purpose: Nanostructured lipid carriers (NLCs composed of solid lipid and oil are a new generation of lipid nanoparticles which have exhibited some merits over traditional used lipid nanoparticles in fortifying food and beverages and nutraceuticals delivery systems such as liposomes and solid lipid nanoparticles. Methods: In this study, Precirol and Compritol as solid lipids, Miglyol and Octyloctanoat as liquid lipids, Tween80, Tween20 and Poloxamer407 as surfactants were used to prepare vitamin D3-loaded NLC dispersion using hot homogenization method. The particle size and size distribution for all formulations were evaluated by immediately after production and during a storage period of 60 days. Results: The Precirol-based NLC showed superiority over Compritol-based NLC in the point of physical stability. Results clearly suggested that an optimum concentration of 3% of Poloxamer407 or 2% of Tween20 was sufficient to cover the surface of nanoparticles effectively and prevent agglomeration during the homogenization process. Octyloctanoat was introduced for the first time as a good substituent for Miglyol in the preparation of NLC formulations. The vitamin D3 Intestinal absorption enhanced by the incorporating in NLCs. Conclusion: It was concluded that NLC showed a promising approach for fortifying beverages by lipophilic nutraceuticals such as vitamin D.

Vitamin D3-Loaded Nanostructured Lipid Carriers as a Potential Approach for Fortifying Food Beverages; in Vitro and in Vivo Evaluation.

Science.gov (United States)

Mohammadi, Maryam; Pezeshki, Akram; Mesgari Abbasi, Mehran; Ghanbarzadeh, Babak; Hamishehkar, Hamed

2017-04-01

Purpose: Nanostructured lipid carriers (NLCs) composed of solid lipid and oil are a new generation of lipid nanoparticles which have exhibited some merits over traditional used lipid nanoparticles in fortifying food and beverages and nutraceuticals delivery systems such as liposomes and solid lipid nanoparticles. Methods: In this study, Precirol and Compritol as solid lipids, Miglyol and Octyloctanoat as liquid lipids, Tween80, Tween20 and Poloxamer407 as surfactants were used to prepare vitamin D 3 -loaded NLC dispersion using hot homogenization method. The particle size and size distribution for all formulations were evaluated by immediately after production and during a storage period of 60 days. Results: The Precirol-based NLC showed superiority over Compritol-based NLC in the point of physical stability. Results clearly suggested that an optimum concentration of 3% of Poloxamer407 or 2% of Tween20 was sufficient to cover the surface of nanoparticles effectively and prevent agglomeration during the homogenization process. Octyloctanoat was introduced for the first time as a good substituent for Miglyol in the preparation of NLC formulations. The vitamin D 3 Intestinal absorption enhanced by the incorporating in NLCs. Conclusion: It was concluded that NLC showed a promising approach for fortifying beverages by lipophilic nutraceuticals such as vitamin D.

Food Sources of Important Nutrients (for Vegetarians)

Science.gov (United States)

... include dairy products, calcium can be obtained from plant-based foods, but the amount of calcium that ... or fat-free milk, yogurt and cheese Fortified plant-based milks such as soy or almond Fortified ...

Innovation on Street Food Products (Instant Porridge and Cookies Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish

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Dewita Dewita

2015-02-01

Full Text Available This research aimed to establish innovation on street food (instant porridge and cookiesfrom Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50 : 50 (A1, 40 : 60 (A2and 60 : 40 (A3 for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies. The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil

Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.

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Bronder, Kayla L; Zimmerman, Sarah L; van den Wijngaart, Annoek; Codling, Karen; Johns, Kirsten Ag; Pachón, Helena

2017-03-01

Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. A literature review of seven databases was performed using the search terms "noodle" and ("Asian" or "instant"). Grey literature was requested through a food fortification listserv. Articles were title screened first for relevance and duplicity, with exclusion criteria applied during the second round of abstract-level screening. This review considered studies examining simulation, retention, sensory, bioavailability, efficacy, and effectiveness of instant noodles made with fortified wheat flour. Fourteen relevant documents were reviewed for simulation (n=1), retention (n=11), and sensory studies (n=3). The documents revealed that instant noodles produced from fortified wheat flour have potential to improve nutrient intakes, have high retention of most nutrients, and provoke no or minimal changes in sensory characteristics. The available literature indicates that using fortified wheat flour for instant noodle production results in retention of the added nutrients, except thiamin, with no significant sensory change to the final product. Given the rising consumption of instant noodles, production of this item with fortified wheat flour has potential to improve nutrient intakes in Asia. This review provides a resource for the design of a wheat flour fortification program in countries where a large proportion of wheat flour is consumed as instant noodles.

Composition, Acceptability and Use of Supplementary Food for the Management of Moderate and Acute Malnutrition: The Philippine Experience

International Nuclear Information System (INIS)

Capanzana, Mario; Tobias, Joyce

2014-01-01

Full text: Malnutrition remains a public health problem in the Philippines, particularly among infants and young children as reported in the 2011 National Nutrition Survey (NNS) done by the Food and Nutrition research Institute (FNRI). In 2008 the Institute also reported that among 6 months to 5 years old Filipino children, 8 in every 10 were not meeting the recommended intake for energy. For the same age group, 5 in every 10 did not attain the estimated average requirement for protein, 7 out of 10 for iron, vitamin A, vitamin C and calcium, 5 out of 10 for thiamine and riboflavin and 3 out of 10 for niacin. Between 2003 and 2011, no significant decreased in the proportion of severely underweight and under height children. Anemia prevalence was at 55.7% among infants 6 to 11 months. Developing culturally acceptable supplementary foods for the severely affected malnourished children is important and necessary. In response to this problem, the FNRI developed, tested and evaluated a supplementary food using locally available crops available in the country, suitable for moderate and severely malnourished young children. This paper will report on the results of this study. The study aimed to develop and utilize locally available, affordable and culturally acceptable raw materials for the production of fortified supplementary foods suitable for acute and severely malnourished older infants and young children following the international guidelines. Standardization trials were done in the laboratory to determine the most acceptable formulation and processing conditions of the ready-to-serve complementary foods. The most acceptable formulations were tested for the physico-chemical, microbiological and sensory properties during storage study using suitable packaging materials. Retention of the micronutrient added was assessed. The estimated shelf life of the product was also determined. The product was fed to young children to determine the serving portion size and level of

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Thomsen, Birgitte Raagaard; Hyldig, Grethe

2013-01-01

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk...... product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements...... of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor...

Impact of education and provision of complementary feeding on growth and morbidity in children less than 2 years of age in developing countries: a systematic review

Science.gov (United States)

2013-01-01

Background About one third of deaths in children less than 5 years of age are due to underlying undernutrition. According to an estimate, 19.4% of children on the effect of complementary feeding (CF) (fortified or unfortified, but not micronutrients alone) and education on CF on children less than 2 years of age in low and middle income countries (LMIC). Studies that delivered intervention for at least 6 months were included; however, studies in which intervention was given for supplementary and therapeutic purposes were excluded. Recommendations are made for input to the Lives Saved Tool (LiST) model by following standardized guidelines developed by Child Health Epidemiology Reference Group (CHERG). Results We included 16 studies in this review. Amongst these, 9 studies provided education on complementary feeding, 6 provided complementary feeding (with our without education) and 1 provided both as separate arms. Overall, education on CF alone significantly improved HAZ (SMD: 0.23; 95% CI: 0.09, 0.36), WAZ (SMD 0.16, 95% CI: 0.05, 0.27), and significantly reduced the rates of stunting (RR 0.71; 95% CI: 0.56, 0.91). While no significant impact were observed for height and weight gain. Based on the subgroup analysis; ten studies from food secure populations indicated education on CF had a significant impact on height gain, HAZ scores, and weight gain, however, stunting reduced non-significantly. In food insecure population, CF education alone significantly improved HAZ scores, WAZ scores and significantly reduced the rates of stunting, while CF provision with or without education improved HAZ and WAZ scores significantly. Conclusion Complementary feeding interventions have a potential to improve the nutritional status of children in developing countries. However, large scale high quality randomized controlled trials are required to assess the actual impact of this intervention on growth and morbidity in children 6-24 months of age. Education should be combined with

Breast milk and complementary food intake in Brazilian infants according to socio-economic position

NARCIS (Netherlands)

Romulus-Nieuwelink, Johanna J. C.; Doak, Colleen; Albernaz, Elaine; Victora, Cesar G.; Haisma, Hinke

Objective. (a) To compare breast milk and complementary food intake between breast-fed infants from high and low socio-economic status (SES) aged 8 months of age; (b) To compare these intakes with PAHO/WHO recommendations. Methods. Cross-sectional, community-based study in Pelotas, Brazil. Breast

Breast milk and complementary food intake in Brazilian infants according to socio-economic position

NARCIS (Netherlands)

Romulus-Nieuwelink, J.C.; Doak, C.M.; Albernaz, E.; Victora, C.G.; Haisma, H.

2011-01-01

Objective. (a) To compare breast milk and complementary food intake between breast-fed infants from high and low socio-economic status (SES) aged 8 months of age; (b) To compare these intakes with PAHO/WHO recommendations. Methods. Cross-sectional, community-based study in Pelotas, Brazil. Breast

Nutrient Content And Acceptability Of Snakehead-Fish (Ophiocephalus Striatus) And Pumpkin (Cucurbita Moschata) Based Complementary Foods

Science.gov (United States)

Ratna Noer, Etika; Candra, Aryu; Panunggal, Binar

2017-02-01

Poor nutrient-dense complementary foods is one of the common factors contributed for decline growth pattern in children. Snakehead-fish and Pumpkin Complementary Feeding (SPCF) base on locally food can help to reduce child malnutrition. Specifically, high protein and vitamin A in SPCF may improve immunity and nutrition status of malnutrition children. This study aimed to formulate low-cost, nutritive value and acceptable of SPCF on malnutrition children in coastal area. Carbohydrate content was determined by difference, protein by Kjeldahl, betacaroten by spectofotometri and sensory evaluation using a five point hedonic scale. Fe and zinc was determined by AAS. There is an effect of the substitution of snake-head fish flour and yellow pumpkin flour toward the nutrient content and the acceptability

Designing appropriate complementary feeding recommendations: tools for programmatic action.

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Daelmans, Bernadette; Ferguson, Elaine; Lutter, Chessa K; Singh, Neha; Pachón, Helena; Creed-Kanashiro, Hilary; Woldt, Monica; Mangasaryan, Nuné; Cheung, Edith; Mir, Roger; Pareja, Rossina; Briend, André

2013-09-01

Suboptimal complementary feeding practices contribute to a rapid increase in the prevalence of stunting in young children from age 6 months. The design of effective programmes to improve infant and young child feeding requires a sound understanding of the local situation and a systematic process for prioritizing interventions, integrating them into existing delivery platforms and monitoring their implementation and impact. The identification of adequate food-based feeding recommendations that respect locally available foods and address gaps in nutrient availability is particularly challenging. We describe two tools that are now available to strengthen infant and young child-feeding programming at national and subnational levels. ProPAN is a set of research tools that guide users through a step-by-step process for identifying problems related to young child nutrition; defining the context in which these problems occur; formulating, testing, and selecting behaviour-change recommendations and nutritional recipes; developing the interventions to promote them; and designing a monitoring and evaluation system to measure progress towards intervention goals. Optifood is a computer-based platform based on linear programming analysis to develop nutrient-adequate feeding recommendations at lowest cost, based on locally available foods with the addition of fortified products or supplements when needed, or best recommendations when the latter are not available. The tools complement each other and a case study from Peru illustrates how they have been used. The readiness of both instruments will enable partners to invest in capacity development for their use in countries and strengthen programmes to address infant and young child feeding and prevent malnutrition. © 2013 John Wiley & Sons Ltd.

Nutritional value of locally produced foods and potential for developing age-appropriate complementary foods for children under 2 years of age in Mali.

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Ayoya, Mohamed Ag; Kodio, Joseph; Iknane, Akory Ag; Sodjinou, Roger

2010-09-01

Promotion of dietary diversity using locally available nutritious foods is an effective approach in low-income areas to improve the quality of young children's diet and, hence, their growth and development. To identify the nutritional values of locally acceptable, feasible, affordable, and sustainable foods and develop a number of recipes that could be used to complement effectively nutrient intakes provided through breastfeeding to children 6 to 23 months of age in Bandiagara, Mali. Structured questionnaires were used to obtain lists of all locally available foods during village assembly meetings and identify the food basket of households and child feeding practices during interviews with mothers and fathers. The nutritional values of the foods were estimated, and the Malian food composition table was used to identify the combinations that would result in the most nutritious recipes. Breastfeeding was widely practiced, but the rate of exclusive breastfeeding during the first 6 months of life was extremely low (7%). The practice of early introduction of water and complementary foods was a problem. Forty recipes for improved dishes, including puddings, drinks and juices, purees, salads, and soups, were proposed. The nutritional values of the 10 most nutritious of these recipes, the types and quantities of the ingredients, and the method of preparation of each recipe are described. Locally produced indigenous foods in rural Mali were used to develop energy- and nutrient-dense complementary foods for children. Further research is needed to test the short- and long-term effects of consuming these dishes on the nutritional status of children 6 to 23 months of age in Mali.

Role of Protein and Amino Acids in Infant and Young Child Nutrition: Considerations for the Development and Delivery of High Quality Complementary Food Supplements.

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Ghosh, Shibani; Kurpad, Anura; Tano-Debrah, Kwaku; Otoo, Gloria E; Aaron, Grant A; Toride, Yasuhiko; Uauy, Ricardo

2015-01-01

Prevention of malnutrition in infants and children is multifaceted and requires the following: access to and intake of nutritious food starting at birth with exclusive breastfeeding for the first 6 mo of life, continued breastfeeding in combination with complementary foods from 6-24 mo of age, access to clean drinking water and sanitation, and access to preventive and curative health care (including prenatal). Nutrient-dense complementary foods can improve nutritional status and have long-term benefits; however, in a review of plant-based complementary foods in developing countries, most of them failed to meet many micronutrient requirements. There is need to provide other cost-effective alternatives to increase the quality of the diet during the complementary feeding stage of the lifecycle. This paper provides an overview of the development, testing, efficacy and effectiveness of the delivery of KOKO Plus on the growth and nutritional status of infants 6-24 mo of age.

What are the beliefs of pediatricians and dietitians regarding complementary food introduction to prevent allergy?

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Leo Sara

2012-03-01

Full Text Available Abstract Background The timing of complementary food introduction is controversial. Providing information on the timing of dietary introduction is crucial to the primary prevention of food allergy. The American Academy of Pediatrics offers dietary recommendations that were updated in 2008. Objective Identify the recommendations that general pediatricians and registered dietitians provide to parents and delineate any differences in counselling. Methods A 9-item survey was distributed to pediatricians and dietitians online and by mail. Information on practitioner type, gender, length of practice and specific recommendations regarding complementary food introduction and exposure was collected. Results 181 surveys were returned with a 54% response rate from pediatricians. It was not possible to calculate a meaningful dietitian response rate due to overlapping email databases. 52.5% of all respondents were pediatricians and 45.9% were dietitians. The majority of pediatricians and dietitians advise mothers that peanut abstinence during pregnancy and lactation is unnecessary. Dietitians were more likely to counsel mothers to breastfeed their infants to prevent development of atopic dermatitis than pediatricians. Hydrolyzed formulas for infants at risk of developing allergy were the top choice of formula amongst both practitioners. For food allergy prevention, pediatricians were more likely to recommend delayed introduction of peanut and egg, while most dietitians recommended no delay in allergenic food introduction. Conclusions In the prophylaxis of food allergy, pediatricians are less aware than dietitians of the current recommendation that there is no benefit in delaying allergenic food introduction beyond 4 to 6 months. More dietitians than pediatricians believe that breastfeeding decreases the risk of atopic dermatitis. Practitioners may benefit from increased awareness of current guidelines.

Innovation on Street Food Products (Instant Porridge and Cookies Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish

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Dewita

2016-02-01

Full Text Available This research aimed to establish innovation on street food (instant porridge and cookies from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patin fish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil using spray dryer. The blending was consisted of three combinations namely 50 : 50 (A1, 40 : 60 (A2 and 60 : 40 (A3 for ratio between red palm oil and patin fish’s oil. The best combination’s results was fortified into street food (instant porridge and cookies. The blending was tested by measure yield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for the best treatment of blending in instant porridge and cookies. The results show that encaptulated yield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%. Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oil was 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was 18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under five year children respondents, it was proven that 93% of children was like the products. Proximateanalysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%, fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookies owned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.

Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.

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Nikooyeh, Bahareh; Neyestani, Tirang R

2017-06-01

Bread, as the staple food of Iranians, with average per capita consumption of 300 g d -1 , could potentially be a good vehicle for many fortificants, including iron. In this study, iron bioavailability from flat breads (three fortified and one whole wheat unfortified) was investigated using in vitro simulation of gastrointestinal digestion and absorption in a caco-2 cell model. Despite having a lower ferritin/protein ratio in comparison with fortified breads, whole wheat bread showed higher iron bioavailability than the other three types of bread. Assuming iron bioavailability from the ferrous sulfate supplement used as standard was about 10%, the estimated bioavailability of iron from the test breads was calculated as 5.0-8.0%. Whole wheat bread (∼8%), as compared with the fortified breads (∼5-6.5%), had higher iron bioavailability. Iron from unfortified whole wheat bread is more bioavailable than from three types of iron-fortified breads. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.

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Crandall, Philip G; Seo, Han-Seok; O'Bryan, Corliss A; Meullenet, Jean F; Hettiarachchy, Navam S; Washburn, Anna M; Ranhotra, Gur S

2013-07-01

Wheat flour is increasingly being fortified worldwide with vitamin A and iron. Research on high levels of fortification is limited; therefore, in this study, wheat flour was made under controlled conditions fortified with vitamin A at 30 000 or 70 000 retinol equivalents (RE) kg⁻¹ and three types of iron source at 66 mg kg⁻¹. Milling produced a uniform distribution of fortificants with no significant separation during packaging or transportation. Chemical and physical analyses demonstrated that the dual fortified flours had acceptable physicochemical properties of mixing tolerance, pasting curves, damaged starch and falling numbers. The level of vitamin A fortification compensated for initial loss caused during wheat processing. Overall, white breads baked from seven treatments of fortified flour had only 22% (eight out of 36) of the sensory attributes as being significantly different. However, the type of iron source may play a key role in modulating the sensory attributes of bread baked from the dual fortified flour with vitamin A and iron. The findings suggest that dual fortified flour with high or even lower levels of vitamin A and iron could be considered for food fortification programmes to reduce the prevalence of micronutrient undernutrition of vitamin A and iron in developing countries. © 2013 Society of Chemical Industry.

Chemical properties and sensory quality of ice cream fortified with fish protein.

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Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

Effect of consuming zinc-fortified bread on serum zinc and iron status of zinc-deficient women: A double blind, randomized clinical trial

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Akbar Badii

2012-01-01

Full Text Available After iron deficiency, zinc deficiency is the major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. No action has been taken to reduce zinc deficiency via flour fortification so far in Iran, and little is known about the influence of zinc fortification of flour on serum zinc and the iron status, and also about the optimum and effective amount of zinc compound that is used in food fortification. The objective of this study is to evaluate the influence of consuming zinc-fortified breads on the zinc and iron status in the blood serum. In this study, three types of bread were prepared from non-fortified and fortified flours, with 50 and 100 ppm elemental zinc in the form of sulfate. Eighty zinc-deficient women aged 19 to 49 years were randomly assigned to three groups; The volunteers received, daily, (1 a non-fortified bread, (2 a high-zinc bread, and (3 a low-zinc bread for one month. Serum zinc and iron were measured by Atomic Absorption before and after the study. Results showed a significant increase in serum zinc and iron levels in all groups (p 0.05. Absorption of zinc and iron in the group that consumed high-zinc bread was significantly greater than that in the group that received low-zinc bread (p < 0.01. It was concluded that fortification of flour with 50-100 ppm zinc was an effective way to achieve adequate zinc intake and absorption in zinc-deficient people. It also appeared that consuming zinc-fortified bread improved iron absorption.

Impact study of the consumption of oil and flour fortified in vitamins and minerals on the nutritional status of children aged less than five years in Morocco

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Aguenaou, Hassan; El Menchawy, Imane; El Mzibri, Mohammed; El Haloui, Noureddine; Azlaf, Mehdi; El Gadari, Hind; Rjimati, El Arbi

2014-01-01

Full text: Introduction: Micronutrient deficiencies represent a major public health problem in Morocco. The ministry of health and his partners developed a national program to fight against these deficiencies. Fortification of foods consumed on large scale is one of the strategies of this program (e.g. oil fortified in vitamin A and D3 and flour fortified in elementary iron and folic acid). After achieving a feasibility study on food fortification (2001) and introducing the fortified oil on market (2002) and the fortified flour (2006), the ministry of health and his partners undertook impact studies (sentinel surveillance system) in 2006, 2007 and 2008. Methodology: The impact studies (sentinel surveillance system) (2006- 2007 -2008) were carried out in all the regions of Morocco. The collection of data concerning the fortified food from population (childbearing women and children under the age of five) included: a-knowledge, b- attitudes, c-practices, d- Hb analysis, e-estimation of serum ferritine (with CRP), f- estimation of serum folic acid, g- estimation of serum retinol, h-estimation of serum vitamin D3. We will only present the results of children aged less then five years in this abstract. Results: In 2006, the fortified oil covers almost 100% of households , while fortified flour covers 17%. In 2007, fortified flour covers 21% of households while in 2008, it covers 37%. Before the introduction of oil fortified in vitamin A; the prevalence of vitamin A deficiency (Retinol <200μg/l) in children was 41% (n = 1453). In 2008 it dropped to 22.7%. Before the introduction of flour fortified in elementary iron and folic acid; the prevalence of anemia (Hb<11 g/dl) was 31.5% (n = 1354) in 2000. In 2007 anemia was 37.7% (n = 1197), Iron deficiency (Ferritin < 12 μg/l) was 15.7%, Folic acid deficiency (< 3 ng/ml) was 31.3%. In 2008 anemia was 28,9% (n = 1183), Iron deficiency was 13.8%, Folic acid deficiency was 30.6%. The fortification of flour did not have an

Effect of Consuming Zinc-fortified Bread on Serum Zinc and Iron Status of Zinc-deficient Women: A Double Blind, Randomized Clinical Trial.

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Badii, Akbar; Nekouei, Niloufar; Fazilati, Mohammad; Shahedi, Mohammad; Badiei, Sajad

2012-03-01

After iron deficiency, zinc deficiency is the major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. No action has been taken to reduce zinc deficiency via flour fortification so far in Iran, and little is known about the influence of zinc fortification of flour on serum zinc and the iron status, and also about the optimum and effective amount of zinc compound that is used in food fortification. The objective of this study is to evaluate the influence of consuming zinc-fortified breads on the zinc and iron status in the blood serum. In this study, three types of bread were prepared from non-fortified and fortified flours, with 50 and 100 ppm elemental zinc in the form of sulfate. Eighty zinc-deficient women aged 19 to 49 years were randomly assigned to three groups; The volunteers received, daily, (1) a non-fortified bread, (2) a high-zinc bread, and (3) a low-zinc bread for one month. Serum zinc and iron were measured by Atomic Absorption before and after the study. Results showed a significant increase in serum zinc and iron levels in all groups (p 0.05). Absorption of zinc and iron in the group that consumed high-zinc bread was significantly greater than that in the group that received low-zinc bread (p bread improved iron absorption.

Complementary Feeding: A Position Paper by the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) Committee on Nutrition.

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Fewtrell, Mary; Bronsky, Jiri; Campoy, Cristina; Domellöf, Magnus; Embleton, Nicholas; Fidler Mis, Nataša; Hojsak, Iva; Hulst, Jessie M; Indrio, Flavia; Lapillonne, Alexandre; Molgaard, Christian

2017-01-01

This position paper considers different aspects of complementary feeding (CF), focussing on healthy term infants in Europe. After reviewing current knowledge and practices, we have formulated these recommendations: Timing: Exclusive or full breast-feeding should be promoted for at least 4 months (17 weeks, beginning of the 5th month of life) and exclusive or predominant breast-feeding for approximately 6 months (26 weeks, beginning of the 7th month) is a desirable goal. Complementary foods (solids and liquids other than breast milk or infant formula) should not be introduced before 4 months but should not be delayed beyond 6 months. Infants should be offered foods with a variety of flavours and textures including bitter tasting green vegetables. Continued breast-feeding is recommended alongside CF. Whole cows' milk should not be used as the main drink before 12 months of age. Allergenic foods may be introduced when CF is commenced any time after 4 months. Infants at high risk of peanut allergy (those with severe eczema, egg allergy, or both) should have peanut introduced between 4 and 11 months, following evaluation by an appropriately trained specialist. Gluten may be introduced between 4 and 12 months, but consumption of large quantities should be avoided during the first weeks after gluten introduction and later during infancy. All infants should receive iron-rich CF including meat products and/or iron-fortified foods. No sugar or salt should be added to CF and fruit juices or sugar-sweetened beverages should be avoided. Vegan diets should only be used under appropriate medical or dietetic supervision and parents should understand the serious consequences of failing to follow advice regarding supplementation of the diet. Parents should be encouraged to respond to their infant's hunger and satiety queues and to avoid feeding to comfort or as a reward.

The effect of lipids, a lipid-rich ready-to-use therapeutic food, or a phytase on iron absorption from maize-based meals fortified with micronutrient powders.

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Monnard, Arnaud; Moretti, Diego; Zeder, Christophe; Steingötter, Andreas; Zimmermann, Michael B

2017-06-01

Background: Ready-to-use-therapeutic foods (RUTFs) high in lipid, protein, and iron are used to treat malnutrition. Lipids increase gastric residence time, which could increase iron absorption, particularly from poorly soluble iron compounds and in combination with phytase. Objectives: The objectives were to 1 ) assess the effect on iron absorption of a lipid emulsion given 20 min before or together with an iron-fortified maize meal and 2 ) assess iron absorption from a micronutrient powder (MNP) given with a nutrient-dense RUTF and/or a microbial phytase. Design: A total of 41 women participated in 3 studies. They consumed a maize meal fortified with isotopically labeled ferrous sulfate (FeSO 4 ; study 1) or ferric pyrophosphate (FePP; study 2). In studies 1 and 2, a lipid emulsion was given with or 20 min before the meal. In study 3, with the use of a 2 × 2 factorial design, subjects consumed a maize meal fortified with an MNP containing labeled FeSO 4 (MNP) given with an RUTF (MNP+RUTF), with a phytase (MNP+phytase), or both (MNP+RUTF+phytase). Iron absorption was assessed by isotope incorporation in erythrocytes 14 d after the test meals. Results: The lipid emulsion given either before or with the meal significantly increased iron absorption from FePP by 2.55-fold (95% CI: 1.48-, 4.37-fold; P = 0.001) but not from FeSO 4 There was a trend to increase iron absorption with the MNP+RUTF meal, which did not reach significance (1.21-fold; 95% CI: 0.92-, 1.61-fold; P = 0.060). The addition of phytase to MNP and MNP+RUTF significantly increased iron absorption by 1.85-fold (95% CI: 1.49-, 2.29-fold; P phytase and RUTF. Conclusions: In iron-fortified maize-based meals, the addition of lipids more than doubles iron absorption from FePP. Our results suggest the possibility of an enhancing effect on iron absorption of lipid-rich RUTFs, but more research is needed to determine this. This trial was registered at clinicaltrials.gov as NCT01991626. © 2017 American Society

Impact of rice fortified with iron, zinc, thiamine and folic acid on laboratory measurements of nutritional status of preschool children

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Ceres Mattos Della Lucia

Full Text Available Abstract Fortification of food constitutes an important strategy for the control of micronutrient deficiency and has advantages such as high population coverage and maintenance of eating habits. This study aimed to assess the impact of using fortified rice (Ultra Rice® - UR® on the nutritional status of preschoolers. Ninety-nine children enrolled in two philanthropic preschools participated of the study. Children of one of the preschools were offered UR® mixed with polished rice, as part of school meals (test group and the children of another preschool were offered pure polished rice (control group. Biochemical evaluations were performed before and after 4 months of intervention. Dietary assessment and sensory evaluation of UR® mixed with polished rice were performed during the study. The fortified rice improved the concentrations of zinc (p < 0.001, thiamine (p < 0.001, folic acid (p = 0.003, mean corpuscular hemoglobin (p < 0.001 and mean corpuscular hemoglobin concentration (p < 0.001. The fortified rice showed good acceptability among preschoolers. This study demonstrated the effectiveness of using rice fortified with iron, zinc, thiamine and folic acid on the nutritional status of children.

Organoleptic testing of fish meatball fortified with various colored vegetables

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Minantyo, Hari; Hariohoedojo, Alexander; Winarno, Prasetyon Sepsi

2017-03-01

Nowadays, many people tried to create and invent new varieties of food. They all tried to enrich the life of many people and increasing their quality of life using their food. The food that they create must be nutritious, safe and healthy. This can be achieved by combining various meat and vegetable products available on the market today. Previously, the research team found that fish meat had relatively high nutrition value. The research team believed that further increase in nutrition value can be achieved by combining fish meat and rich colored vegetables. This research came up with the creation of improved fish meatball fortified with various colored vegetables. With the initiation of ASEAN Free Trade Agreement, many culinary practitioners must pay more attention to the health and safety aspects of their food offerings. Indonesian government should also support this movement by providing education to those people who are not aware of the importance of healthy and safe food or snacks, especially meatballs. Meatballs are one of the most consumed snacks in Indonesia, because they are delicious and affordable. This new fish meatball creation will provide better alternatives to the commonly unhealthy meatballs available on Indonesian market today.

Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal.

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De Groote, Hugo; Kariuki, Sarah W; Traore, Djibril; Taylor, John Rn; Ferruzzi, Mario G; Hamaker, Bruce R

2018-04-01

In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in particular instant, fortified and flavoured mixes. Before engaging in the marketing of these products, consumers' interest needs to be assessed. This study used a combination of affective tests and experimental auctions with 200 consumers in Touba, Senegal, to evaluate four new products with conventional pearl millet flour as the control: instant pearl millet flour, instant pearl millet flour with added dry mango and carrot powder (naturally fortified), and the previous products with added conventional chemical micronutrient fortificants. During affective tests, consumers made little distinction between the five products in appearance, aroma, taste and overall appreciation. The experimental auctions showed that, without providing additional information on the products, there was no difference in 'willingness to pay' (WTP) between them. However, after that information is provided, consumers were willing to pay a modest premium for instant flour, and a large premium for added mango and carrot extract and for added micronutrients, but were not willing to pay a premium if those micronutrients came from natural sources. Income increased overall WTP, while education increased WTP for instant flour. There is a potential market in low-income African countries for instant and fortified cereal food products, but likely in the higher income and education groups. The increased cost needs to be compared to the premiums consumers are willing to pay. In the next step, the new and promising products could be tested in pilot markets, with target consumers. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

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van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

2009-05-01

Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

Efficacy and Stability studies of microbial folate fortified fruit juices prepared using probiotic microorganism.

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Deep, S; Ojha, S; Kundu, S

2017-07-31

Folate, natural form of water soluble vitamin folic acid, is significant for humans as involved in most important metabolic reactions i.e. nucleotide synthesis and amino acid inter conversions. Thus its deficiency causes neural tube defects in newborns and cardiovascular diseases, and cancers. Humans cannot synthesize folate de novo so consumption through diet is essential. Natural food sources, supplements and fortified food products are the choices available to complete the Daily recommended intake. However microbial fortification using probiotics recently gained wide attention due to dual advantage of natural food matrix with enhanced folate content along with the probiotics benefits. Current study was focused on the microbial fortification of fruit juices and their efficacy and stability studies. Freshly filtered orange and tomato juice was prepared and inoculated with Streptococcus thermophilus NCIM 2904. Incubation was done at 40°C and samples were collected at different time interval. Folate extraction was done using human plasma and content was measured by microbiological assay using Lactobacillus casei NCIM No. 2364. Efficacy and stability studies were carried out to ensure the quality of juices to be consumed in terms of folate content, viable cell count and pH after 4 weeks of storage at low temperature. Positive results were observed as folate content was quite stable whereas viable cell count was also found to be significant till some time without adding any preservatives. The results indicated that fortified fruit juices could be used as probiotic beverages with enhanced folate content.

Food fortification improves the intake of all fortified nutrients, but fails to meet the estimated dietary requirements for vitamins A and B6, riboflavin and zinc, in lactating South African women.

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Papathakis, Peggy C; Pearson, Kerry E

2012-10-01

To investigate the impact of fortification by comparing food records and selected biochemical indicators of nutritional status pre- and post-fortification. Mean intake from 24 h recalls (n 142) was compared with the Estimated Average Requirement (EAR) to determine the proportion with inadequate intake. In a subsample (n 34), diet and serum retinol, folate, ferritin and Zn were compared pre- and post-fortification for fortified nutrients vitamin A, thiamin, riboflavin, niacin, folic acid, Fe and Zn. South Africa. Breast-feeding women (ninety-four HIV-infected, forty eight HIV-uninfected) measured at ~6, 14, 24 weeks, and 9 and 12 months postpartum. Pre-fortification, >80 % of women did not meet the EAR for vitamins A, C, D, thiamin, riboflavin, niacin, B6, B12 and folate and minerals Zn, iodine and Ca. Dietary intake post-fortification increased for all fortified nutrients. In post-fortification food records, >70 % did not meet the EAR for Zn and vitamins A, riboflavin and B6. Serum folate and Zn increased significantly post-fortification (P 93 % were retinol replete. There was no change in Fe deficiency (16.7 % pre v. 19.4 % post; P = 0.728). Micronutrient intake improved with fortification, but >70 % of lactating women did not meet the EAR for Zn, vitamins A, riboflavin and B6. Although 100 % exceeded the EAR for Fe after fortification, Fe status did not improve.

Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition

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Megan Migliozzi

2015-11-01

Full Text Available Lentil (Lens culinaris Medik. is a nutritious food and a staple for millions of people. Not only are lentils a good source of energy, they also contain a range of micronutrients and prebiotic carbohydrates. Kale (Brassica oleracea v. acephala has been considered as a health food, but its full range of benefits and composition has not been extensively studied. Recent studies suggest that foods are enrich in prebiotic carbohydrates and dietary fiber that can potentially reduce risks of non-communicable diseases, including obesity, cancer, heart disease, and diabetes. Lentil and kale added to a cereal-based diet would enhance intakes of essential minerals and vitamins to combat micronutrient malnutrition. This review provides an overview of lentil and kale as a complementary nutrient-rich whole food source to combat global malnutrition and calorie issues. In addition, prebiotic carbohydrate profiles and the genetic potential of these crops for further micronutrient enrichment are briefly discussed with respect to developing sustainable and nutritious food systems.

Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition.

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Migliozzi, Megan; Thavarajah, Dil; Thavarajah, Pushparajah; Smith, Powell

2015-11-11

Lentil (Lens culinaris Medik.) is a nutritious food and a staple for millions of people. Not only are lentils a good source of energy, they also contain a range of micronutrients and prebiotic carbohydrates. Kale (Brassica oleracea v. acephala) has been considered as a health food, but its full range of benefits and composition has not been extensively studied. Recent studies suggest that foods are enrich in prebiotic carbohydrates and dietary fiber that can potentially reduce risks of non-communicable diseases, including obesity, cancer, heart disease, and diabetes. Lentil and kale added to a cereal-based diet would enhance intakes of essential minerals and vitamins to combat micronutrient malnutrition. This review provides an overview of lentil and kale as a complementary nutrient-rich whole food source to combat global malnutrition and calorie issues. In addition, prebiotic carbohydrate profiles and the genetic potential of these crops for further micronutrient enrichment are briefly discussed with respect to developing sustainable and nutritious food systems.

Properties of ice-cream fortified with zinc and Lactobacillus casei.

Science.gov (United States)

Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

2016-01-01

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

GENETICALLY MODIFIED FOOD CROPS AND PUBLIC HEALTH

Directory of Open Access Journals (Sweden)

Alejandro Chaparro Giraldo

2008-09-01

Full Text Available The progress made in plant biotechnology has provided an opportunity to new food crops being developed having desirable traits for improving crop yield, reducing the use of agrochemicals and adding nutritional properties to staple crops. However, genetically modified (GM crops have become a subject of intense debate in which opponents argue that GM crops represent a threat to individual freedom, the environment, public health and traditional economies. Despite the advances in food crop agriculture, the current world situation is still characterised by massive hunger and chronic malnutrition, representing a major public health problem. Biofortified GM crops have been considered an important and complementary strategy for delivering naturally-fortified staple foods to malnourished populations. Expert advice and public concern have led to designing strategies for assessing the potential risks involved in cultivating and consuming GM crops. The present critical review was aimed at expressing some conflicting points of view about the potential risks of GM crops for public health. It was concluded that GM food crops are no more risky than those genetically modified by conventional methods and that these GM crops might contribute towards reducing the amount of malnourished people around the world. However, all this needs to be complemented by effective political action aimed at increasing the income of people living below the poverty-line.

Field trial of GABA-fortified rice plants and oral administration of milled rice in spontaneously hypertensive rats.

Science.gov (United States)

Kowaka, Emi; Shimajiri, Yasuka; Kawakami, Kouhei; Tongu, Miki; Akama, Kazuhito

2015-06-01

Hypertension is one of the most critical risk factors accompanying cardiovascular diseases. γ-Aminobutyric acid (GABA) is a non-protein amino acid that functions as a major neurotransmitter in mammals and also as a blood-pressure lowering agent. We previously produced GABA-fortified rice lines of a popular Japonica rice cultivar 'Koshihikari' by genetic manipulation of GABA shunt-related genes. In the study reported here, we grew these same novel rice lines in a field trial and administered the milled rice orally to rats. The yield parameters of the transgenic rice plants were almost unchanged compared to those of untransformed cv. 'Koshihikari' plants, while the rice grains of the transgenic plants contained a high GABA content (3.5 g GABA/kg brown rice; 0.75-0.85 GABA g/kg milled rice) in a greenhouse trial. Oral administration of a diet containing 2.5% GABA-fortified rice, with a daily intake for 8 weeks, had an approximately 20 mmHg anti-hypertensive effect in spontaneous hypertensive rats but not in normotensive Wistar-Kyoto rats. These results suggest that GABA-fortified rice may be applicable as a staple food to control or prevent hypertension.

Estimating the month-specific effect of complementary food on weight loss occurrence rate in less than 2 years old children

Directory of Open Access Journals (Sweden)

Alireza Abadi

2012-09-01

Full Text Available Introduction: Weight loss in children is one of the health problems that could occur several times for achild; therefore it is categorized as a recurrent event. In this study, we investigated the weight loss riskfactors firstly by using proportional rates model and then by applying time-dependent coefficient ratesmodel.Materials and Methods: In this study, the information of 1673 babies who were born in 2006 or 2007and were visited for monthly check ups at Tehran east health centers during their first two years of life wereincluded in the analysis. We first fitted the standard proportional rates model to this data with the purposeof determining weigh loss major risk factors. After adjusting these factors, the month-specific effect ofcomplementary foods on weight loss occurrence rate was explored using time-varying coefficient ratesmodel.Results: Our findings showed that the risk of weight loss gets heightened as with the increase in theintake of complementary foods. This negative effect is likely to be the most between 9 and 11 months ofage and then tends to weaken as the baby grows older. The results of Wald-type statistic showed that theimpact of complementary food on the occurrence of weight loss is significantly different with respect to thechild ‘age (P<0.001.Conclusion: Considering the variability of the effect of complementary food on the occurrence of weightloss, time-varying coefficient rates model can give more appropriate estimation of this effect thanproportional rates model.

Fortify Your Knowledge about Vitamins

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... Consumers Home For Consumers Consumer Updates Fortify Your Knowledge About Vitamins Share Tweet Linkedin Pin it More ... useful when they fill a specific identified nutrient gap that cannot or is not otherwise being met ...

'FAN the SUN brighter': fortifying Africa nutritionally (FAN) - the role of public private partnership in scaling up nutrition (SUN) in West Africa.

Science.gov (United States)

Sablah, Mawuli; Baker, Shawn K; Badham, Jane; De Zayas, Alfred

2013-11-01

The scaling up nutrition (SUN) policy framework requires extensive public–private partnership (PPP). Malnutrition is multi-dimensional and should engage multi-sectoral platforms. The SUN policy however did not fully embrace the dynamics of harnessing PPP. The objectives of the present paper are to highlight the reasons for the apprehension around PPP and illustrate how effective coordination of PPP in West Africa has contributed to implementing large-scale food fortification with micronutrients as a complementary nutrition intervention. The experience of Helen Keller International (HKI) in scaling up food fortification was emphasised with understanding of the factors contributing to indifference by the international community to private sector contribution to SUN. The roles of different stakeholders in a PPP are elucidated and the process linked to who, why and how to engage. The private sector provides direct nutrition services while the public sector creates the enabling environment for the private sector to thrive on social values. Through this approach fortified vegetable oil and wheat flour are now reaching over 70% of the population in West Africa. As a neutral broker HKI coordinated and facilitated dialogue among the different stakeholders. The core competencies of each stakeholder were harnessed and each partner was held accountable. It concludes that multi-sectoral relationship must be transparent, equitable and based on shared mutual interests. The rules and values of PPP offer opportunities for SUN.

Point‐of‐sale promotion of breastmilk substitutes and commercially produced complementary foods in Cambodia, Nepal, Senegal and Tanzania

Science.gov (United States)

Pereira, Catherine; Sweet, Lara; Khin, Mengkheang; Ndiaye Coly, Aminata; Sy Gueye, Ndeye Yaga; Adhikary, Indu; Dhungel, Shrid; Makafu, Cecilia; Zehner, Elizabeth; Huffman, Sandra L.

2016-01-01

Abstract In order to assess the prevalence of point‐of‐sale promotions of infant and young child feeding products in Phnom Penh, Cambodia; Kathmandu Valley, Nepal; Dakar Department, Senegal; and Dar es Salaam, Tanzania, approximately 30 retail stores per site, 121 in total, were visited. Promotional activity for breastmilk substitutes (BMS) and commercially produced complementary foods in each site were recorded. Point‐of‐sale promotion of BMS occurred in approximately one‐third of sampled stores in Phnom Penh and Dakar Department but in 3.2% and 6.7% of stores in Kathmandu Valley and Dar es Salaam, respectively. Promotion of commercially produced complementary foods was highly prevalent in Dakar Department with half of stores having at least one promotion, while promotions for these products occurred in 10% or less of stores in the other three sites. While promotion of BMS in stores is legal in Senegal, it is prohibited in Cambodia without prior permission of the Ministry of Health/Ministry of Information and prohibited in both Nepal and Tanzania. Strengthening legislation in Senegal and enforcing regulations in Cambodia could help to prevent such promotion that can negatively affect breastfeeding practices. Key messages Even in countries such as Cambodia, Nepal and Tanzania where point‐of‐sale promotion is restricted, promotions of BMS were observed (in nearly one‐third of stores in Phnom Penh and less than 10% in Dar es Salaam and Kathmandu).Limited promotion of commercially produced complementary foods was evident (less than 10% of stores had a promotion for such foods), except in Dakar Department, where promotions were found in half of stores.Efforts are needed to strengthen monitoring, regulation and enforcement of restrictions on the promotion of BMS.Manufacturers and distributors should take responsibility for compliance with national regulations and global policies pertaining to the promotion of breastmilk substitutes. PMID:27061961

Point-of-sale promotion of breastmilk substitutes and commercially produced complementary foods in Cambodia, Nepal, Senegal and Tanzania.

Science.gov (United States)

Champeny, Mary; Pereira, Catherine; Sweet, Lara; Khin, Mengkheang; Ndiaye Coly, Aminata; Sy Gueye, Ndeye Yaga; Adhikary, Indu; Dhungel, Shrid; Makafu, Cecilia; Zehner, Elizabeth; Huffman, Sandra L

2016-04-01

In order to assess the prevalence of point-of-sale promotions of infant and young child feeding products in Phnom Penh, Cambodia; Kathmandu Valley, Nepal; Dakar Department, Senegal; and Dar es Salaam, Tanzania, approximately 30 retail stores per site, 121 in total, were visited. Promotional activity for breastmilk substitutes (BMS) and commercially produced complementary foods in each site were recorded. Point-of-sale promotion of BMS occurred in approximately one-third of sampled stores in Phnom Penh and Dakar Department but in 3.2% and 6.7% of stores in Kathmandu Valley and Dar es Salaam, respectively. Promotion of commercially produced complementary foods was highly prevalent in Dakar Department with half of stores having at least one promotion, while promotions for these products occurred in 10% or less of stores in the other three sites. While promotion of BMS in stores is legal in Senegal, it is prohibited in Cambodia without prior permission of the Ministry of Health/Ministry of Information and prohibited in both Nepal and Tanzania. Strengthening legislation in Senegal and enforcing regulations in Cambodia could help to prevent such promotion that can negatively affect breastfeeding practices. Even in countries such as Cambodia, Nepal and Tanzania where point-of-sale promotion is restricted, promotions of BMS were observed (in nearly one-third of stores in Phnom Penh and less than 10% in Dar es Salaam and Kathmandu). Limited promotion of commercially produced complementary foods was evident (less than 10% of stores had a promotion for such foods), except in Dakar Department, where promotions were found in half of stores. Efforts are needed to strengthen monitoring, regulation and enforcement of restrictions on the promotion of BMS. Manufacturers and distributors should take responsibility for compliance with national regulations and global policies pertaining to the promotion of breastmilk substitutes. © 2016 The Authors. Maternal & Child Nutrition

Dietary effects of lutein-fortified chlorella on milk components of Holstein cows.

Science.gov (United States)

Jeon, Jin-Young; Park, Keun-Kyu; Lee, Kyung-Woo; Jang, Seung-Wan; Moon, Byung-Hern; An, Byoung-Ki

2016-01-01

This study was conducted to investigate the dietary effect of conventional or lutein-fortified chlorella on milk production and lutein incorporation in milk. Fifteen Holstein cows in mid-lactation were used in a 3 × 3 Latin square design each with a 21-day period. Cows were top-dressed daily with 30 g of conventional or lutein-fortified chlorella for 3 weeks. Cows without chlorella served as the control. The feed intake and milk yield were not affected by dietary treatments. The concentrations of milk protein and solids non-fat in groups fed diets containing both conventional and lutein-fortified chlorella were significantly higher than those of the control group (P milk fat among groups. The levels of plasma glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, interferon-gamma and interleukin-2 were not influenced by the dietary treatments. Lutein content in milk was significantly increased in groups fed lutein-fortified chlorella as compared with those of conventional chlorella and control, respectively (P lutein-fortified chlorella has positive effects on milk components and the use of lutein-fortified chlorella in a dairy diet is effective in the production of milk enriched with lutein.

Fortify Your Knowledge about Vitamins

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Role of public-private partnership in micronutrient food fortification.

Science.gov (United States)

Mannar, M G Venkatesh; van Ameringen, Marc

2003-12-01

Iron, iodine, and vitamin A deficiencies prevent 30% of the world's population from reaching full physical and mental potential. Fortification of commonly eaten foods with micronutrients offers a cost-effective solution that can reach large populations. Effective and sustainable fortification will be possible only if the public sector (which has the mandate and responsibility to improve the health of the population), the private sector (which has experience and expertise in food production and marketing), and the social sector (which has grass-roots contact with the consumer) collaborate to develop, produce, and promote micronutrient-fortified foods. Food fortification efforts must be integrated within the context of a country's public health and nutrition situation as part of an overall micronutrient strategy that utilizes other interventions as well. Identifying a set of priority actions and initiating a continuous dialogue between the various sectors to catalyze the implementation of schemes that will permanently eliminate micronutrient malnutrition are urgently needed. The partners of such a national alliance must collaborate closely on specific issues relating to the production, promotion, distribution, and consumption of fortified foods. Such collaboration could benefit all sectors: National governments could reap national health, economic, and political benefits; food companies could gain a competitive advantage in an expanding consumer marketplace; the scientific, development, and donor communities could make an impact by achieving global goals for eliminating micronutrient malnutrition; and by demanding fortified foods, consumers empower themselves to achieve their full social and economic potential.

Complementary feeding of infants in their first year of life: focus on the main pureed baby foods.

Science.gov (United States)

Souza, Fabíola Isabel Suano de; Caetano, Michelle Cavalcante; Ortiz, Thaís Tobaruela; Silva, Simone Guerra Lopes da; Sarni, Roseli Oselka Saccardo

2014-01-01

To evaluate the complementary feeding practices for infants, focusing on the main pureed baby foods, and verify adherence to the guidelines adopted in Brazil. Through cross-sectional study, aspects of complementary feeding of 404 healthy infants between 4 and 9 months of age (São Paulo, Curitiba and Recife) were evaluated. Socio-demographic data, history and food habits were collected. Mothers described three recipes (preparations) usually used in key baby foods. The findings were compared with those recommended by the Brazilian Society of Pediatrics. The average age was 6.9 ± 1.6 months. Among infants, 241/404 (59.6%) were still breastfeeding. Among those who received another type of milk, 193/368 (52.4%) received whole cow's milk, while 151/368 (41.0%) drank infant or follow-on formulas. Regarding baby food recipes salted reported by mothers, it was seen that 30% and 60% contained meat and vegetables, respectively. The percentages less suitable for feeding in general were observed for use of cow's milk and added sugar, chocolate and cereal in feeding bottles; 79% and 80.5% of the families interviewed would adopted such practices. The early termination of exclusive/predominant breastfeeding and the practice of an inadequate transition diet have shown a picture of quantitatively and qualitatively inadequate feeding, with the risk of causing serious nutritional problems in later ages, such as anemia and vitamin A deficiency, or excess of nutrients, leading to obesity, diabetes and dyslipidemias.

Nutrition education and introduction of broad bean-based complementary food improves knowledge and dietary practices of caregivers and nutritional status of their young children in Hula, Ethiopia.

Science.gov (United States)

Negash, Canaan; Belachew, Tefera; Henry, Carol J; Kebebu, Afework; Abegaz, Kebede; Whiting, Susan J

2014-12-01

Nutritious complementary foods are needed in countries where undernutrition and stunting are major problems, but mothers may be reluctant to change from traditional gruels. To test whether a recipe-based complementary feeding education intervention would improve knowledge and practice of mothers with young children in Hula, Ethiopia. A baseline survey of 200 eligible, randomly selected mother-child pairs gathered data on sociodemographic characteristics, food security status, knowledge and practices concerning complementary feeding, food group intakes of children aged 6 to 23 months by 24-hour recalls, and children's anthropometric measurements. Twice a month for 6 months, women in the intervention group received an education session consisting of eight specific messages using Alive and Thrive posters and a demonstration and tasting of a local barley and maize porridge recipe containing 30% broad beans. The control group lived in a different area and had no intervention. At 6 months, knowledge and practice scores regarding complementary feeding were significantly improved (p nutrition education over 6 months that included demonstration of a local porridge recipe with broad beans added improved the complementary feeding practices of caregivers and the nutritional status of their young children.

Use of deuterium oxide to measure breast milk intake in children aged 7-12 months receiving complementary foods

International Nuclear Information System (INIS)

Creed-Kanashiro, H.

2000-01-01

In the present study we performed a pilot study using deuterium oxide method to determine the breast-milk intake in children 7-12 months of age receiving complementary food. This is applied to a community efficacy study to determine the effects on total energy and nutrient intake and on breast-milk consumption of an intensive education intervention using locally available, culturally acceptable complementary foods. We determined the washout period for the deuterium finding a value of 21 days for the mother and child. This measurement was performed using the infrared spectrometer of the Instituto de Investigacion Nutricional and compared with the values obtained with the IR Mass Spectrometer of INTA Chile. The test weighing was conduced on 14 children and compared with the values obtained using the deuterium methodology. Our result suggest that the breast milk intake determined by the weighing test was lower with regard to the value obtained with the deuterium methodology. (author)

Use of deuterium oxide to measure breast milk intake in children aged 7-12 months receiving complementary foods

Energy Technology Data Exchange (ETDEWEB)

Creed-Kanashiro, H [Instituto de Investigacion Nutricional, La Molina, Lima (Peru)

2000-07-01

In the present study we performed a pilot study using deuterium oxide method to determine the breast-milk intake in children 7-12 months of age receiving complementary food. This is applied to a community efficacy study to determine the effects on total energy and nutrient intake and on breast-milk consumption of an intensive education intervention using locally available, culturally acceptable complementary foods. We determined the washout period for the deuterium finding a value of 21 days for the mother and child. This measurement was performed using the infrared spectrometer of the Instituto de Investigacion Nutricional and compared with the values obtained with the IR Mass Spectrometer of INTA Chile. The test weighing was conduced on 14 children and compared with the values obtained using the deuterium methodology. Our result suggest that the breast milk intake determined by the weighing test was lower with regard to the value obtained with the deuterium methodology. (author)

Corn-Soy-Blend Fortified with Phosphorus to Prevent Refeeding Hypophosphatemia in Undernourished Piglets

DEFF Research Database (Denmark)

Hother, Anne-Louise; Lykke, Mikkel; Martinussen, Torben

2017-01-01

Background Phosphorus (P) levels in refeeding diets are very important as undernourished children are at risk of hypophosphatemia during refeeding. For this reason, conventional corn-soyblends (CSB) have been reformulated by the World Food Programme to obtain a mono-calcium-phosphate fortified...... and undernutrition was induced with a nutritionally inadequate pure maize diet for 7 weeks, after which they were refed for 3 weeks with either CSB+ (n = 10), CSB++ (n = 10) or CSB+/wp (n = 10). For reference, a fourth group continued on the maize diet (REF, n = 10). Results Following induction of undernutrition...

Chilean complementary feeding program reduces anemia and improves iron status in children aged 11 to 18 months.

Science.gov (United States)

Brito, Alex; Olivares, Manuel; Pizarro, Tito; Rodríguez, Lorena; Hertrampf, Eva

2013-12-01

Iron deficiency is the most prevalent nutritional deficiency in the world, primarily affecting infants, young children, and women of childbearing age. To evaluate the impact of the National Complementary Feeding Program (NCFP) on anemia and iron status in Chilean children aged 11 to 18 months. Two studies were performed. The first study was performed at one public outpatient health center in Santiago, using data collected in 1999 (n = 128) and 2000 (n = 125), before and after the national introduction of iron-fortified milk. Subsequently, a study of a representative sample (n = 320) from the two most populated areas of the country was performed in 2009. One year after fortification, the prevalence of anemia was 9%; significantly lower (p < .001) than the 27% prevalence observed 1 year before. Ten years after fortification, 14% of children were anemic and 77% of children with anemia (12% of all children) suffered from iron-deficiency anemia. In 2009, 11% of children consuming iron-fortified milk delivered by the NCFP (73%) were anemic, significantly lower (p = .028) than the 21% prevalence of anemia observed in children without consumption. Consumption of iron-fortified milk was positively associated with hemoglobin concentration (r = 0.28, p = .022) and was associated with a lower prevalence of anemia after adjusting for confounding factors (odds ratio, 0.50; 95% CI, 0.26 to 0.96). In Chile, the NCFP has had an impact on the reduction of anemia and improved the iron status of children aged 11 to 18 months. Increasing the consumption of this iron-fortified milk could enhance the impact of the NCFP.

A novel fortified blended flour, corn-soy blend “plus-plus,” is not inferior to lipid-based ready-to-use supplementary foods for the treatment of moderate acute malnutrition in Malawian children12345

Science.gov (United States)

LaGrone, Lacey N; Trehan, Indi; Meuli, Gus J; Wang, Richard J; Thakwalakwa, Chrissie; Maleta, Kenneth; Manary, Mark J

2012-01-01

Background: Children with moderate acute malnutrition (MAM) are often treated with fortified blended flours, most commonly a corn-soy blend (CSB). However, recovery rates remain 5% worse than that achieved with either RUSF. Design: We conducted a prospective, randomized, investigator-blinded, controlled noninferiority trial involving rural Malawian children aged 6–59 mo with MAM. Children received 75 kcal CSB++ · kg−1 · d−1, locally produced soy RUSF, or an imported soy/whey RUSF for ≤12 wk. Results: The recovery rate for CSB++ (n = 763 of 888; 85.9%) was similar to that for soy RUSF (795 of 806, 87.7%; risk difference: −1.82%; 95% CI: −4.95%, 1.30%) and soy/whey RUSF (807 of 918, 87.9%; risk difference: −1.99%; 95% CI: −5.10%, 1.13%). On average, children who received CSB++ required 2 d longer to recover, and the rate of weight gain was less than that with either RUSF, although height gain was the same among all 3 foods studied. Conclusions: A novel, locally produced, fortified blended flour (CSB++) was not inferior to a locally produced soy RUSF and an imported soy/whey RUSF in facilitating recovery from MAM. The recovery rate observed for CSB++ was higher than that for any other fortified blended flour tested previously. This trial is registered at clinicaltrials.gov as NCT00998517. PMID:22170366

Effect of soil fortified by polyurethane foam on septic tank effluent treatment.

Science.gov (United States)

Nie, J Y; Zhu, N W; Lin, K M; Song, F Y

2011-01-01

Fortified soil was made up of a mixture at a mass ratio 4/1000-6/1000 of sponge and natural soil according to the results of column experiment. The fortified soil had bigger porosity and higher hydraulic conductivity than the natural soil. The columns packed with 900 mm of the fortified soil endured a flow rate equivalent to 100 L/m(2)/d of septic tank effluent and the average chemical oxygen demand, nitrogen, and phosphorus removal rates were around 92%, 75% and 96%, respectively. After 100 weeks of operation, the saturated hydraulic conductivity of the fortified soil kept higher than 0.2 m/d. The bigger porosity of sponge improved the effective porosity, and the bigger specific surface area of sponge acted as an ideal support for biomat growth and ensured the sewage treatment performance of the fortified soil. The comparable performance was due to a similar and sufficient degree of soil clogging genesis coupled with bioprocesses that effectively purified the septic tank effluent given the adequate retention times.

Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal.

Science.gov (United States)

Podder, Rajib; Khan, Shaan M; Tar'an, Bunyamin; Tyler, Robert T; Henry, Carol J; Jalal, Chowdhury; Shand, Phyllis J; Vandenberg, Albert

2018-03-01

acceptability was evaluated with panelists who consume lentil regularly. Panelists provided significantly different scores for 5 sensory attributes for 10 uncooked and 3 cooked lentil samples. Panelists reliably preferred NaFeEDTA as the most suitable Fe fortificant for dehulled lentils for 5 attributes. Overall, lentil dal fortified with NaFeEDTA can offer a simple and low-cost solution to human health problems associated with iron-related malnutrition. © 2018 Institute of Food Technologists®.

Complementary feeding: a commentary by the ESPGHAN Committee on Nutrition.

Science.gov (United States)

Agostoni, Carlo; Decsi, Tamas; Fewtrell, Mary; Goulet, Olivier; Kolacek, Sanja; Koletzko, Berthold; Michaelsen, Kim Fleischer; Moreno, Luis; Puntis, John; Rigo, Jacques; Shamir, Raanan; Szajewska, Hania; Turck, Dominique; van Goudoever, Johannes

2008-01-01

This position paper on complementary feeding summarizes evidence for health effects of complementary foods. It focuses on healthy infants in Europe. After reviewing current knowledge and practices, we have formulated these conclusions: Exclusive or full breast-feeding for about 6 months is a desirable goal. Complementary feeding (ie, solid foods and liquids other than breast milk or infant formula and follow-on formula) should not be introduced before 17 weeks and not later than 26 weeks. There is no convincing scientific evidence that avoidance or delayed introduction of potentially allergenic foods, such as fish and eggs, reduces allergies, either in infants considered at increased risk for the development of allergy or in those not considered to be at increased risk. During the complementary feeding period, >90% of the iron requirements of a breast-fed infant must be met by complementary foods, which should provide sufficient bioavailable iron. Cow's milk is a poor source of iron and should not be used as the main drink before 12 months, although small volumes may be added to complementary foods. It is prudent to avoid both early (or=7 months) introduction of gluten, and to introduce gluten gradually while the infant is still breast-fed, inasmuch as this may reduce the risk of celiac disease, type 1 diabetes mellitus, and wheat allergy. Infants and young children receiving a vegetarian diet should receive a sufficient amount ( approximately 500 mL) of breast milk or formula and dairy products. Infants and young children should not be fed a vegan diet.

Effect of Replacement of Maize with Cassava Root Meal Fortified ...

African Journals Online (AJOL)

The effects of replacement of maize with cassava root meal (CRM) fortified with palm oil on performance of starter broilers were determined in a 28-day feeding trial. Diets T2, T3, T4 and T5 were formulated such that they contained cassava root meal, fortified with 20% palm oil, in the proportions 10, 20, 30 and 40%, ...

Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.

Science.gov (United States)

Simova, Emilina; Ivanov, Galin; Simov, Zhelyazko

2008-10-01

Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg(-1) of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 degrees C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 x 10(10) and 4.6 x 10(10) CFU ml(-1), which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 +/- 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 +/- 0.4 and 7.3 +/- 0.5 g l(-1). The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins

Directory of Open Access Journals (Sweden)

Laura Acevedo-Pacheco

2016-10-01

Full Text Available Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. Objective: The aim was to determine and compare the essential amino acid (EAA scores, protein digestibility corrected amino acid scores (PDCAAS, and in vivo protein quality (protein digestibility, protein efficiency ratio (PER, biological values (BV, and net protein utilization (NPU values of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas. Design: To comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate. Results: The soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions. Conclusions: The proposed enrichment of cereal-based foods with soybean proteins greatly

Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal

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Rajib Podder

2018-03-01

Full Text Available Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1 and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA, and relative Fe bioavailability (RFeB%. Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01 Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal.

Science.gov (United States)

Podder, Rajib; M DellaValle, Diane; T Tyler, Robert; P Glahn, Raymond; Tako, Elad; Vandenberg, Albert

2018-03-15

Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g -1 ) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g -1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g -1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant ( p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder.

Science.gov (United States)

Benjakul, Soottawat; Karnjanapratum, Supatra

2018-09-01

Whole wheat cracker fortified with tuna bone bio-calcium (Bio-Ca) powder was developed as health-promoting food rich in calcium. Fortification with different levels of Bi-Ca, over the range of 0-50% of whole wheat flour (w/w) on quality and sensory properties of crackers, were determined. Color, thickness, weight and textural properties of crackers varied with the different levels of Bio-Ca powder added, but it was found that up to 30% could be added without detrimental effect on sensory properties. Scanning electron microscopic images showed that the developed crackers were less porous and had a denser structure, compared to the control. Based on scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX), the cracker containing Bio-Ca powder had calcium and phosphorous distribution with higher intensity, compared to the control. The fortified crackers were rich in calcium and phosphorous with higher protein content but lower fat, carbohydrate, cholesterol and energy value, compared to the control. Copyright © 2018 Elsevier Ltd. All rights reserved.

New human milk fortifiers for the preterm infant

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Enrico Bertino

2017-02-01

Full Text Available Given its unique nutritional and functional advantages, human milk (HM should be considered as the first choice for the nutrition of all infants, including preterm newborns. Since its protein, mineral and energy contents are not suitable to meet the high needs of very-low-birth-weight (VLBW infants, HM should be fortified for these components. Fortification of HM is an important nutritional intervention in order to provide appropriate nutritional intake and appropriate growth. The standard fortification strategy has yielded inadequate protein intakes, resulting in slower growth as compared to preterm formulas. Improvement of outcomes depends on new fortification strategies, considering the large variability of HM composition. Individualized fortification, either targeted or adjustable, has been shown to be effective and practical in attaining adequate protein intakes and growth.Most commercially available multi-nutrient fortifiers and protein concentrates are derived from bovine milk (BM, which has a protein composition very different from that of HM. The use of BM proteins has been recently questioned for possible association with intestinal inflammation in VLBW infants. Recently, one HM-based fortifier was shown to be associated with lower necrotizing enterocolitis rates and lower mortality in extremely premature infants, compared to BM-based products. Other milk sources are currently under evaluation: a randomized, controlled, single-blind clinical trial, coordinated by the Neonatal Unit of the University of Turin in collaboration with the Italian National Research Council of Turin and the University of Cagliari, is being carried out to evaluate the adequacy of fortifiers derived from donkey milk for the nutrition of preterm infants.

Sodium, sugar, and fat content of complementary infant and toddler foods sold in the United States, 2015.

Science.gov (United States)

Maalouf, Joyce; Cogswell, Mary E; Bates, Marlana; Yuan, Keming; Scanlon, Kelley S; Pehrsson, Pamela; Gunn, Janelle P; Merritt, Robert K

2017-06-01

Background: As part of a healthy diet, limiting intakes of excess sodium, added sugars, saturated fat, and trans fat has been recommended. The American Heart Association recommends that children aged sugars. Objective: We sought to determine commercial complementary infant-toddler food categories that were of potential concern because of the sodium, added sugar, saturated fat, or trans fat content. Design: Nutrition label information (e.g., serving size, sodium, saturated fat, trans fat) for 1032 infant and toddler foods was collected from manufacturers' websites and stores from May to July 2015 for 24 brands, which accounted for >95% of infant-toddler food sales. The presence of added sugars was determined from the ingredient list. Reference amount customarily consumed (RACC) categories were used to group foods and standardize serving sizes. A high sodium content was evaluated on the basis of the Upper Intake Level for children aged 1-3 y and the number of potential servings per day ([i.e., 1500 mg/7 servings (>210 mg/RACC)], a sodium amount >200 mg/100 g, or a mean sodium density >1000 mg/1000 kcal. Results: In 2015, most commercial infant-only vegetables, fruit, dinners, and cereals were low in sodium, contained no saturated fat, and did not contain added sugars. On average, toddler meals contained 2233 mg Na/1000 kcal, and 84% of the meals had >210 mg Na/RACC (170 g), whereas 69% of infant-toddler savory snacks had >200 mg Na/100 g. More than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler grain- or dairy-based desserts contained ≥1 sources of added sugar. Approximately 70% of toddler meals contained saturated fat (mean: 1.9 g/RACC), and no commercial infant-toddler foods contained trans fats. Conclusion: Most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desserts have high sodium contents or contain added sugars, suggesting a need for continued public health efforts to support parents

Consumption of calcium-fortified cereal bars to improve dietary calcium intake of healthy women: randomized controlled feasibility study.

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Jennifer T Lee

Full Text Available Calcium is an important structural component of the skeletal system. Although an adequate intake of calcium helps to maintain bone health and reduce the risk of osteoporosis, many women do not meet recommended daily intakes of calcium. Previous interventions studies designed to increase dietary intake of women have utilized primarily dairy sources of calcium or supplements. However, lactose intolerance, milk protein allergies, or food preferences may lead many women to exclude important dairy sources of dietary calcium. Therefore, we undertook a 9 week randomized crossover design trial to examine the potential benefit of including a non-dairy source of calcium in the diet of women. Following a 3 week run-in baseline period, 35 healthy women > 18 years were randomized by crossover design into either Group I or Group II. Group I added 2 calcium-fortified cereal bars daily (total of 400 mg calcium/day (intervention to their usual diet and Group II continued their usual diet (control. At the end of 3 weeks, diets were switched for another 3 weeks. Intakes of calcium and energy were estimated from 3-day diet and supplemental diaries. Wilcoxon signed-rank tests were used for within group comparisons and Mann Whitney U tests were used for between group comparisons of calcium and energy intake. Dietary calcium was significantly higher during intervention (1071 mg/d when participants consumed 2 calcium-fortified cereal bars daily than during the baseline (720 mg/d, P <0.0001 or control diets (775 mg/d, P = 0.0001 periods. Furthermore, the addition of 2 calcium-fortified cereal bars daily for the 3 week intervention did not significantly increase total energy intake or result in weight gain. In conclusion, consumption of calcium-fortified cereal bars significantly increased calcium intake of women. Further research examining the potential ability of fortified cereal bars to help maintain and improve bone health of women is warranted.ClinicalTrials.gov NCT

Comparison of a Household Consumption and Expenditures Survey with Nationally Representative Food Frequency Questionnaire and 24-hour Dietary Recall Data for Assessing Consumption of Fortifiable Foods by Women and Young Children in Cameroon.

Science.gov (United States)

Engle-Stone, Reina; Brown, Kenneth H

2015-06-01

Household Consumption and Expenditures Surveys (HCES) are potential sources of data on dietary patterns for planning fortification programs, but they rarely have been compared with individual-level dietary assessment methods. To compare apparent consumption of fortifiable foods estimated from the Third Cameroon Household Survey (ECAM3) with the results of a national dietary survey using food frequency questionnaire (FFQ) and 24-hour recall (24HR) methods among women aged 15 to 49 years and children aged 12 to 59 months. We estimated coverage and frequency of consumption in the previous week (ECAM3 and FFQ) and coverage and amount consumed on the previous day (ECAM3 and 24HR) of refined vegetable oil, wheat flour, sugar, and bouillon cubes. Coverage in the past week as measured by the ECAM3 and FFQ, respectively, was 64% vs. 54% for oil, 60% vs. 92% for flour, 69% vs. 78% for sugar, and 85% vs. 96% for bouillon cubes. The different methods identified similar patterns of coverage among subgroups for oil, but patterns for other foods were variable. Frequency of consumption and previous-day coverage were lower with the ECAM3 than with the FFQ and 24HR, likely reflecting infrequent acquisition relative to intake. For women, the mean amounts consumed on the previous day (among consumers) were 43 vs. 29 g of oil, 71 vs. 83 g of flour, 42 vs. 32 g of sugar, and 5.0 vs. 2.4 g of bouillon cubes (ECAM and 24HR, respectively). HCES provide useful information on patterns of food access but inadequate information on individual consumption amounts to estimate appropriate food fortification levels. © The Author(s) 2015.

Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

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Della Lucia, Ceres M.; Rodrigues, Kellen Cristina C.; Rodrigues, Vivian Cristina C.; Santos, Laura Luiza M.; Cardoso, Leandro M.; Martino, Hércia S. D.; Franceschini, Sylvia C. C.; Pinheiro-Sant’Ana, Helena Maria

2016-01-01

Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice® (UR®)) fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2–6 years; 42.6% male) from two preschools participated, one of which received UR® added to polished rice as part of school meals (test preschool) and the other received only polished rice (control preschool). Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI) adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR® on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs. PMID:27187464

Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

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Sirima Takeungwongtrakul

2015-12-01

Full Text Available Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redness and yellowness when MSO was incorporated (P<0.05. Microstructure study revealed that MSO remained intact with bread crumbs. The addition of MSO up to 3% had no adverse effect on bread quality and sensory acceptability. Oxidation took place in bread fortified with 5%MSO to a higher extent, compared with those with 1 or 3% MSO. Therefore, the bread could be fortified with MSO up to 3%.

Mothers' Knowledge and Attitude toward Food Security in Complementary Feeding of 1-2 Year Old Children and its Relation with Demographic Indices

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Sedigheh Yeganeh

2018-01-01

Full Text Available Background: Food insecurity denotes failure to provide adequate food. Knowledge and attitude play a key role in food security, which is of paramount importance in the first two years of life. Aim: This study aimed to evaluate mothers' knowledge and attitude towards food security in complementary feeding of 1-2 year-old offspring. Method: Using a cross-sectional study, 400 mothers of children 1-2 years old were selected from comprehensive health service centers in Bushehr, in 2016. The data collection instrument included a self-made questionnaire with 20 knowledge questions with CVR=0.95, CVI=0.95, and reliability 0.7 as well as a questionnaire with 26 questions on the attitude with CVI=0.94, CVR=0.91 and reliability 0.76 which were completed by the mothers and analysis with Spearman correlation, logistic regression and descriptive statistics. Results: The mean age of the mothers was 29.5±4.9 years. We found that 74 (18.5% of the mothers had an inappropriate level of knowledge and 10.5% of them had a negative attitude toward food security in complementary feeding. There was a significant positive correlation between knowledge and attitude (r=0.26, P=0.001. Maternal age (OR=1.10, P

Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties.

Science.gov (United States)

Noda, Takahiro; Takigawa, Shigenobu; Matsuura-Endo, Chie; Ishiguro, Koji; Nagasawa, Koichi; Jinno, Masahiro

2014-09-15

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.

[Obesity and complementary feeding time: a period at risk].

Science.gov (United States)

Vidailhet, M

2010-12-01

Relation between rapid growth during the first months of life and secondary risk of excessive adiposity is well demonstrated. Many works have indicated a birth feeding effect on weight gain during the first year of life and a protective effect towards later childhood and adult obesity. However all these studies are observational and several works denied this protective effect. Concerning complementary feeding, 3 interventional, randomized, studies achieved between 4 and 6 months of age, showed a good regulation of caloric intake and no weight gain modification due to complementary foods. Most of others studies are observational and don't show any relation between time of introduction of complementary foods and later fat mass. However 3 recent studies indicate, respectively at 7, 10 and 42 years of age, an increased adiposity, suggesting the possibility of a programmed excessive fat gain induced by an early complementary foods introduction. Very few studies have evaluated, besides the time of weaning, the kind, quantity and caloric density of foods used as complements, whereas other recent studies show the importance of appetite differences since the first months of life and the importance of genetic influence on these variations. Others works have emphasized the possible role of an excessive protein intake during the first 2 years of life. So, it appears that it may be necessary to pay attention not only on the date, but also on the kind and quantity of complementary foods, particularly in infants at risk for obesity, because of parental obesity, rapid weight growth or an excessive appetite. Copyright © 2010 Elsevier Masson SAS. All rights reserved.

Biodiverse food solutions to enhance complementary feeding

DEFF Research Database (Denmark)

Robertson, Aileen; Parlesak, Alexandr; Greiner, Ted

2016-01-01

In her recent editorial, Dr. de Pee (2015) states there are two main ways to provide additional nutrients during complementary feeding: fortification and supplementation. She illustrates some problems associated with these ‘solutions’, including lack of compliance. Rather than conclude that lipid...

Organoleptic qualities and acceptability of fortified rice in two Southeast Asian countries

DEFF Research Database (Denmark)

Khanh Van, Tran; Burja, Kurt; Thuy Nga, Tran

2014-01-01

the acceptability of two types of fortified rice (cold and hot extruded) in Vietnam and Cambodia, triangle tests were conducted in Vietnam (53 women) and Cambodia (258 adults), testing fortified rice against conventional rice, with participants being asked to score the organoleptic qualities. In addition, Cambodian...

Sensorial, physical and chemical evaluation of bio-fortified Ipomoea batatas

OpenAIRE

Mara N.G. Santos; Joice V.C. Orsine; Alexandre I. de A. Pereira; Roberto Cañete; María R.C.G. Novaes

2014-01-01

Context: Bio-fortified sweet potato, Ipomoea batatas (L.) Lamarck beta-carotene rich, has been included in the most vulnerable population’s diet with the purpose of reducing health disturbances associated with hipovitaminosis. Aims:To evaluate a physical and chemical analysis of total carotenes and beta-carotene and to determine the antioxidant potential as well as to carry out a sensorial analysis of the bio-fortified Ipomoea batatas (L.) Lamarck (BDB) in nature and processed. Method...

New complementary foods in the diet of breast-fed and bottle-fed infants

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K. S. Kaznacheev

2016-01-01

Full Text Available Objective: to evaluate the physical development and health status of babies receiving goat’s milk-based formula “Bibikasha”.Patients and methods. An open-label uncontrolled trial was conducted in 47 babies aged 5 to 6.5 months. Their weight and height changes, neuropsychological development, and the skin were assessed. The incidence of acute respiratory diseases, the manifestations of dyspepsia, and number of bowel movement a day were estimated; fecal macroscopy, microbiological examination, and complete blood count were carried out. The data were statistically processed using Statistica Advanced.Results. At complementary feeding, there was constipation and hard stools in approximately 20% the infants in the study group and fecal opportunistic bacteria in 63.8%. When eating Bibikasha, the number of infants with opportunistic pathogenic bacteria reduced by 3 times and hard stools and constipation disappeared completely. During their follow-up, none of the babies developed anemia, acute respiratory or gastrointestinal diseases; weight gain rates and psychomotor development were age-appropriate, indicating their harmonious development.Conclusion. Bibikasha used as a complementary food has a positive effect on a baby’s health and contributes to the prevention of nutrition-related diseases. Adding Bibikasha to the diet of infants with constipation normalizes their bowel function

Potential effect of fortified pan bread with Aloe vera juice on alloxan ...

African Journals Online (AJOL)

Background: This study was designed to investigate (1) the potential use of Aloe vera juice (AVJ) for fortification of pan bread with evaluates the sensory characteristics and the nutritive value. (2) The possible beneficial role of 5% and 10% AVJ-fortified bread against diabetic rats. Materials and Methods: Bread fortified with ...

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

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Silvana Mariana SREBERNICH

Full Text Available ABSTRACT Objective To evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. Methods Determinations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. Results For standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant. True digestibility results obtained with the fortifying mixture (97.16% were higher than those obtained with the standard AIN–93G diet (casein, but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate samples, but not between the test samples. Conclusion The fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108% and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age.

IMPACT ASSESSMENT OF ICDS FOOD FORTIFICATION IN THE STATE OF UTTAR-PRADESH

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Ram Janak Yadav

2013-09-01

Full Text Available Background and Objective: The concept of food fortification is relatively uncommon in India. Hence, sometimes due to ignorance or due to paucity of research to assess the impact of fortifying supplementary food in large feeding programmes, there is an apprehension that fortification may either lead to imbalance of nutrients in the body or may not really improve the nutritional status of people consuming marginal diets. This has lead to a prudent approach in taking bold decisions to fortify the ICDS supplementary food to reduce micronutrient malnutrition in different states. The current research planned to provide empirical evidence on the impact of fortified ICDS supplementary food through a well-conducted community based research study among the children between 12-59 months under programmatic conditions in state of Uttar Pradesh. Methods: The sampling design adopted was quasi experimental design under programme conditions. The study was taken up in Kanpur dehat district of UP. The block where fortified food was to be initiated constituted the experimental universe where as those blocks where   fortified food was not to be initiated form the control universe.  One block namely Maitha was taken as Experimental block and Rajpur as Control block.  The base line was done in both the blocks. However, no intervention with fortified food could take place in Maitha and hence substituted by neighboring block Rasulabad. This block was named as benchmark block. Later after six months; benchmark survey was done in Rasulabad block. An end line survey was done after one year of intervention in all three blocks. At the base line, care was taken that experimental block and control block match in terms of socio economic and demographic parameters. Later, while substituting Maitha by Rasulabad at bench mark stage, it was assured that these two blocks matched in terms of socio economic and demographic parameters.The sample size worked out as 750 which were

IMPACT ASSESSMENT OF ICDS FOOD FORTIFICATION IN THE STATE OF UTTAR-PRADESH

Directory of Open Access Journals (Sweden)

Ram Janak Yadav

2013-12-01

Full Text Available Background and Objective: The concept of food fortification is relatively uncommon in India. Hence, sometimes due to ignorance or due to paucity of research to assess the impact of fortifying supplementary food in large feeding programmes, there is an apprehension that fortification may either lead to imbalance of nutrients in the body or may not really improve the nutritional status of people consuming marginal diets. This has lead to a prudent approach in taking bold decisions to fortify the ICDS supplementary food to reduce micronutrient malnutrition in different states. The current research planned to provide empirical evidence on the impact of fortified ICDS supplementary food through a well-conducted community based research study among the children between 12-59 months under programmatic conditions in state of Uttar Pradesh. Methods: The sampling design adopted was quasi experimental design under programme conditions. The study was taken up in Kanpur dehat district of UP. The block where fortified food was to be initiated constituted the experimental universe where as those blocks where   fortified food was not to be initiated form the control universe.  One block namely Maitha was taken as Experimental block and Rajpur as Control block.  The base line was done in both the blocks. However, no intervention with fortified food could take place in Maitha and hence substituted by neighboring block Rasulabad. This block was named as benchmark block. Later after six months; benchmark survey was done in Rasulabad block. An end line survey was done after one year of intervention in all three blocks. At the base line, care was taken that experimental block and control block match in terms of socio economic and demographic parameters. Later, while substituting Maitha by Rasulabad at bench mark stage, it was assured that these two blocks matched in terms of socio economic and demographic parameters.The sample size worked out as 750 which were

The costs and cost-efficiency of providing food through schools in areas of high food insecurity.

Science.gov (United States)

Gelli, Aulo; Al-Shaiba, Najeeb; Espejo, Francisco

2009-03-01

The provision of food in and through schools has been used to support the education, health, and nutrition of school-aged children. The monitoring of financial inputs into school health and nutrition programs is critical for a number of reasons, including accountability, transparency, and equity. Furthermore, there is a gap in the evidence on the costs, cost-efficiency, and cost-effectiveness of providing food through schools, particularly in areas of high food insecurity. To estimate the programmatic costs and cost-efficiency associated with providing food through schools in food-insecure, developing-country contexts, by analyzing global project data from the World Food Programme (WFP). Project data, including expenditures and number of schoolchildren covered, were collected through project reports and validated through WFP Country Office records. Yearly project costs per schoolchild were standardized over a set number of feeding days and the amount of energy provided by the average ration. Output metrics, such as tonnage, calories, and micronutrient content, were used to assess the cost-efficiency of the different delivery mechanisms. The average yearly expenditure per child, standardized over a 200-day on-site feeding period and an average ration, excluding school-level costs, was US$21.59. The costs varied substantially according to choice of food modality, with fortified biscuits providing the least costly option of about US$11 per year and take-home rations providing the most expensive option at approximately US$52 per year. Comparisons across the different food modalities suggested that fortified biscuits provide the most cost-efficient option in terms of micronutrient delivery (particularly vitamin A and iodine), whereas on-site meals appear to be more efficient in terms of calories delivered. Transportation and logistics costs were the main drivers for the high costs. The choice of program objectives will to a large degree dictate the food modality

Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

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Ceres M. Della Lucia

2016-05-01

Full Text Available Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice® (UR® fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2–6 years; 42.6% male from two preschools participated, one of which received UR® added to polished rice as part of school meals (test preschool and the other received only polished rice (control preschool. Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001, thiamine (p < 0.001, folic acid (p = 0.003, mean corpuscular hemoglobin (p < 0.001 and mean corpuscular hemoglobin concentration (p < 0.001. The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR® on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs.

Effects of soaking and acidification on physicochemical properties of calcium-fortified rice.

Science.gov (United States)

Sirisoontaralak, Porntip; Limboon, Pailin; Jatuwong, Sujitra; Chavanalikit, Arusa

2016-06-01

Calcium-fortified rice was prepared by soaking milled rice in calcium lactate solution, steaming and drying, and physicochemical properties were determined to evaluate effects of calcium concentration (0, 30, 50 g L(-1) ), soaking temperature (ambient temperature, 40 °C, 60 °C) and acidification. Calcium-fortified rice had less lightness. More total solid loss was observed, especially at high soaking temperature. Harder texture was detected with increased calcium concentration. Calcium fortification lowered pasting viscosity of milled rice. Panelists accepted all fortified rice; however, only rice soaked at 50 g L(-1) concentration could be claimed as a good source of calcium. Increasing of soaking temperature induced more penetration of calcium to rice kernels but calcium was lost more easily after washing. With addition of acetic acid to the soaking solution, enriched calcium content was comparable to that of high soaking temperature but with better retention after washing and calcium solubility was improved. Acid induced reduction of lightness and cooked rice hardness but increased total solid loss and pasting viscosity. Although the taste of acetic acid remained, panelists still accepted the fortified rice. Calcium-fortified rice (190.47-194.3 mg 100 g(-1) ) could be successfully produced by soaking milled rice in 50 g L(-1) calcium lactate solution at 40 °C or at ambient temperature with acidification. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Emerging issues in complementary feeding

DEFF Research Database (Denmark)

Michaelsen, Kim F.; Grummer-Strawn, Laurence; Bégin, France

2017-01-01

the complementary feeding period is summarized. The increased availability of sugar-containing beverages and unhealthy snack foods and its negative effect on young child's diet is described. Negative effects of nonresponsive feeding and force feeding are also discussed, although few scientific studies have...

Nutrient content and acceptability of soybean based complementary ...

African Journals Online (AJOL)

Nutrient content and acceptability of soybean based complementary food. ... African Journal of Food, Agriculture, Nutrition and Development ... A study was carried out in Morogoro region, Tanzania, to determine composition and acceptability of soy-based formulations with banana and cowpeas as traditional staples.

Study of wheat breakfast rolls fortified with folic acid. The effect on folate status in women during a 3-month intervention.

Science.gov (United States)

Johansson, Madelene; Witthöft, Cornelia M; Bruce, Ake; Jägerstad, Margaretha

2002-12-01

Folate has come into focus due to its protective role against child birth defects such as neural tube defects (NTD). Swedish authorities recommend all fertile women to increase their folate intake to 400 microg/day by eating folate-rich foods. Because not all women follow these recommendations, there is a discussion today about whether Sweden should introduce folic acid fortification in wheat flour and sifted rye flour. This decision needs knowledge about the bioavailability of folic acid from fortified foods. To investigate effects of two folic acid fortification levels on folate status in healthy female volunteers and to study the folic acid stability during the baking procedure and storage of the fortified breakfast rolls. Twenty-nine healthy women were recruited. Folic acid-fortified wheat breakfast rolls were baked with the purpose to contain 200 microg folic acid/roll (roll L) and 400 microg folic acid/roll (roll H). Fourteen women were given one roll/day of roll L (group L) and 15 one roll/day of roll H (group H) during 12 weeks of intervention. Fasting venous blood samples were collected on days 0, 30, 60 and 90. Serum homocysteine concentrations were determined using an immunoassay. Serum and erythrocyte folate concentrations were analysed using a protein-binding assay with fluorescent quantification. The folic acid concentration in the breakfast rolls was analysed by HPLC on days 0, 30, 60 and 90. Total folate concentration was measured with microbiological assay on day 45. Group L Group L had initially an average erythrocyte folate concentration of 577 +/- 93 nmol/L. After 90 days of intervention, an increase of 20 % (p level of 18.7 +/- 4.8 nmol/L at day 0. Thereafter, all women of group H had serum concentrations at or above the upper limit of quantification (23 nmol/L). At day 0, mean serum homocysteine concentrations were 8.4 +/- 1.7 micromol/L, which decreased by 16 % (p level of fortification seems to be sufficient to improve the folate status

Meat as an early complementary food for infants: implications for macro- and micronutrient intakes.

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Krebs, Nancy F

2007-01-01

Optimal complementary feeding is recognized to be critical for prevention of infectious morbidity and mortality and for optimal growth and development. The nutrients which become limiting in human milk after approximately 6 months of exclusive breastfeeding are predictable based on the dynamic composition of human milk and the physiology of infant nutritional requirements. Iron and zinc are two micronutrients for which the concentrations in human milk are relatively independent of maternal intake, and for which the older infant is most dependent on complementary foods to meet requirements. Traditional feeding practices, including reliance on cereals and plant-based diets, do not complement these recognized gaps in human milk. Meats or cellular animal proteins are richer sources of these critical minerals as well as other essential nutrients. Yet, cellular animal proteins are often introduced only late in infancy in developed countries, and may be only rarely consumed by young children in developing countries. Plant-based diets result in a predominance of energy from carbohydrates, often including highly refined carbohydrates that are also likely to have a high glycemic index. This pattern of macronutrient intake is contrary to that of the period when the human genome evolved, and may influence the metabolic profile in young children, especially under conditions of nutritional abundance.

Folic acid levels in some food staples in Ireland are on the decline: implications for passive folic acid intakes?

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Kelly, F; Gibney, E R; Boilson, A; Staines, A; Sweeney, M R

2016-06-01

Neural tube defects are largely preventable by the maternal periconceptual consumption of folic acid. The aim of this study was to examine the levels of synthetic folic acid in foods and the range of food stuffs with added folic acid available to consumers in Ireland at the current time. Three audits of fortified foods available in supermarkets in the Republic of Ireland were conducted. Researchers visited supermarkets and obtained folic acid levels from nutrition labels in 2004, 2008 and 2013/4. Levels were compared using MS Excel. The profile of foods fortified with folic acid in 2013/4 has changed since 2004. The percentage of foods fortified with folic acid has decreased as has the level of added folic acid in some food staples, such as fat/dairy spreads. Bread, milk and spreads no longer contain as much folic acid as previously (2004 and 2008). This may contribute to a decrease in folate intake and therefore may contribute to an increase in NTD rates. Research on current blood concentrations of folate status markers is now warranted. © The Author 2015. Published by Oxford University Press on behalf of Faculty of Public Health. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Developmental Readiness of Normal Full Term Infants To Progress from Exclusive Breastfeeding to the Introduction of Complementary Foods: Reviews of the Relevant Literature Concerning Infant Immunologic, Gastrointestinal, Oral Motor and Maternal Reproductive and Lactational Development.

Science.gov (United States)

Naylor, Audrey J., Ed.; Morrow, Ardythe L., Ed.

This review of the developmental readiness of normal, full-term infants to progress from exclusive breastfeeding to the introduction of complementary foods is the result of the international debate regarding the best age to introduce complementary foods into the diet of the breastfed human infant. After a list of definitions, four papers focus on:…

Complementary feeding: a commentary by the ESPGHAN Committee on Nutrition

NARCIS (Netherlands)

Agostoni, Carlo; Decsi, Tamas; Fewtrell, Mary; Goulet, Olivier; Kolacek, Sanja; Koletzko, Berthold; Michaelsen, Kim Fleischer; Moreno, Luis; Puntis, John; Rigo, Jacques; Shamir, Raanan; Szajewska, Hania; Turck, Dominique; van Goudoever, Johannes

2008-01-01

This position paper on complementary feeding summarizes evidence for health effects of complementary foods. It focuses on healthy infants in Europe. After reviewing current knowledge and practices, we have formulated these conclusions: Exclusive or full breast-feeding for about 6 months is a

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

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Viren Ranawana

2016-03-01

Full Text Available There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.

Effects of Nutrient-Fortified Milk-Based Formula on the Nutritional Status and Psychomotor Skills of Preschool Children

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Mavil May C. Cervo

2017-01-01

Full Text Available This randomized, single-masked, controlled trial examined the effects of nutrient-fortified milk-based formula supplementation on nutritional status, nutrient intake, and psychomotor skills of selected preschool children with mean age of 4.10 ± 0.14 years. The study participants were divided equally into three major groups, normal, underweight, and severely underweight based on WHO-Child Growth Standards, and were further divided into two groups: fortified milk group who was given two glasses of fortified milk (50 g of powdered milk/serving a day for twelve weeks in addition to their usual diet and the nonintervention group who was not given fortified milk and thus maintained their usual intake. Anthropometric measurements, dietary intake, and psychomotor developmental score were analyzed. Results showed that consumption of two servings of fortified milk a day for twelve weeks significantly increased the height of preschool children by 1.40 cm, weight by 1.35 kg, body mass index by 0.96 kg/m2, mid-upper arm circumference by 0.66 cm, and psychomotor scores by 13.74% more than those children who did not consume fortified milk (p<0.0001. Hence, fortified milk-based supplement in the diet of preschool children improved overall nutritional status, nutrient intake, and performance in psychomotor scale. This study is registered in Philippine Health Research Registry: PHRR140923-000234.

Effects of Nutrient-Fortified Milk-Based Formula on the Nutritional Status and Psychomotor Skills of Preschool Children.

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Cervo, Mavil May C; Mendoza, Diane S; Barrios, Erniel B; Panlasigui, Leonora N

2017-01-01

This randomized, single-masked, controlled trial examined the effects of nutrient-fortified milk-based formula supplementation on nutritional status, nutrient intake, and psychomotor skills of selected preschool children with mean age of 4.10 ± 0.14 years. The study participants were divided equally into three major groups, normal, underweight, and severely underweight based on WHO-Child Growth Standards, and were further divided into two groups: fortified milk group who was given two glasses of fortified milk (50 g of powdered milk/serving) a day for twelve weeks in addition to their usual diet and the nonintervention group who was not given fortified milk and thus maintained their usual intake. Anthropometric measurements, dietary intake, and psychomotor developmental score were analyzed. Results showed that consumption of two servings of fortified milk a day for twelve weeks significantly increased the height of preschool children by 1.40 cm, weight by 1.35 kg, body mass index by 0.96 kg/m 2 , mid-upper arm circumference by 0.66 cm, and psychomotor scores by 13.74% more than those children who did not consume fortified milk ( p < 0.0001). Hence, fortified milk-based supplement in the diet of preschool children improved overall nutritional status, nutrient intake, and performance in psychomotor scale. This study is registered in Philippine Health Research Registry: PHRR140923-000234.

Timing of the introduction of complementary feeding and risk of childhood obesity: a systematic review.

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Pearce, J; Taylor, M A; Langley-Evans, S C

2013-10-01

The World Health Organisation recommends exclusive breastfeeding until 6 months of age and continued breastfeeding until 2 years of age or beyond. Appropriate complementary foods should be introduced in a timely fashion, beginning when the infant is 6 months old. In developing countries, early or inappropriate complementary feeding may lead to malnutrition and poor growth, but in countries such as the United Kingdom and United States of America, where obesity is a greater public health concern than malnutrition, the relationship to growth is unclear. We conducted a systematic review of the literature that investigated the relationship between the timing of the introduction of complementary feeding and overweight or obesity during childhood. Electronic databases were searched from inception until 30 September 2012 using specified keywords. Following the application of strict inclusion/exclusion criteria, 23 studies were identified and reviewed by two independent reviewers. Data were extracted and aspects of quality were assessed using an adapted Newcastle-Ottawa scale. Twenty-one of the studies considered the relationship between the time at which complementary foods were introduced and childhood body mass index (BMI), of which five found that introducing complementary foods at childhood. Seven of the studies considered the association between complementary feeding and body composition but only one study reported an increase in the percentage of body fat among children given complementary foods before 15 weeks of age. We conclude that there is no clear association between the timing of the introduction of complementary foods and childhood overweight or obesity, but some evidence suggests that very early introduction (at or before 4 months), rather than at 4-6 months or >6 months, may increase the risk of childhood overweight.

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

Science.gov (United States)

Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

2011-08-01

Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

Cultural, socioeconomic and nutritional determinants of functional food consumption patterns.

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Mullie, P; Guelinckx, I; Clarys, P; Degrave, E; Hulens, M; Vansant, G

2009-11-01

The aim of our research was to describe cultural, socioeconomic and nutritional determinants associated with functional food consumption. Cross-sectional design in 5000 military men. Using mailed questionnaires, the functional food consumption frequency was recorded. Margarines fortified with phytosterols or phytostanols were used on a daily basis by 26.3% of the responders. Only 4.7% took a daily portion of probiotics, whereas 14.0% consumed one or more portions of nuts a week. One man out of three consumed one cup of tea daily, whereas 10.2% consumed one glass of red wine daily. Three or more portions of fruit a day were consumed by 19.1%, and two or more portions of vegetables a day by 26.6%. Only 12.3% consumed a portion of fatty fish weekly. After adjustment for age, body mass index, physical activity, use of vitamin supplements, smoking, marital status, cultural background, educational and income level, the daily consumption of fortified margarines increased with age. The consumption of fermented dairy products increased with physical activity and with the use of vitamin supplements. The consumption of fortified margarines, nuts, tea and fatty fish was strongly influenced by cultural background, with higher consumptions for Flemish-speaking men compared with French-speaking persons. Daily consumption of red wine was higher in French-speaking men and in higher educated men. Finally, functional food consumption was associated with a healthy dietary pattern. Age, physical activity, level of education, use of vitamin supplements and cultural background are predictors of functional food consumption patterns.

Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability.

Science.gov (United States)

Takeungwongtrakul, Sirima; Benjakul, Soottawat

2017-04-01

Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated ( p  < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.

Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

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Sohail Ahmed

2010-01-01

Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

Efficacy study of the consumption of milk fortified in vitamins and minerals on the nutritional and cognitive status of children in rural regions of Morocco

International Nuclear Information System (INIS)

El Manchawy, Imane; Baymou, El Mehdi; Amjed, Achour; Benjeddou, Kaoutar; El Haloui, Noureddine; Aguenaou, Hassan; Badahi, Ahmed; Rjimati, El Arbi

2014-01-01

Full text: The micronutrients deficiencies cause considerable economic losses. In Morocco, iron deficiency alone leads to a shortfall of about two billion dirhams a year. Iodine deficiency costs Morocco 1.48% of GDP in terms of lost productivity, support for mentally retarded children, school dropouts and infant mortality. In line with the National program for fight against micronutrients deficiencies and the National Nutrition Strategy 2011 – 2019, an efficacy study was conducted jointly by the UMNRA, the Ministry of Health, the Ministry of National Education and the ''Foundation CL for Child Nutrition''. It is a longitudinal, randomized, double-blinded efficacy study conducted for 9 months (2012) on school children (7 – 9y), without preliminary deworming, living in rural areas at high altitude. The population consisted of 380 children. One group of the children (FG) received daily 200ml of UHT fortified whole milk (Vitamin A, vitamin D3, iron and iodine)(30% RDA), the other control group(NFG) received daily 200ml of non fortified whole milk . Anthropometric, socio-economic, food consumption and morbidity data were collected. Biological tests included retinol, vitamin D, hemoglobin, ferritine and urinary iodine. Children also received a cognitive test (Raven test) at T0, T4 and T9months. Results showed 18% reduction of stunting in the fortified group. The results of serum analyses proved the efficacy of the fortification. In fact, after 9 months of intervention we noted : a- elimination of vitamin A deficiency (dropped from 50% to 4%), b- reduction of vitamin D deficiency (from 60% to 25.5%), d- reduction of iodine deficiency (from 74.7% to 29.4%). It was also observed that the non fortified whole milk contributed in the decrease of these deficiencies, but there was no impact on the iron status (ferritine). Cognitive tests showed no significant difference between the two groups. Conclusion: This study showed the efficacy of the consumption of fortified milk on

A contribuição dos alimentos fortificados na prevenção da anemia ferropriva The contribution of fortified foods in the prevention of iron deficiency anemia

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Eliana P. Vellozo

2010-06-01

Full Text Available Este artigo enfoca a contribuição dos alimentos fortificados desenvolvidos a partir do crescente avanço dos conhecimentos científicos, cujas funções vão além da nutrição. Baseia-se no objetivo de produzir efeitos fisiológicos, garantindo a saúde e o bem-estar, corrigir deficiências inerentes às condições econômicas, sociais, buscando condições práticas e que respeitem os hábitos regionais, com vistas a suprir o consumo adequado de micronutrientes, principalmente para localidades onde se encontram elevadas prevalências, e ainda poder alcançar todos os segmentos da população, especialmente na fase pediátrica, onde as necessidades são relativamente maiores em função de crescimento. O Banco Mundial refere a importância da fortificação de alimentos como estratégia ao combate à deficiência de micronutrientes em todo o mundo. Ainda afirma que "nenhuma outra tecnologia pode oferecer oportunidade de melhorar vidas a tão baixo custo e em tão curto espaço de tempo". Os estudos têm demonstrado que a fortificação de alimentos é um dos melhores processos e muito eficaz para prevenir a deficiência nutricional de ferro da população em todo o mundo, por isso, nas condições de países em desenvolvimento, como o Brasil, faz-se extremamente necessária para melhoria, ou, até mesmo, para a solução da anemia carencial ferropriva.This article focuses on the contribution of fortified foods, developed from growing scientific knowledge, whose functions go beyond nutrition. Its main goal is to report on the physiological effects that improve health and wellness by correcting deficiencies inherent from the economic and social status of patients, pursuing practical conditions and respecting regional habits, in order to meet the needs of adequate micronutrient intake, in particular for locations where prevalence is high. Fortification should encompass all population segments, mainly in the pediatric phase, when needs are

African Journal of Traditional, Complementary and Alternative ...

African Journals Online (AJOL)

AJTCAM), a new broad-based journal, is founded on two key tenets: To publish exciting research in all areas of applied medicinal plants, Traditional medicines, Complementary Alternative Medicines, food and agricultural technologies, and ...

Breastfeeding, Infant Formula, and Introduction to Complementary Foods-Comparing Data Obtained by Questionnaires and Health Visitors' Reports to Weekly Short Message Service Text Messages.

Science.gov (United States)

Bruun, Signe; Buhl, Susanne; Husby, Steffen; Jacobsen, Lotte Neergaard; Michaelsen, Kim F; Sørensen, Jan; Zachariassen, Gitte

2017-11-01

Studies on prevalence and effects of breastfeeding call for reliable and precise data collection to optimize infant nutrition, growth, and health. Data on breastfeeding and infant nutrition are at risk of, for example, recall bias or social desirability bias. The aim of the present analysis was to compare data on infant nutrition, that is, breastfeeding, use of infant formula, and introduction to complementary foods, obtained by four different methods. We assumed that weekly short message service (SMS) questions were the most reliable method, to which the other methods were compared. The study population was part of the Odense Child Cohort. The four methods used were: (a) self-administered questionnaire 3 months postpartum, (b) self-administered questionnaire 18 months postpartum, (c) registrations from health visitors visiting the families several times within the first year of life, and (d) weekly SMS questions introduced shortly after birth. In total, 639 singleton mothers with data from all four methods were included. The proportion of mothers initiating breastfeeding varied from 86% to 97%, the mean duration of exclusive breastfeeding from 12 to 19 weeks, and the mean age when introduced to complementary foods from 19 to 21 weeks. The mean duration of any breastfeeding was 33 weeks across methods. Compared with the weekly SMS questions, the self-administered questionnaires and the health visitors' reports resulted in a greater proportion of mothers with an unknown breastfeeding status, a longer duration of exclusive breastfeeding and later introduction to complementary foods, while the duration of any breastfeeding did not differ.

Physicochemical properties of surimi gels fortified with dietary fiber.

Science.gov (United States)

Debusca, Alicia; Tahergorabi, Reza; Beamer, Sarah K; Matak, Kristen E; Jaczynski, Jacek

2014-04-01

Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (Pfiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature. Copyright © 2013 Elsevier Ltd. All rights reserved.

Dietary effects of lutein-fortified chlorella on milk components of Holstein cows

OpenAIRE

Jeon, Jin-Young; Park, Keun-Kyu; Lee, Kyung-Woo; Jang, Seung-Wan; Moon, Byung-Hern; An, Byoung-Ki

2016-01-01

This study was conducted to investigate the dietary effect of conventional or lutein-fortified chlorella on milk production and lutein incorporation in milk. Fifteen Holstein cows in mid-lactation were used in a 3???3 Latin square design each with a 21-day period. Cows were top-dressed daily with 30?g of conventional or lutein-fortified chlorella for 3?weeks. Cows without chlorella served as the control. The feed intake and milk yield were not affected by dietary treatments. The concentration...

Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application.

Science.gov (United States)

Aditya, N P; Espinosa, Yadira Gonzalez; Norton, Ian T

2017-07-01

Increased health risk associated with the sedentary life style is forcing the food manufacturers to look for food products with specific or general health benefits e.g. beverages enriched with nutraceuticals like catechin, curcumin rutin. Compounds like polyphenols, flavonoids, vitamins are the good choice of bioactive compounds that can be used to fortify the food products to enhance their functionality. However due to low stability and bioavailability of these bioactives (both hydrophobic and hydrophilic) within the heterogeneous food microstructure and in the Gastro Intestinal Tract (GIT), it becomes extremely difficult to pass on the real health benefits to the consumers. Recent developments in the application of nano-delivery systems for food product development is proving to be a game changer which has raised the expectations of the researchers, food manufacturers and consumers regarding possibility of enhancing the functionality of bioactives within the fortified food products. In this direction, nano/micro delivery systems using lipids, surfactants and other materials (carbohydrates, polymers, complexes, protein) have been fabricated to stabilize and enhance the biological activity of the bioactive compounds. In the present review, current status of the various delivery systems that are used for the delivery of hydrophilic bioactives and future prospects for using other delivery systems that have been not completely explored for the delivery of hydrophilic bioactives e.g. niosomes; bilosomes, cubosomes are discussed. Copyright © 2017 Elsevier Inc. All rights reserved.

Gold kiwifruit consumed with an iron-fortified breakfast cereal meal improves iron status in women with low iron stores: a 16-week randomised controlled trial.

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Beck, Kathryn; Conlon, Cathryn A; Kruger, Rozanne; Coad, Jane; Stonehouse, Welma

2011-01-01

Ascorbic acid, and more recently, the carotenoids lutein and zeaxanthin have been shown to enhance Fe absorption. However, it is not clear whether Fe status improves when foods high in ascorbic acid and carotenoids are consumed with Fe-fortified meals. The present study aimed to investigate whether consuming high v. low ascorbic acid-, lutein- and zeaxanthin-rich fruit (gold kiwifruit v. banana) with Fe-fortified breakfast cereal and milk improved Fe status in women with low Fe stores. Healthy women aged 18-44 years (n 89) with low Fe stores (serum ferritin ≤ 25 μg/l and Hb ≥ 115 g/l) were randomly stratified to receive Fe-fortified breakfast cereal (16 mg Fe as ferrous sulfate), milk and either two gold kiwifruit or one banana (164 mg v. not detectable ascorbic acid; 526 v. 22·90 μg lutein and zeaxanthin, respectively) at breakfast every day for 16 weeks. Biomarkers of Fe status and dietary intake were assessed at baseline and end in the final sample (n 69). Median serum ferritin increased significantly in the kiwifruit group (n 33) compared with the banana group (n 36), with 10·0 (25th, 75th percentiles 3·0, 17·5) v. 1·0 (25th, 75th percentiles - 2·8, 6·5) μg/l (P lutein- and zeaxanthin-rich fruit to a breakfast cereal fortified with ferrous sulfate is a feasible approach to improve Fe status in women with low Fe stores.

Roof timber for fortifying mining works

Energy Technology Data Exchange (ETDEWEB)

Shirokov, A P; Kuntsevich, V IK; Pishchulin, V V; Seryi, A M; Volkov, P A

1981-05-15

The roof timber for fortifying mining works includes spring-mounted hinged elements made from a special rolled metal. In order to increase the carrying capacity of the support by increasing the deformation threshold, the springs are mounted by their expanded section to the lower side of the hinge; their ends are connected in turn to the elements made from the special rolled metal on both sides of the hinge.

CHEMICAL AND PHYSICAL PROPERTIES OF THE FORTIFIED WHEAT FLOUR WITH SYNTHETIC FENAEDTA COMPLEX

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Ali Hussein Abed-Al-Kareem

2013-08-01

Full Text Available This study includes fortification of two type of flour 70 and 80 % extraction with two sources of non-haem iron sodium iron EDTA (FeNaEDTA which was synthesis in laboratory and ferrous sulfate in level of 30 mg iron/kg flour. The synthesis FeNaEDTA has been identified in several methods, infra red spectrophotometry, C.H.N analyzer and inductively coupled plasma optical emission spectrometry (ICP- OES. NaFeEDTA is the only non-haem source that has good bioavailability as it is relatively independent of flour composition and withstands the inhibitory effects of phytates. Chemical analysis of the two type of the flour before and after fortification with FeNaEDTA was done (moisture, ash , protein , fat and wet gluten% and the amount of iron as mg/100g.The falling number was not affected by the above fortificants.The values of falling Number of 70% extraction for non-fortified and fortified flour by FeNaEDTA and ferrous sulfate were ( 425,426,427 second respectively, while for 80% extracted flour were (445,446,448 second respectively. The color test showed an increasing of color degree upon fortified by iron sulfate and decreasing of upon fortified by FeNaEDTA in both type of flour.

Use of deuterium oxide to measure breast-milk intake in children aged 7 to 12 months receiving complementary foods

International Nuclear Information System (INIS)

Creed-Kanashiro, H.

1999-01-01

The present study is being conducted to pilot the use of the deuterium oxide method for the measurement of breast-milk intake in children 7 - 12 months of age receiving complementary foods. This will be applied to a community efficacy study to determine the effects on total energy and nutrient intake and on breast-milk consumption of an intensive education intervention using locally available, culturally acceptable complementary foods. In order to apply the methodology to this evaluation the washout period of deuterium from the mother and the child after the administration of a dose to the mother is being determined and the comparison of this methodology with the test weighing technique for breast-milk intake. The measurement of deuterium oxide using the infrared spectrometer of the Instituto de Investigacion Nutricional [IIN] is being compared with the IR Mass Spectrometer of INTA Chile. During the present period we have conducted a pilot study to measure breast-milk intake using deuterium oxide in 9 mother-child pairs of children aged 7 - 11 months of age; samples of saliva have been taken for analyses. One child has completed the 28 days of the study and 8 children are in process. Test weighing for 48 hours has been conducted on 5 children; unadjusted breast-milk intake ranges from 589 to 682 g per 24 hours. The samples are awaiting analysis for deuterium oxide. (author)

Estimating the impact of vitamin A-fortified vegetable oil in Bangladesh in the absence of dietary assessment data.

Science.gov (United States)

Fiedler, John L; Lividini, Keith; Bermudez, Odilia I

2015-02-01

Vitamin A deficiency is a serious health problem in Bangladesh. The 2011-12 Bangladesh Micronutrient Survey found 76·8% of children of pre-school age were vitamin A deficient. In the absence of nationally representative, individual dietary assessment data, we use an alternative--household income and expenditure survey data--to estimate the potential impact of the introduction of vitamin A-fortified vegetable oil in Bangladesh. Items in the household income and expenditure survey were matched to food composition tables to estimate households' usual vitamin A intakes. Then, assuming (i) the intra-household distribution of food is in direct proportion to household members' share of the household's total adult male consumption equivalents, (ii) all vegetable oil that is made from other-than mustard seed and that is purchased is fortifiable and (iii) oil fortification standards are implemented, we modelled the additional vitamin A intake due to the new fortification initiative. Nationwide in Bangladesh. A weighted sample of 12,240 households comprised of 55,580 individuals. Ninety-nine per cent of the Bangladesh population consumes vegetable oil. The quantities consumed are sufficiently large and, varying little by socio-economic status, are able to provide an important, large-scale impact. At full implementation, vegetable oil fortification will reduce the number of persons with inadequate vitamin A intake from 115 million to 86 million and decrease the prevalence of inadequate vitamin A intake from 80% to 60%. Vegetable oil is an ideal fortification vehicle in Bangladesh. Its fortification with vitamin A is an important public health intervention.

Proposal of indicators to evaluate complementary feeding based on World Health Organization indicators.

Science.gov (United States)

Saldan, Paula Chuproski; Venancio, Sonia Isoyama; Saldiva, Silvia Regina Dias Medici; de Mello, Débora Falleiros

2016-09-01

This study compares complementary feeding World Health Organization (WHO) indicators with those built in accordance with Brazilian recommendations (Ten Steps to Healthy Feeding). A cross-sectional study was carried out during the National Immunization Campaign against Poliomyelitis in Guarapuava-Paraná, Brazil, in 2012. Feeding data from 1,355 children aged 6-23 months were obtained through the 24 h diet recall. Based on five indicators, the proportion of adequacy was evaluated: introduction of solid, semi-solid, or soft foods; minimum dietary diversity; meal frequency; acceptable diet; and consumption of iron-rich foods. Complementary feeding showed adequacy higher than 85% in most WHO indicators, while review by the Ten Steps assessment method showed a less favorable circumstance and a high intake of unhealthy foods. WHO indicators may not reflect the complementary feeding conditions of children in countries with low malnutrition rates and an increased prevalence of overweight/obesity. The use of indicators according to the Ten Steps can be useful to identify problems and redirect actions aimed at promoting complementary feeding. © 2016 John Wiley & Sons Australia, Ltd.

Promoting Locally Fortified Sunflower Oil Using E-Vouchers ...

International Development Research Centre (IDRC) Digital Library (Canada)

The vouchers, transmitted through cell phone text messages, will deliver subsidies to vulnerable groups. They will target lactating mothers, while jumpstarting demand for fortified oil. Findings to improve health outcomes During the course of the project, subsidies will be systematically withdrawn to observe producers' and ...

Long-term oral feeding of lutein-fortified milk increases voluntary running distance in rats.

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Megumi Matsumoto

Full Text Available To evaluate the effects of lutein-fortified milk administration on running exercise, a voluntary wheel-running model was performed in rats. Four-week-old F344 rats were administered test milk (10 mL/kg daily following a 4-h fasting period, and their running distances were measured each day for a 9-week period. Total weekly running distance significantly increased from the sixth week until the end of the test period in lutein-supplemented rats (lutein-fortified milk administered compared with control rats (vehicle administered. This increase was not apparent in rats administered lutein alone. In the lutein-fortified-milk exercise group compared with the sedentary control group, carnitine palitroyltransferase 1 (CPT-1, total AMP-activated protein kinase (tAMPK, and phosphorylated AMP-activated protein kinase (pAMPK contents were significantly increased in the gastrocnemius muscle, with a concomitant decrease in triglyceride and total cholesterol levels in the blood and liver. Furthermore, the lutein level in blood of lutein-administered rats significantly decreased with exercise. These results suggest that lutein-fortified milk may enhance the effect of exercise by effective utilization of lipids when combined with voluntary running.

Long-term oral feeding of lutein-fortified milk increases voluntary running distance in rats.

Science.gov (United States)

Matsumoto, Megumi; Hagio, Masahito; Inoue, Ryo; Mitani, Tomohiro; Yajima, Masako; Hara, Hiroshi; Yajima, Takaji

2014-01-01

To evaluate the effects of lutein-fortified milk administration on running exercise, a voluntary wheel-running model was performed in rats. Four-week-old F344 rats were administered test milk (10 mL/kg) daily following a 4-h fasting period, and their running distances were measured each day for a 9-week period. Total weekly running distance significantly increased from the sixth week until the end of the test period in lutein-supplemented rats (lutein-fortified milk administered) compared with control rats (vehicle administered). This increase was not apparent in rats administered lutein alone. In the lutein-fortified-milk exercise group compared with the sedentary control group, carnitine palitroyltransferase 1 (CPT-1), total AMP-activated protein kinase (tAMPK), and phosphorylated AMP-activated protein kinase (pAMPK) contents were significantly increased in the gastrocnemius muscle, with a concomitant decrease in triglyceride and total cholesterol levels in the blood and liver. Furthermore, the lutein level in blood of lutein-administered rats significantly decreased with exercise. These results suggest that lutein-fortified milk may enhance the effect of exercise by effective utilization of lipids when combined with voluntary running.

Food Fortification to Prevent and Control Iron Deficiency | Chen ...

African Journals Online (AJOL)

It is essential to prevent the fortification iron from reacting with the absorption inhibitors. To ensure adequate absorption therefore, various factors must be considered before initiating a fortification programme. These include cost effectiveness of fortification in increasing absorbable iron, palatability of the fortified food and the ...

Physico-chemical properties, oxidative stability and non-enzymatic browning in marine phospholipid emulsions and their use in food applications

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng

Marine phospholipids (PL) contain a high level of eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA), which have documented beneficial effect on human health. In addition, marine PL are more advantageous than crude or refined fish oils. Marine PL are more resistant to oxidation, provide...... of current marine PL that was used for emulsion preparation and food application. In addition, the oxidative stability and sensory quality of marine PL fortified products varied depending on the quality and source of marine PL used for fortification. Although the attempts to incorporate marine PL into food...... better bioavailability and ability to form liposomes. All these unique properties of marine PL make them an attractive choice as ingredients for food fortification. Nowadays, a wide range of food products fortified with n-3 triglycerides (TAG) are available worldwide. However, the feasibility of using...

SOY YOGURT FORTIFIED WITH IRON AND CALCIUM: STABILITY DURING THE STORAGE

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DANIELA CARDOSO UMBELINO CAVALLINI

2009-09-01

Full Text Available

The objective of this study was to prepare a soy yogurt, fortifi ed with microencapsulated FeSO4.7H2O (12mg of iron/l and calcium citrate (600mg of calcium/l, and evaluate the stability of the fi nal product during the storage at 10°C. The soy yogurt without addition of iron and calcium was used as control. Analysis of these samples was done once a week, during 28 days, for: pH, titratable acidity, rheological properties (viscosity and consistency, sensory characteristics (acceptance test and enumeration of viable cells (L. delbrueckii ssp. bulgaricus and S. thermophilus. The pH, titratable acidity, viscosity, consistency and acceptance test data were submitted to analysis of variance and Tukey’s test. During the storage was observed a decrease in the pH and increase in the titratable acidity, due to the lactic cultures to be continue viable (107CFU/g in the product. The fortifi ed yogurt exhibited lower viscosity, but this parameter did not change signifi cantly (p0,05 during the storage time. The acceptance test results showed that the control and fortifi ed samples did not exhibit signifi cant differences (p0,05, during the studied period, in relation to the all sensory attributes evaluated. In conclusion, the present work enabled the development of a iron and calcium fortifi ed soy yogurt, stable during 28 days at 10°C, that could be used in the prevention and control of mineral defi ciencies in general population.

The initiation of complementary feeding among Qom indigenous people.

Science.gov (United States)

Olmedo, Sofia Irene; Valeggia, Claudia

2014-06-01

As of six months of life, breastfeeding no longer covers an infant's energy or micronutrient needs, so appropriate complementary feeding should be provided. The objective of this study was to assess the time and adequacy for introducing complementary feeding in a Qom/Toba population and analyze the sociocultural concepts of families regarding complementary feeding. Quantitative and qualitative data were collected by participant observation and semistructured surveys administered to mothers of 0-2 year old infants. Qom breastfeed their infants long term and on demand. Most infants have an adequate nutritional status and start complementary feeding at around 6 months old as per the local health center and international standards. However, mostly due to socioeconomic factors, foods chosen to complement breastfeeding have a relatively scarce nutritional value.

Determinants of adoption of vitamin A bio-fortified cassava variety among farmers in Oyo State, Nigeria

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O. O. Ologunde

2017-01-01

Full Text Available The success of any agricultural innovation depends on its adoption by farmers. The study evaluates the determinants of adoption of vitamin A bio-fortified cassava variety among farmers by investigating the level of adoption and determinants of adoption among farmers. Three stages of random sampling procedure were used to select 240 cassava farmers. The data obtained were analyzed with descriptive statistics and a logit regression model. The study revealed that the level of adoption of vitamin A bio-fortified cassava variety is low (38.72%. The study also revealed that access to media, contact with extension agents, access to vitamin A bio-fortified cassava stem, amongst others, are the determinants of adoption of vitamin A bio-fortified cassava variety in the study area. It is therefore recommended that awareness about the new cassava technology should be prioritized to sensitize the farmers, and stems of these cassava varieties should be readily made available to farmers to take advantage of the benefit of the innovation.

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source.

Science.gov (United States)

Nemati, Mahnaz; Kamilah, Hanisah; Huda, Nurul; Ariffin, Fazilah

2015-08-01

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.

Calcium absorption from apple and orange juice fortified with calcium citrate malate (CCM).

Science.gov (United States)

Andon, M B; Peacock, M; Kanerva, R L; De Castro, J A

1996-06-01

Determine calcium (Ca) absorption from Ca fortified orange and apple juice. Absorbability was assessed by measuring 45Ca absorption in healthy women (mean age 57 years, n = 57/group) and whole body 47Ca retention in adult female beagle dogs (n = 6/group) and young adult male rats (n = 6/group). Women received 6.24 mmol (250 mg) Ca as calcium citrate malate fortified orange juice (CCM-OJ) or apple juice (CCM-AJ). Dogs received 3.12 mmol (125 mg) Ca as CCM-OJ or CCM-AJ. Rats were administered 0.15 mmol (6 mg) Ca as either milk, CCM-OJ, or CCM-AJ. Additional 47Ca whole body retention experiments in rats measured the effects of differences in the carbohydrate and organic acid contents of the juices on Ca absorption. Mean +/- SEM percent Ca fractional absorption was greater (p composition of Ca fortified juices, we found that the greater fructose and lower organic acid content of apple juice accounted for its greater Ca absorbability. CCM fortified versions of orange and apple juice have high Ca absorbability and are potentially important vehicles for increasing dietary Ca intake. The greater Ca absorption from CCM-AJ compared with CCM-OJ is accounted for by differences in the carbohydrate and organic acid content of the juices. These data suggest that by modifying common beverage ingredients, products with even greater Ca absorbability could be formulated.

Factors Associated with the Early Introduction of Complementary Feeding in Saudi Arabia

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Riyadh A. Alzaheb

2016-07-01

Full Text Available Mothers’ instigation of complementary feeding before their infant reaches 6 months old risks shortening their breastfeeding duration, and high morbidity and mortality for their child. Complementary feeding practices require further investigation in Saudi Arabia. The present study aims to evaluate complementary feeding practices, and to establish which factors are associated with the early introduction of complementary feeding in the Saudi Arabian context. Cross-sectional research was conducted with 632 mothers of infants aged between 4 and 24 months attending five primary health care centers (PHCCs between July and December 2015 in Saudi Arabia. Data on participants’ socio-demographic characteristics and complementary feeding practices were collected via structured questionnaires. A regression analysis identified the factors associated with the early introduction of solid foods, defined as before 17 weeks. 62.5% of the study’s infants received solid foods before reaching 17 weeks old. The maternal factors at higher risk of early introduction of solids were: younger age; Saudi nationality; shorter education; employment within 6 months post-birth; caesareans; not breastfeeding fully for six weeks post-birth, and living in low-income households. Complementary feeding prior to 6 months postpartum was common in Saudi Arabia. Public health interventions are needed to reduce early complementary feeding, focusing on mothers at highest risk of giving solids too early.

Lutein-fortified infant formula fed to healthy term infants: evaluation of growth effects and safety.

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Capeding, Rosario; Gepanayao, Connie P; Calimon, Nerrisa; Lebumfacil, Jowena; Davis, Anne M; Stouffer, Nicole; Harris, Bruce J

2010-05-21

Breast milk contains lutein derived from the mother's diet. This carotenoid is currently not added to infant formula, which has a small and variable lutein content from innate ingredients. This study was conducted to compare the growth of infants fed lutein-fortified infant formula with that of infants fed infant formula without lutein fortification. This 16-week study was prospective, randomized, controlled, and double-blind with parallel groups of healthy term infants fed either control formula (Wyeth S-26 Gold, designated as Gold) or experimental formula (Wyeth S-26 Gold fortified with lutein at 200 mcg/l, designated as Gold+Lutein). Two hundred thirty-two (232) infantslutein-fortified S-26 Gold demonstrated growth equivalent to that of infants fed unfortified lutein formula.

Use of deuterium oxide to measure breast-milk intake in children aged 7 to 12 months receiving complementary foods

Energy Technology Data Exchange (ETDEWEB)

Creed-Kanashiro, H [Instituto de Investigacion Nutricional, La Molina, Lima (Peru)

1999-09-01

The present study is being conducted to pilot the use of the deuterium oxide method for the measurement of breast-milk intake in children 7 - 12 months of age receiving complementary foods. This will be applied to a community efficacy study to determine the effects on total energy and nutrient intake and on breast-milk consumption of an intensive education intervention using locally available, culturally acceptable complementary foods. In order to apply the methodology to this evaluation the washout period of deuterium from the mother and the child after the administration of a dose to the mother is being determined and the comparison of this methodology with the test weighing technique for breast-milk intake. The measurement of deuterium oxide using the infrared spectrometer of the Instituto de Investigacion Nutricional [IIN] is being compared with the IR Mass Spectrometer of INTA Chile. During the present period we have conducted a pilot study to measure breast-milk intake using deuterium oxide in 9 mother-child pairs of children aged 7 - 11 months of age; samples of saliva have been taken for analyses. One child has completed the 28 days of the study and 8 children are in process. Test weighing for 48 hours has been conducted on 5 children; unadjusted breast-milk intake ranges from 589 to 682 g per 24 hours. The samples are awaiting analysis for deuterium oxide. (author) 37 refs, 3 tabs

ALLERGY PREVENTION IN CHILDREN DURING THE INTRODUCTION OF COMPLEMENTARY FEEDING PRODUCTS

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Т. V. Turti

2014-01-01

Full Text Available The article covers modern approaches to the prevention of allergic diseases in children. We discuss the most common food allergens in the early childhood, main mechanisms of food tolerance formation and opportunities of dietary preventive measures in a risk group of the allergy development. One of the important issues, in practical terms, is the question of time and peculiarities of the complementary feeding introduction in this category of children. The own experience of use of hypoallergenic complementary feeding products in children from the risk group and with mild manifestations of atopy is presented.

Microencapsulation of natural antioxidants for food application - The specific case of coffee antioxidants - A review

OpenAIRE

Joana Aguiar; Berta Nogueiro Estevinho; Lúcia Silveira Santos

2016-01-01

Background: Functional foods fortified with antioxidants are gaining more popularity since consumption alone of foods naturally rich in antioxidants is insufficient to reduce oxidative stress associated with various diseases. Despite their beneficial effects, natural antioxidants present in coffee are sensitive to heat, light and oxygen, limiting their application in the food industry. Although microencapsulation is able to protect the antioxidant from degradation, mask its taste and control ...

Human milk fortifier with high versus standard protein content for promoting growth of preterm infants: A meta-analysis.

Science.gov (United States)

Liu, Tian-Tian; Dang, Dan; Lv, Xiao-Ming; Wang, Teng-Fei; Du, Jin-Feng; Wu, Hui

2015-06-01

To compare the growth of preterm infants fed standard protein-fortified human milk with that containing human milk fortifier (HMF) with a higher-than-standard protein content. Published articles reporting randomized controlled trials and prospective observational intervention studies listed on the PubMed®, Embase®, CINAHL and Cochrane Library databases were searched using the keywords 'fortifier', 'human milk', 'breastfeeding', 'breast milk' and 'human milk fortifier'. The mean difference with 95% confidence intervals was used to compare the effect of HMF with a higher-than-standard protein content on infant growth characteristics. Five studies with 352 infants with birth weight ≤ 1750 g and a gestational age ≤ 34 weeks who were fed human milk were included in this meta-analysis. Infants in the experimental groups given human milk with higher-than-standard protein fortifier achieved significantly greater weight and length at the end of the study, and greater weight gain, length gain, and head circumference gain, compared with control groups fed human milk with the standard HMF. HMF with a higher-than-standard protein content can improve preterm infant growth compared with standard HMF. © The Author(s) 2015 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Evaluation of the nutritional characteristics of a finger millet based complementary food.

Science.gov (United States)

Mbithi-Mwikya, Stephen; Van Camp, John; Mamiro, Peter R S; Ooghe, Wilfried; Kolsteren, Patrick; Huyghebaert, Andre

2002-05-08

Finger millet (Eleusine coracana), kidney beans (Phaseolus vulgaris), peanuts (Arachis hypogoea), and mango (Mangifera indica) were processed separately and then combined, on the basis of their amino acid scores and energy content, into a complementary food for children of weaning age. The finger millet and kidney beans were processed by germination, autoclaving, and lactic acid fermentation. A mixture containing, on a dry matter basis, 65.2, 19.1, 8.0, and 7.7% of the processed finger millet, kidney beans, peanuts, and mango, respectively, gave a composite protein with an in vitro protein digestibility of 90.2% and an amino acid chemical score of 0.84. This mixture had an energy density of 16.3 kJ.g(-1) of dry matter and a decreased antinutrient content and showed a measurable improvement in the in vitro extractability for calcium, iron, and zinc. A 33% (w/v) pap made from a mix of the processed ingredients had an energy density of 5.4 kJ.g(-1) of pap, which is sufficient to meet the energy requirements of well-nourished children of 6-24 months of age at three servings a day and at the FAO average breast-feeding frequency.

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Science.gov (United States)

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Effect of Soybean fortified food on anthropometric variables of ...

African Journals Online (AJOL)

Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 1 (1999) >. Log in or Register to get access to full text downloads.

Efficacy of Multiple Micronutrients Fortified Milk Consumption on Iron Nutritional Status in Moroccan Schoolchildren

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Imane El Menchawy

2015-01-01

Full Text Available Iron deficiency constitutes a major public health problem in Morocco, mainly among women and children. The aim of our paper is to assess the efficacy of consumption of multiple micronutrients (MMN fortified milk on iron status of Moroccan schoolchildren living in rural region. Children (N=195, aged 7 to 9 y, were recruited from schools and divided into two groups: the nonfortified group (NFG received daily a nonfortified Ultra-High-Temperature (UHT milk and the fortified group received (FG daily UHT milk fortified with multiple micronutrients including iron sulfate. Blood samples were collected at baseline (T0 and after 9 months (T9. Hemoglobin (Hb was measured in situ by Hemocue device; ferritin and C Reactive Protein were assessed in serum using ELISA and nephelometry techniques, respectively. Results were considered significant when the p value was <0.05. At T9 FG showed a reduction of iron deficiency from 50.9% to 37.2% (p=0.037. Despite the low prevalence of iron deficiency anemia (1.9%; more than 50% of children in our sample suffered from iron deficiency at baseline. The consumption of fortified milk reduced the prevalence of iron deficiency by 27% in schoolchildren living in high altitude rural region of Morocco. Clinical Trial Registration. Our study is registered in the Pan African Clinical Trial Registry with the identification number PACTR201410000896410.

Nutritional status of infants and young children and characteristics of their diets.

Science.gov (United States)

Lutter, Chessa K; Rivera, Juan A

2003-09-01

Adoption of the recommended breast-feeding and complementary feeding behaviors and access to the appropriate quality and quantity of foods are essential components of optimal nutrition for infants and young children between ages 6 and 24 mo. Iron, zinc and vitamin B-6 are deficient in complementary food diets in Bangladesh, Ghana, Guatemala, Mexico and Peru. Low intakes of iron are consistent with a high prevalence of anemia seen in this age group. The adequacy of observed intakes for calcium, vitamin A, thiamin, folate and vitamin C depends on the age range in question and the set of requirements used in the assessment. The lipid content of many complementary food diets is low. In addition to providing essential fatty acids, lipids are needed for the absorption of fat-soluble vitamins and also enhance the texture, flavor and aroma of foods, which may lead to increased intake. The relative roles of palatability, micronutrient deficiency and morbidity-induced anorexia in the appetite of infants and young children are not known. However, even among children who were growth retarded and had a total energy deficit compared with requirements, up to 25% of food offered was not consumed. This indicates that dietary quality rather than quantity is the key aspect of complementary food diets that needs to be improved. Targeted fortification or the production of complementary foods fortified with micronutrients and of an adequate macro- and micronutrient composition is one approach to help meet nutritional requirements during the vulnerable period of 6-24 mo.

Impact of daily consumption of iron fortified ready-to-eat cereal and pumpkin seed kernels (Cucurbita pepo) on serum iron in adult women.

Science.gov (United States)

Naghii, Mohammad Reza; Mofid, Mahmood

2007-01-01

Iron deficiency, anemia, is the most prevalent nutritional problem in the world today. The objective of this study was to consider the effectiveness of consumption of iron fortified ready-to-eat cereal and pumpkin seed kernels as two sources of dietary iron on status of iron nutrition and response of hematological characteristics of women at reproductive ages. Eight healthy female, single or non pregnant subjects, aged 20-37 y consumed 30 g of iron fortified ready-to-eat cereal (providing 7.1 mg iron/day) plus 30 g of pumpkin seed kernels (providing 4.0 mg iron/day) for four weeks. Blood samples collected on the day 20 of menstrual cycles before and after consumption and indices of iron status such as reticulocyte count, hemoglobin (Hb), hematocrit (Ht), serum ferritin, iron, total iron-binding capacity (TIBC), transferrin and transferrin saturation percent were determined. Better response for iron status was observed after consumption period. The statistical analysis showed a significant difference between the pre and post consumption phase for higher serum iron (60 +/- 22 vs. 85 +/- 23 ug/dl), higher transferrin saturation percent (16.8 +/- 8.0 vs. 25.6 +/- 9.0%), and lower TIBC (367 +/- 31 vs. 339 +/- 31 ug/dl). All individuals had higher serum iron after consumption. A significant positive correlation (r=0.981, p=0.000) between the differences in serum iron levels and differences in transferrin saturation percentages and a significant negative correlation (r=-0.916, pfoods contribute to maintaining optimal nutritional status and minimizing the likelihood of iron insufficiencies and use of fortified ready-to-eat cereals is a common strategy. The results showed that adding another food source of iron such as pumpkin seed kernels improves the iron status. Additional and longer studies using these two food products are recommended to further determine the effect of iron fortification on iron nutrition and status among the target population, and mainly in young

Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women.

Science.gov (United States)

Soto-Méndez, María José; Campos, Raquel; Hernández, Liza; Orozco, Mónica; Vossenaar, Marieke; Solomons, Noel W

2011-01-01

To compare variety and diversity patterns and dietary characteristics in Guatemalan women. Two non-consecutive 24-h recalls were conducted in convenience samples of 20 rural Mayan women and 20 urban students. Diversity scores were computed using three food-group systems.Variety and diversity scores and dietary origin and characteristics were compared between settings using independent t-test or Mann-Whitney-U-test. Dietary variety and diversity were generally greater in the urban sample when compared to the rural sample, depending on the number of days and food-group system used for evaluation.The diet was predominantly plant-based and composed of non-fortified food items in both areas.The rural diet was predominantly composed of traditional,non-processed foods. The urban diet was mostly based on non-traditional and processed items. Considerations of intervention strategies for dietary improvement and health protection for the Guatemalan countryside should still rely on promotion and preservation of traditional food selection.

Long-Term Oral Feeding of Lutein-Fortified Milk Increases Voluntary Running Distance in Rats

OpenAIRE

Matsumoto, Megumi; Hagio, Masahito; Inoue, Ryo; Mitani, Tomohiro; Yajima, Masako; Hara, Hiroshi; Yajima, Takaji

2014-01-01

To evaluate the effects of lutein-fortified milk administration on running exercise, a voluntary wheel-running model was performed in rats. Four-week-old F344 rats were administered test milk (10 mL/kg) daily following a 4-h fasting period, and their running distances were measured each day for a 9-week period. Total weekly running distance significantly increased from the sixth week until the end of the test period in lutein-supplemented rats (lutein-fortified milk administered) compared wit...

A Rare Type of Enkolpion Cross from the Selitrennoye Fortified Site

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Pigaryov Evgeniy M.

2012-03-01

Full Text Available A fragment of the bronze-cast enkolpion cross discovered in 2011 in the territory of the Golden Horde Selitrennoye fortified site is made public. The item is the right-hand medallion of the four-fold enkolpion cross with a rectangular crypt and cross-shaped medallions at the ends of the branches. The right-hand branch medallion contains a schematic half-length image of the virgin and an illegible monogram. Similar images are known from findings made in various regions of Russia. Crosses of the type were common in the 13th–15th centuries. The enkolpion cross from the Selitrennoye fortified site most likely refers to the 14th century; it probably belonged to a representative of the Russian community of the city.

The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: A 16 week randomised controlled intervention study

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Coad Jane

2010-01-01

Full Text Available Abstract Background Dietary treatment is often recommended as the first line of treatment for women with mild iron deficiency. Although it is well established that ascorbic acid enhances iron absorption, it is less clear whether the consumption of ascorbic acid rich foods (such as kiwifruit with meals fortified with iron improves iron status. The aim of this study is to investigate whether the consumption of ZESPRI® GOLD kiwifruit (a fruit high in ascorbic acid and carotenoids with an iron fortified breakfast cereal meal increases iron status in women with low iron stores. Methods/Design Eighty nine healthy women aged 18-44 years with low iron stores (serum ferritin (SF ≤ 25 μg/L, haemoglobin (Hb ≥ 115 g/L living in Auckland, New Zealand were randomised to receive an iron fortified breakfast cereal (16 mg iron per serve and either two ZESPRI® GOLD kiwifruit or a banana (low ascorbic acid and carotenoid content to eat at breakfast time every day for 16 weeks. Iron status (SF, Hb, C-reactive protein (CRP and soluble transferrin receptor (sTfR, ascorbic acid and carotenoid status were measured at baseline and after 16 weeks. Anthropometric measures, dietary intake, physical activity and blood loss were measured before and after the 16 week intervention. Discussion This randomised controlled intervention study will be the first study to investigate the effect of a dietary based intervention of an iron fortified breakfast cereal meal combined with an ascorbic acid and carotenoid rich fruit on improving iron status in women with low iron stores. Trial registration ACTRN12608000360314

Can protein-fortified pasta serve as a meat substitute?

Science.gov (United States)

Bingham, C J; Tsay, R; Babayan, V K; Blackburn, G L

1982-01-01

A seventeen-day metabolic balance study was conducted with 13 healthy adult subjects to test the protein utilization of a meat-based diet and a protein-fortified pasta diet in an isonitrogenous, isocaloric inpatient study (averaging 112 gm of protein, and 2,500 cal). Intakes of calories, protein, fat, and carbohydrates, as well as ratios of meat protein or protein-fortified pasta protein (PEP), were controlled throughout the diets. The study was comprised of three experimental periods: a seven-day meat-protein control period, representing the typical american diet (TAD), averaging 18% protein, 40% fat, and 42% carbohydrate, a seven-day protein-enriched pasta control period (PEP), averaging 18% protein, 29% fat, and 53% carbohydrates, and a three-day PEP period composed of varied recipes, averaging 18% protein, 29% fat, and 53% carbohydrates. The subjects who consumed both the TAD and PEP diets achieved nitrogen balance (2.5 gN +/- 0.7 on the TAD, 2 gN +/- 0 on PEP with the PEP diet resulting in a decrease in plasma cholesterol (32 mg/dl, P less than .005), and a decrease in systolic (5.25 mm/Hg P less than .025) and diastolic blood pressure (5 mm/Hg, P less than .05), which was associated with an increase in urinary sodium excretion (19 +/- 17 mEq/day, P less than .025). In this study, it was determined that protein-fortified pasta may serve as a meat alternative. The PEP diet, which includes a beneficial change in fat/carbohydrate ratio, can alter lipid profiles, blood pressure, and sodium excretion, thus leading to improved health status and a decrease in cardiac risk factors.

Mixed-methods study identifies key strategies for improving infant and young child feeding practices in a highly stunted rural indigenous population in Guatemala.

Science.gov (United States)

Brown, Kelley; Henretty, Nicole; Chary, Anita; Webb, Meghan Farley; Wehr, Heather; Moore, Jillian; Baird, Caitlin; Díaz, Anne Kraemer; Rohloff, Peter

2016-04-01

Guatemala's rural indigenous population suffers from one of the highest rates of chronic child malnutrition (stunting) in the world. Successfully addressing stunting requires defining the barriers to and opportunities for new behaviour-change initiatives. We undertook a mixed-methods assessment of feeding practices and food purchasing behaviours around infants and young children aged 6-36 months in two rural indigenous Guatemalan communities. We found that most caregivers were aware only of acute forms of child malnutrition and that they greatly underestimated the local prevalence of malnutrition. Despite moderate adherence to exclusive breastfeeding and timing of complementary food introduction, diets had poor diversity and inadequate meal frequency. Furthermore, perceptions of food insecurity were high even in the presence of land ownership and agricultural production. Although fortified foods were highly valued, they were considered expensive. At the same time, proportionally equivalent amounts of money were spent on junk foods or other processed foods by most participants. Biological mothers often lacked autonomy for food purchasing and nutritional decisions because of the power exerted by husbands and paternal grandmothers. Our findings suggest several creative and community-based programming initiatives including education about the acute vs. chronic malnutrition distinction, engaging landowners in discussions about domestic food consumption, engaging with caregivers to redirect funds towards fortified foods rather than junk food purchases and directing behaviour-change initiatives towards all household stakeholders. © 2014 John Wiley & Sons Ltd.

What linear programming contributes: world food programme experience with the "cost of the diet" tool.

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Frega, Romeo; Lanfranco, Jose Guerra; De Greve, Sam; Bernardini, Sara; Geniez, Perrine; Grede, Nils; Bloem, Martin; de Pee, Saskia

2012-09-01

Linear programming has been used for analyzing children's complementary feeding diets, for optimizing nutrient adequacy of dietary recommendations for a population, and for estimating the economic value of fortified foods. To describe and apply a linear programming tool ("Cost of the Diet") with data from Mozambique to determine what could be cost-effective fortification strategies. Based on locally assessed average household dietary needs, seasonal market prices of available food products, and food composition data, the tool estimates the lowest-cost diet that meets almost all nutrient needs. The results were compared with expenditure data from Mozambique to establish the affordability of this diet by quintiles of the population. Three different applications were illustrated: identifying likely "limiting nutrients," comparing cost effectiveness of different fortification interventions at the household level, and assessing economic access to nutritious foods. The analysis identified iron, vitamin B2, and pantothenic acid as "limiting nutrients." Under the Mozambique conditions, vegetable oil was estimated as a more cost-efficient vehicle for vitamin A fortification than sugar; maize flour may also be an effective vehicle to provide other constraining micronutrients. Multiple micronutrient fortification of maize flour could reduce the cost of the "lowest-cost nutritious diet" by 18%, but even this diet can be afforded by only 20% of the Mozambican population. Within the context of fortification, linear programming can be a useful tool for identifying likely nutrient inadequacies, for comparing fortification options in terms of cost effectiveness, and for illustrating the potential benefit of fortification for improving household access to a nutritious diet.

Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer.

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Omar, Rasha M; Ismail, Hanaa M; El-Lateef, Bothyna M Abd; Yousef, Mokhtar I; Gomaa, Naglaa F; Sheta, Manal

2009-07-01

This paper studied the possible effect of folic acid in fortified Baladi bread on the prevention of colon cancer development in rats. Wheat flour samples (82% extraction rate) and soy bean flour were analyzed to determine their folic acid contents using the High Performance Liquid Chromatography (HPLC). Unfortified and folic acid fortified Baladi breads were prepared. Samples from each step of bread preparation were analyzed for folic acid concentration. Protein, fat, ash, fibers and carbohydrates percentages were also determined. Rats were divided into five groups, four of them were injected subcutaneously with dimethylhydrazine (DMH). After 15 weeks, the rats were sacrificed for pathological examination. Results showed that the folic acid content in wheat flour (82% extraction rate) was found to be highly significantly lower than that in soybean flour. After baking, folic acid content in all breads was found to decrease significantly. The highest protein and fat contents were found in soybean flour fortified Baladi bread. The colons of rats of groups 3 (fed 5% soy flour fortified Baladi bread) and 5 (fed Baladi bread fortified with 5% soy flour+8 mg folic acid/kg wheat flour) were the mostly affected by DMH injection as premalignant changes were observed.

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys.

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Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

2014-11-01

The aim of this work was to evaluate the antioxidant activity of yogurt made from milk characterized by different casein (CN) haplotypes (αs1-, β-, κ-CN) and fortified with chestnut and sulla honeys. The CN haplotype was determined by isoelectric focusing, whereas antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. The results showed that chestnut honey presented the highest phenolic acid and flavonoid contents, which are closely associated with its high antioxidant activity. The antioxidant activity of fortified yogurt samples was affected both by different CN haplotypes and by type of honey added. Yogurts fortified with chestnut honey showed higher antioxidant activity than those fortified with sulla honey. The different behavior observed among the fortified yogurts led us to hypothesize that the effects of protein-polyphenol complex on antioxidant activity are interactive. The results suggest that milk proteins polymorphism and polyphenols play different roles in affecting the bioavailability and the antioxidant activity of yogurt. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Developing a strawberry yogurt fortified with marine fish oil

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Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and contribute to boost the intake of omega-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (2% w/v) ...

Adherence with early infant feeding and complementary feeding guidelines in the Cork BASELINE Birth Cohort Study.

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O'Donovan, Sinéad M; Murray, Deirdre M; Hourihane, Jonathan O'B; Kenny, Louise C; Irvine, Alan D; Kiely, Mairead

2015-10-01

To describe adherence with infant feeding and complementary feeding guidelines. Prospective study of infant feeding and complementary feeding practices were collected as part of the Cork BASELINE Birth Cohort Study. Cork, Ireland. Data are described for the 823 infants for whom a diary was completed. Breast-feeding was initiated in 81 % of infants, and 34 %, 14 % and 1 % of infants were exclusively breast-fed at hospital discharge, 2 and 6 months, respectively. Stage one infant formula decreased from 71 % at 2 months to 13 % at 12 months. The majority of infants (79 %) were introduced to solids between 17 and 26 weeks and 18 % were given solid foods before 17 weeks. Mothers of infants who commenced complementary feeding prior to 17 weeks were younger (29·8 v. 31·5 years; P<0·001) and more likely to smoke (18 v. 8 %; P=0·004). The first food was usually baby rice (69 %), infant breakfast cereals (14 %) or fruit/vegetables (14 %). Meals were generally home-made (49 %), cereal-based (35 %), manufactured (10 %), dairy (3 %) and dessert-based (3 %). The median gap between the first-second, second-third, third-fourth and fourth-fifth new foods was 4, 2, 2 and 2 d, respectively. We present the largest prospective cohort study to date on early infant feeding in Ireland. The rate of breast-feeding is low by international norms. Most mothers introduce complementary foods between 4 and 6 months with lengthy gaps between each new food/food product. There is a high prevalence of exposure to infant breakfast cereals, which are composite foods, among the first foods introduced.

Early Taste Experiences and Later Food Choices

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Valentina De Cosmi

2017-02-01

Full Text Available Background. Nutrition in early life is increasingly considered to be an important factor influencing later health. Food preferences are formed in infancy, are tracked into childhood and beyond, and complementary feeding practices are crucial to prevent obesity later in life. Methods. Through a literature search strategy, we have investigated the role of breastfeeding, of complementary feeding, and the parental and sociocultural factors which contribute to set food preferences early in life. Results. Children are predisposed to prefer high-energy, -sugar, and -salt foods, and in pre-school age to reject new foods (food neophobia. While genetically determined individual differences exist, repeated offering of foods can modify innate preferences. Conclusions. Starting in the prenatal period, a varied exposure through amniotic fluid and repeated experiences with novel flavors during breastfeeding and complementary feeding increase children’s willingness to try new foods within a positive social environment.

The potential of various foods to serve as a carrier for micronutrient fortification, data from remote areas in Indonesia.

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Melse-Boonstra, A; Pee, S; Martini, E; Halati, S; Sari, M; Kosen, S; Muhilal; Bloem, M

2000-11-01

To estimate the potential of various industrially produced foods, to serve as a carrier for micronutrient fortification based on the frequency of their consumption in different socio-economic strata; to determine the role of fortified instant noodles as a source of micronutrients; to assess the contribution of plant foods, animal foods and fortified foods to vitamin A intake. A survey was conducted in rural South Sulawesi and urban South Kalimantan between November 1996 and January 1997. Households (1500 in South Sulawesi; 2112 in South Kalimantan) were selected randomly by multi-stage cluster sampling. From each household, data were collected from the mother and her youngest child (0-5 y). Mothers were interviewed on various topics, including socio-economic status, food consumption, receipt of high-dose vitamin A capsules, health and nutritional status. Monosodium glutamate and salt were consumed daily in almost all households in both areas, and consumption was not associated with socio-economic status. Instant noodles were consumed in nearly all households in both areas, but consumption of fortified noodles was related to socio-economic status; it was highest among households of government employees and private investors, and lowest among farmers and share-croppers. Vegetables were the most important source of vitamin A in rural South Sulawesi, while foods of animal origin were the most important source in urban South Kalimantan. The results support double or triple fortification of salt and/or monosodium glutamate with iodine, vitamin A and/or iron. Efforts to overcome associated technical and logistical difficulties are urgently needed. Opportunities for Micronutrient Interventions (OMNI); United States Agency for International Development (USAID). European Journal of Clinical Nutrition (2000) 54, 822-827

[Current issues regarding organic food].

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Petrariu, F D; Gavăt, Viorica; Cozma, A G T

2005-01-01

Destruction and pollution of soil and ground water resources is probably the most important ecological problem facing the next generation. Checkable standards which certify healthy food products are required by the regulation on organic farming of the EU and should also be applied for conventional food production. Ecological food contains at least 95% of ingredients from an organic farming environment, without interference from pesticides, herbicides, fungicides or other chemicals and it is totally different from dietary, functional, enriched, fortified, probiotic food. Ecological food is tastier and contains more essential amino-acids, vitamin C, and micro-nutriments than usual food. Two major effects generated by choosing ecological food are the environmental protection and human' health improvement. Buying an ecological product represents the effect of a certain attitude. Children's nutrition starts with the most genuine ecological product: breast milk. Every parent should give to his child healthy and tasty food, for proper development. Decreasing artificial chemicals in the diet and the environment represents the first step to a healthier life.

Feeding style of adolescent mothers and complementary feeding practice of their infants

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Karla Adriana Oliveira da COSTA

Full Text Available ABSTRACT Objective To evaluate feeding styles of adolescent mothers and complementary feeding practices of their infants. Methods A cross-sectional study comparing a group of dyads of 50 adolescent mothers (ages 15 to 19 with 62 adult mothers (ages 24 to 44 and their infants (9 to 24 months was performed. All mothers and infants were assisted by three basic health family units in the city of Recife, Brazil. Data were collected through a structured interview on socioeconomic conditions, maternal styles of feeding the child, and evaluation of infant feeding practices. The food styles were classified as responsive, authoritative, and passive, according to the adapted form of Carvalhaes, Perosa and Silveira of 2009. The frequency of food intake was calculated for six food groups (1. Bread and cereals; 2. Fruits and vegetables; 3. Meat, eggs, and beans; 4. Milk and dairy products; 5. Sugars, sweets, and fats; 6. Industrialized food. Children’s anthropometry and body mass index by age were classified into Z-score according to the World Health Organization Standard Curves, 2006. Results Adolescent mothers began complementary feeding more frequently before the seventh month (.=0,02, presented less responsive (.=0.04 and more authoritarian feeding styles (.=0.01, and their children received more foods with sugars, oils, and fats (.=0.02, and less meat, eggs, and beans (.=0.06 than the children of adult mothers. Conclusion Adolescent mothers adopt less responsive eating styles and offer more inadequate complementary feeding for their infants.

Intraocular Irrigating Solutions. A Clinical Study of BSS Plus ® and Dextrose Bicarbonate Fortified BSS ® as an Infusate during Pars Plana Vitrectomy.

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Samuel Michael

2003-01-01

Full Text Available Purpose: To compare the effect of Balanced Salt Solution Plus (BSS Plus, Alcon Laboratories, Fort Worth, Texas, USA and fortified regular BSS on the cornea and lens, when used for continuous irrigation in pars plana vitrectomy (PPV surgery. Methods: Prospective, investigator masked, randomised study. Forty patients were randomly assigned to undergo PPV using BSS Plus (n=20 or fortified BSS (n=20 [regular BSS, fortified with 10.5 cc. of dextrose in water (D5W and 13.1cc. of 8.4% sodium bicarbonate]. Intraoperative features of the corneal epithelium, postoperative changes in the corneal endothelial cell denstiy (ECD at 3 months, and clarity of the lens during surgery and postoperatively were evaluated. Results: Intraoperative epithelial changes were similar in both groups with 7 (35% of the cases having the epithelium removed in the BSS Plus group and 8 (40% in the BSS fortified group (P=0.23. The mean differences in ECD (3 months versus preoperative in the operated eyes when adjusted for changes in the control eye showed no difference with the type of BSS (P=0.98. Intraoperative lens changes were more significant (P=0.018 in the BSS fortified group. Postoperative lens status at 3 months was similar for both groups. Though there was a trend towards worse postoperative nuclear sclerosis change in the BSS fortified group, it was not significant (P=0.160. Conclusion: Standard BSS fortified with dextrose and bicarbonate is an efficacious infusion fluid during pars plana vitrectomy. Both solutions showed comparable effects on postoperative corneal endothelial cell density and corneal epithelial changes intraoperatively. BSS fortified has more lenticular changes intraoperatively than BSS Plus although no lens had to be removed in either group. The study implications are important since BSS fortified is significantly less expensive than BSS Plus.

Food and Crime Fiction: Two Complementary Approaches to the Vietnamese Past in Tran-Nhut's Les travers du docteur Porc

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Tess Do

2013-07-01

Full Text Available With a series of detective novels set in 17th century Dai-Viet that showcase the traditions, beliefs and customs of an exotic culture, in which the food and food habits of the Vietnamese people play a prominent role, Thanh-Van Tran-Nhut, an engineer-turned-novelist of Vietnamese origins, has carved a niche for herself in the popular crime fiction market in France. This paper focuses on the novel Les Travers du Docteur Porc, in which Doctor Porc, forensic investigator and gourmand extraordinaire, adopts the mantle of chief detective from Tran-Nhut’s usual protagonist, the loyal mandarin Tan. In this movement, we argue, the author has shaped two different but complementary approaches to her birth-country’s turbulent past that coalesce in the gargantuan figure of the (politically unencumbered doctor and connoisseur of Vietnamese cuisine. Whereas the process of ‘solving the crime’ can be read as an attempt to seek answers and restore order in the wake of senseless bloodshed, it is food, we contend, that emerges, not only as a source of pleasure, succour and stability, but as a cultural heritage that war and upheaval failed to destroy.

Proximate Composition and Organoleptic Qualities of Iron Fortified ...

African Journals Online (AJOL)

The protein content was between 0.46 and 1.13%, sugar was between 0.42 and 0.86%, starch was between 60.79 and 79.03%, fat was between 0.00 and 0.50%, ash was between 1.19 and 1.55%. The iron and zinc contents of the fortified gari were higher and safe for consumption compared to unfortified gari (control), the ...

Investigation of Food Acceptability and Feeding Practices for Lipid Nutrient Supplements and Blended Flours Used to Treat Moderate Malnutrition

Science.gov (United States)

Wang, Richard J.; Trehan, Indi; LaGrone, Lacey N.; Weisz, Ariana J.; Thakwalakwa, Chrissie M.; Maleta, Kenneth M.; Manary, Mark J.

2013-01-01

Objective: To examine acceptability and feeding practices associated with different supplementary food items and identify practices associated with weight gain. Methods: Caregivers (n = 409) whose children had been enrolled in a trial comparing a fortified corn-soy blended flour (CSB++), soy ready-to-use supplementary food (RUSF), and soy/whey…

Food claims and nutrition facts of commercial infant foods.

Science.gov (United States)

Koo, Yu-Chin; Chang, Jung-Su; Chen, Yi Chun

2018-01-01

Composition claim, nutrition claim and health claim are often found on the commercial complementary food packaging. The introduction of complementary foods (CFs) to infants is a turning point in the development of their eating behavior, and their commercial use for Taiwanese infants is growing. In Taiwan, lots of the advertisements for CFs employed health or nutrition claims to promote the products, but the actual nutritional content of these CFs is not clear. The aim of this study was to compare the food claims of commercial complementary food products with their actual nutrition facts. A sample of 363 commercial CFs was collected from websites, local supermarkets, and other food stores, and their nutrition-related claims were classified into composition, nutrition, and health categories. Although the World Health Organization recommends that infants should be exclusively breastfed for the first 6 months, 48.2% of the commercial CFs were targeted at infants younger than 6 months. Therefore, marketing regulations should be implemented to curb early weaning as a result of products targeted at infants younger than 6 months. More than 50% of Taiwanese commercial CFs have high sugar content and more than 20% were high in sodium. Products with health claims, such as "provides good nutrition to children" or "improves appetite," have higher sodium or sugar content than do those without such claims. Moreover, products with calcium or iron content claims did not contain more calcium or iron than products without such claims. Additionally, a significantly greater proportion of the products with "no added sugar" claims were classified as having high sugar content as compared to those without such claims. Parents cannot choose the healthiest food products for their children by simply focusing on food claims. Government should regulate the labeling of nutrition facts and food claims for foods targeted at infants younger than 12 months.

Vitamin D-Fortified Bread Is as Effective as Supplement in Improving Vitamin D Status: A Randomized Clinical Trial.

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Nikooyeh, Bahareh; Neyestani, Tirang R; Zahedirad, Maliheh; Mohammadi, Mehrdad; Hosseini, S Hedayat; Abdollahi, Zahra; Salehi, Foroozan; Mirzay Razaz, Jalaledin; Shariatzadeh, Nastaran; Kalayi, Ali; Lotfollahi, Neda; Maleki, Mohammad-Reza

2016-06-01

Bread can potentially be a suitable vehicle for fortification with vitamin D. This study was undertaken to evaluate the following: 1) the bioavailability of vitamin D from the fortified Iranian bread and 2) the possible effects of daily consumption of the fortified bread on certain health aspects. This was a randomized, double-blind, placebo-controlled trial conducted over 8 weeks in 90 healthy subjects aged 20-60 years. Subjects were randomly allocated to one of three groups: 1) fortified bread (FP; 50 g bread fortified with 25 μg vitamin D3 plus placebo daily; n = 30); 2) supplement (SP; 50 g plain bread plus 25 μg vitamin D supplement daily; n = 30); and 3) control (CP; 50 g plain bread plus placebo daily; n = 30). Initial and final anthropometric and biochemical assessments were performed. The within-group changes of serum 25-hydroxyvitamin D concentrations were 39.0 ± 22.6 (P bread could be potentially effective in raising circulating 25-hydroxyvitamin D levels of the population to nearly adequate levels.

Effect of food processing on degradation of hexachlorocyclohexane and its isomers in milk.

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Singh, Sujatha; Nelapati, Krishnaiah

2017-03-01

To study the effect of different food processing techniques on the degradation of organochlorine compounds (α, β, ɣ and δ hexachlorocyclohexane isomers (HCH)) residues in both natural and fortified samples of milk. Raw milk samples are collected from the local areas of Hyderabad, India. Naturally and fortified milk samples (HCH) were subjected to various food processing techniques, pasteurization (63ºC for ½ h), sterilization (121ºC for 15 min) and boiling for 5 min and analyzed by gas chromatography with electron capture detector using quick, easy, cheap, effective, rugged and safe method for multiresidue analysis of pesticides in milk with slight modification. The final mean residual concentration of pesticide in milk after heat processing and percentage of degradation were calculated with respective treatments. Heat treatments are highly effective on reduction of mean residual concentration of HCH in milk. In which Sterilization and boiling proved to be more effective in degradation of HCH isomers.

Impact of multi-micronutrient fortified rice on hemoglobin, iron and vitamin A status of Cambodian schoolchildren

DEFF Research Database (Denmark)

Perignon, Marlene; Fiorentino, Marion; Khov, Kuong

2016-01-01

In Cambodia, micronutrient deficiencies remain a critical public health problem. Our objective was to evaluate the impact of multi-micronutrient fortified rice (MMFR) formulations, distributed through a World Food Program school-meals program (WFP-SMP), on the hemoglobin concentrations and iron......Rice) or unfortified rice (placebo) six days a week for six months. Four additional schools not participating in WFP-SMP were randomly selected as controls. A total of 2440 schoolchildren (6–16 years old) participated in the biochemical study. Hemoglobin, iron status, estimated using inflammation-adjusted ferritin...... and transferrin receptors concentrations, and VA status, assessed using inflammation-adjusted retinol-binding protein concentration, were measured at the baseline, as well as at three and six months. Baseline prevalence of anemia, depleted iron stores, tissue iron deficiency, marginal VA status and VA deficiency...

Liquid chromatography with isotope-dilution mass spectrometry for determination of water-soluble vitamins in foods.

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Phillips, Melissa M

2015-04-01

Vitamins are essential for improving and maintaining human health, and the main source of vitamins is the diet. Measurement of the quantities of water-soluble vitamins in common food materials is important to understand the impact of vitamin intake on human health, and also to provide necessary information for regulators to determine adequate intakes. Liquid chromatography (LC) and mass spectrometry (MS) based methods for water-soluble vitamin analysis are abundant in the literature, but most focus on only fortified foods or dietary supplements or allow determination of only a single vitamin. In this work, a method based on LC/MS and LC/MS/MS has been developed to allow simultaneous quantitation of eight water-soluble vitamins, including multiple forms of vitamins B3 and B6, in a variety of fortified and unfortified food-matrix Standard Reference Materials (SRMs). Optimization of extraction of unbound vitamin forms and confirmation using data from external laboratories ensured accuracy in the assigned values, and addition of stable isotope labeled internal standards for each of the vitamins allowed for increased precision.

Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement

DEFF Research Database (Denmark)

Natri, A. M.; Salo, P.; Vikstedt, T.

2006-01-01

content. In a single-blind bioavailability study, 41 healthy women, 25-45 y old, with mean serum 25-hydroxyvitamin D concentration 29 nmol/L (range 12-45 nmol/L), were randomly assigned to 4 study groups. Each group consumed fortified wheat bread, fortified rye bread, regular wheat bread (control...

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

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Naveen Vadukapuram

2014-01-01

Full Text Available Milled flaxseed was incorporated (0–20% into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly (P≤0.05 different from the control. In general, no significant difference (P>0.05 in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack.

Science.gov (United States)

Vadukapuram, Naveen; Hall, Clifford; Tulbek, Mehmet; Niehaus, Mary

2014-01-01

Milled flaxseed was incorporated (0-20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly (P ≤ 0.05) different from the control. In general, no significant difference (P > 0.05) in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5-10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.

Development of an improved local-ingredient-based complementary food and technology transfer to rural housewives.

Science.gov (United States)

Ouédraogo, Hermann Z; Traoré, Tahirou; Zèba, Augustin; Tiemtoré, Saïdou; Dramaix-Wilmet, Michèle; Hennart, Philippe; Donnen, Philippe

2009-06-01

Food technology transfer to rural households, based on local ingredients, is a relevant and sustainable strategy to ensure better nutrition of young children. Objective. To develop an improved mush based on local ingredients and evaluate the potential for transferring its technology to rural housewives. We developed a flour-based food using Alicom software and performed laboratory trials to evaluate its actual nutritional quality. Then we recruited housewives from each of the 27 project villages and trained them in flour production and mush preparation twice daily, 6 days a week, for 26 weeks. Mush was sampled during the training session and at weeks 4, 12, and 22 and evaluated for actual flow distance and dry matter content, which served to estimate energy density and iron and zinc contents. The laboratory trials reported average energy densities of 103 kcal/l00 g, iron contents of 2.6 mg/100 kcal, and zinc contents of 1.2 mg/100 kcal. The average (+/- SD) energy densities of the mush samples obtained during the training session and at weeks 4, 12, and 22 were 103.0 +/- 5.6, 103.3 +/- 5.2, 107.9 +/- 11.5, and 101.3 +/- 8.7 kcal/100 g, respectively. The average iron contents were 2.3 +/- 0.5, 2.3 +/- 0.5, 2.6 +/- 0.3, and 1.8 +/- 0.8 mg/ 100 kcal, respectively, and the average zinc contents were 1.6 +/- 0.1, 1.6 +/- 0.1, 1.7 +/- 0.1, and 1.6 +/- 0.2 mg/100 kcal. Developing a suitable complementary food from local ingredients and educating households in nutrition and use of local products are feasible. Such education should come with measures aimed at improving the accessibility of some ingredients to ensure feasibility and sustainability.

Iron Absorption from Two Milk Formulas Fortified with Iron Sulfate Stabilized with Maltodextrin and Citric Acid

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Fernando Pizarro

2015-10-01

Full Text Available Background: Fortification of milk formulas with iron is a strategy widely used, but the absorption of non-heme iron is low. The purpose of this study was to measure the bioavailability of two iron fortified milk formulas designed to cover toddlers´ nutritional needs. These milks were fortified with iron sulfate stabilized with maltodextrin and citric acid. Methods: 15 women (33–47 years old participated in study. They received on different days, after an overnight fast, 200 mL of Formula A; 200 mL of Formula B; 30 mL of a solution of iron and ascorbic acid as reference dose and 200 mL of full fat cow’s milk fortified with iron as ferrous sulfate. Milk formulas and reference dose were labeled with radioisotopes 59Fe or 55Fe, and the absorption of iron measured by erythrocyte incorporation of radioactive Fe. Results: The geometric mean iron absorption corrected to 40% of the reference dose was 20.6% for Formula A and 20.7% for Formula B, versus 7.5% of iron fortified cow’s milk (p < 0.001. The post hoc Sheffé indeed differences between the milk formulas and the cow’s milk (p < 0.001. Conclusion: Formulas A and B contain highly bioavailable iron, which contributes to covering toddlers´ requirements of this micronutrient.

South-East Asian Fortified Stone Walls: Angkor Thom (Cambodia, Ho Citadel (Vietnam and Ratu Boko (Indonesia

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Víctor Lluís Pérez Garcia

2017-02-01

Full Text Available This article aims to analyze three significant examples of defensive walls from South-East Asia made of solid stone blocks (both rock as well as stone-like laterite and provided with different but equivalent functions –a fortified imperial capital-city (Angkor Thom, in Cambodia, a fortified royal citadel (Ho Citadel, in the North of Vietnam and a royal palace with a partly fortified appearance (Ratu Boko, in Java Island, Indonesia–, focusing on their constructive and technical characteristics and establishing parallels between them and their closest counterparts, from China and India. We will see how their design and structure can be closely related to the fortifications of neighbouring empires, as places of origin of their strong cultural influences and, at the same time, we will try to identify the local particularities. We will pay special attention to the form of the fortified enceintes, considering the long tradition of the quadrangular plan in the walls of royal capitals, inspired in the ideal model of Chinese and Indian cities. Our research also make us think that the walls of Ratu Boko, despite their functions as symbolic limits or for retaining the soil, could also have had a defensive purpose, no matter if secondary, or at least they could be used to provide protection to the complex in case of external menace.

REGULAR USE OF MILK AND DAIRY PRODUCTS, AND ITS INFLUENCE ON BONE MINERAL DENSITY IN CHILDREN: SYSTEMATIC REVIEW

Directory of Open Access Journals (Sweden)

R.T. Saygitov

2008-01-01

Full Text Available This article is dedicated to the analysis of randomized controlled trials, studying influence of milk and diary products (yoghurt, cheese, including fortified with calcium ones, on bone mineral density (BMD in children. It was shown that addition of such products to the dietary intake of children and adolescents in 9–24 months leads to additional increase of BMD. This property expressed in fortified foods more then in milk in usual (habitual quantity. In conditions of optimal nutrition, while physiological needs of child's organism in calcium is provided owing to regular use of diary products, a necessity of addition of complementary doses of this macro element to the dietary intake is not proved. Besides, the data from controlled studies showed that adherence of children to some diary products (fortified cheese, for example, is inadequately low. Use of milk, including aromatized one, and yoghurt, allows considerable increasing of compliance. It's important for forming of wholesome nutritive preferences and habits in children.Key words: children, milk, diary products, calcium, bone mineral density.

Column treatment of brewery wastewater using clay fortified with stone-pebbles

International Nuclear Information System (INIS)

Oladoja, N.A.; Ademoroti, C.M.A.; Idiaghe, J.A.; Oketola, A.A.

2006-01-01

The study aimed at providing a low-cost treatment for brewery wastewater, which was achieved by mixing clay with stone-pebbles to improve the low permeability of water through clay beds. The combination (clay/stone-pebbles) was used in columns for the treatment of brewery wastewater. The crystal chemistry of the clay samples was studied using X-ray diffractometer. Three principal clay minerals (kaolin, illite and smectite) were detected in the samples. Atomic absorption spectrophotometer was used to study the geochemistry of the clay samples. The results of the geochemical studies showed that all the samples were hydrated aluminosilicates. Performance efficiency studies were conducted to determine the best combination ratio of clay to stone-pebbles, which showed that combination ratio 3:1 (clay/stone pebbles, w/w) performed better. The flow-rate studies showed that brewery wastewater had longer residence time in non fortified clay than in fortified clay. The flow-rate of the wastewater in the percolating media varied from one medium to another. Two modes of treatment (batch and continuous) were used. The effluent passed through the continuous treatment mode had better quality characteristics as compared with the effluent passed through the batch treatment mode. The effect of repeated use of the fortified column on the performance efficiency was also studied. The pH, total solids, and the chemical oxygen demand (COD) of the effluent was monitored over time. The results of the COD monitored over time were analysed using breakthrough curves. The different columns were found to have different bed volumes at both the break through and exhaustion points. (author)

[Physical and chemical stability of fortified ophtalmic ready-to-use solutions: review of literature].

Science.gov (United States)

Sourdeau, P; Evrard, J-M; Remy, G; Hecq, J-D

2012-03-01

Ophtalmic infections and inflammations are often encountered during hospitalization. They require the preparation of "fortified" ophtalmic solutions, i.e. pharmaceutical ophtalmic solutions which are hyperconcentrated in active substance. The data of physicochemical stabilities are modified and it is therefore essential to gather the results of the various publications devoted to this subject. In 2006, an initial literature review was undertaken to identify the molecules mostly used in the preparation of fortified ophtalmic solutions in hospital. A second review of the literature in 2010 has enriched the knowledge about it. Two new drugs have entered the summary table: amikacin and ticarcillin disodium. Date on 12 molecules already known in 2006 were updated to improve clinical practices. A review of the literature was undertaken in order to collect the results of the molecules mostly used for the preparation of the fortified ophtalmic solutions in hospitals. A summary table, indicating the active substance, its concentration, the assay method, the storage temperature and physicochemical modifications, presents all the results. This review of literature makes it possible to match stability and validity period to these preparations. Copyright © 2011 Elsevier Masson SAS. All rights reserved.

Long-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women

DEFF Research Database (Denmark)

Hansen, Max; Nielsen, Sussi Bæch; Thomsen, A.D.

2005-01-01

The efficacy of intake of iron fortified, wholemeal rye bread on iron status of young women with low iron stores was evaluated in a 5 month single-blind intervention study. Two parallel groups of women (20-38 y) were given 144 g of rye bread/d either fortified with 6 mg iron as ferrous fumarate/100...... stores of young women with poor iron status which were otherwise reduced by intake of the unfortified control bread....

Public health impact and economic evaluation of vitamin D-fortified dairy products for fracture prevention in France

OpenAIRE

Hiligsmann, M.; Burlet, N.; Fardellone, P.; Al-Daghri, N.; Reginster, J.-Y.

2016-01-01

Summary The recommended intake of vitamin D-fortified dairy products can substantially decrease the burden of osteoporotic fractures and seems an economically beneficial strategy in the general French population aged over 60?years. Introduction This study aims to assess the public health and economic impact of vitamin D-fortified dairy products in the general French population aged over 60?years. Methods We estimated the lifetime health impacts expressed in number of fractures prevented, life...

Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.

Science.gov (United States)

Tang, A L; Shah, N P; Wilcox, G; Walker, K Z; Stojanovska, L

2007-11-01

The objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus, namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356, ATCC 4461, L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37 degrees C, then stored for 14 d at 4 degrees C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log(10) CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4 degrees C. After 24 h, there was a significant increase (P casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased (P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment.

Complementary Feeding Pattern in a Population of Pre-school ...

African Journals Online (AJOL)

Objective: It has been postulated that offering bland diets to infants could habituate to food refusal during early childhood. To investigate the complementary feeding pattern in Nigerian preschool children and a possible association with their current feeding habits, a cross-sectional study of two hundred (200) children was ...

[Breastfeeding, complementary feeding and risk of childhood obesity].

Science.gov (United States)

Sandoval Jurado, Luis; Jiménez Báez, María Valeria; Olivares Juárez, Sibli; de la Cruz Olvera, Tomas

2016-11-01

To evaluate the pattern of breastfeeding and weaning as a risk of obesity in pre-school children from a Primary Care Unit. Cross-sectional analytical study LOCATION: Cancun, Quintana Roo (Mexico). Children from 2-4 years of age from a Primary Care Unit. Duration of total and exclusive breastfeeding, age and food utilized for complementary feeding reported by the mother or career of the child and nutritional status assessment evaluated by body mass index (BMI) ≥ 95 percentile. Determination of prevalence ratio (PR), odds ratio (OR), chi squared (x2), and binary logistic regression. The study included 116 children (55.2% girls) with a mean age of 3.2 years, with obesity present in 62.1%, Exclusive breastfeeding in 72.4% with mean duration of 2.3 months, and age at introducing solids foods was 5.0 months. There was a difference for breastfeeding and complementary feeding by gender sex (P<.05). A PR=3.9 (95% CI: 1.49-6.34) was calculated for exclusive breastfeeding and risk of obesity. The model showed no association between these variables and obesity in children CONCLUSIONS: Exclusive breastfeeding of less than three months is associated with almost 4 more times in obese children. There was a difference in age of complementary feeding, duration of breastfeeding, and formula milk consumption time for obese and non-obese children. Copyright © 2015 Elsevier España, S.L.U. All rights reserved.

Comparison of two modes of vitamin B12 supplementation on neuroconduction and cognitive function among older people living in Santiago, Chile: a cluster randomized controlled trial. a study protocol [ISRCTN 02694183

Directory of Open Access Journals (Sweden)

Brito Alex

2011-09-01

Full Text Available Abstract Background Older people have a high risk of vitamin B12 deficiency; this can lead to varying degrees of cognitive and neurological impairment. CBL deficiency may present as macrocytic anemia, subacute combined degeneration of the spinal cord, or as neuropathy, but is often asymptomatic in older people. Less is known about subclinical vitamin B12 deficiency and concurrent neuroconduction and cognitive impairment. A Programme of Complementary Feeding for the Older Population (PACAM in Chile delivers 2 complementary fortified foods that provide approximately 1.4 μg/day of vitamin B12 (2.4 μg/day elderly RDA. The aim of the present study is to assess whether supplementation with vitamin B12 will improve neuroconduction and cognitive function in older people who have biochemical evidence of vitamin B12 insufficiency in the absence of clinical deficiency. Methods We designed a cluster double-blind placebo-controlled trial involving community dwelling people aged 70-79 living in Santiago, Chile. We randomized 15 clusters (health centers involving 300 people (20 per cluster. Each cluster will be randomly assigned to one of three arms: a a 1 mg vitamin B12 pill taken daily and a routine PACAM food; b a placebo pill and the milk-PACAM food fortified to provide 1 mg of vitamin B12; c the routine PACAM food and a placebo pill. The study has been designed as an 18 month follow up period. The primary outcomes assessed at baseline, 4, 9 and 18 months will be: serum levels of vitamin B12, neuroconduction and cognitive function. Conclusions In view of the high prevalence of vitamin B12 deficiency in later life, the present study has potential public health interest because since it will measure the impact of the existing program of complementary feeding as compared to two options that provide higher vitamin B12 intakes that might potentially may contribute in preserving neurophysiologic and cognitive function and thus improve quality of life for older

Effect of fortified spread on homocysteine concentration in apparently healthy volunteers

NARCIS (Netherlands)

Vliet, T. van; Jacobs, R.G.J.M.; Deckere, E. de; Berg, H. van den; Bree, A. de; Put, N.M.J. van der

2007-01-01

Objective: To determine the effect of folic acid, vitamin B6 and B12 fortified spreads on the blood concentrations of these vitamins and homocysteine. Design and setting: A 6-week randomized, double-blinded, placebo-controlled, parallel trial carried out in a clinical research center. Subjects: One

Radioisotope dilution technique for determination of vitamin B12 in foods

International Nuclear Information System (INIS)

Casey, P.J.; Speckman, K.R.; Ebert, F.J.; Hobbs, W.E.

1982-01-01

A radioisotope dilution (RID) method for the determination of vitamin B 12 is presented. The method combines a standard extraction procedure (AOAC 43.108, 12th ed.) with a commercially available RID assay kit. The method was evaluated on a wide range of fortified and unfortified food products. Recovery studies on both groups yielded average recoveries of 98.1 and 95.8%, respectively. Reproducibility data generated from replicate analysis on both groups gave a relative standard deviation of 6.9% for the fortified group and 9.2% for the unfortified group. For the samples studied, the mean vitamin B 12 content determined by the RID method was 8.01 μ/100 g vs a mean of 7.54 μg/100 g by the AOAC microbiological method; the correlation coefficient was r = 0.983

Effect of a multiple-micronutrient-fortified fruit powder beverage on the nutrition status, physical fitness, and cognitive performance of schoolchildren in the Philippines.

Science.gov (United States)

Solon, Florentino S; Sarol, Jesus N; Bernardo, Allan B I; Solon, Juan Antonio A; Mehansho, Haile; Sanchez-Fermin, Liza E; Wambangco, Lorena S; Juhlin, Kenton D

2003-12-01

This study aimed to determine the effect of a multiple-micronutrient-fortified beverage on the micronutrient status, physical fitness, and cognitive performance of schoolchildren. The study was a randomized, double-blind, placebo-controlled trial of schoolchildren assigned to receive either the fortified or nonfortified beverage with or without anthelmintic therapy. Data on hemoglobin level, urinary iodine excretion (UIE) level, physical fitness, and cognitive performance were collected at baseline and at 16 weeks post-intervention. The fortified beverage significantly improved iron status among the subjects that had hemoglobin levels performance (nonverbal mental ability score). The study showed that consumption of a multiple-micronutrient-fortified beverage for 16 weeks had significant effects on iron status, iodine status, physical fitness, and cognitive performance among iron- and/or iodine-deficient Filipino schoolchildren. Anthelmintic therapy improved iron status of anemic children and iodine status of the iron-adequate children at baseline but it had no effect on physical fitness and cognitive performance. The results from the clinical study showed that a multiple-micronutrient-fortified beverage could play an important role in preventing and controlling micronutrient deficiencies.

Human-Based Human Milk Fortifier as Rescue Therapy in Very Low Birth Weight Infants Demonstrating Intolerance to Bovine-Based Human Milk Fortifier.

Science.gov (United States)

Sandhu, Amanjot; Fast, Sharla; Bonnar, Kari; Baier, Ronald John; Narvey, Michael

2017-11-01

To describe the results of utilizing a human milk-based human milk fortifier (HMHMF) as rescue therapy to meet nutritional requirements in very low birth weight and preterm infants demonstrating feeding intolerance to bovine-based human milk fortifier (BHMF) in the Canadian Neonatal Intensive Care Unit (NICU) setting. At two Level III NICUs in Winnipeg, MB, Canada, a rescue protocol was implemented to provide HMHMF for infants demonstrating intolerance to BHMF. To qualify for rescue, infants were required to experience two episodes of significant gastrointestinal (GI) symptoms associated with fortification with BHMF. A case series report was conducted retrospectively examining the success of rescue therapy, growth rates, protein, and calorie intakes before and after initiation of HMHMF in seven infants. Seven infants (birth weight 723 ± 247 g, gestation 25.3 ± 3.4 weeks) were treated with rescue fortification with HMHMF. All infants were transitioned off parenteral nutrition (PN) without relapse of GI symptoms. Growth rate, protein, and calorie intakes improved with the use of HMHMF. Very low birth weight and preterm infants with GI intolerance to BHMF were successfully rescued with use of HMHMF. Improvements in growth were achieved without need for supplementation with PN through achievement of sufficient enteral calorie and protein intakes.

Public health impact and economic evaluation of vitamin D-fortified dairy products for fracture prevention in France.

Science.gov (United States)

Hiligsmann, M; Burlet, N; Fardellone, P; Al-Daghri, N; Reginster, J-Y

2017-03-01

The recommended intake of vitamin D-fortified dairy products can substantially decrease the burden of osteoporotic fractures and seems an economically beneficial strategy in the general French population aged over 60 years. This study aims to assess the public health and economic impact of vitamin D-fortified dairy products in the general French population aged over 60 years. We estimated the lifetime health impacts expressed in number of fractures prevented, life years gained, and quality-adjusted life years (QALY) gained of the recommended intake of dairy products in the general French population over 60 years for 1 year (2015). A validated microsimulation model was used to simulate three age cohorts for both women and men (60-69, 70-79, and >80 years). The incremental cost per QALY gained of vitamin D-fortified dairy products compared to the absence of appropriate intake was estimated in different populations, assuming the cost of two dairy products per day in base case. The total lifetime number of fractures decreased by 64,932 for the recommended intake of dairy products in the general population over 60 years, of which 46,472 and 18,460 occurred in women and men, respectively. In particular, 15,087 and 4413 hip fractures could be prevented in women and men. Vitamin D-fortified dairy products also resulted in 32,569 QALYs and 29,169 life years gained. The cost per QALY gained of appropriate dairy intake was estimated at €58,244 and fall below a threshold of €30,000 per QALY gained in women over 70 years and in men over 80 years. Vitamin D-fortified dairy products have the potential to substantially reduce the burden of osteoporotic fractures in France and seem an economically beneficial strategy, especially in the general population aged above 70 years.

Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management.

Science.gov (United States)

Trinidade, Aaron; Martinelli, Katrina; Andreou, Zenon; Kothari, Prasad

2012-04-01

Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke.

Total aflatoxins in complementary foods produced at community levels using locally available ingredients in Ethiopia.

Science.gov (United States)

Ayelign, Abebe; Woldegiorgis, Ashagrie Zewdu; Adish, Abdulaziz; De Saeger, Sarah

2018-06-01

This study was conducted to determine the occurrence and levels of total aflatoxins in complementary foods (CFs) and their ingredients. A total of 126 samples collected from 20 Districts from Amhara, Tigray, Oromia, and Southern Nations Nationalities and Peoples (SNNP) regions were analysed for levels of total aflatoxins using enzyme linked immunosorbent assay (ELISA). Aflatoxins were detected in 62 out of 66 pre-milling samples with mean range of 0.3-9.9 µg/kg. Aflatoxins were also detected in 19 out of 20 post-production CFs and in all of the one-month stored CFs at households and grain banks, with a mean range of 0.5-8.0, 3.6-11.3, and 0.2-12.4 µg/kg, respectively. Overall, 3 out of 126 samples exceeded the maximum limit (10 µg/kg). Although most aflatoxin levels were below the maximum limit and thus considered to be safe for consumption, more effort should be implemented to reduce contamination, as these CFs are intended for consumption by young children.

Nutritional adequacy of a novel human milk fortifier from donkey milk in feeding preterm infants: study protocol of a randomized controlled clinical trial.

Science.gov (United States)

Coscia, Alessandra; Bertino, Enrico; Tonetto, Paola; Peila, Chiara; Cresi, Francesco; Arslanoglu, Sertac; Moro, Guido E; Spada, Elena; Milani, Silvano; Giribaldi, Marzia; Antoniazzi, Sara; Conti, Amedeo; Cavallarin, Laura

2018-01-09

Fortification of human milk is a standard practice for feeding very low birth weight infants. However, preterm infants often still experience suboptimal growth and feeding intolerance. New fortification strategies and different commercially available fortifiers have been developed. Commercially available fortifiers are constituted by a blend of ingredients from different sources, including plant oils and bovine milk proteins, thus presenting remarkable differences in the quality of macronutrients with respect to human milk. Based on the consideration that donkey milk has been suggested as a valid alternative for children allergic to cow's milk proteins, due to its biochemical similarity to human milk, we hypothesized that donkey milk could be a suitable ingredient for developing an innovative human milk fortifier. The aim of the study is to evaluate feeding tolerance, growth and clinical short and long-term outcomes in a population of preterm infants fed with a novel multi-component fortifier and a protein concentrate derived from donkey milk, in comparison to an analogous population fed with traditional fortifier and protein supplement containing bovine milk proteins. The study has been designed as a randomized, controlled, single-blind clinical trial. Infants born milk-based multicomponent fortifier and protein supplement, or a combination of a novel multicomponent fortifier and protein supplement derived from donkey milk. The fortification protocol followed is the same for the two groups, and the two diets were designed to be isoproteic and isocaloric. Weight, length and head circumference are measured; feeding tolerance is assessed by a standardized protocol. The occurrence of sepsis, necrotizing enterocolitis and adverse effects are monitored. This is the first clinical study investigating the use of a human milk fortifier derived from donkey milk for the nutrition of preterm infants. If donkey milk derived products will be shown to improve the feeding

European Food Safety Authority; Outcome of the Public Consultation on the Draft Opinion of the Scientific Panel on Dietetic Products, Nutrition, and Allergies (NDA) on establishing Food-Based Dietary Guidelines

DEFF Research Database (Denmark)

Tetens, Inge

taken into account in the final opinion. EFSA had received 60 contributions from 19 interested parties (individuals, non-governmental organisations, industry organisations, academia and national assessment bodies). After a meeting with national experts on Dietary Reference Values which was held...... of diet-health relationships, possible adverse health effects of excessive consumption of sugar(s), sugar-sweetened beverages, the performance of risk-benefit analysis, the contribution of food supplements and fortified food as nutrient sources in the diet, and to the section on implementation...

The use of linear programming to determine whether a formulated complementary food product can ensure adequate nutrients for 6- to 11-month-old Cambodian infants.

Science.gov (United States)

Skau, Jutta K H; Bunthang, Touch; Chamnan, Chhoun; Wieringa, Frank T; Dijkhuizen, Marjoleine A; Roos, Nanna; Ferguson, Elaine L

2014-01-01

A new software tool, Optifood, developed by the WHO and based on linear programming (LP) analysis, has been developed to formulate food-based recommendations. This study discusses the use of Optifood for predicting whether formulated complementary food (CF) products can ensure dietary adequacy for target populations in Cambodia. Dietary data were collected by 24-h recall in a cross-sectional survey of 6- to 11-mo-old infants (n = 78). LP model parameters were derived from these data, including a list of foods, median serving sizes, and dietary patterns. Five series of LP analyses were carried out to model the target population's baseline diet and 4 formulated CF products [WinFood (WF), WinFood-Lite (WF-L), Corn-Soy-Blend Plus (CSB+), and Corn-Soy-Blend Plus Plus (CSB++)], which were added to the diet in portions of 33 g/d dry weight (DW) for infants aged 6-8 mo and 40 g/d DW for infants aged 9-11 mo. In each series of analyses, the nutritionally optimal diet and theoretical range, in diet nutrient contents, were determined. The LP analysis showed that baseline diets could not achieve the Recommended Nutrient Intake (RNI) for thiamin, riboflavin, niacin, folate, vitamin B-12, calcium, iron, and zinc (range: 14-91% of RNI in the optimal diets) and that none of the formulated CF products could cover the nutrient gaps for thiamin, niacin, iron, and folate (range: 22-86% of the RNI). Iron was the key limiting nutrient, for all modeled diets, achieving a maximum of only 48% of the RNI when CSB++ was included in the diet. Only WF and WF-L filled the nutrient gap for calcium. WF-L, CSB+, and CSB++ filled the nutrient gap for zinc (9- to 11-mo-olds). The formulated CF products improved the nutrient adequacy of complementary feeding diets but could not entirely cover the nutrient gaps. These results emphasize the value of using LP to evaluate special CF products during the intervention planning phase. The WF study was registered at controlled-trials.com as ISRCTN19918531.

Assessment of the Essential and Toxic Elements in Complementary ...

African Journals Online (AJOL)

In this study, the commonly used complementary foods (Unga wa Lishe) for children 0-5 years in Tanzania were analyze for essential and toxic elements in order to assess their nutritional levels. 60 samples were purchased from shops in Dar es Salaam, Moshi and Arusha regions and analyzed using Energy Dispersive ...

supplementary foods for weaning purposes

African Journals Online (AJOL)

DR. AMINU

Nigeria. ABSTRACT. The paper focuses on complementary and supplementary foods for weaning purposes. While ... decision, which guides when to introduce semi-solid foods to infants. It considers the .... readiness of many healthy infants. ... foods. However, caution should be exercised .... Attitudes and practices of infants.

Comparing the nutrient rich foods index with "Go," "Slow," and "Whoa," foods.

Science.gov (United States)

Drewnowski, Adam; Fulgoni, Victor

2011-02-01

The US National Heart, Lung, and Blood Institute has grouped foods and beverages into three classes: "Go," "Slow," and "Whoa," as part of a children's guide to eating right. Using nutrient composition data in the 2004 Food and Nutrient Database for Dietary Studies, this descriptive study compared the Go, Slow, and Whoa food classes to tertiles of food rankings generated by the Nutrient Rich Foods Index. A total of 1,045 foods and beverages were first assigned into Go, Slow, and Whoa classes and then ranked by the Nutrient Rich Foods Index nutrient profile model. The Nutrient Rich Foods Index model was based on nine nutrients to encourage: protein, fiber, vitamins A, C, and E, calcium, iron, magnesium, and potassium; and on three nutrients to limit: saturated fat, added sugar, and sodium, all calculated per 100 calories. Both the Go, Slow, and Whoa and the Nutrient Rich Foods Index models readily distinguished between energy-dense and nutrient-rich beverages and foods, and the three Go, Slow, and Whoa classes closely corresponded to tertiles of Nutrient Rich Foods Index scores. There were some disagreements in the class assignment of fortified cereals, some dairy products, and diet beverages. Unlike the Go, Slow, and Whoa model, the Nutrient Rich Foods Index model produced continuous scores that could be used to rank foods within a given class. The study provides an illustration of how diverse nutrient profiling systems can be used to identify healthful foods and beverages. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Seaweed Fortification on Crispy Enbal as Local Food of Kei Islands

Science.gov (United States)

Marasabessy, Ismael; Sudirjo, Fien

2017-10-01

One of health problems phenomenon in Indonesian and the world is increasing the degenerative disease because human’s bad habits of eating that having less fiber. Source of fiber which is relatively abundant in eastern Indonesia is seaweed that is very precise to fortified on local food that aims to be more nutritious and economically valuable. The purpose of this study is to got appropriate seaweed fortification technique to produce Seaweed Crispy Enbal (SCE) as typical food from Kei islands that rich in fiber and preferred by consumers. The research was done in two stages. The first stage is to analyze quality of fiber and HCN content of seaweed and enbal flour as SCE raw material, and the two-stage is fortified fiber to enbal lempeng using two types of raw materials, namely pulp seaweed and flour seaweed. The results showed that the fiber content of seaweed Eucheuma cottonii and flour enbal respectively 7.01% and 4%, while HCN content less than 3 mg/kg. Fortification techniques using pulp seaweed better than others. It is because pulp seaweed produces seaweed crispy enbal with high value of sensory (really like) with having fiber content is 7.48%.

The role of complementary foods in the psychomotor development of a baby

Directory of Open Access Journals (Sweden)

E. E. Yatsyshina

2014-01-01

Full Text Available The paper considers the impact of complementary feeding on the psychomotor development of a baby. It describes possible psychomotor developmental disorders due to inadequate feeding of an infant during the first year of life.

Assessing the Association between Natural Food Folate Intake and Blood Folate Concentrations: A Systematic Review and Bayesian Meta-Analysis of Trials and Observational Studies

OpenAIRE

Marchetta, Claire M.; Devine, Owen J.; Crider, Krista S.; Tsang, Becky L.; Cordero, Amy M.; Qi, Yan Ping; Guo, Jing; Berry, Robert J.; Rosenthal, Jorge; Mulinare, Joseph; Mersereau, Patricia; Hamner, Heather C.

2015-01-01

Folate is found naturally in foods or as synthetic folic acid in dietary supplements and fortified foods. Adequate periconceptional folic acid intake can prevent neural tube defects. Folate intake impacts blood folate concentration; however, the dose-response between natural food folate and blood folate concentrations has not been well described. We estimated this association among healthy females. A systematic literature review identified studies (1 1992–3 2014) with both natural food folat...

Food as pharma: marketing nutraceuticals to India?s rural poor

OpenAIRE

Street, Alice

2014-01-01

This commentary sketches out the politics of the expansion of affordable, fast-moving nutraceutical products into rural India, with a focus on fortified foods and beverages. It examines the relationships between industry, government and humanitarian organisations that are being forged alongside the development of markets for nutraceuticals; the production of evidence and the harnessing of science to support nutraceutical companies’ claims; the ways in which nutraceuticals are being marketed a...

Folic Acid

Science.gov (United States)

... from vitamins and fortified foods, such as breads, pastas and cereals. Folate is found naturally in foods ... fortified foods (called "enriched foods"), such as breads, pastas, and cereals. Look for the term "enriched" on ...

Effect of multi-micronutrient-fortified rice on cognitive performance depends on premix composition and cognitive function tested

DEFF Research Database (Denmark)

Fiorentino, Marion; Perignon, Marlène; Khov, Kuong

2018-01-01

OBJECTIVE: Even though current policy is strongly focused on the crucial first '1000 days', it might be still possible to enhance cognitive function during the pre-adolescent and adolescent years by improving micronutrient status. In Cambodia, nutritional status is poor. Provision of rice fortified...... with micronutrients through a school meal programme (SMP) could be a cost-effective strategy to help improve health and school performance. The present study aimed to evaluate the effect of three different micronutrient-fortified rice formulations on cognitive function in Cambodian children. SETTING: Sixteen...

Does prenatal exposure to vitamin D-fortified margarine and milk alter birth weight?

DEFF Research Database (Denmark)

Jensen, Camilla B; Berentzen, Tina L; Gamborg, Michael

2014-01-01

The present study examined whether exposure to vitamin D from fortified margarine and milk during prenatal life influenced mean birth weight and the risk of high or low birth weight. The study was based on the Danish vitamin D fortification programme, which was a societal intervention with mandat......The present study examined whether exposure to vitamin D from fortified margarine and milk during prenatal life influenced mean birth weight and the risk of high or low birth weight. The study was based on the Danish vitamin D fortification programme, which was a societal intervention...... the initiation and termination of vitamin D fortification programmes. In total, four sets of analyses were performed. Information on birth weight was available in the Copenhagen School Health Record Register for all school children in Copenhagen. The mean birth weight was lower among the exposed than non...

Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

Science.gov (United States)

Huo, Jun Sheng; Yin, Ji Yong; Sun, Jing; Huang, Jian; Lu, Zhen Xin; Regina, Moench-Pfanner; Chen, Jun Shi; Chen, Chun Ming

2015-11-01

To assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

Reduction of plasma homocyst(e)ine levels by breakfast cereal fortified with folic acid in patients with coronary heart disease.

Science.gov (United States)

Malinow, M R; Duell, P B; Hess, D L; Anderson, P H; Kruger, W D; Phillipson, B E; Gluckman, R A; Block, P C; Upson, B M

1998-04-09

The Food and Drug Administration (FDA) has recommended that cereal-grain products be fortified with folic acid to prevent congenital neural-tube defects. Since folic acid supplementation reduces levels of plasma homocyst(e)ine, or plasma total homocysteine, which are frequently elevated in arterial occlusive disease, we hypothesized that folic acid fortification might reduce plasma homocyst(e)ine levels. To test this hypothesis, we assessed the effects of breakfast cereals fortified with three levels of folic acid, and also containing the recommended dietary allowances of vitamins B6 and B12, in a randomized, double-blind, placebo-controlled, crossover trial in 75 men and women with coronary artery disease. Plasma folic acid increased and plasma homocyst(e)ine decreased proportionately with the folic acid content of the breakfast cereal. Cereal providing 127 microg of folic acid daily, approximating the increased daily intake that may result from the FDA's enrichment policy, increased plasma folic acid by 31 percent (P=0.045) but decreased plasma homocyst(e)ine by only 3.7 percent (P= 0.24). However, cereals providing 499 and 665 microg of folic acid daily increased plasma folic acid by 64.8 percent (Pine by 11.0 percent (Pine levels. Further clinical trials are required to determine whether folic acid fortification may prevent vascular disease. Until then, our results suggest that folic acid fortification at levels higher than that recommended by the FDA may be warranted.

Fortified Settlements of the 9th and 10th Centuries ad in Central Europe: Structure, Function and Symbolism

Science.gov (United States)

Herold, Hajnalka

2012-01-01

THE STRUCTURE, FUNCTION(S) and symbolism of early medieval (9th–10th centuries ad) fortified settlements from central Europe, in particular today’s Austria, Hungary, Czech Republic and Slovakia, are examined in this paper. It offers an overview of the current state of research together with new insights based on analysis of the site of Gars-Thunau in Lower Austria. Special emphasis is given to the position of the fortified sites in the landscape, to the elements of the built environment and their spatial organisation, as well as to graves within the fortified area. The region under study was situated on the SE border of the Carolingian (and later the Ottonian) Empire, with some of the discussed sites lying in the territory of the ‘Great Moravian Empire’ in the 9th and 10th centuries. These sites can therefore provide important comparative data for researchers working in other parts of the Carolingian Empire and neighbouring regions. PMID:23564981

Breastfeeding, infant formula, and introduction to complementary foods - comparing data obtained by questionnaires and health visitors' reports to weekly short message service text messages

DEFF Research Database (Denmark)

Bruun, Signe; Buhl, Susanne; Husby, Steffen

2017-01-01

compared. DESIGN: The study population was part of the Odense Child Cohort. The four methods used were: (a) self-administered questionnaire 3 months postpartum, (b) self-administered questionnaire 18 months postpartum, (c) registrations from health visitors visiting the families several times within...... weeks, and the mean age when introduced to complementary foods from 19 to 21 weeks. The mean duration of any breastfeeding was 33 weeks across methods. CONCLUSIONS: Compared with the weekly SMS questions, the self-administered questionnaires and the health visitors' reports resulted in a greater...

Human Milk Fortifiers Do Not Meet the Current Recommendation for Nutrients in Very Low Birth Weight Infants.

Science.gov (United States)

Koo, Winston; Tice, Hilary

2017-06-01

Use of multinutrient fortifiers is standard of care for small preterm infants fed exclusively human milk. However, adequacy of human milk fortifiers (HMFs) to meet the recommended intake for macronutrients and micronutrients is now known. Nutrient content of human milk fortified according to manufacturer's recommendations was compared at isocaloric levels for 1 human milk-based (HMF-A), 2 bovine milk protein-based (HMF-B, HMF-C), and 2 preterm infant formulas (PTF-B, PTF-C). In addition, 4 multivitamin supplements were compared. At 130 kcal/kg, intake of macronutrients was similar to the recommendation, although deficient and excess intake of micronutrient occurred with all fortifiers. Four to 9 micronutrients were absent in HMF or PTF (biotin, choline, inositol, carnitine, taurine, molybdenum, iodine, selenium, or chromium). For the remainder, HMF resulted in deficient intake for 1-13 micronutrients, occurring most frequently with HMF-A. Excess micronutrients (3-15 at <50% and 1-3 at 109%-437%) occurred with all HMF and most frequently with HMF-B and HMF-C. At 150 kcal/kg, deficient intake improved but generally remained below recommendation, while excess intake became exaggerated. PTF and multivitamin formulations do not fully compensate for the deficiencies and can result in extremely high micronutrient intake. At the recommended energy intake for very low birth weight infants, many micronutrients are absent or are present in grossly inadequate amounts, and several micronutrients are in excess. Reformulation of HMF is urgently needed since PTF or multivitamin supplement only partially corrects some deficiencies while providing some nutrients in excess. ( JPEN J Parenter Enteral Nutr. XXXX;xx:xx-xx).

Acceptability of amaranth grain-based nutritious complementary foods with dagaa fish (Rastrineobola argentea) and edible termites (Macrotermes subhylanus) compared to ‘Corn-Soy-Blend Plus’ among young children/mothers dyads in Western Kenya

DEFF Research Database (Denmark)

Konyole, Silvenius O.; Kinyuru, John N.; Owuor, Bethwell O.

2012-01-01

We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named "Winfood Classic" (WFC) and "Winfood Lite" (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers...

Intake of selected nutrients from foods, from fortification and from supplements in various European countries

DEFF Research Database (Denmark)

Flynn, A; Hirvonen, T; Mensik, GBM

2009-01-01

and evaluate recently available data on intakes of selected vitamins and minerals from conventional foods, food supplements and fortified foods in adults and children. Intake of calcium, copper, iodine, iron, magnesium, phosphorus, selenium, zinc, folic acid, niacin and total vitamin A/retinol, B6, D and E...... is generally higher in children than in adults. Conclusion: The risk of excessive intakes is relatively low for the majority of nutrients with a few exceptions. Children are the most vulnerable group as they are more likely to exhibit high intakes relative to the UL. There is a need to develop improved methods...

Complementary Feeding Strategies to Facilitate Acceptance of Fruits and Vegetables: A Narrative Review of the Literature.

Science.gov (United States)

Nicklaus, Sophie

2016-11-19

Complementary feeding (CF), which should begin after exclusive breastfeeding for six months, according to the World Health Organization (WHO), or after four months and before six months according to the European Society for Pediatric Gastroenterology Hepatology and Nutrition (ESPGHAN), is a period when the infant implicitly learns what, when, how, and how much to eat. At the onset of CF, the brain and the gut are still developing and maturing, and food experiences contribute to shaping brain connections involved in food hedonics and in the control of food intake. These learning processes are likely to have a long-term impact. Children's consumption of fruit and vegetables (FV) is below recommendations in many countries. Thus, it is crucial to establish preferences for FV early, when infants are learning to eat. The development of food preferences mainly starts when infants discover their first solid foods. This narrative review summarizes the factors that influence FV acceptance at the start of the CF period: previous milk feeding experience; timing of onset of CF; repeated exposures to the food; variety of foods offered as of the start of the CF period; quality and sensory properties of the complementary foods; quality of the meal time context; and parental responsive feeding.

Complementary Feeding Strategies to Facilitate Acceptance of Fruits and Vegetables: A Narrative Review of the Literature

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Sophie Nicklaus

2016-11-01

Full Text Available Complementary feeding (CF, which should begin after exclusive breastfeeding for six months, according to the World Health Organization (WHO, or after four months and before six months according to the European Society for Pediatric Gastroenterology Hepatology and Nutrition (ESPGHAN, is a period when the infant implicitly learns what, when, how, and how much to eat. At the onset of CF, the brain and the gut are still developing and maturing, and food experiences contribute to shaping brain connections involved in food hedonics and in the control of food intake. These learning processes are likely to have a long-term impact. Children’s consumption of fruit and vegetables (FV is below recommendations in many countries. Thus, it is crucial to establish preferences for FV early, when infants are learning to eat. The development of food preferences mainly starts when infants discover their first solid foods. This narrative review summarizes the factors that influence FV acceptance at the start of the CF period: previous milk feeding experience; timing of onset of CF; repeated exposures to the food; variety of foods offered as of the start of the CF period; quality and sensory properties of the complementary foods; quality of the meal time context; and parental responsive feeding.

Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.

Science.gov (United States)

Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Hampel, Daniela; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Allen, Lindsay H; Green, Timothy J

2016-10-03

Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. Clinicaltrials.gov Identifier: NCT02221063.

Complementary feeding patterns in the first year of life in the city of Rio de Janeiro, Brazil: time trends from 1998 to 2008

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Daniel Alves de Oliveira

2014-08-01

Full Text Available This study aimed to analyze time trends in complementary feeding practices among children under one year of age in the city of Rio de Janeiro, Brazil, from 1998 to 2008. Based on comparable questions on food consumption in five surveys conducted in representative randomized samples of children in 1998 (n = 3,762, 2000 (n = 3,670, 2003 (n = 4,305, 2006 (n = 3,686, and 2008 (n = 2,621, 16 complementary feeding indicators were constructed. The percentage frequency of all indicators was estimated for each year of the study. Linear trend analyses were also conducted by means of multivariate regression models. All indicators of early complementary feeding decreased from 1998 to 2008. In the 6-11.9 month age group, there was a significant downward trend in the proportion of children receiving food with adequate consistency for their age, consumption of iron-rich foods, and overall adequacy of the diet. A significant upward trend in fruit consumption was observed. There was a decrease in the early complementary feeding, and generally a worsening of complementary feeding practices in children aged 6-11.9 months in Rio de Janeiro during the period studied.

[Effects of the iron fortified soy sauce on improving students' anemia in boarding schools].

Science.gov (United States)

Chen, Di; Sun, Jing; Huang, Jian; Wang, Lijuan; Piao, Wei; Tang, Yanbin; Li, Jin; Gao, Jie; Huo, Junsheng

2016-03-01

To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. After the intervention, the average hemoglobin of students were increased from 142.1 g/L to 146.5 g/L compared to the baseline. The boys average haemoglobin concentration increased 6.7 g/L, girls average haemoglobin concentration increased 1.9 g/L. They were significantly higher than those of the baseline (P boarding school students, reduce anemia prevalence of students significantly.

Fortification of industrialized foods with vitamins Fortificação de alimentos industrializados com vitaminas

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Selma Coelho Liberato

2006-04-01

Full Text Available Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.Vitaminas são nutrientes essenciais à vida. Hábitos alimentares inadequados, alto consumo energético e falhas no metabolismo levam a deficiências de micronutrientes, que afetam mais de dois bilhões de pessoas mundialmente. O consumo, cada vez maior, de alimentos industrializados, somado à baixa estabilidade das vitaminas, têm induzido à prática de adição de nutrientes aos alimentos processados. Esta revisão discute terminologia, disponibilidade, ingestão e

Effects of calcium-fortified ice cream on markers of bone health.

Science.gov (United States)

Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

2011-10-01

Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

Trial of ready-to-use supplemental food and corn-soy blend in pregnant Malawian women with moderate malnutrition: A randomized controlled clinical trial

Science.gov (United States)

Malnutrition during pregnancy in sub-Saharan Africa is associated with poor birth outcomes. This study compared maternal and offspring anthropometry for moderately malnourished pregnant women receiving ready-to-use supplemental food (RUSF), a fortified corn-soy blend (CSB+) with a daily multiple mi...

Complementary alternative medicine and nuclear medicine

International Nuclear Information System (INIS)

Werneke, Ursula; McCready, V.Ralph

2004-01-01

Complementary alternative medicines (CAMs), including food supplements, are taken widely by patients, especially those with cancer. Others take CAMs hoping to improve fitness or prevent disease. Physicians (and patients) may not be aware of the potential side-effects and interactions of CAMs with conventional treatment. Likewise, their known physiological effects could interfere with radiopharmaceutical kinetics, producing abnormal treatment responses and diagnostic results. Nuclear medicine physicians are encouraged to question patients on their intake of CAMs when taking their history prior to radionuclide therapy or diagnosis. The potential effect of CAMs should be considered when unexpected therapeutic or diagnostic results are found. (orig.)

Complementary feeding patterns in a developing country: a cross-sectional study across Lebanon.

Science.gov (United States)

Batal, M; Boulghourjian, C; Akik, C

2010-02-01

This first, large-scale study on complementary feeding in Lebanon analysed the timing and types of food introduced to infants according to mothers' demographic and socioeconomic and infants' characteristics. A cross-sectional survey over 10 months found that the majority of infants were introduced to solid foods at or after 4 months of age. A large number of infants were given liquids other than breast or formula milk earlier. Women in employment outside the home were almost twice as likely to introduce solid foods before age 4 months. The most common starting food was cereals. More than half the children consumed starchy foods and fruits every day, but not meats and fish.

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

Science.gov (United States)

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-06-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

Improving protein mass and cumulative body weight gain of local chicken fed ration fortified with a combination of Lactobacillus sp. and dahlia inulin

Science.gov (United States)

Wahyuni, H. I.; Suthama, N.; Mangisah, I.; Krismiyanto, L.

2018-01-01

The research aimed to evaluate meat calcium and protein content of local chicken fed diet fortified with a combination of Lactobacillus sp and Dahlia Inulin. One hundred and twenty birds of 4 months old local chicken with average body weight of 1001 g were assigned in a completely randomized design with 4 treatments and 5 replications. The treatments were the farmer formulated ration (FF) and the improved ration (IR), fortified with 1.2% inulin and 1.2 ml Lactobacillus sp. (FFIL and IRIL). Parameters were calcium retention, protein coefficient digestibility, meat calcium and protein mass, and cumulative body weight gain. The results showed that all parameters were significantly affected by dietary treatments. The improved ration resulted in higher calcium retention and protein coefficient digestibility than the farmer formulated ration when fed by both with and without fortification of dahlia inulin and Lactobacillus sp. Meat protein mass of chicken fed by both FR and IR fortified with dahlia inulin and Lactobacillus sp. showed higher value than chicken fed by unfortified FR and IR. Cumulative body weight gain of chicken fed by both FR and IR fortified with dahlia inulin and Lactobacillus sp. also showed higher value than chicken fed by without fortification. In conclusion, both FR and IR fortified with dahlia inulin and Lactobacillus sp. improved meat protein mass and cumulative body weight gain, especially the farmer formulated ration was pronouncedly improved by fortification of Lactobacillus sp. and dahlia inulin.

Fortification of staple foods with zinc for improving zinc status and other health outcomes in the general population.

Science.gov (United States)

Shah, Dheeraj; Sachdev, Harshpal S; Gera, Tarun; De-Regil, Luz Maria; Peña-Rosas, Juan Pablo

2016-06-09

, extracted data from included studies, and assessed the risk of bias of the included studies. We included eight trials (709 participants); seven were from middle-income countries of Asia, Africa, Europe, and Latin America where zinc deficiency is likely to be a public health problem. Four trials compared the effect of zinc-fortified staple foods with unfortified foods (comparison 1), and four compared zinc-fortified staple foods in combination with other nutrients/factors with the same foods containing other nutrients or factors without zinc (comparison 2). The interventions lasted between one and nine months. We categorised most trials as having unclear or high risk of bias for randomisation, but low risk of bias for blinding and attrition. None of the studies in comparison 1 reported data on zinc deficiency.Foods fortified with zinc increased the serum or plasma zinc levels in comparison to foods without added zinc (mean difference (MD) 2.12 µmol/L, 95% confidence interval (CI) 1.25 to 3.00 µmol/L; 3 studies; 158 participants; low-quality evidence). Participants consuming foods fortified with zinc versus participants consuming the same food without zinc had similar risk of underweight (average risk ratio 3.10, 95% CI 0.52 to 18.38; 2 studies; 397 participants; low-quality evidence) and stunting (risk ratio (RR) 0.88, 95% CI 0.36 to 2.13; 2 studies; 397 participants; low-quality evidence). A single trial of addition of zinc to iron in wheat flour did not find a reduction in proportion of zinc deficiency (RR 0.17, 95% CI 0.01 to 3.94; very low-quality evidence). We did not find a difference in serum or plasma zinc levels in participants consuming foods fortified with zinc plus other micronutrients when compared with participants consuming the same foods with micronutrients but no added zinc (MD 0.03 µmol/L, 95% CI -0.67 to 0.72 µmol/L; 4 studies; 250 participants; low-quality evidence). No trial in comparison 2 provided information about underweight or stunting.There was

Nutrient composition of commonly used complementary foods in ...

African Journals Online (AJOL)

STORAGESEVER

2009-09-01

Sep 1, 2009 ... from exclusive breastfeeding to semi-solid foods begins. It is at this stage ..... period, the iron requirements in relation to energy intake are the highest of .... Children's and Women's Rights in Nigeria: A Wake-up call. National.

TAMBO VIEJO: UN ASENTAMIENTO FORTIFICADO EN EL VALLE DE ACARÍ, PERÚ (Tambo Viejo: A Fortified Settlement in the Acari Valley, Peru

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Lidio M. Valdez

2013-10-01

Full Text Available La aparición de los asentamientos fortificados y el origen del conflicto violento son temas poco discutidos en el contexto de la arqueología peruana. Considero que es oportuno investigar y determinar cuándo y por qué surgieron los primeros asentamientos fortificados. El propósito central de este artículo está precisamente orientado a responder tales interrogantes y discutir el tema del conflicto violento en el valle de Acarí y, por extensión, en la costa sur del Perú. Las evidencias arqueológicas disponibles señalan que, durante el periodo Intermedio Temprano, Tambo Viejo fue un asentamiento defendido por varias estructuras perimétricas. Otros sitios contemporáneos de Tambo Viejo en Acarí también fueron fortificados. Además, existe en el mismo valle evidencia tangible de violencia en la forma de prisioneros que posteriormente fueron decapitados. En contraste a la evidencia proveniente de Acarí, no existen asentamientos del periodo Intermedio Temprano identificables como fortificaciones, lo que hace de los sitios de Acarí los primeros asentamientos fortificados de toda la costa sur. ENGLISH: The emergence of violent conflict and of fortified settlements is a subject little studied within Peruvian archaeology. However, I consider it vital to investigate and determine the time and the reasons under which fortified settlements were first established. The central aim of this paper is to discuss when and why fortified settlements emerged first in the Acari Valley and, by extension, in the south coast of Peru. Available archaeological evidence indicates that during the Early Intermediate Period, Tambo Viejo was a fortified settlement protected by several massive walls. Other neighbouring sites in Acari were also fortified. Furthermore, in Acari there is conclusive evidence for violence in the form of decapitated individuals. In contrast to evidence coming from Acari, not a single Early Intermediate Period settlement from other

Effect of Whey Beverage Fortified with Vitamin E on Quality of Life in Hemodialysis Patients

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zahra sohrabi

2017-06-01

Full Text Available Background: Whey protein can improve quality of life and vitamin E can reduce oxidative stress. Due to the reduced quality of life in hemodialysis patients, this study was conducted to evaluate the effect of whey beverage fortified with vitamin E on quality of life in hemodialysis patients. Methods: Ninety two 17 to 65 years old patients who were on hemodialysis were randomly assigned to four groups of (i 1 receiving whey beverage fortified with vitamin E, (ii 2 receiving whey beverage, (iii 3 receiving vitamin E, and (iv 4 as the control group receiving no intervention. SF- 12 questionnaire was used for assessing quality of life in the participants. Results: Bodily pain score improved significantly in group 3 while, a significant decline was seen for bodily pain in control group. An improvement was seen in groups 1 and 2. Physical health showed a significant improvement in group 1. Considering social functioning scores, improvement in whey beverage and vitamin E groups was seen. An improvement of quality of life in whey beverage fortified with vitamin E was noticed. Conclusion: Whey protein and vitamin E were shown to reduce oxidative stress and their effect on neurotransmitters in brain such as serotonin and dopamine leads to improvement in quality of life in hemodialysis patients. Doing longer studies with questionnaires such as SF-36, may help precise investigation of whey protein and vitamin E effects on quality of life of hemodialysis patients.

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

Science.gov (United States)

Erben, Melina; Osella, Carlos A

2017-07-01

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers.

Science.gov (United States)

Kapsokefalou, Maria; Alexandropoulou, Isidora; Komaitis, Michail; Politis, Ioannis

2005-06-01

The objectives of the present study were: to compare the solubility and dialyzability of various iron fortificants (iron pyrophosphate, ferrous bis-glycinate, ferrous gluconate, ferrous lactate, ferrous sulfate) added, in the presence of ascorbic acid, to pasteurized milk samples produced under laboratory conditions; and to compare the solubility and dialyzability of iron in commercial pasteurized, UHT and condensed milk products available in the Greek market fortified with various vitamins and minerals including iron and targeted towards infants (6-12 months old) and toddlers. Iron solubility and dialyzability were determined using a simulated gastrointestinal digestive system. Ferrous dialyzable iron (molecular weight lower than 8000) was used as an index for prediction of iron bioavailability. Ferrous dialyzable iron in pasteurized milk samples fortified with iron pyrophosphate, ferrous lactate and ferrous bis-glycinate was higher (P iron in products fortified with ferrous lactate was not different (P > 0.05) from those fortified with ferrous sulfate. Ferrous dialyzable iron in four condensed commercial milk products was higher (P iron was higher (P iron source, milk processing and the overall product composition affect formation of ferrous dialyzable iron and may determine the success and effectiveness of iron fortification of milk.

Effect of TV food advertising restriction on food environment for children in South Korea.

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Lee, Youngmi; Yoon, Jihyun; Chung, Sang-Jin; Lee, Soo-Kyung; Kim, Hyogyoo; Kim, Soyoung

2017-02-01

This study attempted to determine the effects of restrictions on television (TV) food advertising on children's food environments in South Korea. It examined changes that occurred in the marketing mix of food companies following enactment of those restrictions. An on-line survey was conducted with marketers or R&D managers of 108 food companies. A questionnaire was used to inquire about changes that occurred in Product, Place, Price and Promotion as a result of the restrictions placed on TV food advertising. Analysis was performed on the data collected from the responding 63 food companies (58.3%). The results of their answers showed that among the four marketing mix components the restrictions exerted relatively stronger effects on Product. Effects were stronger on companies that produced foods within the product categories of Energy-Dense and Nutrient-Poor foods (EDNP companies) in comparison with companies that did not (non-EDNP companies). The restrictions exerted positive effects on EDNP companies with respect to compliance with labeling requirements and reinforcement of nutritional contents examination, as well as changes to products such as reducing unhealthy ingredients and fortifying nutrients. Overall, the results revealed the possibility that restrictions on TV food advertising could improve children's food environments by encouraging EDNP companies to make favorable product changes. On the one hand, the results also found that some food companies attempted to bypass the regulations by changing marketing channels from TV to others and by reducing product serving sizes. Thus, future measures should be implemented to prevent food companies from bypassing regulations and to control children's exposure to marketing channels other than TV.

Research on the Starokuybyshevskoye Fortified Settlement

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Gubaydullin Ayrat M.

2012-06-01

Full Text Available The Starokuybyshevskoye (Old-Kuybyshev fortified settlement is situated on the bank of the Bezdna river, 200 m to the northeast of Bolgar city. The site is being considerably eroded by the waters of the river and the Kuibyshev water reservoir. Currently it is situated on an island, under threat of complete destruction. In this regard, in 1946, 1987 and 1996, conservation and rescue excavations were conducted on the site. The detailed results of the 1996 studies are offered in the article. The ruins of an above-ground dwelling with an oven and three household pits were excavated. The ceramic assemblage of these structures has obvious features of the pre-Mongol Bulgar culture. In general, the findings make it possible to conclude that the settlement had existed only in the 11th through to the 13th century and that its collapse was associated with the Mongol invasion.

Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods

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Attaugwu, R.N.

2017-06-01

Full Text Available The study evaluated the chemical and antioxidant properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in iron and zinc fortification of maizebambara groundnut malt and maize-cowpea malt complementary foods. A. brasiliana leaves and H. sabdariffa calyces were freshly harvested, dried at 50oC for 48 hours and analyzed for the relevant chemical components and antioxidant activities. The vitamin A content was 6996 and 745.6 μgRE/kg while the vitamin C was 238.26 and 294.78 mg/kg respectively. The aqueous extracts of A. brasiliana and H. sabdariffa calyces contained 509.5 mg/kg and 5234.72 mg/kg of alkaloids, 1545 mg/kg and 384 mg/kg of anthocyanins, 767.3 and 235.83 mg/kg of carotenoids, 14,702.8 and 26,428.3 mg/kg of phenols, 1043.5 and 897.63 mg/kg steroids and 462.0 mg/kg and 1006.5 mg/kg of flavonoids respectively. A. brasiliana and H. sabdariffa extracts had concentration-dependent DPPH activity with IC50 of 1.76 mg/ml and 5.745 mg/ml, nitric oxide scavenging activity with IC50 of 0.675 mg/ml and 3.976 mg/ml while the ferric reducing power had an absorbance range of 0.5 – 0.982 and 0.959 – 0.986 respectively. The study revealed that A.brasiliana leaves and H. sabdariffa calyces contain components that will impact positively on the health of the infants when used to formulate complementary foods.

Common variants in CYP2R1 and GC genes are both determinants of serum 25-hydroxyvitamin D concentrations after UVB irradiation and after consumption of vitamin D₃-fortified bread and milk during winter in Denmark.

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Nissen, Janna; Vogel, Ulla; Ravn-Haren, Gitte; Andersen, Elisabeth W; Madsen, Katja H; Nexø, Bjørn A; Andersen, Rikke; Mejborn, Heddie; Bjerrum, Poul J; Rasmussen, Lone B; Wulf, Hans Christian

2015-01-01

Little is known about how the genetic variation in vitamin D modulating genes influences ultraviolet (UV)B-induced 25-hydroxyvitamin D [25(OH)D] concentrations. In the Food with vitamin D (VitmaD) study, we showed that common genetic variants rs10741657 and rs10766197 in 25-hydroxylase (CYP2R1) and rs842999 and rs4588 in vitamin D binding protein (GC) predict 25(OH)D concentrations at late summer and after 6-mo consumption of cholecalciferol (vitamin D₃)-fortified bread and milk. In the current study, called the Vitamin D in genes (VitDgen) study, we analyzed associations between the increase in 25(OH)D concentrations after a given dose of artificial UVB irradiation and 25 single nucleotide polymorphisms located in or near genes involved in vitamin D synthesis, transport, activation, or degradation as previously described for the VitmaD study. Second, we aimed to determine whether the genetic variations in CYP2R1 and GC have similar effects on 25(OH)D concentrations after artificial UVB irradiation and supplementation by vitamin D₃-fortified bread and milk. The VitDgen study includes 92 healthy Danes who received 4 whole-body UVB treatments with a total dose of 6 or 7.5 standard erythema doses during a 10-d period in winter. The VitmaD study included 201 healthy Danish families who were given vitamin D₃-fortified bread and milk or placebo for 6 mo during the winter. After UVB treatments, rs10741657 in CYP2R1 and rs4588 in GC predicted UVB-induced 25(OH)D concentrations as previously shown in the VitmaD study. Compared with noncarriers, carriers of 4 risk alleles of rs10741657 and rs4588 had lowest concentrations and smallest increases in 25(OH)D concentrations after 4 UVB treatments and largest decreases in 25(OH)D concentrations after 6-mo consumption of vitamin D₃-fortified bread and milk. Common genetic variants in the CYP2R1 and GC genes modify 25(OH)D concentrations in the same manner after artificial UVB-induced vitamin D and consumption of vitamin D₃-fortified

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

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Della Lucia, Ceres M; Vaz Tostes, Maria das Graças; Silveira, Carlos Mário M; Bordalo, Lívia A; Rodrigues, Fabiana C; Pinheiro-Sant'Ana, Helena Maria; Martino, Hércia S D; Costa, Neuza Maria B

2013-03-01

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

Stability and retention of micronutrients in fortified rice prepared using different cooking methods.

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Wieringa, Frank T; Laillou, Arnaud; Guyondet, Christophe; Jallier, Vincent; Moench-Pfanner, Regina; Berger, Jacques

2014-09-01

Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. However, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. This paper presents a study that quantified the losses of five different micronutrients (vitamin A, iron, zinc, folic acid, and vitamin B12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). Fortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. Each sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin A, vitamin B12, and folic acid was determined. It was found that the overall retention of iron, zinc, vitamin B12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin A was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. No systematic differences between the different production methods were observed. We conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin A. The factors involved in protecting vitamin A against losses during cooking need to be identified. All production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. Standard overages (50%) for vitamin B12 and folic acid are too high. © 2014 New York Academy of Sciences.

Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

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Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

2007-01-01

Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

A comparison of physical properties, screening procedures and a human efficacy trial for predicting the bioavailability of commercial elemental iron powders used for food fortification

NARCIS (Netherlands)

Zimmermann, M.B.; Lynch, S.R.; Bothwell, T.

2007-01-01

Elemental iron powders are widely used to fortify staple foods. This paper summarizes physical and chemical measurements that were conducted to assess the bioavailability of these iron powders relative to ferrous sulfate, along with validation of these assessments from a study with human subjects.

Sensorial, physical and chemical evaluation of bio-fortified Ipomoea batatas

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Mara N.G. Santos

2014-08-01

Full Text Available Context: Bio-fortified sweet potato, Ipomoea batatas (L. Lamarck beta-carotene rich, has been included in the most vulnerable population’s diet with the purpose of reducing health disturbances associated with hipovitaminosis. Aims:To evaluate a physical and chemical analysis of total carotenes and beta-carotene and to determine the antioxidant potential as well as to carry out a sensorial analysis of the bio-fortified Ipomoea batatas (L. Lamarck (BDB in nature and processed. Methods: BDB was processed as sweet (in natura, paste and syrup and physicochemical characteristics were compared, total carotenoids, beta-carotene, antioxidant activity (DPPH and microbiological and sensory analyses were performed. Results:The analysis of total carotenoids, beta-carotene and anti-oxidant potential showed the following results: BDB in nature – 11.81 mg/100 g/440.5 mg/100 g/26.30%; sweet paste – 0.61 mg/100 g/53.5 mg/100 g/53.40% and savored syrup – 0.85 mg/100 g/46.0 mg/100 g/14.30%. The methods of conservation avoided the coliforms growth at 35 and 45°C, Staphylococcus coagulasa positivo, Bacillus cereus and Salmonella in all elaborated candies. The sensorial analysis didn’t detect significant differences among the syrup or paste. Conclusions: The conservation methods have an important function keeping the physical, chemical characteristics and sensorial of BDB, although they can influence in their chemical and nutritional composition, mainly in relation to the quantity of total carotenoids and beta-carotene.

Fortified settlement Veletin

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Jovanović Vojislav S.

2003-01-01

Full Text Available Remnants of the fortified settlement Veletin are located on a hill of the same name (map marking 969 near the small town Janjevo, in the vicinity of the Monastery Gračanica in Kosovo, in a region rich in metal ore (pic. 1-3. Veletin is mentioned for the first time as a landmark in King Milutin’s charter for the Monastery Gračanica issued in 1321. Namely, the boundary of villages donated to the monastery ran "from Oštri vrh on Veletjen between Sušica and between Gušterica". Villages of Sušica and Gušterica still exist under the same names. The mentioned Veletin refers to the hill with a fortified settlement or fortress at the top. In the past the hill and the fortress were for a long time a characteristic part of the historical landscape. Thanks to its favourable geostrategic position, vicinity of important roads and above all to the nearness of rich silver mines, the hill of Veletin was settled and fortified in pre-historic time, then in antiquity and in the middle ages. It is supposed that the Roman town Ulpiana (Justiniana Secunda, near the Monastery Gračanica, developed because of the vicinity of silver mines and that as a municipium became a center of administration of Janjevo - Novo Brdo metals in the II c. Mining reached its peak in this area only in the first half of the XV c., during the reign of Serbian despots. When this part of Serbia fell under Turkish rule in 1455, mining began to decline. In 1488, during the reign of Sultan Bajazet II, special regulations were made for the organization of work in Janjevo silver mines, which testify about their importance. It is hard to form an opinion about the appearance of Veletin at the time the Gračanica Charter was issued. Mining was growing at that time and it is possible that there was a fortress with a small crew to protect Janjevo and other nearby mining settlements. Veletin is explicitly mentioned as a fortress only in three cartographic sources of a later date. The first was

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats.

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Delimont, Nicole M; Fiorentino, Nicole M; Opoku-Acheampong, Alexander B; Joseph, Michael V; Guo, Qingbin; Alavi, Sajid; Lindshield, Brian L

2017-01-01

Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats ( n 10) consumed two white and one red sorghum-cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum-soya (WSS + WPC) and corn-soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum-cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+.

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

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Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

2015-06-01

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques.

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de Ambrosis, A; Vishnumohan, S; Paterson, J; Haber, P; Arcot, J

2017-01-01

The aim of the study was to measure the relative bioavailability of labeled pteroylglutamic acid (13C5-PteGlu) from a pectin-coated fortified rice in vivo to measure any effect of the edible coating on folic acid bioavailability. Healthy volunteers (N=26) aged 18-39 years received three test meals in three randomized short-term cross-over trials: Trial 1: aqueous 400 μg 13C5-PteGlu, Trial 2: 200 g cooked white rice+400 μg 13C5-PteGlu,Trial 3: 200 g fortified cooked white rice with pectin-coated premix containing 400 μg 13C5-PteGlu. Blood samples were drawn at 0,1,2,5 and 8 h postprandial. The concentration of 13C5-5 methyl-tetrahydrofolate appearing in plasma was quantified using high performance liquid chromatography-mass spectrometry (MS)/MS. For 24 h before baseline estimation and during the area under the curve (AUC) study, the subjects were placed on a low folate diet (∼100 μg/day). The relative bioavailability of the folic acid following Trial 3 was measured by comparing the 13C5-5 methyl-tetrahydrofuran (THF) AUC with Trials 1 and 2. The bioavailability of folic acid in a pectin-coated rice premix was 68.7% (range 47-105) and 86.5% (range 65-115) in uncoated fortified rice relative to aqueous folic acid. This study is the first demonstration of the bioavailability of folate in pectin-coated fortified rice in humans.

Effect of food processing on the physicochemical properties of dietary fibre.

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Ozyurt, Vasfiye Hazal; Ötles, Semih

2016-01-01

Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fibre-rich products and byproducts can also fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fibre. Recently, food manufacturers have responded to consumer demand for foods with a higher fibre content by developing products in which highfibre ingredients are used. Different food processing methods also increase the dietary fiber content of food. Moreover, its chemical and physical properties may be affected by food processing. Some of them might even improve the functionality of fibre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the effect of different food processing methods on the physicochemical properties of dietary fibre.

Coverage of Large-Scale Food Fortification of Edible Oil, Wheat Flour, and Maize Flour Varies Greatly by Vehicle and Country but Is Consistently Lower among the Most Vulnerable: Results from Coverage Surveys in 8 Countries.

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Aaron, Grant J; Friesen, Valerie M; Jungjohann, Svenja; Garrett, Greg S; Neufeld, Lynnette M; Myatt, Mark

2017-05-01

Background: Large-scale food fortification (LSFF) of commonly consumed food vehicles is widely implemented in low- and middle-income countries. Many programs have monitoring information gaps and most countries fail to assess program coverage. Objective: The aim of this work was to present LSFF coverage survey findings (overall and in vulnerable populations) from 18 programs (7 wheat flour, 4 maize flour, and 7 edible oil programs) conducted in 8 countries between 2013 and 2015. Methods: A Fortification Assessment Coverage Toolkit (FACT) was developed to standardize the assessments. Three indicators were used to assess the relations between coverage and vulnerability: 1 ) poverty, 2 ) poor dietary diversity, and 3 ) rural residence. Three measures of coverage were assessed: 1 ) consumption of the vehicle, 2 ) consumption of a fortifiable vehicle, and 3 ) consumption of a fortified vehicle. Individual program performance was assessed based on the following: 1 ) achieving overall coverage ≥50%, 2) achieving coverage of ≥75% in ≥1 vulnerable group, and 3 ) achieving equity in coverage for ≥1 vulnerable group. Results: Coverage varied widely by food vehicle and country. Only 2 of the 18 LSFF programs assessed met all 3 program performance criteria. The 2 main program bottlenecks were a poor choice of vehicle and failure to fortify a fortifiable vehicle (i.e., absence of fortification). Conclusions: The results highlight the importance of sound program design and routine monitoring and evaluation. There is strong evidence of the impact and cost-effectiveness of LSFF; however, impact can only be achieved when the necessary activities and processes during program design and implementation are followed. The FACT approach fills an important gap in the availability of standardized tools. The LSFF programs assessed here need to be re-evaluated to determine whether to further invest in the programs, whether other vehicles are appropriate, and whether other approaches

Analysis of Consumer Attitudes and Consumers’ Willingness to Pay for Functional Foods

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Jorgelina Di Pasquale

2011-12-01

Full Text Available The objective of this study is to analyze consumer behaviour in relation to functional foods by a direct survey. To this end, the proposal is an analysis of the reasons for choosing to consume this type of food or not, accompanied by a supplementary investigation, mostly to assess the relationship between consumption patterns and willingness to pay (WTP for the most common categories of functional foods, such as milk fortified with CLA (conjugated linoleic acid. Our research shows that a proportion of the population is unaware of the existence of functional foods and their properties. Moreover, it shows that when the concept of functional foods is explained to consumers, this creates a greater willingness to pay for such food, which is strongly linked to type of product carrier but not greatly to income. So the knowledge and transparency of information appear to be decisive variables in the process of choice, with significant implications in terms of policies for classification, labelling of food and public health.

Coverage of Large-Scale Food Fortification of Edible Oil, Wheat Flour, and Maize Flour Varies Greatly by Vehicle and Country but Is Consistently Lower among the Most Vulnerable: Results from Coverage Surveys in 8 Countries123

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Aaron, Grant J; Friesen, Valerie M; Jungjohann, Svenja; Garrett, Greg S; Myatt, Mark

2017-01-01

Background: Large-scale food fortification (LSFF) of commonly consumed food vehicles is widely implemented in low- and middle-income countries. Many programs have monitoring information gaps and most countries fail to assess program coverage. Objective: The aim of this work was to present LSFF coverage survey findings (overall and in vulnerable populations) from 18 programs (7 wheat flour, 4 maize flour, and 7 edible oil programs) conducted in 8 countries between 2013 and 2015. Methods: A Fortification Assessment Coverage Toolkit (FACT) was developed to standardize the assessments. Three indicators were used to assess the relations between coverage and vulnerability: 1) poverty, 2) poor dietary diversity, and 3) rural residence. Three measures of coverage were assessed: 1) consumption of the vehicle, 2) consumption of a fortifiable vehicle, and 3) consumption of a fortified vehicle. Individual program performance was assessed based on the following: 1) achieving overall coverage ≥50%, 2) achieving coverage of ≥75% in ≥1 vulnerable group, and 3) achieving equity in coverage for ≥1 vulnerable group. Results: Coverage varied widely by food vehicle and country. Only 2 of the 18 LSFF programs assessed met all 3 program performance criteria. The 2 main program bottlenecks were a poor choice of vehicle and failure to fortify a fortifiable vehicle (i.e., absence of fortification). Conclusions: The results highlight the importance of sound program design and routine monitoring and evaluation. There is strong evidence of the impact and cost-effectiveness of LSFF; however, impact can only be achieved when the necessary activities and processes during program design and implementation are followed. The FACT approach fills an important gap in the availability of standardized tools. The LSFF programs assessed here need to be re-evaluated to determine whether to further invest in the programs, whether other vehicles are appropriate, and whether other approaches are needed

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

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Ibrahim Osama

2017-12-01

Full Text Available Rosemary (Rosmarinus officinalis L. transglutaminase (RTGase was used to cross-link whey protein isolate (WPI and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

Dietary Supplements for Exercise and Athletic Performance

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... protein. If needed, protein supplements and protein-fortified food and beverage products can help you get enough protein. Sports- ... protein. If needed, protein supplements and protein-fortified food and beverage products can help you get enough protein. Sports- ...

Introducing complementary foods in the first year of life

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Francesco Tandoi

2017-12-01

Full Text Available Introduction of solid foods is a fundamental step in the development of an individual. There are many implications that weaning contains not only on a nutritional plan, but also on the contingent and long-term health of an individual. Over time this nutritional passage has evolved through the acquisition of new knowledge about maturation of anatomical and neurosensory structures involved in all the phases of such a complex process. The understanding of a maturing taste of infant and cultural changes is another key to understand the evolution of introduction of solid foods in infants. What is contained in this text encapsulates thus the evolutionary path of weaning in recent years, showing current trends in the light of cultural changes and new scientific acquisitions.

Household food security and infant feeding practices in rural Bangladesh.

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Owais, Aatekah; Kleinbaum, David G; Suchdev, Parminder S; Faruque, Asg; Das, Sumon K; Schwartz, Benjamin; Stein, Aryeh D

2016-07-01

To determine the association between household food security and infant complementary feeding practices in rural Bangladesh. Prospective, cohort study using structured home interviews during pregnancy and 3 and 9 months after delivery. We used two indicators of household food security at 3-months' follow-up: maternal Food Composition Score (FCS), calculated via the World Food Programme method, and an HHFS index created from an eleven-item food security questionnaire. Infant feeding practices were characterized using WHO definitions. Two rural sub-districts of Kishoreganj, Bangladesh. Mother-child dyads (n 2073) who completed the 9-months' follow-up. Complementary feeding was initiated at age ≤4 months for 7 %, at 5-6 months for 49 % and at ≥7 months for 44 % of infants. Based on 24 h dietary recall, 98 % of infants were still breast-feeding at age 9 months, and 16 % received ≥4 food groups and ≥4 meals (minimally acceptable diet) in addition to breast milk. Mothers' diet was more diverse than infants'. The odds of receiving a minimally acceptable diet for infants living in most food-secure households were three times those for infants living in least food-secure households (adjusted OR=3·0; 95 % CI 2·1, 4·3). Socio-economic status, maternal age, literacy, parity and infant sex were not associated with infant diet. HHFS and maternal FCS were significant predictors of subsequent infant feeding practices. Nevertheless, even the more food-secure households had poor infant diet. Interventions aimed at improving infant nutritional status need to focus on both complementary food provision and education.

Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers.

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Fayed, A E

2015-05-01

The article is concerned with health benefits of two main physiologically active ingredients namely, Isoflavones and γ-Aminobutyric acid, with emphasis on their fitness for fortification of yoghurt to be consumed as a functional food. Isoflavones (ISO) are part of the diphenol compounds, called "phytoestrogens," which are structurally and functionally similar to estradiol, the human estrogen, but much less potent. Because of this similarity, ISO were suggested to have preventive effects for many kinds of hormone-dependent diseases. In nature, ISO usually occur as glycosides and, once deconjugated by the intestinal microflora, the ISO can be absorbed into the blood. At present, it seems convincing their possible protective actions against various cancers, osteoporosis and menopausal symptoms and high levels of blood cholesterol as well as the epidemiological evidence. Γ-Aminobutyric acid (GABA), it is an amino acid that has long been reported to lower blood pressure by intravenous administration in experimental animals and in human subjects. GABA is present in many vegetables and fruits but not in dairy products. GABA was reported to lower blood pressure in people with mild hypertension. It was suggested that low-dose oral GABA has a hypotensive effect in spontaneously hypertensive. Yoghurt beyond its ability to be probiotic food via its culturing with the gut strains, it could further carry more healthy benefits when it was fortified with physiological active ingredients, especially GABA versus ISO preferring, whether, bacteriologically or biochemically, a fortification level of 50 mg ISO/kg or 200 mg GABA/kg.

Perception of Rural and Urban Mothers about Consumption of Targeted Fortified Products in Jaipur, Rajasthan - India: A Cross-Sectional Study.

Science.gov (United States)

Nagaraj, Anup; Yousuf, Asif; Ganta, Shravani

2013-01-01

Food fortification is the addition of one or more essential nutrients to a food whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. The present cross-sectional study was conducted to obtain comprehensive information towards consumption of Targeted Fortified Products (TFP) among rural and urban mothers of children rural and urban mothers were selected from Primary Health Centre, Achrol Village and Uniara Hospital in Jaipur, Rajasthan. The data were collected using a selfadministered questionnaire. The current nutritional status of children was determined by anthropometric measurements. A total of 53.33% rural and 65.33% urban mothers had knowledge (P=0.046), amongst which 52.67% rural and 66.00% urban mothers (P= 0.026) consumed TFP directed towards mothers. In addition, 56% rural and 94.67% urban mothers had knowledge (P=0.000) about TFP directed towards children, amongst which 19.33% rural and 50.67% urban mothers (P=0.000) fed their children with TFP. There was significantly less awareness regarding consumption of TFP directed towards both pregnant women and children among rural when compared to urban population. Attitudes seemed to be governed by the traditional beliefs and family influences of region rather than the knowledge obtained. There is a need of intensive coordinated efforts to create awareness among mothers to enhance the maternal and child diets through TFP.

DNA based methods used for characterization and detection of food ...

African Journals Online (AJOL)

Detection of food borne pathogen is of outmost importance in the food industries and related agencies. For the last few decades conventional methods were used to detect food borne pathogens based on phenotypic characters. At the advent of complementary base pairing and amplification of DNA, the diagnosis of food ...

Lutein-fortified infant formula fed to healthy term infants: evaluation of growth effects and safety

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Davis Anne M

2010-05-01

Full Text Available Abstract Background/Objectives Breast milk contains lutein derived from the mother's diet. This carotenoid is currently not added to infant formula, which has a small and variable lutein content from innate ingredients. This study was conducted to compare the growth of infants fed lutein-fortified infant formula with that of infants fed infant formula without lutein fortification. Subjects/Methods This 16-week study was prospective, randomized, controlled, and double-blind with parallel groups of healthy term infants fed either control formula (Wyeth S-26 Gold, designated as Gold or experimental formula (Wyeth S-26 Gold fortified with lutein at 200 mcg/l, designated as Gold + Lutein. Two hundred thirty-two (232 infants ≤ 14 days postnatal age were randomized and 220 (94.8% completed the study. Weight (g, head circumference (cm, and length (cm were measured at Weeks 4, 8, 12, and 16. The primary endpoint was weight gain (g/day from baseline to Week 16. Safety was assessed through monitoring of study events (SEs throughout the study and evaluation of selected blood chemistry tests performed at Week 16. Results Infants in both treatment groups demonstrated appropriate growth. No differences between treatment groups were found in any of the measures of growth at any of the measurement time points. Both study formulas were well tolerated. The mean values of all measured blood chemistry parameters fell within the modified normal ranges for infants, and the values for both groups for any measured parameter were similar. Conclusions Infants fed lutein-fortified S-26 Gold demonstrated growth equivalent to that of infants fed unfortified lutein formula.

Local food-based complementary feeding recommendations developed by the linear programming approach to improve the intake of problem nutrients among 12-23-month-old Myanmar children.

Science.gov (United States)

Hlaing, Lwin Mar; Fahmida, Umi; Htet, Min Kyaw; Utomo, Budi; Firmansyah, Agus; Ferguson, Elaine L

2016-07-01

Poor feeding practices result in inadequate nutrient intakes in young children in developing countries. To improve practices, local food-based complementary feeding recommendations (CFR) are needed. This cross-sectional survey aimed to describe current food consumption patterns of 12-23-month-old Myanmar children (n 106) from Ayeyarwady region in order to identify nutrient requirements that are difficult to achieve using local foods and to formulate affordable and realistic CFR to improve dietary adequacy. Weekly food consumption patterns were assessed using a 12-h weighed dietary record, single 24-h recall and a 5-d food record. Food costs were estimated by market surveys. CFR were formulated by linear programming analysis using WHO Optifood software and evaluated among mothers (n 20) using trial of improved practices (TIP). Findings showed that Ca, Zn, niacin, folate and Fe were 'problem nutrients': nutrients that did not achieve 100 % recommended nutrient intake even when the diet was optimised. Chicken liver, anchovy and roselle leaves were locally available nutrient-dense foods that would fill these nutrient gaps. The final set of six CFR would ensure dietary adequacy for five of twelve nutrients at a minimal cost of 271 kyats/d (based on the exchange rate of 900 kyats/USD at the time of data collection: 3rd quarter of 2012), but inadequacies remained for niacin, folate, thiamin, Fe, Zn, Ca and vitamin B6. TIP showed that mothers believed liver and vegetables would cause worms and diarrhoea, but these beliefs could be overcome to successfully promote liver consumption. Therefore, an acceptable set of CFR were developed to improve the dietary practices of 12-23-month-old Myanmar children using locally available foods. Alternative interventions such as fortification, however, are still needed to ensure dietary adequacy of all nutrients.

Topical minoxidil fortified with finasteride: An account of maintenance of hair density after replacing oral finasteride

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B S Chandrashekar

2015-01-01

Full Text Available Background: Finasteride acts by reducing dihydrotestosterone levels, thereby inhibiting miniaturization of hair follicles in patients with androgenetic alopecia (AGA. Oral finasteride is associated with side effects such as decreased libido, sexual dysfunction, and gynecomastia. Aim: The aim of the following study is to assess the efficacy of maintaining hair growth with 5% topical minoxidil fortified with 0.1% finasteride in patients with AGA after initial treatment with 5% topical minoxidil and oral finasteride for two years. Materials and Methods: A retrospective assessment was done in 50 male patients aged 20-40 years with AGA. All the patients had been initially treated with topical minoxidil and oral finasteride for a period of two years, after which the oral finasteride was replaced with topical minoxidil fortified with finasteride. Five of 50 patients had discontinued the treatment for a period of 8-12 months and were then resumed with only topical minoxidil fortified with finasteride. The patients′ case sheets and photographs were reviewed by independent observers and the efficacy of minoxidil-finasteride combination was assessed. Results: Of the 45 patients who underwent a continuous treatment for AGA, 84.44% maintained a good hair density with topical minoxidil-finasteride combinatio. Of the five patients who discontinued oral finasteride for 8-12 months, four demonstrated good improvement in hair density when treatment was resumed with topical minoxidil-finasteride combination. Conclusion: Topical finasteride can be considered for hair density maintenance after initial improvement with oral finasteride, thereby obviating the indefinite use of oral finasteride.

Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food

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Sima Khezri

2018-03-01

Full Text Available Background and Objective: Nowadays, consumption of functional foods is favored because of their health promoting characteristics. Also there is an increasing demand for nondairy products because of lactose intolerance in dairies. Fig juice as a source of dietary fiber and other nutrients would be a functional food. Adding probiotics and prebiotics makes it more functional for daily use. No study has yet been done on synbiotic fig juice. Accordingly, the aim of this study was to characterize synbiotic fig juice prepared by Lactobacillus delbrueckii and inulin.Material and Methods: Samples consisted of control fig juice; fig juice fermented by Lactobacillus delbrueckii (probiotic and fig juice containing inulin fermented by Lactobacillus delbrueckii (synbiotic were produced. Physico-chemical parameters, total phenolic content, antioxidant capacity and microbial survival aspects were analyzed during the fermentation period. Aforementioned parameters were also evaluated in 4 weeks with one-week time intervals. Sensory characteristics of fig juices were assessed in the second week of storage.Results and Conclusion: The results showed significant differences among treatments (p≤0.05 in physico-chemical indices during incubation and storage time. Total phenolic content and antioxidant capacity of fermented fig juices were significantly increased in comparison to the control samples (p≤0.05. Viability of Lactobacillus delbrueckii was increased in both probiotic and synbiotic treatments during incubation; but a significant reduction was observed during storage time. Sensory analysis revealed that there were significant differences in terms of odor, taste and overall acceptance between the fermented fig juices and control (p≤0.05 and the highest scores were obtained for control. Considering viable counts of Lactobacillus delbrueckii depicted that fermented fig juice could be a suitable medium for survival and proliferation of Lactobacillus

Double-blind randomized controlled trial of rolls fortified with microencapsulated iron.

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Barbosa, Teresa Negreira Navarro; Taddei, José Augusto de Aguiar Carrazedo; Palma, Domingos; Ancona-Lopez, Fábio; Braga, Josefina Aparecida Pellegrini

2012-01-01

To evaluate the impact of the fortification of rolls with microencapsulated iron sulfate with sodium alginate on the hemoglobin levels in preschoolers as compared to controls. Double-blind randomized controlled trial comprised of children aged 2 to 6 years with initial hemoglobin exceeding 9 g/dL from four not-for-profit daycares randomly selected in the city of São Paulo - Brazil. Children of 2 daycares (n = 88) received rolls with fortified wheat flour as the exposed group (EC) and children of 2 daycares (n = 85) received rolls without fortification as the control group (CG) over a 24-week period. Rolls with 4 mg iron each were offered once a day, five days a week. Hemoglobin concentrations were determined in capillary blood by HemoCue® at three moments of trial: baseline (Ml), after 12 and 24 weeks of intervention (M2, M3). Hemoglobin concentration presented significant increase up to M3 in EG (11.7-12.5-12.6 g/dL) and in CG (11.1-12.4-12.3 g/dL) with higher elevations in children initially with anemia. There was significant reduction in the occurrence of anemia from 22% to 9% in EG and from 47% to 8.2% in CG at M3. Rolls fortified with microencapsulated iron sulfate were well tolerated, increased hemoglobin levels and reduced the occurrence of anemia, but with no difference compared to the control group.

Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

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Ernest Teye

2018-01-01

Full Text Available Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour from different proportions of Sweet potato (Sp 40–100%, Avocado pear (Avo 10–40%, and Turkey berry (Tor 10–40%, using completely randomized design (CRD with 14 treatment combinations and three replications. The proximate composition, mineral composition, and functional properties were investigated on the composite flour. The results showed significant differences in all the parameters analyzed for the various composite flours. As the amount of Avo and Tor was added to the Sp, the proximate composition was enhanced except for the percentage carbohydrate, which decreased from 83.92 to 54.59 g/100 g. The mineral composition was also improved by the incorporation of Avo and Tor. Favourable functional properties were also obtained. The optimal composite flour was made up of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite flours were better than the control (Sweet potato flour. Fortifying Sp flour with Avo and Tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice.

The possibilities of increasing lignan content in food

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Jana Kulichová

2016-12-01

Full Text Available Lignans are bioactive substances which belong to polyphenols. This compounds can be found in plants including coniferous trees. Lignans are secondary plant metabolites with wide range of biological effects, such as antimicrobial, antivirus or anticancer. They also serve as antioxidants and are naturally occurring compounds which are found in food rich in fibre. There are more than 200 lignans that originate from more than 70 plant families. They can be found in all parts of the plant, mainly in seeds. Almost 37% of total lignan intake in human diet comes from drinking tea and coffee. Fruit and vegetable contain only about 1% of lignans, but they are also significant source of lignans because they are consumed in higher amounts than seeds. 7-hydroxymatairesinol is the main representative of lignans. It is white powder with great health benefits and it is present in the knots of coniferous trees, especially in knots of spruce. Lignans were extracted from the knots and used for fortifying fruit and vegetable spreads. Subsequently, the fortified products became subject to sensory analysis, their antioxidant capacity was measured by the FRAP method, total polyphenols content was found and lignan content determined using the HPLC method. The aim was enriching commonly consumed foods by healthy lignans to avoid negative effects on the sensory quality of these products by the bitter taste of the lignan extract. Of the tested foods, plum jam and red pepper paste are the best options as they best block the bitter taste of lignans. There was a positive increase in antioxidant capacity in food products fortified by the lignan extract. For plum jam, strawberry jam, strawberry spread and red pepper paste, the more lignans were added to the products, the greater was the level of antioxidant capacity. The highest antioxidant capacity was reached in samples with the added amount of 340 mg of lignan per kg of product. As with the antioxidant capacity, total

Contribution of complementary foods to the total daily water needs of urban Guatemalan infants

NARCIS (Netherlands)

Enneman, A.; Campos, R.; Hernandez, L.; Palma, A.V.; Vossenaar, M.; Solomons, N.W.

2010-01-01

Background: Estimates of adequate intake (AI) for water only became available in 2005. The daily water AI for 6-12-month-old infants of both sexes is 800 mL. The present study aimed to estimate the water intake of urban infants receiving both breast milk and complementary feeding (CF) and to compare

[Effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soya sauce in adult women].

Science.gov (United States)

Wang, Bo; Chen, Junshi; Zhan, Siyan; Sun, Jing; Li, Liming

2011-05-01

To assess the effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soy sauce in an iron deficient population. This study was an uncontrolled, community-based, before-after study, which was implemented in three counties of Shijiazhuang Municipality. The intervention was a social mobilization and social marketing strategy. Adult women older than 20 years of age participated in the evaluation protocol. The main outcomes included KAP relevant to IDA. Cross-sectional samples were used to assess the outcomes at baseline and 1 year later. Knowledge and attitudes of adult women had changed positively, and the percentage of women who had adopted NaFeEDTA-fortified soy sauce increased from 8.9% to 36.6% (P marketing had a positive impact on the KAP of adult women in the iron deficient population.

Food consumption data needs for food and agricultural policy.

Science.gov (United States)

Myers, L H

1994-09-01

Food and agricultural policy strives to provide stable, safe, nutritional, and affordable food supplies with policies on farm income, low-income food security, food safety (including nutritional risk), and nutrition education. For each policy area, comparisons are made between food consumption data needs and information currently collected with four human nutrition monitoring system components administered by the U.S. Department of Agriculture. Identified data gaps become the basis for recommendations for future data needs. Food consumption data are essential to management of programs. However, many food safety and nutritional well-being issues require specific food product consumption data for high risk groups. Sampling procedures are often too aggregate to meet these needs. Food consumed away-from-home is not well measured, yet this market segment now accounts for about half of all consumer food expenditures. Surveys should be designed to provide complementary and additive data. A premium should be placed on standardizing household description variables to enable "splicing" together data from different surveys. Survey continuity across time is essential. Data collection should be planned with funding limitations and respondent burden in mind so that a balance is achieved between survey objectives and the practical constraints of obtaining accurate data.

Alternative berigede fødevarer i juletiden

DEFF Research Database (Denmark)

Achiam, Michael Patrick; Burcharth, Jakob; Pommergaard, Hans-Christian

2012-01-01

Alcohol consumption is known to increase during Christmas time and excessive alcohol consumption has been proven to be associated with gastrointestinal bleeding and certain vitamin deficiencies. While food fortification is well known and practiced in most countries, food or beverages fortified...... with medicine has never been practiced on a wider scale, just as alcohol rarely is fortified. In this article it is speculated how alcohol fortified with proton pump inhibitor and vitamin B would effect alcohol-related morbidity....

Amino Acids and Biogenic Amines Evolution during the Estufagem of Fortified Wines

OpenAIRE

Vanda Pereira; Ana C. Pereira; Juan P. Pérez Trujillo; Juan Cacho; José C. Marques

2015-01-01

The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45°C, 3 months) and overheating (70°C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injecti...

Vitamin B6

Science.gov (United States)

... pork Nuts Poultry Whole grains and fortified cereals Canned chickpeas Fortified breads and cereals may also contain vitamin B6. Fortified means that a vitamin or mineral has been added to the food. Side Effects Large doses of vitamin B6 can cause: Difficulty ...

Complementary and Integrative Medicine

Science.gov (United States)

... medical treatments that are not part of mainstream medicine. When you are using these types of care, it may be called complementary, integrative, or alternative medicine. Complementary medicine is used together with mainstream medical ...

Efficacy of a microencapsulated iron pyrophosphate-fortified fruit juice: a randomised, double-blind, placebo-controlled study in Spanish iron-deficient women.

Science.gov (United States)

Blanco-Rojo, Ruth; Pérez-Granados, Ana M; Toxqui, Laura; González-Vizcayno, Carmen; Delgado, Marco A; Vaquero, M Pilar

2011-06-01

Fe-deficiency anaemia is a worldwide health problem. We studied the influence of consuming an Fe-fortified fruit juice on Fe status in menstruating women. A randomised, double-blind, placebo-controlled study of 16 weeks of duration was performed. Subjects were randomised into two groups: the P group (n 58) or the F group (n 64), and consumed, as a supplement to their usual diet, 500 ml/d of a placebo fruit juice or an Fe-fortified fruit juice, respectively. The Fe-fortified fruit juice, containing microencapsulated iron pyrophosphate, provided 18 mg Fe/d (100 % of the RDA). At baseline and monthly, dietary intake, body weight and Fe parameters were determined: total erythrocytes, haematocrit, mean corpuscular volume (MCV), red blood cell distribution width (RDW), Hb, serum Fe, serum ferritin, serum transferrin, transferrin saturation, soluble transferrin receptor (sTfR) and zinc protoporphyrin (ZnPP). The fruit juice consumption involved increased intake of carbohydrates and vitamin C, and increased BMI within normal limits. Ferritin was higher in the F group after week 4 (P juice improves Fe status and may be used to prevent Fe-deficiency anaemia.

Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

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Xiao-shu Tang

2017-01-01

Full Text Available With the iron-fortified milk as research object, this paper makes a research on the influence of iron on the dielectric properties and wave absorption properties and effect of nutritional components, such as casein and whey protein in milk, and thermostability in the process of microwave heating, and rapid heat transfer method in ferrous gluconate–milk and ferrous chloride–milk, respectively. The results show that the iron of ionic form has greater influence to convert microwave to heat energy and the effect of microwave absorption properties was greater for ferrous chloride than for ferrous gluconate at high concentration. The effect of different forms of iron on the composition of milk was different, and the composition of milk systems was more stable by microwave heating, but the rapid heat transfer method is superior in the aim of increasing the nutritional value of milk. The ferrous gluconate–milk system has a better thermal stability than ferrous chloride–milk system. From the aspect of dielectric induction, the paper discovers the response rules of iron and evaluates the microwave thermal safety of the traditional and the iron-fortified products by microwave heating.

Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines.

Science.gov (United States)

von Moos, Lea M; Schneider, Mirjam; Hilty, Florentine M; Hilbe, Monika; Arnold, Myrtha; Ziegler, Nathalie; Mato, Diogo Sales; Winkler, Hans; Tarik, Mohamed; Ludwig, Christian; Naegeli, Hanspeter; Langhans, Wolfgang; Zimmermann, Michael B; Sturla, Shana J; Trantakis, Ioannis A

2017-05-01

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO 4 NPs) is a promising new approach to reducing iron deficiency because FePO 4 NPs combine high bioavailability with superior sensory performance in difficult to fortify foods. However, their safety remains largely untested. We fed rats for 90 days diets containing FePO 4 NPs at doses at which iron sulfate (FeSO 4 ), a commonly used food fortificant, has been shown to induce adverse effects. Feeding did not result in signs of toxicity, including oxidative stress, organ damage, excess iron accumulation in organs or histological changes. These safety data were corroborated by evidence that NPs were taken up by human gastrointestinal cell lines without reducing cell viability or inducing oxidative stress. Our findings suggest FePO 4 NPs appear to be as safe for ingestion as FeSO 4 .

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

OpenAIRE

Herbig, Anna-Lena

2017-01-01

The study comprises a systematic and quantitative evaluation of potential intrinsic and extrinsic factors that impact vitamin C degradation in a real food matrix. The supernatant of centrifuged apple purée was fortified in vitamin C, and degradation was followed without stirring. Model discrimination indicated better fit for the zero order model than the first order model which was hence chosen for determination of rate constants. pH influenced strongly vitamin C degradation in citrate-phosph...

Evaluation of the effect of fortified and concentrated hay supplementation on the production of bovine milk (Bos taurus L. during the dry season in the Achaca-Tiahuanacu community

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Patty-Quispe Magda Hortencia

2017-04-01

Full Text Available The present study was carried out in the Achaca Community of the Municipality of Tiahuanacu, with the objective of evaluating the effect of supplementation with fortified and concentrated hay on milk production, feed conversion, total solids and production costs in three periods (Control, adaptation and supplementation during the dry season (October and November. 12 Holstein mestizo cows were used between 4 and 6 months of lactation. The design used was completely randomized blocks with factorial arrangement of 2Ax3Bx (3 with three replicates. The average milk yield of 4.69 kg of cows supplemented with fortified hay and 6.24 kg with concentrate were higher than the production of 3.94 and 5.11 kg respectively in the adaptation period and finally the production of 3.58 and 3.42 kg in the control period. The feed conversion with fortified hay supplementation of 2.60 kg was greater than 2.12 and 1.90 kg respectively. While feed conversion between supplements was 1.61 and 1.78 kg with concentrate in the adaptation period and finally with 2.12 and 2.60 kg with fortified hay in the supplementation period. The total solids content of 10.52 ºBrix was superior to the adaptation period of 10.30 ºBrix and control with 10.05 ºBrix. Meanwhile, total solids between supplements were 10.19 ºBrix with fortified hay and 10.39 ºBrix with concentrate.

Multinutrient-fortified juices improve vitamin D and vitamin E status in children: a randomized controlled trial.

Science.gov (United States)

Economos, Christina D; Moore, Carolyn E; Hyatt, Raymond R; Kuder, Julia; Chen, Tai; Meydani, Simin Nikbin; Meydani, Mohsen; Klein, Ellen; Biancuzzo, Rachael M; Holick, Michael F

2014-05-01

Provision of fortified juices may provide a convenient method to maintain and increase blood fat-soluble vitamins. To determine whether children consuming orange juice fortified with calcium and combinations of vitamins D, E, and A could increase serum 25-hydroxyvitamin D [25(OH)D], α-tocopherol, and retinol levels. A 12-week randomized, double-blind, controlled trial. One hundred eighty participants (aged 8.04±1.42 years) were recruited at Tufts (n=70) and Boston University (n=110) during 2005-2006. Of those recruited, 176 children were randomized into three groups: CaD (700 mg calcium+200 IU vitamin D), CaDEA (700 mg calcium+200 IU vitamin D+12 IU vitamin E+2,000 IU vitamin A as beta carotene), or Ca (700 mg calcium). Children consumed two 240-mL glasses of CaD, CaDEA, or Ca fortified orange juice daily for 12 weeks. Serum 25(OH)D, α-tocopherol, and retinol concentrations. Changes in 25(OH)D, α-tocopherol, retinol, and parathyroid hormone concentrations were examined. Covariates included sex, age, race/ethnicity, body mass index, and baseline 25(OH)D, α-tocopherol, retinol, or parathyroid hormone levels. Multivariate models and repeated measures analysis of variance tested for group differences with pre-post measures (n=141). Baseline 25(OH)D was 68.4±27.7 nmol/L (27.4±11.10 ng/mL) ), with 21.7% of participants having inadequate 25(OH)D (vitamin D and 12 IU vitamin E increased 25(OH)D and α-tocopherol concentrations in young children within 12 weeks. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies

Science.gov (United States)

2012-10-01

medicine and food spice for centuries and have been confirmed to be safe. In this study, we have reconstituted curcuminoid biosynthesis in Escherichia coli...natural products have long been used as a food spice (curry) and complementary and alternative medicine (CAM) in Asia. 1-4 They possess various...plasmids into E. coli BL21(DE3) led to the engineered strain E. coli BL21(DE3)/pSW24+pSW42. The strain was cultured in LB supplemented with kanamycin

Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid.

Science.gov (United States)

Bradbury, Kathryn E; Williams, Sheila M; Mann, Jim I; Oey, Indrawati; Aitchison, Cindy; Parnell, Winsome; Fleming, Liz; Brown, Rachel C; Skeaff, C Murray

2016-11-01

To estimate the folate status of New Zealand women of childbearing age following the introduction, in 2010, of a new voluntary folic acid fortification of bread programme. The 2011 Folate and Women's Health Survey was a cross-sectional survey of women aged 18-44 years carried out in 2011. The survey used a stratified random sampling technique with the Electoral Roll as the sampling frame. Women were asked about consumption of folic-acid-fortified breads and breakfast cereals in a telephone interview. During a clinic visit, blood was collected for serum and erythrocyte folate measurement by microbiological assay. A North Island (Wellington) and South Island (Dunedin) city centre in New Zealand. Two hundred and eighty-eight women, of whom 278 completed a clinic visit. Geometric mean serum and erythrocyte folate concentrations were 30 nmol/l and 996 nmol/l, respectively. Folate status was 30-40 % higher compared with women of childbearing age sampled as part of a national survey in 2008/09, prior to the introduction of the voluntary folic acid bread fortification programme. In the 2011 Folate and Women's Health Survey, reported consumption of fortified bread and fortified breakfast cereal in the past week was associated with 25 % (P=0·01) and 15 % (P=0·04) higher serum folate concentrations, respectively. Serum and erythrocyte folate concentrations have increased in New Zealand women of childbearing age since the number of folic-acid-fortified breads was increased voluntarily in 2010. Consumption of fortified breads and breakfast cereals was associated with a higher folate status.

High prevalence of complementary and alternative medicine use in patients with genetically proven mitochondrial disorders.

Science.gov (United States)

Franik, Sebastian; Huidekoper, Hidde H; Visser, Gepke; de Vries, Maaike; de Boer, Lonneke; Hermans-Peters, Marion; Rodenburg, Richard; Verhaak, Chris; Vlieger, Arine M; Smeitink, Jan A M; Janssen, Mirian C H; Wortmann, Saskia B

2015-05-01

Despite major advances in understanding the pathophysiology of mitochondrial diseases, clinical management of these conditions remains largely supportive, and no effective treatment is available. We therefore assumed that the burden of disease combined with the lack of adequate treatment leaves open a big market for complementary and alternative medicine use. The objective of this study was to evaluate the use and perceived effectiveness of complementary and alternative medicine in children and adults with genetically proven mitochondrial disease. The reported use was surprisingly high, with 88% of children and 91% of adults having used some kind of complementary and alternative medicine in the last 2 years. Also, the mean cost of these treatments was impressive, being 489/year for children and 359/year for adult patients. Over-the-counter remedies (e.g., food supplements, homeopathy) and self-help techniques (e.g., Reiki, yoga) were the most frequently used complementary and alternative therapies in our cohort: 54% of children and 60% of adults reported the various complementary and alternative medicine therapies to be effective. Given the fact that currently no effective treatment exists, further research toward the different therapies is needed, as our study clearly demonstrates that such therapies are highly sought after by affected patients.

Special Section: Complementary and Alternative Medicine (CAM):Quiz on Complementary and Alternative Medicine

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... Special Section CAM Quiz on Complementary and Alternative Medicine Past Issues / Winter 2009 Table of Contents For ... low back pain. True False Complementary and alternative medicine (CAM) includes: Meditation Chiropractic Use of natural products, ...

Complementary and Alternative Medicine

Science.gov (United States)

... for Educators Search English Español Complementary and Alternative Medicine KidsHealth / For Teens / Complementary and Alternative Medicine What's ... a replacement. How Is CAM Different From Conventional Medicine? Conventional medicine is based on scientific knowledge of ...

Brick-Burning Kiln from the Zhaiyk Fortified Site

Directory of Open Access Journals (Sweden)

Kalmenov Murat D.

2013-12-01

Full Text Available The article contains a description of the brick-burning kiln, which was discovered during the 2012 excavations on the medieval Zhaiyk fortified site (Western Kazakhstan oblast. A similar object had been discovered on the site in 2002. Kilns of similar design were known on the vast territories of Southeastern Europe and Central Asia in the 10th-15th cc. In the 13th-15th centuries, they were widely spread in the territory of the Golden Horde. The analysis of their design, combined with written sources and ethnographic data, allows reconstructing the operation process of such kilns in general lines. The finds of kilns on the Zhaiyk settlement make it possible to suggest that in the 13th-14th centuries there existed a developed construction materials production in the territory of the settlement.

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.

Science.gov (United States)

Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula

2015-01-01

Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

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The objectives of this study were to develop and evaluate a frozen yogurt (FY) fortified with a nano-emulsion containing purple rice bran oil (NPRBO). A nano-emulsion with a droplet size range of 150-300 nm was produced by sonication followed by ultra-shear homogenization. The nano-emulsion was mi...

Complementary Feeding Interventions Have a Small but Significant Impact on Linear and Ponderal Growth of Children in Low- and Middle-Income Countries: A Systematic Review and Meta-Analysis.

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Panjwani, Anita; Heidkamp, Rebecca

2017-11-01

Background: World Health Assembly member states have committed to ambitious global targets for reductions in stunting and wasting by 2025. Improving complementary diets of children aged 6-23 mo is a recommended approach for reducing stunting in children impact of complementary feeding interventions on linear [length-for-age z score (LAZ)] and ponderal [weight-for-length z score (WLZ)] growth of children aged 6-23 mo, with the specific goal of updating intervention-outcome linkages in the Lives Saved Tool (LiST). Methods: We started our review with studies included in the previous LiST review and searched for articles published since January 2012. We identified longitudinal trials that compared children aged 6-23 mo who received 1 of 2 types of complementary feeding interventions (nutrition education or counseling alone or complementary food supplementation with or without nutrition education or counseling) with a no-intervention control. We assessed study quality and generated pooled estimates of LAZ and WLZ change, as well as length and weight gain, for each category of intervention. Results: Interventions that provided nutrition education or counseling had a small but significant impact on linear growth in food-secure populations [LAZ standardized mean difference (SMD): 0.11; 95% CI: 0.01, 0.22] but not on ponderal growth. Complementary food supplementation interventions with or without nutrition education also had a small, significant effect in food-insecure settings on both LAZ (SMD: 0.08; 95% CI: 0.04, 0.13) and WLZ (SMD: 0.05; 95% CI: 0.01, 0.08). Conclusions: Nutrition education and complementary feeding interventions both had a small but significant impact on linear growth, and complementary feeding interventions also had an impact on ponderal growth of children aged 6-23 mo in low- and middle-income countries. The updated LiST model will support nutrition program planning and evaluation efforts by allowing users to model changes in intervention coverage on

The Correlation between Providing Complementary Food and Breast-Feeding with the Growth and Development of Children under the Age of Five Years Old (6-24 months

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Dwi Cahya Rahmadiyah

2015-12-01

Full Text Available A toddler is a group on the stage of human development that is vulnerable to the risk affecting their health specifically about their growth and development. Providing the appropriate nutrition to toddlers during this risky age of 6 to 24 months is crucial in promoting a proper growth and development. The proper nourishment for toddlers at the age of 6 to 24 months includes breast-feeding and complimentary solid foods. The objective of this study was to determine the correlation between the specific characteristics of a family or a household and the provision of complementary feeding about the growth and development of children (6-24 months in the village of Curug Cimanggis, Depok. This study used a descriptive correlational, cross-sectional approach using a sample that consisted of 102 children aged 6-24 months, which were collected using a proportional cluster sampling. Based on the Chi Square test, the researchers found no correlation between the provision of complementary feeding with a child’s growth and development. This is because breast-feeding as the source of nourishment is still the major factor that directly influences the growth and development of any toddler between the age of 6-24 months. However, by applying better financial management in conjunction with the ability to modify the practices of how families feed their toddlers, a family may raise and nurture their toddlers so they may grow according to the proper stages of development. The results of this study are expected to serve as an input in improving toddlers’ health care concerning their growth and development by promoting the importance of providing the appropriate complimentary food by the proper guidelines while continuing to breast feed toddlers between the age of 6 to 24 months.

Diet for Kidney Stone Prevention

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... based foods such as calcium-fortified juices, cereals, breads, some kinds of vegetables, and some types of beans. Ask a dietitian or other health ... based foods such as calcium-fortified juices, cereals, breads, some kinds of vegetables, and some types of beans. Ask a dietitian or other health ...

Position of the American Dietetic Association: functional foods.

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Hasler, Clare M; Brown, Amy C

2009-04-01

All foods are functional at some physiological level, but it is the position of the American Dietetic Association (ADA) that functional foods that include whole foods and fortified, enriched, or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. ADA supports research to further define the health benefits and risks of individual functional foods and their physiologically active components. Health claims on food products, including functional foods, should be based on the significant scientific agreement standard of evidence and ADA supports label claims based on such strong scientific substantiation. Food and nutrition professionals will continue to work with the food industry, allied health professionals, the government, the scientific community, and the media to ensure that the public has accurate information regarding functional foods and thus should continue to educate themselves on this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from plant, animal, and microbial food sources, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk and health promotion. This position paper reviews the definition of functional foods, their regulation, and the scientific evidence supporting this evolving area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration

Nutrient composition of premixed and packaged complementary foods for sale in low- and middle-income countries: Lack of standards threatens infant growth.

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Masters, William A; Nene, Marc D; Bell, Winnie

2017-10-01

Premixed flours for infant porridge are increasingly produced and sold in developing countries to complement continued breastfeeding. Such complementary food (CF) products have known efficacy against malnutrition in children from 6 to 24 months of age, but ingredient ratios and production processes may vary. This study provides the first systematic measurement of their actual nutrient composition. We purchased samples of 108 premixed CF products in 22 low- and middle-income countries, and commissioned blind laboratory measurement of each product's macronutrients and micronutrients. We compared measured contents to nutrient claims on their packaging and to CF standards from the Codex Alimentarius, the Super Cereal Plus product used in nutrition assistance programs, and the Lutter and Dewey (2003) recommendations, as well as our own modeled nutrient requirements for a healthy breastfed child. Actual densities are significantly different from nutrient claims for protein (p = .013) and fat (p = .000). Only 15% of samples met two of the three benchmarks for fat, 32% met the most stringent protein standard, while only 22% met them for iron, and 21% for zinc. The median healthy child consuming breast milk plus enough of these solid foods to meet energy needs would experience deficits of zinc at 6 months, iron at 6 and 9 months, and dietary fat from 12 months of age. In summary, premixed CF products can provide adequate nutrient density but usually do not, revealing the need and opportunity for independent monitoring and quality assurance to help grain millers making premixed foods maintain uniform ingredient ratios and production practices. © 2016 John Wiley & Sons Ltd.

Transmuted Complementary Weibull Geometric Distribution

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Ahmed Z. A…fify

2014-12-01

Full Text Available This paper provides a new generalization of the complementary Weibull geometric distribution that introduced by Tojeiro et al. (2014, using the quadratic rank transmutation map studied by Shaw and Buckley (2007. The new distribution is referred to as transmuted complementary Weibull geometric distribution (TCWGD. The TCWG distribution includes as special cases the complementary Weibull geometric distribution (CWGD, complementary exponential geometric distribution(CEGD,Weibull distribution (WD and exponential distribution (ED. Various structural properties of the new distribution including moments, quantiles, moment generating function and RØnyi entropy of the subject distribution are derived. We proposed the method of maximum likelihood for estimating the model parameters and obtain the observed information matrix. A real data set are used to compare the ‡exibility of the transmuted version versus the complementary Weibull geometric distribution.

Age of the introduction of the first complementary food and determinants of its early introduction by Slovak mothers

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Slávka Mrosková

2016-03-01

Full Text Available Aim: To assess the age of introduction of complementary food (CF and the factors leading to early introduction of CF (≤ four months. Design: Cross-sectional study. Methods: In the period October 2011 to April 2012 we conducted research on 405 mothers of infants living in the Slovak Republic, particularly in the regions of Prešov (56.0% and Košice (20.5%. The questionnaire, of our own design, integrated 13 factors. Statistical analysis included descriptive statistics and logistic regression (95% CI. Results: The first CF was introduced at 5.5 months (M = 5.47; SD = 1.22; range 1.0 to 10.0. Early introduction of CF was identified in 24.2% of children. A significantly higher risk of early introduction of first CF was found in respondents with: lower maternal age (OR = 4.436, lower levels of education (secondary education without GCE/vocational qualifications - OR = 10.140, lower maternal awareness of healthy nutrition (OR = 2.996, lower levels of satisfaction with their financial situation (OR = 1.927, and in single mothers (OR = 5.143, and children receiving combined milk nutrition rather than purely breastfeeding (OR = 3.888. Conclusion: Recognition of the factors leading to early introduction of CF allows the implementation of effective prevention strategies by health professionals.

Impact of the two different iron fortified cookies on treatment of anemia in preschool children in Brazil.

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Landim, Liejy Agnes; Pessoa, Marcia Luiza Dos Santos Beserra; Brandão, Amanda de Castro Amorim Serpa; Morgano, Marcelo Antonio; Marcos Antônio de Mota Araújo, Marcos Antônio De Mota Araújo; Rocha, Maurisrael De Moura; Arêas, José Alfredo Gomes; Moreira-Araújo, Regilda Saraiva Dos Reis

2016-09-20

Nutritional intervention in pre-school children using cookies prepared with wheat flour enriched with iron and folic acid (CWFFeFA) and cookies prepared with cowpea (Vigna unguiculata (L.) Walp) flour fortified with iron and zinc and wheat flour enriched with iron and folic acid (CCFFeZn + WFFeFA). To assess the impact of the ingestion of CWFFeFA and CCFFeZn + WFFeFA by pre-school children, using the cowpea variety BRS-Xiquexique, to control iron-deficiency anaemia. Nutritional intervention was conducted in municipal day care centres selected at random (n = 262) involving pre-school children aged 2 to 5 years living in Teresina, state of Piauí, Brazil. To assess the socioeconomic data, BMI-for-age, haemoglobin levels before and after intervention, and dietary intake, the children were divided into group 1 (G1), which received CWFFeFA (30 g), and group 2 (G2), which received CCFFeZn + WFFeFA (30 g). Food acceptance was evaluated daily. The prevalence of anaemia in G1 and G2 before the nutritional intervention was 12.2% (n = 18) and 11.5% (n = 30), respectively. After intervention, the prevalence decreased to 1.4% in G1 (n = 2) and to 4.2% in G2 (n = 11). Food acceptance by pre-school children in G1 and G2 was 97.4% and 94.3%, respectively. The use of both types of cookie formulations decreased the prevalence of anaemia among pre-school children, and CCFFeZn + WFFeFA yielded the greatest decrease.

The Effects of Consumption of Bread Fortified With Soy Bean Flour on Metabolic Profile in Type 2 Diabetic Women: A Cross-over Randomized Controlled Clinical Trial.

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Moghaddam, Asma Salari; Entezari, Mohammad Hassan; Iraj, Bijan; Askari, Gholam Reza; Maracy, Mohammad Reza

2014-12-01

Diabetes mellitus is one of the most common chronic diseases in the world and has become a major threat for global health. Recent studies reported that the soy has beneficial effects in diabetic mellitus patients. The aim of this study was to assess the effects of soybean flour fortified bread consumption on metabolic profile in type 2 diabetic women. This randomized, cross-over, controlled clinical trial was carried out in 30 type 2 diabetic women. At first, a 2-week run-in period was applied. Then, participants were randomly assigned to either intervention or control groups. Participants in the intervention group were asked to replace 120 g of soybean flour fortified bread with the same amount of their usual bread intake or other cereal products for 6 weeks. After a 4 weeks washout period, participants were crossed over for another 6 weeks. Mean (±standard deviation) age and body mass index of subjects was 45.7 ± 3.8 years and 29.5 ± 3.9 kg/m(2), respectively. The results of our study showed no significant effects of soybean flour fortified bread on metabolic profile. We found a reduction in serum triglycerides (change difference: -3.7, P = 0.82), serum low-density lipoprotein-cholesterol (change difference: -11.2, P = 0.50), insulin (change difference: -3.6, P = 0.7), and homeostatic model assessment of insulin resistance (change differences: -0.57, P = 0.45) after 6 weeks but these changes were not statistically significant. No significant effects of soybean flour fortified bread on serum concentrations of fasting blood sugar, glycated hemoglobin, high-density lipoproteins and total cholesterol levels were found. Six weeks consumption of soybean flour fortified bread among diabetic patients had no significant effects on metabolic profile.

The effects of consumption of bread fortified with soy bean flour on metabolic profile in type 2 diabetic women: A cross-over randomized controlled clinical trial

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Asma Salari Moghaddam

2014-01-01

Full Text Available Background: Diabetes mellitus is one of the most common chronic diseases in the world and has become a major threat for global health. Recent studies reported that the soy has beneficial effects in diabetic mellitus patients. The aim of this study was to assess the effects of soybean flour fortified bread consumption on metabolic profile in type 2 diabetic women. Methods: This randomized, cross-over, controlled clinical trial was carried out in 30 type 2 diabetic women. At first, a 2-week run-in period was applied. Then, participants were randomly assigned to either intervention or control groups. Participants in the intervention group were asked to replace 120 g of soybean flour fortified bread with the same amount of their usual bread intake or other cereal products for 6 weeks. After a 4 weeks washout period, participants were crossed over for another 6 weeks. Results: Mean (±standard deviation age and body mass index of subjects was 45.7 ± 3.8 years and 29.5 ± 3.9 kg/m 2 , respectively. The results of our study showed no significant effects of soybean flour fortified bread on metabolic profile. We found a reduction in serum triglycerides (change difference: -3.7, P = 0.82, serum low-density lipoprotein-cholesterol (change difference: -11.2, P = 0.50, insulin (change difference: -3.6, P = 0.7, and homeostatic model assessment of insulin resistance (change differences: -0.57, P = 0.45 after 6 weeks but these changes were not statistically significant. No significant effects of soybean flour fortified bread on serum concentrations of fasting blood sugar, glycated hemoglobin, high-density lipoproteins and total cholesterol levels were found. Conclusions: Six weeks consumption of soybean flour fortified bread among diabetic patients had no significant effects on metabolic profile.

Complementary feeding and the early origins of obesity risk: a study protocol.

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Muniandy, Naleena Devi; Allotey, Pascale A; Soyiri, Ireneous N; Reidpath, Daniel D

2016-11-15

The rise in the prevalence of childhood obesity worldwide calls for an intervention earlier in the life cycle. Studies show that nutrition during early infancy may contribute to later obesity. Hence, this study is designed to determine if the variation in complementary feeding practices poses a risk for the development of obesity later in life. A mixed methods approach will be used in conducting this study. The target participants are infants born from January to June 2015 in the South East Asia Community Observatory (SEACO) platform. The SEACO is a Health and Demographic Surveillance System (HDSS) that is established in the District of Segamat in the state of Johor, Malaysia. For the quantitative strand, the sociodemographic data, feeding practices, anthropometry measurement and total nutrient intake will be assessed. The assessment will occur around the time complementary feeding is expected to start (7 Months) and again at 12 months. A 24-hour diet recall and a 2-day food diary will be used to assess the food intake. For the qualitative strand, selected mothers will be interviewed to explore their infant feeding practices and factors that influence their practices and food choices in detail. Ethical clearance for this study was sought through the Monash University Human Research and Ethics Committee (application number CF14/3850-2014002010). Subsequently, the findings of this study will be disseminated through peer-reviewed journals, national and international conferences. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

A Content Analysis of Infant and Toddler Food Advertisements in Taiwanese Popular Pregnancy and Early Parenting Magazines.

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Chen, Yi-Chun; Chang, Jung-Su; Gong, Yu-Tang

2015-08-01

Mothers who are exposed to formula advertisements (ads) are less likely to initiate breastfeeding and more likely to breastfeed for a shorter duration than other mothers. The purpose of this study was to examine infant and toddler food ads in pregnancy and early parenting magazines. A content analysis of infant and toddler food ads printed in 12 issues of 4 magazines published in 2011 was performed. Coding categories of ads included product category, advertisement category, marketing information, and advertising appeal. The target age and health-related message of each product were coded. The researchers identified 756 infant and toddler food ads in the magazines. Compared with complementary food ads, formula product ads used more marketing strategies such as antenatal classes and baby contests to influence consumers and promote products. Nutritional quality and child health benefits were the two most frequently used advertising appeals. In addition, this study identified 794 formula products and 400 complementary food products; 42.8% of the complementary food products were intended for 4-month-old infants. Furthermore, 91.9% of the ads for formula products and 81% of the ads for complementary food products contained claims concerning health function or nutrient content. Taiwanese pregnancy and early parenting magazines contain numerous infant and toddler food ads. These ads generally use health-related claims regarding specific nutrient content and health functions to promote infant and toddler foods. Health professionals should provide more information to parents on the differences between breast milk and formula milk, and they should be aware of the potential effect of infant and toddler food ads on parents' infant feeding decisions. © The Author(s) 2015.

WinFood data from Kenya and Cambodia

DEFF Research Database (Denmark)

Owino, Victor O; Skau, Jutta Kloppenborg Heick; Omollo, Selina

2015-01-01

during randomized, controlled trials (WinFood Study) designed to assess the efficacy of locally produced complementary foods based on traditional animal-source foods (edible termites and spiders) to support growth and nutritional status in Kenyan and Cambodian infants. METHODS: In a randomized......, controlled design, infants received WinFood or corn-soy blend (CSB) for 9 months from 6 to 15 months of age. Lean mass accrual and blood nutrition indicators (lipid profile, iron and zinc status) were measured cross-sectionally at 9 and 15 months of age, respectively. Lean mass was determined by measuring...

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

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Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Calcium and vitamin D fortified milk reduces bone turnover and improves bone density in postmenopausal women over 1 year.

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Kruger, Marlena C; Chan, Yoke Mun; Lau, Lee Ting; Lau, Chin Chin; Chin, Yit Siew; Kuhn-Sherlock, Barbara; Todd, Joanne M; Schollum, Linda M

2017-10-03

In Malaysia, hip fracture incidence is higher in Chinese women than other ethnic groups. This study compared the effects of a high-calcium vitamin D fortified milk with added FOS-inulin versus regular milk over 1 year on aspects of bone health in Chinese postmenopausal women in Malaysia. One-hundred and twenty-one women (mean age 59 (± 4) years) were randomized into two groups: control (n = 60; regular milk, 428 mg calcium per day) or intervention (n = 61; fortified milk at 1200 mg calcium, 96 mg magnesium, 2.4 mg zinc, 15 μg vitamin D and 4 g FOS-inulin per day). At baseline, weeks 12, 24, 36 and 52, parathyroid hormone (PTH), C-Telopeptide of Type I Collagen (CTx-1), Procollagen I Intact N-Terminal propeptide (PINP) and vitamin D levels were assessed. Bone density (BMD) was measured at baseline and week 52 using a GE Lunar iDXA. Body mass index, lumbar spine and femoral neck BMD did not differ between groups at baseline. Over 52 weeks, mean plasma 25 (OH) D 3 levels increased to 74.8 nmol/L (intervention group) or remained at 63.1 nmol/L (control group) (p milk, the fortified milk suppressed bone turnover markers and tended to increase femoral neck BMD.

Cluster-randomized trial on complementary and responsive feeding education to caregivers found improved dietary intake, growth and development among rural Indian toddlers.

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Vazir, Shahnaz; Engle, Patrice; Balakrishna, Nagalla; Griffiths, Paula L; Johnson, Susan L; Creed-Kanashiro, Hilary; Fernandez Rao, Sylvia; Shroff, Monal R; Bentley, Margaret E

2013-01-01

Inadequate feeding and care may contribute to high rates of stunting and underweight among children in rural families in India. This cluster-randomized trial tested the hypothesis that teaching caregivers appropriate complementary feeding and strategies for how to feed and play responsively through home-visits would increase children's dietary intake, growth and development compared with home-visit-complementary feeding education alone or routine care. Sixty villages in Andhra Pradesh were randomized into three groups of 20 villages with 200 mother-infant dyads in each group. The control group (CG) received routine Integrated Child Development Services (ICDS); the complementary feeding group (CFG) received the ICDS plus the World Health Organization recommendations on breastfeeding and complementary foods; and the responsive complementary feeding and play group (RCF&PG) received the same intervention as the CFG plus skills for responsive feeding and psychosocial stimulation. Both intervention groups received bi-weekly visits by trained village women. The groups did not differ at 3 months on socioeconomic status, maternal and child nutritional indices, and maternal depression. After controlling for potential confounding factors using the mixed models approach, the 12-month intervention to the CFG and RCF&PG significantly (P Mental Development scores (mean = 3.1, CI: 0.8-5.3) in the RCF&PG (but not CFG) compared with CG. Community-based educational interventions can improve dietary intake, length (CFG) and mental development (RCF&PG) for children under 2 years in food-secure rural Indian families. © 2012 Blackwell Publishing Ltd.

Cluster-randomized trial on complementary and responsive feeding education to caregivers found improved dietary intake, growth, and development among rural Indian toddlers

Science.gov (United States)

Vazir, Shahnaz; Engle, Patrice; Balakrishna, Nagalla; Griffiths, Paula L.; Johnson, Susan L.; Creed-Kanashiro, Hilary; Rao, Sylvia Fernandez; Shroff, Monal R.; Bentley, Margaret E.

2012-01-01

Inadequate feeding and care may contribute to high rates of stunting and underweight among children in rural families in India. This cluster-randomized trial tested the hypothesis that teaching caregivers appropriate complementary feeding, and strategies for how to feed and play responsively through home-visits would increase children’s dietary intake, growth, and development compared to home-visit-complementary feeding education alone or routine care. Sixty villages in Andhra Pradesh were randomized into 3 groups1 of 20 villages with 200 mother-infant dyads in each group. The Control Group (CG), received routine Integrated Child Development Services (ICDS); the Complementary Feeding Group (CFG), received the ICDS plus the World Health Organization recommendations on breastfeeding and complementary foods; and the Responsive Complementary Feeding & Play Group (RCF&PG) received the same intervention as the CFG plus skills for responsive feeding and psychosocial stimulation. Both intervention groups received bi-weekly visits by trained village women. The groups did not differ at 3 months on socioeconomic status, maternal and child nutritional indices and maternal depression. After controlling for potential confounding factors using the mixed models approach, the twelve-month intervention to the CFG and RCF&PG significantly (pDevelopment scores(Mean=3.1, CI: 0.8–5.3) in the RCF&PG (but not CFG) compared to CG. Community-based educational interventions can improve dietary intake, length (CFG), and mental development (RCF&PG) for children under two years in food-secure rural Indian families. PMID:22625182

Folk to functional: An explorative overview of rice-based fermented foods and beverages in India

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Mousumi Ray

2016-03-01

Full Text Available Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.

Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial.

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Al-Khalidi, Banaz; Chiu, Winnie; Rousseau, Dérick; Vieth, Reinhold

2015-09-01

To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza. In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH). Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P pizza.

Prevalence and use of complementary health approaches among women with chronic pelvic pain in a prospective cohort study.

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Chao, Maria T; Abercrombie, Priscilla D; Nakagawa, Sanae; Gregorich, Steven E; Learman, Lee A; Kuppermann, Miriam

2015-02-01

The aim of this study was to examine the prevalence of and factors associated with use of complementary health approaches among women with chronic pelvic pain (CPP). We analyzed data from the Study of Pelvic Problems, Hysterectomy, and Intervention Alternatives, a prospective cohort study of women seeking care for noncancerous pelvic problems with intact uteri at enrollment. Among a subset of 699 participants who reported having CPP, we analyzed the prevalence of complementary health approaches used and associated patient sociodemographic and clinical characteristics, health-related quality of life, attitudes and beliefs, and conventional health care practices. At baseline, slightly over one-half (51%) of women with CPP used at least one complementary health approach in the past year, including acupuncture (8%), special foods or diets (22%), herbs (27%), and vitamins and minerals (29%). During follow-up surveys conducted annually for 4 years, a substantial proportion of women (44.8%) used complementary health approaches at more than half of the assessments. Users of complementary health approaches were more likely to undergo a hysterectomy or oophorectomy or to use gonadotropin-releasing hormone agonists or opioids during the study compared with nonusers. Women with CPP who used complementary health approaches also had more optimal health-related quality of life measured by the Pelvic Problem Impact Questionnaire (31.6 vs 25.6, P complementary health approaches. The substantial interest in and high prevalence of complementary health approaches used alongside conventional medical approaches highlight the need for better understanding of multimodal approaches to address the complex condition of CPP. Wiley Periodicals, Inc.

Analytical procedures for water-soluble vitamins in foods and dietary supplements: a review.

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Blake, Christopher J

2007-09-01

Water-soluble vitamins include the B-group vitamins and vitamin C. In order to correctly monitor water-soluble vitamin content in fortified foods for compliance monitoring as well as to establish accurate data banks, an accurate and precise analytical method is a prerequisite. For many years microbiological assays have been used for analysis of B vitamins. However they are no longer considered to be the gold standard in vitamins analysis as many studies have shown up their deficiencies. This review describes the current status of analytical methods, including microbiological assays and spectrophotometric, biosensor and chromatographic techniques. In particular it describes the current status of the official methods and highlights some new developments in chromatographic procedures and detection methods. An overview is made of multivitamin extractions and analyses for foods and supplements.

Fibromyalgia and Complementary Health Approaches

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... Musculoskeletal and Skin Diseases Web site . What the Science Says About Complementary Health Approaches for Fibromyalgia Mind ... Complementary and alternative medical therapies in fibromyalgia . Current Pharmaceutical Design . 2006;12(1):47–57. Sherman KJ, ...

Improvement of Nutritional Value of Instant Noodles by Fortifying with Catfish (Pangasius Hypophthalmus) Flour

OpenAIRE

Gusriadi, Depri; Sukmiwati, Mery; ', Dahlia

2014-01-01

This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, prot...

Food as pharma: marketing nutraceuticals to India's rural poor.

Science.gov (United States)

Street, Alice

2015-05-27

This commentary sketches out the politics of the expansion of affordable, fast-moving nutraceutical products into rural India, with a focus on fortified foods and beverages. It examines the relationships between industry, government and humanitarian organisations that are being forged alongside the development of markets for nutraceuticals; the production of evidence and the harnessing of science to support nutraceutical companies' claims; the ways in which nutraceuticals are being marketed and distributed in rural areas; and the concepts of health and well-being that are being promulgated through those marketing campaigns. Lastly, it asks what kinds of impact fast-moving nutraceuticals are likely to have on the lives of India's rural poor. It concludes by questioning how smooth a transition to nutraceutical consumption Big Food marketing strategies can really facilitate and how readily low-income families seeking to feed their families and safeguard health will actually adopt concepts of wellness and internalise micro-nutrient associated risks.

76 FR 42154 - BioMETRX, Inc., Biopure Corp. (n/k/a PBBPC, Inc.), Distributed Energy Systems Corp., Fortified...

Science.gov (United States)

2011-07-18

... SECURITIES AND EXCHANGE COMMISSION [File No. 500-1] BioMETRX, Inc., Biopure Corp. (n/k/a PBBPC, Inc.), Distributed Energy Systems Corp., Fortified Holdings Corp., Knobias, Inc., and One IP Voice... securities of Distributed Energy Systems Corp. because it has not filed any periodic reports since the period...

[Impact of the provision of fortified cornmeal on anemia in preschoolers in the indigenous areas of Mexico].

Science.gov (United States)

Aguirre Arenas, Judith; Chávez Villasana, Adolfo; Medina Carranza, Blanca Estela; García Villegas, Elsy Aidee; Carrasco Quintero, María del Refugio; Guarneros Soto, Noé

2013-01-01

To estimate changes in anemia status in preschool age children at 9 months after the provision of soy- and iron-fortified cornflour. A non-experimental pre-post evaluation study was performed in a sample of 98 boys and 96 boys aged between 6 and 24 months. We analyzed demographic, anthropometric, and biochemical variables. During the 9-month period, the hemoglobin level increased from 11.0 to 11.9 mg/dL (p<0,001). The prevalence of anemia (hemoglobin <11.0mg/dL) decreased from 52.6% to 25.3% (p<0,001). The indicators of height for age and body mass index changed from -2.1 (-5.5 to 2.8) to -2.3 (-6.5 to 1.3) (p<0,001) and from 0,4 (-3.1 to 2.9) to 0,7 (-2.2 to 3.9) (p<0,001), respectively. The decreased prevalence of anemia suggests that the provision of soy- (3%) and iron-fortified flour is a viable alternative for combating childhood anemia. Copyright © 2012 SESPAS. Published by Elsevier Espana. All rights reserved.

New Methodologies for the Documentation of Fortified Architecture in the State of Ruins

Science.gov (United States)

Fallavollita, F.; Ugolini, A.

2017-05-01

Fortresses and castles are important symbols of social and cultural identity providing tangible evidence of cultural unity in Europe. They are items for which it is always difficult to outline a credible prospect of reuse, their old raison d'être- namely the military, political and economic purposes for which they were built- having been lost. In recent years a Research Unit of the University of Bologna composed of architects from different disciplines has conducted a series of studies on fortified heritage in the Emilia Romagna region (and not only) often characterized by buildings in ruins. The purpose of this study is mainly to document a legacy, which has already been studied in depth by historians, and previously lacked reliable architectural surveys for the definition of a credible as well as sustainable conservation project. Our contribution will focus on different techniques and methods used for the survey of these architectures, the characteristics of which- in the past- have made an effective survey of these buildings difficult, if not impossible. The survey of a ruin requires, much more than the evaluation of an intact building, reading skills and an interpretation of architectural spaces to better manage the stages of documentation and data processing. Through a series of case studies of fortified buildings in ruins, we intend to describe the reasons that guided the choice of the methods and tools used and to highlight the potentials and the limits of these choices in financial terms.

Complementary and alternative medicine in radiation oncology. Survey of patients' attitudes

International Nuclear Information System (INIS)

Lettner, Sabrina; Kessel, Kerstin A.; Combs, Stephanie E.

2017-01-01

Complementary and alternative medicine (CAM) are gaining in importance, but objective data are mostly missing. However, in previous trials, methods such as acupuncture showed significant advantages compared to standard therapies. Thus, the aim was to evaluate most frequently used methods, their significance and the general acceptance amongst cancer patients undergoing radiotherapy (RT). A questionnaire of 18 questions based on the categorical classification released by the National Centre for Complementary and Integrative Health was developed. From April to September 2015, all patients undergoing RT at the Department of Radiation Oncology, Technical University of Munich, completed the survey. Changes in attitude towards CAM were evaluated using the questionnaire after RT during the first follow-up visit (n = 31). Of 634 patients, 333 answered the questionnaire (52.5%). Of all participants, 26.4% used CAM parallel to RT. Before RT, a total of 39.3% had already used complementary medicine. The most frequently applied methods during therapy were vitamins/minerals, food supplements, physiotherapy/manual medicine, and homeopathy. The majority (71.5%) did not use any complementary treatment, mostly stating that CAM was not offered to them (73.5%). The most common reasons for use were to improve the immune system (48%), to reduce side effects (43.8%), and to not miss an opportunity (37.8%). Treatment integrated into the individual therapy concept, e.g. regular acupuncture, would be used by 63.7% of RT patients. In comparison to other studies, usage of CAM parallel to RT in our department is considered to be low. Acceptance amongst patients is present, as treatment integrated into the individual oncology therapy would be used by about two-third of patients. (orig.) [de

Complementary and alternative medicine in radiation oncology : Survey of patients' attitudes.

Science.gov (United States)

Lettner, Sabrina; Kessel, Kerstin A; Combs, Stephanie E

2017-05-01

Complementary and alternative medicine (CAM) are gaining in importance, but objective data are mostly missing. However, in previous trials, methods such as acupuncture showed significant advantages compared to standard therapies. Thus, the aim was to evaluate most frequently used methods, their significance and the general acceptance amongst cancer patients undergoing radiotherapy (RT). A questionnaire of 18 questions based on the categorical classification released by the National Centre for Complementary and Integrative Health was developed. From April to September 2015, all patients undergoing RT at the Department of Radiation Oncology, Technical University of Munich, completed the survey. Changes in attitude towards CAM were evaluated using the questionnaire after RT during the first follow-up visit (n = 31). Of 634 patients, 333 answered the questionnaire (52.5%). Of all participants, 26.4% used CAM parallel to RT. Before RT, a total of 39.3% had already used complementary medicine. The most frequently applied methods during therapy were vitamins/minerals, food supplements, physiotherapy/manual medicine, and homeopathy. The majority (71.5%) did not use any complementary treatment, mostly stating that CAM was not offered to them (73.5%). The most common reasons for use were to improve the immune system (48%), to reduce side effects (43.8%), and to not miss an opportunity (37.8%). Treatment integrated into the individual therapy concept, e.g. regular acupuncture, would be used by 63.7% of RT patients. In comparison to other studies, usage of CAM parallel to RT in our department is considered to be low. Acceptance amongst patients is present, as treatment integrated into the individual oncology therapy would be used by about two-third of patients.

Complementary medicine in chronic pain treatment.

Science.gov (United States)

Simpson, Charles A

2015-05-01

This article discusses several issues related to therapies that are considered "complementary" or "alternative" to conventional medicine. A definition of "complementary and alternative medicine" (CAM) is considered in the context of the evolving health care field of complementary medicine. A rationale for pain physicians and clinicians to understand these treatments of chronic pain is presented. The challenges of an evidence-based approach to incorporating CAM therapies are explored. Finally, a brief survey of the evidence that supports several widely available and commonly used complementary therapies for chronic pain is provided. Copyright © 2015 Elsevier Inc. All rights reserved.

Protocol of the Low Birth Weight South Asia Trial (LBWSAT), a cluster-randomised controlled trial testing impact on birth weight and infant nutrition of Participatory Learning and Action through women's groups, with and without unconditional transfers of fortified food or cash during pregnancy in Nepal.

Science.gov (United States)

Saville, Naomi M; Shrestha, Bhim P; Style, Sarah; Harris-Fry, Helen; Beard, B James; Sengupta, Aman; Jha, Sonali; Rai, Anjana; Paudel, Vikas; Pulkki-Brannstrom, Anni-Maria; Copas, Andrew; Skordis-Worrall, Jolene; Bhandari, Bishnu; Neupane, Rishi; Morrison, Joanna; Gram, Lu; Sah, Raghbendra; Basnet, Machhindra; Harthan, Jayne; Manandhar, Dharma S; Osrin, David; Costello, Anthony

2016-10-21

Low birth weight (LBW, nutrition Participatory Learning and Action behaviour change strategy (PLA) for pregnant women through women's groups, with or without unconditional transfers of food or cash to pregnant women in two districts of southern Nepal. The study is a cluster randomised controlled trial (non-blinded). PLA comprises women's groups that discuss, and form strategies about, nutrition in pregnancy, low birth weight and hygiene. Women receive up to 7 monthly transfers per pregnancy: cash is NPR 750 (~US$7) and food is 10 kg of fortified sweetened wheat-soya Super Cereal per month. The unit of randomisation is a rural village development committee (VDC) cluster (population 4000-9200, mean 6150) in southern Dhanusha or Mahottari districts. 80 VDCs are randomised to four arms using a participatory 'tombola' method. Twenty clusters each receive: PLA; PLA plus food; PLA plus cash; and standard care (control). Participants are (mostly Maithili-speaking) pregnant women identified from 8 weeks' gestation onwards, and their infants (target sample size 8880 birth weights). After pregnancy verification, mothers may be followed up in early and late pregnancy, within 72 h, after 42 days and within 22 months of birth. Outcomes pertain to the individual level. Primary outcomes include birth weight within 72 h of birth and infant weight-for-age Z-score measured cross-sectionally on children born of the study. Secondary outcomes include prevalence of LBW, eating behaviour and weight during pregnancy, maternal and newborn illness, preterm delivery, miscarriage, stillbirth or neonatal mortality, infant Z-scores for length-for-age and weight-for-length, head circumference, and postnatal maternal BMI and mid-upper arm circumference. Exposure to women's groups, food or cash transfers, home visits, and group interventions are measured. Determining the relative importance to birth weight and early childhood nutrition of adding food or cash transfers to PLA women's groups

Cold Extrusion but Not Coating Affects Iron Bioavailability from Fortified Rice in Young Women and Is Associated with Modifications in Starch Microstructure and Mineral Retention during Cooking.

Science.gov (United States)

Hackl, Laura; Speich, Cornelia; Zeder, Christophe; Sánchez-Ferrer, Antoni; Adelmann, Horst; de Pee, Saskia; Tay, Fabian; Zimmermann, Michael B; Moretti, Diego

2017-12-01

Background: Rice can be fortified with the use of hot or cold extrusion or coating, but the nutritional qualities of the resulting rice grains have never been directly compared. Objective: Using fortified rice produced by coating or hot or cold extrusion, we compared 1 ) iron and zinc absorption with the use of stable isotopes, 2 ) iron and zinc retention during cooking, and 3 ) starch microstructure. Methods: We conducted 2 studies in young women: in study 1 [ n = 19; mean ± SD age: 26.2 ± 3.4 y; body mass index (BMI; in kg/m 2 ): 21.3 ± 1.6], we compared the fractional iron absorption (FAFe) from rice meals containing isotopically labeled ferric prophosphate ( 57 FePP), zinc oxide (ZnO), citric acid, and micronutrients fortified through hot extrusion (HER1) with rice meals fortified through cold extrusion containing 57 FePP, ZnO, citric acid, and micronutrients (CER); in study 2 ( n = 22; age: 24 ± 4 y; BMI: 21.2 ± 1.3), we compared FAFe and fractional zinc absorption (FAZn) from rice meals fortified through hot extrusion (HER2) compared with rice meals fortified through coating containing 57 FePP, ZnO, a citric acid and trisodium cirate mixture (CA/TSC), and micronutrients (COR) relative to rice meals extrinsically fortified with ferrous sulfate (reference). Rice types HER1 and CER contained citric acid, whereas types HER2 and COR contained CA/TSC. We assessed retention during standardized cooking experiments and characterized the rice starch microstructure. Results: FAFe (95% CI) was greater from CER [2.2% (1.4%, 3.4%)] than from HER1 [1.2% (0.7%, 2.0%)] ( P = 0.036). There was no difference in FAFe between HER2 [5.1% (3.7%, 7.1%)] and COR [4.0% (2.9%, 5.4%)] ( P = 0.14), but FAFe from COR was lower than that from the reference meal [6.6% (4.9%, 9.0%)] ( P = 0.003), and the geometric mean FAZn (95% CI) did not differ between HER2 [9.5% (7.9%, 11.6%)] and COR [9.6% (8.7%, 10.7%)] ( P = 0.92). Cooking in a rice-to-water ratio of 1:2 resulted in iron and zinc

Evolution of Serum 25OHD in Response to Vitamin D3-Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality.

Science.gov (United States)

Bonjour, Jean-Philippe; Dontot-Payen, Flore; Rouy, Emilien; Walrand, Stephane; Rousseau, Brigitte

2018-01-01

inversely baseline-dependent increase in s25OHD; and (3) a seasonal effect that highlights the importance of VitD 3 -fortified foods during winter, even at 5 µg/d, in healthy menopausal women.

Fortified Iodine Milk Improves Iodine Status and Cognitive Abilities in Schoolchildren Aged 7-9 Years Living in a Rural Mountainous Area of Morocco.

Science.gov (United States)

Zahrou, Fatima Ezzahra; Azlaf, Mehdi; El Menchawy, Imane; El Mzibri, Mohamed; El Kari, Khalid; El Hamdouchi, Asmaa; Mouzouni, Fatima-Zahra; Barkat, Amina; Aguenaou, Hassan

2016-01-01

Iodine is required for the production of the thyroid hormones essential for the growth and development of the brain. All forms of iodine deficiency (ID) affect the mental development of the child. Our study aims to assess the impact of ID on the intellectual development of Moroccan schoolchildren and to evaluate the effect of consumption of fortified milk on reducing ID. In a double-blind controlled trial conducted on schoolchildren, children were divided into two groups to receive fortified milk (30% of cover of RDI iodine) or nonfortified milk for 9 months. Urinary iodine was analyzed using the Sandell-Kolthoff reaction, a dynamic cognitive test using Raven's Standard Progressive Matrices to assess learning potential was performed at baseline and end line, and anthropometric assessment was done only at baseline. The study included schoolchildren who were severely iodine deficient. The prevalence of malnutrition was high in both groups; in this study, we found improvements in iodine status and in cognitive abilities among Moroccan schoolchildren. Our study showed that the consumption of fortified milk led to a clear improvement in iodine status and also appeared to have a favorable effect on the cognitive ability of Moroccan schoolchildren in a rural mountainous region.

Effect of package light transmittance on the vitamin content of milk, part 3: Fortified UHT low-fat milk

NARCIS (Netherlands)

Saffert, A.; Pieper, G.; Jetten, J.

2009-01-01

This work is the third and last part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on fortified UHT low-fat milk. The milk was stored under light with an intensity of 700 lux in polyethylene terephthalate (PET) bottles with varying

Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: a randomised controlled trial

NARCIS (Netherlands)

Andang'o, P.E.A.; Osendarp, S.J.M.; Ayah, R.; West, C.E.; Mwaniki, D.; Wolf, de C.A.; Kraaijenhagen, R.; Kok, F.J.; Verhoef, H.

2007-01-01

Background Sodium iron edetic acid (NaFeEDTA) might be a more bioavailable source of iron than electrolytic iron, when added to maize flour. We aimed to assess the effect, on children's iron status, of consumption of whole maize flour fortified with iron as NaFeEDTA or electrolytic iron. Methods 516

PREBIOTICS, INULIN AND BABY FOODS

Directory of Open Access Journals (Sweden)

S.V. Bel’mer

2010-01-01

Full Text Available Prebiotics play significant role in life support of microorganisms of human gastrointestinal tract, and normal functional state of intestinal biocenosis is sufficient condition for human health. Intestinal microbiocenosis is a component of regulation of proteins and lipids metabolism, vitamins synthesis, detoxication process in intestine, etc. prebiotics include a number of disaccharides (lactulose, oligosaccharides and polysaccharides (inulin, cellulose, etc.. Fructose polymer — inulin — provides growth of bifido- and lactobacteria, improves metabolism and has immunomodulating activity. Formation of intestinal micro biocenosis in infant is provided by prebiotics of breast milk. Further state of micro biocenosis, which is necessary for growth and development of child, is determined by adequate intake of prebiotics from fruits, vegetables and cereals. It is reasonable to use special baby foods fortified with prebiotics (for example, inulin.Key words: prebiotics, intestinal microflora, inulin.(Voprosy sovremennoi pediatrii — Current Pediatrics. – 2010;9(3:121-125

171 Adoption of Enriched Local Complementary Food in Osun State ...

African Journals Online (AJOL)

User

2012-01-24

Jan 24, 2012 ... blended with legumes to give the protein portion of the diet (Lartey et al. 1999). Often such foods are introduced to mothers, made available and methods of preparation are taught in either hospital during antenatal care or in the communities. Adoption of innovation is defined as a point of decision to make ...

Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies

DEFF Research Database (Denmark)

Grønborg, Ida Marie; Tetens, Inge; Ege, Majken

2018-01-01

Fortification of foods with vitamin D may be a population-based solution to low vitamin D intake. We performed modelling of vitamin D from diet, fortified foods and supplements in a population of Danish women 18-50 years, a risk group of vitamin D deficiency, to inform fortification policies...... on safe and adequate levels. Based on individual habitual dietary vitamin D intake of female participants from the Danish National Survey of Dietary Habits and Physical Activity (DANSDA) (n = 855), we performed graded intake modelling to predict the intake in six scenarios increasing the vitamin D intake...... from a habitual diet without fish to habitual diet including fish, fortified foods and supplements (40/80 µg). Four different foods were used as potential foods to fortify with vitamin D. The vitamin D intake was below the Average Requirement (AR) of 7.5 µg/day for 88% of the assessed women. Safe...

Cost-effectiveness of milk powder fortified with potassium to decrease blood pressure and prevent cardiovascular events among the adult population in China: a Markov model.

Science.gov (United States)

Dainelli, Livia; Xu, Tingting; Li, Min; Zimmermann, Diane; Fang, Hai; Wu, Yangfeng; Detzel, Patrick

2017-09-25

To model the long-term cost-effectiveness of consuming milk powder fortified with potassium to decrease systolic blood pressure (SBP) and prevent cardiovascular events. A best case scenario analysis using a Markov model was conducted. 8.67% of 50-79 year olds who regularly consume milk in China, including individuals with and without a prior diagnosis of hypertension. The model simulated the potential impact of a daily intake of two servings of milk powder fortified with potassium (+700 mg/day) vs the consumption of a milk powder without potassium fortification, assuming a market price equal to 0.99 international dollars (intl$; the consumption of a milk powder without potassium fortification, assuming a market price equal to intl$0.99 for the latter and to intl$1.12 for the first (+13.13%). Both deterministic and probabilistic sensitivity analyses were conducted to test the robustness of the results. Estimates of the incidence of cardiovascular events and subsequent mortality in China were derived from the literature as well as the effect of increasing potassium intake on blood pressure. The incremental cost-effectiveness ratio (ICER) was used to determine the cost-effectiveness of a milk powder fortified with potassium taking into consideration the direct medical costs associated with the cardiovascular events, loss of working days and health utilities impact. With an ICER equal to int$4711.56 per QALY (quality-adjusted life year) in the best case scenario and assuming 100% compliance, the daily consumption of a milk powder fortified with potassium shown to be a cost-effective approach to decrease SBP and reduce cardiovascular events in China. Healthcare savings due to prevention would amount to intl$8.41 billion. Sensitivity analyses showed the robustness of the results. Together with other preventive interventions, the consumption of a milk powder fortified with potassium could represent a cost-effective strategy to attenuate the rapid rise in

Perception of Rural and Urban Mothers about Consumption of Targeted Fortified Products in Jaipur, Rajasthan - India: A Cross-Sectional Study

Directory of Open Access Journals (Sweden)

Anup Nagaraj

2013-06-01

Full Text Available Background: Food fortification is the addition of one or more essential nutrients to a food whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. The present cross-sectional study was conducted to obtain comprehensive in¬formation towards consumption of Targeted Fortified Products (TFP among rural and urban mothers of children < 3 years in Jaipur, India.Methods: In this cross-sectional study conducted in 2012, three hundred rural and urban mothers were selected from Primary Health Centre, Ach¬rol Village and Uniara Hospital in Jaipur, Rajasthan. The data were col¬lected using a self-administered questionnaire. The current nutritional sta¬tus of children was determined by anthropometric measurements. Results: A total of 53.33% rural and 65.33% urban mothers had know¬ledge (P=0.046, amongst which 52.67% rural and 66.00% urban mothers (P= 0.026 consumed TFP directed towards mothers. In addition, 56% rural and 94.67% urban mothers had knowledge (P=0.000 about TFP directed towards children, amongst which 19.33% rural and 50.67% urban mothers (P=0.000 fed their children with TFP.Conclusion: There was significantly less awareness regarding consump¬tion of TFP directed towards both pregnant women and children among rural when compared to urban population. Attitudes seemed to be go¬verned by the traditional beliefs and family influences of region rather than the knowledge obtained. There is a need of intensive coordinated efforts to create awareness among mothers to enhance the maternal and child diets through TFP.

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... dense foods and beverages within and among the basic food groups. At the same time, choose foods ... ارسی | English FDA Accessibility Careers FDA Basics FOIA No FEAR Act Site Map Nondiscrimination Website ...

Evolution of Serum 25OHD in Response to Vitamin D3–Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality

Science.gov (United States)

Bonjour, Jean-Philippe; Dontot-Payen, Flore; Rouy, Emilien; Walrand, Stephane; Rousseau, Brigitte

2018-01-01

improvement related to fortified yogurt consumption; (2) an inversely baseline-dependent increase in s25OHD; and (3) a seasonal effect that highlights the importance of VitD3-fortified foods during winter, even at 5 µg/d, in healthy menopausal women. PMID:28976265

A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives.

Science.gov (United States)

Amagloh, Francis K; Hardacre, Allan; Mutukumira, Anthony N; Weber, Janet L; Brough, Louise; Coad, Jane

2012-10-01

Vitamin A deficiency (VAD) prevalence in Sub-Saharan Africa is high in spite of vitamin A supplementation programmes among children in most countries. Plant-based complementary foods remain the key source of nutrients in addition to breast milk for infants in lower income countries. Cereal-legume blends are superior in protein and energy densities compared with maize, millet or sorghum-only porridge. However, unfortified cereal-legume and cereal-only porridges are low in vitamin A. A household-level sweet potato-based infant food, rich in vitamin A, has been developed to complement vitamin A supplementation initiatives in Sub-Saharan Africa. A composite flour containing sweet potato, soybean, soybean oil and fishmeal was processed as complementary food by oven toasting (denoted oven-toasted ComFa). The oven-toasted ComFa and enriched Weanimix (processed from dehulled maize, dehulled soybean, groundnut and fishmeal) were assessed for suitability as complementary food based on the nutrient composition using specifications in the Codex Standard (CS) as a reference. The sweet potato-based formulation and enriched Weanimix met the energy, protein, fructose and fat specifications but barely met the amino acid score as indicated in the CS. However, only the oven-toasted ComFa met the calcium and almost half the vitamin A levels as specified in the CS. Oven-toasted ComFa was slightly lower in energy, protein and fat by a difference not greater than 4.0% but was higher by more than 100% in fructose and vitamin A levels. Therefore, the sweet potato-based complementary food is likely to support vitamin A supplementation initiatives in low-income countries better than the cereal-based formulation. © 2011 Blackwell Publishing Ltd.

Simultaneous determination of ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in meat-based food products by liquid chromatography with postcolumn fluorescence detection: a method extension.

Science.gov (United States)

Ali, M S; Phillippo, E T

1996-01-01

A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in mostly single-component food products was evaluated for use in analysis of multicomponent meat-based food products such as TV dinners. Ground-beef samples were used as blanks for repeatability studies. Samples were fortified with 5, 10, 20, and 40 ppm of mixed standards of ascorbic acid and isoascorbic acid. Means of 12 recoveries at 4 levels of fortification were 102.5 and 83.5%, respectively, for ascorbic acid and isoascorbic acid, with coefficients of variation of 6.7 and 15.2%, respectively. TV dinner products (21 samples) from a local grocery store were analyzed for vitamin C content. Samples prepared with a commercial food processor and a food grinder were compared. The commercial food processor was more capable than the food grinder in producing a homogeneous sample, which is critical to the method.

Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.

Science.gov (United States)

Roidoung, Sunisa; Dolan, Kirk D; Siddiq, Muhammad

2016-11-01

The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (p<0.05) increased red color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fortify Your Knowledge about Vitamins

Medline Plus

Full Text Available ... and D (for specific population groups). Regarding the use of vitamin supplements, the Dietary guidelines include the following: Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. At the same time, choose foods that limit the intake of saturated ...

Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

Science.gov (United States)

Theary, Chan; Panagides, Dora; Laillou, Arnaud; Vonthanak, Saphoon; Kanarath, Chheng; Chhorvann, Chhea; Sambath, Pol; Sowath, Sol; Moench-Pfanner, Regina

2013-06-01

The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population. This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil. Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents. At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified. Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.

Modern features of complementary feeding and their efficiency in baby-led feeding

Directory of Open Access Journals (Sweden)

K.D. Duka

2017-11-01

Full Text Available Background. Baby-led feeding exists in the practice of pediatrics since 2002. But there are still no clear results on the effectiveness of its implementation and the impact on the health of young children. Particular attention is required to study the effectiveness of introducing complementary feeding. Materials and methods. We analyzed 245 questionnaires of infants with baby-led-feeding. In the questionnaires for mothers, questions were raised about the initiation of the introduction of complementary feeding, its types, the child’s reaction, with the assessment of physical development and the previous diseases. Results. Children with baby-led-feeding have a tendency to late introduction of complementary feeding (from 6 months. It turned out that until this age, the child receives only breast milk, which can’t satisfy the need for important constituent ingredients. They are necessary for the child at this age, and it leads to various metabolic disorders in the form of allergic di­seases, metabolic syndrome, anemia, osteoporosis and others. Particular concern was caused by the fact that children start receiving meat products too late, which naturally leads to the development of iron deficiency anemia. In addition, contrary to the current norms and regulations, we noticed frequent facts of self-consumption of the whole milk itself and fermented milk products made from it (kephir, yoghurt. Conclusions. Based on the study of this question, it was proved that the existing provisions on the introduction of complementary foods with baby-led-feeding require supervision and correction in accordance with the state of children’s health and the existing provisions of the World Health Organization.

Fortified Iodine Milk Improves Iodine Status and Cognitive Abilities in Schoolchildren Aged 7–9 Years Living in a Rural Mountainous Area of Morocco

Directory of Open Access Journals (Sweden)

Fatima Ezzahra Zahrou

2016-01-01

Full Text Available Iodine is required for the production of the thyroid hormones essential for the growth and development of the brain. All forms of iodine deficiency (ID affect the mental development of the child. Our study aims to assess the impact of ID on the intellectual development of Moroccan schoolchildren and to evaluate the effect of consumption of fortified milk on reducing ID. In a double-blind controlled trial conducted on schoolchildren, children were divided into two groups to receive fortified milk (30% of cover of RDI iodine or nonfortified milk for 9 months. Urinary iodine was analyzed using the Sandell-Kolthoff reaction, a dynamic cognitive test using Raven’s Standard Progressive Matrices to assess learning potential was performed at baseline and end line, and anthropometric assessment was done only at baseline. The study included schoolchildren who were severely iodine deficient. The prevalence of malnutrition was high in both groups; in this study, we found improvements in iodine status and in cognitive abilities among Moroccan schoolchildren. Our study showed that the consumption of fortified milk led to a clear improvement in iodine status and also appeared to have a favorable effect on the cognitive ability of Moroccan schoolchildren in a rural mountainous region.

Thyroid Disease and Complementary and Alternative Medicine (CAM)

Science.gov (United States)

... Alternative Medicine in Thyroid Disease Complementary and Alternative Medicine in Thyroid Disease (CAM) WHAT IS COMPLEMENTARY AND ALTERNATIVE MEDICINE (CAM)? Complementary and Alternative Medicine (CAM) is defined ...

The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

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Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

2015-05-01

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

Krasnoye Syundyukovo I Fortifi ed Settlement: Investigation in 2014

Directory of Open Access Journals (Sweden)

Gismatulin Marat R.

2016-12-01

Full Text Available The article devoted to the results of new investigations of Krasnoye Syundyukovo I fortified settlement situated on the right bank of the Sviyaga river in the Ulyanovsk region. The site is one of the pre-Mongol towns of the Volga Bulgaria. A brick bath-house built in the 11th – 12th is its most well-known structure studied in 1991. Archaeological investigation of this site resumed in the summer of 2014. Two digs of 60 m2 (number VI and VII were organized on the territory of the settlement. Dig VII in the western part of the settlement yielded a household structure (cellar and numerous and various finds typical for the material culture of the population of a pre-Mongol Bulgar town: local ceramics, metal ware, as well as residues and slag, fragments of clothing and garnishment, etc. Dig VII had a significant number of artefacts associated with crafts and trade, which characterizes the activities of the population.