Vegetarian Choices in the Protein Foods Group

Science.gov (United States)

... foods selected are adequate. Protein sources from the Protein Foods Group for vegetarians include eggs (for ovo-vegetarians), beans and peas, nuts, nut butters, and soy products (tofu, tempeh, ...

Effects of a meal replacement system alone or in combination with phentermine on weight loss and food cravings.

Science.gov (United States)

Moldovan, Christina P; Weldon, Abby J; Daher, Noha S; Schneider, Louise E; Bellinger, Denise L; Berk, Lee S; Hermé, Alyson C; Aréchiga, Adam L; Davis, Willie L; Peters, Warren R

2016-11-01

To examine the effects of phentermine combined with a meal replacement program on weight loss and food cravings and to investigate the relationship between food cravings and weight loss. In a 12-week randomized, double-blind, placebo-controlled clinical trial, 77 adults with obesity received either phentermine or placebo. All participants were provided Medifast ® meal replacements, were instructed to follow the Take Shape for Life ® Optimal Weight 5&1 Plan for weight loss, and received lifestyle coaching in the Habits of Health program. The Food Craving Inventory and the General Food Cravings State and Trait Questionnaires were used to measure food cravings. The phentermine group lost 12.1% of baseline body weight compared with 8.8% in the placebo group. Cravings for all food groups decreased in both groups; however, there was a greater reduction in cravings for fats and sweets in the phentermine group compared with the placebo group. Percent weight loss correlated significantly with reduced total food cravings (r = 0.332, P = 0.009), cravings for sweets (r = 0.412, P meal replacement program and meal replacements alone significantly reduced body weight and food cravings; however, the addition of phentermine enhanced these effects. © 2016 The Obesity Society.

Perancangan Buku Visual Grafis Tentang Pola Makan Food Combining

OpenAIRE

Raditya, Bie Karina; H, Prayanto Widyo; Yuwono, Adiel

2013-01-01

Perancangan Buku Visual Grafis tentang Pola Makan Food Combining ini bertujuan untuk membuat sebuah buku visual yang mengangkat tema pola makan yang sehat. Buku ini menggunakan pendekatan visual yang bertujuan untuk memberikan arahan atau sekedar menjadi pendukung visual sehingga lebih menarik. Perancangan Buku Visual Grafis tentang Pola Makan Food Combining ini mencakup desain cover buku dan isi buku yang dirancang secara komunikatif. Dengan pendekatan komunikasi visual dalam sebuah buku ten...

Food irradiation combined with refrigeration in food industrial plants. L'ionisation combinee au froid dans les industries agro-alimentaires

Energy Technology Data Exchange (ETDEWEB)

Boisseau, P. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes)

1991-04-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research.

Optimum Plans For Oilpalm And Food Crop Combinations In Edo ...

African Journals Online (AJOL)

Intercropping food crops in oil palm plantations is a popular practice among oil ... are not guided by economic rationale for the choice of food crops and oil palm. ... linear programming model for oil palm/food crops enterprise combinations in ...

Differences between food group reports of low energy reporters and non-low energy reporters on a food frequency questionnaire

Science.gov (United States)

Millen, Amy E.; Tooze, Janet A.; Subar, Amy F.; Kahle, Lisa L.; Schatzkin, Arthur; Krebs-Smith, Susan M.

2013-01-01

Background Low-energy reporters (LERs) and non-LERs differ with respect to a number of characteristics, including self-reported intake of foods. Limited data exists investigating food intake differences with LERs identified using doubly labeled water (DLW). Objective In the Observing Protein and Energy Nutrition Study (September, 1999-March, 2000), differences were examined between food group reports of LERs and non-LERs on a food frequency questionnaire (FFQ) (n=440). Design LERs were identified using DLW. LERs' (n=220) and non-LERs' (n=220) reports of 43 food groups on the FFQ were examined in three ways: whether they reported consuming a food group (yes/no), how frequently they reported consuming it (times/day), and the reported portion size (small, medium, or large). Analyses were adjusted for total energy expenditure from DLW. Results LERs compared to non-LERs were less likely to report consumption for one food group among women (soft drinks/regular) and no food groups among men. Reported mean daily frequency of consumption was lower in LERs compared to non-LERs for 23 food groups among women and 24 food groups among men (18 food groups were similar in men and women). Additionally, reported mean portion sizes were smaller for LERs compared to non-LERs for 6 food groups among women and 5 food groups among men (3 food groups were similar in men and women). Results varied minimally by sex and body mass index (BMI). Conclusions LERs as compared to non-LERs were more likely to differ regarding their reported frequency of consumption of food groups than their reported consumption (yes/no) of the food groups or the food groups' reported portion sizes. Results did not vary greatly by sex or BMI. It still remains to be known whether improvement in questionnaire design or additional tools or methods would lead to a decrease in differential reporting due to LER status on an FFQ. PMID:19559136

Validation of a food frequency questionnaire to assess food group intake by pregnant women.

Science.gov (United States)

Barbieri, P; Crivellenti, L C; Nishimura, R Y; Sartorelli, D S

2015-01-01

Previous studies conducted among pregnant women to test the accuracy of food frequency questionnaires (FFQ) for estimating food group intake were restricted to one specific trimester of pregnancy. The present study aimed to validate a FFQ for assessing the intake of food groups throughout pregnancy. In total, 75 adult pregnant Brazilian women were evaluated. Dietary intake was assessed by the FFQ (completed at the third trimester of pregnancy) and by three 24-h dietary recalls; one in each trimester of pregnancy. The food items were classified into 20 groups. Adequate deatenuatted Pearson correlation coefficients (>0.4) were observed for the intake of bread/cake, butter/margarine; milk/dairy products; soft drinks/artificial juices; coffee/tea; and pastries/sandwiches. The FFQ served poorly for estimating fruit and vegetable intake. A high percentage (>70%) of women were classified into the same or adjacent quartiles for estimates of cookies/crackers, butter/margarine, milk/dairy products, fruit juices, soft drinks/artificial juices, coffee/tea, roots, rice, beans, meat/chicken/sausages, fried foods, fish, eggs, sweets/sugars, and pastries/sandwiches. Nevertheless, the agreement of joint classification between the dietary methods was mostly into adjacent quartiles, rather than in the same quartile, and low values of kappa were found. The data reported in the present study suggest that the FFQ might not be an appropriate dietary method for evaluating food group intake throughout pregnancy. The joint classification between methods by categories of intake of food groups was mostly into adjacent quartiles, which could lead to attenuated associations when investigating diet-disease relationships during pregnancy. © 2014 The British Dietetic Association Ltd.

Combining nutrient intake from food/beverages and vitamin/mineral supplements.

Science.gov (United States)

Garriguet, Didier

2010-12-01

To calculate total intake of a nutrient and estimate inadequate intake for a population, the amounts derived from food/beverages and from vitamin/mineral supplements must be combined. The two methods Statistics Canada has suggested present problems of interpretation. Data collected from 34,386 respondents to the 2004 Canadian Community Health Survey-Nutrition were used to compare four methods of combining nutrient intake from food/beverages and vitamin/mineral supplements: adding average intake from supplements to the 24-hour food/beverage recall and estimating the usual distribution in the population (Method 1); estimating usual individual intake from food? beverages and adding intake from supplements (Method 2); and dividing the population into supplement users and non-users and applying Method 1 or Method 2 and combining the estimates based on the percentages of users and non-users (Methods 3 and 4). Interpretation problems arise with Methods 1 and 2; for example, the percentage of the population with inadequate intake of vitamin C and folate equivalents falls outside the expected minimum-maximum range. These interpretation problems are not observed with Methods 3 and 4. Interpretation problems that may arise in combining food and supplement intake of a given nutrient are overcome if the population is divided into supplement users and non-users before Method 1 or Method 2 is applied.

Contribution of Food Groups to Energy and Nutrient Intakes in Five Developed Countries

Directory of Open Access Journals (Sweden)

Nancy Auestad

2015-06-01

Full Text Available Economic growth in developing countries and globalization of the food sector is leading to increasingly similar food consumption patterns worldwide. The aim of this study was to describe similarities and differences in the contributions of main food groups to energy and nutrient intakes in five developed countries across three continents. We obtained summary reports of national food consumption survey data from Australia, France, Denmark, the Netherlands, and the United States. Survey years spanned 2003–2012; sample size ranged from 1444 to 17,386. To mitigate heterogeneity of food groups across countries, we recategorized each survey’s reported food groups and subgroups into eight main food groups and, for three countries, a ninth “mixed dishes” group. We determined the percent contribution of each food group to mean daily intakes of energy, saturated fat, sodium, fiber, and ten vitamins and minerals that are commonly under-consumed. Differences in findings from surveys utilizing a foods-as-consumed versus a disaggregated or ingredients approach to food group composition and contributions from the milk and milk products group, a source of several under-consumed nutrients, were explored. Patterns of food group contributions to energy and nutrient intakes were generally similar across countries. Some differences were attributable to the analytical approach used by the surveys. For the meat/protein, milk and milk products, vegetables, and fruit groups, percent contributions to key nutrient intakes exceeded percent contributions to energy intake. The mixed dishes group provided 10%–20% of total daily energy and a similar 10%–25% of the daily intake of several nutrients. This descriptive study contributes to an understanding of food group consumption patterns in developed countries.

Contribution of Food Groups to Energy and Nutrient Intakes in Five Developed Countries

Science.gov (United States)

Auestad, Nancy; Hurley, Judith S.; Fulgoni, Victor L.; Schweitzer, Cindy M.

2015-01-01

Economic growth in developing countries and globalization of the food sector is leading to increasingly similar food consumption patterns worldwide. The aim of this study was to describe similarities and differences in the contributions of main food groups to energy and nutrient intakes in five developed countries across three continents. We obtained summary reports of national food consumption survey data from Australia, France, Denmark, the Netherlands, and the United States. Survey years spanned 2003–2012; sample size ranged from 1444 to 17,386. To mitigate heterogeneity of food groups across countries, we recategorized each survey’s reported food groups and subgroups into eight main food groups and, for three countries, a ninth “mixed dishes” group. We determined the percent contribution of each food group to mean daily intakes of energy, saturated fat, sodium, fiber, and ten vitamins and minerals that are commonly under-consumed. Differences in findings from surveys utilizing a foods-as-consumed versus a disaggregated or ingredients approach to food group composition and contributions from the milk and milk products group, a source of several under-consumed nutrients, were explored. Patterns of food group contributions to energy and nutrient intakes were generally similar across countries. Some differences were attributable to the analytical approach used by the surveys. For the meat/protein, milk and milk products, vegetables, and fruit groups, percent contributions to key nutrient intakes exceeded percent contributions to energy intake. The mixed dishes group provided 10%–20% of total daily energy and a similar 10%–25% of the daily intake of several nutrients. This descriptive study contributes to an understanding of food group consumption patterns in developed countries. PMID:26061017

Global, regional and national consumption of major food groups in 1990 and 2010

DEFF Research Database (Denmark)

Micha, Renata; Khatibzadeh, Shahab; Shi, Peilin

2015-01-01

combined these data with food balance sheets available in all nations and years. A hierarchical Bayesian model estimated mean food intake and associated uncertainty for each age-sex-country-year stratum, accounting for differences in intakes versus availability, survey methods and representativeness......OBJECTIVE: To quantify global intakes of key foods related to non-communicable diseases in adults by region (n=21), country (n=187), age and sex, in 1990 and 2010. DESIGN: We searched and obtained individual-level intake data in 16 age/sex groups worldwide from 266 surveys across 113 countries. We......, and sampling and modelling uncertainty. SETTING/POPULATION: Global adult population, by age, sex, country and time. RESULTS: In 2010, global fruit intake was 81.3 g/day (95% uncertainty interval 78.9-83.7), with country-specific intakes ranging from 19.2-325.1 g/day; in only 2 countries (representing 0...

A procedure for grouping food consumption data for use in food allergen risk assessment

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G.

2017-01-01

Food allergic subjects need to avoid the allergenic food that triggers their allergy. However, foods can also contain unintended allergens. Food manufacturers or authorities need to perform a risk assessment to be able to decide if unintended allergen presence constitutes a risk to food allergic...... consumers. One of the input parameters in risk assessment is the amount of a given food consumed in a meal. There has been little emphasis on how food consumption data can be used in food allergen risk assessment. The aim of the study was to organize the complex datasets from National Food Consumption...... Surveys from different countries (France, Netherlands and Denmark) to be manageable in food allergen risk assessment. To do this, a two-step method was developed. First, based on initial groups of similar food items, the homogeneity of consumption was evaluated using a customized clustering method. Then...

Motivations for choosing various food groups based on individual foods.

Science.gov (United States)

Phan, Uyen T X; Chambers, Edgar

2016-10-01

Understanding "why people eat what they eat" is important for improving the lives of people around the world by helping provide industrial and social solutions for people to have greater pleasure and health from the foods they choose. The objective of this study was to investigate the motivations behind everyday choices of different food groups using a bottom-up approach that targeted the specific choices of foods and beverages people consumed at various times of a day. This study was conducted using an online survey included questions related to demographics, the most recent meal including specific food choices, and a slightly modified Eating Motivation Surveys (2 motivations were added, and Check-All-That-Apply procedure was used), which contained 50 sub-scales to measure 17 motivations including such topics as Liking, Pleasure, Convenience, Health, Price, Variety Seeking etc. A total of 198 participants have completed the surveys. Data were analyzed by Correspondence Analysis. Liking was found to be the strongest motivation that drove people to select all sorts of foods. Need and Hunger and Convenience were the main motivations for baked products, "fast" foods, sausages and meats, and snack foods while Health and Weight Control were found to be the main driving factors for vegetables, fruits & fruit juices, nuts, seeds, dairy & egg, and poultry products. Sweets were linked to Pleasure. For beverages, people were motivated most by Heath and Weight Control to choose water and tea. Coffee was used due to Habits; soda was because of Pleasure and alcoholic was for socialization purposes. This study provided developers, marketers, health educators, etc. With a new method to understand food choice in order to promote better eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

Trolle, E; Amiano, P; Ege, M; Bower, E; Lioret, S; Brants, H; Kaic-Rak, A; de Boer, E J; Andersen, L F

2011-07-01

The aim of this study was to evaluate the estimated energy, nutrient and food intake from the suggested trans-European methodology for undertaking representative dietary surveys among schoolchildren: 2 × 24-h dietary recalls (24-HDRs) combined with a food-recording booklet (FRB), using EPIC-Soft pc-program (the software developed to conduct 24-HDRs in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study), against a 7-day food-record (7-dFR) method among Danish schoolchildren. A total of 74 children aged 7-8 years and 70 children aged 12-13 years were recruited through the Civil Registration System in Denmark. Each child and one of their parents completed two face-to-face 24-HDRs, combined with optional use of a FRB, followed by a 7-day-estimated FR. Energy intake was significantly higher with the 24-HDR method than with the 7-dFR method for both age groups. Mean energy intake was 6% higher for the youngest (P = 0.02) and 11% for the oldest children (P = 0.01); underreporting of energy occurs among the oldest children, being less present with the 24-HDR method. The intakes of carbohydrate and dietary fiber (absolute and related to energy) were significantly higher with the 24-HDR than with the 7-dFR for both age groups (P < 0.001). No significant differences between the two methods were observed for absolute intake of fat and added sugar between both age groups, and for intake of protein among the 7- to 8-year olds. The percentage of energy intake from fat from the 24-HDR, however, was significantly lower for both age groups and for energy intake from added sugar for the 12- to 13-year olds. The 2 × 24-HDR method compared with the 7-dFR yields relatively good values on the group level for many macronutrients and foods. However, some differences in estimated intakes of macronutrients suggest the need to carefully adapt the tools to be age and country specific. There is a tendency for parents and schoolchildren to report a healthier diet

Food group contribution of essential elements of the Sao Paulo State market basket

International Nuclear Information System (INIS)

Avegliano, Roseane P.; Maihara, Vera A.; Silva, Fabio F. da

2009-01-01

To establish a Market Basket of Sao Paulo state seventy-one foods, with a mean consumption of more than 2 g day -1 per person, were grouped into 30 food categories. The food groups were: cereals, leguminous, leafy vegetables, fruity vegetables, tuberous vegetables, tropical fruits, other fruits, flours, pastas, breads, biscuits, prime grade beef, standard grade beef, pork meats, other meats, poultry, milk/cream, other dairy products, sugars, sweets, salts, sauces, oils, fats, alcoholic beverages, non-alcoholic beverages, coffee, ready-made dishes, saltwater and freshwater fishes. Information about individual food consumption was obtained from a recent national household food budget survey 'POF 2002-2003' conducted by the Brazilian Institute for Geography and Statistics from July 2002 to June 2003. Sampling and kitchen preparation of foods were carried out in restaurants of the University of Sao Paulo. Each food item was individually prepared table-ready. Foods of the same group were mixed, homogenized, pulverized and analyzed for the determination of Ca, Cr, Fe, K, Na and Zn concentrations by Instrumental Neutron Activation Analysis. Average daily intake of each element was calculated by multiplying the element concentration in the food by the corresponding weight of the ready-to-consume food group. The contribution of each food group to the total daily intake of elements by the ready-to-consume food groups of the Market Basket was evaluated. The food groups representing the highest contributions were salts: 79% Na; breads: 37% Fe and 46% Cr; cereals: 19% Zn and milk/cream: 58% Ca and 24% K. (author)

Effectiveness of Group Supervision versus Combined Group and Individual Supervision.

Science.gov (United States)

Ray, Dee; Altekruse, Michael

2000-01-01

Investigates the effectiveness of different types of supervision (large group, small group, combined group, individual supervision) with counseling students (N=64). Analyses revealed that all supervision formats resulted in similar progress in counselor effectiveness and counselor development. Participants voiced a preference for individual…

Combination processes for food irradiation. Proceedings of the final research co-ordination meeting

International Nuclear Information System (INIS)

1998-01-01

There is an increasing consumer demand for food that is safe, minimally processed, visually attractive, full flavoured, nutritious, and convenient to prepare and serve, that has fewer preservatives, and that is available throughout the year at an affordable cost. Consumer concern and regulatory restrictions on the use of preservatives and pesticides in food are adversely affecting international trade in many food products. As a result, minimally processed, chilled foods and ready to eat foods are increasingly being marketed to satisfy consumer demand in both developed and developing countries. However, such foods could introduce new microbiological risks to the population, especially to those who are immunocompromised or generally at risk (children, pregnant women, the elderly, etc.). In view of these factors, a 5 year Co-ordinated Research Programme (CRP) on Irradiation in Combination with Other Processes for Improving Food Quality was initiated in 1991 by the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency through their Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture. The objectives of this CRP were to evaluate: 1) Combination treatment involving irradiation in order to extend the self-life of meat, seafood, fruits and vegetables at refrigeration temperatures and under ambient conditions; 2) Combination treatment involving irradiation in order to ensure the microbiological safety of foods, both individual and composite, including prepared meals; 3) Shelf-life extension of chilled, prepared meals and the development of shelf stable food and food components through combination treatment involving irradiation; 4) Energy requirements of combination processes involving irradiation in comparison to other food processes. Scientists from 14 countries participated in the CRP by carrying out the work under Research Contracts and Agreements with the Joint FAO/IAEA Division. The first Research Co

Irradiation in combined treatments and food safety

International Nuclear Information System (INIS)

Lacroix Monique; Dussault Dominic; Turgis Melanie; Salmieri Stephane; Perlette Takala; Vu Dang Khanh; Ayari Samia

2013-01-01

Irradiation combined with other processes can contribute to insuring food safety to consumers and controlling severe losses during transportation and commercialisation. We have demonstrated that using in synergy with other treatments; a lower dose could be used to eliminate pathogenic bacteria and permit a better protection of the sensorial quality and to prolong the shelf life of foods. Results indicated that some bacteria are more sensitive to irradiation under modified atmosphere (MAP) and the presence of active compound can increase the bacterial radiosensitivity by more than 4 times under air and by more than 10 times under MAP. Mild heat treatment or addition of natural antimicrobial compounds before irradiation treatment has also permitted an increase of Bacillus cereus radiosensitization. An increase of the bacterial radiosensitization of 1.5 and 1.56 was respectively observed. The effectiveness of the use of edible coating containing natural antimicrobial compounds, modified atmosphere packaging (MAP) or mild treatment before irradiation treatment was demonstrated in order to inactivate Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Bacillus cereus growth or B. cereus spore germination, to increase the bacterial sensitivity to irradiation, to reduce the water loss and to extend the shelf life of the food when stored at 4 deg C. Also, the use of edible coating previously crosslinked by irradiation have permitted a better control of the active compounds release. Studies of combined treatments were used in ready to eat vegetables, fruits and meat products. (author)

Food prices and consumer demand: differences across income levels and ethnic groups.

Directory of Open Access Journals (Sweden)

Cliona Ni Mhurchu

Full Text Available BACKGROUND: Targeted food pricing policies may improve population diets. To assess their effects on inequalities, it is important to determine responsiveness to price changes across income levels and ethnic groups. OBJECTIVE: Our goal was to estimate price elasticity (PE values for major commonly consumed food groups in New Zealand, by income and ethnicity. PE values represent percentage change in demand associated with 1% change in price of that good (own-PE or another good (cross-PE. DESIGN: We used food expenditure data from national household economic surveys in 2007/08 and 2009/10 and Food Price Index data from 2007 and 2010. Adopting an Almost Ideal Demand System approach, own-PE and cross-PE estimates were derived for 24 food categories, household income quintiles, and two ethnic groups (Māori and non-Māori. RESULTS: Own-PE estimates (with two exceptions ranged from -0.44 to -1.78. Cross-PE estimates were generally small; only 31% of absolute values were greater than 0.10. Excluding the outlier 'energy drinks', nine of 23 food groups had significantly stronger own-PEs for the lowest versus highest income quintiles (average regression-based difference across food groups -0.30 (95% CI -0.62 to 0.02. Six own-PEs were significantly stronger among Māori; the average difference for Māori: non-Māori across food groups was -0.26 (95% CI -0.52 to 0.00. CONCLUSIONS: Food pricing policies have potential to improve population diets. The greater sensitivity of low-income households and Māori to price changes suggests the beneficial effects of such policies on health would be greatest for these groups.

Nutrient and Food Group Analysis in the 2016 ASA24® System

Science.gov (United States)

Researchers, clinicians, and educators can use the ASA24 system to analyze 65 nutrients and 37 food groups (U.S. and Canadian versions) from food recall or record data. Analyses for ASA24-Australia-2016 provide 41 nutrients and no food groups.

Food Prices and Consumer Demand: Differences across Income Levels and Ethnic Groups

Science.gov (United States)

Ni Mhurchu, Cliona; Eyles, Helen; Schilling, Chris; Yang, Qing; Kaye-Blake, William; Genç, Murat; Blakely, Tony

2013-01-01

Background Targeted food pricing policies may improve population diets. To assess their effects on inequalities, it is important to determine responsiveness to price changes across income levels and ethnic groups. Objective Our goal was to estimate price elasticity (PE) values for major commonly consumed food groups in New Zealand, by income and ethnicity. PE values represent percentage change in demand associated with 1% change in price of that good (own-PE) or another good (cross-PE). Design We used food expenditure data from national household economic surveys in 2007/08 and 2009/10 and Food Price Index data from 2007 and 2010. Adopting an Almost Ideal Demand System approach, own-PE and cross-PE estimates were derived for 24 food categories, household income quintiles, and two ethnic groups (Māori and non-Māori). Results Own-PE estimates (with two exceptions) ranged from −0.44 to −1.78. Cross-PE estimates were generally small; only 31% of absolute values were greater than 0.10. Excluding the outlier ‘energy drinks’, nine of 23 food groups had significantly stronger own-PEs for the lowest versus highest income quintiles (average regression-based difference across food groups −0.30 (95% CI −0.62 to 0.02)). Six own-PEs were significantly stronger among Māori; the average difference for Māori: non-Māori across food groups was −0.26 (95% CI −0.52 to 0.00). Conclusions Food pricing policies have potential to improve population diets. The greater sensitivity of low-income households and Māori to price changes suggests the beneficial effects of such policies on health would be greatest for these groups. PMID:24098408

Control of food-borne molds by combination of heat and radiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Bongirwar, D.R.

1979-01-01

After enumerating the fungi responsible for food spoilage, work done on the factors influencing growth of fungi in stored foods is reviewed and the methods using heat, radiation or chemicals for control of food-borne molds are briefly surveyed. Work on combination process employing heat treatment and radiation treatment is reviewed in detail. The review covers the following aspects: (1) theory and engineering aspects of combination process of heat and radiation including modes of heat transfer, radiation physics, radiation sources, heat radiation effect and calculation of energy balance of the process, (2) biological effects of heat, radiation and heat-radiation combination treatments on mold growth with special reference to DNA and (3) application of the process for mold control in cereal products, nuts and raisins and fruits. Heat treatment and radiation treatment have been found to complement each other and when given in proper sequence show synergism. Design requirements of radiation sources and heat transfer equipment are also surveyed. (M.G.B.)

Investigation of food irradiation technology for application to plant quarantine. Working group report of food irradiation technology

Energy Technology Data Exchange (ETDEWEB)

Sunaga, Hiromi; Ito, Hitoshi; Takatani, Yasuyuki; Takizawa, Haruki; Yotsumoto, Keiichi; Tanaka, Ryuichi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment; Hirano, Tsuyoshi; Tokunaga, Okihiro

1999-06-01

The commercialization of food irradiation in Japan was started in 1973 for the sprout inhibition of potatoes as the first successful food irradiation facility in the world. Since approval of potato irradiation, no items has been commercialized in Japan. However, international agreement for phase out of methyl bromide after 2005 and increasing incidences of foodborn diseases such as by Escherichia coli O157:H7 are forcing to have interesting to food irradiation. Takasaki Radiation Chemistry Research Establishment has long experiences on research of irradiation effect and engineering of food irradiation in Japan. From these back ground, working group of food irradiation was organized at August 1997 by some members of Department of Radiation Research for Environment and Resources and Advanced Technology Center for supporting technically on commercialization of food irradiation. This report presents the result of discussion in working group on generalization up to date researches of food irradiation, application fields and items, technical problems and future prospects of this technology in Japan. (author)

Consumers’ grouping of organic and conventional food products

DEFF Research Database (Denmark)

Denver, Sigrid; Christensen, Tove

2014-01-01

or not they were organic. These consumers were found to have significantly higher levels of confidence in the benefits of organic produce, to state significantly higher levels of organic consumption and higher willingness to pay for organoleptic attributes of fresh milk, than consumers who placed fruits in one......A detailed account of the way consumers choose to group different varieties of organic and conventional food produce might have practical implications in terms of improved space management in supermarkets and better targeted promotions of organic products. The results presented here were obtained...... in a case study using a web-based questionnaire and 849 Danish consumers. The consumers were asked to group the contents of a virtual basket of organic and non-organic fruits and vegetables into two smaller baskets. A significant share of the consumers grouped the food products according to whether...

Effects of Group Prenatal Care on Food Insecurity during Late Pregnancy and Early Postpartum.

Science.gov (United States)

Heberlein, Emily C; Frongillo, Edward A; Picklesimer, Amy H; Covington-Kolb, Sarah

2016-05-01

This study compared the effects of group to individual prenatal care in late pregnancy and early postpartum on (1) women's food security and (2) psychosocial outcomes among food-insecure women. We recruited 248 racially diverse, low-income, pregnant women receiving CenteringPregnancy™ group prenatal care (N = 124) or individual prenatal care (N = 124) to complete surveys in early pregnancy, late pregnancy, and early postpartum, with 84 % completing three surveys. Twenty-six percent of group and 31 % of individual care participants reported food insecurity in early pregnancy (p = 0.493). In multiple logistic regression models, women choosing group versus individual care were more likely to report food security in late pregnancy (0.85 vs. 0.66 average predicted probability, p care average predicted probability, p care average predicted probability, p = 0.052) in intention-to-treat models. Group participants were more likely to change perceptions on affording healthy foods and stretching food resources. Group compared to individual care participants with early pregnancy food insecurity demonstrated higher maternal-infant attachment scale scores (89.8 vs. 86.2 points for individual care, p = 0.032). Group prenatal care provides health education and the opportunity for women to share experiences and knowledge, which may improve food security through increasing confidence and skills in managing household food resources. Health sector interventions can complement food assistance programs in addressing food insecurity during pregnancy.

Food group consumption in an Italian population using the updated food classification system FoodEx2: Results from the Italian Nutrition & HEalth Survey (INHES) study.

Science.gov (United States)

Pounis, G; Bonanni, A; Ruggiero, E; Di Castelnuovo, A; Costanzo, S; Persichillo, M; Bonaccio, M; Cerletti, C; Riccardi, G; Donati, M B; de Gaetano, G; Iacoviello, L

2017-04-01

Dietary habits evolve over time, being influenced by many factors and complex interactions. This work aimed at evaluating the updated information on food group consumption in Italy. A total of 8944 (4768 women and 4176 men) participants aged >18 years from all over Italy recruited in 2010-13 (Italian Nutrition & HEalth Survey, INHES) was analyzed. The recruitment was performed using computer-assisted-telephone-interviewing and one-day 24-h dietary recall retrieved from all participants. The updated, second version, of FoodEx2 food classification system was applied to extract data on food group consumption. The participation rate was 53%; 6.2% of the participants declared to follow a special diet, the most prevalent being hypo-caloric diets (55.7% of special diets). Men compared to women presented significantly higher intakes of "grains and grain-based products", "meat and meat products", "animal and vegetable fats and oils and primary derivatives" and "alcoholic beverages" (P for alldiets, food imitates and food supplements" (P for all<0.001). Differences in food group intake among age groups, geographical regions and educational level groups were also identified (P for all<0.05). Data on the consumption of more than 70 food groups and sub-groups were illustrated in different strata. The present analysis could be considered as an updated source of information for future nutrition research in Italy and in the EU. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Status report - FoodReach Toronto: lowering food costs for social agencies and community groups

Directory of Open Access Journals (Sweden)

Paul Coleman

2018-01-01

Full Text Available Toronto has the largest absolute number of food insecure households for any metropolitan census area in Canada: of its 2.1 million households, roughly 252 000 households (or 12% experience some level of food insecurity. Community organizations (including social agencies, school programs, and child care centres serve millions of meals per year to the city’s most vulnerable citizens, but often face challenges accessing fresh produce at affordable prices. Therefore in 2015, Toronto Public Health, in collaboration with public- and private-sector partners, launched the FoodReach program to improve the efficiency of food procurement among community organizations by consolidating their purchasing power. Since being launched, FoodReach has been used by more than 50 community organizations to provide many of Toronto’s most marginalised groups with regular access to healthy produce.

Reproducibility and relative validity of food group intake in a food frequency questionnaire developed for Nepalese diet.

Science.gov (United States)

Shrestha, Archana; Koju, Rajendra Prasad; Beresford, Shirley A A; Chan, Kwun Chuen Gary; Connell, Frederik A; Karmacharya, Biraj Man; Shrestha, Pramita; Fitzpatrick, Annette L

2017-08-01

We developed a food frequency questionnaire (FFQ) designed to measure the dietary practices of adult Nepalese. The present study examined the validity and reproducibility of the FFQ. To evaluate the reproducibility of the FFQ, 116 subjects completed two 115-item FFQ across a four-month interval. Six 24-h dietary recalls were collected (1 each month) to assess the validity of the FFQ. Seven major food groups and 23 subgroups were clustered from the FFQ based on macronutrient composition. Spearman correlation coefficients evaluating reproducibility for all food groups were greater than 0.5, with the exceptions of oil. The correlations varied from 0.41 (oil) to 0.81 (vegetables). All crude spearman coefficients for validity were greater than 0.5 except for dairy products, pizzas/pastas and sausage/burgers. The FFQ was found to be reliable and valid for ranking the intake of food groups for Nepalese dietary intake.

Combination irradiation treatments for food safety and phytosanitary uses

Science.gov (United States)

Combination of irradiation treatment with other preservation techniques is of potential importance in enhancing the effectiveness and reducing the energy or dose requirement for destroying food borne illness and spoilage organisms while retaining or improving product quality. Phytosanitary irradiati...

Food Group Intakes as Determinants of Iodine Status among US Adult Population

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Kyung Won Lee

2016-05-01

Full Text Available Adequate intake of iodine is essential for proper thyroid function. Although dietary reference intakes for iodine have been established, iodine intake cannot be estimated due to the lack of data on iodine contents in foods. We aimed to determine if food group intakes can predict iodine status assessed by urinary iodine concentration (UIC from spot urine samples of 5967 US adults in the National Health and Nutrition Examination Survey (NHANES 2007–2012. From an in-person 24-h dietary recall, all foods consumed were aggregated into 12 main food groups using the individual food code of the US Department of Agriculture (USDA; dairy products, meat/poultry, fish/seaweed, eggs, legumes/nuts/seeds, breads, other grain products, fruits, vegetables, fats/oils, sugars/sweets, and beverages. Chi-square test, Spearman correlation, and multiple linear regression analyses were conducted to investigate the predictability of food group intakes in iodine status assessed by UIC. From the multiple linear regressions, the consumption of dairy products, eggs, and breads, and iodine-containing supplement use were positively associated with UIC, whereas beverage consumption was negatively associated with UIC. Among various food group intakes, dairy product intake was the most important determinant of iodine status in both US men and women. Subpopulation groups with a high risk of iodine deficiency may need nutritional education regarding the consumption of dairy products, eggs, and breads to maintain an adequate iodine status. Efforts toward a better understanding of iodine content in each food and a continued monitoring of iodine status within US adults are both warranted.

Aluminium in food and daily dietary intake assessment from 15 food groups in Zhejiang Province, China.

Science.gov (United States)

Zhang, Hexiang; Tang, Jun; Huang, Lichun; Shen, Xianghong; Zhang, Ronghua; Chen, Jiang

2016-06-01

Aluminium was measured in 2580 samples of 15 food groups and dietary exposure was estimated. Samples were purchased and analysed during 2010 to 2014. High aluminium levels were found in jellyfish (mean 4862 mg/kg), laver (mean 455.2 mg/kg) and fried twisted cruller (mean 392.4 mg/kg). Dietary exposure to aluminium was estimated for Zhejiang residents. The average dietary exposure to aluminium via 15 food groups in Zhejiang Province was 1.15 mg/kg bw/week, which is below the provisional tolerable weekly intake of 2 mg/kg bw /week. Jellyfish is the main Al contributor, providing 37.6% of the daily intake via these 15 food groups. This study provided new information on aluminium levels and assessment of aluminium (Al) dietary exposure in Zhejiang Province of China.

Perception Gaps on Food Additives among Various Groups in Korea: Food Experts, Teachers, Nutrition Teachers, Nongovernmental Organization Members, and General Consumers.

Science.gov (United States)

Kang, Hee-Jin; Kim, Suna; Lee, Gunyoung; Lim, Ho Soo; Yun, Sang Soon; Kim, Jeong-Weon

2017-06-01

The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferred communication channels. The survey was conducted both off-line and on-line via e-mail and Google Drive in March 2015. The results indicated that most Korean consumers are concerned about the safety of using food additives in processed foods and do not recognize these additives as safe and useful materials as part of a modern diet. We also identified perception gaps among different groups regarding food additives. Nutrition teachers and members of nongovernmental organizations in Korea appeared to have a biased perception of food additives, which may cause general consumers to have a negative perception of food additives. The group of food experts did not have this bias. Governmental institutions must overcome the low confidence levels of various groups as an information provider about food additives. Based on the findings in this study, it will be possible to develop a strategy for risk communication about food additives for each group.

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging.

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Muller, Justine; González-Martínez, Chelo; Chiralt, Amparo

2017-08-15

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films.

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging

Science.gov (United States)

González-Martínez, Chelo; Chiralt, Amparo

2017-01-01

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films. PMID:28809808

Reports from the Combined Performance Working Groups

CERN Multimedia

S. Haywood

The main goal of the Combined Performance Groups is to study the detector performance for physics, as well as to monitor the effect of changes to the detector layout and the evolution of the software. The groups combine the expertise available in several different subdetectors. In addition, they are responsible for developing combined reconstruction algorithms and are involved in the calibration of energy scales and optimising resolutions. For the Workshop, the four groups made a real effort to compare the reconstruction in Athena (the "New" C++ software framework) and Atrecon (the "Old" software used for the TDR studies). b-tagging Working Group: Over the last few months, the description of the Inner Detector in the simulation has become more realistic, following the evolution of the detector design. This has caused the amount of material in the simulation to increase and the Pixel B-layer has been moved to a larger radius to allow for a wider beam-pipe. Nevertheless, the good performance of the b-tagging (...

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults.

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Comerford, Kevin B

2015-07-09

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group's National Eating Trends® (NET®) database during 2011-2013; and the data were assessed using The NPD Group's Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week); n = 2584, Average Can Users (3-5 canned items/week); n = 4445, and Infrequent Can Users (≤2 canned items/week); n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients-potassium, calcium and fiber-when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Food allergy knowledge, attitudes and beliefs: Focus groups of parents, physicians and the general public

Directory of Open Access Journals (Sweden)

Barnathan Julia A

2008-09-01

Full Text Available Abstract Background Food allergy prevalence is increasing in US children. Presently, the primary means of preventing potentially fatal reactions are avoidance of allergens, prompt recognition of food allergy reactions, and knowledge about food allergy reaction treatments. Focus groups were held as a preliminary step in the development of validated survey instruments to assess food allergy knowledge, attitudes, and beliefs of parents, physicians, and the general public. Methods Eight focus groups were conducted between January and July of 2006 in the Chicago area with parents of children with food allergy (3 groups, physicians (3 groups, and the general public (2 groups. A constant comparative method was used to identify the emerging themes which were then grouped into key domains of food allergy knowledge, attitudes, and beliefs. Results Parents of children with food allergy had solid fundamental knowledge but had concerns about primary care physicians' knowledge of food allergy, diagnostic approaches, and treatment practices. The considerable impact of children's food allergies on familial quality of life was articulated. Physicians had good basic knowledge of food allergy but differed in their approach to diagnosis and advice about starting solids and breastfeeding. The general public had wide variation in knowledge about food allergy with many misconceptions of key concepts related to prevalence, definition, and triggers of food allergy. Conclusion Appreciable food allergy knowledge gaps exist, especially among physicians and the general public. The quality of life for children with food allergy and their families is significantly affected.

The relative validity of a retrospective estimate of food consumption based on a current dietary history and a food frequency list.

Science.gov (United States)

Bakkum, A; Bloemberg, B; van Staveren, W A; Verschuren, M; West, C E

1988-01-01

The relative validity of information and food consumption in the distant past was assessed by combining a dietary history (referring to the recent past) with a food frequency list (monitoring major changes over the past 12-14 years). This approach was evaluated in a study of two groups of apparently healthy elderly people (mean age 80 years) who had participated in a food consumption study 12-14 years before the start of the present study. One group consisted of 18 harbor employees who retired subsequent to the initial assessment of food intake. On the average, each member of this group had reduced his food consumption by about 1,000 kcal. The other group consisted of 46 elderly men and women who had retired before their food consumption was measured initially. This group had not markedly changed their food intake. The results showed that both groups overestimated changes in their food intake and that the systematic overestimation and random error were similar for both groups. If the men in both groups were combined to form one group, a valid ranking of subjects in small and large consumers of energy and most of the selected nutrients was possible. However, current food intake influenced the accuracy of the measurement of past food intake.

Combined effects of food deprivation and food frequency on the amount and temporal distribution of schedule-induced drinking.

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Castilla, José Luis; Pellón, Ricardo

2013-11-01

Under intermittent food schedules animals develop temporally organized behaviors throughout interfood intervals, with behaviors early in the intervals (interim) normally occurring in excess. Schedule-induced drinking (a prototype of interim, adjunctive behavior) is related to food deprivation and food frequency. This study investigated the interactions that resulted from combining different food-deprivation levels (70%, 80% or 90% free-feeding weights) with different food-occurrence frequencies (15-, 30- or 60-s interfood intervals) in a within-subjects design. Increases in food deprivation and food frequency generally led to increased licking, with greater differences due to food deprivation as interfood intervals became shorter. Distributions of licking were modestly shifted to later in the interfood interval as interfood intervals lengthened, a result that was most marked under 90% food deprivation, which also resulted in flatter distributions. It would therefore appear that food deprivation modulates the licking rate and the distribution of licking in different ways. Effects of food deprivation and food frequency are adequately explained by a theory of adjunctive behavior based on delayed food reinforcement, in contrast to alternative hypotheses. © Society for the Experimental Analysis of Behavior.

Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population.

Science.gov (United States)

Marrón-Ponce, Joaquín A; Sánchez-Pimienta, Tania G; Louzada, Maria Laura da Costa; Batis, Carolina

2018-01-01

To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF). We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. Mexican National Health and Nutrition Survey 2012. Individuals ≥1 years old (n 10 087). Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp). In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.

Staff Food-Related Behaviors and Children's Tastes of Food Groups during Lunch at Child Care in Oklahoma.

Science.gov (United States)

Anundson, Katherine; Sisson, Susan B; Anderson, Michael; Horm, Diane; Soto, Jill; Hoffman, Leah

2017-10-04

Young children should consume a variety of nutrient-dense foods to support growth, while limiting added fat and sugar. A majority of children between the ages of 3 and 5 years attend child care in the United States, which makes this environment and the child-care staff influential at meals. The aim was to determine the association between best-practice food-related behaviors and young children's tastes of fruit, vegetable, low-fat dairy, and high-fat/high-sugar foods at child care. This was a cross-sectional study. A community-based study with 201 children ages 3 to 5 years from 25 early care and education centers, including 11 tribally affiliated centers and two Head Start programs across Oklahoma. Data collection occurred from fall 2011 to spring 2014. Classroom observations used the Environmental Policy Assessment Observation tool to measure the staff behaviors and environment. Staff behavior was compared at three different levels: the composite score of staff nutrition behavior, each constituent staff behavior, and staff behaviors grouped into broader feeding behaviors. Tasted food was measured through the Dietary Observation in Child Care method. The children's meals were categorized into the following food groups: fruit, vegetable, low-fat dairy, fried vegetable, fried meat, high-fat meat, and high-fat/high-sugar food. Descriptive statistics were calculated for relevant variables. Relationships between the constituent staff behaviors and food groups that children tasted were compared using multilevel mixed-model analysis. The mean number of tasted fruit or vegetable items was higher and the mean number of tasted high-fat/high-sugar food items was lower when staff: 1) determined fullness before plate removal when less than half of food was eaten, 2) ate with the children, 3) and talked about healthy food. The utilization of the three staff behaviors and their association with higher mean tastes of nutrient-dense items and lower mean tastes of high

78 FR 21128 - Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food...

Science.gov (United States)

2013-04-09

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0258] Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

Perceived motivators to home food preparation: focus group findings.

Science.gov (United States)

Jones, Sheila A; Walter, Janelle; Soliah, LuAnn; Phifer, Janna T

2014-10-01

Family meals are positively associated with increased consumption of fruits and vegetables and numerous nutrients, promoting good eating habits and disease prevention. Families benefiting from home-cooked meals are more likely to consume smaller portions and fewer calories, less fat, less salt, and less sugar. Some Western cultures have lost confidence in preparing meals and tend to rely on foods prepared outside the home. The ability of young adults to prepare foods at home may be impaired. The purpose of our study is to identify motivators and, consequently, barriers to preparing foods at home vs purchasing preprepared foods from a deli or eating in a restaurant. Focus groups of college students (n=239) from two universities were asked questions about motivators to preparing meals at home in two subsequent sessions. The primary motivators among the students were that they desired to save money; had a model in food preparation; were familiar with cooking techniques; and had enough time to shop, cook, and clean up after meals. Food and nutrition practitioners have opportunities to promote cost-effective, simple, and time-saving home food preparation techniques as healthful habits. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

[Evaluation of nitrites and nitrates food intake in the students' group].

Science.gov (United States)

Wawrzyniak, Agata; Hamułka, Jadwiga; Pankowska, Iwona

2010-01-01

The aim of study was to determine the intake of nitrites and nitrates in daily food rations of the students' group in 2008 using 3-day dietary food records method and literature mean values of nitrates and nitrites in food products. Intakes of these compounds were calculated and compared to acceptable daily intake (ADI). The average intake of nitrites was 1.7 mg NaNO2/per person/day (28.0% of ADI), nitrates 77.3 mg NaNO3/per person/day that means 25.4% of ADI. The largest nitrites food intake was noticed for meat products supplied 56.5% of nitrites and cereals (20%). Whereas vegetables and their products supplied 76.1% of nitrates: potatoes 17.1%, cabbage 15.5%, beetroots 13.7%. Calculated nitrites intake for men was 2.4 higher than for women. There were no significant differences of nitrates intake between men and women groups.

Food Group and Micronutrient Intake Adequacy among Children, Adults and Elderly Women in Greece

Directory of Open Access Journals (Sweden)

Yannis Manios

2015-03-01

Full Text Available The aim of the present study was to record the percentage of children, adults and elderly women in Greece meeting food and micronutrient intake recommendations. Additionally, the present study was aiming to identify the main food contributors of micronutrient intakes and assess the degree up to which meeting food intake recommendations also ensures micronutrient intake adequacy. Dietary intake data from three studies conducted in Greece (on 9–13-year-old children; 40–60-year-old adults; and 50–75-year-old women were used to estimate mean intakes, the percentages of subjects meeting food and nutrient intake recommendations and the contribution of six core food groups to nutrient intake adequacy. The present study showed that more than 50% of children, adults and elderly women were failing to consume the recommended portions of vegetables, dairy and grains. Furthermore, children and adults consuming the recommended portions of individual core food groups had significantly lower percentages of inadequate micronutrient intakes compared to their counterparts not meeting food intake recommendations (p < 0.05. Nevertheless, even among those consuming the recommended portions from a specific core food group, the recommended intake of the corresponding micronutrient (for which this food group is the main contributor was not always met. Indicatively, 18.2%–44.1% and 4.2%–7.0% of the populations under study were not meeting calcium and vitamin C intake recommendations, although they were consuming the recommended portions of dairy and fruits, respectively. In conclusion, these findings highlight the importance for public health policy makers to take all necessary initiatives to support the population in achieving the recommended intakes from all core food groups, but also emphasize on food variety to ensure adequate intake for all micronutrients.

78 FR 15894 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-03-13

.... FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for... comment period for a document entitled ``Draft Qualitative Risk Assessment of Risk of Activity/ [[Page... ``Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside the Farm...

[Vitamin and minerals consumed food group by Chilean university students].

Science.gov (United States)

Durán Aguero, Samuel; Reyes García, Susanne; Gaete, María Cristina

2013-01-01

The lifestyle changes in college, students go through periods of physical inactivity and irregular meal times, which leads to increased consumption of processed foods and fast food. To calculate vitamins and minerals intakes for groups in the diet of Chilean university students. We studied 654 university students (18 to 24 years, 54% female), a 7-day food frequency questionnaire was used for dietary assessment, the information collected was classified into 12 groups representing each set of food, and then nutrient intake was determined. The main results were: (a) women had lower intake of most micronutrients than men (b) pantothenic acid, vitamin B12 and E, calcium, magnesium and iron are nutrients that showed mean intakes below the daily recommendations, (c) the consumption of bread is essential for the supply of B vitamins, iron, copper and selenium. In the usual diet of college students, bread is a key to the dietary intake of B vitamins, iron, copper and selenium, as well as dairy products for calcium, meat and fish for vitamin B12 and zinc; vegetables for vitamin A and fruits for vitamin C. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Combined effect of heat sterilization and ionizing radiation on folacin in canned food

International Nuclear Information System (INIS)

Hozova, B.; Sorman, L.

1986-01-01

The results are reported of a study in folacin changes following heat sterilization at reduced intensity combined with irradiation of model food products, such as pickled cauliflower and beef in gravy. The folacin content in cauliflower was found to vary with the intensity of heat sterilization; no significant effect was observed of varying radiation doses. With respect to beef in gravy, the study confirmed the suitability of the combined preservation process in view of the higher folacin retention in the given food type. (author). 3 tabs., 14 refs

78 FR 3824 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-01-16

.... FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for... entitled ``Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside... defined in the regulation promulgated under section 418(n) of the FD&C Act. II. Qualitative Risk...

78 FR 64428 - Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for Activities...

Science.gov (United States)

2013-10-29

.... FDA-2013-N-1043] Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for... entitled ``Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for Activities...(n) of the FD&C Act. II. Qualitative Risk Assessment As explained in the draft RA, we conducted the...

Factors affecting food choices of older adults from high and low socioeconomic groups: a discrete choice experiment.

Science.gov (United States)

Kamphuis, Carlijn B M; de Bekker-Grob, Esther W; van Lenthe, Frank J

2015-04-01

Healthiness, price, and convenience are typically indicated as important motives for food choices; however, it is largely unknown to what extent older adults from high and low socioeconomic groups differ in these underlying motives. A discrete choice experiment (DCE) is an innovative way to elicit implicit motives for food choices. The aim was to investigate differences in food motives between socioeconomic groups by means of a DCE. A DCE was carried out during a face-to-face interview among older adults as part of the Health and Living Conditions in Eindhoven and surrounding cities (GLOBE) cohort study, The Netherlands. Participants (n = 399; mean age: 63.3 y) were offered a series of choice sets about a usual dinner at home and were asked to choose in each choice set between 2 meals and an opt-out choice, with different combinations of attribute levels. We included 5 meal attributes (taste, healthiness, preparation time, travel time to shops, and price) and 3 or 4 levels for each attribute. Data were analyzed by multinomial logit models. Healthiness, taste, price, and travel time to the grocery store proved to significantly influence older adults' meal decisions; preparation time was not significant. Healthiness was the most important attribute for all of the participants. More highly educated participants rated a healthy and less expensive meal to be more important than did less educated participants. Those with a high income rated a meal that was healthy and very tasteful to be more important than did those with a lower income. Healthiness, taste, price, and travel time to grocery shops influenced older adults' meal decisions. Higher socioeconomic groups valued health more than did lower socioeconomic groups. DCEs represent a promising method to gain insight into the relative importance of motives for food choices. This trial was registered at www.isrctn.com as ISRCTN60293770. © 2015 American Society for Nutrition.

PEF and UV combined system for pathogen microorganisms inactivation in liquid food products

Energy Technology Data Exchange (ETDEWEB)

Cramariuc, R [Competence Center in Electrostatics and Electrotechnologies, Bucharest (Romania); Popa, M; Mitelut, A; Geicu, M [University of Agronomic Science and Veterinary Medicine, Bucharest (Romania); Tudorache, A; Brinduse, E; Kontek, A; Fotescu, L [Research and Development Institute in Viticulture and Vinification Valea Calugareasca (Romania); Cramariuc, B [IT Center for Science and Technology, Bucharest (Romania); Nisiparu, L, E-mail: raducramariuc@yahoo.com [Carol Davila University of Medicine and Pharmacy, Bucharest (Romania)

2011-06-23

Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. This technology is highly appreciated for its ability to prolong the shelf life of the treated product without the use of heat and also for its ability to preserve the product's sensory qualities and nutritional value as well as for the microbiological control of the treated products. This paper presents the PEF and UV treatment methods, or a combination between the two, for microbe inactivation in liquid products. The experiments were carried out using yeasts, lactic bacteria and acetic bacteria in the following systems: stand-alone treatments (PEF or UV) or in combination (UV+PEF or PEF+UV). The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization.

PEF and UV combined system for pathogen microorganisms inactivation in liquid food products

Science.gov (United States)

Cramariuc, R.; Popa, M.; Tudorache, A.; Brînduşe, E.; Kontek, A.; Mitelut, A.; Fotescu, L.; Cramariuc, B.; Geicu, M.; Nisiparu, L.

2011-06-01

Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. This technology is highly appreciated for its ability to prolong the shelf life of the treated product without the use of heat and also for its ability to preserve the product's sensory qualities and nutritional value as well as for the microbiological control of the treated products. This paper presents the PEF and UV treatment methods, or a combination between the two, for microbe inactivation in liquid products. The experiments were carried out using yeasts, lactic bacteria and acetic bacteria in the following systems: stand-alone treatments (PEF or UV) or in combination (UV+PEF or PEF+UV). The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization.

PEF and UV combined system for pathogen microorganisms inactivation in liquid food products

International Nuclear Information System (INIS)

Cramariuc, R; Popa, M; Mitelut, A; Geicu, M; Tudorache, A; Brinduse, E; Kontek, A; Fotescu, L; Cramariuc, B; Nisiparu, L

2011-01-01

Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. This technology is highly appreciated for its ability to prolong the shelf life of the treated product without the use of heat and also for its ability to preserve the product's sensory qualities and nutritional value as well as for the microbiological control of the treated products. This paper presents the PEF and UV treatment methods, or a combination between the two, for microbe inactivation in liquid products. The experiments were carried out using yeasts, lactic bacteria and acetic bacteria in the following systems: stand-alone treatments (PEF or UV) or in combination (UV+PEF or PEF+UV). The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

Directory of Open Access Journals (Sweden)

Kevin B. Comerford

2015-07-01

Full Text Available In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older from The NPD Group’s National Eating Trends® (NET® database during 2011–2013; and the data were assessed using The NPD Group’s Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week; n = 2584, Average Can Users (3–5 canned items/week; n = 4445, and Infrequent Can Users (≤2 canned items/week; n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients—potassium, calcium and fiber—when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Whole Foods Market Group, Inc. Nationwide RCRA Administrative Settlement

Science.gov (United States)

The U.S. Environmental Protection Agency (EPA) today announced an agreement with the grocery chain Whole Foods Market Group, Inc., to implement a state-of-the-art electronic system at its stores throughout the U.S. for identifying and classifying consumer

A new tool for converting food frequency questionnaire data into nutrient and food group values: FETA research methods and availability.

Science.gov (United States)

Mulligan, Angela A; Luben, Robert N; Bhaniani, Amit; Parry-Smith, David J; O'Connor, Laura; Khawaja, Anthony P; Forouhi, Nita G; Khaw, Kay-Tee

2014-03-27

To describe the research methods for the development of a new open source, cross-platform tool which processes data from the European Prospective Investigation into Cancer and Nutrition Norfolk Food Frequency Questionnaire (EPIC-Norfolk FFQ). A further aim was to compare nutrient and food group values derived from the current tool (FETA, FFQ EPIC Tool for Analysis) with the previously validated but less accessible tool, CAFÉ (Compositional Analyses from Frequency Estimates). The effect of text matching on intake data was also investigated. Cross-sectional analysis of a prospective cohort study-EPIC-Norfolk. East England population (city of Norwich and its surrounding small towns and rural areas). Complete FFQ data from 11 250 men and 13 602 women (mean age 59 years; range 40-79 years). Nutrient and food group intakes derived from FETA and CAFÉ analyses of EPIC-Norfolk FFQ data. Nutrient outputs from FETA and CAFÉ were similar; mean (SD) energy intake from FETA was 9222 kJ (2633) in men, 8113 kJ (2296) in women, compared with CAFÉ intakes of 9175 kJ (2630) in men, 8091 kJ (2298) in women. The majority of differences resulted in one or less quintile change (98.7%). Only mean daily fruit and vegetable food group intakes were higher in women than in men (278 vs 212 and 284 vs 255 g, respectively). Quintile changes were evident for all nutrients, with the exception of alcohol, when text matching was not executed; however, only the cereals food group was affected. FETA produces similar nutrient and food group values to the previously validated CAFÉ but has the advantages of being open source, cross-platform and complete with a data-entry form directly compatible with the software. The tool will facilitate research using the EPIC-Norfolk FFQ, and can be customised for different study populations.

Bioequivalence and food effect assessment for vildagliptin/metformin fixed-dose combination tablets relative to free combination of vildagliptin and metformin in Japanese healthy subjects.

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Mita, Sachiko; Chitnis, Shripad D; Kulmatycki, Kenneth; Salunke, Atish; He, Yan-Ling; Zhou, Wei; Suzuki, Hikoe

2016-04-01

To assess the bioequivalence of vildagliptin/metformin fixeddose combination (FDC) tablets (50/250 mg and 50/500 mg) to free combinations of vildagliptin and metformin and the effect of food on the pharmacokinetics (PK) of vildagliptin and metformin following administration of 50/500 mg FDC tablets. Two openlabel, randomized, single-center, singledose, 2-period crossover studies were conducted in Japanese healthy male volunteers. Participants were administered vildagliptin/ metformin FDC tablets (study I: 50/250 mg, study II: 50/500 mg) or their free combinations under fasted condition. Food effect (standard Japanese breakfast: fat, 20 - 30% with ~ 600 kcal in total) was assessed during an additional period in study II (50/500 mg). PK parameters (AUC, C(max), t(max), t(1/2)) were calculated for vildagliptin and metformin. In both studies, vildagliptin/metformin FDC tablets were bioequivalent to their respective free combinations. Administration of FDC tablets after meals had no effect on vildagliptin PK parameters. The rate of absorption of metformin decreased when administered under fed condition, as reflected by a prolonged t(max) (3 hours in fasted state vs. 4 hours in fed state) and decrease in C(max) by 26%, however, the extent of absorption (AUC(last)) was similar to that in the fasted state. Vildagliptin/metformin FDC tablets were bioequivalent to their free combinations. Food decreased the C(max) of metformin by 26%, while AUC(last) was unchanged, consistent with previous reports. No food effect was observed on the C(max) or AUC(last) of vildagliptin. Thus, food had no clinically relevant effects on the PK of metformin or vildagliptin.

Interaction strength combinations and the overfishing of a marine food web.

Science.gov (United States)

Bascompte, Jordi; Melián, Carlos J; Sala, Enric

2005-04-12

The stability of ecological communities largely depends on the strength of interactions between predators and their prey. Here we show that these interaction strengths are structured nonrandomly in a large Caribbean marine food web. Specifically, the cooccurrence of strong interactions on two consecutive levels of food chains occurs less frequently than expected by chance. Even when they occur, these strongly interacting chains are accompanied by strong omnivory more often than expected by chance. By using a food web model, we show that these interaction strength combinations reduce the likelihood of trophic cascades after the overfishing of top predators. However, fishing selectively removes predators that are overrepresented in strongly interacting chains. Hence, the potential for strong community-wide effects remains a threat.

Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991.

Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

International Nuclear Information System (INIS)

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991

Assessing the children's views on foods and consumption of selected food groups: outcome from focus group approach

OpenAIRE

Sharif Ishak, Sharifah Intan Zainun; Shohaimi, Shamarina; Kandiah, Mirnalini

2013-01-01

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food g...

Non-dairy probiotic food products: An emerging group of functional foods.

Science.gov (United States)

Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

2018-04-09

The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

Food parenting measurement issues: working group consensus report.

Science.gov (United States)

Hughes, Sheryl O; Frankel, Leslie A; Beltran, Alicia; Hodges, Eric; Hoerr, Sharon; Lumeng, Julie; Tovar, Alison; Kremers, Stef

2013-08-01

Childhood obesity is a growing problem. As more researchers become involved in the study of parenting influences on childhood obesity, there appears to be a lack of agreement regarding the most important parenting constructs of interest, definitions of those constructs, and measurement of those constructs in a consistent manner across studies. This article aims to summarize findings from a working group that convened specifically to discuss measurement issues related to parental influences on childhood obesity. Six subgroups were formed to address key measurement issues. The conceptualization subgroup proposed to define and distinguish constructs of general parenting styles, feeding styles, and food parenting practices with the goal of understanding interrelating levels of parental influence on child eating behaviors. The observational subgroup identified the need to map constructs for use in coding direct observations and create observational measures that can capture the bidirectional effects of parent-child interactions. The self-regulation subgroup proposed an operational definition of child self-regulation of energy intake and suggested future measures of self-regulation across different stages of development. The translational/community involvement subgroup proposed the involvement of community in the development of surveys so that measures adequately reflect cultural understanding and practices of the community. The qualitative methods subgroup proposed qualitative methods as a way to better understand the breadth of food parenting practices and motivations for the use of such practices. The longitudinal subgroup stressed the importance of food parenting measures sensitive to change for use in longitudinal studies. In the creation of new measures, it is important to consider cultural sensitivity and context-specific food parenting domains. Moderating variables such as child temperament and child food preferences should be considered in models.

The preservation of Listeria-critical foods by a combination of endolysin and high hydrostatic pressure.

Science.gov (United States)

Misiou, Ourania; van Nassau, Tomas J; Lenz, Christian A; Vogel, Rudi F

2018-02-02

The aim of this work was to examine the combination of endolysin PlyP825 and high hydrostatic pressure (HHP) processing against a cocktail of stationary phase Listeria monocytogenes cells in several Listeria-critical food products (i.e. milk, mozzarella and smoked salmon). In order to determine the efficacy of the combined application, both challenge-lethality tests and storage tests were performed. In milk and mozzarella, we could demonstrate that the application of PlyP825 prior to HHP processing allowed for a synergistic inactivation of cells, a reduction in the pressure level with equal antimicrobial efficacy and an enhanced eradication of L. monocytogenes during storage at abuse temperatures. For smoked salmon, no such effects were detected. Although the efficacy of the method was highly dependent on the food vehicle and parameters applied, we hereby demonstrated the potential of the combined endolysin-HHP application for complete eradication of L. monocytogenes from foods at milder processing conditions. Copyright © 2017 Elsevier B.V. All rights reserved.

Food security: what the community wants. Learning through focus groups.

Science.gov (United States)

Hargrove, D; Dewolfe, J A; Thompson, L

1994-01-01

We used focus groups to learn the range of issues threatening food security of low income residents in our community. Five major themes emerged from the discussions: literacy, money, time, mental health and self-esteem, suggesting several approaches that could help ensure food security: 1) education, 2) sharing of resources, 3) coalition building, and 4) advocacy. Education programs have to be practical, allowing for demonstrations and hands-on learning while emphasizing skill building and problem solving. Incorporating a social aspect into learning may compensate for the social isolation and would capitalize on the impressive mutual support we witnessed. Strategies based on self-help and peer assistance may counteract low self-esteem and overcome suspicion of health professionals. A community-wide effort is needed to address the factors contributing to food insecurity. We envision the formation of a coalition of professionals, agencies, and low income people to develop a comprehensive strategy for achieving food security.

Validation of a semi-quantitative food frequency questionnaire to assess food groups and nutrient intake.

Science.gov (United States)

Macedo-Ojeda, Gabriela; Vizmanos-Lamotte, Barbara; Márquez-Sandoval, Yolanda Fabiola; Rodríguez-Rocha, Norma Patricia; López-Uriarte, Patricia Josefina; Fernández-Ballart, Joan D

2013-11-01

Semi-quantitative Food Frequency Questionnaires (FFQs) analyze average food and nutrient intake over extended periods to associate habitual dietary intake with health problems and chronic diseases. A tool of this nature applicable to both women and men is not presently available in Mexico. To validate a FFQ for adult men and women. The study was conducted on 97 participants, 61% were women. Two FFQs were administered (with a one-year interval) to measure reproducibility. To assess validity, the second FFQ was compared against dietary record (DR) covering nine days. Statistical analyses included Pearson correlations and Intraclass Correlation Coefficients (ICC). The de-attenuation of the ICC resulting from intraindividual variability was controlled. The validity analysis was complemented by comparing the classification ability of FFQ to that of DR through concordance between intake categories and Bland-Altman plots. Reproducibility: ICC values for food groups ranged 0.42-0.87; the range for energy and nutrients was between 0.34 and 0.82. ICC values for food groups ranged 0.35-0.84; the range for energy and nutrients was between 0.36 and 0.77. Most subjects (56.7-76.3%) classified in the same or adjacent quintile for energy and nutrients using both methods. Extreme misclassification was <6.3% for all items. Bland-Altman plots reveal high concordance between FFQ and DR. FFQ produced sufficient levels of reproducibility and validity to determine average daily intake over one year. These results will enable the analysis of possible associations with chronic diseases and dietary diagnoses in adult populations of men and women. Copyright AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Exploring the perceived usefulness of practical food groups in day treatment for individuals with eating disorders.

Science.gov (United States)

Biddiscombe, Rachel J; Scanlan, Justin Newton; Ross, Jessica; Horsfield, Sarah; Aradas, Jessica; Hart, Susan

2018-04-01

Recovery from eating disorders is a challenging process. Emerging literature suggests that occupational therapists may provide a useful contribution in delivering purposeful eating-related interventions as a potential treatment to support sustained cognitive and behavioural changes for individuals with eating disorders. This study aimed to evaluate participants' perceptions of the contribution of occupational therapy practical food groups (food based outings and cooking groups) in supporting their functional recovery. Individuals attended practical food groups as part of standard treatment at an outpatient eating disorders day program. Ninety-nine participants completed questionnaires at discharge and up to three follow-up points (6, 12 and 24 months). Questions related to practical food groups were analysed, exploring participants' experiences and perceived usefulness of groups using rating-scale and open-ended questions. Open-ended responses were analysed using thematic analysis. Descriptive statistics were calculated for responses to rating-scale questions. At discharge, participants rated the importance and usefulness of practical food groups as high (4.73 and 4.43 on 5-point scales, respectively), but tended to rate their enjoyment of the groups lower (3.50 on a 5-point scale). Some skill transfer was typically reported by participants at discharge (3.92 on a 5-point scale). One core theme, 'success through participation', emerged from qualitative comments. Six subthemes were also identified: helpful components of practical food groups; perceived benefit of exposure; impact of applying cognitive and behavioural skills; challenges affecting participation; facilitating adaptation; and influence of eating disorders on challenging feared foods. This study highlights that participation in practical food groups was perceived as useful in assisting individuals to improve eating behaviours and, in some circumstances, transfer these skills into their lives outside of

Glycaemic responses to liquid food supplements among three Asian ethnic groups.

Science.gov (United States)

Tey, Siew Ling; Van Helvoort, Ardy; Henry, Christiani Jeyakumar

2016-12-01

A limited number of studies have compared the glycaemic index (GI) and glycaemic responses (GR) to solid foods between Caucasians and Asians. These studies have demonstrated that Asians have greater GI and GR values for solid foods than Caucasians. However, no study has compared the GI and GR to liquids among various Asian ethnic groups. A total of forty-eight males and females (16 Chinese, 16 Indians, and 16 Malay) took part in this randomised, crossover study. Glycaemic response to the reference food (glucose beverage) was measured on three occasions, and GR to three liquids were measured on one occasion each. Liquids with different macronutrient ratio's and carbohydrate types were chosen to be able to evaluate the response to products with different GIs. Blood glucose concentrations were measured in duplicate at baseline (-5 and 0 min) and once at 15, 30, 45, 60, 90, and 120 min after the commencement of beverage consumption. There were statistically significant differences in GI and GR between the three liquids (P Chinese vs. Indian vs. Malay). The GR for three different types of liquid nutritional supplements did not differ between the three main ethnic groups in Asia. It appears that the GI of liquid food derived from one Asian ethnicity can be applicable to other Asian populations.

Interactions with combined chemical cues inform harvester ant foragers' decisions to leave the nest in search of food.

Directory of Open Access Journals (Sweden)

Michael J Greene

Full Text Available Social insect colonies operate without central control or any global assessment of what needs to be done by workers. Colony organization arises from the responses of individuals to local cues. Red harvester ants (Pogonomyrmex barbatus regulate foraging using interactions between returning and outgoing foragers. The rate at which foragers return with seeds, a measure of food availability, sets the rate at which outgoing foragers leave the nest on foraging trips. We used mimics to test whether outgoing foragers inside the nest respond to the odor of food, oleic acid, the odor of the forager itself, cuticular hydrocarbons, or a combination of both with increased foraging activity. We compared foraging activity, the rate at which foragers passed a line on a trail, before and after the addition of mimics. The combination of both odors, those of food and of foragers, is required to stimulate foraging. The addition of blank mimics, mimics coated with food odor alone, or mimics coated with forager odor alone did not increase foraging activity. We compared the rates at which foragers inside the nest interacted with other ants, blank mimics, and mimics coated with a combination of food and forager odor. Foragers inside the nest interacted more with mimics coated with combined forager/seed odors than with blank mimics, and these interactions had the same effect as those with other foragers. Outgoing foragers inside the nest entrance are stimulated to leave the nest in search of food by interacting with foragers returning with seeds. By using the combined odors of forager cuticular hydrocarbons and of seeds, the colony captures precise information, on the timescale of seconds, about the current availability of food.

[Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health].

Science.gov (United States)

Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay

2007-12-01

Lactobacillus casei is a group of phenotypically and genetically heterogeneous lactic acid bacteria, able to colonize various natural and man-made environments. Strains of the Lactobacillus casei group have been widely studied with respect to their health-promoting properties. Several beneficial functions for the human organism have been attributed to regular consumption of food products containing these strains. Bacteria of the Lactobacillus casei group are of great interest for the food industry to improve food quality. A number of studies have been conducted in order to evaluate the viability of strains of Lactobacillus casei group as probiotic in dairy products, desserts, among others food products. Despite its importance for the food industry, the taxonomy of the Lactobacillus casei group is still unclear. This review discusses important studies related to characterization of strains of Lactobacillus casei group, the application of these bacteria as probiotic in different food products and the main beneficial effects attributed to regular consumption of products containing such microorganisms.

Exploring the Role of the Food Environment on Food Shopping Patterns in Philadelphia, PA, USA: A Semiquantitative Comparison of Two Matched Neighborhood Groups

Directory of Open Access Journals (Sweden)

Amy Hillier

2013-01-01

Full Text Available Increasing research has focused on the built food environment and nutrition-related outcomes, yet what constitutes a food environment and how this environment influences individual behavior still remain unclear. This study assesses whether travel mode and distance to food shopping venues differ among individuals in varying food environments and whether individual- and household-level factors are associated with food shopping patterns. Fifty neighbors who share a traditionally defined food environment (25 in an unfavorable environment and 25 in a favorable environment were surveyed using a mix of close- and open-ended survey questions. Food shopping patterns were mapped using Geographic Information Systems (GIS. Stores visited were beyond the 0.5-mile (805 meters radius traditionally used to represent the extent of an individual’s food environment in an urban area. We found no significant difference in shopping frequency or motivating factor behind store choice between the groups. No differences existed between the two groups for big food shopping trips. For small trips, individuals in the favorable food environment traveled shorter distances and were more likely to walk than drive. Socioeconomic status, including car ownership, education, and income influenced distance traveled. These findings highlight the complexities involved in the study and measurement of food environments.

Exploring the role of the food environment on food shopping patterns in Philadelphia, PA, USA: a semiquantitative comparison of two matched neighborhood groups.

Science.gov (United States)

Hirsch, Jana A; Hillier, Amy

2013-01-14

Increasing research has focused on the built food environment and nutrition-related outcomes, yet what constitutes a food environment and how this environment influences individual behavior still remain unclear. This study assesses whether travel mode and distance to food shopping venues differ among individuals in varying food environments and whether individual- and household-level factors are associated with food shopping patterns. Fifty neighbors who share a traditionally defined food environment (25 in an unfavorable environment and 25 in a favorable environment) were surveyed using a mix of close- and open-ended survey questions. Food shopping patterns were mapped using Geographic Information Systems (GIS). Stores visited were beyond the 0.5-mile (805 meters) radius traditionally used to represent the extent of an individual's food environment in an urban area. We found no significant difference in shopping frequency or motivating factor behind store choice between the groups. No differences existed between the two groups for big food shopping trips. For small trips, individuals in the favorable food environment traveled shorter distances and were more likely to walk than drive. Socioeconomic status, including car ownership, education, and income influenced distance traveled. These findings highlight the complexities involved in the study and measurement of food environments.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

OpenAIRE

Comerford, Kevin B.

2015-01-01

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group’s National Eating Trends® (NET®) database during...

78 FR 78063 - Appendix 4 to Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for...

Science.gov (United States)

2013-12-24

... small or very small businesses that are engaged only in specific types of on-farm food production... Vol. 78 Tuesday, No. 247 December 24, 2013 Part IV Department of Health and Human Services Food... Risk of Activity/ Food Combinations for Activities (Outside the Farm Definition) Conducted in a...

A bioengineered nisin derivative, M21A, in combination with food grade additives eradicates biofilms of Listeria monocytogenes.

Directory of Open Access Journals (Sweden)

Lorraine Anne Draper

2016-11-01

Full Text Available The burden of foodborne disease has large economic and social consequences worldwide. Despite strict regulations, a number of pathogens persist within the food environment, which is greatly contributed to by a build-up of resistance mechanisms and also through the formation of biofilms. Biofilms have been shown to be highly resistant to a number of antimicrobials and can be extremely difficult to remove once they are established. In parallel, the growing concern of consumers regarding the use of chemically derived antimicrobials within food has led to a drive towards more natural products. As a consequence, the use of naturally derived antimicrobials has become of particular interest. In this study we investigated the efficacy of nisin A and its bioengineered derivative M21A in combination with food grade additives to treat biofilms of a representative strain of Listeria monocytogenes. Investigations revealed the enhanced antimicrobial effects, in liquid culture, of M21A in combination with citric acid or cinnamaldehyde over its wild type nisin A counterpart. Subsequently, an investigation was conducted into the effects of these combinations on an established biofilm of the same strain. Nisin M21A (0.1 µg/ml alone or in combination with cinnamaldehyde (35 µg/ml or citric acid (175 µg/ml performed significantly better than combinations involving nisin A. All combinations of M21A with either citric acid or cinnamaldehyde eradicated the L. monocytogenes biofilm (in relation to a non-biofilm control. We conclude that M21A in combination with available food additives could further enhance the antimicrobial treatment of biofilms within the food industry, simply by substituting nisin A with M21A in current commercial products such as Nisaplin (Danisco, DuPont.

Enhancing effectiveness of agriculture group in supporting government program to increase food security

Science.gov (United States)

Retnowati, Daru; Subarjo, A. H.

2018-05-01

Food Security is closely related to agriculture, including fisheries. Food is a basic necessity and indispensable to humans. Nowadays, there are many agricultural lands and fisheries are turning to settlements and offices. To overcome these obstacles, the government took the policy of forming farmer groups. Farmer groups are channeling the government assistance, whether capital, seeds, training, or technology and knowledge assistance. This research is qualitative. The population in this study were members of the fish farming group in Purwomartani, Kalasan, Sleman. The population in this study were 4 Farmers Group in Purwomartani, Kalasan, Sleman. The sample in this research is 1 farmer group with the largest number of members that is 31 people. For the other three groups of fish farmers the number of members is 20 people. The results show that farmer groups are effective in supporting government programs. The role of farmer groups is needed to support the successful management of agricultural land, improvement of knowledge and skills of fish farmers, renewal of agricultural technology and equipment, and marketing of agricultural products.

Mothers of young children cluster into 4 groups based on psychographic food decision influencers.

Science.gov (United States)

Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Cussler, Ellen

2008-08-01

This study explored how mothers grouped into clusters according to multiple psychographic food decision influencers and how the clusters differed in nutrient intake and nutrient content of their household food supply. Mothers (n = 201) completed a survey assessing basic demographic characteristics, food shopping and meal preparation activities, self and spouse employment, exposure to formal food or nutrition education, education level and occupation, weight status, nutrition and food preparation knowledge and skill, family member health and nutrition status, food decision influencer constructs, and dietary intake. In addition, an in-home inventory of 100 participants' household food supplies was conducted. Four distinct clusters presented when 26 psychographic food choice influencers were evaluated. These clusters appear to be valid and robust classifications of mothers in that they discriminated well on the psychographic variables used to construct the clusters as well as numerous other variables not used in the cluster analysis. In addition, the clusters appear to transcend demographic variables that often segment audiences (eg, race, mother's age, socioeconomic status), thereby adding a new dimension to the way in which this audience can be characterized. Furthermore, psychographically defined clusters predicted dietary quality. This study demonstrates that mothers are not a homogenous group and need to have their unique characteristics taken into consideration when designing strategies to promote health. These results can help health practitioners better understand factors affecting food decisions and tailor interventions to better meet the needs of mothers.

78 FR 24693 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-04-26

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 117 [Docket No. FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for..., and requesting comment on, a document entitled ``Draft Qualitative Risk Assessment of Risk of Activity...

Electron-beam and combined e-b and microwave processing of dried food ingredients

International Nuclear Information System (INIS)

Ferdes, O.; Minea, R.; Martin, D.; Tirlea, A.; Badea, M.; Oproiu, C.

1998-01-01

Complete text of publication follows. There are summarized and presented the results on the irradiated dried food ingredients, as starches, flour, spices, enzymes, pigments. It has investigated the electron-beam and microwave processing to achieve the hygienic and microbiological quality requirements for these materials. There are presented the results regarding the e-b and microwave effects on the main specific parameters (nutritional; microbiological; physical and chemical) for each item. Irradiation has carried out to different electron accelerators, mainly to ALIN-7 linac (W e ∼6 MeV) and using a special designed microwave equipment (2.45 GHz magnetron of 850 W maximum output power). The samples have been irradiated up to 25 kGy (dose rate ∼ 2.0 kGy/min) and there were treated by microwaves (250 W-550 W) for different exposure time. There have analyzed and presented the influence of these two physical fields on some common physical, biochemical and microbiological properties (mainly the total germ count, CFU/g) of these food materials. The main technological and physical characteristics of the materials are preserved, under irradiation up to 10 kGy and microwave treatment in the case of satisfying the national requirements for food and food grade additives microbiological load. The combined treatment seems to be present a synergistic effect arising on non-thermal basis. From these results it could be pointed out that electron-beam and microwave treatment is feasible and represents an alternative to other hygienization techniques for the dried food ingredients. It should be considered that combined treatments lead to reducing irradiation dose without losing the microbicidal effects

VTR module: weaning foods for baby.

Science.gov (United States)

1993-01-01

Weaning should start when the baby turns 4 months old. At this stage (4 to 6 months), milk is no longer enough. Parents should introduce new foods which can meet the fast-increasing nutrition needs of the child. Among the latest materials produced by the Video Radio Production Division of the Nutrition Center of the Philippines is a VTR training module entitled "Karagdagang Pagkain ni Baby" (Weaning Foods for Baby), designed to strengthen this important aspect of child care. Specifically, the module seeks to encourage parents to introduce foods in addition to breastmilk to their 4 to 6 month old children and to start giving them "complete" meals from 6 months onward. It provides suggestions on the kinds of foods or food combinations to give to the baby and encourages home food production (backyard gardening, poultry-raising etc) to supply food requirements of growing children. Contents of the module include how-to's on weaning food preparation (mashing, straining, flaking, chopping, scraping, etc), prescriptions on the kinds and amounts of foods for babies; and food combinations (porridge or rice and a viand from the 3 basic food groups: energy-giving, body building and regulating). For instance, at 4 months old, the baby may be given lugao (porridge), soup and fruits; at 5 months, eggs, vegetables and beans; at 6 months, fish/meat, oil or gata (coconut oil). With a running time of 18 minutes, the module uses computer graphics to highlight food items, recommended amounts, and age group requirements in the text, and applies digital multi-effects to ensure smooth traditions. full text

Dioxins: validation of food frequency questionnaire and intake in a group of adolescents.

Science.gov (United States)

Zając, Joanna; Skop-Lewandowska, Agata; Helbin, Jadwiga; Potocki, Artur

2017-09-21

A lot of has been heard about dioxins and dioxins-like compounds. These molecules are typically connected in public awareness with affairs. The main source of dioxins for humans is food (90% of typical exposition); thus, assessment of dioxins intake and monitoring of levels of dioxins in food remain an important issue. The aim of the presented work was checking the reproducibility of the authors' semi-quantitative food frequency questionnaire, focusing on products that may contain dioxins and related compounds among adolescents. The uptake of these compounds was also assessed using obtained data. For survey purposes, an album of food products from the questionnaire was constructed. A modified semi-quantitative food frequency questionnaire was constructed and distributed twice in a 2-week time span among 55, 15-year-old, students of secondary schools. The correlation coefficient for both declared frequencies and assessed amounts in the case of the majority of food items was above 0.70. The average assessed intake of dioxins and related compounds was 1.57pgWHO-TEQ/kg body weight per day, and 1.85 pgWHO-TEQ/kg body weight per day, during test and retest, respectively. The modified semi-quantitative food frequency questionnaire is a reproducible tool that can be used for adolescents. Average intake in the analyzed group was lower than the Tolerable Daily Intake, but in contrast to other countries remains one of the highest intakes in a comparable age group. The main sources of dioxins exposition were fish (38%), and meat products.

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

DEFF Research Database (Denmark)

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

2011-01-01

Background/Objectives:The aim of this study was to evaluate the estimated energy, nutrient and food intake from the suggested trans-European methodology for undertaking representative dietary surveys among schoolchildren: 2 Ã 24-h dietary recalls (24-HDRs) combined with a food-recording booklet...... (FRB), using EPIC-Soft pc-program (the software developed to conduct 24-HDRs in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study), against a 7-day food-record (7-dFR) method among Danish schoolchildren.Subjects/Methods:A total of 74 children aged 7-8 years and 70 children...

Functional groupings and food web of an artificial reef used for sea cucumber aquaculture in northern China

Science.gov (United States)

Xu, Qinzeng; Zhang, Libin; Zhang, Tao; Zhang, Xuelei; Yang, Hongsheng

2017-01-01

Artificial reef is considered as a useful tool to remodel habitats in coastal and estuarine area. Some artificial reefs (ARs) were conducted in Shandong Peninsula for sea cucumber Apostichopus japonicus integrated multi-trophic aquaculture (IMTA). Little is known about the main feeding type and food resources of living organisms in this IMTA ecosystem. Neither is the information about other animals competing food with A. japonicus. Functional group (FG) and their food resources of mobile organisms and epifauna in ARs area were investigated. There were three types of food resources and five FGs within two trophic levels in studied area. Particle organic matter (POM), seaweed detritus and sediment were considered to be the main food resources. The first three FGs were primary consumers and were mainly epifauna, while the other two FGs were secondary consumers. FG 1 species were filter feeders, and group 2 was all deposit feeders and A. japonicus was in this group. FG 2 contained few species and this indicated that A. japonicus had few food competitors. FG 3 contained most epifauna species which were detritus feeders and this result implied that the artificial oyster shell reed can retain detritus effectively. The food sources of group 4 were complex. Species of group 5, mostly fish, occupied the top trophic level and fed primarily on species of FG 1 and FG 2. This kind of ARs can retain detritus effectively and provide suitable habitat to epifauna and surrounding natural fauna community.

Work group I: Measures of the food and physical activity environment: instruments.

Science.gov (United States)

Saelens, Brian E; Glanz, Karen

2009-04-01

A work group was convened to identify the core challenges, content gaps, and corresponding possible solutions for improving food- and physical activity-environment instrumentation. Identified challenges included instrument proliferation, the scaling or grain of instruments and appropriate aggregation to the neighborhood or community level, and unknown sensitivity to change of most instruments. Solutions for addressing these challenges included establishing an interactive and real-time instrument repository, developing and enforcing high standards for instrument reporting, increasing community-researcher collaborations, and implementing surveillance of food and physical activity environment. Solid instrumentation will accelerate a better understanding of food- and physical activity-environment effects on eating and physical activity behaviors.

Macronutrient and Major Food Group Intake in a Cohort of Southern Italian Adults

Directory of Open Access Journals (Sweden)

Serena Mulè

2018-04-01

Full Text Available Background: Dietary intake of macronutrient and foods is considered crucial to decrease the risk of diet-related non-communicable diseases. Methods: The aim of this study was to describe the intake of major food groups and macronutrients in a random sample of 1838 southern Italian adults. Results: No significant differences of macronutrient consumption between sexes were found. By contrast, younger individuals had significantly higher intake of animal protein than older ones. Men reported consuming significantly more total processed meats and less eggs than women; egg consumption significantly increased by age groups. Significantly lower intake of fruit in the younger age group compared to older ones was found. Various patterns of correlation between food groups were described. More than half of individuals reached the suggested recommendations for carbohydrate and fiber intake, and about two-thirds met the recommendations for total protein and cholesterol intake, while only a minority met for total fat intake. Total and plant protein, monounsaturated and omega-6 fatty acids, were significantly inversely related with BMI (body mass index, while trans fatty acids and cholesterol were directly correlated. A direct association with unprocessed meats and an inverse association with processed meats was also found. Conclusions: The overall findings suggest that relatively healthy dietary habits are common in southern Italy.

Development of an online database of typical food portion sizes in Irish population groups.

Science.gov (United States)

Lyons, Jacqueline; Walton, Janette; Flynn, Albert

2013-01-01

The Irish Food Portion Sizes Database (available at www.iuna.net) describes typical portion weights for an extensive range of foods and beverages for Irish children, adolescents and adults. The present paper describes the methodologies used to develop the database and some key characteristics of the portion weight data contained therein. The data are derived from three large, cross-sectional food consumption surveys carried out in Ireland over the last decade: the National Children's Food Survey (2003-2004), National Teens' Food Survey (2005-2006) and National Adult Nutrition Survey (2008-2010). Median, 25th and 75th percentile portion weights are described for a total of 545 items across the three survey groups, split by age group or sex as appropriate. The typical (median) portion weights reported for adolescents and adults are similar for many foods, while those reported for children are notably smaller. Adolescent and adult males generally consume larger portions than their female counterparts, though similar portion weights may be consumed where foods are packaged in unit amounts (for example, pots of yoghurt). The inclusion of energy under-reporters makes little difference to the estimation of typical portion weights in adults. The data have wide-ranging applications in dietary assessment and food labelling, and will serve as a useful reference against which to compare future portion size data from the Irish population. The present paper provides a useful context for researchers and others wishing to use the Irish Food Portion Sizes Database, and may guide researchers in other countries in establishing similar databases of their own.

Work Group report: oral food challenge testing.

Science.gov (United States)

Nowak-Wegrzyn, Anna; Assa'ad, Amal H; Bahna, Sami L; Bock, S Allan; Sicherer, Scott H; Teuber, Suzanne S

2009-06-01

Oral food challenges are procedures conducted by allergists/immunologists to make an accurate diagnosis of immediate, and occasionally delayed, adverse reactions to foods. The timing of the challenge is carefully chosen based on the individual patient history and the results of skin prick tests and food specific serum IgE values. The type of the challenge is determined by the history, the age of the patient, and the likelihood of encountering subjective reactions. The food challenge requires preparation of the patient for the procedure and preparation of the office for the organized conduct of the challenge, for a careful assessment of the symptoms and signs and the treatment of reactions. The starting dose, the escalation of the dosing, and the intervals between doses are determined based on experience and the patient's history. The interpretation of the results of the challenge and arrangements for follow-up after a challenge are important. A negative oral food challenge result allows introduction of the food into the diet, whereas a positive oral food challenge result provides a sound basis for continued avoidance of the food.

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

Directory of Open Access Journals (Sweden)

Bovee Vicki

2007-06-01

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

15 years of existence of the International Consultative Group on Food Irradiation (ICGFI)

International Nuclear Information System (INIS)

Ehlermann, D.A.E.

1999-01-01

The ICGFI essentially contributed to international dissemination of unbiased information about the advantages and risks of food irradiation. The body has issued ICGFI publications containing codes of good practice for a variety of purposes, as eg. for operation of irradiation facilities for the treatment of food (GIP), or guidelines for due handling of irradiated food (GMP). Training courses have been offered to scientists, especially from developing countries, as well as for inspectors of national supervisory authorities. The activities of the advisory group as well as the conditions governing future activities are discussed. (orig./CB) [de

Combination of preservation factors applied to minimal processing of foods.

Science.gov (United States)

Tapia de Daza, M S; Alzamora, S M; Chanes, J W

1996-07-01

Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.

Factors that affect the food choices made by girls and young women, from minority ethnic groups, living in the UK.

Science.gov (United States)

Lawrence, J M; Devlin, E; Macaskill, S; Kelly, M; Chinouya, M; Raats, M M; Barton, K L; Wrieden, W L; Shepherd, R

2007-08-01

Lower birth weight, often found in infants from minority ethnic groups, may be partly because of the disproportionate representation of ethnic minority groups in low-income areas. To develop an intervention, to improve the nutritional intake of young women from populations at risk of low-birth-weight babies, which would be culturally sensitive and well received by the intended recipients, a community development approach was used to investigate factors that might influence food choice and the nutritional intake of girls and young women from ethnic minority groups. Focus group discussions were conducted across the UK, to explore factors that might affect the food choices of girls and young women of African and South Asian decent. The data was analysed using deductive content analysis (Qual. Soc. Res., 1, 2000, 1). Discussions were around the broad themes of buying and preparing food, eating food and dietary changes, and ideas for an intervention to improve diet. The focus group discussions indicated that all the communities took time, price, health and availability into consideration when making food purchases. The groups were also quite similar in their use of 'Western' foods which tended to be of the fast food variety. These foods were used when there was not enough time to prepare a 'traditional' meal. Many issues that affect the food choice of people who move to the UK are common within different ethnic groups. The idea of a practical intervention based on improving cooking skills was popular with all the groups.

[Nutrition and health--toxic substances in food].

Science.gov (United States)

Rietjens, I M; Alink, G M

2003-11-29

With respect to food, the most important factors causing adverse health effects are: an unbalanced diet, resulting in obesity or vitamin deficiencies, overconsumption of alcohol or fat, the presence of microbial contamination and the presence of natural toxins. Two additional factors, the presence of environmental contaminants and products formed on heating food, may also be of importance. It is generally assumed that, when combined, food-related factors contribute to around 35% of overall cancer incidence. The most important groups of health-threatening compounds to be found in the food chain include natural toxins, such as those produced by plants (phytotoxins), fungi (mycotoxins), marine algae (phycotoxins) and by bacteria, and toxins present in animals for human consumption, especially fish. A second important group of toxic compounds in food consists of environmental contaminants, including heavy metals and persistent organic pollutants, such as dioxins and polychlorinated biphenyls, all of which may unintentionally end up in the food chain. A third group of toxins present in food are those substances produced when food is heated, and include polycyclic aromatic hydrocarbons, heterocyclic amines and acrylamide.

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

Science.gov (United States)

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

2016-03-01

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

Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

Science.gov (United States)

Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

2016-04-01

The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

Science.gov (United States)

Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

2014-01-01

Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…

[Evolution of the relative prices of food groups between 1939 and 2010 in the city of Sao Paulo, Southeastern Brazil].

Science.gov (United States)

Yuba, Tania Yuka; Sarti, Flavia Mori; Campino, Antonio Carlos Coelho; Carmo, Heron Carlos Esvael do

2013-06-01

To analyze the evolution of relative prices of food groups and its influence on public healthy eating policies. Data from the municipality of Sao Paulo between 1939 and 2010 were analyzed based on calculating index numbers. Data from the Economic Researches Foundation Institute price database and weight structures (1939 to 1988) and from the Brazilian Institute of Geography and Statistics (1989 to 2010) were used to. The price database was organized, its consistency tested and prices were deflated using the consumer price index. Relative prices were calculated and associated to food categories and groups, according to the food pyramid guide adapted for the Brazilian population. The price indices for each group were calculated according to Laspeyres modified formula. The general food price index was compared with the indices for each food group and respective category: fresh food, processed food, beverages, meat, legumes, milk and eggs, cereals and root vegetables and eating out. Price indices for fat, oil, spices, sugars and sweets and processed food showed relative price reduction. Fresh food, such as fruit and vegetables, showed an increase in relative prices. Other food groups, such as cereals, flour and pasta, meat, milk and egg, showed a steadier long term trend in relative prices. The evolution of relative prices of food in the city of Sao Paulo demonstrates a negative trend towards healthy eating at household level in the long run.

Functional food acceptance in the food chain

DEFF Research Database (Denmark)

Krutulyte, Rasa

This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient...... another central issue of the paper. Results revealed that the general attitudes towards functional foods are related to the purchase intention with regard to functional foods described by their carrier/ingredient combinations. Consumers' attitudes towards specific carrier ingredient combinations define...... influence food manufacturers' decision making with regards to production of functional foods. Internal factors such as organisational characteristics, innovation characteristics, and external factors such as functional food ingredient suppliers' marketing efforts, collaboration between suppliers and food...

Vegetables and other core food groups

NARCIS (Netherlands)

Poelman, Astrid A.M.; Delahunty, Conor M.; Graaf, de Kees

2017-01-01

Vegetables are the food category least liked by children. This research investigated the sensory properties of vegetables vis-a-vis other core foods that comprise children's diets, to determine to what degree low acceptance of vegetables can be attributed to sensory properties. Vegetables (n =

Adherence to Dietary Recommendations for Food Group Intakes Is Low in the Mexican Population.

Science.gov (United States)

Batis, Carolina; Aburto, Tania C; Sánchez-Pimienta, Tania G; Pedraza, Lilia S; Rivera, Juan A

2016-09-01

Given the high prevalence of obesity and noncommunicable diseases in Mexico and the key role of dietary quality in these conditions, it is important to determine Mexicans' adherence to dietary recommendations. Our aim was to estimate the percentage of the Mexican population who adhere to dietary recommendations for key food groups. We analyzed 7983 participants aged ≥5 y from the nationally representative Mexican National Health and Nutrition Survey 2012. Dietary intake data were collected by using one 24-h recall and a repeated 24-h recall in 9% of the sample. We used the National Cancer Institute method for episodically consumed foods, which uses a 2-part (probability and amount) mixed regression model to estimate the usual intake distribution and its association with sociodemographic variables. For the food groups that are encouraged, only 1-4% of the population (range across sex and age groups) reached the recommended intake of legumes, 4-8% for seafood, 7-16% for fruit and vegetables, and 9-23% for dairy. For food groups that are discouraged, only 10-22% did not exceed the recommended upper limit for sugar-sweetened beverages, 14-42% for high saturated fat and/or added sugar (HSFAS) products, and 9-50% for processed meats, whereas the majority (77-93%) did not exceed the limit for red meat. A lower proportion of adolescents than children and adults adhered to recommendations for several food groups. Participants with higher socioeconomic status (SES) and living in urban areas consumed more (probability of consuming and/or amount consumed) fruit and vegetables, dairy, and HSFAS products, but they consumed fewer legumes than those of lower SES and living in rural areas. These results reveal the poor dietary quality of the Mexican population and the urgent need to shift these habits. If current intakes continue, the burden of disease due to obesity and noncommunicable chronic diseases will likely remain elevated in the Mexican population. © 2016 American

From mothers to daughters: transgenerational food and diet communication in an underserved group.

Science.gov (United States)

Wilson, Diane Baer; Musham, Catherine; McLellan, Mary S

2004-01-01

Studies show that young girls are highly influenced by their mothers' attitudes toward food and body image. To investigate the nature of the information about food that mothers transfer to their daughters, the researchers used focus groups comprising African American women. Results suggest that when educators work with low-income African American women, they should be cognizant of overeating from the perspectives of early food scarcity, reverence for the mother's authoritative role in the family and respect for cultural differences in body size norms. In addition, nutrition educators should counsel young mothers to understand the impact of their eating habits on their daughters.

Learning about Foodborne Pathogens: Evaluation of Student Perceptions of Group Project Work in a Food Microbiology Course

Science.gov (United States)

Turner, Mark S.

2009-01-01

This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and…

Social facilitation of eating novel food in tufted capuchin monkeys (Cebus apella): input provided by group members and responses affected in the observer.

Science.gov (United States)

Addessi, E; Visalberghi, E

2001-11-01

Learning about food palatability from watching what conspecifics eat might be one of the advantages of group living. A previous study investigated whether group members' presence or eating activity account for social facilitation of eating of foods never previously tasted. Capuchins encountered novel colored foods when (1) alone (Alone condition) or (2) with group members visible in the nearby cage (Group-present condition) or (3) with group members present and eating a familiar food that had not been colored (Group+food condition). Social facilitation of eating occurred when group members were eating, despite the difference in color between the familiar food eaten by them and the novel food presented to the experimental subject. To clarify what subjects learnt from group members when social facilitation occurred, we further analyze here the data from the previous study. The number of visual exposures to the colored novel food (as a group member) correlated with increased consumption of that novel food when encountered later (as experimental subject). In contrast, the number of times that an individual fed on the familiar food (as a group member) did not decrease its consumption of novel food (as experimental subject). Therefore, capuchins (1) habituated to the colors of the novel foods, and (2) did not take into account that seeing group members eating a food does not provide information about the palatability of a differently colored food. Since social facilitation of eating occurs when foods do not match in color, at least in capuchins, social facilitation of eating should not be considered as a way of learning about a safe diet, but rather as a way of overcoming neophobia.

Social interaction with non-averse group-mates modifies a learned food aversion in single- and mixed-species groups of tamarins (Saguinus fuscicollis and S. labiatus).

Science.gov (United States)

Prescott, M J; Buchanan-Smith, H M; Smith, A C

2005-04-01

For social species, being a member of a cohesive group and performing activities as a coordinated unit appear to provide a mechanism for the efficient transmission of information about food. Social learning about food palatability was investigated in two captive primates, Saguinus fuscicollis and S. labiatus, which form stable and cohesive mixed-species groups in the wild. We explored whether an induced food aversion toward a preferred food is modified during and after social interaction with non-averse conspecifics or congeners. Sets of intra- and interspecific pairs were presented with two foods, one of which was considered distasteful by one of the pairs (the other was palatable), and their behavior was compared pre-interaction, during interaction, and post-interaction. For the aversely-conditioned individuals of both species, the change in social context corresponded to a change in their preference for the food that they considered unpalatable, regardless of whether they had interacted with a conspecific or congeneric pair, and the change in food preference was maintained post-interaction. In a control condition, in which averse individuals did not have the opportunity to interact with non-averse animals, S. fuscicollis sampled the preferred food, but not as quickly as when given the opportunity to interact. We conclude that the social learning demonstrated here may allow individual tamarins to track environmental change, such as fruit ripening, more efficiently than asocial learning alone, because social learners can more quickly and safely focus on appropriate behavior by sharing up-to-date foraging information. Furthermore, since the behavior of congeners, as well as conspecifics, acts to influence food choice in a more adaptive direction, social learning about food palatability may be an advantage of mixed-species group formation to tamarins of both species. Copyright 2005 Wiley-Liss, Inc

The Difference of Food Pattern and Physical Acti vity between Obese and Non Obese Teenage Group.

Directory of Open Access Journals (Sweden)

Kartika Suryaputra

2012-06-01

Full Text Available Obesity in teenage is a syndrome that happened because of fat accumulation in the body. Obesity occured because of complex interaction between parental fatness, food pattern, and physical activity. In Indonesia, prevalence of teenage obesity is gradually increasing. The aim of this research was to analyze about the difference of foodpattern and physical activity between obesity and non obesity teenage group. This study was an analytical observational research with cross sectional design. The samples were 40 teenage from Santa Agnes seniorhigh school Surabaya (age 15-17 that was taken by simple random sampling, that divers to 20 obese and 20 non obese teenage group. The data were analysed by Mann Whitney test for nutrition knowledge, pocket money, food pattern, fast food’s consumption, snack’s consumption pattern, consumption level of energy, carbohydrat, protein, and fat, physical activity and parental fatness. The result of the statistic test showed that variables significant difference are nutrition knowledge, pocket money, food pattern, fastfood’s consumption, snack’s consumption pattern, energy consumption level, carbohydrate consumption level, protein consumption level, fat consumption level, physical activity and parental fatness between obese and non obese teenage group. The conlusion is that significant differences are food pattern and physical activity between obese and non obese teenage group. Recommendation is necessary to provide information and education to teenage about healthy food and adequate physical activity to prevent obesity

Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus group interviews with immigrant women in Sweden.

Science.gov (United States)

Jonsson, Inger M; Wallin, Anne-Marie; Hallberg, Lillemor R-M; Gustafsson, Inga-Britt

2002-08-01

Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice. Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina. Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'. Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

Seasonality of food groups and total energy intake: a systematic review and meta-analysis.

Science.gov (United States)

Stelmach-Mardas, M; Kleiser, C; Uzhova, I; Peñalvo, J L; La Torre, G; Palys, W; Lojko, D; Nimptsch, K; Suwalska, A; Linseisen, J; Saulle, R; Colamesta, V; Boeing, H

2016-06-01

The aim of this systematic review and meta-analysis was to assess the effect of season on food intake from selected food groups and on energy intake in adults. The search process was based on selecting publications listed in the following: Medline, Scopus, Web of Science, Embase and Agris. Food frequency questionnaires, 24-h dietary recalls and food records as methods for assessment of dietary intake were used to assess changes in the consumption of 11 food groups and of energy intake across seasons. A meta-analysis was performed. Twenty-six studies were included. Articles were divided into those reporting data on four seasons (winter, spring, summer and autumn) or on two seasons (pre-and post-harvest). Four of the studies could be utilized for meta-analysis describing changes in food consumption across four season scheme: from winter to spring fruits decreased, whereas vegetables, eggs and alcoholic beverages increased; from spring to summer vegetable consumption further increased and cereals decreased; from summer to autumn fruits and cereals increased and vegetables, meat, eggs and alcoholic beverages decreased; from autumn to winter cereals decreased. A significant association was also found between energy intake and season, for 13 studies reporting energy intake across four seasons (favors winter) and for eight studies across pre- and post-harvest seasons (favors post-harvest). The winter or the post-harvest season is associated with increased energy intake. The intake of fruits, vegetables, eggs, meat, cereals and alcoholic beverages is following a seasonal consumption pattern and at least for these foods season is determinant of intake.

Combined effects of global climate change and regional ecosystem drivers on an exploited marine food web

DEFF Research Database (Denmark)

Niiranen, S.; Yletyinen, J.; Tomczak, M.T.

2013-01-01

approach to project how the interaction of climate, nutrient loads, and cod fishing may affect the future of the open Central Baltic Sea food web. Regionally downscaled global climate scenarios were, in combination with three nutrient load scenarios, used to drive an ensemble of three regional...... biogeochemical models (BGMs). An Ecopath with Ecosim food web model was then forced with the BGM results from different nutrient-climate scenarios in combination with two different cod fishing scenarios. The results showed that regional management is likely to play a major role in determining the future......Changes in climate, in combination with intensive exploitation of marine resources, have caused large-scale reorganizations in many of the world's marine ecosystems during the past decades. The Baltic Sea in Northern Europe is one of the systems most affected. In addition to being exposed...

Consumption of key food groups during the postpartum period in low-income, non-Hispanic black mothers.

Science.gov (United States)

Kay, Melissa C; Wasser, Heather; Adair, Linda S; Thompson, Amanda L; Siega-Riz, Anna Maria; Suchindran, Chirayath M; Bentley, Margaret E

2017-10-01

The postpartum period can impact diet quality and subsequently place women at greater risk for overweight or obesity. This study examined consumption of key food groups during the first 2 years postpartum among low income, non-Hispanic black, first-time mothers. Data were from the Infant Care, Feeding and Risk of Obesity Study, a cohort of 217 mother-infant dyads, followed from 3 to 18 months postpartum, collected from 2003 to 2007. At each study visit (3, 6, 9, 12, and 18 months) 24-h dietary recalls were collected. Consumption levels were compared to those recommended from the 2010 Dietary Guidelines for Americans (DGAs) for each of the following food groups: fruits, vegetables, grains, whole grains, protein foods and dairy, as well as an estimated upper limit for sugar-sweetened beverage (SSB) consumption. At each time point, mothers met recommended intake levels for grains and protein foods only. In random-intercept logistic regression models, no demographic or household characteristics were associated with a likelihood of consuming recommended levels for any of the food groups according to the DGAs. Given the low intake of fruits, vegetables, whole grains and lean protein foods and high intake of SSBs and refined grains, interventions targeting women's diet during the postpartum period are warranted. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identification of progressors in osteoarthritis by combining biochemical and MRI based markers

DEFF Research Database (Denmark)

Dam, Erik Bjørnager; Loog, Marco; Christiansen, Claus

2009-01-01

At present, no disease-modifying osteoarthritis drugs (DMOADS) are approved by the FDA (US Food and Drug Administration); possibly partly due to inadequate trial design since efficacy demonstration requires disease progression in the placebo group. We investigated whether combinations of biochemi......At present, no disease-modifying osteoarthritis drugs (DMOADS) are approved by the FDA (US Food and Drug Administration); possibly partly due to inadequate trial design since efficacy demonstration requires disease progression in the placebo group. We investigated whether combinations...

Complexity of food preparation and food security status in low-income young women.

Science.gov (United States)

Engler-Stringer, Rachel; Stringer, Bernadette; Haines, Ted

2011-01-01

This study was conducted to explore whether preparing more complex meals was associated with higher food security status. This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 were recruited at 10 locations in five low-income neighbourhoods. Food security status was the main outcome measure and the main exposure variable, "complex food preparation," combined the preparation of three specific food types (soups, sauces, and baked goods) using basic ingredients. Low-income women preparing a variety of meals using basic ingredients at least three times a week were more than twice as likely to be food secure as were women preparing more complex meals less frequently. Women who prepared more complex meals more frequently had higher food security. Whether this means that preparing more complex foods results in greater food security remains unclear, as this was an exploratory study.

EuroFIR-BASIS - a combined composition and biological activity database for bioactive compounds in plant-based foods

DEFF Research Database (Denmark)

Gry, Jørn; Black, Lucinda; Eriksen, Folmer Damsted

2007-01-01

Mounting evidence suggests that certain non-nutrient bioactive compounds promote optimal human health and reduce the risk of chronic disease. An Internet-deployed database, EuroFIR-BASIS, which uniquely combines food composition and biological effects data for plant-based bioactive compounds......, is being developed. The database covers multiple compound classes and 330 major food plants and their edible parts with data sourced from quality-assessed, peer-reviewed literature. The database will be a valuable resource for food regulatory and advisory bodies, risk authorities, epidemiologists...... and researchers interested in diet and health relationships, and product developers within the food industry....

Natural Co-Occurrence of Mycotoxins in Foods and Feeds and Their in vitro Combined Toxicological Effects.

Science.gov (United States)

Smith, Marie-Caroline; Madec, Stéphanie; Coton, Emmanuel; Hymery, Nolwenn

2016-03-26

Some foods and feeds are often contaminated by numerous mycotoxins, but most studies have focused on the occurrence and toxicology of a single mycotoxin. Regulations throughout the world do not consider the combined effects of mycotoxins. However, several surveys have reported the natural co-occurrence of mycotoxins from all over the world. Most of the published data has concerned the major mycotoxins aflatoxins (AFs), ochratoxin A (OTA), zearalenone (ZEA), fumonisins (FUM) and trichothecenes (TCTs), especially deoxynivalenol (DON). Concerning cereals and derived cereal product samples, among the 127 mycotoxin combinations described in the literature, AFs+FUM, DON+ZEA, AFs+OTA, and FUM+ZEA are the most observed. However, only a few studies specified the number of co-occurring mycotoxins with the percentage of the co-contaminated samples, as well as the main combinations found. Studies of mycotoxin combination toxicity showed antagonist, additive or synergic effects depending on the tested species, cell model or mixture, and were not necessarily time- or dose-dependent. This review summarizes the findings on mycotoxins and their co-occurrence in various foods and feeds from all over the world as well as in vitro experimental data on their combined toxicity.

Effects of Recording Food Intake Using Cell Phone Camera Pictures on Energy Intake and Food Choice.

Science.gov (United States)

Doumit, Rita; Long, JoAnn; Kazandjian, Chant; Gharibeh, Nathalie; Karam, Lina; Song, Huaxin; Boswell, Carol; Zeeni, Nadine

2016-06-01

The well-documented increases in obesity and unhealthy dietary practices substantiate the need for evidence-based tools that can help people improve their dietary habits. The current spread of mobile phone-embedded cameras offers new opportunities for recording food intake. Moreover, the act of taking pictures of food consumed may enhance visual consciousness of food choice and quantity. The present study aimed to assess the effect of using cell phone pictures to record food intake on energy intake and food choice in college students. The effectiveness and acceptability of cell phone picture-based diet recording also was assessed. A repeated measures crossover design was used. One group of participants entered their food intake online during 3 days based on their memory, although a second group recorded their food intake using cell phone pictures as their reference. Participants then crossed over to complete 3 more days of diet recording using the alternate method. Focus groups were conducted to obtain feedback on the effectiveness and acceptability of cell phone picture-based diet recording. Intake of meat and vegetable servings were significantly higher in the memory period compared with the cell phone period, regardless of the order. Results from the focus group indicated a positive attitude toward the use of cell phone pictures in recording food intake and an increased awareness of food choice and portion size. Cell phone pictures may be an easy, relevant, and accessible method of diet self-monitoring when aiming at dietary changes. Future trials should combine this technique with healthy eating education. © 2015 Sigma Theta Tau International.

Methods combined with irradiation for food preservation

OpenAIRE

Pinela, José; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.

2018-01-01

In recent years, consumers have been looking for safer, higher quality foods, but also more convenient and ready-to-eat. Quality assurance through the elimination of pathogenic microorganisms has been a major concern for the food industry. However, an alarming number of diseases are still caused by different foodborne pathogens, which cause hundreds of deaths.1 Escherichia coli and Listeria monocytogenes are food poisoning microorganisms frequently involved in microbial outb...

Rapid detection of Listeria monocytogenes in foods, by a combination of PCR and DNA probe.

Science.gov (United States)

Ingianni, A; Floris, M; Palomba, P; Madeddu, M A; Quartuccio, M; Pompei, R

2001-10-01

Listeria monocytogenes is a frequent contaminant of water and foods. Its rapid detection is needed before some foods can be prepared for marketing. In this work L. monocytogenes has been searched for in foods, by a combination of polymerase chain reaction (PCR) and a DNA probe. Both PCR and the probe were prepared for recognizing a specific region of the internalin gene, which is responsible for the production of one of the most important pathogenic factors of Listeria. The combined use of PCR and the DNA probe was used for the detection of L. monocytogenes in over 180 environmental and food samples. Several detection methods were compared in this study, namely conventional culture methods; direct PCR; PCR after an enrichment step; a DNA probe alone; a DNA probe after enrichment and another commercially available gene-probe. Finally PCR and the DNA probe were used in series on all the samples collected. When the DNA probe was associated with the PCR, specific and accurate detection of listeria in the samples could be obtained in about a working-day. The present molecular method showed some advantages in terms of rapidity and specificity in comparison to the other aforementioned tests. In addition, it resulted as being easy to handle, even for non-specialized personnel in small diagnostic microbiology laboratories. Copyright 2001 Academic Press.

Food as Risk: How Eating Habits and Food Knowledge Affect Reactivity to Pictures of Junk and Healthy Foods.

Science.gov (United States)

Yegiyan, Narine S; Bailey, Rachel L

2016-01-01

This study explores how people respond to images of junk versus healthy food as a function of their eating habits and food knowledge. The experiment reported here proposed and tested the idea that those with unhealthy eating habits but highly knowledgeable about healthy eating would feel more positive and also more negative toward junk food images compared to images of healthy food because they may perceive them as risky--desirable but potentially harmful. The psychophysiological data collected from participants during their exposure to pictures of junk versus healthy food supported this idea. In addition, unhealthy eaters compared to healthy eaters with the same degree of food knowledge responded more positively to all food items. The findings are critical from a health communication perspective. Because unhealthy eaters produce stronger emotional responses to images of junk food, they are more likely to process information associated with junk food with more cognitive effort and scrutiny. Thus, when targeting this group and using images of junk food, it is important to combine these images with strong message claims and relevant arguments; otherwise, if the arguments are perceived as irrelevant or weak, the motivational activation associated with junk food itself may transfer into an increased desire to consume the unhealthy product.

Good Food, Bad Food, and White Rice: Understanding Child Feeding Using Visual-Narrative Elicitation.

Science.gov (United States)

Wentworth, Chelsea

2017-01-01

Visual-narrative elicitation, a process combining photo elicitation and pile sorting in applied medical anthropology, sheds light on food consumption patterns in urban areas of Vanuatu where childhood malnutrition is a persistent problem. Groups of participants took photographs of the foods they feed their children, and the resources and barriers they encounter in accessing foodstuffs. This revealed how imported and local foods are assigned value as "good" or "bad" foods when contributing to dietary diversity and creating appropriate meals for children, particularly in the context of consuming white rice. The process of gathering and working with photographs illuminated the complex negotiations in which caregivers engaged when making food and nutritional choices for their children. At the nexus of visual and medical anthropology, the visual-narrative elicitation process yielded nuanced, comprehensive understandings of how caregivers value the various foods they feed their children.

Careers that Combine Culinary and Food Science

Science.gov (United States)

Tittl, Michelle

Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

Does food group consumption vary by differences in socioeconomic, demographic, and lifestyle factors in young adults? The Bogalusa Heart Study.

Science.gov (United States)

Deshmukh-Taskar, Priya; Nicklas, Theresa A; Yang, Su-Jau; Berenson, Gerald S

2007-02-01

To examine if food group consumption varies by differences in socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting in Louisiana. Cross-sectional. Young adults (n=1,266, 74% European American, 26% African American; 39% men, 61% women) aged 20 to 38 years, enrolled in the Bogalusa Heart Study. Food group consumption was assessed by a food frequency questionnaire. Socioeconomic (eg, income and education), demographic (eg, age, sex, and ethnicity), and lifestyle (eg, marital status and physical activity) information was obtained by a self-administered questionnaire and the subjects were stratified according to these groups. Analysis of covariance (adjusted for covariates) was used to detect differences in the mean servings of food groups consumed per day between the various socioeconomic, demographic, and lifestyle groups. Compared to income$45,000 had lower consumption of burgers/sandwiches (Pconsumption of mixed dishes (P12 years of education. European-American men consumed more servings of dairy products (Pfood group consumption varies by socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting. Food and nutrition professionals who encounter diverse populations need to consider the influence of income, education, sex, ethnicity, marital status, and physical activity on food consumption patterns when planning diets, nutrition education programs, and interventions for young adults.

Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

Science.gov (United States)

Garden-Robinson, Julie; Eighmy, Myron A; Lyonga, Agnes Ngale

2010-12-01

The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information. Copyright © 2010 Elsevier Ltd. All rights reserved.

Combined group ECC protection and subgroup parity protection

Science.gov (United States)

Gara, Alan G.; Chen, Dong; Heidelberger, Philip; Ohmacht, Martin

2013-06-18

A method and system are disclosed for providing combined error code protection and subgroup parity protection for a given group of n bits. The method comprises the steps of identifying a number, m, of redundant bits for said error protection; and constructing a matrix P, wherein multiplying said given group of n bits with P produces m redundant error correction code (ECC) protection bits, and two columns of P provide parity protection for subgroups of said given group of n bits. In the preferred embodiment of the invention, the matrix P is constructed by generating permutations of m bit wide vectors with three or more, but an odd number of, elements with value one and the other elements with value zero; and assigning said vectors to rows of the matrix P.

76 FR 70520 - Rovac Corp., RS Group of Companies, Inc., Rymer Foods, Inc. Stratus Services Group, Inc., Sun Cal...

Science.gov (United States)

2011-11-14

...., Rymer Foods, Inc. Stratus Services Group, Inc., Sun Cal Energy, Inc., Sun Motor International, Inc... current and accurate information concerning the securities of Sun Cal Energy, Inc. because it has not... Sun Motor International, Inc. because it has not filed any periodic reports since the period ended...

Introduction on microbiological and biological methods and their possible combination with other analytical techniques for the detection of irradiated food

International Nuclear Information System (INIS)

Leonardi, M.

1991-01-01

Food irradiation is a physical method of processing and preserving food. One of the main purposes of the application of this technology to food is to obtain specific biological effects on the treated foodstuff. Typical examples of these treatment effects are listed in the article. A whole range of techniques is at disposal of the analyst to assure the Quality Control (QC) of various foodstuffs. They are based on microbiological, organoleptical, chemical, biochemical, immunological and/or physical methods. In the case of irradiation preserved food the opinion of the writer is that very often only a combination of analytical methods can solve the problem of detection of irradiated foodstuffs and in particular in most cases this combination could be formed by a biological or microbiological method + a chemical or physical one. The meaning of these combination of techniques is manifold. Combining the advantages of a rapid screening method with those of a more refined, reliable, even if more time consuming one; offering the possibility to carry out the analysis for the control of irradiated foodstuffs to different kinds of food control laboratories, often equipped in a different way, are some of the most evident advantages. These methods are briefly explained. At present, none method seems promising for the quantitative determination of the irradiation dose. Moreover, some of the proposed methods can only give a good presumption of the irradiation treatment applied to particular foodstuffs. (18 refs)

Application of food irradiation technology in development of future special purposed foods

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Shin, Myung Gon [Woosong University, Daejeon (Korea, Republic of); Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

2010-06-15

Advanced food technologies fused with radiation technology could be applied to the development of various special-purpose foods such space foods, combat rations, emergency foods, and sterile patient meals. In U.S.A, the National Aeronautics and Space Administration and the U.S. Army Natick Soldier RD and E Center co-developed the hazard analysis of critical control point, which is a essential hygienic control system in food industry. Moreover, strict manufacturing standards to produce shelf-stable foods using radiation (ionizing energy) technology were established. In Korea, the advanced food technologies to sterilize various foods using irradiation technology were expected to be applied as a hygiene process on group meals and ready-to-eat/ready-to cook foods, and to produce foods for patients with high hygienic, nutritional, and organoleptic qualities through the combination treatments with irradiation technology. And, it was considered that the advanced technology would improve the related industries and national economy by introducing the food irradiation technology to the Korean traditional fermented foods to improve their functionality. In conclusion, the advanced food technologies which are preoccupied by some developed countries like U.S.A. and Russia will make a contribution to the development of national science and technology, and competitiveness promotion of industry.

Application of food irradiation technology in development of future special purposed foods

International Nuclear Information System (INIS)

Byun, Myung Woo; Shin, Myung Gon; Lee, Ju Woon

2010-01-01

Advanced food technologies fused with radiation technology could be applied to the development of various special-purpose foods such space foods, combat rations, emergency foods, and sterile patient meals. In U.S.A, the National Aeronautics and Space Administration and the U.S. Army Natick Soldier RD and E Center co-developed the hazard analysis of critical control point, which is a essential hygienic control system in food industry. Moreover, strict manufacturing standards to produce shelf-stable foods using radiation (ionizing energy) technology were established. In Korea, the advanced food technologies to sterilize various foods using irradiation technology were expected to be applied as a hygiene process on group meals and ready-to-eat/ready-to cook foods, and to produce foods for patients with high hygienic, nutritional, and organoleptic qualities through the combination treatments with irradiation technology. And, it was considered that the advanced technology would improve the related industries and national economy by introducing the food irradiation technology to the Korean traditional fermented foods to improve their functionality. In conclusion, the advanced food technologies which are preoccupied by some developed countries like U.S.A. and Russia will make a contribution to the development of national science and technology, and competitiveness promotion of industry

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

Science.gov (United States)

Brindal, Emily; Wilson, Carlene; Mohr, Philip; Wittert, Gary

2015-05-01

This study investigated multiple social influences to determine whether they affect amount eaten at a fast-food environment. Using observational methods, data on meal duration, foods eaten and personal characteristics were collected for 157 McDonald's patrons. Analysis of covariance revealed that female diners ate less kilojoules when eating in mixed- versus same-sex groups (adjusted difference = 967 kJ, p < .05), while male diners eating in mixed-sex company ate more in groups compared to pairs (adjusted difference = 1067 kJ, p = .019). Influences to increase and restrict the amount eaten can operate simultaneously in an eating environment with gender a critical factor for consideration. © The Author(s) 2015.

Approaches to influencing food choice across the age groups: from children to the elderly.

Science.gov (United States)

Mercer, Julian G; Johnstone, Alexandra M; Halford, Jason C G

2015-05-01

Nutrition across the lifespan encompasses both preventative and treatment options to maintain health and vitality. This review will focus on the challenge of overconsumption of energy relative to energy expenditure and the consequent development of overweight and obesity, since they are responsible for much of the burden of chronic disease in the developed world. Understanding the mechanisms of hunger and satiety and how particular foodstuffs and nutrients affect appetite and motivation to eat is important for evidence-based interventions to achieve weight control and design of community-wide dietary strategies that reach across the lifespan. Food reformulation for appetite control and weight management requires a knowledge of the mechanisms of hunger and satiety, how food interacts with peripheral and central regulatory systems, and how these interactions change across the lifecourse, allied to the technical capability to generate, evaluate and develop new ingredients and foods with enhanced biological potency based on these mechanisms. Two European Union-funded research projects, Full4Health and SATIN, are adopting these complementary approaches. These research projects straddle the sometimes conflicted ground between justifiable public health concerns on the one hand and the food and drink industry on the other. These multi-disciplinary projects pull together expertise in nutrition, neuroimaging, psychology and food technology that combines with food industry partners to maximise expected impact of the research. Better knowledge of mechanisms regulating hunger/satiety will lead to evidence base for preventive strategies for the European population, to reduction of chronic disease burden and to increased competitiveness of European food industry through the development of new food products.

KEY ISSUES FOR THE ASSESSMENT OF THE ALLERGENIC POTENTIAL OF GENETICALLY MODIFIED FOODS: BREAKOUT GROUP REPORTS

Science.gov (United States)

AbstractOn the final afternoon of the Workshop, Assessment of the Allergenic Potential of Genetically Modified Foods, speakers and participants met in breakout groups to discuss specific questions in the areas of 1) Use of Human Clinical Data; 2) Animal Models to Assess Food ...

Antimicrobial compounds targeting Gram-negative bacteria in food: Their mode of action and combinational effects

DEFF Research Database (Denmark)

Hyldgaard, Morten

2015-01-01

compromising food shelf-life or safety. Natural antimicrobial compounds have therefore gained increased interest as a label-friendly alternative that can be added directly to food products. Although natural antimicrobials constitute an interesting source of compounds, it is often not understood how...... they interact with bacterial cells to exert their mechanism of inhibition or killing. Furthermore, natural antimicrobials are often not potent enough as single compounds, and may cause unwanted sensory side-effects, which limit the quantities that can be applied to food. These problems might be circumvented...... by combining antimicrobials to decrease the concentrations needed without compromising their antimicrobial activity. The work described in this dissertation presents two projects concerning the mechanism of action of selected natural antimicrobial compounds primarily against Gram-negative bacteria, and two...

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews.

Science.gov (United States)

Fardet, Anthony; Boirie, Yves

2014-12-01

Associations between food and beverage groups and the risk of diet-related chronic disease (DRCD) have been the subject of intensive research in preventive nutrition. Pooled/meta-analyses and systematic reviews (PMASRs) aim to better characterize these associations. To date, however, there has been no attempt to synthesize all PMASRs that have assessed the relationship between food and beverage groups and DRCDs. The objectives of this review were to aggregate PMASRs to obtain an overview of the associations between food and beverage groups (n = 17) and DRCDs (n = 10) and to establish new directions for future research needs. The present review of 304 PMASRs published between 1950 and 2013 confirmed that plant food groups are more protective than animal food groups against DRCDs. Within plant food groups, grain products are more protective than fruits and vegetables. Among animal food groups, dairy/milk products have a neutral effect on the risk of DRCDs, while red/processed meats tend to increase the risk. Among beverages, tea was the most protective and soft drinks the least protective against DRCDs. For two of the DRCDs examined, sarcopenia and kidney disease, no PMASR was found. Overweight/obesity, type 2 diabetes, and various types of cardiovascular disease and cancer accounted for 289 of the PMASRs. There is a crucial need to further study the associations between food and beverage groups and mental health, skeletal health, digestive diseases, liver diseases, kidney diseases, obesity, and type 2 diabetes. © 2014 International Life Sciences Institute.

Enhanced evaluation data initiates a collaborative out-of-school time food sponsors work group.

Science.gov (United States)

Rifkin, Robin; Williams, Lauren A; Grode, Gabrielle M; Roberts-Johnson, Wendy-Anne

2015-01-01

Philadelphia's Healthy Kids, Healthy Communities Out-of-School Time (OST) Initiative led by the Health Promotion Council developed 10 Healthy Living Guidelines for Out-of-School Time Programs to support a healthy environment for Philadelphia youth in 200 OST programs. Health Promotion Council participated in an enhanced cross-site evaluation with the national Robert Wood Johnson Foundation evaluator during the final year of funding to learn more about food and nutrition in the OST setting, and to share data and engage the OST food providers. A plate waste study measured the quantity and nutrition composition of meals served to youth compared to food not eaten. Staff interviews measured program adherence to the Healthy Living Guidelines, along with other facets of the food environment in 7 Philadelphia OST programs. Online surveys were sent to OST programs. Food providers (sponsors) were interviewed using Appreciative Inquiry methodology to gain insight into systems, goals, and common interests. Aggregated plate waste data from 7 observations showed an average of 42% of the food uneaten after meal/snack consumption, and high sodium content of the meals. Twenty-nine staff at OST programs completed the online survey, and 3 food sponsors were interviewed. Recommendations to improve the food included increasing variety, offering more salads, fruits and vegetables, and culturally appropriate foods. Food sponsor interviews showed a variety of meal production, distribution, service and training systems, and an interest in working together. The food sponsors met to review the data and prioritized common goals. They continue to work together to improve systems and meals for food service. A food sponsors work group formed and continues as a result of sharing enhanced cross-site data about food in OST settings. Food sponsors continue to work together to improve systems and nutritional offerings for Philadelphia OST programs.

Inactivation of food-borne pathogens by combined high hydrostatic pressure and irradiation- a model study

International Nuclear Information System (INIS)

Kamat, Anu; Thomas, Paul; Kesavan, P.C.; Fotedar, R.

1997-01-01

Application of radiation or high pressure as a food processing method is comparatively recent development in food industry. To investigate the response to hydrostatic pressure, cells of pathogens at logarithmic phase were exposed to 200 MPa for various time intervals in saline as model system. The cells of Salmonella were observed to be most sensitive whereas Listeria monocytogenes were most resistant as revealed by 7 and 2 log cycle inactivation respectively in 10 min. The cells of Bacillus cereus and Yersinia enterocolitica showed 3 long cycles reduction by the same treatment. Bacterial spores because of their resistant nature, are inactivated only at high radiation doses, which are technologically unfeasible. Studies carried out to examine the effectiveness of combination of pressure and radiation clearly suggested that combination treatment given in either sequence reduces the bacterial spore load more effectively than the individual treatment per se. (author)

Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Science.gov (United States)

Park, Jae-Nam; Song, Beom-Seok; Kim, Jae-Hun; Choi, Jong-il; Sung, Nak-Yun; Han, In-Jun; Lee, Ju-Woon

2012-08-01

Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and -70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.

Reliability and Validity of Food Frequency Questions to Assess Beverage and Food Group Intakes among Low-Income 2- to 4-Year-Old Children.

Science.gov (United States)

Koleilat, Maria; Whaley, Shannon E

2016-06-01

Fruits, vegetables, sweetened foods, and beverages have been found to have positive and negative associations with obesity in early childhood, yet no rapid assessment tools are available to measure intake of these foods among preschoolers. This study examines the test-retest reliability and validity of a 10-item Child Food and Beverage Intake Questionnaire designed to assess fruits, vegetables, and sweetened foods and beverages intake among 2- to 4-year-old children. The Child Food and Beverage Intake Questionnaire was developed for use in periodic phone surveys conducted with low-income families with preschool-aged children. Seventy primary caregivers of 2- to 4-year-old children completed two Child Food and Beverage Intake Questionnaires within a 2-week period for test-retest reliability. Participants also completed three 24-hour recalls to allow assessment of validity. Intraclass correlations were used to examine test-retest reliability. Spearman rank correlation coefficients, Bland-Altman plots, and linear regression analyses were used to examine validity of the Child Food and Beverage Intake Questionnaire compared with three 24-hour recalls. Intraclass correlations between Child Food and Beverage Intake Questionnaire administrations ranged from 0.48 for sweetened drinks to 0.87 for regular sodas. Intraclass correlations for fruits, vegetables, and sweetened food were 0.56, 0.49, and 0.56, respectively. Spearman rank correlation coefficients ranged from 0.15 to 0.59 for beverages, with 0.46 for sugar-sweetened beverages. Spearman rank correlation coefficients for fruits, vegetables, and sweetened food were 0.30, 0.33, and 0.30, respectively. Although observation of the Bland-Altman plots and linear regression analyses showed a slight upward trend in mean differences, with increasing mean intake for five beverage groups, at least 90% of data plots fell within the limits of agreement for all food/beverage groups. The Child Food and Beverage Intake Questionnaire

Effect of combined maternal and infant food-allergen avoidance on development of atopy in early infancy: a randomized study.

Science.gov (United States)

Zeiger, R S; Heller, S; Mellon, M H; Forsythe, A B; O'Connor, R D; Hamburger, R N; Schatz, M

1989-07-01

The effect of maternal and infant avoidance of allergenic foods on food allergy was examined in a prenatally randomized, controlled trial of infants of atopic parents. The diet of the prophylactic-treated group (N = 103) included (1) maternal avoidance of cow's milk, egg, and peanut during the third trimester of pregnancy and lactation and (2) infant use of casein hydrolysate (Nutramigen) for supplementation or weaning, and avoidance of solid foods for 6 months; cow's milk, corn, soy, citrus, and wheat, for 12 months; and egg, peanut, and fish, for 24 months. In the control group (N = 185), mothers had unrestricted diets, and infants followed American Academy of Pediatrics feeding guidelines. The cumulative prevalence of atopy was lower at 12 months in the prophylactic-treated (16.2%) compared to the control (27.1%) group (p = 0.039), resulting from reduced food-associated atopic dermatitis, urticaria and/or gastrointestinal disease by 12 months (5.1% versus 16.4%; p = 0.007), and any positive food skin test by 24 months (16.5% versus 29.4%; p = 0.019), caused primarily by fewer positive milk skin tests (1% versus 12.4%; p = 0.001). The prevalences of allergic rhinitis, asthma, and inhalant skin tests were unaffected. Serum IgE levels in the prophylactic-treated group were marginally lower only at 4 months. Thus, reduced exposure of infants to allergenic foods appeared to reduce food sensitization and allergy primarily during the first year of life.

Logical and Decisive Combining Criterion for Binary Group Decision Making

Directory of Open Access Journals (Sweden)

Ivan Vrana

2010-04-01

Full Text Available A new combining criterion, the Multiplicative Proportional Deviative Influence (MPDI is presented for combining or aggregating multi-expert numerical judgments in Yes-or-No type ill-structured group decision making situations. This newly proposed criterion performs well in comparison with the widely used aggregation means: the Arithmetic Mean (AM, and Geometric Mean (GM, especially in better reflecting the degree of agreement between criteria levels or numerical experts’ judgments. The MPDI can be considered as another class of combining criteria that make effect of the degree of agreement among multiple numerical judgments. The MPDI is applicable in integrating several collaborative or synergistic decision making systems through combining final numerical decision outputs. A discussion and generalization of the proposed MPDI is discussed withnumerical example.

Development of sterilized porridge for patients by combined treatment of food technology with radiation technology

International Nuclear Information System (INIS)

Kim, Jaehun; Choi, Jongil; Song, Beomseok

2010-09-01

This research was conducted to develop patient foods of high quality using a radiation fusion technology with food processing. Radiation technique to increase calorie of porridge was established, and it was investigated that radiation effects on functional materials, which can could be added to increase functionality of patient foods. Moreover, sterilized semi-fluid meal (milk porridge) for patients with higher calorie was developed by a sterilization process by gamma irradiation, combined treatments to improve the sensory qualities, and fortification with various nutrients. Also, sensory survey on irradiated commercial patient foods was performed to find the problems and improvement points of the developed products. Optimal packaging material was selected by evaluation of effect of irradiation in packaging materials and a convenient package for consuming by patients was decided. Safety of the irradiated milk porridge was confirmed by in-vivo genotoxicological test, and its nutritional composition for patients was evaluated by nutritional analysis. Finally, the milk porridge was developed as liquid, dried, powdered, and pellet type products. This research may contribute to improve life quality of patients by supplement of various foods with high quality to immuno-compromised patients. Furthermore, economic profits and technological advances are expected by commercialization of the patient foods

Development of sterilized porridge for patients by combined treatment of food technology with radiation technology

Energy Technology Data Exchange (ETDEWEB)

Kim, Jaehun; Choi, Jongil; Song, Beomseok; and others

2010-09-15

This research was conducted to develop patient foods of high quality using a radiation fusion technology with food processing. Radiation technique to increase calorie of porridge was established, and it was investigated that radiation effects on functional materials, which can could be added to increase functionality of patient foods. Moreover, sterilized semi-fluid meal (milk porridge) for patients with higher calorie was developed by a sterilization process by gamma irradiation, combined treatments to improve the sensory qualities, and fortification with various nutrients. Also, sensory survey on irradiated commercial patient foods was performed to find the problems and improvement points of the developed products. Optimal packaging material was selected by evaluation of effect of irradiation in packaging materials and a convenient package for consuming by patients was decided. Safety of the irradiated milk porridge was confirmed by in-vivo genotoxicological test, and its nutritional composition for patients was evaluated by nutritional analysis. Finally, the milk porridge was developed as liquid, dried, powdered, and pellet type products. This research may contribute to improve life quality of patients by supplement of various foods with high quality to immuno-compromised patients. Furthermore, economic profits and technological advances are expected by commercialization of the patient foods.

Combining food type(s) and food quantity choice in a new food choice paradigm based on vice-virtue bundles.

Science.gov (United States)

Haws, Kelly L; Liu, Peggy J

2016-08-01

Given the prevalence and rising rates of obesity in many countries, including the United States, much food decision-making research ultimately aims at understanding how consumers can make healthier choices. The two predominant choice paradigms used in food decision-making research ask consumers to choose (a) between a "vice" (or unhealthy food) and a "virtue" (or healthy food) or (b) among varying portion sizes of "vice." We propose a new food choice paradigm that encourages consumers to jointly consider both food type(s) choice and food portion size at each decision point. The purpose of this paradigm is two-fold. First, it aims to allow examination of more comprehensive eating behavior (e.g., to examine the overall composition of a plate of food rather than choice of a single food). Second, it aims to shift consumers towards including large proportions of virtues and smaller proportions of vice in their overall consumption portfolios. For this paradigm, we draw upon a recently introduced food product innovation called "vice-virtue bundles" (Liu et al., 2015) that illustrates the basis of this new food choice paradigm, in which food type(s) and portion decisions are made simultaneously. Accordingly, we first discuss relevant findings on vice-virtue bundles as well as the differences between simultaneous and sequential choice of multiple products. Second, we examine the benefits for managing and controlling one's consumption that are provided by vice-virtue bundles and this joint food choice paradigm more generally. Third and finally, we point out opportunities for future research by discussing (a) multiple factors that influence food choices, (b) decision processes affected by food choice paradigms, and (c) issues of generalizability related to the presence of vice-virtue bundles. Copyright © 2015 Elsevier Ltd. All rights reserved.

Branding a School-Based Campaign Combining Healthy Eating and Eco-friendliness.

Science.gov (United States)

Folta, Sara C; Koch-Weser, Susan; Tanskey, Lindsay A; Economos, Christina D; Must, Aviva; Whitney, Claire; Wright, Catherine M; Goldberg, Jeanne P

2018-02-01

To develop a branding strategy for a campaign to improve the quality of foods children bring from home to school, using a combined healthy eating and eco-friendly approach and for a control campaign focusing solely on nutrition. Formative research was conducted with third- and fourth-grade students in lower- and middle-income schools in Greater Boston and their parents. Phase I included concept development focus groups. Phase II included concept testing focus groups. A thematic analysis approach was used to identify key themes. In phase I, the combined nutrition and eco-friendly messages resonated; child preference emerged as a key factor affecting food from home. In phase II, key themes included fun with food and an element of mystery. Themes were translated into a concept featuring food face characters. Iterative formative research provided information necessary to create a brand that appealed to a specified target audience. Copyright © 2017. Published by Elsevier Inc.

Food groups and the risk of colorectal cancer: results from a Jordanian case-control study.

Science.gov (United States)

Abu Mweis, Suhad S; Tayyem, Reema F; Shehadah, Ihab; Bawadi, Hiba A; Agraib, Lana M; Bani-Hani, Kamal E; Al-Jaberi, Tareq; Al-Nusairr, Majed

2015-07-01

The role of diet in colorectal cancer (CRC) in Jordan has not been studied previously. This study aimed at examining the association between food groups (including grains, fruits, vegetables, milk, and meat and legumes) and CRC risk in Jordan. We compared intakes of the different food groups among CRC patients (n=167) and matched controls (n=240) by age, sex, occupation, and marital status. A validated food frequency questionnaire was used to collect dietary data. Logistic regression was used to evaluate the association of quartiles of intakes of the different food groups with CRC risk. In addition, the association of selected food items with CRC risk was examined. Odds ratios (ORs) for the fourth versus the first quartile of intake were 2.92 [95% confidence interval (CI): 1.40-6.08] for grains, 1.66 (95% CI: 0.81-3.40) for vegetables, 0.55 (95% CI: 0.26-1.16) for fruits, 0.96 (95% CI: 0.46-1.97) for milk, and 1.43 (95% CI: 0.68-2.98) for meat and legumes. In a comparison of the highest with the lowest weekly frequency of consumption, there was a direct association between the risk of CRC and the frequency of consumption of chicken (OR=2.52, 95% CI: 1.33-4.77). An increase in risk was observed with increased consumption of white bread (OR=3.13, 95% CI: 1.18-9.25), whereas consumption of whole bread was associated with a decreased risk for CRC (OR=0.32, 95% CI: 0.12-0.84). Our results support a role of diet in CRC. Direct associations were found for grains, white bread, and chicken, whereas an inverse relation was reported for whole bread.

Early participation in a prenatal food supplementation program ameliorates the negative association of food insecurity with quality of maternal-infant interaction.

Science.gov (United States)

Frith, Amy L; Naved, Ruchira T; Persson, Lars Ake; Rasmussen, Kathleen M; Frongillo, Edward A

2012-06-01

Food insecurity is detrimental to child development, yet little is known about the combined influence of food insecurity and nutritional interventions on child development in low-income countries. We proposed that women assigned to an early invitation time to start a prenatal food supplementation program could reduce the negative influence of food insecurity on maternal-infant interaction. A cohort of 180 mother-infant dyads were studied (born between May and October 2003) from among 3267 in the randomized controlled trial Maternal Infant Nutritional Interventions Matlab, which was conducted in Matlab, Bangladesh. At 8 wk gestation, women were randomly assigned an invitation time to start receiving food supplements (2.5 MJ/d; 6 d/wk) either early (~9 wk gestation; early-invitation group) or at the usual start time (~20 wk gestation; usual-invitation group) for the government program. Maternal-infant interaction was observed in homes with the use of the Nursing Child Assessment Satellite Training Feeding Scale, and food-insecurity status was obtained from questionnaires completed when infants were 3.4-4.0 mo old. By using a general linear model for maternal-infant interaction, we found a significant interaction (P = 0.012) between invitation time to start a prenatal food supplementation program and food insecurity. Those in the usual-invitation group with higher food insecurity scores (i.e., more food insecure) had a lower quality of maternal-infant interaction, but this relationship was ameliorated among those in the early-invitation group. Food insecurity limits the ability of mothers and infants to interact well, but an early invitation time to start a prenatal food supplementation program can support mother-infant interaction among those who are food insecure.

In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase

Science.gov (United States)

2012-01-01

Background Plant-based foods have been used in traditional health systems to treat diabetes mellitus. The successful prevention of the onset of diabetes consists in controlling postprandial hyperglycemia by the inhibition of α-glucosidase and pancreatic α-amylase activities, resulting in aggressive delay of carbohydrate digestion to absorbable monosaccharide. In this study, five plant-based foods were investigated for intestinal α-glucosidase and pancreatic α-amylase. The combined inhibitory effects of plant-based foods were also evaluated. Preliminary phytochemical analysis of plant-based foods was performed in order to determine the total phenolic and flavonoid content. Methods The dried plants of Hibiscus sabdariffa (Roselle), Chrysanthemum indicum (chrysanthemum), Morus alba (mulberry), Aegle marmelos (bael), and Clitoria ternatea (butterfly pea) were extracted with distilled water and dried using spray drying process. The dried extracts were determined for the total phenolic and flavonoid content by using Folin-Ciocateu’s reagent and AlCl3 assay, respectively. The dried extract of plant-based food was further quantified with respect to intestinal α-glucosidase (maltase and sucrase) inhibition and pancreatic α-amylase inhibition by glucose oxidase method and dinitrosalicylic (DNS) reagent, respectively. Results The phytochemical analysis revealed that the total phenolic content of the dried extracts were in the range of 230.3-460.0 mg gallic acid equivalent/g dried extract. The dried extracts contained flavonoid in the range of 50.3-114.8 mg quercetin equivalent/g dried extract. It was noted that the IC50 values of chrysanthemum, mulberry and butterfly pea extracts were 4.24±0.12 mg/ml, 0.59±0.06 mg/ml, and 3.15±0.19 mg/ml, respectively. In addition, the IC50 values of chrysanthemum, mulberry and butterfly pea extracts against intestinal sucrase were 3.85±0.41 mg/ml, 0.94±0.11 mg/ml, and 4.41±0.15 mg/ml, respectively. Furthermore, the IC50 values

In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase.

Science.gov (United States)

Adisakwattana, Sirichai; Ruengsamran, Thanyachanok; Kampa, Patcharaporn; Sompong, Weerachat

2012-07-31

Plant-based foods have been used in traditional health systems to treat diabetes mellitus. The successful prevention of the onset of diabetes consists in controlling postprandial hyperglycemia by the inhibition of α-glucosidase and pancreatic α-amylase activities, resulting in aggressive delay of carbohydrate digestion to absorbable monosaccharide. In this study, five plant-based foods were investigated for intestinal α-glucosidase and pancreatic α-amylase. The combined inhibitory effects of plant-based foods were also evaluated. Preliminary phytochemical analysis of plant-based foods was performed in order to determine the total phenolic and flavonoid content. The dried plants of Hibiscus sabdariffa (Roselle), Chrysanthemum indicum (chrysanthemum), Morus alba (mulberry), Aegle marmelos (bael), and Clitoria ternatea (butterfly pea) were extracted with distilled water and dried using spray drying process. The dried extracts were determined for the total phenolic and flavonoid content by using Folin-Ciocateu's reagent and AlCl3 assay, respectively. The dried extract of plant-based food was further quantified with respect to intestinal α-glucosidase (maltase and sucrase) inhibition and pancreatic α-amylase inhibition by glucose oxidase method and dinitrosalicylic (DNS) reagent, respectively. The phytochemical analysis revealed that the total phenolic content of the dried extracts were in the range of 230.3-460.0 mg gallic acid equivalent/g dried extract. The dried extracts contained flavonoid in the range of 50.3-114.8 mg quercetin equivalent/g dried extract. It was noted that the IC50 values of chrysanthemum, mulberry and butterfly pea extracts were 4.24±0.12 mg/ml, 0.59±0.06 mg/ml, and 3.15±0.19 mg/ml, respectively. In addition, the IC50 values of chrysanthemum, mulberry and butterfly pea extracts against intestinal sucrase were 3.85±0.41 mg/ml, 0.94±0.11 mg/ml, and 4.41±0.15 mg/ml, respectively. Furthermore, the IC50 values of roselle and butterfly pea

In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase

Directory of Open Access Journals (Sweden)

Adisakwattana Sirichai

2012-07-01

Full Text Available Abstract Background Plant-based foods have been used in traditional health systems to treat diabetes mellitus. The successful prevention of the onset of diabetes consists in controlling postprandial hyperglycemia by the inhibition of α-glucosidase and pancreatic α-amylase activities, resulting in aggressive delay of carbohydrate digestion to absorbable monosaccharide. In this study, five plant-based foods were investigated for intestinal α-glucosidase and pancreatic α-amylase. The combined inhibitory effects of plant-based foods were also evaluated. Preliminary phytochemical analysis of plant-based foods was performed in order to determine the total phenolic and flavonoid content. Methods The dried plants of Hibiscus sabdariffa (Roselle, Chrysanthemum indicum (chrysanthemum, Morus alba (mulberry, Aegle marmelos (bael, and Clitoria ternatea (butterfly pea were extracted with distilled water and dried using spray drying process. The dried extracts were determined for the total phenolic and flavonoid content by using Folin-Ciocateu’s reagent and AlCl3 assay, respectively. The dried extract of plant-based food was further quantified with respect to intestinal α-glucosidase (maltase and sucrase inhibition and pancreatic α-amylase inhibition by glucose oxidase method and dinitrosalicylic (DNS reagent, respectively. Results The phytochemical analysis revealed that the total phenolic content of the dried extracts were in the range of 230.3-460.0 mg gallic acid equivalent/g dried extract. The dried extracts contained flavonoid in the range of 50.3-114.8 mg quercetin equivalent/g dried extract. It was noted that the IC50 values of chrysanthemum, mulberry and butterfly pea extracts were 4.24±0.12 mg/ml, 0.59±0.06 mg/ml, and 3.15±0.19 mg/ml, respectively. In addition, the IC50 values of chrysanthemum, mulberry and butterfly pea extracts against intestinal sucrase were 3.85±0.41 mg/ml, 0.94±0.11 mg/ml, and 4.41±0.15 mg/ml, respectively

76 FR 54801 - Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA...

Science.gov (United States)

2011-09-02

... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-75,183] Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA; Notice of Revised Determination... (TAA) applicable to workers and former workers of Reynolds Food Packaging LLC, a subsidiary of Reynolds...

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

DEFF Research Database (Denmark)

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

2011-01-01

Background/Objectives: The aim of this study was to evaluate the feasibility of the suggested trans-European methodology for undertaking representative dietary surveys among schoolchildren: 2 x 24-h dietary recalls (24-HDRs) combined with a food-recording booklet, using EPIC-Soft (the software......-8 years and 47 children aged 12-13 years were recruited through schools in Spain. Each child with one parent completed two face-to-face 24-HDRs, combined with optional use of a food-recording booklet (FRB) to be filled in by the child, a parent or other proxy persons for preparing the recalls. Feasibility...

Modification of Food Systems by Ultrasound

Directory of Open Access Journals (Sweden)

L. M. Carrillo-Lopez

2017-01-01

Full Text Available This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.

Electronic Dietary Intake Assessment (e-DIA): relative validity of a mobile phone application to measure intake of food groups.

Science.gov (United States)

Rangan, Anna M; Tieleman, Laurissa; Louie, Jimmy C Y; Tang, Lie Ming; Hebden, Lana; Roy, Rajshri; Kay, Judy; Allman-Farinelli, Margaret

2016-06-01

Automation of dietary assessment can reduce limitations of established methodologies, by alleviating participant and researcher burden. Designed as a research tool, the electronic Dietary Intake Assessment (e-DIA) is a food record in mobile phone application format. The present study aimed to examine the relative validity of the e-DIA with the 24-h recall method to estimate intake of food groups. A sample of eighty university students aged 19-24 years recorded 5 d of e-DIA and 3 d of recall within this 5-d period. The three matching days of dietary data were used for analysis. Food intake data were disaggregated and apportioned to one of eight food groups. Median intakes of food groups were similar between the methods, and strong correlations were found (mean: 0·79, range: 0·69-0·88). Cross-classification by tertiles produced a high level of exact agreement (mean: 71 %, range: 65-75 %), and weighted κ values were moderate to good (range: 0·54-0·71). Although mean differences (e-DIA-recall) were small (range: -13 to 23 g), limits of agreement (LOA) were relatively large (e.g. for vegetables, mean difference: -4 g, LOA: -159 to 151 g). The Bland-Altman plots showed robust agreement, with minimum bias. This analysis supports the use of e-DIA as an alternative to the repeated 24-h recall method for ranking individuals' food group intake.

Improvement in insulin resistance and favourable changes in plasma inflammatory adipokines after weight loss associated with two months' consumption of a combination of bioactive food ingredients in overweight subjects.

Science.gov (United States)

Rondanelli, Mariangela; Opizzi, Annalisa; Perna, Simone; Faliva, Milena; Solerte, Sebastiano Bruno; Fioravanti, Marisa; Klersy, Catherine; Cava, Edda; Edda, Cava; Paolini, Maddalena; Maddalena, Paolini; Scavone, Luciano; Luciano, Scavone; Ceccarelli, Paola; Paola, Ceccarelli; Castellaneta, Emanuela; Emanuela, Castellaneta; Savina, Claudia; Claudia, Savina; Donini, Lorenzo Maria

2013-10-01

This randomized, double blind, placebo-controlled, 8 week trial assessed the efficacy on metabolic changes produced by a consumption of a combination of bioactive food ingredients (epigallocatechin gallate, capsaicins, piperine and L-carnitine) versus a placebo, as part of a therapeutic 'lifestyle change' diet, in 86 overweight subjects. Forty-one patients (2/14 F/M; age 43.7 ± 8.5; BMI 30.3 ± 3.5 kg/m(2)) were randomized to the supplemented group and 45 (29/16; age 40.7 ± 10.2; BMI 30.0 ± 2.7) to the control group. We observed that consumption of the dietary supplement was associated with a significantly greater decrease in insulin resistance, assessed by homostasis model assessment (p < 0.001), leptin/adiponectin ratio (p < 0.04), respiratory quotient (p < 0.008). LDL-cholesterol levels (p < 0.01). Moreover, statistically significant differences were recorded between the two groups in relation to urinary norepinephrine levels (p < 0.001). Leptin, ghrelin, C-reactive protein decreased and resting energy expenditure increased significantly in the supplemented group (p < 0.05, 0.03, 0.02 and 0,02 respectively), but not in the placebo group; adiponectin decreased significantly in the placebo group (0.001) but not in the supplemented group, although no statistical significance between the groups was elicited. BMI, fat mass (assessed by DXA) and vascular endothelial growth factor significantly decreased, whilst the resting energy expenditure/free fat mass significantly increased in both groups. In general, a greater change was recorded in the supplemented group compared to the placebo, although no statistically significant difference between the two groups was recorded. These results suggest that the combination of bioactive food ingredients studied might be useful for the treatment of obesity-related inflammatory metabolic dysfunctions.

Investigation of Combined Action of Food Supplement's and Ionizing Radiation on the Cytogenetic Damage Induction and Ehrlich Ascite Carcinoma Growth on Mice in Vivo

Science.gov (United States)

Sorokina, Svetlana; Zaichkina, Svetlana; Dyukina, Alsu; Rozanova, Olga; Balakin, Vladimir; Peleshko, Vladimir; Romanchenko, Sergey; Smirnova, Helena; Aptikaeva, Gella; Shemyakov, Alexander

In recent ten years one of the major problems of modern radiobiology is the study of radiation protective mechanisms with the help of different substances as well as activation of internal resources of the organism. Internal resources mean such phenomena as hormesis and adaptive response which represent cell or body reaction on low doses of inducing factors and predetermine their further high dose effect resistance. At present special interest is attracted by studies of biological effects of low-dose-rate high-LET radiation because of searching for new types of radiation for more effective cancer therapy and searching for new methods of radiation protection. Since natural biologically active substances have low toxicity and are capable of affecting physiological processes taking place in human’s organism and increasing organism’s natural defense system, the interest to protective means of vegetal origin and search of special food supplements intensifies every year. The purpose of this study is to investigate the combined influence of food supplement, low dose rate high-LET radiation simulating high-altitude flight conditions and X-ray radiations on radiosensitivity, induction of radiation adaptive response (RAR) and growth of Ehrlich ascite carcinoma as well. Experiments were performed with males of SHK mice at the age of two months. The animals were being irradiated with low-dose-rate high-LET radiation with the dose of 11,6 cGy (0,5 cGy/day) behind the concrete shield of the 70 GeV protons accelerator (Protvino). The X-ray irradiation was carried out on the RTH device with a voltage of 200 kV (1 Gy/min; Pushchino). The diet composition included products containing big amount of biologically active substances, such as: soybeam meat, buckwheat, lettuce leaves and drug of cod-liver oil. Four groups of mice were fed with selected products mentioned above during the whole irradiation period of 22 days. The control groups received the same food without irradiation

Effect of low glycemic index food and postprandial exercise on blood glucose level, oxidative stress and antioxidant capacity.

Science.gov (United States)

Kasuya, Noriaki; Ohta, Shoichiro; Takanami, Yoshikazu; Kawai, Yukari; Inoue, Yutaka; Murata, Isamu; Kanamoto, Ikuo

2015-04-01

Low glycemic index (GI) food and postprandial exercise are non-drug therapies for improving postprandial hyperglycemia. The present randomized, crossover study investigated the effect of low GI food combined with postprandial exercise on postprandial blood glucose level, oxidative stress and antioxidant capacity. A total of 13 healthy subjects were each used in four experiments: i) rice only (control), ii) salad prior to rice (LGI), iii) exercise following rice (EX) and iv) salad prior to rice and exercise following rice (MIX). The blood glucose level, oxidative stress and antioxidant capacity were then measured. At 60 min after the meal, the blood glucose level was observed to be increased in the MIX group compared with that in the LGI group. Furthermore, at 180 min, the antioxidant capacity was found to be reduced in the MIX group compared with those of the LGI and EX groups. These findings suggest that low GI food combined with postprandial exercise does not improve postprandial hyperglycemia. It may be necessary to establish optimal timing and intensity when combining low GI food with postprandial exercise to improve postprandial hyperglycemia.

High School Students' Recommendations to Improve School Food Environments: Insights From a Critical Stakeholder Group.

Science.gov (United States)

Asada, Yuka; Hughes, Alejandro G; Read, Margaret; Schwartz, Marlene B; Chriqui, Jamie F

2017-11-01

The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards. Students are most affected by efforts to improve the school food environment; yet, few studies directly include students. This study examined high school students' experiences of school meal reform to gain insight into implementation recommendations. We conducted 5 focus groups with high school students (N = 15) from high schools across 9 states. We also conducted follow-up interviews to further explore personal experiences. Focus groups and interview transcripts were coded and organized in Atlas.ti v7 by analysts, following principles of constant comparative analysis. Students reported overall positive perceptions of the revised school meal standards and supported continued efforts to improve the food environment. Recommendations to improve the food environment included engaging students, focusing on the quality and palatability of meal items, moving toward scratch-cooking, and addressing cafeteria infrastructure. Students' recommendations point to opportunities where school districts, as well as local, state, and federal organizations can work to improve the school food environment. Their insights are directly relevant to USDA's recently released Local School Wellness Policy final rule, of which school meal standards are one provision. © 2017, American School Health Association.

Social Information on Fear and Food Drives Animal Grouping and Fitness.

Science.gov (United States)

Gil, Michael A; Emberts, Zachary; Jones, Harrison; St Mary, Colette M

2017-03-01

Empirical studies in select systems suggest that social information-the incidental or deliberate information produced by animals and available to other animals-can fundamentally shape animal grouping behavior. However, to understand the role of social information in animal behavior and fitness, we must establish general theory that quantifies effects of social information across ecological contexts and generates expectations that can be applied across systems. Here we used dynamic state variable modeling to isolate effects of social information about food and predators on grouping behavior and fitness. We characterized optimal behavior from a set of strategies that included grouping with different numbers of conspecifics or heterospecifics and the option to forage or be vigilant over the course of a day. We show that the use of social information alone increases grouping behavior but constrains group size to limit competition, ultimately increasing individual fitness substantially across various ecological contexts. We also found that across various contexts, foraging in mixed-species groups is generally better than foraging in conspecific groups, supporting recent theory on competition-information quality trade-offs. Our findings suggest that multiple forms of social information shape animal grouping and fitness, which are sensitive to resource availability and predation pressure that determine information usefulness.

Measurement invariance of the Yale Food Addiction Scale 2.0 across gender and racial groups.

Science.gov (United States)

Carr, Meagan M; Catak, Pelin D; Pejsa-Reitz, Megan C; Saules, Karen K; Gearhardt, Ashley N

2017-08-01

Food addiction describes a psychological and behavioral eating pattern that is similar to the experience of those compulsively taking drugs of abuse. Recent developments related to food addiction, including the development and validation of an updated measure (Yale Food Addiction Scale 2.0; Gearhardt, Corbin, & Brownell, 2016), have increased knowledge as to the prevalence and associated correlates of food addiction. However, less is known about the phenomenological experience of food addiction in diverse samples or how the existing measure of food addiction performs in heterogeneous samples. In a cross-sectional survey design, using a diverse sample of undergraduate students (N = 642) tests of measurement invariance were performed. Confirmatory factor analysis supported the hypothesized factor structure, indicating a single latent construct of food addiction modeled by 11 dichotomous indicators, in samples of White and Black participants as well as samples of men and women. Measurement invariance testing across the various demographic groups broadly provided good psychometric support for use of the measure. However, a single indicator related to attempts to cut down on highly palatable food varied across men and women. Thus, when using the measure in mixed gender samples researchers may consider obtaining additional information regarding gender and its relative impact on the experience of food addiction, particularly with respect to efforts to quit or cut down intake of highly palatable foods. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

Temperature and food quantity effects on the harpacticoid copepod Nitocra spinipes: Combining in vivo bioassays with population modeling

Science.gov (United States)

Bui, Thuy T.; Lundström Belleza, Elin; Brinkmann, Markus; Hollert, Henner; Breitholtz, Magnus

2017-01-01

The harpacticoid copepod Nitocra spinipes has become a popular model species for toxicity testing over the past few decades. However, the combined influence of temperature and food shortage, two climate change-related stressors, has never been assessed in this species. Consequently, effects of three temperatures (15, 20 and 25°C) and six food regimes (between 0 and 5 × 105 algal cells/mL) on the life cycle of N. spinipes were examined in this study. Similarly to other copepod species, development times and brood sizes decreased with rising temperatures. Mortality was lowest in the 20°C temperature setup, indicating a close-by temperature optimum for this species. Decreasing food concentrations led to increased development times, higher mortality and a reduction in brood size. A sex ratio shift toward more females per male was observed for increasing temperatures, while no significant relationship with food concentration was found. Temperature and food functions for each endpoint were integrated into an existing individual-based population model for N. spinipes which in the future may serve as an extrapolation tool in environmental risk assessment. The model was able to accurately reproduce the experimental data in subsequent verification simulations. We suggest that temperature, food shortage, and potentially other climate change-related stressors should be considered in environmental risk assessment of chemicals to account for non-optimal exposure conditions that may occur in the field. Furthermore, we advocate combining in vivo bioassays with population modeling as a cost effective higher tier approach to assess such considerations. PMID:28334000

Overview of applications of radiation processing in combination with conventional treatments to assure food safety

Energy Technology Data Exchange (ETDEWEB)

Lacroix, M.; Turgis, M, E-mail: monique.lacroix@iaf.inrs.ca [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Severino, R. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); Vu, K.D. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Donsi, F. [Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); Salmieri, S. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Ferrari, G. [Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); ProdAl Scarl, Competence Center on Agro-Food Productions, Fisciano, SA (Italy)

2014-07-01

Natural antimicrobials (NA) were tested for their efficiency at increasing bacterial relative radiosensitivity (BRR) and, therefore, reducing the radiation dose necessary to eliminate pathogens in meat and vegetables. In order to evaluate the industrial feasibility of using NA in combination to radiation to increase food shelf life, NA were added to food at low concentrations (which do not affect the sensory properties). Then, a bioactive coating formulation was developed to allow retention of the bioactivity of the NA during storage time. Results showed that NA, can increase BRR from 2 to 4 times and lower the dose necessary to eliminate a pathogen by a factor of 3 to 4. (author)

Overview of applications of radiation processing in combination with conventional treatments to assure food safety

International Nuclear Information System (INIS)

Lacroix, M.; Turgis, M; Severino, R.; Vu, K.D.; Donsi, F.; Salmieri, S.; Ferrari, G.

2014-01-01

Natural antimicrobials (NA) were tested for their efficiency at increasing bacterial relative radiosensitivity (BRR) and, therefore, reducing the radiation dose necessary to eliminate pathogens in meat and vegetables. In order to evaluate the industrial feasibility of using NA in combination to radiation to increase food shelf life, NA were added to food at low concentrations (which do not affect the sensory properties). Then, a bioactive coating formulation was developed to allow retention of the bioactivity of the NA during storage time. Results showed that NA, can increase BRR from 2 to 4 times and lower the dose necessary to eliminate a pathogen by a factor of 3 to 4. (author)

DOES FOOD SAFETY CONFLICT WITH FOOD SECURITY? THE SAFE CONSUMPTION OF FOOD

OpenAIRE

Kinsey, Jean D.

2004-01-01

This paper concludes by saying no, food safety and security reinforce each other. It combines food safety and food security into the concept of "safe food consumption." Unsafe food consumption occurs when food contains known substances that lead to short or long term illness or death (botulism) and suspect substances that are believed to lead to delayed diseases (pesticides). It also occurs when hunger or over eating contribute to long-term illness and shorter life expectancy. The costs of il...

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

International Nuclear Information System (INIS)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K.P.; Sarma, K.S.S.

2017-01-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli. - Highlights: • Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. • Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. • Increase in hardness and decrease in brightness of combination processed Idli was observed. • Combination processed Idli was microbiologically safe and

Investigating the Group-Level Impact of Advanced Dual-Echo fMRI Combinations

Directory of Open Access Journals (Sweden)

Adam Kettinger

2016-12-01

Full Text Available Multi-echo fMRI data acquisition has been widely investigated and suggested to optimize sensitivity for detecting the BOLD signal. Several methods have also been proposed for the combination of data with different echo times. The aim of the present study was to investigate how these advance echo combination methods provide advantages over the simple averaging of echoes when state-of-the-art group-level random-effect analyses are performed. Both resting-state and task-based dual-echo fMRI data were collected from 27 healthy adult individuals (14 male, mean age = 25.75 years using standard echo-planar acquisition methods at 3T. Both resting-state and task-based data were subjected to a standard image pre-processing pipeline. Subsequently the two echoes were combined as a weighted average, using four different strategies for calculating the weights: (1 simple arithmetic averaging, (2 BOLD sensitivity weighting, (3 temporal-signal-to-noise ratio weighting and (4 temporal BOLD sensitivity weighting. Our results clearly show that the simple averaging of data with the different echoes is sufficient. Advanced echo combination methods may provide advantages on a single-subject level but when considering random-effects group level statistics they provide no benefit regarding sensitivity (i.e. group-level t-values compared to the simple echo-averaging approach. One possible reason for the lack of clear advantages may be that apart from increasing the average BOLD sensitivity at the single-subject level, the advanced weighted averaging methods also inflate the inter-subject variance. As the echo combination methods provide very similar results, the recommendation is to choose between them depending on the availability of time for collecting additional resting-state data or whether subject-level or group-level analyses are planned.

Heat-radiation combination for control of mold infection in harvested fruits and processed cereal foods

International Nuclear Information System (INIS)

Pawdal-Desai, S.R.; Ghanekar, A.S.; Thomas, P.; Sreenivasan, A.

1973-01-01

A combination of mild heat and low dose irradiation was found to extend the shelf-life of fresh fruits and processed cereal foods by controlling mold infection. Chapaties (Indian unleavened bread) and bread slices packed in polycell pouches, subjected to 50 krad followed by dry heat (65 0 C) were free from mold and shelf-stable for 10 weeks at ambient temperature (28-32 0 C). Inoculated pack studies confirmed the efficiency of the treatment. No immediate changes in organoleptic attributes were discernible even after exposure to 100 krad. The quality deterioration in sliced bread stored for 2 1/2 months has been attributed to natural staling rather than radiation. Hot water dip (50 0 C for 5 min) followed by 150 krad irradiation extended the shelf-life of fresh figs by 3-4 days at 28-32 0 C and 8-10 days at 15 0 C. Regardless of the sequence of treatments, combination of heat and 100 krad extended the shelf-life of grapes both at ambinet and refrigerated storage. In mangoes, heat followed by 50 krad was effective in controlling anthracnose and stem-end rot whereas in bananas irradiated for delayed ripening, hot water treatment can be used as a supplementary process to control stem-end rot. Quality of combination treated fruits was comparable to normally ripened fruits. In vitro studies with fungal pathogens isolated from the above fruits and cereal foods revealed that the synergistic effect of heat-radiation combination depends on the sequence of treatments which varied with respect to different pathogens studied. Some biochemical aspects of combination treated fruits is discussed. (F.J.)

Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods

International Nuclear Information System (INIS)

Ouattara, B.; Sabato, S.F.; Lacroix, M.

2002-01-01

This research was undertaken to determine the effectiveness of low-dose gamma-irradiation combined with edible coatings to produce shelf-stable foods. Three types of commercially distributed food products were investigated: precooked shrimps, ready to cook pizzas, and fresh strawberries. Samples were coated with various formulations of protein-based solutions and irradiated at total doses between 0 and 3 kGy. Samples were stored at 4 deg. C and evaluated periodically for microbial growth. Sensorial analysis was also performed using a nine-point hedonic scale to evaluate the organoleptic characteristics (odor, taste and appearance). The results showed significant (p≤0.05) combined effect of gamma-irradiation and coating on microbial growth (APCs and Pseudomonas putida). The shelf-life extension periods ranged from 3 to 10 days for shrimps and from 7 to 20 days for pizzas, compared to uncoated/unirradiated products. No significant (p>0.05) detrimental effect of gamma-irradiation on sensorial characteristics (odor, taste, appearance) was observed. In strawberries, coating with irradiated protein solutions resulted in significant reduction of the percentage of mold contamination

Coping strategies and attitudes to food in budget constrained households

DEFF Research Database (Denmark)

Lund, Thomas Bøker; Nielsen, Annemette Ljungdalh; Holm, Lotte

2015-01-01

of food budget constraints (this includes: abstaining from luxury, prioritizing cheaper food, household efficiency) is associated with a reduced risk of obesity. Using a combined dataset with respondents that completed both the 2008 and 2012 questionnaire (approximately N=1080) we then examine whether...... people who (in 2012) report that they are budget restrained have changed food values from 2008 to 2012 (we look at health considerations and importance attached to food quality) Following that, it is analyzed to what extent changes in food attitudes explain the higher obesity levels in the group...... of respondents that are budget constrained....

Effects of combined heat and ionizing radiation on thiamine (Vitamin B1) content in model systems and food matrices

International Nuclear Information System (INIS)

Chuaqui-Offermanns, N.; Shoemaker, L.; McDougall, T.

1989-01-01

The effects of heat and radiation on thiamine stability are being studied both singly and in combination. Heat, γ-radiation and a combination of them were applied to a model system consisting of 2 x 10 -5 M thiamine hydrochloride in 0.01N HCl (pH=2.5), and their effects are reported. The effects of these two agents on thiamine in two food matrices, concentrated orange juice and green peas, are also reported. Heat was not found to have a significant effect on thiamine in the model system at temperatures up to 120 0 C for up to 60 min of treatment. A small, but significant heat effect was found in the two foods. The retention of thiamine in the model system and in the two foods decreased exponentially as the radiation dose increased. The degradation of thiamine by γ-radiation in both foods was a factor of 10 less than that observed in the model system. A small, but significant synergistic effect was found when samples of the model system were heated at 120 0 C for one hour 24 h after irradiation. (author)

Are We What We Eat? Food Metaphors in the Conceptualization of Ethnic Groups

Directory of Open Access Journals (Sweden)

Irene López-Rodríguez

2014-12-01

Full Text Available Speakers of English often understand ethnic and racial differences in terms of food imagery. It is quite common in this language to encounter metaphors presenting different groups of people in terms of beans, rice, bread, cheese, apples or chocolate. Given the cognitive and social force of metaphor in our understanding of the world and of ourselves as well as the important role language plays as a channel through which ideas and beliefs are transmitted and perpetuated, such food images may offer a window on the (deconstruction of ethnic identi-ties and, ultimately, hide racist views against others who are different because of their skin color, physical features, languages and, obviously, diets.

Consumption of food in EC countries

International Nuclear Information System (INIS)

Ven-Breken, T.J. van de; Brenot, J.; Bonnefous, S.; Noordijk, H.; Leenhouts, H.P.

1990-08-01

Annual consumption of 10 classes of food and drink is reported for the total population of each EC-country. National food consumption data are generalized by distinguishing groups of countries with similar diet. Group 1: UK and Ireland (low consumption of fruit, high consumption of potatoes and fresh dairy products). Group 2: Italy and Greece (high consumption of cereals, vegetables and fruit, low consumption of fresh dairy products). Group 3: France, Belgium, Luxembourg, Netherlands, FRG and Spain (intermediate consumption of most foodstuffs). Portugal and Denmark could not be classified in any group. Changes in food consumption related to differences in age, sex, social class, regional habits and level of urbanisation are reported.In some cases, variation of annual food consumption over the different seasons on the relative contribution of food from local origin to the total diet, could be estimated. Differences of region, age and level of urbanisation appear to have the largest influence on consumed amounts. As for age, the values for the different age-groups range from 50 to 80 percent of the adult diet. Regional consumption may diverge from 70-130 percent of the average national consumption, with values of 200 percent for potatoes and fruit. Consumption in urban areas compared with the entire country diverges from 70-100 percent. In rural areas the values diverge from 100-140 percent. Self-support of vegetables and milk seems to be important for most countries. Of the other products, self-support of wheat and cheese is only of importance in the south of the EC. When combining the effects of the different factors, a range of consumed amounts for specific population groups of 50 to 200 percent of the average national consumption was determined. (author). 38 refs.; 13 figs.; 75 tabs

Macro and Micro-Nutrients Intake, Food Groups Consumption and Dietary Habits among Female Students in Isfahan University of Medical Sciences.

Science.gov (United States)

Azadbakht, L; Esmaillzadeh, A

2012-04-01

Improving the dietary intake among different groups and population is important for improving the health status. This study determines the nutrients and food group intake as well as dietary habits among female students in Isfahan University of Medical Sciences. Two hundreds and eighty nine healthy female youths who were randomly selected among students of Isfahan University of Medical Sciences in Isfahan, Iran were enrolled. A validated semi quantitative food frequency questionnaire was used. Folate, iron, calcium and fiber intake were lower than the recommended dietary allowances (RDA) amounts (70, 76, 90, 56% of RDA, respectively). Forty five percent of the population consumed fast foods 2 times a week and 35% used the frying oils for cooking most of the time. Female youths had lower amount of some micronutrients. Consuming frying oils, hydrogenated vegetable oils, and fast food intake should be limited among this group.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L - Methionylglycine of chemical group 34

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... been provided for the candidate substance. © European Food Safety Authority, 2013...

Dietary patterns, food groups, and rectal cancer risk in Whites and African-Americans.

Science.gov (United States)

Williams, Christina Dawn; Satia, Jessie A; Adair, Linda S; Stevens, June; Galanko, Joseph; Keku, Temitope O; Sandler, Robert S

2009-05-01

Associations between individual foods and nutrients and colorectal cancer have been inconsistent, and few studies have examined associations between food, nutrients, dietary patterns, and rectal cancer. We examined the relationship between food groups and dietary patterns and risk for rectal cancer in non-Hispanic Whites and African-Americans. Data were from the North Carolina Colon Cancer Study-Phase II and included 1,520 Whites (720 cases, 800 controls) and 384 African-Americans (225 cases, 159 controls). Diet was assessed using the Diet History Questionnaire. Multivariate logistic regression models were used to estimate odds ratios and 95% confidence intervals. Among Whites, non-whole grains and white potatoes were associated with elevated risk for rectal cancer whereas fruit, vegetables, dairy, fish, and poultry were associated with reduced risk. In African-Americans, high consumption of other fruit and added sugar suggested elevated risk. We identified three major dietary patterns in Whites and African-Americans. The high fat/meat/potatoes pattern was observed in both race groups but was only positively associated with risk in Whites (odds ratio, 1.84; 95% confidence interval, 1.03-3.15). The vegetable/fish/poultry and fruit/whole grain/dairy patterns in Whites had significant inverse associations with risk. In African-Americans, there was a positive dose-response for the fruit/vegetables pattern (P(trend) pattern (P(trend) dietary patterns with rectal cancer risk differ between Whites and African-Americans, highlighting the importance of examining diet and cancer relationships in racially diverse populations.

Do stakeholder groups influence environmental management system development in the Dutch agri-food sector?

NARCIS (Netherlands)

Bremmers, H.J.; Omta, S.W.F.; Kemp, R.G.M.; Haverkamp, D.J.

2007-01-01

This paper presents the results of a survey that included 492 companies in the Dutch agri-food sector with respect to the influence of stakeholder groups on the companies' level of environmental management system (EMS) implementation. It is concluded that primary stakeholders (government, clients)

What Happens to Patterns of Food Consumption when Food Prices Change? Evidence from A Systematic Review and Meta-Analysis of Food Price Elasticities Globally.

Science.gov (United States)

Cornelsen, Laura; Green, Rosemary; Turner, Rachel; Dangour, Alan D; Shankar, Bhavani; Mazzocchi, Mario; Smith, Richard D

2015-12-01

Recent years have seen considerable interest in examining the impact of food prices on food consumption and subsequent health consequences. Fiscal policies targeting the relative price of unhealthy foods are frequently put forward as ways to address the obesity epidemic. Conversely, various food subsidy interventions are used in attempts to reduce levels of under-nutrition. Information on price elasticities is essential for understanding how such changes in food prices affect food consumption. It is crucial to know not only own-price elasticities but also cross-price elasticities, as food substitution patterns may have significant implications for policy recommendations. While own-price elasticities are common in analyses of the impact of food price changes on health, cross-price effects, even though generally acknowledged, are much less frequently included in analyses, especially in the public health literature. This article systematically reviews the global evidence on cross-price elasticities and provides combined estimates for seven food groups in low-income, middle-income and high-income countries alongside previously estimated own-price elasticities. Changes in food prices had the largest own-price effects in low-income countries. Cross-price effects were more varied and depending on country income level were found to be reinforcing, undermining or alleviating own-price effects. Copyright © 2014 John Wiley & Sons, Ltd.

High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Report of a joint FAO/IAEA/WHO study group

International Nuclear Information System (INIS)

1999-01-01

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency, to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice

Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue.

Science.gov (United States)

Penafiel, Daniela; Termote, Celine; Lachat, Carl; Espinel, Ramon; Kolsteren, Patrick; Van Damme, Patrick

2016-04-01

To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. Initially 4 and then 12 interviews were conducted with 4 different age groups. Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012. A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Dietary amino acid intakes associated with a low-phenylalanine diet combined with amino acid medical foods and glycomacropeptide medical foods and neuropsychological outcomes in subjects with phenylketonuria

Directory of Open Access Journals (Sweden)

Bridget M. Stroup

2017-08-01

Full Text Available This article provides original data on median dietary intake of 18 amino acids from amino acid medical foods, glycomacropeptide medical foods, and natural foods based on 3-day food records obtained from subjects with phenylketonuria who consumed low-phenylalanine diets in combination with amino acid medical foods and glycomacropeptide medical foods for 3 weeks each in a crossover design. The sample size of 30 subjects included 20 subjects with classical phenylketonuria and 10 with a milder or variant form of phenylketonuria. Results are presented for the Delis-Kaplan Executive Function System and the Cambridge Neuropsychological Test Automated Battery; the tests were administered at the end of each 3-week dietary treatment with amino acid medical foods and glycomacropeptide medical foods. The data are supplemental to our clinical trial, entitled “Glycomacropetide for nutritional management of phenylketonuria: a randomized, controlled, crossover trial, 2016 (1 and “Metabolomic changes demonstrate reduced bioavailability of tyrosine and altered metabolism of tryptophan via the kynurenine pathway with ingestion of medical foods in phenylketonuria, 2017 (2. This data has been made public and has utility to clinicians and researchers due to the following: 1 This provides the first comprehensive report of typical intakes of 18 amino acids from natural foods, as well as amino acid and glycomacropeptide medical foods in adolescents and adults with phenylketonuria; and 2 This is the first evidence of similar standardized neuropsychological testing data in adolescents and adults with early-treated phenylketonuria who consumed amino acid and glycomacropeptide medical foods.

Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7.

Science.gov (United States)

Campion, Alicia; Morrissey, Ruth; Field, Des; Cotter, Paul D; Hill, Colin; Ross, R Paul

2017-08-01

Cronobacter sakazakii and Escherichia coli O157:H7 are well known food-borne pathogens that can cause severe disease. The identification of new alternatives to heating to control these pathogens in foods, while reducing the impact on organoleptic properties and nutritional value, is highly desirable. In this study, nisin and its bioengineered variants, nisin V and nisin S29A, are used alone, or in combination with plant essential oils (thymol, carvacrol and trans-cinnamaldehyde) or citric acid, with a view to controlling C. sakazakii and E. coli O157:H7 in laboratory-based assays and model food systems. The use of nisin variants (30 μM) with low concentrations of thymol (0.015%), carvacrol (0.03%) and trans-cinnamaldehyde (0.035%) resulted in extended lag phases of growth compared to those for corresponding nisin A-essential oil combinations. Furthermore, nisin variants (60 μM) used in combination with carvacrol (0.03%) significantly reduced viable counts of E. coli O157:H7 (3-log) and C. sakazakii (4-log) compared to nisin A-carvacrol treatment. Importantly, this increased effectiveness translated into food. More specifically, sub-inhibitory concentrations of nisin variants and carvacrol caused complete inactivation of E. coli O157:H7 in apple juice within 3 h at room temperature compared to that of the equivalent nisin A combination. Furthermore, combinations of commercial Nisaplin and the food additive citric acid reduced C. sakazakii numbers markedly in infant formula within the same 3 h period. These results highlight the potential benefits of combining nisin and variants thereof with carvacrol and/or citric acid for the inhibition of Gram negative food-borne pathogens. Copyright © 2017 Elsevier Ltd. All rights reserved.

Metabolomic Insights into the Nutritional Status of Adults and Adolescents with Phenylketonuria Consuming a Low-Phenylalanine Diet in Combination with Amino Acid and Glycomacropeptide Medical Foods.

Science.gov (United States)

Stroup, Bridget M; Ney, Denise M; Murali, Sangita G; Rohr, Frances; Gleason, Sally T; van Calcar, Sandra C; Levy, Harvey L

2017-01-01

Nutrient status in phenylketonuria (PKU) requires surveillance due to the restrictive low-Phe diet in combination with amino acid medical foods (AA-MF) or glycomacropeptide medical foods (GMP-MF). Micronutrient profiles of medical foods are diverse, and optimal micronutrient supplementation in PKU has not been established. In a crossover design, 30 participants with PKU were randomized to consume AA-MF and Glytactin™ GMP-MF in combination with a low-Phe diet for 3 weeks each. Fasting venipunctures, medical food logs, and 3-day food records were obtained. Metabolomic analyses were completed in plasma and urine by Metabolon, Inc. The low-Phe diets in combination with AA-MF and GMP-MF were generally adequate based on Dietary Reference Intakes, clinical measures, and metabolomics. Without micronutrient supplementation of medical foods, >70% of participants would have inadequate intakes for 11 micronutrients. Despite micronutrient supplementation of medical foods, inadequate intakes of potassium in 93% of participants and choline in >40% and excessive intakes of sodium in >63% of participants and folic acid in >27% were observed. Sugar intake was excessive and provided 27% of energy. Nutrient status was similar with AA-MF and Glytactin GMP-MF. More research related to micronutrient supplementation of medical foods for the management of PKU is needed.

Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

Mexican Children under 2 Years of Age Consume Food Groups High in Energy and Low in Micronutrients.

Science.gov (United States)

Rodríguez-Ramírez, Sonia; Muñoz-Espinosa, Alicia; Rivera, Juan A; González-Castell, Dinorah; González de Cosío, Teresita

2016-09-01

Mexico faces malnutrition problems in the child population. Analysis of food consumption in small children allows us to identify and propose strategies focused on feeding to improve their nutritional status. We described the consumption of beverages and food groups in Mexican children ENSANUT (National Health and Nutrition Study). Dietary information was obtained through 24-h recalls. The foods and beverages consumed were divided into 17 groups. Consumption was estimated in grams or milliliters, kilocalories per day, and percentage of energy (PE) per day. The percentage of consumers was calculated for each food group and stratified by age (<6, 6-11, and 12-23 mo) and by breastfeeding status (breastfed or not breastfed). Differences in the consumption of food groups were analyzed by breastfeeding status, area of residence (urban or rural), and socioeconomic status (SES) by using linear regression adjusted for age, breastfeeding status, and survey design. Only 35% of the children consumed breast milk. Infant formula was consumed by 48% in children aged <6 mo and by 33% in children 6-11 mo old. More than 35% of the children aged 6-11 and 12-23 mo and 12% of children <6 mo old consumed nondairy sugar-sweetened beverages. Legumes and seeds and maize-based preparations contributed a higher PE in rural areas (3.4% and 1.9%, respectively) than in urban areas (11.1% and 6.4%, respectively) (P < 0.05). Children from the lowest SES category consumed less PE from cereals other than maize (2.4%) and more from maize-based preparations (10.2%) than did the middle (4.9% from other cereals and 8.0% from maize) and high (6.0% from other cereals and 4.5% from maize) SES categories (P < 0.05). Mexican children <24 mo of age do not consume a diet that meets recommendations, which is consistent with the high prevalence of malnutrition in Mexico. © 2016 American Society for Nutrition.

Combined effect of enterocin and lipase from Enterococcus faecium NCIM5363 against food borne pathogens: mode of action studies.

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Ramakrishnan, Vrinda; Narayan, Bhaskar; Halami, Prakash M

2012-08-01

Food borne diseases have a major impact on public health whose epidemiology is rapidly changing. The whole cells of pathogens involved or their toxins/metabolites affect the human health apart from spoiling sensory properties of the food products finally affecting the food industry as well as consumer health. With pathogens developing mechanisms of antibiotic resistance, there has been an increased need to replace antibiotics as well as chemical additives with naturally occurring bacteriocins. Bacteriocins are known to act mainly against Gram-positive pathogens and with little or no effect towards Gram-negative enteric bacteria. In the present study, combination effect of lipase and bacteriocin produced by Enterococcus faecium NCIM5363, a highly lipolytic lactic acid bacterium against various food pathogens was assessed. The lipase in combination with enterocin exhibited a lethal effect against Gram-negative pathogens. Scanning electron microscopy studies carried out to ascertain the constitutive mode of action of lipase and enterocin revealed that the lipase degrades the cell wall of Gram-negative bacteria and creates a pore through which enterocin enters thereby resulting in cell death. The novelty of this work is the fact that this is the first report revealing the synergistic effect of lipase with enterocin against Gram-negative bacteria.

Plant species and functional group combinations affect green roof ecosystem functions.

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Lundholm, Jeremy; Macivor, J Scott; Macdougall, Zachary; Ranalli, Melissa

2010-03-12

Green roofs perform ecosystem services such as summer roof temperature reduction and stormwater capture that directly contribute to lower building energy use and potential economic savings. These services are in turn related to ecosystem functions performed by the vegetation layer such as radiation reflection and transpiration, but little work has examined the role of plant species composition and diversity in improving these functions. We used a replicated modular extensive (shallow growing- medium) green roof system planted with monocultures or mixtures containing one, three or five life-forms, to quantify two ecosystem services: summer roof cooling and water capture. We also measured the related ecosystem properties/processes of albedo, evapotranspiration, and the mean and temporal variability of aboveground biomass over four months. Mixtures containing three or five life-form groups, simultaneously optimized several green roof ecosystem functions, outperforming monocultures and single life-form groups, but there was much variation in performance depending on which life-forms were present in the three life-form mixtures. Some mixtures outperformed the best monocultures for water capture, evapotranspiration, and an index combining both water capture and temperature reductions. Combinations of tall forbs, grasses and succulents simultaneously optimized a range of ecosystem performance measures, thus the main benefit of including all three groups was not to maximize any single process but to perform a variety of functions well. Ecosystem services from green roofs can be improved by planting certain life-form groups in combination, directly contributing to climate change mitigation and adaptation strategies. The strong performance by certain mixtures of life-forms, especially tall forbs, grasses and succulents, warrants further investigation into niche complementarity or facilitation as mechanisms governing biodiversity-ecosystem functioning relationships in green

Technological innovation and valorisation of traditional food: a sustainable combination?

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Marco Dalla Rosa

2009-10-01

Full Text Available Valorization of traditional foods is nowadays a key element for market developments where national industries are strongly involved in saving product peculiarity against imitative food coming from foreign countries or even different continents. Other than the lack in well defined and garanteed sensorial quality, the production conditions, the quality of raw material and the different cultural background lead to produce foods that, despite to the name indicating some italian origin or recallin in some ways Italy and italian food and traditions, are only imitation without safety and quality proper of the original traditional food. Thus it is necessary to individuate appropriated technologies and strategies to increase le level of garantee offered to the consumer in order to promote the consumption of traditional foods with the promised quality and safety. In this paper the role that the modern food technology and the food science can assume to improve the processing conditions and yields, introducing some innovations into the old processes will be pointed out. Furthermore, the characterization of the complexity of the chemical, chemico-physical and rheological properties that influence the whole sensorial aspect of traditional foods, both from animal and vegetal (and fruit origin, is a growing challenge of the food science since the new analytical methodologies now available. In the paper some example of objective characterization and introduction of innovation steps are reported as well as genuinity marker individuation in order to give sustainability to the production of traditional foods in particular in SME.

Food scenarios 2025

DEFF Research Database (Denmark)

Sundbo, Jon

2016-01-01

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

Unsaturated Fatty Acid, cis-2-Decenoic Acid, in Combination with Disinfectants or Antibiotics Removes Pre-Established Biofilms Formed by Food-Related Bacteria

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Sepehr, Shayesteh; Rahmani-Badi, Azadeh; Babaie-Naiej, Hamta; Soudi, Mohammad Reza

2014-01-01

Biofilm formation by food-related bacteria and food-related pathogenesis are significant problems in the food industry. Even though much disinfection and mechanical procedure exist for removal of biofilms, they may fail to eliminate pre-established biofilms. cis-2 decenoic acid (CDA), an unsaturated fatty acid messenger produced by Pseudomonas aeruginosa, is reportedly capable of inducing the dispersion of established biofilms by multiple types of microorganisms. However, whether CDA has potential to boost the actions of certain antimicrobials is unknown. Here, the activity of CDA as an inducer of pre-established biofilms dispersal, formed by four main food pathogens; Staphylococcus aureus, Bacillus cereus, Salmonella enterica and E. coli, was measured using both semi-batch and continuous cultures bioassays. To assess the ability of CDA combined biocides treatments to remove pre-established biofilms formed on stainless steel discs, CFU counts were performed for both treated and untreated cultures. Eradication of the biofilms by CDA combined antibiotics was evaluated using crystal violet staining. The effect of CDA combined treatments (antibiotics and disinfectants) on biofilm surface area and bacteria viability was evaluated using fluorescence microscopy, digital image analysis and LIVE/DEAD staining. MICs were also determined to assess the probable inhibitory effects of CDA combined treatments on the growth of tested microorganisms' planktonic cells. Treatment of pre-established biofilms with only 310 nM CDA resulted in at least two-fold increase in the number of planktonic cells in all cultures. While antibiotics or disinfectants alone exerted a trivial effect on CFU counts and percentage of surface area covered by the biofilms, combinational treatments with both 310 nM CDA and antibiotics or disinfectants led to approximate 80% reduction in biofilm biomass. These data suggests that combined treatments with CDA would pave the way toward developing new strategies

Unsaturated fatty acid, cis-2-decenoic acid, in combination with disinfectants or antibiotics removes pre-established biofilms formed by food-related bacteria.

Directory of Open Access Journals (Sweden)

Shayesteh Sepehr

Full Text Available Biofilm formation by food-related bacteria and food-related pathogenesis are significant problems in the food industry. Even though much disinfection and mechanical procedure exist for removal of biofilms, they may fail to eliminate pre-established biofilms. cis-2 decenoic acid (CDA, an unsaturated fatty acid messenger produced by Pseudomonas aeruginosa, is reportedly capable of inducing the dispersion of established biofilms by multiple types of microorganisms. However, whether CDA has potential to boost the actions of certain antimicrobials is unknown. Here, the activity of CDA as an inducer of pre-established biofilms dispersal, formed by four main food pathogens; Staphylococcus aureus, Bacillus cereus, Salmonella enterica and E. coli, was measured using both semi-batch and continuous cultures bioassays. To assess the ability of CDA combined biocides treatments to remove pre-established biofilms formed on stainless steel discs, CFU counts were performed for both treated and untreated cultures. Eradication of the biofilms by CDA combined antibiotics was evaluated using crystal violet staining. The effect of CDA combined treatments (antibiotics and disinfectants on biofilm surface area and bacteria viability was evaluated using fluorescence microscopy, digital image analysis and LIVE/DEAD staining. MICs were also determined to assess the probable inhibitory effects of CDA combined treatments on the growth of tested microorganisms' planktonic cells. Treatment of pre-established biofilms with only 310 nM CDA resulted in at least two-fold increase in the number of planktonic cells in all cultures. While antibiotics or disinfectants alone exerted a trivial effect on CFU counts and percentage of surface area covered by the biofilms, combinational treatments with both 310 nM CDA and antibiotics or disinfectants led to approximate 80% reduction in biofilm biomass. These data suggests that combined treatments with CDA would pave the way toward

Decreases in high-fat and/or high added sugar food group intake occur when a hypocaloric, low-fat diet is prescribed within a lifestyle intervention: a secondary cohort analysis

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Keshani, Vaishali Deepak; Sheikh, Vaishali Keshani; Raynor, Hollie Anne

2016-01-01

Background When a hypocaloric, low-fat diet is prescribed, intake of currently consumed foods can decrease, foods naturally low in fat and/or added sugar may increase, or fat- or sugar-modified foods may increase. Objective Examine food group intake change and its relation to reductions in energy and fat intake, and weight during a lifestyle intervention. Design Secondary cohort analysis. Participants One hundred sixty-nine participants (52.0 ± 8.6 years, 34.9 ± 4.5 kg/m2, 92% white, 97.6% non-Hispanic, and 56.8% female) with complete data at 0 and 6 months collected in a research setting. Main Outcome Measures From 3, 24-hr phone dietary recalls, 165 food groups from NDSR software were coded into 25 larger food groups assessing intake of higher fat and/or added sugar food groups vs. naturally lower fat and/or added sugar food groups and into 17 larger food groups assessing intake of non-modified vs. fat- and/or sugar-modified food groups. Statistical Analyses Performed Repeated measures analyses of covariance (intervention group: covariate) assessed changes from 0 to 6 months. Hierarchical regressions examined changes in food group intake and changes in energy intake, percent energy from fat intake, and weight from 0 to 6 months. Results Significant reductions (p hypocaloric, low-fat diet is prescribed, reductions in high-fat and/or high-added sugar food groups occur. Targeting reductions in high-fat meats may improve outcomes. PMID:27436530

Effects of combined heat and ionizing radiation on thiamine (Vitamin B sub 1 ) content in model systems and food matrices

Energy Technology Data Exchange (ETDEWEB)

Chuaqui-Offermanns, N.; Shoemaker, L.; McDougall, T. (Atomic Energy of Canada Ltd., Pinawa, MB (Canada). Whiteshell Nuclear Research Establishment)

1989-01-01

The effects of heat and radiation on thiamine stability are being studied both singly and in combination. Heat, {gamma}-radiation and a combination of them were applied to a model system consisting of 2 x 10{sup -5}M thiamine hydrochloride in 0.01N HCl (pH=2.5), and their effects are reported. The effects of these two agents on thiamine in two food matrices, concentrated orange juice and green peas, are also reported. Heat was not found to have a significant effect on thiamine in the model system at temperatures up to 120{sup 0}C for up to 60 min of treatment. A small, but significant heat effect was found in the two foods. The retention of thiamine in the model system and in the two foods decreased exponentially as the radiation dose increased. The degradation of thiamine by {gamma}-radiation in both foods was a factor of 10 less than that observed in the model system. A small, but significant synergistic effect was found when samples of the model system were heated at 120{sup 0}C for one hour 24 h after irradiation. (author).

A novel processed food classification system applied to Australian food composition databases.

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O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Frequency of food group consumption and risk of allergic disease and sensitization in schoolchildren in urban and rural China.

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Yang, Z; Zheng, W; Yung, E; Zhong, N; Wong, G W K; Li, J

2015-12-01

Diet is a potential determinant of allergic diseases. To examine in schoolchildren the association between food intake and allergic diseases and determine whether there is effect of environment - rural vs. urban. A questionnaire survey was performed in 11 473 children aged 7-12 years in 20 schools from urban Guangzhou and rural Shaoguan, China. A nested case-control group, 402 from Guangzhou and 349 from Shaoguan, was recruited. Food ingestion frequency data were collected. Serum-specific IgE to 34 food and airborne allergens was determined. Associations between food ingestion frequency and clinical outcomes were sought by logistic analyses. The prevalence of self-reported asthma (6.6% vs. 2.5%), rhinitis (23.2% vs. 5.3%) and eczema (34.1% vs. 25.9%) was significantly higher in Guangzhou subjects compared to Shaoguan, whereas prevalence of food hypersensitivity (9.7% vs. 9.2%) and food allergy (4.0% vs. 3.5%) was not significantly different. In this case-control study, seafood and fruits were two major food groups causing food hypersensitivity. Urban children consumed more milk, egg, chocolate, fruits, vegetable and cereals compared to rural children. Significantly higher percentage of Guangzhou children was sensitized to egg and milk, whereas more Shaoguan children were sensitized to seafood, nuts and seeds, fruit, vegetables, legumes and cereals. High consumption of milk (OR 2.604, 95 CI% 1.569-4.322, P food allergy was observed. Diets of schoolchildren are affected by disease-related modification and country's urbanization. High vegetable intake and low milk intake might protect against asthma. © 2015 John Wiley & Sons Ltd.

Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies.

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Schwingshackl, Lukas; Hoffmann, Georg; Lampousi, Anna-Maria; Knüppel, Sven; Iqbal, Khalid; Schwedhelm, Carolina; Bechthold, Angela; Schlesinger, Sabrina; Boeing, Heiner

2017-05-01

The aim of this systematic review and meta-analysis was to synthesize the knowledge about the relation between intake of 12 major food groups and risk of type 2 diabetes (T2D). We conducted a systematic search in PubMed, Embase, Medline (Ovid), Cochrane Central, and Google Scholar for prospective studies investigating the association between whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSB) on risk of T2D. Summary relative risks were estimated using a random effects model by contrasting categories, and for linear and non-linear dose-response relationships. Six out of the 12 food-groups showed a significant relation with risk of T2D, three of them a decrease of risk with increasing consumption (whole grains, fruits, and dairy), and three an increase of risk with increasing consumption (red meat, processed meat, and SSB) in the linear dose-response meta-analysis. There was evidence of a non-linear relationship between fruits, vegetables, processed meat, whole grains, and SSB and T2D risk. Optimal consumption of risk-decreasing foods resulted in a 42% reduction, and consumption of risk-increasing foods was associated with a threefold T2D risk, compared to non-consumption. The meta-evidence was graded "low" for legumes and nuts; "moderate" for refined grains, vegetables, fruit, eggs, dairy, and fish; and "high" for processed meat, red meat, whole grains, and SSB. Among the investigated food groups, selecting specific optimal intakes can lead to a considerable change in risk of T2D.

The effect of the Malaysian Food Guideline guidance on a group of overweight and obese women during Ramadan.

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Suriani, Ismail; Shamsuddin, Khadijah; Abdul Latif, Khalib; Saad, Hazizi A

2015-01-01

To determine the effect of imparting knowledge of the Malaysian Food Guideline (MFG) on a group of overweight and obese women during Ramadan. This intervention study was conducted during the months of Ramadan 2011. A group of 84 Malay Muslim women with a body mass index (BMI) ≥25 kg/m2 were recruited. Prior to Ramadan, the respondents were educated regarding MFG, and how to monitor and record their daily food intake in a food diary. Their quantity of food intake, BMI, blood pressure (BP), blood lipid profile, and fasting blood sugar (FBS) were measured before Ramadan as a baseline. Their quantity of food intake was then measured again in the third week, whereas their BMI, BP, blood lipid profile, and FBS were determined on the fourth week of Ramadan. At baseline, compared with the MFG recommendations, the intake of protein (107.5%), and milk and dairy products (133%) was higher, whereas the intake of carbohydrates (78.5%), and vegetables and fruits (44.4%) was lower. During Ramadan, carbohydrate intake, BMI, high density lipoprotein-cholesterol (HDL-C) and low density lipoprotein-cholesterol (LDL)-C (all p=0.000), triglyceride (p=0.005), and FBS (p=0.002) were reduced, but the TC/HDL-C ratio was increased (p=0.000). A month-long Ramadan fast guided by the knowledge of MFG resulted in certain positive changes in this group of respondents. These changes can be a good start for health improvement, provided that they are followed-up after Ramadan.

Household food group expenditure patterns are associated with child anthropometry at ages 5, 8 and 12 years in Ethiopia, India, Peru and Vietnam.

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Humphries, Debbie L; Dearden, Kirk A; Crookston, Benjamin T; Woldehanna, Tassew; Penny, Mary E; Behrman, Jere R

2017-08-01

Population-level analysis of dietary influences on nutritional status is challenging in part due to limitations in dietary intake data. Household expenditure surveys, covering recent household expenditures and including key food groups, are routinely conducted in low- and middle-income countries. These data may help identify patterns of food expenditure that relate to child growth. We investigated the relationship between household food expenditures and child growth using factor analysis. We used data on 6993 children from Ethiopia, India, Peru and Vietnam at ages 5, 8 and 12y from the Young Lives cohort. We compared associations between household food expenditures and child growth (height-for-age z scores, HAZ; body mass index-for-age z scores, BMI-Z) using total household food expenditures and the "household food group expenditure index" (HFGEI) extracted from household expenditures with factor analysis on the seven food groups in the child dietary diversity scale, controlling for total food expenditures, child dietary diversity, data collection round, rural/urban residence and child sex. We used the HFGEI to capture households' allocations of their finances across food groups in the context of local food pricing, availability and pReferences RESULTS: The HFGEI was associated with significant increases in child HAZ in Ethiopia (0.07), India (0.14), and Vietnam (0.07) after adjusting for all control variables. Total food expenditures remained significantly associated with increases in BMI-Z for India (0.15), Peru (0.11) and Vietnam (0.06) after adjusting for study round, HFGEI, dietary diversity, rural residence, and whether the child was female. Dietary diversity was inversely associated with BMI-Z in India and Peru. Mean dietary diversity increased from age 5y to 8y and decreased from age 8y to 12y in all countries. Household food expenditure data provide insights into household food purchasing patterns that significantly predict HAZ and BMI-Z. Including food

Secondary school pupils' food choices around schools in a London borough: Fast food and walls of crisps.

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Caraher, M; Lloyd, S; Mansfield, M; Alp, C; Brewster, Z; Gresham, J

2016-08-01

The objective was to observe and document food behaviours of secondary school pupils from schools in a London borough. The research design combined a number of methods which included geographic information system (GIS) mapping of food outlets around three schools, systemised observations of food purchasing in those outlets before, during and after school, and focus groups conducted with pupils of those schools to gather their views in respect to those food choices. Results are summarised under the five 'A's of Access, Availability, Affordability and Acceptability & Attitudes: Access in that there were concentrations of food outlets around the schools. The majority of pupil food purchases were from newsagents, small local shops and supermarkets of chocolate, crisps (potato chips), fizzy drinks and energy drinks. Availability of fast food and unhealthy options were a feature of the streets surrounding the schools, with 200 m the optimal distance pupils were prepared to walk from and back to school at lunchtime. Affordability was ensured by the use of a consumer mentality and pupils sought out value for money offers; group purchasing of 'two for one' type offers encouraged this trend. Pupils reported healthy items on sale in school as expensive, and also that food was often sold in smaller portion sizes than that available from external food outlets. Acceptability and Attitudes, in that school food was not seen as 'cool', queuing for school food was not acceptable but queuing for food from takeaways was not viewed negatively; for younger pupils energy drinks were 'cool'. In conclusion, pupils recognised that school food was healthier but provided several reasons for not eating in school related to the five 'A's above. Copyright © 2016 Elsevier Ltd. All rights reserved.

Combined use of focalized meditation and group psychological intervention in patients with terminal chronic renal failure

Directory of Open Access Journals (Sweden)

Enma Taimara Cisneros Acosta

2016-01-01

Full Text Available Background: chronic renal failure is within the first 35 death causes in the country within the last five years.Objective: to determine the effectiveness of the combined use of the group psychological intervention with the focalized meditation (FM in the psychological rehabilitation of patients suffering from terminal chronic renal failure who underwent hemodialysis treatment in “Juan Bruno Zayas” General Hospital in Santiago de Cuba from January to June, 2014.Methods: a pre-test, post-test and control group intervention was carried out. The study sample was divided into three groups: one for the group psychological intervention (GPI, another one for the focalized meditation FM and the other one for the combined use of them both. The research process had three stages: the diagnostic phase with the use of: interview, observation, state-trait anxiety inventory (STAI, Beck Diagnostic Inventory (BDI, and coping ways questionnaire; the intervention, where treatment was imposed with six sessions of group psychological intervention to a group, eight sessions of focalized meditation to another one and the combination of them both to the other one; and the last phase, which was the post-intervention one, was carried out to evaluate the changes of the impaired adjustment and coping with emotional states, applying the same diagnostic techniques.Results: after the application of the therapeutic modalities, the results were: in the groups treated with the GPI and FM separately, the 80 % of the subjects reduced their anxiety levels; meanwhile, with the combination of the techniques, improvement was for the 100 % of the patients. The variable depression had a similar behavior. As for the coping styles: in the GPI group, 80 % of the subjects got active coping styles and the 20 % got mixed ones; in the FM group, the 40 % showed active styles, another 40 % passive styles, and 20 % got mixed ones; in the group with the combined treatment, the results were the

Networks of Food Sharing Reveal the Functional Significance of Multilevel Sociality in Two Hunter-Gatherer Groups.

Science.gov (United States)

Dyble, Mark; Thompson, James; Smith, Daniel; Salali, Gul Deniz; Chaudhary, Nikhil; Page, Abigail E; Vinicuis, Lucio; Mace, Ruth; Migliano, Andrea Bamberg

2016-08-08

Like many other mammalian and primate societies [1-4], humans are said to live in multilevel social groups, with individuals situated in a series of hierarchically structured sub-groups [5, 6]. Although this multilevel social organization has been described among contemporary hunter-gatherers [5], questions remain as to the benefits that individuals derive from living in such groups. Here, we show that food sharing among two populations of contemporary hunter-gatherers-the Palanan Agta (Philippines) and Mbendjele BaYaka (Republic of Congo)-reveals similar multilevel social structures, with individuals situated in households, within sharing clusters of 3-4 households, within the wider residential camps, which vary in size. We suggest that these groupings serve to facilitate inter-sexual provisioning, kin provisioning, and risk reduction reciprocity, three levels of cooperation argued to be fundamental in human societies [7, 8]. Humans have a suite of derived life history characteristics including a long childhood and short inter-birth intervals that make offspring energetically demanding [9] and have moved to a dietary niche that often involves the exploitation of difficult to acquire foods with highly variable return rates [10-12]. This means that human foragers face both day-to-day and more long-term energetic deficits that conspire to make humans energetically interdependent. We suggest that a multilevel social organization allows individuals access to both the food sharing partners required to buffer themselves against energetic shortfalls and the cooperative partners required for skill-based tasks such as cooperative foraging. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Mothers and food advertising directed at children: perceptions and experiences].

Science.gov (United States)

Castronuovo, Luciana; Gutkowski, Patricia; Tiscornia, Victoria; Allemandi, Lorena

2016-01-01

The objective of this study is to analyze how food advertising is perceived by mothers from different socioeconomic sectors of the Metropolitan Area of Buenos Aires, Argentina. Between May and November 2015, eight focus groups were conducted with the participation of 49 mothers of different education levels living in the study area. The results show how the purchasing decisions of mothers are influenced by the requests of their children, which are in turn prompted by food advertising and promotion. The study also shows how food advertising and promotion are combined with other environmental factors (greater supply of food products, "more demanding" children) that affect the decision-making process of mothers regarding their children's nutrition and foster the consumption of certain unhealthy products. This situation was observed in all the focus groups, without differences among education levels.

Nutrient and food group intakes of women with and without Bulimia Nervosa and Binge Eating Disorder during pregnancy

Science.gov (United States)

Siega-Riz, Anna Maria; Haugen, Margaretha; Meltzer, Helle M; Von Holle, Ann; Hamer, Robert; Torgersen, Leila; Knopf-Berg, Cecilie; Reichborn-Kjennerud, Ted; Bulik, Cynthia M

2009-01-01

Background Little is known concerning the dietary habits of eating disordered women during pregnancy that may lie in the causal pathway of adverse birth outcomes. Objective To examine the nutrient and food group intake of women with bulimia nervosa (BN) and binge eating disorder (BED) during pregnancy and compare their intake to women with no eating disorders. Design Data on 30,040 mother-child pairs are from the prospective Norwegian Mother and Child Cohort Study was used in cross-sectional analyses. Dietary information was collected using a food frequency questionnaire during the first half of pregnancy. Statistical testing by eating disorder categories with the non-eating disorder category as the referent group were conducted using log (means) adjusted for confounding and multiple comparisons. Food group differences were conducted using a Wilcoxon two-sided normal approximation test also adjusting for multiple comparisons. Results Women with BED before and during pregnancy had higher intakes of total energy, total mono-saturated and saturated fat, and lower intakes of folate, potassium, and vitamin C compared to the referent (p<.02). Women with incident BED during pregnancy had higher total energy and saturated fat intake compared to the referent (p=.01). Several differences emerged in food group consumption between women with and without eating disorders including intakes of artificial sweeteners, sweets, juice, fruits and fats. Conclusions Women with BN before and during pregnancy and those with BED before pregnancy exhibit dietary patterns different from women without eating disorders, that are reflective of their symptomatology, and may influence pregnancy outcomes. PMID:18469258

Decreases in High-Fat and/or High-Added-Sugar Food Group Intake Occur when a Hypocaloric, Low-Fat Diet Is Prescribed Within a Lifestyle Intervention: A Secondary Cohort Analysis.

Science.gov (United States)

Sheikh, Vaishali Keshani; Raynor, Hollie A

2016-10-01

When a hypocaloric, low-fat diet is prescribed, intake of currently consumed foods can decrease, foods naturally low in fat and/or added sugar may increase, or fat- or sugar-modified foods may increase. To examine food group intake change and its relation to reductions in energy and fat intake and weight during a lifestyle intervention. Secondary cohort analysis. One hundred sixty-nine participants (aged 52.0±8.6 years, body mass index 34.9±4.5, 92% white, 97.6% non-Hispanic, and 56.8% women) with complete data at 0 and 6 months collected in a research setting. From three 24-hour telephone dietary recalls, 165 food groups from Nutrition Data System for Research software were coded into 25 larger food groups assessing intake of higher-fat and/or added-sugar food groups vs naturally lower-fat and/or added-sugar food groups and into 17 larger food groups assessing intake of nonmodified vs fat- and/or sugar-modified food groups. Repeated measures analyses of covariance (intervention group: covariate) assessed changes from 0 to 6 months. Hierarchical regressions examined changes in food group intake and changes in energy intake, percent energy from fat intake, and weight from 0 to 6 months. Significant reductions (Phypocaloric, low-fat diet is prescribed, reductions in high-fat and/or high-added-sugar food groups occur. Targeting reductions in high-fat meats may improve outcomes. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Globalization vs. localization: global food challenges and local sollutions

NARCIS (Netherlands)

Quaye, W.; Jongerden, J.P.; Essegbey, G.; Ruivenkamp, G.T.P.

2010-01-01

The objective of this study was to examine the effect of global-local interactions on food production and consumption in Ghana, and identify possible local solutions. Primary data were collected using a combination of quantitative-qualitative methods, which included focus group discussions and

Prevalence, PFGE typing, and antibiotic resistance of Bacillus cereus group isolated from food in Morocco.

Science.gov (United States)

Merzougui, Souad; Lkhider, Mustapha; Grosset, Noel; Gautier, Michel; Cohen, Nozha

2014-02-01

This article reports the prevalence and antibiotic resistance of the Bacillus cereus group isolated from different foods (milk and dairy products, spices, and rice salad) in Morocco. In total, 402 different food samples collected from 2008 to 2010 were analyzed by microbiological methods to isolate B. cereus. The strains were subjected to a polymerase chain reaction test in order to verify whether they belonged to the B. cereus group. Sixty-four of all isolates (15.9%) were found to be positive. Among the sources, B. cereus strains from milk and dairy products constituted the largest proportion of isolates (33/64; 51.6%) followed by spices (22/64; 34.4%) and salad with rice (9/64; 14.1%). The genetic diversity of the strains of B. cereus group was examined by pulsed-field gel electrophoresis (PFGE) of chromosomal DNA digested with SmaI. The enzyme restriction profiles showed a high degree of polymorphism among the strains. The results showed that PFGE analysis could reveal the genetic differences among B. cereus strains. Investigation of antibiotic-resistance profiles showed that isolates were resistant to ampicillin (98.4%), tetracycline (90.6%), oxacillin (100%), cefepime (100%), and penicillin (100%), and were susceptible to chloramphenicol (67.2%), erythromycin (84.4%), and gentamicin (100%). The results of this study indicated that B. cereus could be a significant etiological agent of food poisoning in Morocco because of its high prevalence. Also, we demonstrated that the majority of strains came from milk and dairy products. However, additional research involving cytotoxicity tests is needed to more evaluate this sanitary risk.

Dietary patterns, food and macronutrient intakes among adults in three ethnic groups in rural Kenya

DEFF Research Database (Denmark)

Hansen, Andreas Wolff; Christensen, Dirk; Larsson, Melanie

2011-01-01

Objective. To compare dietary patterns and food and macronutrient intakes among adults in three ethnic groups in rural Kenya. Design. In the present cross-sectional study, dietary intake was estimated in adult volunteers using two non-consecutive interactive 24 h recalls. Dietary patterns were...

Healthy Foods, Healthy Families: combining incentives and exposure interventions at urban farmers' markets to improve nutrition among recipients of US federal food assistance.

Science.gov (United States)

Bowling, April B; Moretti, Mikayla; Ringelheim, Kayla; Tran, Alvin; Davison, Kirsten

2016-01-01

Healthy Foods, Healthy Families (HFHF) is a fruit and vegetable (F&V) exposure/incentive program implemented at farmers' markets in low-income neighborhoods, targeting families receiving US federal food assistance. We examined program effects on participants' diet and associations between attendance, demographics and dietary change. Exposure activities included F&V tastings and cooking demonstrations. Incentives included 40% F&V bonus for electronic benefit transfer (EBT) card users and $20 for use purchasing F&V at every third market visit. Self-report surveys measuring nutritional behaviors/literacy were administered to participants upon enrollment (n = 425, 46.2% Hispanic, 94.8%female). Participants were sampled for follow-up at markets during mid-season (n = 186) and at season end (n = 146). Attendance was tracked over 16 weeks. Participants post-intervention reported significantly higher vegetable consumption(P = 0.005) and lower soda consumption (P = 0.005). Participants reporting largest F&V increases attended the market 6-8 times and received $40 in incentives. No change in food assistance spent on F&V (P = 0.94); 70% reported significant increases in family consumption of F&V,indicating subsidies increased overall F&V purchasing. Participants reported exposure activities and incentives similarly affected program attendance. Interventions combining exposure activities and modest financial incentives at farmers' markets in low-income neighborhoods show strong potential to improve diet quality of families receiving federal food assistance.

Macro and Micro-Nutrients Intake, Food Groups Consumption and Dietary Habits among Female Students in Isfahan University of Medical Sciences

OpenAIRE

Azadbakht, L; Esmaillzadeh, A

2012-01-01

Background Improving the dietary intake among different groups and population is important for improving the health status. This study determines the nutrients and food group intake as well as dietary habits among female students in Isfahan University of Medical Sciences. Methods Two hundreds and eighty nine healthy female youths who were randomly selected among students of Isfahan University of Medical Sciences in Isfahan, Iran were enrolled. A validated semi quantitative food frequency ques...

Validation analysis of probabilistic models of dietary exposure to food additives.

Science.gov (United States)

Gilsenan, M B; Thompson, R L; Lambe, J; Gibney, M J

2003-10-01

The validity of a range of simple conceptual models designed specifically for the estimation of food additive intakes using probabilistic analysis was assessed. Modelled intake estimates that fell below traditional conservative point estimates of intake and above 'true' additive intakes (calculated from a reference database at brand level) were considered to be in a valid region. Models were developed for 10 food additives by combining food intake data, the probability of an additive being present in a food group and additive concentration data. Food intake and additive concentration data were entered as raw data or as a lognormal distribution, and the probability of an additive being present was entered based on the per cent brands or the per cent eating occasions within a food group that contained an additive. Since the three model components assumed two possible modes of input, the validity of eight (2(3)) model combinations was assessed. All model inputs were derived from the reference database. An iterative approach was employed in which the validity of individual model components was assessed first, followed by validation of full conceptual models. While the distribution of intake estimates from models fell below conservative intakes, which assume that the additive is present at maximum permitted levels (MPLs) in all foods in which it is permitted, intake estimates were not consistently above 'true' intakes. These analyses indicate the need for more complex models for the estimation of food additive intakes using probabilistic analysis. Such models should incorporate information on market share and/or brand loyalty.

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

Directory of Open Access Journals (Sweden)

Muhammad Iqbal

2017-01-01

Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Role of the central R&D laboratories of an international group in the field of Food-Feed Safety

Directory of Open Access Journals (Sweden)

Kovari Katalin

2000-09-01

Full Text Available With increased globalisation and more frequent crises within food/feed industry, public concern over food safety will remain at its present level and may even increase. The crushing/refining industry is likely to face further problems in the future. The recently established Food/Feed Safety Coordination Committee will be able to deal with any new crises at group level (communication, action organisation, in close cooperation with R&D, which in turn will provide the scientific background, analytical results, proposals for technical solutions and continuous monitoring, for any given situation.

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.

Shaping children's healthy eating habits with food placements? Food placements of high and low nutritional value in cartoons, Children's BMI, food-related parental mediation strategies, and food choice.

Science.gov (United States)

Naderer, Brigitte; Matthes, Jörg; Binder, Alice; Marquart, Franziska; Mayrhofer, Mira; Obereder, Agnes; Spielvogel, Ines

2018-01-01

Research on media induced food choices of children has not sufficiently investigated whether food placements of snacks high in nutritional value can strengthen children's healthy eating behavior. Furthermore, we lack knowledge about the moderating role of children's individual characteristics such as parental food-related mediation or BMI. The current study combines data from an experiment involving children with a survey of their parents. We exposed children to a cartoon either containing no food placements, placements of mandarins (i.e., snack high in nutritional value), or placements of fruit gums (i.e., snack low in nutritional value). Afterwards, food consumption was measured by giving children the option to choose between fruit gums or mandarins. Children in both snack placement conditions showed stronger preference for the snack low in nutritional value (i.e., fruit gum) compared to the control group. Interestingly, neither restrictive nor active food-related mediation prevented the effects of the placements on children's choice of snacks low in nutritional value. Compared to children with a low BMI, children with high BMI levels had a stronger disposition to choose the fruit gums if a snack high in nutritional value (i.e., mandarin) was presented. Thus, making snacks high in nutritional attractive for children through media presentation might need stronger persuasive cues. Copyright © 2017 Elsevier Ltd. All rights reserved.

The influence of gender and group membership on food safety: the case of meat sellers in Bodija market, Ibadan, Nigeria.

Science.gov (United States)

Grace, Delia; Olowoye, Janice; Dipeolu, Morenike; Odebode, Stella; Randolph, Thomas

2012-09-01

We describe a study to assess the bacteriological quality and safety of meat in Bodija market in Ibadan and to investigate the influence of gender and group membership on food safety. Mixed methods were used to gather information on meat safety and related socioeconomic factors. These methods included a participatory urban appraisal, focus group discussions with eight butchers' associations, in depth discussions with six key informants, a questionnaire study of 269 meat sellers and a cross-sectional survey of meat quality (200 samples from ten associations). We found that slaughter, processing and sale of beef meat take place under unhygienic conditions. The activities involve both men and women, with some task differentiation by gender. Meat sold by association members is of unacceptable quality. However, some groups have consistently better quality meat and this is positively correlated with the proportion of women members. Women also have significantly better food safety practice than men, though there was no significant difference in their knowledge of and attitude towards food safety. Most meat sellers (85 %) reported being ill in the last 2 weeks and 47 % reported experiencing gastrointestinal illness. Eating beef, eating chicken, eating offal, consuming one's own products and belonging to a group with poor quality of meat were all strong and significant predictors of self-reported gastrointestinal illness. We include that gender and group membership influence meat quality and self-reported gastrointestinal illness and that butchers' associations are promising entry points for interventions to improve food safety.

Research on Food Quality Security of China’s Food Import and Export

Directory of Open Access Journals (Sweden)

Pengling Liu

2014-04-01

Full Text Available This article researches quality and safety of food at home and abroad on the basis of present situation, cause and effect, from the point of import and export of food quality and safety in China, by combining with economic theories and empirical analysis, from a macro perspective study of China’s import and export food safety issues impact on economic and social development, and study the experience of other developed countries advanced management experience in the quality and safety of food imports and exports. Finally, after the combination of the analysis, make recommendations to protect China’s import and export food safety measures and provide policy proposals.

What are the key food groups to target for preventing obesity and improving nutrition in schools?

Science.gov (United States)

Bell, A C; Swinburn, B A

2004-02-01

To determine differences in the contribution of foods and beverages to energy consumed in and out of school, and to compare consumption patterns between school canteen users and noncanteen users. Cross-sectional National Nutrition Survey, 1995. Australia. SUBJECTS ON SCHOOL DAYS: A total of 1656 children aged 5-15 y who had weekday 24-h dietary recall data. An average of 37% of total energy intake was consumed at school. Energy-dense foods and beverages such as fat spreads, packaged snacks, biscuits and fruit/cordial drinks made a greater contribution to energy intake at school compared to out of school (Pfoods and soft drinks contributed 11 and 3% of total energy intake; however, these food groups were mostly consumed out of school. Fruit intake was low and consumption was greater in school. In all, 14% of children purchased food from the canteen and they obtained more energy from fast food, packaged snacks, desserts, milk and confectionary (Pfoods and beverages are over-represented in the Australian school environment. To help prevent obesity and improve nutrition in schools, biscuits, snack bars and fruit/cordial drinks brought from home and fast food, packaged snacks, and confectionary sold at canteens should be replaced with fruit and water.

Baseline fatty acids, food groups, a diet score and 50-year all-cause mortality rates. An ecological analysis of the Seven Countries Study

NARCIS (Netherlands)

Menotti, Alessandro; Kromhout, Daan; Puddu, Paolo Emilio; Alberti-Fidanza, Adalberta; Hollman, Peter; Kafatos, Anthony; Tolonen, Hanna; Adachi, Hisashi; Jacobs, David R.

2017-01-01

Objectives: This analysis deals with the ecologic relationships of dietary fatty acids, food groups and the Mediterranean Adequacy Index (MAI, derived from 15 food groups) with 50-year all-cause mortality rates in 16 cohorts of the Seven Countries Study. Material and methods: A dietary survey was

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo-aliphatic amide from chemical group 33

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance was not conside......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance...... was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded...... that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

Food Handling Practices and Food Safety Messaging Preferences of African American and Latino Consumers

Directory of Open Access Journals (Sweden)

Emily Patten

2018-02-01

Full Text Available Extensive research on consumer food handling has identified common practices that could negatively impact food safety. Limited research has considered if food handling practices differ among diverse groups or if unique approaches are needed to provide food safety education for different audiences. This study examined food handling practice differences between African-American and Latino consumers and differing responses to food safety messages. Four focus groups were conducted, two with African-American participants and two with Latino participants, with each focus group consisting of 10-15 participants. Focus group transcripts were reviewed, coded, and grouped into themes using an iterative process. The 50 participants self-identified as either African-American or Latino, had home meal preparation experience, and were 18 years or older. Each focus group was multigenerational and included males and females. Risky food handling practices reported by both groups included rinsing poultry before cooking and limited food thermometer use. African-American participants preferred informational food safety messages, whereas Latino participants were split in preferring informational, guilt-inducing, and fear-inducing messages.

Fast-food exposure around schools in urban Adelaide.

Science.gov (United States)

Coffee, Neil T; Kennedy, Hannah P; Niyonsenga, Theo

2016-12-01

To assess whether exposure to fast-food outlets around schools differed depending on socio-economic status (SES). Binary logistic regression was used to investigate the presence and zero-inflated Poisson regression was used for the count (due to the excess of zeroes) of fast food within 1000 m and 15000 m road network buffers around schools. The low and middle SES tertiles were combined due to a lack of significant variation as the 'disadvantaged' group and compared with the high SES tertile as the 'advantaged' group. School SES was expressed using the 2011 Australian Bureau of Statistics, socio-economic indices for areas, index of relative socio-economic disadvantage. Fast-food data included independent takeaway food outlets and major fast-food chains. Metropolitan Adelaide, South Australia. A total of 459 schools were geocoded to the street address and 1000 m and 1500 m road network distance buffers calculated. There was a 1·6 times greater risk of exposure to fast food within 1000 m (OR=1·634; 95 % 1·017, 2·625) and a 9·5 times greater risk of exposure to a fast food within 1500 m (OR=9·524; 95 % CI 3·497, 25·641) around disadvantaged schools compared with advantaged schools. Disadvantaged schools were exposed to more fast food, with more than twice the number of disadvantaged schools exposed to fast food. The higher exposure to fast food near more disadvantaged schools may reflect lower commercial land cost in low-SES areas, potentially creating more financially desirable investments for fast-food developers.

Using non-food information to identify food-choice segment membership

NARCIS (Netherlands)

Kornelis, M.; Herpen, van E.; Lans, van der I.A.; Aramyan, L.H.

2010-01-01

Food companies, governments, and societal organizations use an increasing number of food-choice motives to persuade consumers to buy food products, and the question which combinations of motives matter for which type of consumer has become of central relevance. In this study, we use a concomitant

Bacteriocin-based strategies for food biopreservation.

Science.gov (United States)

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

2007-11-30

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to

Online dietary intake estimation: the Food4Me food frequency questionnaire.

Science.gov (United States)

Forster, Hannah; Fallaize, Rosalind; Gallagher, Caroline; O'Donovan, Clare B; Woolhead, Clara; Walsh, Marianne C; Macready, Anna L; Lovegrove, Julie A; Mathers, John C; Gibney, Michael J; Brennan, Lorraine; Gibney, Eileen R

2014-06-09

Dietary assessment methods are important tools for nutrition research. Online dietary assessment tools have the potential to become invaluable methods of assessing dietary intake because, compared with traditional methods, they have many advantages including the automatic storage of input data and the immediate generation of nutritional outputs. The aim of this study was to develop an online food frequency questionnaire (FFQ) for dietary data collection in the "Food4Me" study and to compare this with the validated European Prospective Investigation of Cancer (EPIC) Norfolk printed FFQ. The Food4Me FFQ used in this analysis was developed to consist of 157 food items. Standardized color photographs were incorporated in the development of the Food4Me FFQ to facilitate accurate quantification of the portion size of each food item. Participants were recruited in two centers (Dublin, Ireland and Reading, United Kingdom) and each received the online Food4Me FFQ and the printed EPIC-Norfolk FFQ in random order. Participants completed the Food4Me FFQ online and, for most food items, participants were requested to choose their usual serving size among seven possibilities from a range of portion size pictures. The level of agreement between the two methods was evaluated for both nutrient and food group intakes using the Bland and Altman method and classification into quartiles of daily intake. Correlations were calculated for nutrient and food group intakes. A total of 113 participants were recruited with a mean age of 30 (SD 10) years (40.7% male, 46/113; 59.3%, 67/113 female). Cross-classification into exact plus adjacent quartiles ranged from 77% to 97% at the nutrient level and 77% to 99% at the food group level. Agreement at the nutrient level was highest for alcohol (97%) and lowest for percent energy from polyunsaturated fatty acids (77%). Crude unadjusted correlations for nutrients ranged between .43 and .86. Agreement at the food group level was highest for "other

Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets

Energy Technology Data Exchange (ETDEWEB)

Takala, P.N.; Salmieri, S.; Vu, K.D. [INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531, Blvd des Prairies, Laval, QC, H7V 1B7 (Canada); Lacroix, M., E-mail: Monique.Lacroix@iaf.inrs.ca [INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531, Blvd des Prairies, Laval, QC, H7V 1B7 (Canada)

2011-12-15

The effect of combined treatment of antimicrobial coatings and {gamma}-radiation on reduction of food pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium was evaluated in broccoli florets. Broccoli florets were inoculated with pathogenic bacteria at 10{sup 6} CFU/g. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids (OAs) plus lactic acid bacteria metabolites (LABs), OA plus citrus extract (CE), OA plus CE plus spice mixture (SM), and OA plus rosemary extract (RE). Coated florets were irradiated with various doses (0-3.3 kGy), and microbial analyses were used to calculate the D{sub 10} value and radiosensitive relative. The coating containing OA plus CE was the most effective formulation for increasing the sensitization of Escherichia coli by 2.4 times as compared to the control without the antimicrobial coating. For Salmonella Typhimurium, coating containing OA plus LAB was the most effective formulation, increasing radiosensitivity by 2.4 times as well. All antimicrobial coatings had almost the same effect of increasing the sensitivity of Listeria monocytogenes (from 1.31 to 1.45 times) to {gamma}-irradiation. - Highlights: > Demonstrate scientifically the synergistic effect of the combined treatment of gamma-irradiation and natural antimicrobial coating in reduction of food pathogens in broccoli. > The coating containing organic acids plus citrus extract was the most efficient formulation for increasing the sensitization of E. coli by 2.40 times as compared to the control. > The coating containing organic acids plus lactic acid bacteria metabolites was the most effective formulation causing the sensitization of S. Typhimurium to {gamma}-irradiation by 2.4 times. > Potential in application of developed formulations to protect food products against food pathogens.

Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets

International Nuclear Information System (INIS)

Takala, P.N.; Salmieri, S.; Vu, K.D.; Lacroix, M.

2011-01-01

The effect of combined treatment of antimicrobial coatings and γ-radiation on reduction of food pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium was evaluated in broccoli florets. Broccoli florets were inoculated with pathogenic bacteria at 10 6 CFU/g. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids (OAs) plus lactic acid bacteria metabolites (LABs), OA plus citrus extract (CE), OA plus CE plus spice mixture (SM), and OA plus rosemary extract (RE). Coated florets were irradiated with various doses (0-3.3 kGy), and microbial analyses were used to calculate the D 10 value and radiosensitive relative. The coating containing OA plus CE was the most effective formulation for increasing the sensitization of Escherichia coli by 2.4 times as compared to the control without the antimicrobial coating. For Salmonella Typhimurium, coating containing OA plus LAB was the most effective formulation, increasing radiosensitivity by 2.4 times as well. All antimicrobial coatings had almost the same effect of increasing the sensitivity of Listeria monocytogenes (from 1.31 to 1.45 times) to γ-irradiation. - Highlights: → Demonstrate scientifically the synergistic effect of the combined treatment of gamma-irradiation and natural antimicrobial coating in reduction of food pathogens in broccoli. → The coating containing organic acids plus citrus extract was the most efficient formulation for increasing the sensitization of E. coli by 2.40 times as compared to the control. → The coating containing organic acids plus lactic acid bacteria metabolites was the most effective formulation causing the sensitization of S. Typhimurium to γ-irradiation by 2.4 times. → Potential in application of developed formulations to protect food products against food pathogens.

MyPlate Food Guide

Science.gov (United States)

... Safe Videos for Educators Search English Español MyPlate Food Guide KidsHealth / For Teens / MyPlate Food Guide What's ... and other sugary drinks. Avoid large portions . Five Food Groups Different food groups have different nutrients and ...

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

Science.gov (United States)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

2017-02-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

Food irradiation: its role in food safety

International Nuclear Information System (INIS)

Qureshi, R. U.

1985-01-01

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

Food irradiation: its role in food safety

Energy Technology Data Exchange (ETDEWEB)

Qureshi, R U

1986-12-31

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

Evaluating a food bank recipe-tasting program.

Science.gov (United States)

Keller-Olaman, Susan J; Edwards, Vicki; Elliott, Susan J

2005-01-01

Food banks mitigate immediate food insecurity, but their ability to promote healthy nutrition is constrained by how often recipients may visit and the range of foods available. In a descriptive study, a formative evaluation was completed of a combined heart-healthy recipe-tasting and education program that aims to promote healthy eating knowledge and skills in a group of food bank recipients in Hamilton, Ontario. Fifty-five adults were surveyed about food bank attendance, program awareness, perceived enhancement of knowledge and skills, and suggestions for program improvement. Most participants (73%) were positive about the program, and 91% wanted the program to continue. In addition, 78% would prepare the recipes sampled. In contrast, program awareness and planning food bank visits to coincide with the program were generally low. Food banks are potential sites for effective nutrition promotion programs. To reach more recipients, more frequent implementation and seeking the use of a designated room are suggested for the current program. The findings also suggest that the sampling approach to promoting healthy eating to food bank recipients deserves further study. For example, monitoring the selection of featured recipe ingredients would be a useful indicator of behaviour.

Control of Microbiological Spoilage of Food by Irradiation

Energy Technology Data Exchange (ETDEWEB)

Farkas, J. [Central Food Research Institute, Budapest (Hungary)

1978-04-15

Papers published from 1973 to 1977 in the field of radiation control of microbiological spoilage are reviewed, grouping the subjects according to the type of process and food treated. Various laboratories from 33 countries have recently published data on the subject, radurization of dates, prepackaged vegetables, wet grains, bread, various meats and meat products being reported. The most widespread research activities could be observed in the field of radurization of fish and marine products (shellfish, shrimps). Radiation decontamination of dry food ingredients (enzyme preparates, protein preparates, starch, spices) and cork stoppers was studied in various laboratories. Radappertization research of several animal-protein foods has made remarkable progress and the minimal dose requirements are well established. Combination of radiation treatment with other antimicrobial agents (salt, preservatives, heat, etc.) has been investigated by many laboratories. Foods involved in these investigations were bread, several tropical and subtropical fruits, apple juice, groundnuts, fish fillets and shrimps, but a considerable part of the data relate to model systems. A better understanding of the synergistic effect will require additional knowledge and the continuation of long-range research and development in the field of combined treatments is recommended. (author)

Control of microbiological spoilage of food by irradiation

International Nuclear Information System (INIS)

Farkas, J.

1978-01-01

Papers published from 1973 to 1977 in the field of radiation control of microbiological spoilage are reviewed, grouping the subjects according to the type of process and food treated. Various laboratories from 33 countries have recently published data on the subject, radurization of dates, prepackaged vegetables, wet grains, bread, various meats and meat products being reported. The most widespread research activities could be observed in the field of radurization of fish and marine products (shellfish, shrimps). Radiation decontamination of dry food ingredients (enzyme preparates, protein preparates, starch, spices) and cork stoppers was studied in various laboratories. Radappertization research of several animal-protein foods has made remarkable progress and the minimal dose requirements are well established. Combination of radiation treatment with other antimicrobial agents (salt, preservatives, heat, etc.) has been investigated by many laboratories. Foods involved in these investigations were bread, several tropical and subtropical fruits, apple juice, groundnuts, fish fillets and shrimps, but a considerable part of the data relate to model systems. A better understanding of the synergistic effect will require additional knowledge and the continuation of long-range research and development in the field of combined treatments is recommended. (author)

A study of the relationship between food group recommendations and perceived stress: findings from black women in the Deep South.

Science.gov (United States)

Carson, Tiffany L; Desmond, Renee; Hardy, Sharonda; Townsend, Sh'Nese; Ard, Jamy D; Meneses, Karen; Partridge, Edward E; Baskin, Monica L

2015-01-01

Black women in the Deep South experience excess morbidity/mortality from obesity-related diseases, which may be partially attributable to poor diet. One reason for poor dietary intake may be high stress, which has been associated with unhealthy diets in other groups. Limited data are available regarding dietary patterns of black women in the Deep South and to our knowledge no studies have been published exploring relationships between stress and dietary patterns among this group. This cross-sectional study explored the relationship between stress and adherence to food group recommendations among black women in the Deep South. Participants (n = 355) provided demographic, anthropometric, stress (PSS-10), and dietary (NCI ASA-24 hour recall) data. Participants were obese (BMI = 36.5 kg/m(2)) and reported moderate stress (PSS-10 score = 16) and minimal adherence to Dietary Guidelines for Americans food group recommendations (1/3 did not meet recommendations for any food group). Participants reporting higher stress had higher BMIs than those reporting lower stress. There was no observed relationship between stress and dietary intake in this sample. Based on these study findings, which are limited by potential misreporting of dietary intake and limited variability in stress measure outcomes, there is insufficient evidence to support a relationship between stress and dietary intake.

A Study of the Relationship between Food Group Recommendations and Perceived Stress: Findings from Black Women in the Deep South

Directory of Open Access Journals (Sweden)

Tiffany L. Carson

2015-01-01

Full Text Available Black women in the Deep South experience excess morbidity/mortality from obesity-related diseases, which may be partially attributable to poor diet. One reason for poor dietary intake may be high stress, which has been associated with unhealthy diets in other groups. Limited data are available regarding dietary patterns of black women in the Deep South and to our knowledge no studies have been published exploring relationships between stress and dietary patterns among this group. This cross-sectional study explored the relationship between stress and adherence to food group recommendations among black women in the Deep South. Participants (n=355 provided demographic, anthropometric, stress (PSS-10, and dietary (NCI ASA-24 hour recall data. Participants were obese (BMI = 36.5 kg/m2 and reported moderate stress (PSS-10 score = 16 and minimal adherence to Dietary Guidelines for Americans food group recommendations (1/3 did not meet recommendations for any food group. Participants reporting higher stress had higher BMIs than those reporting lower stress. There was no observed relationship between stress and dietary intake in this sample. Based on these study findings, which are limited by potential misreporting of dietary intake and limited variability in stress measure outcomes, there is insufficient evidence to support a relationship between stress and dietary intake.

Competing pressures on populations: long-term dynamics of food availability, food quality, disease, stress and animal abundance.

Science.gov (United States)

Chapman, Colin A; Schoof, Valérie A M; Bonnell, Tyler R; Gogarten, Jan F; Calmé, Sophie

2015-05-26

Despite strong links between sociality and fitness that ultimately affect the size of animal populations, the particular social and ecological factors that lead to endangerment are not well understood. Here, we synthesize approximately 25 years of data and present new analyses that highlight dynamics in forest composition, food availability, the nutritional quality of food, disease, physiological stress and population size of endangered folivorous red colobus monkeys (Procolobus rufomitratus). There is a decline in the quality of leaves 15 and 30 years following two previous studies in an undisturbed area of forest. The consumption of a low-quality diet in one month was associated with higher glucocorticoid levels in the subsequent month and stress levels in groups living in degraded forest fragments where diet was poor was more than twice those in forest groups. In contrast, forest composition has changed and when red colobus food availability was weighted by the protein-to-fibre ratio, which we have shown positively predicts folivore biomass, there was an increase in the availability of high-quality trees. Despite these changing social and ecological factors, the abundance of red colobus has remained stable, possibly through a combination of increasing group size and behavioural flexibility. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

High-sodium food choices by southern, urban African Americans with heart failure.

Science.gov (United States)

Kollipara, Usha K; Mo, Vivian; Toto, Kathleen H; Nelson, Lauren L; Schneider, Ruth A; Neily, Jennifer B; Drazner, Mark H

2006-03-01

Sodium restriction is important in the management of heart failure (HF). Although many low-sodium educational resources are available, few are directed specifically at urban African Americans. A registered dietitian prospectively interviewed 50 African-American and 25 white patients in an urban public hospital (derivation cohort) in Dallas, TX, using a food-frequency instrument that listed 146 food choices. Foods >300 mg sodium/serving consumed at least weekly by 50% of an ethnic group were classified as being a high-sodium core food for that group. Classification of foods (core or not core) was validated in a second African-American cohort (n = 144). Five high-sodium food choices were classified as core food in both the derivation and validation African-American cohorts (salt in cooking, canned vegetables, cheese, processed meats, and cold cereal) and another 3 when the derivation and validation cohorts were combined (fast food, fried chicken, and corn bread). Four of these 8 foods were not classified as core foods in whites. Eight high-sodium foods were frequently consumed by southern, urban African Americans with heart failure. Several of these foods were not commonly consumed by whites, emphasizing the need to be sensitive to ethnic differences in dietary habits when educating patients about sodium intake.

Effects of a food advertising literacy intervention on Taiwanese children's food purchasing behaviors.

Science.gov (United States)

Liao, Li-Ling; Lai, I-Ju; Chang, Li-Chun; Lee, Chia-Kuei

2016-08-01

Unhealthy food advertising is an important contributor to childhood obesity. The purpose of this pilot study was to evaluate the impact of a food advertising literacy program that incorporated components of health-promoting media literacy education on fifth-grade children. Participants were 140 fifth-graders (10 and 11 years old) from one school who were randomly divided into three groups. Experimental Group A received a food advertising literacy program, experimental Group B received a comparable knowledge-based nutrition education program and the control group did not receive any nutrition education. Repeated measures analysis of variance and multivariate analysis of covariance were used to test mean changes between pretest, posttest and follow-up on participants' nutritional knowledge, food advertising literacy and food purchasing behavior. Results showed that, as compared with Group B and the control groups, Group A showed higher nutritional knowledge, food advertising literacy and food purchasing behavior at post-intervention, but had no significant improvements in nutritional knowledge and food purchasing behavior at the 1-month follow-up. Although some improvements were observed, future studies should consider a long-term, settings-based approach that is closely connected with children's daily lives, as this might be helpful to solidify children's skills in recognizing, evaluating and understanding unhealthy food advertising. © The Author 2016. Published by Oxford University Press. All rights reserved. For permissions, please email: journals.permissions@oup.com.

Information systems in food safety management.

Science.gov (United States)

McMeekin, T A; Baranyi, J; Bowman, J; Dalgaard, P; Kirk, M; Ross, T; Schmid, S; Zwietering, M H

2006-12-01

Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of foodborne pathogens, response of microbial populations to the environment and characteristics of foods and processing conditions are the cornerstone of food safety management systems. Such databases find application in: Identifying pathogens in food at the genus or species level using applied systematics in automated ways. Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of foodborne disease and the basis for national surveillance programs. Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). Expert systems combining databases on microbial characteristics, food composition and processing information with the resulting "pattern match" indicating problems that may arise from changes in product formulation or processing conditions. Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying food safety management practices. In addition there are many other uses of information systems that benefit food safety more globally, including: Rapid dissemination of information on foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of foodborne disease incidents. Active surveillance networks allowing rapid dissemination

Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

Directory of Open Access Journals (Sweden)

Baraniak Justyna

2016-12-01

Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

[Eating-nutritional interculturality in the Wixarika ethnic group of Mexico].

Science.gov (United States)

Crocker Sagastume, René; Cosío González, Antonio Tunuri; López López, Martina Haulima; Ruiz Domínguez, Liah; Andrade Ureña, Diana; Gutiérrez Gómez, Yareni

2004-01-01

The high prevalence of eating-nutritional problems and the low degree of impact the food programs have, mainly because the cosmovision of this people has been overlooked warrants the recovery of the eating-nutritional culture of the Wixarika ethnic group in Mexico. This research is aimed at providing elements for constructing a sustainable, intercultaral, participation-based eating and nutrition model bringing together modernity and this people's ancestral taditions. The participative action based on the Sociocritical epistemology was employed as the research methodology with the in-depth survey and participating ethnography techniques. This research was conducted in the Wixarika of Santa Catarina Cuexcomatitlan community in the municipality of Mezquitic, Jalisco, Mexico. The foods eaten by the Wixarika people have a religious meaning, in which corn is the main connecting force of their food-related cosmovision. As most Mesoamerican cultures, the basis of food production and consumption is comprised by the "three sisters: corn, beans and squash, to which jitomate and chile have been added, as well as the gathering of foods from the surrounding environment such as fungus, chelites and nopal, foods which, on being produced and eaten in sufficient quantities and properly combined may provide for this ethic group being properly fed. Food comprises a central aspect in the way in which the cosmovision of the Wixarika people is set out, these being representations and meanings which must be integrated in order to model which will ensure the eating-nutritional soundness of this ethnic group.

Applying the food multimix concept for sustainable and nutritious diets.

Science.gov (United States)

Zotor, F B; Ellahi, B; Amuna, P

2015-11-01

Despite a rich and diverse ecosystem, and biodiversity, worldwide, more than 2 billion people suffer from micronutrient malnutrition or hidden hunger. Of major concern are a degradation of our ecosystems and agricultural systems which are thought to be unsustainable thereby posing a challenge for the future food and nutrition security. Despite these challenges, nutrition security and ensuring well balanced diets depend on sound knowledge and appropriate food choices in a complex world of plenty and want. We have previously reported on how the food multimix (FMM) concept, a food-based and dietary diversification approach can be applied to meet energy and micronutrient needs of vulnerable groups through an empirical process. Our objective in this paper is to examine how the concept can be applied to improve nutrition in a sustainable way in otherwise poor and hard-to-reach communities. We have reviewed over 100 FMM food recipes formulated from combinations of commonly consumed traditional candidate food ingredients; on average five per recipe, and packaged as per 100 g powders from different countries including Ghana, Kenya, Botswana, Zimbabawe and Southern Africa, India, Mexico, Malaysia and the UK; and for different age groups and conditions such as older infants and young children, pregnant women, HIV patients, diabetes and for nutrition rehabilitation. Candidate foods were examined for their nutrient strengths and nutrient content and nutrient density of recipes per 100 g were compared with reference nutrient intakes for the different population groups. We report on the nutrient profiles from our analysis of the pooled and age-matched data as well as sensory analysis and conclude that locally produced FMM foods can complement local diets and contribute significantly to meet nutrient needs among vulnerable groups in food-insecure environments.

Development of shelf stable, processed, low acid food products using heat-irradiation combination treatments

International Nuclear Information System (INIS)

Minnaar, A.

1998-01-01

The amount of ionizing irradiation needed to sterilize low acid vegetable and starch products (with and without sauces) commercially impairs their sensorial and nutritive qualities, and use of thermal processes for the same purpose may also have an adverse effect on the product quality. A systematic approach to the establishment of optimized combination parameters was developed for heat-irradiation processing to produce high quality, shelf stable, low acid food products. The effects of selected heat, heat-irradiation combination and irradiation treatments on the quality of shelf stable mushrooms in brine and rice, stored at ambient temperature, were studied. From a quality viewpoint, use of heat-irradiation combination treatments favouring low irradiation dose levels offered a feasible alternative to thermally processed or radappertized mushrooms in brine. However, shelf stable rice produced by heat-irradiation combination treatments offered a feasible alternative only to radappertized rice from the standpoint of quality. The technical requirements for the heat and irradiation processing of a long grain rice cultivar from the United States of America oppose each other directly, thereby reducing the feasibility of using heat-irradiation combination processing to produce shelf stable rice. The stability of starch thickened white sauces was found to be affected severely during high dose irradiation and subsequent storage at ambient temperature. However, use of pea protein isolate as a thickener in white sauces was found to have the potential to maintain the viscosity of sauces for irradiated meat and sauce products throughout processing and storage. (author)

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

DEFF Research Database (Denmark)

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

2011-01-01

Background/Objectives:This study evaluates the feasibility among preschoolers of the 2 Ã 24-h dietary recalls (24-HDRs) method combined with a food-recording booklet (FRB), using EPIC-Soft pc-program for the 24-HDR (the software developed to conduct 24-HDRs in the European Prospective Investigation...... for a majority of the parents. In future studies, it may be beneficial to develop the FRB more like a structured food record (FR), which might, in principle, change the method to a one-day FR method from more than a 24-HDR method. It is recommended then to further investigate the use of EPIC-Soft as a data...

Recent G8, G20 Inclusive Multilevel Food Governance

Directory of Open Access Journals (Sweden)

John Kirton

2014-11-01

Full Text Available Innovative, integrative, local, and business-inclusive governance for food, agriculture, nutrition, health and wealth can be strengthened through informal global institutions led by the Group of Eight (G8 and the Group of Twenty (G20. Their regular summits include the most important countries’ leaders and have a comprehensive, synergistic agenda, and impulse, as well as the flexibility and authority to link issues, factors, and actors in new ways. The G8 has increasingly addressed food, agriculture, nutrition, health, and the link among them, involved business, civil society, and low-income countries, and made decisions intended to affect the lives of the poor in many locales. The G20 has contributed to some degree in such ways too. Of particular promise is the G8’s New Alliance on Food Security and Nutrition, launched in May 2012, and the G20’s AgResults program built on commitments made in June 2010. Yet there remains much that both institutions can and should do to meet the combined, complex, food-health-wealth challenge now confronting the global community, before the next food crisis comes.

Differences in diet and activity pattern between two groups of Alouatta palliata associated with the availability of big trees and fruit of top food taxa.

Science.gov (United States)

Dunn, Jacob C; Cristóbal-Azkarate, Jurgi; Veà, Joaquím J

2009-08-01

The threat that forest fragmentation and habitat loss presents for several Alouatta taxa requires us to determine the key elements that may promote the persistence of howler monkeys in forest fragments and to evaluate how changes in the availability of these elements may affect their future conservation prospects. In this study we analyzed the relationship between the availability of both big trees of top food taxa (BTTFT) (diameter at breast height>60) and fruit of top food taxa (FrTFT) in the home ranges of two groups of Alouatta palliata mexicana occupying different forest fragments in Los Tuxtlas, Mexico, and their diet and activity pattern. Both study groups preferred big trees for feeding and the group with lower availability of BTTFT in their home range fed from more, smaller food sources. Furthermore, both study groups also increased the number of food sources when their consumption of fruit decreased, and the group with lower availability of FrTFT in their home range fed from more food sources. The increase in the number of food sources used under such conditions, in turn, set up a process of higher foraging effort and lower rest. In summary, our results support other studies that suggest that the availability of big trees and fruit may be two important elements influencing the persistence of howler monkeys in forest fragments.

Presenting Food Science Effectively

Science.gov (United States)

Winter, Carl K.

2016-01-01

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

Evaluative conditioning of food technologies in China

DEFF Research Database (Denmark)

Loebnitz, Natascha; Grunert, Klaus G

2014-01-01

This study provides an initial examination of the evaluative conditioning (EC) of consumers’ attitudes toward food technologies in China, including how EC can affect consumer acceptance of new technology when participants possess different levels of social trust. In a study using the EC paradigm...... and a combination of between-subjects control groups and within-subjects control conditions, participants considered three food technologies (conventional, enzyme, and genetic), paired with affectively positive, neutral, and negative images. Subsequent evaluative measurements revealed that EC can explain attitude...... formation toward food technologies in China when consumers see affective images, but the strength of the effects varies at different levels of social trust. Participants with a high level of trust in the institutions that promote and regulate the technologies can be conditioned both positively...

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

NARCIS (Netherlands)

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

2002-01-01

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

Food additives and preschool children.

Science.gov (United States)

Martyn, Danika M; McNulty, Breige A; Nugent, Anne P; Gibney, Michael J

2013-02-01

Food additives have been used throughout history to perform specific functions in foods. A comprehensive framework of legislation is in place within Europe to control the use of additives in the food supply and ensure they pose no risk to human health. Further to this, exposure assessments are regularly carried out to monitor population intakes and verify that intakes are not above acceptable levels (acceptable daily intakes). Young children may have a higher dietary exposure to chemicals than adults due to a combination of rapid growth rates and distinct food intake patterns. For this reason, exposure assessments are particularly important in this age group. The paper will review the use of additives and exposure assessment methods and examine factors that affect dietary exposure by young children. One of the most widely investigated unfavourable health effects associated with food additive intake in preschool-aged children are suggested adverse behavioural effects. Research that has examined this relationship has reported a variety of responses, with many noting an increase in hyperactivity as reported by parents but not when assessed using objective examiners. This review has examined the experimental approaches used in such studies and suggests that efforts are needed to standardise objective methods of measuring behaviour in preschool children. Further to this, a more holistic approach to examining food additive intakes by preschool children is advisable, where overall exposure is considered rather than focusing solely on behavioural effects and possibly examining intakes of food additives other than food colours.

High-throughput dietary exposure predictions for chemical migrants from food contact substances for use in chemical prioritization.

Science.gov (United States)

Biryol, Derya; Nicolas, Chantel I; Wambaugh, John; Phillips, Katherine; Isaacs, Kristin

2017-11-01

Under the ExpoCast program, United States Environmental Protection Agency (EPA) researchers have developed a high-throughput (HT) framework for estimating aggregate exposures to chemicals from multiple pathways to support rapid prioritization of chemicals. Here, we present methods to estimate HT exposures to chemicals migrating into food from food contact substances (FCS). These methods consisted of combining an empirical model of chemical migration with estimates of daily population food intakes derived from food diaries from the National Health and Nutrition Examination Survey (NHANES). A linear regression model for migration at equilibrium was developed by fitting available migration measurements as a function of temperature, food type (i.e., fatty, aqueous, acidic, alcoholic), initial chemical concentration in the FCS (C 0 ) and chemical properties. The most predictive variables in the resulting model were C 0 , molecular weight, log K ow , and food type (R 2 =0.71, pchemicals identified via publicly-available data sources as being present in polymer FCSs were predicted for 12 food groups (combinations of 3 storage temperatures and food type). The model was parameterized with screening-level estimates of C 0 based on the functional role of chemicals in FCS. By combining these concentrations with daily intakes for food groups derived from NHANES, population ingestion exposures of chemical in mg/kg-bodyweight/day (mg/kg-BW/day) were estimated. Calibrated aggregate exposures were estimated for 1931 chemicals by fitting HT FCS and consumer product exposures to exposures inferred from NHANES biomonitoring (R 2 =0.61, pchemicals), they can provide critical refinement to aggregate exposure predictions used in risk-based chemical priority-setting. Published by Elsevier Ltd.

ADVANCED OXIDATION PROCESSES FOR FOOD INDUSTRIAL WASTEWATER DECONTAMINATION

Directory of Open Access Journals (Sweden)

Dorota Krzemińska

2015-02-01

Full Text Available High organic matter content is a basic problem in food industry wastewaters. Typically, the amount and composition of the effluent varies considerably. In the article four groups of advanced processes and their combination of food industry wastewater treatment have been reviewed: electrochemical oxidation (EC, Fenton’s process, ozonation of water and photocatalytic processes. All advanced oxidation processes (AOP`s are characterized by a common chemical feature: the capability of exploiting high reactivity of HO• radicals in driving oxidation processes which are suitable for achieving decolonization and odour reduction, and the complete mineralization or increase of bioavailability of recalcitrant organic pollutants.

Online dietary intake estimation: reproducibility and validity of the Food4Me food frequency questionnaire against a 4-day weighed food record.

Science.gov (United States)

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

2014-08-11

Advances in nutritional assessment are continuing to embrace developments in computer technology. The online Food4Me food frequency questionnaire (FFQ) was created as an electronic system for the collection of nutrient intake data. To ensure its accuracy in assessing both nutrient and food group intake, further validation against data obtained using a reliable, but independent, instrument and assessment of its reproducibility are required. The aim was to assess the reproducibility and validity of the Food4Me FFQ against a 4-day weighed food record (WFR). Reproducibility of the Food4Me FFQ was assessed using test-retest methodology by asking participants to complete the FFQ on 2 occasions 4 weeks apart. To assess the validity of the Food4Me FFQ against the 4-day WFR, half the participants were also asked to complete a 4-day WFR 1 week after the first administration of the Food4Me FFQ. Level of agreement between nutrient and food group intakes estimated by the repeated Food4Me FFQ and the Food4Me FFQ and 4-day WFR were evaluated using Bland-Altman methodology and classification into quartiles of daily intake. Crude unadjusted correlation coefficients were also calculated for nutrient and food group intakes. In total, 100 people participated in the assessment of reproducibility (mean age 32, SD 12 years), and 49 of these (mean age 27, SD 8 years) also took part in the assessment of validity. Crude unadjusted correlations for repeated Food4Me FFQ ranged from .65 (vitamin D) to .90 (alcohol). The mean cross-classification into "exact agreement plus adjacent" was 92% for both nutrient and food group intakes, and Bland-Altman plots showed good agreement for energy-adjusted macronutrient intakes. Agreement between the Food4Me FFQ and 4-day WFR varied, with crude unadjusted correlations ranging from .23 (vitamin D) to .65 (protein, % total energy) for nutrient intakes and .11 (soups, sauces and miscellaneous foods) to .73 (yogurts) for food group intake. The mean cross

Genome Sequencing of Bacillus subtilis SC-8, Antagonistic to the Bacillus cereus Group, Isolated from Traditional Korean Fermented-Soybean Food

OpenAIRE

Yeo, In-Cheol; Lee, Nam Keun; Hahm, Young Tae

2012-01-01

Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.

Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

Directory of Open Access Journals (Sweden)

Florence O Habwe

2011-05-01

Full Text Available Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products.Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye.Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS under standard conditions using wavelengths of 248.3nm for iron and 324.2nm for copper. Paired t-test was used to compare the iron and copper levels of the boiled and boiled-fried vegetables while the independent t-test was done to assess the levels of iron and copper in the raw, boiled and boiled fried samples.Results: Boiled-fried samples recorded higher content of iron and copper than the boiled ones. A combination of Amaranthus blitum-Crotolaria occloreuca boiled without lye boiled-fried with lye, and boiled-fried without lye had the highest copper contents of 1.66mg/100gram, 4.56mg/100gram, and 4.56mg/100gram respectively, compared to Amaranthus blitum aloneFunctional Foods in Heals and Disease 2011; 5:189-197(3.48mg/100gram and Crotolaria occloreuca (0.42mg/100gram. A combination of Amaranthus blitum-Crotolaria occloreuca boiled in non-lye water, and those boiled-fried with and without lye had the highest extractable iron of 557mg/100g, 859.2mg/100g, and 859.2mg/100g respectively. Iron content was high in the Solanum scabrum (281.1mg/100g

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Top of the food chain: Product services in the food industry

OpenAIRE

Dixon, Andrew M.; Simon, Matthew

2001-01-01

This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

Food groups and nutrient intake and risk of colorectal cancer: a hospital-based case-control study in Spain.

Science.gov (United States)

Banqué, Marta; Raidó, Blanca; Masuet, Cristina; Ramon, Josep M

2012-04-01

Although evidence supports that colorectal cancer (CRC) has an environmental etiology, the potential influence of diet appears to be one of the most important components. We studied the relation between food groups and nutrient intake and the risk of CRC. A hospital-based case-control study was conducted in Spain between 2007 and 2009. The authors matched 245 patients with incident histologically confirmed CRC by age, gender, and date of admission with 490 controls. Information about nutrient intake was gathered by using a semiquantitative frequency food questionnaire. Univariate analysis was done with individual food items. Odds ratios (ORs) for consecutive tertiles of nutrient intake were computed after allowance for sociodemographic variables and consumption of food groups. Vitamin B6 (OR: 0.26), vitamin D (OR: 0.45), vitamin E (OR: 0.42), polyunsaturated fatty acids (OR: 0.57), and fiber (OR: 0.40) were inversely associated with CRC, whereas carbohydrates (OR: 1.82) were significantly associated with CRC risk for the upper tertile. In multivariate analysis adjusting for major covariables (energy, age, and gender), vitamin D (OR:0.45), vitamin E (OR:0.36), and fiber (OR:0.46) remained associated with CRC. Data suggest that the etiology of colorectal cancer is not due to lifestyle and dietary patterns being important the effect of single nutrients.

The Efficiency of Lactobacillus Rhamnosus GG Probiotic in Complex Treatment of Food Allergy at the Background of Pancreas Pathology in Young Children

Directory of Open Access Journals (Sweden)

K.V. Savitskaya

2016-08-01

Full Text Available In recent years the prevalence of food allergy in children of younger age has become increasingly widespread. For today, secondary pancreatic insufficiency manifested by relative pancreatic insufficiency, is the second largest patho­logy caused by food allergens. The aim of the study was to prove and substantiate the efficacy of Lactobacillus Rhamnosus GG (LGG in the combined therapy of food allergy, occurring against the background of pancreatic pathology in young children. There were observed 54 children, which were divided into two groups: the main group received complex treatment with LGG and the comparison group received traditional therapy. The results of the study indicated the beneficial effect of LGG on the clinical course of symptoms (pain, dyspeptic, asthenoneurotic symptoms, reduction of skin allergic reactions combined with functional pancreatic pathology (dysfunction of Oddi’s sphincter via the pancreatic type with the signs of pancreatic relative insufficiency in children with food allergies. Catamnesis data indicate a longer period of remission when a treatment scheme included LGG.

Consumers' practical understanding of healthy food choices: a fake food experiment.

Science.gov (United States)

Mötteli, Sonja; Keller, Carmen; Siegrist, Michael; Barbey, Jana; Bucher, Tamara

2016-08-01

Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method.

Building Food Democracy: Exploring Civic Food Networks and Newly Emerging Forms of Food Citizenship

NARCIS (Netherlands)

Renting, H.; Schermer, M.; Rossi, A.

2012-01-01

In recent years new types of consumer-producer cooperation in food networks have emerged in which consumers play an active role in the operation and thereby clearly go beyond food provisioning as such. Examples include consumer co-ops and solidarity buying groups of local and organic food,

Supplier Selection for Food Industry: A Combination of Taguchi Loss Function and Fuzzy Analytical Hierarchy Process

OpenAIRE

Renna Magdalena

2012-01-01

Supplier selection is an important part of supply chain management process by which firms identify, evaluate, and establish contracts with suppliers. Deciding the right supplier can be a complex task. As such, various criteria must be taken into account to choose the best supplier. This study focused on the supply in the packaging division of a food industry in Denpasar-Bali. A combination of Taguchi Loss Function and fuzzy-AHP (Analytical Hierarchy Process Fuzzy Linear Programming) was used ...

Combining bar adsorptive microextraction with capillary electrophoresis--application for the determination of phenolic acids in food matrices.

Science.gov (United States)

da Rosa Neng, Nuno; Sequeiros, Rute C P; Florêncio Nogueira, José Manuel

2014-09-01

In this contribution, bar adsorptive microextraction coated with a mixed-mode anion exchange/RP followed by liquid desorption was combined for the first time with a capillary electrophoresis-diode array detection system (BAμE(MAX)-LD/CE-DAD), for the determination of phenolic acids in food matrices, using chlorogenic, ferulic, cumaric, and caffeic acids as model compounds. Assays performed in aqueous media spiked at the 0.8 mg/L level yielded average recoveries up to 40% for all four phenolic acids, under optimized experimental conditions. The analytical performance showed also good precision (RSD 0.9900). By using the standard addition method, the application to food matrices such as green tea, red fruit juice, and honey allowed very good performances for the determination of minor amounts of phenolic acids. The proposed methodology proved to be a suitable alternative for the analysis of polar to ionic compounds, showing to be easy to implement, reliable, sensitive, and requiring a low sample volume to determine phenolic acids in food samples. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Evaluation of the food safety training for food handlers in restaurant operations

Science.gov (United States)

Park, Sung-Hee; Kwak, Tong-Kyung

2010-01-01

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed. PMID:20198210

Nanotechnology for Food Packaging and Food Quality Assessment.

Science.gov (United States)

Rossi, Marco; Passeri, Daniele; Sinibaldi, Alberto; Angjellari, Mariglen; Tamburri, Emanuela; Sorbo, Angela; Carata, Elisabetta; Dini, Luciana

Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices ("lab-on-chip," sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials. © 2017 Elsevier Inc. All rights reserved.

The impact of conventional dietary intake data coding methods on foods typically consumed by low-income African-American and White urban populations.

Science.gov (United States)

Mason, Marc A; Fanelli Kuczmarski, Marie; Allegro, Deanne; Zonderman, Alan B; Evans, Michele K

2015-08-01

Analysing dietary data to capture how individuals typically consume foods is dependent on the coding variables used. Individual foods consumed simultaneously, like coffee with milk, are given codes to identify these combinations. Our literature review revealed a lack of discussion about using combination codes in analysis. The present study identified foods consumed at mealtimes and by race when combination codes were or were not utilized. Duplicate analysis methods were performed on separate data sets. The original data set consisted of all foods reported; each food was coded as if it was consumed individually. The revised data set was derived from the original data set by first isolating coded foods consumed as individual items from those foods consumed simultaneously and assigning a code to designate a combination. Foods assigned a combination code, like pancakes with syrup, were aggregated and associated with a food group, defined by the major food component (i.e. pancakes), and then appended to the isolated coded foods. Healthy Aging in Neighborhoods of Diversity across the Life Span study. African-American and White adults with two dietary recalls (n 2177). Differences existed in lists of foods most frequently consumed by mealtime and race when comparing results based on original and revised data sets. African Americans reported consumption of sausage/luncheon meat and poultry, while ready-to-eat cereals and cakes/doughnuts/pastries were reported by Whites on recalls. Use of combination codes provided more accurate representation of how foods were consumed by populations. This information is beneficial when creating interventions and exploring diet-health relationships.

An exploratory investigation of food choice behavior of teenagers with and without food allergies.

Science.gov (United States)

Sommer, Isolde; Mackenzie, Heather; Venter, Carina; Dean, Taraneh

2014-05-01

Understanding food choice behavior in adolescence is important because many core eating habits may be tracked into adulthood. The food choices of at least 2.3% of teenagers living in the United Kingdom are determined by food allergies. However, the effect of food allergies on eating habits in teenagers has not yet been studied. To provide an understanding of how teenagers with food allergies make food choice decisions and how these differ from those of non-food-allergic teenagers. One focus group discussion with non-food-allergic teenagers (n = 11) and 14 semistructured interviewers (7 with food-allergic and 7 with non-food-allergic teenagers) were performed (age range, 12-18 years). The focus group discussion and interviews were audiorecorded, transcribed verbatim, and analyzed using thematic content analysis. Teenagers from both groups (food-allergic and non-food-allergic) named sensory characteristics of foods as the main reason for choosing them. Some food-allergic teenagers downplayed their allergy and frequently engaged in risk-taking behavior in terms of their food choices. However, they reported difficulties in trying new foods, especially when away from home. Parental control was experienced as protective by those with food allergies, whereas non-food-allergic teenagers felt the opposite. Most teenagers, including food-allergic ones, expressed the wish to eat similar foods to their friends. Other themes did not vary between the 2 groups. Food-allergic teenagers strive to be able to make similar food choices to their friends, although differences to non-food-allergic teenagers exist. It is important to address these differences to improve their dietary management. Copyright © 2014 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Quantifying food waste in Hawaii's food supply chain.

Science.gov (United States)

Loke, Matthew K; Leung, PingSun

2015-12-01

Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. © The Author(s) 2015.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For five substances, the composition of the stereoisomeric mixture has to be specified further....

Food Safety Knowledge and Practices of Older Adult Participants of the Food Stamp Nutrition Education Program

OpenAIRE

Rasnake, Crystal Michelle

2000-01-01

The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safet...

[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.

Interactive effects of an insecticide and a fungicide on different organism groups and ecosystem functioning in a stream detrital food web.

Science.gov (United States)

Dawoud, Mohab; Bundschuh, Mirco; Goedkoop, Willem; McKie, Brendan G

2017-05-01

Freshwater ecosystems are often affected by cocktails of multiple pesticides targeting different organism groups. Prediction and evaluation of the ecosystem-level effects of these mixtures is complicated by the potential not only for interactions among the pesticides themselves, but also for the pesticides to alter biotic interactions across trophic levels. In a stream microcosm experiment, we investigated the effects of two pesticides targeting two organism groups (the insecticide lindane and fungicide azoxystrobin) on the functioning of a model stream detrital food web consisting of a detritivore (Ispoda: Asellus aquaticus) and microbes (an assemblage of fungal hyphomycetes) consuming leaf litter. We assessed how these pesticides interacted with the presence and absence of the detritivore to affect three indicators of ecosystem functioning - leaf decomposition, fungal biomass, fungal sporulation - as well as detritivore mortality. Leaf decomposition rates were more strongly impacted by the fungicide than the insecticide, reflecting especially negative effects on leaf processing by detritivores. This result most like reflects reduced fungal biomass and increased detritivore mortality under the fungicide treatment. Fungal sporulation was elevated by exposure to both the insecticide and fungicide, possibly representing a stress-induced increase in investment in propagule dispersal. Stressor interactions were apparent in the impacts of the combined pesticide treatment on fungal sporulation and detritivore mortality, which were reduced and elevated relative to the single stressor treatments, respectively. These results demonstrate the potential of trophic and multiple stressor interactions to modulate the ecosystem-level impacts of chemicals, highlighting important challenges in predicting, understanding and evaluating the impacts of multiple chemical stressors on more complex food webs in situ. Copyright © 2017 Elsevier B.V. All rights reserved.

Application of a novel PROMETHEE-based method for construction of a group compromise ranking to prioritization of green suppliers in food supply chain

DEFF Research Database (Denmark)

Govindan, Kannan; Kadziński, Miłosz; Sivakumar, R.

2017-01-01

green supply chain management (GSCM) elements is essential for utilizing the food supply chain in an environmentally benign way. As a solution to the above challenge, the economic and green characteristics for supplier selection in green purchasing are studied in this paper. For an organization......, the evaluation and selection of the green supplier is a vital issue due to several tangible and intangible criteria involved. Accordingly, we apply multiple criteria decision aiding techniques.We propose a hybrid approach that combines the revised Simos procedure, PROMETHEE methods, algorithms for constructing......The food sector has a prodigious focus and is constantly gaining in importance in today's global economic marketplace. Due to an increasing global population, society faces a greater challenge for sustainable food production, quality, distribution, and food safety in the food supply chain. Adopting...

Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada.

Science.gov (United States)

Moubarac, Jean-Claude; Martins, Ana Paula Bortoletto; Claro, Rafael Moreira; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos Augusto

2013-12-01

To investigate consumption of ultra-processed products in Canada and to assess their association with dietary quality. Application of a classification of foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unprocessed/minimally processed foods (Group 1), processed culinary ingredients (Group 2) or ultra-processed products (Group 3). All provinces and territories of Canada, 2001. Households (n 5643). Food purchases provided a mean per capita energy availability of 8908 (se 81) kJ/d (2129 (se 19) kcal/d). Over 61·7 % of dietary energy came from ultra-processed products (Group 3), 25·6 % from Group 1 and 12·7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energy-dense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-processed products (who consumed 33·2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases. The 2001 Canadian diet was dominated by ultra-processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-processed products and much higher consumption of meals and dishes prepared from minimally processed foods and processed culinary ingredients.

Towards harmonized data interchange in food consumption data

DEFF Research Database (Denmark)

Pakkala, H.; Christensen, Tue; Presser, K.

2014-01-01

Food consumption data are collected and used in several fields of science. The data are often combined from various sources and interchanged between different systems. There is, however, no harmonized and widely used data interchange format. In addition, food consumption data are often combined w...... interchange format for food consumption based on work and experiences related to food composition.The aim is that the data interchange format will provide a basis for wider harmonization in the future.......Food consumption data are collected and used in several fields of science. The data are often combined from various sources and interchanged between different systems. There is, however, no harmonized and widely used data interchange format. In addition, food consumption data are often combined...... with other data such as food composition data. In the field of food composition, successful harmonization has recently been achieved by the European Food Information Resource Network, which is now the basis of a standard draft by the European Committee for Standardization. We present an XML-based data...

The Role of Food Banks in Addressing Food Insecurity: A Systematic Review.

Science.gov (United States)

Bazerghi, Chantelle; McKay, Fiona H; Dunn, Matthew

2016-08-01

Food banks play a major role in the food aid sector by distributing donated and purchased groceries directly to food insecure families. The public health implications of food insecurity are significant, particularly as food insecurity has a higher prevalence among certain population groups. This review consolidates current knowledge about the function and efficacy of food banks to address food insecurity. A systematic review was conducted. Thirty-five publications were reviewed, of which 14 examined food security status, 13 analysed nutritional quality of food provided, and 24 considered clients' needs in relation to food bank use. This review found that while food banks have an important role to play in providing immediate solutions to severe food deprivation, they are limited in their capacity to improve overall food security outcomes due to the limited provision of nutrient-dense foods in insufficient amounts, especially from dairy, vegetables and fruits. Food banks have the potential to improve food security outcomes when operational resources are adequate, provisions of perishable food groups are available, and client needs are identified and addressed.

Levels of polybrominated diphenyl-ethers and polybrominated dioxins in fish, total diet study food groups, and Japanese meals

Energy Technology Data Exchange (ETDEWEB)

Ashizuka, Y.; Nakagawa, R.; Hori, T.; Tobiishi, K.; Iida, T. [Fukuoka Inst. of Health and Environmental Sciences, Dazaifu (Japan)

2004-09-15

Since they were found in mother's milk and blood in several studies, the polybrominated diphenyl-ethers (PBDEs) and other polybrominated flame-retardants (BFRs) that are used in plastics, electrical appliances, and textiles have been recognized as ubiquitous pollutants. BFRs are precursors of polybrominated dibenzo-p-dioxins/ polybrominated dibenzofurans (PBDD/Fs). Recently, 2,3,7,8-TBDD/Fs and PBDEs have been detected in adipose tissue and blood in Japanese people. Food is naturally suspected. However, there is very few information on food contamination with those brominated compounds in Japan. Therefore, we measured the levels of PBDEs and PBDD/Fs in various fish samples, meal samples, and total diet study (TDS) food groups and estimated Japanese people's dietary intake of PBDD/Fs and PBDEs.

Pesticide Substitution: Combining Food Safety with Environmental Quality

DEFF Research Database (Denmark)

Fantke, Peter

2015-01-01

Various pesticides are authorized for use on agricultural food crops. Despite regulatory risk assessments aiming at ensuring consumer and environmental safety, pesticides contribute to human and environmental impacts. Guidance is needed to optimize pesticide use practice and minimize human...... and environmental exposure. Comparative pesticide substitution scenarios are presented to address this need. In a case study on wheat, different pesticides have been compared with respect to their substitution potential with focus on human health. Results demonstrate that health impacts can be reduced up to 99......% by defining adequate substitution scenarios. Comprehensive scenarios need to also consider worker and environmental burden, and information on crop rotation, pest pressure, environmental conditions, application costs and efficacy. Such scenarios help to increase food safety and more sustainable use...

Adolescents' non-core food intake: a description of what, where and with whom adolescents consume non-core foods.

Science.gov (United States)

Toumpakari, Zoi; Haase, Anne M; Johnson, Laura

2016-06-01

Little is known about adolescents' non-core food intake in the UK and the eating context in which they consume non-core foods. The present study aimed to describe types of non-core foods consumed by British adolescents in total and across different eating contexts. A descriptive analysis, using cross-sectional data from food diaries. Non-core foods were classified based on cut-off points of fat and sugar from the Australian Guide to Healthy Eating. Eating context was defined as 'where' and 'with whom' adolescents consumed each food. Percentages of non-core energy were calculated for each food group in total and across eating contexts. A combined ranking was then created to account for each food's contribution to non-core energy intake and its popularity of consumption (percentage of consumers). The UK National Diet and Nutrition Survey 2008-2011. Adolescents across the UK aged 11-18 years (n 666). Non-core food comprised 39·5 % of total energy intake and was mostly 'Regular soft drinks', 'Crisps & savoury snacks', 'Chips & potato products', 'Chocolate' and 'Biscuits'. Adolescents ate 57·0 % and 51·3 % of non-core food at 'Eateries' or with 'Friends', compared with 33·2 % and 32·1 % at 'Home' or with 'Parents'. Persistent foods consumed across eating contexts were 'Regular soft drinks' and 'Chips & potato products'. Regular soft drinks contribute the most energy and are the most popular non-core food consumed by adolescents regardless of context, and represent a good target for interventions to reduce non-core food consumption.

How important is local food to organic-minded consumers?

Science.gov (United States)

Hempel, Corinna; Hamm, Ulrich

2016-01-01

The study deals with German consumers' attitudes towards organic food and local food, their food purchase behaviour and their personal characteristics. The purpose is to investigate the differences in attitudes and willingness-to-pay values between consumers who consider the organic production of food (very) important and those who consider it less important. This study combines a consumer survey with an in-store, discrete choice experiment. In the analysis, findings from the consumer survey were related to the choices made by consumers in the experiment. Consumers' preferences and willingness-to-pay values were estimated through random parameter logit modelling. Organic-minded consumers (i.e. those who regarded organic food production as (very) important in the survey) have stronger preferences and estimated willingness-to-pay values for organic as well as local products. Locally produced food, as opposed to food from neighbouring countries or non-EU countries, is preferred over organically produced food by both consumer groups which demonstrates that organic-minded consumers do not only consider organic food production as important, but also value local food production in a purchase situation. Hence, it can be assumed that local food production complements organic food production for the group of organic-minded consumers. This contribution is the first study dealing with local and organic food purchase behaviour in Germany that examines four different products and is carried out in rural as well as urban locations in four different regions. Due to the application of a choice experiment including no-choice options and binding purchase decisions, the results are expected to be closer to real purchase situations than results of direct questioning and choice experiments in online applications. Copyright © 2015 Elsevier Ltd. All rights reserved.

EFSA EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances...... data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all five candidate substances....

A methodology for combining multiple commercial data sources to improve measurement of the food and alcohol environment: applications of geographical information systems

Directory of Open Access Journals (Sweden)

Dara D. Mendez

2014-11-01

Full Text Available Commercial data sources have been increasingly used to measure and locate community resources. We describe a methodology for combining and comparing the differences in commercial data of the food and alcohol environment. We used commercial data from two commercial databases (InfoUSA and Dun&Bradstreet for 2003 and 2009 to obtain infor- mation on food and alcohol establishments and developed a matching process using computer algorithms and manual review by applying ArcGIS to geocode addresses, standard industrial classification and North American industry classification tax- onomy for type of establishment and establishment name. We constructed population and area-based density measures (e.g. grocery stores and assessed differences across data sources and used ArcGIS to map the densities. The matching process resulted in 8,705 and 7,078 unique establishments for 2003 and 2009, respectively. There were more establishments cap- tured in the combined dataset than relying on one data source alone, and the additional establishments captured ranged from 1,255 to 2,752 in 2009. The correlations for the density measures between the two data sources was highest for alcohol out- lets (r = 0.75 and 0.79 for per capita and area, respectively and lowest for grocery stores/supermarkets (r = 0.32 for both. This process for applying geographical information systems to combine multiple commercial data sources and develop meas- ures of the food and alcohol environment captured more establishments than relying on one data source alone. This replic- able methodology was found to be useful for understanding the food and alcohol environment when local or public data are limited.

Eating at Food Outlets and "On the Go" Is Associated with Less Healthy Food Choices in Adults: Cross-Sectional Data from the UK National Diet and Nutrition Survey Rolling Programme (2008-2014).

Science.gov (United States)

Ziauddeen, Nida; Almiron-Roig, Eva; Penney, Tarra L; Nicholson, Sonja; Kirk, Sara F L; Page, Polly

2017-12-02

Eating location has been linked with variations in diet quality including the consumption of low-nutrient energy-dense food, which is a recognised risk factor for obesity. Cross-sectional data from 4736 adults aged 19 years and over from Years 1-6 of the UK National Diet and Nutrition Survey (NDNS) Rolling Programme (RP) (2008-2014) were used to explore food consumption patterns by eating location. Eating location was categorized as home, work, leisure places, food outlets and "on the go". Foods were classified into two groups: core (included in the principal food groups and considered important/acceptable within a healthy diet) and non-core (all other foods). Out of 97,748 eating occasions reported, the most common was home (67-90% of eating occasions). Leisure places, food outlets and "on the go" combined contributed more energy from non-core (30%) than from core food (18%). Analyses of modulating factors revealed that sex, income, frequency of eating out and frequency of drinking were significant factors affecting consumption patterns ( p eating patterns, behaviours and resulting diet quality vary by location. Public health interventions should focus on availability and access to healthy foods, promotion of healthy food choices and behaviours across multiple locations, environments and contexts for food consumption.

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

Science.gov (United States)

Marinangeli, Christopher P. F.; Tremorin, Denis

2018-01-01

Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO2 eq/kg) by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG) data were combined as the nutrition carbon footprint score (NCFS) (NBS/g CO2 per serving), a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets. PMID:29659497

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

Directory of Open Access Journals (Sweden)

Abhishek Chaudhary

2018-04-01

Full Text Available Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS, respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO2 eq/kg by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG data were combined as the nutrition carbon footprint score (NCFS (NBS/g CO2 per serving, a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets.

Food Cravings, Appetite, and Snack-Food Consumption in Response to a Psychomotor Stimulant Drug: The Moderating Effect of ‘Food Addiction’

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Caroline eDavis

2014-05-01

Full Text Available There is mounting evidence that many highly processed foods have addictive properties, and that some cases of compulsive overeating are behavioral addictions. While support for the Yale Food Addiction Scale (YFAS as a valid diagnostic tool has been impressive and continues to increase, to date, no research has examined the food-addiction construct in response to an actual food stimulus, and in relation to direct measures of appetite and food consumption. As part of a larger community-based study of overeating in healthy adults who were predominately overweight and obese (aged 25-50 years, 136 participants completed the YFAS, of whom 23 met the diagnostic criteria for food addiction. They took part in a 2-day, double-blind, cross-over, single-dose drug challenge using a psychomotor stimulant (methylphenidate and placebo. Participants were first assessed on ratings of appetite and food cravings after holding and tasting their favorite snack food, after which they were able to eat all or part of the snack, as they wished. Three separate repeated-measures Analysis of Variance (ANOVA procedures were carried out, each with 2 between-subjects factors (Diagnosis: food addiction vs non-food addiction and (Sex: male vs female and 1 within-subjects factor (Days: drug vs placebo. As anticipated, for all three dependent variables, there was a significant main effect for Days with a response decrease from placebo to the drug condition. With respect to food cravings and appetite ratings, results indicated that the food-addiction group had significantly higher scores on both variables (p<0.0001. For food consumption, there was a significant Days x Diagnosis interaction (p=0.018 whereby the food-addiction group showed no food-intake suppression across days compared to the non-food-addiction group who demonstrated a significant decrease in snack-food consumption with methylphenidate. The finding that the food-addiction group was resistant to the food

Essential oils as natural food antimicrobial agents: a review.

Science.gov (United States)

Vergis, Jess; Gokulakrishnan, P; Agarwal, R K; Kumar, Ashok

2015-01-01

Food-borne illnesses pose a real scourge in the present scenario as the consumerism of packaged food has increased to a great extend. Pathogens entering the packaged foods may survive longer, which needs a check. Antimicrobial agents either alone or in combination are added to the food or packaging materials for this purpose. Exploiting the antimicrobial property, essential oils are considered as a "natural" remedy to this problem other than its flavoring property instead of using synthetic agents. The essential oils are well known for its antibacterial, antiviral, antimycotic, antiparasitic, and antioxidant properties due to the presence of phenolic functional group. Gram-positive organisms are found more susceptible to the action of the essential oils. Essential oils improve the shelf-life of packaged products, control the microbial growth, and unriddle the consumer concerns regarding the use of chemical preservatives. This review is intended to provide an overview of the essential oils and their role as natural antimicrobial agents in the food industry.

Can social instability, food deprivation and food inequality accelerate neuronal aging?

Directory of Open Access Journals (Sweden)

Fatemeh Moradi

2012-07-01

Full Text Available Based on both animal and human studies, inequality in food intake and social instability has adverse effects on the health of individuals and the community. However, it is not known whether social instability, food deprivation and food inequality affect neuronal death and premature aging in young animals. To address this question, the effects of these adverse situations, histopathological changes in hippocampal pyramidal cells and aging process were investigated. and instability and caused significant changes in lipofuscin accumulation in hippocampal pyramidal cells in comparison to the control group (p<0.005. The results also showed a significant increase in the ratio of apoptotic to normal cells in all of the stressed groups compared to the control group (p<0.05. Moreover, application of the social inequality and stresses alone or together modulated levels of cortisol in the experimental group. These findings suggest that food deprivation, inequality and social instability enhance the susceptibility of hippocampal pyramidal cells to apoptosis and premature aging induced by lipofuscin accumulation. Forty eight New Zeeland white male rabbits were divided into six groups and all of them were housed in similar conditions, with 2 animals per cage in a temperature-controlled colony room under light–dark cycle. All experimental animals were fed on standard rabbit commercial pellets and different social situations such as food deprivation, inequality in food intake, and unstable social status were applied to experimental groups during eight weeks. Afterward, lipofuscin accumulation and apoptosis, as main markers of aging, were compared to the control group by Long Ziehl Nelseen staining and the terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL reaction assay to reveal the rate of lipofuscin pigment accumulation and TUNEL-reactive apoptotic bodies in the hippocampal pyramidal cells. Serum cortisol level was also measured. Inequality

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 56 flavouring substances in the Flavouring Group Evaluation 21, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Seven...... of commerce have also been considered. For two substances are an identity test lacking and for one has the stereoisomeric composition to be specified....

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam

2017-09-13

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007-2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (-10.9%). Energy from solid fats and added sugars declined (-3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p -value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance.

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

Science.gov (United States)

Adams, Jean; Tyrrell, Rachel; White, Martin

2011-03-01

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

Preliminary fMRI findings concerning the influence of 5-HTP on food selection.

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Ioannou, Stephanos; Williams, Adrian L

2017-01-01

This functional magnetic resonance imaging study was designed to observe how physiological brain states can alter food preferences. A primary goal was to observe food-sensitive regions and moreover examine whether 5-HTP intake would activate areas which have been associated with appetite suppression, anorexia, satiety, and weight loss. Fourteen healthy male and female participants took part in the study, of which half of them received the supplement 5-HTP and the rest vitamin C (control) on an empty stomach. During the scanning session, they passively observed food (high calories, proteins, carbohydrates) and nonfood movie stimuli. Within the 5-HTP group, a comparison of food and nonfood stimuli showed significant responses that included the limbic system, the basal ganglia, and the prefrontal, temporal, and parietal cortices. For the vitamin C group, activity was mainly located in temporal and occipital regions. Compared to the vitamin C group, the 5-HTP group in response to food showed increased activation on the VMPFC, the DLPFC, limbic, and temporal regions. For the 5-HTP group, activity in response to food high in protein content compared to food high in calories and carbohydrates was located in the limbic system and the right caudomedial OFC, whereas for the vitamin C group, activity was mainly located at the inferior parietal lobes, the anterior cingulate gyri, and the left ventrolateral OFC. Greater responses to carbohydrates and high calorie stimuli in the vitamin C group were located at the right temporal gyrus, the occipital gyrus, the right VLPFC, whereas for the 5-HTP group, activity was observed at the left VMPFC, the parahippocampal gyrus bilaterally, the occipital lobe, and middle temporal gyri. In line with the hypotheses, 5-HTP triggered cortical responses associated with healthy body weight as well as cerebral preferences for protein-rich stimuli. The brain's activity is altered by macronutrients rich or deprived in the body. By reading the

Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food Materials.

Science.gov (United States)

Barker, Gary C; Malakar, Pradeep K; Plowman, June; Peck, Michael W

2016-01-04

We have produced data and developed analysis to build representations for the concentration of spores of nonproteolytic Clostridium botulinum in materials that are used during the manufacture of minimally processed chilled foods in the United Kingdom. Food materials are categorized into homogenous groups which include meat, fish, shellfish, cereals, fresh plant material, dairy liquid, dairy nonliquid, mushroom and fungi, and dried herbs and spices. Models are constructed in a Bayesian framework and represent a combination of information from a literature survey of spore loads from positive-control experiments that establish a detection limit and from dedicated microbiological tests for real food materials. The detection of nonproteolytic C. botulinum employed an optimized protocol that combines selective enrichment culture with multiplex PCR, and the majority of tests on food materials were negative. Posterior beliefs about spore loads center on a concentration range of 1 to 10 spores kg(-1). Posterior beliefs for larger spore loads were most significant for dried herbs and spices and were most sensitive to the detailed results from control experiments. Probability distributions for spore loads are represented in a convenient form that can be used for numerical analysis and risk assessments. Copyright © 2016 Barker et al.

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.

Science.gov (United States)

Chemat, Farid; Rombaut, Natacha; Sicaire, Anne-Gaëlle; Meullemiestre, Alice; Fabiano-Tixier, Anne-Sylvie; Abert-Vian, Maryline

2017-01-01

This review presents a complete picture of current knowledge on ultrasound-assisted extraction (UAE) in food ingredients and products, nutraceutics, cosmetic, pharmaceutical and bioenergy applications. It provides the necessary theoretical background and some details about extraction by ultrasound, the techniques and their combinations, the mechanisms (fragmentation, erosion, capillarity, detexturation, and sonoporation), applications from laboratory to industry, security, and environmental impacts. In addition, the ultrasound extraction procedures and the important parameters influencing its performance are also included, together with the advantages and the drawbacks of each UAE techniques. Ultrasound-assisted extraction is a research topic, which affects several fields of modern plant-based chemistry. All the reported applications have shown that ultrasound-assisted extraction is a green and economically viable alternative to conventional techniques for food and natural products. The main benefits are decrease of extraction and processing time, the amount of energy and solvents used, unit operations, and CO 2 emissions. Copyright © 2016 Elsevier B.V. All rights reserved.

Effects of the group I metabotropic glutamate receptor agonist, DHPG, and injection stress on striatal cell signaling in food-restricted and ad libitum fed rats

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Carr Kenneth D

2004-12-01

Full Text Available Abstract Background Chronic food restriction augments the rewarding effect of centrally administered psychostimulant drugs and this effect may involve a previously documented upregulation of D-1 dopamine receptor-mediated MAP kinase signaling in nucleus accumbens (NAc and caudate-putamen (CPu. Psychostimulants are known to induce striatal glutamate release, and group I metabotropic glutamate receptors (mGluR have been implicated in the cellular and behavioral responses to amphetamine. The purpose of the present study was to evaluate whether chronic food restriction increases striatal MAP kinase signaling in response to the group I mGluR agonist, DHPG. Results Western immunoblotting was used to demonstrate that intracerebroventricular (i.c.v. injection of DHPG (500 nmol produces greater activation of ERK1/2 and CREB in CPu and NAc of food-restricted as compared to ad libitum fed rats. Fos-immunostaining induced by DHPG was also stronger in CPu and NAc core of food-restricted relative to ad libitum fed rats. However, i.c.v. injection of saline-vehicle produced greater activation of ERK1/2 and CREB in CPu and NAc of food-restricted relative to ad libitum fed rats, and this difference was not seen when subjects received no i.c.v. injection prior to sacrifice. In addition, although DHPG activated Akt, there was no difference in Akt activation between feeding groups. To probe whether the augmented ERK1/2 and CREB activation in vehicle-injected food-restricted rats are mediated by one or more GluR types, effects of an NMDA antagonist (MK-801, 100 nmol, AMPA antagonist (DNQX, 10 nmol, and group I mGluR antagonist (AIDA, 100 nmol were compared to saline-vehicle. Antagonist injections did not diminish activation of ERK1/2 or CREB. Conclusions These results indicate that a group I mGluR agonist induces phosphorylation of Akt, ERK1/2 and CREB in both CPu and NAc. However, group I mGluR-mediated signaling may not be upregulated in food-restricted rats

Taxing food: implications for public health nutrition.

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Caraher, Martin; Cowburn, Gill

2005-12-01

To set out a policy analysis of food taxes as a way of influencing food consumption and behaviour. The study draws on examples of food taxes from the developed world imposed at national and local levels. Studies were identified from a systemised search in six databases with criteria designed to identity articles of policy relevance. The dominant approach identified from the literature was the imposition of food taxes on food to raise general revenue, such as Value Added Tax in the European Union. Food taxes can be applied in various ways, ranging from attempts to directly influence behaviour to those which collect taxes for identified campaigns on healthy eating through to those applied within closed settings such as schools. There is a case for combining taxes of unhealthy foods with subsidies of healthy foods. The evidence from the literature concerning the use and impact of food taxes on food behaviour is not clear and those cases identified are mainly retrospective descriptions of the process. Many food taxes have been withdrawn after short periods of time due to industry lobbying. CONCLUSIONS FOR POLICY: Small taxes with the clear purpose of promoting the health of key groups, e.g. children, are more likely to receive public support. The focus of many tax initiatives is unclear; although they are generally aimed at consumers, another focus could be food manufacturers, using taxes and subsidies to encourage the production of healthier foods, which could have an effect at a population level. Further consideration needs to be given to this aspect of food taxes. Taxing food (and subsidies) can influence food behaviour within closed systems such as schools and the workplace.

THE ROLE OF CONSUMERS IN THE TRANSITION TOWARDS A SUSTAINABLE FOOD SUPPLY. THE CASE OF GRUPPI DI ACQUISTO SOLIDALE (SOLIDARITY PURCHASING GROUPS IN ITALY

Directory of Open Access Journals (Sweden)

Filippo Randelli

2015-10-01

Full Text Available This paper addresses the role of ethical consumers in the transition process towards a sustainable food supply. The questions that immediately come to mind are: can the consumers put changes in motion in the established food supply regime? Which are the mechanisms hindering a transition driven by consumers? In order to answer to these questions we analyse the case of Gruppi di Acquisto Solidale (Solidarity Purchasing Groups in Italy, as a support for a broader reflection to the topic. The growing dissatisfaction with the established food supply, dominated by the duopoly supermarket-global food supplier, has driven a few pioneers to search for new solutions. In the case of Italy, consumers have organized themselves into informal networks, in order to purchase quality food together from local farmers. They are motivated by the meeting of social, ethical and environmental needs (providing sustainable food and support local farmers which were not served in the beginning by incumbent firms and they operate in the social economy as community groups.

Development of a Semi-Quantitative Food Frequency Questionnaire to Assess the Dietary Intake of a Multi-Ethnic Urban Asian Population

OpenAIRE

Neelakantan, Nithya; Whitton, Clare; Seah, Sharna; Koh, Hiromi; Rebello, Salome A.; Lim, Jia Yi; Chen, Shiqi; Chan, Mei Fen; Chew, Ling; van Dam, Rob M.

2016-01-01

Assessing habitual food consumption is challenging in multi-ethnic cosmopolitan settings. We systematically developed a semi-quantitative food frequency questionnaire (FFQ) in a multi-ethnic population in Singapore, using data from two 24-h dietary recalls from a nationally representative sample of 805 Singapore residents of Chinese, Malay and Indian ethnicity aged 18–79 years. Key steps included combining reported items on 24-h recalls into standardized food groups, developing a food list fo...

[Nutrition and bone health. The bone and the foods containing many water-soluble vitamins].

Science.gov (United States)

Ishida, Hiromi

2009-08-01

On the Dietary Reference Intakes in Japan, nine kinds of water-soluble vitamins are taken up. Those vitamins are supplied from various food. Food from animal sources and vegetable sources are those vitamins source of supply. Vitamin C participates in generation of collagen. Vitamin C is supplied from vegetables or fruits. Since vitamin C is lost by cooking processing, the content of a raw state is not expectable after cooking. Moreover, the vitamin B group of food origin has combined with protein etc., and free types, such as supplement, differ in the bioavailability.

Healthy Eating Index-2010 and food groups consumed by US adults who meet or exceed fiber intake recommendations NHANES 2001–2010

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Carla R. McGill

2016-04-01

Full Text Available Background: The proportion of the US adult population who meet fiber intake recommendations is very low. Information about food groups consumed and diet quality for the adults who consume recommended amounts of fiber are scarce. Objective: To examine food groups consumed and Healthy Eating Index (HEI-2010 scores for US adults meeting the fiber adequate intake (AI based on National Health and Nutrition Examination Survey (NHANES data 2001–2010. Design: A secondary analysis of NHANES data from 2001 to 2010. Participants included adults aged 19 and older (n=24,807 with complete day 1 dietary records. Variables measured were food group sources of fiber and HEI-2010 scores. Sample-weighted data were used to calculate least square means (LSM±standard error of the mean (SEM by fiber intake quartile along with HEI-2010 scores. Significance was set at P<0.05. Results: Major fiber food sources for US adults meeting the AI were grain products, vegetables, legumes, and fruits. The top grain products consumed were grain mixtures, ready-to-eat (RTE cereals, and breads/rolls. The mean HEI-2010 score for adults meeting the AI for fiber was significantly (P<0.001 higher compared with all adult participants. The mean HEI-2010 score increased with increasing fiber intake in both groups. Conclusions: Adults who meet the AI for fiber have a higher quality diet. Fiber may be an important dietary component that predicts diet quality.

Food insecurity among Dutch food bank recipients: a cross-sectional study.

Science.gov (United States)

Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

2014-05-16

To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. 11 of 135 Dutch food banks were selected throughout the Netherlands. 251 Dutch food bank recipients participated in the study (93 men and 158 women). Inclusion criteria for participation were: (1) at least 18 years of age, (2) sufficiently fluent in Dutch to participate in oral and written interviews, (3) recipient of a Dutch food bank for at least 1 month and (4) collect own food parcel at the food bank. A single member per household was included. Level of food security. The prevalence of food insecurity was 72.9% (N=183), of which 40.4% (N=74) reported very low food security. Of the very low food secure participants, 56.8% (N=42) reported they were ever hungry but did not eat because they could not afford enough food in the previous 3 months. Adjusted multinomial logistic regression analyses showed that households without children were less likely to experience low food security (OR 0.39 (95% CI 0.18 to 0.88)) and men (OR 0.24 (95% CI 0.11 to 0.51)) were less likely to experience very low food security, while low-educated recipients (OR 5.05 (95% CI 1.37 to 18.61)) were more likely to experience very low food security. Furthermore, recipients with high satisfaction with overall food intake (OR 0.46 (95% CI 0.27 to 0.78)), high perceived healthiness of overall food intake (OR 0.34 (95% CI 0.19 to 0.62)) or high self-efficacy of eating healthy (OR 0.62 (95% CI 0.40 to 0.96)) were less likely to experience very low food security. Our study showed high prevalence rates of food insecurity among Dutch food bank recipients, and identified subgroups at increased risk of food insecurity. More research is urgently needed on the underlying determinants of food insecurity and the effectiveness of food assistance by food banks. Published by the BMJ Publishing

Food and food additives in severe atopic dermatitis.

Science.gov (United States)

Van Bever, H P; Docx, M; Stevens, W J

1989-11-01

In this study the role of food additives, tyramine and acetylsalicylic acid, was investigated by double-blind placebo-controlled challenges (DBPCC) in 25 children with severe atopic dermatitis (AD). All children challenged with foods (n = 24), except one, showed one or more positive reactions to the DBPCC with foods. Positive reactions presented as different combinations of flares of skin symptoms, intestinal symptoms and respiratory symptoms. Seventeen children (70.8%) showed a positive challenge to egg, 12 to wheat (50%), eight to milk (33.3%) and eight to soya (33.3%). Six children underwent DBPCC with food additives, tyramine and acetylsalicylic acid. All were found to demonstrate positive skin and/or intestinal reactions to at least one of the food additives. Two children reacted to tartrazine, three to sodium benzoate, two to sodium glutamate, two to sodium metabisulfite, four to acetylsalicylic acid and one to tyramine. It is concluded that some foods, food additives, tyramine and acetylsalicylic acid, can cause positive DBPCC in children with severe AD.

Ethical hot spots of combined individual and group therapy: applying four ethical systems.

Science.gov (United States)

Brabender, Virginia M; Fallon, April

2009-01-01

Abstract Combined therapy presents ethical quandaries that occur in individual psychotherapy and group psychotherapy, and dilemmas specifically associated with their integration. This paper examines two types of ethical frameworks (a classical principle-based framework and a set of context-based frameworks) for addressing the ethical hot spots of combined therapy: self-referral, transfer of information, and termination. The principle-based approach enables the practitioner to see what core values may be served or violated by different courses of action in combined therapy dilemmas. Yet, the therapist is more likely to do justice to the complexity and richness of the combined therapy situation by supplementing a principle analysis with three additional ethical frameworks. These approaches are: virtue ethics, feminist ethics, and casuistry. An analysis of three vignettes illustrates how these contrasting ethical models not only expand the range of features to which the therapist attends but also the array of solutions the therapist generates.

Food for tourists

DEFF Research Database (Denmark)

Hjalager, Anne-Mette; Corigliano, Magda Antolioli

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

Examining Preschoolers' Nutrition Knowledge Using a Meal Creation and Food Group Classification Task: Age and Gender Differences

Science.gov (United States)

Holub, Shayla C.; Musher-Eizenman, Dara R.

2010-01-01

Eating behaviours begin to develop during early childhood, but relatively little is known about preschoolers' nutrition knowledge. The current study examined age and gender differences in this knowledge using two tasks: food group classification and the creation of unhealthy, healthy and preferred meals. Sixty-nine three- to six-year-old children…

Combined Effect of food deprivation and serotonin injection on plasma prolactin and glucose levels in irradiated rats

International Nuclear Information System (INIS)

Girgis, R.B.; Abdel-Fattah, K.I.; Khamis, F.I.; Abu Zaid, N.M.

2004-01-01

The present study aims to investigate the role of serotonin (5-HT) on the homeostasis of plasma prolactin and glucose in rats induced by gamma irradiation and food deprivation. Animals were divided into seven groups; control, irradiated at a dose level of 6 Gy, injected with 500 mg/kg b.wt. 5-HT intra-peritoneally, injected with 5-HT before irradiation food deprived for 48 hrs then irradiated, food deprived then injected with 5-HT, and food deprived then injected with 5-HT before whole body irradiation. Samples were collected at 1,3, 7 and 14 days post irradiation. The results showed that gamma irradiation firstly elevated prolactin (PRL) levels in plasma (1 and 3 days) then the levels decreased after 7 and 14 days as compared to control values. Rats received serotonin before irradiation exhibited an increased level of PRL after 14 days post irradiation compared to control value, while the level decreased after 1, 3, 7 days post irradiation. Food deprivation for 48 hrs altered the effect of serotonin and /or irradiation on PRL levels in plasma. Rats injected with serotonin showed a decreased level of plasma prolactin in food deprived rats, 3 days post injection. The obtained results showed that serotonin causes variable effects on plasma prolactin compared to control values. Glucose plasma levels were increased in both irradiated and serotonin injected rats before irradiation, and also in serotonin injected rats as compared to control values. Irradiation of rats after 48 hrs food deprivation induced an increase in plasma glucose levels measured throughout the different experimental periods. Injection of serotonin to rats after 48 hrs food deprivation before irradiation increased plasma glucose levels after 1, 3, 7 and 14 days compared to control value. Also, injection of serotonin to 48 hrs food deprived rats increased glucose levels during all examined days of experiment.It could be concluded that serotonin may have a variable mechanism controlling prolactin

Preservation of semi-perishable food and development of convenience food using a combination of irradiation and other physicochemical treatments

International Nuclear Information System (INIS)

Choudhury, N.; Siddiqui, A.K.; Chowdhury, N.A.; Youssouf, Q.M.; Rashid, H.; Begum, A.A.; Alam, M.K.

1998-01-01

Studies were carried out on the development and irradiation preservation of semi-dried fish, e.g. Labeo rohita (Ruhi) and Cirrhiuas mrigala (Mrigel), the extension of shelf-life at ambient temperature, and the improvement in the microbiological quality of sealed, ready to eat, commercially prepared fish kebabs by a combination of gamma irradiation with spices and an acidulant such as ascorbic acid. In the processing of semi-dried fish, the combination treatment of a salt dip and irradiation at a dose of 4 kGy extended the shelf-life by more than 3 months. Kebabs prepared in the laboratory and irradiated at a dose of 5 kGy were found to have a shelf-life of up to 6 months at room temperature. With commercially prepared fish kebabs collected from ordinary and sophisticated food shops, the maximum shelf-life extension was 14 days for the 5 kGy treated samples stored at ambient temperature. The microbiological quality of such kebabs indicated that the fish used was of poor quality, resulting in a limited shelf-life, even after chemical and irradiation treatments. Inoculated pack studies of Clostridium botulinum spores showed that when oil fried, the kebab size had a definite effect on heat penetration, and consequent spore reduction. No spores were recovered from the 5 kGy irradiated fried kebabs. (author)

The effects of food advertising and cognitive load on food choices

Science.gov (United States)

2014-01-01

Background Advertising has been implicated in the declining quality of the American diet, but much of the research has been conducted with children rather than adults. This study tested the effects of televised food advertising on adult food choice. Methods Participants (N = 351) were randomized into one of 4 experimental conditions: exposure to food advertising vs. exposure to non-food advertising, and within each of these groups, exposure to a task that was either cognitively demanding or not cognitively demanding. The number of unhealthy snacks chosen was subsequently measured, along with total calories of the snacks chosen. Results Those exposed to food advertising chose 28% more unhealthy snacks than those exposed to non-food-advertising (95% CI: 7% - 53%), with a total caloric value that was 65 kcal higher (95% CI: 10-121). The effect of advertising was not significant among those assigned to the low-cognitive-load group, but was large and significant among those assigned to the high-cognitive-load group: 43% more unhealthy snacks (95% CI: 11% - 85%) and 94 more total calories (95% CI: 19-169). Conclusions Televised food advertising has strong effects on individual food choice, and these effects are magnified when individuals are cognitively occupied by other tasks. PMID:24721289

The effects of food advertising and cognitive load on food choices.

Science.gov (United States)

Zimmerman, Frederick J; Shimoga, Sandhya V

2014-04-10

Advertising has been implicated in the declining quality of the American diet, but much of the research has been conducted with children rather than adults. This study tested the effects of televised food advertising on adult food choice. Participants (N = 351) were randomized into one of 4 experimental conditions: exposure to food advertising vs. exposure to non-food advertising, and within each of these groups, exposure to a task that was either cognitively demanding or not cognitively demanding. The number of unhealthy snacks chosen was subsequently measured, along with total calories of the snacks chosen. Those exposed to food advertising chose 28% more unhealthy snacks than those exposed to non-food-advertising (95% CI: 7% - 53%), with a total caloric value that was 65 kcal higher (95% CI: 10-121). The effect of advertising was not significant among those assigned to the low-cognitive-load group, but was large and significant among those assigned to the high-cognitive-load group: 43% more unhealthy snacks (95% CI: 11% - 85%) and 94 more total calories (95% CI: 19-169). Televised food advertising has strong effects on individual food choice, and these effects are magnified when individuals are cognitively occupied by other tasks.

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

Directory of Open Access Journals (Sweden)

Peter J Woolf

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

Food availability and accessibility in the local food distribution ...

African Journals Online (AJOL)

Objectives: The objective was to understand the local food distribution system in Avian Park, with a focus on food availability and accessibility. Study design: This was a quantitative food store survey that employed semi-structured interviews and focus group discussions. Setting: The study was conducted in Avian Park, ...

Eating at Food Outlets and “On the Go” Is Associated with Less Healthy Food Choices in Adults: Cross-Sectional Data from the UK National Diet and Nutrition Survey Rolling Programme (2008–2014)

Science.gov (United States)

Ziauddeen, Nida; Penney, Tarra L.; Nicholson, Sonja; Page, Polly

2017-01-01

Eating location has been linked with variations in diet quality including the consumption of low-nutrient energy-dense food, which is a recognised risk factor for obesity. Cross-sectional data from 4736 adults aged 19 years and over from Years 1–6 of the UK National Diet and Nutrition Survey (NDNS) Rolling Programme (RP) (2008–2014) were used to explore food consumption patterns by eating location. Eating location was categorized as home, work, leisure places, food outlets and “on the go”. Foods were classified into two groups: core (included in the principal food groups and considered important/acceptable within a healthy diet) and non-core (all other foods). Out of 97,748 eating occasions reported, the most common was home (67–90% of eating occasions). Leisure places, food outlets and “on the go” combined contributed more energy from non-core (30%) than from core food (18%). Analyses of modulating factors revealed that sex, income, frequency of eating out and frequency of drinking were significant factors affecting consumption patterns (p diet quality vary by location. Public health interventions should focus on availability and access to healthy foods, promotion of healthy food choices and behaviours across multiple locations, environments and contexts for food consumption. PMID:29207469

The combined effect of food-simulating solutions, brushing and staining on color stability of composite resins

Science.gov (United States)

Silva, Tânia Mara Da; Sales, Ana Luísa Leme Simões; Pucci, Cesar Rogerio; Borges, Alessandra Bühler; Torres, Carlos Rocha Gomes

2017-01-01

Abstract Objective: This study evaluated the effect of food-simulating media associated with brushing and coffee staining on color stability of different composite resins. Materials and methods: Eighty specimens were prepared for each composite: Grandio SO (Voco), Amaris (Voco), Filtek Z350XT (3M/ESPE), Filtek P90 (3M/ESPE). They were divided into four groups according to food-simulating media for 7 days: artificial saliva (control), heptane, citric acid and ethanol. The composite surface was submitted to 10,950 brushing cycles (200 g load) in an automatic toothbrushing machine. The specimens were darkened with coffee solution at 37 °C for 24 h. After each treatment, color measurements were assessed by spectrophotometry, using CIE L*a*b* system. The overall color change (ΔE) was determined for each specimen at baseline (C1) and after the treatments (food-simulating media immersion/C2, brushing/C3 and dye solution/C4). Data were analyzed by two-way repeated measures ANOVA and Tukey’s tests (p composites (p = .001), time (p = .001) and chemical degradation (p = .002). The mean of ΔE for composites were: Z350XT (5.39)a, Amaris (3.89)b, Grandio (3.75)bc, P90 (3.36)c. According to food-simulating media: heptane (4.41)a, citric acid (4.24)a, ethanol (4.02)ab, artificial saliva (3.76)b. For the treatments: dye solution (4.53)a, brushing (4.26)a, after food-simulating media (3.52)b. Conclusions: The composite resin Filtek Z350XT showed significantly higher staining than all other composite resin tested. The immersion in heptane and citric acid produced the highest color alteration than other food-simulating media. The exposure of samples to brushing protocols and darkening in coffee solution resulted in significant color alteration of the composite resins. PMID:28642926

EFSA Panel on Biological Hazards (BIOHAZ) Panel; Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)

DEFF Research Database (Denmark)

Hald, Tine; Baggesen, Dorte Lau

shelf life. Shortcomings in the approach using outbreak data were discussed. The top ranking food/pathogen combination was Salmonellaspp. and leafy greens eaten raw followed by (in equal rank) Salmonellaspp. and bulb and stem vegetables, Salmonellaspp. and tomatoes, Salmonellaspp. and melons...

Food and nutrition in Canadian "prime time" television commercials.

Science.gov (United States)

Ostbye, T; Pomerleau, J; White, M; Coolich, M; McWhinney, J

1993-01-01

Television is, arguably, the most influential mass medium and "prime time" viewing attracts the largest audiences. To assess the type, number and nutritional content of foods advertised on TV, commercial breaks during "prime time" (7:00 to 11:00 p.m.) on five Canadian channels (CBC-English, CBC-French, CTV, CFPL, Much Music) were recorded and analyzed. A similar analysis of Saturday morning children's TV commercials was also performed. Commercials for foods and food products constituted between 24-35% of all commercials, the largest advertising output for any group of products. The combination of food presented in commercials reflected average current consumption patterns. Of special concern was the emphasis on low nutrition beverages, especially beer, as well as snacks and candy on Much Music. While further government intervention to restrict advertising practices may be an impractical option, there is scope for increasing the alternative promotion of healthy dietary choices.

The effects of food level and conspecific density on biting and cannibalism in larval long-toed salamanders, Ambystoma macrodactylum.

Science.gov (United States)

Wildy, Erica L; Chivers, Douglas P; Kiesecker, Joseph M; Blaustein, Andrew R

2001-07-01

Previous studies have examined abiotic and biotic factors that facilitate agonistic behavior. For larval amphibians, food availability and conspecific density have been suggested as important factors influencing intraspecific aggression and cannibalism. In this study, we examined the separate and combined effects of food availability and density on the agonistic behavior and life history of larval long-toed salamanders, Ambystoma macrodactylum. We designed a 2×2 factorial experiment in which larvae were raised with either a high or low density of conspecifics and fed either a high or low level of food. For each treatment, we quantified the amount of group size variation, biting, and cannibalism occurring. Additionally, we examined survival to, time to and size at metamorphosis for all larvae. Results indicated that differences in both density and food level influenced all three life history traits measured. Moreover, differences in food level at which larvae were reared resulted in higher within-group size variation and heightened intraspecific biting while both density and food level contributed to increased cannibalism. We suggest that increased hunger levels and an uneven size structure promoted biting among larvae in the low food treatments. Moreover, these factors combined with a higher encounter rate with conspecifics in the high density treatments may have prompted larger individuals to seek an alternative food source in the form of smaller conspecifics.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL-no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although...

Food irradiation

International Nuclear Information System (INIS)

Anon.

1985-01-01

The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed

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

Science.gov (United States)

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

2016-05-01

Food addiction and emotional eating both influence eating and weight, but little is known of how negative mood affects the attentional processes that may contribute to food addiction. The purpose of this study was to compare attention to food images in adult women (N = 66) with versus without food addiction, before and after a sad mood induction (MI). Participants' eye fixations were tracked and recorded throughout 8-s presentations of displays with healthy food, unhealthy food, and non-food images. Food addiction was self-reported using the Yale Food Addiction Scale. The sad MI involved watching an 8-min video about a young child who passed away from cancer. It was predicted that: (1) participants in the food addiction group would attend to unhealthy food significantly more than participants in the control group, and (2) participants in the food addiction group would increase their attention to unhealthy food images following the sad MI, due to increased emotional reactivity and poorer emotional regulation. As predicted, the sad MI had a different effect for those with versus without food addiction: for participants with food addiction, attention to unhealthy images increased following the sad MI and attention to healthy images decreased, whereas for participants without food addiction the sad MI did not alter attention to food. These findings contribute to researchers' understanding of the cognitive factors underlying food addiction. Copyright © 2016 Elsevier Ltd. All rights reserved.

Store-directed price promotions and communications strategies improve healthier food supply and demand: impact results from a randomized controlled, Baltimore City store-intervention trial.

Science.gov (United States)

Budd, Nadine; Jeffries, Jayne K; Jones-Smith, Jessica; Kharmats, Anna; McDermott, Ann Yelmokas; Gittelsohn, Joel

2017-12-01

Small food store interventions show promise to increase healthy food access in under-resourced areas. However, none have tested the impact of price discounts on healthy food supply and demand. We tested the impact of store-directed price discounts and communications strategies, separately and combined, on the stocking, sales and prices of healthier foods and on storeowner psychosocial factors. Factorial design randomized controlled trial. Twenty-four corner stores in low-income neighbourhoods of Baltimore City, MD, USA. Stores were randomized to pricing intervention, communications intervention, combined pricing and communications intervention, or control. Stores that received the pricing intervention were given a 10-30 % price discount by wholesalers on selected healthier food items during the 6-month trial. Communications stores received visual and interactive materials to promote healthy items, including signage, taste tests and refrigerators. All interventions showed significantly increased stock of promoted foods v. There was a significant treatment effect for daily unit sales of healthy snacks (β=6·4, 95 % CI 0·9, 11·9) and prices of healthy staple foods (β=-0·49, 95 % CI -0·90, -0·03) for the combined group v. control, but not for other intervention groups. There were no significant intervention effects on storeowner psychosocial factors. All interventions led to increased stock of healthier foods. The combined intervention was effective in increasing sales of healthier snacks, even though discounts on snacks were not passed to the consumer. Experimental research in small stores is needed to understand the mechanisms by which store-directed price promotions can increase healthy food supply and demand.

Increasing the total productivity of a land by combining mobile photovoltaic panels and food crops

International Nuclear Information System (INIS)

Valle, B.; Simonneau, T.; Sourd, F.; Pechier, P.; Hamard, P.; Frisson, T.; Ryckewaert, M.; Christophe, A.

2017-01-01

Highlights: •Combining solar panels and crops on the same land increases the total productivity. •Use of solar trackers permits to balance or promote food/energy production. •Controlling mode of trackers strongly affect the total production per unit area. •Dynamic agrivoltaic systems increases productivity without competing with food. -- Abstract: Agrivoltaic systems, consisting of the combination of photovoltaic panels (PVPs) with crops on the same land, recently emerged as an opportunity to resolve the competition for land use between food and energy production. Such systems have proved efficient when using stationary PVPs at half their usual density. Dynamic agrivoltaic systems improved the concept by using orientable PVPs derived from solar trackers. They offer the possibility to intercept the variable part of solar radiation, as well as new means to increase land productivity. The matter was analysed in this work by comparing fixed and dynamic systems with two different orientation policies. Performances of the resulting agrivoltaic systems were studied for two varieties of lettuce over three different seasons. Solar tracking systems placed all plants in a new microclimate where light and shade bands alternated several times a day at any plant position, while stationary systems split the land surface into more stable shaded and sunlit areas. In spite of these differences, transient shading conditions increased plant leaf area in all agrivoltaic systems compared to full-sun conditions, resulting in a higher conversion of the transmitted radiation by the crop. This benefit was lower during seasons with high radiation and under controlled tracking with more light transmitted to the crop. As expected, regular tracking largely increased electric production compared to stationary PVPs but also slightly increased the transmitted radiation, hence crop biomass. A large increase in transmitted radiation was achieved by restricting solar tracking around midday

Food labels

DEFF Research Database (Denmark)

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

2012-01-01

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

FOOD DEMAND PATTERNS IN GHANAIAN URBAN HOUSEHOLDS

Directory of Open Access Journals (Sweden)

Bernard SAKYIAMAH

2018-03-01

Full Text Available This paper analysed food consumption patterns in Ghanaian urban households by comparing food commodity budget shares and estimating price and expenditure elasticities for eleven food commodity groups across different income groups. The Linear Approximation Almost Ideal Demand System (LA/AIDS was applied to the data. Demand for most of the food commodity groups was found to be elastic. The study concluded that generally, across income groups, food commodities respond negatively to changes in food prices and that cereals/bread, roots/tubers, vegetables, meat and fish will remain an important component of urban household food expenditure. Generally, household demographic characteristics such as age, gender and household size had significant effects on urban food demand patterns.

Effects of age and viscosity on food transport and breathing-swallowing coordination during eating of two-phase food in nursing home residents.

Science.gov (United States)

Yamada, Tsuyoshi; Matsuo, Koichiro; Izawa, Masayuki; Yamada, Shizuru; Masuda, Yuji; Ogasawara, Tadashi

2017-11-01

When eating food that contains both liquid and solid phases, the liquid component frequently enters the hypopharynx before swallowing and can increase the risk of aspiration. Thus, we examined whether the initial viscosity of mixed consistency food could alter pre-swallow food transport and breathing-swallowing coordination in older adults. Fiberoptic endoscopy was recorded while 18 healthy young adults and 19 older adults ate 5 g of steamed rice combined with 3 mL of blue-dye water. Liquid viscosity was set at three levels by the addition of a thickening agent (0 wt%, thin; 2 wt%, thicker; 4 wt%, higher-viscosity, respectively). We measured the timing of swallow initiation and its corresponding respiratory phase for each participant. For thin mixed consistency food, whereas the timing of swallow initiation was comparable between young and older participants, swallowing was initiated during inspiration significantly more often in older participants (31.6 %) than in young participants (5.6 %). In contrast, the timing of swallow initiation was delayed in older participants for thicker and higher-viscosity foods, although swallowing was commonly initiated during expiration in both groups. In older adults, we observed that swallow initiation function was preserved for thin mixed consistency samples, but breathing-swallowing coupling was diminished. For higher-viscosity foods, swallow initiation was delayed in this group, but breathing-swallowing coordination was not disturbed, probably as a result of the slow bolus flow into the hypopharynx. Thus, it appears the initial viscosity of mixed consistency food profoundly affects food transport before swallowing as well as breathing-swallowing coordination in nursing home residents. Geriatr Gerontol Int 2017; 17: 2171-2177. © 2017 Japan Geriatrics Society.

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam

2017-01-01

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007–2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (−10.9%). Energy from solid fats and added sugars declined (−3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p-value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance. PMID:28902145

Combinational Effects of Prebiotics and Soybean against Azoxymethane-Induced Colon Cancer In Vivo

Directory of Open Access Journals (Sweden)

V. P. Gourineni

2011-01-01

Full Text Available Prebiotic fructans are nondigestible carbohydrates with numerous health benefits. Soybean is a rich source of phytonutrients such as isoflavones. The objective of this study was to evaluate the chemopreventive effects of prebiotics (Synergy1 and soybean meal (SM at 5% and 10% levels alone and in combination on azoxymethane- (AOM- induced colon carcinogenesis. After one wk of acclimatization, Fisher 344 male rats (N=90 were randomly assigned to 9 groups (n=10. Control rats (C were fed AIN-93G/M. Two s/c injections of AOM were administered to rats at 7 and 8 wk of age at 16 mg/kg body weight. Rats were killed by CO2 asphyxiation at 45 wk. Tumor incidence (% in treatment groups ranged from 40 to 75 compared to 100 in C. Results indicate that feeding prebiotics and soybean in combination significantly reduced incidence of AOM-induced colon tumors with implications for food industry in the food-product development.

Influence of food availability on the diet and activity budget of two western lowland gorilla (Gorilla gorilla gorilla) groups of differing size in the Dzanga-Ndoki National Park, Central African Republic

OpenAIRE

Neba, Terence Fuh; Donati, Giuseppe; Todd, Angelique; Masi, Shelly

2014-01-01

Variation in food availability, body size and group size are known to influence primate diet and activity budgets. Here we report how seasonal food availability shapes the diet and activity patterns of two habituated western lowland gorilla (WLG) groups of differing size. WLGs are ripe fruit opportunists, showing dietary flexibility when preferred foods are scarce. However, as fruit can be rare/ patchily distributed, as intra-group feeding competition increases with group size, access to indi...

Relative validity of a short qualitative food frequency questionnaire for use in food consumption surveys.

Science.gov (United States)

De Keyzer, Willem; Dekkers, Arnold; Van Vlaslaer, Veerle; Ottevaere, Charlene; Van Oyen, Herman; De Henauw, Stefaan; Huybrechts, Inge

2013-10-01

The aim of the present study was to assess the relative validity of a self-administered qualitative food frequency questionnaire (FFQ) applied in the Belgian food consumption survey. Comparison of food consumption data from an FFQ with 7-day estimated diet records (EDR) was made in a sample of 100 participants (aged 15-90 years). The FFQ comprised a total of 50 foods. Both FFQ and EDR foods were categorized into 15 conventional food groups. De-attenuated Spearman rank correlation coefficients between the FFQ and the EDR ranged from -0.16 for potatoes and grains to 0.83 for alcoholic beverages, with a median of 0.40 for all 15 food groups. The proportion of participants classified in the same tertile of intake by the FFQ and EDR ranged from 32% for potatoes and grains to 76% for alcoholic beverages. Extreme classification into opposite tertiles was foods and fats. Notwithstanding the short nature and the absence of portion size questions, the FFQ appears to be reasonably valid in both genders and across different age categories for most food groups. However, for the food groups bread and cereals, potatoes and grains, and sauces, estimates should be interpreted with caution because of poor ranking agreement.

Modelling of resuspension, seasonality and losses during food processing. First report of the VAMP terrestrial working group

International Nuclear Information System (INIS)

1992-05-01

This is the first report of the Terrestrial Working Group of the Coordinated Research Programme. ''The validation of models for the transfer of radionuclides in terrestrial, urban and aquatic environments and the acquisition of data for that purpose''. The programme seeks to use information on the environmental behaviour of radionuclides available after the Chernobyl accident to test the reliability of assessment models. The models themselves are useful for assessing the radiological impact of all parts of the nuclear fuel cycle. This report contains reviews of three topics: resuspension of radioactive particles; removal of radionuclides during food processing; and seasonality of radioactive contamination of food. The three reviews have been indexed separately. Refs, figs and tabs

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific O pinion Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision i...... also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 21 candidate substances. © European Food Safety Authority, 2013......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...

Heritability of food preferences in young children.

Science.gov (United States)

Breen, Fiona M; Plomin, Robert; Wardle, Jane

2006-07-30

There is persisting interest in the idea that taste preferences are heritable characteristics, but few twin studies have found evidence for a significant genetic component. Small sample sizes and idiosyncratic selection of foods may have contributed to the negative results. We hypothesized that using a larger twin sample and empirical groupings of food types, would give stronger evidence for the heritability of food preferences. We examined the heritability of preferences for four food groups in a sample of young twins. We administered a food preference questionnaire with 95 foods to 214 mothers of same-sex twin pairs (103 monozygotic and 111 dizygotic pairs) aged 4 to 5. 18 foods were excluded because they had been tried by fewer than 25% of the children. Foods were grouped into 'Vegetables', 'Fruits', 'Desserts' and 'Meat and Fish' on the basis of a factor analysis of the preference data. Genetic analyses were carried out on mean liking across these four groups, using model fitting techniques. Over all 77 foods, MZ correlations were higher than DZ correlations for 72 of them, with a higher mean MZ correlation (r = 0.76) than DZ correlation (r = 0.56). Using model fitting techniques with the factor scores, significant heritability estimates were obtained for all four food groups. Heritability was modest for dessert foods (0.20), moderate for vegetables (0.37) and fruits (0.51), and high for liking for protein foods (0.78). Shared environmental effects were strong for desserts, fruits and vegetables, while non-shared environmental influences were low for all four food groups. These results provide strong evidence for modest heritability of food preferences when using empirically-derived groupings of foods.

Promoting Food Safety and Food Security in Rural Tourism Destination

Directory of Open Access Journals (Sweden)

Sikhiram N.

2014-01-01

Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

Selective processing of linguistic and pictorial food stimuli in females with anorexia and bulimia nervosa.

Science.gov (United States)

Stormark, Kjell Morten; Torkildsen, Øivind

2004-01-01

This study investigated subjects with eating disorders' selective attention to linguistic and pictorial representations of food stimuli in a version of the Stroop color-naming task. If subjects with eating disorders' attention really are biased by food stimuli, one would expect equally delayed color-naming latencies to food pictures as previous studies have found to food words. Twenty females with eating disorders (anorexia nervosa, bulimia nervosa, or a combination of both) and 24 female controls identified the color of Stroop versions of linguistic and pictorial representations of color, food, emotional, and neutral stimuli. The eating disorder group was slower than the controls in identifying the color of all words (including the food words) and the pictures depicting food stimuli (but not any of the other pictures). The eating disorder group was also slower in identifying the color of both food and emotional than neutral stimuli, both for the linguistic and pictorial stimuli. These findings indicate that females with bulimia and anorexia nervosa's biased attention to food stimuli are not restricted to linguistic representations. The delayed responses to the emotional words and pictures suggest that processing of negative emotional stimuli, in addition to dysfunctional concerns about stimuli related to food and eating, is important in the maintenance of eating disorders.

Development of a Semi-Quantitative Food Frequency Questionnaire to Assess the Dietary Intake of a Multi-Ethnic Urban Asian Population.

Science.gov (United States)

Neelakantan, Nithya; Whitton, Clare; Seah, Sharna; Koh, Hiromi; Rebello, Salome A; Lim, Jia Yi; Chen, Shiqi; Chan, Mei Fen; Chew, Ling; van Dam, Rob M

2016-08-27

Assessing habitual food consumption is challenging in multi-ethnic cosmopolitan settings. We systematically developed a semi-quantitative food frequency questionnaire (FFQ) in a multi-ethnic population in Singapore, using data from two 24-h dietary recalls from a nationally representative sample of 805 Singapore residents of Chinese, Malay and Indian ethnicity aged 18-79 years. Key steps included combining reported items on 24-h recalls into standardized food groups, developing a food list for the FFQ, pilot testing of different question formats, and cognitive interviews. Percentage contribution analysis and stepwise regression analysis were used to identify foods contributing cumulatively ≥90% to intakes and individually ≥1% to intake variance of key nutrients, for the total study population and for each ethnic group separately. Differences between ethnic groups were observed in proportions of consumers of certain foods (e.g., lentil stews, 1%-47%; and pork dishes, 0%-50%). The number of foods needed to explain variability in nutrient intakes differed substantially by ethnic groups and was substantially larger for the total population than for separate ethnic groups. A 163-item FFQ covered >95% of total population intake for all key nutrients. The methodological insights provided in this paper may be useful in developing similar FFQs in other multi-ethnic settings.

Facilitating learning and action for food sovereignty on family and community levels

DEFF Research Database (Denmark)

Vaarst, Mette

2014-01-01

This paper focuses on strengthening local communities in West Uganda, where an approach focusing on building up social capital and sharing responsibilities for own development within and between families. We see it as an approach to reach food sovereignty because it takes its roots within...... in reaching food sovereignty, - Building social capital in local communities is a key to control over food, - Context-specific learning and knowledge in combination with an organizational and institutional capacity in local CBOs or NGOs all are paramount for strengthening food sovereignty on a local level...... the family itself, where the responsibility for both family food and cash crops exists and is not always shared equally. When families start working together and use the resources in a group of both men and women, elders and youth, a local community becomes stronger and can match the capacities within...

Baseline fatty acids, food groups, a diet score and 50-year all-cause mortality rates. An ecological analysis of the Seven Countries Study.

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Menotti, Alessandro; Kromhout, Daan; Puddu, Paolo Emilio; Alberti-Fidanza, Adalberta; Hollman, Peter; Kafatos, Anthony; Tolonen, Hanna; Adachi, Hisashi; Jacobs, David R

2017-12-01

This analysis deals with the ecologic relationships of dietary fatty acids, food groups and the Mediterranean Adequacy Index (MAI, derived from 15 food groups) with 50-year all-cause mortality rates in 16 cohorts of the Seven Countries Study. A dietary survey was conducted at baseline in cohorts subsamples including chemical analysis of food samples representing average consumptions. Ecologic correlations of dietary variables were computed across cohorts with 50-year all-cause mortality rates, where 97% of men had died. There was a 12-year average age at death population difference between extreme cohorts. In the 1960s the average population intake of saturated (S) and trans (T) fatty acids and hard fats was high in the northern European cohorts while monounsaturated (M), polyunsaturated (P) fatty acids and vegetable oils were high in the Mediterranean areas and total fat was low in Japan. The 50-year all-cause mortality rates correlated (r= -0.51 to -0.64) ecologically inversely with the ratios M/S, (M + P)/(S + T) and vegetable foods and the ratio hard fats/vegetable oils. Adjustment for high socio-economic status strengthened (r= -0.62 to -0.77) these associations including MAI diet score. The protective fatty acids and vegetable oils are indicators of the low risk traditional Mediterranean style diets. KEY MESSAGES We aimed at studying the ecologic relationships of dietary fatty acids, food groups and the Mediterranean Adequacy Index (MAI, derived from 15 food groups) with 50-year all-cause mortality rates in the Seven Countries Study. The 50-year all-cause mortality rates correlated (r = -0.51 to -0.64) ecologically inversely with the ratios M/S [monounsaturated (M) + polyunsaturated (P)]/[saturated (S) + trans (T)] fatty acids and vegetable foods and the ratio hard fats/vegetable oils. After adjustment for high socio-economic status, associations with the ratios strengthened (r = -0.62 to -0.77) including also the MAI diet score

Attitudes and behaviour towards convenience food and food waste in the United Kingdom.

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Mallinson, Lucy J; Russell, Jean M; Barker, Margo E

2016-08-01

Households in the UK discard much food. A reduction in such waste to mitigate environmental impact is part of UK government policy. This study investigated whether household food waste is linked to a lifestyle reliant on convenience food in younger consumers. A survey of 928 UK residents aged 18-40 years and responsible for the household food shopping (male n = 278; female n = 650) completed an online questionnaire designed to measure attitudes to convenience food and to quantify household food waste. Cluster analysis of 24 food-related lifestyle factors identified 5 consumer groups. General linear modelling techniques were used to test relationships between the purchase frequency of convenience food and household food waste. From the cluster analysis, five distinct convenience profiles emerged comprising: 'epicures' (n = 135), 'traditional consumers' (n = 255), 'casual consumers' (n = 246), 'food detached consumers' (n = 151) and 'kitchen evaders' (n = 141). Casual consumers and kitchen evaders were the most reliant on convenience food and notably were the most wasteful. The demographic profile of kitchen evaders matched the population groups currently targeted by UK food waste policy. Casual consumers represent a new and distinct group characterised by "buy a lot and waste a lot" behaviour. Household size, packaging format, price-awareness and marketing all appear to influence levels of food waste. However, it seems that subtle behavioural and sociocultural factors also have impact. Further research is needed to elucidate the factors that mediate the positive association between the purchase of convenience food and reported food waste in order to inform food waste policy and initiatives. Copyright © 2016 Elsevier Ltd. All rights reserved.

Blood selenium levels and contribution of food groups to selenium intake in adolescent girls in Iceland.

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Gudmundsdottir, Edda Y; Gunnarsdottir, Ingibjorg; Thorlacius, Arngrimur; Reykdal, Olafur; Gunnlaugsdottir, Helga; Thorsdottir, Inga; Steingrimsdottir, Laufey

2012-01-01

Significant changes have been reported in dietary habits and food availability in Iceland that would be expected to compromise selenium intake and status, especially among young people. These include substantial decreases in the consumption of fish and milk, as well as the selenium content of imported wheat. The aim of this study was to assess selenium in the diet and whole blood of adolescent girls, as well as define the most important foods contributing to intake and blood concentrations of selenium. The subjects were 96 randomly selected girls, aged 16-20, who answered a validated food frequency questionnaire (FFQ) for dietary assessment. Selenium intake from each food group was calculated in µg/day. Blood samples were collected for measurement of whole blood selenium. Mean dietary selenium was 51±25 µg/day. Milk/dairy products, including cheese, contributed 36±14% of total dietary selenium; fish 18±12%; and bread/cereal products 13±6%. Mean whole blood selenium was 117±12 µg/l (range 90-208); nearly 90% of subjects were above the optimal level of 100 µg/l. Fish and bread/cereal products were the only foods significantly correlated with selenium in blood (r=0.32; P=0.002 and r=0.22; P=0.04, respectively) while no correlation was found with milk and dairy products in spite of their greater contribution to total selenium intake. In this population of Icelandic adolescent girls, selenium intake and status seem acceptable. Judging from associations between intake and blood levels, fish and cereals may be the most important contributors to blood selenium.

Blood selenium levels and contribution of food groups to selenium intake in adolescent girls in Iceland

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Ingibjorg Gunnarsdottir

2012-08-01

Full Text Available Background/objectives: Significant changes have been reported in dietary habits and food availability in Iceland that would be expected to compromise selenium intake and status, especially among young people. These include substantial decreases in the consumption of fish and milk, as well as the selenium content of imported wheat. The aim of this study was to assess selenium in the diet and whole blood of adolescent girls, as well as define the most important foods contributing to intake and blood concentrations of selenium. Design: The subjects were 96 randomly selected girls, aged 16–20, who answered a validated food frequency questionnaire (FFQ for dietary assessment. Selenium intake from each food group was calculated in µg/day. Blood samples were collected for measurement of whole blood selenium. Results: Mean dietary selenium was 51±25 µg/day. Milk/dairy products, including cheese, contributed 36±14% of total dietary selenium; fish 18±12%; and bread/cereal products 13±6%. Mean whole blood selenium was 117±12 µg/l (range 90–208; nearly 90% of subjects were above the optimal level of 100 µg/l. Fish and bread/cereal products were the only foods significantly correlated with selenium in blood (r=0.32; P = 0.002 and r=0.22; P = 0.04, respectively while no correlation was found with milk and dairy products in spite of their greater contribution to total selenium intake. Conclusion: In this population of Icelandic adolescent girls, selenium intake and status seem acceptable. Judging from associations between intake and blood levels, fish and cereals may be the most important contributors to blood selenium.

Nutritional modelling: distributions of salt intake from processed foods in New Zealand.

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Thomson, Barbara M

2009-09-01

The salt content of processed foods is important because of the high intake of Na by most New Zealanders. A database of Na concentrations in fifty-eight processed foods was compiled from existing and new data and combined with 24 h diet recall data from two national nutrition surveys (5771 respondents) to derive salt intakes for seven population groups. Mean salt intakes from processed foods ranged from 6.9 g/d for young males aged 19-24 years to 3.5 g/d for children aged 5-6 years. A total of > or = 50 % of children aged 5-6 years, boys aged 11-14 years and young males aged 19-24 years had salt intakes that exceeded the upper limit for Na, calculated as salt (3.2-5.3 g/d), from processed foods only. Bread accounted for the greatest contribution to salt intake for each population group (35-43 % of total salt intake). Other foods that contributed 2 % or more and common across most age groups were sausage, meat pies, pizza, instant noodles and cheese. The Na concentrations of key foods have changed little over the 16-year period from 1987 to 2003 except for corned beef and whole milk that have decreased by 34 and 50 % respectively. Bread is an obvious target for salt reduction but the implication on iodine intake needs consideration as salt is used as a vehicle for iodine fortification of bread.